Easy Mardi Gras King Cake

March 4, 2014 at 6:25 am | Posted in Uncategorized | 2 Comments
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Happy Mardi Gras everyone!

The last time I blogged about King Cake was in 2010, and I was in a rush and didn’t include the recipe.  That version was a very simple one which you’ll find on the Internet that uses refrigerated sweet dough, like crescent roll dough or cinnamon roll dough.

But traditional King Cake is made from a sweet, yeast-risen dough (more like bread), sometimes filled with a cinnamon mixture, sometimes filled with a cream cheese custard.  So this year I set out to make a more traditional King Cake, with a basic white bread dough and an orange-flavored cream cheese filling.

You’ll need:

  • 1 recipe white bread dough (before rising) or 1 store-bought frozen bread loaf, thawed
  • 1 8 ounce block cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon orange extract
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon milk (for glaze)
  • 1 teaspoon orange extract (for glaze)
  • purple, green, and gold sugars (for decorating)

On a floured surface, roll your dough out to roughly an 8×16 rectangle.

Using an electric mixer, combine the cream cheese, 1 cup powdered sugar, and orange extract until smooth.  Spread over the dough, leaving a little bit of room at the edges to help with a seal.

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Roll the dough up into a cylinder length wise.

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Create a ring from the dough, sealing with wet fingers if the dough is too dry.

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Lightly spray the dough ring with cooking spray, cover with plastic wrap, and let rise in a warm place for at least an hour, until your dough has roughly doubled.

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Bake for 30 minutes in an oven preheated to 350 degrees.

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After baking, if you desire, insert the small plastic baby or other “token” into the bottom of your cake.  The person whose slice contains the token is responsible for supplying the King Cake next year!  Also, this photo is kind of freaky…

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After the cake cools, combine the powdered sugar, milk, and extract into a glaze, and drizzle over the cake, decorating immediately with the colored sugars.

 Laissez les bons temps rouler!

Snow Day S’mores Cookies

March 3, 2014 at 11:16 am | Posted in Uncategorized | Leave a comment
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March 3 and it’s another snow day here in DC!  We’re ready for spring… but enjoying the snow while it is here.


These S’mores Cookies are a perfect snow day treat.

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You’ll need:

  • 1 1/2 cup Unsalted Butter (Softened)
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 1/4 cups All Purpose Flour
  • 2 cups Graham Cracker Crumbs
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 18oz Chocolate Chips
  • 20-24 large Marshmallows

Cream the softened butter, sugar & brown sugar in a stand mixer. Add the eggs in one at a time. Add the vanilla and mix.  In a separate bowl, sift the flour, baking soda & salt.  Add the graham cracker crumbs and mix together.

Add the flour and graham cracker crumb to the wet ingredients in about 3 increments, scraping the bowl down in between.  Mix until combined.  Add the chocolate chips and mix all together until combined.

Refrigerate the dough for at least 30 minutes.  While refrigerating the dough, preheat the oven to 375.  Roll your large marshmallows into a ball.

Line cookie baking sheets with parchment paper. Using an ice cream scoop scooper size, scoop out a portion of cookie dough and divide into two discs.  Place your rolled marshmallow between the two discs and seal around the edges.

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These spread quite a lot, so be sure to place them at least 2-3 inches apart on your parchment lined cookie sheet.

Bake in the preheated oven for 8-10 minutes, rotating halfway in between.  Let cool 5-8 minutes.  Yum!


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