monkey bread in the slow cooker

Ingredients

• 16 ounces Pillsbury Grands Original Biscuits {8 count container}
• ½ cup Granulated {White} Sugar
• ½ cup Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1/2 cup Butter melted

Instructions

• Spray inside of crockpot with non-stick cooking spray.
• Melt butter in microwave safe bowl, and set aside.
• Combine Brown Sugar, Granulated Sugar, and Cinnamon in small bowl, and stir well until combined.
• Transfer Cinnamon Sugar mixture to gallon size ziploc bag and set aside.
• Cut each biscuit into 6 pieces.
• Once all pieces have been cut, take each piece one by one and dip into melted butter, then transfer into cinnamon sugar bag.
• Once all pieces have been added to bag, zip up and carefully shake and gently roll around so all pieces get coated.
• Pour any remaining leftover butter into bottom of crockpot.
• Carefully transfer all sugar coated biscuit pieces into crockpot, and spread out along the bottom.
• Cook on LOW for 2.5 hours, or until done.
• Optional: drizzle with cream cheese icing or slather it with cream cheese frosting for even more sweet deliciousness!
• Scoop portions out into small dishes, serve and ENJOY!! It’s amazing just how quickly it will all disappear!

Baked donut holes

Ok so I normally try not to buy anything boxed like this. ( I eat a ton of junk food but would rather make it homemade. 

Either way I found these and had to try them out!

Kids and I made these ( super easy! )
All you need is 2 tbs butter, some water and 2 tbs of milk!
And so good!

Would recommend

chocolate cherry kisses cookies

what u need

1 cup unsalted butter, softened, but still cool*****very important!

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

what you do 

1. Preheat the oven to 325 degrees.

2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.

3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.

4. Add the cherry juice and the almond extract until combined.

5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.

6. Increase the mixer speed to medium and add the cherries.

7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.

8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.

9.  Sprinkle each cookie with a little granulated sugar.

10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.

11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center. take off tray and let cool . 

what it will look like 

happy baking xoxoamandakisses