Sweet Potato Pie

The perfect Sweet Potato Pie recipe! Made with a tender and flaky, buttery pie crust and a lightly spiced, perfectly sweetened, browned butter sweet potato pie filling.

Then you have your choice to top with sweetened whipped cream or a toasted homemade marshmallow topping! This is how we celebrate the holidays!

Sweet Potato Pie

• Servings: 8
• Prep Time 1 hour
• Cook Time 1 hour 10 minutes
• Cooling Time 2 hours
• Total Time 4 hours 10 minutes

Ingredients

• 1 cup (142g) unbleached all-purpose flour (scoop and level to measure)
• 2 tsp (8 g) granulated sugar
• 1/4 tsp (heaping) salt
• 8 Tbsp (113g) unsalted butter, well chilled, cut into small cubes
• 3 - 5 Tbsp ice water
• 1 1/2 lbs sweet potatoes (about 3 medium), such as red garnet
• 6 Tbsp (85g) salted butter, diced into 1 Tbsp pieces
• 1 (5 oz) can evaporated milk (2/3 cup)
• 3/4 cup (150g) packed light brown sugar
• 2 large eggs
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout.
2. Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
3. Remove dough, roll out into a 12-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9-inch standard pie plate and unwrap. Fit to plate, flute edges if desired.
4. Refrigerate until well chilled about 1 hour or freeze for 15 minutes. Meanwhile preheat oven to 400 degrees.
5. Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
6. Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it's starting to dry, about 8 - 12 minutes longer. Remove crust and let cool on a wire rack.
7. To bake sweet potatoes: (You can do this step while the pie dough is chilling) prick sweet potatoes once on each side with a fork. Wrap each potato individually in a sheet of foil. Place on a baking sheet.
8. Bake sweet potatoes in 400 degree oven until very soft all the way through when pierced with a knife or skewer, about 50 - 60 minutes (depending on their size). Let cool about 30 minutes until just warm.
9. To brown the butter: while sweet potatoes are cooling brown the butter in a light colored medium skillet. To do so add butter to skillet, set over medium heat and cook, stirring occasionally, until butter has a nutty fragrant smell and light brown flecks. Careful not to burn it. Transfer butter to a dish to cool so it doesn't continue to cook and burn.
10. To make sweet potato pie filling: Heat oven to 350 degrees. Halve sweet potatoes, scoop out flesh. Transfer to a large mixing bowl and mash very well with a potato masher until nearly smooth. There should be 2 cups mashed sweet potatoes.
11. Add browned butter, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, ginger, salt and vanilla. Using an electric hand mixer blend mixture until combined.
12. Pour mixture into prepared pie crust. Place on a baking sheet, tent edges with foil. Bake in preheated oven until center just wiggles slightly, about 40 - 50 minutes.
13. Transfer to a wire rack to cool 2 hours. Chill until ready to serve. When serving top with sweetened whipped cream or homemade marshmallow fluff if desired.

Recipe Notes

• Pie can be made 1 day in advance, store in refrigerator.
• Nutrition estimate does not include topping.

Read more

Cinnamon Rolls {Better Than Cinnabon!}

These homemade Cinnamon Rolls are my all time favorite (yes, they’re better than Cinnabon)! They are truly the best cinnamon rolls I’ve ever had, and I think it’s even safe to say you’ll never need another cinnamon roll recipe. This. Is. It!

They’re super soft and fluffy, perfectly chewy with a hint of gooey, they’re jam packed with cinnamon flavor and they’re covered in a luscious cream cheese cinnamon roll icing. You’ll be hanging onto this recipe for life!

Cinnamon Rolls {Better than Cinnabon!}

• Servings: 12
• Prep Time 45 minutes
• Cook Time 20 minutes
• Total Time 3 hours 35 minutes

Ingredients

Roll Dough

• 1/4 cup (60ml) warm water, 110 - 120 degrees
• 1 Tbsp active dry yeast
• 3/4 cup (180ml) buttermilk, at room temperature*
• 2 large eggs, at room temperature**
• 1/2 cup (100g) + 1/2 tsp granulated sugar, divided
• 1 tsp salt
• 1/2 tsp vanilla extract
• 6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces and melted
• 3 1/2 - 4 cups (17.5 oz - 20 oz) bread flour (I recommend King Arthur)

Cinnamon Filling

• 6 Tbsp (85g) unsalted butter, well softened
• 1 cup (210g) packed light brown sugar
• 2 Tbsp (13g) Saigon cinnamon

Cream Cheese Icing

• 1/4 cup (56g) unsalted butter, softened
• 3 oz. cream cheese, softened
• 1/2 tsp vanilla extract
• 1 1/2 cups (190g) powdered sugar

Instructions

1. Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise).   
2. Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined. 
3. Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined. 
4. Continue to knead on moderately low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or 18.75 oz, but I am in a fairly dry climate so in a humid climate you may need a little more. Also note I use the scoop and level method when measuring in cups).
5. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours. 
6. Butter a rimmed 15 by 10-inch jelly roll pan (not a standard size cookie sheet!) then line with parchment paper***. Butter parchment paper and set aside.
7. Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
8. Spread 6 Tbsp butter evenly over entire surface (just use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges). 
9. Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed). 
10. Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each). Arrange rolls, spacing evenly apart on prepared baking sheet. 
11. Cover with plastic wrap (leave plastic it a little loose but be sure it fully encloses to keep air out. Also see notes for overnight method as this would be the point to chill****).
12. Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375 degrees near the last 20 minutes of rolls rising. 
13. Bake rolls in preheated oven until centers are no longer doughy, about 18 - 22 minutes (center should be 185 degrees on an instant read thermometer). If needed during the last 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary. 
14. While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy. 
15. Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15 seconds or until soft and warm.

Recipe Notes

• *You can also warm buttermilk gently in the microwave to bring it to room temperature. Heat it on 30% power in a microwave safe cup, in 20 second increments stirring between each, until it registers about 75 degrees on an instant read thermometer (no more than 90 degrees or it will curdle!).
  
• **To quickly bring eggs to room temperature place them in a bowl and cover with warm water. Let rest 10 minutes.
  
• ****A 13 by 9-inch baking dish works as well I just like the result of the slightly bigger pan better as they have more room to expand.
  
• ****For the overnight method, immediately after you've cut rolls and placed them in pan wrap with plastic wrap and chill overnight. Then following day remove from fridge, keep covered and let rest at room temperature until doubled in volume, about 2 hours. Continue to bake as directed.
  

Read more

Oreo Balls Oreo Truffles

Oreo Balls AKA Oreo Truffles are the perfect treat for any occasion! They only require THREE ingredients, they couldn’t be easier to make and they taste unbelievably delicious. They’re always the first thing to go at parties and I’m yet to meet someone who doesn’t love them!

 

 

Oreo Balls - Oreo Truffles

• Servings: 36 truffles
• Prep Time 25 minutes
• Cook Time 5 minutes
• Total Time 30 minutes

Ingredients

• 36 Oreos (original not doublestuf), plus 3 more, crushed, for topping if desired
• 1 (8 oz) pkg. cream cheese, softened
• 16 oz vanilla or chocolate candy melts, or melted white chocolate, milk chocolate or dark chocolate
• See notes for peppermint variation

Instructions

1. Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
2. Place 36 Oreos in a food processor (entire cookie, don't remove cream filling) and pulse too fine crumbs.*
3. Add cream cheese and pulse in bursts until well combined**.
4. Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet. 
5. Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.
6. Melt almond bark or chocolate according to directions on package. 
7. Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off. 
8. Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set. 
9. Store in an airtight container in refrigerator.

Recipe Notes

• *Alternately if you don't own a food processor you can place Oreos in a large resealable bag, seal bag and crush with a rolling pin until finely crushed. 
• **If you don't own a mixer you can just blend mixer in a mixing bowl with a spoon.
• Recipe adapted from Kraft

For The Peppermint Version

1. Mix 1 1/2 tsp of peppermint extract with the cream cheese in a stand mixer first, then add the Oreo crumbs and continue as directed.
2. Dip chocolates then immediately sprinkle tops with peppermint bits crushed candy canes or crushed starlight mints (instead of more crushed Oreos).

Read more

Apple Upside Down Cake

Apple Upside Down Cake – a delicious old fashioned apple dessert with sweet cinnamon and caramel-like flavors. It’s a simple yet seriously satisfying cake topped with fresh apples and no frosting is needed.

 

Apple Upside Down Cake

• Servings: 9
• Prep Time 25 minutes
• Cook Time 40 minutes
• Total Time 1 hour 5 minutes

Ingredients

Topping

• 3/4 cup (150g) packed light brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 2 medium golden delicious apples*, peeled, cored and sliced into 1/2-inch thick wedges
• 2 tsp lemon juice

Cake

• 1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 2/3 cup buttermilk or milk, at room temperature

Instructions

1. Preheat oven to 350 degrees. Spray a 9 by 9-inch square dish well with non-stick cooking spray.
2. For the topping: In a medium mixing bowl stir together brown sugar, melted butter, cinnamon nutmeg and salt. Spread evenly into greased baking dish.
3. Toss apples with lemon juice (I just do this on the cutting board I cut them on). Align apples in rows over brown sugar layer. Set aside.
4. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
5. In a mixing bowl using an electric hand mixer (or in a stand mixer fitted with a paddle attachment) cream together butter and sugar until pale and fluffy. Mix in eggs one at a time, scrape down bowl, then blend in vanilla.
6. Add 1/3 of the flour mixture to the butter sugar mixture and mix until combined. Add in 1/2 of the buttermilk and mix. Mix in another 1/3 flour mixture, then remaining 1/2 buttermilk. Finish by mixing in last 1/3 of the flour mixture. Scape down bowl and fold batter to ensure ingredients are evenly incorporated.
7. Spread batter over apple layer in baking dish. Bake in preheated oven until toothpick inserted into center comes out clean, about 35 - 45 minutes. Let cool 15 minutes on a wire rack.
8. Run knife around edges of cake to ensure it's loosened then invert onto a platter. Cut into slices and serve warm with vanilla ice cream if desired.

Recipe Notes

• *Gala apples would be another good option if the store doesn't have golden delicious apples stocked.
• **An electric hand mixer works great too for this recipe too. Just be sure to whip butter and sugar until pale and fluffy which takes about twice as long with a hand mixer.

Read more

Mini Cheesecakes

The BEST Mini Cheesecakes – they’re perfectly rich and creamy, with a melt-in-your-mouth texture and an irresistible flavor! These are completely delicious in every way, and there are so many ways to top them.

Mini Cheesecakes

• Servings: 12
• Prep Time 15 minutes
• Cook Time 28 minutes
• Resting time 3 hours
• Total Time 43 minutes

Ingredients

• 1 cup (114g) finely crushed graham crackers (from about 7 full size sheets)
• 1.5 Tbsp (19g) granulated sugar
• 3 Tbsp (38g) butter,* melted
• 2 (8 oz) pkgs. cream cheese, well softened
• 3/4 cup (150g) granulated sugar
• 1.5 Tbsp (12g) all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup (58g) sour cream
• 1/4 cup heavy cream
• Toppings for serving (optional), see notes for ideas

Instructions

1. For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.

2. Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each (so nearly 2 Tbsp). Press mixture into an even layer. Bake in preheated oven 5 minutes.

3. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

4. For the cheesecake mixture: In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.

5. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.
   
6. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.

7. Bake in 325 degree oven 18 - 23 minutes (centers should just barely jiggle slightly, don't over-bake. If they begin to crack they are starting to become over-baked). Remove from oven and allow to cool 1 hour.

8. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.

Recipe Notes

• *Salted or unsalted butter can be used here just depending on your flavor preference.
• Recipe originally listed amounts for 24 servings, recipe has been scaled down and modified to make just 12 instead.

Topping Ideas for Serving

• blueberry sauce, raspberry sauce, or strawberry sauce (see below)
• salted caramel sauce
• homemade jam (I strain the seeds to top cheesecake)
• mashed fresh berries
• whipped cream
• fruit curd (lemon, passionfruit, coconut, mango)
• nutella or cookie butter
• toasted coconut 
• chopped nuts
• chocolate ganache

Instructions

1. Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed).
2. Transfer to an airtight container and chill 30 minutes or until ready to serve.

Read more

Best Carrot Cake Recipe

Best Ever Carrot Cake

Servings: 16

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Ingredients

• 2 cups (283g) all-purpose flour (scoop and level to measure)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 4 eggs
• 3/4 cup (175ml) vegetable oil
• 1/2 cup (130g) unsweetened applesauce
• 1 cup (200g) granulated sugar
• 3/4 cup (150g) packed light brown sugar (break up any clumps)
• 2 tsp vanilla extract
• 3 cups (348g) finely grated carrots**
• 1 cup chopped pecans (optional)
• 1 recipe Cream Cheese Frosting HERE (use amounts listed in notes there for a 2 layer cake)

Instructions

1. Preheat oven to 350 degrees.
2. Butter two 9" round cake pans, line with parchment paper, butter parchment paper, dust parchment paper with flour, shake out excess.* Line pans with water soaked cake strips if you have them.
3. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
4. In a large mixing bowl using an electric mixer blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar and vanilla.
5. Add dry ingredients and mix until combined. Mix in grated carrots just to evenly distribute. Divide mixture evenly into 2 prepared cake pans.
6. Bake in preheat oven for 33 - 38 minutes until toothpick inserted into center comes out clean.
7. Remove from oven and allow to cool 10 minutes in cake pan, then run a knife around edges of cakes and invert into a wire rack to cool completely.
8. Frost cakes then finish with chopped pecans if using. Store cake in airtight container in refrigerator.

Recipe Notes

• *This cake can also be made in a 9x13 dish just increase baking time to 40 - 50 minutes until toothpick inserted in center comes out clean, or recipe can be halved and baked in an 8x8 dish or just 1 (9-inch) round pan (bake time should be the same).
• Nutrition estimate does not include pecans as they are optional, cream cheese frosting is included.

Read more