donuts

Apple Bacon Caramel Cronuts

Crescent + Doughnut = Cronuts
Ingredients

  • 1 Package Refrigerated Pillsbury Uncut Crescent Sheet
  • 2 tablespoons Butter
  • 1 Apples, Diced
  • ⅓ cup Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoon All Spice
  • ¼ teaspoon Salt
  • ¼ cup Bacon Bits
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 2 ½ tablespoons milk
  • ¼ cup Caramel Sauce

Directions

  1. Preheat oven to 350°F. Unwrap the crescent roll sheet and fold it on top of itself. On a floured surface, roll out this dough. Then take a 4-inch cookie cutter, or something similar in size, and cut out the donuts, laying them on a greased cookie sheet. From here, remove the center of the circles using a 1-inch cutter or a water bottle cap. Place them in the oven for 10 minutes or until they’re a light brown on top.
  2. In a small pan, combine butter, apples, brown sugar, cinnamon, nutmeg, salt, and bacon. Let this caramelize on a medium-low setting.
  3. Mix powdered sugar, vanilla, and milk. Add the caramel sauce and continue mixing until smooth.
  4. After the Cronuts have cooled, dip them into the caramel glaze. Top with caramelized apples and bacon.

 

Mysid
June 7, 2006
https://commons.wikimedia.org/wiki/File:TV_noise.jpg
Public Domain

Fall 2016 TV Schedule

I live for summer movies, but fall is the best season. Why? Because nothing is better than coming home and watching a new episode of your favorite show, and pumpkins in general are pretty fantastic. So this week I thought I’d share my TV schedule with the world. (New shows that I’m interested in are underlined.)
Monday

7pm Supergirl (Oct 10)

8pm Timeless (Oct 3)

8pm Conviction (Oct 3)
Tuesday

7pm Flash (Oct 4)

8 pm Scream Queens (Sept 20)

9 pm Agents of Shield (Sept 20)
Wednesday

7pm Arrow (Oct 5)

8pm Frequency (Oct 5)
Thursday

7pm Legends of Tomorrow (Oct 13)
Friday

7pm MacGyver (Sept 23)

8pm The Exorcist (Sept 23)


Sunday
7pm The Librarians (Nov 20)

Shows I watch online due to overlapping with other shows:

  • Modern Family
  • The Middle
  • Pretty Little Liars
  • The Goldbergs

Unknown release date:

  • Rick and Morty
  • Powerless
  • Sherlock

 

Zucchini Bread

I promise this will be the last recipe for the year with zucchini in it. This bread does have a lot of sugar in it, so you might want to replace it with Splenda or another substitute.


Zucchini Bread

Ingredients

  • 2 eggs
  • 1 cup oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups zucchini, grated
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoon cinnamon

Directions

1. Preheat oven to 350. This makes 2 loaves, so prep 2 loaf pans with cooking spray.

2. In a mixer combine oil, sugar, eggs, vanilla, and zucchini.

3. Now add in the same bowl the flour, baking soda, baking powder, salt, and cinnamon.

4. Bake for 1 hour or when a toothpick comes clean.

Zucchini Cheddar Scones 

Due to my garden producing a surplus of zucchini this season, this week’s recipe isn’t vaguely themed around the movie I watched. There are only four desserts that I can’t cook: French macarons, baked alaska, souffle, and scones. If you can remember a month or so ago, maybe you’ll recall when I tried to make butternut squash scones but ended up with cookies instead. I’m here to redeem myself by trying the Zucchini Cheddar Scones recipe from Baker by Nature. I might say I even impressed myself with how these came out.
http://bakerbynature.com/zucchini-cheddar-scones/

Zucchini Cheddar Scones 

Ingredients

  • 2 and 1/2 cups + 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter
  • 1 large egg
  • 1/2 cup sour cream
  • 2/3 cup zucchini
  • 3/4 cup shredded cheese

Direction

  1. Preheat oven to 400°. Line a large baking sheet with parchment paper or spray the heck out of it with nonstick spray.
  2. In a large bowl, mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.
  3. Cut the butter into small cubes. (The key to making scones is cold butter. After cutting the butter, feel free to pop the butter in the freezer for a couple minutes.) Then quickly work it into the flour mixture (using your fingers, not a mixer) until it’s moldable.
  4. In a small bowl, whisk together the egg and sour cream. Then add to the large flour bowl.
  5. Grate zucchini. Then squeeze out the liquid by using a tea towel. In another small bowl, combine the remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese. Toss the ingredients until the flour coats the zucchini and cheese, and add into the scone batter. Fold gently together.
  6. Pour the dough out onto a clean, floured surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.
  7. Bake for 22-24 minutes or until cooked through and the tops are golden brown.

Butternut Squash Cookies

Butternut Squash Cookies

Ingredients

  • 2 C unbleached, all purpose flour
  • ⅓ C raw cane sugar
  • 4 tsp baking powder
  • ¼ tsp salt
  • 1 rounded tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • healthy pinch of cloves
  • ¼ C cold, salted butter, cubed
  • 1 C buttermilk
  • ¼ C smooth peanut butter
  • ½ C butternut squash puree
  • 1 tsp vanilla extract
  • ½ C mini chocolate chips

Directions

  1. Preheat oven to 350ºF.
  2. In a mixing bowl (or a stand mixer), combine dry ingredients and butter. With the paddle attachment, run your mixer on medium-low until mixture resembles coarse crumbs. This takes about 5 minutes.
  3. Add in peanut butter, squash, vanilla, and buttermilk in the mixer. Continue to mix until combined.
  4. With the mixer running on low, add the chocolate chips. Be careful not to overmix.
  5. Put dough out onto a floured surface and fold into a ball.
  6. Pat dough into a circle about 2 inches deep and cut into 8 triangles.
  7. Place on a baking sheet lined with parchment paper and bake for 18-20 minutes.
  8. Allow scones to cool on a wire rack.

**During my first attempt at making these, it turned into cookie dough. (I think I let my butter set out too long.) I then rolled the dough into 2.5 inch balls instead, baking them at 350ºF for 16 minutes.**