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How To make Peanut Butter "King Cake" Cookie

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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

Mardi Gras King Cake or Cinnamon Rolls

????????????In this episode, I demonstrate an easy take on a Mardi Gras King Cake or Easy Cinnamon Rolls????????????

What you will need for this project:
10 inch Round Pan or Cookie Sheet
1/4 Cup of Butter (divided)

Dough:
2 Cups All-Purpose Flour
2 Tablespoons Sugar
2 teaspoons baking powder
1 teaspoon of salt
3 Tablespoons Butter (softened)
3/4 Cups Milk
1 Egg

Filling:
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1 teaspoon Ground Cinnamon

Glaze:
1 Cup Powdered Sugar
1 Tablespoon Water
1/2 teaspoon Vanilla Extract

Colored Sugar Sprinkles (optional)
Beads (optional)
Plastic Baby (optional)

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How to Make KING CAKE CRACK Candy

KING CAKE CRACK!!

40-42 saltine crackers
1 cup unsalted butter
1 cup brown sugar packed
1/2 tsp cinnamon
1 tsp vanilla extract
12 oz white chocolate chips + more for drizzling
Green decorative sugar
Yellow decorative sugar
Purple decorative sugar
INSTRUCTIONS

Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray.
Place saltine crackers side by side on the parchment paper. Set aside.
Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla.
Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.
Bake for 5 minutes.
Remove from oven. Top with 12 oz white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers.
Decorate the top with green, yellow and purple decorative sugars. Drizzle with additional white chocolate as desired. Cool in the freezer for 30 minutes.
Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.

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OOEY-GOOEY KING CAKE????????????

Ooey-Gooey King Cake????????????#mardigras
1 boxed Yellow Cake Mix
1 Egg
1 teaspoon Cinnamon
1 stick melted Butter (1/2 cup)
Mix and press into a buttered 9 inch spring form pan or a 9 x 13 inch baking dish. Preheat oven to 350 degrees F.
Filling recipe:
1 stick melted Butter (1/2 cup)
8-ounces softened Cream Cheese
2 Eggs
2 teaspoons Vanilla
1 teaspoon Cinnamon
1 tablespoon Spiced Rum or Bourbon
4 cups Confectioner's Sugar (powdered sugar)
Mix together with an electric mixer and pour into crust. Bake 350 degrees F for 1 hour to 1 hour and 15 minutes or until the filling is set.
Let cool completely before icing and decorating.
Icing recipe:
1-1/2 cups confectioner's sugar (powdered sugar)
1 teaspoon Vanilla
1 tablespoon Spiced Rum or Bourbon (or use an alternative like I did and use 1 tablespoon Lime or Lemon Juice)
Mix together with a fork adding 1 teaspoon at a time of additional citrus juice until the correct consistency to ice the cake.
BE SURE to insert the baby into the cake before icing. Drizzle the icing all over the top and sprinkle with your favorite color sprinkles or purple, green and gold ones like I used for Mardi Gras.

Making A King Cake for Mardi Gras – Recipe

In this video, Kevin is making not one, but TWO King Cakes for the Mardi Gras celebrations. I hope you enjoy the video! KitchenAid mixer

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King Cake

Make a Mardi Gras King Cake (perfect for beginners!)
Recipe:
#recipe #kingcake #mardigras #shorts

The BEST Homemade Mardi Gras KING CAKE Recipe | The Frugal Kitchen

This recipe came from a Louisiana elementary school's cookbook from the '80s or '90s. I don't follow the directions exactly, and you'll see in the on-screen text where I differ.

Ingredients:
1 cup butter, divided (2 sticks) (I use 1 stick and 2 tbsp)2/3 cup evaporated milk2 packages of dry active yeast4 eggs2 1/4 cup white sugar, divided2 tsp salt1/3 cup water6 cups flour, divided1/2 cup brown sugar1 tbsp cinnamon

topping: food coloring and 1 cup sugar to make purple, gold, and green sugar sprinkles, or packaged colored sprinkles3-6 tbsp water1/4 cup lemon juice3 cups powdered sugar

Directions:
In a skillet, melt 1/2 cup butter, evaporated milk, 1/3 cup white sugar, and salt on low heat. Stir until sugar melts and cool to lukewarm. In a large bowl add 2 tbsp sugar, 1/3 cup warm water, and yeast. Let stand until it foams, about 5-10 minutes. Beat in eggs, then stir in the melted ingredients from the skillet. Stir in 5 cups of flour in half cup increments. Reserve 1 cup of flour for a kneading surface. Knead dough until smooth, about 8-10 minutes. Grease a large bowl with butter, turn dough once to grease the top. Cover with a wet towel and let rise in a warm place until it doubles in size, about 1 1/2 to 2 hours.When dough has doubled, divide in half.

On a floured surface, roll each half of dough into a long rectangle. Divide in thirds for braids. Melt 1/2 cup butter (I only use 2 tbsp). Brush each rectangle with the melted butter. Mix brown sugar, 3/4 cup white sugar, and cinnamon in a small bowl and sprinkle in the middle of each rectangle of dough. Leave 1 inch on the edges unsprinkled for sealing. Fold the strips lengthwise down the center, sealing seams. Braid the strips on cookie sheets, forming into the shape of an oval or circle and join the ends.

Cover with a damp cloth and let rise until doubled, about 1 hour. After dough has risen, bake at 350 for 20 minutes.When cakes are cooled, mix purple, gold, and green food coloring in three containers filled with 1 cup of white sugar, divided. If you are using prepared sprinkles, skip this step. Whisk lemon juice, powdered sugar, and 3-6 tbsp of water in a small bowl and brush or drizzle onto the cakes. After the icing is poured, sprinkle the colored sugar onto the cakes, alternating colors.

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