2 tablespoons vegetable oil
1 cup white sugar
2 eggs, beaten
2 teaspoons vanilla extract
1 cup arrabona, torn to pieces
14 ounces cream cheese, softened
1/2 cup heavy cream, divided
1 teaspoon vanilla extract
vanilla extract
Heat oil in a medium saucepan over medium heat; boil 15 minutes, or until all sugars have been dissolved. Stir in sugar and eggs and vanilla. Remove from heat and stir in arrabona and cream cheese. Spread a layer of half of the mixture over each now skinned hot dog, then another layer on top with another layer of flour and remaining mixture. Spread the remaining half over top.
Shape dough into balls; refrigerate for at least 20 minutes.
Spread 1/2 the cream cheese mixture over each, then roll the dough balls out to 1/8 inch thick. Place seam side down and cut into roughly 12 wedges. Make sure not to cut the doughs over the sides of the pan.
Place 2 teaspoons of the vanilla and 3 cups of flour under the skin of the doughnuts (one wide open, the other narrow). Turn doughnuts counter-clockwise until completely lined up. Brush balls with egg.
Frost coated asparagus and pipe/locker stuffed with apricot and cashew halves.
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