Blueberry Pull-Apart Buscuits

Blueberry Pull-Apart Biscuits and Why You Should be Using the Good China

Filed in Breads, Breakfast, Desserts on June 25, 2013 by Stacey
23 Comments

Last week I had the unbelievable opportunity to be invited to Nashville along with 9 other bloggers for the Southern Baking Retreat hosted by Martha White and White Lily.  It was an absolutely amazing experience.  I’m working on a recap post to give you all the details.  While I was there, I met a woman that quickly earned my adoration.  Linda Carman has served as the test kitchen director for Martha White for years.  She works to develop new recipes and products for Martha White.  She is one of those salt-of-the-earth, quintessentially Southern women who just charmed her way right into my heart.  One of the days of the conference were spent talking, learning, and baking biscuits (I’ve got another post in the works for you there, too).  As we were talking with Mrs. Linda, she began telling us a story about her mother’s china.  She said that unlike most folks, they used the good china a lot.  It wasn’t just reserved for super special occasions.  They made occasions special by pulling out the china – not the other way around.  She explained that when her mother first got a dishwasher, she used to always put her good china in there.  Now, we all know that for the most part we’re told not to do that.  Well, sure enough, the dishwasher beat just about all of the gold off of the rim of her plates.  Today, Mrs. Linda still uses that china some.  The vague gold rim can just barely be seen – worn away from all that washing.  But each time she is reminded of all the meals that were made special by that china.   Sure, to some, all they see are plates, cups, bowls, and saucers that are badly worn.  But Mrs. Linda sees all of the memories.
I learned a lot from Mrs. Linda.  I even got to make biscuits with her.  But I think the one thing that I took away from my time with her is that we shouldn’t just pack the china away in a special cabinet, never to be used.  A simple weeknight meal can be made something special just by pulling out the good china.  I urge you to do just that.  Make an ordinary meal special.  Maybe one day your children will be able to look at your worn dishes and have their hearts filled with happy memories just like Mrs. Linda.

———

These super easy pull-apart biscuits are a favorite at our house.  We’ve done them with blueberries, peaches, strawberries – you name it.  I think the glaze is what really makes these special.  I hope y’all enjoy them as much as we do.

Blueberry Pull-Apart Biscuits

Rating: 5

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 3 cups baking mix (like Bisquick)
• 1/3 cup sugar
• 1 pint fresh blueberries, washed
• 4 tablespoons butter, melted
• 1 cup whipping cream, divided
• 2 cups powdered sugar

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or silicone baking mat, or lightly spray it with non-stick cooking spray.

In a large bowl, whisk together the baking mix and the sugar. Add about half of the blueberries to the mixture and lightly toss.

Add 1/2 cup of whipping cream and the melted butter. Fold gently until the mixture is just combined and a dough forms. (Some of the berries will burst, don't worry.)

Turn the dough out onto the prepared baking sheet. Carefully press it into a rectangle that is about 10 inches by 7 inches. Pour the remaining berries on top of the dough and press them lightly into the dough. Using a paring knife, score the dough to make 12 to 15 biscuits.

Bake 15 to 17 minutes or until the biscuits are golden brown.

Make the glaze by combining the remaining 1/2 cup whipping cream with the 2 cups of powdered sugar. Mix well. Drizzle over the warm biscuits.

- See more at: http://southernbite.com/2013/06/25/blueberry-pull-apart-biscuits-and-why-you-should-be-using-the-good-china/#sthash.6QQ7dBsx.dpuf

Ingredients:

• 3 cups baking mix (like Bisquick)
• 1/3 cup sugar
• 1 pint fresh blueberries, washed
• 4 tablespoons butter, melted
• 1 cup whipping cream, divided
• 2 cups powdered sugar

 

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking mat, or lightly spray it with non-stick cooking spray.

In a large bowl, whisk together the baking mix and the sugar. Add about half of the blueberries to the mixture and lightly toss.

Add 1/2 cup of whipping cream and the melted butter. Fold gently until the mixture is just combined and a dough forms. (Some of the berries will burst, don't worry.)

Turn the dough out onto the prepared baking sheet. Carefully press it into a rectangle that is about 10 inches by 7 inches. Pour the remaining berries on top of the dough and press them lightly into the dough. Using a paring knife, score the dough to make 12 to 15 biscuits.

Bake 15 to 17 minutes or until the biscuits are golden brown.

Make the glaze by combining the remaining 1/2 cup whipping cream with the 2 cups of powdered sugar. Mix well. Drizzle over the warm biscuits.

Slow Cooker CInnamon Rolls

Ingredients:

• 2 12 oz tubes of cinnamon rolls cut into quarters- divided
• 4 eggs
• 1/2 cup whipping cream
• 3 Tbsp maple syrup
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Directions:

1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker. (Reserve icing packets) 
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well. 
4. Pour evenly over the rolls in the slow cooker. 
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls. 
6. Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and rolls are set. 
7. Drizzle remaining icing over top and serve warm.

Classic Sheet Cake

Ingredients:

• 2 stick butter
• 1 cup water
• 8 tablespoons cocoa
• 2 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking spoon
• 2 eggs
• 1/2 cup sour cream
• 6 tablespoons milk
• 1 pound confectioner's sugar
• 1 teaspoon vanilla
• 1 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees.

Bring one stick of butter, water, and four tablespoons of cocoa to boil. 

Remove from heat and add in flour, sugar, salt, and baking soda. 

Beat in eggs and sour cream.

Pour into greased large 15.5" x 10.5" pan.

Bake 20 minutes and let cool at least 10 minutes. 

Bring four tablespoons of cocoa, milk, and one stick of butter to a boil.  

Remove from heat and add confectioner's sugar, vanilla, and walnuts (optional). 

Pour over cake and spread evenly. 

Giant Skillet Cinnamon Roll

Ingredients:

Dough

• 1 cup whole milk
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (90-110°F)
• 2 eggs, room temperature
• 6 cups all purpose flour, sifted
• 4 tablespoons unsalted butter, melted

Filling

• 1/2 cup butter melted
• 1 cup sugar, 1/2 cup brown sugar and 
• 3 teaspoons ground cinnamon mixed together

Glaze

• 4 oz. cream cheese, slightly melted 
• 4 tablespoons butter, melted 
• 2 cups confectioners' sugar
• 2-4 tablespoons hot milk

Directions:

For the dough, heat milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool while you prepare the other elements.

Dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don't have a stand mixer). Stir with the paddle attachment (or wooden spoon) until well blended. Let stand 10 minutes.

Beat eggs into yeast mixture. Stir in cooled milk mixture (it should be lukewarm), switch to the dough hook then add in flour a little at a time until dough is elastic. Add melted butter and mix, then add in more flour until dough is elastic and pulls away from the sides of the mixer.  Note: you may not have to use all the flour. Do not add so much flour that  the dough does not stick to your hands. Set a timer and knead with the dough hook (or knead with hands on a floured surface) for 5 minutes. 

Place dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place 1 hour or until doubled (mine took a little longer than an hour to double).

Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to 12x9-inch rectangles. 

For the filling, brush the rolled dough pieces with the melted butter. Sprinkle each with half the cinnamon sugar mixture. 

Cut the each dough piece into 5 even strip lengthwise. Roll one strip up as if you were making a regular cinnamon roll. When you get to the end, use another strip and continue rolling. When the dough spiral reaches about 6-inches in diameter, (3-4 strips-worth of spiraling) place it in the center of a  lightly greased 12-inch cast-iron skillet. Continue spiraling dough strips around the middle.

When all the dough has been used, cover and let rise about 45 minutes or until doubled.

Preheat oven to 400°. Bake for 18-25 minutes, or until golden. Keep a close eye on it so it doesn't over-bake.

Whisk together glaze ingredients, adding additional milk as needed. Glaze pastry in the pan while it is still hot. Add orange zest if desired. Slice into pieces and serve while still warm.

English Muffin Bread

Ingredients:

• 5 cups all-purpose flour, divided
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups warm milk 
• 1/2 cup warm water
• Cornmeal

Directions:

In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking
soda. Add warm milk and water; beat on low speed for 30 seconds,
scraping bowl occasionally. Beat on high for 3 minutes.

Stir in remaining flour (batter will be stiff). Do not knead. Grease
two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon
batter into the pans and sprinkle cornmeal on top. Cover and let
rise in a warm place until doubled, about 45 minutes.

Bake at 375° for 35 minutes or until golden brown. Remove from
pans immediately and cool on wire racks. Slice and toast. Yield: 2
loaves.

Cranberry Pumpkin Bread

Ingredients: 

 

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

 

Directions:

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

Apple Cider Muffins

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (peeled and cored)
1 tablespoon freshly squeezed lemon juice

Directions:

Preheat oven to 350 degrees F. Grease and flour a 8×5-inch loaf pan.

Sift dry ingredients (flour through cloves) into a medium bowl.

In a large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- about half at a time, and mix just until combined.

In a small bowl, toss apples with lemon juice. Stir into the batter.

Scoop batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely. The muffins should keep for several days covered or wrapped well.

Pumpkin Cream Cheese Muffins

Ingredients:

 

For the filling
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. 

Vanilla Wafer Cake

Ingredients:

6 whole eggs
3.5 oz can of coconut
1/2 cup milk
12 ounce box vanilla wafers
2 cup sugar
1 cup chopped pecans

Instructions:

Beat eggs well. Crush vanilla wafers. Mix wafers and all other ingredients into eggs. Pour into greased and floured tube pan. Bake at 350 for one hour or until toothpick inserted in center comes out clean.

Julia Child's Best Ever Brownies

Ingredients:

 

1 1/4 cups sifted all-purpose flour

1 teaspoon salt

8 ounces unsalted butter

4 ounces unsweetened chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

2 cups sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature 

Directions:

 

Put a rack in the center of the oven and pre-heat to 350 degrees.
 

Sift together the flour and salt; set aside.
 

Melt the butter and all of the chocolate together the in the microwave in a large bowl.
 

Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.
 

Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.
 

Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
 

Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.
 

Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture.
 

When the eggs are almost completely incorporated, gently fold in the dry ingredients.
 

Pour and scrape the batter into an unbuttered 9-inch square baking pan.
 

Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.
 

Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They'll be perfect if they are just barely set and still gooey.
 

Remove from oven and cool in the pan on a rack before cutting.

Easy M&M Cookies

Ingredients:

2-1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup (2 Sticks) Salted Butter, Softened
1-1/4 cup Packed Brown Sugar
1/4 cup Granulated Sugar
2 whole Eggs
1 Tablespoon Vanilla
2 Tablespoons Creamy Peanut Butter
2 Tablespoons Nutella
3/4 cups M&M's, Roughly Chopped

Directions:

Combine flour, baking soda, and salt in a bowl. Stir together and set aside.

Cream together the butter with the sugars, scraping the bowl once while mixing. 

Add peanut butter and Nutella and mix. Add dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again.

Add M&M's and mix gently to combine.

Spoon dough on a long piece (or two shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours or place into the freezer for 20-30 minutes. 

Preheat oven to 375 degrees. Slice off as many cookies as you'd like and lay the slices on a baking sheet.

Bake for 10 minutes, or until nice and golden brown.

Decadent Magic Bars

Ingredients:

Vegetable-oil cooking spray

Brownie Layer

One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
1/2 cup vegetable oil
2 tablespoons instant espresso powder
3 large eggs, at room temperature
3/4 cup sweetened shredded coconut

Cookie Layer

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1 1/4 cups chopped walnuts

Caramel

Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic
Caramels, unwrapped
1 tablespoon pure vanilla extract

Directions:

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray. 

For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. 

Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on. 

For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes. 

Sprinkle the walnuts over the crust. 

For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

Chocolate Chip Banana Bread

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs, slightly beaten
Juice of 1/2 orange (about 3 tablespoons)
1 cup sugar
1/2 cup unsalted butter (1 stick), plus extra for greasing the pan, at room temperature
3 ripe bananas, mashed
3 tablespoons mini chocolate chips
2 tablespoons confectioners' sugar, for dusting

Special equipment: 1 1/2-quart glass loaf pan
 

Directions:

Preheat the oven to 350 degrees F. 

Sift together the flour, baking soda and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the sugar and butter in a medium bowl until pale yellow and fluffy, about 5 minutes. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips with a wooden spoon. Pour into a greased loaf pan and bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from the pan and slice. Serve dusted with the confectioners' sugar

Blueberry Oat Bars

Ingredients:

1 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 1/2 tablespoons fresh lemon juice
1/4 scant cup sugar
2 teaspoons cornstarch
2 cups fresh blueberries
1 tablespoon lemon zest
3 tablespoons brown sugar

Directions:

Preheat oven to 350 degrees. Butter an 8-by-8-inch baking pan, line with a piece of parchment (allowing the sides to hang over the pan) and butter the parchment.

In a medium bowl, whisk together the oats, flour, baking powder and soda, salt and cinnamon. Using the large holes of a box grater, shred the butter into the flour-oat mixture. Using your finger tips, work in the butter until the mixture resembles pebbles or rice.

In a small bowl, whisk together the buttermilk, lemon juice and extracts. Using a fork, stir the milk mixture into the flour-oat-butter mixture, until just combined.

In the bowl of a food processor, pulse the sugar and cornstarch several times. Add 3/4 cup of the blueberries and pulse until the berries are minced. Transfer to a small bowl and stir in the remaining whole blueberries and the lemon zest.

In the prepared pan, press half of the oat mixture into the bottom. Spread the blueberry mixture even over the pressed-in oats. Dollop the remaining oat mixture on top of the blueberry mixture, spreading evenly. Sprinkle with brown sugar.

Bake 50 to 55 minutes, until the blueberry mixture is bubbling and the oat mixture is golden brown. Transfer to a cooling rack and allow to cool completely in the pan. Remove and slice into square- or rectangle-shaped bars.

Key Lime Cake

Ingredients:

Cake
3 sticks Margarine
8 ounces, weight Cream Cheese
3 cups Sugar
6 whole Eggs
1 Tablespoon Vanilla
3 cups All-purpose Flour

Sugar Bath:
1 cup Sugar
½ cups Fresh Lemon Juice
½ cups Fresh Lime Juice

Frosting:
8 ounces, weight Cream Cheese
1 stick Margarine
4 cups Powdered Sugar
1 teaspoon Fresh Lemon Juice
1 teaspoon Fresh Lime Juice
1 teaspoon Vanilla
⅓ cups Fresh Lime Zest

Directions:

Preheat oven at 325 degrees. 

Begin by preparing the cake. Beat 8 oz. (1 package) of cream cheese with 3 sticks of margarine until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured bundt pan for 75 minutes or until an inserted toothpick comes out clean. 

While cake is baking, prepare the lemon/lime sugar bath. Bring 1 cup sugar, 1/2 cup lemon juice and 1/2 cup lime juice to a boil, then let simmer for 10 minutes. Set aside. 

Now make the tart cream cheese frosting by beating the remaining cream cheese (8 oz.) with 1 stick margarine. Slowly add in 4 cups powdered sugar, mixing until creamy. Add the teaspoons of lemon, lime juice, and vanilla, then mix until incorporated. Stir in lime zest. Set aside. 

Once cake is done, pour half of the lemon/lime sugar mix into the pan with the hot cake. Wait for 5 minutes, then flip the cake and paint the remaining lemon/lime sugar mix onto the top of cake. Once cool, drizzle tart cream cheese frosting all over cake.

Jam-Filled Muffins

Ingredients:

Melted butter, to grease 

2 cups self-raising flour

3/4 cup caster sugar
6 Tblspoons butter, melted 

1/4 cup milk
2 eggs, lightly whisked
4 1/2 tbs strawberry preserves
2 tbs sugar
1/4 tsp ground cinnamon
Ground cinnamon, extra, to dust 

Directions:

Preheat oven to 350 degrees. 

Brush six-count muffin pan with melted butter to lightly grease.

Place the flour and caster sugar in a large bowl. Add the butter, milk and egg, and stir until well combined.

Spoon two-thirds of the mixture evenly among the prepared pans. Spoon 3 teaspoons of conserve into the centre of each pan. Top with the remaining muffin mixture and smooth the surface. Combine the demarara sugar and cinnamon in a small bowl. Sprinkle over the top of the mixture. Bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.

Meanwhile, to make the cinnamon cream, whisk together the cream, icing sugar and cinnamon in a medium bowl until the mixture thickens slightly.
Divide muffins among serving plates. Serve with a dollop of cinnamon cream dusted with extra cinnamon.

Crescent Cinnamon Roll

Ingredients:

1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
Filling
6 tablespoons butter,softened
1/4 cup white sugar
2 1/2 teaspoons cinnamon
Glaze
2 tablespoons butter, melted
1/4 cup + 2 tablespoons powdered Sugar
1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 375

Place the unrolled and separate crescent rolls on an un greased cookie sheet (one with sides)

Filling

In a small bowl, mix together the butter, sugar and cinnamon

Assemble

Evenly spread the cinnamon butter over the crescent rolls and roll up

Place tip side down on the cookie sheet

Bake for 10-12 minutes

Glaze

In a small bowl, mix together the butter, powdered sugar and vanilla until smooth

Place in a zip lock bag and snip a tiny corner off

Drizzle the glaze over the cinnamon rolls

Parmesan and Thyme Crackers

Ingredients:

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Directions:

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Pinata Cookies

Ingredients:

 

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon baking soda
5 cups flour
1 tablespoon vanilla
Mini M&M candies
1/2 cup powdered sugar (frosting)
2 teaspoons milk (frosting)

Directions:

Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.

Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.

Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you're done.

Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.

Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.

Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden.

For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.

To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag's corner, you can pipe it onto the cookie easily.)
Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.

This recipe will make six to eight piñata cookies.