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    Chaffles

    Chaffles are an amazingly easy, low carb/keto way to switch up your morning breakfast routine! Only 2 ingredients and a mini waffle maker are needed for this chaffle recipe with tons of room to get creative!
    If Chaffles are your thing, you will probably love my low carb Cloud Bread Recipe too!

    An Easy and Low Carb Chaffle Recipe!
    Oh don’t you worry…I’m not going all keto or low carb over here, but it is nice to have a fun option to switch up your everyday breakfast! Chaffles are easy enough for your kids to make on their own, so you can get them out the door with a high protein breakfast in the morning. I’m excited to share this easy breakfast idea with you, as Chaffles have quickly become one of our favorites!
    What Is A Chaffle?
    Ok, yes, “Chaffle” is kind of a silly word, and I certainly didn’t invent them. But a chaffle is a waffle made from cheese and eggs. So ok, it’s not REALLY a waffle, but you do make them in a waffle iron…hence the crispy exterior and fluffy insides.
    You don’t need flour or baking powder to make Chaffles, which is the whole point! And they’re just a fun and easy way to switch up an omelet or frittata.

    Only 2 Base Recipe Ingredients!
    Yep, like I said before only 2 ingredients: cheese and eggs! I’m going to share different variations on how to flavor chaffles below, but picky eaters might just be fine with eggs and cheese! You can use different types of cheeses, but I have found that either cheddar, mozzarella, or a cheddar blend work great, especially if you are going to season them, as they are mild and creamy cheeses that pair with lots of different flavors!
    How To Make Chaffles
    Making chaffles is SO easy. Here are the simple steps:
    In a bowl whisk together your egg and cheese.Season or add mix-ins and stir to combine.Heat your waffle maker and coat lightly with nonstick spray.Pour out a portion of the egg mixture into the hot waffle iron.Cook for 3 minutes or until golden!
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    Mini Waffle Maker

    Mini Whisk

    Cooling Rack

    What Kind Of Waffle Iron Should You Use?
    A mini waffle iron works best. You can pick one up at Target or Walmart, or here’s the link to one that I have!
    We like the mini size because they work great for sandwiches. But you can also use a Belgium Waffle Maker too!
    Tips!
    Use finely grated cheese for even cooking.Make sure your waffle iron is preheated to get the crispiest texture!If you’re making a larger batch, place them on a wire rack instead of stacking on a plate warm to eliminate steam under the chaffle so they firm up and don’t get a little soggy on the bottom!If you prefer a more “bread-like” texture you can add in almond flour…start with 2 teaspoons and play around with what you like!Most cheese works great, but hard cheeses don’t melt quite as well, changing the texture slightly.Pop them in a toaster oven to get extra crispy if you would like to use them as the “bun” for a low carb sandwich.For extra crispy edges sprinkle a little cheese in your waffle iron before you add your egg mixture and the cheese will brown up creating crispy edges!Can You Double This Recipe?
    Yes, absolutely! I regularly double and even triple the recipe when making these for my family!
    Topping and Mix-In Ideas:
    Savory:
    My go-to: Salt, pepper, garlic powder, a little parsley, and a dash of hot sauce is my simple, everyday seasoning blend!Mexican: Salt, a dash of cumin, garlic powder, and cayenne gives them a Southwest vibe.Greek: Salt, pepper, garlic powder, and oregano!BBQ: Salt, pepper, and a teaspoon or two of BBQ sauce!Jalapeno Popper: Salt, pepper, bacon bits, and diced jalapenoSweet:
    My go-to: I always use mozzarella cheese AND 1- ounce of cream cheese when I’m in the mood to make them sweet. I don’t add any seasoning except a pinch of sugar substitute and but top them with butter and syrup or jam!Cinnamon Sugar: Use mozzarella cheese and 1- ounce of cream cheese. Sprinkle in mixture of 1 tablespoon granulated sugar (or sugar substitute) and 1/2 teaspoon cinnamon while they are still warm. Pumpkin Spice: Use mozzarella and 1- ounce of cream cheese, plus 2- tablespoons pumpkin puree and 1/4- teaspoon of cinnamon with a pinch of sugar substitute. Chocolate Chip: Use mozzarella cheese, a pinch of sugar substitute, and a tablespoon of mini chocolate chips.
    How To Eat Chaffles…
    This might seem like a silly topic…how to eat chaffles? But drop your fork because we’re thinking outside the box!
    Use 2 chaffles in place of bread for a hearty and low carb breakfast sandwich! Sausage or ham with a little spinach would be great!Cut you chaffles into sticks! You can dip them in ketchup, aioli, or even ranch!Use them for a taco shell! Have a little leftover taco meat? Make Chaffle Tacos!How Long Will Chaffles Keep?
    They will be great in the fridge for up to 3 days.
    To Reheat:
    Just pop them in the toaster, or a preheated 350°F oven for a few minutes and you’re good to go!
    You could even reheat them in the microwave, just note they will be soft and not crisp!
    Can You Freeze Chaffles?
    Absolutely! You can just reheat them like you would leftover, in the toaster or oven. You might need to add a few extra minutes, but it will be quick!
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    Description:
    These easy low carb/keto friendly “Chaffles” are going to be your new go-to breakfast! They’re egg and cheese cooked in a waffle maker, creating a delicious alternative to boring omelettes or frittatas! 

    Ingredients:

    1 egg
    1/2 cup mild cheddar or mozzarella cheese
    optional seasonings: salt, pepper, garlic powder, and parsley

    Instructions

    Heat a 4- inch waffle maker to high heat.
    Whisk together the egg and cheese, seasoning as desired.
    Lightly coat the waffle iron with nonstick spray.
    Spread half of the mixture (scant 1/4 cup) into the hot waffle iron. Cook for 3 minutes, or until golden brown.
    Transfer to a wire rack and cook the remaining egg mixture.
    Serve warm.

    Notes:

    If you prefer crispier chaffles, place in the toaster oven until crisp. This is great if using for sandwiches.
    See the post for full recipe variation ideas.

    Keywords:: cookies and cups, chaffles, keto, low carb, cheese, egg, breakfast

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    Easy Breakfast Casserole

    This easy breakfast casserole is adaptable to whatever ingredients you have on hand—cheese, veggies, meats—and can be assembled the night before and baked in the morning. Or eaten for dinner—your choice!

    On vacation, having too much fun to realize that nothing has been planned for meals, fridge mostly empty, remembering that uh-oh, I’m the one in charge of feeding my friend’s children that day.
    Oops!
    Open the refrigerator door, see half a dozen eggs, half a carton of milk, some cheddar cheese, leftover sausage from biscuits and gravy the day before, a little broccoli, a leftover ear of corn (cooked).
    Open the freezer and see half a loaf of sliced bread. Saved!
    Whew. I won’t have to reach for the boxed mac and cheese.
    Video! How to Make a Breakfast Casserole

    What is a breakfast casserole?
    Have you ever made a breakfast casserole?
    The basic ingredients are eggs, cheese, milk, and bread. It’s the easiest thing in the world to put together. We have a sausage breakfast casserole on the site that is one of my favorites.
    The great thing about a breakfast casserole is that you can add almost anything you want to the base. Italian sausage is my all-time favorite, but bacon or ham will do, too. Or make it veggie with zucchini, broccoli, basil, and onions.
    The first time I served this to the kids they insisted that it had to go on the website. The name they picked was “Open Fridge Breakfast Bake” because basically that’s what I did—opened the fridge, put everything I could find into a casserole dish, and baked it.

    How to Make a Breakfast Casserole
    To make a breakfast casserole you beat some eggs, add milk and cheese, add cubed bread, add “mix-ins” like mushrooms, veggies, sausage, and herbs, put it in a casserole dish and bake.
    Easy, right? The ingredients basically all come together in one big casserole pan, but there are a few steps I would recommend first:
    If you are using a lot of mushrooms, sauté them a bit beforehand to release some of their moisture.
    You can add cooked, sturdy veggies such as broccoli into the casserole, or put them in raw. If using raw veggies, cut them into smaller pieces and know that they’ll be crunchier if you put them in raw instead of cooked.
    If you are adding sausage or bacon, cook it first before adding it to the casserole.
    The proportions of ingredients are adjustable. If you add more eggs, it will result in a casserole that is more firm and less likely to deflate.
    Day-old or stale bread works best for a breakfast casserole, but if you don’t have any, just leave slices of fresh bread out on the counter to dry for a few hours, or put the slices in a low oven (200°F, 10 min) or toaster for a minute (just enough to dry them a little).
    What to Serve With a Breakfast Casserole
    Breakfast casserole is truly a meal in itself! It has starch (bread), milk, cheese, meat, and vegetables. It can be made for breakfast, lunch, or dinner.
    Serve it with some sliced fresh fruit on the side for breakfast, or if making for dinner, a green salad. If you omit the veggies in the casserole, consider serving some sautéed vegetables on the side. Or if leaving out the meat, some crispy bacon or cooked sausages.
    Make Ahead Instructions
    Breakfast casseroles are almost designed to be made ahead. You can assemble the whole thing the night before, put it in the fridge (covered), and bake it the next morning. It’s minimal work when you wake up and a low stress breakfast if you have a group of people to feed.

    How to Keep and Reheat a Breakfast Casserole
    This breakfast casserole will keep for a few days in the fridge, covered. You can microwave it until it’s hot, one serving at a time, or you can reheat the whole casserole in a 350°F oven for 15 to 20 minutes until it’s heated through.
    Do you have a favorite breakfast casserole combo? If so, please let us know about it in the comments.
    MORE EASY, LAZY BREAKFAST Casseroles

    Updated December 19, 2020 : We added a new video to help you make the best breakfast casserole ever! No changes to the original recipe. Enjoy! LEGGI TUTTO

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    Brown Sugar Crumb Cake

    The ULTIMATE Crumb Cake Recipe!! Brown Sugar Crumb Cake is a brown sugar twist on your usual coffee cake! It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
    Looking for a tradition spin on breakfast cake? Try my Coffee Cake Recipe…it’s THE BEST!

    Brown Sugar Crumb Cake Is the Ultimate Twist On A Classic!
    If you are a regular around here you know my affection for brown sugar. Essentially I will replace granulated sugar for brown sugar whenever I can get away with it. And today, we’re going all the way with my Brown Sugar Crumb Cake…from the cake, to the crumb topping, and the brown sugar icing that adorns the top.
    What’s the Difference Between Crumb Cake and Coffee Cake?
    Essentially not much. Crumb Cake typically has more “crumb topping” than coffee cake does, but really it seems in this day and age they two cakes are fairly interchangeable. Coffee cake is a more general term and doesn’t always HAVE to have crumbs on top…but you can’t really have a crumb cake without crumb topping…so…
    I get MANY comments on my Coffee Cake recipe asking “Where is the coffee in this recipe?” And in the US coffee cake doesn’t HAVE coffee in it, but is meant to be enjoyed along side of a cup of coffee? I don’t make the rules here.

    Ingredients:
    Crumb Topping:
    Brown sugar. You can use either dark brown sugar OR light brown sugar in the crumb topping!SaltButter. Use cold butter for the crumb topping, and a pastry cutter or your hands to form the crumbs!All-purpose flourCake
    Room temperature butter.Brown sugar. Again, you can use either light or dark.Large eggs. The size of the eggs definitely matters when baking so make sure you use large.Vanilla extractBaking sodaKosher saltGreek yogurt. You can also sub in sour cream if you have that on-hand.All-purpose flourIcing
    Brown sugar…and for the last time use light or dark!MilkButter. You will be melting this, so it can be either cold or room temperature. It won’t matter.Vanilla extractPowdered sugar
    Is the Icing Necessary?
    Well, the answer here is no. But yes. Make sense? The icing is absolutely delicious and adds another layer of brown sugar flavor and sweetness.
    BUT you can skip the icing if you run out of time, or are looking for a less sweet option. You can also dust it with powdered sugar as another option!
    How To Store:
    I am all about a warm cake along with a cup of coffee, but this cake is just as good at room temperature as it is warm. And certainly this cake can be enjoyed for multiple days if stored properly! Just make sure it is airtight and you can keep it at room temperature for up to 3 days.
    And you can certainly freeze this cake to enjoy at a later time too! Just cover it airtight. I recommend using plastic wrap to cover the pan, and then aluminum foil as an extra layer of protection in your freezer for up to 30 days.
    You can thaw it out at room temperature and reheat each slice in the microwave! You can also reheat the cake in the oven. Just pop it in a 350°F preheated oven for 5 – 10 minutes until warmed through!

    Looking For More Crumb Cake Recipes? Try These:

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    Brown Sugar Crumb Cake

    Description:
    My breakfast dreams came true when I made this Brown Sugar Crumb Cake. It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!

    Ingredients:

    Crumb
    1 1/4 cups light brown sugar
    1/2 teaspoon kosher salt
    1 cup butter, cold and cut into cubes
    2 1/2 cups all-purpose flour
    Cake
    1/2 cup butter, room temperature
    1 1/4 cups brown sugar (I use dark but you can use either dark or light brown sugar)
    2 large eggs
    2 teaspoon vanilla extract
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup Greek yogurt
    2 cups all-purpose flour
    Icing
    3/4 cup brown sugar (you can use either dark or light, I used dark)
    1/3 cup milk
    1/4 cup butter
    1 teaspoon vanilla
    1 cup powdered sugar

    Instructions

    Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
    Crumb
    In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
    Cake
    In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
    Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
    Icing
    In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
    Serve warm or at room temperature.

    Notes:

    store airtight for up to 3 days.
    I noted you can use dark or light brown sugar in this recipe. I used dark in the cake and light in the crumb and icing, but feel free to use all dark or all light.
    Also, note you can add 1 teaspoon of cinnamon to both the cake and the crumb if you would like a cinnamon flavored cake.

    Keywords:: crumb cake, crumb cake recipe, brown sugar cake, breakfast cake, best breakfast recipe, make ahead breakfast, best cake recipe, homemade cake

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    This recipe and its images were originally posted in 2016 and updated in 2020. The recipe remains the same, just updated to be more clear. LEGGI TUTTO

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    Brioche French Toast

    This easy Brioche French Toast recipe is fluffy, sweet and decadent. Made with just 6 ingredients, this homemade French toast is the ultimate weekend breakfast!Use my recipe for Homemade Brioche Bread for the ultimate homemade experience!Brioche French Toast = Weekend Breakfast Recipe of Your Dreams!I’m a huge fan of everything related to breakfast or brunch. French toast is one of those classic comfort foods to start your day with. This recipe makes the fluffiest, most perfect French toast I’ve ever tasted!If you need a few extra hours of sleep in the morning but still want to enjoy a yummy breakfast, this French toast is the ticket. It’s made in just 10 minutes and it tastes like the breakfast of a fancy 5-star hotel! Your entire family will fall in love with it.Why Use Brioche for French Toast?Brioche is a slightly sweet and pillowy soft type of yeasted bread that can be turned into the most irresistible French toast. It’s very good at soaking up the right amount of moisture while staying nice and fluffy. It’s soft enough to give you that classic French toast feeling, but it won’t get soggy like other breads.Recipe IngredientsEggsMilkVanillaGround CinnamonBrioche Bread: If you really want to make the tastiest French toast ever, you have to use my Homemade Brioche Bread.ButterHow to Make Brioche French ToastMake Egg Mixture: In a pie plate or shallow dish, whisk together the eggs, milk, vanilla and cinnamon.Melt Butter: Melt 1 tablespoon of butter in a skillet over medium heat. You need 1 tablespoon of butter for every 2 pieces of bread. So if you can fit more pieces of bread in your skillet, add more butter accordingly.Cook: Dip the bread into the egg mixture, coating both sides, but not soaking it, and place on the heated skillet. Fry on each side for 2-3 minutes, or until golden brown. Repeat with remaining bread.Tips for Perfect French ToastDon’t Over-Soak the Bread: You want the bread to soak up a little bit of the egg mixture, but not become saturated. Simply coat it on both sides and fry!Work in Batches: Don’t try to overstuff your skillet with bread to save time. The process will go more smoothly if you work in manageable batches.Use Whole Milk: If you want your French toast to be super creamy, use whole milk.Set Stove to Medium Heat: Be sure to fry your French toast over medium heat so it doesn’t scorch or dry out.Topping IdeasFeel free to top your French toast with all your favorite fixings. Here’s what I like to put on mine:Maple Syrup: Who doesn’t love a helping of French toast that’s covered in pure maple syrup!?Whipped Cream: There’s something so comforting and decadent about French toast topped with whipped cream.Fresh Fruit: I love adding a handful of berries or banana slices on top of my French toast!Powdered Sugar: For a pretty finishing touch, top your toast with a dusting of powdered sugar.How to Store and Reheat Leftover French ToastStore leftover French toast in a resealable bag in the fridge and enjoy it within a couple of days. You can also store it in the freezer to make it last for up to 2 months. If you freeze it, layer a piece of parchment paper between each slice.It’s easy to reheat your French toast in the microwave, on the stove or in the toaster! If you freeze your French toast, make sure you let it thaw overnight in the fridge before reheating it.Looking For More Breakfast Ideas? Try These:PrintBrioche French Toast Description:This easy Brioche French Toast recipe is fluffy, sweet and decadent. Made with just 6 ingredients, this homemade French toast is the ultimate weekend breakfast!Ingredients:4 eggs1/4 cup milk1 teaspoon vanilla1 teaspoon ground cinnamon8 slices brioche bread4 tablespoons butterInstructionsIn a pie plate or shallow dish, whisk together the eggs, milk, vanilla and cinnamon.Melt 1 tablespoon of butter in a skillet over medium heat. Note: Use 1 tablespoon of butter per 2 pieces of bread. If you can fit more pieces in your skillet, increase the amount of butter.Dip the bread into the egg mixture, coating both sides, but not soaking it, and place on the heated skillet. Fry on each side for 2-3 minutes, or until golden brown.Repeat with remaining bread.Notes:Use my recipe for Brioche Bread in this recipe for the ultimate homemade experience!Keywords:: brioche french toast, best french toast recipe, homemade french toast, how to make french toast, cinnamon french toast recipe, easy french toast recipe Want To Save This Recipe?PIN for later: LEGGI TUTTO

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    S’mores Muffins

    S’mores Muffins are a sweet and moist honey honey muffin filled with marshmallow cream, topped with a graham cracker crumble, and milk chocolate. The ultimate dessert for breakfast!
    Not looking for something so indulgent? Try my Honey Wheat Muffins!
    Looking For A Breakfast That’s A Real Treat? S’mores Muffins!
    Sometimes an idea is just too good…and since you know I love a good mash-up recipe, S’mores Muffins make complete sense! You have a sweet and moist honey-wheat muffin, filled with marshmallow cream, topped with a buttery graham cracker crumble and milk chocolate.
    Continue reading S’mores Muffins at Cookies and Cups. LEGGI TUTTO

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    Apple Strudel

    This easy Apple Strudel recipe is filled with cinnamon, brown sugar, raisins and more! It’s a crispy, flaky pastry that’s easy to make and downright delicious.
    Make sure to try my Apple Pie Recipe too! It’s the best!
    Easy Puff Pastry Apple Strudel
    There’s no need to fuss with homemade pastry dough when making this easy homemade strudel. Refrigerated puff pastry will give you a flaky dough that turns perfectly golden brown in the oven!
    Continue reading Apple Strudel at Cookies and Cups. LEGGI TUTTO

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    Giant Sticky Bun

    More is more with this supersized breakfast pastry! Layers of cinnamon-sugared dough are swirled into a giant sweet bun and baked over a pool of bubbling brown sugar syrup and pecans.In 2014 I decided to transform my mother’s cinnamon rolls recipe into one giant pastry baked in a cast iron skillet. Turns out, that was a good idea. We loved it, you guys loved it, and many people have made it or have been inspired to make their own versions. I love when that happens. (See my Giant Skillet Cinnamon Roll here.)This week I returned to that idea with new inspiration and transformed my favorite sticky bun recipe into one giant sticky bun baked in a 10-inch cake pan. It has the same virtues as its predecessor, which is a greater ratio of soft, tender interior to crusty edge.

    A giant sweet bun like this is best served in wedges, like cake. Just check out those layers! It tastes exactly as you might expect – the center of roll is slightly gooey with a concentrated swirl of sugar and butter (just like any good sticky bun) with soft, tender layers radiating from its middle. The outer layer is just chewy enough to be called crust. All of this is covered with a brown sugar-maple and pecan topping that cooks into a sticky caramel.

    The ‘sticky’ part of this recipe is cooked on the stove top until all the ingredients are melted together. This is a quick, uncomplicated task. When the mixture is consistent, pour it into a 10-inch round cake pan. You could also use a 10-inch cast iron skillet if you don’t have a cake pan this size.Sprinkle on the pecans and let the topping cool slightly in the pan. When it’s cool enough and safe to touch, pat the pecans into the caramel. This makes an even bed for the sweet bun to sit upon.

    This part of the process is much like making cinnamon rolls. The dough is halved, then the rolling, buttering, and sprinkling of cinnamon sugar, commences. But instead of rolling up the sugared dough sheet jelly roll-style, you’ll cut it into 5 long strips (as you can see in the last photo, didn’t aim for perfection here!).

    Forming the bun is easy. First, roll up a dough strip from a short end, and then roll it into another strip. All the strips are wound around the first. The dough spiral is then transferred to the center of the prepped cake pan. The remaining portion of dough is rolled, buttered, filled and cut just as the first, and then those strips are wound around the dough in the pan.The sticky bun needs to stand, covered in plastic wrap, in a warm place to puff. It won’t completely fill the pan at this stage, but as the bun bakes in the oven it will expand to the edges.

    As my pastry baked, the center swirl popped up comically tall with the steam releasing from the caramel underneath. When it came out of the oven I placed a clean tea towel in the center and gently pressed it back down (I recommend you do the same if this happens – just be careful of the escaping steam!).

    Turning the cake out requires a large platter or dish with a lip to catch overflowing toppings. I used a 12-inch pie pan which worked well. A word of caution here – the sticky caramel straight from the oven is like napalm and can cause terrible burns. Be careful!

    Because the brown sugar topping is so caramel-like, I could not resist adding some flake sea salt on top. This really takes the flavor of the pastry to another level. It’s an option garnish – but a tasty one! 

    This pastry would be a wonderful addition to a special brunch or breakfast. It stores well if kept airtight for about 2 days and slices reheat easily in the microwave.

    Giant Sticky BunYield 10-12 servings, one 10-inch panSweet dough1/4 cup (60 ml) warm water (105°F-115°F)2 1/2 teaspoons (one 1/4 oz. packet) active dry yeast1/3 cup plus 1 teaspoon (70g) granulated sugar3/4 cup (180 ml) whole milk, at room temperature4 tablespoons (57g) unsalted butter, at room temperature3 large egg yolks, at room temperature1/2 teaspoon ground cardamom1 1/4 teaspoons fine grain salt4 cups (about 520g) all-purpose flour, plus more for dustingFilling1/2 cup (110g) light brown sugar, tightly packed1 tablespoon ground cinnamon1/4 teaspoon ground cardamom4 tablespoons unsalted butterTopping3/4 cup (165g) light brown sugar, tightly packed4 tablespoons (57g) unsalted butter1/3 cup (80 ml) pure maple syrup2 tablespoons corn syrup1 1/2 cups (6 oz.) pecans, roughly choppedFlaked Maldon sea salt, optionalMake the dough: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the warm water, yeast, and 1 teaspoon of the granulated sugar. Stir and let stand 5 minutes, or until the mixture bubbles and foams.To the yeast mixture, add the remaining 1/3 cup sugar, milk, butter, yolks, cardamom, salt and 3 cups of the flour. Mix on low speed until well incorporated. Switch to the dough hook attachment and beat on low speed while slowly incorporating more flour. When a smooth, elastic, and slightly sticky dough is formed, stop adding flour. You may not need to use the entire last cup of flour, (however, my dough required all of the flour to reach consistency). Increase mixer speed to medium and beat for 5 minutes longer with the dough hook.Form the dough into a ball and transfer to a greased bowl; cover with plastic wrap and leave in a warm place to rise, 1 hour (or until doubled). Meanwhile, make the filling and topping.For the filling, combine the brown sugar, cinnamon, and cardamom in a bowl. Whisk to combine; set aside. Keep dry mixture and butter separate for now.For the topping, combine the brown sugar, butter, maple syrup, and corn syrup in a medium saucepan. Cook over medium heat, stirring constantly, until the butter and sugar are melted and a thick, syrupy mixture is achieved.Coat a 10-inch round cake pan with cooking spray. Pour the topping mixture into the pan and spread evenly. Immediately sprinkle with the chopped pecans. Let cool 5 minutes, then pat the pecans into the syrup mixture so they form a flat bed on which you can place the sweet roll.Assemble the sweet roll: Punch down the sweet dough and divide in half. Roll out one piece of dough on a lightly floured surface to an approximate 15×10-inch rectangle (about 1/4-inch thickness). This doesn’t have to be perfect, just do the best you can. Melt the butter called for in the filling ingredients. Using a pastry brush, cover the rectangle with half the butter. Sprinkle the butter with half of the dry filling mixture. Trim the edges of the rectangle to slightly square them off; cut the rectangle into 5 long pieces using a sharp knife or a bench scraper.Begin rolling a dough piece beginning at a short end, jelly roll style. When the first piece is rolled, lay it on a second piece of dough and roll up. Continue until you have rolled all of the pieces onto each other, and lay the rolled-up dough in the center of the 10-inch pan filled with the topping.Repeat the process with the remaining dough: roll it into a rectangle, brush with remaining butter and fill with remaining sugar mixture, and then cut into 5 long pieces. Pick up the pieces one by one and wind them around the center piece of dough in the pan. When all of the dough has been used, cover the pan and place in a warm area until puffed and approximately 1-inch away from the pan’s edge, about 45 minutes.Preheat the oven to 375° F. Bake for 35-40 minutes, or until the pastry is golden brown and a thermometer placed near a center pleat reads 160° F. Tent with foil if it appears the dough is over-browning before the timer sounds.Have ready a large platter or plate with a rim (I used a 12-inch pie pan). Using oven mitts, immediately turn out the sticky bun onto the platter and carefully lift the pan away. The topping is extremely hot and sticky like napalm, so be careful. I don’t want you to get burned.Let cool slightly before serving. Sprinkle the top of the pastry with pinches of Maldon sea salt, if using. Serve slices of the sticky bun warm. Leftovers can be stored at airtight at room temperature for 2 days. Re-warm slices in the microwave at 20 second intervals.Note: A small amount of the sticky bun topping bubbled out of the pan during baking. Place a sheet of foil or a large cookie sheet on the rack below the pan to avoid drips in the bottom of your oven.
    link Giant Sticky Bun By Heather Baird Published: Friday, July 24, 2020Friday, July 24, 2020Giant Sticky Bun Recipe LEGGI TUTTO

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    Homemade Brown Sugar Cinnamon Pop Tarts

    503 SharesYou’re going to love my Homemade Brown Sugar Cinnamon Pop Tarts! They are flaky on the outside, with a thick layer of cinnamon sugar filling on the inside, and topped with a sweet cinnamon icing. The perfect homemade breakfast treat!Looking for more breakfast sweets? Try my Best Ever Coffeecake or these fluffy Brown Sugar Pancakes!My Favorite Pop Tarts Are…We have a running argument in our house about the best Pop Tart flavor…is it Strawberry or is it Cinnamon Sugar. In the past I have gone back and forth. My family is divided, and depending on which day you ask, I can swing one way or the other…but ultimately I have come to the conclusion that Brown Sugar Cinnamon is tops.When I decided to try making these homemade I went back and forth on whether or not I should make Strawberry or Brown Sugar Cinnamon first, but you can see what I settled on…it was the right call.Making Homemade Pop Tarts is Easier Than You ThinkSure, it’s easy to just grab a box of pop tarts. But, I bet you didn’t realize how easy it is to make your own at home. I know I didn’t! I had it in my head that it would be super difficult and so not worth it. But, I was wrong – and I’m not afraid to admit it. Plus, the pastry is so flaky and buttery, and the filling is the perfect sweetness, once you have the homemade version it’s going to be tough to go back to the boxed variety.Aside from the fact that making your own toaster pastries is super easy, I love that I can control the ingredients. There’s no ingredients I can’t pronounce in here. Recipe Ingredients For Brown Sugar Cinnamon Pop TartsThis ingredient list is oh so easy! These are all typical baking staples that I’m sure you’ve got right in your pantry! Here’s what you’ll need:For the pastry:all purpose floursugarkosher saltcold butter, cut into cubeseggmilkFor the filling:light brown sugarflourground cinnamonbuttereggFor the icingpowdered sugarmilkvanillacinnamonHow to Make Homemade Toaster Pastries…You’re going to make these homemade pop tarts in three stages. First we’ll put together the pastry dough, then we’ll fill and assemble the pop tarts. And, finally, we’ll add the frosting on top!PastryIn a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until coarsely combined, but peanut-sized pieces of the butter remain. You can also use your hands. Combine until the dough just comes together.Divide the dough in half, shaping each into a 4×6 inch rectangle, making sure the edges aren’t left too jagged. This will help when it’s time to roll the dough out. Cover each in plastic wrap and refrigerate for at least 30 minutes.Line a large baking sheet with parchment paper and set it aside.FillingIn a medium bowl, combine the brown sugar, flour, and cinnamon. Set this aside. Remove one dough from the refrigerator. On a lightly floured surface roll the dough out into a rectangle 1/8-inch thick. It will be roughly 9×12- inches. Using a knife cut the dough into 3×4- inch rectangles. Re-roll the scraps and repeat if necessary. You should get 8 pieces. Place the cut out dough pieces onto the prepared baking sheet. Brush each with the melted butter.Spread a heaping tablespoon of the reserved cinnamon sugar mixture into the center of each rectangle, leaving 1/4- inch space at the edges.Remove the remaining dough from the refrigerator and repeat the rolling and cutting process just like the first and place them on top of the pastry with the filling. Using a fork, press the edges together and poke a few holes in the tops of each of the tarts.Place the baking sheet in the refrigerator to chill the tarts for 30 minutes.Preheat the oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the fridge and brush each tart with the egg mixture.Bake for 25 – 28 minutes, until golden brown. Transfer to a wire rack to cool.IcingWhisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.Spoon the icing onto the cooled tarts and allow it to set.Tips for the Best Homemade Pop TartsThese homemade pop tarts are better than store-bought! Follow these tips to make sure they are the best of the best:Be sure to keep your pastry dough chilled as you are working with it. This will make it easier to form and prevent any unwanted sticking.Make sure you seal your edges nice and tight. They can easily separate and you’ll end up with your filling dripping out. Don’t forget to brush the tops of the pastries with the egg wash. This is what makes the pop tarts crispy and golden on the outside. Variation IdeasYou can make a wide variety of pop tarts following this same method of making the pastry, filling, and icing. Fruit filled pop tarts are even easier because you can use jam as the filling, and simply omit the cinnamon from the icing. Here are some easy versions:StrawberryBlueberryRaspberryTo make them a bit more colorful, you can add sprinkles or colored sugar to the icing after it’s been drizzled over the tarts but before it sets. How to Store and Reheat These PastriesYou can store your brown sugar pop tarts in an airtight container at room temperature for up to 3 days. There’s no need to refrigerate them. I like to reheat mine right in the toaster, just like a pop tart. They end up warm and crispy on the outside with a soft and warm center. Can I Freeze these Pop Tarts?Yes! These homemade pop tarts actually freeze really well. Just let them cool completely and then place them in a freezer-safe zip-top storage bag. Place a piece of parchment paper between each Pop Tart so that you can easily grab one when you are ready to reheat. Then, you can reheat them right in your toaster!PrintHomemade Frosted Brown Sugar Pop Tarts Description:You’re going to love my Homemade Frosted Brown Sugar Pop Tarts! They are flaky on the outside, gooey on the inside, and topped with a sweet cinnamon icing. The perfect homemade breakfast treat!Ingredients:Pastry:2 cups all purpose flour1 tablespoon sugar1 teaspoon kosher salt1 cup cold butter, cut into cubes1 large egg2 tablespoons milkFilling:1/2 cup light brown sugar1 tablespoon flour1 1/2 teaspoons ground cinnamon2 tablespoons butter, melted1 large egg1 teaspoon waterIcing1 cup powdered sugar1 tablespoon milk1/2 teaspoon vanilla1/2 teaspoon cinnamonInstructionsPastry: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until coarsely combined, but peanut-sized pieces of the butter remain. You can also use your hands. Combine until the dough just comes together.In a small bowl whisk together the egg and the milk. Mix this evenly into the dough until just combined.Divide the dough in half, shaping each into a 4×6- inch rectangle, making sure the edges aren’t left too jagged. This will help when it’s time to roll the dough out. Cover each in plastic wrap and refrigerate for at least 30 minutes.Line a large baking sheet with parchment paper and set aside.Filling: In a medium combine the brown sugar, flour, and cinnamon. Set aside. Remove one dough from the refrigerator. On a lightly floured surface roll the dough out into a rectangle 1/8-inch thick. It will be roughly 9×12- inches. Using a knife cut the dough into 3×4- inch rectangles. Re-roll the scraps and repeat if necessary. You should get 8 pieces. Place the cut out dough pieces onto the prepared baking sheet. Brush each with the melted butter.Spread a heaping tablespoon of the reserved cinnamon sugar mixture into the center of on each rectangle, leaving 1/4- inch space at the edges.Remove the remaining dough from the refrigerator and repeat the rolling and cutting process just like the first and place them on top of the pastry with the filling. Using a fork, press the edges together. And poke a few holes in the tops of each of the tarts.Place the baking sheet in the refrigerator to chill the tarts for 30 minutes.Preheat oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the refrigerator and brush each tart with the egg mixture.Bake for 25 – 28 minutes, until golden brown. Transfer to a wire rack to cool.Icing: Whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.Spoon the icing onto the tarts and allow it to set.Notes:Store airtight at room temperature for up to 3 days.Keywords:: homemade pop tarts, brown sugar pop tarts, how to make pop tarts, toaster pastries recipe, pop tart recipe Want To Save This Recipe?PIN for later: LEGGI TUTTO