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Easy Mini King Cake Bites

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Easy Mini King Cake bites are a fun treat for Mardi Gras.Mardi Gras is upon us. A King Cake is a well-known Mardi Gras tradition. Mardi Gras is the culmination of the season of carnival that begins on Epiphany and ends the day before Ash Wednesday, or Fat Tuesday.

Depending on where you live, the King Cake has different versions. Most familiar to us in the United States is a sweet twisted cinnamon roll style dough topped with icing or sugar. Mardi Gras is fun and festive and these mini King Cake bites are a nice addition to any celebration. Check out my fun mini version Mardi Gras Cupcake too.

These bite size treats are packed with cinnamon sugar then drizzled with a sweet glaze and topped with decorator sugars in the traditional colors of Mardi Gras – purple, green and gold. They will disappear quickly so you may want to double the recipe. Enjoy these for breakfast or dessert. I usually always have cinnamon sugar in a shaker in my pantry for my kids to use on toast or bagels. It’s easy to make. I mix three tablespoons of sugar with one teaspoon of ground cinnamon.

 

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Easy Mini King Cake Bites

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 14 mini King Cakes

Easy Mini King Cake Bites

Ingredients

  • 1 tube refrigerated crescent rolls
  • 6 teaspoons cinnamon sugar
  • 1/2 cup finely chopped pecans (optional)
  • For glaze:
  • 1 cup confectioners' sugar
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • Purple, green and yellow decorating sugars

Instructions

  1. Preheat oven to 350 degrees F. Spray mini muffin pans (you will need 2) with baking cooking spray. Set aside.
  2. Unroll crescent rolls and place on cutting board. Separate at vertical perforations, pinching the diagonal perforations together well. You should have 4 rectangles. Sprinkle each rectangle evenly with about 1 1/2 teaspoons cinnamon sugar and 1 tablespoon of the pecans, if using. Starting at long end roll up jelly roll style pinching seam well. Repeat with each rectangle. Cut into 28 total pieces.
  3. Place 2 pieces in each mini muffin cup. Snuggle them in together. Bake at 350 degrees F. for 10 - 12 minutes, until golden. Remove pans to cooling rack. Cool completely in pan. Remove when cool.
  4. To make glaze:
  5. Combine glaze ingredients in a bowl until drizzling consistency. Swirl glaze covering tops of each mini cake. Do about half and then sprinkle those with purple, green and yellow decorator sugars. Repeat with remaining.
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King Cake is a Mardi Gras tradition. This mini version is a fun treat.

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‘Noreaster #CranberryWeek

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You’re probably wondering what a ‘Noreaster is. Well,  in the world of meteorology it is a storm. But in the world of cooking, or rather imbibing, it’s an adult beverage. This is a drink I used to serve often when I was a waitress at a St. Augustine bar, Scarlett O’Hara’s, many years ago. It was very popular on cold North Florida nights.

This drink became an instant favorite for me because I was a fan of Captain Morgan long before I ever served my first ‘Noreaster. Thinking about what to make for #CranberryWeek brought me back to this beverage. It’s been a very long time since I even thought about it. I have many good memories of my time working at Scarlett O’Hara’s. It was a fun job and I even got to meet a couple of celebrities. I learned so much from my boss and the other employees. This job is where my love of food and cocktails came to light. Most of the menu was pub type food but it had an impact on me. I also learned how to make drinks which has served me well, especially since I wound up in the wine and spirit industry and then ultimately a food writer and blogger. So, this ‘Noreaster has a very special place in my heart.

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‘Noreaster

Yield: 1 serving

Ingredients

  • 1 ounce Captain Morgan Spiced Rum
  • 6 ounces cranberry juice
  • Orange slice
  • Sprinkle of cinnamon

Instructions

  1. Pour the cranberry juice into a mug and heat in a microwave until steaming. Add Captain Morgan Spiced Rum.
  2. Sprinkle a bit of cinnamon on an orange slice and float in mug. Serve warm.
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Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

Whipped Pumpkin Spice Honey Butter

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Whipped Pumpkin Spice Honey Butter is delicious on toast, muffins or pancakes.

I love using gourmet butters and they are so easy to make at home. My whipped pumpkin spice honey butter can be used in so many ways. In addition to using on your morning toast or English muffin, it would be delicious on Gigi’s Spice Pumpkin Pecan Bread that I featured earlier this week or my Nutty Pumpkin Muffins that will land on the blog tomorrow. But beyond the obvious, you could stir some of this delicious butter into your pasta, use it on French toast, pancakes or waffles, and give it as a hostess gift, with some pumpkin bread, of course.

This recipe is really easy to make and whips up quickly as long as you remember to soften the butter. I use unsalted butter but since this recipe does not have an added salt, you could substitute the salted variety. This gourmet butter will keep in your refrigerator, in a well sealed container, for about 2 weeks but you will probably be making more before that time. You certainly want to seal the butter well so it doesn’t pick up other flavors in the refrigerator. This recipe is easily doubled for gift giving.

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Whipped Pumpkin Spice Honey Butter

Prep Time: 8 minutes

Total Time: 8 minutes

Yield: About 8 ounces

Whipped Pumpkin Spice Honey Butter

Ingredients

  • 1 stick of unsalted butter, softened
  • 3/8 teaspoon cinnamon
  • 3 tablespoon pumpkin puree
  • 1 1/2 tablespoons honey

Instructions

  1. Beat the butter with an electric mixer until smooth and lighter in color. Add the cinnamon and pumpkin puree and beat well until combined, scraping down the sides so all is incorporated. Add the honey and beat until fluff, about 2 minutes.
  2. Use immediately or store in a sealed container up to 2 weeks in the refrigerator.
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Autumn’s Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.
Bean Soup with Pumpkin and Zucchini from Feeding Big.
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor’s Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy’s Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table

Whipped Pumpkin Spice Honey Butter is delicious on pancakes, muffins, toast and waffles.

Apple Cinnamon Scones with Salted Caramel Drizzle

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Apple Cinnamon Scones with Salted Caramel Drizzle

It’s day 4 and BrunchWeek continues with scones. Apple cinnamon scones with salted caramel drizzle to be exact. One of the BrunchWeek sponsors, Sage Fruit Company sent Breeze apples and this is the delicious recipe I’m sharing. The Breeze variety is originated in New Zealand and they will soon be grown in Washington State and available year round. The Breeze variety are crisp, juicy and slightly tart.

The measuring spoons from KitchenIQ are more rectangle in shape making them perfect to fit into boxes and bottles.

KitchenIQ measuring spoons

While the traditional scone shape is a wedge, or triangle, you could certainly cut 2 1/2 inch rounds from the dough. You may need to adjust your baking time because the rounds will be smaller and have larger yield. The salted caramel drizzle puts these scones over the top.

Apple cinnamon scones ready for the oven.

 

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Apple Cinnamon Scones with Salted Caramel Drizzle

Cook Time: 15 minutes

Yield: 8 scones

Apple Cinnamon Scones with Salted Caramel Drizzle

Ingredients

  • For the apples:
  • 1 tablespoon unsalted butter
  • 2 medium Sage Fruit Company Breeze apples, peeled and finely chopped
  • 1 teaspoon cinnamon
  • For the scone dough:
  • 3 cups all-purpose flour
  • 1/3 cup Dixie Crystal sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 stick cold unsalted butter, cut into chunks
  • 1 cup creamy Greek yogurt
  • For the salted caramel drizzle:
  • 4 tablespoons salted butter
  • 1/2 cup packed light brown sugar
  • 2 Tablespoons
  • 1/4 teaspoon vanilla extract
  • 1/2 to 3/4 cup sifted Dixie Crystal 10x powdered sugar
  • Coarse or flaked sea salt for sprinkling

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with a split mat or parchment paper.
  2. Prepare the apples: Melt the butter in a small saucepan over medium heat. Add the apples, stir and cook 4 to 5 minutes or until apples are softened. Stir in the cinnamon and set aside to cool.
  3. Prepare the scone dough:
  4. In the bowl of a food processor, combine flour, sugar, baking powder and baking sugar. Add the butte an dmix again until coarse crumbs form. Transfer to a large bowl and stir in yogurt and apples until late dough comes together. You may need to use your hands. True the dough out onto a lightly floured surface and hand form a circle that is 1" thick. Using a sharp knife cut 8 wedges of equal size and place them about 1 inche apart on prepared baking sheet.
  5. Bake scones 15 to 17 minutes or until they are cooked through. Let cool 5 minutes on baking sheet and remove to a wire rack to cool.
  6. Ice the scones:
  7. In a small saucepan heat the butter until melted. Stir in the brown sugar and milk. Cook over medium-low heat for 1 minute. Transfer to mixing bowl and cool mixture slightly. Stir in the vanilla and 1/2 cup powdered sugar. Beat with an electric mixer until well blended. If necessary add up to 1/4 cup more powdered sugar for desired drizzling consistency. Drizzle over warm scones. Sprinkle with coarse or flaked sea salt.
  8. Serve.
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Apple Cinnamon Scones with Salted Caramel Drizzle are a great breakfast or mid-morning snack.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Don’t forget to enter the giveaway with prizes from our amazing sponsors at the end of this post.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Honey Bun Cake – A Treat for Breakfast

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I have wanted to make a honey bun cake for a very long time. I got my chance recently when a new recipe I tried was a complete fail. I was making a coffee cake and the pan size recommended in the recipe was entirely too small so the cake did not bake properly, even though the toothpick test tested done. So, with company coming, I had to act fact and work with what I had on hand. Searching my cookbooks , “to try” file and the internet I was reminded of this cake that could really double as dessert although I served it for breakfast. This is a recipe that comes together quickly, with little mess and you probably have everything on hand. It’s a great recipe for a larger group and would be perfect to take into co-workers as a surprise. So the week 24 recipe in the 52 Week New Recipe Challenge is honey bun cake. Enjoy!

Honey Bun Cake
Honey Bun Cake

Honey Bun Cake

1 box yellow cake mix

2/3 cup vegetable oil

4 eggs

1 cup sour cream

1 cup packed brown sugar

1/3 cup chopped pecans

2 teaspoons cinnamon

1 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla

Heat oven to 350 degrees F (or 325 degrees F for dark or non-stick pan). Spray pan with baking spray with flour or lightly grease and flour pan. Set aside.

In a small bowl combine the pecans, cinnamon and brown sugar. Set aside.

In a large bowl, beat cake mix, oil, eggs and sour cream with mixer on low-speed for 30 seconds then medium speed for 2 minutes, occasionally scraping down sides. Spread half the batter in prepared pan. Sprinkle pecan mixture over batter. Carefully spread remaining batter over pecan mixture.

Bake 44 to 48 minutes or until deep golden brown. Remove from oven and cool 5 minutes. In another small bowl, combine powdered sugar, milk and vanilla. Spread mixture over cake while warm. Cool completely. Store covered.

Makes 12 servings.

Adapted from Betty Crocker

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