Wrightfully Simple
SWEETS:
My family loves sweets...it doesn't matter what it is. We could eat cinnamon rolls for dinner, or pancakes for lunch. Having a sweet tooth is a priority in my fam. If you like sweets, then you will love these items...grab a glass of milk, you will need it!
Pumpkin Brioche donuts with molten chocolate lava center
Ingredients
For the Pumpkin Pie Sugar:
1 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
For the Pumpkin Brioche Sponge:
1/2 cup whole milk, room temperature
2 tablespoons maple syrup
1 packet instant yeast (about 2.5 teaspoons)
1 cup bread flour
For the Pumpkin Brioche:
1/4 cup dark brown sugar, packed
2 teaspoons salt
1/2 cup pumpkin puree
4 eggs
3 1/4 cups all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 cup unsalted butter, room temperature
35-40 Lindor Truffle (I used THESE Pumpkin Spice Truffles)
Directions:
For the Pumpkin Brioche Sponge:
3.Stir the milk & maple syrup together.
4.Place in the bowl of a stand mixer fitted with the paddle attachment.
5.Sprinkle the yeast on top of the milk & carefully add the flour.
6.Mix on low until well combined & smooth.
7.Cover the bowl tightly with plastic wrap & allow the sponge to rise at room temperature until it has doubled in size (1-2 hours).
For the Pumpkin Brioche:
8.Cut the butter into 1 inch cubes. Set aside.
9.Add the first four ingredients (brown sugar through eggs) to the brioche sponge & mix on low with the paddle attachment until incorporated.
10.Switch the paddle attachment out for the hook attachment.
11.Add the flour & mix on low until the dough comes together (2-3 minutes).
12.Increase the speed to medium low & continue to work the dough until it becomes smooth (about 5 minutes). Stop the mixer every minute & push the dough down off the hook & back into the bowl.
13.Reduce the mixer speed to low & slowly add the butter, a little at a time over the course of 3 minutes.
14.When the butter begins to blend in, increase the speed to medium high & continue to beat until the dough becomes smooth & shiny (about 5 minutes more). Push the dough down off the hook as needed.
15.Coat a large bowl with canola oil & turn the down around in the bowl to lightly coat the dough.
16.Place a piece of plastic wrap tightly around the bowl & allow the dough to double in size at room temperature (about 2 hours).
17.Once the dough has risen, place it on a lightly floured sheet of parchment paper.
18.Roll the dough out until it is 1/2 inch thick.
19.Cut out a 2 1/2 inch round using a biscuit or cookie cutter. Alternatively you could use a glass that is roughly 2 1/2 inches and trace it with a knife to cut out the round.
20.Place a truffle in the center of each round & wrap the dough around it.
21.Pinch the seams to seal the chocolate in the center.
22.Place the donuts on a parchment paper lined baking sheet & loosely cover them with a damp paper towel.
23.Allow the donuts to rise for an hour.
24.Heat 2 to 3-inches of oil in a heavy, high-sided pot over medium heat until the oil reaches 350 degrees F.
25.Working in batches of 3, drop the doughnuts into the oil & fry until they float.
26.Turn the doughnuts over in the oil & continue cooking. Cook the doughnuts, until they are uniformly golden.
27.Transfer fried donuts to a plate lined with paper towels to drain.
28.While the donut is still warm, roll it in the Pumpkin Pie Spice Sugar (about a 30 seconds-1 minute after placing on paper towel) until it is evenly coated.
29.Best eaten the day they are made. I prefer mine after then have cooled slightly as the molten center thickens up a bit
Warm Chocolate Melting Cake
Ingredients
1 pound Dark Chocolate
1 pound Butter...
10 Eggs
10 ounces Sugar
6 ounces Flour
Directions:
1. Melt the chocolate and butter. Mix the eggs with the sugar and whisk for a few minutes; add the flour.
2. Combine the egg mixture with the melted chocolate and mix. Then pour into individual greased molds. Bake directly in the oven at 400°F for 14 minutes.
3. Sprinkle with confectioners' sugar and garnish with fresh fruit. Serve warm with ice cream.
Serves 12
Pumpkin Pound Cake
Ingredients
Cake:
1 15-oz can pumpkin
3/4 cup sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 eggs, room temperature
1 tsp. vanilla extract
3 cups all-purpose flour
1 1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
Glaze:
1/3 cup buttermilk
1/4 cup sugar
2 tblsp. butter
2 tsp. cornstarch
1/8 tsp. baking soda
Directions:
1.Preheat the oven to 350 degrees.
2.Grease and flour a 10-inch tube or bundt pan.
3.Drain the pumpkin by spreading over two layers of paper towels. Cover with two additional layers of paper towels and let stand for about 10 minutes. Scrape the drained pumpkin into a bowl.
4.Add the sugar, dark brown sugar and butter to a large bowl.
5.Beat at medium speed for 3 minutes or until well blended.
6.Add the eggs, one at a time, beating well after each.
7.Beat in the pumpkin and vanilla.
8.Measure the flour by lightly spooning into a dry measure cup and leveling with a knife.
9.Using a whisk or fork, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
10.Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
11.Pour the batter into the prepared tube or bundt pan.
12.Bake for 45 to 55 minutes or until a wooden pick inserted comes out clean.
13.Cool in pan for 10 minutes on a wire rack. Remove cake from the pan and cool completely on wire rack.
14.To prepare the glaze, combine all ingredients in a small saucepan over medium heat. Bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat and drizzle over cake.
Sea Salted Caramel Bars
Ingredients
For the Crust
1 lb. (4 sticks) salted butter at room temp
1 cup sugar...
1½ cups powdered sugar
2 Tbs vanilla
4 cups AP flour
For the Filling
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
â…“ cup milk or cream
½ teaspoon vanilla
*1 T. coarse sea salt (optional)
Directions:
To make the crust
1.Preheat oven to 325°
2.In a large bowl of an electric mixer, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
3.Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
4.Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
5.While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
6.Once the caramel is melted add in your ½ tsp vanilla and stir until combined.
7.Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
8.Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
9.Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.
10.Let cool before cutting into squares
S'mores Cookies
Ingredients
3/4 cup all-purpose flour...
3/4 cup whole wheat flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
2 tablespoons granulated sugar
6 tablespoons honey
1 large egg
1 egg yolk
1 teaspoon vanilla extract
16 ounces bittersweet chocolate, coarsely chopped (about 3 cups), divided
24 marshmallows
Directions:
To make the crust
1.Preheat oven to 325°
2.In a large bowl of an electric mixer, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
3.Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
4.Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
5.While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
6.Once the caramel is melted add in your ½ tsp vanilla and stir until combined.
7.Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
8.Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
9.Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.
10.Let cool before cutting into squares
Caramel Apple Pie Pockets
Ingredients
3 ready-to-use refrigerated pie crusts
3 cups apples, peeled and diced extra small
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup sugar
1 cup all-purpose flour
1 cup KRAFT Caramel Bits
1 egg
1 Tbsp. water
Sugar for dusting crusts (optional)
Directions:
1. PREHEAT the oven to 400ºF.
2. SLICE each of the rolled pie crusts into quarters. You'll end up with 12 triangles, slightly rounded on one end. Set the pieces aside and make the filling.
3. ADD the flour and spices to the diced apples and mix to thoroughly combine, being sure all the apple pieces are coated.
4. MIX the egg and water to create the egg wash.
5. TAKE one dough triangle and brush the entire surface, lightly, with the egg watch.
6. ADD 2 - 3 Tablespoons of the apple filling to one side of the triangle.
7. SPRINKLE about 1 Tablespoon of the Kraft Caramel Bits over the apple filling.
8. FOLD the empty half of the dough over the filled side and seal all the edges by pressing them together with your fingers.
9. CUT two or three decorative slits in the top of the crust to allow steam to escape.
10. BRUSH the top of the pie pocket with a light coating of egg wash. Sprinkle with a little extra granulated sugar, if desired. I like the extra crispness and "shine" the sugar crystals create.
11. PLACE on an ungreased baking sheet and repeat the steps with all the remaining pie crust triangles.
12. BAKE the pie pockets for 15 - 20 minutes at 400 degrees. Watch carefully in the last few minutes to prevent burning. You want them to be a beautiful golden brown, which was achieved in my oven after 17 minutes.
13. REMOVE the pies from the oven and cool for 10 or 15 minutes before serving them.
Frozen Yogurt Pops
Ingredients
2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
2 cups cut-up fresh fruit such as blueberries, bananas, cherries, grapes, papaya, peaches, oranges or raspberries...
1 tablespoon honey
Directions:
1. In blender, place all ingredients. Cover; blend until smooth.
2. Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.)
3. Freeze about 6 hours or until frozen. See More
Cream Cheese Mints
Ingredients
3 ounces cream cheese, softened
1/2 to 1 teaspoon pure peppermint or mint extract
3 cups powdered sugar, sifted...
Directions:
1. Sift the powdered sugar onto a large sheet of waxed paper.
2. In a large glass mixing bowl, use an electric mixer to cream together the softened cream cheese and peppermint extract (and OPTIONAL food coloring). Add sifted powdered sugar gradually, beating until smooth. Knead the last of the powdered sugar with spoon or hands.
3. Set bowl aside and cover with a towel or plastic wrap.
4. Dust paper-lined trays with sifted powdered sugar.
5. Next, form the prepared mixture into cherry-size balls. For uniformity, use a 1/2 teaspoon measuring spoon.
6. Place the rounded mint balls on the sugar-dusted, paper-lined trays. After allowing the second or third row of mint balls to dry, I flatten them with the tines of a fork. Keep the fork dry between presses by dipping in a puddle of powdered sugar.
7. Let the mints stand overnight.
8. The next morning, turn over the mints and let them stand the rest of the day. DRY is the key; you're drying out the mints.
9. On the evening of the second day, the mints are ready to store. Line the bottom of a round tin with a pretty paper doily. Arrange the first layer of mints.
10. Place a layer of wax or parchment paper cut to fit over the bottom layer of mints. Place another paper doily on that and neatly layer the rest of the mints into the tin. Use a paper muffin cup to fill a center gap.
Raspberry Bars
Ingredients
For the crust:
2 cups all purpose flour...
1 cup confectioners’ sugar
Pinch of salt
2 sticks of butter
For the filling:
1 pint homemade raspberry jam
1 cup fresh raspberries
8 oz. cream cheese, room temperature
For the topping:
3/4 cup flour
3/4 cup quick oatmeal
1 stick of butter
½ cup brown sugar
Directions:
1. Preheat oven to 350 degrees. Prepare a 9X13 pan with nonstick cooking spray and set aside.
For the crust,
1. mix all ingredients together in a bowl until you have ball of dough. Place ball in the prepared pan and flatten making sure it covers the entire bottom of pan.
2. Bake for 20 minutes. While crust is baking prepare topping in the same bowl mixing all ingredients until it is crumbly.
3.In a small mixing bowl mix jam and raspberries together. Once crust is removed from oven let cool for 10 minutes. Then spread cream cheese on crust and spoon berry mixture over cream cheese.
4. Now sprinkle topping mixture over berry mixture. Bake for 20 minutes or until topping is golden brown. Allow to cool before cutting and serving.
Lemon Blueberry Rolls
Ingredients
1 loaf Rhodes bread, risen...
3/4 cup sugar
zest of 1 lemon
1/2 cup blueberries
3 tablespoons butter, melted
Directions:
1.Preheat your oven to 350 degrees. Lightly grease a 9 inch baking pan, Set aside.
2. Mix together your sugar and lemon zest. Smash together with the back of a spoon until moist and fragrant, Set aside.
3. Roll your dough into a large rectangle (about 1/4 inch thick). Spread on melted butter. Sprinkle with lemon sugar and blueberries*. Roll into a log starting at the long end. Pinch the sides together and slice into 6-10 pieces. Place in your sprayed pan and bake for 20 minutes or until lightly browned.
Glaze!
4. For the glaze mix juice and zest of 1/2 lemon & 3/4 cup powdered sugar.
Whisk together and drizzle over your rolls.
Raspberry Pull Apart Bread
Ingredients
12 Rhodes Dinner Rolls, thawed but still cold...
1 lemon, grated
1/3 cup sugar
¼ cup raspberry jam
Glaze:
½ cup powdered sugar
½ teaspoon vanilla
1 tablespoon butter, melted
2 tablespoons hot water
Directions:
1. Combine two rolls into one ball and place on a greased baking sheet that has been sprayed with non-stick cooking spray. Shape remaining rolls into petals and place around center. Spray dough with non-stick spray. Cover with plastic wrap. 2. Let dough rise in a warm place for 1 hour or until doubled in size. Remove plastic wrap and spray dough once more. In a small bowl, combine grated lemon and sugar. Sprinkle sugar mixture over dough. With you finger, make an indentation in the center of each petal. Spoon a teaspoon of jam in the center of each petal.
3. Bake in a 350-degree oven for 15-20 minutes or until golden brown. Remove and let cool. See More
