Merrit Sisters

Merrit Sisters

Peanut butter Rounds
Peanut butter Rounds

These little rounds taste quite good and are not hard to make--hurrah! I definitely want to make them again and double the chocolate (never can have too much of that), and probably use less coconut oil, since our current batch of coconut oil has a very strong flavor. I used semi-sweet baking chocolate and Hershey's dark chocolate combined instead of unsweetened chocolate, and used much less honey in the chocolate part. I also used regular sized muffin tins, since we don't have mini ones right now, but that doesn't affect the taste, only makes for fewer trips to the freezer. *smiles*
-Melissa for the Merritt Sisters

The "T" Sisters

The "T" Sisters

Taplin pb

This was an amazing recipe! They tasted surprisingly similar to Reece’s Peanut Butter Cups and I will definitely be making them again. The one thing I would change next time, is I would put in some cereal, like Rice Krispies, to make them less dense and to add extra “crunch.” But other than that, they were scrumptious!

The DeL Sisters

DeL Sisters

These PB cups were very yummy, though next time we would cut out the coconut oil, it came though a little too much for our liking:-) We also made the chocolate from scratch by using coconut oil, cocoa powder and maple syrup. Next time we are going to use 90% dark chocolate bought from the store!

Recipes for May's "Cinnamon Roll" show down!

Dear CCB bakers for the month of May we have decided to do a cinnamon roll show down! This means that you will need to make both the recipes posted below and tell us which one you think is better, so this means not altering the recipe by leaving out certain ingredients. One of the recipes is from your truly (The DeL Sisters) and the other from some dear friends that go to our church. May the best Roll win!

Cinnamon Roll # 1

2pkg. Yeast
1c. warm water 105-115
2/3 c. sugar and 1t. of sugar
1c. warm milk
2/3 c. melted butter
2t. salt
2eggs lightly beaten
7c. flour

1c. melted butter
1 3/4 c. sugar
3 T. cinnamon
1 1/2 cups walnuts chopped

Cream Cheese Glaze

  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoon butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon milk

Place warm water, yeast and 1t. sugar in a bowl. Let sit so it will get foamy.
In a mixer, mix milk, 2/3 c. sugar, melted butter, salt. And eggs; stir well. Add yeast mixture. Then add ½ of the flour and mix till smooth. Stir in enough flour to create smooth but slightly sticky dough. Knead. Put dough onto a lightly floured counter and roll dough into a large rectangle. Pour ½ c. of melted butter onto dough and sprinkle with 1 ½ c. cinnamon sugar sprinkle with nuts. Roll jelly roll style, cut in to 15 pieces.
In 2 13x9in. pans, pour remaining ½ c. butter, sprinkle with ¼ c. sugar. Place rolls in pan. Let rise 45min. Bake for 25min. more or less. Until golden brown. Cool slightly, spread with glaze.

Cinnamon Roll #2

1 quart whole milk
1 c. veg. oil
1 c. sugar
2 pack. (4 1/2 tea.) active dry yeast
9 c. all-purpose flour
1 heaping tea. baking powder
1 scant tea. baking soda
1 T. salt
2 c. melted butter, plus more as needed
1/4 c. ground cinnamon for sprinkling
2 c. sugar, plus more as needed
Maple Icing:
2 lbs. powdered sugar
1/2 c. whole milk
6 T. (3/4 stick) butter, melted
1/4 c. strongly brewed coffee
dash of salt
1 T. maple flavoring or maple extract
1.) For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool.
2.) Sprinkle the yeast on top and let sit on the milk for 1 minute.
3.) Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
4.) Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
5.) Yo assemble the rolls, remove half the dough from the pan. On the floured baking surface, roll the dough into a large rectangle, about 30x10 inches.
6.) To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
7.) Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar!
8.) Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine!
9.) When you reach the end, pinch the seam together. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.
10.) Transfer to a cutting board and with a sharp knife, make 1 1/2-inch slices. One log will produce 20-25 rolls.
11.) Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.
12.) Place the sliced rolls in the pans, being careful not to overcrowd.
13.) Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the over to 375 degrees. Cover the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. While the rolls are baking, make the maple icing!
14.) In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt.
15.) Splash in the maple flavoring.
16.) Whisk until very smooth. and add in more maple, sugar, butter, or other ingredients as needed until the icing should be thick, but still pourable.
17.) Take the rolls out when timer goes off.
18.) While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top.
19.) As they sit the rolls will absorb some of the icing's moisture and flavor.
20.) ENJOY!!!