Donut Muffins

I have so many recipes all over my house and so many photos on my camera.  I sincerely apologize for being gone for so long.  In exchange for your patience, here is a delicious recipe I have to share :) 
*I do want to note that the batter was reminiscent of cookie dough and I wasn't sure it was going to turn out very "muffin" like, but they turned out splendidly.  Very good with custard or strawberries or both.  I ended up with a total of 18 full muffins from this recipe.

Ingredients:
3/4 Cup Butter (softened)
1 Cup Sugar
2 Large Eggs
2 1/2 Cups All-Purpose Flour
1/4 tsp Baking Soda
3/4 tsp Baking Powder
2 Cups Milk
1/2 tsp Nutmeg

Top:
2 Tbsp Butter (melted)
1/2 Cup Superfine Sugar
1 tsp Ground Cinnamon

Directions:
Preheat oven to 350 Degrees.  Grease or use muffin cups in a 12-cup Muffin pan.
In a large bowl, beat butter and sugar together until creamy.  Add the eggs, beating in between each one.  Sift the flour, baking soda, baking powder and nutmeg together. 
Add half of the creamed mixture with 1/2 Cup Milk.  Gently fold the ingredients together before slowing adding in the flour with additional milk.  Continue this process until all of the ingredients are mixed together.  Spoon the mixture into the muffin pan, filling about 2/3 full. 
Bake for 15-18 minutes, or until muffins are lightly brown.
Mix the sugar and cinnamon together for the topping.  Remove muffins from oven, brush the tops with melted butter and sprinkle the cinnamon sugar on top.

No-Bake Cake Balls

Liam and I frequent Starbucks mostly due to his cake pop love.  I keep wanting to make him soemthing similar at home, so my mom found this recipe and sent it to me to play with.  They turned out VERY delicious.  Tasted a lot like cookie dough in chocolate.  In the future I would use a bit less flour since they were a tad bit crumbly and cut the white chocolate with cream or frosting.  It was a humongous sticky mess to coat the balls in JUST white chocolate.  Very yummy though.

Ingredients: (makes about 14-20 balls depending on how you roll them)
1/2 Cup Butter (1 stick, softened)
1/2 Cup White Sugar
1 Cup Vanilla Cake Mix
1 1/2 Cup Flout (Start with just 1 Cup and add in as you need)
pinch of salt
2 tsp Vanilla extract
1/4 Cup Milk
6-8 oz white chocolate (again you may want to add in some milk or cream or even some frosting (homemade or store bought) to keep it from being quite so sticky)
Sprinkles

Directions:
Line a baking sheet with parchment paper and coat a wire rack with non-stick spray.

Mix all ingredients except the chocolate and sprinkles and roll into balls that are about 1 inch in diameter.  Set the balls on the cookie sheer and chill in the fridge for about 15 minutes.

Melt chocolate and stir until smooth.  Dip each ball into the chocolate, coating completely and set on rack.  Top with sprinkles and chill all balls in the fridge until set. 

Serve and enjoy!  They taste amazing with milk.

Soften the butter

Add in the sugar

Add in the flour

Add all ingredients except for the chocolate and sprinkles

Mix until starting to crumble

Roll into balls and set on cookie sheet to be chilled

Dip the balls into the chocolate

Top with sprinkles and set on drying rack to be chilled

Vote For My Menu: June Edition

I took a month off to catch up on being a full-time student, but it's that time again, come vote for my menu!  This decision is based solely on 4 main course and 4 dessert recipes that I choose and then you vote to come to a FINAL decision.  After a week's time I will cook my version of the selected recipe and provide step-by-step instructions along with photos!  To vote just comment your Number and letter choice.  Thank you all in advance for your continued support and participation!

Main Dish Options

Option 1: Pork Tenderloin with Pomegranate Glaze
I can only imagine how delicious these flavors would compliment one another.







Original Recipe: Pork tenderloin with pomegranate glaze












Option 2: Cheese Tortellini with Spinach & Slow Roasted Tomatoes
After many requests I have promised to always provide a vegetarian choice.  As much as I love meat, there are so many amazing recipes that do not need it, such as this one.

Original Recipe: Cheese Tortellini with spinach & slow roasted tomatoes








Option 3: Sweet & Sour Chicken-Apricot Skewers
I am intrigued by this recipe and would love to try it.

Original Recipe: Sweet & Sour Chicken Apricot Skewers










Option 4: Grilled Salmon with Avocado Salsa
This could be really awesome or really weird, let's try it!

Original Recipe: Salmon with Avocado








Dessert Options

Option A: Gooey Crock Pot Monkey Bread
I have been saving this amazing recipe for months, and can't wait to try it out!

Original Recipe: Gooey Crockpot Monkey Bread









Option B: Pear & Pistachio Crisp
I really wonder what this combination would taste like.

Original Recipe: Pear & Pistachio Crisp









Option C: Rice Pudding with Cherries

Rice Pudding AND Cherries, and there is also WHITE chocolate, I am salivating just thinking about it!

Original Recipe:

Rice-pudding-with-cherries

Option D: Bourbon Cake with Caramel Glaze
This sounds so exciting and yummy

Original Recipe: Waterford Reserve Bourbon Cake with Caramel Glaze

Cinnamon Roll Bake: April's Winning Dessert

I must apologize for the lateness of this post.  Due to my 30th birthday and having my grandparents here visiting, I was having a hard time making time to do the dough part.  I did not forget and here it is as promised.  Overall this dessert turned out well.  I don't feel like the person gave directions very well again and had to skip between recipes.  I would also add some cream cheese icing on the top as well if I were to make it again and change the dough recipe.  It is still very delicious though.

Ingredients:
Dough:
4 Cups Flour
1 1/2 Cup Half/Half (more if needed)
3 Tbsp Butter (Melted)
3/4 Cup Sugar
1 Tbsp Yeast

Filling:
8 oz (1 pkg) Cream Cheese (Softened)
3/4 Cup Powdered Sugar
1 tsp Vanilla

Topping:
5 Tbsp Melted Butter (Separated in half)
2/3 Cup Brown Sugar (Separated in half)
Sprinkle of Ground Cinnamon



Directions:
Dough:
(If you have a bread machine, you can add the dough ingredients to it and set on dough cycle or you can do it the old fashioned way like I did)
Step One: Make the Dough
Use an electric mixer to beat a portion of the flour and the remaining ingredients together, making sure all of the flour and yeast are moistened.
Use a wooden spoon to stir in as much of the remaining flour as you can (using an electric mixer at this stage can strain the motor). Stir until the dough looks ropey and pulls away from the sides of the bowl.
Tip: Start by adding in the minimum amount of flour in the range. If you add too much flour during mixing and kneading, the bread can become heavy and dry.
Step 2: Knead the dough
Cinnamon rolls call for moderately soft dough, which is still slightly sticky and requires 3-5 minutes of kneading.
To knead place dough on a lightly floured surface (I use baking paper on the counter), fold dough over and push down with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and over. You know the dough is ready when it is smooth and elastic. Shape it into a ball.
Tip: Kneading helps the gluten to form in the dough and creates the sturdy structure needed
Step 3: Let the dough rise (This took about an hour and a half for me)
Place the ball of dough into a greased bowl that is at least twice as big as the dough ball, and turn it once to grease the surface. This keeps the dough from drying out.
Cover the dough and let it rise in a warm place until it has doubled in size. Punch down the dough by pushing your fist into the center. Cover the dough and let it rest on a floured surface before shaping. This calms the dough and makes it easier to work with.


Once dough is complete split the dough into two equal pieces.
Preheat oven to 350 degrees.  Spray/Grease an 8 in baking dish
Spread half of the dough on the bottom of the bakign dish
Spread with half of of the brown sugar mixture.
In a mixing bowl add the filling ingredients and beat until smooth.  Spread over the brown sugar mixture.
Cover well with the remaining dough and top with the remaining brown sugar mixture.
Cook for 18-20 minutes or until brown.  Cool 10-15 minutes before slicing.  Enjoy! 

Add the dough ingredients into a mixing bowl starting with half of the flour

Beat on low speed

Add the remaining flour to the dough and mix with a spoon

Sous Chef Liam showcasing the dough

Dough should be sticky

Knead the dough for 3-5 minutes

Chef selfie

Place dough in a large bowl and cover to allow to rise

Allow dough to rise to about twice the original size

Punch the dough in the middle

Place on lightly floured surface

Roll the dough out

Add half of the dough to the greased baking dish

Add half of the brown sugar mixture and top with the sour cream mixture

Fully cover with the remaining dough

Top with the remaining brown sugar mixture

Bake for 18-20 minutes

Serve & Enjoy!

If you would like to view the previous winning desserts, click here:

March's Winner: Caramel Filled Brownies 

February's Winner: Strawberry Lemonade Cake 

January's Winner: Black Forest Pavlova

December's Winner: Pumpkin Tiramisu

November's Winner: Caramelized Banana Pudding

October's Winner: Double Layer Pumpkin Cheesecake

September's Winner: Apple Raspberry Crumble

Hollywood Cheesecake

I love this cheesecake recipe.  The hint of lemon makes it taste so fresh and the thin top sour cream layer is so creamy.  I topped mine with whipped cream and drizzled some of the homemade hot fudge I made for a previous recipe and it was amazing.  Enjoy!

Ingredients:
Crust:
1 Cup Graham Cracker Crumbs
3 Tbsp Sugar
3 Tbsp butter (melted)

Cheesecake:
2 8 oz packages Cream Cheese (softened)
1/2 Cup Sugar
1 Tbsp Lemon Juice
1 tsp Lemon Peel (grated)
1/2 tsp Vanilla
2 Eggs Separated

Top Layer:
1 Cup Sour Cream
2 Tbsp Sugar
1 tsp Almond

Directions:
Crust:
Preheat oven to 325 degrees.  Combine crumbs, sugar and butter.  Press onto the bottom of 9" springform pan.  Bake for 10 minutes.  Remove from oven.

Cheesecake:
Combine cream cheese, sugar, lemon juice, lemon peel and vanilla.  Mix at medium speed on electric mixer until well blended.  Add eggs yolks, one at a time mixing well after each addition.  Beat egg whites until stiff and then add to the cream cheese mixture.  Mix well and pour over the crust.  Bake at 300 degrees for 40 minutes.

Top Layer:
Combine sour cream, sugar and almond.  Carefully spread over cheesecake.  Continue baking for another 10 minutes.   Let cool for at least 20 minutes and loosen cake from the rim of the pan.  Chill.  Garnish with whipped topping or fruit of choice. 

Combine crust ingredients

Press into the bottom of springform pan

Add cream cheese, sugar, lemon juice, lemon peel and vanilla to blender

Mix together and add egg yolks

Mix one at a time

Add in egg whites

Finish mixing

Remove crust from the oven

Pour cheesecake over the crust

Remove from the oven

Combine top layer ingredients

Mix thoroughly

Gently spread over the cheesecake

Cook 10 minutes and remove from oven

Serve & Enjoy!

In case you are interested in my homemade hot fudge recipe you can find it here:

Mint Fudge Brownie Parfait