Strawberry Shortcake Kabobs

Strawberry Shortcake Kabobs

Ingredients

  • 3 tbsp sugar
  • ½ jar marshmallow fluff
  • 2 cups heavy cream
  • 20 large strawberries, 2 slices per strawberry
  • sugar for sprinkling
  • 1 tablespoon water
  • 1 egg white
  • 1 can of grands biscuits

Directions:

  • Preheat oven to 350F.
  • Make 7 – 1-1/2 inch biscuits. Brush each with a mixture of water and an egg white, drizzle with sugar and bake for 10 minutes.
  • Cut two 1/2 inch slices from each strawberry.
  • When the biscuits are ready, let them cool completely.
  • Start layering; biscuit, strawberry, whipped cream*.

Note:

  • One can of biscuits made 20 skewers.

*Cream:

  • Mix together the heavy cream and sugar and stir well. Then add half a jar of marshmallow fluff and stir for 2 more minutes.

Submitted By: Keith Faure

Peppermint White Chocolate Fudge

Peppermint White Chocolate Fudge

Ingredients

  • 2 Cups white chocolate chips
  • 1 Container vanilla frosting (12 ounce)
  • Red food coloring
  • 1/2 tsp peppermint flavoring
  • 1 handful of peppermint flavored candies, crushed

Directions:

  • Line an 8X8 pan with plastic wrap or wax paper
  • In a large bowl, melt white chocolate chips by microwaving 30 seconds at a time, stirring between sessions.
  • Add the container of vanilla frosting
  • Stir well
  • Add Peppermint flavoring and stir well
  • Reheat for 10 seconds if needed, so the mixture is still soft enough to pour
  • Pour mixture into lined pan
  • Place 6-8 drops of red food coloring on the top of the warm fudge
  • With a toothpick or knife, swirl the color into the top of the fudge
  • Sprinkle crushed candies over the top of the fudge
  • Cool in fridge until hard
  • Cut and enjoy!

Yield: 8X8 Pan

Recipe Source

Gluten-Free Cinnamon Apple Muffins

Gluten-Free Cinnamon Apple Muffins

Ingredients

  • 1 box Betty Crocker’s gluten free yellow cake mix
  • 3 eggs
  • 1/2 cup water
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon lemon juice
  • 3 granny smith apples
  • 2 tablespoons agave nectar or honey

Celebrate fall flavors with these delicious gluten-free cinnamon apple muffins from Cooking Gluten-Free. Gluten-free cake mix is transformed into spicy muffins with the addition of tart autumn apples and warms spices including cinnamon and nutmeg. These muffins can serve as an indulgent breakfast or dessert. If you want to make them really spectacular, top each muffin with cinnamon cream cheese frosting.

Directions:

  • Preheat oven to to 350 degrees.
  • Core, peel, and chop the apples into small pieces
  • In a medium bowl, combine the apples, cinnamon, nutmeg, cloves, lemon juice, and agave.
  • In a large bowl, add the yellow cake mix, eggs, water, and apples. Now stir, stir, stir until very well combined.
  • Line a muffin tin with baking cups and fill each cup with batter.
  • Bake 18-23 minutes.

Recipe Source

How to Decorate a Cake with Sprinkles

How to Decorate a Cake with Sprinkles

Learn how to decorate a cake with sprinkles from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video.

Must-Bake Cinnamon Mocha Bread

Must-Bake Cinnamon Mocha Bread

Ingredients

  • 4 cups all-purpose flour
  • 2 cups granulated sugar (divided)
  • 3 teaspoons instant coffee granules
  • 1 tablespoon cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup canola oil
  • 3 teaspoons ground cinnamon
  • Optional: 1/2 cup raisins

Directions:

  • In a bowl, combine the flour, 1 1/2 cups sugar, coffee granules, cocoa, baking soda, and salt. In a small bowl, whisk the eggs, buttermilk and oil. Stir into the dry ingredients just until moistened. (Optional — fold in raisins)
  • Transfer a fourth of the batter into each of two greased 8″x4″ loaf pans. Combine cinnamon and remaining sugar; sprinkle half over batter in each loaf pan. Repeat layers.
  • Cut through batter with a knife to swirl.
  • Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove from pans to wire racks to cool completely.

Recipe Source

Snickerdoodle Poppers

snickerdoodle-poppers

Ingredients

  • A flavor injector (usually found by the marinades and bbq sauces) OR a pastry frosting tip will work too!
  • Oil for frying
  • 1 1/2 Cups of Cinnamon Sugar
  • 1 Box of instant Vanilla JELLO
  • 1 can of Pillsbury Grands Flaky Layers Biscuits

No Oven Peanut Butter Squares

No Oven Peanut Butter Squares

Ingredients

  • 1/2 cup butter (1- stick)
  • 2 cups powdered sugar
  • 1 1/2 cups graham cracker crumbs
  • 1 cup peanut butter
  • 15-20 “Xocai Healthy Dark Chocolate Nuggets”

Line 9″x13″ pan with foil or wax paper, with ends extending over sides of pan. Melt butter in large bowl in microwave on high for 45 seconds or over stove in pan until melted. Remove from heat and stir in sugar, crumbs and peanut butter; mix well. Spread mixture into prepared pan. Melt “Nuggets” on slow and low heat in microwave or small saucepan until smooth, stirring until melted. Cool slightly, and then pour over peanut butter mixture in pan. Cool. Cut partially through mixture to mark squares with desired size. Can refrigerate or wait until it sets. Lift from pan, using handles from foil or wax paper. Cut all the way through mixture into squares.
Serves 24

Recipe Source

How to make teddy bear cookie pops

How to make teddy bear cookie pops

Looking for a great activity to do with the kids? These teddy bear cookies are fun to make and even more fun to eat. Watch baker Liv Hansen for Betty Crocker as she and her young friend Blythe make teddy bear cookies using their imaginations as the main ingredient.

Giraffe Patterned Swiss Roll

Giraffe Patterned Swiss Roll

Photo courtesy of http://renryl.blogspot.com/

Ingredients

  • For the egg yolk batter :
  • 4 egg yolks
  • 15g castor sugar
  • 40g vegetable oil
  • 60g milk
  • 1 tsp vanilla essence
  • 70g top flour, sifted
  • 10g cocoa powder (add later after you have scooped 2 tbsp out for the pattern’s batter)
  • Batter for the patterns :
  • 2 Tbsp egg yolk batter
  • 1 tsp top flour
  • 2 tsp sugar
  • 20g egg white
  • Meringue :
  • 4 egg whites
  • 50g castor sugar

Directions:

  1. Trace out giraffe patttern on a greaseproof paper. Prepare a swiss roll pan and place the paper with the pattern on the pan before lining it with another piece of greaseproof paper. Preheat oven to 180 degrees celcius.
  2. Mix the egg yolks,sugar,oil, milk and vanilla essence till combined.
  3. Stir in flour. Mix till smooth and well combined.
  4. Remove 2 Tbsp of the batter and mix in 1 tsp top flour for the pattern batter. Set aside.
  5. Add in cocoa powder to the remaining main batter. Set aside.
  6. In another bowl, beat the 20g egg white with 2 tsp sugar till stiff peak. Add into the pattern batter and mix till combined.
  7. Pipe the plain batter and trace the pattern on the pan. Bake for 1 min and remove from the oven.
  8. Meanwhile, prepare the meringue. Beat till stiff peak. Fold into the egg yolk batter in a few batches gently.
  9. Pour the prepared cocoa batter into the pan. Smooth the surface and make sure it is level.
  10. Drop the pan onto the table top a few times to release air bubbles.
  11. Bake for about 14-15 mins. To test doneness, press finger gently on the top of the cake, if it springs back , it’s done. An inserted toothpick should comes out clean.
  12. Remove the the cake immediately from the pan to cool on a wire rack.
  13. When cooled slightly, remove the paper gently and let it cool completely on the wire rack.
  14. Spread with your choice of filling and roll up the cake. Use the same greaseproof paper to wrap the roll and place in the fridge to set for at least 30 mins. Cut into smaller sizes and serve.

Molten Chocolate Liquor Cakes

Molten Chocolate Liquor Cakes

Ingredients

  • 3 1/2 ounces (100 g) dark chocolate, chopped
  • 6 tablespoons (3 ounces, 85 g) unsalted butter, plus extra for greasing ramekins
  • 2 egg yolks
  • 2 eggs
  • salt
  • 1 1/2 cups (180 g) powdered sugar
  • 2/3 cup (75 g) all-purpose flour, plus extra for dusting ramekins
  • 1 tablespoon of liquor per ramekin (or according to taste)

Directions:

  • Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.
  • Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color. Add the melted chocolate and the flour.
  • Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.
  • Divide the chocolate cream among the ramekins
  • Stir in 1 tablespoon of liquor into each ramekin and stir.
  • Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.
  • Pre-heat the oven to 450° F (230° C) and bake for about 13 minutes.
  • Remove from the oven, edges should be firm but the center will be runny.
  • Run a sharp knife around each cake and unmold onto serving plates. Sprinkle with powdered sugar and serve immediately.

Yield: 6.0 individual cakes
Recipe Source