Soft and Fluffy Cinnamon

 

Ingredients

For the Dough:

All-purpose flour

Granulated sugar

Active dry yeast

Warm milk

Unsalted butter

Eggs

Salt

For the Filling:

Brown sugar

Ground cinnamon

Chopped walnuts

Melted butter

For the Cream Cheese Frosting:

Cream cheese

Unsalted butter

Powdered sugar

Vanilla extract

Milk (optional, for consistency)

Instructions

Begin by preparing the dough. Combine warm milk, sugar, and yeast in a mixing bowl, allowing the yeast to activate until foamy. This step ensures the rolls will rise properly and achieve their fluffy texture.

Mix in eggs and melted butter once the yeast mixture is ready. Slowly incorporate the flour and salt, stirring until the dough starts to come together.

Knead the dough on a floured surface until smooth and elastic, which usually takes about ten minutes.

Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place. The dough should double in size, taking about an hour. Use this time to prepare the filling.

Combine brown sugar and cinnamon in a bowl, mixing until well-blended. Chop the walnuts into small pieces, ensuring they’re evenly sized to distribute throughout the filling.

Once the dough has risen, punch it down gently and roll it out into a large rectangle on a floured surface.

Brush melted butter over the dough, then sprinkle the cinnamon-sugar mixture evenly, followed by the chopped walnuts.

Starting from one long side, tightly roll the dough into a log, keeping the filling intact. Use a sharp knife or dental floss to cut the log into equal-sized rolls. Arrange them in a greased baking dish, leaving space for expansion.

Cover the dish with plastic wrap or a damp towel and let the rolls rise again until they’re puffed up, usually about 30 minutes. Preheat your oven during this time.

Bake the rolls until they’re golden brown and cooked through. The enticing aroma will fill your kitchen, signaling that they’re ready to come out of the oven.

While the rolls are baking, prepare the frosting by beating softened cream cheese and butter until creamy.

Gradually add powdered sugar, mixing until smooth, and finish with a splash of vanilla extract. Adjust the consistency with milk if needed.

Serve the rolls warm for the ultimate experience. They’re best enjoyed fresh but can be reheated for later indulgence. Store leftovers in an airtight container to maintain their softness.

Experiment with adding other nuts or dried fruits to the filling if you’re feeling adventurous. Raisins, pecans, or even a drizzle of caramel can add exciting variations to the classic recipe.

How to Make

To begin, focus on creating the perfect dough. A well-made dough is the foundation of any good cinnamon roll, and the right balance of ingredients ensures a soft texture.

Allow the yeast to fully activate before incorporating other ingredients, as this step is crucial for achieving a fluffy result.

While kneading, pay attention to the texture of the dough. It should be slightly sticky but not overly wet.

Adjust with small amounts of flour or milk as needed to reach the perfect consistency.

Rising the dough in a warm environment helps it double in size efficiently. Covering it properly prevents drying out, ensuring a moist and pliable dough for rolling later.

Rolling the dough evenly ensures uniform rolls. An even layer of filling guarantees every bite is flavorful. Use a light hand when spreading the butter and sprinkling the filling to avoid tearing the dough.

Cutting the rolls can be tricky; using dental floss instead of a knife ensures clean slices without squashing the dough.

Place the rolls with some space apart so they can rise properly during the second proofing.

The second rise is essential for soft and airy rolls. Skipping or shortening this step may result in dense rolls. Be patient, as the wait is well worth it.

While baking, keep an eye on the rolls in the oven. Overbaking can lead to dry rolls, so remove them as soon as they’re golden and fragrant.

The frosting is best prepared while the rolls cool slightly. Spreading the frosting on warm rolls allows it to melt slightly, creating a beautiful, glossy finish.

Storing leftover rolls properly ensures they remain soft and fresh for days. Reheating them in the microwave with a damp paper towel can bring back their just-baked texture.

Cheesy Mozzarella Stuffed Chicken Tenders

 

Ingredients:

8 chicken tenders (boneless & skinless)

4 mozzarella cheese sticks, cut in half

1 cup Italian-style breadcrumbs

1/2 cup grated Parmesan cheese

2 large eggs

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

Salt and pepper to taste

2 tbsp olive oil (for brushing or spraying)

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the chicken: Make a small slit in each chicken tender to form a pocket. Insert half a mozzarella stick into each tender. Gently press to seal as much as possible.

Set up breading stations: In one bowl, beat the eggs. In another bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.

Coat the chicken: Dip each stuffed tender in egg, then roll in the breadcrumb mixture until fully coated.

Bake: Place the tenders on the baking sheet. Lightly brush or spray them with olive oil for a golden crust. Bake for 20–25 minutes until the chicken is cooked through and crispy.

Garnish and serve: Let cool slightly, then serve warm with your favorite dipping sauce like marinara or ranch!

Irish Cream Mini-Cheesecakes

 

Ingredients:

For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter
For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey’s Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly
For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Directions:

Preheat oven to 350F.
Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.
In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla.
Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.
Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze…
Adapted from Bake it after all

Pistachio Baklava Cheesecake

 

Ingredients

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 10–12 sheets phyllo dough, thawed

• ½ cup unsalted butter, melted

• 1 cup shelled pistachios, finely crushed

• ½ cup honey or simple syrup

(infused with lemon, rosewater, or orange blossom if desired)

Instructions

• Preheat oven to 165°C (325°F).

• Grease a springform pan well.

• Keep phyllo dough covered with a damp towel while working.

How to Make

• Layer 5–6 sheets of phyllo dough into the pan, brushing each sheet generously with melted butter and letting edges overhang.

• In a bowl, beat cream cheese and sugar until smooth.

• Add eggs one at a time, mixing gently.

• Stir in vanilla extract.

• Pour cheesecake filling over the phyllo base.

• Fold the overhanging phyllo edges inward over the filling.

• Layer remaining phyllo sheets on top, brushing each with butter.

• Score the top phyllo gently into diamonds or squares.

• Bake for 45–50 minutes until golden and set with a slight jiggle.

• Immediately pour room-temperature honey or syrup over the hot pastry.

• Press crushed pistachios firmly onto the syrup-soaked top.

• Cool completely, then refrigerate at least 4 hours or overnight.

Boston Cream Pie Fudge

 

Ingredients

For the Fudge Base

2 cups granulated sugar

4 oz (½ cup) unsalted butter

½ cup heavy cream

2 cups high-quality white chocolate chips

1 jar (7 oz) marshmallow crème

3 tablespoons instant vanilla pudding mix

½ teaspoon pure vanilla extract

For the Chocolate Swirl & Topping

3 tablespoons unsweetened cocoa powder

6 oz semisweet chocolate chips

1 tablespoon neutral oil

Instructions

Prep the Pan

Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Lightly grease the parchment paper.

Cook the Sugar Base

In a heavy-bottomed saucepan, combine sugar, butter, and heavy cream.

Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

Reduce heat to medium-low and simmer for 7 minutes, stirring continuously.

(Optional) Use a candy thermometer and heat to 234°F (soft-ball stage).

Test Consistency

Drop a small spoonful of the mixture into a glass of ice water.

If it forms a soft ball that holds its shape, it’s ready.

Build the Custard Fudge

Remove the saucepan from heat.

Immediately stir in white chocolate chips until fully melted and smooth.

Add marshmallow crème, vanilla pudding mix, and vanilla extract.

Mix until the fudge is glossy and completely uniform.

Layer & Swirl

Pour two-thirds of the fudge mixture into the prepared pan and spread evenly.

To the remaining mixture, whisk in cocoa powder until smooth.

Drizzle the chocolate mixture over the vanilla layer.

Use a knife or skewer to gently swirl.

Cool & Cut

Allow fudge to cool at room temperature for 2–3 hours, or refrigerate for 1 hour.

Once fully set, lift out using parchment paper.

Cut into 16 even squares using a sharp knife.

Apple Cinnamon Monkey Bread

 

Introduction

Apple Cinnamon Monkey Bread is a sweet, pull-apart treat with a soft, pillowy interior, a sticky caramel glaze, and the warm, comforting flavors of apples and cinnamon. Perfect for breakfast, brunch, or dessert, it’s fun to make and even more fun to eat.

Ingredients

2 cans (16 oz each) of refrigerated homestyle biscuits (non-flaky variety).

1 cup granulated white sugar.

2–3 teaspoons ground cinnamon.

1/2 cup (1 stick) unsalted butter.

3/4 cup packed light brown sugar.

1 medium Granny Smith apple, peeled, cored, and finely diced.

Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract.

Instructions

• Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or bundt pan.
• In a large bowl or resealable plastic bag, combine granulated sugar and cinnamon. Mix well.
• Cut each biscuit into four pieces and toss them in the cinnamon-sugar mixture until fully coated.
• Layer half of the coated biscuit pieces in the prepared pan. Sprinkle half of the diced apple on top.
• Add the remaining coated biscuit pieces and the rest of the apple.
• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until bubbly and combined.
• Pour the butter-brown sugar mixture evenly over the biscuit and apple layers.
• Bake for 28–32 minutes, until the top is golden brown and the center is set.
• Allow the bread to cool for 5–10 minutes. If using glaze, mix powdered sugar, milk, and vanilla, then drizzle over warm bread.

How to Make

• Use a glass baking dish to monitor caramel bubbling and avoid undercooked centers.
• Don’t overcrowd the dough pieces; they need room to expand and soak up the syrup.
• If the top browns too quickly, tent the pan loosely with aluminum foil during the last 10 minutes of baking.

Potato Rolls with Chicken

 

Ingredients:

• 3 large potatoes, boiled and mashed
• 1 cup shredded cooked chicken
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup grated cheese (mozzarella or cheddar)

• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)

• 1/4 teaspoon nutmeg (optional)
• 1 egg
• 1/2 cup breadcrumbs (optional, for extra crispiness)
• 1/2 cup grated cheese (for topping)

Instructions

Start by preheating your oven and preparing the filling. Sauté the onion and garlic until soft, then mix in the shredded chicken, salt, pepper, and paprika. Add parsley and grated cheese to the filling for extra flavor. Next, prepare the potato dough by combining mashed potatoes with an egg and breadcrumbs. This mixture will form the outer layer of the rolls.

To assemble the rolls, take a portion of the potato dough and flatten it into a rectangle. Place a spoonful of the chicken filling in the center, then carefully roll the dough around the filling, sealing the edges. Place the rolls on a baking tray, sprinkle with grated cheese, and bake until golden brown.

Once baked, let the rolls cool slightly before serving. They are best enjoyed warm, with a dipping sauce of your choice. The combination of creamy potatoes and savory chicken makes these rolls a crowd-pleaser.

How to Make

Making Chicken and Potato Rolls is a straightforward process that involves preparing the filling, shaping the rolls, and baking them. The key is to ensure the potato dough is smooth and easy to work with, so it holds the filling well. When assembling, make sure the rolls are tightly sealed to prevent the filling from leaking out during baking.

Baking the rolls at the right temperature ensures they develop a crispy exterior while remaining soft and flavorful inside. The addition of grated cheese on top adds a delicious cheesy crust that enhances the overall texture and taste.

These rolls are versatile and can be made ahead of time, making them a convenient option for busy days. They are also a great way to use up leftover mashed potatoes and cooked chicken, reducing food waste while creating a delicious meal.