What i made for monday-naughty donuts. I apologize for what I am about to tell you and encourage you to do. I made Doug naughty, naughty donuts to take to work today. Why are they naughty? Because they are WAY too easy for the amount of amazing that they taste. Talk about melt in your mouth amazing and buttery and oh so sweet, sweet, heavenly goodness. They ARE GOOD. Want to make some? You need canned biscuits (anything BUT the flakey layer kind). Veggie oil to fill your pan up to about 1/2in or so. When one side is golden brown, flip with tongs. Done. Just kidding. You are welcome. Lemon Monkey Bread « Bakerlady. Every monkey bread recipe I’ve ever seen is made with butter and brown sugar resulting in a caramel covered pull apart bread. This recipe intrigued me because of its main ingredient. Lemon. Lemon?
Yes indeed. It is a bright fresh citrus bread drizzled with butter, lemony sugar and a sweet glaze. This monkey bread is sweet and tart, moist and warm, crusty and soft all together. The base for this sweet treat is Rhodes Dinner Rolls. Then, cut in half and place in a greased (I used butter) baking dish. Drizzle with melted butter. Then we’re going to zest a lemon.
And mix that zest with some regular granulated sugar. Sprinkle half the lemon sugar over the rolls and allow to rise until double. When all puffed up nicely, sprinkle the other half of your lemon sugar on top of the rolls and then bake. Remove from the oven when nice and golden, slide out of the pan onto your serving platter and drizzle with a little lemon glaze. Pull apart and enjoy! Lemon Monkey Bread (from Creations by Kara) 1. Sweet Basil: Reeses Krispies. If you like this recipe for, Reese’s Krispies make sure you check out the MilkyWay Krispies, and Reese’s Crumble! This post is a repost from last year, but seeing as how this recipe, no matter what I do this recipe remains number one, I thought it would be a good idea to bring it back to life. I’ve left the original post on here, but I did add updates to the recipe as we make it a little different these days. Who has left over Halloween candy?! I know I do.
I was trying to think up a delicious way to enjoy all of that candy other than just eating piece by piece and I came up with these. Oh! I think I forgot to even tell you about Halloween! Ok, I know, I’m bragging. She’s amazing. Ingredients 1 Cup Sugar 1 Cup Corn Syrup 1 1/3 Cup Creamy Peanut Butter 4 1/4 Cup Rice Krispies 1 Pinch of Salt 4 Reese's Peanut Butter Cups, chopped (we use 6) 1 Handful Chocolate Chips (we use 1/2 cup) Instructions. Cake Batter Pancakes.
I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. But hear me out. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark.
Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs. Nutella Waffle Sandwich Cookies. Nutella Waffle Sandwich Cookies There’s no need to sugarcoat the inspiration behind these cookies. The truth is, they were a total accident. I had originally intended to use this waffle cone recipe to create homemade fortune cookies, but a half dozen attempts and a pile of misshaped cookies later, I wised up to the fact that I needed a thinner batter.
I’m not one to waste food, so while staring down a stack of the crunchy, golden brown rounds, inspiration struck and I made a mad dash for my pantry. When life gives you excess waffle cone batter, make waffle cone wafers … and then sandwich those wafers together with a thick slathering of creamy Nutella. Best of all, these no-bake cookies are made on a panini press. Country Cleaver » S’mores Graham Krispie Treats and Tuesday (Wedding) Things. S’mores Graham Krispie Treats and Tuesday (Wedding) Things Are you going camping for the 4th of July? Oh lucky you! With it being right in the middle of the week (seriously?!) , I’m not entirely sure I’ll be able to steal away for an extended weekend of campfires, pine trees and ticks on the dog to get in an over abundant number of s’mores and beers. So in lieu of that – I wanted to make an at-home version that would satisfy my whim for s’mores without fretting over flaming marshmallows, unruly campfire cinders, sticking said flaming marshmallow into my own hair as I wave it frantically around trying to extinguish the flames.
Blowing on the marshmallow just won’t do. Truth be told these satisfied two whims – my need for s’mores and the need to eat my feelings and stress over my wedding that is officially 60 days away. I was a deer in the headlights. *HeadDesk* It didn’t go well. However, for the weekend victories – we managed to secure our rings! And – we also booked our HONEYMOON!! Crazy Pizza Bread. When Rachael of Fuji Mama asked me if I’d be interested in developing a recipe for Lindsay Olive’s Back-To-School Challenge, I immediately said yes. See, at first all I heard was “Rachael…Fuji Mama…Lindsay Olives…” and of course, at some point someone mentioned food. What was there to think about? I love Rachael, I love olives, and olives are food. It was a no-brainer as far as I was concerned. Then, of course, the whole “challenge” part of the deal suddenly started sinking in.
For one, it’s a back-to-school theme. Of course, now I do the same thing. But of course, this isn’t about me. Enter Crazy Pizza Bread. I need to back up a minute here. So I decided instead to make a pizza loaf instead. You can make this the night before and pack it for lunch the next day. I aso love that you can let the kids help you make this. For a grown up version, try adding a few roasted garlic cloves, caramelized onions, and goat cheese. Oh, and resist slicing into it immediately. Food + words | recipes. stories. life, from scratch. » black velvet layer cake. For the black velvet cake preheat the oven to 350 degrees F, with a rack in the center. butter and flour two 6" round cake pans and set aside. sift the cake flour, cocoa powder, baking powder and salt into a small bowl and set aside. in the bowl of a stand mixer with the paddle attachment fitted on, combine the butter and sugar. cream on medium speed for 2-3 minutes until pale in color and fluffy. scrape down the sides of the bowl. with the mixer on medium-low, add the eggs one at a time until incorporated. add the vanilla and coffee, and mix on medium speed until combined. combine the buttermilk and vanilla in a small bowl or glass. with the mixer on low, beat in the dry ingredients in 4 additions alternately with the buttermilk liquid mixture, beginning and ending with the dry ingredients. once all the ingredients are combined, turn the mixer off and scrape down the sides of the bowl. in a small bowl, combine the baking soda and vinegar. it's going to fizz up a bit, so be prepared!