Little Caesars Copy Cat Crazy bread

 

Breadsticks

• 2 1/4 tsp dry active yeast
• 1 1/4 cup very warm water divided
• 3/4 tbsp granulated sugar divided
• 1 tbsp oil
• 1 tsp salt
• 3 cups all-purpose flour

Butter Topping

• 4 tbsp butter melted
• 1/2 tsp garlic powder
• 4 tbsp grated parmesan cheese (powdered)

Instructions

• Combine  the yeast, 1/4 C of warm water, and 1/2 tsp of the sugar to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
• While the yeast is proofing, add the remaining breadstick ingredients (remaining water, remaining sugar, oil, salt and flour) to the bowl of a stand mixer.
•  Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
• Spray the liner of your Instant Pot with non stick spray, and transfer the dough from the stand mixer bowl to the Instant Pot liner. Use the yogurt setting on NORMAL. Cover with a glass lid and let proof for 20 minutes.
• If rising on the counter, rise covered until double. About 1 hour.
• Turn on the oven to 400°. 
• Carefully pour the risen dough onto a parchment paper lined cookie sheet. Gently with your fingers, press and move the dough into a long rectangle shape.
• Use a pizza cutter and cut the dough into bread sticks.
• Allow the breadsticks to rest for about 10 minutes while the oven is finishing up preheating.
• Bake at 400° for 15 minutes, or until they are just starting to turn brown.
• While the breadsticks are baking, combine the melted butter and the garlic.
• As soon as the breadsticks are removed from the oven, brush the garlic butter on liberally. 
• Finally, sprinkle with as much parmesan cheese as your heart desires! Enjoy!

https://cookingwithkarli.com/copy-cat-little-caesars-crazy-bread/?fbclid=IwAR1FrzKNv5eOpUYmu1MnxalAPy9cdiaAWjjXUZFPq49xSHJLn3l-WB3HrVE

Carrot cake cookies

 FOR COOKIES

3/4 c. 

(1 1/2 sticks) butter, softened

1 c. 

packed brown sugar

1/2 c. 

granulated sugar

2 

large eggs

1 tsp. 

pure vanilla extraact

1 1/2 c. 

all-purpose flour

1 tsp. 

baking soda

1 tsp. 

ground cinnamon

1/4 tsp. 

ground nutmeg

1/2 tsp. 

kosher salt

1 c. 

packed shredded carrots (from 2 medium carrots)

3/4 c. 

unsweetened shredded coconut

1/2 c. 

raisins

2 c. 

old-fashioned oats

CREAM CHEESE GLAZE

1 c. 

powdered sugar

1 oz. 

cream cheese, at room temperature

4 tsp. 

milk

1/4 tsp. 

pure vanilla extract

1. Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined.
2. Stir in carrots, coconut, raisins, and oats and mix until just combined.
3. Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes. Let cool.
4. Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.

https://www.delish.com/cooking/recipe-ideas/recipes/a50448/carrot-cake-cookies-recipe/

Pecan Sandies

 1 cup butter

1/3 cup granulated sugar

2 teaspoons water

2 teaspoons vanilla

2 cups flour

1 cup chopped pecans

Powdered sugar for rolling

Cream butter and sugar until fluffy

Add water and vanilla

Stir in flour and pecans to mix.

Shape mixture into balls

Refrigerate for 30 minutes

Heat oven to 325

Bake 18-20 minutes

Roll in powdered sugar

Peanut Butter crumb pie

• 3- 9” pie crusts baked
• 9 cups milk, scalded
• 1 1 /2 cups flour
• 4 cups white sugar
• Dash salt
• 1 tablespoon vanilla
• 9 egg yolks
• 3 cups cold milk
• CRUMBS: 2 cups powdered sugar, ⅔ cups peanut butter

Instructions

1. Mix "crumbs" mixture until crumbly.
2. Put some crumbs in the bottom of each pie crust.
3. Reserve the rest of the crumbs.
4. Scald milk over medium heat.
5. In a separate bowl, mix flour, sugar, salt, vanilla, egg yolks, and milk.
6. Mix this together and pour into scalded milk.
7. Heat and stir until thick.
8. When cold add 3 cups of home whipped cream or whipped topping.
9. Divide pudding into the baked pie crusts.
10. Spread whipped topping.
11. Top with remaining crumbs and serve.

https://www.amish365.com/amish-cook-peanut-butter-crumb-pie/

Mocha Cupcakes w Espresso buttercream frosting

 

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

servings16 CUPCAKES

 

prep30 MINUTES

 

cook17 MINUTES

 

total50 MINUTES

course: DESSERT

cuisine: AMERICAN

author: MICHELLE

These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting.

INGREDIENTS:

FOR THE CUPCAKES:

•  ½ 
  cup
   
  brewed coffee, at room temperature
•  1½ 
  teaspoons
   
  espresso powder
•  ½ 
  cup
   
  whole milk
•  1 
  teaspoon
   
  vanilla extract
•  1⅓ 
  cups
   
  all-purpose flour
•  ⅓ 
  cup
   
  unsweetened cocoa powder
•  1 
  teaspoon
   
  baking powder
•  ½ 
  teaspoon
   
  baking soda
•  ¼ 
  teaspoon
   
  salt
•  ½ 
  cup
   
  unsalted butter, at room temperature
•  ½ 
  cup
   
  granulated sugar
•  ½ 
  cup
   
  light brown sugar
•  1 
  egg
   
  (at room temperature)
• 
  

FOR THE ESPRESSO BUTTERCREAM FROSTING:

•  1 
  cup
   
  unsalted butter, at room temperature
•  2½ 
  cups
   
  powdered sugar
•  1½ 
  teaspoons
   
  vanilla extract
•  1½ 
  teaspoons
   
  espresso powder

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
2. Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
5. Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
6. Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
7. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).

https://www.browneyedbaker.com/mocha-cupcakes-with-espresso-buttercream-frosting/?m

Tennessee Green tomato pie

 

• 1 cup green tomatoes, diced
• 1¾ cup sugar
• 3 tablespoons tapioca
• pinch of salt
• 1 cup water

Instructions

1. Mix together and put into unbaked pie shell.
2. Cover with second crust.
3. Bake at 350 for 1 hour.
4. https://www.amish365.com/friday-pie-day-tennessee-amish-green-tomato-pie/