With the Holiday’s in full effect, you are bound to throw, as well as attend, a few get togethers. I came across this fast, fun and easy recipe on Pillsbury.com that will leave your guests beyond happy and waiting for your next party!
- Oil for deep frying
- 1 can (16.3 oz) of Pillsbury® Grands!® Flaky Layers or Homestyle refrigerated honey butter biscuits
Dips and Toppings:
- Hot Fudge sauce
- Caramel sauce
- Coconut, flaked or shredded
- Graham Cracker crumbs
- Peanut butter, melted
- Colored sprinkles
- Chopped nuts
- Miniature chocolate chips
- In deep fryer or heavy saucepan, heat 2 to 3 inches oil.
- Separate dough into 8 biscuits; using small round cookie cutter, cut 3 holes out of each biscuit.
- Gently place 3 or 4 doughnut holes in hot oil. Fry on one side until golden brown. Gently turn with tongs; fry other side until golden brown. Place on cooling rack; cool 2 to 3 minutes.
- To set up the Doughnut Bar, arrange doughnut holes in large serving bowl, dips and toppings in small bowls along with cocktail forks for dipping.
- If you’d rather make doughnuts, just cut a center hole in each biscuit. Then fry both the doughnuts and the holes.
- Add color to the bar with jewel-toned disposable cocktail forks, available at your local party supply store.
Let me know if you are able to try this delicious recipe out yourself!
While looking up recipes for Thanksgiving I came across this recipe with the most amazing title ever:
Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies
reallllly? ahhh Heaven in a cookie! If you get a chance to make these, let me know what you think.
Prep Time: 2 hours – Cook time: 10 mins – Total time: 2 hours 10 mins Serves: 2 dozen cookies
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
- Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
Happy Baking 🙂