Tag: Dessert

Cinnamon Rolls with Starter

These cinnamon rolls were delicious! They were not too sweet, and could easily be eaten with breakfast for that reason. If you were going to eat them as a dessert, I would recommend making an icing, just because they lack a bit of the sweetness on their own that you’d want in a dessert.

I did have some problems with this recipe. First, I store my starter in the fridge, and to add cold milk to that, it took a very long time for my dough to rise. I made this dough around lunch time, and by dinner time, the dough wasn’t even at room temp yet. The next morning, however, it was fully proofed. Once I mixed in the additional ingredients, I placed it on a floured surface, and it just stuck to everything. It was a very soft and sticky dough that loved my counter top. I mixed in more flour to no avail, and so i deiced to roll it out on a generous bed of flour. I mixed the filling and coated the dough,and tried to roll, but it was just so sticky I had to move very slowly, constantly scraping the dough off the counter. I didn’t want to overwork the dough when I was mixing, but I should have added even more flour. I would also proof the rolls before baking, because they didn’t rise during the baking step, they only expanded in width. I’ve made some alterations to the recipe and added it below.

Original recipe can be found here!

  1. Heat 1/2 cup of butter until partially melted. Add to 3 1/2 cups flour in your mixing bowl. Mix in 1 Tbsp sugar and 1/2 cup milk, then add starter until dough comes together. Cover and let proof in a warm spot for 2-3 hours
  2. Sprinkle 1 tsp salt, 1 tsp baking powder and 1/2 tsp baking soda over the dough and gently knead into dough, add more flour as needed, but don’t overwork.
  3. Roll out the dough into a rectangle until it is about 1/2 inch thick.
  4. In a side bowl, melt 5 Tbsp butter. Add 1/2 brown sugar and 1 1/2 tsp cinnamon and stir. Spread evenly over dough.
  5. Starting along the long edge, roll up the dough. Cut the roll into 1 inch thick slices.
  6. Heat oven to 400 F
  7. Place slices into a well greased baking dish and bake for 30 minutes or until golden.
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No Bake Cookies

If you are running out of project and you want to do something fun with your child, this is a great treat to make before Easter. It doesn’t take much effort and the only mistake you could make is burning the chocolate powder, so just stir continuously. If you cannot have peanut butter, you can also use almond butter, or cookie butter, or you could just exclude the peanut butter, but your cookies will be a little looser.

  1. In a sauce pan, mix 1/2 cup milk, 3 Tbsp cocoa powder, 2 cups sugar, and 1/2 cup (1/2 stick) of butter. Heat until everything is evenly mixed and hot.
  2. Once hot, remove from heat and mix in 1 tsp vanilla, 3 cups of oatmeal, and 1/2 cup peanut butter. Once mixed, line a cookie sheet with wax paper and dollop out cookies. Let cool for 15 minutes before eating. Makes about 20 cookies.
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Chocolate Pudding Pie with Shortbread Butter Cookie Crust

I’ve had this tin of cookies since Christmas. I really love these cookies, but we need the counter space back and we’ve stopped eating them, so I decided it would be fun to repurpose them into a pie crust. Some of the cookies we had had coconut flakes in them, and you can still taste them in your crust, so make sure you like the cookies before you make a crust of them. I have a really small food chopper, if you have a bigger one, you can add the butter to the crumbs and mix it quicker by just pulsing a few times. The pie also turned out really well. I followed the directions on the side of the box for the pudding mix, and the mix I used came from Aldis. I also was short by about 1/2 a cup on butter cookies, so I added a little under 1/2 a cup of graham cracker crumbs.

Cookie Crust

  1. In a food processor or blender, crush up your leftover cookies until they have a sandy texture and about 1 1/2 – 2 cups of crumbs.You can supplement with graham crackers or graham cracker crumbs to reach that range if you are short. Also pulse in 2 Tbsp of packed brown sugar.
  2. Turn out crumbs into a 9 inch pie pan. In a side bowl, melt 6 Tbsp of butter. Pour the butter over the crumbs and mix til all of the crumbs have an wet sand consistency. Pack into the edges of the pan in an even layer using your fingers, the back of a spoon, or a rubber spatula.
  3. Refrigerate for at least 30 minutes until fully cooled.

Pudding Filling

  1. Using a box of pudding, combine the pudding powder and 1 3/4 cup of milk in a bowl. Beat with an electric mixer for 1 minute. Once mixed, pour the pudding mixture directly into you crumb crust.
  2. Refrigerate for 1 hour before serving, or freeze for pieces that will come out more intact.
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Homemade Fudge

I made this fudge as a gift to our families this Christmas and it was a big hit! Josh and I love this fudge. It’s so rich and creamy, and this recipe make lots. This recipe makes 25 squares, and you can easily be satisfied with a half piece. Prepare for lots of stirring, and take a break off the heat when you need to!

  1. Prepare a 9×9 pan by spraying it with non-stick spray and lining the bottom and sides with wax paper.
  2. Place 2 cans of sweetened condensed (28 oz total), and 2 bags of semi-sweet chocolate chips (24 oz total) in a sauce pan.
  3. Place over very low heat and stir constantly until everything is melted and the mixture is smooth and shiny.
  4. Remove from heat. Mix in 1 Tbsp Vanilla extract. Transfer to pan and smooth to an even layer. Let cool for at least 1 hour, then remove and cut into 25 pieces.
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Homemade Donuts

I found this video on YouTube for donuts. I love Krispy Kreme donuts and I haven’t tried making donuts yet, so I decided to try this recipe. She didn’t include a write up of her recipe, so I will add that below, however, this is her recipe. This is not my recipe. Below I have attached her video.

My Experience

I didn’t add salt to my recipe, just because I usually never add salt to my recipes, so if that effects something, I’m sorry in advance. The dough was rather straight forward. I didn’t know at what point to stop kneading. I ran the dough in my mixer for 5-6 minutes, then I kneaded it for 10 minutes and saw no significant difference. If I didn’t have to knead if I used a mixer, that would make sense. The dough had risen for me after 1.5 hours. I then used a cookie cutter and the cap to my canola oil to make the donut’s shape. The thickness of your dough will determine how thick your final doughnuts will be. Thinner dough means smaller doughnuts, thicker dough means monster doughnuts. I also decided to make 2 fried dough squares with my extra dough. The oil temp matters some, but not too much. When I initially started my first 3 doughnuts, the oil was in the 370-380 F range. They fried very quickly, 30 seconds each side, and came out dark, but the flavor was just the same and they were completely cooked. I cooked the rest of the doughnuts in the 300-320 F range. They puff up a bit in the oil, but not too much. I also started by cutting squares in the wax paper, but I found it splashed a bit too much. If you pick them up toward the bottom with a very light touch, you can easily transfer them into the oil without any damage to your doughnuts. The nutmeg adds a slight hint of flavor to these doughnuts, but my biggest praise is the vanilla in the icing. It makes the icing so tasty! I also used 4 Tbsp of milk when I made it, and it left a decent layer of glaze, the perfect amount in my opinion. I enjoyed the extra glaze after I covered them all. The original creator was able to make 15 uniform doughnuts. My doughnuts were far from uniform, but I managed to make 18 doughnuts and 2 large dough squares.

  1. Mix 2 cups and 3 Tbsp of flour, 1/4 tsp nutmeg, 3 Tbsp sugar, 1/2 tsp salt. In another container combine 1/2 cup warm whole milk, 1 egg, 1/3 stick melted butter, and 1 packet of yeast.
  2. Add the wet ingredients to the dry. Mix with a mixer on high for 3 minutes, or by hand. Dough will be very sticky.
  3. Oil a clean work surface and your hands. Turn out dough and kneed for 10-15 minutes until it is smooth, soft, elastic, and sticky. Lightly grease a bowl. Transfer the dough into the bowl, cover with saran wrap or a damp towel, and let rise 1.5-2 hours till doubled in size.
  4. Flour your work space. Turn out dough. Punch down dough. Flour the top of the dough, and roll out to 1/2 inch thickness. Cut out your doughnuts, transfer to wax paper, and let rise for another 20-30 minutes. (You can re-roll the dough for more donuts)
  5. Heat your oil to 320-330 F. Once hot, cut wax paper into squares to easily transfer donuts to oil without deflating them or deforming them. Fry the donuts with a gently boil until golden on each side. Set on wire rack.
  6. Glaze: Melt 2/3 stick of butter, add 2 cups powdered sugar, 1 tsp vanilla extract, and 3-5 Tbsp milk depending on how thin you want it (more milk will make it thinner). Mix until smooth.
  7. Drop your donuts into the glaze. Flip then remove and place on a wire rack over a plate.
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