Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies are very much like a classic chocolate chip cookie, but with two important differences: They have butterscotch chips and dark chocolate chips instead of the classic semi-sweet. Also, a sprinkling of sea salt on top gives these an extra little sweet and salty kick.

The orange and dark chocolate give these an autumnal, even Halloween look. I love that a simple, quick to make cookie can still look subtly festive without having to make cutout cookies with icing and such.

A Note on Chips:

These cookies call for butterscotch chips. I recommend checking the ingredients of butterscotch chips before buying as some brands include artificial colors. While butterscotch chips may not be the most wholesome thing on the market, some options are still better than others. I’ve found butterscotch chips at Aldi that use natural coloring and for one of the better prices, too!

While any flavor of chocolate chips can be used in these, milk, semi-sweet, or dark, I really enjoy dark chocolate chips or chunks. The bitterness from the dark chocolate helps to cut the sweetness of the butterscotch chips while also complimenting the sea salt.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Butterscotch Chocolate Chip Cookies

Makes about 24-30 cookies

Ingredients:

• 3/4 cup / 168g neutral-flavored cooking oil

• 3/4 cup / 150g sugar

• 3/4 cup / 150g brown sugar

• 2 eggs

• 1 tsp / 5g vanilla extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup / 170g butterscotch chips

• 1 cup / 170g dark chocolate or semi-sweet chocolate chips

• sea salt, for sprinkling, optional

Directions:

Oven 375° / 190°C. 1 or 2 ungreased cookie sheets.

1. In a large bowl, combine oil, both sugars, eggs, and vanilla. Beat well with a spoon for about 30 seconds - 1 minute.

2. In a medium bowl, whisk together flour, baking soda, and salt.

3. Add dry ingredients along with butterscotch and chocolate chips to wet ingredients. Mix until well combined.

4. Drop by generous tablespoonfuls onto cookie sheets and bake for 8-10 minutes, or until edges are just starting to turn light golden brown and centers look mostly set.

Jenny’s Notes:

• While cookie recipes never include notes about needing to add more flour, like bread recipes often do, I often find it necessary to add more flour to get the consistency I like. If you can see cookie dough spreading in the bowl after mixing, rather than staying mostly in a mounded shape, it’s probably too soft. Add 1/4 cup flour at a time until desired thickness is achieved. If in doubt, you can always bake off a test cookie. Scoop out enough dough for just one cookie onto cookie sheet and bake, adding more flour if cookie spreads too thin. Conversely, if cookie is too thick and doesn’t spread much at all, next time add less flour.

Yield 24-30

Author Jennyblogs

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

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Butterscotch Chocolate Chip Cookies

Chewy cookies with dark chocolate, butterscotch, and a sprinkling of sea salt.

Cook modePrevent screen from turning off

Ingredients

• 3/4 cup / 168g neutral-flavored cooking oil
• 3/4 cup / 150g sugar
• 3/4 cup / 150g brown sugar
• 2 eggs
• 1 tsp / 5g vanilla extract
• 2 1/2 cups / 300g all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup / 170g butterscotch chips
• 1 cup / 170g dark chocolate or semi-sweet chocolate chips
• sea salt, for sprinkling, optional

Instructions

1. Oven 375° / 190°C. 1 or 2 ungreased cookie sheets.
2. In a large bowl, combine oil, both sugars, eggs, and vanilla. Beat well with a spoon for about 30 seconds - 1 minute.
3. In a medium bowl, whisk together flour, baking soda, and salt.
4. Add dry ingredients along with butterscotch and chocolate chips to wet ingredients. Mix until well combined.
5. Drop by generous tablespoonfuls onto cookie sheets and bake for 8-10 minutes, or until edges are just starting to turn light golden brown and centers look mostly set.

Notes

• While cookie recipes never include notes about needing to add more flour, like bread recipes often do, I often find it necessary to add more flour to get the consistency I like. If you can see cookie dough spreading in the bowl after mixing, rather than staying mostly in a mounded shape, it’s probably too soft. Add 1/4 cup flour at a time until desired thickness is achieved. If in doubt, you can always bake off a test cookie. Scoop out enough dough for just one cookie onto cookie sheet and bake, adding more flour if cookie spreads too thin. Conversely, if cookie is too thick and doesn’t spread much at all, next time add less flour.

Nutrition Facts

Calories

235

Fat

11 g

Sat. Fat

2 g

Carbs

31 g

Fiber

1 g

Net carbs

30 g

Sugar

15 g

Protein

2 g

Sodium

193 mg

Cholesterol

15 mg

Nutritional information is approximate. Based on 1 cookie if recipe makes 24.

https://jennyblogs.com/blog/2024/10/12/butterscotch-chocolate-chip-cookies

no chill cookies, chocolate chip cookies, butterscotch chip cookies, sea salt cookies, crackly cookies

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Cozy Lentil Curry

Cozy lentils cooked to perfection with flavors of ginger, garlic, and curry, served over rice. Easy, nutritious, and filling for when you want a comforting meal.

Something about August sits different. It’s still summer, yet somehow, inexplicably, you can feel that maybe before you’re ready, fall will be here. School starting, shorter evenings, cooler weather. Curries are one of my favorite cozy weather dishes. They’re easy to make and there are so many! While I love summer and all the summer no-cook or grilled dishes that go along with the season, I do start to miss cooking and hearty dishes. Those hot days where it’s too hot to turn on the oven are hard on me! Michigan summers are mild compared to Florentine summers, but I was still excited that this week held some cooler days that felt perfect for this lentil curry with rice.

I first started making this curry in Florence, I think it was during 2020 and have been making it regularly ever since. I love to add spinach to get in some vegetables, and I would often make it in a crockpot while also adding rice and more water straight to the crockpot; curried lentils and rice all cooked up together!

A note about ground coriander

McCormick Gourmet Organic Ground Coriander, 1.25 Oz

While most of the ingredients in this recipe would be considered pantry staples, the biggest exception for me would be ground coriander. (Coconut milk might not be a staple for everyone, but if you make Asian dishes frequently it is!!) Now, a little pet peeve of mine is recipes that sound wonderful but call for one or more obscure ingredients that are “essential”, but also ones you’ll never use again. You know what I’m talking about, right? Well, normally I would be tempted to skip or find a substitute for ground coriander since that has never been a spice I’ve really used. The first time I made this recipe I somehow had coriander seeds in a spice grinder. It was a labor of love to hand grind 1 1/2 tsps, but I was surprised at how good it was! It’s not that you can taste the coriander itself, but the one time I didn’t have enough I could actually tell and missed the depth of flavor it lended. Bottom line, you can make this curry without it, but if you plan on making this again I would get yourself a bottle of ground coriander!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Janet’s Munch Meals

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Cozy Lentil Curry

Serves 4-6

Ingredients:

• 1 Tbsp oil

• 1 onion or shallot, diced small

• 4 garlic cloves, minced

• 1 Tbsp grated fresh ginger

• 1 Tbsp curry powder

• 1 Tbsp cumin

• 2 tsp chili powder or paprika

• 1 1/2 tsp ground coriander

• 1 cup / 210g dry lentils

• 1 (15 oz) can diced or crushed tomatoes

• 1 (14 oz) can coconut milk

• 2 cups / 474g vegetable broth or water

• salt and pepper to taste

• Several handfuls of spinach, 100-200g spinach, finely chopped, optional

• Rice, cilantro, red pepper flakes, sesame seeds, for serving, optional

Directions:

1. Heat oil in a large pot over medium heat. Add onion and cook for several minutes, until translucent.

2. Add garlic, ginger, curry, cumin, chili powder, and coriander and cook for about 3 minutes, until toasted and fragrant.

3. Add lentils, tomatoes, coconut milk, broth, salt and pepper, and bring to a boil.

4. Lower heat, cover, and allow to simmer for 25-30 minutes or until lentils are tender, stirring occasionally. Add more liquid at any point, if necessary.

5. Stir in spinach and cook for another minute or two.

6. Serve over rice with cilantro and red pepper flakes, as desired.

Jenny’s Notes:

• This lentil curry can also be made in a crockpot: Place all ingredients in crockpot and stir. Cook on high for 4 hours or low for 8 hours, or until lentils are tender, stirring occasionally and adding any extra liquid as necessary.

Yield 4-6

Author Jennyblogs

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

Print

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Cozy Lentil Curry

Cozy lentils cooked to perfection with flavors of curry, ginger, and garlic, served over rice for a meal that is quick, nutritious, filling, and easy on the budget!

Cook modePrevent screen from turning off

Ingredients

• 1 Tbsp oil
• 1 onion or shallot, diced small
• 4 garlic cloves, minced
• 1 Tbsp grated fresh ginger
• 1 Tbsp curry powder
• 1 Tbsp cumin
• 2 tsp chili powder or paprika
• 1 1/2 tsp ground coriander
• 1 cup / 210g dry lentils
• 1 (15 oz) can diced or crushed tomatoes
• 1 (14 oz) can coconut milk
• 2 cups / 474g vegetable broth or water
• salt and pepper to taste
• Several handfuls of spinach, 100-200g spinach, finely chopped, optional
• Rice, cilantro, red pepper flakes, sesame seeds, for serving, optional

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook for several minutes, until translucent.
2. Add garlic, ginger, curry, cumin, chili powder, and coriander and cook for about 3 minutes, until toasted and fragrant.
3. Add lentils, tomatoes, coconut milk, broth, salt and pepper, and bring to a boil.
4. Lower heat, cover, and allow to simmer for 25-30 minutes or until lentils are tender, stirring occasionally. Add more liquid at any point, if necessary.
5. Stir in spinach and cook for another minute or two.
6. Serve over rice with cilantro and red pepper flakes, as desired.

Notes

• This lentil curry can also be made in a crockpot: Place all ingredients in crockpot and stir. Cook on high for 4 hours or low for 8 hours, or until lentils are tender, stirring occasionally and adding any extra liquid as necessary.

Nutrition Facts

Calories

497.79

Fat

29.02 g

Sat. Fat

21.57 g

Carbs

48.62 g

Fiber

20.69 g

Net carbs

27.95 g

Sugar

10.59 g

Protein

17.68 g

Sodium

705.08 mg

Cholesterol

0 mg

Nutritional information is approximate. Based on 4 servings, not including rice.

https://jennyblogs.com/blog/2024/4/2/lentil-spinach-curry

curried lentils, vegetarian, vegan, cheap meals, budget meals, curry

dinner

Asian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Jenny's Favorite Cinnamon Rolls

Last updated: June 4, 2024

With all the cinnamon roll recipes out there, how do you pick which one to make? Which one do you adopt as your cinnamon roll recipe?

I’ve made my fair share of cinnamon roll recipes, and I’ve yet to meet a bad one. Some are better than others, but I’ve been waiting to meet the recipe that stood out from the rest.

Lightning struck when I tried this recipe from King Arthur, “Perfectly Pillowy Cinnamon Rolls”. I had met the one! As the title suggests, these rolls are pillowy, luxurious, and everything you could want from a cinnamon roll.

What makes a good cinnamon roll recipe?

The thing that really makes one cinnamon roll stand out from another is the actual dough.

Filling and frosting are easily adjusted, so once you find a cinnamon roll with a soft, fluffy, and luscious dough, you can always adjust filling and frosting according to your taste.

What makes this recipe so special?

Speaking of customizing, how about for those who do and do not want frosting? And those who can’t wait to dig in. :)

1. This cinnamon roll dough is just the best. Why? It utilizes the tangzhong technique (see below). This creates softer, pillowy bread that stays fresher for longer!

2. This recipe also allows you to customize your icing: do your prefer plain icing or cream cheese icing? This recipe gives an easy access to either one. Plus, if you use buttermilk in the frosting, it’s the touch that sweet icing has been missing.

3. You can customize the richness of these rolls!

   For richer rolls:

   • Add extra cinnamon to the filling

   • Drizzle each roll with 1 tsp of milk or heavy cream before baking for extra gooey rolls

   • Cover rolls with tinfoil for the first half of baking (baking time may need to be adjusted)

   • brush the rolls with melted butter when they come out of the oven, before icing

What is Tangzhong?

This recipe utilizes tangzhong in the dough, an Asian bread method that involves cooking some of the milk and flour to create a thick paste before adding it in with the rest of the ingredients. In essence, it creates a softer bread that retains its moisture for longer. Cinnamon rolls are usually best consumed the same day they are baked, but when you use this simple tangzhong method, they are still pretty darn soft and luscious even a day or two later! If you’re interested in learning more of the science-y stuff behind how and why tangzhong works, King Arthur themselves wrote this handy article on it.

While you might be thinking that cinnamon rolls are already a multi-step process and don’t need another one, may I say, what’s one more? Tangzhong DOES create an extra step, but it’s very simple. It involves 2 ingredients and takes less than 5 minutes for cinnamon rolls that stay fresh for hours, even days longer than standard cinnamon rolls. I think it’s totally worth it!

I heart King Arthur, now you heart King Arthur, we all heart King Arthur!

I originally kept this recipe largely the same with just a few minor tweaks to King Arthur’s recipe, but I’ve continued to make adjustments to streamline the recipe. Beyond that, there are a few customizable elements depending on just how rich and luscious you like your cinnamon rolls. Some of these are things I gathered from cinnamon roll recipes I’ve made in the past; others are little tricks I’ve seen bakeries use. Put them all together to make your ultimate cinnamon roll.

Create New Flavors

Lime Rolls: Trying to take photos on my laundry rack outside…our apartment in Incisa Valdarno had very poor lighting for any kind of photography.

This recipe is also a wonderful base to change up the flavors, you don’t always have to stick with cinnamon rolls. I’ve used this recipe to make Lime Rolls (think lime dough with a sweet lime filling and zingy lime icing), and they were WONDERFUL. I’ve also made Lemon Rolls, and am thinking about making Orange Rolls next time. Yum!

Enough about the tangzhong and how wonderful this recipe is and how many different things you can do with it, I like the recipe to speak for itself. :)

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from King Arthur

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Cinnamon Rolls

Makes 12 large cinnamon rolls

Ingredients

For the Tangzhong:

• 3/4 cup / 170g milk

• 5 Tbsp / 40g bread flour

For the Dough:

• 1 cup / 237g milk

• 3 3/4 cup / 450g bread flour

• 1 1/2 tsp / 9g salt

• 3 Tbsp / 37g sugar

• 1 Tbsp / 9g instant yeast

• 6 Tbsp / 85g softened butter

• 1/2 cup / about 100g sourdough discard, optional

For the Filling:

• 2 Tbsp / 28g softened butter

• 3/4 cup / 150g brown sugar

• 4 1/2 tsp / 12g cinnamon

For the Icing:

• 2 1/4 cup / 280g powdered sugar

• 4 oz / 113g cream cheese, softened, optional

• 2 Tbsp / 28g butter, melted

• 1 tsp / 5g vanilla extract

• 2-3 Tbsp milk, heavy cream, or buttermilk

Directions

Oven 375°F / 190°C 9x13inch / 23x33cm rectangle baking dish, lightly greased, OR jelly roll pan or cookie sheet lined with parchment paper or silicone baking mat

Make the Tangzhong:

1. In a small pan, whisk flour and milk together until no lumps remain. Place over medium heat and cook, stirring often, until thickened into a paste-like texture. This could take just a couple minutes or more, depending on your burner.

2. Set aside for a moment to cool.

Make the Dough:

1. Add all dough ingredients to the bowl of a stand mixer or other large bowl. Add in the warm (but not too hot) tangzhong. If using sourdough discard, you may find you need a small additional amount of flour to make the dough not overly sticky.

2. Knead with the dough attachment in the stand mixer for about 10 minutes or longer by hand, until dough is elastic and passes the window pane test.

3. Shape dough into a ball and place in a lightly oiled bowl and cover. Let rise in a warm place for 1 - 1.5 hours, or until roughly doubled in size.

Make the Filling:

1. When the dough has risen, punch down and dump out onto a floured surface. Roll the dough into a roughly 10x12in / 25x30cm rectangle, about 0.5in / 1.25cm thick. Do your best to roll or pat into a rectangle and not an oval.

2. Evenly spread butter over dough, leaving about 0.5in / 1.25cm uncovered along the edge of one of the long sides. Sprinkle brown sugar and cinnamon evenly over butter. Press gently into dough. Carefully roll the dough up, starting with the opposite long side. Use the uncovered edge to help seal the roll; you can gently roll it back and forth with the seam down to help seal it.

3. Using a sharp serrated knife or dental floss, cut the roll into 12 pieces. Place each piece in prepared baking dish, or free standing on a cookie sheet or jelly roll pan, spaced evenly apart.

4. Lightly cover the rolls and let rise in a warm place until risen and puffy, about 30-60 minutes. Partway through this time, preheat your oven to 375°/190°C.

5. Bake rolls for about 14-18 minutes or until internal temperature of an outer roll reads 185°F / 85°C.

6. Allow rolls to cool for at least 10 minutes before icing.

Make the Icing:

1. In a medium bowl or the bowl of a stand mixer fitted with the paddle, mix all icing ingredients together except milk until smooth. Add milk, 1 Tbsp at a time, until desired icing consistency is reached.

2. Spread icing evenly over rolls.

Jenny’s Notes

1. When making bread, you are often instructed to add warm (about 110°F / 43°C) liquids to your dough. This helps to activate the yeast and thus rise your dough. If you add cold liquids your yeast may remain dormant and not do much. In this recipe, the milk doesn’t have to be warm, you can add it cold since it will offset the heat from the tangzhong that was cooked. Don’t add the tangzhong straight from the hot stove into the bowl with your yeast and other ingredients, as the heat could kill the yeast, but the time it takes to assemble the other dough ingredients in the bowl should be sufficient time for the tangzhong to cool down. Then the cold milk helps, too.

2. The best way to ensure properly cooked cinnamon rolls (or anything!) is by taking an internal temperature. One of top used kitchen tools is my Thermapen, and I highly recommend one to you. You can find similar on Amazon.

3. My favorite icing for cinnamon rolls is cream cheese. Either way you go, I highly recommend using buttermilk in the icing rather than milk. The tang offsets the very sweet icing really, really well.

4. The window pane test, which is my go-to for kneaded doughs, is essentially taking a small chunk of dough and stretching it into an even little square, then stretching the dough until it is very thin. If the dough begins to break, not enough gluten has developed and needs to be kneaded more. A dough that has been sufficiently kneaded will stretch very thin, thin enough you could almost see through it, and, if held up to a window, can see light through it, hence the name of this technique.

5. To facilitate cutting the rolls evenly, I like to use a knife or the floss to make marks in the dough before actually cutting. I start by making a mark in the middle, then another mark in the middle of each half, then marking each quarter into 3. If you want to be really precise, use a measuring tape in front of your roll. :)

6. If you saw dental floss as a choice for cutting the roll and think that’s crazy, trust! It gives you a clean cut and is satisfying to use. Slide the floss under the roll where you want to cut, then pull the ends of the floss up and around the roll, pulling in opposite directions to slice the roll.

7. If you don’t have dental floss or a sharp enough knife to cut the rolls without squishing them, you can put the rolls in the freezer for about 30 minutes until the dough is firmed up. This makes the cutting process neater and easier if you don’t have ideal tools at hand. You will then have to give a little more time in the rising process since the dough is cold.

8. Inevitably your cut rolls with will vary slightly in size, the ones from the middle being more generous than the ones from the end. To ensure the most even baking, place the larger rolls on the outside or corners of your pan, the smaller ones toward the center.

9. If making free standing cinnamon rolls, you’ll want to tuck the ends of the rolls underneath themselves, so you don’t have tails when they rise and are baked.

10. I had never made free standing cinnamon rolls or any kind of roll like this until I found this recipe. It gives a little more freedom in what you can use in the baking process and I love that. You will have more perfectly shaped rolls, but baking together in a rectangle dish is easier if you want to freeze or transport the rolls.

11. How to tell if your dough is risen enough, but not over risen? When gently pressed with a finger, the dough should slowly spring back. If it springs back immediately, it hasn’t risen enough. If it doesn’t spring back at all, it could be over-risen.

12. These rolls freeze well! You have two options:

    1. Freeze once rolls are sliced and in their rectangle pan. Cover tightly and freeze. When ready to use, allow to come to room temperature and rise until puffy, continuing from step 5 in the “Make the Filling” section.

    2. Freeze once rolls are baked and cooled. Frosting is best done once rolls have come to room temperature (or even been warmed in the oven for a bit)

Yield 12

Author Jennyblogs

Prep time

50 Min

Cook time

18 Min

Inactive time

2 H & 30 M

Total time

3 H & 38 M

Print

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Jenny's Favorite Cinnamon Rolls

Classic cinnamon rolls are taken to the next level with the use of the tangzhong technique. This creates extra fluffy, pillowy soft rolls that stay softer for longer. With a traditional cinnamon filling and customizable frosting, these too can become your favorite cinnamon rolls!

Ingredients

For the Tangzhong:

• 3/4 cup / 170g milk
• 5 Tbsp / 40g bread flour

For the Dough:

• 1 cup / 237g milk
• 3 3/4 cup / 450g bread flour
• 1 1/2 tsp / 9g salt
• 3 Tbsp / 37g sugar
• 1 Tbsp / 9g instant yeast
• 6 Tbsp / 85g softened butter
• 1/2 cup / about 100g sourdough discard, optional

For the Filling:

• 2 Tbsp / 28g butter, softened
• 3/4 cup / 150g brown sugar
• 4 1/2 tsp / 12g cinnamon

For the Icing:

• 2 1/4 cup / 280g powdered sugar
• 4 oz / 113g cream cheese, softened, optional
• 2 Tbsp / 28g butter, softened
• 1 tsp / 5g vanilla extract
• 2-3 Tbsp milk, heavy cream, or buttermilk

Instructions

Make the Tangzhong:

1. In a small pan, whisk flour and milk together until no lumps remain. Place over medium heat and cook, stirring often, until thickened into a paste-like texture. This could take just a couple minutes or more, depending on your burner.
2. Set aside for a moment to cool.

Make the Dough:

1. Add all dough ingredients to the bowl of a stand mixer or other large bowl. Add in the warm (but not too hot) tangzhong.
2. Knead with the dough attachment in the stand mixer for about 10 minutes or longer by hand, until dough is elastic and passes the window pane test.
3. Shape dough into a ball and place in a lightly oiled bowl and cover. Let rise in a warm place for 1 - 1.5 hours, or until roughly doubled in size.

Make the Filling:

1. Oven 375°F / 190°C 9x13inch / 23x33cm rectangle baking dish, lightly greased, OR jelly roll pan or cookie sheet lined with parchment paper or silicone baking mat
2. Combine all filling ingredients together in a small bowl, until a wet sand texture is achieved.
3. When the dough has risen, punch down and dump out onto a floured surface. Roll the dough into a roughly 10x12in / 25x30cm rectangle, about 0.5in / 1.25cm thick. Do your best to roll or pat into a rectangle and not an oval.
4. Evenly sprinkle filling over dough, leaving about 0.5in / 1.25cm uncovered along the edge of one of the long sides. Carefully roll the dough up, starting with the opposite long side. Use the uncovered edge to help seal the roll; you can gently roll it back and forth with the seam down to help seal it.
5. Using a sharp serrated knife or dental floss, cut the roll into 12 pieces. Place each piece in the prepared pan, or free standing on a cookie sheet, spaced evenly apart.
6. Lightly cover the rolls and let rise in a warm place until risen and puffy, about 30-60 minutes. Partway through this time you’ll want to preheat your oven to 375°/190°C.
7. Bake rolls for about 14-18 minutes or until internal temperature of an outer roll reads 190°F / 88°C.
8. Allow rolls to cool for about 10 minutes before icing.

Make the Icing:

1. In a medium bowl or the bowl of a stand mixer fitted with the paddle, mix all icing ingredients together except milk until smooth. Add milk, 1 Tbsp at a time, until desired icing consistency is reached.
2. Spread icing evenly over rolls.

Notes

1. When making bread, you are often instructed to add warm (about 110°F / 43°C) liquids to your dough. This helps to activate the yeast and thus rise your dough. If you add cold liquids your yeast may remain dormant and not do much. In this recipe, you may notice the milk doesn’t have to be warm. In fact, you can add it cold since it will offset the heat from the tangzhong that was cooked. I wouldn’t add the tangzhong straight from the hot stove into the bowl with your yeast and other ingredients, as the heat could kill the yeast, but the time it takes to assemble the other dough ingredients in the bowl should be sufficient time for the tangzhong to cool down. Then the cold milk helps, too.
2. The best way to ensure properly cooked cinnamon rolls (or anything!) is by taking an internal temperature. One of top used kitchen tools is my Thermapen, and I highly recommend one to you. You can find similar on Amazon.
3. My favorite icing for cinnamon rolls is cream cheese, however this makes them that much richer and heavier, so I tend to go back and forth between making the icing with and without the cream cheese. Either way you go, I highly recommend using buttermilk in the icing rather than milk. The tang offsets the very sweet icing really, really well.
4. The window pane test, which is my go-to for kneaded doughs, is essentially taking a small chunk of dough and stretching it into an even little square, then stretching the dough until it is very thin. If the dough begins to break, not enough gluten has developed and needs to be kneaded more. A dough that has been sufficiently kneaded will stretch very thin, thin enough you could almost see through it, and, if held up to a window, can see light through it, hence the name of this technique.
5. To facilitate cutting the rolls evenly, I like to use a knife or the floss to make marks in the dough before actually cutting. I start by making a mark in the middle, then another mark in the middle of each half, then marking each quarter into 3. If you want to be really precise, use a measuring tape in front of your roll. :)
6. If you saw dental floss as a choice for cutting the roll and think that’s crazy, trust! It actually gives you the cleanest cut and is satisfying to use. Slide the floss under the roll where you want to cut, then pull the ends of the floss up and around the roll, pulling in opposite directions to slice the roll.
7. If you don’t have dental floss or a sharp enough knife to cut the rolls without squishing them, you can put the rolls in to the freezer for about 30 minutes until the dough is firmed up. This makes the cutting process neater and easier if you don’t have ideal tools at hand. You will then have to give a little more time in the rising process since the dough is cold.
8. If you want extra gooey, rich cinnamon rolls:

• Before baking, pour about 1 tsp of heavy cream over each roll.
• After baking, brush rolls with 2 Tbsp of melted butter immediately after they come out of the oven. Then continue with cooling and icing.

1. Inevitably your cut rolls with will vary slightly in size, the ones from the middle being more generous than the ones from the end. To ensure the most even baking, place the larger rolls on the outside or corners of your pan, the smaller ones toward the center.
2. If making free standing cinnamon rolls, you’ll want to tuck the ends of the rolls underneath themselves, so you don’t have tails when they rise and are baked.
3. I had never made free standing cinnamon rolls or any kind of roll like this until I found this recipe. It gives a little more freedom in what you can use in the baking process and I love that. You will have more perfectly shaped rolls, but baking together in a rectangle dish is easier if you want to freeze or transport the rolls.
4. How to tell if your dough is risen enough, but not over risen? When gently pressed with a finger, the dough should slowly spring back. If it springs back immediately, it hasn’t risen enough. If it doesn’t spring back at all, it could be over-risen.
5. These rolls freeze well! You have two options:
6. Freeze once rolls are sliced and in their rectangle pan. Cover tightly and freeze. When ready to use, allow to come to room temperature and rise until puffy, continuing from step 5 in the “Make the Filling” section.
7. Freeze once rolls are baked and cooled. Frosting is best done once rolls have come to room temperature (or even been warmed in the oven for a bit)

Nutrition Facts

Calories

459.97

Fat

15.91 g

Sat. Fat

9.5 g

Carbs

71.85 g

Fiber

1.8 g

Net carbs

70.06 g

Sugar

37.68 g

Protein

7.43 g

Sodium

416.6 mg

Cholesterol

42.79 mg

Nutritional information is approximate, based on 1 cinnamon roll with cream cheese frosting.

https://jennyblogs.com/blog/2023/3/25/cinnamon-rolls

best ever cinnamon rolls, king arthur, cream cheese frosting, sourdough discard recipe

breakfast, bread

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Cinnamon Rolls Pre-Icing

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Coconut Curry Lentil Soup

Last Updated September 6, 2024

I was never a big fan of lentils growing up, but the past couple of years I’ve really been appreciating their nutritious versatility. So when I saw a recipe called “Best Lentil Soup” I wanted to try it. At the same time I was very skeptical. Best? In the whole wide world? I kinda doubt it. But now I want to try it to see just how good it is, because it probably is good. But best is a really big word.

Do you know what? This is a really good lentil soup. I’m taking out that word “best” because I certainly have not tried all the lentil soups in the world, and don’t feel that this soup could accurately make that claim without trying hundreds more lentil soups. But it IS delicious. It’s creamy, comforting, and leaves your tummy feeling all warm and fuzzy and satisfied. It has a bit of zing from ginger and curry, and a bit of acidity from fresh lemon to round off the creamy coconut base. Plus it comes together quickly and is freezer friendly.

So if you, like me, are craving and enjoying all the comforting food and clothes and activities that come with fall, then you should try out this soup!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe lightly adapted from Love and Lemons

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Coconut Curry Lentil Soup

Serves 4-6

Ingredients:

• 2 Tbsp / 28g oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 3 Tbsp fresh ginger, grated

• 1 Tbsp mild curry powder

• 1/4 tsp crushed red pepper flakes

• 28oz / 800g canned fire-roasted or regular diced tomatoes

• 1 cup dry lentils

• 2 1/2 cups / 593g water

• 1 14oz / 400g can coconut milk

• Salt and pepper to taste

• Generous handful of cilantro, roughly chopped

• Lemon or lime wedges, for serving

Directions:

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
   

2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
   

3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
   

4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.
   

Jenny’s Notes:

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.

• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.

• If soup becomes too thick, add more water as needed to thin it out.

Yield 4-6

Author Jennyblogs

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

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Coconut Curry Lentil Soup

Creamy coconut curry lentil soup with lemon and cilantro

Cook modePrevent screen from turning off

Ingredients

• 2 Tbsp / 28g oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 Tbsp fresh ginger, grated
• 1 Tbsp mild curry powder
• 1/4 tsp crushed red pepper flakes
• 28oz / 800g canned fire-roasted or regular diced tomatoes
• 1 cup dry lentils
• 2 1/2 cups / 593g water
• 1 14oz / 400g can coconut milk
• Salt and pepper to taste
• Generous handful of cilantro, roughly chopped
• Lemon or lime wedges, for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.

Notes

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.
• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.
• If soup becomes too thick, add more water as needed to thin it out.

Nutrition Facts

Calories

470.36

Fat

29.45 g

Sat. Fat

19.52 g

Carbs

42.84 g

Fiber

8.43 g

Net carbs

34.41 g

Sugar

4.14 g

Protein

15.62 g

Cholesterol

0.00 mg

Sodium

160.15 mg

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2020/10/31/1v9wrzjq3xlv7z7b9eachzdw3n5isn

Vegan, gluten-free, curry, best lentil soup

Dinner, soup

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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White Bean Potato Soup

Last Updated August 30, 2024

This soup is packed full. Packed full of flavor, packed full of vegetables and good stuff, and therefore packed full of nutrients. Did I mention it’s also vegan? Because it is, at least if you don’t sprinkle any of that wonderful cheese over the soup at the end.

While I love beans, and I love potatoes, and just about everything else in this soup, I honestly wasn’t expecting it to be as good as it was. It is so full of flavor and so satisfying, and I didn’t even have any wine on hand to add!

This soup boasts, besides beans and potatoes, onions, carrots, garlic, kale, with a hint of rosemary, spice, and white wine to tie it all together.

While the main soup season might be coming to an end, I decided to finally post this recipe because

1. during these crazy coronavirus times it seems everyone and their brother are baking bread up the wazoo and revving their sourdough starters, at least judging by social media and the shortage of flours and yeast in the stores…and this soup pairs wonderfully with some good homebaked bread!!

2. this soup has many ingredients, but most are pantry staples which makes this ideal to whip up for dinner without having to go to the store. Even if you’re missing one or two things, this soup is so flavorful you can easily swap out vegetables or omit one with a still tasty result.

3. many of these ingredients are also cheap, which means you get a hardy meal for just a few dollars, which is helpful in these uncertain financial times

4. we’ve had an unusually cold few nights and days for April here in Florence, which made me think of this soup..

5. soups are so easy, and recipes like this are rewarding for my friends who may be deciding to expand their cooking skills with all the newfound time on their hands.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe slightly adapted from Clever Eats

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White Bean Potato Soup

Serves 4-6

Ingredients:

• 1 Tbsp oil

• 1 medium onion, diced

• 1 stalk of celery, diced

• 1 carrot, diced

• 2 garlic cloves, minced

• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)

• 2 potatoes, cut into small chunks

• 1 Tbsp / 16g tomato paste

• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh

• 1/2 tsp sweet paprika

• 1/4 tsp cayenne pepper, optional

• 1/2 cup / 119g white wine, or more broth or water

• 7oz / 200g fresh or frozen spinach or kale, lightly chopped

• 2 cups / 474g vegetable broth

• salt and pepper, to taste

• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Directions:

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.

2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.

3. Add the wine and stir until it is almost evaporated.

4. Add kale, broth, and salt and pepper to taste.

5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.

6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Jenny’s Notes:

• If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans.

• You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using.

• If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.

• In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

Yield 4-6

Author Jennyblogs

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

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White Bean Potato Soup

A hearty and nutritious soup bursting with flavor, featuring white beans, potato, kale, onion, garlic, carrots, and celery with a touch of rosemary and a splash of white wine.

Cook modePrevent screen from turning off

Ingredients

• 1 Tbsp oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)
• 2 potatoes, cut into small chunks
• 1 Tbsp / 16g tomato paste
• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper, optional
• 1/2 cup / 119g white wine, or more broth or water
• 7oz / 200g fresh or frozen spinach or kale, lightly chopped
• 2 cups / 474g vegetable broth
• salt and pepper, to taste
• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Instructions

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.
2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.
3. Add the wine and stir until it is almost evaporated.
4. Add kale, broth, and salt and pepper to taste.
5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.
6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Notes

If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans. You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using. If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

Nutrition Facts

Calories

426.89

Fat

8.57 g

Sat. Fat

1.21 g

Carbs

65.80 g

Fiber

14.44 g

Net carbs

51.36 g

Sugar

5.02 g

Protein

20.23 g

Sodium

542.01 mg

Cholesterol

1.07 mg

Nutritional information is approximate. Based on 4 servings and includes using wine and toppings.

https://jennyblogs.com/blog/2020/4/4/white-bean-potato-soup

white bean soup, potatoes, kale, spinach, vegan, healthy, vegetarian, carrots, white wine, spinach, celery, onion, garlic

Soup, Dinner

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Butternut Squash and Sage Pasta

Last Updated October 10, 2024

It’s fall and not only has the Charlie Brown Great Pumpkin arrived, but so have all the gourds!

There are many types but the good news is they are all deliciou and are often quite interchangeable. Unless you’re making spaghetti squash. Then you need spaghetti squash.

In fact today’s recipe is, in a way, spaghetti squash. The principal difference is that instead of the noodles being spaghetti squash the actual spaghetti is covered in a wonderfully flavored, creamy, cheesy, butternut squash sauce! With sage, apple, onion, celery, and basically all of the best autumn flavors in one. Even just the first step of this dish, sautéeing onions in butter, made me so happy and nostalgic. Why? Because onions cooking in butter reminds me of my mom’s stuffing recipe. And it’s the best, obviously.

Making this pasta is quite simple, cooking some veggies on the stove and then blending them at the end. Finish some spaghetti in the sauce, sprinkle with Pecorino Romano cheese and you’ve got yourself a delectably seasonal meal!

I love it so much. In fact, it makes quite a bit of sauce so I am able to stick some in the fridge AND freezer! The quantity of sauce may vary slightly depending on how thick or thin you like your sauce and how exact you are with vegetable ingredients. I tend to be over-generous on portions.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Jake Cohen at the feedfeed

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Butternut Squash and Sage Pasta

Serves 4-6 with leftover sauce for another meal

Ingredients:

• 4 Tbsp / 56g butter

• 1 medium onion, chopped

• 1 1/2 pounds / 675g peeled and chopped butternut squash

• 2-3 stalks celery, chopped

• 1 apple, peeled and chopped

• 1 generous Tbsp of chopped fresh sage

• 3/4 cup / 178g milk

• 1 lb / 500g spaghetti

• 1/2 cup / 50g shredded parmigiano reggiano

• 1/2 cup / 50g shredded fontal or other good melting cheese

• 1/2 cup / 50g shredded pecorino romano, plus more for finishing

• salt and pepper to taste

Directions:

1. In a large pan over medium heat, melt butter. Add onions, stirring occasionally, until mostly translucent, about 5 minutes.

2. Add squash, celery, apple, and sage; continue to cook until things start to caramelize, about 5 minutes.

3. Add milk. Stir and cover, allowing to cook until vegetables are tender, about 10 minutes. The milk may look a bit curdled, this is fine since everything will be blended in the end.

4. While the vegetables are simmering, place a large pot of water over high heat. Just before boiling, generously salt the water. When water is boiling and salt has dissolved, add pasta and cook according to package directions.

5. When vegetables are tender, blend with an immersion blender or transfer to a blender. Blend until smooth. If sauce is too thick to blend easily, thin out with some pasta water or milk. Return to pot and stir in all three cheeses; salt and pepper to taste.

6. When pasta is cooked al dente, drain, reserving 2 cups / 474g of pasta water. Return pasta to pan and toss in desired quantity of sauce. If sauce is too thick, add some reserved pasta water and toss until desired consistency is reached, adding more pasta water as needed.

7. Serve with a generous dusting of pecorino romano.

Jenny’s Notes:

• This recipe makes a generous amount of sauce, so you can choose to refrigerate the leftovers (will probably be enough for another 1 lb / 550g package of pasta) for a few days or stick it in the freezer for a future quick dinner!

• Cooking time for vegetables will depend on how large or small they are chopped, and may need slightly more or less time than stated.

• Feel free to use other kinds of squash or even pumpkin. The other night when I made this the store had run out of Butternut so I selected another Tuscan variety and it was lovely! Keep in mind that different squashes may have different starch levels and may affect how thick or thin the sauce will end up, which you can adjust by adding pasta water at the end.

• Play with the cheeses you use! Parmigiano reggiano, or parmesan, is a wonderfully nutty, aged cheese that you probably already have because it is amazing on almost everything. Fontal is an inexpensive but wonderful melting cheese which I generally have on hand, but you could also use gruyere, gouda, fontina, cheddar, etc. The one I recommend you splurge on would be the Pecorino Romano, which is an aged sheep’s milk cheese. There are many different varieties, those aged in walnut leaves or with truffles, young or aged, easily identified by the word “pecorino” usually followed by it’s defining factor. Pecorino Romano is one of the most exported cheeses from Italy and is aged a minimum of 5 months, giving it a wonderful sharp flavor that pairs so well with our velvety, squashy pasta today.

Yield 4-6 + extra sauce for another meal

Author Jennyblogs

Cook time

40 Min

Total time

40 Min

Print

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Butternut Squash and Sage Pasta

A perfectly seasonal pasta with a creamy, cheesy butternut squash and sage sauce.

Cook modePrevent screen from turning off

Ingredients

• 4 Tbsp / 56g butter
• 1 medium onion, chopped
• 1 1/2 pounds / 675g peeled and chopped butternut squash
• 2-3 stalks celery, chopped
• 1 apple, chopped
• generous Tbsp of chopped fresh sage
• 3/4 cup / 178g milk
• 1 lb / 500g package spaghetti
• 1/2 cup / 50g shredded parmigiano reggiano
• 1/2 cup / 50g shredded fontal or other good melting cheese
• 1/2 cup / 50g shredded pecorino romano, plus more for finishing
• salt and pepper to taste

Instructions

1. In a large pan over medium heat, melt butter. Add onions, stirring occasionally, until mostly translucent, about 5 minutes.
2. Add squash, celery, apple, and sage; continue to cook until things start to caramelize, about 5 minutes.
3. Add milk. Stir and cover, allowing to cook until vegetables are tender, about 10 minutes. Note: The milk may look a bit curdled, which is fine since everything will be blended in the end.
4. While the vegetables are simmering, place a large pot of water over high heat. Just before boiling, salt the water. When the water is boiling and salt has dissolved, add pasta and cook according to package directions.
5. When the vegetables are tender, either blend with an immersion blender or transfer to a blender. Blend until smooth. Stir in the three cheeses and salt and pepper to taste.
6. When the pasta is cooked al dente, drain, reserving 1 cup / 237g of pasta water. Return pasta to pan and toss in desired quantity of sauce. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
7. Serve with a generous dusting of pecorino romano.

Notes

• This recipe makes a generous amount of sauce, so you can choose to refrigerate the leftovers for a few days or stick in the freezer for a future quick dinner!
• Feel free to use other kinds of squash or even pumpkin! Just keep in mind that the different squashes may have different starch levels and may affect how thick or thin the sauce will end up, which you can adjust by adding the pasta water at the end.
• Play with the cheeses you use! Parmigiano reggiano, or parmesan, is a wonderfully nutty, aged cheese that you probably already have because it is amazing on almost everything. Fontal is an inexpensive but wonderful melting cheese which I generally have on hand, but you could also use gruyere, gouda, fontina, cheddar, etc. The one I recommend you splurge on would be the Pecorino Romano, which is an aged sheep’s milk cheese. There are many different varieties, those aged in walnut leaves or with truffles, young or aged, easily identified by the word “pecorino” usually followed by it’s defining factor. Pecorino Romano is one of the most exported cheeses from Italy and is aged a minimum of 5 months, giving it a wonderful sharp flavor that pairs so well with this velvety, squashy pasta.

Nutrition Facts

Calories

375.87

Fat

23.82 g

Sat. Fat

14.35 g

Carbs

68.67 g

Fiber

8.85 g

Net carbs

59.83 g

Sugar

13.66 g

Protein

21.97 g

Sodium

691.50 mg

Cholesterol

66.70 mg

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2019/11/9/butternut-squash-pasta

pasta, fall recipe, butternut squash, sage, seasonal pasta, pecorino romano, butternut squash sauce

dinner, pasta

American

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---

Pumpkin Cheesecake Swirled Brownies

Last Updated August 29, 2024

Happy October!

I realize I’m a tad bit late as it’s almost November, but I’ve been MIA here on the blog for the past 3 weeks. I flew to meet some of my family in Paris and IT WAS A DREAM. All the hugs and jokes, pastries, sight-seeing, adventures, and everything else that happens when in Paris with some Morris family. We fit right in, people kept mistaking us for Parisians with our striped shirts, berets, and flawless French while taking photos constantly. I should probably write a blog about it when I get back.

Just kidding, just kidding.

I already miss my family so much. Nothing like watching your family fly away and suddenly feeling like my 18-year-old self again watching my parents drive away after having helped me move to Mississippi. I miss Paris too. Another thing I really enjoyed was the real fall weather there. Paris weather is actually quite similar to my hometown in Traverse City, Michigan. Except that Paris isn’t under 2+ feet of snow for 4+ months…meanwhile I left Florence still reaching into the high 70’s and 80’s (Fahrenheit), and returned to the same temperatures. In Paris I actually needed the sweaters, coats, boots, and hot beverages and it felt so right. C’mon Firenze, you can do it! Chilly temperatures for some serious fall-ing.

Until Firenze decides to get its act together, these rich chocolate brownies with a spiced pumpkin cream cheese swirl can help out.

While I didn’t bake or blog in Paris (why would I bake when world-class pastries are so cheap and at my doorstep??) I did whip up some autumn and pumpkin goodies and took photos of the blog-worthy ones before coming because I planned ahead! One catch though, I meant to post this WHILE I was in Paris, but that just didn’t happen and I’m ok with it. I was eating pain au chocolat, chaussons aux pommes, and macarons.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe by Jenny.

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Pumpkin Cheesecake Swirled Brownies

Serves 9-12

Ingredients:

For the Brownies

• scant 1/2 cup / 85g oil

• 1 cup / 200g sugar

• 1 egg

• 1 1/2 tsp vanilla extract

• 1/3 cup / 33g unsweetened cocoa powder

• 1/4 tsp salt

• 1/2 cup / 60g all-purpose flour

For the Pumpkin Cheesecake Swirl

• 4 oz / 115g cream cheese, softened

• 1/4 cup / 60g pumpkin purée

• 2 Tbsp / 25g sugar

• 1/4 tsp cinnamon

• dash of ginger

• dash of nutmeg

• dash of cloves

Directions

Make the Brownies

Oven 350°F / 177°C.  Lightly greased 8x8in / 20x20cm pan.

1. In a large mixing bowl, combine oil and sugar.  Beat in egg and vanilla.  Add cocoa powder and salt.  Mix in flour until just combined. 

2. Pour into prepared pan and smooth with a spatula.

Make the Pumpkin Cheesecake Swirl

1. In a medium bowl, beat together cream cheese, pumpkin, sugar, and spices until smooth and creamy. This can be done with a spoon or in a stand mixer.

2. Dollop pumpkin cheesecake by spoonful over brownie batter. Use a a knife or the edge of a spatula to smooth and swirl pumpkin cheesecake into brownie batter.

3. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean.  Allow to cool.

Jenny’s Notes:

• The brownie batter and cream cheese will be thick and may stick up in places where it has been swirled, that’s ok, just do your best to smooth it down so everything is mostly level.

Yield 9

Author Jennyblogs

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Print

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Pumpkin Cheesecake Swirled Brownies

Fudgy chocolate brownies with a spiced cream cheese swirl.

Cook modePrevent screen from turning off

Ingredients

For the Brownies

• scant 1/2 cup / 85g oil
• 1 cup / 200g sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1/3 cup / 33g unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup / 60g all-purpose flour

For the Pumpkin Cheesecake Swirl

• 4 oz / 115g cream cheese, softened
• 1/4 cup / 60g pumpkin purée
• 2 Tbsp / 25g sugar
• 1/4 tsp cinnamon
• dash of ginger
• dash of nutmeg
• dash of cloves

Instructions

Make the Brownies

1. Oven 350°F / 177°C. Lightly greased 8x8in / 20x20cm pan.
2. In a large mixing bowl, combine oil and sugar. Beat in egg and vanilla.
3. Add cocoa powder and salt. Mix in flour until just combined.
4. Pour into prepared pan and smooth with a spatula.

Make the Pumpkin Cheesecake Swirl

1. In a medium bowl, beat together cream cheese, pumpkin, sugar, and spices until smooth and creamy. This can be done with a spoon or in a stand mixer.
2. Dollop pumpkin cheesecake by spoonful over brownie batter. Use a a knife or the edge of a spatula to smooth and swirl pumpkin cheesecake into brownie batter.
3. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean. Allow to cool.

Notes

The brownie batter and cream cheese will be thick and may stick up in places where it has been swirled, that’s ok, just do your best to smooth it down so everything is mostly level.

Nutrition Facts

Calories

277.12

Fat

14.78 g

Sat. Fat

3.39 g

Carbs

28.67 g

Fiber

0.98 g

Net carbs

27.68 g

Sugar

25.76 g

Protein

2.30 g

Sodium

113.35 mg

Cholesterol

33.57 mg

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2019/9/29/pumpkin-cheesecake-swirled-brownies

brownies, pumpkin spice, pumpkin cream cheese, fall recipe, cream cheese swirled brownies

dessert

American

Did you make this recipe?

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---

White Chocolate Cranberry Pumpkin Cookies

Last Updated August 29, 2024

Happy official fall and pumpkin season!!!

Starting off the season with soft, fluffy pumpkin cookies stuffed with white chocolate and cranberries with a hint of orange. These are lightly sweet which helps the white chocolate shine and offset the tartness of the cranberries. A bit of orange extract makes the whole combo into this deliciously bright fall offering.

Aside from the orange, these cookies are similar to my White Chocolate Cranberry Oatmeal Cookies. Same condiments, different cookie. One a light and fluffy ode to fall, another a chewy classic oatmeal cookie. Both scrumptious.

Before writing up this recipe I felt a twinge of pumpkin guilt. You know, the I’m making and sharing so many pumpkin recipes and desserts that maybe everyone is already sick of them except me? Then I remembered that I actually haven’t shared any truly fall recipes on the blog yet this year! I somehow managed to hold myself off until after the autumn solstice. That doesn’t mean I haven’t been baking fally things, uh uh no. I’ve already opened one of my precious cans of pumpkin from the States (what I did with the extra room in my baggage because a small can of pumpkin costs almost 5euro in Florence) and squeaked out a batch of these pumpkin cookies, brownies with a spiced pumpkin cream cheese swirl, and pumpkin streusel coffee cake. Fall, I welcome thee with open arms.

So, I hope wherever you are in the world, you share my love for autumnal things, and enjoy baking up these White Chocolate Cranberry Pumpkin Cookies, don a sweater and some cozy socks, and read a book with a nice mug of tea. Hopefully your weather allows for that.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

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White Chocolate Cranberry Pumpkin Cookies

Makes about 2 dozen cookies

Ingredients:

• 1 cup / 240g pumpkin purée

• 1 1/4 cups / 250g sugar

• 1 egg

• scant 1/2 cup / 90g oil

• 1 tsp vanilla extract

• 1/4 tsp orange extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp cinnamon

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 3/4 cup / 105g dried cranberries

• 3/4 cup / 127g white chocolate chips

Directions:

Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.

1. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.

2. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.

3. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.

4. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

Jenny’s Notes:

• I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.

Yield 24-26

Author Jennyblogs

Prep time

25 Min

Cook time

12 Min

Total time

37 Min

Print

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White Chocolate Cranberry Pumpkin Cookies

Soft and fluffy pumpkin cookies loaded with mini white chocolate chips, dried cranberries, and goji berries with a hint of orange and cinnamon.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 240g pumpkin purée
• 1 1/4 cups / 250g sugar
• 1 egg
• scant 1/2 cup / 90g oil
• 1 tsp vanilla extract
• 1/4 tsp orange extract
• 2 1/2 cups / 300g all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup / 105g dried goji berries or cranberries
• 3/4 cup / 127g white chocolate chips

Instructions

1. Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.
2. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.
3. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.
4. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.
5. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

Notes

I used half goji berries half cranberries last time and really liked it. Dried cranberries are usually sweetened and I liked that the goji berries were unsweetened.

Nutrition Facts

Calories

168.23

Fat

5.85 g

Sat. Fat

1.37 g

Carbs

27.70 g

Fiber

0.93 g

Net carbs

26.77 g

Sugar

17.09 g

Protein

1.99 g

Sodium

130.03 mg

Cholesterol

8.86 mg

Nutritional information is approximate. Based on 24 servings.

https://jennyblogs.com/blog/2019/9/26/white-chocolate-cranberry-pumpkin-cookies

cookies, pumpkin, white chocolate chips, cinnamon, orange, cranberry, goji berry, fall recipe

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Pumpkin Pudding

Last updated August 14, 2024

Pumpkin Pudding is a classic, easy fall recipe in my family. It’s like pumpkin pie, but without all the fuss of the crust. This is great to make in the time leading up to Thanksgiving, because you’re not ruining your appetite for pumpkin pie (you can’t call it pie if it doesn’t have a crust, therefore, totally different) while not wasting time NOT eating pumpkin. Bonus that it’s incredibly easy to whip up.

Fall is coming fall is coming! I love the changing of seasons and the different nostalgias and expectations that come with each season. Living in Italy, the nostalgia is a little bit stronger. Autumn is still autumn, but the changes are a little less distinct, and the comfort of knowing where to pick out the best pumpkins and buy the best apple cider is not something that really exists here. Pumpkins will be few and far between, unless you’re lucky enough to stumble upon some markets that have the mini gourds; apple cider is practically nonexistent; trick-or-treating happens, but most Italians wear scary costumes instead of characters; the leaf change is not the brilliant red, orange, and yellows like in Michigan, but more of a subtle green-to-yellow with the occasional leaves fluttering down. Despite the differences with what I grew up with, there are still oodles of things I love to do to make my home fall-y and to welcome the chilly evenings. Lighting candles, brewing tea, pulling out the fuzzy socks and sweaters (even if I’d be sweating if I actually tried to wear them yet) and baking and eating lots of fall goodies that include pumpkin, cinnamon, spices, breads, soups, and all the hearty autumn recipes.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama

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Pumpkin Pudding

Serves: 4-6

Ingredients:

• 15 oz / 425g pumpkin purée

• 2/3 cup / 132g sugar

• 1/2 tsp / 2.5g salt

• 1 tsp / 5g cinnamon

• 1/2 tsp / 2.5g ginger

• 1/4 tsp / 1g cloves

• 1 cup / 237g milk of choice

Directions:

Oven 375°F / 190°C. Lightly grease an 8x8in / 20x20cm baking pan.

1. Mix all ingredients in a bowl until smooth.

2. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Jenny’s Notes:

• To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream.

• This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

Yield 4-6

Author Jennyblogs

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Print

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Pumpkin Pudding

Like pumpkin pie but without the hassle of the crust. Gluten-free and can easily be made vegan.

Cook modePrevent screen from turning off

Ingredients

• 15 oz / 425g pumpkin purée
• 2/3 cup / 132g sugar
• 1/2 tsp / 2.5g salt
• 1 tsp / 5g cinnamon
• 1/2 tsp / 2.5g ginger
• 1/4 tsp / 1g cloves
• 1 cup / 237g milk of choice

Instructions

1. Oven 375F / 190C. Lightly greased 8x8in / 20x20cm baking pan.
2. Mix all ingredients in a bowl until smooth.
3. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Notes

To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream.This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

Nutrition Facts

Calories

198.32

Fat

1.49 g

Sat. Fat

0.88 g

Carbs

45.81 g

Fiber

3.85 g

Net carbs

41.97 g

Sugar

36.49 g

Protein

3.31 g

Sodium

279.59 mg

Cholesterol

4.74 mg

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2018/9/17/pumpkin-pudding

crustless pumpkin pie, no crust pumpkin pie, pumpkin pudding, pumpkin pie, Thanksgiving dessert, fall dessert, easy pumpkin dessert, vegan, gluten free

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

The slowly melting confectioner’s sugar…

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Cinnamon Raisin Swirl Bread

Last Updated August 13, 2024

Nothing is quite as satisfying to make as homemade bread. From the relaxing kneading of the dough, to the mouth-watering aroma that fills the house as the bread bakes, to slicing into a fresh loaf, it’s one of the simple pleasures of life.

Add in a cinnamon raisin swirl and it can be hard to imagine it getting much better. This bread makes for wonderful eating plain, and even better toast. Use it for French Toast or however you best like to use bread!

Note: I used sourdough starter to make the loaves in the pictures. I didn't leave enough time for rising, and thus you can see you the crumb is rather tight and dense. Delicious nonetheless, but know that if you use instant yeast (or sourdough and allow for proper proofing) your loaves should be taller! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from The Kitchn

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Cinnamon Raisin Swirl Bread

Makes 2 9-inch loaves

Ingredients:

• 1 cup / 150g raisins

• 1 cup / 237g hot water

• 1 Tbsp / 10g active dry or instant yeast

• 1 cup / 237g milk

• 4 Tbsp / 56g melted butter or oil

• 2 tsp / 9g salt

• 5 1/2 - 6 cups / 660 - 720g all-purpose flour

• 1/2 cup / 100g sugar

• 1 1/2 Tbsp / 12g cinnamon

• 1 egg

• 2 tsp / 9g water

Directions:

Oven 375°F / 190°C.  2 greased loaf pans, approximately 9 x 5in / 23 x 13cm.  

1. Place raisins in a small bowl with the hot water and let plump for at least 10 minutes.  

2. Drain water from raisins into the bowl of a stand mixer or large bowl.  Set raisins aside.  Sprinkle yeast over the water.  If you're using active dry, let the yeast sit for a few minutes until it starts to foam; if you're using instant, proceed to the next step. 

3. Add milk, butter, and salt to yeast mixture and stir well.  Add 5 cups / 600g of flour, mixing to incorporate. 

4. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary.  At the end, test to see if your dough is ready by performing the window pane test (see notes.)  If not, continue to knead dough until it passes.  

5. Toss raisins with a bit of flour to absorb any residual water.  Add to your dough, and knead until evenly distributed.  If using a stand mixer, you may find this easier to do by hand.  

6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.  

7. Meanwhile, combine the sugar with the cinnamon in a small bowl.  

8. Beat the egg with the 2 tsp water in another small bowl. 

9. When the dough has risen, punch it down and divide into two equal pieces.  Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long. 

10. Brush the dough evenly with some of the egg wash, leaving one narrow end dry; sprinkle with half of the cinnamon sugar mixture.  Starting from the opposite short end, roll dough up and pinch the seam to seal. 

11. Transfer to the loaf pan, placing seam side down.  Repeat with other half of dough.  

12. Cover and let rise until doubled in size, about 30-45 minutes.   

13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C. 

14. Let bread cool 10 minutes before removing from pans and allowing to cool completely.

Jenny's Notes:

• If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again.  

• If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking.  

• Loaves can be frozen for later enjoyment.

Yield 24

Author Jennyblogs

Prep time

1 Hour

Cook time

40 Min

Total time

1 H & 40 M

Print

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Cinnamon Raisin Swirl Bread

Enriched white bread with swirls of cinnamon and plump raisins throughout.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 150g raisins
• 1 cup / 237g hot water
• 1 Tbsp / 10g active dry or instant yeast
• 1 cup / 237g milk
• 4 Tbsp / 56g melted butter or oil
• 2 tsp salt
• 5 1/2 - 6 cups / 660 - 720g all-purpose flour
• 1/2 cup / 100g sugar
• 1 1/2 Tbsp / 12g cinnamon
• 1 egg
• 2 tsp water

Instructions

1. Oven 375°F / 190°C. Grease 2 loaf pans, approximately 9 x 5in / 23 x 13cm.
2. Place the raisins in a small bowl with the hot water and let plump for at least 10 minutes.
3. Drain the water from the raisins into the bowl of a stand mixer or large bowl. Set the raisins aside. Sprinkle the yeast over the water. If you're using active dry, let the yeast sit for a few minutes until it starts to foam, if you're using instant, go ahead and proceed to the next step.
4. Add the milk, butter, and salt to the yeast mixture and stir well. Add 5 cups / 600g of flour, mixing to incorporate. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary. At the end, test to see if your dough is ready by performing the window pane test (see notes.) If not, continue to knead the dough until it passes.
5. Toss the raisins with a bit of flour to absorb any residual water. Add to your dough, and knead until evenly distributed. If using a stand mixer, you may find this easier to do by hand.
6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.
7. Meanwhile, combine the sugar with the cinnamon in a small bowl.
8. Beat the egg with 2 tsp water in another small bowl.
9. When the dough has risen, punch it down and divide into two equal pieces. Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long.
10. Brush the dough evenly with some of the egg wash, leaving one short end free, and sprinkle with half of the cinnamon sugar mixture. Starting from the opposite short end, roll the dough up and pinch the seam to seal.
11. Transfer to the loaf pan, placing seam side down. Repeat with other half of dough.
12. Cover and let rise until doubled in size, about 30-45 minutes.
13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C.
14. Let bread cool 10 minutes in pans before removing and allowing to cool completely.

Notes

If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again. If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking. Loaves can be frozen for later enjoyment! If you really dig raisins, add more than 1 cup! Just be aware, though, if you start to add too many (I would imagine more than 2 cups) then they could start to weigh down your dough, not allowing for a full rise.

Nutrition Facts

Calories

171.35

Fat

2.64 g

Sat. Fat

1.44 g

Carbs

33.09 g

Fiber

1.42 g

Net carbs

31.67 g

Sugar

7.96 g

Protein

4.10 g

Sodium

218.89 mg

Cholesterol

13.56 mg

Nutritional information is approximate. Based on 24 servings or 12 servings per loaf.

https://jennyblogs.com/blog/2018/1/12/cinnamon-raisin-swirl-bread

cinnamon raisin bread, cinnamon raisin swirl bread, cinnamon toast,

Bread, Breakfast, Brunch

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Caramel Cream Pie

Last Updated August 13, 2024

Caramel cream pie is a pie that you should be adding to your pie repertoire ASAP. A homemade buttery pie crust, with a light, creamy, caramel-y filling, topped with more whipped cream and more caramel. Decadent and oh so worth it.

Homemade pies can sometimes feel intimidating, but this one really is not hard to make! You can make your own homemade caramel (I have a recipe for that here, also linked below), or you can rely on a good ol’ can of dulce de leche for absolute ease. I’ve made this pie with both options and it’s absolutely delicious either way.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Shugary Sweets

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Caramel Cream Pie

Serves 8-12

Ingredients:

For the Crust

• 1 1/3 cup / 160g all-purpose flour

• 1/2 tsp / 2.5g salt

• 4 Tbsp / 56g butter, cold, cut into small pieces

• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce

• 8 oz / 225g cream cheese, room temperature

• 2 1/2 cups / 605g heavy whipping cream

• 1/4 cup / 50g sugar

Directions:

Make the Crust

Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish. 

1. In a medium bowl whisk together flour and salt.  Blend in cold butter using a pastry cutter, fork, or your hands.  You want the butter to end up in small pieces, like peas. 

2. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible.  The dough should be able to hold together in a ball, without being too dry and shaggy or too wet.  Add more water if necessary, 1 tablespoon at a time.  

3. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly.  Place in the fridge for 1 - 48 hours.  

4. After the crust has rested, roll into a circle on a lightly floured surface or silpat.  Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls.  Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.  

5. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork.  Prick the bottom of the crust with a fork.  The crust can also be refrigerated at this point, if needed.  

6. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown.  Cool completely.  

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel.  Set aside.

2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form.  Reserve 1/2 cup for the topping.  Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.  

3. Reserve 1-2 tablespoons of the remaining caramel for the topping.  Spread the rest into the bottom of the crust.  Spread cream cheese mixture over caramel.  

4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Jenny's Notes:

• For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency.  Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough.  You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be.  The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax.  

• If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking.  

• I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter.  If you live in a really dry climate, you might need up to 7.  Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.   

Yield 8-12 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

12 Min

Total time

1 H & 12 M

Print

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Caramel Cream Pie

Flaky, buttery crust, whipped caramel filling, and fresh whipped cream with caramel drizzled on top.

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 1/3 cup / 160g all-purpose flour
• 1/2 tsp / 2.5g salt
• 4 Tbsp / 56g butter, cold, cut into small pieces
• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce
• 8 oz / 225g cream cheese, room temperature
• 2 1/2 cups / 605g heavy whipping cream
• 1/4 cup / 50g sugar

Instructions

Make the Crust

1. Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish.
2. In a medium bowl whisk together flour and salt. Blend in cold butter using a pastry cutter, fork, or your hands. You want the butter to end up in small pieces, like peas.
3. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible. The dough should be able to hold together in a ball, without being too dry and shaggy or too wet. Add more water if necessary, 1 tablespoon at a time.
4. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly. Place in the fridge for 1 - 48 hours.
5. After the crust has rested, roll into a circle on a lightly floured surface or silpat. Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls. Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.
6. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork. Prick the bottom of the crust with a fork. The crust can also be refrigerated at this point, if needed.
7. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown. Cool completely.

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel. Set aside.
2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form. Reserve 1/2 cup for the topping. Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.
3. Reserve 1-2 tablespoons of the remaining caramel for the topping. Spread the rest into the bottom of the crust. Spread cream cheese mixture over caramel.
4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Notes

For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency. Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough. You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be. The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax. If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking. I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter. If you live in a really dry climate, you might need up to 7. Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.

Nutrition Facts

Calories

652.74

Fat

42.84 g

Sat. Fat

26.73 g

Carbs

56.39 g

Fiber

0.54 g

Net carbs

55.85 g

Sugar

40.81 g

Protein

6.75 g

Sodium

437.41 mg

Cholesterol

128.91 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/1/2/caramel-cream-pie

caramel cream pie, butter crust, fresh whipped cream, dulche de leche

Dessert, Pie

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

And yet, for as many times as I've made this pie, I've yet to get a photo of it sliced. Oh well, there's butter, caramel, and whipped cream, what more do you need to know?

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Salted Chocolate Caramel Pretzel Bark

Last Updated August 6, 2024

Pretzels. Homemade caramel. Chocolate. And salted. This bark has only 5 ingredients, it’s super easy to make, and you keep going back for more.

Oh yes.  For the sugar lovers, sweets devotees, and when you want to whip up something delicious with precious little effort, this bark is it.  Some people even refer to it as crack bark. Maybe because you break, or crack it, at the end?  (Just kidding everyone, I know what they mean when they call it that.)  Plus all 5 ingredients are pretty easy to have on hand. 

Now, if this were Pinterest, you could call it "5 Ingredient Crack Bark."  Remember my thing with Pinterest names?  Yep.  Still there.  Keep it classy, people, keep it classy.  It already bothers me that this recipe has as many words in its title as it does ingredients.  If you have any better and more concise ideas for the title, please, let me know!

Slightly adapted from Where the Cookies Are

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Salted Chocolate Caramel Pretzel Bark

Makes approximately one 11x17in / 28x43cm sheet of bark

Ingredients:

• Enough mini pretzels to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag / 200g.

• 1 cup / 226g butter

• 1 cup / 200g brown sugar

• 2 cups / 340g semi-sweet chocolate chips

• coarse salt

Directions:

Oven 375°F / 190°C.  Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil. 

1. Cover pan with an even layer of pretzels.

2. In a medium saucepan over medium-low heat, combine butter and brown sugar.  Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown.  This should take 3-5 minutes after the mixture has started to simmer. 

3. Remove mixture from heat and immediately pour evenly over pretzels. 

4. Place in the oven and bake for 6 minutes. 

5. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel. 

6. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels.  Sprinkle with salt. 

7. Allow to cool completely before breaking into pieces.  You can place your pan in the fridge or freezer to speed up the process. 

Jenny's Notes:

• Don't have tinfoil?  You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. 

• Want to go crazy?  Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! 

• Once you have spread the melted chocolate, feel free to add some extra toppings if you wish.  Coconut, chopped peanuts, finely chopped coffee beans...

Yield 12-15 servings

Author Jennyblogs

Prep time

25 Min

Cook time

6 Min

Total time

31 Min

Print

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Salted Chocolate Caramel Pretzel Bark

Salty, crunchy, chocolatey, caramelly, and only 5 ingredients to whip up this addicting bark!

Cook modePrevent screen from turning off

Ingredients

• mini pretzels, enough to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag or 200g
• 1 cup / 226g butter
• 1 cup / 200g brown sugar
• 2 cups / 340g semi-sweet chocolate chips
• coarse salt

Instructions

1. Oven 375°F / 190°C. Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil.
2. Cover pan with an even layer of pretzels.
3. In a medium saucepan over medium-low heat, combine butter and brown sugar. Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown. This should take 3-5 minutes after the mixture has started to simmer.
4. Remove mixture from heat and immediately pour evenly over pretzels.
5. Place in the oven and bake for 6 minutes.
6. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel.
7. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels. Sprinkle with salt.
8. Allow to cool completely before breaking into pieces. You can place your pan in the fridge or freezer to speed up the process.

Notes

If you’re wondering what a jelly-roll pan is, it’s merely a baking sheet with about a 1in side around it, which in this case keeps the bark contained. Don't have tinfoil? You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. Want to go crazy? Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! Once you have spread the melted chocolate, feel free to add some extra toppings if you wish. Coconut, chopped peanuts, finely chopped coffee beans...

Nutrition Facts

Calories

398.37

Fat

24.26 g

Sat. Fat

14.77 g

Carbs

47.86 g

Fiber

2.24 g

Net carbs

45.63 g

Sugar

31.99 g

Protein

3.04 g

Sodium

384.00 mg

Cholesterol

40.49 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/2/3/salted-chocolate-caramel-pretzel-bark

salted caramel, salted chocolate, bark, butter, toffee, caramel, chocolate chips, crack bark

dessert, snack

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Orange Chocolate Chip Scones

Last Updated August 5, 2024

Do you know what goes great with cold weather?  Hot beverages, like tea and coffee. 

And do you know which carbs goes best with tea and coffee? Scones. 

That's not to say that scones are dry and should only be served with hot liquids to help re-salivate your mouth. If that's your past experience, then you need to find a new scone recipe or scone baker. I like the sound of that. Scone baker. Sconed baker.  The scorned baker. Maybe not. Moving on. These scones are wonderful!! Light and flaky. Not too sweet, with a nice burst of citrusy orange that pairs beautifully with the bitterness of the chocolate.

January is for baking.  Not dieting.  (Whole30 I'm looking at you.  In a very kind way.  Maybe not.)  Particularly breads, scones, cookies...winter and carbs are good buddies.  Love handles are an awkward third wheel.  But we get to wear big cozy sweaters and sit by fireplaces if we want to. I love winter. I love baking. I love these scones. Without further ado….

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Joy the Baker

---

Orange Chocolate Chip Scones

Makes about 12 scones

Ingredients:

• 3 cups / 360g all-purpose flour

• 1/4 cup / 50g sugar

• 4 tsp orange zest

• 4 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• scant 3/4 cup / 150g oil

• 1 egg

• 3/4 cup / 180g buttermilk

• 1 cup / 170g chocolate chips or chunks

Directions:

Oven 425°F / 218°C.  Baking sheet lined with parchment paper.

1. In a large bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt.  Add oil and mix until texture resembles coarse crumbs.

2. Whisk together egg and buttermilk.  Add to dry mixture until evenly moistened but being careful not to overmix.  Fold in chocolate chips. 

3. Turn dough out onto a lightly floured surface and knead for a few rounds, 12-14 times.  Roll or pat out into a rectangle of about 1-inch thickness.  Cut into 12 squares.

4. Place on prepared baking sheet and bake for 12-15 minutes, until scones no longer look doughy in the center and the bottoms are a light golden brown.  

5. Best served same day, with tea and coffee and butter and jam, if you wish.   

Jenny's Notes:

• In place of chocolate chips you can also break up a chocolate bar. Last time I used a chocolate bar with hazelnuts in it for Orange Hazelnut Chocolate Chip Scones and it was scrumptious.

• Scones are so great, and there are many different varieties and recipes for them.  As long as they aren't too dry, I think they all have merit.  In fact, I have several different scone recipes, this is just one of them.  They are similar, but with slight differences that make each one valuable.

Yield 12 servings

Author Jennyblogs

Prep time

25 Min

Cook time

15 Min

Total time

40 Min

Print

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Orange Chocolate Chip Scones

Light, moist, orange and chocolate chip scones.

Cook modePrevent screen from turning off

Ingredients

• 3 cups / 360g all-purpose flour
• 1/4 cup / 50g sugar
• 4 tsp orange zest
• 4 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• scant 3/4 cup / 150g oil
• 1 egg
• 3/4 cup / 180g buttermilk
• 1 cup / 170g chocolate chips or chunks

Instructions

1. Oven 425°F / 218°C. Baking sheet lined with parchment paper.
2. In a large bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt. Add oil and mix until texture resembles coarse crumbs.
3. Whisk together egg and buttermilk. Add to dry mixture until evenly moistened but being careful not to overmix. Fold in chocolate chips.
4. Turn dough out onto a lightly floured surface and knead for a few rounds, 12-14 times. Roll or pat out into a rectangle of about 1-inch thickness. Cut into 12 squares.
5. Place on prepared baking sheet and bake for 12-15 minutes, until scones no longer look doughy in the center and the bottoms are a light golden brown.
6. Best served same day, with tea and coffee and butter and jam, if you wish.

Notes

In place of chocolate chips you can also break up a chocolate bar. Last time I used a chocolate bar with hazelnuts in it for Orange Hazelnut Chocolate Chip Scones and it was scrumptious.

Nutrition Facts

Calories

317.34

Fat

17.57 g

Sat. Fat

3.59 g

Carbs

37.50 g

Fiber

1.72 g

Net carbs

35.78 g

Sugar

12.69 g

Protein

4.72 g

Sodium

465.72 mg

Cholesterol

16.10 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/1/26/orange-chocolate-chip-scones

Scones, quick bread, orange, chocolate

bread, breakfast

American, British

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Pumpkin Cinnamon Swirl Bread

Last Updated August 5, 2024

Pumpkin Bread. No, not that wonderful, dense, quick-bread pumpkin bread, but a light, yeasted bread made with PUMPKIN and spiced with nutmeg and ginger!!! And a beautiful cinnamon swirl. It makes a-may-zing toast. I think I say that about all my bread recipes. But it’s the truth. And I love toast.

Do you want to know something really sad, though? (You’re maybe thinking, uh no, scrolllll.) I’m blogging about this bread, and I can’t even eat it. (By choice, I guess I like to punish my body??) I’m going to tell you about it.

Ever heard of Whole30? Me neither, up until last year. Actually, New Year's Eve. (Yes, only 2 weeks ago. I know, I know, those "last year" jokes are so old, but I still get SO much entertainment out of them. Too much.)  Anyway, I read about the Whole30 in an email from this informative and entertaining fitness site called Greatist.   Like all normal people, my first thought when I see things like ice cream and strange diets is to say, "I WANT TO BE A PART OF THAT."  Actually, I prefer the ice cream to be a part of me, meaning I ate it. 

I am not normally a spontaneous person by any means, but two days later I had commenced my very own #Whole30January. Without even reading all the way through the guidelines.  It's almost easier to list what you can eat than what you can't. But I'll start with what you can't, just because it's fun and I like to complain about it.  It's not even all that hard.  Especially with a buddy.  Just ask my Mom, she just loves doing this with me.

Not allowed:

1. grain (not even quinoa)

2. dairy (guess that ice cream is not going to become a part of me after all)

3. sugar (say no to stevia)

4. soy (watch out for sneaky ingredients like soy lecithin)

5. alcohol (put down the vanilla extract)

6. legumes (think beans and peanuts)

7. sketchy preservatives like carageenan

That leaves you with veggies, fruits, eggs, nuts, meat, and all the sadness you want.  But you may not take any of those approved items and combine them to create something in the "cheat" category.  For example, you cannot combine eggs and bananas and pour it onto a griddle because that would be a pancake.  The goal is to break you of unhealthy relationships with food.  So instead of replacing everything you normally eat with healthier versions (because at the end of the 30 days you will most likely go back to the exact same way you ate before, and then nothing has changed) the goal is to explore and create new delicious and nutritious (and sad) food.  Ha ok I'm done being sardonic.  If you want to read more about Whole30, click here.  

So in the midst of these January blues and food sadness, I will share with you this recipe for pumpkin cinnamon swirl bread so you can eat it in my stead.  While you're at it, would you also eat some cheese and every other kind of bread that exists for me?  Thanks. 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Cooking Classy

---

Pumpkin Cinnamon Swirl Bread

Makes 1 loaf

Ingredients:

For the Bread

• 2 1/4 tsp / 7g active dry yeast

• 1/4 cup / 60g warm water, 110°F / 43°F

• 1/4 cup / 50g + 1/2 tsp sugar

• 1/4 cup / 60g warm milk, 110°F / 43°C

• 2 Tbsp / 42g molasses

• 3/4 tsp salt

• 1 Tbsp / 14g oil

• 1/4 tsp nutmeg

• 1/4 tsp ginger

• 1 egg

• 1 cup / 246g pumpkin puree

• 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

• 1 1/2 Tbsp / 21g butter, melted

• 1/3 cup / 67g brown sugar

• 2 tsp cinnamon

Directions:

Make the Bread

Oven 375°F / 190°C.  1 greased bread pan, approximately 9x5in / 23x13cm.

1. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar.  Allow to sit until yeast starts to bubble, about 5 minutes.

2. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined. 

3. Switch to a dough hook and slowly add flour.  Continue adding flour until a soft, but not too sticky dough is achieved. 

4. Turn dough out onto a lightly floured surface and knead for 1-2 minutes. 

5. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour. 

6. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl.  Set aside.

7. When the bread is doubled in size, punch down and turn out onto a lightly floured surface.  Roll out into a rectangle, about 22x8in / 56x20cm. 

8. Spread melted butter over dough, going within 1/2in / 1cm of edge.  Sprinkle cinnamon sugar mixture evenly over butter.

9. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf.  Place in prepared loaf pan seam side down. 

10. Cover with a towel and let rise again until doubled in size, about 45 minutes. 

11. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C. 

Jenny's Notes:

• If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

• This bread is delicious toasted!  And if you're really a pumpkin fan, might I mention pumpkin butter?

Yield 12-14

Author Jennyblogs

Prep time

50 Min

Cook time

40 Min

Total time

1 H & 30 M

Print

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Pumpkin Cinnamon Swirl Bread

Light, yeasted pumpkin bread spiced with ginger and nutmeg with a beautiful cinnamon swirl.

Cook modePrevent screen from turning off

Ingredients

For the Bread

• 2 1/4 tsp / 7g active dry yeast
• 1/4 cup / 60g warm water, 110°F / 43°F
• 1/4 cup / 50g + 1/2 tsp sugar
• 1/4 cup / 60g warm milk, 110°F / 43°C
• 2 Tbsp / 42g molasses
• 3/4 tsp salt
• 1 Tbsp / 14g oil
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 egg
• 1 cup / 246g pumpkin puree
• 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

• 1 1/2 Tbsp / 21g butter, melted
• 1/3 cup / 67g brown sugar
• 2 tsp cinnamon

Instructions

Make the Bread

1. Oven 375°F / 190°C. 1 greased bread pan, approximately 9x5in / 23x13cm.
2. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar. Allow to sit until yeast starts to bubble, about 5 minutes.
3. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined.
4. Switch to a dough hook and slowly add flour. Continue adding flour until a soft, but not too sticky dough is achieved.
5. Turn dough out onto a lightly floured surface and knead for 1-2 minutes.
6. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour.
7. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl. Set aside.
8. When the bread is doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a rectangle, about 22x8in / 56x20cm.
9. Spread melted butter over dough, going within 1/2in / 1cm of edge. Sprinkle cinnamon sugar mixture evenly over butter.
10. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf. Place in prepared loaf pan seam side down.
11. Cover with a towel and let rise again until doubled in size, about 45 minutes.
12. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C.

Notes

If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

Nutrition Facts

Calories

219.22

Fat

3.60 g

Sat. Fat

1.28 g

Carbs

41.35 g

Fiber

2.07 g

Net carbs

39.28 g

Sugar

9.02 g

Protein

5.33 g

Sodium

170.35 mg

Cholesterol

19.66 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/1/12/pumpkin-cinnamon-swirl-bread

yeasted bread, yeast, pumpkin puree, canned pumpkin, pumpkin bread, cinnamon swirl

bread, breakfast

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

What lurks in the darkness...

---

Caramel Toffee Cheesecake

Last Updated: August 4, 2024

Happy Thanksgiving!  I am thankful for so many things.  One of those things is cheesecake. 

Especially a caramel cheesecake with a layer of chocolate between the crust and cheesecake, toffee bits, whipped cream, and more caramel drizzled on top. Yep, especially that.

I love the graham cracker crust because it stays together so well! The secret is to use toffee bits in the crust. Toffee is sticky and while the crust is baking all the little pieces melt a bit, fusing the graham cracker crust together into a beautiful, slightly crunchy mass. No crumbling graham cracker crusts today! I mean, I even pressed the crust all the way up the sides of the pan and it stayed even after taking off the spring form pan. Success.

You know how they say actions speak louder than words?  Well, instead of talking about how much I love cheesecake and how great this crust is, I'm going to share the recipe with you...that's an action, right?  Then in turn you can make it, and then you acted on your thankfulness too.  This is such a great plan, let's go! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Yammie’s Noshery

---

Caramel Toffee Cheesecake

Serves about 16-20

Ingredients:

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets

• 1/2 cup / 85g toffee bits, plain or with chocolate (Heath Bits O Brickle)

• 1/2 cup / 100g brown sugar

• 1 cup / 226g butter, melted

• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature

• 1 cup / 245g sour cream

• 1 cup / 200g sugar

• 1 Tbsp / 15g vanilla extract

• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)

• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream

• 2 Tbsp / 40g maple syrup or sugar

• 1/4 cup / 75g caramel sauce

• 1/4 cup / 43g toffee bits

Directions:

Oven 300°F / 149°C.  10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. Combine graham crackers, toffee, brown sugar, and butter.  Press firmly into the prepared spring-form pan, pressing all the way up the sides.  Sprinkle chopped chocolate evenly over bottom of crust. 

2. Bake for 5 minutes or until chocolate is melted.  Remove from oven and spread chocolate evenly with a spatula.  Place crust in freezer while you make the filling.

Make the Filling

1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes.  Add vanilla and caramel.  Beat in the eggs, one at a time, until just combined. 

2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken. 

3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes.  Remove from oven and allow to cool for a further 30 minutes.

4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form.  Add maple syrup and beat until stiff peaks form. 

2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula. 

3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula.  Sprinkle with toffee and chill until ready to serve.

Jenny's Notes:

• Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. 

• You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Yield 16-20 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

1 H & 55 M

Total time

2 H & 55 M

Print

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Caramel Toffee Cheesecake

Toffee graham gracker crust, a layer of dark chocolate, caramel cheesecake filling, and whipped cream, caramel, and more toffee bits on top.

Cook modePrevent screen from turning off

Ingredients

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets
• 1/2 cup / 85g toffee bits, plain or with chocolate
• 1/2 cup / 100g brown sugar
• 1 cup / 226g butter, melted
• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature
• 1 cup / 245g sour cream
• 1 cup / 200g sugar
• 1 Tbsp / 15g vanilla extract
• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)
• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream
• 2 Tbsp / 40g maple syrup or sugar
• 1/4 cup / 75g caramel sauce
• 1/4 cup / 43g toffee bits

Instructions

1. Oven 300°F / 149°C. 10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. Combine graham crackers, toffee, brown sugar, and butter. Press firmly into the prepared spring-form pan, pressing all the way up the sides. Sprinkle chopped chocolate evenly over bottom of crust.
2. Bake for 5 minutes or until chocolate is melted. Remove from oven and spread chocolate evenly with a spatula. Place crust in freezer while you make the filling.

Make the Filling

1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes. Add vanilla and caramel. Beat in the eggs, one at a time, until just combined.
2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken.
3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes. Remove from oven and allow to cool for a further 30 minutes.
4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form. Add maple syrup and beat until stiff peaks form.
2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula.
3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula. Sprinkle with toffee and chill until ready to serve.

Notes

Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Nutrition Facts

Calories

619.24

Fat

42.95 g

Sat. Fat

25.01 g

Carbs

53.18 g

Fiber

0.90 g

Net carbs

52.27 g

Sugar

42.62 g

Protein

7.17 g

Sodium

376.36 mg

Cholesterol

156.01 mg

Nutritional information is approximate and based on 16 servings.

https://jennyblogs.com/blog/2016/11/24/235s5sno40u8k76ro7k5m6fq2466gw

caramel, toffee crunch, Heath, Bits O Brickle, cheesecake, homemade caramel, chocolate, graham cracker crust

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Pumpkin Coconut Energy Bars

One week until Thanksgiving!  'Tis the season for baking too much, cooking too much, and eating too much. 

Sometimes you don't want to wait until Thanksgiving for a slice of pumpkin pie, yet you don't want to ruin it, or sometimes you just want something of a lighter nature that you can feel good about eating.  The upcoming season of delicious foods and feasting does not mean that you should be eating plain lettuce, carrot sticks, and rutabaga all day to "save up" for the holidays.  In fact, if it's not delicious, then you shouldn't eat it.  I believe food is a good gift and should always be enjoyed, and never suffered through.  If it's not delicious, then something isn't being done right.  Nutritious can be delicious. But delicious does not always have to be nutritious.  Everything in moderation.

Now for something that falls into the three most important categories: Delicious, Nutritious, AND Festive. 

Namely, Pumpkin Coconut Energy Bars. They’re pumpkin spiced, vegan, dairy-free, and gluten-free (if you use gluten-free oats), so most everyone can enjoy them! They’re sweetened with dates which also makes them refined sugar free.

Eat them as dessert, snack, after-workout boost, or for on the go. By nature they’re a bit soft, so if you prefer them harder keep them in the fridge or freezer until you need a little nutritious pick-me-up.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Nutritionist in the Kitch

---

Pumpkin Coconut Energy Bars

Makes 8-10 Bars

Ingredients:

• 1 cup / 160g pitted dates

• 1/2 cup / 75g nuts of choice, raw and unsalted

• 2 Tbsp / 24g pumpkin seeds or chia seeds

• 2 Tbsp / 14g unsweetened shredded or flaked coconut

• 1/4 cup / 23g oats

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 cup / 60g pumpkin puree

Directions:

1. Combine all ingredients in a food processor.  Blend for several minutes, until slightly chunky or completely smooth, as you wish.

2. Line an 8x8in / 20x20cm square baking dish with parchment paper.  Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.

3. Scoop mixture into dish and carefully spread to the edges.  Use lightly oiled or wet hands to help this process.  Sprinkle with more coconut, pumpkin seeds, or both.

4. Place in the freezer for a couple hours, then slice into bars.  Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be. 

Jenny's Notes:

• I used a combination of almonds, pecans, hazelnuts, cashews, and Brazil nuts.  Why use only 1 or 2 varieties of nuts when you can use 5?? Haha

Yield 8-10 servings

Author Jennyblogs

Prep time

15 Min

Total time

15 Min

Print

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Pumpkin Coconut Energy Bars

No-bake pumpkin bars with plenty of fall spice, coconut, and pumpkin seeds. Vegan, gluten-free if using gluten-free oats, refined-sugar free, and dairy-free.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 160g pitted dates
• 1/2 cup / 75g nuts of choice, raw and unsalted
• 2 Tbsp / 24g pumpkin seeds or chia seeds
• 2 Tbsp / 14g unsweetened shredded or flaked coconut
• 1/4 cup / 23g oats
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 cup / 60g pumpkin puree

Instructions

1. Combine all ingredients in a food processor. Blend for several minutes, until slightly chunky or completely smooth, as you wish.
2. Line an 8x8in / 20x20cm square baking dish with parchment paper. Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.
3. Scoop mixture into dish and carefully spread to the edges. Use lightly oiled or wet hands to help this process. Sprinkle with more coconut, pumpkin seeds, or both.
4. Place in the freezer for a couple hours, then slice into bars. Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be.

Nutrition Facts

Calories

149.51

Fat

6.45 g

Sat. Fat

1.46 g

Carbs

22.40 g

Fiber

3.70 g

Net carbs

18.70 g

Sugar

13.99 g

Protein

3.46 g

Sodium

32.30 mg

Cholesterol

0.00 mg

Nutritional information is approximate and based on 8 servings.

https://jennyblogs.com/blog/2016/11/17/pumpkin-coconut-bars

pumpkin, pumpkin spice, fall recipe, no bake, vegan, dairy free, gluten free, refined sugar free, pumpkin seeds, raw, coconut

dessert, snack

American

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Pumpkin Spice Energy Bites

Last Updated July 16, 2024

The great thing about these Pumpkin Spice Energy Bites is that they whip up so quick. In less than 15 minutes you can have delicious morsels easy to grab for a snack, pack for a quick lunch, or take on long car rides.  They're so easy to make you might spend more time assembling the ingredients, or mis en place, than making them!

These little balls of energy are all about that pumpkin and spice and everything nice, and health and wealth with all of that schmealth. Or something like that. These will not make you rich. Or give you schmealth. I would never wish schmealth on anyone. That sounds like some terrible disease. Nor will these actually bite you. You bite them. Nom nom nom.

 Now if I would stop rambling you probably could've had them already made...Scusami.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

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Pumpkin Spice Energy Bites

Makes about 12-15 Bites

Ingredients:

• 1 cup / 90g rolled oats

• 1/4 cup / 65g peanut butter

• 1/4 cup / 60g pumpkin purée

• 1/4 cup 45g ground flax seeds or wheat germ

• 1/4 cup / 45g mini chocolate chips

• 3 Tbsp / 60g maple syrup or honey

• 1 1/2 tsp cinnamon

• 1 tsp vanilla extract

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 tsp nutmeg

Directions:

1. In a medium bowl combine all ingredients; mix well.

2. Roll mixture into approximately 1 inch balls.  Place in a container and store in the refrigerator, or freeze for snacking at a later date. 

Jenny's Notes:

• With these types of recipes you do not have to be overly exact in your measurements.  If the dough seems too soft, simply add more oats or flax.  Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish!

• To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

Yield 12-15

Author Jennyblogs

Prep time

15 Min

Total time

15 Min

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Pumpkin Spice Energy Bites

A quick and versatile snack, on the go breakfast, or dessert full of pumpkin and fall spice that is easily made vegan, gluten-free, and dairy-free.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 90g rolled oats
• 1/4 cup / 65g peanut butter
• 1/4 cup / 60g pumpkin purée
• 1/4 cup 45g ground flax seeds or wheat germ
• 1/4 cup / 45g mini chocolate chips
• 3 Tbsp / 60g maple syrup or honey
• 1 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg

Instructions

1. In a medium bowl combine all ingredients; mix well.
2. Roll mixture into approximately 1 inch balls. Place in a container and store in the refrigerator, or freeze for snacking at a later date.

Notes

With these types of recipes you do not have to be overly exact in your measurements. If the dough seems too soft, simply add more oats or flax. Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish!To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

Nutrition Facts

Calories

119.52

Fat

6.04 g

Sat. Fat

1.44 g

Carbs

14.60 g

Fiber

2.81 g

Net carbs

11.78 g

Sugar

5.77 g

Protein

3.37 g

Sodium

28.96 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2016/10/13/pumpkin-spice-energy-bites

pumpkin spice, energy balls, vegan, gluten-free, dairy-free, fall recipe

snacks

American

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Now that didn't hurt, did it?  Happy snacking!

Pumpkin Sticky-Bun Muffins

In the midst of all the political upheaval, here is a little reprieve from the chaos to focus on the important things in life: pumpkin and autumn.  This is all I am going to write today, you have plenty of other lengthy essays from one political stand point or another to read at your leisure, you don't need another one from me.  You're welcome.  Go and make these Pumpkin Sticky-Bun Muffins in peace.

On another note, today’s recipe features nuts, namely, pecans and walnuts. If you’d like to get your mind off of politics and instead learn all about walnuts and how nutritious they are, click here!

Montreal, Canada

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Southern Living

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Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

I used walnuts in this batch

• 2 cups / 250g pecans or walnuts, or a mixture

• 1/2 cup / 113g butter (1 stick), melted

• 1/2 cup / 100g brown sugar

• 2 Tbsp / 40g maple syrup

• 2 cups / 256g whole wheat flour

• 1 1/2 cups / 180g all-purpose flour

• 2 1/2 cups / 500g sugar

• 1 tsp cinnamon

• 3/4 tsp cloves

• 3/4 tsp nutmeg

• 1/2 tsp ginger

• 1 tsp baking soda

• 1 tsp salt

• 1 15 oz / 425g can pumpkin purée

• 3/4 cup / 168g oil

• 4 eggs

Directions:

Oven 350°F / 170°C.  Grease 2 12-cup muffin tins.

1. Arrange pecans or walnuts evenly on a baking sheet.  Bake for about 10 minutes or until fragrant and slightly darker in color. 

2. In a small bowl combine butter, brown sugar, and maple syrup.  Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each.  Sprinkle evenly with toasted pecans and set aside.

3. In a large bowl combine flours, sugar, spices, baking soda, and salt.  Make a well in the center of the dry ingredients.

4. In another medium bowl beat together pumpkin, oil, eggs.  Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined.  Spoon batter over pecans in muffin tins, filling about 2/3 full. 

5. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

6. Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins.  If you wait too long the muffins will stick to your pans.  

Jenny's Notes:

• This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread.  Extras muffins or bread can always be frozen for a later date. 

• I don't recommend using paper liners for this recipe.  However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

Yield 26-28

Author Jennyblogs

Prep time

40 Min

Cook time

35 Min

Total time

1 H & 15 M

Print

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Pumpkin Sticky-Bun Muffins

Whole wheat pumpkin muffins made with a sticky, gooey caramel and nut topping.

Cook modePrevent screen from turning off

Ingredients

• 2 cups / 250g pecans or walnuts, or a mixture
• 1/2 cup / 113g butter (1 stick), melted
• 1/2 cup / 100g brown sugar
• 2 Tbsp / 40g maple syrup
• 2 cups / 256g whole wheat flour
• 1 1/2 cups / 180g all-purpose flour
• 2 1/2 cups / 500g sugar
• 1 tsp cinnamon
• 3/4 tsp cloves
• 3/4 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp baking soda
• 1 tsp salt
• 1 15 oz / 425g can pumpkin purée
• 3/4 cup / 168g oil
• 4 eggs

Instructions

1. Oven 350°F / 170°C. Grease 2 12-cup muffin tins.
2. Arrange pecans or walnuts evenly on a baking sheet. Bake for about 10 minutes or until fragrant and slightly darker in color.
3. In a small bowl combine butter, brown sugar, and maple syrup. Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each. Sprinkle evenly with toasted pecans and set aside.
4. In a large bowl combine flours, sugar, spices, baking soda, and salt. Make a well in the center of the dry ingredients.
5. In another medium bowl beat together pumpkin, oil, eggs. Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined. Spoon batter over pecans in muffin tins, filling about 2/3 full.
6. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
7. Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins. If you wait too long the muffins will stick to your pans.

Notes

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread. Extras muffins or bread can always be frozen for a later date. I don't recommend using paper liners for this recipe. However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

Nutrition Facts

Calories

323.77

Fat

18.03 g

Sat. Fat

3.58 g

Carbs

39.27 g

Fiber

2.73 g

Net carbs

36.55 g

Sugar

24.87 g

Protein

4.10 g

Sodium

179.52 mg

Cholesterol

37.96 mg

Nutritional information is approximate. Based on 26 servings.

https://jennyblogs.com/blog/2016/10/8/pumpkin-sticky-bun-muffins

pumpkin sticky buns, cinnamon, pumpkin spice, nutmeg, cloves, pecans, walnuts, caramel, fall recipe, whole wheat pumpkin muffins

breakfast, brunch, snack, dessert

American

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Tag @jenevamorris on instagram and hashtag it #jennyblogs

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Scrumptious Apple Cake

One of the many things I love about Michigan is the diversity of seasons.  Autumn is no exception, with the leaves turning brilliant shades of red, orange, yellow, burgundy, green, and brown.  I love a brilliant brown, don't you?  It's just the prettiest.  I kid.

Back to how great Michigan and autumn is.  The dried cornstalks and gourds come out, decorating the fields and porches; pumpkins appear in all the stores, asking to be taken home and carved.  The air turns as crisp and refreshingly cool as the apples hanging on the trees in the orchards.  The cool, dewy mornings call for cozy sweaters, wool socks, warm scarves; the rainy afternoons make a crackling fire, a hot cup of apple cider, and a good book all but necessary.  Comforting squash soups and crusty breads, pumpkin pies and cinnamon rolls just out of the oven, and family nearby makes the dusk that comes sooner and sooner a welcome friend.  Autumn is wonderful, but Traverse City, Michigan, really is an idyllic place to experience it.   

apple picking

We all know, the food of choice in autumn is pumpkin. 

So here is a recipe for Scrumptious Apple Cake.  Ha.  I just wanted to trick you into thinking this would be a recipe for something pumpkin. There will be plenty of pumpkin in the near future, but today I wanted to share with you this recipe, Scrumptious Apple Cake by my mamma. Yes, scrumptious is part of the title  It is not simply a scrumptious Apple Cake, it is a scrumptious Scrumptious Apple Cake. Trust her on this one.  

Now, if you have some fancy, two-tier frosted apple cake envisioned in your brain, erase that and think simple.  It's more like a moist bread.  9x13 pan.  I think I just felt some of you relax; "no cake tins?  Phew, 9x13 I can do..." and yes, it is so simple.  Did I mention scrumptious?   

The apples in this recipe are handpicked by my mom, Hannah, and yours truly.  Apple picking is one of the things I look forward to most in September, I recommend you find the nearest apple orchard and go!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mamma

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Scrumptious Apple Cake

Serves 18-20

Ingredients:

For the Cake

• 1 cup / 225g oil

• 2 cups / 400g sugar

• 2 eggs

• 1 tsp vanilla extract

• 3 cups peeled chopped apples, about 3 medium

• 3 cups / 360g all-purpose flour

• 1/2 tsp salt

• 1 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 tsp nutmeg

For the Cinnamon Topping

• 1/4 cup / 50g sugar

• 1 tsp cinnamon

Directions:

Oven 350°F / 177°C.  Greased 9x13in / 23x33cm pan. 

Make the Cake

1. In a large bowl combine oil, sugar, eggs, and vanilla; beat.  Stir in chopped apples. 

2. In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg.  Add this mixture to first mixture and stir until combined.  Pour into prepared pan.

Make the Cinnamon Topping

1. In a small bowl combine sugar and cinnamon.  Sprinkle evenly over batter in pan.

2. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.  

Jenny's Notes:

• My mom is very adverse to nuts in her desserts.  However, many people do enjoy nuts in their desserts, and if you do, a cup of chopped nuts added to the batter would do the trick.  You could also add about 1/2 cup chopped nuts to the topping.  *This note is not Jean-approved.  :)

Yield 18-20

Author Jennyblogs

Prep time

25 Min

Cook time

40 Min

Total time

1 H & 5 M

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Scrumptious Apple Cake

A moist cake with apple chunks, a hint of nutmeg, and a gooey cinnamon sugar top.

Ingredients

For the Cake

• 1 cup / 225g oil
• 2 cups / 400g sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups peeled chopped apples, about 3 medium
• 3 cups / 360g all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg

For the Cinnamon Topping

• 1/4 cup / 50g sugar
• 1 tsp cinnamon

Instructions

Make the Cake

1. Oven 350°F / 177°C. Greased 9x13in / 23x33cm pan.
2. In a large bowl combine oil, sugar, eggs, and vanilla; beat. Stir in chopped apples.
3. In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg. Add this mixture to first mixture and stir until combined. Pour into prepared pan.

Make the Cinnamon Topping

1. In a small bowl combine sugar and cinnamon. Sprinkle evenly over batter in pan.
2. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.

Notes

If you enjoy nuts in your desserts, a cup of chopped nuts added to the batter would do the trick. You could also add about 1/2 cup chopped nuts to the topping.

Nutrition Facts

Calories

299.52

Fat

13.26 g

Sat. Fat

1.03 g

Carbs

43.25 g

Fiber

1.16 g

Net carbs

42.09 g

Sugar

27.09 g

Protein

2.83 g

Sodium

178.26 mg

Cholesterol

20.67 mg

Nutritional information is approximate. Based on 18 servings.

https://jennyblogs.com/blog/2016/9/27/scrumptious-apple-cake

quick bread, cinnamon sugar, apple cake, dessert, fall recipe, apple recipe

dessert

American

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Salted Caramel Thumbprint Cookies

I'm not sure where August went off to, but happy September!  Sometimes when I think too much about time, and how fast it goes by (and I'm still young by most people's standards!!) I get a little nostalgic.  I'm sorry future self, I hear it only gets worse!  However, when that happens, sometimes it's best to make cookies.  And eat a few.  A recipe for success! Sorry couldn't resist...

Now, if you followed my lead and made lots of caramel last week, (then I left you hanging and didn't blog for a while, so sorry.  It's called: Apartment hunting in Italy) then you were probably wondering what to do with all of it.  A little on ice cream, a little in coffee, a little for dipping, a little in the freezer for emergency situations, and some left over for....these salted caramel thumbprint cookies! Or if you opted for the eating by spoonful, no worries, the recipe is still up and you can just go make some more, fret not!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from The Busty Baker

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Salted Caramel Thumbprint Cookies

Makes about 18 Cookies

Ingredients:

• 3/4 cup / 90g all-purpose flour

• 1/4 cup / 25g cocoa powder

• 1/4 tsp salt

• Scant 1/2 cup / 100g oil

• 1/4 cup / 50g sugar, plus more for rolling

• 1 egg yolk

• 1/2 tsp vanilla extract

• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled

• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Directions:

Oven 350°F / 177°C.  Line a baking sheet with parchment paper or silicone.

1. In a medium bowl, whisk together flour, cocoa, and salt. 

2. In a separate bowl, combine sugar and oil.  Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed.  Add flour mixture and stir until just combined.  Dough will be soft.

3. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls.  Alternately, place in the freezer to speed up the process. 

4. Place some sugar in a small bowl.  Roll dough into about 1-inch balls, then roll in sugar.  Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes.  If centers have puffed up, remove from oven and press down again.  Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft.  Remove from baking sheet and allow to cool. 

5. When cookies are almost cool, spoon caramel into centers.  Sprinkle with coarse sea salt. 

Jenny’s Notes:

• Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Yield 18

Author Jennyblogs

Prep time

15 Min

Cook time

15 Min

Inactive time

20 Min

Total time

50 Min

Print

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Salted Caramel Thumbprint Cookies

Decadent chocolate cookies with a pool of salted caramel in the middle.

Ingredients

• 3/4 cup / 90g all-purpose flour
• 1/4 cup / 25g cocoa powder
• 1/4 tsp salt
• Scant 1/2 cup / 100g oil
• 1/4 cup / 50g sugar, plus more for rolling
• 1 egg yolk
• 1/2 tsp vanilla extract
• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled
• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Instructions

1. Oven 350°F / 177°C. Line a baking sheet with parchment paper or silicone.
2. In a medium bowl, whisk together flour, cocoa, and salt.
3. In a separate bowl, combine sugar and oil. Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed. Add flour mixture and stir until just combined. Dough will be soft.
4. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls. Alternately, place in the freezer to speed up the process.
5. Place some sugar in a small bowl. Roll dough into about 1-inch balls, then roll in sugar. Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes. If centers have puffed up, remove from oven and press down again. Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft. Remove from baking sheet and allow to cool.
6. When cookies are almost cool, spoon caramel into centers. Sprinkle with coarse sea salt.

Notes

Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Nutrition Facts

Calories

194.68

Fat

11.94 g

Sat. Fat

4.17 g

Carbs

21.83 g

Fiber

0.61 g

Net carbs

21.23 g

Sugar

16.84 g

Protein

1.30 g

Sodium

51.79 mg

Cholesterol

24.50 mg

Nutritional information is approximate. Based on 1 cookie from a batch of 18, using Jenny's homemade caramel sauce.

https://jennyblogs.com/blog/2016/9/10/chocolate-caramel-thumbprint-cookies

chocolate thumbprint cookies, salted caramel, homemade caramel, caramel sauce

dessert

American

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