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Archives for May 2017

Copycat Baked Entenmann’s Chocolate Dipped Cake Donuts

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Copycat Baked Entenmann’s Chocolate Dipped Cake Donuts

I used to LOVE these as a kid, and I still do. This version is baked, not fried. They taste just like the real thing but with better chocolate.

I just used cheap almond bark to dip them in and thought they turned out great.

It is a very easy recipe but you will need a donut pan to bake them in. Bake, cool, dip, let chocolate set and EAT!

  


Copycat Baked Entenmann's Chocolate Dipped Cake Donuts
 
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Serves: 6-9 donuts
Ingredients
  • ½ cup sour cream
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 2 tablespoons melted butter
  • ½ cup sugar
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 10-15 ounces Chocolate Melts or Almond Bark
Instructions
  1. Preheat oven to 350 F. Grease donut pan with oil or cooking spray.
  2. Whisk together the sour cream, egg, vanilla, butter, oil, & sugar in a bowl.
  3. Add flour, soda, & salt, & stir together until well combined.
  4. Fill donut pan with batter & bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.
  5. Melt chocolate according the package directions then dip each side of the donuts in the melted chocolate, then place on waxed paper

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Homemade Honey Mustard Sauce (3 Ingredients)

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Homemade Honey Mustard Sauce made with only 3 Ingredients

I decided to make homemade honey mustard chicken wraps for dinner the other night. I didn’t have any store bought honey mustard so I decided to make my own. This recipe can be used as a dipping sauce, salad dressing, etc.

It is simple to make & I had all the ingredients on hand already. There are many different recipes out there but I decided to keep it simple & use just 3 ingredients. I used regular yellow mustard, raw honey, & real mayonnaise. My raw honey was a little solid so I microwaved it for a couple of seconds to thin it down. Depending on which brand of mayonnaise you use this recipe is also dairy free. I used Dukes brand mayonnaise.

Homemade Honey Mustard Sauce (3 Ingredients)
 
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Ingredients
  • 1 cup mayonnaise
  • 1 Tablespoon regular yellow mustard
  • 1 Tablespoon raw honey
  • ground black pepper to taste (optional)
Instructions
  1. Mix ingredients together in a small bowl.
  2. Will keep in the frig covered for about a week or longer.
  3. If you want to thin it down to use as a dressing add a little milk or half & half.

If it’s been in the frig for awhile you may need to give it a good stir to mix it up again.

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Copycat Pillsbury Sugar Cookies

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Copycat Pillsbury Sugar Cookies

I used to love making the Pillsbury sugar cookies that come in the tubes in the refrigerator section at the grocery store. They were easy to make & I liked the fact that they turn out flat, soft & just a little chewy. I have literally been trying different sugar cookies for years hoping to come across one that reminded me of Pillsbury sugar cookies. This recipe has been a keeper for me. I’ve made it many times now.

This recipe also reminds me of the sugar cookies they sell at Whole Foods in the fresh baked goods section. I used natural sugar sprinkles with no artificial dyes like the one made by India Tree. I used a size 24 cookie scoop made by Vollrath to make these. I recommend hand mixing because if they get over mixed they will turn out too flat. If you are using a mixer use at low speed.

Copycat Pillsbury Sugar Cookies
 
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Recipe type: Dessert
Ingredients
  • 3 cups all purpose flour
  • 1¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups sugar
  • 1 cup softened butter (2 sticks) I used salted
  • 2 eggs
  • 2 teaspoons vanilla
  • -sprinkles (optional)
Instructions
  1. Preheat oven to 350 F. degrees.
  2. In a large bowl hand cream butter & sugar together. Add in eggs one at a time. Add vanilla.
  3. Mix in flour, baking soda, & salt.
  4. Drop by the tablespoon full onto ungreased cookie sheet. Add sprinkles (optional).
  5. Bake 10-12 minutes or until the edges are just slightly browning. Let cool before removing from cookie sheet.

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