The Poe Family Blog: MDBD - Two for the Price of One

When MDBD rolled around this Sunday, I had a hard time deciding on a recipe for Zoey and I to try out. When I ran the original recipe by Scott he didn't seem to excited about it, so I moved on to a different one. However, when I went to the store to get the ingredients, I couldn't stop thinking about the first, so I just went ahead and got stuff for them both. Turns out Scott was right, and the first idea wasn't that great. In fact, it would have been a terrible MDBD because Zoey didn't really get to help with it. Scott actually did most of the work.

This recipe came from Oh Bite It (Love that blog name. LOL!) and is called Snickerdoodle Poppers.

Snickerdoodle Poppers

Our ingredients - I forgot to include the milk used to make the pudding)

1 Can Grands Flaky Biscuits

Cinnamon Sugar Mixture

! Box Instant Vanilla Pudding

Oil for Frying

Instructions

Unroll Grands and cut into fourths

Roll each piece into a ball

Prepare the pudding and set aside

In a medium pot heat approx 2" of oil to 350 degrees

Place four balls in at a time and fry until both sides are evenly golden (This took some experimentation by Scott due to the first ones being raw in the middle)

Take straight from the oil into the cinnamon sugar mixture and coat well

Carefully inject each ball with some of the vanilla pudding (I used a child's medicine syringe to do this. I tried injecting the pudding right away, as well as after the balls had cooled some and I recommend waiting)

Zoey taste testing

Final Ranking (1-10)
     1= Throw Directly in the Trash
     5= Not Bad, but Not Great
     10= Best Thing I've Ever Eaten

Scott - 6 when fresh, 3.5 the next day

Kristin - 5 when fresh (I didn't have any the next day)

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Our second MDBD offering were Peanut Butter Secrets which came from the Pillsbury website

Peanut Butter Secrets

Our ingredients

1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup Creamy Peanut Butter
1 large egg
1 teaspoon vanilla extract
2 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
40 to 45 chocolate-covered miniature peanut butter cups

(There is a recipe for a chocolate glaze on the Pillsbury website; however, I did not make it for these cookies)

Instructions

HEAT oven to 375ºF. Coat baking sheets lightly with no-stick cooking spray. (I used my silicone mats)

She loves MDBD
COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla

She is becoming so good at pouring the ingredients in
COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended
FORM rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet ( I used my awesome new cookie scoop that Scott gave me as an early birthday present)
BAKE 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack.