Marshmallow Crescent Rolls

I love bread, pasta, sweets, etc….anything with carbs!  So what better way to end the weekend but by having sweet and bread all in one.  I made these tasty little treats that went over very well in our home.  My six-year-old son had 4 for supper (and ate nothing else on his plate) plus 2 more before bed. The next morning they were just as good after being microwaved for a few seconds to warm them.

Oven: 375 degrees     Bake Time:  12-15 minutes                 Yield: 16 rolls

 Ingredients:

  Rolls

  • ¼ c sugar
  • 2 T flour
  • 1 t. ground cinnamon
  • 2 cans (8 oz each) refrigerated crescent dinner rolls (I used reduced fat store brand)
  • 16 large marshmallows
  • ¼ c butter melted

Glaze

  • ½ c powdered sugar
  • ½ t vanilla
  • 2 to 3 t milk

Directions:

  • Heat oven to 375°F.
  • Spray 16 medium muffin cups with No-Stick Cooking Spray.
  • In small bowl, mix granulated sugar, flour and cinnamon.
  • Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. NOTE:  If you don’t seal, you will have marshmallow goo all over your pans!
  • Dip 1 end in remaining butter; place butter side down in muffin cup.
  • Bake 12 to 15 minutes or until golden brown.
  • Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
  • In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.
  • Serve warm.

 

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Reese’s Peanut Butter Banana Bread

I always seem to have old bananas that I have thrown in the freezer.  Regular banana bread can get to be dull and even adding some chocolate chips to the batter at times just doesn’t thrill me as I want something different.  Along came Pinterest with a large variety of banana breads.  The one that has “stuck” for our family is this one. 

To give you a little insight into how much my family likes peanut butter cups,  my youngest will eat 6-8 mini p.b. cups at any given time.  As the recipe states, you can buy a bag of mini cups that don’t have the wrapper on them, but I knew if I made it that much easier to eat, they would be gone immediately!  So I went with what I had on hand (and had hidden).  Feel free to use what is easiest for you.

Oven: 350       Bake Time: 60-65 min    Yield: 1 Loaf (8×4)

 Ingredients:

  • 3 very ripe bananas, mashed
  • 1/2 c peanut butter
  • 1/4 c oil
  • 1 egg
  • 1/2 c sugar
  • 1/4 c brown sugar
  • 1 1/2 c of all purpose flour
  • 1/2 t baking soda
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 10-12 mini Reese’s Peanut Butter Cups, chopped Or 8 oz bag of Reese’s Mini cups

Directions:

  • Preheat oven to 350.
  • Grease loaf pan.
  • In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
  • In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
  • Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
  • Fold in Reese’s and spread batter into prepared pan. (For added chocolate taste, I sprinkle some chocolate chips on the top).
  • Bake for approx 1 hour or until toothpick inserted into center comes out clean.
  • Remove from oven and cool in pan on cooling rack for 10 minutes.
  • Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Special thanks to Cookies and Cups for this great recipe!  I have adapted it slightly.

CopyCat Olive Garden Breadsticks

As I have stated in past blogs, I LOVE carbs!  So what can get better than this?  Umm…..nothing!

Oven: 400  Bake Time: 15 min   Yield: 10-12 breadsticks

Ingredients:

  • 1 1/2 c warm water (between 110 – 120 degrees F)
  • 1 package active dry yeast
  • 4 1/4 c all-purpose flour
  • 2 T butter, melted
  • 2 T sugar
  • 1 T salt

Directions:

  • In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.
  • In separate bowl, combine flour and salt.
  • Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
  • Knead dough for a few minutes just until dough is smooth. Do not overknead!
  • Grease a cookie sheet. Pull off pieces of dough and roll out into strips.
  • Depending on the thickness, you will end up with 10-12 breadsticks.
  • Cover the dough and let sit in a warm place for 45 minutes to an hour.
  • Preheat your oven to 400 degrees F and once heated, pop in the bread sticks.

In microwave, combine the following:

  • 3/4 stick butter
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • After 6 or 7 minutes, brush the bread sticks with half the butter mixture.
  • Continue to bake for no more than 15 minutes. 
  • Immediately upon removal from the oven brush the other half of the butter on the sticks.
  • Allow them to cool for a minute or two, and enjoy!

Special Thanks to Fullbellies for this recipe…adapted slightly.

Almond Joy Bread

I am a complete sucker for carbs.  I could eat pasta, bread, etc (and of course chocolate))  and totally go without meat. That being said, here is a recipe that includes two of my most important food groups. I apologize in advance for only having a picture of the bread in the pan.  Once I removed them, let them cool and sliced into it….it was downhill.  Meaning I and the boys ate it before I remembered I needed to take an after picture.

Oven:  350   Bake Time: 1 hour to 1 hour 10 minutes   Yield:  2 loaves

Ingredients:

Bread:

  • 4 eggs
  • 2 c sugar
  • ¾  c canola oil
  • ¼ c melted butter
  • 1 t vanilla
  • 1 t coconut extract
  • 3 c all-purpose flour
  • ½ t baking soda
  • ½ t baking powder
  • ½ t salt
  • 1 c buttermilk (I use the powdered buttermilk found in the baking isle)
  • 1 c sweetened coconut
  • ½ c raw almonds, chopped (Note: I did not have any on hand and it still turned out!)
  • 1 c chocolate chips

Coconut Glaze:

  • 1 c sugar
  • ½ c water
  • 1 T unsalted butter
  • 1 t coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed below.

Directions:

  • Combine the first 6 ingredients into the bowl of an electric mixer.
  •  Using the paddle attachment,  beat ingredients on medium speed for 2 minutes.
  • In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
  • Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined, like you would if you were making muffins.
  • Fold in coconut, chocolate chips and almonds.
  • Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hour to 1 hour 10 minutes (minis take only about 10 minutes less).
  • Remove from oven and place on rack to dry.
  • While cakes are still warm, poke several holes in the top of the cake with a wooden skewer. Drizzle Coconut Glaze(recipe above) into the holes.
  • Finish glazing cake by taking a pastry brush and brushing on remaining glaze(as much or as little as you would like).

Recipe Adapted from Culinary Concoctions by Peabody

Surprise Caramel Rolls

With Halloween right around the corner, there may be extra candy bars that you want to get rid of.  And most families like caramel rolls, so I decided to combine the two to make one great breakfast.

Oven: 350    Bake Time:  30-35 min   Yield: 1 doz

Ingredients:

  • 1 loaf frozen bread dough, slightly thawed
  • 1 c brown sugar
  • 1 c ice cream
  • 1 stick butter
  • 12 mini candy bars

Directions:

  • Combine brown sugar, ice cream and butter in a small pan.
  • Bring to a boil for 3-5 minutes.
  • Remove from heat.
  • Cut loaf into 12 pieces.
  • Flatten dough and put 1 candy bar in each.
  • Make sure to press together dough to ensure the candy bar does not ooze out.
  • Put each dough ball into a greased muffin pan.
  • Pour caramel over the dough.
  • Let rise, until almost double in size.  (You can put in the fridge overnight and take them out in the morning as well-Just take out 15 minutes prior to baking)
  • Bake at 350 for 30-35 minutes.
  • Remove from oven and cool in pan for 5-10 minutes.
  • Place rolls in pan and drizzle remaining caramel from the muffin pan over the top.

***HINT:  To ensure a clean oven, place muffin tin on a cookie sheet or you will have caramel all over the bottom of your oven.