Peanut Butter Chocolate Brownie Bars

Welcome to 2021. We had sort of, um…an abrupt beginning to the New Year. After a punishing 2020 where the pandemic pretty much upended everything in our lives, a lot of us were looking forward to some stability, seasoned with some optimism about the virus, but things took a decidedly different turn in a direction not many of us could imagine. I stepped away from…

Welcome to 2021. We had sort of, um…an abrupt beginning to the New Year. After a punishing 2020 where the pandemic pretty much upended everything in our lives, a lot of us were looking forward to some stability, seasoned with some optimism about the virus, but things took a decidedly different turn in a direction not many of us could imagine. I stepped away from a few things which allowed me a little time to get my mojo back and regroup.

The lockdowns (plural) and the pause for the holidays allowed me to sort through stuff in my kitchen drawers and clear a path to sanity in my office to face-down that pesky end-of-the-year paperwork. I organized the desktop on my computer (a task I highly recommend tackling), changed my newsletter service, deleted some passive-aggressive messages (still not sure I understand the point of those…) that were taking up valuable space in my head, retreated from the online world, bereaved the passing of a family member, took a step toward overcoming yet another leak as the plumber assured me the plumbing store would have toilets back in stock by the end of January (I hope he was talking about 2021), and emotionally regrouped to begin what I’m sure will be a fabulous a new year.

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Vegan Pineapple Upside Down Cake

This article is from Delicious Everyday.
Take a short bit of time in the kitchen to make this decadent Vegan Pineapple Upside Down Cake. A tried and true recipe that’s sure to come out perfect every time. No boxed mixes, just homemade vanilla, d…

This article is from Delicious Everyday.

Take a short bit of time in the kitchen to make this decadent Vegan Pineapple Upside Down Cake. A tried and true recipe that’s sure to come out perfect every time. No boxed mixes, just homemade vanilla, drenched in all the brown sugar, pineapple, and cherries you can handle. I had never thought much about...

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Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.

The post Balsamic Roasted Mushrooms appeared first on Budget Bytes.

I first made these Balsamic Roasted Mushrooms as part of a bowl meal with Mashed potatoes and kale, but they really are so amazing that they deserve a post of their own. Whether you’re eating these as a side dish with your dinner or just digging in with a toothpick as an appetizer, they’re so good that you’ll want to make them for every occasion.

Overhead view of balsamic roasted mushrooms in a white bowl, garnished with parsley

What Kind of Mushrooms Should I Use?

I suggest using either white button mushrooms or baby bella mushrooms for this recipe (I’ve made this with both and they’re equally incredible). While it may work with other mushroom varieties, the cooking time may change depending on the size and moisture content of the mushrooms, and unfortunately, I haven’t tested other varieties to know for sure.

What to Serve with Balsamic Roasted Mushrooms

As I mentioned in the introduction, these tasty little mushrooms make a great side dish, part of a bowl meal, or even an appetizer. They’re so good you will just want to eat them straight out of the bowl with a fork (or toothpick)! Originally I paired them with some kale mashed potatoes as a vegetarian bowl meal, but they’d also go great with Garlic Marinated Chicken, Honey Mustard Pork Chops, or Herb Roasted Pork Loin.

What Kind of Roasting Dish Should I Use?

I find that a ceramic or glass works best for this recipe because they transmit heat a little more slowly and evenly. Something like a thin metal baking dish may result in too much evaporation and cause the mushrooms to dry out while roasting.

Side view of balsamic roasted vegetables in a bowl
Overhead view of balsamic roasted mushrooms in a white bowl

Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.
Total Cost $4.24 recipe / $1.06 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 77.5kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. mushrooms* $3.38
  • 1 Tbsp olive oil $0.16
  • 3 Tbsp balsamic vinegar $0.41
  • 1/2 Tbsp brown sugar $0.02
  • 1 Tbsp soy sauce $0.06
  • 2 cloves garlic $0.16
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Clean any dirt or debris from the mushrooms, then slice any large mushrooms in half (you can leave them whole if they are small).
  • Mince the garlic. In a small bowl combine the olive oil, balsamic vinegar, brown sugar, soy sauce, garlic, thyme, and pepper.
  • Place the mushrooms in a ceramic or glass baking dish (choose a size that keeps the mushrooms close together, mostly in a single layer). Pour the marinade over top and stir to coat the mushrooms.
  • Roast the mushrooms for about 45 minutes, stirring every 15 minutes. The mushrooms should release liquid as they roast, leaving liquid in the bottom of the dish until the last 15 minutes or so. If the dish dries up before the final 15 minutes, cover the dish with foil to prevent furhter evaporation or burning.
  • After 45 minutes of roasting, give them a final stir and then serve. (I garnished with chopped parsley for color, but this is not necessary for flavor.)

Notes

*White button or baby bella mushrooms

Nutrition

Serving: 1serving | Calories: 77.5kcal | Carbohydrates: 8.85g | Protein: 2.85g | Fat: 3.93g | Sodium: 293.93mg | Fiber: 1.55g
Close up view of a balsamic roasted mushroom on a fork with the bowl in the background

Love Balsamic Vinegar? Try these other recipes featuring balsamic vinegar:

How to Make Balsamic Roasted Mushrooms – Step by Step Photos

Sliced Mushrooms in a baking dish

Preheat the oven to 400ºF. Clean 1 lb. of mushrooms and slice any larger mushrooms in half (the mushrooms I had today were all very large, so some I even cut into quarters). Place the mushrooms in a baking dish. Choose a size that will allow the mushrooms to be close together, but mostly in a single layer.

Balsamic mushroom marinade in a bowl

Mince two cloves of garlic and combine them in a bowl with 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp brown sugar, 1 Tbsp soy sauce, ¼ tsp dried thyme, and ¼ tsp freshly cracked pepper.

Marinade being poured over the mushrooms in the dish.

Pour the marinade over the mushrooms in the dish and give them a good stir.

Seasoned mushrooms in the dish before roasting

The mushrooms will absorb most of the marinade, leaving just a little in the bottom of the dish, but as the mushrooms roast they will release a lot of moisture. (The photo above is before roasting)

Mushrooms after 30 minutes of roasting

Roast the mushrooms in the preheated 400ºF oven, stirring every 15 minutes. The photo above is after 30 minutes of roasting. There should be a decent amount of liquid in the bottom of the dish at this point. If it is already dry, cover the dish with foil to prevent further evaporation and burning.

Mushrooms after 45 minutes of roasting

After 45 minutes of roasting, most of the liquid on the bottom of the dish will have evaporated.

Stirred roasted mushrooms in the dish

Give the mushrooms a stir to kind of distribute the reduced marinade over the surface of the mushrooms. And that’s it! They’re ready to serve!

Overhead view of balsamic roasted mushrooms in a bowl garnished with chopped parsley

I garnished it with chopped parsley just for some color, but this isn’t needed to flavor the mushrooms. Enjoy!

The post Balsamic Roasted Mushrooms appeared first on Budget Bytes.

Brown Sugar Roasted Pork Loin

Roasted pork loin is probably one of the easiest (and inexpensive) main dishes you can make. Just add a little seasoning, pop it in the oven, and let it do its thing. The only thing you have to be mindful of is overcooking.

The post Brown Sugar Roasted Pork Loin appeared first on Budget Bytes.

Roasted pork loin is probably one of the easiest (and inexpensive) main dishes you can make. Just add a little seasoning, pop it in the oven, and let it do its thing. The only thing you have to be mindful of is overcooking, but we’ll talk more about that below. As long as you avoid that one pitfall, you’ll have a tender, juicy pork loin that makes a deeelish main dish that can be paired with tons of different sides.

Slices of brown sugar roasted pork loin on a white oval serving dish

Pork Loin vs. Pork Tenderloin

This recipe is written for pork loin, sometimes called a pork loin roast, which is different than pork tenderloin. Pork loin is a large roast, usually sold in 3-4 pound cuts. Pork tenderloin is a different, smaller muscle that tends to be slightly darker and more tender. Here is a more in-depth look (with photos) at the difference between pork loin and pork tenderloin. If you’re looking for a recipe for roasted pork tenderloin, try my Herb Roasted Pork Tenderloin.

About that Brown Sugar Rub…

If you’ve made my Glazed Pork Chops, you’ll be familiar with this sweet and spicy brown sugar rub. It’s the perfect mix of sweet, savory, and spicy, and it’s just so incredibly simple. When it’s used with the direct contact heat of a skillet it turns into a glaze, but when it’s baked in the dry air of an oven it forms a delicious crust on the surface of the pork. Either way, it’s a winner!

The Key to Good Pork Loin

Don’t overcook it. That’s it! Overcooked pork is dry, tough, and resembles something like a hockey puck. So how do you not overcook it? You really need to get a meat thermometer (my favorite is linked in the recipe card below) since every pork loin is a different size and shape, and every oven cooks a little different.

How Long to Cook Pork Loin

The safe internal temperature for pork (excluding ground pork) is 145ºF. The estimated amount of time you’ll need to cook your pork loin using the method below (starting at 400ºF then reducing to 350ºF), is about 15 minutes per pound after the initial ten minutes at 400ºF. Use your trusty thermometer about ten minutes before the estimated time to see if you’re getting close, then about every 10-15 minutes after that until you reach 145ºF.

And lastly, make sure to let your pork rest for about 10 minutes after it’s removed from the oven before slicing. This gives the steam pressure time to reduce, which means more of the moisture will stay in the meat instead of evaporating out once it’s sliced.

What to Serve with Roasted Pork Loin

I love classic comfort foods with this Brown Sugar Roasted Pork Loin. I have it pictured with mashed potatoes and some roasted broccoli, but I think something like macaroni and cheese, collard greens, coleslaw, or potato salad would also be awesome!

Two slices of roasted pork loin on a plate with broccoli and mashed potatoes
Sliced brown sugar pork loin on a serving dish, viewed from the front

Brown Sugar Roasted Pork Loin

This super simple Brown Sugar Roasted Pork Loin is tender and juicy with a sweet and spicy brown sugar coating!
Total Cost $9.12 recipe / $1.14 serving
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 8 ½ lb. each
Calories 475.06kcal
Author Beth – Budget Bytes

Ingredients

  • 4 lbs. pork loin $7.92
  • ½ cup brown sugar $0.32
  • 1 tsp cayenne pepper $0.10*
  • 1 tsp garlic powder $0.10
  • 1 tsp paprika $0.10
  • 1 tsp salt $0.05
  • ½ tsp freshly cracked black pepper $0.05
  • 3 Tbsp olive oil $0.48

Instructions

  • Preheat the oven to 400ºF. In a bowl, combine the brown sugar, cayenne, garlic powder, paprika, salt, and pepper.
  • Place the pork loin on a parchment lined baking sheet or in a large casserole dish with the fat cap facing up. Begin packing the brown sugar and spice mixture all over the surface of the pork loin (no need to get the bottom). The moisture from the pork loin should help the sugar mixture stick to the surface.
  • Transfer the pork loin to the oven. Roast at 400ºF for ten minutes, then reduce the heat to 350ºF and continue to roast for about 15 minutes per pound of roast, or until the internal temperature reaches 145ºF. Always use a meat thermometer just to be sure.
  • After roasting, let the pork loin rest for 10 minutes before slicing into ½-inch thick slices and serving.

Notes

*To reduce the spiciness of this dish, reduce the cayenne to ½ or even ¼ tsp.

Nutrition

Serving: 2slices | Calories: 475.06kcal | Carbohydrates: 7.31g | Protein: 48.15g | Fat: 24.06g | Sodium: 465.2mg | Fiber: 0.2g
Two slices of pork loin on a plate with broccoli and mashed potatoes, viewed from the side

How to Make Brown Sugar Roasted Pork Loin – Step by Step Photos

Brown sugar rub ingredients in a bowl

Preheat the oven to 400ºF. Combine ½ cup brown sugar, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, ½ tsp pepper, and 3 Tbsp olive oil in a bowl.

Mixed brown sugar rub in a bowl

Mix the rub ingredients together until they look like damp sand.

Pork loin in the package

This is the pork loin I used, which was 4 pounds. Your cooking time will vary depending on the size of your pork loin, so make sure to use a meat thermometer so you can prevent over or under-cooking the pork. Pork loin usually has a “fat cap” which is a layer of fat on one side (it’s on the bottom in the photo above so you can’t see it).

Brown sugar rub on the pork loin, on a parchment lined baking sheet

Place the pork loin on a parchment-lined baking sheet or in a casserole dish with the fat cap side facing up. Pack the brown sugar rub all over the surface of the pork loin.

Roasted pork loin with a meat thermometer in it

Roast the pork for 10 minutes at 400ºF, then reduce the heat to 350ºF and roast for an additional 20 minutes per pound of pork, or until the internal temperature reaches 145ºF. The temperature of the roast will continue to rise slightly after it is taken out of the oven, due to carryover cooking. (Don’t worry if the brown sugar burns on the baking sheet, the rub ON the pork will not be burned. The burned sugar can be cleaned off with a quick soak in hot soapy water.)

Sliced brown sugar roasted pork loin on a cutting board

Let the pork loin rest for ten minutes before slicing into ½-inch slices and serving.

Brown sugar roasted pork loin sliced and served on an oval dish

The post Brown Sugar Roasted Pork Loin appeared first on Budget Bytes.

Hot Buttered Rum Sticky Buns

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer. Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch! This post […]

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer.

Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch!

Platter of gooey sticky buns with pecans, cups of hot buttered rum in the background

With a filling of brown sugar and festive spices, and a sweet and sticky caramel topping spiked with dark rum, not to mention ample chopped pecans for crunch and contrast, these hot buttered rum-inspired sticky buns are a feast for the senses.

You all know how I feel about boozy baking, and these gloriously gooey, sensually spiced, and ravishingly rum-soaked sticky buns are proof that adding booze to baked goods is always a good idea. It’s the kind of recipe you’ll find yourself coming back to again and again.

Hello new Christmas-morning tradition!

Gooey caramel dripping down the side of hot buttered rum sticky buns, with twinkle lights in the background

The flavor inspiration for these sticky buns comes from hot buttered rum, a popular fall and winter drink dating back to colonial times, when rum was believed to be a miraculous cure-all and ‘strengthener of the body’. In fact, a hot rum-based drink like this was probably enjoyed medicinally more often than recreationally.

A hot buttered rum is traditionally made by mixing hot water with rum, sugar, spices, and a pat of butter for added richness and a luxurious mouth feel.

It’s similar to a hot toddy, both sweetened and sometimes spiced drinks served hot, but a hot buttered rum contains the notable addition of butter and, obviously, uses rum instead of whiskey.

Platter of gooey sticky buns with pecans, cups of hot buttered rum, showing the Hot Buttered Rum packet from The Spice Hunter

Hot buttered rum recipes vary greatly in the mix and proportion of spices, but most include a mix of cinnamon, nutmeg, allspice, cardamom and cloves.

For this recipe, rather than raid the spice rack for a pinch of this and a pinch of that, we used a packet of Hot Buttered Rum drink mix from The Spice Hunter. One packet is split between the spiced sugar filling, while the rest is added to the gooey caramel topping along with a generous glug or two of dark rum.

The spice mix is already perfectly balanced, and also makes the filling part super easy (just mix with a bit of brown sugar and sprinkle away). No pinches (or measuring spoons) required!

Closeup overhead of sticky buns showing spirals and pecans

We baked a batch of these sticky buns last weekend, assuming that a somewhat complicated recipe like this would necessitate at least a second go-round to get it right (although surprisingly, other than a mishap involving a plate that was slightly too small and hot caramel everywhere, that first batch was pretty darn perfect which almost never happens). Knowing we were going to be making another batch the following weekend anyway, we made quick work of packing the still-warm buns in recycled takeout containers and delivering them to our neighbors, saving just two for ourselves.

The following day Taylor warmed one up for an afternoon snack, quickly realizing that a reheated sticky bun is indeed a fabulous afternoon stack, and immediately started lamenting the fact that we had given the rest away.

Needless to say when we made the final batch to photograph, we kept most of them for ourselves.

Forkful of hot buttered rum sticky bun on a pink plate, showing the light and fluffy texture of the dough Lifting a sticky bun off of a white platter Single hot buttered rum sticky bun on a light pink plate, with the platter of buns, twinkle lights, and a cup of buttered rum in the background

What’s the difference between a sticky bun and a cinnamon roll anyway?

Well, they both start out with a soft and yeasty dough, rolled into a tight spiral with a cinnamon-sugar filling.

The main difference is sticky buns are baked on a bed of hot, gooey caramel and chopped pecans, and then inverted immediately after baking, not unlike an upside down cake. The bottom becomes the top, the gooey caramel oozing down the sides of the buns and your fingers.

Platter of gooey sticky buns with pecans, cups of hot buttered rum and twinkle lights Overhead Platter of gooey sticky buns with pecans, cups of hot buttered rum, and christmas twinkle lights

These sticky buns are made using a dough very similar to my favorite cinnamon roll dough recipe, which I used previously for these Matcha Black Sesame Cinnamon Rolls.

The dough begins with what’s called a tangzhong, an asian technique for soft and tender yeast breads. Pre-cooking a little bit of flour and liquid like this allows the dough to better absorb more liquid, resulting in a softer, more tender final product.

The dough is easily made in about 45 minutes, including a 20 minute rest and 10 minutes of kneading in a mixer to form a soft and silky smooth dough. While you can let the dough rise and then roll it out, I prefer to refrigerate the dough overnight and assemble the following day. Refrigerating the dough makes it a bit stiffer and easier to work with.

Rolling out the sticky bun dough Sprinkling the spiced sugar filling on the dough Rolling up the dough Pinching the seam to seal it Measuring out where to make the cuts Cut using thread or dental floss for super clean cuts

When cutting your rolls, use a piece of unflavored dental floss or sturdy thread to slice the dough as if it were clay. This results in far cleaner cuts than even the sharpest serrated knife, and no squishing either.

Pouring the spiced caramel topping into the pan Sprinkle pecans over caramel topping in pan Arrange rolls on top of caramel and pecans in pan

Once rolled and cut, the buns are arranged in the baking pan on a bed of gooey, rum-spiked caramel and chopped pecans. Much like an upside down cake, this gooey bottom layer will ultimately become the tops of the buns.

Split screen before/after the final rise

While I prefer to let the dough rise overnight and assemble the morning of, if you started your dough earlier the previous day, you can also roll and assemble the buns in the pan the night before. Cover tightly and refrigerate overnight. In the morning they should be noticeably puffy as pictured above. Let them sit at room temperature as you preheat the oven and then bake. If you’re aiming for a breakfast of sticky buns as opposed to a brunch, this might be a more feasible schedule.

Rolls after the final rise, they should be puffy and just touching each other

After baking, the buns are immediately inverted onto a platter, the caramel base becoming the gooey top of the bun.

You want to do this while the buns are still hot, which means that the caramel is still dangerously hot, so please be careful when inverting your buns. I like to use a set of silicone-gripped grill gloves, which allow me to grip onto the pan much easier than a normal oven mit.

You can use a large rimmed plate, baking sheet, or a cutting board with a groove in it (the groove will catch any overflow). Invert the platter on top of the baking pan, put a hand firmly on top of the platter and on the bottom of the pan, and quickly flip the whole arrangement upside down. Then gently lift up the pan, the buns should release easily (if the caramel cools too much it could get sticky).

Platter of gooey sticky buns with dish of pecans and a cup of hot buttered rum in the background

This recipe is for a small batch, yielding 9 buns that’ll perfectly fit in a 9-inch square baking pan. You can use a 9 or 10-inch round baking pan, although you may only have space for 8 buns in that case (you could always bake the straggler in its own ramekin with a spoonful or two of caramel sauce in the bottom if you like!)

This recipe can also be doubled and baked in a 13-by-9-inch baking pan as well.

Single hot buttered rum sticky bun on a light pink plate, with the platter of buns and a cup of buttered rum in the background

Any leftover buns should be covered and refrigerated. Reheat for a few seconds in the microwave or pop it in a warm oven for a few minutes until warmed through, and enjoy!

Hot Buttered Rum Sticky Buns

Hot Buttered Rum Sticky Buns

Your favorite warm holiday cocktail is transformed into deliciously gooey sticky buns spiked with rum and fragrant holiday spices.

Ingredients:

Thangzhong:

  • 3 tablespoons (42mL) filtered water
  • 3 tablespoons (42mL) whole milk
  • 2 tablespoons (16g) all-purpose flour

Dough:

  • ¼ cup (½ stick, 56g) unsalted butter, cut into cubes
  • ½ cup (120mL) whole milk
  • 2 large egg yolks, at room temperature
  • 2 ¼ cups (281g) all-purpose flour
  • 1 tablespoon (8g) dry whole milk powder
  • 1 ½ teaspoons (6g) instant yeast
  • 1 tablespoon (25g) granulated sugar
  • 1 ½ teaspoons kosher salt

Topping:

  • 5 tablespoons (70g) unsalted butter
  • 2/3 cup (147g) packed light brown sugar
  • 1/2 packet (31g) The Spice Hunter Hot Buttered Rum drink mix
  • 1/4 teaspoon kosher salt
  • 2 tablespoons (40g) golden syrup, light corn syrup, or honey
  • 3 tablespoons (42mL) heavy cream
  • 3 tablespoons dark rum or 1 teaspoon rum extract
  • 3/4 cup (85g) chopped pecans

Filling:

Directions:

For dough:

  1. Start by preparing  your flour paste or tangzhong: combine water, milk and flour in a small saucepan set over medium heat. Whisk gently until no clumps remain. Continue to whisk until the mixture thickens to the consistency of thick paste, about 2 to 3 minutes. Remove from heat.
  2. Add cubes of butter to still-warm saucepan with flour paste and gently whisk until melted and smooth, then whisk in milk. Add in the egg yolks and whisk until fully incorporated. At this point the mixture should feel lukewarm to the touch.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, powdered milk, and yeast to combine. Pour in the lukewarm flour paste, and mix on low speed until mixture forms a shaggy dough, about 1 to 2 minutes. Cover bowl with plastic wrap and let rest for 20 minutes (this rest gives the flour a chance to absorb the liquid, making it easier to knead later).
  4. Remove plastic wrap and add the sugar and salt. Mix on medium-low speed until dough is smooth and elastic, but still somewhat sticky, about 10 minutes. Add more flour only if absolutely necessary (a softer initial dough will result in a softer final product).
  5. Shape the dough into a ball (lightly oil your hands if necessary) and place in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and allow to rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Alternatively, if you want to bake your rolls the next day, tightly cover the bowl with plastic wrap and pop it in the refrigerator to rise slowly overnight (my preference, as cold dough is so much easier to work roll out and shape).

For Topping:

  1. Melt butter in a small saucepan over medium heat. Add brown sugar, salt, and spice mix and stir until smooth and paste-like (it may appear slightly separated, that’s ok).
  2. Remove from heat. Whisk in syrup and heavy cream until smooth, followed by rum. Set aside and let cool to lukewarm (topping can also be made the day ahead of time, cover and refrigerate until ready to use, and return to room temperature before using).

To Assemble:

  1. Lightly butter a 9-inch square cake pan.
  2. In a small bowl, whisk together brown sugar and remaining half packet of spice drink mix and set aside.
  3. Turn dough out onto a lightly floured work surface. Pat into a rectangle, then roll out evenly into a rectangle approximately 10 inches tall by 13 ½ inches wide. You want this piece to have an even overall thickness, with as square edges as possible.
  4. Soften butter until it is nearly melted; it should be the consistency of warm peanut butter. Using a pastry brush, spread a thick layer of butter evenly over the entire piece of dough.
  5. Sprinkle an even layer of filling over butter, leaving a 1-inch space empty along the top long edge. Pat down filling to adhere it. You can also gently run a rolling pin over the surface to compress the filling into the dough, making it easier to roll up.
  6. Working with the long edge nearest you, start to roll up the dough fairly tightly, taking care not to stretch out the ends too much. Pinch along the edge of the dough to seal the seam, then roll the seam so it is face down.
  7. Using a ruler, measure out where you will cut your rolls, using a small knife to mark the cuts. I cut my log into 9 rolls each 1 ½ inches wide.
  8. To cut the rolls, you can use a sharp serrated knife (try to cut cleanly through in one movement front to back, rather than sawing it back and forth). You can also wrap a piece of unflavored dental floss or sturdy thread around the dough, which will create perfect, clean cuts.
  9. Pour cooled topping mixture into prepared cake pan. Sprinkle evenly with chopped pecans.
  10. Place rolls into pan, leaving an even amount of space between rolls and between the edges of the pan. Lightly cover and set pan in a warm spot (I like to use my oven with the light on) until rolls are noticeably puffed and just touching one another, about 30 to 60 minutes.
  11. While rolls are rising, preheat oven to 350 degrees F.
  12. Once rolls are nearly doubled in size, bake for 30 to 35 minutes, or until tops are lightly golden brown and filling is bubbly (to be precise, the center of the center roll should read about 190 degrees F on an instant-read thermometer). If your rolls are browning too quickly, you can tent them with foil and return to the oven to continue baking.
  13. Remove rolls from oven, and immediately (and carefully!) invert onto a rimmed platter or baking sheet, or a cutting board with a groove to catch the excess caramel. Be very careful doing this as the caramel is extremely hot; I find using some silicone-grip oven mits to be very helpful.
  14. Let rolls cool slightly before serving. Rolls also reheat beautifully; keep covered in the refrigerator then rewarm for a few minutes in the oven or a few seconds in the microwave before serving.
All images and text © Lindsay Landis /

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Brown Sugar Cookies

I will never say no to a simple sugar cookie, but adding brown sugar makes for an interesting twist on the class white version. A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, the…

Brown Sugar Cookies

I will never say no to a simple sugar cookie, but adding brown sugar makes for an interesting twist on the class white version. A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, these are a great addition to your holiday cookie tray).  Brown Sugar Cookies From 100 Cookies PRINT RECIPE 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup [2 sticks | 227 g] unsalted butter, at room temperature 1 3/4 cup [350 g] dark brown sugar 1 teaspoon molasses 1 large egg plus 1 large yolk 2 teaspoons pure vanilla extract 1/2 cup [100 g] granulated sugar, for rolling Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper. In a medium bowl, combine the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add […]

The post Brown Sugar Cookies appeared first on The Vanilla Bean Blog.

Brown Butter Biscoff Snickerdoodles

Classic snickerdoodles have always been one of my favorite cookies and then I created Brown Butter Salted Caramel Snickerdoodles that everyone went crazy over. I didn’t think it could get any better until these Brown Butter Biscoff Snickerdoodles…

Classic snickerdoodles have always been one of my favorite cookies and then I created Brown Butter Salted Caramel Snickerdoodles that everyone went crazy over. I didn’t think it could get any better until these Brown Butter Biscoff Snickerdoodles came out of my oven. I think they are my new favorite snickerdoodle. We all know that…

The post Brown Butter Biscoff Snickerdoodles appeared first on Two Peas & Their Pod.

Chocolate Chip Cookie Dough Fudge

An easy, no-bake holiday treat, this cookie dough fudge is soft and creamy, with hints of vanilla and brown sugar and studded with mini chocolate chips, the same flavors that make chocolate chip cookie dough so irresistible. If you’re obsessed with cookie dough like I am, you’re going to want to make this recipe STAT. […]

An easy, no-bake holiday treat, this cookie dough fudge is soft and creamy, with hints of vanilla and brown sugar and studded with mini chocolate chips, the same flavors that make chocolate chip cookie dough so irresistible.

If you’re obsessed with cookie dough like I am, you’re going to want to make this recipe STAT. It’s literally a slab of cookie dough flavored-fudge, but without the worry of raw cookie dough since it’s made without eggs and with heat-treated flour.

Cut pieces of Chocolate Chip Cookie Dough Fudge on parchment, with a glass of milk and bowl of mini chips

This recipe was originally published in my first cookbook over 8 years ago (Can you believe it’s been that long? I can’t!) It’s one of the handful of recipes that has really made its mark on the Internets, with dozens of bloggers having posted their versions (and that makes me so so happy). I’ll be honest I hadn’t made it myself since I made the final batch for the photo shoot, and decided it was high time I revisit this cookie dough classic. Because, y’all, I forgot just how good this ish is.

I vaguely recall the testing process for this recipe being nothing short of a disaster, having first attempted an old-fashioned brown sugar fudge somewhat like penuche I think it’s called? If I recall correctly, I threw out at least 3 or 4 full pans of too soft, too grainy, or oddly hard fudge before I finally decided to go in a different direction.

The final recipe is what I call shortcut, or cheater fudge, which uses powdered sugar rather than boiled sugar for structure. Combined with some milk, melted butter and brown sugar, and then a healthy glop of raw, eggless cookie dough and mini chocolate chips folded right in, it has the texture of your favorite holiday fudge, but the flavor of straight up chocolate chip cookie dough.

Stack of Chocolate Chip Cookie Dough Fudge, top piece with a bite out of it

The texture is definitively fudge-like, with just a hint of graininess from the raw sugar in the cookie dough (I’d argue this texture is part of the appeal of cookie dough to begin with.) Preserving that texture is one of the reasons this is a two part recipe (folding in the raw cookie dough into the fudge base, rather than melting all the ingredients together in one pot which might taste the same, but would not have the same texture).

Mini chocolate chips give the chocolate a more even distribution, and a better balance of cookie dough to chocolate in each bite.

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Chewy Molasses Cookies

When I was little, I wasn’t a big fan of molasses cookies. They were just ok, never my first choice, especially if there was a big platter of Christmas cookies to choose from. The molasses cookies just looked boring so I don’t even think I …

When I was little, I wasn’t a big fan of molasses cookies. They were just ok, never my first choice, especially if there was a big platter of Christmas cookies to choose from. The molasses cookies just looked boring so I don’t even think I even tried them. I would reach for peanut butter blossoms,…

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Candied Pecans

My favorite classic candied pecans recipe is easy to make with 7 ingredients.  Perfect for gifting or sprinkling on everything from salads to yogurt, casseroles, ice cream and more! Raise your hand if you love candied pecans as much as I do! ♡ These sweet treats have always been a favorite of mine, especially around […]

My favorite classic candied pecans recipe is easy to make with 7 ingredients.  Perfect for gifting or sprinkling on everything from salads to yogurt, casseroles, ice cream and more!

Candied Pecans in Mason Jar

Raise your hand if you love candied pecans as much as I do! ♡

These sweet treats have always been a favorite of mine, especially around the holidays, and this is is the old-fashioned candied pecans recipe that I fell in love with years ago and have made since more times than I can count.  By contrast to my recipe for naturally-sweetened maple candied pecans, this retro recipe unapologetically features a thick and crunchy cinnamon sugar coating made with two kinds of sugar, plus the perfect hint of sea salt and cayenne to balance out the sweetness.  And when baked up until perfectly toasty and crunchy in the oven, I’m telling you, these candied pecans are absolutely irresistible.

I always love baking up a few batches at the end of the year to pass out as fun holiday gifts.  But they taste great anytime of the year as a sweet snack, or sprinkled on everything from salads to yogurt, casseroles, baked sweet potatoes, ice cream and more.  They are also incredibly easy to make with just 7 simple ingredients, the recipe is naturally gluten-free, and these candied pecans have the added bonus of making your home smell absolutely heavenly as they bake in the oven.

I’m warning you now — one you start snacking on these little guys, it’s hard to stop. ♡  You’re going to love them!
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