Monday, July 29, 2013

Donut-Stuffed Cronut (The Crodo)

Yes, I’m jumping on the DIY cronut bandwagon. You knew it was going to happen sometime. However, you also know I like to give you guys a little something extra, just to keep you on your toes. In this case, that little something extra is... a donut inside. If you aren’t quite ready to make the transition from donut to cronut, these donut-stuffed cronuts (Crodo?) are for you. They have all the cakey goodness of a donut wrapped in the flaky texture of a crescent roll. The whole shebang is then deep-fried and covered in powered sugar, because why not?


For the full and fabulous recipe (although it's really just wrap donut in crescent roll and deep fry), visit Foodbeast.

Thursday, July 25, 2013

Kit Kat, Rolo, and Reese's Cup Blondies

Because candy companies are always trying to find new ways of making us eat their products without feeling bad about it, they have cleverly created your favorite chocolaty treats in tiny, tiny form: minis, bites, and pieces are now all the rage. And they're totally good for you because they are small and cute. So feel free to do what I did and stuff them into things that are bad for you, because it makes the bad things better. And by better I mean super tasty.

You'll see the bites and pieces in later posts... once I figure out what I'm going to actually do with them. I knew I wanted to make Blondies with one set, and I thought this group—Kit Kats, Rolos, and Reese's Cups—would be up to the task. Feel free to use your favorite Blondie recipe for this. I'll post the one I used (from America's Test Kitchen) below.

Kit Kat, Rolo, and Reese's Cup Blondies
(I'm showcasing the most important part).

Ingredients

  • 7 1/2oz AP flour
  • 1t baking powder
  • 1/2t salt
  • 12T (1 1/2 sticks) unsalted butter, melted and cooled
  • 10 1/2 oz brown sugar
  • 2 large eggs 
  • 1 1/2t vanilla
  • 14 pieces each, mini Kit Kats, Rolos, and Reese's Cups, chopped in half

Directions

  • Preheat oven to 350 degrees and grease your brownie pan. (I used my Baker's Edge, but a 9x13 would do in a pinch).
  • In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
  • In a different bowl, whisk the melted butter and brown sugar together until combined.
  • Add the eggs and vanilla and mix well.
  • Fold the dry ingredients into the egg mixture until just combined. 
  • Fold in chopped minis.
  • Pour mixture into the prepared pan, smoothing the top with a rubber spatula.
  • Bake at 350 degrees until the top is shiny and cracked and feels firm to the touch (22 to 25 min).
  • Place the pan on a rack and let cool completely.
If you are looking to ratchet your go-to Blondie recipe up a notch, this is the way to do it. Before they even sink their teeth into these decadent treats, people will be impressed as you rattle off everything you managed to shove inside each fabulous bite.

Monday, July 1, 2013

Pizza Roll Stuffed Cupcakes

In the world of desserts, sweet and savory is still going strong. What’s not to like? I’m all about it, but I tend to take it a little farther than most. This latest sweet and savory confection not only has dual flavors but dual purposes—it could be dinner or dessert (or breakfast, second breakfast, lunch, an afternoon snack... you get the picture). Behold: Pizza Roll-Stuffed Cupcakes. Think a tomato soup cupcake stuffed with a Totino’s Pepperoni Pizza Roll and topped with mozzarella frosting and a chocolate-covered pepperoni. Aww, yea.


Pizza Roll Stuffed Cupcakes

For the entire, TMNT-approved recipe, visit Foodbeast.