Blueberry Lemon Glazed Donuts
FOR THE DOUGHNUTS:2 cups Cake Flour
3/4 cup Sugar
2 tsp. Baking Powder
3/4 tsp. Salt
1/2 cup Greek Yogurt, Chobani3/4 cup Milk½ tsp. Vanilla Extract2 eggs, lightly beaten
2 Tbsp. Butter, meltedFOR BLUEBERRY JAM:1 cup Blueberries1/2 cup Sugar1 Tbsp Lemon JuiceFOR THE GLAZE:1 cup Powdered Sugar4 Tbsp. Milk1 tsp Lemon Zest1/4 Vanilla Bean Scraped of Caviar
Preheat your oven to 425F.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.
Allow to cool on wire rack.
In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

Blueberry Lemon Glazed Donuts

FOR THE DOUGHNUTS:
2 cups Cake Flour

3/4 cup Sugar

2 tsp. Baking Powder

3/4 tsp. Salt

1/2 cup Greek Yogurt, Chobani
3/4 cup Milk
½ tsp. Vanilla Extract
2 eggs, lightly beaten

2 Tbsp. Butter, melted
FOR BLUEBERRY JAM:
1 cup Blueberries
1/2 cup Sugar
1 Tbsp Lemon Juice
FOR THE GLAZE:
1 cup Powdered Sugar
4 Tbsp. Milk
1 tsp Lemon Zest
1/4 Vanilla Bean Scraped of Caviar

Preheat your oven to 425F.


In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.

Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.

Allow to cool on wire rack.

In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.








S’mores Fudge Pops
Delicious and creamy s’mores fudge pops that are perfect for summer!


INGREDIENTS
2½ cups milk
1 pkg. (3.4 oz) cook-and-serve chocolate pudding mix
½ cup chopped graham crackers*
½ cup mini marshmallows
½ cup mini semi-sweet chocolate chips
½ cup marshmallow creme
12 (5 oz.) paper cups
24 paper straws or 12 Popsicle sticks


INSTRUCTIONS
In a large microwavable-safe bowl, whisk milk and pudding mix together for 1 minute. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened. Cool for 20 minutes, stirring several times.
Meanwhile, in a medium sized bowl, combine chopped graham crackers, mini marshmallows and mini chocolate chips to make s’mores mixture. Divide s’mores mixture evenly among paper cups.
Stir in marshmallow creme into cooled pudding. Spoon pudding evenly into cups. Insert (2) paper straws or (1) popsicle stick into each cup and place in freezer for at least 3 hours before serving.
Once the pops are frozen and you are ready to serve them, simply tear off the paper cup and enjoy!
*NOTE: To chop graham crackers, place 5 full-sized graham crackers into a large zip-top bag, remove the air, and smash with the back of a rolling pin.

S’mores Fudge Pops

Delicious and creamy s’mores fudge pops that are perfect for summer!
INGREDIENTS
  • 2½ cups milk
  • 1 pkg. (3.4 oz) cook-and-serve chocolate pudding mix
  • ½ cup chopped graham crackers*
  • ½ cup mini marshmallows
  • ½ cup mini semi-sweet chocolate chips
  • ½ cup marshmallow creme
  • 12 (5 oz.) paper cups
  • 24 paper straws or 12 Popsicle sticks
INSTRUCTIONS
  1. In a large microwavable-safe bowl, whisk milk and pudding mix together for 1 minute. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened. Cool for 20 minutes, stirring several times.
  2. Meanwhile, in a medium sized bowl, combine chopped graham crackers, mini marshmallows and mini chocolate chips to make s’mores mixture. Divide s’mores mixture evenly among paper cups.
  3. Stir in marshmallow creme into cooled pudding. Spoon pudding evenly into cups. Insert (2) paper straws or (1) popsicle stick into each cup and place in freezer for at least 3 hours before serving.
  4. Once the pops are frozen and you are ready to serve them, simply tear off the paper cup and enjoy!
  5. *NOTE: To chop graham crackers, place 5 full-sized graham crackers into a large zip-top bag, remove the air, and smash with the back of a rolling pin.

Easy Apple Dumpings
2 large baking apples or 3 medium. Granny Smith recommended.
2  cans Crescent Rolls (8count)
2 sticks butter
1 1/2 cup sugar….I use a little less if I’m using a sweeter apple than Granny Smith.
1 teas vanilla
Cinnamon to taste
1 can Mt.Dew Soda


Peel and core apples. Cut large apples into 8 wedges or medium into 6 so you have at least 16 slices. Roll each apple slice in a crescent roll starting at wide end.

Place in a 9x13 greased pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, then pour entire mixture over apples. Pour Mt. Dew around the edges of the pan.

Sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Serve with ice cream.

Start by wrapping a wedge of apple in a crescent roll starting at the wide end. 

Put them in a 9x13 inch pan.

Melt butter, add sugar, barely stir then add vanilla. You don’t want your sugar dissolved.
Pour this over your dumplings then pour your Mt. Dew around the edges of the pan. Sprinkle with cinnamon and bake. 
It’s that easy!!
Serve with ice cream. 

Easy Apple Dumpings

2 large baking apples or 3 medium. Granny Smith recommended.
2  cans Crescent Rolls (8count)
2 sticks butter
1 1/2 cup sugar….I use a little less if I’m using a sweeter apple than Granny Smith.
1 teas vanilla
Cinnamon to taste
1 can Mt.Dew Soda
Peel and core apples. Cut large apples into 8 wedges or medium into 6 so you have at least 16 slices. Roll each apple slice in a crescent roll starting at wide end.
Place in a 9x13 greased pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, then pour entire mixture over apples. Pour Mt. Dew around the edges of the pan.
Sprinkle with cinnamon.
Bake at 350 degrees for 40 minutes. Serve with ice cream.
Start by wrapping a wedge of apple in a crescent roll starting at the wide end. 
Put them in a 9x13 inch pan.
Melt butter, add sugar, barely stir then add vanilla. You don’t want your sugar dissolved.

Pour this over your dumplings then pour your Mt. Dew around the edges of the pan. Sprinkle with cinnamon and bake. 

It’s that easy!!

Serve with ice cream. 



Ultimate Chocolate Cupcakes
yield: 12 cupcakes
INGREDIENTS:
For the Ganache Filling:2 ounces bittersweet chocolate, finely chopped¼ cup heavy cream1 tablespoon powdered sugar
For the Cupcakes:3 ounces bittersweet chocolate, finely chopped⅓ cup Dutch-processed cocoa powder¾ cup hot coffee¾ cup bread flour¾ cup granulated sugar½ teaspoon salt½ teaspoon baking soda6 tablespoons vegetable oil2 eggs2 teaspoons white vinegar1 teaspoon vanilla extract
For the Frosting:1¼ cups unsalted butter, at room temperature1 cup powdered sugar¾ cup Dutch-processed cocoa powderPinch of salt¾ cup light corn syrup1 teaspoon vanilla extract8 ounces chocolate (milk, semisweet or dark), melted and cooled
DIRECTIONS:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
Notes:
The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
I used the Ateco #823 decorating tip for piping the frosting.

Ultimate Chocolate Cupcakes

yield: 12 cupcakes

INGREDIENTS:

For the Ganache Filling:
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar

For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

DIRECTIONS:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.

2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

  • The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
  • The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
  • I used the Ateco #823 decorating tip for piping the frosting.




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