Making a king cake from scratch shouldn’t intimidate you, it’s much easier than you may think! It’s basically a giant cinnamon roll dressed up for Mardi Gras!

Here’s my recipe, have fun with it, it won’t be perfect and may not look neat, but it’ll taste delicious, I promise!

Dough:

• 1 (8oz) container sour cream
• 3 TBSP sugar
• 2 TBSP unsalted butter
• 1/2 tsp salt
• 1 (¼ oz) envelope active dry yeast
• 1/4 C warm water (100° to 110°F)
• 1 large egg (lightly beaten)
• 3 to 3 1/2 C bread flour

Cinnamon/Sugar Filling:

• ⅓ cup unsalted butter (softened)
• ½ cup granulated sugar
• 3 TBSP ground cinnamon

Glaze:

• 1 C powdered sugar
• 1 TBSP butter or cream cheese, softened
• 1 TBSP milk
• 1 Tbsp fresh lemon juice
• ¼ tsp vanilla extract
• Purple, green and gold sprinkles

1. For the dough, add the sour cream, butter, sugar, and salt in a medium saucepan over low heat, stirring often, until the butter is melted. Remove from the heat & cool down the mixture to 100° to 110°F
2. In a glass measuring cup or small bowl, stir together yeast and 1/4 cup warm water, and let stand for 5 minutes. The yeast should become foamy and be ‘activated’ after that time.
3. In the bowl of a stand mixer with a dough hook attachment, add the sour cream mixture, yeast mixture, eggs and 1 cup of flour. Give a quick stir with a spatula and then turn the mixer on medium speed. As the ingredients start to come together, reduce speed to low, and gradually add the remaining flour until a soft dough forms.
4. Once the dough forms, lower the speed setting and allow the dough to knead until smooth and elastic (this can take up to 10 minutes).
5. Place in a lightly greased bowl and cover with a linen cloth or plastic wrap. Let rise in a warm place (85° is ideal) for 1 hour or until the dough has doubled in size.
6. While dough is proofing, make the cinnamon/sugar filling. Mix the ingredients together in a small bowl.
7. After the dough is finished proofing, divide the dough in half.
8. Roll each portion into a long rectangle using a rolling pin. Spread 1/2 the cinnamon/sugar butter evenly on each rectangle.
9. Fold each dough rectangle in half long ways, and add the remaining cinnamon/sugar butter.
10. Roll the dough rectangles up long ways.
11. Place the dough rolls parallel to one another, pinch the tops together, and twist the dough rolls over each other to give a braided look. Bring the other ends around together to form a ring, ensuring to make a good seal at the seam.
12. Cover and let rise in a warm place again, 20 to 30 minutes or until doubled in size.
13. Preheat the oven to 350°F.
14. Bake for 25 to 35 minutes or until golden.
15. If the outside is golden, but the inside is still gooey, lightly cover with foil and bake in 5 minute intervals, checking carefully in between until cooked through.
16. After the cake is done baking, allow to cool most of the way.
17. Meanwhile, in a large bowl mix the glaze ingredients until smooth & creamy.
18. Pour glaze evenly over warm cake; sprinkle with colored sugars, and alternate colors.
19. Let cool completely & serve.

Check out the Instagram reel here:

Thanks for stopping by, Jamie xo

Ingredients:

3 cups powdered sugar

1 cup salted butter

1 Tbsp whole milk

1 3/4 tsp vanilla extract

Directions:

1. Using a mixer, cream together the butter and half of the powdered sugar.

2. Add the remaining powdered sugar, milk and vanilla extract.

3. Mix 1-2 minutes until desired thickness is achieved. (Add 1 tsp milk if icing is too thick. Add 1/4 cup powdered sugar if icing is too thin.)

4. Leave icing off-white in color, or use gel food coloring to color it.

*This recipe will frost 12 cupcakes or one 9×13 sheet cake. Easily double it for larger dishes.

Thanks for stopping by, Jamie xo

Perfect Chocolate Chip Cookies

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup butter, melted

1/2 tsp salt

1 tsp vanilla

2 eggs, room temperature

1 cup brown sugar

3/4 granulated sugar

2 cups chocolate chips

1. Combine dry ingredients (flour, powder, soda, salt) and set aside.

2. Cream butter and sugars in a mixer for 2-3 minutes.

3. Reduce mixer speed, add eggs and vanilla. Mix on low until incorporated.

4. Slowly add dry ingredients, continue to mix on low speed.

5. Fold in chocolate chips with a spatula.

6. Cover bowl and chill in refrigerator for 30 minutes.

7. Scoop onto parchment lined cookie sheet, bake at 375 degrees for 10-12 minutes. Leave soft in the middle. Cookies will continue to cook on cooling rack.

8. Eat and enjoy!

Thanks for stopping by,

Straight out of my mother in law’s favorite old cookbook, this recipe is easy and delish!

Thanks for stopping by, Jamie xo