The Nifty Foodie

Breads/Muffins

Classic Cinnamon Rolls

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Happy Holidays, y’all! ‘Tis the season for the holiday shopping bustle, office parties, holiday bake-palooza….wait…

I’ll be honest – without the normal traditions, I’m struggling with feeling the holiday spirit. We put up the tree – heck, we even splurged on a new 9 ft. tree – but with the way things are currently, it’s so different. SO much is different.

I haven’t felt the holiday funk since the year our sweet dog, Millie, passed away from cancer. I couldn’t face the doggie decor – I knew her ornaments and stocking would be there. This year, I’m sitting in our house and kind of mourning the loss of what I have ever known the holidays to be (as most of us are).

I know what you are about to say – count your blessings, Amy. Oh trust me – I absolutely am. I’m lucky to have a job that puts safety at the forefront – I’ve been working from home since March. I’m lucky to even have a job at all. I know so many people are suffering this year, and for that reason alone – I shouldn’t be in a funk. I’m lucky that no one in our families have gotten sick this year. There’s a lot to be thankful for – yet here I am.

So, I’m trying to force some holiday happy into my life by doing what I do best around the holiday season – bake. This week, I’m sharing 3 classic baking recipes with y’all by participating in #ChristmasSweetsWeek 2020 – these classic cinnamon rolls are one of the recipes. Check out what other bloggers are sharing this week as well – I have the links below this recipe!

Classic cinnamon rolls to me are fluffy, gooey & flavorful – this recipe has a brioche-type of bread dough with a sweet (yet not TOO sweet) cream cheese icing. It’s insanely delicious! These aren’t a quick recipe by any means, but it’s SO worth it!

Classic Cinnamon Rolls
Source: slightly adapted from The Vanilla Bean Blog

Ingredients:

For the dough:

  • 4 large eggs, at room temperature
  • 3/4 cup whole milk (warmed to 100-110 degrees F)
  • 1/4 cup honey
  • 4 cups all-purpose flour
  • 2 1/4 tsp. active dry yeast
  • 2 tsp. salt
  • 10 tbsp. (1 1/4 sticks) unsalted butter, softened

For the filling:

  • 1/2 cup packed light brown sugar
  • 1 tbsp. cinnamon
  • pinch of salt
  • 2 tbsp. unsalted butter, melted and cooled

For the icing:

  • 8 tbsp. (1 stick) unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 1 1/2 tsp. vanilla extract
  • 1 cup confectioners sugar

Directions:

  1. To make the dough, prepare a large bowl by greasing it well. In a large liquid measuring cup, whisk together the eggs, warmed milk and honey.
  2. In the bowl of a stand mixer with the paddle attachment, mix the flour, yeast, and salt together – stir on low until combined. Add the egg mixture to the flour mixture, and mix until just combined. With the mixer on low, add the butter in 1 tbsp. at a time. Once the butter has been added, increase the mixer’s speed to medium and beat the butter into the dough, until the butter pieces are mixed into the dough (about 1 minute).
  3. Using a spatula, transfer the dough to the greased bowl. Cover the bowl with plastic wrap, and allow the dough to rise for 30 minutes. Once the dough has risen, use your fingers or a spatula to reach under the dough and gently pull it up over the rest of the dough. Turn the bowl and repeat the “folding” process until the dough has been pulled up from the bottom of the bowl. Re-cover the bowl with plastic wrap, and allow the dough to rise for another 30 minutes. Repeat this process three more times. Once the folding process is done, cover the bowl with plastic wrap and refrigerate the dough overnight (or up to 72 hours).
  4. Once the dough has been refrigerated, flour a work surface and knead the dough 10-12 times. Once the dough has been kneaded, shape the dough into a ball, cover the top of the dough with a light dusting of flour and then cover the dough with a tea towel while the dough comes to room temperature.
  5. Prepare a 9×13 inch baking pan by greasing it well or line it with parchment paper. In a small bowl, mix together the filling ingredients (brown sugar, cinnamon and salt).
  6. Roll the dough into a 16×12 inch rectangle. Then, brush the dough with the melted butter and sprinkle the cinnamon/sugar/salt mixture evenly over the top of the dough. Once that has been sprinkled on, take a little time to lightly press the cinnamon/brown sugar/ salt mixture into the butter to help it stick together. Starting at a longer side of the rectangle, carefully roll the dough into a tight cylinder shape. Pinch the seam of the dough gently to seal it, and then shift the dough to be seam side down.
  7. Use a serrated knife to gently cut the dough into 12 even pieces. Transfer the pieces of dough to the prepared pan, and place the dough pieces cut-side up. Then, cover the pan loosely with plastic wrap and allow the dough to rise until it has doubled (about 1 to 1 1/2 hours).
  8. Just before the end of this dough rise, move an oven rack to the middle position. Preheat the oven to 350 degrees F. Once the oven has preheated, remove the plastic and bake the cinnamon rolls for 27-32 minutes, rotating the pan halfway through. If you find that the rolls are browning too fast, but are not done baking, use oven mitts carefully cover your pan with foil to finish baking.
  9. While the rolls are baking, prepare the icing. Using the paddle attachment of a stand mixer, beat the softened butter and softened cream cheese on medium speed, until fluffy and creamy. Add the vanilla extract and salt & mix on low to combine. Scrape the bowl of the stand mixer, and mix the confectioners sugar in the icing mixture on low until everything is combined. Scrape the bowl once more, and then mix the icing on medium until the icing is fluffy and creamy (about 3-4 minutes).
  10. When the rolls are done baking, transfer the pan to a wire rack to allow it to cool for 5 minutes. Generously spread the icing over the tops of the rolls, and enjoy!

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Homemade Dark Hot Chocolate Mix by Bear & Bug Eats

Breakfast and Baked Goods Recipes
Easy Cranberry Orange Monkey Bread by Love & Confections
Classic Cinnamon Rolls by The Nifty Foodie
Spiced Pear Quick Bread by Simply Inspired Meals
Cherry Croissant Breakfast Bake by Making Miracles
Cranberry Eggnog French Toast Bake by The Redhead Baker

Candy and Fudge Recipes
3 Ingredient Old Fashioned Potato Candy by Blogghetti
Bourbon Caramels with Chocolate and Vanilla by Christmas Tree Lane
Star Bread by House of Nash Eats
Chocolate Peppermint Graham Crackers by Kathryn’s Kitchen Blog

Pastry and Dessert Recipes
Peanut Butter Cut Outs by A Kitchen Hoor’s Adventures
Banana Cake by Palatable Pastime
Cranberry Orange Sugar Cookie Bars by Sweet Beginnings
Peppermint Dipped Chocolate Chip Cookies by An Affair from the Heart
Hazelnut & Raspberry Balsamic Brownie Cookies by The Spiffy Cookie
Lemon Ricotta Cookies by A Little Fish in the Kitchen Lemon
Egg Nog Ice Cream by A Day in the Life on the Farm
Eggless Blue Curaco Velvet Cake by Magical Ingredients
Pecan Crusted Pecan Pie by The Mandatory Mooch
St Louis Gooey Butter Cake by For the Love of Food
Hot Chocolate Sweet Rolls by Kate’s Recipe Box

Bakery-Style Blueberry Muffins

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Since this pandemic became prevalent in this country, my husband and I tried our hardest to avoid going in stores. We were thankful for services like Walmart pick-up and Instacart – but as the state started opening up again, I have only gone into stores that require masks. One of those stores is Costco.

I can’t tell you how petrified and anxious I was to step foot in Costco for the first time in months. I went at 7:30 at night, about an hour before closing, just hoping that it wouldn’t be too crowded. There were maybe 30 cars in the parking lot, so it wasn’t bad. What used to be a fun weekend errand for my husband and I quickly felt like something out of a twilight zone. Shelves were nearly empty, everyone was in masks, and it was dead quiet. I filled up my cart as quickly as possible, and I got out of there.

On the way to the meat department was a familiar department – the bakery. I really wanted to get some of those crazy giant blueberry muffins, but at the time, I was too anxious to get prepared foods. Each time I’ve gone to Costco since, I have thought about those darn muffins – but I just never pick them up. I thought that it would be pretty cool to try to make them at home, and while these weren’t a spot-on replication of the Costco muffins – these were still really flavorful, had a tender crumb & were simple to make.

Bakery-Style Blueberry Muffins
Source: King Arthur Flour

Ingredients:

  • 8 tablespoons butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 1/2 cups blueberries, fresh preferred (I used frozen, thawed)
  • 1/4 cup sugar, for topping

Directions:

  1. Preheat the oven to 375 degrees F. Prepare a muffin tin by either lightly greasing the insides of the tin or lining the tin with cupcake papers & grease the papers.
  2. In the bowl of a stand mixer, mix together the butter and sugar until well-combined. Add in the eggs, one at a time, scraping the inside of the bowl & beating the mixture well after each egg is added.
  3. Mix in the baking powder, salt and vanilla extract.
  4. With the mixer on low, add in the 1/2 of the flour, and then 1/2 of the milk. Alternate adding in 1/2 of the flour, then 1/2 of the milk one more time, until the mixture is just mixed.
  5. Using a fork, mash 1/2 cup of the blueberries. Add in the mashed and whole berries to the muffin mixture, folding in until just combined.
  6. Scoop 1/4 cup of the batter into each muffin tin, and sprinkle about 1 tsp. of the granulated sugar topping on top of each muffin. Bake the muffins for about 30 minutes, until they start to turn a light golden brown color & a toothpick inserted into the center of the muffin comes out cleanly.
  7. Once they are taken out of the oven, allow them to cool in the pan for about 5 minutes & then transfer the muffins to a cooling rack to finish cooling. Enjoy!

Check out what other bloggers are sharing during Brunch Week this week:

Beverages Recipes

Bread, Grains, and Cereal Recipes

Egg Recipes

Meat, Poultry, and Fish Recipes

Dessert Recipes

Cinnamon Crunch French Toast

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Is anyone else over the summer already? Maybe it’s just me, but something about the impending months of heat/humidity, along with a big desire to just take a breather (when it’s really hard to go anywhere right now) – I’m just ready for fall. At least fall has pumpkins?

I know that sounds a little glass half empty, but I am counting my blessings. My husband and I have been extremely lucky. We have not gotten ill – no one in our immediate families has fallen ill – and our jobs have been extremely accommodating to keep us safe during these hard times.

To keep the news off of the TV, I’ve tapped into my creative side a good bit. I’ve sewn 200+ fabric face masks, I’ve taken up knitting again & I’m cooking a LOT more. It feels good to be productive, I guess? My craft room is incredibly organized lately too – which is awesome.

When it comes to cooking, I thought I would use this time to get back into blogging regularly, but I’m a little late on that one. I figured a good way to ease back into it is to share some carb-y goodness, and who doesn’t love a good carb-y dish during brunch? That’s right, y’all – it’s BRUNCH WEEK!

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!


Today, I’m sharing some simple, yet indulgent french toast with a dreamy, crunchy cinnamon topping. It’s so good – really adds some great texture to baked french toast! I purchased apple cinnamon brioche bread for the base for this french toast, but I have also made it with vanilla/plain brioche – either way is fantastic and tasty!

Cinnamon Crunch French Toast
Source: mildly adapted from Simply Recipes

Ingredients:

For the french toast/custard:

  • 1 large loaf of brioche bread, cut into 1-inch cubes
  • 5 large eggs
  • 1 1/2 cups milk (I used 2%)
  • 1/4 cup packed dark brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt

For the topping:

  • 4 tbsp. unsalted butter (melted)
  • 3 tbsp. dark brown sugar
  • 1 tsp. cinnamon
  • pinch of salt

Directions:

  1. Place the oven rack in the center position of the oven, and preheat the oven to 375 degrees F.
  2. Prepare a 9×13 inch baking dish by lining it with butter or spraying a baking/cooking spray on the inside. Then, place the cubes of bread evenly in the baking dish.
  3. In a medium sized bowl, prepare the custard. First, whisk the eggs together, and then add the milk, dark brown sugar, 1/2 tsp. of cinnamon and 1/4 tsp. of salt. Whisk the mixture well, and pour the custard mixture over the bread, ensuring that there are no dry pieces of bread in the baking dish.
  4. In a small bowl, mix together the unsalted butter, dark brown sugar, 1 tsp. cinnamon and pinch of salt. Using a spoon, drizzle the butter mixture evenly over the bread chunks.
  5. Bake the french toast in the oven for 35-45 minutes. Allow the french toast to cool until warm (about 10-15 minutes) before serving. Enjoy!

Check out the other great recipes that the other Brunch Week bloggers are sharing today:

Beverages Recipes

Bread, Grains, and Cereal Recipes

Egg Recipes

Fruit and Veggie Recipes

Meat, Poultry, and Fish Recipes

Dessert Recipes

King Cake Bread Pudding

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Happy Lundi Gras, y’all! Mardi Gras brings back fond memories of parades with my family, getting a week off of school (yep – south Louisiana kind of shuts down for the big MG!), and of course – the multitude of king cakes to consume for 2 months. 🙂

We really don’t go to New Orleans for Mardi Gras anymore – I think parades lost their luster for me after I graduated from college. However, that could change when we have kids someday – who knows!

When it comes to king cakes, I feel like there’s so many versions nowadays – the nostalgic ones from childhood and the newer bakeries trying to break the barrier on what should be considered a king cake. It’s a big industry, for sure – my favorite is the nostalgic type (Randazzo’s and Haydel’s in the New Orleans area are up there for me – Ambrosia Bakery in Baton Rouge is also pretty darn good)! I finally tried the social media sensation that is Dong Phuong’s king cake this past week, and it was pretty good! Theirs is more of a flaky croissant-type dough with an icing that won’t hurt your teeth (which I also can appreciate). However, for two people, it was a LOT of king cake – so here we are. 3/4 of a king cake left, and I’m not trashing it! It’s time for a bread pudding, y’all!

This recipe is SO easy – take that leftover king cake, cube it up, mix a quick custard – BOOM! I made a delicious cold brew coffee glaze to drizzle over the top, but if there’s no coffee drinkers in your home – you can enjoy it just as it is! It’s sweet enough with the king cake base!

King Cake Bread Pudding with Coffee Glaze
Source: mildly adapted from Fake Ginger

Ingredients:

  • 1 medium king cake (cut into cubes)
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 1/2 cups milk (I used reduced fat)
  • 1/4 cup granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 tbsp. cold brew coffee concentrate
  • 1 cup confectioners sugar

Directions:

  1. Preheat your oven to 350 degrees F. Prepare a 9×13 baking pan by spraying it with non-stick baking spray and spreading it evenly in the dish.
  2. Place the king cake cubes in your baking pan, spreading the cubes out as evenly as possible. In a medium-sized bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract and salt, until the mixture is homogenous. Pour the mixture over the king cake cubes in the pan, and lightly mix the king cake and custard, until all of the king cake has soaked up the custard.
  3. Bake the bread pudding for 30 minutes, covered with foil. Remove the foil, and bake the bread pudding for another 15-20 minutes, until the custard is set. While the bread pudding is baking, make the coffee glaze! Place the 1 cup of confectioners sugar and 2 tbsp. of cold brew coffee concentrate in a small bowl & whisk together.
  4. Enjoy this dessert warm with or without coffee glaze on top!

Pumpkin Donut Muffins #ad #backtoschooltreats

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Disclosure: I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Since it’s almost Fall, I am just ITCHING to use pumpkin again in recipes. When I think “Back to School”, I think about Fall. These donut muffins were all the rage a few years back in the blogging world, so I thought I would share donut muffins with some pumpkin flair. (I hope you don’t mind – just let me stay in my happy “it’s almost FALL” bubble.)

I decided to tweak this recipe a little with Taylor & Colledge’s almond paste to give it more of a “bakery” flavor – I love adding a small amount of almond to most baking recipes. It’s not TOO almond-y, but it gives it a slightly different taste that makes it feel like it came from a bakery. I also used Dixie Crystals granulated sugar & brown sugar in this recipe!

I thought it would be fun to add a few Sweets & Treats sprinkles (just to highlight that these are donut muffins – the Donut Sprinkles are sprinkled around the donuts and Chunky Sugar Crystals are sprinkled in the cinnamon sugar mixture. I love that they offer a huge variety of sprinkles & mixes, and they are also insanely reasonable (almost the same prices as some cake decorating stores).

Pumpkin Donut Muffins
Source: adapted from Martha Stewart

Ingredients:
For the batter:

  • 10 tbsp. unsalted butter, softened to room temperature (1 1/4 sticks)
  • 3 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. coarse salt
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pumpkin puree
  • 3/4 cup light brown sugar (lightly packed)
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract paste (or 1/4 tsp. almond extract)

For the sugar mixture:

  • 3/4 cup granulated sugar
  • 4 tbsp. unsalted butter (1/2 stick), melted
  • 2 1/2 tsp. ground cinnamon
  • Optional: chunky sugar or sprinkles

Directions:

  1. Preheat the oven to 350 degrees F. Prepare the standard muffin cups by lining the cups with cupcake liners.
  2. Prepare the dry mixture by whisking together the flour, baking powder, baking soda, salt, nutmeg and allspice in a medium-sized bowl. In a small bowl, whisk the buttermilk and pumpkin puree together.
  3. In a separate large bowl, beat the softened butter and brown sugar until the mixture is light and fluffy. Beat in the eggs, one at a time. Scrape down the bowl as necessary, and add in the vanilla extract & almond extract paste (or extract). With the mixer on low, add in 1/3 of the flour mixture, then 1/2 of the pumpkin mixture. Repeat this, alternating the two mixtures, until all ingredients are just combined. (Be careful not to over-mix.)
  4. Scoop 1/3 cup of muffin batter into each muffin cup, and bake until a toothpick inserted into the center of the muffin comes out clean (25 – 30 minutes).
  5. Allow the muffins to cool in the pan on a wire rack (until the muffins and pan are still warm, but not too hot to the touch). While the muffins are cooling, combine the granulated sugar and cinnamon in a medium bowl. Working with one muffin at a time, brush the melted butter on the top of the muffins and coat the tops of the muffins in the sugar mixture. Allow the muffins to completely cool on a wire rack after. Enjoy!

 

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

 

Dixie Crystals is giving away a Keurig for BrunchWeek 2019

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

 

Sweets & Treats prize package

PRIZE#2 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Torani Prize

PRIZE#3 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

 

Taylor & Colledge Prize Package

PRIZE#4 TAYLOR & COLLEDGE

Taylor & Colledge is giving one winner a selection of their gourmet extract pastes, including Organic Vanilla Bean Baking Paste, Lavender Baking Paste, Almond Baking Paste, Coconut Baking Paste, Lemon Baking Paste, and Peppermint Baking Paste.

Taylor & Colledge has been making award winning Vanilla products since 1897. As a family owned business, Taylor & Colledge has always been committed to the fair, ethical and sustainable sourcing of Vanilla. Over the years they have pioneered a number of country specific programs to support growers, their families and to make the vanilla industry more sustainable. They have also taken this knowledge and expertise and applied it to their full range of baking pastes. Whether it’s sourcing the finest peppermint (mentha piperita) to make the best Peppermint Oil, or using only real Almond Milk and Oil of Bitter Almond for their natural Almond Extract Paste, Taylor & Colledge is committed to transform your baking with premium quality pastes, made with only the finest ingredients from around the world.

 

Flahavan's Oats

PRIZE#5 FLAHAVAN’S

Flahavan’s is giving one winner an oat prize package including a jar for overnight oats and a selection of Rolled Oats, Quick to Cook Oats, and Steel Cut Oats.

Ireland’s oldest family-owned food business is situated at the family mill in the Southeast of Ireland. Flahavan’s can trace its oat milling history back to 1785 and its expertise in producing naturally creamy oatmeal back over 230 years. A seven-generation family business, Flahavan’s is the bestselling oatmeal brand in Ireland, where people eat more oatmeal per capita than anywhere else in the world. Flahavan’s is a founding member of Origin Green, the first-ever national initiative to mandate 100% sustainability for food exports.

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Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Five (5) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #BacktoSchoolTreats Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BacktoSchoolTreats posts or entry.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Snacks:
Chocolate Covered Honeycomb Candy from Hezzi-D’s Books and Cooks
Funfetti Rice Krispies Treats from Kelly Lynns Sweets and Treats
Mochi Donuts with Salted Caramel Glaze from Simply Healthyish
On the Go Granola Pouch from Jen Around the World

Back to School Desserts:
Back to School Sugar Cookies from Love and Confections
Mini Pearls of Wisdom Cookies from Culinary Adventures with Camilla
Pumpkin Donut Muffins from The Nifty Foodie

Back to School Drinks:
Caramel Apple Iced Tea from Jolene’s Recipe Journal
Caramel Macchiato Iced Coffee Cubes from Nik Snacks
Oatmeal Mango Lassi from A Kitchen Hoor’s Adventures

Bacon Cheddar Scones

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

For my final #brunchweek recipe, I want to share with you these savory scones. I’m sure you are like “savory scones?!”, but trust me – these are delicious! They are FULL of crispy bacon and melty cheese – it’s the perfect addition to a brunch! I used Dixie Crystals granulated sugar, as well as Cabot’s amazing Vermont Sharp Cheddar in this recipe! Thanks so much to these sponsors for sending these quality ingredients my way!

**Be sure to look below the recipe for the other recipes that food bloggers are sharing for #brunchweek, as well as the great #brunchweek giveaway! So many great ideas are being shared this week!**

Bacon Cheddar Scones
Source: mildly adapted from King Arthur Flour

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tbsp. baking powder
  • 2 tsp. granulated sugar
  • 4 tbsp. cold unsalted butter
  • 1 cup very coarsely grated cheddar cheese
  • 1/2 lb. bacon, cooked, cooled and crumbled (about 1 cup)
  • 3/4 cup (+ 2 tbsp) heavy cream – you may want to have 1 cup handy, in case you need more to make the dough come together

Directions:

  1. Preheat the oven to 425 degrees F, and move a rack in the middle or upper third shelf. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine the flour, salt, baking powder and sugar. Using a pastry cutter, work the butter into the flour mixture, until the mixture is crumbly with a few remaining larger pieces of  butter. Mix in the cheese and bacon, until everything in the mixture is well distributed.
  3. Add 3/4 cup of the cream, and stir it in to combine the dough. After it’s mixed in, try squeezing the dough together with your hands. If the mixture is crumbly/won’t stay together as a cohesive piece of dough, add more cream (a little at a time) until the dough forms. Transfer the dough to a floured work surface.
  4. Form the dough into a smooth 7″ disk about 3/4 inches thick. Once it’s formed, transfer the dough to your baking sheet. Use a knife to cut the disk into 8 wedges, and separate the wedges about 1 inch apart on the sheet.
  5. For a final touch, brush the scones with some cream – this will help the dough brown. Bake the scones on the middle/upper-third rack for 22-24 minutes, until the dough is golden brown on top. Remove the scones from the oven, and allow them to cool on the pan.
  6. Enjoy these scones warm or at room temperature. Any leftover scones should be refrigerated or frozen, and reheated before service.

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Guava Lemonade from Shockingly Delicious
Mango Lemonade Vodka Cooler from The Redhead Baker

BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch

BrunchWeek Egg Dishes:
Bacon Cheddar Cheese Souffle from Cookaholic Wife
Lobster Eggs from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
Savory Palmiers from Caroline’s Cooking
Vegan Biscuits & Gravy from The Baking Fairy

BrunchWeek Desserts:
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Giant Donut Cake from For the Love of Food
Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
Pineapple Paradise Layer Cake from Love and Confections
Ricotta Cookies from April Golightly
Rosemary Lavender Macaron from A Kitchen Hoor’s Adventures
Streusel Kuchen (German Coffee Cake) from Platter Talk
Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
White Chocolate Snack Clusters from Family Around the Table

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Bananas Foster Pancakes

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

One of my favorite desserts that I don’t get to enjoy very often is a fresh batch of bananas foster with a heaping scoop of vanilla ice cream! It’s an indulgent mixture of bananas, brown sugar, butter and rum – SO GOOD, Y’ALL! Naturally, when I was told that I would be a part of this year’s #brunchweek, I had to incorporate bananas foster. These pancakes fit the bill – they are super sweet with ripe bananas with the delicious addition of Dixie Crystals brown sugar and cinnamon.

I added a touch of fun to these pancakes with Sweets & Treats sprinkles – these are a mix of the Banana Bread and Chunky Sugar Crystals: Gold. I absolutely love their sprinkles – they are a local company to me & they have super cute sprinkles at a reasonable price! They can also customize mixes – it’s awesome!

**Be sure to look below the recipe for the other recipes that food bloggers are sharing for #brunchweek, as well as the great #brunchweek giveaway! So many great ideas are being shared this week!**

Bananas Foster Pancakes
Source: adapted from AllRecipes

Ingredients:

  • 1 cup all-purpose flour
  • 1 tbsp. brown sugar, lightly packed
  • 2 tsp. baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 egg, beaten
  • 1 cup milk
  • 2 tbsp vegetable oil
  • 1/2 tsp. vanilla extract
  • 2 mashed ripe bananas

Directions:

  1. Combine the flour, brown sugar, baking powder, salt and cinnamon in a medium sized bowl. In a large bowl, mix the egg, milk, vegetable oil, vanilla extract and mashed bananas.
  2. Stir the flour mixture into the banana mixture, until the batter is slightly lumpy.
  3. Preheat a lightly oiled griddle or large frying pan over medium-high heat. Once the cooking surface is preheated, scoop 1/4 cup of the batter onto the griddle for each pancake. Cook the pancakes until they are golden brown on each side. Optional step – top with sprinkles, cinnamon, maple syrup and whipped cream. Enjoy!

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Take a look at what the #BrunchWeek Bloggers are creating today!



BrunchWeek Beverages:
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal

BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata with Bacon & Cheese from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories

BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen

BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Pumpkin Crumb Bread #PumpkinWeek

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This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Pumpkin Crumb Bread

One of my favorite things to enjoy in the Fall is a nice slice of pumpkin bread. It’s one of my favorite things to enjoy with a cup of coffee, and the flavors just make me long for cooler weather. The weather guy at our local news said that we might get a “cool front” in two weeks – I’ll seriously take it! I’m SO ready for Fall weather, y’all!

This pumpkin crumb bread is the perfect way to start off Fall. This makes two large loaves, which is perfect for sharing. I brought this to my coworkers, and everyone enjoyed it! I subbed most of the oil that the original recipe called for with greek yogurt. I don’t bake with greek yogurt often enough, but it’s a great partial substitute for fats in a quick bread recipe. Then, the amazing crumb topping on top of each loaf? Oh y’all – it’s just glorious!

Pumpkin Crumb Bread
Source: bread adapted from AllRecipes and crumb topping from Cook’s Illustrated Baking Book

Ingredients:

For the bread:

  • 15 oz. can pumpkin puree
  • 4 large Eggland’s Best eggs
  • 2/3 cup Cabot Lowfat Vanilla Bean Greek Yogurt
  • 1/4 cup vegetable oil
  • 2/3 cup water
  • 3 cups Dixie Crystals granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ginger

For the crumb topping:

  • 1/2 cup + 2 tbsp. packed brown sugar
  • 2 tbsp. all purpose flour
  • 2 tbsp. softened unsalted butter
  • 2 tsp. cinnamon
  • 1/4 tsp. salt

Directions:

  1. Preheat the oven to 350 degrees F, and grease/flour two bread pans (8.5 x 4 inches).
  2. In the bowl of a stand mixer, mix together the pumpkin puree, eggs, yogurt, oil, water and sugar until the mixture is well-blended. In a separate large bowl, mix together the flour, baking soda, salt and spices. Slowly add the dry ingredients to the pumpkin mixture, and mix until everything is just blended together (do not overmix). Split the batter evenly between the two prepared bread pans.
  3. To make the crumb topping, combine all ingredients together in a small bowl and blend them together with your fingers, until they resemble a wet sand texture. Crumble the topping evenly over the tops of the two loaves.
  4. Bake the bread loaves for about an hour. You will know the bread is done when a toothpick inserted into the center comes out clean/with no crumbs. Enjoy!

I’m sharing this recipe as a part of #pumpkinweek. Thanks to our generous sponsors, there’s some HUGE prizes being offered – check out the details here! Also, be sure to check out what other bloggers are making this week – there’s SO many great recipes being shared!

Here are today’s #PumpkinWeek Recipes:

Beverages:

Pumpkin Hot Chocolate from Sweet Beginnings

Savory:

Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings

Baked Goods & Desserts:

No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pudding from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Pumpkin Dulce de Leche Bread Pudding #PumpkinWeek

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This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Pumpkin Dulce de Leche Bread Pudding

Happy Tuesday, friends!

One of my favorite things to do in our house is to entertain. I don’t mean a huge party affair all the time – sometimes, the simple impromptu dinner brings me joy. 🙂 The other day, a local grocery store was having a crazy sale on meat. We stocked up on chicken, ground meat, and randomly, my husband picked up a couple of racks of ribs.

For just the two of us, two racks of ribs is excessive. Especially since I don’t really prefer to eat ribs (it’s a fattier meat, and I’m not a fan), so when we dropped by my in-laws that morning, I thought it would be nice to invite them over for a casual meal. Well, I can’t be simple, y’all – I really can’t. I had to make a dessert, and well – this bread pudding fit the bill.

Bread pudding is a staple out here in south Louisiana, but since I’m ALL about the pumpkin lately, you know I had to add it in. I also topped it with a dulce de leche bourbon sauce, which was just perfect with the pumpkin.  I love how easy bread pudding comes together, too. Cut bread into cubes, make a custard, pour the custard over and bake. Easy!

Pumpkin Dulce de Leche Bread Pudding
Source: adapted from Epicurious

Ingredients:

For the bread pudding:

  • 1 cup heavy cream
  • 3/4 cup pumpkin puree
  • 1/2 cup whole milk
  • 1/2 cup Dixie Crystals granulated sugar
  • 2 large Eggland’s Best eggs + 1 Eggland’s Best egg yolk
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground allspice
  • pinch of ground cloves
  • 5 cups cubed (1-inch) day-old baguette or crusty bread (I like to use New Orleans po-boy bread)

For the sauce:

  • 1 13.4 oz. can dulce de leche
  • 4 tbsp. unsalted butter
  • 1/4 tsp. salt
  • 2 tbsp. bourbon
  • 1 tsp. vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F, and adjust an oven rack to the middle shelf.
  2. Place the cubed bread in a greased 8×8 pan.
  3. In a large bowl, whisk together the heavy cream, pumpkin puree, milk, granulated sugar, eggs, egg yolk, salt & spices until everything is well-mixed.
  4. Pour the pumpkin mixture over the bread cubes, making sure all of the bread cubes are coated in the pumpkin mixture. Place the pan in the oven, and bake the bread pudding for 25-30 minutes (until the custard is set).
  5. While the bread pudding is in the oven, make the sauce. Add the dulce de leche, butter, bourbon and salt to a small pot, and heat the sauce until the butter is melted. Remove the mixture from heat, and add in the vanilla extract.
  6. Allow the bread pudding to cool until warm. If needed, reheat/stir the sauce until it’s pourable. To serve, enjoy this bread pudding with a heaping scoop of the dulce de leche sauce. Enjoy!

I’m sharing this recipe as a part of #pumpkinweek. Thanks to our generous sponsors, there’s some HUGE prizes being offered – check out the details here! Also, be sure to check out what other bloggers are making this week – there’s SO many great recipes being shared!

Here are today’s #PumpkinWeek Recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Strawberry Rolls with Orange Icing #brunchweek

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Brunch Week

It has been a crazy year so far. I decided to let my blog sort of fall in the background of my life again, and I’m a bit bummed about it. So many things have been happening this year, which is a bit crazy for me. I’m used to me and my husband sort of having quiet evenings at home, and well…I kind of made myself SUPER busy the past few months.

To re-motivate myself back into blogging, I am joining up with some amazing bloggers for #brunchweek! The sponsors were ridiculously generous with us bloggers, and I’m excited to feature 3 recipes using products from the sponsors for #brunchweek!

This first one just screams spring/summer to me! Fluffy rolls with plenty of strawberry filling, topped with a sweet orange icing. It’s just SO good! I used Dixie Crystals Sugar, Red Star Platinum Yeast and Nielsen-Massey Almond Extract to make these rolls, and y’all..these rolls are just spectacular! If you want a fruity twist on the average cinnamon roll, give this a try! Another perk to this recipe is that the rolls come together fairly quickly, considering it’s a yeast-based roll recipe!

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