You'll need:
Canned biscuit (not the flaky kind)
Oil for cooking
Butter for glazing
Cinnamon and sugar mix (whatever ratio you prefer)
Optional: brown baggie for shaking the donuts 

So how do we make these donuts?
(1) First, you have to heat oil for frying. While you're waiting, open your can and punch holes in the biscuits to make donuts!


(2) These brown quickly. I mean in seconds! You would want time to flip them over so make sure you lower your heat to low-medium. Cook both sides.

(3) Spread a little butter on each side and toss in your cinnamon-sugar mix. Or do it how I prefer done: drop it in a brown bag, add some of the sugar mix and shake it like a polaroid!


They are so yummy! I'm going to be making this over and over again! Thanks to alittlebitfunky for sharing this.

Easy Lemon Cookies

• 1 box Moist Lemon Cake Mix
• 1 8oz container Cool Whip
• 1 egg
• 1/3 cup powdered sugar

1. Preheat oven to 350°
2. In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky. (You can chill for about 20 minutes to make scooping balls easier later.)
3. Scoop about a teaspoonful into a bowl of powdered sugar and roll to coat.
4. Place on parchment lined cookie sheet and bake for 10- 12 minute.

Source: adapted from various recipes online 

UPDATE:  I DID NOT LIKE THE COOKIES!!! My fiancé said it was okay but he eats almost anything I bake anyway. I used Pillsbury Lemon Cake Mix and it turned out super lemony and sweet... uck.

So I baked a cake for my co-worker's birthday and it turned out super awesome! People couldn't stop talking about it and even our manager "D" who BAKES THE BEST DESSERT CAKES AND PASTRIES praised the cake. You know what that means when she approves... that I did a good job!

I volunteered to be in charge of the cake because I wanted D to make some cabbage rolls. Also, because I was too lazy to cook. Initially, I thought of doing a fridge cake, you know, graham crackers in cream overnight, very easy... BUT our freezer was full. So over the weekend, I kind of just gave up that idea and knew I had to bake. Sure I bake, but I'm no D. I mean, every time we have a potluck, D's cakes are always what we look forward to. Of course the good food too, but her cakes were like gold at the end of the yummy-rainbow-food. Oh my god, you don't know how hard I hoped that my cake would turn out at least half as good as hers so I won't disappoint them. I'm so glad that it exceeded everyone's expectations. YAY!

On to some pictures...

This recipe is adapted from allrecipes.com.

Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1/3 cup milk
• 2 eggs
• 3 1/2 tablespoons butter, melted
• vanilla extract

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

3. Pour the wet mixture into the dry mixture. Stir until it's just blended together. Do not over stir!

4. Add a few drops of vanilla to the batter and give it a final stir.

5. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake.

6. Brown on both sides and serve hot.

Yum!

I made this for dinner.

This was my first attempt at making a jelly roll and I was not really feeling confident because the last time I tried a sponge cake, it deflated. Oh heartbreak. But that was partly because I didn't have a complete recipe to follow. My manager makes fabulous cakes and she roughly gave me the recipe. I figured I was actually making a sponge cake after researching what cake does not use butter.

It's kind of the same right now.. I don't know which recipe to follow because everything I looked at were all different. On top of that, I also only had medium sized eggs. So, it means I once again do not have a complete recipe. I tweaked here and there to get this one done. I guess this is how you learn.


It's not as pretty as I'd like it to be but it looks like a jelly roll.. diba?

In the end, it was a success. Jake liked it. I liked it. Next time I make this, I'll use only 4 egg yolks, actual cake flour minus the baking powder... we'll see.



Sifting.

This does NOT look like batter at all. I started worrying.

Whip the whites. Added to the crumbly "batter" and it started to look better. Whew!

Now this is batter!

Bake in the oven, sprinkle some powder love.

Roll that cake!

Ahh, too many pics. Here's a video for the rest of it.

Peach Jelly Roll

For the cake:

• 6 medium egg whites
• 1 cup flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 5 medium egg yolks
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar, divided (optional)

Directions

1. Let egg whites stand at room temperature for 30 minutes.
2. Sift flour and salt; set aside.
3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; line with waxed paper and coat the paper with nonstick cooking spray.
4. In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored.
5. Add sifted flour mixture; mix well (batter will be thick).
6. In another mixing bowl, beat egg whites on high speed until soft peaks form; fold into batter.
7. Spread into prepared pan. Bake at 350 degrees F for 16 minutes or until cake springs back when lightly touched in center.
8. Let stand for about a minute then dust with powdered sugar.
9. Place a towel over the pan and turn. Cake should drop out.
10. Gently peel off waxed paper. Dust again with powdered sugar.
11. Roll up cake in the towel jelly-roll style, starting with a short side.
12. Cool completely on a wire rack.
13. Unroll cake; spread desired filling evenly over cake. Roll up again.
14. Cover and refrigerate for 1 hour. Sprinkle with remaining confectioners' sugar. 

For the filling:

• 1 cup heavy cream, chilled
• 1/2 cup sour cream
• 1/2 cup confectioner's sugar
• 1 teaspoon vanilla extract (but I totally forgot to add this)
• 1 peach, peeled and minced

Combine everything except the peach. Whip until stiff peaks form. Add peach bits. Whip again to incorporate the flavor. (YUMMY!)

This was so good.. even though the garlic burnt a little too much.

Ingredients:

• 1/4 cup olive oil
• 4 -6 garlic cloves
• 1 tablespoon dried herbs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 -14 red potatoes 

Directions:

1. Preheat oven to 450.
2. Combine all ingredients except potatoes in food processor and pulse until well combined. Set aside.
3. Cut the potatoes into quarters and arrange in a 9x13 baking dish.
4. Pour mixture over potatoes and stir to coat.
5. Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.

Make sure to adjust the oven temp when you see your garlic starting to get darker. I left mine at 450 and, by the 45 minute mark, had to call it done because some of the garlic bits turned charcoal black already. yikes! Still GOOD though. Keeping this recipe!!



original @ food.com

Made Nutella Banana Crepes last weekend. Man, I'm so behind posting pictures.

Jake followed this recipe: http://www.youtube.com/watch?v=g_BYOHu98fQ
It's from Jenny Jones. I had no clue who she is until Jake told me that she used to host this tv show. Anyway, here's the recipe:

Jenny's Crepes

1-1/4 cups 1% milk
2 eggs
1 cup flour (can be whole wheat pastry flour, all purpose, or a combination of both)
1 Tablespoon canola or vegetable oil

1. Whisk ingredients in a bowl until smooth.
2. Heat a non-stick pan over medium-high heat.
3. For each crepe, lightly rub the pan with a stick of butter.
4. Add about 1/3 cup of batter and tilt the pan to spread.
5. Cook for about a minute until it loosens and turn over.
6. Cook for another 10 - 15 seconds.

This recipe says it makes about a dozen crepes but not true in our case.

I'm not a big fan of french toast because they are soggy but this recipe I got online was fluffy! I like it!! (Still not the biggest fan though.)


Ingredients

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

I've fancied crinkles since I first had them at my elementary school in the Philippines. I rarely see these for sale around here so I thought of just baking a batch for myself.

So... I did. First try:



They didn't spread as flat as I remember them to be but they turned out good – crunchy outside, chewy inside. I'm definitely making these again!!

Chocolate Crinkles

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil (I used EVOO)
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

*If I remember correctly, I baked them on the second-to-the-top rack for about 10 minutes. The second time I made this, I baked in the middle and they spread out a little more.

Original recipe from allrecipes.com.