Caramel Hazelnut Banana Bread With Sweet Icing 1 1/2 sticks softened butter 1 Cup granulated sugar 2 large eggs 4 very ripe bananas, mashed 1 teaspoon vanilla 7 kraft caramels plus 1 teaspoon milk, melted until smooth (in microwave for about 1 min 15 seconds) 1 Cup flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 Cup chopped hazelnuts (or any nut of choice) 1 Cup powdered sugar 2-3 Tablespoons heavy cream (or milk for a thinner icing) 1.  Preheat oven to 350 degrees F.  Place butter and sugar into a stand or electric mixer.   Beat until light and fluffy.  Add in eggs, vanilla and mashed bananas.  Mix on low until well combined, then slowly drizzle in melted caramel until combined.  In a separate bowl, mix the flour, baking soda, cinnamon and salt.  Slowly add to wet ingredients along with the hazelnuts until just combined.  Scoop batter into well greased mini muffin tins 3/4 way full.  Bake for 22-25 minutes or until golden and cooked through.  Let cool. 2.  Remove breads from pan.  Mix powdered sugar and cream until creamy and desired consistency.  Drizzle over breads and eat!! 12 mini loaves
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Monkey Balls recipe from PCurious about the name? It was inspired by that of monkey bread because of the obvious similarities. Also, P is just kinda immature, but it’s ok; everyone likes him anyway! These sweet bites are soooo good. Well worth the time and the calories. Trust me - I know these things! Makes about 15.Sweet Dough1 package instant dry yeast1/2 c (118 ml) water at 110F (44C)1/3 c (66 g) sugar1/2 c (118 ml) milk, warmed1/3 c (78 g) butter, melted and cooled to room temp1 egg, beaten and at room temp1 tsp salt3 1/2 to 4 c (438 to 500 g) flourCombine the yeast, water and sugar and let set about five minutes until the yeast is activated. Mix in the milk, butter, egg and salt, and begin adding the flour in about 1/2 c (71 g) increments until it hold together. Turn out onto a well-floured surface and knead about fifteen minutes, adding more flour as needed. Place into a well-oiled bowl, cover and let rise in a warm place until doubled, about an hour. Make filling (below) while the dough rises.After the dough has risen, dump it onto a lightly floured surface. Gently flatten the dough with your fingers to redistribute the air slightly. Pinch off a walnut-sized ball of dough, then flatten into a round. Fill with about a 1/2 tsp of filling (below) or sprinkle the center with cinnamon and sugar. Fold up edges into a ball shape, pinching seams to seal. Set on a lightly floured tray and cover. Repeat until all of the dough is gone, then place the formed monkey balls in the fridge overnight, or at least 8 hours. After the dough has rested, place it in an cool oven, along with a small boiling pan of water. Wait half an hour for the dough to warm and rise slightly. Meanwhile, heat oil to 365F (185C) and prepare a cooling rack by resting it upside down on a pile of paper towels to soak up excess oil. After dough has risen for the final time, gently move two or three at a time to the hot oil. Fry about a minute on each side, then remove to cooling rack over towels, flipping after about 15 seconds to a clean area. Allow to cool slightly, then enjoy!Monkey Ball FillingIt’s completely fine to simply fill the balls with a dry mix of cinnamon and sugar, but I used the following combination. What can I say - I was channeling my inner Paula Dean!1/4 c (59 g) butter, softened2 tsp cinnamon1/4 c (36 g) brown sugar1/2 tsp vanillaBeat the butter until slightly aerated and add the cinnamon and brown sugar. Beat until light, about five minutes, then add the vanilla. Whip briefly to combine, then use. 
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Apple Pie Pop Tarts with Cinnamon Glaze(makes 8, adapted from spicy icecream’s recipe)3-4 apples, peeled and finely chopped (about 3 cups worth)Juice from half a lemon1 vanilla bean pod1 tbsp (14g) butter1 tbsp brown sugar1 tbsp glucose syrup (optional, can be replaced with another tbsp of brown sugar)1 tbsp flourFor the pastry:2 cups plain flour2 tbsp sugar1 tsp salt225g unsalted butter, cold, cut into cubes1 large egg2 tbsp milk1 large egg, for brushing the doughFor the glaze:1 cup icing sugar, sifted1 1/2 tbsp milk1/2 tsp ground cinnamonOptional: granulated or raw sugar crystalsPrepare the filling first. Place butter in a medium saucepan on medium-low heat until it goes golden brown, then add chopped apple, lemon juice, brown sugar, glucose and vanilla bean (split and seeds scraped) and return to the heat. Stir regularly until apples are slightly more tender and liquid has reduced slightly, about 5-10 minutes. Remove from the heat and cool completely. Add flour and stir to combine, then chill while preparing the pastry.In the bowl of a food processor, combine flour, sugar and salt. Add the cold butter and pulse until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and pulse until moisture is introduced to all of the flour mixture. Lightly dust a clean surface with flour and knead the dough until it starts to hold together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. Remove one piece of dough from the refrigerator. On a well floured surface, roll the dough out to 3mm thick. Trim the dough into rectangles 14 x 8cm (this is why my stainless steel ruler is one of my most used kitchen utensils). Place the dough rectangles onto 2 baking trays lined with baking paper and refrigerate while you prepare the second piece of dough in the same way. Brush one set of 8 squares with a beaten egg. This will act as the glue for the top layer of dough. Spoon 1 1/2-2 tbsp of apple filling into the center of each brushed dough square. Top with a second piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.Preheat the oven to 180°C (350°F). Let the tarts rest in the fridge while the oven preheats. Bake for 25-30 minutes or until golden brown on top. While the tarts bake, whisk together the icing sugar, cinnamon and milk for the glaze and set aside. Let baked tarts rest on a cooling rack to cool completely before glazing. If glaze is too runny, gradually sift more icing sugar into the mixture until it reaches the correct viscosity. Sprinkle a small amount of sugar crystals over each tart. When glaze has set, serve immediately or store in an airtight container. Best served within 2 days, warmed up for 20-30 seconds in the microwave.
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Buttermilk Biscuit Cinnamon Buns Ingredients2 cups all-purpose flour1 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/4 cup butter (cut into small chunks)3/4 cup buttermilk2 tbsp softened butter1/2 cup brown sugar (firmly packed)2 tsp cinnamon1/2 cup raisins (optional)1 cup powdered sugar2 tbsp buttermilk1 tsp butter (melted)1/2 teaspoon vanilla Instructions Preheat the oven to 500F. In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. Add the butter and fold into the flour mixture until it forms small crumbs. Pour in the buttermilk and stir slowly until the dough forms into a ball. Knead the dough over a lightly floured surface until well formed (about 3 minutes), then roll out into about a 9×16-inch rectangle. Spread the 2 tbsp softened butter over the dough. Next, cover with brown sugar, cinnamon and raisins. Tightly roll the dough into a spiral across the longer side. Press the seam to seal the buns, then gently cut the dough into 1 1/2 inch pieces. Place the rolls on a baking sheet lined with parchment paper. Bake at 500F until sugar is bubbling and the buns are golden around the edges (about 8-10 minutes). While buns are baking, beat together the powdered sugar, 2 tbsp buttermilk, 1 tsp melted butter and vanilla until a stiff glaze is formed. NOTE: Add more buttermilk if you would like a less-thick glaze. Remove the buns from the oven and coat with the buttermilk glaze before serving. TIP: For extra tasty cinnamon buns, place them into a sealed container for 30 minutes to 1 hour after frosting, before serving.
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Pumpkin Pie Quinoa Parfaits serves 2 2 cups greek yogurt 2/3 cups pumpkin puree 2 teaspoons pumpkin spice 1 teaspoon cinnamon 1/8 cup graham cracker crumbs 1/4 cup dry quinoa pecans for garnish Prepare quinoa according to directions. While cooking, mix yogurt, pumpkin and pumpkin spice together. Fill the bottom of 2 glasses with 1/4 cup graham cracker crumbs each. Spoon 1/2 cup of yogurt pumpkin mixture into glass. Once quinoa is finished, season with cinnamon and let cool – I place mine in the fridge for 5 minutes. Once cool, add 1/2 cup quinoa to parfaits, then top with remaining greek yogurt. Sprinkle with pecans.
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Blackberry Cobbler Waffles serves about 4 1 1/2 cups flour (I used whole wheat pastry, all-purpose is fine too!) 1/3 cup rolled oats 2 teaspoons baking powder 1/3 cup brown sugar 1/4 teaspoon salt 1 teaspoon cinnamon 2 eggs 1 teaspoon vanilla extract 1 1/3 cups milk 1/4 cup butter, melted 2 pints fresh blackberries vanilla ice cream + maple syrup for serving Preheat your waffle iron and spray it with non-stick spray. (I also sprayed mine before each waffle) In a bowl, combine flour, oats, baking powder, sugar, salt and cinnamon. Stir in eggs, milk, vanilla and butter, mixing until combined and smooth. Fold in about 1 cup of blackberries. Make waffles per your iron’s directions. Heat the remaining berries in a saucepan over low heat and mash with a fork until saucy. Serve waffles with warm mashed berries, syrup and vanilla ice cream.
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Whole Wheat Creamsicle Muffins makes 12 muffins 2 cups whole wheat pastry flour (or all-purpose) 1/3 cup sugar 1 egg 1/2 cup vanilla greek yogurt 1/3 cup milk + 2 tablespoons 3/4 cup freshly squeezed orange juice 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons vanilla extract 1 tablespoons orange zest contents of one vanilla bean raw course sugar for garnish Preheat oven to 350 degrees. Place muffin cups in muffin tins. Mix sugar, yogurt and egg until creamy and light yellow. Add vanilla beans and vanilla. Add flour, baking soda, and salt. Add milk and orange juice. Fold in orange zest. Stir until completely smooth. Spoon the batter into the muffin tins. Top with course sugar. Bake for 18-20 minutes, or until toothpick poked in center of muffin comes out clean. Top with glaze. Creamsicle Glaze 1/2 cup powdered sugar 1 tablespoon heavy cream 1 tablespoon freshly squeezed orange juice 1 teaspoon orange zest Mix all ingredients in a bowl until glaze forms. If needed, add more liquid until the desired consistency is reached. Drizzle over warm muffins.
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Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs 1 teaspoon vanilla extract 1-2 cups milk (I used vanilla almond milk) assorted sprinkles Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough. Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze. Glaze 1 cup powdered sugar 1/2 tablespoon milk 1/2 teaspoon vanilla extract assorted sprinkles Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.
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Three Greens and Cheese Omelet RecipeServes 1-2 3 eggs½ teaspoon salt, plus to taste½ teaspoon freshly ground pepper, plus to taste2 tablespoons grapeseed or olive oil, divided1 large handful kale, cut into ¼-inch slices6-8 small florets cooked broccoli1 small zucchini, cut into ¼ inch slices1-2 ounces soft cheese (or your favorite kind), cut into 4 pieces Crack the three eggs into a small bowl and beat with a whisk or fork until well-combined. Season with salt and freshly ground pepper, about ½ teaspoon of each, and set aside. Heat a medium sauté pan over medium-high heat. Add one tablespoon of the grapeseed oil and heat through. Add the kale, broccoli, and zucchini and cook until the kale is wilted and the zucchini slices are tender, about 4-5 minutes. Season to taste with salt and pepper, set aside. Wipe out the pan, and place over medium heat. Add the second tablespoon of oil and tilt to cover the pan’s surface. Add the eggs and let cook until the bottom has cooked. Run a spatula around the edges of the eggs and lightly lift the edge. Tilt the pan to let the uncooked eggs from the top slide underneath the cooked part. Do this around the edges of the pan. Let this layer of eggs cook, then repeat by lifting the edges and tilting the pan to let the uncooked eggs go to the bottom of the pan. When there is only a film of uncooked eggs left and the bottom is cooked, flip the omelet with a spatula or if you can, with a flick of your wrist! Serve in the pan, with the vegetables piled on top. Top with the slices of cheese, and serve!
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Homemade Lemon and Blueberry Pop Tarts: Recipe and photos by For the Love of Cooking.net 1 premade pie crust Lemon Curd Fresh blueberries, cut in half 1 egg, mixed well Raw sugar Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat. Place the pie crust on a lightly floured surface. Cut into four squares and roll the remaining dough out into another square if desired. Spoon a bit of lemon curd on one side of the square, making sure not to go to the edges. Place some of the blueberry halves on top of the lemon curd. Fold the dough in half and gently seal the edges with your fingers. Take a fork and crimp the edges of the pop tart closed. Using a knife, carefully trim off the uneven edges. Slice two little vents into the top of each pop tart. Brush the tops of each pop tart with the egg wash. Sprinkle each pop tart with the raw sugar. Place into the oven and bake for 15 minutes or until golden brown. Remove from the oven and cool on a baking rack. Serve warm. Enjoy.
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Chocolate Banana Bread Ingredients:10 ounces pitted dried prunes3/4 cup mashed ripe bananas (about 2 medium)2 large eggs1 cup whole-wheat pastry flour1/2 cup unsweetened cocoa powder2 teaspoons baking powder2 teaspoons ground cinnamon1 1/2 teaspoons baking soda1/2 cup banana chips, chopped coarsely1 cup semi-sweet chocolate chips Directions: 1. In a small saucepan, bring prunes and 2 cups of water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain. 2. Meanwhile, preheat oven to 350°F. Lightly butter a 5x9-inch loaf pan and line bottom with a piece of parchment paper, cut to fit. 3. In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine. 4. In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in banana chips and chocolate chips. Scrape the thick batter into pan and spread level. 5. Bake bread until a toothpick inserted in the center comes out a little chocolatey but not gooey, 40 to 50 minutes. Loosen bread from pan with a knife and invert onto a rack. Remove parchment. Turn bread right-side-up and let cool at least 1 hour before slicing.
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Pancake S’mores INGREDIENTS: 2 cups Original Bisquick® mix1 1/3 cups milk2 tablespoons sugar1 teaspoon vanilla1 egg1/3 cup graham cracker crumbs7 tablespoons marshmallow creme7 tablespoons milk chocolate chips DIRECTIONS: 1. Heat griddle or skillet; grease if necessary. Stir Bisquick mix, milk, sugar, vanilla and egg until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. 2. Cook until bubbles break on surface. Sprinkle about 1 teaspoon cracker crumbs over each pancake. Turn; cook until golden. Remove from griddle. 3. Spread about 1 tablespoon marshmallow creme over the crumbs side of each of 7 pancakes; sprinkle about 1 tablespoon chocolate chips over marshmallow creme on each. Top with another pancake, crumbs side down.
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