Monday, October 24, 2016

Graveyard Halloween Scotcheroos


Halloween is just 1 week away and the past week I have been whipping up some fun Halloween treats for my family and these graveyards were an after school treat last week. When I received a package from Peanut Butter & Co. to try out some of their new products immediately I thought of scotcheroos. A family favorite!



 I have never made them with almond and cashew butter so I really wanted to give them a try! And then I wanted to top them with some hazelnut spread and boy were they amazing! I can't wait for you to give them a try!















Graveyard Halloween Scotcheroos
3 cups rice krispie cereal
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup Bestie Nut Butters-Almond and Cashew Spread
1/2 cup butterscotch chips
3/4 cup Chocmeister Chocolate Hazelnut Spread 
halloween sprinkles optional
white chocolate chips optional

Line a 9x9 pan with parchment paper or grease really well with softened butter. Place rice krispie cereal in a bowl. In a medium sized saucepan add the sugar and corn syrup. Bring to a boil. Then add the Bestie Nut Butter. Remove from heat and stir until smooth and well combined. Pour over the rice krispie cereal slowly and stir until well combined! In a microwave safe bowl add the Chocmeister and the butterscotch chips. Put in the microwave 30 seconds at a time stir and then put in for another 30 seconds. Place the rice krispie mixture in the 9x9 pan and press firmly down. If needed place some butter on your hands and use your hands to press down into pan. Once the chocmeister butterscotch chips are completely melted spread it over the rice krispie cereal. Sprinkle on some Halloween sprinkles if you would like!  Set aside until the chocolate hardens or place in the fridge for like 15 to 20 minutes if you are in a rush!

Then using a graveyard shape cookie cutter cut out the scotcheroos. Then in a microwave safe bowl pour in some white chocolate chips melt at 30 second increments stirring in between! Then place in a piping bag and add RIP to the top of the scotcheroos to make it look like little graveyards.




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Monday, October 17, 2016

Pumpkin Chocolate Chip Crepes


I love fall time mostly for the food pumpkin in particular. Lets be honest fall time in Arizona is still in the 90's so the weather is not the highlight of the time of the year! So thank goodness for pumpkin and fall flavors! When thinking of which recipe I would create as part of the Krusteaz Baker's Dozen I couldn't help but lean towards their pumpkin spice pumpkin pancake mix I have only made the pancakes before and have been wanting to mix things up! And one of the easiest ways to mix things up with their pancake mix is by making crepes out of them!


So lets think about this....pumpkin, chocolate chips, and crepes match made in heaven! And thats exactly what it is!



Pumpkin Chocolate Chip Crepes
1/2 cup Krusteaz Pumpkin Spice Pancake Mix
1/2 cup all-purpose flour
1 cup water
2 eggs, beaten
2 Tablespoons butter, melted

To find out the full instructions head over the Krusteaz website!


*Disclosure: This is a sponsored blog post for Krusteaz. I am part of their brand ambassador program and have been compensated for creating a recipe using their products. However; all thoughts and opinions are my own.
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Friday, October 7, 2016

One bread dough done 5 different ways



Today I am teaching a class at the Pinners Conference! When I was asked to teach a cooking class for the conference the first thing that came to my mind is a bread class. I am not at all a bread expert but I have made rolls many times in my life. One recipe in particular I have made more times then others. So I knew that I needed to share my overnight cinnamon roll recipe done in 5 different ways!

So here it is!


Overnight Roll Dough

1 Tablespoon yeast
3 cups warm water
1 c. sugar
1 Tablespoon salt
2 beaten eggs
1/2 cup oil
5 cups flour + 5 cups flour


In a mixer add yeast, warm water, and sugar. Combined and let sit for 10 minutes. Then add salt, eggs, oil, and 5 cups of flour. Mix for 5 minutes on medium speed. Then add another 5 cups of flour and mix for 5 to 7 minutes on medium speed. Then let rise 1 hour. Roll dough into a rectangle on a floured board and spread with butter, sugar, brown sugar, and cinnamon. Roll together and slice individual roll slices and place into a well greased or sprayed pan. Cover with thin cloth. Let rise for 8 hours on your kitchen counter. Bake at 350 degrees for 12-15 minutes. Let sit for a few minutes then frost them. 



Regular Cinnamon Rolls

Filling:
1/2 cup butter melted
cinnamon
brown sugar
sugar

Spread or sprinkle over dough before rolling.

Vanilla Icing:
1 lb powdered sugar
1 teaspoon vanilla
1/2 cup butter, softened almost melted
8 ounces cream cheese, softened (optional)

Mix together all ingredients. Add milk if you need to thin the icing while mixing. 

(If you like alot of frosting I would double this recipe!)



Orange Cinnamon Rolls

Filling:
1/2 cup butter, softened almost melted
1 1/2 cups sugar
orange peel from 2 oranges

Spread and sprinkle over dough before rolling.

Glaze:
4 to 5 cups powdered sugar
1 teaspoon vanilla
orange juice (until glaze is a thin consistency)
1 orange zest

Combined all ingredients and spread over orange cinnamon rolls after you bake them.




Ham & Cheddar or Bacon & Cheese Pinwheels

Filling:
Bacon crumbled up (cooked) or Ham (not cooked)
Shredded Cheese

Topping:
Garlic Butter

Fill with meat and cheese and after you are done baking brush tops with garlic butter 



Knotted Rolls

Spread melted butter over dough after rolling it out to a rectangle. Fold over into thirds and cut into 1 inch strips. Knot rolls and put onto cookie sheet. Then let rise.

Brush with melted butter after knotted rolls are very lightly browned.



Knotted Orange Rolls

Filling:
1/2 cup butter, softened almost melted
1 1/2 cups sugar
orange peel from 2 oranges

Roll out dough into a rectangle. Spread and sprinkle ingredients over dough. Then fold into thirds and cut into 1 inch strips and knot. Place on cookie sheet.

Glaze:
4 to 5 cups powdered sugar
1 teaspoon vanilla
orange juice (until glaze is a thin consistency)
1 orange zest

Combined all ingredients and spread generously over entire orange knotted rolls. 





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