I’ve spent lots of time eating creating the magnificent delicacy we call “Cronuts” over the last couple of years, and one of the best results that have come out of them (other than eating them) is the little leftover nuggets of love~  Those Cronut Holes!

I wasn’t about to let them just go to waste … OH NO!

With these pop-in-your-mouth little gems, all you’ll really need is self-control, HAHA…and I’m talking some serious self control!  At the very least have someone who loves you within arm’s reach to slap the 19th Hole right out of your hand!  😉

What you’ll need for 2 dozen Cronut Holes:    

1 container of Pillsbury Crescent Seamless Dough Sheet (you could use regular Crescent dough, but seal them up into one sheet)

1 cup of Butter (softened)

1 cup of Cinnamon/Sugar blend..to taste

Oil for frying~I used Canola!

Maple Glaze:

1/2 cup Powdered Sugar

approx. 2 tablespoons Maple Syrup

a splash of water for consistency

a 1″ round cookie cutter ..OR shot glass..lol!

Directions (just like the large Cronut):

Unroll the dough and roll it out to 9×13..use some flour if neccessary!

Butter the dough evenly with ALL of that softened Butter…

Now. fold it into thirds just like a letter…

Pop it into the fridge for at least a half hour (just so it’s cool)..then Roll, fold, …roll, fold, …roll, fold!  🙂  You can do the roll/fold all three times, or just 2..but the more you fold and roll..the more layers you’ll end up with.

Roll it just until the dough is wide enough to fold again…etc.  then cut out your holes. 

Make the Maple Glaze:

Simply combine the Powdered Sugar with the Maple Syrup…

Add a splash of water if needed to get it how you like it…

2 hours later>>>Roll it out the dough to approx 1/8 ” and cut out your 1″ Holes…

You will get about 24 Holes with a re-roll of the scraps at the end!

Into the HO (350-360 degree) Oil! 

Fry them until they’re golden and puffed~

Make sure your Oil is hot enough, if it’s not hot enough, or you’re not patient enough {eh-hem}..this will happen!

While they’re warm, dust them in the Cinnamon Sugar…

And some of that Glaze…

Maybe some more Cinnamon?…

If you haven’t eaten all of them yet, now would be a great time think about serving them to friends & family…

Yeah, that means you have to share them…

But grab a plate for you first..lol!

Admire all of those flaky, buttery layers of love,  that you worked so hard for…

Close your eyes, and taste that melt in your mouth, buttery, flaky, sticky sweet, single bite of Heaven!  ~Enjoy!

The post ~Cronut Holes! first appeared on Oh Bite It.

We’ve got another mash-up happening today, and this one is Sooo GOOD!

Forget everything you thought you knew about pie crust, and re-imagine a world where you can use anything your heart desires as a delicious, doughy base for all of that pie topping goodness!

That’s what we have here, a tender, fluffy, caramel coated, cinnamon roll ‘pie crust’ that makes the perfect bed for warm, sweet, apple pie filling!

The entire pie is generously drizzled with cream cheese frosting and maybe, just maybe..a small splash of caramel!  Take that dry, old, ordinary pie crust..this changes everything, in the BEST way ever!  Top it with ICE CREAM AND …OH! MY! GOSH!

What you’ll need:

1 container of Pillsbury Cinnamon Rolls with enclosed cream cheese frosting (8 count)..OR, you can totally make your own!

1 cup of caramel sauce..reserving some for drizzling over the top.

1-21 oz. can of Apple Pie Filling..I used Lucky Leaf Pie Filling!

1 tbsp. Cinnamon

A Springform pan..9″

Directions:

Spray and line the bottom of the pan with parchment and place the cinnamon rolls evenly, making sure they have ‘room to grow’…

Spoon some of the caramel over each roll, reserving some topping for a nice drizzle over the finished product , if you so choose!

Par-bake them at 350 for approx. 8 minutes or so, just until they start to come together and firm up a bit…

Take them out and top them with the pie filling…

Back into the oven for another 10-12 minutes so that the entire pie gets, hot, gooey, and irresistible. Drizzle some of that cream cheese frosting ALL over it…

The more frosting..the BETTER, and a dash of cinnamon takes it over the top!

~Just look at that flaky cinnamon roll ‘crust’!

Now, serve that warm baby UP…

And Do what you need to do!  ~Enjoy! 🙂

The post ~Cinnamon Roll Crust Apple Pie! first appeared on Oh Bite It.

Ahhh~~Finally a Breakfast BOMB!

It was only a matter of time until this explosion of devilish Bacon wrapped deliciousness made its way to our Breakfast table!  And we are so happy it did!

This French Toast is the most unique French Toast you will ever have!  Not only is it stuffed with smooth Cream Cheese, it’s also wrapped in Bacon, fried to a golden puff and then coated in Cinnamon Sugar and soaked with Maple Syrup!

~Can we get an AMEN~

What you’ll need for 16 flavor exploding Bombs:

1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)

1 lb. Bacon

1/2 cup Cinnamon Sugar

1 8oz. block of Cream Cheese

Oil for frying~ I used Canola

skewers or toothpicks

Directions:

Cut each Biscuit into 2 equal halves.

Gently stretch each biscuit half out just a bit, and add a small scoop of Cream Cheese in the center, making sure NOT to over-fill them…

Now wrap each stuffed biscuit with a half slice of Bacon and secure them with a toothpick or skewer…

Fry them up in the 350 degree Oil, until they’re puffed and golden on ALL sides…

While they’re warm, toss them evenly in the Cinnamon Sugar…

Let them cool for a few seconds…

Now start popping them in your mouth…

Prepare for a flavor explosion of a lifetime…

Make sure the reach of these bombs is long range, in other words…SHARE!

Make sure and Syrup them up GOOD!

But don’t forget about your Bomb Diggity!  ~Enjoy! 🙂

The post ~Stuffed French Toast Bacon Bombs! first appeared on Oh Bite It.

Have you ever found yourself wanting a snickerdoodle?  And not just any snickerdoodle, but your very own, single serving, ‘I don’t have to share with anyone’ Snickerdoodle?  Well, if you answered yes..do I have a special treat for you!  And even if you answered no, I still have a special treat for you..lol!  🙂

I’ve made a glorious, sweet and sticky, succulent batch of small Snickerdoodles, that have tons of hiding spots for lots of buttery, sweet cinnamony goodness!  I’m talking about mini muffins of pull apart snickerdoodles, that will have you saying aww..even before Oooh and Ahhh!

Warm, layers of fluffy dough are literally glued together by ooey gooey, melty scoops of snickerdoodle satisfaction, only to be drenched in cascades of flowing caramel.  …breathe!

You can pull them, bite them, or simply pop them in your mouth, but whatever you do, just make sure you do!

What you’ll need:

1 Pillsbury French Bread

1/4 cup butter..melted

1/2 cup sugar

1 tsp. cinnamon

1/2 cup caramel sauce/topping

Directions:

Preheat oven to 350 degrees and spray a muffin tin with cooking spray.

Brush the melted butter all over the inside of the muffin tin, with some of the melted butter~  reserve the rest of the butter!

Open the bread dough and place on a cutting board. Using a sharp knife, divide the dough with a small slit in the middle. The divide each section again in the middle. Repeat until you have 31 shallow slices. Using a very sharp serrated knife, slice the dough into discs using those  slices as guides.

Place all the slices on a large sheet of wax or parchment paper and flatten with a rolling pin.

Brush each disc of dough with the melted butter…

Sprinkle cinnamon sugar mixture over all of the bread dough.

Stack 5-6 pieces of dough on top of each other.

Slice each stack in half and place both sections cut side down in a muffin tin.

Add a little caramel to the bottom of the tin…

…and top them with some of the caramel and cinnamon as well before baking if you’d like.

Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow.

Bake for 20-25 minutes or until golden brown.

Allow muffins to cool for ten minutes in the pan and then enjoy!

Drizzle them with some more caramel, just so you’re sure there’s enough…

Serve them up nice and warm!

An extra sprinkling of cinnamon sugar wouldn’t hurt, then grab some milk, and dig IN!  ~Enjoy!  🙂

The post ~Hasselback Snickerdoodles! first appeared on Oh Bite It.

Well, we’ve had every type of fry that we can possibly fry right? …From veggies, to cake, to pie and I love it all!  BUT..it’s Pumpkin season darn it, and it’s not easy to find Pumpkin and Fries in the same sentence, let alone a delicious savory pumpkin recipe option!  Until now~

SO~  I thought it would be fun to give Pumpkin Fries a shot!  I mean, how could it be bad, right?!  And it wasn’t!

In fact~ these fries were some of the best fries I’ve ever had!  Because they’re oven baked, they’re not that bad for us…AND you totally taste the pumpkin!  Sweet, roasted and crispy edged Pumpkin…OMG~  SO good!  The outer crispy crunch is the perfect gateway into the most soft and tender pumpkin goodness ever!

Talk about a unique and delicious snack or side to any and every fall flavor you plan on serving!  I made a big ol’ batch of these and they were the first thing to go, I sprinkled some with just salt and some with cinnamon/sugar~  Make LOTS..trust me on this one!  🙂

What you’ll need:

One small and sweet pumpkin~  I used a Sugar Pumpkin

approx. 3 tbsp. canola oil

Salt

A large zip bag

..and maybe some cinnamon/sugar for sprinkling!

OR~  any tasty and fun dips you can think of!

Directions:

Peel and slice the Pumpkin into the fry shapes of your choice…

Place all of the fries into a large zip bag and pour in the oil…

Lay them out in a single layer onto a parchment lined sheet pan with a good sprinkle of Salt…

Bake them at 400 degrees for approx. 30 minutes, turning them over at the halfway point.

While they’re warm, dust them with some salt…

Pile them up and watch how fast they go!

A sprinkle of some cinnamon sugar wouldn’t hurt either!

They’re even great plain!

Just be sure to DIG in fats!  ~Enjoy! 🙂

The post ~Oven Baked Pumpkin Fries! first appeared on Oh Bite It.

OMG…The State Fair is HERE!  Don’t get me wrong..I don’t go to it, I just like the idea of it..from my couch, as I get inspired to make scrumptious, over the top, crazy fair food..lol!

I think the food is the best part of the fair, and luckily I can have that right here at home, with free parking.  One of my favorite fall and fair treats are the Candy Apples, that delicious, cinnamony (depending on where you live) sassy treat on a stick that every denti$t just loves!  😉

I took all of that candy apple goodness and made a huge slab pie out of it.  Enough candy apple pie to make you the most popular guest at any party, and your kid’s favorite parent!  Sweet, fresh, apple pie filling is layered between two buttery, flaky slabs of pie crust and then topped with crispy crackles of that bright red, cinnamon candy goodness that we all know and love!

The combo of the crunchy candy shell and the tender apple pie under it all, is heavenly, and so unique & fun!

Just FYI~  You will definitely need to crack through the candy with a blunt object (handle of a knife..etc.) and then slice through the tender crust in order to get a nice slab of pie out of there.  So this is interactive, entertaining and tasty all at the same time..lol!  It’s much like eating the candy apples…so watch those teeth!  🙂

What you’ll need:

1 box of pillsbury refrigerated pie crust (2 pack)

2-3 apples..thinly sliced

1/2 cup flour

1/3 cup sugar

1 tsp. apple pie spice

2 tbsp. butter..melted >> to brush on the crust!

a 2″ deep sheet pan

The Candy Apple Shell:

2 cups sugar

1 cup light corn syrup

1 cup warm water

1/8 tsp. of cinnamon extract OR oil

a few drops of red food coloring

Directions:

Line the sheet pan with parchment paper..be sure that your pan has a 2″ lip on it!

Slice the apples to approx. 1/8 or so in thickness..I used a mandolin..

In a medium bowl mix together  the flour, sugar, and apple pie spice…

Sift the flour mixture…

Sprinkle the dry mixture all over the apple slices..

Toss the sliced Apples thoroughly with the flour mixture…

Roll out one crust and place it into the pan, forming it to fit the best you can, no biggie if it doesn’t reach all the edges..the candy will fill it up!

Brush the bottom crust with some butter…

Add in all those scrumptious apples…

Now place the other crust over the top, and crimp the edges in a rustic fashion..a.k.a ugly…lol!

Make an “X” for steam release, and brush that with some butter too.  Bake it at 350 for approx. 15 minutes, or until it’s golden and firm…

Let it cool completely!

While it’s cooling, make the candy:

In a medium sauce pot combine the 2 cups sugar, 1 cup corn syrup and 1 cup water.  Bring to a boil, stirring constantly until it reaches 300 degrees on a candy thermometer.  If you’re unsure about the temp. simply drop some candy into cold water, if it hardens immediately and breaks in half..it’s ready!  If it’s sticky and falls to the bottom..give it more time!

Pour that bright happiness all over the slab pie…

Let it set up fully and cool completely!

NOW..it’s ready to crack up and devour.  You will have to basically hammer the candy before you can slice through the pie~  this chore is fun and worth it..trust me!

Grab a slab and indulge in smile after tasty smile…

And remember..watch those teeth..lol!

Taste the happiness!  ~Enjoy! : )

The post ~Candy Apple Slab Pie! first appeared on Oh Bite It.

This is just an easy, fun and DELICIOUS little homemade snack to jazz up those typical and boring Chips that we all know and um…LOVE!  🙂

Crisp, sweet and super cinnamony…each of these Churro Chips will make you feel like you’re at a State Fair, and totally leave you wanting more.  You can dip them into some of my>>  Caramel Cheesecake Dip…or enjoy them with some of my >>Fruit Salsa!!

OR this AMAZING>>  “Caramel Cream Cheese  Dip”!

~But really…you won’t need anything but your 2 hands to get them into your mouth…preferably nice and warm!

~Do it!  🙂

What you’ll need for a huge pile of Chips:

10-8″ Flour Tortillas

Oil for frying..I used Canola

1 cup or more of Cinnamon/Sugar!  Any ratio you like!

Directions:

Slice the Tortillas into 8 even triangles…

Fry them up in small batches and drain them on paper towel to cool a little…

While they’re still a bit warm, toss them in the Cinnamon/Sugar.  Get them coated very well…

Pile them up..and start dipping, and crunching away!  ~Enjoy! 🙂

The post ~Churro Chips! first appeared on Oh Bite It.

BEST SNACK EVER!  That’s all I’m gonna say!  Oh, who am I kidding, we all know I’m going to say more…lol!  But seriously, I’ve never had a snack THIS good!!

These are SO easy, healthy and delicious!  They’re glazed, crispy, crunchy sweet Chips that have the best Pear flavor!  Make a HUGE basket full to keep out on the Holiday table and no one will be able to stop eating them…I promise!  These would also make the best little Holiday gifts~  you won’t be forgotten, that’s for sure!!

~I even sprinkled some with some Cinnamon Sugar and OMG…TO. DIE. FOR!  Make LOTS & LOTS!!  🙂

What you’ll need:

Fresh Pears..each Pear will make approx. 15 chips!  (The slicing has to stop towards the middle of the Pear so you don’t chop your fingers off…or you’d get more chips than that!  But you need your fingers..haha!

A Mandolin for slicing super thin, or a really good knife and skills!

Honey~ just enough to lightly coat each Pear slice.

Cinnamon Sugar..a sprinkle onto each Honey’d slice..optional!

Directions:

Slice the Pears very thin, if using a Mandolin, slice them lengthwise and leave the stem on for effect.  Slice one side at a time until you reach the core, making sure your fingers don’t get too close to the blade.

Lay them in a single layer onto a baking sheet and brush the top side with some Honey.  You don’t have to do anything to the other side…

Now you can sprinkle them with some Cinnamon Sugar if you’d like..or anything you want.

Bake them at 325 degrees for approx. 35-45 mins. or until they’re slightly golden…keep a close eye on them so they don’t burn.

They will crisp up AS THEY COOL!!!

When they’re cooled & crispy…eat them and see if you can stop before they’re all gone.lol!  ~Enjoy!  🙂

The post ~Honey Baked Pear Chips! first appeared on Oh Bite It.

SO~ What do you get when you smear Cream Cheese Frosting in the middle of 2 Tortillas, waffle them up, then shower them in Cinnamon- Sugar & drizzles of thick Honey?  You get these babies, that’s what!  AND a brand new, yummy Breakfast idea to add to your rotation…we need a few more don’t we?!  🙂

Crispy, yet tender, sweet ‘Waffles’ that totally self glaze as they cook!  That’s right…these delicious disks create their very own shell of sugar as they become Waffle-fied!  Each toasty square ‘flavor-chamer’ holds tons of Syrup OR Honey and creates the best cream filled crunch EVER!

You end up with a super fun and unique Waffle twist, that will have everyone reaching for seconds and thirds.  Such a nice change of pace from the regular Breakfast menu.

Change up your Waffles and taste the YUM!  🙂

What you’ll need:

Flour Tortillas (6″ works best in the Waffle Iron)…2 Tortillas per Waffle!

Cream Cheese or Cream Cheese Frosting…approx. 2 tablespoons per Waffle

Melted Butter..just for brushing the Waffle Iron

Cinnamon/Sugar mixed to your liking

Honey or Syrup for drizzling

Directions:

SOOO easy…are you ready?!

Smear one Tortilla with the Frosting…

Butter up your Waffle Iron (non-stick spray is FINE too)…

Place the Tortillas into the Iron…and wait!  Tick-Tock/tic AND tock…they took a while.  My Iron sucks so that could be why, but each Waffle took me about 8-10 minutes to get golden and crisp..still worth it!

Let them cool a bit to form that sweet, crackly glazed shell…

Shower them with some Cinnamon/Sugar…

AND…Honey of course..jeez…lol

Stack them up and serve them to everyone standing around waiting..begging…

Grab a few for you…

Open up & LOVE it!  ~Enjoy!  🙂

The post ~Tortilla Waffles! first appeared on Oh Bite It.

Even though the name of these Enchiladas is a sweet & savory mash-up, these Snickerdoodles aren’t savory and spicy like typical Enchiladas at all!

Actually, if there’s any confusion in the name, it works in our favor ~ making them totally justifiable for Breakfast, Lunch or Dinner..lol!

In fact, the only thing that these sweet, crispy, tender tunnels of Tortilla Heaven have in common with typical Enchiladas, is their rolled and stuffed shape!

These sweet babies are bursting with Creamy Ricotta, Smooth Sour Cream and loads of Cinnamon Sugar…ohhhh, and then they’re drenched in a sugary melted Cinnamon Butter Glaze and baked to a golden crisp….that’s it, no biggie!  🙂

They’re as easy as Uno, Dos, Tres!  🙂

What you’ll need for 6 super stuffed Snickery-Doodly Enchiladas (feel free to simply double the recipe for more):

6 – 8″ Tortillas

Filling:

2 cups Ricotta Cheese (I used low-fat)

1/2 cup Sour Cream (I used low-fat)

1/4 cup Cinnmaon /Sugar~~your favorite ratio of Cinnmaon to Sugar..mixed!

The Glaze:

1 cup Powdered Sugar

1 tbsp. Ground Cinnamon

1/2 cup Melted Butter

Directions:

In a medium Bowl mix together the Ricotta, Sour Cream, and Cinnamon Sugar…

Add a generous spoonful down the center of each Tortilla and roll it up…

In a small bowl make the Glaze by adding the melted Butter and Cinnamon into the Powdered Sugar, mix until smooth…

Pour the Glaze evenly over the Enchiladas…

Bake them uncovered at 350 degrees for approx. 12-15 minutes, or until they’re golden and warmed completely through.

Let them cool a bit before serving…

Serve them up with some hot Coffee or Mexican Hot Chocolate…

Don’t forget one for ummm..YOU!

Open up! ~Enjoy! 🙂

The post ~Snickerdoodle Enchiladas! first appeared on Oh Bite It.