So easy and delicious. A quick dessert to make for pop-in guests or add to your holiday menu.
1 (14 oz) can sweetened condensed milk
1½ cups water
1/3 cup baking mix (Bisquick or the like)
1/4 cup butter, softened
1½ tsp vanilla
1 cup flaked coconut
Preheat oven to 350°. In blender, combine sweetened condensed milk, water, baking mix, eggs, butter, and vanilla. Blend on low speed 3 minutes. Pour into sprayed 9″ deep dish or 10″ pie plate; let stand 5 minutes. Sprinkle coconut evenly over top. Bake 35-40 minutes or until knife inserted near edge comes out clean (will still be a bit jiggly in the center but firms up as it cools). Serve warm or cooled. A big dollop of sweet whipped cream on top would be great! Refrigerate leftovers.
One Year Ago: Peanut Butter Brownie Pie
Two Years Ago: Biscoff Cookie Cupcakes
Three Years Ago: Iced Molasses Cookies
Four Years Ago: Pumpkin Sweet Rolls
If you’re a bread person like me, make this Peanut Butter & Honey Braid, grab a glass of milk and be happy!
2 ¹/3 cups baking mix (such as Bisquick)
1/2 cup butter, cold
2/3 cup milk, cold
3-4 Tbl peanut butter
2-3 Tbl honey
Preheat oven to 425°. Cut butter into baking mix until mixture is crumbly. Stir in milk until dough comes together. Turn dough onto floured surface and knead lightly 10 to 12 times. Roll dough into 15″x9″ rectangle. Spread jam lengthwise down center 1/3 of dough (center 3″ pictured below). Make 3” cuts at 1″ intervals on long sides. Fold strips over filling. Pick up with two spatulas and move onto Silpat lined baking sheet or sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned. Glaze with following glaze when slightly cooled.
1/2 cup powdered sugar
1/8 tsp vanilla
milk (enough to make drizzle consistency, add a little at a time)
Whisk together until smooth and drizzle over braid.
One Year Ago: Giant Chocolate Cookies
Two Years Ago: Rolo Caramel Brownies
Three Years Ago: Raspberry Scones