 Tonight for dessert, I made this delicious Cobbler. I’ve mentioned that my better half doesn’t care for anything that is too sweet. I prefer a Crisp, and he prefers this not so sweet Cobbler, with a biscuit type top. Don’t get me wrong, this dessert is certainly sweet, but not like your oatmeal and brown…  Guess what? I got the AFTER picture of the Beef Kabobs. Last night, I explained that I was only able to take the BEFORE picture on the grill. Well, I asked my husband what he wanted for tonights dinner, and he wanted the same thing we had last night. This time, I was able to…  Without a doubt, this cookie recipe is made far more than any other in this house. These cookies are my husbands favorite. They are low in fat, when compared to other cookies. He doesn’t like sweet sugary cookies, and so these moist cookies are right up his alley! They stay moist for days and freeze…  Last night, I decided to make beef kabobs. I took a BEFORE picture while grilling, but somehow didn’t get a chance to take the AFTER picture, before the husband devoured them. These are so good! We don’t do anything fancy with a combo of veggies and beef, because the veggies always seem to cook faster…  How about some fudge? This morning I made this delicious, soft, creamy fudge. I usually only make this around Christmas time. One great lady in our ward, decided since the Mothers always get a special gift on Mothers Day, that the Fathers needed to feel special as well. Several of us are making sweet treat…  This Pound Cake is my favorite. It’s probably because it’s the most calorie ridden cake on earth! Sometimes, you just have to enjoy each bite, then go for a long run. In this case, probably two long runs. I usually just make the pound cake, then top it with berries and Whipped Cream. This time,…  It’s raining again today, and rain puts me in the Baking Mood. This morning, I made these beautiful little devils! Palmiers are one of the most delicious little pastries you will ever make. They are also the fastest and simplest cookies ever. The delicate little cookies are certainly full of butter, sugar and calories. They…  If you live in the Idaho Falls area, then you know that wonderful smell that lingers through the Grand Teton Mall, towards Christmas time. It’s that hint of Cinnamon & Vanilla that is very difficult to ignore. You can feel your nose & your foot steps inching closer and closer to the little store with… 
I have been making these for the past month and they are so addictive! My husband brought our extras into work and everyone has been asking me for the recipe. I am debating experimenting and seeing what will happen if you put honey in the mix…hmmm… April 18, 2012 – 10:37 am 
Hi Bridgett, http://www.justgetoffyourbuttandbake.com/?p=3068 Read through the recipe before you begin, and hopefully you will be successful with this delicious recipe. 
I just cooked these and they didn’t turn out. I followed your recipe exactly but after 20 mins the “glaze” was dry and crumbly. They are still good but not glazed. I wonder if I over stirred? Or didn’t cook long enough so the sugars would carmelize?September 25, 2011 – 8:05 pm Raised doughnuts 2 pkgs. regular or rapid rise yeast note: If you don’t have the small yeast pkg’s you will use : 4 1/2 teaspoons of yeast. (Each yeast pkg. contains 2 1/4 teaspoons) 1/4 cup warm water (105−115 degrees) 1 1/2 cups lukewarm milk (scalded then cooled) 1/2 cup sugar 1 tsp. salt…
Hi Meghan, Perfectly o.k.! Thanks for commenting. 
Oh my gosh, nevermind, I feel like a dumpy now, just read all of the recipe…guess I should know better than to skip to conclusions!!
Where exactly would I find a Creamy glaze? Or am I supposed to make it? Sorry, I’m new to this, lol.July 15, 2012 – 5:17 am 
Just finished making these this morning, they are wonderful!!July 6, 2012 – 11:16 am 
What a perfect way to celebrate National Doughnut day! My husband and I are obsessed with doughtnuts — wish I’d had this recipe then but I just came across this through pinterest. Keep writing! http://www.greatproofreading.com 
has anyone tried to make the KK donuts in one of those little donut makers? Don’t like frying if i don’t have to.June 9, 2012 – 1:40 am
Hi Steph, I just use a paddle for this dough. JonnaJune 5, 2012 – 2:14 pm 
Are you using a dough hook when mixing the dough?June 5, 2012 – 1:26 pm
Hi Derin, This recipe call for 2 pkgs. regular or rapid rise yeast, so I don’t think you’re using quite enough yeast. Hope this helps, 
About how many ounces of yeast are you using? I can’t seem to get mine to rise, but I only used 1/4 of an ounce of yeast.April 13, 2012 – 11:30 pm 
These are AMAZING! Thank you!March 23, 2012 – 9:05 pm
Hi Deanna, 
Wondering if you can use this recipe in the little donut maker machines (like a waffle iron but with donut shapes instead).
Hi Patty, About two dozen doughnuts, using a normal size cutter. 
How many does this make?February 20, 2012 – 7:35 pm 
My dough after sitting for the first hour is still really really reallllly sticky. 
Oh man. I hope I host a breakfast soon so that I can make these. I’d totally eat them all in one day by myself. I make whole grain baked donuts all the time, which are kind of the opposite of these, but I’d love to give these a try! I live in Germany and a colleague and I were just talking about Krispy Kreme on Friday and I got to craving them. Then I stumbled upon these. I have to make these! I’ll let you know how they turn out.January 8, 2012 – 12:32 pm 
Hi, is it possible for me to make the dough ahead of time and do the frying at a later time… Say a day later? Thanks!December 8, 2011 – 11:22 am
Thanks Nichole…..I’m sorry I left that out of the instructions. You did it just the right way!June 24, 2011 – 6:24 am 
Hi, I am wondering at what point you add the 1/2 cup of sugar in the doughnut portion of the recipe? I’m making this now, so I’l just add it in with everything else, but just wanted to let you know it wasn’t spoken of in the actual instructions. Thanks for the awesome recipe!June 23, 2011 – 9:26 pm  For all you die-hard Cheesecake lovers out there, I thought I would post this new recipe from the Pillsbury newsletter, that I received today. It looks quite scrumptious! I think a good toffee bar would work well in this recipe. Or you can buy the toffee bits (like chocolate chips) in a bag at your… 
|
|
by Get Off Your Butt and BAKE