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Bananas Foster Monkey Bread
Breakfast

Bananas Foster Monkey Bread

4.6

Prep
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
  2. 2 Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
  3. 3 Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
  4. 4 Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.

By Michelle W

Southern-Style Chocolate Gravy
Breakfast American

Southern-Style Chocolate Gravy

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk sugar, cocoa, and flour in a medium bowl until no lumps remain.
  3. 3 Pour in milk and whisk until well combined.
  4. 4 Transfer mixture to a saucepan; cook and stir over medium heat until it thickens to a gravy consistency, 7 to 10 minutes.
  5. 5 Remove from heat; stir in butter and vanilla.
  6. 6 Serve warm.

By April Yeager

Cinnamon Applesauce Pancakes from RiceSelect®
Breakfast

Cinnamon Applesauce Pancakes from RiceSelect®

Prep
10 min
Cook
18 min
Total
28 min

Instructions

  1. 1 Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
  2. 2 Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
  3. 3 Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
  4. 4 Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
  5. 5 Cook another 1-2 minutes on second side until golden.
  6. 6 Top pancakes with butter mixture and cooked apples, if desired.

By Rice Select

Chocolate Pancakes
Breakfast American

Chocolate Pancakes

3.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk milk, eggs, and vanilla together in a bowl. Stir in melted butter.
  2. 2 Whisk flour, cocoa powder, sugar, and salt together in a separate bowl. Pour in wet ingredients and mix until just combined. Stir in chocolate chips.
  3. 3 Spray a large skillet with cooking spray and heat over medium-high heat. Working in batches, pour 1/4 cup batter into the hot skillet for each pancake. Cook until bubbles form and pop in the center of each pancake, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 1 minute.

By ramie7224

Blueberry-Lemon Dutch Baby
Breakfast American

Blueberry-Lemon Dutch Baby

4.0

Prep
10 min
Cook
15 min
Total
55 min

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

Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Breakfast

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

4.9

Prep
115 min
Cook
25 min
Total
140 min

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

French Toast with Mixed Berries with Truvia® Natural Sweetener
Breakfast American

French Toast with Mixed Berries with Truvia® Natural Sweetener

Prep
Cook
Total

Instructions

  1. 1 In medium bowl, beat milk, egg product, Truvia® natural sweetener, salt and vanilla. Pour into shallow dish; set aside.
  2. 2 Heat nonstick griddle or nonstick skillet over medium heat or to 350 degrees F. (To test griddle, sprinkle with a few drops of water. If bubble jump around, heat is just right.). Grease griddle with butter as needed.
  3. 3 Dip bread into egg mixture; coating each side of bread. Place on griddle. Cook 3 to 4 minutes on each side or until golden brown.
  4. 4 Serve each slice with 14 cup berries and 1 tablespoon whipped topping. Drizzle with syrup.

By TruviaR

Blended Baked Oats
Breakfast American

Blended Baked Oats

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of two 8-ounce ramekins with cooking spray.
  2. 2 Combine oats, almond milk, banana, egg, maple syrup, baking powder, vanilla, cinnamon, and salt in a blender. Blend until well combined, 30 to 60 seconds. Stir in blueberries. Transfer to the prepared ramekins.
  3. 3 Bake in the preheated oven until firm, about 25 minutes.

By Tammy Lynn

Crispy and Creamy Doughnuts
Breakfast American

Crispy and Creamy Doughnuts

4.8

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. 2 Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour together in a large bowl for a few minutes with an electric mixer at low speed, or stir with a wooden spoon. Beat in remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. 3 Turn the dough out onto a floured surface, and gently roll out to ½-inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. 4 Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. 5 Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
  6. 6 Enjoy!

By Kelly

Apple Strudel Muffins
Breakfast American

Apple Strudel Muffins

4.6

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
  2. 2 Mix flour, baking powder, baking soda, and salt in a medium bowl.
  3. 3 Beat sugar, butter, and eggs together in a large bowl until smooth. Mix in vanilla. Stir in apples, then gradually blend in flour mixture. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  4. 4 Make topping: Mix brown sugar, flour, and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over each muffin top.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Let sit 5 minutes before transferring muffins to a wire rack to cool.
  6. 6 Enjoy!

By NMARIEA

No-Knead Cinnamon Rolls
Breakfast American

No-Knead Cinnamon Rolls

4.5

Prep
25 min
Cook
25 min
Total
180 min

Instructions

  1. 1 Make the cinnamon rolls: In a saucepan, heat milk, water, and 2 tablespoons butter until very warm. Pour mixture into a bread machine.
  2. 2 Add flour, 1/4 cup sugar, egg, salt, and yeast to the bread machine in the order suggested by the manufacturer. Run Dough cycle.
  3. 3 Once Dough cycle is complete, remove dough from the bread machine and punch down. Roll into a large rectangle on a floured surface. Smear with softened butter.
  4. 4 Grease a 9x13-inch baking pan. Combine 1/3 cup sugar and cinnamon together in a small bowl.
  5. 5 Sprinkle sugar mixture over dough, then generously sprinkle with raisins and walnuts. Starting at the long edge, roll dough into a log, then cut into 12 equal pieces. Place rolls, cut-side down, into the prepared baking pan. Cover and let rise in a warm place until almost doubled in volume, about 30 minutes.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake rolls in the preheated oven until golden, 20 to 25 minutes. Remove and allow to cool for 10 minutes.
  8. 8 While the rolls are cooling, make the frosting: Mix confectioners' sugar, melted butter, milk, and vanilla together in a bowl until thick.
  9. 9 Spread frosting over warm rolls.

By Stephanie Knewasser

Chocolate Banana Crepes
Snack French

Chocolate Banana Crepes

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
  2. 2 Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
  3. 3 Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
  4. 4 Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.

By LYNNIE1979

Chocolate Yule Log
Dessert French

Chocolate Yule Log

4.7

Prep
50 min
Cook
10 min
Total
195 min

Instructions

  1. 1 Whip 1 ⅔ cups confectioners' sugar, ½ cup butter, coffee-flavored liqueur, 1 ½ tablespoons cocoa powder, and 1 pinch salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.
  2. 2 Transfer filling to a separate bowl; stir in mascarpone cheese until combined. Set aside. Clean and dry the stand mixer bowl.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Brush a 13x18-inch rimmed baking sheet with a little melted butter. Line the baking sheet with parchment paper; brush parchment with remaining melted butter.
  5. 5 Whisk ½ cup cocoa powder, flour, and ½ teaspoon kosher salt together in a bowl, making sure to break up any clumps.
  6. 6 Place eggs in the clean stand mixer bowl fitted with the whisk attachment. Add sugar; whip until fluffy, thick, and very light in color, 2 to 3 minutes.
  7. 7 Add vanilla extract and ½ cocoa powder mixture; mix on low speed for a few seconds.
  8. 8 Add remaining ½ cocoa mixture; mix on low for a few seconds. Switch to high speed; mix until the mixture is moistened but not fully blended.
  9. 9 Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.
  10. 10 Pour batter onto the prepared baking sheet; spread out with a spatula, almost to the edges, but not quite. Tap the baking sheet on the counter several times to remove any large air bubbles.
  11. 11 Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.
  12. 12 Meanwhile, sift some confectioners' sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.
  13. 13 Remove cake from the oven. Run a knife around edges of the baking sheet. Dust some confectioners' sugar over top of cake. Run a spatula under the parchment paper to make sure it's not stuck to the baking sheet.
  14. 14 Quickly flip the baking sheet on top of the sugared area on the towel to invert the cake.
  15. 15 Carefully remove the parchment paper, then sift more confectioners' sugar over cake.
  16. 16 Gently roll cake up inside the towel; set aside to cool for 15 minutes.
  17. 17 Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges.
  18. 18 Roll cake up over the filling, using the towel to lift it if needed.
  19. 19 Sprinkle more confectioners' sugar over top of log; wrap in plastic wrap. Refrigerate until firm, about 2 hours.
  20. 20 Pour hot cream over chocolate chips in a bowl; set aside for 1 minute, then whisk until chocolate is melted.
  21. 21 Cut log at an angle 3 inches from one end of log. Place log on a parchment-lined baking sheet.
  22. 22 Spread some filling on the angled slice; attach it to one side of the log.
  23. 23 Spread a layer of ganache all over cake, except for the swirls on the ends. Refrigerate until ganache firms up, 15 minutes.
  24. 24 Carve lines into ganache to create the appearance of tree bark using the tip of a knife. Refrigerate until completely chilled.
  25. 25 Dust with cocoa powder and confectioners' sugar before serving.

By John Mitzewich

Supreme Strawberry Topping
Dessert American

Supreme Strawberry Topping

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Hull strawberries and cut them in half.
  2. 2 Combine strawberries, sugar, and vanilla (if using) in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
  3. 3 Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
  4. 4 Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
  5. 5 Add pureed mixture back into the remaining sauce and stir until blended.
  6. 6 Serve over a slice of cheesecake, ice cream, or you favorite dessert.

By Brad G Reynolds

Penuche Sugar Fudge
Dessert

Penuche Sugar Fudge

3.8

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.

By Sara

Sesame Snaps
Dessert

Sesame Snaps

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
  2. 2 Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
  3. 3 Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.

By Rhiannon

Pound Cake Cookies
Dessert

Pound Cake Cookies

4.6

Prep
10 min
Cook
45 min
Total
175 min

Instructions

  1. 1 Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
  4. 4 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.

By Kim

Granny's Ice Cream
Dessert American

Granny's Ice Cream

4.5

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
  2. 2 Place mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker and follow the manufacturer's instructions.

By Daphna

Decadent Chocolate Truffles
Dessert American

Decadent Chocolate Truffles

4.6

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.
  3. 3 Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.
  4. 4 Shape chilled mixture into 1-inch balls.
  5. 5 Roll balls into your favorite toppings, if desired. Enjoy!

By Jenny Saunders

Festive Fresh Blueberry and Cranberry Relish

Festive Fresh Blueberry and Cranberry Relish

4.7

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

By Karen

Graham Cracker Crunch Topping
Dessert

Graham Cracker Crunch Topping

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
  2. 2 In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
  3. 3 Bake in preheated oven for 15 minutes, or until lightly browned.

By EUC

Creamy Dip for Fruit
Snack American

Creamy Dip for Fruit

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat cream cheese in a bowl with an electric mixer on the lowest speed until smooth. Gradually beat in sour cream, beating continually. Beat in brown sugar, milk, and vanilla extract on low speed until blended. Cover dip; chill at least 1 hour before serving.

By chrissy

Horchata (Cinnamon Rice Milk)
Drink American

Horchata (Cinnamon Rice Milk)

1.9

Prep
20 min
Cook
30 min
Total
230 min

Instructions

  1. 1 In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
  2. 2 After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
  3. 3 Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

By Ivy

Butternut Squash Kugel
Side Dish

Butternut Squash Kugel

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
  2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Chocolate Crazy Cake
Dessert

Chocolate Crazy Cake

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 2 In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.
  3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By shirleyo

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake
Dessert

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

4.8

Prep
55 min
Cook
40 min
Total
335 min

Instructions

  1. 1 Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
  2. 2 Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
  3. 3 Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
  4. 4 Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

By Philadelphia