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    Sweet Potato Biscuits

    Real mashed sweet potatoes take these fluffy Sweet Potato Biscuits to a whole new level of tenderness. These easy homemade biscuits are sweet, flaky, and melt-in-your-mouth, perfect with honey butter or pimento cheese!

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    Tender and Flaky Sweet Potato Biscuits
    If there ever was a must-bake biscuit recipe, I think I’ve found it. And that’s saying something because biscuits are kind of a thing around here. I love my traditional Skillet Biscuits, which always have a place on my table whether it’s weekend brunch or Thanksgiving dinner.
    Adding sweet potato to the mix was an unexpected twist I never knew I needed. I traveled to North Carolina not too long ago and Sweet Potato Biscuits were on the menu at a restaurant we visited. They were so great that I knew I needed to recreate them at home. And now they’ve definitely gone into our regular rotation! 
    This simple biscuit recipe has a subtle, irresistible sweetness from the sweet potatoes and a hint of sugar. They’re perfect all year long, but in the fall time these will be extra delicious with a pinch of pumpkin pie spice!
    Why You’ll Love This Biscuit Recipe
    These tender sweet potato biscuits are about to change your life. Here’s why:

    Easy. These sweet potato biscuits are the easiest to make with only 5 ingredients. Using self-rising flour means there’s no need for additional leavening.
    Versatile. Homemade biscuits make the perfect side dish for breakfast, lunch, and dinner! Whip up a batch of soft sweet potato biscuits for the holidays, or any time of the year.
    Sweet, cozy flavor. Mashed sweet potato brings a unique, cozy flavor and lovely orange color to buttermilk biscuits. These are perfect for fall baking! You could even spice them up with cinnamon or nutmeg, see further on for easy variations.

    What You’ll Need
    You can count the ingredients for these sweet potato biscuits on one hand! I outline them below. Be sure to scroll to the recipe card below the post for the full ingredients and recipe details.

    Flour and Sugar: For this biscuit recipe, I use self-rising flour and regular granulated sugar. Adding a bit of sugar makes these a little sweeter, and boosts the flavor of the sweet potatoes.
    Butter: Make sure to use cold, salted butter. Cutting it into cubes will make it easier to mix with the other biscuit ingredients. I also like to brush the tops of freshly baked sweet potato biscuits with a bit of additional melted butter.
    Mashed Sweet Potatoes: You’ll need about two medium-sized fresh sweet potatoes, cooked, cooled, and mashed before your start. See below for preparation notes!
    Buttermilk: Like your butter, you’ll want your buttermilk cold from the fridge. If you don’t have buttermilk, it’s easy to make your own.

    Preparing the Sweet Potatoes
    Before you make your biscuits, you’ll need some mashed sweet potatoes. This is easy to do by boiling them on the stove, roasting the sweet potatoes in the oven, or cooking the sweet potatoes in the microwave. These biscuits are also a great way to use up leftover baked sweet potatoes. 
    My preferred method is baking the sweet potatoes. Simply scrub your sweet potatoes clean and bake them in the oven at 400ºF for 45-55 minutes, until they’re soft. 
    Whichever way you go about cooking your sweet potatoes, once they’re done, squeeze them out of their jackets and use a fork to mash them. Make sure that you allow the puree to cool completely before making your biscuits.
    How to Make Sweet Potato Biscuits
    This recipe makes enough dough to comfortably fit 10 biscuits inside a 12-inch cast iron skillet (see my tips below and the recipe card for notes on other sizes). While your oven preheats to 450ºF, grease your skillet, and then get started on the biscuit dough:

    Combine the butter and dry ingredients. Whisk the flour and sugar together, then cut in the cold butter cubes. You can do this using two forks, or a pastry blender. You want the mixture to be crumbly with small pieces of butter throughout.
    Add the sweet potatoes. Next, stir buttermilk into the mashed sweet potatoes, then combine this with the dough. Do your best to not overwork the biscuit dough. We want all those small pockets of butter to stay intact for tender, flaky biscuits.

    Knead. Now, on a floured surface, fold the dough over itself a few times to create the layers. Then, use your hands to press the dough out into a disc (aim for about 1 ½ inches thick).

    Shape the biscuits. Finally, cut out the dough using a round biscuit cutter, and arrange the biscuits inside your greased skillet. It’s fine if the biscuits are touching the pan.
    Bake. Pop those babies into your preheated oven. Bake the biscuits for 20-25 minutes, until they’re golden, then take them out, brush the tops with melted butter, and serve.

    Tips for The Best Biscuits
    If you’re wary of making your own biscuits, I’ve got your back. Once upon a time, I was no stranger to the fear of my homemade biscuits turning out like hockey pucks, too! But I promise, with a bit of practice, this recipe, and some helpful tips below, you’re going to nail it.

    Keep your ingredients cold. Cold ingredients, like the butter and buttermilk in this recipe, are essential for the best flaky biscuits. This is why it’s also important to cool your mashed sweet potatoes completely before adding them to the dough.
    Don’t overwork the dough. It’s worth repeating, but make sure that you don’t handle the dough too much when mixing and kneading. Overworking activates the gluten in the dough, which leads to dense biscuits. 
    Don’t twist when cutting the biscuit dough. Twisting the biscuit cutter seals the edges of the biscuits, which prevents them from puffing up. Instead, press the cutter firmly into the dough.
    Different skillet sizes: You can make these sweet potato biscuits in a 10-inch skillet, though you’ll have 2 biscuits left over. If you’d like, you can bake the extra two in a smaller baking pan at the same time. Alternatively, bake your biscuits in two 8-inch skillets.
    Try adding spices. For an even cozier fall or holiday spin on these sweet potato biscuits, why not try adding cinnamon, nutmeg, or mixed spice to the dough. The spices play off of the sweet potato perfectly!

    Common Questions
    What’s the secret to light and flaky biscuits? The first key to flaky biscuits is cold ingredients. Keep your ingredients in the fridge until you’re ready to use them, and if you’re baking in a warm kitchen, refrigerate your biscuits before you bake them. Another rule is to not overwork the dough, as this yields a tough, dense biscuit. Can I use canned sweet potato puree? If you’re pressed for time, yes, it’s fine to make these biscuits with canned sweet potato puree. I recommend passing canned puree through a fine mesh sieve to drain any excess water.

    What to With Serve Sweet Potato Biscuits
    These sweet potato biscuits make wonderful breakfast biscuits, warmed up and spread with a pat of butter. I like to drizzle mine with maple syrup or honey. Of course, old-fashioned biscuits of any kind are a classic side for Southern cooking! Try these ideas:

    How to Store and Reheat Leftovers
    Store leftover sweet potato biscuits airtight at room temperature for up to 3 days. Reheat these biscuits in the oven for a few minutes, or in the toaster.
    Can I Freeze Sweet Potato Biscuits? 
    Yes! The baked and cooled biscuits can be stored in an airtight container or freezer bag and kept frozen for up to 3 months. Defrost your biscuits in the fridge or at room temperature before reheating and serving.
    More Homemade Biscuit Recipes

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    Sweet Potato Biscuits

    Author: Shelly

    Prep Time: 30 minutes

    Cook Time: 25 minutes

    Total Time: 55 minutes

    Yield: 10 biscuits 1x

    Category: Breads

    Method: Oven

    Cuisine: American

    Description

    Real sweet potatoes bring delicious tenderness and flavor to homemade Sweet Potato Biscuits! These flaky biscuits are perfect for breakfast or as a side dish.

    Ingredients

    Scale
    1x2x3x

    3 cups self-rising flour
    2 tablespoons granulated sugar
    1/2 cup cold salted butter, cut into small cubes
    1 1/2 cups cold cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
    3/4 cup cold buttermilk
    2 tablespoons salted butter, melted

    Instructions

    Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Set aside.
    In a large bowl, whisk together the self-rising flour and sugar. Using a pastry blender or two forks, cut in the cold butter until the mixture is crumbly and the butter is in pea-sized pieces in the mixture. Set aside.
    In a small bowl, stir together mashed sweet potatoes and buttermilk. Add this mixture to the flour mixture and stir to combine. The dough shouldn’t be either too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough is very sticky add in a tablespoon more flour (see tip #2). The trick is to not handle the dough too much, as you want the cold butter pieces to remain. This is what will make your biscuits extra flaky.
    Transfer the dough to a lightly floured counter and knead by folding the dough over on itself 4 – 5 times. This is what creates layers. Press the dough into a 1 1/2- inch disk.
    Using a 3-inch round biscuit cutter dusted with flour (see tip #3), cut out biscuits and arrange them in the cast iron skillet (they will touch in the pan, this is fine). Use all the dough.
    Bake biscuits for 20 – 25 minutes, or until golden brown and cooked through.
    Remove the pan from the oven and immediately brush with melted butter.

    Notes

    Tip #1: If you don’t have a 12-inch skillet you can make these in a 10-inch skillet but will have dough left over for 2 biscuits. Or you can use 2 8-inch skillets
    Tip #2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
    Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, but don’t actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.

    Keywords: sweet potato biscuits, sweet potato biscuit recipe, homemade biscuits

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    Cherry Amaretti Trifles

    No-bake Cherry Amaretti Trifles will help you entertain with ease this holiday season. Mascarpone cream is layered with spiced cherry jam and crushed crisp amaretti cookies.

    This is a wonderful little recipe that requires no cooking and no baking – there’s just a little assembly required. It’s perfect for entertaining because the trifles can be made ahead. Mascarpone cream layered with amaretti cookies gives the dessert Italian flair, while spiced cherry preserves provides a tart foil for all that creamy richness.

    Cherry Amaretti Trifles

    Cheesy cream filling.
    Whip together 8 oz. of mascarpone cheese, heavy whipping cream, a little sugar, and a splash of amaretto liqueur in a bowl until thick and fluffy. This creates a light cream filling reminiscent of cheesecake. It’s so silky and decadent!

    Sweet layers.
    Transfer the cream into a piping bag with the end snipped. Fill 4 oz. capacity dessert cups about 1/4 full with the mascarpone cream. Next, layer in some crispy crushed amaeretti cookies. You can find these in the international section at US grocery stores, or at specialty food shops (Lazzaroni Amaretti is an excellent choice!)
    Next, layer in some prepared cherry or red fruit preserves. I used Murray’s Spiced Cherry Preserves in this recipe because almond + cherry are a match made in heaven! It has a unique, almost mulled wine flavor, with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red preserves look especially festive at Christmastime.

    Repeat the mascarpone and crushed amaretti layer once more before topping the cups with whipped cream. Dollop it on with a spoon, or pipe it as I did using a large closed star piping tip.
    A sprinkle of toasted pine nuts on top of each dessert adds delicious nutty flavor and makes a beautiful finishing touch.

    The trifles look elegant in footed dessert glasses and presented on a serving tray. You can make them a day ahead, reserving the toasted pine nuts and crisp whole amaretti cookie toppings until ready to serve. The crisp amaretti cookies will soften slightly in the refrigerator overnight, which gives them cake-like texture.

    Related recipe: Wintry Coconut Cherry Amaretto Cupcakes

    Cherry Amaretti Trifles

    Heather Baird

    These small Italian-inspired trifles make holiday entertaining a breeze. The recipe uses purchased crisp amaretti cookies and prepared cherry preserves for shortcuts, with a homemade whipped mascarpone cream filling.Assemble the trifles partially a day ahead of time. Layer the cream, preserves, crushed cookies, and whipped cream in clear glasses but wait until the day of serving to add the pine nuts, and crisp whole amaretti cookies.I used Murray’s spiced cherry preserves in this recipe. It can be found at some US grocery stores (such as Kroger’s) or ordered online. It has unique flavor with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red berry of fruit preserves looks especially festive at Christmastime.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 45 minsTotal Time 45 mins

    Course DessertCuisine American, Italian-inspired

    Servings 6

    Equipment6 clear footed dessert glasses 4 oz. capacitydisposable piping bagslarge closed star decorator piping tip optional
    Ingredients US CustomaryMetric Trifles8 oz. container mascarpone cheese softened1 cup heavy whipping cream1/4 cup granulated sugar1 tablespoon amaretto liqueur optional5 oz. crisp amaretti cookies 1 package5 oz. prepared spiced cherry preserves or other red fruit preservesToppings3/4 cup heavy whipping cream2 tablespoons granulated sugar6 crisp amaretti cookies whole3 tablespoons pine nuts toasted
    Instructions TriflesIn the bowl of an electric mixer, beat the mascarpone cheese and the heavy cream together until combined. Slowly sprinkle in the granulated sugar as you mix. When the mixture is thickened, beat in the amaretto liqueur, if using. Transfer the cream mixture to a large piping bag with the end snipped. Pipe the cream into each of six 4 oz. clear footed dessert cups about 1/4 full. Spread the top evenly to the edges of the glass using a spoon.Remove 6 whole amaretto cookies from the package and reserve for later. Crush the remaining cookies. Add about 1 1/2-2 tablespoons of the crumbs to each of the cups, spread the crumbs to the edges of the glass using a spoon.Stir the preserves until loosened. Place 1 1/2 tablespoons of the preserves on top of the crushed cookies in each cup. Spread to the edges of the glass using a spoon.Repeat the mascarpone layer once more on to of each layer of preserves. Top the mascarpone layer with more cookie crumbs (you may not have to use all of the crumbs).ToppingsIn the bowl of an electric mixer, beat the heavy cream while sprinkling in the granulated sugar. When the mixture is thick, dollop spoonfuls on top of each dessert cup. Or use a piping bag fitted with a large closed star tip to pipe on a large swirl of whipped cream (as pictured).Just before serving, top the desserts with the pine nuts and a single crisp amaretti cookie.
    Notes
    If you’re not inclined to use pine nuts on top of these dessert, try toasted almonds. They go so well with the almond amaretti cookies.
    Toast pine nuts in the microwave for a shortcut! Here’s how. Spread the raw pine nuts on a microwave-safe plate. Microwave at 100% power for about 45 seconds to 1 minute. Stir them around and heat in additional 30 second intervals until toasted and golden. be sure to watch them constantly to prevent burning. Pine nuts can be expensive, and I consider them an extra special touch for the holidays. So keep a sharp eye on them!
    8 oz. of cream cheese can be used in place of the mascarpone cheese.

    Keyword amaretti cookies, Cherry Amaretti Trifles, mascarpone cream, spiced cherry preserves, toasted pine nuts

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    Christmas Dessert Board

    Learn how to make a crowd-pleasing Christmas Dessert Board! Build your own board around a homemade touch, while adding semi-homemade and store-bought treats.

    ‘Tis the season for lots of sweets! And what better way to serve them to a crowd than with an abundant, filled-to-the-brim dessert board? I was asked by my friends at HGTV.com to create a guide for building a board that won’t keep you in the kitchen all day. This assembly holds everything your party guests could ask for, including scratch-made shortbread cookies, rich layered cheesecake bars, and a host of semi-homemade and purchased sweets.

    One dough, three cookies!
    This scratch-made cookie is perfect for filling up real estate on a large dessert board. And who doesn’t love shortbread? Whip up one barely sweet shortbread dough and divide it into three portions. Then, add sweet or savory ingredients to each dough. Toffee-chocolate chip, orange-cranberry, and savory smoked cheddar jalapeno cookies are all made from the same dough! Get the recipe at HGTV.com at this link: Gift or Enjoy: Endlessly Customizable Christmas Shortbread Cookies Recipe.

    Layered cheesecake bars.
    This is another homemade touch that will really make your dessert board special. Cheesecake bars are classic, but this recipe gives them a twist. Make three flavors of cheesecake from one pan of cheesecake bars: Peppermint Patty, Cookies ‘n Cream, and Pecan Pie. Get the tutorial and recipe on HGTV.com: Endlessly Customizable Layered Cheesecake Bars.

    Semi-homemade treats.
    Some ready-made sweets just need a little dressing up for the holidays. Crushed peppermint and holiday sprinkles can make ordinary sweets look magical! And they’re easy to put together (kids can help!). Find instructions to make these treats in the photo gallery on HGTV.com.

    Purchased sweets.
    Seek out colorful and beautiful ready-made ingredients to make your board extra-festive. You can’t go wrong with Sconza’s Holiday Jordan Almonds. I admire this company so much, because they take such care to make all of their sweets beautiful – so you can take them straight from the package and add them to your arrangement. I also used their Milk and White Chocolate Cherries and Gingerbread Toffee Mixed Nuts.

    Christmas Dessert Board
    The photo gallery on HGTV.com has all the information on how to put your own board together, including choosing a board, using containers, and styling tips for a gorgeous spread. See it all in a clickable slide show HERE on HGTV.com.
    Related recipe: The Ultimate Southern Brunch Board with Homemade Pimiento Cheese

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    Easy Slow Cooker Peanut Clusters

    These Easy Slow Cooker Peanut Clusters are deliciously salty-sweet and packed with peanuts. This recipe makes more than 6 dozen, so there’s plenty to share for the holidays.
    Easy Slow Cooker Peanut Clusters
    This post was originally published 10/30/2009.
    This recipe is our family favorite that I’ve been making for more than a decade. I first posted it here in October 2009, just one month into my first year of blogging. It comes from our family friend, Ms. Bobbie Ivey. She was a special lady who was well known for her confections in our home town. She would sell them during Easter, Thanksgiving, and Christmas holidays.
    These peanut clusters were one of her most popular sweets. They appeal to all ages. In fact, my mom just made batch this week for the children’s program at her church. They are old-fashioned and hearty – so simple to whip up for a big gathering, and one batch makes 150 small clusters, or 75 large.

    Candy-coated.
    Confectioners’ coating goes by many names: almond bark, candy coating, or you may recognize name brands like Candiquik. You can usually find it in 24 oz. blocks at the grocery store in the baking aisle next to the chocolate chips. You’ll need two packages of chocolate, and two of vanilla.

    Break up the blocks of candy and place them in a large slow cooker. Turn the crockpot to low and cover with the lid. Stir occasionally until the candy is completely melted and smooth.
    You may be asking – why not use real chocolate bars? I asked this same question before I made my first batch so long ago. So, I tried a batch with semisweet chocolate and the end result was just too rich and very expensive. The cocoa powder in the chocolate candy coating is just enough flavor without being aggressive. And the vanilla coating adds a creaminess. The creamy flavor is a big part of what draws you in, contrasting the salty peanuts.

    The peanuts.
    When the candy is melted add the peanuts. You’ll need two 16 oz. containers of roasted, salted peanuts, and two roasted, unsalted. Now, sometimes I’ll just use what I have on hand. Which may be 3/4 salted peanuts and 1/4 unsalted. Or any ratio thereof. Do try to use at least 1/4 unsalted peanuts give these clusters balanced flavor. Some brands of roasted peanuts are very salty, indeed.

    Stir until all the peanuts are coated and turn the slow cooker to WARM. Setting the temp to warm ensures the candy stays melted while you dip.
    You’ll notice when you stir everything together, that the candy coating is more like a dressing for the peanuts. It’s just enough melted candy to hold all those peanuts together.

    Cover a large work surface with parchment paper (or waxed paper) and – get to dippin! These days I use a cookie scoop to make uniform clusters. Two dips with this scoop make one large cluster. A standard trigger ice cream scoop makes them a little too large, unless you’re aiming for jumbo clusters.

    Candy coating sets up more quickly than chocolate at room temperature (about 70F). When the clusters lose their shine and become matte, peel them off the paper and store airtight. If storing them in Tupperware, separate layers with waxed paper.
    I always love revisiting this recipe. It’s easy and inexpensive considering the high yield, and everybody loves them. I hope you will too.
    (Check out another of our friend Bobbie’s recipes here: Strawberry Delight)

    Easy Slow Cooker Peanut Clusters

    Heather Baird

    This high yield recipe is quick and easy, perfect when you need a crowd-pleasing candy – it’s thrifty too! We always have a batch on the dessert buffet next to the fudge and bourbon balls at Christmastime. Two or four large clusters, packaged in cellophane and tied with festive ribbon makes a lovely homespun gift.

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    Prep Time 30 minsCook Time 35 mins1 hour setting time 1 hrTotal Time 2 hrs 5 mins

    Course DessertCuisine American

    Servings 75

    Equipmentslow cooker largeparchment papercookie scoop optional
    Ingredients US CustomaryMetric 24 oz. package chocolate candy coating (chocolate almond bark)24 oz. package vanilla candy coating (white almond bark)32 oz. dry roasted salted peanuts two 16 oz. containers32 oz. dry roasted unsalted peanuts two 16 oz. containers
    Instructions Place both chocolate and vanilla candy coating in a large slow cooker and turn to low setting. Cover with the lid.Stir occasionally to encourage even melting of the candies. Stir mixture until both candies are combined with no white streaks of candy remaining.Pour peanuts over the mixture and stir until peanuts are coated. Turn slow cooker to WARM setting.Drop by spoonfuls onto parchment or wax paper. Scoop heaping tablespoons for 150 small clusters, or two heaping tablespoons for 75 large. Allow to set completely, approximately 1 hour.Store candies air-tight in Tupperware between sheets of waxed paper, or package in cellophane bags with twist ties or ribbon for gifting.Candy will keep well airtight for up to 2 weeks, or longer if refrigerated.
    NotesUse a cookie scoop (4 teaspoon capacity) and scoop two level scoops for the perfect size large cluster. 
    I think these clusters are perfect as-is, but if you’d like to boost the chocolate flavor, add 1 cup of semisweet chips to the melted candy coating. Mix until melted, then pour in peanuts. This will help temper the semisweet chocolate, and avoid any clouding (fat bloom).
    You could make these with real chocolate bars; however, the end result will be very rich, and you’d need 21 bars (4 oz. each) for the required 84 oz. Very expensive these days.

    Keyword candiquik, candy coating, christmas candy, confectioners’ coating, dry roasted salted peanuts, millionaire candy, old fashioned peanut clusters, roasted unsalted peanuts, slow cooker peanut clusters

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    Pull Apart Praline Monkey Bread

    Monkey Bread is a sweet, pull-apart, pastry-style bread. Each piece is coated in melted butter and cinnamon sugar and baked to perfection in a bundt pan! I top mine with an out of control praline style-brown sugar icing that is to die for!
    If you love Monkey Bread, try my Cheese Stuffed Garlic Pull-Apart Bread for a savory option!

    My Monkey Bread Recipe Is A Family Favorite!
    I am SO excited to share this recipe with you! It’s a recipe that I shared in my book that is such a favorite I decided it needed a permanent place here on my site! It’s a Praline Pull Apart Monkey Bread that is ridiculously decadent and delicious.
    What makes this monkey bread so special is that it is 100% from scratch. The dough is a simple yeast dough that makes all the difference in the world. Of course there are so many monkey bread recipes out there that used canned biscuit dough, but the homemade dough is what sets this recipe apart.
    What Is Monkey Bread?
    Monkey Bread is a pastry that you pull apart and eat with your fingers (like a monkey I guess?). I didn’t create the name! What you generally have is cinnamon-coated dough pieces that are baked together in a larger pan, creating a cobbly-looking bread.
    I used to make Monkey Bread growing up with my grandma. We would bake it and take it over to her friend’s houses for their “coffee hour”. We always made the shortcut version with canned biscuits, but oh how I loved dipping each biscuit piece into melted butter first, and then that sweet cinnamon-sugar mixture. Sometimes we would add nuts, other times we would leave them out, but the addition of chopped pecans adds a little extra texture and flavor that I love.
    When I decided to create a homemade version of my childhood favorite for my book I wanted to have all the elements of the nostalgia, but make it a little more indulgent! That’s where the chopped pecans and brown sugar, praline-style, icing comes in! You can absolutely skip this step, but it sure does make it extra delish!

    Ingredients:
    There are a few steps to this recipe, but don’t let that intimidate you! Everything is easy to do, and it’s also a great make ahead recipe!
    Dough:
    Dry active yeast. You can also use Instant or “Rapid Rise” yeast as well. If you do use Instant, the rise time will be about 45 minutes to 1 hour, as opposed to 2 hours.granulated sugarwarm watervegetable oilkosher saltall purpose flour
    Coating:
    light brown sugarmelted butterchopped pecans – you can omit the nuts if you have an allergy or just prefer no nuts!
    Icing:
    butterlight brown sugarheavy creampowdered sugar

    Tips On How To Make Monkey Bread:
    The full recipe is below in the printable recipe card, but I definitely want to share some of my favorite tips so your Monkey Bread turns out perfectly!
    Make sure to grease your bundt pan well. This is kind of a no-brainer, but there is always that moment when you invert the bundt pan and pray that nothing sticks! Luckily Monkey Bread is a pretty “rustic” looking bread, so imperfections will never be noticed! Plus you’re covering the top in icing!Allow the dough to rise in a warm, draft-free place. My oven has a “proof” setting which I use all the time and really love. But if you don’t have that on your oven, just try to place your bowl of dough in the warmest part of your kitchen. Another trick I have used in the past if you don’t have a proof setting on your oven is before you start making the dough, turn the oven on to the lowest temperature. Allow it to preheat, then turn the oven off. Start making your dough and by the time you’re ready to allow it to rise, the oven will have cooled down enough that it will be the perfect place to let your dough rise. Make sure the oven isn’t too warm. You just want it to be a little warmer than room temp!Leave out the nuts if you aren’t a fan…same with the frosting. You can easily make this “plain” and it’s still great!Serving this warm is a NEXT LEVEL experience. Highly recommend!

    Do You Have To Use A Bundt Pan?
    You don’t have to, but it sure is pretty! You can make this recipe in 2, 8×4 loaf pans if that’s what you have!
    Do You Have To Make the Icing?
    Nope! The bread on its own is sweet, but the addition of that brown sugar praline icing is really outstanding!!!

    Can You Make the Dough Ahead?
    Absolutely! I have included in the recipe that if you would prefer to make the dough ahead you can! Allow the dough to rise in the refrigerator instead of at room temperature. You can do this overnight or up to 3 days!
    Can You Use Canned Biscuits For This Monkey Bread Recipe?
    If you love the idea of this recipe but just don’t have the time to make your own dough, I totally get it. You can use 2 (16- ounce) cans of canned biscuits.(I recommend the Grands! Flaky Biscuits). Cut each biscuit into 4 equal pieces and dip each piece in your melted butter, then cinnamon sugar mixture!

    How To Store:
    Honestly, this bread is best is enjoyed the same day, but you can absolutely store it if you just can’t finish it! I don’t recommend more than 2 days though for freshness. Just store it airtight at room temperature!
    Print

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    Pull Apart Praline Monkey Bread

    Description:
    This Monkey bread is out of control delicious! It’s the perfect breakfast or brunch recipe for special occasions.

    Ingredients:

    Dough:

    2 teaspoons dry active yeast
    1 teaspoon granulated sugar
    1 1/3 cups warm water
    2 tablespoons vegetable oil
    2 teaspoons kosher salt
    3 1/2 – 4 cups all purpose flour

    Coating:

    1 1/4 cup light brown sugar, packed
    1/2 cup butter, melted
    3/4 cup chopped pecans

    Icing:

    4 tablespoons butter
    1 cup light brown sugar, packed
    1/4 cup heavy cream
    1 cup powdered sugar

    Instructions

    Dough: Mix the yeast, sugar and water together in a bowl and allow the mixture to sit for 4 minutes until the yeast is dissolved. 
    In the bowl of the stand mixer fitted with the dough hook attachment mix 3 ½ cups flour, salt and oil together on low speed. Stir the yeast mixture and then slowly add it to the bowl with the flour. Mix this on medium speed for 5- 6 minutes. If the dough is excessively sticky add the remaining flour 1 tablespoon at a time until it becomes it becomes smooth.
    Spray the inside of a large bowl with cooking spray and transfer the dough into the bowl, cover with a clean dish cloth, place in a warm place and allow it to raise for 2 hours or until it has doubled in size. Alternately you can place the dough into a sprayed gallon sized zip-top bag and allow it to rise in the refrigerator overnight (you get the same results and the dough is ready in the morning for breakfast).
    Coating and Assembly: Preheat your oven to 350°F/175°C
    Spray a bundt pan with cooking spray. Sprinkle half of the pecans into the bottom of the pan evenly and it set aside.
    Place the brown sugar and melted butter in a small bowl and stir to combine. 
    Punch the risen dough down and tear pieces of the dough off and roll into 1- inch balls. Dip each dough ball into the brown sugar/butter mixture and place in the prepared pan. Continue this with all the dough, placing it in the pan evenly. Drizzle any remaining brown sugar/butter mixture on top of the dough and finally sprinkle on the remaining pecans.
    Bake the bread for 30- 35 minutes until it’s risen and lightly golden.
    Remove the pan from the oven and place on a wire rack to cool slightly.
    Icing: While the bread is cooling make your icing by combining the butter, brown sugar and heavy cream into a medium saucepan. Cook the mixture, stirring frequently, until it comes to a boil and boil for one minute. Remove from the heat immediately and whisk in the powdered sugar.
    Invert the bundt pan onto a cake stand or serving platter. Drizzle the icing evenly on top of the bread.
    Serve warm.

    Notes:

    Store airtight at room temperature for up to 2 days

    Keywords:: cookies and cups, monkey bread, pull apart bread, yeast dough, bundt pan, breakfast, brunch

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    Prime Rib

    1 Salt roast and let sit at room temp:  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.
    2 Tie roast with kitchen string: If your butcher hasn’t already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
    3 Preheat oven, season roast: Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.

    4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer (oven proof) into the thickest part of the roast, making sure that the thermometer isn’t touching a bone.
    5 Brown roast at high temperature: Brown the roast at a 500°F temperature in the oven for 15 minutes.
    6 Lower oven temp to finish roasting: Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
    The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.
    There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to “wing it”. Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.
    Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
    Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don’t have to keep checking the roast, you’ll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)
    If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.
    7 Let the roast rest: Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
    8 Cut away strings, remove bones, slice roast: Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.)

    Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick.

    9 Make the gravy
    To make the gravy, remove the roast from the pan.  Remove excess fat, leaving 1/4 cup of fat plus the browned drippings and meat juices in the roasting pan.
    Place the roasting pan on the stove top on medium high heat. Use a metal spatula to scrape up drippings that might be sticking to the pan.
    When the fat is bubbly, sprinkle 1/4 cup of flour over the fat and drippings in the pan.
    Stir with a wire whisk to incorporate the flour into the fat. Let the flour brown (more flavor that way and you don’t have the taste of raw flour in your gravy.)
    Slowly add 3 to 4 cups of  water, milk, stock, or beer to the gravy. Continue to cook slowly and whisk constantly, breaking up any flour lumps.
    The gravy will simmer and thicken, resulting in about 2 cups of gravy. (If you want less gravy, start with less fat and flour, and add less liquid.)
    Season the gravy with salt and pepper and herbs to taste. (See also How to Make Gravy.) LEGGI TUTTO

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    Eggnog

    Homemade Eggnog is EASY to make! Plus, it doesn’t have all the fillers of the store-bought stuff. Just cream, sugar, eggs, and spices. Enjoy it spiked or without alcohol for a kid-friendly version. Continue reading “Eggnog” » LEGGI TUTTO

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    Best Holiday Fruitcake

    This easy fruitcake is perfect for the holidays. It’s light, tender, and full of dried fruits and nuts. Sprinkle the loaf with brandy, or leave it out! Either way, this fruit cake is a welcome addition to the holiday table.

    Photography Credit: Elise Bauer

    Are you a fruitcake lover? Though this traditional holiday cake is often maligned (I guess some people don’t like candied fruit?), it’s wonderful when well prepared.
    This fruitcake is our family’s favorite, packed with dates, walnuts, raisins, and glazed cherries. Think raisin bread, on steroids. The recipe comes from the wife of a family friend, Patricia, who for years sent us a loaf every Christmas.
    We usually have to make at least two loaves—one to eat right away because we just can’t wait, and the other to sprinkle with brandy and save for Christmas day. These loaves also make terrific gifts.
    Video! The Best Holiday Fruitcake

    How to Make Fruitcake
    Fruitcake is really just like any other quick bread or loaf cake, only with a lot more fruit and nuts added. You make a simple cake batter, stir in the fruits and nuts, and bake until a tester inserted in the middle comes out clean.
    The resulting cake is dense and looks like a beautiful mosaic when sliced, with fruits and nuts in every bite.
    You can sprinkle the cake with liquor (we like brandy), or leave it alcohol-free. The liquor will make the fruitcake more moist, and will help it last longer.
    Tips for the Best Fruit Cake
    Toss the fruits and nuts in flour before mixing them into the batter. This will help keep them evenly distributed throughout the cake during baking.
    Place a pan of water in the oven alongside the fruitcake. This will help with a more even, gentle cooking.
    It’s best to slice this fruitcake with a knife with a serrated edge, such as a bread knife.

    How Long Does Fruitcake Last?
    Fruitcake lasts longer than most other cakes because it is filled with nuts and candied fruit. It will last even longer if you sprinkle it with a spirit like brandy. Just keep it tightly wrapped.
    Without brandy, the cake will last tightly wrapped a week or more.
    With brandy, the cake can last a month or more.
    How to Store and Freeze Fruitcake
    Cool the fruitcake completely, poke a few holes in the top of the cake and sprinkle it with brandy if desired. Wrap the loaf tightly with aluminum foil and store it on the counter.
    To freeze, wrap the loaf in plastic and then in aluminum foil and freeze for up to three months.
    More Festive Holiday Treats

    Updated December 20, 2020 : We added a new video to help you make the best fruitcake ever. No changes to the original recipe.

    Best Holiday Fruitcake Recipe

    Best to slice this fruitcake with a knife with a serrated edge, such as a bread knife.

    Ingredients
    1 teaspoon baking soda
    1 cup (236 ml) full fat sour cream
    1 cup (130 g) chopped dates
    2 cups (280 g) raisins
    1/2 cup (75 g) chopped glazed cherries (can sub dried sweetened cranberries)
    1 cup (100 g) chopped walnuts
    2 cups (260 g) all-purpose flour [divided into 1/4 cup (30 g) and 1 3/4 cups (130 g)]
    1/2 cup butter (1 stick, 113 g)
    1 cup (200 g) granulated sugar
    1 large egg, room temperature
    Grated rind of one orange
    1 teaspoon salt
    1 to 2 ounces (30 to 60 ml) brandy (optional)

    Method

    1 Preheat the oven and prepare the pan: Preheat oven to 325°F (160°C). Line a 9×5-inch loaf pan with greased parchment paper or brown baking paper, cut to fit the pan.
    Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides. When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.

    2 Mix together sour cream and baking soda: In a small bowl, mix together the baking soda and sour cream; set aside.

    3 Toss the fruits and nuts with flour: Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. Set aside.

    4 Make the fruitcake batter: Beat together the butter and sugar until fluffy. Mix in the egg, then the orange rind, then the sour cream/baking soda mix.
    Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly.

    5 Bake the fruitcake: Scoop the batter into a prepared 5×9-inch loaf pan, and press down to even the surface.
    Place the batter-filled pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water will help with a more even, gentle cooking.)
    Bake at 325°F (160°C) for approximately 1 1/2 hours to 1 3/4 hours, or until the internal temperature is between 205°F and 209°F, and a wooden skewer inserted into the center comes out clean. Water may need to be replenished during baking. If the top of the fruitcake is getting too browned as it bakes, tent it with some foil.

    6 Cool on a rack: Remove to a rack to cool for 5 minutes. Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely.
    Wrap tightly with plastic wrap and then aluminum to store. If you want, poke a few holes over the top of the cake and sprinkle on a few ounces of brandy or bourbon. This will make the fruitcake more moist and will help it last longer.

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    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO