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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Easter Bunny Fruit Plate

A great fun way to add a little bit of healthiness to a day full of candy and chocolate. Keeping it fun looking and interesting will help make the fruit appealing to everyone

1 pineapple

1 quart of strawberries

1 apple, grated

1 banana

dark raisins or dried blueberries for the eyes




1.  Peel the pineapple then cut 2/3 lengthwise – you want the body to be bigger than 1/2.

2.  Remove the core with a serrated knife.

3.  Slice the 2/3 part which is the body and set in bowl in bed of strawberries.

4.  Carve the remaining 1/3 into a head – making ears and a shaped face. Set up against the body.

5.  Carve out a hole for the eyes and fill with raisins.

6.  Use the pineapple to make fringes for the bowl and whiskers.

7.  Use the grated apple for the tail – you can use fresh lemon to keep it white

8.  Use a banana for the legs and nose.

9.  Cover and refrigerate until ready to serve.

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Brownie Easter Eggs

These are cute little brownie eggs that would be fun to let your kids help decorate after they cool! A fun Easter activity and dessert in one!

4 oz. Baker's Unsweetened Chocolate, chopped

3/4 cup butter or margarine

2 cups sugar

1 cup flour

1 cup chopped walnuts

3 eggs

1 tsp. vanilla

1/4 cup candy-coated chocolate pieces

1 tsp. assorted confetti candies

2 Tbsp. decorating icing

1.  HEAT oven to 350°F.

2.  LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar, flour, nuts, eggs and vanilla.

3.  POUR into prepared pan.

4.  BAKE 30 to 35 min. or until toothpick inserted in centre comes out with fudgy crumbs. Cool completely. Use foil handles to lift dessert from pan. Cut into 24 brownies, using 2-inch oval-shaped cookie cutter. Reserve trimmings for snacking or another use.

5.  DECORATE with remaining ingredients to resemble Easter eggs.

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Irish Cream Bars

INGREDIENTS:

• 2 cup graham cracker crumbs
• 1 cup sweetened coconut, grounded
• 1/2 cup unsalted butter, melted
• 2/3 cup walnuts, chopped
• 1/3 cup dark or semi sweet chocolate chips
• 2/3 cup butterscotch chips
• 2/3 cup green chocolate wafers
• 1/2 cup flaked unsweetened coconut
• 1 can sweetened condensed milk
• 1/3 cup Irish cream

INSTRUCTIONS:

1) Combine graham cracker crumbs and ground coconut and melted butter in a bowl.  Mix together to moisten all crumbs.  Press into a 10 inch square pan, sprayed with non stick spray or butter.   Place the pan in the fridge for 10 minutes.

2) Preheat the oven to 300F. Bake for 10 minutes.

3) In a large measuring cup mix together milk and irish cream.  

4) After the crust is baked, remove from oven. Increase oven temp to 325F.  Top with walnuts, both chips and end with the green chocolate and coconut.   Pour the milk/cream mixture over top.

5) Bake for 30-35 minutes, rotating the pan half way.   The mixture will be slightly golden on the edges.

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Mint Oreo Cheesecake

2-1/2 cups Oreo Baking Crumbs

1/2 cup butter, melted

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

3 to 4 drops green food colouring

1 tsp. mint extract

4 eggs

16 Oreo Cookies, cut into quarters, divided

3 oz. Baker's Semi-Sweet Chocolate, melted

  1.  HEAT oven to 350°F.

2.  MIX crumbs and butter; press firmly onto bottom of 13x9-inch baking pan.

3.  BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add food colouring until cream cheese mixture is of desired colour. Blend in mint extract. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour half of the batter over crust. Remove 16 of the cookie quarters; set aside for garnish. Spread remaining cookie quarters evenly over batter in pan; cover with the remaining batter.

4.  BAKE 40 to 50 min. or until centre is almost set. Refrigerate 4 hours or overnight. Cut into 16 slices to serve. Top each slice with 1 of the reserved cookie quarters. Drizzle with melted chocolate just before serving.

Store leftover cheesecake in refrigerator

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Chocolate Peanut Butter Yummy Bars

2 cups quick-cooking oats

1 3/4 cups firmly packed light brown sugar

1 1/2 cups All Purpose Flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter

1/2 cup chopped peanuts

1 cup (6 oz. pkg.) semi-sweet chocolate chips

1 large egg, beaten

1 (14 oz.) can Sweetened Condensed Milk

1/2 cup Creamy Peanut Butter


1.  HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.

2.  RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan. BAKE 15 minutes.

3.  STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.

4.  STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.

5.  BAKE an additional 15 minutes. Cool. Cut into bars.

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Shamrock Pudding Shots

These beauties are made with Pistachio pudding and spiked with Bailey's and Jameson whiskey.

3/4 cup cold milk

1 small box pistachio instant pudding

1/2 cup Bailey’s

1/4 cup Jameson whiskey

1 (8 ounce) tub extra creamy

Cool Whip, thawed in refrigerator

1 package of sugar wafer cookies  

Sprinkles and whipped cream (optional)

Green sprinkles  (optional)

Green food coloring (optional)




1.  Take 1 box of instant pistachio pudding and  3/4 cup milk and mix with an electric mixer.

2.   Add 1/2 a cup of  Bailey’s and 1/4 cup Jameson and 1 (8 ounce) tub of extra creamy Cool Whip that has been thawed in the refrigerator. Mix it lightly just make sure there are no lumps feel free to add a couple drops of green food colouring if required.

3.  Pipe the pudding mix into a shot glass top it with whipped cream and sprinkles. Store in the fridge until you serve.

4.  Put the cookie in when you  are about to serve.

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Baby Tiramisu

Only 107 calories each!! This recipe makes 6. What a great light treat for dessert! Really don't need to feel guilty after this!

1/2 cup  nonfat ricotta cheese, (4 ounces)

2 tablespoons  confectioners' sugar

1/2 teaspoon  vanilla extract

1/8 teaspoon  ground cinnamon

12   ladyfingers, (about 1 3/4 ounces)

4 tablespoons  brewed espresso, or strong coffee, divided

2 tablespoons  bittersweet chocolate chips, melted

1. Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.

2. Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tip:
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

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Chocolate Mint Dream cookies

So many yummy treats to make for Christmas or St. Patrick's Day! I have found so many different recipes to make this year much more festive!! I can't wait!!

3/4 cup butter, softened (no substitutes)

1/2 cup confectioners' sugar

2 ounces unsweetened chocolate squares, melted and cooled

1/4 teaspoon peppermint extract

1 1/2 cups flour

1 cup miniature semisweet chocolate chips

Icing

• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 1 -2 drop green food colouring

Drizzle

• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon shortening

1.  In a large mixing bowl, cream butter and sugar

2.  Beat in chocolate and mint extract; gradually add flour.

3.  Stir in chocolate chips. Dough will be soft.

4.  Drop by Tbsp 2 inches apart on ungreased baking sheets.

5.  Bake at 375 for 6-8 minutes. Cool 4 minutes before moving to racks to cool completely.

6.  Combine icing ingredients and spread over cooled cookies; let set. In a microwave, melt drizzle ingredients, stir until smooth. Drizzle over cookies.


 

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'Just Like' Shamrock Shake

I looove McDonalds Shamrock shakes. Here is a homemade version

2 cups ~ vanilla ice cream or 2 cups soy ice cream

1 1/4 cups ~ 2% low-fat milk or 1 1/4 cups ~ soymilk

1/4 teaspoon ~ mint extract

8 drops ~ green food colouring

1.  Combine all ingredients in a blender and blend on high speed until smooth.

2.  Stop blender to stir with a spoon if necessary to help blend ice cream.

3.  Pour into 12-ounce cups and serve each with a straw.

4.  Happy St Patrick's Day!

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