Wednesday, November 14, 2012

Cinnamon Roll Fried Dough Balls

I have always been afraid of frying things for whatever reason... I think cause it just seemed scary working with hot oil and stuff. But now that I have done it a few times and have the hang of it I want to fry everything and can't stop thinking about different things to try frying.

These were an experiment yesterday that turned out quite fabulously! My uncle and husband were working at our house when I fed these to them, and they were both RAVING about them. I won't lie, they were pretty tasty.

And by pretty tasty, I mean amazing! And SO so easy!
They would be perfect for breakfast. Who doesn't love fried cinnamon sugar things for breakfast?

Cinnamon Roll Fried Dough Balls

1 cup AP flour
1/8 tsp. baking soda
2 1/2 tsp. baking powder
1/2 tsp. salt
3 TBSP. butter
1/2 cup buttermilk
Oil- For frying

Mix flour, baking soda, baking powder and salt together.
Cut butter into chunks and keep cutting with a pastry cutter until it resembles coarse crumbs.
Add buttermilk and mix just until combined. You may need to add a bit more buttermilk- the dough should be pretty moist.
Turn dough out onto a floured surface, and need 5 times.
Press into a 1/2" disc with your hands...NOT a rolling pin.
Moisten surface of dough with water using your hands so the cinnamon and sugar will stick well.

Cinnamon sugar filling:
(these are approximate measurements cause I didn't actually measure)

1/4-1/2 cup sugar
1 Tbsp. cinnamon

Liberally sprinkle cinnamon sugar mixture all over surface of the dough. I used all mine...Basically the more you use, the yummier these things will be!
Tightly roll up dough and slice into 1/2" slices.
With your hand, press down on each disc so it doesn't fall apart when you pick it up to dry it.

Heat oil to around 375.
Drop 3-4 dough balls/sices in at a time and fry until golden brown on each side.

2 Tbsp. melted butter
2 Cups powered sugar
3 Tbsp. milk (more may be needed)

While they're still warm, glaze with a generous amount of glaze and eat!

Wednesday, November 7, 2012

Chocolate Chip Butterfinger Bars with Peanut Butter Frosting

75% off  halloween candy, anyone?

Usually the week after halloween, the only candy left over that they mark down to 50 and 75% off is all the gross, cheap, fruit stuff. You know, like smarties...and other gross things. I can't think of any other ones they have. But they're not chocolatey so they're not good.

When you have bags and bags of candy in your cupboard, it's impossible to not go crazy with insane combinations of sugary-ness.

Lately I've been doing really well with not having dessert always in the house, and keeping stocked up on plenty of fruit and veggies instead. It's a love hate thing....I love sugar, but I feel SO much better not always eating it. It's amazing how much better you feel when you feed your body clean, whole food! 

That being said- I will never ever ever ever give up my sweets. Ever.

So this is for your inner fat kid.

Chocolate Chip Butterfinger Bars with Peanut Butter Frosting
1 Cup Butter
1 Cup light brown sugar
1/2 cup white sugar
1 Tbsp. vanilla
2 eggs
2 1/2 cups AP flour
1 tsp. baking soda
1 tsp. salt
about 16-18 fun sized butterfinger bars, roughly chopped
2 Cup chocolate chips

Pre-heat oven to 350.
In an electric mixer with paddle attachment, cream butter and sugar.
Add in vanilla and eggs an mix well, scraping down the sides of the bowl.
Turn off mixer and all at once add flour, baking soda and salt.
Mix just until combined, and add in butterfingers and chocolate chips, mixing until everything is mixed together well.
Press into a 9x13" pan and bake for 20-25 minutes. NO LONGER!
Remove from oven and allow to cool completely before frosting.

Peanut Butter Frosting
2 Sticks Butter, softened
1 cup peanut butter
5-6 cups powdered sugar

Beat butter and PB til smooth, scrape sides of bowl and one cup at a time, add in powdered sugar.
Frost cooled bars.

Chocolate Ganache 
2 cups chocolate chips
1/4 Cup cream
In a small saucepan over low heat melt chocolate with cream just before it is smooth. Turn off heat and keep stirring until smooth.
Spread over frosting layer.

Sprinkle with additional chopped butterfinger bars, if desired.