Behold: Your new favorite cinnamon roll. Brown butter, pumpkin, cinnamon roll ooey-gooeyness. Four ingredients to sweet breakfast perfection.
Have you ever wanted pumpkin pie and cinnamon rolls for breakfast? Have you ever wanted to try brown butter mixed with pumpkin and spices? Have you ever wanted to eat a cinnamon roll nearly as big as your face that contains all the flavors of fall while also maintaining its classic cinnamon roll-ness?
Yeah, me too.
We can thank these brown butter pumpkin cinnamon rolls for giving us all of our wants and needs and more.
Now HERE’S the way to get your daily dose of vegetables. Just stuff them in a soft, cheesy, pull-apart roll.
I’ve never really been one to turn up my nose at veggies (except for carrots, which I’m kind of iffy about unless they’re in this form), but that’s not the case for the rest of the humans I live with in this house. The small human has an aversion to all veggies except those that can be dipped in ketchup, and the tall human will only gladly eat vegetables that are on top of a frozen pizza. So I am often alone in being excited about eating salads and such.
But these stuffed pull-apart sweet potato rolls? They were accepted by all, with much gladness. And this made me so, so happy.
Easter is just around the corner (seriously, it’s coming up on us RIGHT QUICK) and I don’t know about you, but I’m already thinking about brunch. It’s what I do.
Many years in my youth, my family would go to the restaurant Easter brunch buffet. Sometimes this wasn’t so bad — I would get my fill of that prime rib station and a plate full of mini cheesecakes. Other years, not so much. Once, I encountered an extremely hot outdoor tent buffet with supposed-to-be-cold kale salad that was melting into a puddle of ice cubes-turned-water next to a tray of cheese cubes that were fused together by the sun’s death rays (though also, perhaps, banding together as a way to survive), and a terrifying man-size bunny that greeted every table with his terrifying man-size immobile bunny face. I think there also might have been an entire family in overalls and flannel, if memory serves.
This year, I’m avoiding any potential chances for a recurrence of things past while also graduating beyond the prime rib/mini cheesecake situation. I’m bringing this chocolate cinnamon roll wreath front and center instead.
I’m snacking on mango slices, baking a cake and writing about these whole wheat chocolate chip banana scones all at once — in other words, I’m living out the thesis of my food life.
It’s a bit of a metaphor for how my brain has felt lately, too — a little all over the place, a little chaotic, a little nonsensical. This week was crazier than expected and so, apologies for leaving you hanging last Thursday (but I hope you were cool with a few extra days to ogle over this gnocchi situation). Hopefully things in my life and on this blog will be back on track.
Now before we get to these scones — the reader survey results! In the Week of Crazy, I realized that I accidentally converged last year’s survey with this year’s survey, so the graphs I was planning to show of each response were all askew. D’oh. Thankfully, I was able to scroll through individual answers from this year, and you guys — thank you. So much. You all are incredibly thoughtful and insightful and downright kind. Overall, it seems like this space is just as enjoyable for you as it is for me, and I’m going to take that into account along with a few of your suggestions and constructive criticisms. (Also, if you want to know more specifics about the results this year, feel free to e-mail me!)
Aaaaaand now, these scones. Whole wheat chocolate chip banana scones, also known as “cookies” to the tot (her words, not mine), which I’m OK with because these are some of the healthiest “cookies” she’ll ever enjoy for breakfast.
Tis the season to give and get gifts in Mason jars! I, for one, am completely on board with this undying trend. It’s been a constant source of inspiration for me, especially around the holiday season when I am often stumped on what to get for friends, family, co-workers, neighbors, etc. The jar becomes my BFF, and I fill it with all sorts of goodies from cookie mix to homemade dressing to roasted nuts.
So if, like me, you are a fan of the edible gift in jar form, let this roundup of 10 easy DIY gift jar recipes be your guide this holiday season. Or, send it to someone as a hint for a gift idea for you (I mean, I would love it if someone gifted me a jar of my own peppermint brownie mix, TBH). I’ve included ideas on how to package each idea, too, so all you need to do is measure, pack, and gift away. MERRY MERRY.
How to package it: Measure out a HALF BATCH of cookie ingredients (to make 1 dozen cookies). Combine the flour, baking soda and salt called for in the recipe. In a (at least) 1-liter size resealable jar, add the flour mixture, then the sugar, then the brown sugar, then the chocolate chips, caramel bits and toasted coconut flakes. Top with a small sachet/bag of sea salt. Attach recipe ingredients/directions to the jar.
NOTE: This is an updated version of an old recipe on the blog. Scroll to the bottom of this post for the new recipe!
‘Tis the season for friends and family. ‘Tis the season for turkey and stuffing. ‘Tis the season to give thanks. I’m giving thanks, in particular, for carbs and brown butter.
Thanksgiving has always been one of my favorite holidays. While every year for the past decade or so it has looked a little different in terms of company and location — sometimes it’s been with my family at my parents’ house; a few times, it was with our entire families, both sides, in our tiny 800-square-foot apartment in Iowa; a time or two, we had it at my husband’s parents’ place; and this year for the first time ever, we are having Thanksgiving at our home, just the three of us — the food remains a constant, and I love that about it.
There is always the turkey, obviously. There is always a can-shaped tower of cranberry sauce. There is always green bean casserole. And there are always rolls.
They’re not always these brown butter sweet potato buttermilk rolls, however, though I think they should be. And since I get to create my own traditions with our wee family unit this year, these rolls are becoming our permanent Thanksgiving fixture.