Recipe: Quick Classic Mardi Gras King Cake

By Jess on February 27th, 2014

Quick Traditional King Cake

My whole family is in Michigan, but my sister and brother-in-law took jobs down in Louisiana a few years ago. One of the things they HAD to share with us is how Mardi Gras is a state holiday in Louisiana, and she sent us a traditional King Cake. We’d never heard of it, but once we had our first bite, we were hooked! You will too with this recipe from Betty Crocker.

  • 3 1/2 cups Gold Medal® all-purpose flour
  • 1 package (2 1/4 teaspoons) Rapid Rise yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 6 tablespoons unsalted butter, softened, cut into 12 pieces

Cinnamon Filling

  • 2/3 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, softened


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla


  • Dark green, purple, and yellow or gold sugars, if desired
  • Miniature plastic baby, if desired


  1. Mix 2 1/2 cups flour and yeast in mixing bowl of stand mixer, using the paddle attachment, on low for about 30 seconds.
  2. Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120°F to 130°F.
  3. With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
  4. Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
  5. Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
  6. While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.
  7. Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.
  8. Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350º. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.
  9. Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
  10. Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.


Recipe Tuesday: Mixed Berry Smoothie

By Extreme Couponing Rudy on February 13th, 2013

Recipe Tuesday: Mixed Berry Smoothie

Do you need a fresh start?  This is a yummy, easy, fast smoothie that will cleanse your body.  It is full of anti-oxidants and I like to drink it as a meal replacement or add a salad with for a light dinner.  Believe it or not, the kids love it too!

Recipe Tuesday: How To Make Zucchini Succotash

By Extreme Couponing Rudy on January 29th, 2013



Recipe Tuesday: Bean Quesadilla

By Extreme Couponing Rudy on January 22nd, 2013


I’m still a Falcons fan all the way baby!  Get ready for the Superbowl with this super easy recipe and make your guests happy!

How to Make Guacamole Dip

By Extreme Couponing Rudy on January 15th, 2013

Recipe Tuesday: How to Make Guacamole Dip

It’s that time of year!  Yup, the Superbowl!  Make sure you have some FUN, fast finger foods for your guests to enjoy while watching the big game!  I am hoping to be watching the Falcons play this year!  Who are you rootin’ for?