Tag: brown sugar

Chocolate Crinkle Cookies
Chocolate crinkle cookies are a holiday fave, but they’re so delicious that you’ll bake them all year long.

Rolled in powdered sugar, these moist, cakey cookies crinkle open when they bake revealing a fudgy interior that melts in your mouth!
- Crinkle cookies are easy to make but look beautiful.
- These cookies look and taste like mini brownies with a powdered sugar coating.
- Prep the dough in advance and chill for the perfect make ahead Christmas cookie.
Ingredients for Chocolate Crinkle Cookies

Cookie Dough – Using brown and granulated sugar ensures the cookies are chewy and adds extra moisture. Either light brown or dark brown sugar will work. Use unsweetened cocoa powder.

Chocolate Chips – Mini chocolate chips add an extra dose of chocolatey goodness and distribute more evenly than larger-sized chips.

Powdered Sugar – Don’t be shy when rolling them in the confectioners’ sugar or powdered sugar, ensure each cookie is well coated before baking for the maximum crinkle effect!

Extras – For an extra festive holiday cookie, add a teaspoon of peppermint extract with the vanilla in Step 3.

How to Make Chocolate Crinkle Cookies
1. Cream together butter and sugar and then add eggs (per the recipe below). Mix in the dry ingredients and chocolate chips.
2. Cover and chill the dough.
3. Shape dough into balls and then roll them in powdered sugar.
4. Bake and allow to cool on a rack before enjoying.
Cookie Tips & Tricks
- When baking cookies (or any baked recipe, such as this yummy chocolate cake) is the baking powder, so be sure it’s fresh.
- Parchment paper will make cleanup a breeze and can be used up to 5 times before discarding.
- Be sure to chill the dough for several hours to prevent it from sticking to your hands, and cookies from spreading too much while baking.
- For the best rise during baking, while the dough is chilling in the refrigerator, make space for the baking sheet as well.
Storage & Freezing

Yes, you can! Freeze chocolate crinkle cookie dough in a zippered bag for up to 2 months and thaw in the refrigerator until ready for use. Baked cookies should be kept in an airtight container at room temperature for up to 7 days and can also be frozen in a zippered bag.

More Classic Cookies

More Classic Cookies Recipes

Did you make these Chocolate Crinkle Cookies? Be sure to leave a comment and rating below!
4.97 from 28 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chocolate Crinkle Cookies

Chewy rich chocolate crinkle cookies are dotted with mini chocolate chips to give them extra fudgy flavor, and covered in powdered sugar!

Prep Time 25 minutes

Cook Time 12 minutes

Chill time 4 hours

Total Time 37 minutes

Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.

Add eggs, one at a time, stirring until completely combined. Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add dry ingredients to wet until completely combined.

Stir in mini chocolate chips.

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.

After chilling, preheat oven to 350°F.

Roll dough into 1 ½ tablespoon-sized balls with your hands. Roll the cookie dough balls thoroughly in powdered sugar.

Transfer to baking sheet and bake on 350°F for 12 minutes.

Allow cookies to cool completely on baking sheet before enjoying.

Be sure not to use expired baking powder.

For easy cleanup, use parchment paper. It can be used up to 5 times before discarding.

The dough must be chilled for several hours. This prevents it from sticking to your hands and will keep cookies from spreading too much.

For the best rise, chill the baking sheet as well as the dough.

The serving size is 1 cookie.

Serving: 1cookie | Calories: 173 | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 61mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Samantha

Source link
November 27, 2023
Bread Pudding Recipe
This homemade bread pudding recipe is just like Grandma used to make!

This recipe is made with sweet bread and raisins soaked in an easy custard and baked until golden.

This is a sponsored recipe created on behalf of Sara Lee® Bread.

What is Bread Pudding?

Bread pudding is an easy dessert recipe. There are different types of bread pudding; this version is similar to French toast in flavor and texture with a sweet caramel sauce.
- Simple ingredients: Stale bread, eggs, dairy, and butter are mixed with spices. Simple and delicious.
- Versatile: This version of bread pudding welcomes additions like chopped apples, egg nog in place of dairy. Swap the raisins for other dried fruit like apricots or dried cranberries.
- Brunch or Dessert: We most often enjoy bread pudding for dessert with ice cream, but it can be served for brunch as well.
Ingredients for Bread Pudding

Bread – Use any variety of thickly sliced stale or day-old bread like Sara Lee Artisano bread. Dry bread cubes will soak up the egg mixture. Any bread will work but we love French bread, challah, or brioche. If your bread is fresh, dry it in the oven or let it sit out uncovered overnight.

Custard Mixture – Large eggs, and half and half (or light cream) are whisked with brown sugar and spices. In addition to cinnamon, you can add a pinch of cloves, nutmeg, or allspice for a more fragrant and spicy dish. Pumpkin pie spice or apple pie spice? Yes, please!

Variations – Bread pudding is a versatile ‘base’ for other add-ins like walnuts, pecans, coconut, cranberries, diced apples, or chocolate chips.

How to Make Bread Pudding
1. Whisk eggs, cream, brown sugar, and spices per the recipe below.
2. Toss with the bread cubes and gently stir in raisins.
3. Place mixture into a casserole dish and drizzle with melted butter.
4. Bake until a knife inserted in the center is clean.
Sauce for Bread Pudding

While bread pudding is often served with vanilla sauce, we love a quick and easy homemade caramel and a scoop of vanilla ice cream of course. Feel free to add some rum to make a rum sauce.

Bread pudding can be served warm or room temperature. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Freeze in single serving size to make it easy to thaw and enjoy!
4.98 from 83 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Bread Pudding

This easy Bread Pudding recipe is filled with raisins and drizzled with an easy homemade caramel sauce.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Preheat the oven to 350°F. Butter an 8-inch baking dish.

Cut the bread into 1-inch cubes. If the bread is fresh, place it on a baking sheet and bake for 4 to 6(or until slightly dried. Cool completely.

Meanwhile, in a medium bowl whisk together eggs, cream, sugars, vanilla, and cinnamon.

Pour the egg mixture over the bread. Add raisins and toss lightly with your hands. Transfer the bread mixture to the prepared baking dish. Drizzle butter over top.

Bake for 35 to 40 minutes until a knife inserted in the center comes out clean.

Meanwhile, for the sauce, combine the brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute. Remove from heat and whisk in heavy cream. Allow to cool slightly.

Drizzle the caramel sauce over the baked bread pudding and serve warm.

Store leftover bread pudding in the fridge in a covered container for up to 3 to 4 days. You can freeze it for up to 2 to 3 months.
You can replace the cream with egg nog.
Nuts are a great addition to this recipe.

Calories: 191 | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 171mg | Potassium: 171mg | Fiber: 2g | Sugar: 13g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 1.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
November 18, 2023
Juicy Baked Pork Chops
This recipe makes the juiciest baked pork chops you’ve ever had.

Moist, tender, and packed with flavor, these baked pork chops are seasoned with pantry staples and are quick to make.

Ingredients for Baked Pork Chops
- Easy to prep and perfectly juicy, oven-baked pork chops are delicious.
- A quick brine ensures that the chops are perfectly seasoned and extra tender.
- The homemade pork rub helps them to caramelize beautifully.
Pork Chops – Choose lean ¾-inch center cut pork chops or pork loin chops. If the chops are thinner or thicker than ¾-inch, the cooking time will need to be adjusted.

Brine – A pork chop brine is a blend of salt and sugar with water and it breaks down tougher proteins while allowing the meat to absorb the flavors. A brine is not required but I do recommend it for the most tender and flavorful pork chops.

Seasonings – A simple blend of seasonings makes a quick rub. Brown sugar for sweetness, garlic powder & mustard powder for flavor, and paprika for a hint of savory flavor.

You can change things up with honey in place of brown sugar, try onion powder instead of garlic powder, or add oregano, black pepper, or other fresh herbs to the mix.

If there’s no time for brining, add one teaspoon of kosher salt to the rub.

How to Make Baked Pork Chops
1. BRINE: Bring the brine to a boil and cool (per the recipe below). Brine the chops at least 30 minutes, up to two hours.
2. RUB: Season pork chops with the brown sugar rub.
3. BAKE: Bake according to the recipe below.
How Long to Bake Pork Chops

Depending on the side dish being baked with these pork chops you can alter the cooking times for the oven temperature.
- 450°F – bake 14-16 minutes
- 400°F – bake 17-19 minutes
- 375°F – bake 22-25 minutes
- 350°F – bake 35 minutes
Tips for The Best Baked Pork Chops
- This pork chop recipe uses ¾-inch thick boneless loin chops, if your chops are thicker or thinner, the time will need to be adjusted. Bone-in pork chops will need a little bit of a longer cooking time.
- The brine makes chops tender and adds flavor – if you skip the brine, add salt to the rub.
- Just like pork tenderloin, it’s okay if the chops are a little bit pink in the middle.
Do not overcook: The baking time will depend on thickness, use a meat thermometer to test for doneness. Pork chops should be baked to an internal temp of 145°F. Remove them from the oven at 140°F as the temperature will rise as they rest (carryover cooking).

Keep leftover cooked pork chops in an airtight container in the fridge for up to four days.

Sides for Pork Chops

Find the perfect sidekicks for these oven baked pork chops!

Did you love these Baked Pork Chops? Be sure to leave a rating and a comment below!
4.95 from 236 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Juicy Baked Pork Chops

These easy baked pork chops come out incredibly tender and juicy every time.

Prep Time 10 minutes

Cook Time 20 minutes

Marinate Time 30 minutes

Total Time 1 hour

In a small saucepan, combine the water, salt, brown sugar, and peppercorns. Bring to a boil over high heat and boil until the sugar and salt have dissolved. Add the ice to the brine and cool completely.

In a large bowl or freezer bag, pour the cooled brine over the pork chops and refrigerate for at least 30 minutes or up to 2 hours.

Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.

Remove pork chops from the brine and pat them dry with a paper towel. If the pork chops have a fat cap on one side, make small cuts into the fat to help them cook evenly.

In a small bowl, combine the brown sugar, garlic powder, mustard powder, and paprika. Apply the rub to both sides of the pork chops and massage it into the meat.

Place the seasoned pork chops on the prepared baking sheet and bake for 16 minutes.

Turn the oven to broil, and broil the pork chops, 4 to 6 inches from the heat, for an additional 2-4 minutes, or until they reach an internal temperature of 140°F.

Remove the pork chops from the oven and place them on a plate to rest for 5 minutes before serving, allowing the temperature to rise to 145°F.

Choosing Pork Chops: Choose lean chops, ¾-inch thick.
Skipping the brine? If time allows, the brine is recommended. If you’re short on time, you can skip the brine and add 1 teaspoon kosher salt to the rub mixture.
Cooking Time: Thicker chops will need extra time, while thinner chops will cook faster. Use a meat thermometer to test for doneness. Pork chops should be baked to an internal temp of 145°F. Remove them from the oven at 140°F as they will continue to rise in temperature as they rest. Pork chops can (and should!) be a little bit pink in the middle.

Serving: 1pork chop | Calories: 234 | Carbohydrates: 6g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 66mg | Potassium: 500mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Calcium: 14mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Main Course, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
How long to bake pork chops in the oven?

Since the bake time will also depend on thickness, use a meat thermometer to test for doneness.

450°F – bake 14-16 minutes
400°F – bake 17-19 minutes
375°F – bake 22-25 minutes

Broil for the last 2 minutes to add a little color and if desired.

What temperature should pork be cooked to?

Cook pork chops to an internal temp of 145°F. Remove them from the oven at around 140°F as the temperature will continue to rise as they rest.
Holly Nilsson

Source link
October 24, 2023
Pumpkin Bread Pudding
This recipe for pumpkin bread pudding is a favorite for any fall occasion!

This bread pudding is warm and cozy with pumpkin and lots of warm fall spices all drizzled with a quick caramel sauce.

Cozy Pumpkin Bread Pudding
- This fall favorite bread pudding is both delicious and easy to make.
- It can be prepared ahead of time and served at room temperature or warmed before serving.
- It’s a perfect bake-and-take dessert for any gathering
Ingredients for Pumpkin Bread Pudding

Bread – I love using raisin bread since it’s packed with warm spices and raisins however any type of bread will soak up this batter beautifully and you can add a handful of raisins or pecans.

Pumpkin – Got pumpkin? Use pumpkin puree over pumpkin pie filling for the best results. Use up your post-Halloween pumpkins and make your own puree (be sure to drain it well before adding to this recipe).

Cream Mixture – Eggs and cream or half-and-half create a creamy custard for this pumpkin bread pudding. A good dairy-free alternative is oat milk.

Caramel Sauce – Made with only 3 ingredients, caramel sauce lasts for weeks in the refrigerator and is super versatile on desserts or even mixed into smoothies!

Variations
- Replace the vanilla extract with some bourbon or bourbon extract in Step 3.
- Sprinkle in some white or dark chocolate chips, cut-up butterscotch pieces, or even some dried and chopped cranberries for an extra festive dish!
How to Make Pumpkin Bread Pudding
1. Prepare bread cubes (per recipe below).
2. Combine the remaining ingredients in a large bowl and stir in bread cubes.
3. Pour mixture into a casserole dish and bake until firm.
4. Allow the casserole to rest for about 10 minutes before serving it with caramel sauce.
How to Make Caramel Sauce
1. Cook brown sugar and butter in a sauce pot until boiling.
2. Whisk in heavy cream and allow to cool slightly so it thickens.
For a more detailed description, follow this easy homemade caramel sauce recipe.

You can also serve pumpkin bread pudding with vanilla ice cream or homemade whipped cream.

How to Store Pumpkin Bread Pudding

Keep leftover bread pudding in a covered container for up to 3-4 days in the refrigerator and enjoy it cold or reheat portions in the microwave. It can also be frozen in single portion sizes for up to 3 months.

Pumpkin Spice u0026 Everything Nice

Did your family love this Pumpkin Bread Pudding recipe? Leave us a rating and a comment below!
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Pumpkin Bread Pudding with Caramel Sauce

This Pumpkin Bread Pudding is the perfect combination of warm bread, creamy caramel sauce, and pumpkin!

Prep Time 15 minutes

Cook Time 45 minutes

Rest Time 15 minutes

Total Time 1 hour 15 minutes

For the Bread Pudding

Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly.

Preheat the oven to 350°F. Grease a 9×13 casserole dish.

In a large bowl, combine the light cream, pumpkin puree, pecans, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Gently stir in bread cubes and let rest for 15 minutes. Spread the mixture into the prepared baking dish.

Bake for 38 to 42 minutes or until set. Cool for at least 20 minutes.

For the Caramel sauce

While the bread pudding is baking, combine brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute.

Remove from heat and whisk in heavy cream. Allow to cool slightly.

Drizzle the caramel sauce over the baked bread pudding and serve warm.

Raisin bread can be replaced with brioche or another thick dense bread.
Leftover pumpkin bread pudding can be stored in the fridge for up to 3-4 days. Store it in an airtight container to keep it fresh.

Calories: 338 | Carbohydrates: 41g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 167mg | Potassium: 266mg | Fiber: 3g | Sugar: 25g | Vitamin A: 5896IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe adapted from Epicurious
Holly Nilsson

Source link
October 20, 2023