Some More Please! Scrumptious Baked Cinnamon Breakfast Bites I love a good donut, especially a homemade one. What I don’t love is the pain associated with deep frying them. It is messy, time consuming and certainly more fattening. Ingredients 1-1/3 cups all-purpose flour 1 cup crisp rice cereal, coarsely crushed 2 tablespoons plus 1/2 cup sugar, divided 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter-flavored shortening 1/2 cup milk 1 teaspoon ground cinnamon 1/4 cup butter, melted Directions Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs. Add milk and stir just until moistened. Roll dough into approximately 2 1/2 dozen 1 inch balls. Mix cinnamon and remaining sugar in a small bowl. Place balls onto greased 8 or 9 inch round pan. Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. This recipe is courtesy of the 2001 Taste of Home Annual Cookbook and available on Taste of Home.
Pepperoni Pizza Monkey Bread Recipe Kids can be frustratingly picky eaters. They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. But don’t you dare suggest that she order plain cheese pizza! She did not want plain cheese pizza. She wanted pepperoni pizza. Un-Pepperoni Pizza. But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread. A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza. Or Pepperoni Un-Pizza. You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. Ingredients Instructions Notes Yields: 48 pieces
Your Cup of Cake: Andes Mint Cupcakes New photo from my cookbook “Your Cup of Cake” I was introduced to Andes Mints at a very young age. Though, my strongest memory was not of eating them, it was of being attacked by them. Ingredients Chocolate Cakes: 1 cup sour cream ½ cup oil 1 teaspoon vanilla extract 3 eggs ¼ cup water ½ cup buttermilk Devil’s Food Cake Mix Chocolate Mint Filling: 1/3 cup chocolate chips 2 tablespoons heavy cream 1 teaspoon peppermint extract ¼ cup powdered sugar Mint Buttercream: 8 oz cream cheese 6 tablespoons butter 3-4 cups powdered sugar 1 tablespoon heavy cream or milk green food coloring Directions 1. 2. 3. 4. 5. 6. 7. 8. Copyright © YourCupofCake I used the Ateco #855 piping tip Gingersnap Cupcakes with Vanilla Bean Cinnamon Buttercream 1 stick softened butter 3/4 Cup granulated sugar 2 large eggs 3 Tablespoons molasses 1 Cup all purpose flour 1/2 Cup gingersnap cookies, ground very fine 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 Cup milk 1 teaspoon vanilla Frosting 1 stick unsalted butter, softened 2 1/2 Cups powdered/confectioners sugar 1/4 Cup milk 1 vanilla bean, split lengthwise and seeds removed 1/4 teaspoon ground cinnamon Preheat oven to 350 degrees F. In a large bowl combine the flour, ground gingersnap cookies, baking powder, cinnamon and salt. Scoop batter into 12 lined cupcake cups and bake for 20-25 minutes or until toothpick comes out clean from center. To make frosting beat softened butter and powdered sugar in mixing bowl until smooth while slowly adding milk/vanilla and cinnamon in to get a smooth thick frosting. 12 cupcakes
Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.
Taco "Cupcakes" A while back I made some lasagna cupcakes - individual lasagnas made with won ton wrappers instead of pasta noodles. They were great! I had so much fun making the lasagna cupcakes that I decided to make some taco cupcakes. I kept this pretty simple. I used my basic taco meat recipe and just added some black beans. Taco Cupcakesmakes 18 cupcakes(Printable Recipe) 1 lb ground beef 1 packet taco seasoning 2/3 cup water 1 can black beans, drained 2 cups cheddar cheese, shredded 36 wonton wrappers your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc cooking spray Preheat oven to 375. Brown the meat in a skillet and drain off fat (I use a collander). Spray 18 regular muffin pan cups with cooking spray.
Reese’s Stuffed Crescent Rolls You might be getting bored with my vacation stories. I’m sorry. But a change of scenery tends to get the creative juices flowing. So, yes, I apologize about all this vacation talk, but this story must be told… As you all know I am allergic to exercise. It’s a pretty severe allergy. I carry an EpiPen for it and everything. But when I am on vacation I like to try and shake things up a bit. So when the resort pool offered up “Water Aerobics” my friends and I decided, “Why the heck not?” I mean it’s exercise without sweating or gravity…2 things that I have decided make exercise much too difficult. Sign. Here’s how it went down: Got to the pool where the class was being held. I instantly felt young and fit. My friends and I brought the average age of the class down by 40 years or so. There is definitely something to doing water jumping jacks while sandwiched in between an elderly woman and a man with large man-breasts to elevate your self-esteem. Next our instructor made her appearance. Bless her heart.
Butterbeer recipe | Chica and Jo UPDATE: I’ve tweaked this recipe based on more research done at Universal. Be sure to take a look at our updated Butterbeer recipe to see the new ingredient! I’ve been a huge Harry Potter fan since the second book came out and my husband brought it home on the recommendation of a co-worker. So we were very excited when we had the opportunity this summer to visit the Wizarding World of Harry Potter at Universal Studios. As fun as it was that day, it was also hot. On that hot afternoon, I preferred the frozen version (a slushie consistency) but I liked the regular drink a little bit better overall. The mugs were really cute as well. But how would I make the mug? I picked out some really pretty glass mugs that I wanted to use, making sure that were big enough for my stencil, which measures about 4″ x 2-3/4″. Start by thoroughly cleaning your mugs with rubbing alcohol. Now VERY carefully remove the white backing from your stencil. But wait, there’s more! Huh? It’s easy to do, too. But wait !