Dulce de Leche

Ingredients:

• 1 pkg. Duncan Hines® Classic Yellow Cake Mix
• 3 large eggs
• 1/3 cup vegetable oil
• 1 1/3 cups water
• 1 (12 oz.) can evaporated milk
• 1 (14 oz.) can sweetened condensed milk
• 8 oz. half-and-half
• 1 can Duncan Hines® Frosting Creations™ Frosting Starter
• 1 packet Duncan Hines® Frosting Creations™ Caramel Flavor Mix

Instructions:

1. Preheat oven to 350°F. Grease and flour a 9" x 13" pan.
2. Prepare cake batter as directed on package.
3. Pour into prepared pan and bake for 25 to 35 minutes or until toothpick inserted into cake comes out clean.
4. While cake is baking, combine evaporated milk, sweetened condensed milk and half-and-half. Mix well.
5. Let cake cool completely. Using a skewer, poke many holes in top of cake.
6. Pour half of milk mixture over cake. Cover cake with plastic wrap and refrigerate overnight. Refrigerate remaining milk mixture.
7. The next day, pour packet of Duncan Hines® Frosting Creations™ Caramel Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
8. Frost chilled cake with the Caramel frosting you just created.
9. Cut cake into squares. Put a few tablespoons of milk mixture in bottom of a shallow bowl. Place a piece of cake on top and serve.

Tip:

Because the cake contains dairy, keep cake refrigerated before and after serving.

by:http://duncanhines.com/recipes/cakes/dh/dulce-de-leche-cake

Dessert Crescent Rolls

Ingredients

• 1 8oz package Pillsbury Crescent original dinner rolls
• 8 TB nutella
• 8 TB peanut butter
• 1 symphony bar (optional)

Directions

Lay out your crescent rolls on a cookie sheet. Spread a light coat of peanut butter on the rolls. Then spread the nutella on top and lay one square of chocolate on the edge. Roll up your crescent and bake at 350 for 8 minutes.

Enjoy your chocolate crescent rolls!

http://www.iheartnaptime.net/dessert-crescent-rolls/

Orange Rolls

INGREDIENTS

2 cups milk

1/2 cup sugar

1/2 cup cup canola oil

2 eggs whipped

2 Tb. yeast 2 small pkg's

2 tsp. salt

51/2-61/2 cups bread flour or all purpose start with 5 1/2 and add more if dough is still sticky

3 tsp. orange zest grated orange

1/2 cup salted butter softened, not melted

1 cup sugar

2 tsp. orange zest 1 orange

1 Tb. orange juice

2 cups powdered sugar

1 juice of orange

INSTRUCTIONS

FOR DOUGH: Combine milk, sugar, oil and salt in a large mixing bowl. Stir until dissolved. Add 2 cups of flour and beat well. In a separate bowl whisk the 2 eggs. Add the egg mixture to the large bowl and stir until combined. Dissolve the yeast in warm water and add to the large bowl. Slowly add in 2 1/2 cups of flour and 3 tsp. orange zest. Beat on medium speed for 2 minutes. Slowly add the other cups of flour and beat on medium speed. You want the dough to be smooth, not sticky. Pour 1/2 Tb oil around the sides of the bowl and cover with a towel. Let rise in a warm place until double in size. Once dough has risen divide into 4 parts. Roll each into a circle. 

FOR FILLING: Mix together butter, sugar and 2 tsp. orange zest and 1TB orange juice. Spread evenly over your circle of dough and cut into 8 wedges. Roll into a crescent roll. Place onto a greased cookie sheet and let rise for at least 1 hour. Bake at 350 degrees for 10-12 minutes. 

FOR GLAZE: Beat powdered sugar and orange juice for 1 minute. Drizzle glaze on top. Enjoy!

Butter…sugar…orange zest…things are getting good around here!

 

Spread it on nice and thick!

 

These bad boys fresh out of the oven drizzled with glaze.

http://www.iheartnaptime.net/orange-rolls/

King Cake

Yield: About 8 to 10 servings

Prep Time: About 3 hours (includes two inactive rise times) | Bake Time: 25 minutes

For the Dough:

2 tablespoons unsalted butter

8 ounces sour cream

5 tablespoons granulated sugar, divided into 4 tablespoons & 1 tablespoon

Pinch of salt

1 package (2¼ teaspoons) active dry yeast

¼ cup warm water (between 100 and 110 degrees)

1 egg

3 to 3½ cups all-purpose flour

Oil for your hands and the bowl

For the Filling:

2 teaspoons cinnamon

½ cup granulated sugar

4 tablespoons of melted butter

For the Icing:

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

4 tablespoons whole milk

Pinch of salt

For the Colored Sugars:

1½ cups superfine sugar (not powdered sugar), separated into ½ cups

Food coloring – Yellow, Green, Blue & Red

1. To Make the Dough: Preheat the oven to 375 degrees F. In a small or medium saucepan over medium heat, add the butter, 4 tablespoons of the sugar and the salt; stir. Once the butter has melted, add the sour cream and heat to luke warm, about 105 degrees. Meanwhile, in a mixing bowl, add ¼ cup warm water, yeast, and 1 tablespoon of the sugar; stir. Allow the yeast to sit for about five minutes until it bubbles and becomes active.

2. Once the yeast is active, whisk in the warm butter and sour cream mixture, the egg, and 1 cup of the flour. Whisk until smooth. Using an oiled wooden spoon, being mixing in small amounts of the remaining flour until you form a soft dough. This will take about another 2 cups of flour. You want the dough to be tacky, but not sticky.

3. Turn the dough out onto a clean surface lightly dusted with flour. With oiled hands, knead the dough until and elastic, about 5 to 10 minutes, adding more flour by the teaspoon if needed.

4. Place the ball of dough into a large, well-oiled bowl, then flip the dough so all of the surface area of the dough is oiled. Cover the bowl with oiled plastic wrap and a hand towel, then set the bowl in a warm, draft-free area and allow the dough to rise until it has doubled in size, about 1 hour.

5. While the dough is rising make the filling. Combine the melted butter, cinnamon and sugar in a medium bowl and stir to fully combine.

6. Once the dough has doubled in size, turn it out onto a lightly floured surface. Lightly flour the dough and a rolling pin. Roll the dough into a rectangle about 18 inches long by 14 inches wide.

Spread the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border around the outside of the dough.

7. Roll the cake up jellyroll-style and pinch the seams shut.

Carefully move the roll to a parchment-line baking sheet, seam-side down. Bring the ends together to form an oval and press the edges together to completely seal the cake into an oval.

8. Once again, cover the cake with oiled plastic wrap and a hand towel and allow it to rise for another 30 minutes.

9. During the second rise, make the colored sugars. Place ½ cup of superfine sugar into three separate bowls. Using the food coloring, make one bowl of green sugar, one bowl of yellow sugar, and one bowl of purple sugar (by mixing the blue and red). Use the back of a spoon or a pestle, work the food coloring into the sugar by grinding it against the side of the bowl and working the coloring throughout all of the sugar. Continue this until the sugar is uniform in color and there are no clumps. I used 12 drops of food coloring total for each of the colors.

10. Once 30 minutes have passed, remove the plastic wrap and hand towel from the cake and bake in the upper third of the oven for about 25 minutes, or until the cake is golden brown. Immediately transfer the cake to a cooling rack after removing it from the oven. Allow the cake to cool for at least 20 minutes before icing the cake.

11. Once the cake has cooled for 15 minutes, make the icing. Whisk together the powdered sugar, salt, vanilla, melted butter and milk until smooth. You want the icing to be able to drizzle easily but not just run right off the cake, so if the icing is to thin, just whisk in more powdered sugar and if the icing is too thick whisk in a touch more milk. After the cake has had a chance to cool, move the cake to whatever platter you wish to serve it on. (At this point, stick a dried bean or little plastic baby into the cake through the bottom. It’s tradition in Louisiana that whoever gets the baby has to spring for the next cake! Elsewhere, it’s a sign of good luck.) Slide pieces of wax paper under the cake so that it can catch any icing or sugar drips.

12. Drizzle the icing evenly over the cake and allow it ooze down the sides. Before the icing has a chance to set, sprinkle on rotating strips of colored sugar. Slide the wax paper pieces out from under the cake and discard. King cake can be served warm or at room temperature.

http://www.browneyedbaker.com/2011/03/08/traditional-mardi-gras-king-cake/

Mint Chocolate Chip Ice Cream

Yield: About 1 quart

Prep Time: 20 minutes | Custard Chill Time: 8 hours | Churn Time: 20-30 minutes

2 cups heavy cream, divided

1½ cups whole milk

¾ cup granulated sugar

Pinch of salt

4 egg yolks

1 teaspoon vanilla extract

1½ teaspoons mint extract

3 drops green food coloring (optional)

½ cup chocolate chips

1. Warm 1 cup of the heavy cream, whole milk, granulated sugar and pinch of salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves.

2. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a  heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F). Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to your ice cream maker’s directions, adding the chocolate chips during the last 5 minutes of churning.

http://www.browneyedbaker.com/2010/06/02/mint-chocolate-chip-ice-cream/

Strawberry-Rhubarb Pie

Yield: One 9-inch pie (8 servings)

Prep Time: 1 hour 15 minutes | Bake Time: 1 hour 5 minutes

For the Crust:

2¼ cups all-purpose flour

1 teaspoon salt

2 tablespoons granulated sugar

11 tablespoons butter, cut into ¼-inch cubes

7 tablespoons vegetable shortening, chilled

1/3 cup ice water

For the Pie Filling:

3 cups strawberries, hulled and sliced

3 cups rhubarb, trimmed and cut into 1-inch pieces

¾ cup granulated sugar

1 tablespoon grated orange zest

2 teaspoons lemon juice

¼ teaspoon vanilla extract

4 tablespoons quick-cooking (instant) tapioca

2 tablespoons unsalted butter, cut into small pieces

1. To Make the Crust: Place the flour, salt and sugar in a food processor and pulse a few times to combine. Scatter the pieces of butter over the flour mixture, using your fingers to toss and coat the butter with some flour. Cut the butter into the flour mixture with five 1-second pulses. Add the shortening and continue to pulse until the flour is ple yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn the mixture into a medium bowl.

2. Sprinkle all but 1 tablespoon of the ice water over the mixture. Use a rubber spatula to fold the water into the flour mixture. Press down on the dough with the spatula until the dough sticks together, adding up to 1 tablespoon of remaining ice water if the dough does not come together. Divide the dough into two balls, one slightly larger than the other. Flatten each into disks, dust lightly with flour, wrap separately in plastic wrap and refrigerate for at least 30 minutes.

3. Remove dough from the refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Preheat oven to 400 degrees.

4. Make the Filling & Assemble the Pie: Toss the fruit with sugar, orange juice, lemon juice, vanilla extract and tapioca; let stand for 15 minutes.

5. Roll the larger dough disk on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch pie plate, leaving dough that overhangs the lip in place. Turn the fruit mixture, including juices, into the pie shell. Scatter the butter pieces over the fruit. Refrigerate until ready to top with the remaining dough.

6. Roll the smaller disk on a lightly floured surface into a 10-inch circle. Lay over the fruit. Trim the top and bottom dough edges to ½-inch beyond the lip of the pie plate. Tuck this rim of dough underneath itself so that the folded edge is flush with the edge of the pie plate. Flute the dough or press with a fork to seal. Cut four slits at right angles on the top of the dough to allow steam to escape. Place in the freezer for 10 minutes before baking.

7. Place the pie on a baking sheet; bake until the top crust is golden, 20 to 25 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the juices bubble and the crust is golden brown, 30 to 40 minutes longer.

8. Transfer the pie to a wire rack; let cool for at least 2 hours before serving so the juices have time to thicken.

http://www.browneyedbaker.com/2011/06/22/strawberry-rhubarb-pie-recipe/

Fresh Strawberry Pie

Yield: 8 servings

Prep Time: 45 minutes | Inactive Prep Time: 3½ hours | Bake Time: 25 minutes

For the Baked Pie Shell:

1¼ cups all-purpose flour

½ teaspoon salt

1 tablespoon sugar

6 tablespoons cold unsalted butter, cut into ¼-inch slices

¼ cup chilled vegetable shortening, cut into 4 pieces

¼ cup ice water

For the Filling:

4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled

¾ cup granulated sugar

2 tablespoons cornstarch

1½ teaspoons Sure-Jell for low-sugar recipes (the pink box)

Pinch of salt

1 tablespoon lemon juice

1. Make the Pie Crust: Process ¾ cup flour, salt and sugar together in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrap down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl.

2. Sprinkle the water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into a 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position and preheat oven to 425 degrees F. Remove dough from refrigerator and roll out on generously floured work surface to 12-inch circle about 1/8-inch thick. Roll dough loosely around a rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press tines of fork against dough to flatten against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie plate from refrigerator and use a fork to prick the bottom of the dough. Line the crust with foil, and fill with pie weights or dried beans. Bake for 15 minutes. Remove foil and weight, rotate plate, and bake for 5 to 10 additional minutes, until crust is golden brown and crisp. Let cool to room temperature.

6. Make the Filling: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In a food processor, process the berries to a smooth puree, 20 to 30 seconds, scraping down the bowl as needed.

7. Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan. Stir in the berry puree, making sure to scrape the corners of the pan. Cook over medium-high heat, stirring constantly with a heatproof rubber spatula, and bring to a full boil. Boil, scraping the bottom and sides of the pan to prevent scorching, for 2 minutes to ensure that the cornstarch is fully cooked (mixture will appear frothy when it first reaches a boil, then will darken and thicken with further cooking). Transfer to a large bowl and stir in lemon juice. Let cool to room temperature.

8. Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries. Add the berries to the bowl with the glaze and fold gently with a rubber spatula until the berries are evenly coated. Scoop the berries into the pie shell, piling into a mound. If any cut sides face up on top, turn them face down. If necessary, rearrange the berries so that holes are filled and the mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

http://www.browneyedbaker.com/2011/06/14/fresh-strawberry-pie-recipe/