Nicole's Favorite Recipes

Subtitle

Recipes

Cinnamon Roll Pancakes

Posted by Nicole Mason on March 14, 2017 at 9:20 PM Comments comments (0)

 

 photo FF3F7672-6860-48AF-B00F-E9BA9BAD1CD1_zpsuz4e18rl.jpg


1 tube large Pillsbury cinnamon rolls

parchment paper

1/4 cup maple syrup

1 teaspoon water


1. Remove cinnamon rolls gently from tube (not to lose any cinnamon filling)

2. Smash each cinnamon roll between parchment paper until flat

3. Spray skillet with cooking spray, keep on low - medium heat

4. Cook cinnamon roll on low 5-6 minutes per side until middle is cooked through

5. Whisk frosting (included with cinnamon rolls), water, and syrup together until smooth

6. Drizzle over rolls for some beautiful pancakes! (well sort of!)



Strawberry Cream Biscuits

Posted by Nicole Mason on May 27, 2016 at 11:30 AM Comments comments (0)


 

2 cups flour

2 teaspoons baking powder

2 TB sugar

dash of salt

1/2 teaspoon vanilla

1 cup diced strawberries

1-1/2 cups whipping cream

cool whip / whipped cream (optional topping)

 

1. Preheat oven to 425 degrees

2. In a large bowl mix flour, baking powder, sugar and salt

3. Fold in the strawberries

4. Add vanilla to whipping cream mixture, stir into batter until moistened (do not over mix!)

5. Spread dough onto a greased cookie sheet, forming a loaf about 1 inch high

6. Bake 10 minutes, then pre-cut into squares

7. Put back in oven to bake an additional 6-10 minutes  

8. Let cool 5 minutes, top biscuits with some whipped cream or cool whip before serving

Glazed Vanilla Scones

Posted by Nicole Mason on June 24, 2014 at 1:35 AM Comments comments (0)

 photo B1583005-F926-4FA5-BD3F-CB53626F111A_zpshjqbqhin.jpg

 

Scones -

2 cups flour

2 teaspoons baking powder

1 stick butter (room temperature, not cold)

1/3 cup sugar

2 teaspoons vanilla

1/2 cup milk

 

1. Preheat oven to 400 degrees

2. In electric mixer beat butter 1 minute

3. Beat in sugar until light and fluffy, scrape sides and beat once more

4. Slowly beat in remainder of ingredients on low speed, until dough is formed

5. Divide batter into 4 balls, flatten balls on floured surface

6. Cut each ball into 4 (making a + sign)

7. Bake scones on greased cookie sheet 10-12 minutes until bottoms are golden

8. Cool 10 minutes and drizzle with vanilla glaze (recipe below)

 

Vanilla glaze -

2 TB milk

2 cups powdered sugar

1/2 teaspoon vanilla

1 TB melted butter

 

1. Whisk together milk and powdered sugar until creamy

2. Add vanilla and melted butter, continue to whisk until blended

3. Drizzle over cooled scones

Maple Pecan Cinnamon Rolls

Posted by Nicole Mason on September 1, 2013 at 4:40 PM Comments comments (0)

 photo IMG_88791_zps6e907dd6.jpg

 

My new favorite breakfast :)

 

Rolls -

3 cups flour (a little extra for counter)

1 pkg yeast

1/2 cup milk

1/4 cup whipping cream

2 TB sugar

2 TB brown sugar

4 TB butter

2 eggs

 

1. Preheat oven to 375 degrees

2. In a small bowl combine flour and yeast, set aside

3. In a saucepan combine milk, cream, sugars and butter

4. Stir until butter is almost melted

5. Transfer to electric mixer, beat in eggs

6. Gradually beat in flour until dough ball forms (dont forget to scrape sides)

7. Knead dough 15-20 times on floured surface

8. Transfer to a greased bowl, cover with paper towel, let rest 45 minutes

 

Filling -

6 TB softened butter

1/4 cup sugar

1/4 cup brown sugar

1 teaspoons cinnamon

1 cup chopped pecans

 

1. Beat all ingredients in electric mixer until paste forms (leave out pecans) Set aside

2. On a floured surface, roll out dough to form a large rectangle

3. Spread evenly with filling

4. Sprinkle with half the chopped pecans (save half for topping), and gently press them down into the dough

5. Roll into tight log

6. Slice dough in 8-10 even pieces

7. Arrange in pan and bake 15-20 minutes until golden brown

8. Drizzle with maple glaze (recipe below) and top with remainder of pecans

 

Maple Glaze -

1/3 cup powdered sugar

1/3 cup maple syrup

5 TB butter

 

1. In small saucepan, melt butter with syrum until smooth

2, Pour into small bowl to cool slightly

3. Whisk in powdered sugar, drizzle over rolls

 

Funnel Cakes

Posted by Nicole Mason on June 23, 2013 at 9:50 PM Comments comments (0)

 photo IMG_7131_zps5751e9c4.jpg

 

oil for frying

1/3 cup sugar

2 eggs

1/2 teaspoon cinnamon

1 cup + 2 TB milk

2 cups flour

2 TB baking powder

powdered sugar for dusting

 

1. In a small 6x6 saucepan, heat 1 inch of oil on medium heat for 5-8 minutes (pan must be at least 2 inches deep)

2. In a large bowl whisk together sugar, eggs and cinnamon

3. Add milk and continue to whisk

4. Whisk in the remainder of the ingredients until smooth

5. Pour batter in piping bag or ziplock bag, cut tip

6. Squeeze batter into saucepan (I draw a circle, then inside the circle I make a tic tac toe, then fill it in with a few more squirts of batter

7. Fry 15-30 seconds per side for a fluffy cake, 45-60 seconds per side for a crunchy cake (flip with tongs)

8. Dust with powdered sugar

 

Birthday Cake Cinnamon Rolls

Posted by Nicole Mason on March 20, 2013 at 11:50 PM Comments comments (0)

 photo IMG_3972_zps1a7a0021.jpg

 

Rolls -

2 - 1/4 cup flour (a little extra for counter)

3/4 cup Funfetti cake mix

2 TB colored sprinkles

2 TB sugar

1 - 1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla

3/4 cup milk

2 TB melted butter

 

Filling -

2 TB softened butter (spread on dough)

1/4 cup sugar

2 TB cake mix

1 teaspoons cinnamon

2 TB sprinkles

 

1. Prehet oven to 425 and grease 9 inch round cake pan (or 8x8 brownie pan)

2. To make dough, combine dry ingredients in a bowl

3. Add butter

4. In a separate bowl, whisk together vanilla and milk, add to dry ingredients

5. Stir until dough ball is formed

6. On a floured surface, knead 15-20 times and roll out to form a large rectangle

7. Spread with softened butter (filling)

8. Combine sugar,cake mix, and cinnamon, sprinkle evenly over dough rectangle

9. Cover evenly with sprinkles, gently press them down into the dough

10. Roll into tight log, pinch ends to seal

11. Slice dough in 8-10 even pieces

12. Arrange in pan

13. Bake 15-20 minutes until golden brown

14. Drizzle with glaze (recipe below)

 

Glaze -

1 cup powdered sugar

1 TB cake mix

2 TB milk

 

1. Whisk together ingredients until smooth

2. Drizzle over cinnamon rolls

Chocolate Cinnamon Rolls

Posted by Nicole Mason on January 26, 2013 at 3:05 PM Comments comments (0)

 

Sometimes waking up early is a great thing. For me, it always leads to some delicious breakfast experimentation!

 

Rolls -

2 - 1/2 cups flour (a little extra for counter)

1/3 cup unsweetened cocoa powder

2 TB sugar

1 - 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla

3/4 cup milk

2 TB melted butter

 

Filling -

2 TB softened butter (spread on dough)

1/3 cup sugar

1 TB brown sugar

1 teaspoons cinnamon

 

1. Prehet oven to 425 and grease 9 inch round cake pan (or 8x8 brownie pan)

2. To make dough, combine dry ingredients in a bowl

3. In a separate bowl, whisk together vanilla, milk, and butter, add to dry ingredients

4. Stir until dough ball is formed

5. On a floured surface, knead 15-20 times and roll out to form a large rectangle

6. Spread with softened butter

7. Combine remainder of ingredients to make the filling, sprinkle evenly over dough rectangle

8. Roll into tight log, pinch ends to seal

9. Slice dough in 8-10 even pieces

10. Arrange in pan

11. Bake 15-20 minutes until golden brown

12. Drizzle with chocolate glaze (recipe below)

 

Glaze -

1 cup powdered sugar

1 teaspoon vanilla

2 TB unsweetened cocoa powder

2 TB milk

 

1. Whisk together all ingredients until smooth

2. Drizzle over cinnamon rolls

Pumpkin Buns

Posted by Nicole Mason on November 12, 2012 at 8:50 PM Comments comments (0)

 

Buns -

2 - 1/2 cups flour (a little extra for counter)

2 TB sugar

1 - 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla

1 - 1/4 cup buttermilk

2 TB melted butter

broken cinnamon sticks (for garnish)

 

Filling -

2 TB softened butter (spread on dough)

1/3 cup sugar

1 TB brown sugar

2 teaspoons pumpkin pie spice

 

1. Prehet oven to 425 and grease 9 inch round cake pan (or 8x8 brownie pan)

2. To make dough, combine dry ingredients in a bowl

3. In a separate bowl, whisk together vanilla, buttermilk, and butter, add to dry ingredients

4. Stir until dough ball is formed

5. On a floured surface, knead 15-20 times and roll out to form a large rectangle

6. Spread with softened butter

7. Combine the remainder of ingredients to make filling, sprinkle evenly over dough rectangle

8. Roll into tight log, pinch ends to seal

9. Slice dough in 8-10 even pieces

10. Arrange in cake pan

11. Bake 15-20 minutes until golden brown

12. Drizzle with pumpkin glaze (recipe below)

13. Insert broken cinnamon sticks to resemble pumpkins!

 

Glaze -

1 - 1/2 cups powdered sugar

1/3 cup canned pumpkin pie filling (Libbys)

1-2 TB milk

 

1. Whisk together all ingredients until smooth

2. Add milk 1 TB at a time until desired consistency

Cocoa Cream Puffs

Posted by Nicole Mason on August 29, 2012 at 10:20 PM Comments comments (0)

Cream Puffs -

1 cup flour

1/4 cup unsweetened cocoa powder

1 TB powdered sugar

1/4 teaspoon salt

1 stick butter

3/4 cup water

4 eggs (beaten)

 

Filling -

2 cups whipping cream

5 TB sugar

2 teaspoons vanilla

 

1. Preheat oven to 400 degrees

2. Combine flour, cocoa,powdered sugar and salt in a bowl

3. Add butter and water to a saucepan over low heat, bring to boil

4. Stir butter/water mixture into flour, set aside to cool

5. Prepare filling by beating all ingredients in electric mixer until fluffy (5-8 minutes), refrigerate

6. Once batter is cooled, whisk in eggs

7. Spoon batter onto greased cookie sheets (about golf ball sized)

8. Bake 25 - 30 min until puffy, allow 30 minutes to cool before filling

9. Fill piping bag with filling, squeeze into cream puff until it starts to come out the hole (if you do not have a piping bag, you can slice cream puffs in half and put the filling in the center like a sandwich)

Cream Puffs

Posted by Nicole Mason on August 29, 2012 at 9:40 PM Comments comments (0)

 

Cream Puffs -

1 - 1/4 cups flour

1 TB powdered sugar

1/4 teaspoon salt

1 stick butter

3/4 cup water

4 eggs (beaten)

 

Filling -

2 cups whipping cream

5 TB sugar

2 teaspoons vanilla

 

1. Preheat oven to 400 degrees

2. Combine flour,powdered sugar and salt in a bowl

3. Add butter and water to a saucepan over low heat, bring to boil

4. Stir butter/water mixture into flour, set aside to cool

5. Prepare filling by beating all ingredients in electric mixer until fluffy (5-8 minutes), refrigerate

6. Once batter is cooled, whisk in eggs

7. Spoon batter onto greased cookie sheets (about golf ball sized)

8. Bake 25 - 30 min until puffy, allow 30 minutes to cool before filling

9. Fill piping bag with filling, squeeze into cream puff until it starts to come out the hole (if you do not have a piping bag, you can slice cream puffs in half and put the filling in the center like a sandwich)

10. In the mood for chocolate instead? See next entry!