Monkey Bread

When I went to the store to buy the biscuits for the Bubble Up Pizza, I got it in a pack of 4 containers.  Then when tearing it apart I saw on the wrap that there was a recipe for Monkey Bread.  Since I needed 12 rolls for the pizza, I just used 1 can less for that and used the three for the bread!

I was so happy that I had everything that was needed to make this (not that we don’t have enough sweets around the house as it is) because I couldn’t pass this one up!

I was planning on bringing a trifle to my sister’s house for Easter but maybe this will be left untouched and I can bring this instead!!  Yeah ok!

Ingredients:

3/4 cup granulated sugar

4 cans (I used 3) 7.5oz Pillsbury biscuits

1/2 cup melted butter or margarine (I used unsalted organic butter)

3/4 cup packed brown sugar

2 tbs cinnamon

What to do:

Grease or spray (I sprayed with Olive Oil Cooking Spray) 12 cup bundt pan.

Mix granulated sugar and cinnamon in a 1 gallon bag.  Cut each biscuit into quarters.  Shake quarters in bag to coat; place in pan.  Mix butter and brown sugar; pour over biscuit pieces.

Bake at 350 degrees for 40-45 minutes or until golden brown.  Cool 5 minutes.  Turn upside down, serve warm.

Oh how good my house smelled with the cinnamon aroma.

This is sooooo good.  Not one person in here can say they dislike this.

I am also pretty sure that this is something I’m not supposed to be eating if I’m trying to reduce sugar from my daily diet! (Maybe it’ll have to wait until the holiday is over).

Have a great day!

Patricia – Two Girls Cooking

Source

Pillsbury

Boston Cream Pie Made Over

Boston Cream Pie is my all time favorites.  I love it!  Unfortunately I’m not “supposed” to eat it often, if at all.  So imagine my surprise when I saw that there was a recipe for one that was “Made Over” on..yep, you guessed it…Kraft Foods site again!

I have always, always made it known that baking scares me to pieces.  I don’t know why.  Ok, well maybe it’s because the food can sense my fear and it takes over during the baking process and it just becomes this blob of a mess!  Seriously, I don’t know what my fear is from.  I’ve just always cooked.  I never had the desire to bake.  I don’t each sweets that often, but when I do, I’d just go to the store and buy it!

Since starting this site I’ve gotten my feet wet (and sometimes fallen under water a bit too far) and given into the fear and come out okay.

I’m am not going to lie.  I tried this recipe last week.  I decided that instead of buying a pre-made Angel Food Cake, I was going to make it from scratch.  Ha!  Last weeks post did not make it.  A terrible failed attempt at the cake…I had to throw not only the cake away, but the pan as well.   But at this point I am determined to make this cake.  I head back to the store yesterday, bought more eggs and started again last night.  I knew what my problem was (I had used my mixer to blend in the flour and sugar instead of FOLDING it in as the recipe stated – it deflated my eggs).

So here’s what I used for the Angel Food Cake:

12 Egg Whites

1 1/2 tsp Cream of tartar

1 1/2 cups sugar, divided

1 1/2 tsp vanilla

1/2 tsp Almond Extract

1 cup sifted cake flour

1/4 tsp salt

Here’s how to make the cake:

Preheat oven to 375F

In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.

Bake in preheated oven until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.

With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired. Chocolate Angel Food Cake Recipe: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Cocoa Powder. Prepare batter and bake as above.

Now on to the filling for the Pie:

what you need

1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1-1/2 cups  cold fat-free milk

1 cup thawed COOL WHIP LITE Whipped Topping, divided

1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers (I made mine remember!!)

1 square BAKER’S Semi-Sweet Chocolate, chopped

make it

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

kraft kitchens tips

HOW TO SLICE CAKE EVENLY

Use toothpicks to mark cake into 3 layers. Use a long serrated knife to cut cake, in sawing motion, into layers. This worked really well for Craig, who cut the cake for me!

MAKEOVER – HOW WE DID IT

We’ve taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and an angel food cake. We also eliminated the butter and powdered sugar in the chocolate topping. These changes will save you 170 calories and 10 grams of total fat, including 3 grams of saturated fat, per serving.

MAKE AHEAD

Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.

Ok so I did buy a pre-made Angel Food Cake from the Bakery yesterday…you know, just in case.  But yay!!!  I didn’t have to use it.  I may need some practice on how to make this dessert things look pretty, but I did it and I’m sure proud.

Have a great day!

Patricia – Two Girls Cooking

Source

Recipes 4 Cakes

Kraft Foods

Nilla Yogurt Freeze

Not sure what prompted me to want a frozen treat during winter, but these looked good.  Saw this one on the Nilla Wafer box.  Since it was shopping day  I decided to get what I needed to make these frozen treats.

Here’s what you need:

2 Reduced Fat Nilla Wafers (or use the regular)

2tbs thawed Cool Whip Lite Whipped Topping

2tbs low fat or fat free yogurt – I used Raspberry Lemonade – my new favorite yogurt

How to make it:

Place 1 of the wafters on the bottom of one paper-lined medium muffin cup;

top with combined whipped topping and yogurt.  Cover with remaining wafer.

Freeze 1 hour or until firm.

How quick and easy is this snack for the kids (or for the big kid in you!).

Just another simple snack for the weekend.

Patricia – Two Girls Cooking

 

 

Strawberry Cream Cheese Frosting

I love strawberries, so when they go on sale I tend to lose my head and buy too many.  This week I found myself with 4 lbs to use up. While I don’t mind just eating a handful as a snack, I wanted to get more creative to use them up before they go bad. Today I found a recipe on one of my favorite blogs, My Baking Addiction, I just had to try.


I decided to just use a box mix for these vanilla cupcakes to save time. Normally I’m not a big frosting person, I’ve never been the type that could just eat frosting out of the bowl. This frosting is so tasty, it might be the exception for me. It tastes almost like strawberry ice cream. It is a bit soft, but keeping the cupcakes in the fridge does the trick.

from My Baking Addiction

1/2 cup whole strawberries
1 stick unsalted butter, firm and slightly cold
1 8 ounce package of cream cheese, slightly cold
1/2 teaspoon clear vanilla extract
22 ounces of confectioners’ sugar (approximately 1.4 pounds)

Place strawberries in the bowl of a small food processor; process until pureed. In a medium bowl beat butter on medium speed until light and fluffy. Add in the cream cheese and beat until combined. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air.


Next time you want something other than the traditional chocolate or vanilla frosting, give this one a try. I know I will be making it again!  🙂

– Jodi

P.S. What’s your favorite way to use Strawberries?

Snowball Cake

My mom told me about a cake she saw on her Kraft magazine couple weeks ago, and after I looked it up I agreed it sounded good and told her she should make it sometime. Then she reminded me her birthday was coming up soon. Ok, so I’m not great at getting hints! But once she spelled it out for me I was happy to make her this birthday cake. It looks and tastes like a larger version of the hostess snowball. Reading through the recipe, I thought- Now if I just set that cream cheese filling on top, how will it get to the center? But it did sink in there just like it should. I brought it to my mom with a chicken pot pie for dinner on Sunday night and my whole family really enjoyed the cake.


Snowball Cake (from Kraft foods)

1 pkg (2-layer size) devil’s food cake mix
1 pkg  (8 oz) Cream Cheese, softened
1 egg
2 Tbsp granulated sugar
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1/4 cup  powdered sugar
1 cup cold milk
1 tub (8 oz) Cool Whip Whipped Topping, thawed
1 cup Flaked Coconut


Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and sugar until well blended; spoon into center of batter in bowl.
Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.


I found the icing to be a little bit runny and hard to work with at first, so I put it back in the fridge for about 30 minutes before using it on the cake. Scott was really impressed by way the filling sunk into the cake, so maybe I’ll have to make a filled cake for his birthday next month. The photo of the cut cake is not as nice as I’d like, but I had a piece waiting for me and I wasn’t going to wait long to dig in!


Happy Birthday Mom!
– Jodi

Caramel Apple Cupcakes

Fall always makes me want to bake apple dishes, especially if there’s caramel involved. I found this recipe for Caramel Apple Cupcakes and just couldn’t resist giving it a try last night. This was an easy recipe to make, and they came out great! Very moist with really good flavor. Judging by the fact that there are only a handful left in the kitchen this morning, I’m not the only one who thinks so!
– Jodi



Caramel Apple Cupcakes

Cupcakes Ingredients:
2 1/2 cups all-purpose flour

1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp apple pie spice
3/4 cup firmly packed brown sugar
3/4 cup butter, melted
1/2 cup caramel ice cream topping
1/4 cup Half & Half
3 Eggs
2 small (1 cup) apples, shredded

Frosting Ingredients:
1/2 cup firmly packed brown sugar
4 to 5 tbsp Half & Half
2 tbsp Butter
2 1/2 to 3 cups powdered sugar
1 tsp vanilla

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups. 

Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples. 

Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely. 

Combine 1/2 cup brown sugar, 4 tbsp half & half and 2 tbsp butter in a small saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.

Turtle Cheesecake


I realize Father’s day was not exactly recently, but better late than never! When my step-dad asked for cheesecake for a Father’s day treat, I took to the blogs. While I’m not always great about posting on my own little blog, I’m really good about reading other food blogs. I found this recipe for Turtle Cheesecake and the pictures looked too good for me not to give it a shot. Mine is not as pretty, but it sure was good!

Thanks, My Baking Addiction, Your blog is one of my faves!


– Jodi