Posts Tagged ‘Sweets’

Mini Monkey Bread

Oct 7th, 09 / 4 Comments

I have had these bookmarked for a while, but just haven’t got around to making them, the recipe stuck out to my as I have made monkey bread before but never with brown sugar or a glaze. And I like they are individual so it’s not as tempting… haha who am I kidding.

I could not get the loaf to unroll so I just got it into cubes from the roll of bread. Otherwise these were great, they reminded me of a Carmel roll, and Adam and I both agreed they didn’t need the drizzle they would of been great without it. But they were a great Sunday morning treat.

Monkey Bread Bites with Sweet Cream Drizzle (From: Picky Palate)

Mini Monkey Bread

  • 1 roll Pillsbury French Bread Loaf
  • 6 Tablespoons Sugar
  • 3 Tablespoons cinnamon
  • ½ Cup butter, (1 stick)
  • ½ Cup brown sugar
  • ½ Cup powdered sugar
  • 2-3 Tablespoons heavy cream

Preheat oven to 350 degrees F. Remove bread roll from packaging and carefully unroll so it is in a rectangle. Fold dough in half with long ends folded over each other; press edges slightly. With scissors, cut dough into ½ inch strips then cut each strip into ½ inch little cubes. Combine sugar and cinnamon into a large bowl. Gently toss all pieces of dough into sugar mixture.

Spray a 12 count traditional muffin pan with non stick cooking spray. Divide bread pieces into the 12 muffin cups with or without paper liners. Set aside.

Place butter and brown sugar into a medium saucepan over medium heat. Stir until melted and bubbly. Pour evenly over each muffin cup.

Bake for 18-20 minute or until bread is cooked through. Remove from oven and let sit in pan for 5 minutes before transferring to cooling rack.

Place powdered sugar into a small bowl and slowly whisk in heavy cream until smooth and desired drizzling consistency. Drizzle icing over each little cup. Serve monkey bites warm or at room temperature. I ate them all day and they were good warm or room temperature.

,

White Cake with Almond Buttercream Frosting

Jan 29th, 09 / 5 Comments

It’s Adam’s nieces birthday today. I asked if I could bring a cake because I have had the giant cupcake pan that I have wanted to get good use out of for a while.

I was worried how the cake would turn out in the pan as I had read about a lot of people that had trouble getting both sides to cook evenly. I had no problem. I filled the bottom less then full, and filled the top full. Both were done at the same time.

Everyone raved at this cake, it was very moist and the almond frosting was really yummy.

Classic White Layer Cake (From: The Way the Cookie Crumbles, Orginally From: Cooks Illustrated)

  • Nonstick cooking spray
  • 2¼ cups cake flour (9 ounces), plus more for dusting the pans
  • 1 cup whole milk, at room temperature
  • 6 large egg whites (¾ cup), at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1¾ cups granulated sugar (12¼ ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1½ sticks), softened but still cool

For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.

Almond Buttercream (Inspried From: Just2Good)

  • 2 ½ sticks salted butter, softened
  • 2 ½ cups confectioners’ sugar, sifted
  • 2 tsp almond extract
  • 2 Tbsp heavy cream

Beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar beat at medium-low speed until sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, approximately 15 seconds. Add, almond and heavy cream and beat at medium speed until incorporated. Increase speed to medium-high and beat until light and fluffy, approximately 4 minutes. Scrape the bowl down completely at about 2 minutes.

, ,

Rosettes

Dec 7th, 08 / 4 Comments

This year my mom chose to add Rosettes to our cookie baking day, at first I was a little disappointed because it’s a cookie “I don’t like” But I tried one again to be sure I don’t like it… and I love them!

These little treats are pretty simple to make once you get a hang of the rosette iron. Sprinkle with a little powdered sugar and you have heaven! I am also submitting these to Joelen’s Holiday Cookie Swap Adventure.

Rosettes (From: My Mom)

  • 2 eggs
  • 1 T. sugar
  • 1/4 t. salt
  • 1 c. all-purpose flour, sifted
  • 1 c. milk
  • 1 t. vanilla

Combine eggs, sugar, and salt; beat well.Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner’s sugar.

, ,

Sweet and Salty Peanut Chews

Dec 5th, 08 / 2 Comments

I grabbed this recipe a LONG time ago at the grocery store, it got shoved into my cookbook and I forgot about it. When it was my Friday to bring lunch to work I decided that these would be perfect to bring.

I personally didn’t think these were awesome, but my co-workers seemed to enjoy them, and Adam brought the extras to work and they were eaten.  I thought the crust or bottom was too soggy.

Sweet and Salty Peanut Chews (From: Land O Lakes)

  • 1 c. butter, seperated
  • 1 (10.5 oz) mini marshmallows
  • 2 c. crushed pretzels
  • 3/4 c. creamy peanut butter
  • 2/3 c. light corn syrup
  • 3 c. dry roasted peanuts
  • 1 c. uncooked quick-cooking oats

Heat oven to 350. Grease 13×9-inch baking pan. Set aside.

Combine 3/4 c. butter and 3 cups marshmallows in a 3-quart saucepan; cook over low heat, stirring constantly, just until melted. Remove from heat; stir in crushed pretzels.

Press remaining mixture into preapared pan. Sprinkle reamining marshmallows over crust. Bake for 6 to 8 minutes or until marhsmallows are soft and puffed cool 5 minutes.

Meanwhile, place peanut butter, corn syrup, and 1/4 c. butter in 3-quart saucepan. Cook over medium heat, stirring occasionally, until smooth (2 to 3 minutes). Stir in peanuts and oats. Carefully spread peanut butter mixture over puffed marshmallows. Refrigerate until set (about 1 hours). Cut into bars.

, ,

Vanilla Bean Rice Pudding

Nov 14th, 08 / 3 Comments

When I started making the pumpkin bread pudding, I wanted to use up all my jasmine rice I had enough to double the recipe but decided to make a vanilla-cinnamon version as well.

I have to say I liked the vanilla better, I loved the flavors and reminded me of my families recipe that I have yet to get my hands on.

Vanilla Bean Rice Pudding (Adapted From: Picky Plate)

  • 3 Cups cooked jasmine rice
  • 2 ½ Cups 2% milk
  • ½ Cup granulated sugar
  • ¼ Cup brown sugar
  • 1 teaspoon cinnamon
  • 3 fresh vanilla bean

Place cooked rice, milk, sugar, brown sugar, and cinnamon into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine.

Split vanilla beans in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine.

Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla bean halves.

, ,

Bad Behavior has blocked 280 access attempts in the last 7 days.