Ummm, can we talk about this for a minute? Potato donuts? I got halfway through one before I even knew what I was eating, and wouldn’t have been any the wiser had someone not said something to me. Turns out The Holy Donut (in Portland, Maine) serves up some really delicious sweets.
Real Maine potatoes in the donuts, local dairy, pure cane sugar, and no artificial dyes, fake sweeteners, high fructose corn syrup, or hydrogenated oils. Heaven! Plus they taste AMAZING!
One of my coworkers brought a dozen in with some pretty interesting flavors, like Chocoalte Seasalt and one called Mojito (there was fresh mint mixed in). I was blown away, and it’s totally inspiring me to start looking into new donut recipes again. But for now, you’ll just have to enjoy this really delicious picture of the sweets we devoured.
The sweet tooth fairy attacked today. Seems I was craving not only chocolate, but also something extremely sweet. I told myself that if I made it myself that it couldn’t be as bad as eating a candy bar.
Yeah, that went over well. Particularly the moment when I put a candy bar into the brownie batter that I made. Guess I just came up with my own version of Butterfinger brownies. Super simple, super sweet, and probably gave myself a cavity just by inhaling the chocolate fumes coming from the oven.
So… we’re starting that diet next week, right?
1 10.25 oz Betty Crocker Fudge Brownie Mix
1/3 cup of vegetable oil
2 tablespoons of water
2 Butterfinger minis
Preheat oven to 350.
In a large bowl, combine brownie mix, oil, water, and egg. Take a rolling pin, and while Butterfingers are still in their package, lightly tap until broken into small bits. Add one of the mini Butterfingers to the mix. Stir.
Pour brownie batter into a greased baking pan, preferably an 8×8 pan. Smooth and the evenly sprinkle the remaining Butterfinger on the top of the batter. Place pan in oven and bake for 20-25 minutes or until you can stick a toothpick in the brownies and it comes out clean. Let cool for 15 minutes. Remove from pan, slice, and serve.
For more sweet recipes, visit my Recipe Index.
So I promised you pink treats for Valentine’s Day, which means I trekked to the store for you all to get ingredients for Strawberry Rice Krispies Treats, packed with love and berries.
I was pleasantly surprised to find bags of freeze dried strawberries. And I’m not talking gummy-like dried strawberries, I mean the ones where you can crush them into powder. Most people don’t even know they exist, but stores, like Target, are starting to carry them. A bag will cost you almost $5, but they’re worth it for a special occasion.
If you want to be more creative, cut the treats with a heart-shaped cookie cutter. Just remember to spray the cookie cutter with cooking spray or else the marshmallow will get stuck to the treats.
I’m hoping my co-workers will like them, because there’s no way I’m leaving them at home. I’d eat every last one of them by myself, that’s how good they are.
3 Tablespoons butter
1 10-oz bag of large marshmallows
6 cups of Rice Krispy cereal
1 1-oz bag of freeze dried Strawberries, crushed into partially powdered, but with some chunks still (You can find dried strawberries at Target by the trail mix)
Red food dye
In a large pot, melt butter. Add entire bag of marshmallows. Stir on medium to low heat until all marshmallows are melted and mixture is smooth. Add 3/4 of the dried strawberries, previously crushed. Add four drops of red food dye and stir until the mixture is pink.
Fold in cereal until marshmallow is evenly coating the Rice Krispies Treats. Pour into a wax paper-lined or cooking spray-ed rectangular pan and press down so top is flat and mixture is evenly in the pan. Pour remaining strawberries on the top and press into Rice Krispies. Let set for 30 minutes, covered or until marshmallows cool.
Cut into your Rice Krispies Treats into squares. Serve or keep in air-tight containers.
For more recipes, check out my Recipe Index.
Spent a fabulous Saturday cooking and crafting yesterday with two of my favorites. When we get together, we’re always looking for something to do in the kitchen. And since my oven is working again (!) we decided we had to bake something. That’s when the term “monkey bread” came up.
I have a confession to make. I’ve never made Monkey Bread before. I feel like it’s a New England thing or New Hampshire thing or something, but all of my friends around here know what it is and know how to make it. I did not grow up eating Monkey Bread, so it’s been one of those things that I’ve always wondered about.
What is it? Basically it’s cinnamon and sugar doughy baked goodness. So not good for you. That, however, did not stop us.
Want to make your own? Follow this:
1 can of 16.3 oz PIllsbury Grands Buttermilk Biscuits
1/4 cup of granulated sugar
1/2 teaspoon of cinnamon
1/2 cup of brown sugar
6 tablespoons of melted butter
Preheat oven to 400 degrees F. Lightly grease or butter a glass baking dish. In a large bowl, mix granulated sugar and cinnamon.
Separate biscuits and cut into quarters. Place in the cinnamon-sugar bowl. Mix until biscuits are completely covered. Place into baking dish.
In a small bowl, mix brown sugar and melted butter. Pour over biscuits.
Bake for 20-25 minutes, or until golden brown and no longer doughy in the center. Let cool for 10 minutes. Pull apart and serve.
You’ll see that the biscuits fall apart all delicious and flaky when you eat them: