Breads – Tessie's Table

Brioche Buns

Therese Buchanan — Thu, 20 Feb 2025 12:00:00 +0000

Nothing beats a homemade brioche bun—soft, fluffy, and just the right amount of buttery. But if the thought of making brioche from scratch sounds like a full-day project, don’t worry. This recipe keeps things super simple while still giving you bakery-style results. No complicated steps, no overnight waiting, just fresh, golden buns that are perfect for sandwiches, burgers, or even straight-up with some butter.

Photo Credit Tessie’s Table.

Brioche is known for its rich, slightly sweet flavor and its airy, soft texture. Unlike regular bread rolls, brioche gets its signature taste and lightness from eggs and butter. Most traditional brioche recipes call for proofing the yeast in warm liquid before adding it to the flour, but in this recipe, we skip that step by mixing the yeast straight into the dry ingredients. Why? Because as long as your yeast is fresh and your milk is warm enough (but not too hot!), it will activate just fine as the dough comes together. This saves time and simplifies the process without affecting the rise.

Why you’ll love this Brioche Buns

Simple Ingredients, Big Results:
No specialty flours or tricky techniques—just pantry staples and a bit of patience.
Soft, Fluffy Texture:
These buns bake up light and airy, with just the right amount of chew.
Versatile for Any Meal:
Use them for burgers, sandwiches, or just enjoy them warm with a little butter and jam.

Soft, Buttery Buns That Will Make You Feel Like a Bread-Making Pro

Baking bread can feel intimidating but these brioche buns make you look like you know what you’re doing, even if this is your first time working with yeast. The dough is forgiving, the process is straightforward, and the end result? Bakery-level buns that are perfect for any occasion. Plus, nothing beats the smell of freshly baked bread filling your kitchen.

Ingredients Needed for Brioche Buns

All-purpose flour – This is the base of the dough, giving structure while keeping things soft. Bread flour can be used if you want a chewier texture.
Sugar – A little sweetness enhances the flavor and helps feed the yeast.
Active dry yeast – This recipe uses active dry yeast, but instead of proofing it in liquid first, it’s mixed directly into the flour. This works perfectly as long as your yeast is fresh and your milk is warm (around 125°F before mixing with eggs, then check the mixture to be at least 110°F before adding to the flour). If you’re unsure whether your yeast is good, you can still proof it separately before mixing it in.
Salt – Enhances the flavor and balances out the sweetness.
Milk – Adds moisture and richness to the dough. It’s heated slightly to help activate the yeast.
Eggs (room temperature) – Give brioche its signature tenderness and golden color. Letting them warm up prevents the dough from being too cold, which helps with a good rise.
Unsalted butter (softened) – Adds richness and that classic brioche flavor. Softened butter incorporates more easily into the dough.

How to make Brioche Buns

**For more detailed instructions, please refer to the printable recipe card below.**

Combine flour, sugar, yeast, and salt in a large mixing bowl.

Whisk warm milk and room-temperature eggs together slowly to avoid shocking the eggs.

Pour the milk-egg mixture into the dry ingredients and mix until a dough forms.

Add the softened butter, one tablespoon at a time, mixing until fully incorporated and the dough is smooth.

Knead the dough by hand or with a dough hook for about 5 minutes until soft and elastic. Let it rise in a warm place for 1-2 hours until doubled in size.

Divide the dough into 8 equal pieces.

Roll each piece into a ball, place on a parchment-lined baking sheet, and let them rise for another 30-45 minutes. Then, brush the buns with a beaten egg

Bake for 15-18 minutes until golden brown.

Variations

Whole Wheat Brioche Buns: If you want a heartier bun with a bit more fiber, swap out half of the all-purpose flour for whole wheat flour. Whole wheat absorbs more moisture than white flour, so the dough might feel a little drier. If needed, add a tablespoon of milk at a time to keep the dough soft.
Cheesy Brioche Buns: If you love cheese, this one’s for you. Stir about a cup of shredded cheddar, Parmesan, or even gruyere into the dough after you’ve mixed in the butter. The cheese will melt as the buns bake, creating little pockets of gooey goodness. These are fantastic for burgers or served alongside a bowl of Soup.
Garlic Butter Brioche: Want a little extra flavor? Once the buns are fresh out of the oven, brush them with a mixture of melted butter, minced garlic, and a sprinkle of salt. The garlic butter soaks into the warm buns, making them incredibly. These make the perfect side for Pasta Dishes or as a base for garlic bread sandwiches.
Sweet Brioche Rolls: If you’re in the mood for something a little sweeter, you can easily turn these into a breakfast-style brioche roll. Increase the sugar in the dough slightly, then sprinkle pearl sugar or coarse sugar on top before baking.
Herb-Infused Brioche: A few dried herbs mixed into the dough can completely transform the flavor. Try adding a teaspoon of dried rosemary, thyme, or even everything bagel seasoning for a more savory twist. These buns pair beautifully with Roasted Meats, soups, or even as a sandwich roll for deli-style sandwiches.

Serving Suggestions

Classic Burger Buns: These brioche buns were made for burgers. They’re soft enough to be easy to bite into but sturdy enough to hold up to juicy patties and all the toppings.
Breakfast Sandwiches: Split one in half, add a fried or scrambled egg, some crispy bacon, and a slice of cheese, and you’ve got yourself a seriously good breakfast sandwich. The slight sweetness of the brioche balances out the savory ingredients perfectly. For an extra touch, spread a little butter or mayo on the bun and toast it before assembling.
Pulled Pork Sliders: These buns are soft and slightly sweet, which makes them a perfect match for smoky, tangy Pulled Pork. Just pile on the pork, add some coleslaw for crunch, and you’ve got an amazing slider that’s great for parties or game days.
Dipping Bread: Need something to soak up a bowl of Soup or Stew? These buns are great for that! Whether it’s a hearty Beef Stew, a Creamy Chowder, or even just a bowl of tomato soup, these buns will do the job.
French Toast Buns: If you somehow have leftover brioche buns (which probably won’t happen), slice them up and use them for French toast. Brioche makes the best French toast because it soaks up the egg mixture without getting too soggy. Just dip the slices in your usual egg mixture, fry them up, and serve with syrup, fruit, or even a dusting of powdered sugar.

Photo Credit Tessie’s Table.

Storage and Freezing

How should I store Brioche Buns?

These buns stay fresh for about 3 days if kept in an airtight container or a bread bag at room temperature. If you notice them starting to dry out, pop one in the microwave for about 10 seconds, and it’ll soften right up.

Can I freeze Brioche Buns?

If you want to save some for later, let the buns cool completely before freezing. Wrap each bun individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 2 months. When you’re ready to eat, let them thaw at room temperature for an hour or warm them up in a 300°F oven for 5-10 minutes.

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Tips & Tricks

No Need to Proof the Yeast First: A lot of bread recipes call for dissolving yeast in warm liquid before adding it to the flour, but that step isn’t necessary here. As long as your yeast is fresh and your milk is the right temperature (at least 110°F after mixing with the eggs), it will activate just fine once the dough starts coming together. This method saves time and simplifies the process without sacrificing that perfect rise.
Checking Your Yeast: Since this recipe mixes the yeast directly into the dry ingredients, the best way to ensure it’s fresh is by checking the expiration date. If you’re unsure, you can proof the yeast separately by dissolving it in warm milk (around 110°F) with a pinch of sugar and letting it sit for 5-10 minutes. If it foams up, it’s good to go! If nothing happens, the yeast is likely expired and won’t give your buns a proper rise.
Don’t Skip the Egg Wash: The beaten egg brushed on top before baking gives the buns that beautiful golden-brown finish. Without it, the buns will still taste good but won’t have that classic brioche shine.
Make the Dough Ahead of Time: If you want to prep in advance, you can let the dough rise in the fridge overnight instead of at room temp. This slow fermentation develops even more flavor, and you can just shape and bake the buns the next day.
Use a Kitchen Scale for Even Buns: If you want all your buns to bake evenly, weigh the dough before dividing it up. This way, each bun will be the same size, so they’ll all bake at the same rate.
Baking Time May Vary: Every oven is different, so start checking your buns around 15 minutes in. If they’re browning too fast, you can lightly tent them with foil to keep them from over-browning.

More Easy Bread Recipes

Photo Credit Tessie’s Table.

FAQ

Can I use instant yeast instead of active dry yeast?
Yes! Since this recipe already mixes the yeast directly into the flour, you can swap in instant yeast at a 1:1 ratio with no changes needed. The only difference is that instant yeast may make the dough rise slightly faster, so check it a little earlier to see if it has doubled in size.
Why is my dough too sticky?
Brioche dough is naturally soft and a bit sticky because of the butter and eggs. If it’s too wet to work with, add a little flour—just a tablespoon at a time—until it becomes manageable.
Can I make these without a stand mixer?
Absolutely! Kneading by hand works just fine, though it may take a bit longer to get the dough smooth and elastic. Be patient, and don’t be afraid to rest your arms if needed.
How do I know when the dough has risen enough?
The dough should double in size after the first rise. A good test is to press a finger lightly into the dough—if the indentation stays, it’s ready.
Can I make mini brioche sliders?
Yes! Just divide the dough into 12 smaller pieces instead of 8, and bake for a few minutes less. These make great bite-sized burger buns.
Why are my buns dense instead of fluffy?
This usually happens if the dough wasn’t kneaded enough, didn’t rise long enough, or the yeast was expired. Make sure your dough is elastic before letting it rise.
Can I use a bread machine?
Yep! Use the dough cycle to mix and knead the dough, then shape, let it rise, and bake as usual.
How can I add more flavor?
Try mixing in honey, vanilla, or cinnamon for a slightly different flavor profile. You can also experiment with different toppings like sesame seeds, poppy seeds, or even a sprinkle of flaky salt.

Brioche Buns

Soft, fluffy, and buttery, these easy brioche buns come together with simple ingredients and no complicated steps. Perfect for burgers, sandwiches, or snacking!

Course Side Dish

Cuisine American

Keyword Easy, Healthy, Homemade

Prep Time 15

Cook Time 18

Rise Time 2 30

Total Time 2 33

Servings

Calories 262kcal

Equipment

large mixing bowl
Measuring Cups and Spoons
Kitchen thermometer
Stand mixer with a dough hook (or a sturdy spoon and hands for kneading)
Baking sheet
Parchment paper
Pastry brush

Ingredients

3 cups all-purpose flour
2 tablespoons sugar
2¼ teaspoons active dry yeast 1 packet
1 teaspoon salt
¾ cup warm milk (heated to 125°F to compensate for cooling)
2 large eggs
4 tablespoons unsalted butter softened

Instructions

Combine flour, sugar, yeast, and salt in a large mixing bowl.
Whisk the warm milk and room-temperature eggs together slowly to avoid shocking the eggs. Check the temperature of the mixture after combining—it should be around 110°F. If it has cooled too much, microwave in 10-second intervals, stirring in between, until it reaches 110°F.
Pour the wet ingredients into the dry ingredients. Mix until a dough forms.
Add the softened butter, a tablespoon at a time, mixing until fully incorporated and the dough is smooth.
Knead the dough by hand or with a dough hook for about 5 minutes until it’s soft and elastic.
Cover the bowl and let the dough rise in a warm place for 1-2 hours until doubled in size.
Divide the dough into 8 equal pieces. Roll each piece into a ball and place on a baking sheet lined with parchment paper.
Cover the buns and let them rise for another 30-45 minutes.
Preheat the oven to 375°F. Brush the buns with a beaten egg for a shiny finish.
Bake for 15-18 minutes until golden brown. Cool slightly before serving.

Nutrition

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Irish Brown Bread

Therese Buchanan — Tue, 04 Feb 2025 13:00:00 +0000

Growing up in Ireland, brown bread was everywhere. On every kitchen table, served with soup, slathered in butter, or just eaten straight from the bread bin when you were feeling peckish. It was hearty, slightly nutty, with the perfect chew, and something I never thought twice about until I moved to the U.S. and realized… where was all the good brown bread?!

Turns out, I couldn’t just walk into a shop and grab a fresh loaf like I used to, so I had to start making it myself. And honestly, this version is even better than what I remember. It’s got the same rustic feel, but I added oats for extra texture and upped the buttermilk to make it softer and chewier. Now, every time I pull a loaf out of the oven, it smells like home.

If you’ve never made Irish brown bread before, don’t worry, this recipe is as easy as it gets. No yeast, no waiting for dough to rise, just mix, bake, and enjoy. It’s simple, traditional, and ridiculously good.

Photo credit: Tessie’s Table.

Irish brown bread is not the same as soda bread—though they’re related. Brown bread is made with whole wheat or wholemeal flour and buttermilk, which gives it that classic dense, hearty texture. It’s a staple in Irish households, served alongside Soups, Stews, and even at breakfast.

What makes this version special? The oats. They add a little softness and a bit more chew while keeping the classic texture we all know and love. Plus, the extra buttermilk makes it a little stickier, which is exactly how I like it!

And because this recipe is so simple, you can throw it together anytime you need a fresh loaf. No kneading, no fancy techniques—just mix, bake, and enjoy.

Why you’ll love this Irish Brown Bread

So Easy to Make:
No yeast, no rising, no stress—just mix, shape, and bake. Even if you’ve never made homemade bread before, this recipe is foolproof.
Rustic and Hearty:
The combination of wholemeal flour, oats, and buttermilk gives this bread a dense, satisfying texture that pairs with just about anything.
Tastes Like Ireland:
If you’ve ever had real Irish brown bread, you know the flavor. This tastes just like the loaves you’d find in Irish homes and restuarants, but fresher!

The Best Thing Since Sliced Bread: My Quest for the Perfect Loaf

Moving to the U.S. meant saying goodbye to some of my favorite Irish foods, but brown bread was the hardest to let go of. Store-bought versions just weren’t the same, and after one too many disappointing loaves, I decided to make my own.

Now, every time I bake this, my kitchen smells like an Irish bakery, and for a moment, I feel like I’m back home. It’s not just bread, it’s nostalgia in loaf form.

Ingredients Needed for Irish Brown Bread

Whole wheat Flour – The backbone of this bread, giving it that classic nutty, hearty texture.
.Rolled Oats – A little twist on tradition! They add a softer texture and a touch of sweetness without overpowering the flavor.
All-Purpose Flour – Helps lighten the bread just a little so it’s not too dense.
Baking Soda – This is what makes the bread rise since there’s no yeast involved.
Salt – Essential for bringing out the flavor. Don’t skip it!
Sugar – Just a tiny bit for a hint of sweetness.
Buttermilk – Makes the dough sticky and soft while giving it that classic tangy flavor. The extra buttermilk in this version keeps it moist and chewy.
Melted Butter – Adds a bit of richness and depth to the bread.

How to make Irish Brown Bread

**For more detailed instructions, please refer to the printable recipe card below.**

Mix whole wheat flour, oats, all-purpose flour, baking soda, salt, and sugar in a large bowl.

Pour in buttermilk and stir until you have a sticky dough then add the melted butter.

Transfer the dough to the loaf pan, sprinkle with oats and cut a slit down the center.

Bake the loaf for 45 minutes or until it is golden brown and sounds hollow when tapped.

Variations

Seeded Brown Bread: If you love a bit of crunch in your bread, adding seeds like sunflower seeds, flaxseeds, or pumpkin seeds is a great way to enhance both texture and flavor. The sunflower seeds add a slight nuttiness, flaxseeds bring in a bit of earthiness, and pumpkin seeds give a delicate crunch. You can mix them into the dough or sprinkle some on top before baking for a beautiful finish.
Honey Oat Brown Bread: Swapping the sugar for honey gives this bread a deeper, natural sweetness that pairs beautifully with the nuttiness of the oats. You can also drizzle a little honey on top before baking to create a slightly caramelized, golden crust. This version is especially good toasted with butter and makes a great breakfast option.
Dairy-Free Version: If you’re avoiding dairy, you can easily replace the buttermilk by mixing almond milk with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes, and it will curdle just like real buttermilk. This keeps the tangy flavor without the dairy, and the bread will still turn out soft and delicious.
Whole Grain Boost: If you want to take this loaf to the next level of wholesomeness, swap the all-purpose flour for spelt flour. Spelt adds a mildly sweet, nutty flavor and works beautifully in brown bread. Just keep in mind that spelt flour absorbs more moisture, so you might need to add a little extra buttermilk to get the right consistency.

Serving Suggestions

With Butter and Jam: You can’t go wrong with a thick slice of warm brown bread slathered with real Irish butter and a dollop of jam. It’s a simple but perfect way to enjoy this bread, especially with a cup of tea. Raspberry or blackcurrant jam is particularly good with the nutty flavor of the bread.
Alongside Soup or Stew: This bread was made to be dunked! The hearty, dense texture holds up beautifully with thick soups and stews, making it a perfect side for a bowl of Irish Stew, potato soup, or even a simple vegetable soup. It soaks up the broth without falling apart, which is exactly what you want in a soup companion.
With Smoked Salmon and Cream Cheese: If you’re feeling a little fancy, spread a layer of cream cheese on a slice of brown bread and top it with smoked salmon. Add a little squeeze of lemon and some cracked black pepper, and you’ve got a classic Irish-style open-faced sandwich.
Toasted with Cheese: This bread toasts beautifully, and once you throw a slice under the grill with some melted cheddar, you’ve got a snack that’s simple but insanely satisfying. Add a little chutney or mustard for an extra kick.

Photo credit: Tessie’s Table.

Storage and Freezing

How should I store Irish Brown Bread?

Once the bread has cooled completely, wrap it in a clean kitchen towel and store it at room temperature for up to 2 days. The towel keeps the crust from getting too hard while still preventing the bread from drying out. If you prefer, you can also store it in an airtight container, but avoid plastic bags, as they can make the crust go soggy.

Can I freeze Irish Brown Bread?

This bread freezes beautifully, so if you want to save some for later, slice the loaf and store the slices in a zip-top freezer bag. That way, you can pull out a slice at a time instead of defrosting the whole loaf. When you’re ready to eat, just toast the slices straight from the freezer, no need to thaw! It stays fresh in the freezer for up to 3 months.

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Tips & Tricks

Don’t Overmix: Once the buttermilk is added, stir just until everything comes together. Overmixing will activate the gluten too much, making the bread tough and dense instead of tender.
Use Whole Wheat Or Coarse Wholemeal Flour: I used whole wheat because that’s what I had on hand. Coarse wholemeal flour gives the bread that authentic, slightly grainy feel. The texture of your flour makes a huge difference! Both taste delicious.
Make Sure Your Baking Soda is Fresh: Since this bread relies on baking soda to rise, make sure your baking soda isn’t old. If it’s been sitting in your cupboard for years, it might not do its job, and your loaf will turn out flat and dense instead of light and airy.
Cut a Slit in the Dough: That deep cut down the center isn’t just for looks, it helps the bread rise properly by allowing steam to escape. Without it, the crust can seal up too soon, preventing the inside from expanding fully.
Let it Cool Before Slicing: I get it, it smells amazing coming out of the oven, and you want to dig in immediately. But cutting into it too soon will mess with the texture and make it gummy inside. Let it sit for at least 20–30 minutes before slicing so it sets properly.

More Irish Favorites

Photo credit: Tessie’s Table.

FAQ

Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly different. Rolled oats hold their shape and give the bread a bit of chew, while quick oats will blend in more and make it softer.
How do I know when my brown bread is fully baked?
The best way to check is to tap the bottom of the loaf. It should sound hollow. You can also insert a toothpick or skewer into the center. If it comes out clean or with just a few dry crumbs, the bread is done. If it’s still sticky, bake for another five minutes and check again.
Can I make this bread without a loaf pan?
Yes! You can shape the dough into a round and bake it on a parchment-lined baking sheet. Be sure to cut a deep cross on top before baking to help it cook evenly. It may bake a little faster than in a loaf pan, so start checking for doneness around 35 minutes.
I prefer a softer crust—how can I soften it?
If you prefer a softer crust, keep the bread wrapped in a clean kitchen towel while it cools. The steam will soften the crust naturally, giving it a more tender texture. If you want an even softer crust, lightly brush the top with melted butter right after baking.
Can I use all whole wheat flour instead of mixing it?
You can, but be aware that it will make the bread denser and more compact. Adding a little all-purpose flour lightens the texture just enough.
Why is my bread too crumbly?
If your loaf is falling apart too easily, it’s likely that there wasn’t enough moisture. Make sure you’re using the full amount of buttermilk. If your flour is extra absorbent, you might need a splash more.
Can I make this into rolls instead of a loaf?
Absolutely! Just divide the dough into small rounds and bake them on a lined baking sheet at the same temperature for 20–25 minutes.

Irish Brown Bread

This Irish Brown Bread is hearty, rustic, and easy to make at home. A classic Irish recipe with a soft texture and rich, nutty flavor.

Course Side Dish

Cuisine Irish

Keyword Comfort Food, Homemade, wholemeal

Prep Time 10

Cook Time 50

Total Time 55

Servings

Calories 232kcal

Equipment

Ingredients

1½ cups whole wheat flour (270g)
1 cup rolled oats (plus extra for sprinkling) (100g)
1½ cup all-purpose flour (125g)
1 ½ teaspoons baking soda
1 teaspoon salt
2 tablespoon sugar
2 cups buttermilk (500ml) Add more milk if its too dry. The mixture should be wet.
2 tablespoons melted butter

Instructions

Preheat the oven to 400°F (200°C). Grease a 9×5-inch loaf pan and line it with parchment paper or spray it with oil and coat in flour for easy removal.
Combine whole wheat flour, oats, all-purpose flour, baking soda, salt, and sugar in a large mixing bowl. Mix well.
Add the melted butter and gradually pour in the buttermilk, stirring with a wooden spoon until the dough comes together. The dough will be sticky and wet. This is what gives the bread its lovely texture.
Transfer the dough to the prepared loaf pan, smoothing out the top with a spatula.
Use a sharp knife to cut a slit down the center of the loaf. This helps it rise evenly while baking. Sprinkle extra rolled oats on top for a rustic finish.
Bake for 45–50 minutes, or until the bread is golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
Lay a clean kitchen towel over the bread loaf and let the cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

**Once the bread has cooled completely, wrap it in a clean kitchen towel and store it at room temperature for up to 2 days. The towel keeps the crust from getting too hard while still preventing the bread from drying out. If you prefer, you can also store it in an airtight container, but avoid plastic bags, as they can make the crust go soggy.**

Nutrition

The post Irish Brown Bread appeared first on Tessie's Table.

Cranberry Orange Cake

Therese Buchanan — Wed, 13 Nov 2024 13:00:00 +0000

This Cranberry Orange Bread is loaded with fresh cranberries and vibrant orange zest, making it a perfect treat for the holidays or any time you’re craving a burst of citrusy flavor! The cake is soft and moist, with a hint of cinnamon for warmth, and topped with a simple orange glaze that adds just the right amount of sweetness. It’s a great way to use fresh cranberries, and it makes a beautiful centerpiece on any dessert table.

Photo Credit: Tessie’s Table.

This Cranberry Orange Cake is a classic combination of tart and sweet, ideal for special gatherings or just when you want something a little fancy with your coffee. The yogurt keeps it super moist, and the glaze gives it an extra pop of orange flavor that’s hard to resist. It’s a loaf cake, so you can slice it easily for guests or to enjoy with your morning coffee. The optional sugared cranberries and orange zest garnish add a beautiful, festive touch!

Why you’ll love this Cranberry Orange Cake

Bright and Refreshing Flavor:
The combination of orange and cranberry is a crowd-pleaser, offering a balance of tartness and sweetness in every bite.
Easy to Make:
You don’t need any special skills—just basic ingredients and about an hour of time for a gorgeous loaf that looks and tastes impressive.
Perfect for Any Occasion:
Serve it at brunch, as a holiday treat, or as a cozy dessert. It’s as versatile as it is tasty!

A Slice of Sunshine on Your Plate!

This Cranberry Orange Cake is like sunshine in loaf form. The zesty orange combined with juicy cranberries makes for a cake that’s both refreshing and delicious. I love making this recipe when cranberries are in season because it fills the kitchen with such a wonderful, citrusy aroma. Plus, it’s one of those cakes that looks beautiful without a lot of fuss. Garnish with sugared cranberries and a little extra orange zest for a show-stopping loaf!

Ingredients Needed for Cranberry Orange Cake

Granulated white sugar and light brown sugar: The mix of sugars gives the cake a soft, tender crumb and adds a hint of caramel from the brown sugar.
Orange zest: This brings in vibrant citrus flavor, so use a fresh orange and zest only the outer peel.
Salted butter: Adds richness and helps create that tender, moist texture. Let it soften for easier mixing.
Eggs: At room temperature, eggs blend into the batter more smoothly, helping the cake rise and stay fluffy.
All-purpose flour: Gives structure to the cake. Spoon and level the flour when measuring to avoid a dense loaf.
Baking powder: Ensures the cake rises nicely.
Cinnamon: Adds a subtle warmth that pairs perfectly with the cranberry and orange.
Plain Greek yogurt: Keeps the cake moist and tender, adding a slight tang that balances the sweetness.
Fresh orange juice: Use juice from the zested orange for the freshest flavor.
Fresh cranberries: Adds pops of tartness and beautiful color to the cake.
Powdered sugar and fresh orange juice (for the glaze): These create a simple, sweet glaze that highlights the orange flavor.

How to make Cranberry Orange Cake

**For more detailed instructions, please refer to the printable recipe card below.**

In a large mixing bowl, beat the white sugar, brown sugar, and orange zest with a mixer until fragrant.

Add the butter, mixing until it’s light and fluffy. Then blend in the eggs one at a time, mixing well.

In a separate bowl, whisk together the flour, baking powder, and cinnamon.

Add half of the dry ingredients to the wet ingredients and mix until combined.

Add the Greek yogurt and fresh orange juice, mixing until smooth. Gradually add the remaining dry ingredients mixing just until incorporated.

Fold in the cranberries.

Transfer the batter to the loaf pan.

Bake for 45-55 minutes, until a toothpick comes out clean.

Variations

Nutty Orange Cranberry Cake: Fold in chopped walnuts or pecans for a bit of crunch that complements the cranberries.
Whole Wheat Option: Substitute half the flour with whole wheat flour for a denser, heartier loaf.
Spiced Cranberry Orange Cake: Add a pinch of cloves or nutmeg for an extra cozy flavor.
Mini Loaves: Divide the batter into mini loaf pans and reduce the bake time for individual-sized loafs.
Cranberry Lemon Cake: Substitute lemon zest and juice for a lemony twist on this classic.

Serving Suggestions

With Coffee or Tea: A slice of this cake pairs perfectly with your favorite hot drink for a cozy afternoon treat.
At Brunch: Serve alongside other brunch favorites like Southern Sausage Gravy and Cheddar Biscuits for a festive, fruity addition.
With Whipped Cream: Add a dollop of whipped cream for an indulgent touch.
Topped with Sugared Cranberries: For extra flair, top with sugared cranberries and some orange zest.
As a Holiday Dessert: This cake makes a beautiful holiday dessert when garnished with fresh cranberries and orange slices.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Cranberry Orange Cake?

Store the cake in an airtight container in the refrigerator for up to a week. The flavors actually get better after a day or two!

Can I freeze Cranberry Orange Cake?

Wrap the cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and add glaze just before serving.

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Tips & Tricks

Use Fresh Orange Zest and Juice: Fresh orange zest and juice make all the difference in flavor, giving the cake a bright, natural citrus taste.
Room Temperature Ingredients: Using room temperature eggs and softened butter helps the batter blend smoothly and rise evenly.
Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the cake dense.
Test for Doneness: Insert a toothpick in the center to check if it’s done. If it comes out clean or with a few crumbs, it’s ready!
Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting into the cake and keeps it looking pretty.

More festive favorites

Photo Credit: Tessie’s Table.

FAQ

Can I use frozen cranberries?
Yes, you can use frozen cranberries. Don’t thaw them before folding into the batter to prevent them from bleeding too much color.
What other fruits can I use?
Blueberries or raspberries work well, though cranberries add a nice tartness that pairs especially well with orange.
Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend, but the texture may differ slightly.
Is Greek yogurt necessary?
Greek yogurt adds moisture and tang, but sour cream is a good substitute if you don’t have yogurt.
Can I use orange extract?
Orange extract can add more orange flavor, but it’s best to use it sparingly and pair it with fresh zest for a balanced taste.
Why is my cake dense?
Dense cake often results from overmixing or adding too much flour. Make sure to measure flour correctly and mix gently.
Can I double the recipe?
Yes! Double the ingredients and bake in two loaf pans. You may need to adjust baking time slightly.
How can I make the glaze thicker?
Add more powdered sugar to thicken the glaze, or start with less orange juice and add a bit at a time.
How do I keep cranberries from sinking?
Toss the cranberries in a bit of flour before folding them in; this helps keep them suspended in the batter.
How do I make sugared cranberries for garnish?
Coat cranberries in sugar syrup, let them dry slightly, then roll in granulated sugar for a sparkling garnish.

Cranberry Orange Cake

Brighten up your dessert table with this Cranberry Orange Cake, bursting with fresh cranberries and topped with a citrusy glaze. Perfect for brunch or holiday gatherings!

Course Dessert

Cuisine American

Keyword Fruit, Holidays, Party, Sweet Treat

Prep Time 15

Cook Time 45

Total Time 1

Servings Slices

Calories 247kcal

Equipment

Ingredients

For the Cake

⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 ½ tablespoons orange zest
⅔ cup salted butter softened
2 large eggs at room temperature
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
⅓ cup plain Greek yogurt
3 tablespoons fresh orange juice
1 ¼ cups fresh cranberries
1 ⅓ cups powdered sugar

Optional toppings

sugared cranberries
extra orange zest or slices

Instructions

Preheat the oven to 375°F. Lightly grease a 9×4-inch loaf pan with baking spray.
In a large bowl, beat the granulated sugar, brown sugar, and orange zest together until fragrant.
Mix in the softened butter until light and fluffy, then add eggs one at a time, blending well after each addition.
In a separate bowl, whisk together the flour, baking powder, and cinnamon.
Gradually add half of the flour mixture to the wet ingredients and mix until combined.
Add the Greek yogurt and orange juice, stirring until smooth.
Finish by adding the remaining dry ingredients and mix just until incorporated—avoid overmixing.
Gently fold in the fresh cranberries, then pour the batter into the prepared loaf pan.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and the top bounces back when lightly tapped.
Let the cake cool completely before glazing.
To make the glaze, mix the powdered sugar with 2-3 tablespoons of fresh orange juice until smooth, then drizzle over the cooled cake.
Garnish with sugared cranberries and orange zest if desired.

Nutrition

The post Cranberry Orange Cake appeared first on Tessie's Table.

Homemade Garlic Knots

Therese Buchanan — Wed, 06 Nov 2024 13:00:00 +0000

Soft, chewy, and covered in garlicky goodness, these homemade garlic knots are just what you need for a cozy night in, a gathering with friends, or any time you crave that warm, freshly-baked flavor. With a touch of garlic, a sprinkle of herbs, and a buttery finish, these knots are seriously satisfying. They’re perfect on their own or dunked into Marinara, adding that extra layer of deliciousness. And here’s the best part is they’re easier to make than you think!

Photo Credit: Tessie’s Table.

Garlic knots have made their way from pizzerias into our kitchens, and it’s easy to see why. These little twists of dough are quick, versatile, and loved by everyone. Ideal as an appetizer, side, or snack, they pair perfectly with just about anything – Soups, Pasta, and more. These homemade garlic knots capture that same restaurant quality with simple, everyday ingredients you probably already have.

Why you’ll love these Homemade Garlic Knots

Simple Ingredients, Big Flavor:
This recipe uses basic pantry items, but with a garlicky, herby topping, it has all the flavor you could want. It’s amazing what a little fresh garlic and olive oil can do.
Perfect for Any Occasion:
Whether it’s a weeknight dinner or a weekend get-together, these garlic knots fit right in.
Fun to Make
Forming the knots is easy and actually pretty fun! Even if you’re not an experienced baker, this recipe is approachable and forgiving.

Knot Your Average Garlic Bread!

Honestly, making these garlic knots is as satisfying as eating them. There’s something about rolling, twisting, and tying each one that’s just plain enjoyable, and once they come out of the oven, all golden and garlicky, you’ll understand why it’s worth every second. If you’re a garlic bread lover, these will hit the spot, and don’t be surprised if they vanish faster than you expected!

Ingredients Needed for Homemade Garlic Knots

Yeast: This is what makes the dough rise, giving it a soft, airy texture.
Sugar: Helps activate the yeast and gives a slight hint of sweetness to balance the flavors.
Warm Water: Used to activate the yeast and form the dough.
Olive Oil: Adds richness and moisture to the dough and is key in the topping for flavor.
Garlic Powder: Adds an underlying garlic flavor in the dough itself.
Salt: Essential for flavor, making sure the bread isn’t bland.Flour: The foundation of the dough; all-purpose flour works well for a soft, chewy texture.
Minced Garlic: Fresh garlic gives the knots that signature bold, garlicky taste.
Italian Seasoning: Adds a herby flavor in the topping and goes great with garlic.
Parsley: Dried parsley adds a hint of color and freshness.
Parmesan: Optional, but it adds a nice savory layer that makes these knots even more irresistible.
Marinara Sauce: For dipping, it adds a perfect complement to the garlicky bread.

How to make Homemade Garlic Knots

**For more detailed instructions, please refer to the printable recipe card below.**

Mix yeast, sugar, and water. Let it sit until foamy.

Add flour, garlic powder, olive oil, and salt, and mix until smooth.

Knead until the dough is soft and stretchy. Cover and let it rise until doubled.

Punch down the dough, roll it out, and cut it into strips.

Tie each strip into a knot.

Place on a lined baking sheet, cover it, and let it rise again.

While they bake, mix the garlic topping.

Brush hot knots with topping as soon as they come out. Let cool slightly, and enjoy with marinara.

Variations

Cheesy Garlic Knots: Sprinkle shredded mozzarella or cheddar over the knots right before baking for a gooey cheese pull.
Herb Butter Knots: Use fresh herbs like basil or thyme in place of Italian seasoning for a fragrant twist.
Spicy Garlic Knots: Add a pinch of crushed red pepper flakes to the garlic topping for a subtle heat.
Whole Wheat Knots: Substitute half the flour with whole wheat flour for a heartier bite.
Rosemary & Sea Salt Knots: Swap Italian seasoning for rosemary and finish with a sprinkle of sea salt for a rustic touch.

Serving Suggestions

Classic with Marinara: Serve with warm marinara sauce for dipping – a classic combination that never disappoints. Give this recipe for Homemade Marinara Sauce a try.
With Soups and Stews: These knots are perfect for soaking up hearty soups and stews. They would be a winner with this Creamy Sausage Tortellini Soup
Side for Pasta Night: Place a basket on the table alongside your favorite pasta for an Italian-inspired feast. These are my favorite Pastas to serve with these homemade garlic knots.
Snack on Game Day: Set them out with a mix of dipping sauces like garlic aioli or ranch for a crowd-pleasing snack.
For Brunch: Pair with eggs, bacon, or a savory breakfast dish for a fun brunch addition.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Homemade Garlic Knots?

Store leftover knots in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven or Airfryer for a few minutes to bring back that soft texture.

Can I freeze Homemade Garlic Knots?

Once cooled, freeze the knots in a single layer on a baking sheet. Transfer to a freezer-safe bag once frozen. Reheat directly from frozen at 350°F until warmed through.

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Tips & Tricks

Activate the Yeast – Make sure your water is warm but not too hot. Aim for about 110°F, as water that’s too hot can kill the yeast. *** For Instant Yeast, see the FAQ below***
Knead for Texture – Kneading the dough helps develop gluten, giving the knots a chewy, satisfying texture.
Double Rise for Softness – Allowing the dough to rise twice creates a fluffier, lighter knot.
Brush with Topping Right Away – Brushing the garlic topping while the knots are still warm helps the flavors soak in.
Add Fresh Herbs – Add a sprinkle of fresh parsley, basil, or rosemary just before serving for an extra burst of flavor.

More Easy Sides

Photo Credit: Tessie’s Table.

FAQ

Can I use instant yeast?
Yes, you can absolutely swap instant yeast for active dry yeast in this recipe! Instant yeast is a bit different in that you can add it directly to your dry ingredients without dissolving it in water first, which saves you a step. When using instant yeast, you’ll need slightly warmer water—about 120°F-130°F (compared to the 105°F-110°F needed for active dry yeast). While both types of yeast often require the same overall rise time, instant yeast does have some perks:
Quick Activation: It starts working faster once mixed with the dough, which can sometimes help speed up the first rise just a bit.
Reliability: It’s known for being consistent in a wide range of baking conditions.
Convenience: Skipping the proofing step makes it easier to work with, especially when you’re in a hurry.
Why didn’t my dough rise?
If your dough didn’t rise, a few things could be the culprit:
Check the Yeast’s Freshness: Yeast loses its potency over time. To check its freshness, do a quick “proof test”:
Dissolve 1 teaspoon of sugar in ½ cup warm water (about 105°F-110°F).
Add 2¼ teaspoons of yeast (one packet) and stir.
Let it sit for about 5-10 minutes. If the mixture becomes foamy and bubbly, your yeast is still active! If nothing happens, it’s likely expired or inactive.
Water Temperature: Ensure your water is warm but not too hot. Water that’s too hot can kill yeast, while water that’s too cold may not activate it properly. Aim for 105°F-110°F for active dry yeast or 120°F-130°F for instant yeast.
Other Conditions: Yeast thrives in a warm environment. If your kitchen is cold, try letting the dough rise in a warm spot, like an oven with the light on or near a window on a sunny day.
Can I use bread flour?
Yes, bread flour will make the knots slightly chewier, so it’s a great option if you have it on hand.
How do I make them more garlicky?
Add extra garlic powder to the dough or use garlic-infused olive oil for an extra punch of garlic flavor.
Can I prepare the dough ahead of time?
Yes, preparing the dough in advance is a great option! Make the dough and let it rise until it doubles in size, then cover it and refrigerate overnight. When you’re ready to bake, bring the dough back to room temperature, shape it into knots, and let them rise a second time until puffy before baking. This second rise is key to achieving the soft, airy texture that makes these garlic knots so delicious!
What’s the best way to reheat garlic knots?
Wrap them in foil and warm in a 350°F oven until soft again. Avoid the microwave, as it can make them tough.
Can I make these gluten-free?
You could try a gluten-free all-purpose blend, though the texture may differ. Knead gently, as gluten-free dough can be more delicate.
Do I have to use Parmesan?
Parmesan is optional, but it does add a nice savory touch. You could also try Pecorino Romano for a sharper flavor.
Can I freeze the dough?
Yes, freeze it after the first rise. Thaw, let it come to room temp, shape, let rise then bake.

Homemade Garlic Knots

Soft, garlicky, and irresistible, these Homemade Garlic Knots are easy to make and perfect for dipping in marinara sauce!

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword Comfort Food, Easy, Homemade, Party

Prep Time 15

Cook Time 20

Rise Time 2

Total Time 2 35

Servings

Calories 115kcal

Equipment

Stand mixer (or large bowl and wooden spoon)
Clean kitchen towel
Baking sheet
Parchment paper

Ingredients

Garlic Knots

1 packet yeast
2 teaspoons granulated sugar
1 cup warm water
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
2 ½ – 3 cups flour

Topping

4 tablespoons olive oil
5 garlic cloves minced
1 ½ teaspoons Italian seasoning
¼ teaspoon salt
1 teaspoon dried parsley
¼ cup Parmesan grated (optional)
Marinara sauce for dipping

Instructions

In a bowl, mix yeast, sugar, and water; let sit for 5 minutes until foamy.
Add flour, garlic powder, olive oil, and salt. Mix well, adding more flour or oil if needed.
Knead dough for 5 minutes until soft and slightly springy. Cover with a towel and let rise for 1 hour until doubled in size.
Punch down the dough, then divide in half. Roll each half out to about 9-inch long.
Cut each rolled out dough into 9 strips, making 18 strips total. Tie each strip into a knot, tucking the ends underneath.
Place knots on a parchment-lined baking sheet, cover, and let rise for another hour.
Preheat oven to 400°F.
Bake knots for 20-25 minutes, or until golden.
While baking, mix the topping ingredients.
Brush knots with the garlic topping as soon as they come out of the oven. Let cool slightly, then enjoy with marinara sauce!

Nutrition

The post Homemade Garlic Knots appeared first on Tessie's Table.

Pumpkin Cinnamon Rolls

Therese Buchanan — Mon, 30 Sep 2024 12:00:00 +0000

Soft, warm, and filled with pumpkin spice flavor, these Pumpkin Cinnamon Rolls are my favorite easy fall breakfast. They start with canned cinnamon rolls, mixed with pumpkin and brown sugar for a little extra flavor. The maple frosting melts right into the swirls, and before you know it, the whole pan is gone.

Photo Credit: Tessie’s Table.

These Pumpkin Cinnamon Rolls are the easiest fall treat you’ll make all season. They start with canned cinnamon rolls, mixed with pumpkin for extra flavor and a soft, fluffy texture. They’re warm, sweet, and just what you want with your morning coffee. For another quick pumpkin favorite, try my Pumpkin Pie Cheesecake Cups

Why you’ll love this Pumpkin Cinnamon Rolls

Super Simple:
Using store-bought cinnamon rolls means less prep, more fun. Perfect for busy mornings when you want something special without a ton of work.
Fall Flavor Explosion:
The mix of pumpkin, cinnamon, and maple will have your home smelling like a fall bakery.
Maple Frosting:
The maple cream cheese frosting is rich and creamy with just the right amount of sweetness to balance the spiced rolls. It’s basically the frosting dreams are made of.

The Best Pumpkin Cinnamon Rolls for Fall Mornings

These Pumpkin Cinnamon Rolls are a weekend favorite at our house. They’re soft, spiced just right, and covered in a maple frosting that melts into every swirl. The smell of cinnamon and pumpkin always gets everyone moving a little faster toward the kitchen. I usually make a batch on a Saturday morning, and they never last long. There’s just something about warm rolls straight from the oven that makes the day start off right.

Ingredients Needed for Pumpkin Cinnamon Rolls

1 can Grand Cinnamon Rolls: The base of this recipe. You can find these in most grocery stores, and they’re ready to bake!
Pumpkin purée: Adds that perfect fall pumpkin flavor. Make sure to use pure pumpkin and not pumpkin pie filling.
Brown sugar: Adds a touch of sweetness to the pumpkin filling, making it rich and flavorful.
Pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, and cloves to enhance the pumpkin flavor.
Heavy cream: This is the secret to gooey, extra-soft cinnamon rolls.
Cream cheese: Softened cream cheese is key for the rich frosting. Let it sit at room temperature for easier mixing.
Powdered sugar: Sweetens the frosting and gives it that smooth, creamy texture.
Maple syrup: Adds a rich sweetness and complements the cream cheese frosting perfectly.
Vanilla extract: Enhances all the flavors in the frosting.

How to make Pumpkin Cinnamon Rolls

**For more detailed instructions, please refer to the printable recipe card below.**

Mix the pumpkin purée, brown sugar, and pumpkin pie spice together in a bowl.

Unroll the cinnamon rolls, spread the pumpkin mixture inside, and roll them back up. Place them in a greased baking pan.

Pour heavy cream over the rolls to make them extra soft.

Bake the cinnamon rolls until golden brown.

Whisk together cream cheese, powdered sugar, maple syrup, and vanilla extract until smooth.

Frost with the maple cream cheese mixture. Serve warm.

Variations

Apple Cinnamon Rolls: Swap the pumpkin filling for a mix of apple butter and cinnamon for an apple-cinnamon twist.
Pecan Pumpkin Rolls: Add chopped pecans to the pumpkin filling before rolling up for added crunch and flavor.
Caramel Drizzle: Drizzle caramel sauce over the top instead of or in addition to the maple cream cheese frosting for a decadent touch.
Pumpkin Spice Latte Rolls: Add a splash of brewed coffee to the pumpkin filling for a hint of espresso flavor.
Chocolate Chip Pumpkin Rolls: Mix mini chocolate chips into the pumpkin filling for a fun and tasty addition.

Serving Suggestions

Weekend Brunch: Pair these cinnamon rolls with a warm cup of coffee or a pumpkin spice latte for the ultimate fall brunch.
Holiday Breakfast: These are perfect for a Thanksgiving or Christmas morning treat, served alongside bacon and eggs.
Dessert Delight: Enjoy these as a dessert by serving them warm with a scoop of vanilla ice cream.
After-School Snack: Warm up a roll for a quick and cozy after-school snack for the kids.
Fall Potluck: Bring these to your next fall gathering or potluck. They’re guaranteed to disappear quickly!

Storage and Freezing

How should I store Pumpkin Cinnamon Rolls?

Store the frosted rolls in an airtight container in the fridge for up to 4 days. Reheat in the microwave for about 20 seconds before serving. If they’re unfrosted, you can store them at room temperature for up to 2 days.

Can I freeze Pumpkin Cinnamon Rolls?

To freeze, wrap each cinnamon roll individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. To reheat, thaw at room temperature or microwave in 20-second intervals until warmed through..

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Tips & Tricks

Use Room Temperature Cream Cheese: Let the cream cheese soften before mixing the frosting to avoid lumps.
Don’t Skip the Heavy Cream: Pouring the heavy cream over the rolls before baking makes them extra gooey and soft.
Prep Ahead: Make the pumpkin filling and frosting ahead of time to save even more time when you’re ready to bake.
Spice It Up: Feel free to add a pinch of extra cinnamon or nutmeg to the pumpkin mixture if you like a spicier roll.
Double the Frosting: If you’re a frosting lover, double the maple cream cheese frosting recipe to make sure every bite is covered in creamy goodness.

More Fall Favorites

FAQ

Can I use a different brand of cinnamon rolls?
Yes! Any store-bought cinnamon rolls will work for this recipe. Just make sure the baking time aligns with the instructions on the package.
Can I make these ahead of time?
Yes, you can prepare the pumpkin filling and frosting a day ahead, then assemble and bake the cinnamon rolls when you’re ready to serve.
Do I need to refrigerate the leftovers?
Yes, because the frosting contains cream cheese, it’s important to refrigerate the leftovers. Store the rolls in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy them again, just pop a roll in the microwave for about 20 seconds to warm it up. They’ll still be soft, gooey, and delicious!
What can I substitute for pumpkin purée?
You can substitute sweet potato purée for a slightly different flavor that still pairs well with the cinnamon rolls.
Can I use pumpkin pie filling instead of purée?
Pumpkin pie filling is pre-sweetened and spiced, so it would change the flavor and sweetness of the rolls. If you prefer a sweeter version, you can use this.
Can I make my own pumpkin pie spice?
Yes! It’s super easy. Combine 1 tablespoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/4 teaspoon of cloves to make your own pumpkin pie spice blend. You can adjust the spices to suit your taste!
How do I prevent the rolls from sticking to the pan?
Grease your baking pan well before placing the rolls in. You can also use parchment paper to line the pan for easy cleanup.
Why are my rolls dry?
If your rolls come out dry, it’s possible they were baked for too long. Make sure to check them at the lower end of the suggested baking time.

Photo Credit: Tessie’s Table.

Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting are gooey, soft, and bursting with fall flavors. Perfect for breakfast or dessert.

Course Breakfast, Dessert

Cuisine American

Keyword Brunch, Fall, Fun Snacks, Holidays, Kid Friendly

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 492kcal

Equipment

8×8 or 9×9-inch baking pan
Small mixing bowl
Whisk
Spoon or spatula
Measuring Spoons

Ingredients

1 can Grands Cinnamon Rolls 5 rolls
½ cup pumpkin purée
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
½ cup heavy cream for pouring over rolls

Maple Cream Cheese Frosting:

4 oz cream cheese softened
1/4 cup powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

Follow the instructions on the Grands Cinnamon Rolls package to preheat the oven (usually 350°F).
In a small bowl, combine the pumpkin purée, brown sugar, and pumpkin pie spice.
Unroll the cinnamon rolls, try to keep them together.
Spread the pumpkin mixture inside. Roll them back up and place them in a greased 8×8-inch or 9×9-inch baking pan.
Before baking, pour the 1/2 cup of heavy cream evenly over the cinnamon rolls in the pan. This will make them extra soft and gooey.
Bake according to the package instructions, about 20-25 minutes, until golden brown.
While the rolls bake, whisk together the softened cream cheese, powdered sugar, maple syrup, and vanilla extract until smooth.
Once the cinnamon rolls are out of the oven and slightly cooled, spread the maple cream cheese frosting over the top. Serve warm.

Nutrition

The post Pumpkin Cinnamon Rolls appeared first on Tessie's Table.

Cheddar Biscuits

Therese Buchanan — Mon, 02 Sep 2024 13:00:00 +0000

These Cheddar biscuits combine the rich, buttery flavors you love with the sharpness of cheddar cheese, making them a perfect addition to any meal. Who can resist the warm, savory goodness of a freshly baked cheddar biscuit? Enjoy them as a side to a hearty soup or smothered in sausage gravy. They’re easy to whip up and are sure to be a hit.

Cheddar biscuits are a versatile recipe that you can enjoy with any meal. They make a great side dish for dinners, a tasty addition to brunch, or even a comforting snack. The combination of cheddar cheese and garlic adds a depth of flavor that pairs well with a variety of dishes, from classic fried chicken to a cozy bowl of chili. And to make it better you can have these warm, cheesy biscuits ready in just about 30 minutes.

Why you’ll love this Cheddar Biscuits

Quick and Easy:
These biscuits come together quickly, making them a great option for busy weeknights or last-minute gatherings. With just a handful of ingredients, you’ll have a batch of delicious biscuits ready in no time.
Cheesy Goodness:
The cheddar cheese in these biscuits adds a rich, savory flavor that makes each bite irresistible. Paired with the garlic and parsley, it’s a combination that’s hard to beat.
Versatile Side Dish:
Whether you’re serving them alongside your favorite dinner or enjoying them as a snack, these biscuits are incredibly versatile. They complement a wide range of meals and can be dressed up or kept simple.

Buttery Goodness

Back home in Ireland, biscuits were something entirely different—cookies, to be exact. So, when I tasted my first American biscuit, I was pleasantly surprised. Biting into the buttery, flaky goodness of a cheddar biscuit was heaven! It reminded me of a scone but with a savory twist that I quickly fell in love with. Now, these cheddar biscuits have become a staple in my kitchen—we just can’t get enough of them!

Ingredients Needed for Cheddar Biscuits

All-Purpose Flour: The base of the biscuits, providing structure and a light, tender crumb.
Bisquick Baking Mix: This mix adds convenience and a bit of extra rise to the biscuits, ensuring they’re light and fluffy.
Baking Powder: Helps the biscuits rise, giving them that perfect, airy texture.
Salt & Pepper: Enhances the overall flavor, balancing the richness of the butter and cheese.
Unsalted Butter: Adds that essential buttery flavor and flakiness to the biscuits.
Shredded Cheddar Cheese: The star ingredient, providing a rich, cheesy flavor that pairs perfectly with the garlic.
Minced Garlic: Adds a robust, savory note that complements the cheddar cheese.
Milk: Brings the dough together, making it smooth and easy to work with.
Garlic Powder & Dried Parsley Flakes: Enhances the garlic flavor and adds a hint of herbiness.

How to make Cheddar Biscuits

**For more detailed instructions, please refer to the printable recipe card below.**

Combine flour, Bisquick mix, baking powder, salt, and pepper in a large bowl.

Cut in cold butter until the mixture resembles coarse crumbs.

Stir in cheddar cheese, minced garlic, garlic powder, and parsley.

Gradually add milk, mixing gently until the dough forms.

Roll out to 1/2 inch thick.

Cut biscuits with a round cutter and place them on the baking sheet.

Bake for 12-15 minutes until golden brown.

Spread the garlic butter topping on warm biscuits and serve.

Variations

Herb Biscuits: Replace the cheddar with a mix of fresh herbs like rosemary, thyme, and chives for a fragrant and flavorful twist.
Spicy Cheddar Biscuits: Add a pinch of cayenne pepper or finely chopped jalapeños to the dough for a spicy kick.
Cheddar and Bacon Biscuits: Stir in crumbled cooked bacon with the cheddar cheese for a smoky, savory flavor.
Cheddar and Chive Biscuits: Add chopped fresh chives to the dough for a mild onion flavor that complements the cheese.

Serving Suggestions

With Soup: Serve these biscuits with a warm bowl of tomato or vegetable soup for a cozy meal.
Breakfast Sandwiches: Use these biscuits as the base for a hearty breakfast sandwich. Top with a generous spoonful of sausage gravy, eggs, and cheese for a comforting morning meal. You can find my favorite sausage gravy recipe here.
With Salad: Pair the biscuits with a fresh garden salad for a light lunch or dinner.
With Barbecue: For a satisfying side dish, serve these biscuits alongside grilled meats and barbecue dishes like this Pulled Pork.
Snack Time: Enjoy the biscuits on their own as a comforting snack with a pat of butter or a dollop of honey.

Storage and Freezing

How should I store Cheddar Biscuits?

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave for a few seconds before serving.

Can I freeze Cheddar Biscuits?

Yes, freeze the baked biscuits. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for about 10 minutes.

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Tips & Tricks

Keep the Butter Cold: Cold butter is key to flaky biscuits. Use a pastry cutter or your fingers to work quickly and keep the butter cold while mixing.
Don’t Overmix: Mix the dough just until it comes together. Overmixing can result in tough biscuits, so be gentle with the dough.
Flour the Cutter: Dip your biscuit cutter in flour before each cut to prevent the dough from sticking and to ensure clean edges.
Space the Biscuits: Place the biscuits close together on the baking sheet for softer sides, or space them apart for crispier edges.
Garlic Butter Topping: Brush the garlic butter topping on while the biscuits are still warm to allow the flavors to soak in.

Comfort Food

FAQ

Can I use salted butter?
Yes, you can use salted butter, but omit the additional salt in the recipe to avoid an overly salty biscuit.
What if I don’t have a biscuit cutter?
You can use a round cookie cutter, the rim of a glass, or simply shape the dough by hand into rounds.
How can I make the biscuits fluffier?
Ensure your baking powder is fresh, and handle the dough as little as possible to keep it light and airy.
Can I add more cheese?
Absolutely! If you love extra-cheesy biscuits, feel free to add up to half cup of shredded cheddar.
Can I use a different type of cheese?
Yes, other cheeses like mozzarella, Monterey Jack, or Gruyère can be used for a different flavor profile.
Why did my biscuits turn out dense?
Dense biscuits can result from overmixing or using too much flour. Ensure you’re measuring the flour correctly.
Can I prepare the dough in advance?
Yes, you can prepare the dough, cut out the biscuits, and refrigerate them for up to 24 hours before baking.
How do I reheat frozen biscuits?
Reheat frozen biscuits in a 350°F (175°C) oven for about 10 minutes or until warmed through.
Can I make mini biscuits with this recipe?
Yes, just cut the dough into smaller rounds and reduce the baking time by a few minutes.

Cheddar Biscuits

Quick and easy Cheddar Biscuits, perfect for family gathering. Ready in just 35 minutes, these cheesy, savory treats are a crowd-pleaser.

Course Breakfast, Side Dish

Cuisine American

Keyword Buttery, Cheesy, Comfort Food

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 328kcal

Equipment

Mixing bowls
Measuring Cups and Spoons
Rolling Pin
Baking sheet
Parchment paper
Biscuit cutter or round cookie cutter
Basting brush

Ingredients

Biscuits

2 cups all-purpose flour
1 cup Bisquick baking mix
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon pepper
½ cup unsalted butter cold and cubed
1 cup shredded cheddar cheese
1 clove garlic minced
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried parsley flakes

Garlic Butter Topping

4 tablespoons butter melted
2 cloves garlic minced
1 tablespoon fresh parsley finely chopped
Pinch of salt omit if using salted butter

Instructions

Biscuits

Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, Bisquick baking mix, baking powder, salt and pepper.
Add the cold cubed butter to the bowl and use a pastry cutter (optional) or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese, minced garlic, garlic powder, and dried parsley flakes.
Gradually pour in the milk, stirring gently, until the dough comes together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface. Knead it gently a few times to ensure all the ingredients are incorporated.
Roll out the dough to a thickness of about 1/2 inch. Use a biscuit cutter or a round cookie cutter to cut out biscuits from the dough. Place them on the prepared baking sheet, leaving some space between each biscuit.
Bake the biscuits in the preheated oven for about 12-15 minutes, or until they are golden brown and cooked through.
Once baked, remove the biscuits from the oven and let them cool for a few minutes

Garlic Butter Topping

In a small bowl, combine the melted butter, minced garlic, chopped parsley, and a pinch of salt.
Mix well until all the ingredients are thoroughly combined and evenly distributed.
Taste and adjust the seasoning if desired. You can add more garlic or parsley according to your preference.
Once the cheddar garlic biscuits are baked and still warm, spread the garlic parsley butter mixture generously on the tops of the biscuits.
Serve the biscuits while warm.

Nutrition

The post Cheddar Biscuits appeared first on Tessie's Table.

Rustic Bread Recipe

Therese Buchanan — Tue, 20 Aug 2024 13:00:00 +0000

There’s something incredibly satisfying about baking your own bread, and this Rustic Bread Recipe is no exception. With just four simple ingredients—flour, yeast, salt, and water—you can create a loaf that’s crusty on the outside, soft and chewy on the inside, and full of that homemade flavor.

This Rustic Bread recipe is incredibly versatile and easy to make. It’s the kind of bread that can stand on its own, slathered with butter or dipped in olive oil. But it’s also a fantastic side for soups, stews, or even a hearty salad. And if you’re in the mood for a simple sandwich, this loaf’s sturdy texture and rich flavor make it an ideal choice.

Why you’ll love this Rustic Bread Recipe

Minimal Ingredients, Maximum Flavor:
This bread proves that you don’t need a lot of ingredients to make something delicious. The simplicity of flour, yeast, salt, and water comes together to create a loaf with a deep, rich flavor that’s anything but basic.
Effortless Baking:
No need for fancy equipment or complicated steps. With just a bit of mixing, a little rising time, and a hot Dutch Oven, you’re on your way to bakery-quality bread in your own kitchen.
Versatile and Adaptable:
This bread is great for more than just toast. Whether you’re pairing it with your favorite casserole or using it to mop up a delicious sauce, it’s as versatile as it is tasty.

The Comfort of Homemade Bread

I’ve always thought the smell of bread baking in the oven is so comforting. It fills the house with warmth and promises a meal that’s made with care. For me, this Rustic Artisan Bread shows how a few quality ingredients can come together to create something truly satisfying. The crispy crust and soft interior make it a family favorite, perfect for any occasion or just because you feel like baking something special.

Ingredients Needed for this Rustic Bread Recipe

All-Purpose Flour: The base of your bread, giving it structure and a soft crumb. You can substitute with bread flour for a chewier texture.
Rapid-Rise Yeast: This yeast helps the dough rise quickly, making the process a little faster. Make sure it’s fresh for the best results.
Salt: Essential for flavor. Don’t skip it, or your bread will taste flat.
Warm Tap Water: Helps activate the yeast and brings the dough together. The water should be around 120°F to get things going without killing the yeast.

How to make Rustic Bread

**For more detailed instructions, please refer to the printable recipe card below.**

Combine flour, yeast, and salt in a large mixing bowl.

Gradually add warm water, stirring until a sticky dough forms.

Cover and let rise for 1 hour.

On a floured surface, shape the dough by pulling edges

Flip onto parchment paper and shape into a round.

Place dough (with parchment) into the hot Dutch oven.

Cover and bake in a preheated oven

Cool on a wire rack before slicing.

Variations

Whole Wheat Artisan Bread: Replace 1 cup of all-purpose flour with whole wheat flour for a heartier loaf. The whole wheat adds a nutty flavor and a bit more chewiness.
Herb-Infused Bread: Add a tablespoon of dried herbs like rosemary or thyme to the flour mixture for a fragrant, savory twist. Perfect for serving alongside roasted meats or hearty stews.
Cheese and Garlic Bread: Mix in a cup of shredded cheese and a teaspoon of garlic powder into the dough for a cheesy, garlicky flavor. This variation is excellent for making gourmet grilled cheese sandwiches.
Olive and Sundried Tomato Bread: Fold in a half cup each of chopped olives and sun-dried tomatoes before shaping the dough. This adds a Mediterranean flair that pairs beautifully with salads and soups.
Seeded Artisan Bread: Sprinkle a mix of sesame, flax, and sunflower seeds on top of the dough before baking. The seeds add a crunchy texture and nutty flavor that elevates the bread.

Serving Suggestions

Fresh Out of the Oven: There’s nothing quite like slicing into this bread while it’s still warm. Serve it with a generous smear of butter or a drizzle of olive oil and a sprinkle of sea salt.
Soup Sidekick: This rustic bread is the perfect companion for soups and stews. The sturdy crust holds up well to dipping, making it great for hearty, broth-based dishes.
Sandwich Staple: Use this bread to make sandwiches that stand out. Its chewy texture and robust flavor are the perfect match for everything from deli meats to grilled veggies.
Toast with a Twist: Toast slices of this bread and top with avocado, a poached egg, or even some smoked salmon for a simple yet satisfying breakfast or snack.
Bread Basket: Slice this bread and serve it in a basket with a variety of spreads, like herbed butter or soft cheese. This is perfect for a dinner party or just a cozy night in.

Storage and Freezing

How should I store Rustic Bread?

To keep your bread fresh, wrap it in a clean kitchen towel or place it in a bread box. This will help maintain the crust while keeping the inside soft. It’s best consumed within 2-3 days.

Can I freeze Rustic Bread?

If you want to store the bread for longer, slice it and freeze the slices in a resealable bag. This makes it easy to grab a slice or two as needed. To reheat, just pop a slice in the toaster or warm it in the oven.

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Tips & Tricks

Use Fresh Yeast: Fresh yeast is key to a good rise. Check the expiration date on your yeast packet before using it. Old yeast can lead to dense, flat bread.
Don’t Overwork the Dough: This bread is meant to be rustic, so there’s no need to knead it extensively. Just mix until combined and let the yeast do the rest.
Preheat the Dutch Oven: Getting your Dutch oven nice and hot before placing the dough inside is crucial. It helps create that signature crispy crust that’s so satisfying.
Let It Cool: As tempting as it is to slice into the bread right away, let it cool for at least 30 minutes. This allows the interior to be set properly, giving you a better texture.
Experiment with Flavors: Don’t be afraid to add mix-ins like nuts, seeds, or dried fruits. This bread is a blank canvas, ready for you to get creative.

More Baked Goods

FAQ

Can I use regular yeast instead of rapid-rise yeast?
Yes, you can substitute regular yeast, but the rising time will be longer. You may need to let the dough rise for about 2 hours or until it doubles in size.
How do I know if my water is at the right temperature?
The water temperature depends on the type of yeast you’re using. If you’re using rapid-rise yeast, aim for a water temperature between 120°F and 130°F. This range helps the yeast activate quickly for faster rising times. If you’re using regular active dry yeast, the ideal water temperature is between 105°F and 110°F. The water should be warm to the touch but not hot. If the water is too hot (above 130°F), it can kill the yeast, preventing the dough from rising.
What if my dough is too sticky to handle?
If the dough is too sticky, lightly flour your hands and work surface. Remember, this dough is meant to be on the sticky side, so try not to add too much extra flour.
Can I make this bread without a Dutch oven?
Yes, you can use a baking stone or even a regular baking sheet to make this rustic bread recipe, but the crust might not be as crispy. If using a baking sheet, consider placing a pan of water in the oven to create steam, which helps develop the crust.
How do I prevent the bottom from burning?
If you notice the bottom of your bread browning too quickly, you can place a baking sheet on the rack below your Dutch oven to help diffuse the heat.
Can I add sweet ingredients like raisins or chocolate chips?
Yes, you can! Just fold them into the dough before shaping. Sweet add-ins can make for a delicious breakfast bread or dessert.
What’s the best way to slice this bread?
Use a serrated knife to slice the bread. This helps prevent tearing and ensures even slices, especially with the crusty exterior.
How can I make sure the crust stays crispy?
Let the bread cool on a wire rack where air can circulate around it. Storing the bread in a paper bag instead of plastic can also help maintain the crust’s crispiness.

Rustic Bread Recipe

Rustic Artisan Bread made with just 4 ingredients and baked to perfection in a Dutch oven. Simple, delicious, and perfect for any meal.

Course Side Dish

Cuisine American

Keyword Crusty, Dutch Oven, Easy, Homemade

Prep Time 10

Cook Time 40

Rise time 1

Total Time 1 50

Servings

Calories 171kcal

Equipment

large mixing bowl
Wooden spoon
Kitchen towel
Dutch oven with lid
Parchment paper
Wire rack

Ingredients

3 cups all-purpose flour plus extra for dusting
1 packet 2 1/4 teaspoons rapid-rise yeast
1 teaspoon salt
1½ cups warm tap water around 120°F

Instructions

In a large mixing bowl, combine the flour, rapid-rise yeast, and salt.
Gradually add the warm tap water to the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 450°F (232°C) with the Dutch oven and its lid inside.
Once the dough has risen, lightly flour a clean surface. To shape the dough, gently pull the outer edges towards the center, folding it over itself. Work your way around the dough until you have a nicely shaped ball.
Place a piece of parchment paper on the floured surface and flip the shaped dough onto it. With your hands, shape the dough into a round circle.
Carefully remove the preheated Dutch oven from the oven. Lift the parchment paper with the shaped dough and place it into the Dutch oven.
Cover with the lid and bake at 450°F for 30 minutes.
After 30 minutes, remove the lid and continue baking for an additional 10 minutes or until the bread has a golden brown crust.
Once done, transfer the bread to a wire rack to cool.

Nutrition

The post Rustic Bread Recipe appeared first on Tessie's Table.

Skillet Cornbread

Therese Buchanan — Fri, 22 Dec 2023 18:32:27 +0000

There’s something irresistibly comforting about a warm, golden slice of cornbread straight from the skillet. This Skillet Cornbread recipe combines the rich flavors of cornmeal, a hint of sweetness, and the delightful crispiness that only a cast iron skillet can provide. Perfect as a side dish for any meal, this cornbread is a must-try for gatherings, weeknight dinners, and holiday feasts.

Skillet Cornbread is a versatile classic that can be enjoyed year-round. Whether paired with a hearty chili on a fall evening, served alongside a summer barbecue, or as a staple at your Thanksgiving table, this recipe is a crowd-pleaser. The combination of cornmeal and buttermilk gives it a moist texture, while the cast iron skillet ensures a perfectly crisp crust.

Why you’ll love this Chicken Tortilla Soup:

Easy to Make:
With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
Delicious Flavor:
The blend of cornmeal and a touch of sugar creates a delightful balance of savory and sweet, making it a hit with everyone.
Versatile Side Dish:
This cornbread pairs well with a wide variety of dishes, from soups and stews to salads and grilled meats.

Comfort in Every Bite

My love for cornbread blossomed after moving to Atlanta, where Southern cuisine quickly found a special place in my heart. The rich, comforting taste of this cornbread brings warmth and joy to our family meals, and I’m excited to share this delightful discovery with you. Each slice is a perfect blend of Southern tradition and new experiences that are not only delicious but also deeply meaningful to me.

Ingredients Needed for Skillet Cornbread

Cornmeal: Provides the essential texture and flavor, giving the cornbread its signature taste.
All-purpose flour: Balances the cornmeal, adding structure and lightness to the bread.
Granulated sugar: Adds a subtle sweetness that enhances the overall flavor.
Baking powder & baking soda: Leavening agents that help the cornbread rise and become fluffy.
Salt: Enhances all the flavors and balances the sweetness.
Buttermilk: Adds moisture and a slight tang, contributing to the tender texture.
Unsalted butter: Adds richness and helps achieve a moist crumb.
Eggs: Bind the ingredients together and add to the bread’s structure.

How to prepare Skillet Cornbread:

**For more detailed instructions, please refer to the printable recipe card below.**

Combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk well to combine.

In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well blended.

Pour the wet ingredients into the dry ingredients and stir until just combined

Pour the batter into the hot skillet. Smooth the top with a spatula.

Bake for about 20-25 minutes or until the cornbread is golden brown

Variations

Cheesy Cornbread:
- Add a cup of shredded cheddar cheese to the batter for a rich, cheesy twist.
Jalapeño Cornbread:
- Stir in some finely chopped jalapeños for a spicy kick.
Sweet Cornbread:
- Increase the sugar to 1/2 cup for a sweeter version, perfect for pairing with savory dishes.
Honey Butter Cornbread:
- Drizzle honey butter over the top just before serving for an extra layer of flavor.
Herbed Cornbread:
- Mix in some chopped fresh herbs like rosemary or thyme for a fragrant and flavorful bread.

Serving Suggestions

Classic Pairing: Serve warm slices with a pat of butter for a simple, delicious treat.
Chili Companion: Pair with a bowl of chili or tortilla soup for a hearty and comforting meal.
Southern Feast: Serve alongside fried chicken and collard greens for a traditional Southern meal.
Holiday Favorite: Make it a part of your Thanksgiving spread, perfect with turkey and gravy.
BBQ Buddy: Enjoy with barbecued ribs or pulled pork for a easy summer meal.

Storage and Freezing

How should I store Skillet Cornbread?

Store any leftover cornbread in an airtight container at room temperature for up to 3 days.
Can I freeze Cornbread?

For longer storage, wrap the cornbread tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw at room temperature and warm in the oven or microwave before serving.

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Tips & Tricks

Preheating the Cast Iron Skillet: It’s crucial to preheat the cast iron skillet in the oven before adding the batter. This step helps create a crispy, golden crust on the cornbread.
Buttering the Skillet: To prevent the cornbread from sticking to the skillet, generously butter the hot surface before pouring in the batter. This ensures easy release and a beautifully shaped cornbread.
Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a tougher texture and denser cornbread. Corn Variations: While the recipe uses canned corn for convenience, you can also use fresh or frozen corn kernels. If using frozen corn, you don’t need to thaw it before adding it to the slow cooker.
Room Temperature Ingredients: Use room temperature butter and eggs to ensure smoother mixing and even distribution of flavors in the batter.
Cooling and Slicing: Allow the cornbread to cool slightly before slicing to avoid crumbling. A serrated knife works best for clean, neat slices.
Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Side Dish Recipes

FAQ:

How do I prevent the cornbread from sticking to the skillet?
Properly butter the hot skillet before pouring in the batter. This ensures easy release and a nicely shaped cornbread. You can also use parchment paper as an alternative.
Can I make this recipe in muffin form?
Yes, you can bake the batter in a muffin tin. Adjust the baking time to 15-20 minutes.
What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing a tablespoon of lemon juice or vinegar with a cup of milk and letting it sit for 5 minutes.
Can I make this cornbread ahead of time?
Absolutely! Bake the cornbread in advance and store it tightly wrapped at room temperature for up to two days. Reheat slices in the oven for a few minutes or enjoy it at room temperature.
Can I use a different type of pan instead of a cast iron skillet?
Yes, you can use a 9-inch square baking pan or a round cake pan as alternatives. You may need to adjust the baking time accordingly.

Skillet Cornbread

This delicious Skillet Cornbread recipe is easy to make and perfect for any meal. Enjoy the crispy crust and tender, flavorful crumb in just 40 minutes.

Course Side Dish

Cuisine American

Keyword Cast Iron Skillet cornbread, Comfort Food, One Pan, Skillet Cornbread

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 392kcal

Equipment

10-inch cast iron skillet
Mixing bowls
Whisk or spoon for mixing
Oven mitts

Ingredients

1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup unsalted butter melted
2 large eggs

Instructions

Preheat your oven to 425°F (220°C). Place the cast iron skillet in the oven while it preheats.
In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk or stir well to combine.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Remove the hot cast iron skillet from the oven, using oven mitts, and carefully pour the batter into the skillet. Smooth the top with a spatula.
Place the skillet back in the oven and bake for about 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the skillet from the oven and allow the cornbread to cool for a few minutes before slicing and serving.

Nutrition

The post Skillet Cornbread appeared first on Tessie's Table.

Breads – Tessie's Table

Brioche Buns

Why you’ll love this Brioche Buns

Soft, Buttery Buns That Will Make You Feel Like a Bread-Making Pro

Ingredients Needed for Brioche Buns

How to make Brioche Buns

Variations

Serving Suggestions

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The Best Thing Since Sliced Bread: My Quest for the Perfect Loaf

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Cranberry Orange Cake

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A Slice of Sunshine on Your Plate!

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Knot Your Average Garlic Bread!

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