This Sweet Potato Casserole is made with roasted sweet potatoes, vanilla and cinnamon and a praline topping – a delicious Thanksgiving side dish! Sweet Potato Casserole Elevate your Thanksgiving table with this irresistible Sweet Potato Casserole! Roas…
This Sweet Potato Casserole is made with roasted sweet potatoes, vanilla and cinnamon and a praline topping – a delicious Thanksgiving side dish! Sweet Potato Casserole Elevate your Thanksgiving table with this irresistible Sweet Potato Casserole! Roasted sweet potatoes are blended with warm vanilla and fragrant cinnamon, creating a creamy, perfectly spiced base. Topped with […]
These Turtle Cookies are my absolute favorite way to doctor my chocolate chip cookie recipe! You just add a Rolo and a pecan and you have cookies inspired by Turtle Candy – the perfect easy recipe! My mom loves Turtles – the candy, that is. Turtle candy is a chocolate and caramel confection with pecans.…
These Turtle Cookies are my absolute favorite way to doctor my chocolate chip cookie recipe! You just add a Rolo and a pecan and you have cookies inspired by Turtle Candy – the perfect easy recipe!
My mom loves Turtles – the candy, that is. Turtle candy is a chocolate and caramel confection with pecans. They get their name because their shape resembles a turtle: chocolate coated caramel “shell” with pecans sticking out around the edges. She’d get a box every so often and it would be gone in a day!
I originally made this cookie as a semi-homemade one using store bought cookie dough, but then I decided I needed to make it from scratch with my favorite chocolate chip cookie recipe! You could also use my double chocolate chip cookies for an even more turtle-like flavor.
Ingredients Needed
Butter: My favorite cookies start with melted butter.
Sugars: Both granulated suigar and packed brown sugar for the cookies.
Egg: Buy large eggs
Chocolate Chips: You can use your favorite! Semi-sweet chocolate chips from Trader Joe’s are my fav, but you can also use milk chocolate chips.
Rolos: You could also use Dove brand, or any chocolate caramel candy. I prefer Rolos and use them in lots of things (like Cookie Cups or Rolo Stuffed Oatmeal Cookies).
Pecans: I use pecan halves to make these the best turtle cookies!
How to Make Chocolate Turtle Cookies
Make the cookie dough by stirring the melted butter with sugars, then mix in egg, salt, vanilla, and baking soda. Stir in all-purpose flour then mix in chocolate chips. Use a cookie scoop to scoop 2-tablespoon size cookie dough balls. Chill at least 30 minutes.
Bake cold cookies until almost done (will still be a bit glossy on top). Place a Rolo on top of each cookie. Bake 1-2 additional minutes, or until the candy is starting to be melty.
Press a pecan on top the melting Rolo immediately after removing from oven. Let them chill to set on a baking sheet or wire rack.
Expert Tips
You can use pre-made cookie dough (like Pillsbury refrigerated dough) if you want.
Once you’ve made the cookies give them some time to set up. The melted Rolo needs to harden before you stack the cookies.
You might never go back to regular chocolate chip cookies after you try these turtle cookies! It’s one of my favorite ways to dress up store-bought cookie dough and no one will guess they’re not made from scratch! All that caramel, chocolate and pecans takes them to a whole new level.
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer or stirring by hand). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 30 minutes.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 10-13 minutes (at this point they’re under done still but they will keep baking while the Rolo heats up). They should be almost done around the edges and just slightly glossy in the center.
Remove the pans from the oven and place an unwrapped Rolo in the center of each cookie. Return to the oven for 2-3 additional minutes, until the Rolo looks melty and the cookies are done. Immediately press a pecan on top the Rolo after removing pans from the oven.
Cool completely before removing from cookie sheets. Store cooled cookies in an airtight container for several days or freeze for a few months.
Video
Notes
You can use my chocolate chip cookie recipe OR use store bought OR a refrigerated cookie dough you’ve baked and cooled.
This cranberry orange cheese danish is super easy but as delicious as a pastry from your favorite bakery. Buttery puff pastry, a quick cranberry jam, citrus cream cheese and an orange glaze make this irresistible. Perfect holiday breakfast! Best holiday breakfast, coming right up! This cranberry orange cheese danish is a dream. The pastry is […]
This cranberry orange cheese danish is super easy but as delicious as a pastry from your favorite bakery. Buttery puff pastry, a quick cranberry jam, citrus cream cheese and an orange glaze make this irresistible. Perfect holiday breakfast!
Best holiday breakfast, coming right up!
This cranberry orange cheese danish is a dream. The pastry is super flaky and buttery. The filling is creamy and citrusy. And the quick cranberry jam tastes like a holiday flavor explosion.
A few years ago I shared a lemon blueberry cheese danish and it’s become a staple for us. I usually make it in the spring months, but I’ve been dying to have a christmas-y version too.
Cranberry orange isn’t my favorite flavor, but everyone else in my life absolutely loves it. My kids, my mom – it’s often their muffin of choice.
The combination of tart cranberries with fresh and bright citrus mixed with a creamy filling… oh my gosh. It is SO good.
To make this, I use puff pastry, which by at this point I think you know I can’t live without. My favorite brands are the ones that come in a full sheet in the refrigerated section. Brands like wewalka and jus roll. I don’t love to use the frozen versions that come perforated already. It’s much easier to use a full sheet like this and it cooks up beautifully!
The danish is so flakey and buttery, the filling spreads evenly on the dough and you can make it for a big family for breakfast!
That’s my goal. I love it.
With the refrigerated puff pastry, you can also make this ahead of time (night before or morning of) and store it in the fridge. All you have to do is brush it with egg wash before baking.(more…)
Southern Broccoli Casserole is a beloved classic, but this version has a couple of surprises: crispy bacon and a topping…
The post Southern Broccoli Casserole appeared first on Southern Food and Fun.
Southern Broccoli Casserole is a beloved classic, but this version has a couple of surprises: crispy bacon and a topping…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend. If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.
If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe. It’s comfort food at its finest.
This spinach lasagna recipe requires some effort, as all lasagnas do. That said, it comes together beautifully and is 100 percent worth your while. No-boil noodles save time and effort—have you ever tried working with floppy, sticky, freshly-boiled lasagna noodles? No need to struggle for this recipe.
If you’re new to making lasagnas, this is a great recipe to start with. It’s a bit easier than my veggie lasagna, which is my other go-to recipe! This one is essentially my spinach artichoke lasagna without the artichoke. It’s so delicious that it deserves the spotlight.
Elevate your store-bought cinnamon rolls experience with this Canned Cinnamon Roll Hack. Fluffy, moist and with a little extra sweetness that makes each bite more indulgent and delicious. Indulgent and Delicious Store-bought cinnamon rolls get the special treatment with this Canned Cinnamon Roll Hack. Heavy cream makes them fluffier and so moist, like each bite…
Elevate your store-bought cinnamon rolls experience with this Canned Cinnamon Roll Hack. Fluffy, moist and with a little extra sweetness that makes each bite more indulgent and delicious.
Indulgent and Delicious
Store-bought cinnamon rolls get the special treatment with this Canned Cinnamon Roll Hack. Heavy cream makes them fluffier and so moist, like each bite could be the middle of the cinnamon roll. The added brown sugar and cinnamon plus a vanilla cinnamon icing make them even more delicious and indulgent. You’ll never believe they’re not homemade!
This hack has been around for a while, but I decided to go a step further and go a step further. The extra cinnamon and brown sugar, plus the added vanilla and cinnamon in the icing really do the trick. Simply scrumptious!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
Arrange the cinnamon rolls in the prepared baking dish, allowing a little space between them so they have room to rise. Save the canned cinnamon roll icing.
Pour the heavy cream over and around the cinnamon rolls so it covers the bottom of the baking dish.
Sprinkle the top of each cinnamon roll with a heaping teaspoon of brown sugar and then sprinkle the ground cinnamon all over the top of everything in the baking dish.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and let bake for another 10 minutes or until the cinnamon rolls are lightly browned on top and cooked all the way through.
Meanwhile, make the icing: place the reserved canned cinnamon roll icing in a small mixing bowl and then whisk in 1/2 teaspoon vanilla and 1/4 teaspoon ground cinnamon.
Pour and spread the icing over the warm cinnamon rolls.
Serve and enjoy!
Storage
Store leftover cinnamon rolls covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat individual rolls for about 20 seconds in the microwave or cover rolls loosely with foil and reheat in a 300°F oven for about 10 minutes until warmed through.
If you make this Canned Cinnamon Roll Hack, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
Elevate your store-bought cinnamon rolls experience with this Canned Cinnamon Roll Hack. Fluffy, moist and with a little extra sweetness that makes each bite more indulgent and delicious.
Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
Arrange the cinnamon rolls in the prepared baking dish, allowing a little space between them so they have room to rise. Save the canned cinnamon roll icing.
Pour the heavy cream over and around the cinnamon rolls so it covers the bottom of the baking dish.
Sprinkle the top of each cinnamon roll with a heaping teaspoon of brown sugar and then sprinkle the ground cinnamon all over the top of everything in the baking dish.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and let bake for another 10 minutes or until the cinnamon rolls are lightly browned on top and cooked all the way through.
Meanwhile, make the icing: place the reserved canned cinnamon roll icing in a small mixing bowl and then whisk in 1/2 teaspoon vanilla and 1/4 teaspoon ground cinnamon.
Pour and spread the icing over the warm cinnamon rolls. Serve and enjoy!
Make this creamy and indulgent banana pudding cheesecake for a dessert to remember. Perfect for holidays or special occasions, this is a treat the whole family will love.
Make this creamy and indulgent banana pudding cheesecake for a dessert to remember. Perfect for holidays or special occasions, this is a treat the whole family will love.
Looking for a quick and easy side dish for those busy weeknights or to go with your holiday meal? This Sautéed Brussels Sprouts recipe is the perfect solution. It requires minimal prep, has simple ingredients, and it’s easy to customize to your liking. I added a little butter and a touch of balsamic vinegar at the end for extra flavor, which made them extra delicious! The hard part will be trying not to eat them all at once! ;)
Let me tell you, you’ve never tasted Brussels sprouts this good before. I love them cooked in the air fryer, and they’re amazing roasted…but when sautéed in a skillet on the stovetop? They become slightly charred, with a caramelized exterior and a deliciously tender center. I’m hooked! This might just be the perfect way to enjoy Brussels sprouts, and it’s easy enough for a busy weeknight meal or holiday dinner.
Ingredients
Here’s what you’ll need to make this easy sautéed Brussels sprouts recipe:
Brussels Sprouts: These are a fall and winter veggie, but you can find them almost year-round at the grocery store. Look for bright green, firm sprouts without any dark spots or browning. I don’t recommend using frozen Brussels sprouts for this recipe, as they can be watery and will likely steam in the skillet rather than getting a nice sauté.
Olive Oil: Stops the sprouts from sticking and helps them brown.
Butter: Once the sprouts are done cooking, I melt a small pat of butter in the skillet and toss to coat. The melted butter adds a creamy richness and a delicious buttery flavor.
Balsamic Vinegar: I also add a splash of balsamic vinegar at the end for extra flavor. This is optional but definitely recommended!
Seasonings: A simple mix of salt, black pepper, and garlic powder adds just enough flavor without overpowering the caramelized taste of the sprouts.
Recipe Tips!
Make sure to dry the Brussels sprouts well after washing them. I usually pat mine dry with paper towels to remove any excess water.
I recommend layering the sprouts in a single layer in the skillet so they all touch the bottom of the pan. If they’re all on top of each other, they’ll end up steaming instead of sautéing! Work in batches if you need to, just like I did.
I used a 10-inch cast iron skillet, but if you have a larger 12-inch skillet, you may be able to fit all of the Brussels sprouts in at one time.
This recipe for sautéed Brussels sprouts is REALLY easy to scale up or down depending on how many people you’re feeding. You can easily double or triple the ingredients for a larger group or cut it in half to feed just 2 people.
Don’t be tempted to move the sprouts around in the pan at first! I let mine sauté for about 3-4 minutes to get a nice brown crust, then I add the seasonings and mix.
What’s the Best Skillet To Use?
I tested this recipe with a non-stick skillet, a stainless steel skillet, and a cast iron skillet. The cast iron skillet provided the best sear and the best results by far. Does that mean you can’t make these panfried Brussels sprouts if you don’t have a cast iron skillet? Of course not! You can use any heavy-bottomed skillet; I just preferred the results from my cast iron!
Variations to Try!
I sprinkled some freshly shredded Parmesan cheese over my sprouts the last time I made them, and it was SO good. I highly recommend trying this out!
Our homemade balsamic glaze would add the best tangy-sweet flavor to these pan seared Brussels sprouts. Drizzle it over the top or serve on the side for dipping.
I’d never say no to crumbled bacon pieces on top of anything, especially these sprouts!
These sautéed Brussels sprouts will soften a bit as they cool, so I recommend enjoying them right away for the best texture. However, you can store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, I’d warm them up in a skillet on the stovetop over medium heat until heated through.
Wash and dry the Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.
Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.
Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.
Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with the butter and balsamic vinegar. Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!
how to make Sauteed Brussels Sprouts – step by step photos
Wash and dry 1 lb. of Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the Brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.
Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.
Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.
Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with 1 Tbsp butter and 1 Tbsp balsamic vinegar.
Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!
These sautéed Brussels sprouts will make even the biggest sprout skeptics into believers. They’re easy, flavorful, and ready in just 25 minutes!
If you’re looking for a lighter side dish for the holidays, you’ll love these creamy buttermilk mashed potatoes with fresh chives. Serve them with Thanksgiving turkey, roasted chicken, pork chops and applesauce, or garli…
If you’re looking for a lighter side dish for the holidays, you’ll love these creamy buttermilk mashed potatoes with fresh chives. Serve them with Thanksgiving turkey, roasted chicken, pork chops and applesauce, or garlic lover’s roast beef. Buttermilk Mashed Potatoes I love using buttermilk in my mashed potatoes because it’s rich and creamy, with a slight tang, and naturally […]
If I’ve learned one thing from hosting Thanksgiving over the years, it’s this: Thanksgiving appetizers are essential. I can’t tell you how many times I’ve served a holiday meal 30 minutes or an hour (or two) later than planned b…
If I’ve learned one thing from hosting Thanksgiving over the years, it’s this: Thanksgiving appetizers are essential. I can’t tell you how many times I’ve served a holiday meal 30 minutes or an hour (or two) later than planned because my roasted beets were still rock-hard or the water for my mashed potatoes took longer than expected to boil. In those moments, Thanksgiving appetizers save the big day. They tide over hungry guests until it’s time to sit down to dinner, keeping everyone’s spirits up and the atmosphere light. I’m sharing my 25 best Thanksgiving appetizer ideas below. They include a simple cheese […]
These Turtle Cookies are my absolute favorite way to doctor my chocolate chip cookie recipe! You just add a Rolo and a pecan and you have cookies inspired by Turtle Candy – the perfect easy recipe! My mom loves Turtles – the candy, that is. Turtle candy is a chocolate and caramel confection with pecans.…
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
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