Cinnamon Sugar Donut Bread

 Found this post on facebook:

Cinnamon Sugar Donut Bread

Ingredients:

1/4 cup unsalted butter

1/4 cup oil

1 cup sugar

2 large eggs, at room temperature

1 tsp vanilla

1 1/2 cups of all purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup of buttermilk

1/2 tsp cinnamon

1/2 tsp molasses

Coating Ingredients:

1/2 cup unsalted butter, melted

1/4 cup sugar

1/4 cup packed brown sugar

1/2 tsp cinnamon

Instructions:

Preheat the oven to 350 degrees

Mix the oil, butter, and sugar together until well blended.  Add the eggs ,and the vanilla, beat until smooth

Slowly start adding the dry ingredients and the buttermilk, stirring or mixing continuously

Scrape the sides of the bowl and mix the batter until smooth

Remove 1/2 cup of the batter and place in another bowl

Add the molasses and cinnamon to the 1/2 cup batter and stir well

spray the loaf pan with cooking spray

spoon half of the batter into the loaf pan

spoon half of of the molasses mixture on tope of that

Pour the remaining batter on top

Cover that batter by spooning the remaining molasses batter on the top and smooth out

Take a butter knife and swirl the two batters together

Bake for 45 to 50 min

Remove from the oven and let cool for 10 min while keeping it in the loaf pan

Remove from the loaf pan when cool

Melt the butter and begin brushing the entire loaf

Sprinkle the cinnamon and sugars mixture all over the loaf, including the bottom 

Enjoy

homemade caramel apple from you tube guy

made these wonderful apples from recipe on you tube, so yummy

His name is crouton crackerjacks and find him on youtube.  he shows you exactly how to make it.  I have made this twice now without a candy thermometer and it turned out fine so dont be afraid to make it if you dont have one.  I just bring the mixture to a boil (which took me 4 min) on high, then I turn it down to medium and stir the whole time for about 5 minutes until it was thick and creamy, stirring whole time. Let it cool and it is perfect carmel sauce for dipping apple slices into and banana slices into.


Apples dipped in rich homemade caramel and then rolled in chopped peanuts. You can use whatever you wish to roll these in after they are dipped...chocolate chips, M&M's, chopped candy bars, etc. You can even drizzle them in chocolate after rolling to make them even more gourmet. Not as hard as one might imagine and no unwrapping of dozens of caramels! What you'll need: 8-10 small to medium apples (I used Gala's) 8-10 skewers, chopsticks or popsicle sticks 1 cup butter (do not use margarine) 2 cups packed brown sugar 1 cup light corn syrup 1 (14oz) can sweetened condensed milk 2 tsp vanilla extract chopped peanuts or topping of your choice waxed paper or parchment paper candy thermometer Thoroughly wash your apples. Remove the stems and insert a stick into the center of each. Dip the apples in near boiling water for 5-10 seconds and then immediately dry them to remove any wax. This may slightly discolor the apples but that's okay. Lay out a piece of waxed paper or parchment paper and thoroughly grease it with butter. Get your topping ready so you can roll the apples immediately after dipping. In a large heavy bottomed sauce pan, stir together butter, brown sugar, corn syrup and sweetened condensed milk. Stir constantly over medium-high heat until butter is melted and insert your candy thermometer. Turn heat down to medium and bring to a boil. Cook, stirring constantly, until the caramel reaches 245*F on a candy thermometer. When caramel is done, remove from heat, continuing to stir. Let cool for 1-2 minutes and add vanilla. Immediately dip apples and let excess caramel drip off. Roll into the toppings of your choice and set onto buttered wax or parchment paper. Continue with the remaining apples. If your caramel becomes too thick to dip the apples, warm slightly while stirring constantly over medium heat until you can continue dipping more apples. Let cool for 3-4 hours and enjoy!! If you have any remaining caramel, pour onto a surface sprayed with nonstick spray to cool for some awesome caramel candies! Makes delicious caramels to eat plain wrapped in wax paper! yummmmm!

Cinnamon Sugar Tortilla Strips

I am getting rid of old cookbooks as they take up too much space and I usually just look online, so as I am reviewing these before i throw them away, here is one I want to try.  Lacey asks me for cinnamon sugar tortilla strips alot, will try this out and let you know if it is a good one to keep:

Sweet tortillas
1 cup sugar
4 tsp cinnamon
6 to 10 (8 1/2 in flour tortillas)
large resealable plastic bag

Combine sugar and cinnamon in a large resealable plastic bag.  Lightly brush water on both sides of tortilla, cut into four wedges, put them into the plastic bag, reseal the bag and gently shake to coat the wedges.  Remove from bag and place on greased baking sheet.  Bake at 375 for 10 to 12 min


and now for the thought for today (it was at bottom of cookbook, ha)
People who know little are usually great talkers, while people who know much say little - Jean Jacques Rousseau

Chocolate Peanut Butter Quinoa Balls

I found these on this cute blog here:

Chocolate Peanut Butter Quinoa Balls

a gluten free, vegan, healthy no bake balls made with peanut butter, chocolate chips, and quinoa

Ingredients:

* 1/2 cup peanut butter 

* 2 Tblsp pure maple syrup

* 1 tsp vanilla extract

* 1 dash salt

* 1 cup cooked quinoa, slightly warm (not hot)

* 2 Tblsp mini choc chips (she uses Enjoy Life dairy free)

Instructions:

Line a half baking sheet or plate with parchment paper, set aside.

In a bowl, add peanut butter, maple syrup, vanilla extract and salt.  Mix until thoroughly combined.  Sit in quinoa and mix until well combine.  Fold in choclate chips.

Take a heaping Tblsp size of dough and roll into a ball. Place on to prepared parchment paper.  Do the same until no dough remains.  Place in the refrigerator or freezer to chill for about 30 min

Store in airtight container in the freezer or fridge