Orange Monkey Bread

Orange Monkey Bread Recipe:
http://www.sixsistersstuff.com/2013/04/orange-monkey-bread-recipe.html
Bread:
1 1/4 cups sugar
1 tbsp grated fresh orange zest
1/3 c orange juice
1/4 c melted butter
2 (12 oz) cans refrigerated biscuit dough, cut into fourths

Glaze:
1/4 melted butter
1/2 tsp vanilla extract
1tbsp milk
1 c powdered sugar

Directions:
Preheat oven to 375 degrees. Grease a 10 inch bundt pan with non stick cooking spray. In a small bowl, combine sugar and zest. in a separate bowl combine butter and juice. Dip biscuit pieces into orange juice mixture, roll in sugar mixture, and put in prepared pan.  Pour remaining juice mixture over the biscuits.  Bake for 30 mins or until golden brown. Let cool down for a few minutes, then turn bundt over onto serving platter.  To make glaze, whisk melted butter, vanilla, milk and powdered sugar together until combined. Top with glaze and any additional zest (if desired).

Bread:

1 1/4 cups granulated sugar

1 Tablespoon grated fresh orange zest

1/3 cup orange juice

1/4 cup butter, melted

2 (12 ounce) cans refrigerated biscuit dough, cut into fourths

Read more at http://www.sixsistersstuff.com/2013/04/orange-monkey-bread-recipe.html#jFRwjTJGhxeW7YUk.99

(Serves 8-10)

Ingredients:

Bread:

1 1/4 cups granulated sugar

1 Tablespoon grated fresh orange zest

1/3 cup orange juice

1/4 cup butter, melted

2 (12 ounce) cans refrigerated biscuit dough, cut into fourths

Read more at http://www.sixsistersstuff.com/2013/04/orange-monkey-bread-recipe.html#jFRwjTJGhxeW7YUk.99

(Serves 8-10)

Ingredients:

Bread:

1 1/4 cups granulated sugar

1 Tablespoon grated fresh orange zest

1/3 cup orange juice

1/4 cup butter, melted

2 (12 ounce) cans refrigerated biscuit dough, cut into fourths

Read more at http://www.sixsistersstuff.com/2013/04/orange-monkey-bread-recipe.html#jFRwjTJGhxeW7YUk.99

Cutler's Frosted Peanut Butter Cookies

http://www.eatcakefordinner.net/2013/03/cutlers-frosted-peanut-butter-cookies.html

 

Cutler's Frosted Peanut Butter Cookies

(Printable Recipe) or (Printable with Picture)

Cookies:

1 c. unsalted butter, room temperature

1 c. brown sugar

1 c. sugar

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. vanilla

2 eggs

3 1/4 c. cake flour

1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)

Preheat oven to 350 degrees and place rack in center of oven.  Cream together butter, brown sugar, sugar, salt, baking powder and baking soda.  Add the vanilla and eggs and mix well.  Add the flour and peanut butter chips.  Mix just until flour and chips are blended together.  Using a cookie scoop, scoop dough into 2-inch balls and place on a parchment lined cookie sheet.  Bake for 12-13 minutes or until set.  

Cool completely and frost with peanut butter frosting.  Then, frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look.  Yield: 3 1/2 - 4 dozen cookies. 

Peanut Butter Frosting

1/2 c. unsalted butter, room temperature

1/2 c. creamy peanut butter
1 tsp. vanilla

3 c. powdered sugar

milk, to reach desired consistency

Cream together butter, peanut butter and vanilla until light and fluffy.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Chocolate Frosting

1/2 c. unsalted butter, room temperature

2 Tbl. unsweetened cocoa powder

1 1/2 tsp. vanilla extract

3 c. powdered sugar

milk, to reach desired consistency

Beat butter, cocoa and vanilla until combined.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Jenn's Notes: I made bite sized cookies and regular cookies.  Using a 1-inch scoop, I baked for 9-10 minutes and using a 2-inch scoop, I baked for 12-13 minutes and they are so soft and chewy.  I can't wait to make these again.    

Sugar Cookie Bars

 http://www.highheelsandgrills.com/2012/08/sugar-cookie-bars.html

(I found this recipe at Cooking Classy)

Ingredients:

Cookies:

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve. 

Cream Puff Cake

http://lilluna.com/recipe-tip-deal-video-of-the-week-cream-puff-cake/

Ingredients

• 1 stick margarine
• 1 c water
• 1 c flour
• 4 eggs
• 1 box instant vanilla or white chocolate pudding (large box)
• 3 cups milk
• 1 8 oz pkg cream cheese softened
• 1 8 oz carton cool whip
• chocolate syrup

Instructions

1. Boil together the margarine and water.
2. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
3. Bake at 400 for 30 minutes. Cool completely.
4. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
5. Pour into cream puff crust.
6. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
7. This keeps well for days.