Jul 20, 2008

Doughnut Muffins

I'm not sure where exactly we got this recipe from...my recipe card says my mother-in-law, but both my husband and myself think it came from my sister in law. Either way it is so absolutely ridiculously delicious! They take a little more effort than your typical muffin, but they take much less effort than a doughnut. And they are so worth it!


24 tablespoons(3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 eggs
6 cups flour
1 tablespoon + 1 teaspoons baking powder
1/2 tsp baking soda
1/2 teaspoons salt
1 teaspoons nutmeg
1 2/3 cups milk
1/4 cup buttermilk

16 tablespoon(2 sticks) butter
2 cups sugar
2 tablespoon cinnamon

1. Preheat oven to 350 degrees F. Grease and flour muffin tins

2. Cream butter and sugar. Beat in eggs, one at a time until just mixed in.

3. Stir together flour, baking powder, baking soda, salt, and nutmeg.

4. Combine milk and buttermilk with a wooden spoon. Mix 1/4 dry ingredients into butter mixture. next, mix in 1/3 milk mixture. Continue alternating wet and dry, ending with dry. Do not overmix.

5. Add 1/3 cup to 1/2 cup dough into each muffin cup. Bake 30-35 minutes.

6. Melt 16 tablespoons butter. In separate bowl, combine sugar and cinnamon. When muffins are just cool enough to handle, remove from tin, dip in butter(the whole muffin) and roll in cinnamon and sugar.

*If you're not going to eat/serve them all(it makes a lot), freeze them before you dip in butter and sugar. Then, when you're ready to serve again, thaw, microwave, and coat in butter, then cinnamon and sugar mixture. They'll taste just as fresh as the day you cooked them!

*I've also seen these made in muffin cups and just the top is coated in the butter and cinnamon/sugar. This would make for much less mess, but in my opionion, much less yumminess. It would be a good solution if you're in a hurry.

Jul 16, 2008

Poppyseed Chicken

When my mom was sick we had many meals brought over. Our first meal was this poppyseed chicken. My sister and I had hardly eaten anything for the past week or so, and weren't really feeling very hungry anyway. We served ourselves small portions, but had to go back for more...and more! It is sooo delicious, and very easy! The only downside is that it's not the healthiest dish(with all of the creams and butters), so we like to serve it over brown rice, next to a vegetable.
5 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers(Ritz)*
1 teaspoon poppy seeds
1/2 cup butter, melted
1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

3. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.
*To crush the crackers, I put them in a gallon zip lock bag and go over them with the rolling pin.

Jul 10, 2008

Hawaiian Rolls

 We first had these rolls at my friend Amanda's house and I couldn't wait to make them myself. I changed it just slightly, so I posted the original recipe below and my alterations below that.

1 1/2 cups warm water (110
degrees F/45 degrees C)
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter flavored
4 1/2 cups bread flour
2 teaspoons active dry yeast

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.

2. When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. Bake in preheated oven for 15 minutes, until golden brown.

My changes:

I didn't use the bread machine - I just mixed it in the mixer and used the dough hook for the kneading, placed it in a greased bowl and let rise, then spread out on the counter to form into rolls. Also, I made 24 instead of 12, but my friend said they're way better when you make them in the larger size, so I'll try that next time. I used my basting brush to spread a little bit of egg mixed with cream on top before cooking, and melted butter on top after they came out of the oven. Don't be afraid to use the molasses - I loathe that flavor, but you can't tell it's in here. They melt in your mouth!

I just updated this post with some new and better pictures and wanted to add one more note. I made these for a church activity and we were out of lemon extract. I just omitted it and they ended up tasting more like Hawaiian Rolls. Either way is fantastic. With the lemon they are more fragrant and obviously lemon-y, but without it they are equally as fabulous, just different. Also, for the church activity I made 48 smaller rolls instead of the 12 large and they were gone fast!

Jul 7, 2008

Peanut Butter Sandwich Cookies

Delicious. We made no changes. It made plenty so we delivered to 2 sets of neighbors, and still have plenty!

1 cup peanut butter
1 cup butter flavored
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 tablespoons milk

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.

3. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.

4. Bake for 7-8 minutes depending on size (we did exactly 7). Cool on wire racks.

5. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

Jul 5, 2008

Clone of a Cinnabon

I wish Ian could take credit for these awesome creations, but no. I've got to give credit to Marsha Fernandez from AllRecipes.com. This recipe has received 5 stars(out of 5) from 2067 reviewers - and it is sooooooooooooo awesome. Ian makes these about a couple times a month to take to work when his branches have no doc errors...and he always saves some for us. They are divine.

1 cup warm milk (110 degrees
F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine

1 cup brown sugar, packed
2 1/2 tablespoons ground
1/3 cup butter, softened

1 (3 ounce) package cream
cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown**, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

*We actually double the frosting recipe, which I didn't do in this post because I wanted to post the recipe as-is from the website.

**DON'T overcook!!! In order for these to really taste like Cinnabon's rolls, you cannot overcook these. They need to be just cooked enough that they aren't doughy, but are still soft and dense.

Peanut Butter Play-Dough

This past week I had a house full of kids, so I decided to make them some edible play dough. This recipe was great and made a bunch for another day!

3 1/2 cups peanut butter
4 cups confectioners' sugar
3 1/2 cups honey
4 cups dry milk powder

1. In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder. Divide into 15 equal portions and refrigerate or freeze until ready to use.

I mixed all of the ingredients in the mixer in the order stated above, but had trouble when I added the milk powder. It was just way too thick! So I turned it out onto my counter and mixed it with my hands, which took a while, but worked really well. The kids LOVED this. And they loved that they could eat it. My nephew was really hesitant because he said it would make him sick(bless his heart for being obedient and not eating regular Play-Doh!), but once I told him that this was different he tried it and liked it. They didn't eat very much, they more just tasted it and then played with it. My younger daughter sat and played for a full hour, 30 minutes after everyone else had left the counter!
Also, I tried it with organic peanut butter and it was way too sticky, so I added a little Jiffy and that seemed to help.
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