Peanut Butter & Honey Braid

If you’re a bread person like me, make this Peanut Butter & Honey Braid, grab a glass of milk and be happy!

Peanut Butter & Honey Braid

Peanut Butter & Honey Braid 1  Peanut Butter & Honey Braid 2  Peanut Butter & Honey Braid 3

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 Giant Chocolate Cookies

Two Years Ago: Rolo Caramel Brownies Layered Rolo Caramel Brownies

Three Years Ago: Raspberry Scones Raspberry Scones

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Glazed Apple Crumb Cake

A delicious moist little snack cake. Glazed Apple Crumb Cake from layersofhappiness.com.

Glazed Apple Crumb Cake

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
2 tsp cinnamon
1/4 tsp salt
1/4 cup butter, cold

Cake:
1½ cups flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup oil
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 egg white
1 tsp vanilla
1 large apple, peeled, cored, and diced
1/2 cup chopped walnuts

Warm Vanilla Glaze:
1½ Tbl butter, melted
1½ Tbl brown sugar
1½ Tbl sugar
1½ Tbl milk
1/4 tsp vanilla
3/4 cup powdered sugar

Preheat oven to 350°. Make topping by mixing flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly, set aside.

For the cake batter, in large bowl stir together flour baking soda, cinnamon, nutmeg, and salt. In a medium bowl whisk together oil, brown sugar, sugar, egg, egg white, and vanilla. Stir liquid mixture into dry ingredients just until combined. Fold in apple and walnuts. Spread cake batter in well sprayed 9″x9″ baking pan. Sprinkle crumb topping evenly over cake batter, press down. Bake 30-35 minutes, until done in center.

For the glaze, in small bowl, whisk together melted butter, brown sugar, sugar, milk, and vanilla. Add powdered sugar and whisk until just combined. Drizzle over cake. Enjoy cake warm or room temperature.

One Year Ago: Confetti Cream Cheese Bars Confetti Cream Cheese Bars

Two Years Ago: Apple Fritter Cake Apple Fritter Cake

Three Years Ago: Orange Cream Swirl Brownies Orange Cream Swirl Brownies

Double Chocolate Cake Doughnuts

I am calling these little cuties healthy doughnut because they are baked and not deep fried. Maybe healthier is better?

Double Chocolate Cake Doughnuts

Double Chocolate Cake Doughnuts 2

Chocolate Doughnuts:
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup buttermilk
1 egg
4 Tbl butter, melted
1 tsp vanilla

Chocolate Glaze:
1 Tbl butter, melted
1 1/4 cup powdered sugar
3 Tbl unsweetened cocoa powder
pinch salt
3 to 4 Tbl milk
2 tsp vanilla
color jimmies

Place rack in the upper third of the oven and preheat oven to 325°.  Spray doughnut baking pan with nonstick cooking spray and set aside.

For the doughnuts: In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla until thoroughly combined. Pour wet ingredients into dry ingredients and fold together until all ingredients are well combined. Scoop batter into prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts 11 to 13 minutes or until skewer inserted comes out clean. Remove from oven and allow doughnuts to rest five minutes before inverting onto wire rack to cool completely before glazing. Repeat baking process with remaining batter.

For the glaze: In a medium bowl whisk together butter, powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and vanilla.  Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until glaze is thick but still pourable. Dip each doughnut into chocolate glaze.  Shake off some of the excess glaze. Return to wire rack and sprinkle with color jimmies.  Allow to rest for the frosting to harden slightly. Makes 8-10 doughnuts, depends on how full you fill the molds and how much batter you eat!

Original recipe from joythebaker.com.

One Year Ago: Biscoff Spread Cookies Biscoff Spread Cookies

Two Years Ago: Dark Chocolate Raspberry Oat Cake Chocolate Oat Raspberry Cake with Raspberry Buttercream

Three Years Ago: Cinnamon Rolls Cinnamon Rolls_3

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Orange Cream Cheese Sweet Rolls

Something that came to my mind that needed to be played out. I sent a picture of the rolls on my phone to my parents, my dad said, “We’ll be over and I’ll bring a gallon of milk”. That makes me happy!

Orange Cream Cheese Sweet Rolls

Orange Cream Cheese Sweet Rolls 1

Sweet Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt

Orange Cream Cheese Filling:
8 oz cream cheese, room temp
1/4 cup brown sugar
1 Tbl orange juice
1 Tbl flour
orange zest
1/2 cup chopped pecans

Make sweet roll dough – in bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled. Make orange cream cheese filling – by whipping cream cheese with electric mixer. Add brown sugar, orange juice, flour, and orange zest. Roll out dough to approx 18″x10″. Spread orange cream cheese filling evenly over dough. Sprinkle pecans over and roll from long end to long end, pinch seam.  Cut into 12 pieces (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13×9 pan*.  Cover and let rise until doubled.  Bake in preheated 375° oven for 17-20 minutes.

Sweet Roll Glaze:
1/4 cup butter, softened
1 cup powdered sugar
1 Tbl orange juice
orange zest

Mix butter, powdered sugar, orange juice, and orange zest.  Spread over warm sweet rolls.

* At this point you can cover the pan of rolls tightly with plastic wrap and put in refrigerator overnight. Take out in the morning, remove plastic wrap covering with towel, and let sit for one hour. Preheat oven and bake & frost as above.

One Year Ago: Oatmeal Creme Pie Cupcakes Oatmeal Creme Pie Cupcakes

Two Years Ago: Orange Cranberry Scones Orange Cranberry Scones

Cinnamon Glazed Nuts – Two Ways!

These nuts are a delicious snack. I usually make them around the holidays to give as gifts or just to have around for family and friends. There are two recipes I use, one I can’t remember where I got it and another from my mother-in-law. The first has a smoother texture with a hint of vanilla flavor. The second has a more granular texture with more of a toasted flavor. Both are yummy and what we called “morish”, you just have to have more! Try both!

Cinnamon Glazed Nuts 1

4-5 cups nuts (I use pecans or walnuts or a mixture)
1/2 cup water
1 cup sugar
1 tsp cinnamon
1/2 tsp salt
1½ tsp vanilla

Spray a cookie sheet, set aside. Put nuts in heat safe bowl. In saucepan, combine water, sugar, cinnamon, and salt. Bring to boil over medium heat. Stirring constantly, cook to soft ball stage about 240°. Remove from heat and stir in vanilla. Pour hot syrup over nuts and stir to coat completely. Spread nuts out on prepared cookie sheet and cool to set up. Break apart. Store in airtight container.

Cinnamon Glazed Nuts 2

4-5 cups nuts (I use pecans or walnuts or a mixture)
1 egg white
1 Tbl water
3/4 cup sugar
2 tsp cinnamon
1/2 tsp salt

Preheat oven to 350°. Put nuts in large bowl. In small bowl, whisk egg white and water until frothy. Pour over nuts and toss to coat well. In small bowl, combine sugar, cinnamon, and salt. Sprinkle small amount over wet nuts and stir, sprinkle more and stir, continue until nuts are well coated. Spread nuts out on large cookie sheet. Bake 10 minutes, remove and stir. Bake 10 minutes more, remove and stir. Bake 5-10 minutes more, stir. Remove from oven and let cool completely. Store in airtight container.

Two Years Ago: Golden Caramel Cheesecake Bars Golden Caramel Cheesecake Bars

Glazed Lemon Blondies

There is just something about moist square tasty items that you can sink your teeth into, brownies, blondies, sheet cake, bars of all kinds. I admit, it’s a problem for me, but I am willing to live with it!

Glazed Lemon Blondies

Lemon Blondies:
1/2 cup butter, melted
1½ cups sugar
1 tsp vanilla
2 eggs
2 Tbl lemon
zest of 1 lemon
1¼ cups flour
1/2 tsp salt

Preheat oven to 350°. Line a 9″x9″ baking pan with foil, spray with non-stick spray. Stirring by hand, mix butter, sugar and vanilla. Add eggs, one at a time beating after each addition. Stir in lemon juice and lemon zest. Mix in flour and salt. Pour into prepared baking pan, spread evenly. Bake 25 minutes. Cool and glaze.

Lemon Glaze:
1/2 cup powdered sugar
1 Tbl lemon juice

Stir together powdered sugar and lemon juice. Spread over cooled lemon blondies. Remove from baking pan pulling out with foil. Set on cutting board, pull back foil and cut into tasty squares.

One Year Ago: Graham Cracker Chocolate Chip Muffins Graham Cracker Chocolate Chip Muffins

Two Years Ago: Big Pink Frosted Sugar Cookies Big Pink Frosted Sugar Cookie

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Orange Coconut Pecan Cake

Perfect for a brunch, afternoon snack, or warm a piece, drizzle with glaze and add a scoop of vanilla ice cream for dessert! You decide, it’s all good!

Orange Coconut Pecan Cake

Cake:
1¾ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup orange juice
1/2 tsp orange extract
3/4 cup sour cream

Preheat oven to 350°. Whisk together flour, baking soda, baking powder, and salt; set aside. Cream butter and sugar with electric mixer. Add eggs, orange juice, and orange extract, mix well. Add dry ingredients alternately with sour cream. Pour cake batter into sprayed 9″x9″ or 11″x7″ baking pan. Mix together following topping.

Topping:
1/4 cup butter, softened
1/3 cup sugar
2 Tbl flour
3 Tbl orange juice
1/2 cup coconut
1/2 cup chopped pecans

In small bowl, stir together butter, sugar, flour, orange juice, coconut, and chopped pecans. Drop little globs all over top of cake batter (works best using your hand). Bake for 35-40 minutes or until golden brown and center is set.

Glaze:
1 Tbl butter, softened
1 cup powdered sugar
2-3 Tbl orange juice

Stir together butter, powdered sugar, and enough orange juice to make desired spreading or drizzling consistency. Can be spread over cake as it is cooling or wait until serving and drizzle glaze over each piece.

One Year Ago Today: Sprinkle Cookies Sprinkle Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Chocolate Chip Cinnamon Rolls

Some might think I am crazy, but I felt the need to somehow make one of my favorite “comfort foods” even more comforting. ;o) Or maybe just more fattening. Well, here we have it…chocolatetized cinnamon rolls. You be the judge. In my judgement, I think you might want to try it!

Chocolate Chocolate Chip Cinnamon Rolls 1

Chocolate Chocolate Chip Cinnamon Rolls 2

Choco Choco Chip Cinnamon Rolls 1Choco Choco Chip Cinnamon Rolls 2Choco Choco Chip Cinnamon Rolls 3

Chocolate Roll Dough:
1 cup milk
2 Tbl butter
2¼ tsp (1 pkt) dry yeast
1/4 cup sugar
3 cups flour
1/4 cup unsweetened cocoa
1 tsp salt

Warm milk and butter to 110° in microwave. Pour into bowl of mixer. Sprinkle yeast over warm milk mixture. Sprinkle sugar over yeast and let sit for 10-15 minutes. Add flour, cocoa, and salt, mix well and knead. Turn into sprayed bowl, cover, and let rise in warm place for 45 minutes.

Chocolate Chocolate Chip Cinnamon Filling:
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 Tbl unsweetened cocoa
6 Tbl butter, softened
1/2 cup mini semisweet chocolate chips

In small bowl, stir together sugar, brown sugar, cinnamon, and cocoa. On floured surface, roll out dough to 18″x10″ rectangle. Spread softened butter evenly over dough. Sprinkle filling evenly over butter. Sprinkle mini chocolate chips evenly over filling and gently press down. Roll up from long end to long end, pinch seam. Cut into 12 1½” rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan. Cover and let rise until doubled (about 30 minutes). Bake in preheated 375° oven for 15-20 minutes.

Cinnamon Roll Glaze:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix powdered sugar into butter, add enough milk to make desired glaze consistency.  Spread over warm cinnamon rolls.

One Year Ago: Coconut Pecan Cinnamon Chip Oatmeal Cookies Coconut Pecan Cinnamon Chip Oatmeal Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

White Chocolate Macadamia Nut Muffins

A new favorite!  This is not your everyday muffin, definitely special.  These would be great for a brunch or shower, make them as mini muffins.  The salty macadamia nuts and creamy white chocolate, yum!

White Chocolate Macadamia Nut Muffins

Muffin Batter:
1-3/4 cups flour
3/4 cup sugar
2-1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate chips
3/4 cup chopped macadamia nuts

Glaze:
1/2 cup white chocolate chips
2 Tbl heavy whipping cream

Preheat oven to 400°. In large bowl, combine flour, sugar, baking powder, and salt. In another bowl, combine egg, milk, and butter; stir into dry ingredients just until moistened. Fold in chips and nuts. Evenly distribute batter into 12 or 6 (depending on the size you want) paper-lined muffin cups, sprayed cups, or Demarle tray (no prep necessary). Bake 15-18 minutes for 12 smaller muffins, 20-22 minutes for 6 large muffins, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. For glaze, in microwave, melt chips with cream at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Drizzle over warm muffins. Serve warm. From tasteofhome.com.

One Year Ago:  Orange Creamsicle Cookies  Orange Creamsicle Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Apple Fritter Cake

So cinnamony, appley delicious.  What, my computer is telling me those aren’t real words?  Inspired by cookiesandcups.com.

Cake:
1 cup butter, softened
1 cup sugar
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup sour cream
1 (21 oz) can apple pie filling (Comstock/Wilderness)
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 350°.  Spray 9″x13″ baking pan with nonstick spray.  In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs.  Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Add dry ingredients alternately with sour cream to creamed mixture, mix well.  Spread half cake batter in prepared pan, spoon apple pie filling over cake batter, and spoon remaining cake batter over top of apple filling spreading gently.  Stir together 1/4 cup sugar and 1 tsp cinnamon, sprinkle evenly over top of cake batter.  Bake 30-35 minutes, until center of cake is set.  While cake is baking, stir together glaze.

Glaze:
1½ cups powdered sugar
3 Tbl butter, very soft
4-5 Tbl milk
1 tsp vanilla

Mix powdered sugar, butter, milk and vanilla in medium bowl, add enough milk to make a thick pourable consistency.  When cake is done, immediately poke holes using knife, about 30 pokes.  Pour glaze over top cake spreading to cover completely.  Let glaze set up for about 20 minutes before serving.  Sprinkle with cinnamon sugar if desired.

One Year Ago Today:  Orange Cream Swirl Brownies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.