Recipes <3

The Best Chocolate Cake Ever 1 box devil’s food cake mix 1 small pkg Jello instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, beaten 1/2 cup milk 1 tsp vanilla 2 cups mini chocolate chips Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans. Buttercream Frosting 1 cup shortening (Crisco) 4 cups powdered sugar 1/4 tsp salt 1 tsp vanilla extract 1/3 cup heavy whipping cream In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Read more at http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html#ixzz2YtiLmsZY Baby Cinnamon Buns 1 can Pillsbury Crescent Rolls 1/2 cup (1 stick) softened butter, divided 1/4 cup brown sugar 1/4 cup white sugar 1 tsp cinnamon Preheat oven to 350 degrees F. Melt 4 tablespoons of butter in the bottom of a pie plate. Add the brown sugar to the butter and stir to combine. Unroll crescent dough and pinch seams together to create one big sheet. Spread with remaining softened butter. Combine white sugar and cinnamon and sprinkle over the buttered dough. Roll the dough back up into a log, and cut into 8 cinnamon rolls. Place rolls in prepared pie plate. Sprinkle with any remaining cinnamon sugar. Bake at 350 for 20 minutes. Top with vanilla glaze (recipe follows) and serve warm. Store leftover cinnamon buns (who am I kidding??) at room temperature. Vanilla Glaze 1 cup powdered sugar 4 tablespoons heavy cream (or 2 tablespoons milk + 1 tablespoon butter) 1 teaspoon vanilla With a fork, stir together sugar, cream, and vanilla until smooth and pourable. Add one tablespoon of milk if needed to thin. If using milk and butter instead of cream, heat the milk and butter in the microwave to melt the butter, then add to the sugar and stir in vanilla.

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No-Bake Stuffed Cookie Dough Bites Ingredients 1 stick (8 tablespoons) unsalted softened butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 teaspoon pure vanilla extract 1 cup all purpose Gold Medal Flour 1/4 teaspoon kosher salt 1 cup mini chocolate chips Possible Fillings: Mini Oreo Cookies Mini Butterfinger Cubed Brownies Nutella Biscoff Directions Place butter and sugars into a stand or electric mixer. Beat on medium high for 2-3 minutes, until nice and creamy. Add vanilla, beating until well combined. Add flour, salt then chocolate chips, mixing until just combined. Place 1 inch scoops of dough onto a parchment lined counter top. With tip of finger press center of each dough making room for filling. Fill each cookie dough piece with your favorite filling then top with enough dough to cover the filling then form into a ball shape. Serve bites into a fun serving bowl and serve at room temperature. Makes about 18 cookie dough bites

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting For the cookie dough: 2 sticks softened butter 3/4 cup sugar 3/4 cup brown sugar 4 tablespoons milk 1 tablespoon vanilla 2 1/2 cups all purpose flour 1/4 tsp. salt 1 cup mini chocolate chips For the cupcakes: 3 sticks softened butter 1 1/2 cups light brown sugar, packed 4 large eggs 2 2/3 cups all purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup milk 2 tsp. vanilla extract For the frosting: 3 sticks softened butter 3/4 cup light brown sugar, packed 3 1/2 cups powdered sugar 1/2 tsp. salt 2 tablespoons milk 1 tsp. vanilla extract Directions: To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tablespoon scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Using a 3 tablespoon scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 mins. To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined. Frost the cupcakes and sprinkle with mini chocolate chips! Makes 24 cupcakes. Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie’s Eats.

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Cake-filled Cookies Makes 2 to 3 dozen sandwich cookies, depending on size Ingredients 1 9×13-inch cake, flavor of your choice 16 ounces frosting, flavor of your choice 1 recipe rolled sugar cookies Candy melts Sprinkles Food Writers for stamping, optional Instructions: Bake the cake as directed and let it cool completely. Make the frosting as directed and set aside. Bake the cookies as directed in the recipe above, cutting out shapes, as desired. I made these slightly thinner than usual, since they’re going to be sandwich cookies. Let cool completely. Once the cake is cooled, break it up by hand, or with a food processor, until it is just crumbs. Stir in the frosting until thoroughly combined. Place half of the cooled cookies, bottom side up, on a cooling rack or baking sheet. Place 1 1/2 to 2 tablespoons of the cake mixture on each of the cookies. Using clean hands, press the cake mixture until it fills the entire cookie evenly. Place another cookie, right side up, on top of the cake mixture to create a sandwich. Once all of the sandwiches are done, place them in the refrigerator to chill fro about 30 to 45 minutes, or freeze for 15 to 20 minutes. Remove from the freezer and dip the edges of the cookies in melted candy melts. You may need to use a spoon to fill in any gaps. Tap off excess candy gently, add sprinkles, and a lollipop stick, if desired. Place the cookies on a baking sheet lined with parchment paper or a Silpat mat, and allow them to set up completely before serving. Strawberry Shortcake Doughnut Muffins 12 tablespoons (1.5 sticks) butter, softened 3/4 cup sugar 2 eggs 3 cups (13.5 oz) all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3/4 cup milk Preheat oven to 350 degrees F. Coat a mini-muffin tin with nonstick cooking spray. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean. Brown Butter Cinnamon Sugar Crust 12 tablespoons (1.5 sticks) butter 1 cup sugar 1 tablespoon ground cinnamon Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and dip them on all sides into the melted butter then roll in the cinnamon sugar. Vanilla Buttercream Frosting 6 tablespoons butter, softened 1 cup powdered sugar 1 tablespoon milk 1 teaspoon Tahitian vanilla extract 1 pint strawberries, sliced and cut in half Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add more milk, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached. Pipe onto muffins and top with sliced strawberries. Makes 18-20 mini muffins.

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Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk 3 tablespoons butter, melted 1/2 tsp ground cinnamon 1/2 teaspoon vanilla extract Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

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Red Velvet Crinkle Cookies Yield: 2 dozen heart shaped cookiesPrep Time: 5 minutesCook Time: 10 minutes Red Velvet Crinkle Cookies cut into heart shapes for Valentine's Day. Your sweetheart will love these festive cookies. ingredients: 1 box red velvet cake mix (I used Duncan Hines) 2 tablespoons all-purpose flour 2 large eggs 1/2 cup canola oil 1 teaspoon vanilla extract Powdered sugar, for rolling the cookies Heart shaped cookie cutter, optional directions: 1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside. 2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack. 3. Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps:) Note-you don't have to cut the cookies into heart shapes. They are great round too!

Cinnamon Roll Sugar Cookies 2 Cups sugar 1 Cup butter, softened 3 eggs 1 teaspoon vanilla 1 Cup sour cream 6 Cups flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon salt 12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons) 1 1/2 Cups packed light brown sugar, divided into 1/4 Cups 1 1/2 Tablespoons ground cinnamon, divided Frosting 8 oz softened cream cheese 1/2 Cup powdered sugar 2-4 Tablespoons milk, to thin icing 1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined. 2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results. 3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet. 4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!! Mascarpone Oreo Snowflake Cookies 1 cup butter 3 oz mascarpone cheese 1 cup sugar 1 egg yolk 2.5 cups flour 1 tsp vanilla 5-7 crushed Oreo cookies Preheat oven to 325 F. Cream the butter and mascarpone cheese for about 3 minutes. Slowly beat in the sugar until light and fluffy. Beat in the egg yolk and vanilla, then slowly beat in the flour until mixed. Stir in crushed Oreo cookies. Scoop or spoon cookie dough on to a cookie sheet and bake at 325 degrees for 12-15 minutes.

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Yeast Raised Doughnuts: 1/2 cup plus 1 tablespoon warm milk (100 degrees) 1 1/4 teaspoon dry active yeast 3 tablespoons granulated sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 cups all purpose flour 1/4 cup unsalted butter, melted and cooled 1 egg 2 quarts canola oil for frying Cinnamon and Sugar Coating: 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon Instructions: Pour warm milk into the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the top. Allow to set for 5 minutes. Once the yeast has proofed, sprinkle the sugar over the top. In bowl combine salt, cinnamon and flour. In another bowl whisk together cooled, melted butter and egg. Turn the mixer to medium speed and pour in the egg and butter mixture. Next add the flour 1 tablespoon at a time until it is all incorporated. Be sure to scrape down the sides of the bowl as you go. Allow the mixer to run, on medium speed for 8 - 10 minutes or until the dough starts to pull away from the sides and you hear it slapping against the bowl. Turn off mixer and allow the dough to rest, untouched for 5 minutes. Lightly oil a bowl, place dough in the bowl and toss dough to coat in the oil. Cover lightly and let rise in a warm dark place until doubled in size, about 45 - 60 minutes. Once dough has doubled in size, place it on a lightly floured surface and roll out to 1/2 inch. Use a 3 inch doughnut cutter to cut dough into 10 doughnuts and 10 doughnut holes. Place doughnuts and doughnut holes on a lightly floured baking sheet. Cover lightly and let rise for 1 1/2 to 2 hours or until they have doubled in size. You want them light and fluffy. Make the coating by combining the granulated sugar and cinnamon together in a paper bag. Heat canola oil to 365 degrees in a large pan. Once hot, place 2 - 3 doughnuts in the oil and fry, turning often, until they are golden brown 2 - 3 minutes. Use a slotted spoon to pick up the doughnuts. Allow excess grease to drip and quickly add the hot doughnuts to the cinnamon and sugar in the bag and shake to coat. Repeat with remaining doughnuts and doughnut holes. Serve hot. Enjoy!

Cinnamon Sugar Pretzel Bites

Recipe courtesy TwoPeasandTheirPod.com 1 1/2 cups warm water 2 tablespoons light brown sugar 1 package active dry yeast (2 1/4 teaspoons) 6 tablespoons (3 oz) unsalted butter, melted 2 1/2 teaspoons kosher salt 4 1/2 to 5 cups all-purpose flour Vegetable oil 3 quarts water 2/3 cup baking soda 1 whole egg, beaten with 1 tablespoon cold water (egg wash) 2 tablespoons sugar mixed with 1 teaspoon cinnamon Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or foil and place in a warm , draft-free spot until the dough doubles in size, about one hour. Preheat the oven to 425 degrees F. Bring the water to a boil and add the baking soda. Remove the dough from the bowl and place on a floured surface. Divide the dough into 8 equal pieces, and roll each piece into a rope about 22″ long. Cut the dough into one inch pieces to make pretzel bites. Boil the pretzel bites in the water solution in batches, about 15 at a time, for 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a well-greased baking sheet. Bake the pretzel bites at 425 for 8 minutes, then remove from the oven and immediately place the pretzel bites on a cooling rack. Brush with the egg wash and sprinkle the tops generously with cinnamon sugar. You want to do this over a cooling rack and not on the pan you bake the pretzel bites on or else the sugar will stick to the bottom of the pan and burn. Then put the pretzel bites back on the first pan and continue baking for an additional 8-10 mins until golden and cooked through. Serve with Salted Caramel Sauce, recipe on TwoPeasandTheirPod.com.

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