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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No-Knead Cinnamon-Pecan Babka

This recipe was created as part of a paid collaboration with Lyle’s Golden Syrup on Instagram but I’m posting it here too for ease of access! We all love a babka don’t we? So much more impressive looking than cinnamon rolls AND it’s sliceable (which means you can whack a slice under the grill until toasty and then cover it in butter). Whilst chocolate babka will always be my favourite kind I of course have an affinity to a cinnamony babka. It’s like a fancy cinnamon-swirl loaf! Perfect for turning into French toast when it gets a little bit stale and not too sweet overall. I added pecans to the filling since I always seem to find that they work well with cinnamon and brown sugar. This one is a no-knead boy which means that yes, you do need to make the dough the day before (I leave it for at least 10 hours in the fridge), but it also means that it makes the process seem more manageable since it’s broken up by that waiting period. The dough is one I adapted very slightly from the incredibly clever book by Zoe Francois, Holiday & Celebration Breads in 5 Minutes […]

The post No-Knead Cinnamon-Pecan Babka appeared first on Izy Hossack – Top With Cinnamon.

This recipe was created as part of a paid collaboration with Lyle’s Golden Syrup on Instagram but I’m posting it here too for ease of access!

We all love a babka don’t we? So much more impressive looking than cinnamon rolls AND it’s sliceable (which means you can whack a slice under the grill until toasty and then cover it in butter). Whilst chocolate babka will always be my favourite kind I of course have an affinity to a cinnamony babka. It’s like a fancy cinnamon-swirl loaf! Perfect for turning into French toast when it gets a little bit stale and not too sweet overall. I added pecans to the filling since I always seem to find that they work well with cinnamon and brown sugar.

cinnamon pecan babka on a plate

This one is a no-knead boy which means that yes, you do need to make the dough the day before (I leave it for at least 10 hours in the fridge), but it also means that it makes the process seem more manageable since it’s broken up by that waiting period. The dough is one I adapted very slightly from the incredibly clever book by Zoe Francois, Holiday & Celebration Breads in 5 Minutes a Day.

Soaking the baked loaf with a syrup made of diluted golden syrup is also key – the loaf really isn’t that sweet so the syrup does help to boost that but ALSO keeps the loaf moist and soft so don’t skip it!!

No-Knead Cinnamon-Pecan Babka

No-Knead Cinnamon-Pecan Babka

Yield: 1 (2lb) loaf
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 12 hours
Total Time: 13 hours

Ingredients

Dough:

  • 100g lukewarm water
  • 1 tbsp Lyle’s golden syrup
  • 1 tsp easy-bake yeast
  • 1 medium egg
  • 45g vegetable oil
  • 250g white bread flour
  • ½ tsp fine table salt

Filling:

  • 50g unsalted butter, melted and cooled
  • 60g muscovado sugar
  • 30g Lyle’s golden syrup
  • 5g ground cinnamon
  • Pinch of salt
  • 75g pecans, roughly chopped

Syrup:

  • 50g Lyle’s golden syrup
  • 50g water

Instructions

For the dough:

  1. Place the water, golden syrup, yeast, egg and oil in a medium bowl and mix until combined. Add the flour and salt and stir together until the dough comes together and there are no floury patches remaining (it may be easier near the end of mixing to use your hands to knead it lightly in the bowl).
  2. Drizzle a little bit of vegetable oil on the dough and flip it over a couple of times so the dough is coated in oil. Cover the bowl (I like to use a small, clean bin bag, secured at the side with a food clip) and let rise in a warm place until doubled in volume – around 2 hours.
  3. Once risen, chill the dough overnight. This will do the ‘kneading’ for us and also makes the dough easier to handle when it’s time to shape.

For the filling:

  1. The next day, combine all of the filling ingredients except the pecans in a small bowl. Set aside.

Shape the babka:

  1. Lightly flour a work surface and tip the chilled dough out onto it. Dust with some more flour on top and roll out into a 25 x 30cm rectangle. Spread all of the filling over the surface of the dough and sprinkle with the chopped pecans.
  2. Starting at the long edge, roll the dough up tightly into a log. Pop onto a tray or plate and freeze for 15 minutes – this will keep things neat and easy for the next step.
  3. Remove the dough log from the freezer and cut down the length of the log so you end up with two long strips. Place the cut sides facing up and twist the lengths over each other a few times, pinching the ends to seal.
  4. Carefully transfer the shaped dough to a lined 2lb loaf pan, cover, and leave to rise in a warm place for 45 minutes-1 hour, or until almost doubled in volume.
  5. Around 10 minutes before your dough is ready, preheat the oven to 180C fan. Uncover the babka and bake for 25-35 minutes. It’ll be done when a skewer inserted into the centre comes out with no dough attached.

For the syrup:

  1. As the babka is baking, warm the golden syrup and water in a small pot just until it starts to gently bubble.
  2. Pour the warm syrup over the hot babka and leave it to soak in and cool before slicing and serving.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post No-Knead Cinnamon-Pecan Babka appeared first on Izy Hossack - Top With Cinnamon.

Magic Cookie Bars

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really…

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really says it all. Magic bars are a rich, delicious…

The post Magic Cookie Bars appeared first on Two Peas & Their Pod.

Pumpkin Spice and Pecan Bread Pudding

Pumpkin Spice and Pecan Bread Pudding

Bread pudding is always a good choice when you’re in need of a comforting dessert. The custard-based pudding is rich in texture and flavor – and the fact that it can be served warm always seems to add another layer of indulgence to each serving. There is no time of year that …

The post Pumpkin Spice and Pecan Bread Pudding appeared first on Baking Bites.

Pumpkin Spice and Pecan Bread Pudding

Bread pudding is always a good choice when you’re in need of a comforting dessert. The custard-based pudding is rich in texture and flavor – and the fact that it can be served warm always seems to add another layer of indulgence to each serving. There is no time of year that calls for comfort food more than the fall and winter holiday seasons, and that means that this Pumpkin Spice and Pecan Bread Pudding is a perfect option for dessert during that time of year.

The bread pudding is made with pumpkin puree and a generous amount of pumpkin spice. Pumpkin spice, or pumpkin pie spice, is a mixture of cinnamon, nutmeg, cloves and ginger that is typically included in pumpkin pies and other pumpkin desserts. You have undoubtedly had it in a pumpkin spice latte, even if you weren’t familiar with the individual spices that went into the mix in the first place! The spices add a delicious warmth to the natural sweetness of pumpkin puree, which is further enhanced in this dessert with brown sugar and vanilla.

Bread puddings are usually soft and custardy, without much texture of their own. In this recipe, I add in a generous amount of toasted pecans. The flavor of the pecans works beautifully with the pumpkin spice elements, as well as adding a nice crunch to each serving of bread pudding. Toasted pecans will give you the best results in this recipe, as they will hold up to the custard without loosing their texture. Feel free to use pecans that are both roasted and salted if you like a little extra salty-sweetness in your desserts (I do!). I like to toss a few extra on top for garnish, to hint at the flavors that are inside the bread pudding.

This recipe makes a generous batch of bread pudding and you might not have a large enough gathering to serve it all at once. Fortunately, bread pudding keeps very well and the leftovers are just as delicious as the freshly baked dessert. If you do have leftovers, store them in the fridge. You can serve them cold or reheat individual portions in the microwave for a few minutes before serving.

Pumpkin Spice and Pecan Bread Pudding

Pumpkin Spice and Pecan Bread Pudding
2 3/4 cups milk (pref. whole)
4 large eggs
1 1/2 cups pumpkin puree (1-15 oz can)
1 1/4 cups brown sugar
2 tsp vanilla extract
1 tbsp pumpkin pie spice
1/2 tsp salt
9-10 cups cubed bread (pref. white bread or brioche)
1 cup coarsely chopped, toasted pecans
topping: 2 tbsp sugar + 1/2 tsp pumpkin pie spice, for topping

Preheat oven to 350F. Lightly grease a 9×13-inch baking dish.
In a medium bowl, whisk together milk, eggs, pumpkin puree, brown sugar, vanilla and pumpkin pie spice until very smooth.
Place cubed bread in a large bowl, and pour pumpkin mixture over the top. Use a spatula to gently fold the bread cubes until they are well coated. Allow bread mixture to stand for 20 minutes to soak up the custard mixture.
Pour bread custard mixture into prepared pan and spread it into an even layer. Combine sugar and pumpkin pie spice in a small bowl and sprinkle over the top of the bread pudding.
Bake for 40 minutes, until the pudding springs back when lightly pressed and a sharp knife inserted into the center comes out clean.
Allow to cool for at least 15 minutes before serving. Leftovers should be cooled completely and stored in the refrigerator.

Serves 10-12

The post Pumpkin Spice and Pecan Bread Pudding appeared first on Baking Bites.

Pecan Meringue Cookies

These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for Christmas or for a Passover or Easter treat! Start them the night before and let them cool slowly in the oven until morning….

These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for Christmas or for a Passover or Easter treat! Start them the night before and let them cool slowly in the oven until morning.

Continue reading "Pecan Meringue Cookies" »

Honey Cheesecake with Pecan Crust

Honey Cheesecake with Pecan Crust

I always love the opportunity to add a cheese plate to a meal. I particularly enjoy cheese plates that include a little honey or honeycomb with the cheese, adding a sweet contrast to some of the funkier or saltier cheeses on the plate. This Honey Cheesecake with Pecan Crust is inspired by …

The post Honey Cheesecake with Pecan Crust appeared first on Baking Bites.

Honey Cheesecake with Pecan Crust

I always love the opportunity to add a cheese plate to a meal. I particularly enjoy cheese plates that include a little honey or honeycomb with the cheese, adding a sweet contrast to some of the funkier or saltier cheeses on the plate. This Honey Cheesecake with Pecan Crust is inspired by a cheese plate! The rich cheesecake is made with honey to give it a deep sweetness that contrasts well with the tang of cream cheese, while the pecan crust adds a slightly savory crunch for a texture that sets off the creamy cheesecake.

The honey cheesecake filling is easy to make. It can be done in the food processor or with a hand mixer. The filling includes a generous amount of cream cheese and both sugar and honey. Since honey is so dense, I find that adding a bit of sugar to the filling gives the finished cheesecake a more balanced texture. The honey is where most of the flavor in this recipe comes from, so it is worth choosing a good one to work with. Choose a honey with a rich, citrusy flavor for best results – one that is a local/raw or made from wildflowers is a good place to start. IF you work with a honey that is too mild, you won’t get as much honey flavor in the finished cheesecake.

You can use a prebaked graham cracker crust with this honey cheesecake filling, but you won’t get that delicious nuttiness of the pecans, which add a lot of depth to the dessert. As a result, I really encourage you to try the crust for this recipe, too. It starts with graham cracker crumbs and toasted pecans. You’ll need about 8-10 sheets of graham crackers to make enough crumbs and about 1 cup of toasted pecans. Both can be ground into crumbs in the food processor. You may have a bit extra if you have a standard (vs deep dish) pie crust, but when it comes to crumb crusts it is better to have a little extra crumb to work with than not enough!

The crumb crust has a delicious hint of honey from the graham crackers and a warm nuttiness from the pistachios. It’s not overly sweet on its own, although it does have a small amount of sugar added to it. The crust does need to be prebaked, but the filling can be poured in while the crust is still hot, so this recipe doesn’t take all that much time from start to finish.

The cheesecake will be ready to eat as soon as it has cooled to room temperature, but I highly recommend refrigerating it overnight and serving it the next day. Once chilled, the creamy cheesecake will feel much richer. Even better, the honey flavor will be amplified after the cheesecake sits, so you’ll taste more honey in every bite. Serve with toasted pecans if you really love nuts, or top with fresh berries and a drizzle of honey for a bit of contrast!

Honey Cheesecake with Pecan Crust
Graham Cracker Pecan Crust
1 1/2 cups graham cracker crumbs
3/4 cup finely ground toasted pecans
2 tbsp sugar
1/8 tsp of salt
7 tbsp butter, melted and cooled

Honey Cream Cheese Filling
2 (8-oz) packages cream cheese, room temperature
1/3 cup sugar
1/2 cup honey
2 large eggs
1/3 cup sour cream
1 tsp vanilla extract

Preheat oven to 350 degrees.
Make Graham Cracker Pecan Crust: In a medium mixing bowl, use a fork to toss together graham cracker crumbs, pecans, sugar and salt. Stir in melted butter. Press mixture evenly onto bottom and sides of a 9-inch pie plate.
Bake for 12 minutes on bottom oven rack. Remove from oven and set aside while filling is prepared.

Make Cream Cheese Filling: In a medium mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then add in the honey, sour cream and vanilla extract. Pour into baked crust.
Bake for 30-35 minutes or until center is just set. Remove from oven and place on a wire rack. Cool for 2 hours, then refrigerate for at least 4-6 hours, or overnight.

Serves 8-10.

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These Masala Pecan Sandies Are Your Weekend Baking Project

Many people know Bien Cuit—the James Beard award–recognized bakery with three shops in New York City—for its bread. The name translates as “well done” in French, nodding to loaves that are taken beyond golden-brown, toward someplace darker, deeper, and…

Many people know Bien Cuit—the James Beard award–recognized bakery with three shops in New York City—for its bread. The name translates as “well done” in French, nodding to loaves that are taken beyond golden-brown, toward someplace darker, deeper, and sultrier. And yet, here at the Food52 office, we know Bien Cuit for something else entirely: its cookies.

Last year, for instance, when our co-founder, Amanda Hesser, found out that the bakery had halted production on its superlative shortbread, she took matters into her own hands: “You can’t do this to us! Please reconsider.” (Don’t worry, we got the recipe.)

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Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette.

This pecan crusted chicken salad is bringing allll the cheer in the new year.  Doesn’t it look so fresh?! So filling? So I-want-to-jump-in-right-now good? I KNOW! I’ve made a lot of kale salads over the years and this one is just as great as all the others. Don’t make me choose a favorite! We start […]

The post Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. appeared first on How Sweet Eats.

This pecan crusted chicken salad is bringing allll the cheer in the new year. 

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Doesn’t it look so fresh?! So filling? So I-want-to-jump-in-right-now good?

I KNOW!

cara cara orange

I’ve made a lot of kale salads over the years and this one is just as great as all the others. Don’t make me choose a favorite!

We start with some pecan crusted chicken. I’ve made pecan crusted chicken before (seriously how was that eight years ago?!) and threw it into a wrap, which was lovely. It’s funny because I made that pecan chicken based on the same salad that inspired me for this pecan chicken! I just can’t get away from it. 

I use the method that I always use – a wire rack, olive oil mist and high heat – to get the thick pecan “breading” on the outside. It’s fantastic! It also ups the chances that your kids will eat these (Emilia called them chicken nuggets multiple times) and heck, will make you enjoy the chicken more too.

If I do say so myself. 

pecan crusted chicken tenders

If you’re not feeling a salad, this chicken is great for any meal! Fantastic with some house sauce too.

pecan crusted chicken fingers

But if you are in the mood for a big salad bowl?

This one checks all the boxes!

The chicken is ridiculously flavorful AND also breaded, so it’s crisp and delicious. It adds that extra crunch to a salad. I know that I always want crunchy chicken tenders on a salad if I can get them. The “breading” of pecans is huge, because if you’re anything like me, I instantly want chicken more when it has a topping.

The cara cara oranges are slightly sweet and tart – so good. Citrus season is rocking my world. And the cucumbers are light and freshing.

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

The pickled onions are tangy and briney. You can find the recipe I use here. Make a batch each week and stick them in the fridge! They work on all the things.

The pecorino is rich and salty and adds the cheese to a salad that we all love, but does it with just a small sprinkling because it’s loaded with flavor. 

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Oh and the dressing! Triple citrus, whatwhat! We’re using lemon, orange and grapefruit. YUM.

I know this whole bowl is a little high maintenance – you have to make the chicken; there appear to be lots of ingredients in the dressing. However, if you’re in a pinch, just make the chicken ahead of time and use whatever dressing you prefer, from a bottle or whatever. Use mandarin oranges in juice as opposed to segmenting a fresh orange. Use a sliced shallot if you don’t have time for pickled onions. Make it your own and don’t let the ingredient list scare you! 

This is seriously such a wonderful, fresh salad for the new year. Adore it!

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Pecan Crusted Chicken Salad

Pecan Crusted Chicken Salad

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

pecan crusted chicken

  • 1 pound boneless, skinless chicken tenders
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon garlic powder
  • 1 ⅓ cups unsalted pecans
  • 2 large eggs, (lightly beaten)
  • olive oil mist/spray

triple citrus vinaigrette

  • 2 tablespoons freshly squeezed orange juice
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 ½ tablespoons freshly squeezed grapefruit juice
  • 1 tablespoons honey
  • 1 teaspoon dijon mustard
  • 2 garlic cloves, (finely minced or pressed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

salad

  • 1 large bunch kale, (leaves torn from stems)
  • 1 to 2 teaspoons olive oil
  • 2 cara cara oranges, (segmented)
  • 1 seedless cucumber, (sliced)
  • ½ cup whole pecans
  • ¼ cup shaved pecorino romano cheese
  • pickled onions, (if you want!)

pecan crusted chicken

  1. Preheat the oven to 450 degrees F. Line a baking sheet with foil then top it with a wire rack. Spray the rack with nonstick spray.
  2. Season the chicken with the salt, pepper and garlic powder. Place the pecans in the bowl of a food processor and pulse until crumbs remain. (You can add a pinch of salt and pepper to the pecans but I love the buttery flavor without.) Place the pecans on a plate. Place the eggs on another large plate or bowl.
  3. Dip each chicken tender in the eggs then in the pecans, pressing gently to adhere. Place the tender on the wire rack and repeat with the remaining,
  4. Bake the tenders for 12 minutes then flip and bake for 12 minutes more.

triple citrus vinaigrette

  1. Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week.

salad

  1. Place the kale on a cutting board and chop until shredded. Place the kale in the bowl and drizzle with 1 teaspoon of the olive oil. Massage the kale for 2 to 3 minutes until it’s all coated. Let sit for 5 minutes.
  2. Assemble the salad by adding the oranges, pecans, pickled onions, oranges, cucumbers and chicken to the kale. Drizzle on the dressing and pecorino. Serve

This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.

Pretty much going to faceplant into this bowl. Because WOW.

The post Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. appeared first on How Sweet Eats.

Cranberry, Pecan and Bourbon Christmas Cake

Cranberry, Pecan and Bourbon Christmas Cake
During the holidays, I do a lot of entertaining – just like I’m sure that many of you do, too. It’s fun to spend the day in the kitchen whipping up elaborate desserts that will really impress guests, but there isn’t always time for that. And there are many desserts that look impressive …

The post Cranberry, Pecan and Bourbon Christmas Cake appeared first on Baking Bites.

Cranberry, Pecan and Bourbon Christmas Cake
During the holidays, I do a lot of entertaining – just like I’m sure that many of you do, too. It’s fun to spend the day in the kitchen whipping up elaborate desserts that will really impress guests, but there isn’t always time for that. And there are many desserts that look impressive without requiring a whole day of baking. This Cranberry, Pecan and Bourbon Christmas Cake is an easy-to-make bundt cake that is loaded with warm holiday flavors including sweet-tart cranberries and toasty pecans.

The cake batter is simple to put together, with vanilla extract and orange zest in the batter alongside a generous dose of bourbon. The bourbon also brings a vanilla-y flavor to the cake and gives it quite a lot of depth. While there is quite a bit of bourbon in the cake, the alcohol in it will burn off during baking, so there is no chance of catching a buzz even if you happen to overindulge in this dessert. If you want to skip the bourbon, you can substitute orange juice (freshly squeezed) to bring out more of the orange flavor already in the cake.

Whole cranberries and finely chopped, toasted pecans are folded in just before the batter is poured into a greased bundt pan. Whole cranberries not only look beautiful in the finished cake, but their tart sweetness is a nice contrast to the rest of the cake – especially once you’ve added a generous drizzle of Vanilla Orange Glaze to the top. I opted to finely chop the pecans to ensure an even distribution throughout every slice. If you like, feel free to sprinkle some chopped pecans on top of the cake after adding the glaze!

The cake is moist and dense, with a pound-cake like texture that will almost melt in your mouth. I love how all of these flavors come together and work so well, even though it may seem like there is quite a lot going on in this cake at first glance! The cake will keep for several days after baking when stored in an airtight container. That said, it’s ready to serve as soon as it has cooled, so feel free to cut yourself a slice right away.

Cranberry, Pecan and Bourbon Christmas Cake
3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
3 large eggs
2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup bourbon*
2 tsp orange zest
1 1/2 cups whole cranberries, fresh or frozen
3/4 cup finely chopped, toasted pecans

Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined.
In a measuring cup or small bowl, combine vanilla, buttermilk, bourbon, orange zest and vegetable oil. Working in two or three additions, alternately add the flour mixture and the milk mixture to the butter mixture, ending with a final addition of dry ingredients. Fold in cranberries and chopped pistachios until well-distributed. Pour into prepared pan.
Bake for about 50 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with glaze.

Serves 16

*To substitute out the bourbon, use freshly squeezed orange juice instead.

Vanilla Orange Glaze
2 tbsp butter, melted and cooled
2 tsp vanilla extract
2 tbsp orange juice
2 tsp orange zest
1 1/2-2 cups confectioners’ sugar

Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.

The post Cranberry, Pecan and Bourbon Christmas Cake appeared first on Baking Bites.