Category Archives: Easter


Caramel and Chocolate Covered Marshmallows

Looking for an easy no bake last minute Easter treat?

Then these babies are for you.


It doesn’t get easier than sticking some marshmallows in sticks and dunking them in delicious things.


I started by dipping them in caramel.  (Then I got smart and went and bought some floral form to stick the marshmallows so they could be stored upright and not create a pool of caramel.  Do that first, and don’t be like me.)


Then you could skip this step.  (Using scissors to trim the extra pooled caramel off the marshmallows.)

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So you know that cronuts are all the rage right?

Deep fried croissant dough?

Well, kouign-amann dough is very similar to croissant dough, and after making the kouign-amann dough yesterday, I had a few scrapes left over.

So I thought to myself, why not fry it?

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And it worked great!  These little fried pieces of dough are mighty divine. I fried them at about 330 degrees in regular old vegetable oil. Any hotter, and all the butter in the dough would just burn up.


Glaze with a powdered sugar glaze (powered sugar, milk, and a little vanilla) and you are golden!

Yummy, yummy!



Have you guys ever tried some of the frozen pastries they have at Trader Joe’s?  The chocolate croissants are a must try.

Then at for Christmas breakfast, my dad busted out these new frozen pastries called kouign-amanns.  They were so good.  Better than the chocolate croissants even.

Then this month’s Bon Appetit magazine showed up and what is the featured project for the month?

Homemade kouign-amanns. The recipe didn’t seem that hard, so I thought why not? Plus, no fancy ingredients or equipment.

And let me tell you they are worth every single minute!

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You start by making a pretty straight forward yeast dough. Then the waiting starts.  At this point the dough need to double in size, be punched down and then raise until doubled in size again.


While you are waiting for your dough to raise, make your butter block.  Beat together cold butter with some sugar and little salt and form it into a block. Stick it back in the fridge while you are waiting for the dough to finish raising.

(And yes the ruler is a necessity in this recipe, sorry)


The the fun starts! Roll out the dough big enough to encase your butter block, then fold the dough around the butter. In the second picture, the dough and butter get folded into themselves.  Crimp the edges a little but to make sure no butter leaks out.

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