Secret Ingredient Cinnamon Rolls

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser!You won’t believe the magic secret ingredient in these Cinnamon Rolls! Extra fluffy, light and gooey, the extra ingredient contributes to this roll’s heavenly texture. You won’t go back to regular cinnamon rolls after you try these!

Okay, okay – in my defense, I was skeptical about these cinnamon rolls. When I read the recipe for them, I was perplexed and maybe a little iffy on even tasting them. But once I sunk my teeth into their light and airy texture and tasted all of that aromatic cinnamon and the incredible browned butter icing, I fell in love.

I am converted, y’all, and it’s a glorious thing.

I know you’re dying to know the secret ingredient, and that would be mashed potatoes. 

Yup, like the ones you serve with gravy on Thanksgiving day.

Regular ol’ mashed spuds are the magical ingredient to these extra fluffy cinnamon rolls, and your life will forever change when you take a bite just like mine did.

Now, because I am impatient and because baked potatoes and I have a long-standing rivalry, I confess: I bought prepared mashed potatoes at the grocery store. They’re usually in the prepared refrigerated foods section, often found lurking around rotisserie chickens and such in the deli. If you go this route: just make sure your potatoes aren’t seasoned! No one wants garlicky cinnamon rolls.

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser!Otherwise, you can get all Suzy Homemaker and bake your own potato or two and mash it yourself. I know baked potatoes are actually very easy to make, but we’re old enemies and I just don’t even bother with them anymore. It’s a long story, and next time I’m drunk, I’ll tell you about it.

ANYWAY, I digress. But from this point forward, I am so making these rolls because the mashed potatoes seriously make the rolls extra tender. They taste just like regular cinnamon rolls, yes – but the texture is where it’s at.

So if you’re bored this weekend, grab the leftover potatoes from the fridge and get baking! You won’t be sorry.

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser!*adapted from an old Better Homes & Gardens magazine

Secret Ingredient Cinnamon Rolls
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Secret Ingredient Cinnamon Rolls are kinda-sorta AMAZING! No one will guess the top-secret ingredient that makes these rolls extra soft, tender and fluffy.
Ingredients
  • 4 & ¼ - 4 & ¾ cups all-purpose flour, divided
  • 1 pkg active dry yeast (make sure it isn't expired!)
  • 1 cup whole milk
  • 1 cup unseasoned, cooked & peeled mashed potatoes
  • ⅓ cup unsalted butter, cut into cubes
  • ⅓ cup granulated sugar
  • 1 tsp salt
  • 2 large eggs
  • FOR THE FILLING:
  • ¼ cup butter, softened
  • ⅔ cup brown sugar
  • 1 Tbsp ground cinnamon
  • FOR THE BROWNED BUTTER ICING:
  • ¾ cup unsalted butter
  • 3 cups confectioners' sugar
  • 1 tsp vanilla extract
  • 2-3 Tbsp whole milk
Instructions
  1. In a large bowl of a stand mixer, whisk together 1 & ½ cups of the flour and the yeast; set aside briefly. Meanwhile, in a medium saucepan, heat and stir the milk, mashed potatoes, ⅓ cup butter, sugar, and salt until warmed and butter is just barely melted, about 120 degrees F. Pour the melted butter mixture into the bowl with the flour and add in the eggs.
  2. Beat with the dough hook attachment on low speed for 30 seconds, scraping the sides of the bowl as necessary. Once combined, beat on high speed for 3 minutes, stopping the mixer to add in as much of the remaining flour as you can, saving some for kneading. NOTE: to avoid tough cinnamon rolls, use the flour conservatively, starting with the smaller amount and slowly adding where needed.
  3. Turn the dough onto a lightly floured work surface and knead in the remaining flour until dough is soft and elastic, about 3-5 minutes of kneading time. Shape the dough into a ball and place in a lightly greased bowl, turning once to grease the whole surface of dough. Cover and let rise in a warm place until double in size, roughly 45-60 minutes.
  4. Punch the dough down and turn the dough onto a lightly floured work surface. Cover the dough and let rest for 10 minutes. Meanwhile, lightly grease a 13x9" rectangular baking pan with cooking spray. In a small bowl, stir together the brown sugar and cinnamon for the filling.
  5. Roll out the dough into a large rectangle, about 18x12". Spread the softened butter over the surface of the dough and sprinkle liberally with the brown sugar & cinnamon mixture. Starting from the long side of the dough, begin tightly rolling the dough into a roll. Pinch seams closed. Cut dough spiral into 12 equal pieces using either a sharp serrated knife or dental floss. Place the cut rolls into the prepared pan. Cover with another clean kitchen towel and let rise in a warm place until doubled (about 30 minutes).
  6. Preheat your oven to 350 degrees F. Bake for 20-25 minutes or until golden brown and they appear done in the center. Let set for 10 minutes before topping with the icing.
  7. For the icing: In a small saucepan, melt the butter over medium heat. Once butter has melted, pay close attention as the mixture is prone to burning quickly. Watch the butter bubble, foam and fizz, stirring and swirling the pan often, until browned bits appear on the bottom of the pan. Remove from heat when the butter is amber in color and nutty in fragrance. Pour the browned butter into a medium bowl with the remaining icing ingredients and whisk to combine. Spread on top of still-warm rolls.

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser!I promise, you’ll flip for the nutty brown butter vanilla icing atop of these perfectly spiced and ultra fluffy cinnamon rolls!

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser! Have a super sweet day!

xo, Hayley

 

 

Carrot Raisin Bread

This Easy Carrot Raisin Bread is simple thanks to one secret ingredient: pancake mix! No one will know this bread came together with Krusteaz Buttermilk Protein Pancake Mix. Perfect for fall, it's a total favorite! #krusteaz #adThis Easy Carrot Raisin Bread is so delicious and PACKED with flavor! You won’t believe how simple it is to make, thanks to one special secret ingredient. Any guesses?

I don’t know about you, but I’ve been waiting for fall since… well, last fall. Fall is one of my favorite seasons for many reasons: the changing color of the leaves; the crisp, chill air; bountiful pumpkin or apple-picking; and of course, fall flavors! Whether it’s pumpkin, sweet potato or apple, fall flavors have to be the best of the year!

However, there’s one fall flavor that happens to be an appropriate year-round flavor, too: carrot. Carrot cake is more common and is served at birthday parties 365 days a year, but I happen to see carrot baked-goods as more of a fall flavor, mostly due to the heavy, warm spices that accompany the carrots. Cinnamon, nutmeg, ginger, allspice – all of those fantastic spices bring the cakes, muffins and breads to life!

This Easy Carrot Raisin Bread is simple thanks to one secret ingredient: pancake mix! No one will know this bread came together with Krusteaz Buttermilk Protein Pancake Mix. Perfect for fall, it's a total favorite! #krusteaz #adThis Carrot Raisin Bread is fun because it’s made with an unexpected ingredient: Krusteaz Protein Buttermilk Pancake Mix. This mix has the same amazing flavor as their original pancake mix but is jam-packed with protein – a whopping 13 grams of protein per serving! I know you may be wondering – how can you make bread with pancake mix?! – but it’s actually quite easy! Krusteaz’s Protein Buttermilk Pancake Mix has a base of flour, sugar, and leavening already, so it’s a quick and easy mixture perfect for baking bread and thinking outside of the box.

This Easy Carrot Raisin Bread is simple thanks to one secret ingredient: pancake mix! No one will know this bread came together with Krusteaz Buttermilk Protein Pancake Mix. Perfect for fall, it's a total favorite! #krusteaz #adChock-full of shredded carrots, plump raisins and lots of aromatic spices, this bread is moist, tender and perfect for chilly fall weather. Make my >>> Carrot Raisin Bread Recipe <<< today and thank me later!

Be sure to connect with Krusteaz on Facebook, Twitter, Instagram & Pinterest!

Have a super sweet day!

xo, Hayley

The Best Ever Caramel Apple Bread

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! This truly is the BEST Caramel Apple Bread ever! Moist, soft and tender cinnamon-spiced bread studded with fresh apples, a brown sugar streusel, and lots of caramel!

It’s official: I’m a book hoarder.

It’s become really bad, you guys. While I wrote my first 2 books, I didn’t have time to read at all. My stack of magazines – which usually was plowed through within a few days – was back-piled for months. And I still bought novels and memoirs, thinking that I’d get around to reading them but never did.

They don’t tell you that writing a book is all-consuming, because it is!

So now I’m done writing and I continue to buy novels and memoirs and have my usual magazine subscriptions and I still have no time to read it all. It’s gotten to the point where it takes me forever and a day to finish reading a smaller novel, and I consider it a personal triumph when I finish a Cosmopolitan magazine.

Every month, I check out the books Cosmo recommends and without fail, I buy them all. Have I read any of them? NO. Because I’m hoping by osmosis I’ll be able to speed-read them one day… or something.

Don’t worry, though – I’m going on vacation next month and plan to pack a duffel filled with books and Christmas magazines I still haven’t read since last Christmas.

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! ANYWAY, I have still been ordering/reading cookbooks and came across an old employee cookbook from my mom’s work. In it was a recipe for Caramel Apple Bread which I initially made many years ago, but I realized that the photos needed updating and I wanted to bring this bread back to the foreground because it is SO. GOOD.

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! This bread is super fluffy, soft, and tender with a moist crumb. It’s studded with chopped apples, lots of cinnamon spice, and even has brown sugar streusel ribbons throughout. Plus, there’s caramel. Lots of it. A lot of so-called ‘caramel apple breads’ only have caramel drizzled on top. Not this bread! It has caramel on top and in the batter which imparts such a wonderful, buttery flavor.

I may be behind on reading, but don’t let yourself get behind on baking because you need this bread!

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! *from my mom’s employee cookbook

The Best Ever Caramel Apple Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is truly the BEST EVER Caramel Apple Bread you'll try! Moist and super tender, it's filled with chopped apples, lots of spice, buttery caramel, and a brown sugar streusel that's to die for!
Ingredients
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp baking soda
  • 1 Tbsp lemon juice
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • 2-3 tsp ground cinnamon, depending on how spicy you like it
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 cups peeled and coarsely chopped apples (I used Granny smith and Gala)
  • ½ cup caramel sundae sauce
  • FOR THE STREUSEL:
  • 1 tsp ground cinnamon
  • 4 Tbsp brown sugar
  • 4 Tbsp all-purpose flour
  • 4 Tbsp cold butter, cut into cubes
Instructions
  1. Preheat your oven to 375 degrees F. Liberally grease an 8" or 9" loaf pan with cooking spray; set aside.
  2. Cream the butter and granulated sugar together with an electric mixer in a medium bowl until fluffy, about 2 minutes. Meanwhile, in a small bowl, dissolve the baking soda into the lemon juice - mixture may fizz and bubble up, this is okay. Whisk in the eggs and vanilla until combined and pour the egg mixture into the butter mixture, beating well.
  3. Add in the flour, salt, and spices until just barely combined - do NOT over mix. There should be lots of flour spots still throughout the batter. Fold in the apples and mix until just barely combined again. Over-mixing will lead to a tough bread or a bread that sinks in the middle once baked.
  4. In another medium bowl, whisk together the dry streusel ingredients. Using 2 forks or a pastry cutter, cut the cold butter into the streusel mixture until you achieve coarse crumbs. Spread HALF of the apple bread mixture into the prepared pan. Top with HALF of the streusel and a drizzle of caramel (about ¼ cup). Repeat layers.
  5. Bake for approximately 60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist - not wet - crumbs. Cool completely before serving. Just before serving, drizzle with more caramel sauce.

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! Moist, tender Caramel Apple Bread that is sure to be a hit wherever you take it!

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! Have a super sweet day!

xo, Hayley

Best Ever Zucchini Walnut Bread

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY! Super moist, tender and full of flavor, this Best-Ever Zucchini Walnut Bread will soon become your favorite!

I apologize in advance, but I am ALL IN for fall.

I know some of you are clutching your bikinis in mock horror at the idea of pumpkins and cinnamon and boots in August, but you also probably live in a state where it’s a breezy 80 degrees every day. I live somewhere where the temps sometimes exceed 100 degrees and it’s no bueno.

So I’m slooooowly going to start transitioning my recipes to reflect the weather – but before I do, hear me out.

We bloggers kind of operate like magazines in that we have to produce content for holidays a month or two in advance in order for it to get traction on sites like Pinterest. If I posted Halloween recipes the day before Halloween, I wouldn’t be a successful blogger. Get it? Got it? Good. 🙂

But the good thing about this is that my fall-inspired recipes are ready when you are. And I’m going to kick it off with a fall-ish recipe. I say “fall-ish” because zucchini is primarily a summer ingredient, but the spices in this loaf are abundantly fall-inspired.

This Zucchini Walnut Bread is so moist, tender and soft and is bursting with amazing spiced flavor and crunchy bits of buttery walnuts. I loved toasting slices of this bread and slathering the warmed bread with gooey butter, but this is just as amazing straight-up.

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY! The best part is you can customize this loaf to suit your tastes. Want it a little spicier? Add more cinnamon and nutmeg. Don’t like walnuts? Substitute pecans, which would be equally delicious.

Now grab your coziest sweater and get ready for the influx of fall (and fall-ish) recipes!

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY!

 

Best Ever Zucchini Walnut Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Zucchini Walnut Bread is the BEST I've tried! Super moist, tender and soft with plenty of spice and crunchy walnuts in every bite!
Ingredients
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp ground cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp ground cloves
  • 1 cup oil
  • 1 & ¼ cups granulated sugar
  • 1 cup brown sugar
  • 1 Tbsp vanilla extract
  • 3 eggs
  • 2 & ½ cups grated zucchini
  • 1 cup chopped walnuts
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray, or two smaller loaf pans as you do not want to overfill one pan with batter. Place the loaf pans on a rimmed baking sheet to catch any possible drips. Set aside briefly.
  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. In a separate large bowl, combine the oil, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined - you should definitely still see patches of flour streaked throughout. Gently fold in the zucchini and walnuts and just barely mix in. You do NOT want to over-mix the batter as this will lead to tough bread or bread that's sunken in the middle after baking.
  3. Spoon the batter evenly among the pan(s). Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before serving.

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY! I love the spice level in this fabulously moist zucchini bread, and the crunchy bits of walnuts swirled throughout are such a nice touch!

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY! Have a super sweet day!

xo, Hayley

Pumpkin Muffins with Maple Icing

These Pumpkin Muffins with Maple Icing are such a cinch to make and no one will know they started from a box! Buttery, tender muffins packed with pumpkin spice flavor and topped with a creamy maple icing. Perfect for the holidays! #ad #krusteaz

These Pumpkin Muffins with Maple Icing will be a hit at your Thanksgiving brunch table! No one will know that they started with a box of Krusteaz Pumpkin Spice Muffin Mix!

It’s hard to believe that we’re already deep into the fall season! Thanksgiving is coming, and if you’re like me, you’re already planning your menu (or if you’re an over-achiever, you’ve got your menu planned!). I get it – Thanksgiving is a major American holiday and you want everything to be perfect, look amazing and taste even better.

But I think people (myself included) often forget about Thanksgiving breakfast. We’re all so wrapped up in the perfect dinner presentation, but we have to eat breakfast too! Whether you’re brunching or eating as you fix up the turkey, breakfast is essential, even if it’s something as small (but filling) as a Pumpkin Muffin!

These Pumpkin Muffins with Maple Icing are such a cinch to make and no one will know they started from a box! Buttery, tender muffins packed with pumpkin spice flavor and topped with a creamy maple icing. Perfect for the holidays! #ad #krusteazThese Pumpkin Muffins with Maple Icing are such a fabulous option for breakfast on Thanksgiving morning. They’re hearty and loaded with pumpkin spice flavor, and the maple icing is, well, the icing on top! Fluffy, moist and tender muffins are the best kind, and Krusteaz’s Pumpkin Spice Supreme Muffin Mix makes it easy.

The best part is, you can make these the night before to free up your oven space on the day of. Store them in a basket covered with a tea towel for a pretty presentation in the morning.

These Pumpkin Muffins with Maple Icing are such a cinch to make and no one will know they started from a box! Buttery, tender muffins packed with pumpkin spice flavor and topped with a creamy maple icing. Perfect for the holidays! #ad #krusteazGET THE RECIPE to these Pumpkin Muffins with Maple Icing!

Happy Baking!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Krusteaz. All opinions are 100% my own and I was compensated for this post. Thank you for supporting the brands that keep The Domestic Rebel running!

Salted Caramel Monkey Bread

Salted Caramel Monkey Bread: cinnamon sugar-crusted pillows of dough covered in a sticky, gooey, sweet salted caramel sauce. So easy, only a few ingredients & totally IMPRESSIVE! Move over, regular ol’ monkey bread. This Salted Caramel Monkey Bread is where it’s at! Gooey, sticky, sweet and salty with pillows of cinnamon-sugar crusted dough. It’s basically heaven on a plate!

A couple of days ago, I was straight up hangry. It wasn’t pretty.

I’ve been hangry before. Who hasn’t? But this time, it was serious.

It started (I think) because I hadn’t really eaten anything all day and jumped right into the kitchen with my jumbo iced coffee to start baking. I baked and photographed things from 9am-1pm, running around like a headless chicken and making a leaning tower of dirty dishes in the sink while exercising my Tetrus skills to fit everything in there so I wouldn’t be wasting precious counter space. There were chocolate chips everywhere, a dripping bowl of ganache, two exceptionally sticky milkshake glasses that were quickly melting, and a million other things crammed in.

I was hot and tired, and tired of being hot and tired, and the wafting smell of chocolate was even too much because my body was craving salt. Lots of salt. Like, big ol’ burger and a large fry-amount of salt.

My craving for salt is what made me think of making this Salted Caramel Monkey Bread! So in a way, it’s a good thing I was hangry. YOU’RE WELCOME.

Salted Caramel Monkey Bread: cinnamon sugar-crusted pillows of dough covered in a sticky, gooey, sweet salted caramel sauce. So easy, only a few ingredients & totally IMPRESSIVE! This Salted Caramel Monkey Bread is probably one of my favorite renditions of it. The cinnamon-sugar-crusted pillows of dough are completely encased in a gooey, sticky caramel sauce that’s then topped with thick flakes of sea salt. The whole thing is pretty heavenly – so says my family – and something we’ll make time and time again thanks to its ease of preparation yet impressive outcome.

I hope you love it too! (Hangry or not) 🙂

Salted Caramel Monkey Bread: cinnamon sugar-crusted pillows of dough covered in a sticky, gooey, sweet salted caramel sauce. So easy, only a few ingredients & totally IMPRESSIVE!

5.0 from 2 reviews
Salted Caramel Monkey Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Salted Caramel Monkey Bread is a fabulously EASY yet impressive recipe your family will love!
Ingredients
  • ¾ cup white sugar
  • 2 tsp ground cinnamon
  • ½ cup (1 stick) butter, melted
  • ¾ cup brown sugar
  • 2 (16.3 oz) cans refrigerated biscuits (8-count each)
  • 1 cup prepared caramel sauce
  • Sea salt, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a round Bundt or tube pan with cooking spray. Spray it well, and then spray it well again. Trust me!
  2. In a small bowl, whisk together the white sugar and cinnamon until combined. Cut each biscuit round into 4 equal quarters and dredge the quartered biscuits into the cinnamon sugar mixture. Scatter in the greased pan and repeat until all the biscuits are coated and in the pan. Sprinkle any remaining cinnamon sugar mixture over the biscuits in the pan.
  3. In a medium bowl, whisk together the melted butter and brown sugar. Pour over the biscuits in the pan. Bake for approx. 40-45 minutes or until the biscuits are bubbly and golden. Let set in the pan for about 5-10 minutes, then carefully invert the pan onto a platter.
  4. Immediately garnish with the prepared caramel sauce and sprinkle with sea salt. Serve immediately.

Salted Caramel Monkey Bread: cinnamon sugar-crusted pillows of dough covered in a sticky, gooey, sweet salted caramel sauce. So easy, only a few ingredients & totally IMPRESSIVE! Sinfully sweet, sticky and gooey with little pockets of crunchy sea salt, this Monkey Bread is a real winner!

Salted Caramel Monkey Bread: cinnamon sugar-crusted pillows of dough covered in a sticky, gooey, sweet salted caramel sauce. So easy, only a few ingredients & totally IMPRESSIVE! Have a super sweet day!

xo, Hayley

Peanut Butter & Jelly Bread Pudding

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! If you love the classic flavors of peanut butter & jelly, you will flip for this Peanut Butter & Jelly Bread Pudding! 

So: confession. I’m not a huge bread pudding fan.

It’s a texture thing for me, honestly, but I feel like if it’s the right flavor combination, I could get over that pretty quickly. I don’t want some boring bread pudding with ice cream on top. Why bother wasting my calories that I have specifically allotted for anything other than fresh fruit & vegetables? I only want to try something if I find it’ll be worth it for me in the long run. There’s nothing worse than eating a dessert and thinking, I kinda wish I didn’t eat that. 

And believe me, I’ve thought that too many times about dessert. It kinda makes me want to pour one out for my fallen homies, ones destined to be failures, who never quite made it as their more successful and tasty relatives. The ones who died tragically only to be forgotten by those who were last touched by them… or worse, to be scorned by those closest to them.

(Side note: should I write eulogies?)

ANYWAY. This bread pudding will not disappoint. If you like peanut butter & jelly sandwiches… or heck, anything PB&J flavored – you will flip for this version of bread pudding.

Let’s chat about this BP for a sec. So the bread is crucial to this pudding. (Hello, it’d be like using imitation vanilla for vanilla ice cream. Just no). I used a brioche loaf because brioche is eggy and buttery and wonderful and I basically want to shrink myself in a tiny shrinkometer and live on a loaf of brioche for the rest of my days. If you can’t find brioche, a thick Texas-toast kinda bread will do, or something like challah. Just don’t go old-school and use Wonder Bread or anything. That was the go-to for PB&J sammies, but it won’t work well here.

You cube up the bread into about 1″ pieces and soak it in the egg/milk/peanut butter mixture which sounds like exactly what the ingredients are. This gives the bread time to really absorb that peanut butter flavor and what gives bread pudding its texture.

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! Layer half of the peanut butter eggy bread into the pan and top it off with a can of strawberry pie filling. Now before you come insulting me for using what I had on hand, let me explain: it’s utterly perfect here. The strawberry goo that coats the berries is wonderful and really ramps up the ‘jelly’ part of this PB&J equation. Could you use something else? Maybe, but WHY DON’T YOU FOLLOW THE RULES! GOSH, BECKY. (Kidding. But seriously, strawberry jam would work in its place).

Layer it again and bake it until it’s set and perf, about 50 minutes or so. Let it cool for a hot minute before cutting it into pieces as big as your face. And sprinkle it with chopped peanuts if you’re human. Then prepare to swoon. Hard.

Ta-da!

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! *adapted from Sept. 2014 Woman’s Day magazine

5.0 from 1 reviews
Peanut Butter & Jelly Bread Pudding
Author: 
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
This Peanut Butter & Jelly Bread Pudding is phenomenal! Buttery, gooey, with lightly toasted tops and the exact flavors of this classic combination.
Ingredients
  • 1 loaf (10-14 oz) egg bread (such as brioche, challah, or Hawaiian bread), cut into 1" cubes (should be about 8 cups of bread)
  • 1 cup creamy peanut butter
  • 2 cups whole milk
  • 6 eggs, beaten
  • 1 Tbsp vanilla extract
  • Pinch salt
  • ¾ cup sugar
  • 2 (21 oz) cans strawberry pie filling (I love using Lucky Leaf)
  • 1 cup dry-roasted peanuts, roughly chopped
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a casserole 13x9" baking dish with cooking spray or butter. Set aside.
  2. In a large bowl, add in the creamy peanut butter. Gradually add in the milk, whisking constantly and carefully, to combine. Mixture will smooth out somewhat. Add in the beaten eggs, vanilla extract, pinch of salt and sugar and whisk to combine. Mixture will be smooth and runny. Add in the bread and toss to coat. Cover and refrigerate for 20 minutes, stirring at the 10 minute mark.
  3. Once bread has soaked some of the liquid mixture, spread ⅔ of the bread mixture into the prepared pan. Top with the entire first can of pie filling, gently swirling it on top of the PB bread mixture. Top with the remaining bread mixture, and lastly, top with the remaining entire can of pie filling, gently swirling it into the PB bread mixture.
  4. Cover the pan with foil and bake for 15 minutes. Remove the foil and continue baking for 35-45 minutes (mine cooked about 40 minutes) or until golden brown and just about set. Remove from the oven and sprinkle with chopped peanuts. Let set for 5-10 minutes before cutting into squares. Store covered in the fridge.

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! I may not have started out as a bread pudding fan, but I think I’m now converted! This casserole is SO dang good. I love the crunch of the salty peanuts in contrast to the gooey peanut butter-soaked bread and sweet ribbons of strawberry fruit filling. This truly is a must-make!

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! Have a fabulous day!

xo, Hayley

 

The Best Pumpkin Bread Recipe

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand! This Best-Ever Pumpkin Bread is incredible! Moist, soft and fluffy with a tender crumb and bursting with pumpkin spice flavor! So easy, so wonderful!

So yesterday was pretty much like any other day.

I work all day long: baking, photographing stuff, editing, cleaning, and no less than 18 loads of dishes. And a peeking into the living room to see what the big deal is on Let’s Make A Deal. If you didn’t know I was 25, would you guess I was 80? I would.

Yesterday’s highlights were that I found an almond in my bra at the end of the day, and that I also got a cake pan in the mail. Ironically, yesterday’s lowlights were that I found an almond in my bra and that I also got a cake pan in the mail.

My life is exceptionally more boring than yours, no contest.

So much so, that I don’t even really have real-life friends. I have my blog friends of course, but friends I text my dating woes to? Friends I share good news with? Friends I bitch about bad days with? A friend to tell my exciting cake pan news, or ruminate over how I found an almond in my undergarments? I have no one really, and it’s painfully lonely sometimes.

No one tells you when you’re older that it’s so hard to cultivate relationships, especially when you work from home. Whenever I try to reach out to my >2 friends from high school, they never respond to my texts. In fact, neither of them even bothered to show up to my book signing or my little book party I slaved over a couple weekends ago. It makes me realize we’ve simply drifted apart of natural causes, so to speak. In other words, there was no one-event that caused our friendship to fissure; we just faded away, have nothing more in common, and if they couldn’t even bother to shoot me a text saying they couldn’t make it (and I know they could have – I saw the selfies posted from that day), then maybe I don’t need them in my life any longer.

Sorry I’m waxing philosophical, but I felt like I needed to get this off my chest… much like that lone almond. Maybe you are a young professional who doesn’t have many friends, either. Or maybe you’re feeling the same way I am: that a new season is approaching, and another season is passing that you haven’t spoken to some “friends” in awhile who haven’t texted you back. I’m here to let ya know that I’m here for you, and I understand.

And to also let you know that in this day of social-media craziness, that it’s perfectly okay to unfollow. Relieve yourself of the burden of a dead friendship. Cut the ties that bound you two together by fond memories of the past, but nothing from the present. Feel free! And find yo’self some new buddies to eat almonds with!

I know this had nothing to do with Pumpkin Bread, but that’s okay. Pumpkin Bread is my only friend right now, so I’m taking what I can get.

This Pumpkin Bread is my favorite pumpkin bread recipe, hands-down. I posted a Chocolate Chip version last year, and the original Brown-Butter Maple Glazed bread a couple years ago, but sometimes you just want a plain ol’ slice of pumpkin bread with no frills. I hear you. That is this bread!

Make it. And then call your friend and see if they want to share with you!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand!

4.5 from 6 reviews
The Best Pumpkin Bread Recipe
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Best-Ever Pumpkin Bread is my absolute favorite! So moist, fluffy and with a buttery, tender crumb. Glaze it, stuff it, or dust it with powdered sugar, or eat it as is. It's a keeper!
Ingredients
  • ½ cup butter, softened
  • 1 cup dark brown sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 & ½ cups all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease an 8-or-9" loaf pan with cooking spray and place the loaf pan on a baking sheet in case of any spill-over.
  2. In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add in the spices, baking powder, baking soda and flour and mix to combine, careful not to overmix. Mixture may be slightly lumpy; this is okay! Overmixing will lead to tough bread.
  3. Pour the mixture into the prepared pan and smooth out the top. Bake for approx. 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for at least 20 minutes before inverting on a wire rack to cool completely, or let cool completely in the pan. Cut into slices!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand! Moist, fluffy, tender and packed with amazing pumpkin spice flavor, this bread is a total keeper!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand! Have a wonderful day!

xo, Hayley

Peanut Butter & Jelly Crumb Muffins

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! Get your kids pumped for back-to-school season with these Peanut Butter & Jelly Crumb Muffins! Tender, fluffy peanut butter muffins filled with jelly and topped with a buttery crumb. A+!

So I had an embarrassing realization recently.

I realized I’m a sound-effects person.

You know, the people who have sound effects for everything? When describing a car accident, they’ll do the whole “BAM!” to emphasize the car hitting the other car, or when describing how their dogs howl when sirens go off, they’ll mimic the same howling noise?

YEAH. I’m one of those. UGH.

I realized this when I was trying on clothes at my fave clothing store in the mall. It was a balmy 100 degree day and let’s be honest, I was … damp … and trying on clothes, which should be deemed an aerobic activity. Who do I call about that? Billy Blanks? Does Billy Blanks still make those Tae-Bo tapes? (Side note: we used to have those Billy Blanks Tae-Bo tapes on VHS when I was growing up. Sometimes, to burn off energy, I would complete them. I was like 12.)

As I was hoisting my shirt over my head, I made an “eeeggh” noise. Then as I attempted to zip myself into a dress, I made a “heppp” noise as I zipped. Then as I bent forward to put on my shoes, I made an “mepp” noise. A MEPP NOISE. What even is a MEPP? I do not know, but I said it plenty loud in this dressing room like I was some kind of voice actor trying out for a demented animal in a new movie.

So it was then, when the customers in other dressing rooms STOPPED THEIR CONVERSATION after I “mepped”, that I realized I need to quickly shut the heck up and quit it with these weirdo sound effects before I was labeled as “the sound effect person” FORREAL and FOREVER. I don’t want to be known as a mepper. I do not want people to stop their conversations because some freak (me) in the next stall is babbling incoherently. WHAT IS HAPPENING WITH THE WORLD.

After that, I came home and made Peanut Butter & Jelly Crumb Muffins. As you do.

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! These muffins are kinda fantastic. They have a light, moist and fluffy peanut butter muffin base that’s not super dense and just peanut buttery enough. Then they’re baked with a dollop of jam/jelly/preserves/whatever you call that sticky goo – and a buttery, brown sugary crumb. After they’re baked, they’ll be all golden and perf and you’ll want to squeal but don’t, because that’d be weird. (JK. I totally squealed).

MAKE THEM!

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! *muffin base adapted from The Frugal Girls. Idea inspired by How Sweet Eats.

5.0 from 2 reviews
Peanut Butter & Jelly Crumb Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These PB&J Crumb Muffins are tremendously flavorful, moist, buttery and taste JUST like the classic sandwich. Great for breakfast, on-the-go snacks, brunch, or even dessert!
Ingredients
  • FOR MUFFINS:
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 & ¼ cups creamy peanut butter
  • 1 cup milk
  • ⅔ cup sugar
  • ⅓ cup oil
  • 2 eggs
  • 1 tsp vanilla extract
  • ~1 cup jelly or jam of your choice (I used Smuckers Strawberry Jam)
  • FOR CRUMB TOPPING:
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ cup butter, melted
  • 1 cup flour
Instructions
  1. Preheat oven to 375 degrees F. Line 2 pans with about 20 paper liners. Set aside.
  2. In a large bowl, whisk together the flour, baking powder and salt. Add in the creamy peanut butter, milk, sugar, oil, eggs and vanilla and whisk until a thick batter forms. Do not over-mix - the batter may appear slightly lumpy but that's okay. Over-mixing leads to tough muffins!
  3. Portion the batter evenly among the cups, filling about ½" full. Top with a Tablespoon or so of jam of your choosing, pressing it gently into the center of the muffin batter. It's okay if it seeps down the sides a little.
  4. Meanwhile, in a medium bowl, whisk together the crumb ingredients until blended and moistened. Drop heaping Tablespoonfuls of the crumb mixture on top of the muffins in the pan. Bake for approx. 18-20 minutes or until the muffins appear done and the top is light golden brown. It'll be hard to do a toothpick test since there's jelly in the center of the muffin. Serve warm or at room temperature.

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! Buttery, sweet, a little salty, with a great crumb on top. Is there anything more perfect than these PB&J Crumb Muffins?! Bake up a batch on Monday for breakfast throughout the week! (You’re welcome).

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! Have a super sweet day!

xo, Hayley

 

Triple Chocolate Banana Bread

This Triple Chocolate Banana Bread is so moist, soft and tastes just like chocolate cake! The SECRET INGREDIENT takes this bread over the top! Breakfast has never tasted so good :)I’m torn, you guys.

There’s this very outspoken rapper – I think you probably know who he is, because he’s always on the news. More recently he asked Bill Gates for money, and then there’s his whole weird obsession with Taylor Swift and Amber Rose…

HIM. Yeah.

I hate to say this, but I like his music. Dude has some really catchy songs with great beats. Beats I love to pretend to dance to while I’m baking. Alone, of course – no one needs to see me pretend twerking. Or really twerking. Or ever twerking. But I digress.

I’m torn because I like some of his music, but I really dislike him as a person. He’s kind of a douche, if we’re being honest, and I hate that he is trying to undercut Taylor’s success and pretend it was he who made her famous.

Um, you do realize that Taylor makes more money than he does? Like, double what he makes. Which, if you’re a snarky a-hole like I am, makes you happy to know, especially since he’s begging every billionaire for money right now and writing racy stuff about her in his latest songs.

I kind of wish I didn’t like his stuff, just so I could continue to hate-watch his crazy antics, but I do like his stuff and it kills me inside. It’s like when I hate-watched Pretty Little Liars because I was convinced the show would suck and not do justice to the books, but then I ended up binge-watching it during a really long weekend and became hooked. Well, it’s like that, but hate-listening... which is ironically how I listen to Taylor Swift music.

Anyway, I realize this is a weird, non-life-threatening problem to have so I suppose it could be far worse, but I wonder if I’m alone in my hate-listening? And if we’re being honest, my favorite song by him is dominated by Nicki Minaj, so it’s almost like it’s her song, and so that’s cool.

Clearly I’m overthinking this.

Let’s talk about this Triple Chocolate Banana Bread. It’s so decadent, you won’t know it’s actually a bread and not a cake! Moist, a little dense, and packed with chocolate and banana flavor, it’s easily one of my favorite banana bread versions I’ve made. Everyone loves the classic – and that’s still my top fave – but this Oreo one comes pretty close, too. But if you’re a serious chocoholic, you’ll love this version!

There’s a special secret ingredient in my banana bread recipe that takes it over the top. Can you guess? Alright, I’ll confess: it’s pudding mix! Yep, dry, instant pudding mix is the secret ingredient in my banana bread recipe. It adds great moisture to this bread (no dry crumb here!), adds an extra boost of flavor (part of the triple in the triple chocolate), and adds wonderful texture (moist, soft crumbs – almost cake-like!). You could probably live without the pudding mix in this recipe, but why would you? It’s what makes this banana bread into the BEST banana bread. Promise.

Now, no hate-eating it, okay?

This Triple Chocolate Banana Bread is so moist, soft and tastes just like chocolate cake! The SECRET INGREDIENT takes this bread over the top! Breakfast has never tasted so good :)

5.0 from 2 reviews
Triple Chocolate Banana Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Triple Chocolate Banana Bread is PACKED with amazing, rich chocolaty flavor and is so moist and flavorful, you will forget it's actually a breakfast food!
Ingredients
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • ⅓ cup Greek yogurt (I use plain, but you can use vanilla or banana flavor)
  • 2 cups mashed banana (about 3-4 medium bananas)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 & ½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 small box (3.4 oz) instant dry chocolate pudding mix
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the butter and brown sugar until smooth. Add in the eggs, yogurt, banana, and vanilla and whisk to combine. Add in the cinnamon, flour, cocoa, baking soda and pudding mix and stir to combine. Fold in the chocolate chips.
  3. Spread the batter into the prepared pan and bake for approximately 30 minutes. Tent the bread with foil and return to the oven to bake for an additional 30-40 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool in the pan completely before cutting into slices to serve. Serve dusted with powdered sugar if desired.

This Triple Chocolate Banana Bread is so moist, soft and tastes just like chocolate cake! The SECRET INGREDIENT takes this bread over the top! Breakfast has never tasted so good :)Rich, chocolaty, moist and utterly divine – best way to wake up ever.

This Triple Chocolate Banana Bread is so moist, soft and tastes just like chocolate cake! The SECRET INGREDIENT takes this bread over the top! Breakfast has never tasted so good :)Have a super sweet day!

xo, Hayley

 

 

 

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