Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is the ultimate Autumn comfort food.   This one-pan recipe takes only 40 minutes to make!  Simple and quick enough to make on a busy weeknight.  Creamy and flavorful to become your family’s new favorite Fall dinner!

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

Butternut Squash Gnocchi

What can be better than potato gnocchi smothered in a flavorful creamy sauce that is incredibly easy to make?  Let me introduce you to the creamy butternut squash gnocchi made with spicy Italian sausage, fresh sage, and thyme.  This incredibly easy recipe comes together in just 40 minutes.  It’s a delicious Autumn comfort food that will make any cold evening warm and cozy.

Note: the 40 minutes total preparation and cooking time assumes that you have already prepared the butternut squash puree in advance.  I recommend that you roast the butternut squash and puree it in advance.

This recipe was inspired by my butternut squash tortellini – another Fall favorite recipe that you might like.

What type of gnocchi to use?

I used potato gnocchi, a Delallo brand, made with 85% potatoes.  They work beautifully in this recipe.

Do you need to pre-cook the gnocchi?

You don’t need to pre-cook the gnocchi for this recipe.  Just add the uncooked gnocchi directly to the sauce (heavy cream + chicken broth).  The gnocchi will cook in the same pan with the sauce and the sausage.  This saves you one more pan to clean and minimizes the cleanup.

What type of sausage to use with gnocchi?

  • Italian sausage. I used 3 links of spicy Italian sausage. You can also use sweet or mild Italian sausage.
  • Remove the casings. I removed the casings and sliced the sausage. You don’t have to remove the casings and can slice the sausage links with casings on, but I really prefer the texture of the sausage without the casings so I recommend this step!

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

How to make butternut squash puree

Making butternut squash puree is easy – I have a very detailed tutorial here: how to make butternut squash puree.  You will only need 1 cup of it, and it’s likely you will have much more than that after roasting and pureeing the butternut squash.  So, make sure to prepare it in advance.  This will reduce your cooking times drastically.

1) Preheat oven to 375 Fahrenheit.
2) Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.

halved butternut squash on a baking sheet
3) Place the squash on the baking sheet cut side down.
4) Roast the butternut squash in the preheated oven at 375 F for about 30 minutes.  Remove it from the oven and let it cool. Flip the squash so that the cut side faces up to speed up the cooling.
5) Once the butternut squash is cooled, peel it, and scrape out the flesh to a plate.
6) Place and process butternut squash flesh in the food processor (or blender), working in batches, if necessary.
cooked butternut squash in a food processor
7) Process it until very smooth and almost creamy.
butternut squash puree in a food processor
Now, you have the butternut squash puree ready to use in this recipe.  You will need only 1 cup of it.

How to make butternut squash gnocchi (the directions)

Cook sliced sausage in a large, high-sided skillet for about 5 minutes.

cooked sliced sausage in a stainless steel pan
To the same skillet with sausage, add uncooked potato gnocchi.

cooked sausage and potato gnocchi in a stainless steel pan

Add heavy cream and chicken stock.
gnocchi, sausage, and cream in a stainless steel pan

Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.

cooked gnocchi and sausage with cream in a stainless steel pan

Now, add butternut squash puree and minced garlic.

garlic and butternut squash with gnocchi and sausage in a stainless steel pan

Stir everything well and cook on medium heat until the gnocchi are cooked through and the sauce thickens.

creamy butternut squash sauce with gnocchi and sausage in a stainless steel pan

Add fresh sage and fresh thyme. Season with salt and freshly ground coarse black pepper.

How to store and reheat butternut squash gnocchi

Because the sauce is made only with heavy cream, chicken broth, butternut squash puree, and without any cheese, this recipe is incredibly easy to store and reheat.  It’s also a great dish to make ahead.

  • Fridge. Store butternut squash gnocchi in an airtight container in the refrigerator for up to 5 days.
  • Freezer.  Freeze it in an airtight container for up to 3 months.
  • Reheat in the microwave oven.  Reheat the refrigerated butternut squash gnocchi in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
  • Reheat on the stovetop. You can also reheat this in a large, high-sided skillet on the stovetop on low-medium heat.  When using this method, add a small amount of heavy cream, or half-and-half, or milk to thin out the sauce when reheating.

What to serve with butternut squash gnocchi

Because this recipe features a rich and luscious cream sauce, a slice of bread or a simple salad will work the best.

Delicious butternut squash salads

If you like all things butternut squash, serve this sausage gnocchi with a delicious Autumn salad:

Other butternut squash main course recipes

If you enjoyed this creamy butternut squash gnocchi with sausage, you might like other Fall-inspired main courses, such as these:

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

Print

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is the ultimate Autumn comfort food.   This one-pan recipe takes only 40 minutes to make!  It’s simple and quick enough to make on a busy weeknight, yet it looks sophisticated and presentable to serve as the main course for friends and family on a special night.
Course Main Course
Cuisine American, Italian
Keyword butternut squash gnocchi, gnocchi with sausage
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 674kcal
Author Julia

Ingredients

  • 12 oz Italian sausage casings removed (I used 3 sausage links)
  • 1 tablespoon olive oil
  • 10 oz potato gnocchi
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup butternut squash puree
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh thyme
  • salt and coarsely ground black pepper to taste

Instructions

  • Remove sausage from casings and slice it.
  • Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
  • Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
  • To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
  • To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
  • Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.
  • Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
  • When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

Notes

  • The total cooking time does not include the time required for roasting the butternut squash and making the butternut squash puree.  I recommend that you do that in advance.
  • Because you will be roasting whole butternut squash, you will have more than you need (1 cup) for this recipe.  Refrigerate or freeze the leftover butternut squash puree in an airtight container.

Nutrition

Calories: 674kcal | Carbohydrates: 34g | Protein: 17g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 146mg | Sodium: 994mg | Potassium: 450mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4762IU | Vitamin C: 18mg | Calcium: 125mg | Iron: 5mg

The post Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage appeared first on Julia’s Album.

Originally posted at Julias

Crockpot Chicken Spaghetti

This Crockpot Chicken Spaghetti Recipe is a creamy, cheesy, southwestern family favorite! Cook the sauce for a few hours, shred the chicken and then toss with pasta. Based on the Original Classic Chicken Spaghetti, this is a simpler version because it is made in a slow cooker. Woot!

a forkful of chicken spaghetti from a crockpot

A Slow Cooker Version of Cheesy Chicken Spaghetti

I love a good slow cooker recipe. Beef Stew? Yes. Italian Chicken Pasta? Absolutely. Cheesy Chicken Spaghetti? BINGO! On busy days, I love using a crockpot to cook all sorts of meals. It’s a huge timesaver and gives you that slow cooked flavor everyone loves. Set it and forget it.

This Cheesy Chicken Spaghetti is no different. Add raw chicken breasts, onions and peppers to a cold crockpot. Stir in green chiles, cream of chicken soup and a healthy amount of cheese and let it cook. After several hours, you have pull-apart-tender chicken in a super tasty sauce. Toss it all together with some spaghetti, add more cheese and you have a seriously good meal.

Easy Substitutions

While I love this recipe as written, I understand we don’t always have everything on hand all the time. Here are some simple substitutions you can make.

  • Yellow Onion – any onion can work here! White onion, red onion or even shallots.
  • Bell Peppers – I used red and green but feel free to use whatever color you’d like. All green, all red, yellow or orange, whatever. They all give the same kind of flavor.
  • Green Chiles – I just used mild green chiles with all of its juices. Yum! Feel free to omit OR if you want things a little spicier, you can use fresh or pickled jalapenos.
  • Chicken Breasts – I like to use chicken breasts but you could also use chicken thighs here. They are a little higher in fat but are also less likey to dry out if cooked for too long.
  • Cream of Chicken Soup – lots of delicious flavor and fats in this that are essential to keeping your chicken moist. You can also use cream of mushroom or cream of celery soup here. The spices plus the flavors from the other ingredients are mostly what flavor this dish, so try not to worry too much about the kind of soup.
  • Spaghetti – Since this is cheesy chicken SPAGHETTI, I’d recommend using spaghetti pasta, but any kind of pasta would work in its place. Fettuccine, angel hair, even macaroni or rigatoni.
  • Cheddar Cheese – Monterey jack, pepper jack, white cheddar or a Mexican blend all work well. Use what you have. Mozzarella is a great cheese that gets really stringy, but doesn’t have that much flavor. You can definitely do half mozzarella and half cheddar to get the best of both worlds.

How to Make Chicken Spaghetti in a Crockpot

For full details on how to make Crockpot Chicken Spaghetti, see the recipe card down below 🙂

Add Chicken and Sauce Ingredients to Crockpot

Place the chopped onion and bell peppers into the cold crockpot first, then add the chicken breasts. Top chicken with cumin, garlic powder, salt, pepper, green chiles, cream of chicken soup, and 1 cup of grated cheese. 

Cook then Shred Chicken

Cover and cook on high for 3-4 hours, low for 5-6 hours, or until chicken is fully cooked. Remove chicken breasts, shred and return to crockpot. The cooking time will depend on how thick your chicken breasts are. For a quicker cook time, consider slicing your chicken breasts in half lengthwise so they are thinner.

What’s the Best Way to Keep Chicken from drying out in the Crockpot?

The answer to this question has two parts: (1) not overcooking and (2) having enough liquid or sauce. Missing one or both of these tips will give you dry chicken. Because chicken breasts are low in fat, they are prone to drying out. Whether you cook on the high function for a shorter amount of time or on the low function for longer, make sure you aren’t overcooking and have enough moisture in the crockpot.

BUT, lucky for you, it’s super hard to get dry chicken with this recipe! The cream of chicken soup plus all that cheese and the moisture from the veggies helps keep the chicken moist. If you’re worried about it, though, feel free to add in chicken stock when you’re tossing everything together with the spaghetti right before serving.

Cook Spaghetti

About 20 minutes before the chicken is done, start boiling some water on the stove to cook your spaghetti. Cook spaghetti according to package directions (I like mine al dente) then drain.

Can I Cook the Dry Pasta in the Crockpot?

I would highly discourage this method. I’ve found that cooking pasta in a slow cooker yields a starchy finished product. Whenever you cook pasta, starch is released from that pasta. Whether you’re cooking it in water or in a sauce, starch will come out of it. For this recipe, I suggest cooking it in water instead of directly in the sauce (so you can pour off that starchy water) and then tossing it together with the sauce.

Toss Spaghetti with Sauce

Pour in cooked spaghetti and remaining cheese. Toss to coat the pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get the sauce to the consistency you want. Cook another 20-30 minutes on low and serve.

Storing + Reheating Crockpot Chicken Spaghetti

Store any leftovers in an airtight container for up to 4 days in the fridge! To reheat, simply zap in the microwave until heated through.

Can You Freeze This Recipe?

YES, you can freeze this recipe uncooked and after being cooked. Here are the directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, chicken soup, and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze for up to three months. To cook, defrost in the fridge overnight, place in crockpot, and cook according to the directions listed in the recipe card.

Alternatively, freeze cooked chicken spaghetti in an airtight freezer-safe container for up to three months. When you’re ready to serve thaw in the fridge then reheat individual servings in the microwave or the whole thing in the oven until heated through.

What Goes with Crockpot Chicken Spaghetti?

Since this Crockpot Chicken Spaghetti recipe is more on the decadent side, I like to keep the side dishes more fresh. Here are some ideas:

tongs picking up chicken spaghetti from the crockpot

More Pasta Recipes to Try!

Be sure to check out all of my other pasta recipes for more dinner ideas. Here are a couple reader favorites:

The printable recipe card is down below. Hope you love this recipe as much as we do!

a forkful of chicken spaghetti from a crockpot

Print

Crockpot Chicken Spaghetti Recipe

This Crockpot Chicken Spaghetti Recipe is a creamy, cheesy family favorite! Cook the sauce for a few hours and then toss with pasta.
Course Dinner
Cuisine Italian, Mexican
Keyword Chicken Spaghetti, Chicken Spaghetti Recipe, Crockpot Chicken Spaghetti
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 4 servings
Calories 858kcal
Author Lauren Brennan

Ingredients

  • 1/2 cup yellow onion diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 4 oz mild diced green chiles 1 small can
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • 1 lb chicken breasts 2 breasts
  • 10.5 oz cream of chicken soup 1 can
  • 3/4-1 lb spaghetti cooked
  • 3 cups cheddar cheese grated
  • a few splashes chicken stock optional

Instructions

  • Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. 
  • Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. 
  • Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

Notes

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to the directions listed above.

Nutrition

Calories: 858kcal | Carbohydrates: 77g | Protein: 58g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1024mg | Potassium: 1270mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1743IU | Vitamin C: 44mg | Calcium: 655mg | Iron: 3mg

The post Crockpot Chicken Spaghetti appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice. After you make this recipe, be sure to check out my 15 *must try* Pumpkin Desserts for Fall. A little something for everyone!

baked pumpkin bread in a parchment paper lined loaf pan topped with pepitas

Keeping Pumpkin Bread Soft and Sweet

I think the best part of homemade Pumpkin Bread is how soft, sweet and spicy it is every time! So delicious pulled out of the oven plain or with a slathering of honey butter. SO good! But not all pumpkin bread is created equal. Here is how to keep yours extra moist:

  • Use Butter and Oil: I like the combination of both butter AND a light colored oil (like vegetable or canola) to not only give flavor, but to keep the entire pumpkin loaf moist.
  • Adding Pumpkin: just like a banana bread is kept nice and moist because of the banana, this pumpkin bread stays moist because of the addition of pumpkin puree. (Libby’s is my favorite.)
  • Use a Light Colored Loaf Pan: The darker the pan the crispier and the darker the edges get. I like using these Aluminized Steel Loaf Pans from USA pans. They are heavy duty, don’t warp and evenly bake your loaf without those super dark edges.
  • Do Not Overbake: we have all eaten over-baked bread before and know it’s not good. To ensure we get perfectly cooked, moist pumpkin bread, start checking for doneness after 30 minutes with a toothpick. It’s better to start checking it too early than pull it out too late.

How to Make Pumpkin Bread

For full details on how to make pumpkin bread, see the printable recipe card down below 🙂

Make the Batter

In a large bowl, mix oil, butter, and sugars until well combined. Stir in eggs, vanilla, and pumpkin until smooth. Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.

Pour prepared batter into a greased and parchment paper lined loaf pan. Spread it evenly across the top and sprinkle with pepitas, if desired.

Try Not to Overmix

For a basic white bread recipe or pizza dough, you want to knead the dough to build up gluten to create a chewy, yummy texture that we all know and love about bread. A cakey, sweet, non-yeasted bread like this pumpkin bread isn’t something we want to be chewy. We want it to be soft like cake which means we do not want to over mix the batter. Over mixing means continuing to stir the batter after the dry ingredients have been incorporated. This leads to gluten which leads to a chewy or gummy finished product which is what we don’t want! So, once the flour is incorporated, stop stirring. A few small lumps are ok!

Bake + Cool

Bake 45-50 minutes at 350 degrees F or until a toothpick comes out with a few moist crumbs. Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.

The pumpkin loaf will slice perfectly if it has cooled completely. It will be delicious warm, but the pieces won’t look as nice. Also, using a nice sharp serrated knife to get through those pepitas on top of the loaf is key.

pumpkin bread batter in a glass bowl

Storing Pumpkin Bread

This pumpkin bread can be stored either at room temperature for up to 3 days or in the refrigerator for 5 days. As long as it is an airtight container, it should stay fresh! Obviously the longer you wait to enjoy, the less ‘fresh’ it will taste. To breathe new life into your pumpkin bread, reheat a slice or two in a toaster oven or zap in the microwave 10 seconds or so. The entire intact loaf will stay moist much longer than slices of pumpkin bread (the less surface area that is exposed to air, the better.)

Can I Freeze Pumpkin Bread?

Yes, you can freeze pumpkin bread! Simply wrap it with plastic wrap a couple of times over and then put it into a plastic freezer bag. This will prevent it from getting freezer burn. Freeze for up to three months! To serve, thaw in the fridge overnight or on the counter for a couple of hours unwrapped. Reheat, if desired.

Jazzing Up Your Pumpkin Bread

I realize that you may have only thought of pumpkin chocolate chip bread as the only way to customize this recipe…NOT SO! You can add in pepitas, nuts (pecans or walnuts), raisins, craisins or even some orange zest for a nice tasty kick. Have you ever tried Pumpkin Swirl Donut Bread? It’s based off of my viral Cinnamon Swirl Donut Bread but with a spicy, pumpkin kick! SO good!

Also consider turning leftover pumpkin bread into French Toast. Oh mama, is it good! Especially with some Cinnamon Roll Syrup up on top. Swoon. If that isn’t Fall on a plate, I don’t know what is.

More Pumpkin Bread Recipes to Try!

If you loved this recipe you’ll love my other Pumpkin Bread recipes I’ve developed throughout the years too:

The printable recipe card is down below! Make this soon friends 🙂

top down view of pumpkin bread in loaf pan

Print

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread recipe! Sweet pumpkin flavor with just the right amount of spice.
Course Breads, Breakfast, Dessert, Snack
Cuisine American
Keyword Pumpkin Bread, Pumpkin Bread Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 215kcal
Author Lauren Brennan

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line a light-colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with parchment paper then grease with nonstick cooking spray. Set aside.
  • In a large bowl, mix oil, butter, and sugars until well combined.
    butter, oil, sugar and brown sugar mixed in a glass bowl
  • Stir in eggs, vanilla, and pumpkin until smooth.
    pumpkin puree, eggs and sugar mixture, unmixed, in a glass bowl
  • Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.
    pumpkin bread batter in a glass bowl
  • Pour prepared batter into pan. Spread it evenly across the top. Sprinkle with pepitas, if desired.
    pumpkin. bread batter in a parchment paper lined loaf pan sprinkled with green pepitas
  • Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.
    baked pumpkin bread in a parchment paper lined loaf pan topped with pepitas
  • Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.
    sliced pumpkin bread on a cutting board

Nutrition

Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1747IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Pumpkin Bread appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Sticky Apple Cinnamon Rolls Recipe

Sticky Apple Cinnamon Rolls Recipe

We’ve already posted the world’s best cinnamon rolls recipe! My goodness, they are perfection! Imagine those with an apple filling and caramel-y sticky sauce drizzling down the sides. Yes, you have reached the peak of the apple dessert mountain. The pinnacle of perfection. Get your buns in that kitchen and make these!

a photo of a single sticky apple cinnamon roll sitting on a white saucer topped with browned butter icing and sitting in a pool of caramel sticky sauce.

We usually associate apple desserts with fall, as we should! It is when apple are harvested and the cheapest at the grocery store. I live for this season when I can get honeycrisp apples for a somewhat reasonable price. Why are they so dang heavenly?!

But you don’t have to wait for fall to make these apple cinnamon rolls! They are 100% appropriate any time of year! Christmas or Easter breakfast, baby shower, Mother’s Day, family reunion, or just a random Saturday…these apple sweet rolls are a sure hit!

a photo of a single cinnamon rolls sitting on a white saucer with a silver fork sitting next to the roll on the plate. the cinnamon roll is topped with browned butter icing and has caramel sticky sauce oozing out the bottom.

What Ingredients Do You Need for Sticky Apple Cinnamon Rolls?

Don’t get overwhelmed with the size of this ingredients list! There are 4 different components to this recipe, and many of the ingredients are repeated between components so it’s not really as long as it looks. Here is what you will need:

Rolls

  • Water
  • Whole Milk – activates the yeast, we recommend whole milk
  • Instant Yeast – I almost always use instant yeast. It just gives me the best results every time.
  • Sugar – feeds the yeast and makes the dough more tender
  • Salt – enhances the flavor and sweetness of the dough
  • Egg – adds structure to the dough
  • Canola Oil
  • Butter
  • Flour – all purpose flour works great
  • Soy Lecithin – emulsifier

Sticky Sauce

  • Brown Sugar – sweetness
  • Butter – give the caramel its richness
  • Corn Syrup – thickness

Apple Filling

  • Brown Sugar – sweetness and flavor
  • Apples – half honeycrisp and half granny smith
  • Cinnamon – flavor
  • Nutmeg – flavor
  • Cloves – flavor
  • Butter

Icing

  • Powdered Sugar – sweetness
  • Butter –
  • Vanilla –
  • Heavy Cream – allows you to choose your desired consistency

The measurements for each ingredient can be found in the recipe card below.

a photo of a 9x13 silver pan full of frosted golden cinnamon rolls.

How to Make Apple Cinnamon Rolls

You will start by making the dough, then while the dough is rising, you can make the other components. Here are the basic steps for the dough:

For the Dough

  1. Heat the milk and water in the microwave until warm.
  2. Add sugar and yeast and stir to combine. Allow the yeast to activate.
  3. In a standing mixer, add the rest of the sugar and the salt, oil, butter and egg and mix everything to combine.
  4. Add the yeast mixture and mix on low.
  5. With the mixer still on low, add the flour and soy lecithin.
  6. Once the flour is incorporated, turn the speed up to medium and mix until a soft dough forms.
  7. Transfer the dough to a greased bowl. Cover with plastic wrap or a towel and let it rise.
  8. While the rough is rising, make the sticky sauce, filling and icing (see section below).
 
a photo of two apple cinnamon rolls each sitting on a separate saucer with a fork sitting on the saucer and covered in melty browned butter icing.

Three Important Apple Rolls Components

Sticky Sauce

  1. Prepare your baking dish.
  2. In a saucepan, melt the butter and then add in the brown sugar and corn syrup. Whisk thoroughly until it looks like caramel. Bring to a simmer.
  3. Spread the caramel all over the bottom of the prepared baking dish.

 

a photo of a metal 9x13 baking dish with a caramel sticky sauce filling the bottom of the pan.

Apple Filling

  1. Peel, core and finely chop the apples. Place them in a bowl.
  2. In a separate bowl, add the brown sugar, cornstarch and spices. Stir to combine.
  3. Pour half of the brown sugar/spice mixture on top of the apples and stir to coat the apples.

a photo of a glass bowl full of cinnamon and other spices used for the apple filling.

Icing

  1. Brown the butter. Allow it to cool.a photo of melted browned butter in a glass bowl with a rubber spatula sitting on the side of the bowl..
  2. Once the butter is cool, combine it with the powdered sugar and vanilla and mix with a hand mixer until its smooth. Add cream as needed to reach the consistency you desire. Set aside until rolls are baked.

How to Assemble Apple Cinnamon Rolls

Now it is time to create the cinnamon rolls! This is my favorite part! They are so beautiful with that tight spiral and little chunks of apple sticking out. Here are the steps:

  1. Roll the dough on a floured surface into a rectangle.
  2. Spread the softened butter all over it and sprinkle it with the brown sugar/spice mixture (the half without the apples).
  3. Then spread the coated apples evenly all over the dough.
  4. Starting on the long side of the dough, roll the dough into a tight spiral. Seal the dough at the seam by pinching it shut.
  5. Slice the rolled up dough with unflavored floss 1-1 1/2 inches thick. Place the rolls on top of the sticky sauce in the baking dish.
  6. Allow the cinnamon rolls to rest and rise.
  7. While the rolls are resting, preheat the oven.
  8. Bake until the tops start to get golden. You don’t want to over bake them! Cover with foil if they start to brown too much.
  9. Remove the pan from the oven and allow the rolls to cool on a wire rack for a few minutes.
  10. Give the icing a stir and add to the rolls while they are still warm.
  11. Serve while warm with extra sticky sauce!
All these instructions in full detail can be found in the recipe card below.
 
 

Other Options

If you want to add more to the filling, feel free to add in a couple of handfuls of these:

  • Raisins
  • Pecans
  • Walnuts

Why You Will Love This Recipe

This probably doesn’t even need to be discussed, but just in case you need to see the reasons listed out, here you go…

  • Combines two of your favorite desserts into one…cinnamon rolls and apple pie
  • Can be enjoyed for breakfast or dessert
  • That browned butter icing is a dream
  • The sticky caramel sauce takes the gooey-ness factor over the top! Just like our pecan sticky buns!
  • Fluffy homemade bread dough is tender, with golden crunchy edges and chewy in the middle

a photo of a single cinnamon rolls being removed from the middle of a pan of several cinnamon rolls.

Can this Apple Cinnamon Rolls Recipe Be Made Ahead?

You can make these apple rolls ahead of time by baking them completely, allowing them to cool and then wrapping them without the icing in plastic wrap and then foil. When you’re ready to eat them, allow them to thaw in the refrigerator overnight and then reheat at 375° for 15 minutes. Make the icing while they are warming up and add to the warm rolls.

a photo of a 9x13 metal pan full of frosted golden cinnamon rolls with two cinnamon rolls missing and a serving spatula sitting in their place in the pan.

What is Soy Lecithin?

Soy lecithin acts as an emulsifier so your bread will turn out softer and hold together well. I use it in everyone cinnamon rolls recipe! It really takes the rolls to the next level, but you can skip it if you don’t have any. You can keep it in the pantry and it has a shelf life of up to 2 years (even longer if you keep it in the fridge).

a closeup photo of a pan full of golden apple cinnamon rolls topped with melty browned butter frosting.

Cinnamon rolls are all about those golden edges and the warm gooey centers! Add in chunks of tart apple, a sticky caramel sauce and some browned butter icing and you have an apple cinnamon rolls recipe worth throwing an elbow for!

 

More Easy Apple Desserts: 

Raised in the Kitchen - Carrian Cheney

Launched!

Our new book is now available!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Buy now

a photo of a single sticky apple cinnamon roll sitting on a white saucer topped with browned butter icing and sitting in a pool of caramel sticky sauce.

Print

Sticky Apple Cinnamon Rolls

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course Yeast Bread Recipes and Quick Bread Recipes
Keyword apple, bread, caramel, dessert, rolls
Prep Time 3 hours
Additional Time 25 minutes
Total Time 3 hours 25 minutes
Servings 12 rolls
Calories 625kcal
Author Sweet Basil

Ingredients

Dough:

  • 1/2 Cup Warm Water
  • 1/2 Cup Whole Milk
  • 1/2 Cup Sugar plus 1 teaspoon
  • 2 1/4 Teaspoons Instant Yeast
  • 1 teaspoon Salt
  • 2 3/4 Tablespoons Vegetable Oil
  • 2 3/4 Tablespoons Butter unsalted
  • 1 Large Egg
  • 3 1/2 cups All-Purpose Flour plus more for dusting
  • 1 Dime Sized Soy Lecithin optional

Sticky Sauce

  • 3/4 Cup Brown Sugar
  • 1/2 Cup Butter melted
  • 1/4 Cup Light Karo Syrup

Filling:

  • 1 Cup Brown Sugar packed, plus 1 Tablespoon
  • 1/4 Cup White Sugar
  • 1 3/4 Cups Granny or Honeycrisp Apples peeled and finely chopped
  • 2 1/2 Tablespoons Cinnamon
  • 2 Tablespoons Cornstarch
  • 1/4 teaspoon Nutmeg
  • 1/8 Teaspoon Cloves
  • 6 Tablespoons Butter softened

Icing

  • 1/4 Cup Butter
  • 1 to 1½ Cups Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 2-3 Tablespoons Heavy Cream

Instructions

For the Dough

  • Heat milk and water in the microwave for about 30 seconds or until warm.
  • Add 1 teaspoon of the sugar and all the yeast and stir to combine. Allow to foam for 5 minutes.
  • In a standing mixer, add the remaining sugar, salt, oil, butter and egg, stirring to combine. Add the yeast mixture and mix on low.
  • On low speed, slowly add the flour and soy lecithin.
  • When it’s incorporated, beat turn up to medium speed until a soft dough forms, about 2 minutes.
  • Form the dough into a ball and transfer it to a lightly greased bowl. Cover loosely with plastic or a towel and let rise in a warm place for 1 1/2-2 hours.
  • While dough is rising, make the sticky sauce.

For the Sticky Sauce

  • In a saucepan, begin to melt the butter and then mix in brown sugar and the corn syrup. Whisk thoroughly until all the butter is mixed in and it looks like caramel.
  • Bring to a simmer for about 30 seconds. Spray a 9×13″ pan with nonstick spray. Spread the mixture in the pan bottom. Set aside.

For the Filling

  • In a bowl, prepare the filling. Add brown sugar, cornstarch and spices, stirring to combine.
  • Roll the dough on a lightly floured surface into a 12×18” rectangle. Spread the softened butter all over. Sprinkle with 3/4 of the the cinnamon filling. Toss the remaining filling with the apples and spread it all over the dough. Roll, starting on the long side and pinch the dough shut at the seams. 
  • Slice using unflavored floss by sliding it under the rolls, pulling each end up and crossing to slice through. Arrange in a pan over the sticky sauce. Allow to rest until doubled, about 45 minutes to 2 hours if the house is cool
  • Once the rolls have risen…
  • Heat the oven to 350 degrees and bake for 30-40 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.

Begin the Icing

  • Place the butter in a skillet over medium heat and cook, stirring occasionally until it begins to turn nutty in color with browned bits on the bottom. Pour off into a bowl to cool and go back to the rolls.
  • Cover rolls with aluminum foil in the oven if they begin to brown too much.
  • Remove pan from the oven and allow to cool on a wire rack for 5 minutes and meanwhile finish the icing.

Finishing the Icing

  • Once the butter is cool, using a hand mixer, add the butter, powdered sugar and vanilla to a bowl and beat to combine. Add cream as needed.
  • Pour and spread glaze over warm cinnamon rolls immediately! Serve with any extra sticky sauce.

Notes

Make ahead: baked cinnamon rolls (without the glaze) can be stored in the freezer for 2 months. Thaw in the refrigerator overnight and bake at 375° for 15 minutes or until warm. Spread glaze on top and serve immediately.

Nutrition

Serving: 1roll | Calories: 625kcal | Carbohydrates: 98g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 394mg | Potassium: 141mg | Fiber: 2g | Sugar: 66g | Vitamin A: 697IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

a photo of a single cinnamon rolls sitting on a white saucer with a silver fork sitting next to the roll on the plate. the cinnamon roll is topped with browned butter icing and has caramel sticky sauce oozing out the bottom.

READ: Sticky Apple Cinnamon Rolls Recipe

Originally posted at Oh Sweet Basil

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery. Of course, blueberry muffins or banana bread muffins are classic options all year round, but it’s these pumpkin ones that get made on repeat come October!

top down view of pumpkin muffins

Main Ingredients Needed

After testing and retesting several recipes, I found the best ingredients for creating a moist, light, sweet crumb for these pumpkin muffins were:

  • Whole Wheat Flour – you could also use regular all-purpose flour here. This fills out the muffins.
  • Brown Sugar + Honey – these two are used to sweeten.
  • Pumpkin Pie Spice + Cinnamon – these two are used for warm flavor. If you can’t find pumpkin pie spice you can replace it with nutmeg in a pinch!
  • Baking Powder + Baking Soda – these are our leavening agents which makes these little babies light and fluffy.
  • Salt – to balance and enhance the flavors.
  • Eggs – this is used for structure and texture.
  • Pumpkin Puree – do not confuse this for pumpkin pie filling! Pumpkin pie filling is pre-sweetened and spiced already whereas pumpkin puree is purely blended up cooked pumpkin. That’s what we want! You can find this canned in the baking aisle at the store.
  • Oil – you can use vegetable oil, canola oil or a light olive oil. Pretty much any oil that is light tasting.
  • Vanilla – for flavor.
  • Pepitas – these top each muffin and make them look like they came straight from your local bakery. Plus they’re yummy and give great texture.

What are pepitas? Do I have to use them?

Pepitas are pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. See those green-looking seeds on top of my muffins? Those are pepitas. And if you don’t like them or can’t find them, you do not have to use them!

Are Pumpkin Muffins Healthy?

Because the recipe does call for whole wheat flour, honey, pepitas, olive oil, and pumpkin puree, these could be considered a healthy muffin, though it depends on your definition of ‘healthy’. Ha!

Pumpkin Chocolate Chip Muffins

Keep your pumpkin muffins plain or better yet, try substituting a few chocolate chips!

You can easily adapt this recipe into a pumpkin chocolate chip muffin by folding 1/2 cup chocolate chips into the batter and then topping each muffin with a few extra chocolate chips before baking. Easy and delicious!

mixed pumpkin muffin batter in a glass bowl

How to Make Pumpkin Muffins

Believe it or not, it only takes about 30 minutes, one bowl, and a handful of pantry ingredients to make these easy muffins from scratch. For full details on how to make Pumpkin Muffins, see the recipe card down below 🙂

Make Pumpkin Muffin Batter

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set it aside. If you don’t have liners, spray your muffin tin super well with nonstick cooking spray!

In a large bowl, whisk all the dry ingredients together until combined. Create a well in the center.

Measure and pour remaining wet ingredients into the well. Slowly incorporate the wet ingredients in with the dry. Stir until just combined.

How to Prevent Gummy Muffins:

When I say stir until just combined, I mean it friends. Doing this ensures that these muffins turn out light and fluffy, not gummy, and weighed down. If you get gummy muffins it’s because you overmixed your batter (causing too much gluten in the flour to form).

Scoop and Bake

Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.

Bake for 20 minutes or until completely cooked. Remove and cool for 5 minutes before removing and serving.

How Will You Know When the Muffins Are Done?

Since these muffins are tinted an orange color you can’t really look for those signature golden brown edges that indicate doneness. Instead, stick a toothpick in the middle of a muffin. If it comes out clean or mostly clean they’re done!

pumpkin muffin batter in muffin tins topped with green pepita seeds

Storing Pumpkin Muffins

Store any leftover pumpkin muffins in an airtight container for up to 4 days. You don’t need to store them in the fridge, in fact, I don’t recommend storing them in the fridge. Doing so could lead to them drying out.

Can I Freeze These?

You absolutely can freeze these pumpkin muffins! Store in an airtight freezer-safe container for up to 3 months. Thaw and enjoy at room temperature.

baked pumpkin muffins in a muffin tin

More Pumpkin Muffin Recipes to Try!

For a full list of all my pumpkin recipes available on my site, click here.

Below is the printable recipe card. Be sure to print/save/bookmark/pin this one because it’s a great one you’re not going to want to lose this one! Have a great day, friends!

top down view of pumpkin muffins

Print

Bakery-Style Pumpkin Muffins

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }

This recipe for Pumpkin Muffins is soft, moist, sweet and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.
Course Breakfast
Cuisine American
Keyword healthy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 muffins
Calories 199kcal
Author Lauren Brennan

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 cup vegetable oil or canola or light olive oil
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/4 cup pepitas

Instructions

  • Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  • In a large bowl, stir all dry ingredients until well mixed. Create a well in the center and add in the eggs, pumpkin, oil, honey, and vanilla. Stir until dry ingredients are just absorbed. Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.
  • Bake 20 minutes or until completely cooked. Remove and cool 5 minutes before removing and serving.

Notes

For Pumpkin Chocolate Chip Muffins: fold in 1/2 cup semi sweet chocolate chips into the batter. Scoop into muffin tins and sprinkle with a few extra chocolate chips before baking.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2077IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Bakery-Style Pumpkin Muffins appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Crispy Baked Chicken

Crispy Oven Baked Chicken with juicy meat and crisp, flavorful skin can be on your dinner table with about 5 minutes’ worth of effort!

This crispy chicken is made in the oven without any breading at all; the only ingredients you need are the chicken, a drizzle of oil, salt, and pepper.

Crispy Oven Chicken

Crispy Baked Chicken

I am so very happy to have finally recreated our favorite chicken recipes, without the mess on the stove-top and with minimal cleanup.

I’ve been making these Pan Fried Chicken Thighs and Pan Fried Italian Chicken Thighs at least once a month ever since I first made them several years ago. The recipes are crazy easy and my whole family loves pan-fried chicken. (Who doesn’t?!)

Crispy Oven Baked Chicken

If you haven’t tried that very simple cooking method yet, you should, because you simply have to taste it to understand how amazing a single piece of chicken can be.

Over the past few years, I’ve tried a few different methods to recreate that flavor and crispiness in the oven and I am giddy to have finally nailed it.

I’m dubbing this the easiest dinner recipe ever because it requires no prep, no marinade, no special anything at all in advance.

Crispy Baked Chicken

How To Make Crispy Chicken in the Oven

Grab your chicken, sprinkle with salt and pepper, then bake. Seriously. That’s all the effort it requires.

Once you have that chicken in the oven, I highly recommend taking just FIVE minutes to stir together a batch of Corn Pudding.

Pop it in the oven and it will be ready when the chicken is. You’ll have dinner ready to go all at once and your family is sure to love it!

You’ve literally just gifted yourself an hour to crash on the couch, read a book, watch a show, and in general ignore everything else; while the chicken sizzles in the oven and fills the house with delicious smells.

This Oven-Baked Crispy Chicken will fool everyone into thinking you are actively cooking dinner. I realize that it almost sounds too good to be true, but the chicken really is amazing without anything extra needed at all!

Crispy Oven Baked Chicken is juicy and flavorful with almost no effort at all! recipe by Barefeet In The Kitchen

Chicken Recipes

Want a few more dinner ideas that require almost no effort at all? This Sheet Pan Chicken Dinner is an all in one meal that family and friends all rave about every time they make it.

Southwest Chicken Salad with Spicy BBQ Ranch Dressing is a fantastic salad that is sure to satisfy the heartiest of appetites.

Chinese Beef and Broccoli Soup by The Food Charlatan comes together in minutes and this Cheesy Ranch Chicken and Potatoes by Taste and Tell is a kid-favorite that requires little more than slicing the potatoes.

These Stir Fry Noodles with Chicken and Vegetables happen in my kitchen on a regular basis. Once you’ve tried them, they’re going to be on regular rotation for you too.

This Southwest Beef and Potato Skillet by Aggie’s Kitchen is on regular rotation in my house as well. I LOVE the easy weeknight dinners.

Crispy Chicken is made easy by using the oven!

Oven Baked Chicken Recipe

  1. Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down.
  2. Sprinkle with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper.
  3. Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp.
  4. Remove from the oven and let rest about 5 minutes before serving.

Print

Oven Baked Crispy Chicken

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }

Juicy chicken thighs with a crisp and flavorful skin can be on your dinner table with about 5 minutes worth of effort. This crispy chicken is made in the oven without any breading at all!
Course Main Course
Cuisine American
Keyword crispy baked chicken
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 358kcal

Ingredients

  • 6 – 8 bone-in skin-on chicken thighs
  • 1 1/2 – 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: ground paprika and/or granulated garlic

Instructions

  • Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt and pepper and flip each piece skin side up. Drizzle about a teaspoon of oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt and pepper.
  • Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

Nutrition

Calories: 358kcal | Carbohydrates: 1g | Protein: 23g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 499mg | Potassium: 296mg | Vitamin A: 113IU | Calcium: 12mg | Iron: 1mg

{originally published 10/9/14 – recipe notes and photos updated 10/11/21}

Oven Baked Crispy Chicken - with just 5 minutes effort! Get the recipe at barefeetinthekitchen.com

The post Crispy Baked Chicken appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen

My Favorite White Bread Recipe [+Video]

My Favorite White Bread Recipe [+Video]

White Bread is one of the greatest childhood comforts. Our white bread recipe will take you straight back as you sink your teeth into a soft and fluffy slice.

A loaf of homemade white bread that has a slice removed. It is soft, and white inside and the top is golden brown. The bread is on a wire cooking rack.

Best Bread Recipe

My mom has always made the best bread in the whole world. But this isn’t her recipe.

I know! I know!

My Mom Taught Me

I’ll add hers to the site, but I needed just this once to create a bread recipe on my own. I still have her with me as I make it though. I can see her long, thin fingers (I just know she’s going to whop me on my head with her hand, the one with her ring on it, just for saying that, haha, Mom, they are pretty, not witch-like!) kneading the dough.

She’d do that in church, you know, if us kids weren’t being quiet and she still swears she never did. 😏

Us kids have teased her about it for so many years that I’m not sure we all know if it really was true or not. Let it be known, there’s no one more sweet and gentle than my mom. She didn’t get mad growing up, though she did at times feel disappointed like when my siblings dumped a huge gallon of cooking oil all over the brand new carpet the week we moved into our new house, and now we all know she locked herself in the bedroom and called her best friend, Peggy to talk her down from the anger.

The Ol’ Toilet Seat Routine

Mom was more likely to do silly things like turn an old toilet seat into a guitar and sing silly songs while camping, and simultaneously nurse a baby bird back to health with the tiniest dropper.

She’s the one kneading that dough, palm down and dough smoothly spreading across the palm of her hand and with one swoosh and a fold of her wrist she was pressing it out in a new direction. Over and over, small particles of flour dust rising and falling like the very breath of the bread. It was alive, she was creating it, and I was mesmerized. 

Two loaves of homemade white bread on a wire cooking rack. There are two bread plates, butter and strawberry jam next to the bread.

How to Knead Bread

What does kneading do?  🤔

When you mix flour and water together, the proteins (or think of them as threads in the flour) combine to form a gluten network, kind of like a spider making a web that will hold her up. Every push and fold of the dough creates a new line on the web making it stronger. This web-like structure is what gives bread dough the strength and elasticity to grow fluffy, soft, and chewy when baked. If you don’t knead, Charlotte’s web has holes in it and when you pick up a slice it will crumble and fall.

  • Every dough is different. Some doughs need to have the gluten worked more than others. For example, the pizza dough you’ll learn will rest a little and be kneaded a little, while other doughs will have the bread kneaded like a massage, over and over until the dough becomes soft, silky, and perfect for a squishy loaf of bread. Hey…. did you ever squish and roll your white bread into a ball growing up? Gags me a bit just to say that, but my 7-year-old self was all over it. 

Grab one side of the dough, fold the dough in half towards you, try pretending it’s a PB&J sandwich and you’re folding the bread over to eat it. With the heel of your hand, push the dough down and away from you, in a smooth, rolling motion. Continue kneading until the dough is smooth and no longer sticky.

How to Let White Bread Properly Rise

Remember how we watched the yeast get all fluffy and bubbly in the water? Well, that’s what is happening when you let the dough rise, the yeast is busy eating and eating the sugars and making the dough rise, and rise, puffier and puffier just like the hungry, hungry caterpillar. If it doesn’t rise it’s just a pancake, but rising creates that tall loaf of bread that you just have to cut into asap!

White bread is going to have 2 rises. The first rise will be after you mix the dough together and it is left to rise for 1 hour in the bowl. The second rise is after you have shaped the loaves. This time it needs to rise until doubled in size. Which could be and 1 or more if needed. 

How To Make Our White Bread Recipe

  • In a saucepan over medium heat, add the milk and cook until just starting to foam around the edges and is warmed. Do not boil. Once the milk is warm, gently place the butter, water, sugar, and honey in the pan and stir until the butter has melted and then allow to cool to lukewarm.
  • Once the milk has cooled, sprinkle the yeast and stir to combine. Dump into a standing mixer and allow to rest for 3-5 minutes or until foamy.
  • Pour the oil, salt, evaporated milk, and egg and to the milk and yeast mixture and store to combine.
  • Add in 8 cups of flour and using a dough hook attachment, mix the dough until it begins coming together. Carefully pour in a cup of flour more until the dough is coming together in a ball around the hook.
  • Remove the bowl from the mixer and cover with a cloth to rise for 1 hour or until doubled.

How to Shape White Bread into Loaves

  • Once the dough has risen for an hour and doubled in size, heavily sprinkle flour on your work surface and turn the dough out on top. Flip it over so all of the dough has flour on it and isn’t sticky.
  • Divide the dough into 3 equally sized pieces. Shape the loaves by pressing each into a rectangle and starting at the short end, roll the dough into a log the same as the pan size. Allow to rise for the second time until doubled.

Three loaves of fresh baked, homemade white bread, sitting on a wire cooling rack. There are two bread plates, a dish of butter, and a small container of strawberry jam next to the bread.

How Long Does White Bread Take to Bake?

Once the loaves have been shaped and risen doubly in size, bake at 350 for 30 minutes.

After they are finished baking, remove from the oven and gently rub butter all over the tops.

What Are The Best Bread Loaf Pans?

My favorite loaf pan is the USA brand. They are 8.5″ x 4.5″, stainless steel and bake evenly every time!

How Do I Store Leftover White Bread?

Store in plastic wrap or bread bags for up to 1 week or freeze for up to 1 month.

A loaf of homemade white bread with three slices that have been cut. The bread is golden brown on top. It is on a wire cooling rack.

Is White Bread Bad For You?

White bread isn’t necessarily bad for you, but consuming too much bread of any kind can be unhealthy.

What Is The Healthiest Bread To Eat?

Whole-grain bread is the healthiest bread to eat.

What Is The Difference Between Instant Yeast And Active Dry Yeast?

Active dry yeast needs to be dissolved in water before adding to the other ingredients.

Instant yeast can be added directly into the dry ingredients.

What Can You Substitute For Sea Salt?

The best substitute for sea salt is Kosher salt.

Pink Himalayan salt would be the second choice, and iodized table salt could be used if you don’t have one of the others.

What Can You Substitute For Evaporated Milk?

You could substitute evaporated milk with a combination of whole milk and half-and-half. 

For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half.

In a pinch, you can even use plain milk. 

It won’t have as much milk fat as evaporated milk, but it will work.

Should Bread Be Kept In The Refrigerator?

You should never keep your bread in the refrigerator.

Bread will become stale much faster in the refrigerator.

How to Make White Bread Video Tutorial

 

 

Love Making Homemade Bread Recipes? Put These On Your List Of Must Make For Next Time!

Raised in the Kitchen - Carrian Cheney

Launched!

Our new book is now available!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Buy now

A loaf of homemade white bread that has a slice removed. It is soft, and white inside and the top is golden brown. The bread is on a wire cooking rack.

Print

White Bread

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

White Bread is one of the greatest childhood comforts. Our white bread recipe will take you straight back as you sink your teeth into a soft and fluffy slice.
Course Yeast Bread Recipes and Quick Bread Recipes
Cuisine American
Keyword bread, white bread, yeast
Prep Time 2 hours
Cook Time 30 minutes
Servings 42
Calories 145kcal
Author Sweet Basil

Ingredients

  • 3 Tablespoons Yeast instant
  • 2 Cups Milk
  • 2 Cups Water
  • 1/4 Cup Sugar
  • 1/4 Cup Honey
  • 1/4 Cup Butter
  • 3 Tablespoons Sea Salt fine
  • 1/4 Cup Vegetable Oil
  • 3/4 Cup Evaporated Milk
  • 1 Egg Large, whisked
  • 9-11 Cups All Purpose Flour

Instructions

  • In a saucepan over medium heat, add the milk and cook until just starting to foam around the edges and is warmed. Do not boil.
  • Gently place the butter, water, sugar, and honey in the pan and stir until the butter has melted and then allow to cool to luke warm.
  • Sprinkle the yeast and stir to combine. Dump into a standing mixer and allow to rest for 3-5 minutes or until foamy.
  • Pour the oil, salt, evaporated milk and egg and stir to combine.
  • Add in 8 cups of flour and using a dough hook attachment, mix the dough until it begins coming together. 
  • Carefully pour in a cup of flour more until the dough is coming together in a ball around the hook.
  • Remove the bowl from the mixer and cover with a cloth to rise for 1 hour or until doubled.
  • Heavily sprinkle flour on your work surface and turn the dough out.
  • Flip it over so all of the dough has flour on it and isn’t sticky.
  • Divide into 3 loaves.
  • Shape the loaves by pressing each into a rectangle and starting at the short end, roll the dough into a log the same as the pan size.
  • Allow to rise until doubled.
  • Bake at 350 for 30 minutes.
  • Remove from the oven and gently rub butter all over the tops.
  • Store in plastic wrap or bread bags for up to 1 week or freeze for up to 1 month.

Notes

Store at room temperature, in plastic wrap or bread bags for up to 1 week or freeze for up to 1 month. Do not store bread in the refrigerator.

Nutrition

Serving: 1g | Calories: 145kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 521mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

A loaf of homemade white bread with three slices that have been cut. The bread is golden brown on top. It is on a wire cooling rack.

READ: My Favorite White Bread Recipe [+Video]

Originally posted at Oh Sweet Basil

Pumpkin Bars

These Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing that you pour over the top of the warm cake once it comes out of the oven! It’s addicting and will become your new obsession. I love pumpkin chocolate chip bread and pumpkin cobbler as much as the next person, but these pumpkin bars might just take the cake. It’s *THAT* good.

pumpkin bars with fork

Why My Pumpkin Bars Reign Supreme

There are so many reasons these pumpkin bars reign supreme over other similar recipes! This recipe is made in one bowl with super simple ingredients. It stays moist because I use oil and greek yogurt. It bakes in no time at all because I use a sheet pan. The final texture is soft with a moist crumb. I love the warmth of the cinnamon and the nutmeg.

But the best part is the warm browned butter icing that you make on the stove and pour overtop of the hot cake. That is what makes this taste so darn good and helps keep the cake so so moist and soft. In the dessert world, this is like the hotter, more popular cousin of a Texas Sheet Cake. That is what this is.

wet ingredients pumpkin bars recipe

Pumpkin Bar Basics

While this recipe for Pumpkin Bars is probably pretty similar to others on the internet, using lots of pantry ingredients, there is a rhyme and reason why I use what I use. Here’s a quick run down:

  • Canola Oil, Pumpkin and Greek Yogurt keep the cake moist. To get that delicious, soft and tender cake, I like using a light colored oil (canola or vegetable oil) instead of butter. While butter is great for flavor, I prefer the oil. Also 100% canned pumpkin, like Libby’s, plus the addition of plain greek yogurt helps keep that tender crumb.
  • Use Both Granulated and Brown Sugars. I like using both obviously for sweetness, but the brown sugar adds color, depth of flavor and moisture because of the molasses.
  • Cinnamon and Nutmeg are my favorite spices to use in this pumpkin bar recipe. Of course you can use pumpkin pie spice if that’s what you have or that is what you prefer. I just love this combo without ginger.
  • The Brown Butter Icing is delicious. Don’t skip it! While cream cheese frosting is the traditional topping, I just much prefer the flavor of the toasted milk solids in the browned butter stirred together with the powdered sugar, vanilla and milk. Yum! See notes below on using Cream Cheese Frosting.
mixed batter

How to Make Pumpkin Bars

Here’s a quick run down on how to make this pumpkin bar recipe. It’s easier to make than you think! Scroll to the bottom for more detailed directions and increments.

Prepare Your Pan and Preheat Oven

Preheat oven. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.

{If you’re making this for a potluck or larger gathering, I would recommend lining your half sheet pan with parchment paper for easy serving. Not necessary, but still helpful.}

Make the Batter

In a large bowl, combine every single ingredient EXCEPT THE FLOUR and whisk until smooth. Oil, two kinds of sugar, eggs, vanilla, greek yogurt (or sour cream), pumpkin puree, salt, spices and baking soda. Stir in the flour until *just* combined.

Bake the Pumpkin Bars

Pour into a half sheet pan and smooth the top. Bake until cooked completely + a toothpick inserted into the center comes out clean.

brown butter glaze

Make the Brown Butter Icing

After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat. Whisk in milk, powdered sugar, vanilla and spices.

Top Pumpkin Bars with Icing

Pour hot glaze over warm cake and spread to smooth over the top of the cake. Use a butter knife or the back of a spoon to ensure the glaze gets across the entire cake. There should be plenty. This icing will help keep the cake moist for days.

Cool, Cut + Serve

Cool to room temperature or at least 30 minutes to mostly set the icing before cutting into bars and serving. I have definitely enjoyed these really warm, right after I poured over the icing and didn’t hate it (actually, it was fabulous) but the icing did run off the side of the cake where I pulled my piece out. I do suggest letting the icing set up at least for a few minutes before serving. You’ll know when it’s ready when it starts to crinkle as you cut the pumpkin bars into slices. See photo below.

Cream Cheese Frosting vs Brown Butter Icing

Classic Pumpkin Bars call for Cream Cheese Frosting as a topping, and while I love cream cheese frosting, I feel like the pumpkin flavor and warmth of the cinnamon and nutmeg are brought out more if you pour over a brown butter icing. The toasted milk solids in the butter (the speckles that turn brown when you toast it) taste almost like a sweet buttery maple syrup when whisked together with powdered sugar, vanilla and milk. Plus, pouring over the warm glaze locks in moisture.

Obviously, if you prefer cream cheese frosting, use this recipe and frost your Pumpkin Bars with that. Honestly, its a fabulous sweet and tangy flavor that pairs well, too. It’s just my personal preference to use the warm glaze. To each her own!

Pumpkin Bars recipe

Storing Pumpkin Bars

I find the easiest way to keep these fresh is cooling completely with glaze over top and covering well with plastic wrap on the counter. Cut into bars when you are ready to serve. As long as the bars are covered, they should last 3 days on the counter. No need to refrigerate.

If you frosted with this cream cheese frosting recipe, cover well with plastic wrap and refrigerate for up to 4 days.

pumpkin bars

Love Pumpkin Bars? Try These Other Pumpkin Recipes:

Whether you are making pumpkin bars for a crowd or just want a sweet treat this Fall, this recipe will hit the spot. Be sure to pin/print/bookmark/save this recipe so you don’t lose it. She’s a good one you will want to make again and again.

Have a great day, friends!

pumpkin bars

Print

Homemade Pumpkin Bars

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }

These Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing that you pour over the top of the warm cake once it comes out of the oven! It’s addicting and will become your new obsession. It’s *THAT* good.
Course Dessert
Cuisine American
Keyword pumpkin bars, pumpkin cake, pumpkin dessert
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings 20
Calories 323kcal
Author Lauren

Ingredients

For the cake:

For the icing:

Instructions

  • Preheat oven to 350 degrees. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.
  • In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt and vanilla until mostly smooth. A few small lumps of brown sugar is fine.
  • Pour in flour and stir until just combined. Pour into prepared baking sheet and smooth the top as best as you can. Bake 15-20 minutes or until toothpick comes out clean after being inserted.
  • After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat.
  • Whisk in milk, powdered sugar, vanilla, cinnamon, nutmeg and nuts if desired. Pour hot icing over warm cake and spread to smooth the top.
  • Let cake come to room temperature or cool at least 30 minutes before cutting and serving. I mean, you can totally eat this hot, but I prefer it lukewarm or at room temp.

Nutrition

Calories: 323kcal | Carbohydrates: 55g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 91mg | Sugar: 44g | Vitamin A: 670IU | Vitamin C: 0.6mg | Calcium: 32mg | Iron: 1mg

The post Pumpkin Bars appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Rudy’s Slow-Cooker Creamed Corn

Sweet and tender corn simmers in a rich cream sauce to make Crock Pot Creamed Corn. It is an unforgettable side dish like no other creamed corn I’ve ever tasted.

Best Ever Crock-Pot Creamed Corn

And now, because this corn has made it to my own Thanksgiving menu for several years in a row, I’m giving you the chance to add it to yours as well.

Crock Pot Creamed Corn

My favorite thing about this recipe is that it is made in the Crock-Pot. No watching, no stovetop, no oven space required, no serving dishes taking space in the refrigerator.

It takes me about two minutes to combine everything and start it cooking.

How To Make Crockpot Cream Corn

Four hours later, just stir and serve. That pretty much makes this Crockpot Cream Corn the ultimate holiday side dish. I always taste this around the three-hour mark and then have trouble staying out of it.

I think I “sampled” it the first time, just to make sure I liked it, at least ten times! It really is that good.

The first bite at the table was followed by, “oh my gosh, what is in this? Wow!”

My kids begged for more and the corn was an enormous hit all around. 

While I have trouble calling this a “vegetable side dish,” I don’t have a bit of hesitation calling it delicious. This is pure indulgence and it is perfect for a holiday table!

Slow Cooker Creamed Corn tastes even better than Rudy's BBQ creamed corn!

Rudy’s Cream Corn

This recipe was originally created by my friend Amber as a copycat recipe for the creamed corn at Rudy’s BBQ. Have you ever visited that barbecue chain?

I suppose the creamed corn is one of their most popular side dishes, but while I’ve been a fan of Rudy’s for years, I’ve never tried their corn. Perhaps I was always distracted by the suitcases filled with their barbecue sauce that I was forever hauling home?

Regardless, I’m happy to have stumbled across this creamed corn recipe eventually! I’ll have to try Rudy’s Creamed Corn next time I visit to see how it compares. It’s hard for me to imagine a creamed corn tasting better than this.

Slow Cooker Creamed Corn is a hit side dish for any occasion!

Slow Cooker Recipes

If you’ve read this blog for more than five minutes, you may have gathered that I’m a big fan of slow cooker recipes.

Whether you use your crockpot overnight to wake up to Slow Cooker Oatmeal with Berries, Bananas, and Pecans for breakfast or let your  CrockPot Roast Beef dinner throughout the day, these recipes just make life easier.

More slow cooker recipes you need in your life are this Simple Slow Cooker Pot RoastCrockPot Chicken Fajitas and this Baked Potato Soup. My crock-pot has saved me on so many occasions when my oven was occupied (like busy holiday meals) and every stovetop was accounted for.

Crock pot cooking is also an easy cheat for cooking dinner when it’s so hot you can’t bear to turn on your oven and heat up your whole kitchen. Cooking with a crock-pot takes a little advanced planning but the results are well worth it.

EASY Crock-Pot Creamed Corn

Rudy’s Creamed Corn Ingredients

  • frozen corn
  • cream cheese
  • heavy cream
  • butter
  • sugar, salt, and pepper

Creamed Corn in the Slow Cooker

Kitchen Tip: I use this slow-cooker to make this recipe.

To make creamed corn in the slow cooker, you just mix everything together in your crock pot and walk away. Rudy’s Creamed Corn recipe calls for heavy cream, butter and cream cheese to be added along with a large bag of frozen corn.

You add a bit of sugar, salt, and pepper and let the whole dish cook for four hours. The sweet corn flavor in this dish is spectacular. If you love ultra-rich creamy corn, you’re going to love this recipe.

Believe me, this is so much tastier than the creamed corn you get from a can. If that’s the only creamed corn you’ve tasted, you’re going to be blown away by this addictively tasty dish.

Rudy's Slow-Cooker Creamed Corn is irresistible! - get the recipe at barefeetinthekitchen.com

CrockPot Corn

Creamed corn isn’t the only corn dish that cooks up well in the crock pot.

Have you tried Crock Pot Corn on the Cob yet? It sounds like such a good method for cooking corn when you can’t get outside to fire up the grill and it’s too hot to turn on the oven. I also can’t wait to give this Crock Pot Corn Chowder from Taste and Tell a try!

Looking for more corn side dish ideas?

Chorizo Corn Chowder is a creamy, spicy soup guaranteed to put a smile on your face. Corn Pudding Casserole is a southern inspired side dish with sweet notes that my whole family loved.

For snacking and chip dipping, try Elote {Hot Mexican Corn Dip}at your next party. If you like spice with your corn, you’ll also love Jalapeno Corn Coleslaw.

Whether you make Slow Cooker Creamed Corn for Thanksgiving this year or serve it alongside some BBQ, Rudy’s style, I know you’ll love it as much as I do!

Slow Cooker Creamed Corn is a hit side dish for any occasion!

Print

Rudy’s Slow-Cooker Creamed Corn

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }

Sweet and tender corn in a rich cream sauce is the ultimate side dish.

Recipe gently adapted from and with thanks to Bluebonnet Baker.

Servings 8 servings
Calories 305kcal

Ingredients

  • 32 ounces frozen corn
  • 8 ounces cream cheese cut into 1″ cubes
  • 1/3 cup heavy cream
  • 1/4 cup butter
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt be careful not to over salt

Instructions

  • Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.
  • The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!

Notes

This recipe doubles quite well for a crowd.

Nutrition

Calories: 305kcal | Carbohydrates: 31g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 224mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

{originally published 11/20/13 – notes and photos updated 10/8/21}

Crock-Pot Creamed Corn
Crock-Pot Creamed Corn needs to be on your holiday table.
Slow-Cooker Creamed Corn - just like Rudy's BBQ! get the recipe at barefeetinthekitchen.com

The post Rudy’s Slow-Cooker Creamed Corn appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen

Layered Pumpkin Coffee Cake

Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping. 

This is a wonderfully unique pumpkin dessert that’s perfect for any of your upcoming fall and winter gatherings.

Pumpkin Coffee Cake - get the recipe at barefeetinthekitchen.com

Pumpkin Coffee Cake

For any coffee-cake lover who is also a fan of pumpkin pie, there could not possibly be a more perfect dessert. The filling in this coffee cake tastes just like pumpkin pie.

I love the taste and texture of coffeecake. Light and moist insides with a sweet crumb topping is my idea of a perfect treat on any autumn afternoon.

And pumpkin pie certainly isn’t hurting for publicity this time of year. Spiced creamy pumpkin pie filling brings back so many nostalgic memories of Thanksgivings and Christmases. I just can’t get enough pumpkin desserts this time of year.

The popularity of recipes like Pumpkin Pie Oatmeal with Vanilla Whipped Cream and Pumpkin Cheesecake Pie tells me lots of you feel the same way.

Layered Pumpkin Coffee Cake

This Pumpkin Coffee Cake came into my life five years ago and I’m so very glad it did. It’s just different enough from the usual pumpkin pie and pumpkin bread fare to be extra exciting but with all the familiar fall flavors you love.

Over the past several years, this cake has been a hit with everyone who tried it. The recipe is a definite keeper.

Temperatures might still be over 100°F in Arizona, but fall has officially been welcomed into our home with the first pumpkin recipe of the season.

Layered Pumpkin Coffee Cake - traditional and gluten free recipes at barefeetinthekitchen.com

The desert has plenty of beauty but come October I’m happy to be somewhere where the seasons change!

When I take a bite of Pumpkin Coffee Cake, I can pretend I’m somewhere cooler, gazing at beautiful foliage out the window.

Pumpkin Coffee Cake Recipe

This recipe was very loosely adapted from one I found at Food.com and it is delicious. I know you’ll love it as much as we did.

This is not just a coffee cake flavored with pumpkin and pumpkin spice; it’s a rich cinnamon streusel coffee cake layered with fluffy pumpkin pie filling.

You’ll be pleased to know that the layered pumpkin coffee cake recipe I’m sharing below is incredibly simple (despite the lengthy ingredients list)!

A basic coffee cake batter is layered with a simple pumpkin pie filling then sprinkled with a cinnamon crumb topping of brown sugar, pecans, and butter.

How To Make A Pumpkin Coffee Cake - get the recipe at barefeetinthekitchen.com

Each piece of cake delivers the perfect balance of flavors and textures: moist coffee cake, silky pumpkin pie filling and crisp crumbly topping.

Please don’t let the ingredient list overwhelm you. This really is a simple cake to stir together. Just mix together the cake batter, stir the pumpkin mixture together and layer the two in the pan. The topping comes together in just a couple of minutes.

Gluten Free Coffee Cake

When you’re baking for folks who are avoiding gluten, this coffee cake recipe is easy to adapt. I used my go-to substitute blend of brown rice flour, tapioca starch, and potato starch with great success.

Whether you make your Layered Pumpkin Coffee Cake with traditional all purpose flour or with gluten-free flours it’s guaranteed to be a roaring success. I’m having a hard time thinking of anyone who’s tried this cake and not come back for a second piece.

For more gluten-free dessert ideas, check out all of the Gluten Free Dessert Recipes on this website!

This Pumpkin Coffee Cake is irresistible!

Kitchen Tip: I use these mixing bowls and this baking pan to make this recipe.

Pumpkin Coffee Cake

  1. Preheat the oven to 325 degrees. Grease a 9×13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
  2. Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don’t worry about making it look perfect.)
  3. Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing.
Perfect Pumpkin Coffee Cake

Pumpkin Recipes

Have you noticed that everyone has a little bit of pumpkin fever lately? There’s no shortage of incredible pumpkin dessert recipes to spice up your autumn.

Of course, every coffee fan loves a Pumpkin Spice Latte  but there’s no reason why tea drinkers should miss out on the fun. Have you tried this Pumpkin Spice Chai Latte variation? My friend Rebecca shared it a couple of years ago and it’s become a favorite way to enjoy a cup of tea in the fall (or any time of year).

Homemade Pumpkin Pie Spice will be your secret weapon for whipping up pumpkin recipes all season long. Along with this coffee cake recipe, be sure to try my ultimate Pumpkin Muffins, and their whole wheat cousins.

Desserts tend to get ALL the pumpkin attention this year but there are plenty of savory pumpkin recipes that deserve your attention, too. You can get your pumpkin fix with this Beef Pumpkin Stew  from The Thirsty Feast and this Pumpkin Alfredo with Butternut Squash Ravioli from Tidy Mom.

Pumpkin Coffee Cake - get the recipe at barefeetinthekitchen.com

Print

Pumpkin Coffee Cake

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }

Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping. 
Course Dessert
Cuisine American
Keyword Pumpkin Coffee Cake
Servings 16 servings
Calories 369kcal

Ingredients

Cake Ingredients

  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour *
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream

Pumpkin Filling Ingredients

  • 15 ounces canned pumpkin puree (not pie filling)
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/2 cup half and half or 1/4 cup heavy cream plus 1/4 cup milk

Topping Ingredients

  • 1/3 cup butter melted
  • 1 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup pecans chopped small

* Gluten-Free Alternative Ingredients

  • 1 1/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch

Instructions

  • Preheat the oven to 325°F. Grease a 9×13 pan and set it aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again.
  • Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
  • Stir together the pumpkin, sugar, and spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon.
  • Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don’t worry about making it look perfect.)
  • Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake.
  • Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!

Nutrition

Calories: 369kcal | Carbohydrates: 46g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 264mg | Potassium: 135mg | Fiber: 1g | Sugar: 33g | Vitamin A: 489IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

{originally published 9/10/13 – recipe notes and photos updated 10/6/21}

Layered Pumpkin Coffee Cake - get the recipe at barefeetinthekitchen.com

The post Layered Pumpkin Coffee Cake appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen