donut biscuits

Want to make some?
You need canned biscuits (anything BUT the flakey layer kind).
Melted butter in a shallow bowl(4 tbls per 8 biscuits give or take)  
Sugar & Cinnamon in a shallow bowl.
Mixed together in your favorite proportions...I like a nice medium brown mixture.

Veggie oil to fill your pan up to about 1/2in or so.  
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object
(stars would be cute too!)

When one side is golden brown, flip with tongs.  When that side is golden remove from oil and place on a paper towel lined pan or plate.
When the donuts have cooled enough to handle...using your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar

no bake peanut butter pie

Skinny No-Bake Peanut Butter Pie
Skinnytaste.com
Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts
Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar:16.7 g
Sodium: 94.6 mg
  

Ingredients:

• 5 oz reduced fat cream cheese, softened
• 1/2 cups confectioners' sugar
• 1/3 cup Better n Peanut Butter
• 8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option*)
• reduced fat graham cracker pie crusts
• 3 tbsp Hershey's chocolate syrup

Directions:

Beat cream cheese and confectioners' sugar together in a medium bowl.  

Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping.

Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.

Note: For an all natural whipped topping option, look for truwhip.  It contains neither high fructose corn syrup nor hydrogenated oil. Their website has a store finder so you can locate it at a store near you.

Cinnamon Crumb Cake

innamon Crumb Cake 

(Adapted from Fake Ginger) 

Ingredients 

Crumb Topping 

2 cups all-purpose flour 

1 cup firmly packed brown sugar 

1/2 cup granulated sugar 

1/2 teaspoon salt 

1 1/2 tablespoons cinnamon 

3/4 cup butter, cubed 

Cake 

2 1/2 cups all-purpose flour 

3/4 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

12 tablespoons (1 1/2 sticks) butter 

1 1/2 cups granulated sugar 

2 large eggs 

1 1/4 cups plain yogurt * 

1 teaspoon vanilla extract 

*I've been on a huge greek yogurt kick, so that's what I used. 

Directions 

Preheat oven to 350 degrees and prepare a glass/ceramic 9x13 dish with butter. 

Mix together all of the dry crumb topping ingredients (flour through cinnamon). Drop cubes of butter into the mix. Start by using a pastry cutter, or two knives, to cut in the butter. When the butter is evenly distributed, use hands to squeeze it together then break it into crumbs. Do this until it seems well combined and you are making crumbs that are mostly about the size of peanuts. Set aside. ** 

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of a standing mixer fitted with a paddle, cream the butter. Add the sugar and beat until light and fluffy. Then add the eggs, one at a time, scraping down the sides bowl before each addition and beating until fully incorporated. Add the yogurt and vanilla and beat until combined. Finally, add the dry ingredients in 3 additions, beating just until combined without lumps. 

Pour the batter into the prepared baking dish. Smooth out the batter with a spatula. Scoop up the crumb topping with your fist and drop clumps of it onto the the batter until all of the crumb topping is used. It will seem like a LOT of crumb topping. 

Bake for 45-65 minutes, until a toothpick inserted into the center comes out clean and the middle of the cake seems solid.*** 

Cool on a wire rack for 30 minutes before serving. If you like, mix together some milk and confectioners sugar and make a glaze. 

**The original recipe called for melting the butter and stirring together, then drying out the mixture. I was already mixing my crumb topping when I realized this, but the way I did it worked out really well. I also decreased the amount of flour and butter. 

***I know this seems like a wide spread for baking time, but the recipe called for 45-55 minutes and mine took an hour and 5 minutes. My oven can be weird. Check yours at 45 and just keep in mind that it can take up to an hour. If the edges seem to be getting overdone reduce the oven temperature to 325.