Category: Sweet Treats

King Cake Scones

King Cake Scones

A year ago, when starting this blog, I wrote one of my first ever posts about a kid-sized king cake that I enjoy making with my kids during Mardi Gras season. We had so much fun making a traditional king cake into a smaller version to enjoy as a family. This year, Fat Tuesday, the last day of the Mardi Gras season falls a few days after Valentines Day and with all our celebrations and cookie baking, I needed something quick and easy to make this year. These king cake scones take about 30-40 minutes…start to finish! No rise time. No kneading dough. Basically, the perfect sweet treat I was looking for to give us the Mardi Gras feel after a busy weekend of celebrating.

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Cinnamon Flavor

These King Cake Scones are based on the flavors in my kid-sized king cake recipe. Traditionally, king cake is flavored with cinnamon, though you may find other flavors now as well: vanilla, cream cheese, etc… I based the scone recipe off of these chocolate chip scones which we love. The scones themselves are not super sweet with only ⅓ cup of sugar in the dough. The cinnamon sugar filling and the glaze on top really give these king cake scones their sweetness and the balance between the two is perfect.

Grating Butter

One of my favorite tips when working with pastry, scones or biscuits is to grate the butter into the flour mixture. Start with butter straight from the freezer or refrigerator. Grate it into a pile and add the small bits of grated butter to the flour mixture. This grated butter is the perfect size for most recipes calling to “cut in” butter. You can also use a pastry cutter (affiliate link) to get pea-sized pieces of butter sprinkled throughout the flour mixture.

Preheat Oven

I used to be the kind of baker who would forget to preheat my oven. ALL. THE. TIME. As a busy mom, I never thought I had the time to wait for my oven to fully preheat. While that might work for some recipes (I’ll often put loaves of bread into a preheating oven to finish the rise while the oven comes to temperature), it does not work well for others. These scones really benefit from a properly preheated oven. They don’t bake very long and the high heat reacts with the baking powder giving them a beautiful rise. Basically, for this recipe, you won’t want to cut corners. Preheat the oven before baking these king cake scones.

Light Hand

Scone dough is very similar to biscuits or pie crust. If the dough is overworked, the gluten starts to develop, which results in tough, not tender scones. To achieve a tender scone, do your best to use a light hand when working the dough. I use a fork to mix the dough together until it has just barely come together. Then turn the dough out on the countertop and fold it over in a kneading motion two-three times. And that’s about all you’ll want to “work” this dough.

Sandwiching the Filling

Typically, scone dough is rolled out, cut and baked. This recipe differs because you actually cut the dough in half. Roll out both halves of the dough into equal eight inch circles. Then add a sweet cinnamon filling on top of one of the circles of scone dough. Smooth it around, leaving a little bit of space at the edge of the circle of dough. Then sandwich the other piece of dough on top. You get a nice thick layer of cinnamon filling in the middle of the scone. Pinch the edges of the scone dough closed together, moving around the edges of the dough. Initially I thought the scones would be oozing out filling but the filling holds pretty well when baked. A little cinnamon mixture will ooze out a bit, but it is easily removed from the scone after the scone cools if desired.

You may need to use a bench scraper to lift the scone from the pastry mat or countertop if it sticks a little bit.

Glazing and Sprinkling Sugar

Once the scones have cooled, spread the glaze over the top. The glaze is meant to be fairly thick to allow the sanding sugar (affiliate link) to stick to it. If you want a thinner glaze, add a little more cream to thin it out. Sprinkle sanding sugar on top of the glaze in the typical Mardi Gras colors of purple, green and yellow. 

My whole family loves these scones. They taste sweet, cinnamony and are super quick to make. My kids all enjoyed helping glaze and sprinkle the sanding sugar on the king cake scones. King Cake Scones are the perfect low-key way to celebrate Mardi Gras this year! Enjoy!

King Cake Scones

King Cake Scones

Quick, fun and super delicious. These King Cake Scones, sandwiched with cinnamon, covered in sweet glaze and sprinkled with sanding sugar are the perfect way to celebrate Mardi Gras!
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Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, Dessert
Cuisine American
Servings 8 scones

Ingredients
  

King Cake Scones

  • 2 3/4 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter cold from the fridge or freezer
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/3 cup milk

Scone Filling

  • 1/3 cup brown sugar
  • 1/3 cup powdered sugar
  • 2 Tablespoons all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Scone Topping

  • 1 cup powdered sugar
  • 3-4 Tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • green, yellow and purple sanding sugar

Instructions
 

Scone Dough

  • Preheat the oven to 425 degrees.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
  • Mix together the eggs, heavy cream and milk in a liquid measuring cup. Pour into the butter/flour mixture and mix together until it is just combined and forms a ball.
  • Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections. Let rest while you mix together the filling.
  • To a small bowl, mix together the scone filling: brown sugar, powdered sugar, flour, ground cinnamon, heavy cream and vanilla extract. Set aside.
  • Lightly flour both balls of dough. Roll both balls out into equal sized 8 inch circles. Spread the cinnamon scone filling on top of one of the circles, leaving a little gap on the edges.
  • Place the other 8 inch circle of dough on top of the cinnamon filling, sandwiching the scone dough together. Pinch the seams closed.
  • Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.
  • Bake scones for 14-16 minutes until baked through and a little brown on top.
  • While the scones bake, mix up the glaze. Whisk together powdered sugar, heavy cream and vanilla extract. After the scones have cooled a bit, top each scone with glaze. Sprinkle colorful sanding sugar on top of the scones. Enjoy!
Keyword King Cake, Scones

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Chocolate Puff Oven Pancake

Valentine’s Day is just around the corner and I’m the kind of mom who loves sweet, simple and easy traditions. We like eating this puff oven pancake on special mornings (ie: back to school) and we look forward to this chocolate version every Valentine morning. It is simple enough to throw together on a school morning. It’s sweet enough to be a “Valentine-kid-approved” breakfast and also has enough protein to be “mom-approved.” This chocolate puff oven pancake is the perfect breakfast to start your Valentine’s Day off right.

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Valentine Traditions

In my home while growing up, the tradition was to eat a sugar cookie for breakfast on Valentines Day. Yes. It’s the day I looked forward to every year as a kid because I got to eat a frosted Valentine cookie with my name on it! Sometimes I would save it for when I got home from school, but more often than not I would eat it for breakfast…and savor every bite. You can find the recipe for these best ever sugar cookies here. As I became a mom myself, I still give my kids a cookie with their breakfast (some traditions are hard to break!), but I also like having something that has a little more protein, some fruit and not quite as much sugar as my kids will be consuming throughout the school day. This chocolate puff oven pancake hits all the right spots. It is breakfast decadence at its finest, but also filling and just delicious. It could also be a delicious Valentine dessert, or a fun anytime breakfast for the chocolate lover in your life.

Use a Blender or Whisk by Hand

I love puff oven pancakes because they are so simple. Throw ingredients in a blender, pulse for 20 seconds, pour the batter into a preheated pan and stick it in the oven. We love this recipe for an original puff oven pancake and make it frequently. This chocolate version, made chocolatey with the addition of cocoa powder, really puts a special spin on an old favorite recipe for a special occasion. If you don’t have a blender, you can always whisk the ingredients together in a bowl and it will turn out just fine.

Cocoa Powder in Chocolate Puff Oven Pancake

The cocoa powder is what gives the chocolate puff oven pancake its rich, chocolatey flavor. I’ve made it with dark/rich cocoa powder and regular cocoa powder from the grocery store. My family preferred the puff oven pancake made with the dark cocoa powder. The flavor is more intense with a dark cocoa powder and not as subtle. My favorite cocoa powder is this one from Costco, but I also like using the Hershey’s special dark cocoa powder (affiliate link) that you can find in most grocery stores. You can use a dutch-processed cocoa powder in this recipe with no issues.

Make-Ahead Instructions

This year, Valentine’s Day happens to fall on Sunday. We won’t worry about rushing off to school and can enjoy a leisurely Valentine breakfast. On a typical school-day, I like to have all the ingredients set out the night before. I’ll chop the strawberries, whip the cream and get a little bowl of sprinkles all set out. I even set my pan in the oven with a little bit of butter in it so it is ready to be preheated as soon as I get downstairs. Turn on the oven, blend up the ingredients, pop it in the oven. The chocolate puff oven pancake takes 5 minutes to prep and 20 minutes to bake. Then I’m free to wake my kids and help them get ready for the school day. We only have to double and triple check that they still have their bag of Valentines. After twenty minutes of hands-off time, breakfast is ready. I love sending my kids off to school with some protein in their bellies from a filling breakfast.

ALL the Toppings

We top our chocolate puff oven pancake with a sprinkle of powdered sugar, followed by a healthy scoop of freshly whipped cream. Strawberries are up next with some sprinkles for good measure. You can use any type of fresh fruit and whipped cream. I’ve used whipped cream out of a can many times, even though freshly whipped cream makes this breakfast extra special. Chocolate puff oven pancake is so versatile and fun to make. Your kids will thank you for getting to eat chocolate for breakfast!

What are your Valentine traditions? Do you make a special breakfast? Cookies? We love celebrating traditions, and it seems that food often plays a role in them. You can find a few more of my family’s traditional foods on the blog.

Chocolate Puff Oven Pancake

Amy
Rich, chocolatey and full of protein? Chocolate puff oven pancake is the perfect Valentine or any special occasion breakfast.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 1 8 by 8 pan

Ingredients
  

  • 2 Tablespoons butter
  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 5 Tablespoons all purpose flour
  • 3 Tablespoons cocoa powder see recipe note
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon salt
  • powdered sugar for topping
  • sliced strawberries for topping
  • freshly whipped cream for topping

Instructions
 

  • Preheat the oven to 400 degrees.
  • Place the 2 Tablespoons of butter in an 8 by 8 pan and set it in the oven to melt while you whip up the ingredients. Once the butter has melted, be careful not to let it sit too long in the oven by itself or it can burn. This usually isn't an issue if you quickly whip up the other ingredients.
  • To a blender add the eggs, milk, vanilla, flour, cocoa powder, sugar and salt. Blend together about 20 seconds until fully combined.
  • Pour the blended mixture into the hot pan with melted butter and place in the oven.
  • Bake for 20 minutes at 400 degrees.
  • Prepare toppings: slice strawberries, whip cream, sprinkles, etc…
  • Dust with powdered sugar and Enjoy!

Notes

Cocoa Powder: This recipe tastes best and has a more intense chocolate flavor with a rich dark cocoa powder like Hershey’s special dark chocolate cocoa powder (affiliate link). You can substitute regular cocoa powder and it will still taste delicious, just not quite as “chocolatey” in flavor.
Keyword chocolate, Puff Oven Pancake, Valentines

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Best Ever Sugar Cookies

Valentine’s Day is the quintessential sugar cookie holiday. It’s the day that I equate with sugar cookies. As long as I can remember, every Valentine’s Day I would wake up to a beautiful, pink sugar cookie with white icing piped around the outside and my name written in the middle. This was no fancy bakery-style cookie. This was a home-made, made-with-love cookie by my mom. My childhood Valentine mornings were more about cookies than any Valentine card I received. That cookie, flavored with almond, topped with a whole lot of buttercream and oh-so-sweet will always be my top Valentine memory.

Jump to Best Ever Sugar Cookies Recipe

That childhood Valentine memory has stuck with me so much that even though we are not a “cookies for breakfast” family, I give my kids a homemade Valentine sugar cookie on Valentine’s morning…and they look forward to it all year long. Isn’t it funny how traditions are like that? To think that one simple cookie could evoke so many memories for generations. I love that about food and family and how little simple things repeated every year can mean so much.

Over the years I’ve played around with my mom’s amazing sugar cookie recipe. I love her recipe, but it calls for a lot of Crisco and truthfully, I’m not the biggest fan of baking with shortening and don’t usually keep it in my pantry. Butter on the other hand…I keep many pounds of butter on hand. This best ever sugar cookie recipe has all the nostalgia of Mom’s but with 100% butter. This is the one that my kids will be eating for years to come…and maybe my grandkids too (you know, unless they also decide to change it up 🙂 ).

Thin and Crispy or Thick and Chewy

Which is your favorite? A thin and crispy cookie or a thick and chewy cookie? Whatever way you answer, you are going to love this cookie. My personal preference is thick and chewy. I love a cookie that is ¼ inch or more in thickness and slathered with some buttercream. This cookie fits the bill for a chewy sugar cookie. BUT, if you love a thin and crispy cookie, the recipe works just as well. My kids always seem to roll the dough out paper thin and the cookies come out crispy on the outside with just a little give in the center. They almost have me converted to thin and crispy. Basically, no matter how you roll these, you can get your preference. If you want them crispy, roll them thinner. If you want them chewy, roll them thick.

Tips for Baking with Kids

One of the reasons I love this best ever sugar cookie dough is because it is so simple to make with kids. I have four kids, so I almost always double the recipe. My kids all enjoy cutting out shapes and making their own set of sugar cookies. I find it easiest to portion a section of dough for each child. I set them up with a piece of parchment paper, a little bit of flour and a rolling pin to roll out their own dough while I make my own cookies. This way, I don’t care whatever shapes they cut or how thick or thin their cookies are. They get full autonomy over their cookies and I get to make mine exactly how I like them (especially if I’m planning to gift some to friends and neighbors). 

No Chilling Required and Rolling the Dough

A lot of sugar cookie recipes require you to chill the dough. One of the things I love about these best ever sugar cookies is that no chilling is required. If you need to chill the dough for planning purposes, you can, but there is no need. You can go straight from mixing up the dough to having beautiful cookies cooling in just a few minutes. I like to use a pastry mat to roll out my sugar cookie dough. Lightly flour the bottom of your pastry mat (or countertop works too). Set the ball of dough on top of the lightly floured surface. Sprinkle a little more flour on top of the dough or on the rolling pin and gently roll the dough until it is your desired thickness. Cut out your shapes. You may need to use a spatula to lift the cookie dough onto the baking sheet. If you notice your dough sticking a lot, add a little bit more flour. The scraps of the dough can be re-rolled a few times to use up as much dough as possible.

You may need to use a spatula to lift the cut cookie off the pastry mat.

Almond Extract in Cookie Dough

One of my favorite flavors to add to a sugar cookie is almond extract. I love a hint of almond in these cookies, but you could substitute any other favorite flavor. Some like lemon, or a blend of coconut and almond extracts is also very good. If you want to stick with vanilla extract, they will taste delicious. It’s all about your personal preference. 

Baking with or without Convection

I am a big believer in baking cookies using the convection setting on your oven if possible (read more about that in this cookie recipe here). However, I have baked these cookies for years using a regular bake. Just recently I tried them out on convection and the main difference is that convection bake saves you a couple minutes of bake time if you want a thick, chewy sugar cookie. If you are going for a crispier cookie, using convection would be the way to go to get a crispy edge. You may want to add a minute or two onto the bake time for a crispier cookie. If you choose to use convection, bake at 325 for about 8 minutes or bake on regular heat at 350 degrees for 10 minutes.

Buttercream Frosting

Sugar cookies taste delicious with any type of icing. I love how pretty royal icing looks, but buttercream always will be my favorite way to top sugar cookies. Growing up, my mom always used Crisco in her buttercream. I loved it as a kid, but now I prefer to use 100% real butter. If you want good piping/hardening consistency you can substitute half Crisco for part of the butter in the buttercream. It is important to whip the butter for a few minutes before adding in the sugar. This helps to lighten the color of the buttercream and give the desired light and fluffy consistency. I like adding heavy cream to the frosting for the extra creamy flavor. You can substitute milk if in a pinch, but it won’t be as creamy. If you are planning to color the buttercream with food coloring, it is best to use a gel color so the buttercream doesn’t change consistency, though drop colors will work in a pinch. The key to good buttercream: whip it, whip it, whip it.

If you plan to pipe any icing around the edges, use a coupler and piping bag with an icing tip. I like to put my un-filled bag into a glass and fold the edges over the glass. Then I fill the piping bag about half full with icing.

Freezing Best Ever Sugar Cookies

One of my biggest tips for home bakers is: use your freezer. Sometimes I don’t have time to make sugar cookies from start to finish. I often will make the sugar cookie base, freeze the bases and then frost them later. Sometimes I will make and frost the sugar cookies and then freeze the whole cookie. I can pull the frosted cookies out the morning I want to gift them, let them come to room temperature and then give them away. This is a huge time saver for a busy mom and it makes the “project” of sugar cookies less overwhelming. Break the process down into a couple of days. The sugar cookie bases themselves freeze easier than a whole assembled cookie. Stack them, cover in plastic wrap or tin foil or place them in an airtight container to freeze. When you are ready to frost them, pull the cookie bases out of the freezer and frost. No need to let the cookies come to room temperature. They are actually easier to frost frozen and will come to room temperature quickly and taste delicious. If you want to store cookies that have been frosted, lay them out on a cookie sheet after frosting/piping. Freeze in a single layer. Once hardened, add a few more cookies on top of them and freeze. Cover with saran wrap and tin foil to store.

So what are you waiting for? Make a big batch of these amazing best ever sugar cookies and give a few to your Valentine, family, teachers or friends. We make the cookies ahead of time and enjoy frosting them closer to Valentines Day. Who knows, maybe you will even luck out with a cookie for breakfast this year!

Best Ever Sugar Cookies

These best ever sugar cookies are tender, chewy (or crispy…your choice), melt in your mouth and smothered in light, whippy buttercream. No chilling required!
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Course cookies, Dessert
Cuisine American
Servings 40 3 inch cookies

Ingredients
  

Best Ever Sugar Cookies

  • 1 1/2 cups unsalted butter 3 sticks or 24 Tablespoons, room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract optional, but we LOVE it
  • 4 1/2 cups all purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar see recipe notes
  • 1 teaspoon salt

Buttercream Frosting

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract see recipe notes
  • 2-4 Tablespoons heavy cream see recipe notes

Instructions
 

Best Ever Sugar Cookies

  • To the bowl of stand mixer, mix the butter until light and fluffy. Add the granulated sugar and cream together.
  • Add the eggs an egg at a time and mix. Continue mixing until fully incorporated.
  • Add the vanilla extract and almond extract. Mix together.
  • To a medium-sized bowl, add the dry ingredients: all purpose flour, cornstarch, baking powder, salt and cream of tartar. Whisk together with a fork.
  • Add the flour mixture to the butter mixture and mix until completely combined. Don't be too zealous with the mixing, but make sure you have a cohesive mass of dough.
  • Preheat your oven to 350 degrees regular bake or 325 degrees convection. Prepare a baking sheet with parchment paper (my favorite cookie sheet here, affiliate link)
  • Lightly flour a countertop or pastry mat.
  • Turn the dough out onto the counter and split into a few pieces.
  • Working with a piece at a time, roll the dough to about 1/4 of an inch thick, flouring a little as needed, though be careful to not over-flour the dough. If you want a crispier cookie, roll the dough a little thinner to 1/8 of an inch.
  • Using a cookie cutter (affiliate link), cut shapes out of the dough. Try to place your shapes as close together as possible to use up as much dough without needing to re-roll. Place cut cookie dough on a cookie sheet with a little space in between each cookie.
  • Bake at 350 degrees for 10 minutes (or 325 convection for 8 minutes). For a crispier cookie, bake an extra minute or two. Let cookies cool for a few minutes before removing from the pan to cool.
  • Continue this process, re-rolling scraps together once or twice until all your cookie dough is used up.
  • Let cookies cool completely before frosting or freezing.
  • To Freeze: Stack cooled cookies. Place cookies in an airtight container and freeze. Pull out when ready to frost, and frost from frozen.

Buttercream Frosting

  • To the bowl of a stand mixer, or to a bowl with a handheld mixer, add the room temperature butter. Whip together with the whisk attachment or beaters. Whip for a few minutes until the butter is light and airy looking.
  • Add the powdered sugar, vanilla extract and almond extract if desired. Whip together.
  • Add heavy cream as you are whipping the frosting, beginning with 2 Tablespoons and increasing up to 4 Tablespoons depending on how you prefer the consistency of the frosting. Add food coloring if desired.
  • Continue whipping until light, creamy and whiter in color (the buttercream loses its yellow, buttery color and turns more white the longer you whip it for).
  • Frost cooled cookies or frozen cookies with buttercream. Pipe around edges if desired. Enjoy!

Notes

Cream of Tartar: This can be left out of the recipe, but I like the flavor it lends to the cookie. If you don’t have it on hand, leave it out.
Buttercream: This buttercream recipe makes enough to lightly frost a two layer cake or lightly frost all of your sugar cookies. If you want to pipe extra decorations or borders, you will want to make 1.5 times the recipe or double it.
Almond Extract: I love the added flavor almond extract gives to the buttercream and the cookies. It’s one of the “secret” ingredients that take these cookies to “best-ever” status. If you don’t like the flavor, you can leave it out.
Heavy Cream: Heavy cream gives the buttercream its creamy and luscious texture. If you don’t have it on hand you can substitute milk. Be careful not to pour too much milk because it will thin the frosting quicker than heavy cream.
 
Keyword Sugar Cookie, Valentine’s Day
These cookies work beautifully for piping royal icing onto as well. We like to decorate with royal icing but prefer the flavor of buttercream.

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

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Sourdough Blueberry Crumb Cake

My family has shopped at Costco since I was a child. I was actually brought home from the hospital to Kirkland, Washington (Costco’s headquarters city) where my parents lived at the time. That name may sound familiar to you if you’ve shopped at Costco, because Kirkland is the “Costco” store brand. My grandma used to buy us Costco muffins (you know those giant muffins that are more like cake than muffin?!) and I would always, always pick blueberry. I love the taste of the tart blueberries mixed with a sweet muffin. The minute I cut into this sourdough blueberry crumb cake I had a childhood flashback to those Costco muffins. This cake is thick and full of blueberries. It also has considerably less sugar than a Costco muffin and is jam-packed with tart blueberries. The crumb topping takes it over the top and had me coming back for “tastes” throughout the day. If you are also a fan of blueberry muffins, you’ve got to try this sourdough blueberry crumb cake.

Jump to Sourdough Blueberry Crumb Cake Recipe

Sourdough Discard or Sourdough Starter?

If you’re new around here, you may not know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up with quite a bit of leftover discard in my fridge. I don’t like this discard to go to waste, so I find muffins, waffles, crackers, pretzels and breads to put it into. The sourdough discard enhances the flavor and creates less kitchen waste. Not all sourdough discard is created equal, though. The longer the discard sits in your fridge, the more fermented and sour it will taste. If you like this flavor in your baked goods, use discard that is older. For a more mellow flavor, use discard that is only a day or two old. If you love baking with sourdough but don’t want any sour flavor, use bubbly sourdough starter instead of the discard.

Fresh or Frozen Blueberries?

My local Kroger had a great deal on blueberries this past week, so I used fresh blueberries in this sourdough blueberry crumb cake. The fresh blueberries gave this crumb cake delicious flavor. If you can, I recommend using fresh blueberries. If fresh isn’t not an option, you can use frozen blueberries. Truthfully I don’t always have fresh blueberries on hand and more often than not have a bag of frozen berries available. Toss the frozen blueberries in 1-2 teaspoons of flour, lightly coating them before stirring the berries into the cake mixture. This helps so they don’t all fall to the bottom of the cake and will be more evenly dispersed throughout. I’ve made this sourdough blueberry crumb cake with fresh and frozen blueberries and it’s delicious both times. The frozen blueberry cake did take a little more time to bake, so be prepared to add on 5-10 minutes of bake time if you use frozen blueberries.

Blueberry Crumb Topping

One of the things that sets this cake apart is the delicious crumb topping. Melt the butter, add in the dry ingredients and mix together with a spoon until you get a thick and crumbly topping. Use your fingers to sprinkle the crumb topping all over the top of the cake. I also like to dot the top of the cake with a few more fresh blueberries, pressing them in between pieces of crumb topping so that there is blueberry in every bite. Once this crumb topping is baked up, it makes the perfect sweet, crumbly crust. My four year old could be found sneaking pieces of crumb topping all. day. long. And I don’t blame him. It is GOOD!

Baking the Sourdough Blueberry Crumb Cake

Sourdough blueberry crumb cake takes a little over an hour to bake. It bakes up nice and tall and can be cut into 16 good sized pieces. Preheat the oven to 350 degrees and bake the crumb cake for a little over an hour. I like to check on the cake after about 55 minutes (oven temperatures can vary). If the cake is jiggly in the middle, keep baking for another 10 minutes. I’ve found that my cake needs about 65-75 minutes to bake all the way through. If you are using frozen blueberries it may take a little bit longer than if using fresh blueberries.

I love this sourdough blueberry crumb cake. It is not overly sweet (you can add a little more sugar if you want a sweeter cake) and the blueberry really shines through. The cake rises beautifully and would be perfect for a family brunch, to pull out as a special after-school snack or even to drink with a cup of tea on a snowy day. If you are a blueberry muffin lover like me, add this recipe to your “to-make” list. It’s delicious.

Sourdough Blueberry Crumb Cake

Sourdough blueberry crumb cake is a lightly sweetened cake made with sourdough discard, studded with sweet blueberries and topped with a sweet crumb topping. Perfect for breakfast, brunch or a snack, this crumb cake is delicious!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 5 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 slices

Ingredients
  

Crumb Topping

  • 6 Tablespoons unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup all purpose flour

Sourdough Blueberry Cake

  • 1.5 cups all purpose flour
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 3/4 cup sourdough discard or bubbly sourdough starter
  • 1/2 cup buttermilk see recipe notes for substitutions
  • 2.5 cups fresh blueberries see recipe note for frozen blueberries

Instructions
 

Crumb Topping

  • Melt 6 Tablespoons of butter. Add the sugar, vanilla, cornstarch, salt and flour. Mix together until it forms a moist, crumbly topping. Set aside the crumb topping for later.

Sourdough Blueberry Cake

  • Preheat oven to 350 degrees.
  • To a small bowl, add the flour, cornstarch, baking soda, salt and baking powder. Fluff together with a fork. Set aside.
  • Using a stand mixer or a handheld mixer, mix together the softened butter and granulated sugar until light and creamy.
  • Add the egg, egg yolk and vanilla. Mix again, scraping the sides and bottom as needed until fully incorporated, light and fluffy.
  • Pour ¾ cup sourdough discard (direct from the fridge or use ripe sourdough starter) and add to the bowl. Mix together.
  • Add the flour mixture and mix until just incorporated. Pour in the buttermilk and mix until smooth.
  • Add 2 cups of fresh blueberries (reserving ½ cup for topping) to the batter and stir lightly to combine. See recipe note if using fresh blueberries.
  • Line an 8 by 8 pan (my favorite, affiliate link) with parchment paper. Pour blueberry cake mixture into the pan and spread evenly.
  • Sprinkle the crumb mixture on top of the cake, spreading it evenly and breaking up clumps with your fingers as you go. Dot the top with the reserved ½ cup of blueberries.
  • Bake the cake for 60-75 minutes until baked through. Once the cake has stopped jiggling in the middle, take a sharp knife and stick it straight in the middle of the cake. If it has batter on it, continue baking a few more minutes. If it comes out clean, the cake is finished baking.
  • Cool and slice to serve. The cake stores well at room temperature for a day or two or can be frozen for longer storage.

Notes

Buttermilk: If you don’t have buttermilk on hand, you can substitute 1/4 cup milk mixed with 1/4 cup sour cream.
Blueberries: Fresh blueberries are best for this recipe, but frozen blueberries work too in a pinch. If using frozen blueberries, toss them in 1-2 teaspoons of flour and then gently stir into the batter. This helps the blueberries spread throughout the cake and not sink to the bottom. Using frozen blueberries may also increase the baking time about 10 minutes. 
Keyword blueberry, crumb cake, snack cake

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Kolaches

I have hemmed and hawed about posting this Kolache recipe. It’s not that I don’t want to share it with you…I do! But it’s one of those recipes that I have been working on perfecting and have made many, many times in the process. I feel like I’ve finally got them exactly right and with the holidays approaching, I figured now would be a good time to share it with you. Kolaches are perfect for a Christmas morning breakfast, to share over a Thanksgiving weekend or to make for a family brunch. They can be sweet or savory and are absolutely delicious.

Jump to Kolache Recipe

What is a Kolache?

Traditionally kolache has its origins in the Czech Republic. I lived there as a child and my Czech Babicka would make kolach which I inhaled as a kid. Kolach is basically a pastry that holds fruit surrounded by puffy dough. My Babicka would cut her Kolach into slices with a plum filling and a streusel topping. It was my favorite Czech pastry and I have many fond memories of this delicious treat. 

Americanized Kolache

Czech Kolache was brought to Texas by Czech immigrants and over the years has become “Americanized.” Now you can find kolache bakeries throughout different parts of the United States that specialize in these little filled pastries. You can fill them with anything you can dream up, but the traditional filling is fruit. I use homemade jam in the center of my kolaches. Some I make with plain jam and others I add a cream cheese layer and then the jam. We also love a maple pecan kolache that is reminiscent in flavor of a cinnamon roll. Many kolache shops will add seasonal fillings. These fillings should give you a good starting point if you want to create some of your own.

Kolache or Klobasnek?

Kolache are technically a pastry with fruit and surrounded by fluffy dough. If you want to fill your kolache dough and enclose the filling inside the dough, then you are actually making a klobasnek. Klobasnek are typically filled with meat and are an Americanized version of a Czech sausage roll with kolache dough. Klobasnek are absolutely delicious and I am including a recipe for my favorite breakfast Klobasnek as well. It is probably one of my favorite foods…ever!

Overnight Kolache Dough

Kolache dough is enriched with A LOT of butter and A LOT of egg. It is a pretty sticky dough and because of that, I find that it benefits from a long overnight rise in the refrigerator. This makes the dough much easier to handle, shape and work with so that it is not over-floured and tough. I actually prefer this method because I can whip up the dough the night before, sleep while my dough rises and then shape and bake in the morning. The overnight rise is one of the keys to the success of this recipe. 

The dough is still pretty sticky once all the flour is added. After an overnight rise in the fridge it is beautifully risen and perfect to work with.

Shaping Kolache

Once the dough has risen overnight, pull it out the next morning and cut the dough into 24 pieces. Yes this makes a lot of kolache. Yes, it is worth it! The kolaches will freeze or they are perfect to share with loved ones or neighbors. Once you have your 24 pieces of dough, decide which you will make into kolache and which you will make into klobasnek. I usually split them into 8 klobasnek, 8 jam filled kolache and 8 cinnamon maple filled kolache. The recipes for the filling below reflect that. The processes for shaping kolache and klobasnek is different as outlined below:

Kolache

Roll the kolache into a ball and set them on a parchment-lined baking sheet. Let them rise until just about doubled in size. While they rise, mix up the fillings for your kolache. I like to put the cream cheese mixture in a piping bag, prepare my egg wash and get my homemade jam or cinnamon sugar mixture ready. Once the kolache have risen, take the bottom of a jar (I’ve found a 16 ounce ball jar to work really well) and press down in the center of each kolache. The sides will rise up a bit and it will form an indentation for you to put the filling in. If using the cream cheese mixture, take your piping bag and pipe a circle on the inside of the outer edge of dough. Fill the center of the dough with jam or cinnamon sugar. Brush with egg wash and bake.

I use the bottom of a canning jar to press the shape into the risen kolache dough balls, forming the traditional kolache shape.

Klobasnek

If you are planning to make klobasnek, you will want to make the filling mixture before pulling your dough out of the fridge. I will often make my fillings the night before along with the dough and refrigerate them. Then I just have to pull them out the morning of and fill my dough. Roll each klobasnek into a ball and then, using a lightly dusted surface and rolling pin, roll the dough out into a circle. Add a scoop of filling to the middle of the dough, and then bring the sides up and pinch them closed, completely encasing the filling in the kolache dough. Set each klobasnek on a parchment-lined baking sheet to rise. Once risen, brush with egg wash and bake.

My Takeaway Tips

Let the dough rest overnight in the fridge. It makes for a night and day difference when working with the dough.

Make the fillings the night before. This saves time when assembling them in the morning and the Klobasnek filling is best when used chilled.

Save your egg whites! This recipe uses a whole lot of egg yolks. Save the egg whites and use them in the Klobasnek filling. 

You can mix up the fillings for Klobasnek. Add bacon, mushrooms, veggies, whatever you want.

Don’t forget the egg wash at the end. I’ve done this many times because I’m so excited to bite into one of these amazing pastries, but the egg wash really does give it a finished, golden color that you will want. Trust me!

I forgot the egg wash on these. Still completely delicious but no golden brown shine.

If you don’t have homemade jam, use a favorite jam or make your own fruit filling (though this may take a little bit longer)

Fruit Filling Recipe:  Blend or mash 2 cups of strawberries (or other berries). Add them to a saucepan on the stove and over medium to medium-low heat, simmer the berries with ½ cup sugar, 2 Tablespoons cornstarch, a pinch of salt, 1 Tablespoon lemon juice until thickened and jam-like (about 15-20 minutes). Cool in the fridge before using.

So without further ado: the best Kolache recipe (better than a bakery and totally worth the overnight chill in the fridge). Enjoy!

Kolaches

A light, tender and delicious pastry made three ways. Maple Cinnamon Pecan, Fruit-filled and sausage, egg and cheese: this recipe details how to make all three delicious Kolaches.
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 15 mins
Overnight Rise 10 hrs
Course Bread, Breakfast
Cuisine American, Czech
Servings 24 kolaches

Ingredients
  

Kolache Dough

  • 2 cups milk, warmed 2% or whole milk
  • 1 1/2 Tablespoons instant yeast
  • 1/2 cup granulated sugar
  • 6 egg yolks reserve the whites to use later if making Klobasnek
  • 1 cup unsalted butter melted
  • 2 teaspoons salt
  • 6 1/2 cups all purpose flour

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 egg yolk reserve the white to use later if making Klobasnek
  • 1 Tablespoon all purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon maple flavoring reserved for cinnamon cream cheese mixture
  • 1/4 teaspoon ground cinnamon reserved for cinnamon cream cheese mixture

Cinnamon Filling

  • 1 Tablespoon unsalted butter melted
  • 2 Tablespoons powdered sugar
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon water as needed
  • 24 pecans for topping

Fruit Filling

  • 1/4 cup favorite jam strawberry, raspberry, mixed berry, blueberry, lemon curd, etc…

Sausage, Egg and Cheese Klobasnek Filling

  • 1/2 to 1 lb breakfast sausage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • a sprinkle of ground pepper
  • 7 egg whites reserved from making the dough and
  • 2 eggs
  • 1 1/2 – 2 cups shredded cheese cheddar works well here

Egg Wash

  • 1 egg
  • 1 teaspoon water or milk

Instructions
 

Kolache Dough

  • To a liquid measuring cup, add the milk. Warm it in the microwave (or on the stovetop) in 30 second increments. Stick your finger down into the middle of the milk to check the temperature. If it is the temperature of baby’s bath water, you are good to go. If it’s too cold, warm it a little longer. If it’s too hot, stir it until it is warm and not hot.
  • To the bowl of a stand mixer fitted with a dough hook, add the warm milk, yeast and sugar. Let it sit while you crack the eggs.
  • Using two bowls, crack and separate the egg yolks from the egg whites. One bowl should hold the yolks and the other holds the whites. Set the whites aside to use later on.
  • Add the egg yolks to the yeast mixture in the stand mixer. Pour in the melted butter (make sure it’s not too hot! You don’t want to kill the yeast). Then add the salt.
  • With the stand mixer running, add the flour a cup at a time and mix. Once the dough comes together, continue kneading the dough for about 7-10 minutes. I like to set a timer and let the mixer do its thing while I start preparing the fillings.
  • After the dough has kneaded, it will be very sticky. This is normal. Don’t worry and don’t add more flour (unless you feel it needs just a few extra Tablespoons).
  • Transfer the dough to a lightly oiled container that has room for the dough to at least double in size. Cover the container and stick the dough in the fridge to proof overnight. The overnight proof will help solidify the butter in the dough, which will make it easier to work with the next morning.

Cream Cheese Filling

  • Using a hand mixer, whip together the cream cheese, powdered sugar, egg yolk (you can add the white to your bowl of egg whites from making the dough), flour and vanilla extract. Whip until completely incorporated and thick and creamy, about 3 minutes.
  • Stick a piping bag (or ziplock works too) into a glass and fold the edges over the glass. Transfer half of the cream cheese mixture into the piping bag.
  • To the other half of the cream cheese mixture, add maple extract and ground cinnamon. Mix together. Stick a second piping bag or ziplock into a glass and fold over the edges. Transfer the rest of the cream cheese mixture into the piping bag and close.
  • Refrigerate the piping bags of mixture overnight and pull out the next morning to come to room temperature when you pull your dough out of the fridge. If you want to make the filling the morning of shaping, there is no need to refrigerate the filling.

Cinnamon Sugar Filling

  • Put the softened or melted unsalted butter in a small bowl. Add the powdered sugar, brown sugar and ground cinnamon and mix together with a fork. It may be a little crumbly. Add a teaspoon of water until it forms a thick paste. Cover and let sit at room temperature before using.

Sausage Egg and Cheese Klobasnek Filling

  • To a skillet, brown the breakfast sausage. Add the onion powder, garlic powder and pepper. Taste and adjust seasonings to your preference. Transfer cooked sausage to a medium-sized bowl.
  • To the reserved egg whites, add two eggs with their yolks and scramble in the same pan as the breakfast sausage. Season to your preference with a little salt and pepper. Pour the cooked scrambled egg on top of the sausage.
  • Add 1 ½ -2 cups of shredded cheddar cheese on top of the scrambled eggs and sausage. Using a large spoon, mix it all together until the cheese, egg and sausage is evenly distributed throughout.
  • Cover the mixture and stick in the fridge until ready to use. It should be cool before being used to fill the Klobasnek.

Shaping (8-12 hours later)

  • After an 8-12 hour rise in the fridge (overnight), pull the dough out and turn out onto a lightly floured surface. Go ahead and pull the fillings out of the fridge at this time too, the cream cheese fillings and egg filling.
  • Separate the dough into 24 pieces using a bench scraper or sharp knife.
  • Line three baking sheets with parchment paper (you may be able to get away with two if making all kolaches but if you are also making the Klobasnek, you will want three baking sheets).
  • Shaping Klobasnek: Lightly flour the surface and a rolling pin. Roll one piece of dough into a circle shape, about 5-6 inches round. Take about ½ cup of the sausage, egg and cheese filling and place it in the center of the circle. Pull the sides of the dough up and around the filling in a circular manner and pinch together, enclosing the egg mixture in the dough. If any filling seeps through, patch it with dough from the bottom of the Klobasnek. Place on the baking sheet and repeat with seven more balls of dough. Let rise until puffed up about an hour.
  • Shaping Kolache: Roll each piece of dough into a ball using a little pinch of flour if needed. Place the balls of dough on a parchment-lined baking sheet, about 8-12 balls of dough per sheet. Let them rise in a warm place for about an hour until puffy and almost doubled in size. Using the bottom of a 16 oz canning jar, press down firmly on top of each ball of risen dough, forming a large circle indentation and higher sides. Take the cream cheese mixture and snip the end off the piping bag. Pipe a circle around the outer edge of the kolache dough, repeating until all eight kolaches are filled. Repeat the process with the cinnamon sugar cream cheese filling. Using your favorite jam, place about a teaspoon of jam in the center of the cream cheese mixture. To the cinnamon maple kolaches, place about a teaspoon of the cinnamon sugar filling in the center.

Baking

  • Preheat the oven to 350 degrees.
  • Egg Wash: Crack an egg in a small bowl and whisk it with a teaspoon of water. Using a pastry brush, brush the outsides of the kolaches with the egg wash.
  • Bake the Kolaches for about 12-15 minutes until lightly browned and bubbly. Add 3-4 pecans on top of each cinnamon maple kolache when they come out of the oven. For the Klobasneks, bake about 18-22 minutes until baked all the way through. Enjoy warm!

Notes

Recipe Notes:
This recipe makes 8 cinnamon maple Kolache, 8 fruit Kolache and 8 sausage egg and cheese Klobasnek. You can change the fillings around to make more or less filling depending on your favorites.
The cream cheese mixture is meant to be divided in half. Add the maple flavoring and ground cinnamon to half of the cream cheese mixture and put in a piping bag (or ziplock bag). Take the other half of the cream cheese mixture and put in a different piping bag. You will end up with two bags of the cream cheese mixture. 
I like to make the dough and fillings the night before baking the Kolaches. The morning of, I shape the dough and fill it. It is possible to make the fillings the morning of if that works better for you.
Keyword kolache,

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Chocolate Caramel Pecan Christmas Cookies

In our house, it is not Christmas until we have made our traditional Christmas cookies. My family has been making them ever since I can remember (and long before that). These Chocolate Caramel Pecan Christmas cookies are the ultimate holiday cookie. Buttery shortbread-style crust with a luscious caramel, chocolate and pecan topping. What isn’t there to love about these? The festive star-shape makes them a Christmas cookie you will want to make on repeat at your house every year. 

Jump to Chocolate Caramel Pecan Christmas Cookies Recipe

Chocolate Caramel Pecan Christmas Cookies: The History

When my mom was little, she would make Christmas cookies with my grandma. I don’t know if she just liked these cookies the best or if they won out over all the cookies my grandma made but for whatever reason (and good reason in my opinion) this was THE cookie. Originally many cookie cutters were used to cut out the dough for these cookies but the star-shape always turned out the best. From then on, my family made hundreds of these cookies every Christmas. Truth be told, I didn’t even know people made many different kinds of cookies. This chocolate caramel pecan cookie is the one cookie you will want this Christmas too!

Buttery Shortbread-Style Cookie Dough

This dough is a dream to work with. It rolls out beautifully (just add a tiny touch of flour to the rolling pin if needed) and is so easy for little fingers to cut and help shape. I always make a little extra dough (double the recipe) and pull out my cookie cutter collection so they can make whatever shapes they want. We bake them up and the kids love eating them plain or decorated. While they are occupied, I go to town rolling the dough and cutting the star-shaped ones to give away to friends and neighbors. I’ve found rolling the dough to about ¼ inch thickness and using a 3-3.5 inch star-shaped cookie cutter (affiliate link) works best for these cookies. This recipe will give you 24 beautiful star cookies.

Baking Time

The cookie bases bake for about 10-12 minutes depending if you use convection or regular on your oven. I’ve waxed poetic about convection ovens before, so you know my preference but I’ve made them for years before having a convection oven and in many different countries with different ovens and they always turn out amazing. Be careful on the time as you bake these because these cookies are really divine if you don’t over bake them. They will puff up just a little bit but keep their star-shape. If you let them go too long or have rolled them out too thin, the edges will start to brown just a bit and you will know they went a little too long in the oven. Still delicious, but much better without the browned edges.

Before and After

Caramel, Chocolate and Pecans

The toppings are what really set this cookie apart. Caramels are melted down (I use the microwave but you could also do this on the stove if you watch very carefully) with butter and evaporated milk and then stirred with sifted powdered sugar and chopped pecans to give the most amazing caramel topping. The pecans help the caramel to set up to a little ball on top of the cookie which makes the perfect base for the thick chocolate topping. I love the richness the semi-sweet chocolate chips bring to this cookie and any extra topping we have from these cookies we save to eat on ice cream or…by the spoonful. It is so good. A whole pecan tops the cookie for a finished look.

Sift. Sift. Sift that Powdered Sugar

One note about sifting. Please, please, please sift your powdered sugar. One year when I was a college student, I was making these Christmas cookies (yes, I made these every year…even while I was in the midst of college finals, they are that nostalgic for me). I decided to forgo the sifting and it was a BIG MISTAKE. I had chunks of powdered sugar all throughout my caramel sauce. Even though I did everything I could to get those chunks combined, they just wouldn’t combine well. My caramel still tasted okay but it didn’t look very good with little white chunks throughout what should have been a smooth caramel. So learn from my mistake and get yourself a sifter if you don’t have one. 

Gluten-Free Option

If you need to make these cookies gluten-free, good news. They are absolutely amazing gluten-free. My sister eats gluten-free and makes them every year with Cup4Cup flour (affiliate link). It is really hard to tell the difference between the gluten-free version and the regular version. Just sub the flour in the cookies for the Cup 4 Cup flour and they should turn out amazing.

A Cookie Job For Everyone

I make over 200 of these cookies every year for Christmas. This is our family tradition. We spend a few days doing the entire process. One day baking the cookies. One day making the toppings. One day assembling everything. When we finally get to the assembly portion, everyone has a job to do. My kids have now graduated to being able to help put on the caramel and chocolate toppings. The youngest in our crew is usually relegated to “pecan sorting” and putting nuts on top of the cookies. I love that these cookies have a job for everyone. We have such fun every year blasting Christmas carols, making cookies and sneaking a cookie or two.

Caroling and Cookies

The cookie bases freeze well (actually the whole cookie does) and it makes it easy for us to make plates of cookies to deliver to friends and neighbors. We love caroling, bringing along our Christmas card and a plate of these cookies. It’s a tradition that began when I was a kid and has continued on with my family and the families of my siblings. And after all the deliveries…we get to enjoy eating our star-shaped cookies. The funny part is that if you ask each of us, we all have a different way to eat the cookie. Some of us eat off all the star points first leaving the gooey middle. Others pull off the pecan and eat off all the topping first. I love having these fun traditions to look back on every year 

We make hundreds of these cookies every year!

I love all cookies. Chocolate chip, candy jar, gluten-free oat cookies, but these chocolate caramel pecan Christmas cookies are a standout favorite. Full of nostalgia, lots of butter, chocolate and caramel, they are the ultimate holiday dessert. Whether you are looking for cookies to give, cookies to eat or cookies to leave out for Santa, these chocolate caramel pecan cookies are the perfect indulgent holiday cookie. I wish I could bring you a plate! From my family to yours…Merry Christmas!

Chocolate Caramel Pecan Christmas Cookies

Chocolate Caramel Pecan Christmas cookies are the ultimate holiday cookie. A star-shaped buttery crust with a luscious caramel, chocolate and pecan topping. They will be on repeat at your house every Christmas.
Print Recipe
Prep Time 1 hr
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

Cookie Base

  • 3/4 cup unsalted butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons evaporated milk
  • 1/4 teaspoon salt
  • 2 cups all purpose flour

Caramel Topping

  • 8 oz caramel candy Kraft caramels are the ones we traditionally use
  • 1/4 cup evaporated milk
  • 1/4 cup unsalted butter
  • 1 cup powdered sugar sifted
  • 1 cup pecans finely chopped

Chocolate Topping

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup evaporated milk
  • 2 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar sifted

24 whole pecans

    Instructions
     

    Cookie Base

    • Using a stand mixer or a handheld mixer and large bowl, cream together the softened butter and powdered sugar until thick and creamy.
    • Add vanilla extract, evaporated milk and salt. Mix well until completely incorporated and creamy.
    • Add the flour and mix gently until combined. Be careful not to over-mix the dough, but you do want it to be fully incorporated.
    • Preheat the oven to 300 degrees convection or 325 regular and place parchment paper on two large baking sheets.
    • Separate the dough into two portions and roll the first ball of dough out on a lightly floured surface until about 1/4 inch thick.
    • Use a star-shaped cookie cutter about 3-3.5 inches to cut out the stars from the dough. Transfer the cutouts to a parchment-lined baking sheet.
    • Bake for 10 minutes convection or 12 minutes regular until just baked. Watch the cookies so they don't brown. The bottoms of the cookies should still be light.
    • Cool the cookies completely. At this point you can move forward with topping the cookies or freeze them to top later.

    Caramel Pecan Topping

    • Combine unwrapped caramels (or kraft caramel bits), evaporated milk and unsalted butter in a microwave-safe bowl.
    • Microwave in 1 minute increments, stirring with a spoon. Alternate stirring and microwaving until the caramels are completely melted and mixed together. This can take upwards of 10 minutes.
    • Sift in the powdered sugar and stir until completely incorporated.
    • Finely chop the pecans (I pulse them a few times in the blender) and add them to the caramel topping. Mix.
    • Set the caramel aside while you make the chocolate topping. At this point you can also refrigerate the caramel for up to a week before using.

    Chocolate Topping

    • To a microwave safe bowl, add the chocolate, butter and evaporated milk. Microwave in 30 second increments. Alternate stirring and microwaving until the chocolate, butter and evaporated milk are melted and combined.
    • Stir in the vanilla extract. Sift the powdered sugar into the bowl and mix until completely combined. Set aside the chocolate topping to assemble the cookies. You can also refrigerate the topping for up to a week before using.

    Assembly

    • Lay out all the cookies on a flat counter space.
    • Place a dollop of lightly warmed caramel topping on the center of each cookie (about 1 Tablespoon).
    • Place a smaller dollop of lightly warmed chocolate topping on top of the caramel (about 1 teaspoon).
    • Add a whole pecan on top of the chocolate quickly before the chocolate hardens.
    • Let the cookies cool completely before moving to a cookie tray, sharing with friends and neighbors, freezing or setting out for Santa on Christmas Eve. Enjoy!

    Notes

    Freezing Tips: These cookies freeze very well. The fully assembled cookies can be frozen after the toppings have cooled and pulled out to thaw when needed. The process can also be split into multiple days; making the bases one day (then freeze them) and the caramel and chocolate topping a different day. 
    Sifting: It is really important to sift the powdered sugar into the caramel and chocolate. If you don’t, the caramel and chocolate will have tiny lumps of powdered sugar in them that won’t fully incorporated. They will taste okay but not look as good.
     
    Keyword caramel, chocolate chip cookie, Christmas cookies, cookies, pecan

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    Gingerbread Snack Cake with Sourdough Discard

    Gingerbread has always been one of my favorite holiday flavors. As a kid living in Europe with my family, I grew up going to German Christmas markets: stalls filled with nutcrackers, handmade trinkets and intricately iced “Lebkuchen” (gingerbread). I was always intrigued by the sweet and spicy smell and the delicious flavor. This sourdough gingerbread cake evokes so many of those Christmas childhood memories and will make your whole house smell like Christmas. It is a soft and tender crumb, jam-packed with gingerbread/molasses flavor and uses up a bunch of sourdough discard. My kids especially love this sourdough gingerbread snack cake and always ask for extra whipped cream. It takes me back to my childhood Christmas memories and is the perfect snack cake to eat all winter long.

    Jump to Gingerbread Snack Cake with Sourdough Discard Recipe

    Sourdough Discard in Gingerbread Cake

    A word of warning: not all sourdough discard is created equal, age makes a difference. The discard that has been sitting in my fridge for a week or two gives a lot more “tang” to this cake. For some recipes you will want to taste that sourdough flavor. For this recipe, I prefer to use sourdough discard that is only a day or two old, so it cuts down on the tang. My family didn’t even know there was sourdough in this recipe. You can also use bubbly sourdough starter if you want in this gingerbread snack cake and it should work well. If you want to taste the tangy sourdough along with the gingerbread spices, go ahead and use up that 2 week old discard from your fridge. It will still taste delicious.

    Blackstrap Molasses

    Molasses is made out of sugar cane, and it is categorized depending on how many times the sugar cane syrup has been boiled and then extracted. The first boiling/extracting is light molasses. Second boiling/extracting is dark molasses and third boiling/extracting produces Blackstrap molasses (affiliate link). It is the most concentrated molasses and has a bittersweet flavor on its own. Typically you will find the “light” molasses in a regular grocery store. Health food stores and some grocery stores will often carry blackstrap molasses due to the concentrated nutrients found in it. In this cake, I love the flavor the blackstrap molasses brings when combined with the sugars. It gives a depth of delicious molasses flavor that pairs so nicely with the spices. If you don’t have blackstrap molasses on hand, you can substitute it for regular molasses (it just might not have as “punchy” of a flavor).

    Mix together hot water and molasses before pouring it into the cake.

    A Few Gingerbread Snack Cake Tips:

    1. The first step in making this gingerbread snack cake is to mix very hot (nearly boiling) water with the molasses. This helps break down the sugars in the molasses and lets it fully incorporate into the cake batter. 
    2. I use one bowl for this gingerbread snack cake. I add my spices directly to the center of the bowl and mix them in before adding in the sourdough discard and flour. I like to go with “less cleanup”, and with four kids, we always have a lot of dishes. You can find some of my other favorite one-bowl recipes: here, here and here.
    3. I like to bake this cake at 400 degrees for the first ten minutes and then reduce the temperature and continue the bake. This hot temperature activates the baking powder in the cake, giving it a beautiful domed top. 

    Deep Gingerbread/Molasses Flavor

    If you really want the deep gingerbread flavor, this cake needs to cool completely before serving. As the cake cools, the flavors bloom and turn into the perfect mix of molasses/gingerbread heaven. If I am making this cake for my family, we will often snack on a piece fresh out of the oven…and then wait for it to cool and have another slice. We like to top it with whipped cream (fresh is best, but we don’t always have heavy whipping cream on hand), and it is just delicious. I hope you enjoy it too!

    Gingerbread Snack Cake with Sourdough Discard

    A soft and tender crumb, jam packed with gingerbread/molasses flavor and uses up a bunch of sourdough discard: the perfect Christmas snack cake.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Course Dessert, Snack
    Cuisine American
    Servings 1 cake

    Ingredients
      

    • 1/3 cup very hot water
    • 1/3 cup blackstrap molasses can substitute regular molasses
    • 2/3 cup light brown sugar can also use dark brown
    • 3 Tablespoons granulated sugar
    • 1/3 cup vegetable oil any neutral flavored oil works
    • 1 egg
    • 1/4 cup plain greek yogurt
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cloves
    • 3/4 cup sourdough discard see note
    • 1 cup all purpose flour

    Instructions
     

    • Preheat the oven to 400 degrees. Lightly coat an 8 by 8 pan with cooking spray or a parchment sling.
    • To a liquid measuring cup, add 1/3 cup water. Microwave it until very hot or almost boiling. You can also do this on the stovetop. Add the molasses to the hot water and mix together. Set aside.
    • To a medium-sized bowl, add brown sugar, granulated sugar and oil. Mix together with a wooden spoon. Add the egg and mix.
    • Add the molasses/water mixture, mixing as your pour it in (this helps temper the egg if the molasses mixture is still very hot). Continue mixing until completely incorporated.
    • Add the salt, baking soda, baking powder, cinnamon, ginger and cloves directly to the middle of the bowl and mix together, taking care not to splash any of it out of the bowl.
    • Add the greek yogurt and sourdough discard. Mix together. Then add the flour and mix until just combined.
    • Pour the mixture into your greased pan and bake at 400 degrees for 10 minutes.
    • After 10 minutes, reduce the oven temperature to 350 degrees and bake for another 30-40 minutes until the center is no longer jiggly and a toothpick inserted in the center comes out clean.
    • Allow to cool before serving. This gingerbread snack cake deepens in flavor as it cools. Serve with a sprinkling of powdered sugar or fresh whipped cream. Enjoy!

    Notes

    Not all sourdough discard is created equal. For best results, use discard that is only a few days old at the most. You can also substitute ripe, bubbly sourdough starter for the discard in this recipe.
    Keyword gingerbread, sourdough

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    Amy1 Comment

    Homemade Snow Day Donuts

    Back when I first started this blog…almost ten months ago (crazy!), I wrote about one of my favorite kid traditions on a snow day. Snow Day Donuts are the donuts that I make just about once a year. I don’t own any fancy donut equipment or even a deep fryer, so these donuts can be made using the things that I have in my own kitchen. Typically on the first snow day of a year when school is cancelled and there is palpable excitement in the air…we play in the snow, drink cocoa, make donuts and share with our friends and neighbors.

    Jump to Our Favorite Snow Day Donuts Recipe

    A Weird Year

    This year, thanks to COVID, the kids are doing virtual school and we aren’t having friends over right now. This would have been one of those easy traditions to by-pass…but the fact that our first big snow landed on the 1st of December was too magical to miss. We mixed up our donut dough, welcomed our Elf on the Shelf, went sledding, ate far too many donuts and fit in our virtual classes for the day. Whew! And I’m glad we kept the tradition alive this year, even if it wasn’t quite the same.

    Plan for about 3-4 hours

    This donut dough is very good. It is light, airy and easy to work with. It does take time for the dough to rise, and the frying process takes a little extra involvement too. Plan for about 20 minutes to mix up the dough, then a rise of 1-1 1/2 hours. Cutting out the donut shapes takes another 20 minutes and then another hour rise before frying. I usually whip up the dough while the kids are putting on their snow clothes and let it rise for our first venture in the snow. Then I’ll come back in and cut out the shapes with whoever has had enough of the cold for the time being. All the kids come in for frying/topping. I have actually been eyeing a donut recipe that refrigerates the dough overnight, which I think would give an even better-tasting donut. With that said, I never know if we are going to have a snow day…it’s usually not called until the morning of, so those recipes wouldn’t work well for our snow day tradition. Instead we stick with this recipe, our tried and true favorite that is ready to fry when the kids come in from playing in the snow.

    Use What You Have

    I am a big proponent of using what I have in the kitchen and not buying a new appliance unless I really think I’ll use it a lot. In the case of donuts, I just don’t make them all that often. I typically make donuts about once a year…on the first snow day of the year. So I don’t have a fryer or donut cutters. I’ve found that plastic tops to water bottles work really well for cutting out the center of the donuts. I also use the lid of a canning jar to cut out the donut shape. Round cookie cutters work well too. Just make sure to press down hard.

    Donut Holes, Filled Donuts and Apple Fritters

    Once the dough is rolled out, it shouldn’t be re-rolled. If you want to make filled donuts, I take a little bit of the dough, roll it up into a ball and let it rise. Once it is fried, we fill them with frosting, jam or any creamy filing you want. When cutting the donuts out, cut as close together as possible to use up all the dough. I use a large cap to cut out donut holes from the scraps of dough, and when there is no more dough to cut out, with just scraps left over, I cut up an apple and make some apple fritters. The process for this is pretty easy:

    1. Break the scraps of dough into small pieces (using a knife or pulling pieces apart with your fingers so there aren’t long stringy pieces).
    2. Dice an apple (I like Granny Smith) and add it to the scraps of dough along with some brown sugar, cinnamon, nutmeg and a touch of lemon juice.
    3. Scoop handfuls of the mixture together and squeeze together, forming a ball-like shape.
    4. Set aside to rise a bit.
    5. After you have fried all the donuts, fry the apple fritters (invariably apple pieces will get into the oil).
    6. Cover with glaze after they cool just a bit.

    Frying Donuts

    I don’t fry very many things and guess what? I don’t use a thermometer to check the temperature of the oil. This goes back to using what I have. Instead I like to heat my oil up to medium heat, throw in a little donut hole and watch it. That donut hole will tell me if my oil is hot enough and ready for my donuts. It will also tell me if I need to turn the temperature up or down a little bit. If the donut hole takes forever to turn brown, turn the heat up. If it browns too quickly, turn it down. The donut hole should sizzle with little bubbles forming around it and take about 30-45 seconds to brown on one side. Once that happens, I know I can start frying my donuts. Donuts take about 2 minutes per side, then flip to cook on the other side. Be careful about adding more oil to your pot or skillet. If you add more oil, it will cool down your oil and you will need to re-heat it to the correct temperature before continuing to fry your donuts.

    Glaze and Toppings

    My kids’ favorite part of making donuts is the toppings. We set up different glazes and sprinkles and let the kids go to town! I have recipes listed for a traditional glaze, chocolate glaze and a maple glaze. All are wonderful on their own and all are great topped with sprinkles. I’m dreaming of topping the maple donut with crispy bacon, that glaze is so good! However you top them, these donuts are best eaten warm. For donuts that are made the same day…these can’t be beat. I hope you enjoy them on a snow day or any day that calls for a homemade donut.

    Snow Day Donuts

    The perfect donuts to share with friends on a snow day. Light, airy, fluffy and sweet. These donuts hit the spot with a cup of cocoa and are perfect to pile high with glaze and toppings.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 3 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 30 donuts/fritters

    Ingredients
      

    Donut Dough

    • 1 3/4 cup milk, warmed to the temperature of baby's bath water
    • 2 Tablespoons instant yeast
    • 1/2 cup granulated sugar
    • 2 teaspoons salt
    • 2 eggs
    • 1/3 cup shortening, melted or unsalted butter
    • 5 1/2 – 6 cups all purpose flour

    Frying

    • 48 ounces vegetable oil shortening works well here too

    Apple Fritters

    • Scraps of Donut Dough
    • 1 Granny Smith apple chopped
    • 3 Tablespoons brown sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon lemon juice

    Powdered Sugar Glaze

    • 2 cups powdered sugar
    • 1/3 cup heavy cream or milk thinned to your liking
    • 1/2 teaspoon vanilla extract

    Chocolate Glaze

    • 1/2 cup chocolate chips, melted semi-sweet is my favorite
    • 2 Tablespoons unsalted butter, melted
    • 2 teaspoons corn syrup
    • 2 teaspoons water
    • pinch of salt

    Maple Glaze

    • 2 Tablespoons unsalted butter melted
    • 1/3 cup pure maple syrup
    • 1 cup powdered sugar
    • 1/4 teaspoon maple extract
    • pinch of salt

    Toppings

    • various sprinkles

    Instructions
     

    Donut Dough

    • Warm the milk (it should be the temperature of a baby's bath water) and pour into a stand mixer. Add the yeast and sugar. Smell for the yeasty smell that tells you your yeast is active.
    • Next add the salt, eggs and melted shortening (make sure it's not too hot so it won't kill the yeast).
    • Add one cup of flour and turn the mixer on. Continue mixing while adding flour a cup at a time until you've added 5 cups of flour total. Reserve the last cup of flour to add as needed.
    • Knead the dough for 8-10 minutes until it is slightly tacky to touch but clears the sides of the bowl. Check out this post for tips on how to know when the dough is ready. Add extra flour as needed (you may need up to 6 cups of flour but you may also be fine with 5 1/2 cups).
    • Transfer dough to a lightly oiled bowl, cover it and let it rise until doubled in size, about 1 to 1 1/2 hours.
    • On a very lightly floured surface (you may not need any flour at all), dump the dough out and roll out until about 1/4 inch thick.
    • Use a circle cutter or the top of a mason jar or bowl to cut out donuts. Cut out a small circle in the center of the donut and transfer to a baking sheet to rise.
    • Cut out donut holes and make apple fritters with the donut scraps if desired (instructions for the apple fritters are in the blog post).
    • Let rise again until puffy and almost doubled in size.

    Frying Donuts

    • Heat 48 ounces of oil in a large pot or skillet. Keep the temperature steady and around medium heat.
    • Toss a small donut hole into the oil when you start to see bubbles and watch how long it takes the donut hole to fry. If it starts sizzling, bubbling and takes about 30-45 seconds to brown on one side before flipping it to the other side, your oil is ready to fry donuts in. If you add more oil, that will change the temperature of the oil and you will need to use another "donut hole tester."
    • Fry the donuts a few at a time for about 2 minutes per side until golden brown.
    • Remove donuts from the hot oil onto a baking rack. Let cool for a few minutes before dipping in glaze, toppings and sprinkles. Enjoy warm!

    Glazing Donuts

    • For the glaze, melt together the ingredients and whisk together. If the glaze hardens before or during the process, thin out with a bit of water.

    Notes

    Recipe Notes:
    *Donut dough should not be re-rolled to form more donuts. Instead use the scraps to make donut holes or apple fritters.
    *Donuts should be glazed after they’ve had a few minutes to cool so the icing doesn’t run right off them.
    *Once the donuts are fried, the oil should not be poured down your sink drain. Instead, pour it into a container with a lid and dispose of it in the trash. 
     
    Keyword donut, doughnut

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    Amy7 Comments

    Family Favorite Cinnamon Rolls

    I’ve been making these rolls for many, many years every Thanksgiving.

    You may be wondering why I am sharing a cinnamon roll recipe right before the week of Thanksgiving. I should be sharing my favorite pie or telling you about this roll recipe that is perfect for your turkey leftovers. But instead, I am waxing poetic about cinnamon rolls. The best cinnamon rolls. Cinnamon rolls that I have been making and perfecting for many, many years. These rolls are tender, fluffy and filled with an ooey gooey cinnamon mixture then topped with a delicious “light on the cream cheese” frosting that is absolutely amazing. These cinnamon rolls are our family favorite and I have been sharing them with family and extended family every year over our Thanksgiving holiday.

    Jump to Our Family’s Favorite Cinnamon Rolls Recipe
    Missing this view this year! We’ll be back next year 🙂

    My extended family has been going to the coast of Oregon for Thanksgiving every year for the past 50 plus years. We enjoy pot-luck style feasting for many days, lots of family time, long walks on the beach and I especially love making new and favorite recipes fit for a crowd. These cinnamon rolls are a part of our family Thanksgiving week every year. I sometimes make these rolls twice during the week…we love them so much. The dough is substantial, yet soft. The middles are gooey but baked through. The icing takes these rolls to a whole new level of glorious cinnamon rolls. Basically, our whole family loves these cinnamon rolls. 

    Because of Covid this year, Thanksgiving looks a little different and my little family isn’t going to the Oregon Coast. It’s been a tough year for so many and I’ll be honest and say, writing out this cinnamon roll recipe has been hard but good if that makes sense. It’s hard to know we won’t be there to carry on this tradition this year but also good because I love looking back on the many memories I have of cinnamon rolls shared and consumed for so many years. 

    Enough of the walk down memory lane…Let’s get to the details. Here are some of my pro tips for my family’s favorite cinnamon rolls.

    The Dough

    This dough is a dream to work with. I like to use a stand mixer (affiliate link…but check your local Costco for a good deal if you’re looking for one) or Bosch mixer but you could also make this dough kneading by hand. Just knead for about 10 minutes…until your arms are screaming at you to be done. All the butter and eggs in the dough enrich it, which can make it take longer for this dough to rise. To help combat this issue, I use instant yeast in the dough. This is my favorite yeast (affiliate link). It doesn’t need to be proofed and it helps an enriched dough rise a little more quickly.

    You will know when to stop adding flour by rolling the dough into a ball in your fingers. A little sticky residue on your fingers and a beautiful ball is what you are looking for. If your dough is too sticky, add more flour a few Tablespoons at a time and keep kneading.

    Filling Cinnamon Rolls: Cinnamon-Sugar Paste

    Throughout the many years of making this recipe, I’ve learned a few tips that have upped my cinnamon roll game. Many cinnamon roll recipes will have you spread butter over the dough and then add the cinnamon sugar mixture on top. Instead, I like to mix together softened or melted butter in a bowl and mix cinnamon, brown sugar and a little bit of flour into the butter. Then I spread the cinnamon-sugar paste over the roll dough. I think this gives a more even flavor and that little extra flour helps keeps the rolls from gaping open when baked. If you want to add nuts or raisins into your rolls, you can add them right on top of the cinnamon-sugar paste and roll them right up. I sometimes top some of the cinnamon rolls with toasted pecans. Yum!

    Shaping Our Family Favorite Cinnamon Rolls

    This recipe makes 12 large cinnamon rolls. I roll out my dough on the counter, spread on the filling and then roll up, pinching the seam together. To cut out the cinnamon rolls, you can use a sharp knife, bench cutter or even dental floss. If you have any wispy cinnamon roll ends, go ahead and tuck them under the roll so they don’t come loose during the bake. I also prefer baking these rolls six or eight to a pan because they rise a lot on the pan and in the oven while baking. I do know that’s not always possible or ideal (especially when I’m doubling this recipe to feed a crowd), so you can cram 12 to a pan if you want, though they may not rise quite as much.

    Add A Little Heavy Cream

    One other tip that ups the ooey, gooey factor in a cinnamon roll is the addition of warmed heavy cream. I like to take ¼ cup of lightly warmed heavy cream and pour it over the tops of the cinnamon rolls right before baking. You want the cream a little bit warm so it doesn’t impede the rise of the rolls. This little addition keeps the rolls extra tender and gooey, while still being baked through.

    Just drizzle the warm cream right over the top of the risen rolls. Yum!

    Baking the Cinnamon Rolls

    A word of caution on baking the rolls. Ovens all bake differently. Some ovens bake hotter in the back and cooler in the front. If you want an even bake on your rolls, rotate your pan 180 degrees after the first ten minutes of baking. This will keep half of your rolls from getting too dark and the other half being too light. Check the center of one of the cinnamon rolls once the pan is baked to make sure that the middle isn’t raw. Sometimes you need to let them go a minute or two longer just so they are completely baked through.

    The Best Cinnamon Roll Frosting

    The frosting on these rolls is amazing. There’s no other way to describe it. I’m not a huge fan of overly “cream cheesey” tasting frosting, and the ratios on this icing are just perfection. More butter than cream cheese, all whipped together take these rolls to an ethereal level. I also highly recommend adding in the maple flavoring that really give a unique flavor to the entire cinnamon roll. It is just divine! Whip the frosting until it is thick and creamy. Let the cinnamon rolls cool about 5 minutes before spreading a large dollop on each roll.

    How to Make Cinnamon Rolls Ahead of Time: A Few Options

    1. Mix up the dough, fillings and frosting the night before. Stick the dough in the fridge for the first rise and let it rise overnight. The next morning, shape the cinnamon rolls, let rise and bake. This would probably be my first choice if I wanted the freshest cinnamon rolls for a special morning breakfast.
    2. Make and shape the cinnamon rolls. Place them on a sheet pan, cover with plastic wrap and stick in the fridge. Pull the rolls out the morning of and let them come to room temperature and puff up a bit before baking and frosting. You may have a little bit of leakage from the cinnamon sugar mixture, but they should bake up well and taste delicious.
    3. Make the cinnamon rolls completely without adding the icing on top. Freeze them in ziplock bags. Warm them up and add icing on top when serving.
    4. Make the dough and increase the amount of yeast to 1.5 Tablespoons of yeast. Shape the cinnamon rolls and freeze them immediately. When ready to use, pull them out of the freezer, let them warm up to room temperature and puff up a bit and bake. The freezer can kill off a small amount of yeast in un-baked dough, so you add more to counterbalance this.

    Have I convinced you yet? You need these cinnamon rolls in your life. And your family does too. I usually double this recipe to feed a large crowd at our Thanksgiving celebrations. This year I wasn’t planning to make these cinnamon rolls but my kids looked at me with those sad eyes of “too much has been cancelled in the name of COVID” and this mama has a hard time saying no right now, so I made them. And guess what? I am grateful I did. For the memories. For the traditions. For the look on their faces. And for the amazing gooey deliciousness that is sitting in my kitchen right now. I hope you love them too! Enjoy!

    Family Favorite Cinnamon Rolls

    All the cinnamon-sugar goodness rolled up in a tender, light & fluffy roll and covered in practically perfect icing. These cinnamon rolls are ooey-gooey perfection and our family's favorite treat.