Cinnamon Buns

Who doesn't love yummy cinnamon buns? This recipe make a dozen buns and its a good idea to make the dough the night before so it will be ready to bake by the morning.

2 1/4 teaspoons dry active yeast, (1 envelope)

1/4 cup warm -- not hot -- water

1/4 cup melted butter

1/4 cup warm -- not hot -- milk

1 extra large egg

4 cups bread flour

1 tablespoon sugar

1 teaspoon salt

1/4 cup instant vanilla pudding mix

1 cup powdered sugar

Filling:

1/4 cup melted butter

3 teaspoon cinnamon

1/2 cup firmly packed brown sugar

Frosting:

4 tablespoons butter, softened

2 ounces softened cream cheese

2 tablespoons milk

1 cup powdered sugar

1 teaspoon vanilla extract

1.  Dissolve yeast in the water for 5 minutes, or until it is frothy. In a medium sized bowl, whisk together the butter, milk and egg.

2.  In a large bowl, whisk together the flour, sugar, salt and pudding mix. Add milk mixture and yeast mixture to the flour mixture and stir with a wooden spoon to combine. When mixture becomes shaggy, turn out onto a board and knead until smooth and elastic, about 5 minutes. Conversely, you can combine all ingredients in a stand mixer and knead with a dough hook for 2 minutes, or until smooth and elastic, or add to your bread machine, in the order specified by your manufacturer, and put on the "dough" setting.

3.  Place dough in a greased bowl, cover with a cloth, and let rise in a warm, draft free location for one hour, or until doubled in size. Once risen, remove from the bowl and roll out to an 11x18 inch rectangle.

4.  Drizzle over 1/4 cup melted butter and sprinkle on cinnamon and brown sugar, leaving a 1 inch border on the edges. Starting with the wide side, carefully roll up to a long snake shape. Cut dough in half, then cut each half in half, giving you four equal-sized pieces.

5.  Then slice each piece into three slices, so you have a dozen equally sized rolls. Set rolls, cut side down, into a greased 9 x 13 pan. Scoop up any sugar/butter mixture that may have escaped and place on top of rolls. Cover with plastic and refrigerate overnight.

6.  In the morning, remove dough from fridge, and let rise for 1 hour. Preheat oven to 350 degrees. Bake until golden brown, about 30 minutes. Meanwhile, make frosting. In a large bowl whisk together butter and cream cheese. Sift in powdered sugar and whisk until smooth. Add milk and vanilla and whisk again. It should be a thick, yet pourable consistency. If necessary, add milk by the teaspoon, until you can spread it easily.

7.  Remove buns from the oven and let cool in the pan for 15 minutes, then spread with frosting.

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Super Fast & Easy Chocolate-Marshmallow Spring/Easter Pops

Super Fast & Easy Chocolate-Marshmallow Spring/Easter Pops.  So easy that even the youngest of kids can join in and make these super easy treats


Marshmallows

Chocolate melts (chocolate chips work also with a drop of oil)

 Lollipop Sticks

 Candy confetti or sprinkles

1.   Melt the chocolate melts as per package instructions. If using chocolate chips, add chips to a coffee mug and microwave for 30 sec incriments until you can stir, making sure not to over cook. Add a drop or two of oil to help stir if necessary

2.  Dip one end of the lollipop sticks (about 1/4") into the melted chocolate and then insert into the end of a marshmallow. Allow to set (about 10 minutes).

3.  Dip the marshmallows into the melted chocolate.

4.  Carefully add sprinkles and decorate to your or your childs' desire.

Use a piece of styrofoam to set your pops into. If you don't have styrofoam, use a deep dish full of sugar. Eat the pops as soon as chocolate dries. You can place them in the fridge to help speed up that process.

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Strawberry and Lemon Tart

This is a great idea for Easter dessert. Its also a light dessert for any summer occasion! You will need...

1 ~ Pillsbury® refrigerated pie crust, softened as directed on box

 

Lemon Filling

1

cup sugar

2

tbsp cornstarch

2

tbsp flour

1 1/2

cups water

3

egg yolks beaten

1

tablespoon grated Meyer lemon peel

1/3

cup Meyer lemon juice

1

tablespoon butter or margarine

Topping

3

cups fresh strawberries, sliced

1.  Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Cool on cooling rack 15 minutes.

2.  In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 minute longer. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well. Gradually stir egg mixture back into hot mixture. Stir in lemon peel and lemon juice. Cook over medium heat about 5 minutes, stirring constantly. Remove from heat. Add butter; stir until melted. Let stand 10 minutes.

3.  Carefully pour hot lemon filling in crust. Cool 2 hours; top with strawberry slices. Refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.

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Carrot Croquettes

These adorable croquettes are sure to please your tiny tots! A healthy fun treat for Easter day! Try using ranch dressing as a dip for the carrots too.

• 2 ½ cups steamed carrots
• ½ egg white, from 1 egg
• ¼ cup parmesan cheese
• ¼ cup bread crumbs
• ½ tsp cinnamon
• ½ tsp sugar
• dash of salt
• dash of pepper
• dash of cumin
• dash of garlic powder
• dash of all spice
• Bread crumbs for coating
• Parsley sprigs for garnish

1.  Mix all ingredients, except bread crumbs reserved for coating.

2.  Shape mixture into cone-shaped carrots, packing mixture together well.

3.  Gently roll in bread crumbs and set on a platter.

4.  Spray skillet with non-stick spray or use about a teaspoon of olive oil in pan. Over medium

heat, fry croquettes until golden brown, turning once, about 3 minutes per side.

5.  Arrange on platter, adding a sprig of parsley for carrot tops.

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Easter Bunny Cookies

Yummy cookies and cute bunnies, what a great way to enjoy Easter

250g butter, softened

1/2 cup (80g) icing sugar mixture

1 tsp vanilla extract

2 cups (300g) plain flour, sifted

2 tbsp rice flour, sifted

1/4 cup (30g) almond meal

CHOCOLATE FILLING

1 cup (150g)  Dark, Milk or White chocolate chips

2 tbsp cream

1. Using an electric mixer, beat butter, icing sugar and vanilla until light and fluffy. Stir in sifted flours and almond meal.

2. Knead dough on a lightly floured surface until smooth. Divide into two portions. Roll each portion of dough between sheets of baking paper until 1/4 inch thick; refrigerate 20 minutes.

3. Preheat oven to 180ºC/350ºF. Grease and line two oven trays with baking paper.

4. Using 8cm Easter shaped cookie cutters, cut an even number of shaped biscuits from the dough. Place on prepared trays about 5cm apart. Bake about 17 minutes or until golden. Stand 5 minutes; cool on wire racks.

5. Meanwhile make chocolate filling. Combine chocolate chips and cream in a small microwaveable bowl, microwave uncovered on MEDIUM (50%) for 1 medium; stir. Repeat process in 30 second intervals until melted. Stand for 10 minutes or until cooled slightly and thickened.

6. Sandwich two cookies with chocolate filling; decorate cookies with ribbon bows if desired.
.

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The BEST Grilled Pineapple

I went to Brasa Brazilian Steakhouse in Niagara Falls Canada this past week. OMG! Sooo good! My favourite thing was the grilled pineapple. I knew I had to find a recipe for it so I did! You NEED. to try this. If you like pineapple, you will be in Heaven!

1/2 of a pineapple, cut into spears

1/2 cup brown sugar

1 teaspoon cinnamon

1. Combine brown sugar and cinnamon in a large ziplock bag. Add the pineapple spears, close the bag tightly, and shake it so that the cinnamon and brown sugar coats the spears. Place the pineapple in the refrigerator for at least 30 minutes.

2. Pre-heat your grill to medium heat, around 350-400 degrees.

3. Place the pineapple spears on the grill and turn them every few minutes.

4. Grill the pineapple until it is cooked to your liking.

Enjoy! I KNOW you will!!

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Easter Bunny Cake

This is a fun cake to make around Easter. Great dessert idea, because really, who doesn't like cake?  If for some reason carrot cake isn't your thing, any cake flavour substitution will work.

1  box carrot cake mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard, covered with foil

1  container Betty Crocker® Whipped fluffy white frosting

1  cup shredded coconut

Construction paper

Jelly beans or small gumdrops

1  cup shredded coconut

Green food color

1.  Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

2.  Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

3.  Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

4.  Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired.

Store loosely covered.

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