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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ powdered sugar
• water
• active dry yeast
• white sugar
• vegetable oil
• egg
• salt
• all-purpose flour
• butter
• white sugar
• cinnamon
• pecan
• butter
• vanilla extract
• milk
• pecan

Instructions

1. 1 Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
2. 2 Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
3. 3 Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
4. 4 Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
7. 7 While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
8. 8 Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

By Priscilla

Ingredients

• ✓ powdered sugar
• milk
• all-purpose flour
• water
• egg
• vegetable oil
• sugar
• salt
• vanilla extract
• cooking spray
• butter
• ricotta cheese
• cream cheese
• egg
• lemon
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes.
3. 3 Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed.
4. 4 When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter.
5. 5 Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.
6. 6 Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.
7. 7 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.
8. 8 Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly.
9. 9 Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.
10. 10 Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.
11. 11 Bake in the preheated oven to firm up the filling, about 12 minutes.
12. 12 Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.

By John Mitzewich

Ingredients

• ✓ powdered sugar
• vanilla extract
• eggnog
• butter
• cream cheese
• nutmeg
• cinnamon
• brown sugar
• butter
• cooking spray
• egg
• butter
• sour cream
• eggnog
• all-purpose flour
• kosher salt
• yeast
• granulated sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.
3. 3 Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.
4. 4 Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.
5. 5 For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.
6. 6 Starting with one long side, roll dough into a log; pinch seam to seal.
7. 7 Slice into 12 rolls.
8. 8 Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.
11. 11 Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.
12. 12 Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.

By Ita Mac Airt

Ingredients

• ✓ powdered sugar
• orange zest
• orange juice
• butter
• cream cheese
• butter
• cardamom
• orange zest
• sugar
• cranberry
• salt
• all-purpose flour
• orange zest
• butter
• egg
• orange juice
• sugar
• instant yeast
• milk

Instructions

1. 1 Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes. Add orange juice, egg, butter, and orange zest to the bowl. Mix for 1 minute on low speed.
2. 2 Add 3 cups flour and salt. Start mixing on low speed for 1 minute, then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
3. 3 Transfer dough to a greased bowl, cover, and allow to rise for 1 1/2 hours.
4. 4 While dough is rising, prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
5. 5 Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3, for 12 rolls total.
6. 6 Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
8. 8 Bake in the preheated oven until golden, about 25 minutes.
9. 9 Meanwhile, make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
10. 10 Remove rolls from the oven and cover immediately with icing.

By Diana71

Ingredients

• ✓ powdered sugar
• butter
• vanilla extract
• egg
• buttermilk
• salt
• baking soda
• baking powder
• white sugar
• all-purpose flour
• creme filling
• chocolate sandwich cookie
• vanilla extract
• milk
• heavy cream
• kosher salt
• vanilla extract
• white sugar
• cream cheese

Instructions

1. 1 Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.
2. 2 Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.
3. 3 Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
4. 4 Crush chocolate sandwich cookies and set aside.
5. 5 Whisk flour, baking powder, baking soda, and salt together in a large bowl.
6. 6 Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.
7. 7 Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
8. 8 Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.
9. 9 Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.

By TheOtherJuliaGulia

Ingredients

• ✓ powdered sugar
• salt
• pumpkin pie spice
• vanilla extract
• milk
• salt
• baking soda
• baking powder
• pumpkin pie spice
• all-purpose flour
• pumpkin pie spice
• canola oil
• butter
• white sugar
• brown sugar
• pumpkin puree
• egg
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
2. 2 Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
3. 3 Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
5. 5 Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
6. 6 Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.

By Yoly

Ingredients

• ✓ powdered sugar
• water
• orange juice concentrate
• water
• egg white
• lemon juice
• butter
• walnut
• water
• brown sugar
• cranberry
• salt
• oat
• bread flour
• butter
• egg
• orange marmalade
• milk
• water
• yeast

Instructions

1. 1 Dissolve yeast in 1/4 cup warm water in a large bowl; stir. Stir in warm milk, marmalade, 1 whole egg, and 2 tablespoons melted butter to combine. Whisk flour, oats, and salt together in a separate bowl; stir into yeast mixture until moistened.
2. 2 Turn dough out onto a flat surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover bowl and let rise until doubled in volume, about 30 minutes.
3. 3 Meanwhile, combine cranberries, brown sugar, and 6 tablespoons water in a small saucepan over medium heat; cook until cranberries begin to soften, 10 to 15 minutes. Off heat, stir in walnuts, 1 1/2 tablespoons butter, and lemon juice; cool.
4. 4 Punch down dough and turn onto a lightly floured surface; roll into a 10x20-inch rectangle.
5. 5 Whisk 1 egg white and 1 teaspoon water together; lightly brush over dough. Spread cranberry filling over dough, leaving a 1-inch border on all sides. Roll up dough tightly, starting from 1 long edge; seal edges and cut off any tapered sides with no filling.
6. 6 Transfer roll to a large baking sheet; join ends together to form a ring. Cut 2/3 of the way through dough, at 1-inch intervals, using sharp kitchen shears. Gently twist each slice to expose swirled filling. Gently reshape dough into a perfect ring. Cover ring; let rise until doubled in volume, 20 to 25 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
9. 9 Stir confectioners' sugar and orange juice concentrate together in a small bowl; whisk in enough water to reach a glaze-like consistency. Drizzle glaze over tea ring; let glaze set before slicing ring.

By larkspur

Ingredients

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

Instructions

1. 1 Microwave milk in a microwave-safe bowl until warm but not hot to the touch, 45 to 60 seconds. An instant-read thermometer should read about 105 degrees F (41 degrees C). Pour into the bowl of a stand mixer fitted with the dough hook.
2. 2 Stir yeast and 1 tablespoon sugar into warm milk; let sit (proof) until foamy, about 5 minutes. Add 1/2 cup sugar, 6 tablespoons melted butter, eggs, and 1 teaspoon vanilla extract; beat until combined.
3. 3 Add 4 cups flour, 1 teaspoon sea salt, and 1 teaspoon cinnamon; beat, starting on low speed and gradually increasing to high speed, until forms a large ball of smooth and slightly tacky dough. Add more flour, 1 tablespoon at a time, if dough seems too sticky, until forms a smooth ball.
4. 4 Transfer dough to a floured surface; knead with your hands until smooth and elastic, 3 to 5 minutes. Form into a ball; place in a large, lightly oiled bowl and turn to coat. Cover the bowl with a warm, damp towel; let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Meanwhile, combine brown sugar, 6 tablespoons softened butter, and 2 1/2 tablespoons cinnamon in a small bowl; set filling aside.
6. 6 Gently punch down dough and transfer to a large, floured work surface; roll into a 24x12-inch rectangle, about 1/4-inch thick. Spread filling over dough with greased hands or a greased spatula. Roll up dough; cut into 12 equal-sized rolls, about 2-inches long.
7. 7 Line a 9x13-inch glass baking dish with parchment paper; lightly grease paper. Place cinnamon rolls into the prepared baking dish in 4 evenly spaced rows. Cover dish; let rise until nearly doubled in volume, about 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until golden brown, 18 to 20 minutes.
10. 10 Meanwhile, beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in a bowl with an electric mixer until smooth; keep frosting at room temperature while rolls bake.
11. 11 Spread frosting on warm rolls; cool before serving.

By Angie's Online Recipe Review

Ingredients

• ✓ powdered sugar
• soy milk
• vegan cream cheese substitute
• cinnamon
• vegan butter
• pecan
• brown sugar
• cooking spray
• baking soda
• salt
• orange zest
• vegan butter
• soy yogurt
• white sugar
• sweet potato
• all-purpose flour
• active dry yeast
• sugar
• water
• apple cider vinegar
• soy milk

Instructions

1. 1 Combine soy milk with apple cider vinegar; let sit for 5 minutes.
2. 2 Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes.
3. 3 Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes.
4. 4 Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
5. 5 Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
6. 6 Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes.
9. 9 While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
10. 10 Spread glaze on rolls. Serve warm.

By Tori Farbisz

Ingredients

• ✓ powdered sugar
• milk
• vanilla extract
• margarine
• butter
• cinnamon
• sugar
• margarine
• butter
• all-purpose flour
• egg
• water
• active dry yeast
• water
• salt
• sugar
• margarine
• butter
• potato water
• potato

Instructions

1. 1 Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
2. 2 Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
3. 3 Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
4. 4 Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
5. 5 Let rise 30 to 45 minutes until nearly doubled.
6. 6 Bake in preheated 350 degrees F oven for 25 to 30 minutes.
7. 7 Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ powdered sugar
• cinnamon
• vanilla extract
• pumpkin pie spice
• half-and-half
• vanilla extract
• egg
• vegetable oil
• white sugar
• pumpkin puree
• pumpkin pie spice
• salt
• baking powder
• allspice
• nutmeg
• ginger
• baking soda
• cinnamon
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
2. 2 Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
3. 3 Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
5. 5 While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
6. 6 Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.

By BGTP CookandBake