Type what you have

Ingredients

• ✓ powdered sugar
• buttermilk biscuit dough
• blueberry
• lemon juice
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
3. 3 Remove biscuits from the can; split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide and place blueberries on 5 biscuits.
4. 4 Cover blueberries with remaining 5 biscuits.
5. 5 Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
6. 6 Combine confectioners' sugar, lemon juice, and zest in a small bowl.
7. 7 Brush biscuit tops with 1/2 the glaze. Let sit until glaze sets, about 5 minutes.
8. 8 Repeat with remaining 1/2 glaze. Enjoy!

By Yoly

Ingredients

• ✓ powdered sugar
• rolled oat
• almond milk
• cocoa powder
• almond
• chocolate chip
• coconut

Instructions

1. 1 In pint jar or at least 12-ounce glass, mix oats, almondmilk, powdered sugar, and cocoa powder. Cover; refrigerate at least 8 hours or overnight.
2. 2 To serve, stir mixture and top with almonds, chocolate chips, and coconut.

By Almond Breeze

Ingredients

• ✓ powdered sugar
• milk
• egg
• vanilla extract
• cinnamon
• nutmeg
• bagel

Instructions

1. 1 Beat milk, eggs, vanilla extract, cinnamon, and nutmeg together in a large, flat container.
2. 2 Place bagels, insides-down, into the egg mixture. Let sit for 30 minutes.
3. 3 Heat a large skillet over medium heat. Add bagel slices and cook, working in batches if needed, until browned on both sides, about 5 minutes. Sprinkle with powdered sugar and serve warm.

By Suzette Runyon

Ingredients

• ✓ powdered sugar
• butter
• brown sugar
• french bread
• egg
• milk
• vanilla extract
• cinnamon

Instructions

1. 1 Slice bread and cut off and discard crusts. Beat milk, eggs, and vanilla together in a bowl until well combined.
2. 2 Stir melted butter and brown sugar together until well mixed. Pour into the bottom of a 9x13-inch pan; spread evenly. Layer bread slices over top. Pour milk mixture evenly over bread. Sprinkle with cinnamon. Cover with aluminum foil and chill in the refrigerator, 8 hours to overnight.
3. 3 When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake, covered, for 30 minutes. Remove cover and continue to bake until golden brown and bubbly, about 15 more minutes.
5. 5 Remove from the oven and sprinkle with powdered sugar and cinnamon before serving.

By Tania Will

Ingredients

• ✓ powdered sugar
• vegetable shortening
• all-purpose flour
• sugar
• salt
• water
• strawberry jam
• almond milk
• red food coloring

Instructions

1. 1 Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
2. 2 Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
3. 3 Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
4. 4 Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
7. 7 Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
8. 8 Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
9. 9 Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.

By Leslie Lopez

Ingredients

• ✓ powdered sugar
• all-purpose flour
• white sugar
• salt
• milk
• egg
• vanilla extract
• avocado oil
• butter
• maple syrup

Instructions

1. 1 Sift flour, sugar, and salt into a large bowl. Add milk, eggs, and vanilla and whisk until smooth and slightly thinner than a regular pancake batter; do not overmix the batter or it will result in tougher crepes.
2. 2 Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
3. 3 Pour about 1/2 cup batter into the dot of oil. Hold the skillet by the handle and tilt the pan around so the batter evenly coats the entire skillet; the crepe should be about 1/8-inch thick. Cook until the bottom is medium brown, the top is dry, and the edges are starting to curl, about 1 minute. Flip the crepe and cook until golden brown on the other side, about 30 seconds. If each crepe takes longer than 2 minutes to cook, the batter may need to be thinner or you may need to use a higher heat.
4. 4 Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
5. 5 Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.

By HealthyCooking

Ingredients

• ✓ powdered sugar
• egg
• milk
• maple syrup
• brown sugar
• cinnamon
• white bread
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended.
3. 3 Dip each bread stick into the egg mixture.
4. 4 Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more.
5. 5 Repeat with the second batch.

By cole332002

Ingredients

• ✓ powdered sugar
• almond milk
• vegan margarine
• white sugar
• salt
• vanilla extract
• all-purpose flour
• water
• sugar
• yeast
• brown sugar
• walnut
• cinnamon
• almond milk
• vegan margarine

Instructions

1. 1 Prepare dough: Place almond milk, melted vegan margarine, 1/2 cup sugar, salt, vanilla, and flour into a bread machine in the order listed. Start the Dough setting.
2. 2 Mix warm water, 1 tablespoon sugar, and yeast in a glass measuring cup.
3. 3 Preheat the oven to 300 degrees F (150 degrees C) for 1 minute. Turn the oven off and immediately place the yeast mixture inside to proof for 15 minutes.
4. 4 Add proofed yeast mixture to the bread machine and let the cycle finish, about 1 hour 45 more minutes.
5. 5 Remove dough and roll into an 12x18-inch rectangle. Mix brown sugar, walnuts, and cinnamon for filling in a bowl; spread evenly over the dough. Starting at the long end of the rectangle, roll dough into a log; slice log into 1-inch wide pieces. Transfer to a greased baking pan with cut-sides up.
6. 6 Preheat the oven to 400 degrees F (200 degrees C) for 1 minute. Turn the oven off; immediately place the rolls inside along with an uncovered bowl of boiling water. Allow rolls to proof for 1 hour.
7. 7 Remove rolls from the oven. Preheat to 350 degrees F (175 degrees C).
8. 8 Bake rolls in the preheated oven for 15 minutes.
9. 9 Meanwhile, mix powdered sugar, almond milk, and melted vegan margarine for glaze in a bowl.
10. 10 Remove rolls from the oven and spread glaze evenly over top.

By Guarin Family

Ingredients

• ✓ powdered sugar
• vanilla extract
• milk
• butter
• cream cheese
• butter
• cinnamon
• brown sugar
• butter
• egg
• salt
• active dry yeast
• sugar
• all-purpose flour
• bread flour
• water
• milk

Instructions

1. 1 Mix together milk and water in a glass measuring cup for the dough. Microwave mixture until it reaches 105 degrees F to 115 degrees F (40 degrees C to 46 degrees C), 30 to 60 seconds.
2. 2 Whisk together flour, sugar, yeast, and salt in a large bowl. Add eggs, melted butter, and milk mixture. Beat with an electric mixer at medium speed until a soft dough forms and begins to pull away from sides of bowl, 3 to 5 minutes. (Dough will be sticky.) Lightly grease a bowl. Transfer dough to the bowl and turn to coat. Chill, covered, until dough is easy to handle, at least 2 hours or up to overnight.
3. 3 Grease two 9-inch round cake pans or two 8x8-inch baking pans.
4. 4 Stir together brown sugar and cinnamon in a small bowl. Punch down dough; divide in half. Roll out one portion of dough on a lightly floured surface into a 6x16-inch rectangle. (If dough springs back when rolling, let rest for 5 to 10 minutes.) Spread 2 tablespoons softened butter over the dough. Sprinkle half of the cinnamon-brown sugar mixture over butter; gently pat mixture so it adheres to the dough.
5. 5 Starting on a long side, roll up dough and pinch along seam to seal. Slice dough log into 16 (1-inch-thick) pieces. Put rolls, cut sides down, in one of the prepared pans. Repeat with the remaining dough, cinnamon-sugar, and softened butter. Let rise, covered, in a warm place until rolls nearly double in size, about 30 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake until rolls until golden brown, 17 to 22 minutes. Cool in pan on a wire rack 10 minutes.
8. 8 Meanwhile for the icing, beat cream cheese, softened butter, milk, and vanilla with an electric mixer at medium speed until creamy, 1 to 2 minutes. Gradually beat in powdered sugar until smooth. Drizzle rolls with icing and serve warm.

By dinehaus

Ingredients

• ✓ powdered sugar
• pancake
• cream cheese frosting
• maple syrup
• milk
• cinnamon
• bacon
• bacon
• lollipop stick
• styrofoam base

Instructions

1. 1 Add pancakes, torn into quarters, into a food processor and pulse until fine. Transfer to a large mixing bowl, then combine with cream cheese frosting and 1 tablespoon maple syrup until consistent.
2. 2 Use a cookie scoop to portion out 1 inch balls of the pancake dough. Arrange on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
3. 3 In a medium bowl, whisk together the powdered sugar, milk, 1 tablespoon maple syrup, and cinnamon until smooth. Add more milk if the mixture is too thick.
4. 4 Dip the tip of one lollipop stick into the glaze, then insert it about halfway into the center of the ball. Carefully dip the pancake ball into the powdered sugar glaze, using a spoon to help drizzle the glaze around the sides and the bottom.
5. 5 Skewer the bottom of the sticks into a styrofoam base so the cake pops stand upright as you work, allowing any excess glaze to drip off. Stick a piece of bacon onto the top.

By Annie Campbell

Ingredients

• ✓ powdered sugar
• all-purpose flour
• butter
• white sugar
• baking powder
• salt
• orange
• cranberry
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller.
3. 3 Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the glaze.
4. 4 Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.
6. 6 While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for glaze. Stir to desired consistency, adding more powdered sugar as needed.
7. 7 Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with orange glaze.

By Michelle Hoile

Ingredients

• ✓ powdered sugar
• salt
• vanilla extract
• lemon juice
• cream cheese
• butter
• butter
• cinnamon
• brown sugar
• all-purpose flour
• vanilla extract
• egg
• olive oil
• butter
• milk
• salt
• baking soda
• xanthan gum
• baking powder
• all-purpose flour
• yeast
• white sugar

Instructions

1. 1 Make dough: Combine sugar and yeast in a small bowl. Mix flour, baking powder, xanthan gum, baking soda, and salt together in a separate bowl.
2. 2 Place milk and butter in a microwave-safe bowl. Cook on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into yeast mixture and set aside to proof, about 5 minutes.
3. 3 Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a few seconds, then slowly add flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
4. 4 Cover a work surface with plastic wrap and a light layer of flour. Place dough in the center, dust with a little more flour, and cover with another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove the top layer of plastic wrap.
5. 5 Make filling: Combine brown sugar and cinnamon in a small bowl. Spread melted butter over dough; sprinkle brown sugar mixture evenly over top.
6. 6 Starting at a long edge, roll dough up like a jelly roll, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking dish, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
9. 9 Make frosting: Beat butter and cream cheese in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
10. 10 Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

By Burnellfam08

Ingredients

• ✓ powdered sugar
• butter
• sweet roll
• blueberry
• butter
• almond milk
• sugar
• almond extract
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
2. 2 Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
3. 3 Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
4. 4 Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
5. 5 Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

By Almond Breeze

Ingredients

• ✓ powdered sugar
• all-purpose flour
• milk
• egg
• stevia
• lemon zest
• vanilla
• salt
• butter
• blueberry

Instructions

1. 1 Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
2. 2 Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
3. 3 When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.

By In The Raw

Ingredients

• ✓ powdered sugar
• cooking spray
• egg
• milk
• canola oil
• banana nut muffin mix
• vanilla yogurt
• berry
• strawberry
• blueberry
• raspberry

Instructions

1. 1 Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
2. 2 Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
3. 3 Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.

By MarthaWhiteR

Ingredients

• ✓ powdered sugar
• almond milk
• cinnamon
• vanilla
• cream cheese
• cinnamon
• brown sugar
• butter
• pumpkin puree
• egg
• salt
• clove
• nutmeg
• ginger
• cinnamon
• brown sugar
• bread flour
• granulated sugar
• almond breeze almond milk
• active dry yeast
• butter

Instructions

1. 1 Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough.
2. 2 In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
3. 3 Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
4. 4 Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
5. 5 In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices.
6. 6 Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature.
7. 7 To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!

By Almond Breeze

Ingredients

• ✓ powdered sugar
• all-purpose flour
• sugar
• baking powder
• salt
• butter
• lemon juice
• lemon zest
• egg
• half-and-half
• huckleberry

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.
3. 3 Divide dough in half; shape each into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
5. 5 Whisk confectioners' sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.

By CJ.W.

Ingredients

• ✓ powdered sugar
• bread
• egg
• milk
• vanilla extract
• sugar
• baking mix
• cinnamon
• butter
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Slice bread into 1-inch thick slices, then cut each slice into thirds, making sticks.
3. 3 Beat eggs, milk, and vanilla extract together in a shallow bowl.
4. 4 Mix sugar, baking mix, and cinnamon together on a shallow plate.
5. 5 Dip sticks quickly into egg mixture on all sides. Don't make them too wet. Coat with cinnamon and sugar mixture. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden and crispy, turning once halfway through cooking, 15 to 20 minutes total.
7. 7 While sticks are baking, melt butter for icing in a saucepan over medium heat. Remove from heat and add powdered sugar, milk, and vanilla extract. Stir until smooth, adding more milk if needed for drizzling consistency. Serve French toast sticks with icing.

By MESIII

Ingredients

• ✓ powdered sugar
• all-purpose flour
• salt
• vanilla extract
• egg
• milk
• butter
• blueberry
• butter
• meyer lemon
• maple syrup

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
3. 3 Place a 9- or 10-inch cast iron skillet over high heat; add clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
4. 4 Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
5. 5 Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
6. 6 Cut in wedges to serve and drizzle with maple syrup.

By John Mitzewich

Ingredients

• ✓ powdered sugar
• cooking spray
• all-purpose flour
• sugar
• cornstarch
• baking powder
• nutmeg
• salt
• buttermilk
• egg
• baking soda
• vanilla extract
• vegetable shortening

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with an oven rack in the upper-middle position. Coat a donut pan with cooking spray.
2. 2 Sift flour, white sugar, cornstarch, baking powder, nutmeg, and salt together in a large bowl.
3. 3 Whisk buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
4. 4 Pour melted and cooled shortening into flour mixture; stir until absorbed. Stir in buttermilk mixture; mix well. Let batter rest 10 to 15 minutes.
5. 5 Pour batter by scant 1 tablespoonfuls into wells of each prepared donut cup. Distribute batter evenly across bottoms of each cup using the back of a spoon; you won't use all of the batter in this batch.
6. 6 Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Cool in the pan for 2 to 3 minutes before transferring donuts to a wire rack.
7. 7 Place confectioners' sugar in a small paper bag; add donuts and toss to coat.
8. 8 Coat the donut pan with cooking spray. Repeat process with remaining batter and confectioners' sugar.

By brownie

Ingredients

• ✓ powdered sugar
• all-purpose flour
• white sugar
• baking powder
• lemon
• salt
• baking soda
• butter
• blueberry
• heavy cream
• egg
• lemon juice
• heavy cream
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
2. 2 To make the scones: Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
3. 3 Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.
4. 4 Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
5. 5 Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
6. 6 To make the lemon glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

By Kim's Cooking Now

Ingredients

• ✓ powdered sugar
• cream cheese
• brown sugar
• vanilla extract
• salt
• egg
• milk
• heavy cream
• cooking spray
• panettone
• butter
• sugar
• raspberry
• almond

Instructions

1. 1 Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time, beating until well blended. Gradually add milk and 1 cup cream, beating at low speed, until well incorporated.
2. 2 Lightly grease a 9x13-inch baking dish with cooking spray.
3. 3 Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows, overlapping slightly, starting from a short end of the baking dish.
4. 4 Pour cream cheese-egg mixture evenly over the panettone slices, gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate, 8 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.
6. 6 Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center, about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning, if necessary.
7. 7 Meanwhile, beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form, 2 to 3 minutes. Serve casserole warm with whipped cream, raspberries, and almonds.

By Karen Rankin

Ingredients

• ✓ powdered sugar
• orange food coloring
• butter
• vanilla extract
• nutmeg
• allspice
• cinnamon
• kosher salt
• all-purpose flour
• vanilla extract
• salt
• active dry yeast
• white sugar
• butter
• egg yolk
• milk
• pumpkin puree
• all-purpose flour

Instructions

1. 1 Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.
2. 2 Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
3. 3 While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like.
4. 4 Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up.
5. 5 After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ powdered sugar
• mochiko
• sweet white rice flour
• tapioca flour
• granulated sugar
• baking powder
• salt
• milk
• butter
• vanilla extract
• egg
• canola oil
• milk
• vanilla extract
• freeze dried fruit

Instructions

1. 1 Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).
2. 2 Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide.
3. 3 Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).
4. 4 Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.
5. 5 Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).
6. 6 Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.
7. 7 For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).
8. 8 Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

By Keaton Larson

Ingredients

• ✓ powdered sugar
• all-purpose flour
• white sugar
• baking powder
• kosher salt
• cinnamon
• nutmeg
• butter
• rhubarb
• heavy cream
• vanilla extract
• orange zest
• heavy cream
• turbinado sugar
• orange juice
• kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
3. 3 Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
4. 4 Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
5. 5 Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
6. 6 Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
8. 8 Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

By Pam Lolley

Ingredients

• ✓ powdered sugar
• butter
• all-purpose flour
• salt
• baking powder
• baking soda
• butter
• sugar
• egg
• yogurt
• vanilla extract
• cherry
• dark chocolate
• walnut
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
2. 2 Whisk flour, salt, baking powder, and baking soda together in a bowl.
3. 3 Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
4. 4 Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
5. 5 Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
6. 6 Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
7. 7 While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
8. 8 Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

By John Mitzewich

Ingredients

• ✓ powdered sugar
• cooking spray
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• milk
• egg
• vegetable oil
• vanilla extract
• cocoa powder
• milk
• butter
• peppermint extract
• peppermint candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
2. 2 Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
3. 3 Put the batter into a piping bag and pipe into the prepared donut pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
5. 5 Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
6. 6 Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

By Cambria_Mae

Ingredients

• ✓ powdered sugar
• rice vinegar
• milk
• all-purpose flour
• butter
• egg
• sugar
• baking soda
• baking powder
• salt
• vegetable oil
• bamboo skewer
• raspberry
• blueberry
• strawberry
• maple syrup

Instructions

1. 1 Stir rice wine vinegar into milk; set aside to "sour," about 5 minutes.
2. 2 Whisk soured milk, flour, butter, eggs, sugar, baking soda, baking powder, and salt together in a large mixing bowl until lumps are gone.
3. 3 Heat a nonstick skillet over medium heat; add oil. Pour ½ tablespoon batter per pancake into skillet; cook until bottom sides golden brown, 1 to 2 minutes. Flip; cook until other side golden brown, 1 to 2 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
4. 4 Place 3 to 5 mini pancakes onto each skewer; add raspberries, blueberries, and strawberries to each skewer. Drizzle with maple syrup; sprinkle with confectioners' sugar.

By just a food blog

Ingredients

• ✓ powdered sugar
• all-purpose flour
• brown sugar
• white sugar
• baking powder
• cinnamon
• ginger
• baking soda
• salt
• butter
• pumpkin puree
• cranberry
• sour cream
• milk
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
3. 3 Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 15 to 20 minutes.
5. 5 Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
6. 6 Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.

By Leftover Inspired

Ingredients

• ✓ powdered sugar
• vanilla extract
• margarine
• butter
• water
• vanilla extract
• macadamia nut
• coconut
• egg
• corn oil
• mango
• pineapple tidbit
• salt
• baking powder
• cinnamon
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two (8 ½x4 ½-inch) loaf pans.
2. 2 Whisk flour, white sugar, 2 teaspoons cinnamon, baking powder, and salt together in a large bowl until combined; make a well in center. Add pineapple, mango, oil, eggs, coconut, macadamia nuts, and 1 teaspoon vanilla extract to the well; mix. Divide batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 45 to 50 minutes. Cool in the pans for 5 minutes. Remove loaves from pans; cool completely on a wire rack.
4. 4 Whisk confectioners' sugar, hot water, melted butter, and ½ teaspoon vanilla extract together in a bowl until smooth. Add more hot water to reach desired consistency. Pour glaze over cooled loaves.

By Mazola