How To make Peanut Butter "King Cake" Cookie
1/2 c Crisco shortening
1 1/4 c Firmly-packed brown sugar
3/4 c Creamy peanut butter
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
3 Chocolate kisses or
Chocolate candy-coated -pieces Icing: 2 1/2 c Icing sugar
1/3 c Crisco shortening
2 tb Milk
2 ts Corn syrup
Food colour 1. Preheat oven to 375F (190C). Line three baking sheets
with foil. Grease with shortening. 2. For cookies, combine shortening, brown sugar, peanut
butter, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, salt and baking soda. Add to creamed
mixture at low speed. Mix just until blended. 4. Divide dough into 3 equal parts. Working with 1/3 of
dough at a time, break off 8 equal pieces of dough. Roll into balls. "Hide" a chocolate kiss in one of the 8 balls, molding dough with fingers around chocolate kiss. (This is the prize.) Arrange balls on baking sheet almost touching in a 6-inch (15 cm) circle. Flatten balls slightly with fingers. Repeat with remaining balls to make two more "circles." 5. Bake one baking sheet at a time at 375F (190C) for 9 to 11 minutes, or until set. DO NOT OVERBAKE. Cool 5 to 8 minutes on baking sheet before removing cookie on foil to countertop to cool completely. 6. For icing, combine icing sugar, shortening, milk and
corn syrup in bowl. Beat at medium speed of electric mixer until smooth. If too thick, add additional milk, a few drops at a time. If too thin, add additional icing sugar. 7. Divide icing into half. Place 1/2 into a large bowl.
Divide other half into three small bowls. Add yellow food colour to one small bowl until desired shade is achieved and mix well. Add equal amounts of yellow and blue food colour to the second small bowl to make a green icing. Add equal amounts of blue and red food colour to the third small bowl to make a purple icing. Place coloured icings in small resealable plastic bags. Seal. Cut tiny tip off corner of each bag. Frost each cookie with white icing using spatula or knife. Pipe coloured icings decoratively over each "King cake." Makes: 3 "King cake" cookies -----
How To make Peanut Butter "King Cake" Cookie's Videos
King cake cheese cake
This is a super easy and delcious tasting recipe, it is mini cinnamon buns from walmart bakery as the bottem layer, next flip a walmart bakery fench style cheesecake upside down on top of the cinnamon bun base, crust should be on the top, cover crust crumbles with white frosting and green purple and yellow sugar sprinkels. I couldn't find the sprinkels easily so i used food coloring to dye sugar for a quick easy fix, the sparkel to make is look super pro is micha food glitter. This desert is perfect for a cute special desert on the fly !
Mardi Gras King Cake Roll | Dessert
Mardi Gras is an incredible celebration, especially in New Orleans, and always includes great food.
King Cakes are a big part of Mardi Gras celebrations, so why not step up your game with this colorful, unique King Cake?
The cake has the classic colors of Mardi Gras: purple, green and gold. Purple symbolizes justice, green symbolizes faith, and gold symbolizes power. The colors honor the the Three Kings who visited Jesus 12 days after his birth.
Impress your friends and family with this great King Cake that not only looks great, but tastes great too!
LOUISIANA KING JESUS CAKE
LOUISIANA KING CAKE
1/4 CUP - 4 TBSP - 56.7 grams Butter, Unsalted
16 ounces - 2 cups - 490 grams Sour Cream
1/3 cup - 67 grams white Sugar
1 teaspoon - 6 grams Salt
In a sauce pan melt butter and add sour cream, sugar and salt. Stir together and take off heat to cool to below 110 degrees F / 43 degrees C.
In a bowl stir together the following ingredients and let sit for 5 minutes to allow yeast to bloom and bubble:
1/2 cup - 4 ounces - 100 ml Very Warm Water
4-1/2 tsp - 9 grams - 2 single packets - Active Dry Yeast
1 TBSP - 21.25 grams White Sugar
Sift 6-1/2 cups - 938 grams ALL PURPOSE FLOUR with
1/4 tsp - .59 grams NUTMEG (optional)
In a stand mixer using a dough hook mix the sour cream mixture & yeast mixture together for a minute. Add 2 EGGS one at a time while continuing to mix.
While on medium low speed begin to add flour a large spoonful at a time leaving 1/2 cup flour. Turn of mixer and check to see if the dough sticks to your fingers. I only used 6 cups flour. If it does not then leave out the rest of the flour and use it to dust your surface for rolling. Allow the mixer to knead the dough for 2 minutes. Turn out your dough onto a floured surface and knead it by hand for 1 minute or until it forms a soft smooth ball. Place it into an oiled bowl and cover to rise for 45 to 60 minutes in a warm place with no drafts.
Meanwhile Mix Filling in a bowl and sit aside:
1/2 Cup - 100 grams WHITE SUGAR
1/4 Cup - 50 grams
2 teaspoons - 6 grams CINNAMON
Melt in a separate bowl : 1/3 cup - 76 grams BUTTER
PREHEAT OVEN TO 350 DEGREES F / 176 DEGREES C
After the dough has been rising and doubled in size, turn out onto a floured surface and cut it in half to make 2 cakes. Roll out one ball of dough to 27 (68 cm) long X 12 ( 30 cm) wide. Cut in half length wise using a pizza cutter. Paint butter onto each half leaving a 1 inch (2.5 cm) border around the edges. Sprinkle the cinnamon and sugar mixture onto the butter leaving the same 1 inch border. Roll up length wise & pinch edges together to hold the roll together. Take the 2 ropes of dough and twist them together to form a braided rope and then twist again to make a circle. Pinch the ends together to make a ring. Place on a cookie sheet lined with parchment paper. Cover and let rise 30 minutes. Roll out 2nd ball of dough and follow the same steps to make 2 cakes all together.
After the cake rises for 30 minutes bake in the oven for 20 to 30 minutes until golden brown. Makes 2 medium sized cakes - feeds 8 to 10 people. Or make one large cake to feed 16 to 20 people.
While cakes cool mix the following ingredients together to make the ICING:
2 ounces - 56.2 grams CREAM CHEESE, SOFTENED (optional)
3 cups - 345 grams POWDERED SUGAR
1/2 tsp - 2 grams VANILLA EXTRACT
2 TBSP - 28.7 grams FRESH LEMON JUICE
3 TBSP - 42.52 grams UNSALTED BUTTER, MELTED
2 to 4 TBSP - 30 to 60 grams MILK
Push the plastic baby into the bottom of the cake to hide it and not to make a hole in the top. Spoon Icing onto the cooled cakes. Sprinkle with PURPLE, GOLD AND GREEN Sanding Sugar or Sugar Crystals in 2 to 3 inch sections alternating the colors onto the icing before it dries so the sugar will stick. Let the icing set for at least 20 minutes to harden a bit. Slice and enjoy! Store in an airtight container for up to a week.
CREAM CHEESE FILLING OPTION:
Mix together 8 ounce block cream cheese with 1 egg, 1/2 tsp vanilla extract, 1/2 cup sugar. Do not overmix or the cream cheese will become runny. Put into a piping bag or a ziplock bag and snip the corner tip. Squeeze a 1 inch round line onto the cinnamon and sugar mixture before rolling your dough into the ropes and pinching the edges together.
Easy King Cake Cracker Toffee | Simple Mardi Gras dessert | King Cake alternative for a treat
This King Cake cracker candy is a yummy way to celebrate Mardi Gras. It's the perfect snack!
Thanks for watching! - Miss Annie
missannieshomeandkitchen.com
????RECIPE:
????COOKBOOK | Volume 1:
????CELEBRATE! with Miss Annie:
????SHIRTS/CAPS/APRONS:
????FAVORITES:
????SEASONINGS:
- Use code ANNIE to save 10%.
Website: missannieshomeandkitchen.com
Facebook: facebook.com/missannieshomeandkitchen
Instagram: instagram.com/missannieshomeandkitchen
Tiktok: tiktok.com/@missannieshomekitchen
Pinterest: pinterest.com/missannieshomeandkitchen
Email: missannieshomeandkitchen@gmail.com
#missannieshomeandkitchen #missannie #strongereveryday #icandohardthings #easyrecipes #simplemealideas #simplerecipes #mardigras #kingcake #toffee #crackers
How To Make King's Cake Pull-Apart Bread | Delish
Celebrate Mardi Gras with this #delish pull apart King Cake!
DIRECTIONS
1. Make the Pull-Apart Bread: Preheat the oven to 350°F. As it heats, open the biscuit dough, pulling apart all of the biscuits. Slice each in half and roll into balls.
2. Dip the balls into melted butter, then place in a resealable plastic bag. Add the sugar and cinnamon, seal and shake until all of the dough balls are covered.
3. Coat a Bundt pan with nonstick cooking spray (or grease with butter), then fill with the dough balls, packing them in close together. Bake for 28-30 minutes, or until the dough balls are lightly golden and have puffed up.
4. Flip over the Bundt pan to remove the pull-apart bread. It should form a domed circle. Set aside to cool a bit while you make the glaze.
5. Make the Glaze: Whisk powdered sugar, milk and vanilla extract together in a medium-sized mixing bowl. Spoon glaze over the cake, covering it completely. Top with sprinkles.
PULL-APART BREAD
3 rolls refrigerated buttermilk biscuit dough
1 stick butter, melted
1 c. sugar
2 tsp. cinnamon
GLAZE
1 c. powdered sugar
3 tbsp. milk
1 tsp. vanilla extract
purple, yellow and green sanding sugar sprinkles
SUBSCRIBE to delish:
Delish.com is home to your favorite dinner recipes, party ideas, and #KitchenLessons. You don't have to know how to cook, you just have to love to eat. Come for the food, stay for the fun.
Russian King's Cake (Kоролевский Tорт)
Three yummy and moist cake layers filled with an amazing dulce de leche frosting! This cake is a must try for your next party! Written Recipe:
Song: Song: AERØHEAD - Fragments
Music provided by Vlog No Copyright Music.
Creative Commons - Attribution-ShareAlike 3.0 Unported
Video Link:
Like and subscribe to my YouTube Channel:
Follow Us On:
Instagram:
Facebook:
Pinterest:
New Recipe Every Monday:
Shop:
For business inquiries, please email me at: AMintyMonday@gmail.com