Chocolate Pull Aparts

{recipe & pic from} Real Mom Kitchen

Overnight Pull Aparts – the chocolate version

• 12 to 16 frozen white roll dough (still frozen, I use 16)
• 1 (3.4 oz.) package chocolate instant pudding
• ¼ cup sugar
• ½ cup butter or margarine, melted
• Frosting (recipe below)

1. In the bottom of a greased bundt pan, arrange rolls evenly in pan.
2. Mix sugar and dry pudding together and sprinkle over rolls.
3. Pour melted butter over  the rolls.
4. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours).
5. Remove rolls from oven. Preheat oven to 350 degrees.
6. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter.
7. Cool slightly and drizzle with frosting.

Frosting

• 1 cup powdered sugar
• 1 tablespoon melted butter
• dash of vanilla
• milk

Combine powdered sugar, melted butter, and vanilla.  Add a Tablspoon of milk at a time until frosting is desired consistency for drizzling.

Cinnamon Swirl Bread

{recipe & pic from} babble.com

cinnamon swirl bread

1 scant tablespoon instant or rapid rise yeast (1 packet)
3 1/2 cups (350g) unbleached all-purpose flour
1 1/4 cups (295mL) warm water (110 degrees)
2 tablespoons oil
2 tablespoons honey
3/4 teaspoon kosher salt
butter for pan and brushing on finished bread
1 egg white
1 cup (150g) granulated sugar
2 tablespoons ground cinnamon

1. In an electric mixer fitted with the dough hook and set to low speed, mix together yeast and 3 cups of flour. Pour in the water, oil, honey, and salt. Mix on low speed for about 10 minutes, until the dough is smooth and elastic.  Add up to a 1/2 cup more flour if needed.

2. Turn out onto a lightly floured board and knead by hand a few times. Drizzle the inside of the mixer bowl with a bit more oil. Roll the dough around in the oil and cover in plastic wrap. Let rise in a warm place until doubled in size.

3.  Butter a large loaf pan and set aside.  Preheat the oven to 350 degrees.  Turn out the dough onto a floured surface and roll out into a long rectangle the width of the loaf pan.  In a small bowl, mix together the egg white, sugar, and cinnamon, and spread out evenly across the dough.  Roll up carefully, and pinch the dough on the ends, and all along the edge to create a seam that will hold in the filling.  Lay the dough, seam side down, in the prepared pan.  Cover with a clean kitchen towel, and allow to rise for 30 minutes, or until almost doubled in size.

4.  Bake for 25-30 Turn minutes, or until the top and bottom of the bread is golden brown. Brush the top of the bread with butter. Tilt the bread pan on its side and allow to cool for 20 minutes. Turn the bread out and allow to cool completely, if you can with that long.

Banana Crumb muffins

My friend posted this recipe on facebook and I think it sounds SO delicious!

Can't wait to try them on a cold morning!

Banana Crumb Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat together bananas, sugar, egg, vanilla, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
* Tip: Double batch to make 4 mini loaves, bake at 350 for 30 minutes. :)

Cake Mix Cinnamon Rolls

Here is the recipe for the Cake mix cinnamon rolls I made and fell in love with. I actually got my recipe out of the Worldwide Ward Cookbook, but I didn't know if I could copy that one, so I found this one on Recipezaar and it is almost identical. These are so delicious and I can't wait to make them again!

Cake Mix Cinnamon Rolls
5-6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages yeast
2 1/2 cups warm water
1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon cinnamon



Frosting
6 tablespoons butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
2-3 tablespoons milk

Directions
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down.
Divide dough in half and let rest covered 10 minutes.
Turn onto a lightly floured surface.
Roll each portion into a 14 X 10 rectangle.
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
Roll up jellyroll style, starting with long side.
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans. Cover and let rise until almost doubled, about 20 minutes (this is where you can put them in the fridge over night).
Bake at 400 for 10-15 minutes or until golden brown.
Cool for 20 minutes.

Amish Friendship Chocolate Muffins

I have recently been luck enough to receive a few starters for Amish Frienship bread {which I LOVE}. So, I can't wait to try making these chocolate muffins with one of my starters! {recipe & pic from} pennies on a platter

Amish Friendship Chocolate Muffins

2 cups all-purpose flour

1 cup white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 Tbsp unsweetened cocoa powder

1 (3.9 oz) package instant chocolate pudding mix

1 cup Amish Friendship Bread Starter (sourdough starter)

1 cup vegetable oil (or 1/2 cup oil, 1/2 cup applesauce as I did)

1/2 cup milk

3 eggs

1 teaspoon vanilla extract

mini semi-sweet chocolate chips (optional)
Preheat oven to 350˚F. Line cupcake pans with liners.
In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, cocoa powder, and chocolate pudding mix. Make a well and add the Amish Friendship Bread Starter, oil (and applesauce, if using), milk, eggs and vanilla extract; mix well. Stir in about 1/2 cup chocolate chips. Pour batter into prepared pans. Sprinkle chocolate chips on top of each cupcake.
Bake for about 25 minutes or until it passes the toothpick test. Allow to cool on rack

Vanilla Pudding Cinnamon Rolls

{recipe & pic from} My Kitchen Cafe

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

from A. Marilyn
Rolls:

½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Easy Mixer Bread

{Recipe from Recipes Rock}

2 1/2 cups hot water
1/3 cup oil
1/3 cup honey or sugar
2 teaspoons salt
1/4 cup powdered milk
3 cups flour (I've used all white and all wheat and both are delicious)
2 packets yeast (1 1/2 T)
more flour (about 3 cups)
Combine all ingredients (except the last 3 cups of flour) in a stand mixer bowl with dough hook and mix for 8-10 minutes adding last 3 cups of flour gradually until dough cleans sides of bowl. Cover bowl with plastic wrap and let dough rise for 20 minutes. Shape into 2 loaves and place in greased loaf pans. Set oven to 150 degrees and put loaf pans in oven for 20 minutes. Turn oven heat to 350 degrees and bake for 30 minutes.

Christmas Morning Monkey Bread

Monkey Bread

18 Rhodes Rolls, Frozen
1/2 c. Brown sugar
1 c. butter
1 pkg. NON-instant Vanilla or Butterscotch pudding
Spray pan with cooking spray. Mix ingredients together. You may add nuts if you want. Pour over the rolls. Spray plastic wrap and lightly cover the rolls. Let rise overnight. Removve plastic and bake 30-35 min. in 350 oven. A bundt pan works best.

pumpkin chocolate chip muffins

pumpkin chocolate chip muffins

{recipe & pic from}becky higgins

1 c. flour

1 c. sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

2 eggs, beaten

1 c. ground pumpkin (canned)

1/2 c. cooking oil

1/3 c. chocolate chips

Mix together. Fill muffin cups and bake at 350 for 20-25 minutes.

Easy Cinnamon Rolls

Cinnamon Rolls

2 cans refrigerator biscuits
1 cup brown sugar
2 tsp. cinnamon
2/3 stick butter, cut into 20 little pats

Icing
2 cups powdered sugar
2-3 TBS Milk
1 1/2 tsp almond extract (I used vanilla)

Preheat oven to 400. Grease muffin pan. Place one biscuit in each tin, leaving the two tins in the middle unfilled. (You'll need two muffin pans or I used a cake pan) Combine brown sugar and cinnamon. Sprinkle a aspoonful of sugar mixture over each biscuit. Place a pat of butter on top of the sugar on each biscuit. Fill the 2 empty tins in the middle with a little water. Bake at 400 for 12 minutes.

Icing: Using an electric mixer, combine powdered sugar, milk, and extract until very smooth. using a spoon, remove the biscuits from the pan. Drizle icing over the biscuits. Serve warm. YUM!

Banana Bread

BANANA BREAD

{recipe and pic from becky higgins}

(makes 4 mini loaves)

2 1/2 c. flour

1 c. sugar

3 1/2 tsp. baking powder

1 tsp. salt

3 Tbsp. oil

3/4 c. milk

1 egg

3 ripe bananas, mashed

chopped nuts or chocolate chips (optional)

Combine all ingredients (except nuts or chocolate chips) in a mixing bowl and beat on medium speed for about one minute. Then add the nuts or chocolate chips (I'm all about adding the chocolate!) and stir them in with a spoon. Bake for 30-35 minutes at 350. This recipe makes 4 mini loaves. You could also pour the mixture into a mini muffin pan. If you do the mini muffins, they only need about 10 minutes in the oven. Or you could do one large loaf of banana bread and that would take about an hour to bake.

Potato Rolls

Potato Rolls
by. Marge Shakespeare

• Scald 3 Cups MILK (in large glass measuring cup covered with saran wrap) in microwave for 6 ½ Minutes
  


• Set 2 cubes of cold or frozen BUTTER in mixer and pour hot milk over (this will help milk cool down faster) let cool down for about 45 min to 1 hour.
  


• When milk is cooled down – mix:
  ¾ cup warm WATER
  ½ cup SUGAR
  3 Pkgs RAPID RISING YEAST
  (works best to put into a salad dressing mixer and shake to mix)


• Let set for at least 5 min
  


• In bread mixer add: (don’t mix till most of flour is in or liquid will splash out of bowl)
  6 EGGS (I usually measure this out in glass measuring cup- I’ve been using 1 ½ cups of eggs Usually turns out to be 7 eggs)
  1 scant Tablespoon SALT
  2 Tablespoons POTATO FLOUR
  MILK AND BUTTER MIXTURE
  5-6 Cups BETTER FOR BREAD FLOUR (enough to make dough look same consistency as brownie mix)
  Add YEAST AND SUGAR mixture. Mix for 2-3 Min on #1 Will look similar to vanilla pudding.
  


• Cover and let sit for 20 min. Small bubbles will form on surface.
  


• Mix down and add about 3 ½ Cups flour ( it won’t look like enough)
  


• Beat on #2 for 8 minutes.
  


• Let rise with lid on make sure it is in the unlocked position.
  


• Let rise till 1 to 2 inches above top of bowl.
  

**Vinyl gloves a must – stick hands into flour to coat between each roll. Pull and pinch racket ball size of dough pull and stretch into long pieces and tie in a knot.

• Let rise again.


• Bake 375 convection for 9 min (about 13 min. in reg. oven) on bottom rack (so bottom of rolls will brown also) for 9 min. Brush with butter as soon as they come out.