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)

• 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.

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.

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.

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.

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.

As soon as I saw this on Picky Plate I knew I wanted to try it, I had a little bit of pumpkin the fridge that was dying to be used up. And also had a half a bag of jasmine rice that I bought way to long ago and haven’t used.

I decided to give it a whirl tonight. Although I did not enjoy the pumpkin I enjoyed the vanilla, and Adam loved the pumpkin!

Spice Pumpkin Pie Rice Pudding (From: Picky Plate)

• 3 Cups cooked jasmine rice
• 2 ½ Cups 2% milk
• ¾ Cup prepared pumpkin puree, such as Libby’s
• ½ Cup granulated sugar
• ¼ Cup brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• 3 inch cinnamon stick
• 1 fresh vanilla bean

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

Last night after dinner I was craving a chocolate chip cookie, I had just bought some chocolate chips and decided it had been too long since I had made a plain old chocolate chip cookie. I still haven’t found my ultimate chocolate chip cookie recipe so I tried a new one.

I was rather disappointed in the recipe, they were VERY flat. If I was to try them again I would chill the dough before baking. They had great flavor just were too flat and crisp for me.

So I am still on the search for the ultimate chocolate chip cookie recipe, please leave a comment with your favorite.

Our Favorite Chocolate Chip Cookies (From: Smitten Kitchen, Originally From: The Great Book of Chocolate)

•  1/2 cup (100 grams) granulated sugar
• 1/2 cup (120 grams) firmly packed light brown sugar
• 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/4 cups (175 grams) all-purpose flour
• 1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
• 1 1/2 cups (200 grams) semisweet chocolate chips
• 1 cup (130 grams) walnuts or pecans, toasted and chopped (I omitted)

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days

Adams work is having a chili cook-off in honor of Halloween, I made a giant pot of chili and hope to win the cook-off which would result in me getting a dutch oven. So I figured I should make a yummy dessert to whoo the judges.

I found this recipe when searching for something to make for my work, it looked very yummy, and very simple. Sadly I didn’t get a piece but the batter tasted amazing. Adam said it tasted as good as it looked, I am going to make this again so I can taste it myself.

Turtle Pumpkin Pie (From: Pillsbury)

• 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
• 1  Graham Cracker Pie Crust
• 1/2 cup plus 2 Tbsp. Pecan Pieces, divided
• 1 cup cold milk
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided 

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.

Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.

I had a bunch of Maple frosting left over from the Pumpkin Cupcakes, I knew I wanted to make something I would eat as I don’t like pumpkin. I saw these apple bars on a few blogs and decided to pull out my cookbook and make them.

I loved these bars, they have so much flavor and I really like the frosting with them, the recipe calls for a carmel glaze but I did the maple frosting.

Applesauce Spice Bars (From: Baking From Your Home To Mine, B: Dorie Greenspan)

• 1-1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 1 stick (8 tbsp) unsalted butter
• 1 cup (packed) light brown sugar
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 1 tbsp applejack, brandy, or dark rum (optional)
• 1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
• 1/2 cup plump, moist raisins (dark or golden) (I omitted) 
• 1/2 cup chopped pecans (I omitted)

Center a rack in the oven and preheat the oven to 350F. Butter a 9×13-inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

Whisk together the flour, baking powder, baking soda, spices and salt.

In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you’re using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 23 to 25 minutes, or until the bars just start to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

Maple Frosting (From: Culinary Concoctions by Peabody)

• 4 tbsp butter, softened
• 8 oz cream cheese, softened
• 1/4 cup maple syrup
• 3 cups powdered sugar

Everyone loved these muffins, I tried the frosting and really liked the flavor and had some leftover so plan to bake a treat with it this week.