Cronuts

faux Cronuts

Ingredients

• 1 tube of Pillsbury Big and Buttery Grands Crescent Rolls
• Oil for frying - least 4 inches of oil to fry in
• 1/2 cup Sugar mixed with 1 tsp cinnamon

Instructions

• Using a large pot to prevent splashing, heat oil over medium heat.  Roll each crescent triangle into a loose rope, then into a circle.  
• Fry for about a minute per side.
• Drain, then dip in cinnamon sugar

Biscuit Notes

http://www.kingarthurflour.com/recipes/biscuits-recipe

http://theredspoon.com/2011/04/flakiest-buttermilk-biscuits/

http://www.food.com/recipe/bo-berry-biscuits-recipe-373413

For 2 servings

1 cup self rising flour

1/4 cup shortening

3/8 cup buttermilk

1/8 t baking soda

for 4:

2 cups flour

1/2 c

3/4 buttermilk

1/4 t soda

for 10:

3 cups

3/4 cup

1 cup + 2 T buttermilk

3/8 soda

450 degrees at  8 - 12 minutes

Pot De Creme Au Chocolat

Based on my mum's old Betty Crocker Cook book 

1 bar 4 oz sweet cooking chocolate (better: bitter sweet or even chocolate chips)
2 tablespoons sugar

3/4 c. light cream

2 egg yolks

1/2 teaspoon vanilla

More Cookies. . . . .

Just some notes for later. . . .

http://www.instructables.com/id/Homemade-Samoas-Recipe/

First, you'll need the basic shortbread recipe, which you can find here. Just to have it handy, here's a repeat of those ingredients:

1 cup (2 sticks) butter, room temperature

 115g (1/2 cup) sugar 

250g (2 cups) all purpose flour 

1/4 teaspoon baking powder 

1/2 teaspoon salt 

1/2 teaspoon vanilla extract 

2 tablespoons milk

Preheat your oven to 350F (180C) and line two baking sheets with parchment or silicone liners. Once your dough is firm enough to roll out without making a big mess, roll dough on lightly floured surface. Once your dough is rolled to about 1/8" - 1/4" thickness, use a cookie cutter to cut out whatever shapes your heart desires. Re-roll the scraps and repeat. Bake 10 - 12 minutes. 

For the topping, you'll need:
225g (3 cups) shredded unsweetened coconut, toasted 

15-oz soft caramels 

1/4 tsp salt 

1- 3 tbsp milk (depending on how hard the caramel is) 

8 oz. dark or semisweet chocolate 

Melt caramels and milk together; stir in toasted coconut. Spread on cooled cookies. Melt chocolate, then dip bottoms of cookies in chocolate, then drizzle chocolate over top. 
Thin Mint: 
http://www.instructables.com/id/Unauthorized-Girl-Scout-Cookie-Recipes/
Tagalongs:
http://www.instructables.com/id/Tagalong-Cookies-Recipe/

KAF Chocolate Chip Cookies!

Based on Cookies from the King Arthur Cookie Cookbook

Essential Chewy Chocolate Chip Cookie

Yield: 4 dozen

Baking Temperature: 375

Baking Time: 10 minutes

3/4 cup butter

2/3 cup brown sugar

2/3 cup granulated sugar

2 tablespoons corn syrup

1 tablespoon cider or white vinegar

2 large eggs

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking power

1/4 teaspoon baking soda

2 1/4 cups unbleached all-purpose flour

2 cups semisweet chocolate chips

Preheat oven to 375.  Lightly grease a cookie sheet or line one with parchment.  Cream together butter and sugars, then mix in other ingredients expect flour and chocolate chips.  Stir in the flour then fold in the chips.  Drop by spoonful onto the cookie sheet, and bake about 10 minutes until they're just set.  They may look slightly under cooked.

Classic Crunch Chocolate Chip Cookies

Yield: 4 1/2 dozen cookies

Temp: 350

Time: 12 - 14 minutes

1/3 cup butter

1/3 cup vegetable shortening

1/2 cup brown sugar

1/4 cup granulated sugar

2 teaspoons vanilla extract

3/4 teaspoon salt

1 tablespoon cider or white vinegar

1 large egg

1 teaspoon baking soda

2 cups unbleached all-purpose flour

2 cups semisweet chocolate chips.

Preheat oven to 350.  Cream together butter and sugars, then mix in other ingredients expect flour and chocolate chips.  Stir in the flour then fold in the chips.  Drop by spoonful onto the cookie sheet, and bake about 10 minutes until they're just set.  They may look slightly under cooked.