Homemade Krispy Kremes

Homemade Krispy Kremes — Yes, this is the actual recipe! 



Ingredients:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Cannoli Cheesecake

Cannoli Cheesecake

Ingredients

• 7 oz pkg cannoli shells
• 3 tablespoons unsalted butter melted
• 2 tablespoons sugar
• 4 cups whole milk ricotta cheese
• 1 1/4 cups sugar
• 1/4 cup flour
• 1/2 cup whipping cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon orange zest
• 5 large eggs
• 1/3 cup mini chocolate chips
• Confectionery sugar for sprinkling
• 
  
• Directions
• Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment. Crush canolli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.

Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or more. Before serving sprinkle with confectionery sugar.  Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.

CROCK POT BUFFALO CHICKEN SLIDERS

Ingredients:

Boneless Skinless Chicken Breast

1 Bottle Louisiana Wing Sauce

1 Bottle Hot Sauce

1 Packet Dry Ranch Mix

1 Package of Slider Buns

2Tbsp Butter

2Tbsp Minced Garlic

Directions:

Turn your crock pot on low and add your butter and garlic. While the crock pot is heating up, cut your chicken breast into pieces according to the size of your buns.

(Ours were on the larger size, so cutting one breast in half worked out perfect for

our sliders.) Sprinkle with any seasoning -- I used garlic and onion powder, along

with a small amount of garlic salt and pepper.

Add the entire bottle of Louisiana Wing Sauce, and half the bottle of hot sauce into the crock pot, along with the ranch packet and mix well. Add the chicken, and cook on low for two hours, stirring occasionally.

Generally the chicken is perfect just at two hours, remove from crock pot and serve when ready.

**We have also recently started shredding the chicken once it is done, and drizzling the buffalo sauce mixture directly from the crock pot onto the sandwich with a little

bit of ranch dressing .... to die for!

Chocolate Dish

Cherry Pie Bars

Ingredients:

1 cup butter, softened

2 cups sugar

4 eggs

1 tsp vanilla extract

1/4 tsp almond extract

3 cups all-purpose flour

1 tsp salt

1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze

1 cup powdered sugar

1/2 tsp vanilla extract

1/2 tsp almond extract

2 Tbs milk

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.

2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

3. Grease a 15x10x1 pan or 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

Reese’s Peanut Butter Cookie Dough Dip
Yield: serves 10-12

A decadent dip filled with chocolate chips and Reese's PB cups.

Ingredients

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)
Instructions

In a small saucepan over medium heat, add brown sugar and butter. Whisk until completely combined and butter is melted. Bring to a boil, remove from heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near room temp). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

Peanut Butter Cup Brownie Bottom Cheesecake

Brownie Crust
1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
Cheesecake Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters
Decoration
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup
Directions:

1: Heat oven to 350°F Grease 9-inch springform pan with butter.

2: Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.

3: Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).

4: Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.

5: Cheesecake Filling:.(makes extra).

6: Beat cream cheese in bowl of electric mixer until smooth.

7: Add eggs, one at a time, beating well after each addition.

8: Add sugar, peanut butter and cream; mix until smooth.

9: Stir in vanilla.

10: Pour filling into prepared crust.

11: IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.

12: Double-wrap springform pan with aluminum foil to prevent water seeping inches.

13: Place springform pan into a larger baking pan.

14: Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

15: Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.

16: Remove from the oven and allow to cool on a wire rack for one hour.

17: Run a knife along the edge of the cake to loosen it from the pan somewhat.

18: Refrigerate for at least 4 hours before decorating.

19: Decoration- (makes a lot extra-try using it on individual slices after cutting).

20: Remove cake from pan and put on a pretty plate.

21: Bring whipping cream to boil in a small saucepan.

22: Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.

23: Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

Reeses Overload Cake

Reeses Overload Cake

2 sticks butter
1 cup of SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cups sugar
2 cups flour
2 teaspoons baking powder

Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:

1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 teaspoons baking powder
2 melted Hershey Bars
1/2 cup melted Ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting

4 cups confectioner's sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk

Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!

Chocolate frosting:

1/2 cup + 6 tablespoons cocoa powder
3/4 cup confectioners' sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners' sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.

Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!

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Watermelon Punch & Watermelon Sour

Watermelon Punch

Ingredients (makes 2 ‘mini watermelon halves’):

• 1 mini seedless watermelon
• 8 ounces lemon juice
• 2 cups frozen berry medley or strawberries
• 3/4 cup sugar
• 2 cups ice

Directions:

1. Slice the mini watermelon in half, using a spoon to scrape all the fruit from the center of the melon. Place in a large blender.
2. Add the lemon juice, frozen fruit, sugar, and ice to the blender. Blend until pureed.
3. Pour lemonade into the two empty halves of the watermelon, add a skewered strawberry and lemon for garnish and drink with a colorful(optional) straw.

For an adult version, why not install a Watermelon Tap and fill it with something for those that enjoy a refreshing cocktail like a Watermelon Sour?

Watermelon Sour

• 4 cups watermelon chunks, pureed

• 4 oz Alizé Red Passion, (Pomegranate liquor or any fruity schnapps will do)

• 8 oz gin

• 2 cups sour mix

• Rosé sparkling wine

• Lime (or lemon) slices, for garnish

• A Watermelon, to turn into a keg (so it should not be petite)

1. Prepare your watermelon by cutting a lid from the top and scooping out the fruit (use 4 cups of the fruit later for your watermelon purée).

1. Drill a small hole near the bottom of the melon, then use a knife to widen the hole until it’s just slightly smaller than the keg shank.

1. Attach the shank and faucet and you’re ready to add your cocktail.

1. Puree 4 cups of watermelon chunks and strain.

1. Stir in your fruit-flavored liqueur, gin and sour mix.

1. Chill (at least an hour) and add sparkling rosé before serving. Serve with a garnish of lime (or lemon) slice.

Ingredients:

Directions:

Tip: in both of these recipes, it helps if you can keep the fruit and watermelon (including the empty shell) in the refrigerator as much as possible during preparation and before serving.

The Watermelon Sour recipe was adapted from this article and was originally featured in a 2009 issue of Food Network Magazine.

SNICKERS CARAMEL APPLE DESSERT

SNICKERS CARAMEL APPLE DESSERT!

Ingredients
•6 regular size Snickers Candy Bar

•6 apples I used Red Delicious... Granny Smith would also be great
•1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
•1/2 cup milk
•1 (12 oz.) tub cool whip
•1/2 cup caramel ice cream topping

Instructions
1.Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.

2.Chop up apples and Snickers.

3.Stir chopped apples and Snickers into pudding mixture.

4.Place in a large bowl and drizzle with caramel ice cream topping.

5.Chill for at least 1 hour before serving.