Get ready to pull-apart your way to breakfast bliss with this Cranberry Orange Monkey Bread! At only 15 minutes to prep, this sweet biscuit treat and is packed with tangy cranberries, zesty orange goodness, and topped with a simple glaze. It’s the perfect cozy dish to brighten up your table and your spirits, whether you’re hosting a holiday brunch or just enjoying a lazy Sunday morning in your PJs.

Similar to traditional monkey bread, this holiday season version is as easy to make as it is to eat. Just toss some biscuit dough, cranberries, and a sprinkle of magic together, and voilà—breakfast is served! Serve it with cooked bacon, sausage balls, eggs, and fresh fruit, and your meal is complete!

Cranberry orange lovers, you'll also want to make our viral Cinnamon Cream Cheese spread and Cranberry Orange Pound Cake!

Why You'll Love This Monkey Bread:

• Simple Recipe: With simple ingredients and minimal prep, this pull-apart bread is a breeze, making it ideal for cooks of all levels.
• Festive Flavors: The combination of tart cranberries and zesty orange flavor creates a vibrant flavor profile that’s perfect for holiday gatherings or any festive occasion. Christmas morning, Thanksgiving day, or New Year's Day, this cranberry orange pull-apart bread is one of the best festive delicious treats!
• Customizable & Fun: Each piece pulls apart easily, making this monkey bread recipe great for sharing with family and friends. Plus, you can easily modify the ingredients to suit your taste.
• Irresistibly Gooey!: The buttery goodness combined with the sweet glaze creates an indulgent treat that’s truly unforgettable.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Dough Ingredients:

• Canned Biscuit Dough: The base of the monkey bread, this bread dough makes preparation quick and easy while providing a fluffy and tender texture. You can use homemade dough if preferred.
• Dried Cranberries: Adds a fruity, tart flavor that complements the sweetness of the dish, providing a pop of color and texture.
• Orange Zest and Juice: Enhances the bread with a citrus flavor that balances the sweetness and elevates the overall taste.
• Sugar: Sweetens the dough and helps create a delicious caramelized crust during baking.
• Salt: Balances the sweetness and enhances the overall flavor.
• Cinnamon: Adds warmth, coziness, and a hint of spice.
• Butter: Provides richness and moisture, helping to create a golden, crispy exterior.
• Brown Sugar: Contributes depth of flavor and moisture, creating that gooey sweet bread texture everyone loves.
• Vanilla Extract: Enhances the overall sweetness and warmth of the dish.

Glaze Ingredients:

• Powdered Sugar: Sweetens the glaze and gives it a smooth consistency.
• Orange Juice and Zest: Adds a citrusy brightness to this sweet treat that complements the monkey bread perfectly.

Tools You'll Need

• 8"x4" Loaf Pan
• Small and Medium Mixing Bowl and Ziploc Bag
• Paring Knife
• Cutting Board
• Citrus Zester
• Whisk
• Measuring Cups and Spoons

How to Make Cranberry Orange Monkey Bread

1. Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
2. Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the cranberries with the juice and set aside. 

3. Cut each biscuit dough into 6 pieces.

4. To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close the bag and mix the until blended well. Add the biscuit pieces to the sugar mixture and mix until all of the pieces are coated well.

5. Drain the orange juice from the cranberries. Add the cranberries to the biscuit dough mixture, and mix one last time. Pour the mixture into the prepared loaf pan.

6. In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.

7. Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.

8. For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Pro Tips and Substitutions

• Double the Recipe. Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts. For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead. You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness. Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough. You can use your own dough if you prefer. This is a great homemade dough option. Biscuit dough donut holes are another great way to use canned biscuit dough!
• Swap the Dried Cranberries. Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Substitute the Butter. Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. Reheat in the oven or microwave before serving.

Frequently Asked Questions

More Sweet Breakfast Dishes

• Bojangles Blueberry Biscuits
• Cinnamon Sugar Biscuits
• Overnight French Toast Casserole
• Baked Chocolate Oatmeal

Print

Cranberry Orange Monkey Bread

Whip up a batch of Cranberry Orange Monkey Bread for a fun and delicious breakfast or brunch option that everyone will love. Drizzled with a sweet glaze, this gooey treat is sure to steal the show at any get-together!

Course bread, Breakfast

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 417kcal

Ingredients

• 16.3 ounce can Grands Southern Homestyle Buttermilk Biscuits cut into 6 pieces each
• ¼ cup dried cranberries
• 1 orange ¼ cup + 1 teaspoon juiced and 1 tablespoon + 1 teaspoon zested, divided
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup butter
• ⅓ cup brown sugar
• 1 ½ teaspoon vanilla extract
• ½ cup powdered sugar

Instructions

• Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
• Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the dried cranberries with the juice and set aside.   
• To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close and mix until blended well. Add the biscuit pieces, and mix until coated. Drain and discard the orange juice from the cranberries, then toss them with the biscuits. Pour the mixture into the prepared loaf pan.
• In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.
• Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.
• For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Video

Notes

Pro Tips and Substitutions

• Double the Recipe: Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts: For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead: You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness: Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough: You can use your own dough if you prefer. This is a great homemade dough option.
• Dried Cranberries: Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Butter: Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also re

Nutrition

Calories: 417kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 784mg | Potassium: 178mg | Fiber: 1g | Sugar: 28g | Vitamin A: 393IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

The post Cranberry Orange Monkey Bread appeared first on Dinner in 321.

Coffee cake happens to be one of our favorite things to make for family and friends whether it’s for a picnic, church gathering, or holiday brunch. There’s so much to love with the dense moist cake, crumble topping, and sweet icing. With the cozy fall here, we had to make a Pumpkin Coffee Cake version with all the flavors of pumpkin pie spice and cinnamon.

This really is the ultimate version of a coffee cake with a streusel topping, you’ll be making it all season long. We’ve made it so many times already and our family and friends are huge fans. Don’t tell anyone, but it may be better than pumpkin bread!

When we developed the recipe for this cake, we wanted to make it as simple as possible. It’s great for kids or beginner cooks to make in the kitchen – it’s a foolproof recipe that’s so so delicious.

If you love a great easy cake or quick bread recipe we’d love to share some of our other most popular recipes with you! Our Cranberry Orange Pound Cake, Chocolate Loaf cake, and viral Apple Dapple Cake are all true winners.

Why You'll Love this Recipe

• Two bowl dessert recipe. No fancy equipment here and you only dirty two bowls! It’s pretty amazing.
• Crowd-pleasing breakfast, snack, or dessert. Trust us when we say, this pumpkin streusel coffee cake is so addicting. You’ll want to eat it all day.
• Great for beginner bakers and cooks. This is a simple recipe to follow, it’s the perfect recipe for those who are learning in the kitchen.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake Ingredients:

• All-purpose flour: Makes the structure of the pumpkin coffee cake with streusel.  
  
• Granulated Sugar & Brown Sugar: The combination of these sugars provides the perfect sweetness and chewiness. Brown sugar adds a deeper, caramel-like flavor.
• Baking powder: The leavener for the cake base, this makes it light and airy.
• Baking soda: Another ingredient that tenderizes the cake mixture so it’s soft and pillowy.
• Ground cinnamon: Adds that warm spice flavor we all love in the fall.
• Pumpkin pie spice: A combination of cinnamon, nutmeg, allspice, ginger, and cloves that makes the coffee cake extra special.
• Salted butter: We’re using salted butter here to help season the recipe and brighten all of the flavors.
• Large eggs: Binds the ingredients together.
• Vanilla extract: Adds a nice hint of caramel.
• Full-fat sour cream: Makes the base moist as well as tender when combined with the baking soda.
• Pumpkin Puree: Also adds lots of moisture plus that rich pumpkin flavor.

Streusel Topping Ingredients:

• All-purpose flour: The base of the streusel, makes that classic crumbly texture.
• Light or dark brown sugar: Sweetens everything with a hint of molasses. Plus adds that crunchy texture.
• Pumpkin pie spice or cinnamon: More spice in every layer to really add lots of flavor!

Icing Ingredients:

• Powdered sugar: The base of any icing to drizzle. Add more if your icing is too thin.
• Maple syrup: Gives another fall flavor in the icing.
• Milk: Brings a creaminess to the glaze.
• Vanilla extract: Adds a nice floral and caramel-like note.

Tools You'll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Mixing Bowls
• 13"x9" Baking Dish

How to Make Pumpkin Coffee Cake

1. Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
2. For the cake, in a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 

3. In a separate large bowl, whisk together butter, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.

4. Pour the dry ingredients into the wet, and stir until just combined. 

5. For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Pour in the melted butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.

6. Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.

7. Bake 45-55 minutes or until a toothpick inserted into the center comes with a few moist crumbs.
8. For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.

9. Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Expert Tips

• Don’t over-mix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Storage and Freezing

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter at room temperature until ready to eat.

FAQs

More Delicious Quick Cake Recipes

•  1-2-3-4 Cake
• Oatmeal Cake
• Zinger Cake
• Fruit Cocktail Cake

Print

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is the most addicting breakfast or snack for the fall season. It’s so moist thanks to pumpkin puree and topped with a streusel that’s sweet and crunchy all in one bite. It’s easy to assemble in just 15 of prep time and two bowls, plus it’s the best to serve to a crowd.

Course Breakfast, Dessert

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 395kcal

Ingredients

Cake

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• ½ cup salted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces full fat sour cream
• 15 ounce can pumpkin puree

Streusel Topping

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ cup light or dark brown sugar packed
• 1 teaspoon pumpkin pie spice or cinnamon
• ¼ teaspoon salt
• ½ cup salted butter room temperature or melted

Icing

• 1 cup powdered sugar
• 1 ½ tablespoons maple syrup
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
• For the cake, in a medium bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 
• In a separate large bowl, whisk together butter, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.
• Pour the dry ingredients into the wet, and stir until just combined. 
• For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Add butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.
• Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.
• Bake 45-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
• For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.
• Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Video

Notes

Storage: 

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter and room temperature until ready to eat.

Tips: 

• Don’t overmix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 138mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4616IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

The post Pumpkin Coffee Cake appeared first on Dinner in 321.

When it comes to holiday meals, my mamaw’s old fashioned Southern Cornbread Dressing is the dish I look forward to the most! Every Thanksgiving and any special occasion featuring turkey, her family recipe graces our table. The blend of cornbread, leftover biscuits, broth and savory herbs creates a masterpiece that perfectly soaks up gravy and pairs wonderfully with roasted turkey.

Since I was a little girl, I've watched her effortlessly whip up this classic thanksgiving dinner recipe, and now it has become a cherished part of my own cooking repertoire. It isn't just a side dish; it’s a symbol of family love and tradition that deserves a place in every home.

It truly isn't a happy Thanksgiving without mamaw's southern dressing, and she'd love for it to be a part of your holiday meal. Make her Frozen Fruit Salad and Green Jello Salad to go along with all of our holiday favorites! They're vintage favorites you're sure to love too!

Why You'll Like This Recipe

• Thanksgiving Side Dish Must: Just like green bean casserole, sweet potato casserole, and cranberry sauce, this southern style cornbread dressing is an essential part of the Thanksgiving menu. The whole family will love it!
• Flavor-Packed: The combination of crumbled cornbread, biscuits, and fresh herbs creates a warm, holiday flavor that feels like home. The holiday table isn't complete without this southern dressing!
• Customizable: You can easily tweak these simple ingredients to suit your taste, whether you prefer extra herbs or want to sneak in some vegetables or meat. You can also cut the recipe in half and make in 1 13x9 pan.
• Perfect for Leftovers: This dressing is a wonderful way to use up leftover biscuits and turkey broth, reducing food waste while creating something delicious. After it's prepared, it's also delicious as leftovers!

Laura Ashley's Tip: You can make the biscuits and cornbread ahead of time to make your holiday prep easier!

Ingredients

Scroll Down for Ingredient Amounts Listed and the Full Recipe in the Recipe Card Below

• Self-rising cornmeal mix: The base of this cornbread, providing a sweet and crumbly texture that’s essential for cornbread dressing.
• Self-Rising Flour: This helps enhance the cornbread texture, making it light and fluffy.
• Milk: Adds moisture and richness to the cornbread.
• Eggs: Adds richness and acts as a binding agent for the cornbread
• Bacon Grease or Butter: Adds a distinct richness and flavor to the crust of the cornbread.
• Leftover Buttermilk Biscuits: These add an extra soft texture and buttery flavor to the dressing.
• Ground Dried Sage: The staple herb in mamaw's cornbread dressing. She grows and dries her own fresh sage, but store bought dried sage will work just fine.
• Onion: Adds sweetness and depth of flavor.
• Turkey Broth: Provides moisture and flavor. It infuses the dressing with rich, savory notes. Homemade chicken stock or chicken broth can be used if you don't have turkey broth or if you don't have enough from the method you cook your turkey.

Tools You'll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Spatula
• 13"x9" Casserole Dish and 9"x9" Baking Dish
• Cutting Board
• Chef's Knife
• Saucepan (optional)

How to Make Southern Cornbread Dressing

Cornbread for Dressing

1. Preheat oven to 450°F. 
2. In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.  

3. Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets. 

4. Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.

Dressing Recipe

1. Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.  
2. Crumble the prepared corn bread and biscuits in a large mixing bowl.

3. Add ground sage and onion. 

4. Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist. 

5. Pour the mixture into the prepared baking dishes, and spread evenly. 

6. Bake at 350° for 1 hour or until golden brown on top and set.

Southern Cook Tips and Substitutions

• Cut it in Half. This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
• Prep Ingredients Ahead of Time. If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
• Add More Flavorful. The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
• Sausage Cornbread Dressing. Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
• Herb Alternatives. In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
• Gluten-Free Option. Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
• Season Well. Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.

Turkey Gravy

What's dressing without gravy? An incomplete meal in my books! They're a match made in holiday heaven!

If you want to make mamaw's gravy to ladle on top of your dressing and all over your potatoes and turkey too, here's her simple recipe:

• Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.

Storage and Freezing

Store any leftover dressing in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dressing for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven covered with foil or in the microwave until heated through.

Frequently Asked Questions

More Side Dishes for the Holidays

• Crock Pot Mashed Potatoes
• Jiffy Corn Casserole (6 Ingredients)
• French Onion Hashbrown Casserole
• Crispy & Garlicky Green Beans

Print

Southern Cornbread Dressing

Make your holidays memorable with my mamaw's Southern Cornbread Dressing. Made with homemade cornbread, biscuits, sage, and a few basic ingredients, this recipe is a must-have for any turkey feast!

Course bread, Side Dish

Cuisine American

Keyword holidays

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 36 servings

Calories 175kcal

Ingredients

Cornbread for Dressing

• 5 cups self-rising cornmeal mix
• 1 cup self-rising flour
• 4 cups milk
• 2 large eggs
• 2 tablespoons bacon grease or salted butter

Dressing Ingredients

• 1 prepared cornbread for dressing recipe
• 2 cups crumbled buttermilk biscuits
• ⅓ cup dried rubbed sage
• 1 cup finely minced yellow onion about 1 medium onion
• 11 cups turkey or chicken broth can use stock as well

Instructions

Cornbread for Dressing

• Preheat oven to 450°F. 
• In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.  
• Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets. 
• Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.

Dressing Recipe

• Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.  
• Crumble the prepared corn bread and biscuits in a large mixing bowl.
• Add sage and onion. 
• Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist. 
• Pour the mixture into the prepared baking dishes, and spread evenly.
• Bake at 350° for 1 hour or until golden brown on top and set.

Turkey Gravy (Optional)

• Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.

Video

Notes

Southern Cook Tips and Substitutions

• Cut it in Half: This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
• Prep Ingredients Ahead of Time: If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
• Add More Flavorful: The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
• Sausage Cornbread Dressing: Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
• Herb Alternatives: In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
• Gluten-Free Option: Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
• Season Well: Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.

Nutrition

Calories: 175kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 477mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 2mg

The post Southern Cornbread Dressing appeared first on Dinner in 321.

Spice up your bread game with this Jalapeno Cheese Bread, a delicious twist on a classic favorite. This savory loaf combines the zesty heat of jalapeños with the creamy richness of cheddar cheese, creating a flavor explosion in every bite.

Making bread from scratch at home can be intimidating, but this recipe is straight forward and truly foolproof. My family has made variations of this recipe too many times to count!

Whether you’re serving it alongside a bowl of chili or enjoying it as a standalone snack, this homemade bread is sure to become a household staple. It takes 10 minutes to whip up with basic pantry ingredients!

Some of our favorite things to serve this addictive loaf is Brisket Chili, and Green Enchilada Chicken Soup!

Why You'll Like This Recipe

• No Yeast Required: This easy cheesy jalapeno bread recipe is made with self-rising flour and beer, so there’s no need for yeast or lengthy rising times, making it quick and easy to prepare.
• Bold Flavor Combination: The combination of spicy jalapeños and sharp cheddar cheese creates a flavor explosion in every bite.
• Versatile: This jalapeno and cheese bread is perfect for pairing with soups, stews, or chili, or enjoying on its own with a smear of butter.
• Simple Ingredients: With just a few pantry staples, you can whip up a delicious loaf of jalapeno cheddar bread that’s sure to impress.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self Rising Flour: This is the foundation of the bread, providing structure and a light, fluffy texture. The leavening agents in the flour eliminate the need for yeast.
• Garlic Powder: Adds a subtle, savory flavor that complements the cheese and jalapeños.
• Salt: Balances the flavors and enhances the taste of the cheese and jalapeños, while also helping to activate the baking powder in the self-rising flour.
• Sugar: Adds a touch of sweetness to balance the heat of the jalapeños and the bitterness of the beer.
• Beer: Provides moisture and flavor, contributing to the bread’s unique taste and helping it rise. Use your favorite beer for the best results.
• Cheddar Cheese: Adds a rich, savory flavor and creamy texture to the bread. Sharp cheddar works well, but you can use any type of cheddar you prefer.
• Jalapeno Peppers: Adds a spicy kick and a fresh flavor that pairs perfectly with the cheddar cheese and beer.
• Melted Butter: Incorporated in the batter and brushed on top of the loaf before baking, it creates a golden, crunchy crust and adds richness to the bread.

WHAT IS SELF-RISING FLOUR? 

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called "self-rising" because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don't have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

Tools You'll Need

• Mixing Bowls
• Rubber Spatula
• 8 x 5-inch Loaf Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Wire Rack

How to Make Jalapeno Cheese Bread

1. Preheat oven to 375°F. Grease an 8"x5" loaf pan with butter or non-stick cooking spray.
2. In a large mixing bowl, whisk together flour, garlic powder, salt and sugar.

2. Fold in the cheese cubes and diced jalapeño. 

3. Add 3 tablespoons of the melted butter and beer to the flour mixture. Mix just until ingredients are incorporated, don't over-mix. 

4. Pour the dough into the prepared loaf pan and spread evenly. Pour melted butter over the dough, then place jalapeño slices on top.

5. Bake 50-55 minutes or until a knife inserted comes out clean and the top is golden brown. Allow the loaf to cool 5 minutes, then transfer to a cooling rack. Slice and serve with butter or seasoned olive oil for dipping.

Pro Tips and Substitutions

• Cheese Alternatives: Feel free to experiment with different cheeses, such as pepper jack for extra spice or gouda for a milder flavor.
• Jalapeño Substitutes: If you prefer less heat, you can use milder peppers like poblano or bell peppers. For more heat, consider adding crushed red pepper flakes or using serrano peppers. You can also omit the pepper completely.
• Beer Choices: The flavor of the bread will vary depending on the type of beer you use. A light beer will yield a milder flavor and lighter colored loaf, while a darker beer like a stout or porter will create a richer taste and darker color.
• Beer Substitutions: Instead of using beer in this jalapeño cheese bread, you can also use non-alcoholic beer, Sprite, or 7-Up. It will have a slightly shorter rise and slightly darker on top, but equally as delicious!
• Additions: Consider adding crispy bacon, chives, or fresh herbs like rosemary or thyme for extra flavor.
• How to Serve: This bread pairs well with soups, stews, and chili. It’s also delicious on its own with butter or cream cheese.

Storage and Freezing

Store cheesy jalapeno beer bread in an airtight container or wrapped in foil at room temperature for up to 3 days. To extend its shelf life, you can store the bread in the refrigerator for up to a week.

Reheat slices in the toaster or oven for the best texture. Wrap the bread tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature and reheat before serving.

Frequently Asked Questions

More Bread Recipe Favorites

• Southern Cornbread
• Beer Bread
• Homemade Buttermilk Biscuits
• Pumpkin Spice Loaf

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Jalapeño Cheese Bread

Quick to prepare and impossible to resist, this Jalapeno Cheese Bread is a delightful addition to any meal or a tasty treat on its own. With just 10 minutes of preparation time, it's an affordable homemade bread that's so delicious!

Course bread

Cuisine American

Keyword bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 373kcal

Ingredients

• 3 cups self-rising flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 12 ounces beer
• 8 ounces cheddar cheese dice-size cubes or shredded
• 1 jalapeño half sliced and half diced
• ¼ cup melted butter divided

Instructions

• Preheat oven to 375°F. Grease an 8"x5" loaf pan with butter or non-stick cooking spray.
• In a large mixing bowl, whisk together flour, garlic powder, salt and sugar.
• Fold in the cheese and diced jalapeño. 
• Add 3 tablespoons of the melted butter and beer to the flour mixture. Mix just until ingredients are incorporated, don't over-mix. 
• Pour the dough into the prepared loaf pan and spread evenly. Pour melted butter over the dough, then place jalapeño slices on top.
• Bake 50-55 minutes or until a knife inserted comes out clean and the top is golden brown. Allow the loaf to cool 5 minutes, then transfer to a cooling rack. Slice and serve with butter or seasoned olive oil for dipping.

Video

Notes

Pro Tips and Substitutions:

• • Cheese Alternatives: Feel free to experiment with different cheeses, such as pepper jack for extra spice or gouda for a milder flavor.

• • Jalapeño Substitutes: If you prefer less heat, you can use milder peppers like poblano or bell peppers. For more heat, consider adding crushed red pepper flakes or using serrano peppers. You can also omit pepper if desired. 

• • Beer Choices: The flavor of the bread will vary depending on the type of beer you use. A light beer will yield a milder flavor, while a darker beer like a stout or porter will create a richer taste.

• • Additions: Consider adding crispy bacon, chives, or fresh herbs like rosemary or thyme for extra flavor.

• • How to Serve: This bread pairs well with soups, stews, and chili. It’s also delicious on its own with butter or cream cheese.

Storage: 

Store cheesy jalapeno beer bread in an airtight container or wrapped in foil at room temperature for up to 3 days. To extend its shelf life, you can store the bread in the refrigerator for up to a week.

Reheat slices in the toaster or oven for the best texture. Wrap the bread tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature and reheat before serving.

Nutrition

Calories: 373kcal | Carbohydrates: 41g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 525mg | Potassium: 91mg | Fiber: 1g | Sugar: 5g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 1mg

The post Jalapeno Cheese Bread appeared first on Dinner in 321.

Yeehaw! These copycat Dolly Parton's Stampede Garlic Biscuits are out of this world delicious! If you've ever been to Dolly's dinner attraction in Branson, Missouri or Pigeon Forge, Tennessee, you know exactly how delicious these were.

As a pro biscuit maker myself, I knew I had to crack the code to make a version of Dolly Parton's biscuits in my own kitchen at home. After some extensive recipe testing, I've created the perfect recipe that takes me right back to the Dixie Stampede restaurant.

In recent years, they've changed their menu to a traditional biscuit instead of these garlicky buttery beauties. Why? I have no idea because these are amazing! These go with any dinner, especially with Dolly Parton's Stampede Soup and Stampede Chicken!

Why You’ll like this Recipe

• Quick and Easy: This recipe uses a biscuit mix, so there’s no need for measuring out flour or baking soda. Just mix, bake, and enjoy!
• Savory Garlic Flavor: The butter and garlic combination give these biscuits an irresistible savory flavor.
• Perfect Side Dish: These biscuits pair well with a variety of dishes, from soups to seafood, or as a standalone snack.
• Nostalgia: For those who've been to Dolly (Dixie) Stampede, it brings back happy memories!

Ingredients for Dixie Stampede Biscuit Recipe

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Red Lobster Cheddar Bay Biscuit Mix: This ready-made mix makes the biscuits light and fluffy, with the signature cheddar and garlic flavor everyone loves.
• Whole Buttermilk: Buttermilk helps keep the biscuits tender and adds a slight tanginess that complements the cheddar cheese.
• Shredded Cheddar Cheese: Melts into the dough, giving the biscuits a rich, cheesy flavor.
• Butter: Used both in the dough and brushed on top, butter adds richness and helps achieve a golden-brown finish.
• Dried Dill Weed: This herb adds a unique and subtle burst of freshness, taking the flavor of the biscuits to the next level.

Tools You’ll Need

• 9"x9" Baking Dish or 9" Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Measuring Cups and Spoons
• Large Scoop
• Basting Brush 

How to Make Dolly Parton Biscuit Recipe

1. In a large bowl, mix together the biscuit mix, buttermilk, and cheese just until combined. Don't over mix.

2. Using a scoop or spoon, drop 14 biscuits in a buttered baking dish.

3. Bake at 425℉ 15-17 minutes or until golden brown. In a small bowl, mix together melted butter and the garlic herb blend included in the biscuit mix. Brush over the baked biscuits. Sprinkle dill weed on top.

Tips and Substitutions

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes before using.
• Cheese Variations: While cheddar is classic, feel free to mix things up by using sharp cheddar, pepper jack, or even a blend of your favorite cheeses.
• Herb Substitutions: Dried parsley, oregano, or even rosemary can be substituted for dill if you prefer a different flavor profile.
• Crispy Edges: If you love a crispy edge on your biscuits, try baking them in a preheated cast-iron skillet.
• If you want to make the biscuit mix from scratch, follow these instructions:
  • For the dough, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons sugar, 1 ½ teaspoons garlic powder, ½ teaspoon baking soda, ¼ teaspoon salt. Optional: add ¼ teaspoon Old Bay Seasoning.
  • For the seasoning packet that is included in the box that is to be mixed with the melted butter, you can instead use ½ teaspoon garlic powder and ¼ teaspoon each onion powder and dried parsley.

Storage

Room Temperature: These biscuits can be stored in an airtight container at room temperature for up to 2 days.

Refrigerator: If you want them to last longer, store them in the fridge for up to 5 days. Just warm them up in the oven before serving.

Freezer: You can also freeze the biscuits for up to 3 months. Thaw them in the fridge overnight and warm them up in the oven or microwave before enjoying.

Frequently Asked Questions

More Dolly Parton-inspired Recipes

• Copycat Dolly Parton's Stampede Soup
• Copycat Dolly Parton's Stampede Chicken
• Homemade Cream of Mushroom Soup
• Biscuits and Gravy

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Copycat Dolly Parton's Stampede Garlic Biscuits

Buttery, cheesy, and super moist, these copycat Dolly Parton's Stampede Garlic Biscuits are the perfect accent to any meal! They'll be gone before you can say STAMPEDE!

Course bread

Cuisine American

Keyword bread

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 14 servings

Calories 157kcal

Ingredients

• 11.36 ounce package Red Lobster Cheddar Bay Biscuit Mix
• ¾ cup cold whole buttermilk
• 1 ½ cups shredded cheddar cheese
• ¼ cup butter
• 1 pouch Garlic Herb Blend included in the biscuit mix box
• 1 teaspoon dried dill weed

Instructions

• Preheat oven to 425℉.
• In a large bowl, mix together the biscuit mix, buttermilk, and cheese just until combined. Don't over mix.
• Using a scoop or spoon, drop 14 biscuits in a buttered baking dish.
• Bake 15-17 minutes or until golden brown.
• In a small bowl, mix together melted butter and the garlic herb blend included in the biscuit mix. Brush over the baked biscuits. Sprinkle dill weed on top.

Notes

Tips and Substitutions

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes before using.
• Cheese Variations: While cheddar is classic, feel free to mix things up by using sharp cheddar, pepper jack, or even a blend of your favorite cheeses.
• Herb Substitutions: Dried parsley, oregano, or even rosemary can be substituted for dill if you prefer a different flavor profile.
• Crispy Edges: If you love a crispy edge on your biscuits, try baking them in a preheated cast-iron skillet.
• If you want to make the biscuit mix from scratch, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons sugar, 1 ½ teaspoons garlic powder, ½ teaspoon baking soda, ¼ teaspoon salt. Optional: add ¼ teaspoon Old Bay Seasoning.

Storage

Room Temperature: These biscuits can be stored in an airtight container at room temperature for up to 2 days.

Refrigerator: If you want them to last longer, store them in the fridge for up to 5 days. Just warm them up in the oven before serving.

Freezer: You can also freeze the biscuits for up to 3 months. Thaw them in the fridge overnight and warm them up in the oven or microwave before enjoying.

Nutrition

Calories: 157kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 407mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 1mg

The post Dolly Parton Biscuit Recipe (Stampede Copycat) appeared first on Dinner in 321.

This is the best flavored butter recipe! Cajun Butter is savory, spicy, with a hint of brown sugar sweetness to even everything out! It's truly the best condiment for so many things - we love to use it on steak, chicken, fish, potatoes, and even bread.

With just 8 ingredients, this easy compound spicy butter is made in about 5 minutes of prep time. You can then either chill or use it right away depending on the recipe. What is a compound butter? It's a butter where you can add either sweet or savory spices and herbs to make it have flavor. Use it to top all sorts of different things for an extra special boost of flavor at the end.

Add this to your next easy weeknight dinner recipe or fancy entertaining menu. Plus, it also keeps so well in the fridge so you can have it around to use any night of the week. You should also try our Blackened Sauce for another great kick of creamy spicy flavor.

Why You'll Love this Recipe

• Easy compound butter. This is when you stir in herbs and spices to make a flavored butter. This recipe happens to be a savory version with a bit of a kick.
• Flavorful condiment for almost anything. Dollop onto steak, warm vegetables, chicken, or fish. It's an easy touch that adds so much flavor.
• Customize to your liking. Use different spices and herbs, depending on what you're serving it on.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Unsalted butter: The base of any compound butter, you can use salted or unsalted. Be sure your butter is softened before you start.
• Fresh parsley: Adds a touch of freshness to the condiment.
• Cajun seasoning: A little goes a long way, adds so much savory flavor and a little kick of heat too.
• Brown sugar: Use just a pinch here, it adds that subtle sweetness that's just so good with the spice.
• Chili powder: Adds that smoky bit of heat to the flavor profile.
• Garlic powder: Infuses everything with that great garlic flavor.
• Dried thyme: Adds a savory herb flavor.
• Cayenne pepper: Brings an extra punch of spice in each bite, you can omit for those who don't like spice.

Tools You'll Need

• Measuring Cups and Spoons
• Hand Mixer
• Mixing Bowls

How to Make Cajun Butter

1. In a medium bowl, add the softened butter, parsley, Cajun seasoning, brown sugar (optional), chili powder, garlic powder, dried thyme, and cayenne pepper.

2. Using a fork or a hand mixer, thoroughly combine all the ingredients until they are evenly mixed. If you prefer a hint of acidity, add lemon juice and mix well. Spread a little on a saltine cracker, taste, and adjust the flavors as desired.

3. Transfer the mixture into a serving bowl. Alternatively you can place the mixture onto a piece of plastic wrap or parchment paper, roll it into a log shape, and twisting the ends to seal it tightly.
4. Refrigerate for at least 1 hour, or until it is firm. You can also freeze it for longer storage.
5. Use it to top grilled meats, seafood, vegetables, or spread it on bread.

Expert Tips

• Make sure to soften your butter before starting the recipe. Leave it out on the counter for an hour or so until it's easy to stir. If you forget, microwave on a plate for 5-10 seconds on both sides until it's soft to the touch.
• Shape it into a log for easy cutting. Once you mix your butter, you shape it into a log using parchment paper or plastic wrap and place in the refrigerator. This makes it super easy to slice and serve.
• Make it mild instead of spicy. Omit the cayenne pepper and also reduce the cajun seasoning or use a mild heat cajun seasoning variety.

How to Serve Cajun Butter

This Cajun Butter can be served with so many delicious recipes, whether they're side dishes, main courses, or even just plain old bread. Here are some of our favorites:

• Ribeye Sandwich
• Whipped Mashed Potatoes
• Pork Tenderloin Sandwich
• Crispy Green Beans
• Garlicky Ranch Potatoes
• Southern Cornbread Recipe

Storage

Refrigerate the butter for up to two weeks in an airtight container or plastic wrap.

You can also freeze the butter in plastic wrap or an airtight container too! It will keep well for 2 months. Thaw on the counter until cold or room temperature.

Frequently Asked Questions

More Easy Dinner Recipes

• Easy Broccoli Chicken and Rice
• Smothered Pork Chops
• Sloppy Joe Cornbread Casserole
• Creamy Steak Pasta

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Cajun Butter

This Cajun Butter recipe is the easiest condiment to make with 8 ingredients. It adds so much flavor to steak, chicken, and vegetables.

Course Miscellaneous

Cuisine American

Keyword spread

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 10 servings

Calories 85kcal

Ingredients

• ½ cup unsalted butter
• 1 tablespoon minced fresh parsley
• 1 ½ teaspoons cajun seasoning
• ½ teaspoon brown sugar optional
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon dried thyme
• ¼ teaspoon cayenne pepper optional

Instructions

• In a medium bowl, add the softened butter, parsley, Cajun seasoning, brown sugar, chili powder, garlic powder, dried thyme, and cayenne pepper.
• Using a fork or a hand mixer, thoroughly combine all the ingredients until they are evenly mixed. If you prefer a hint of acidity, add lemon juice and mix well. Spread a little on a saltine cracker, taste, and adjust the flavors as desired.
• Transfer the mixture into a serving bowl. Alternatively you can place the mixture onto a piece of plastic wrap or parchment paper, roll it into a log shape, and twisting the ends to seal it tightly.
• Refrigerate for at least 1 hour, or until it is firm. You can also freeze it for longer storage.
• Use it to top grilled meats, seafood, vegetables, or spread it on bread.

Notes

Storage: 

Refrigerate the butter for up to two weeks in an airtight container or plastic wrap.

You can also freeze the butter in plastic wrap or an airtight container too! It will keep well for 2 months. Thaw on the counter until cold or room temperature.

Tips: 

• Make sure to soften your butter before starting the recipe. Leave it out on the counter for an hour or so until it's easy to stir. If you forget, microwave on a plate for 10 seconds on both sides until it's soft to the touch.
• Shape it into a log for easy cutting. Once you mix your butter, you shape it into a log using parchment paper or plastic wrap and place in the refrigerator. This makes it super easy to slice and serve.
• Make it mild in spice. Omit the cayenne pepper and also reduce the cajun seasoning.

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 5mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg

The post Cajun Butter appeared first on Dinner in 321.

Hello, fellow chocoholics! If you’re looking for a chocolate dessert that’s twice as nice, this double Chocolate Loaf Cake is for you. Packed with chocolate chips and rich cocoa, this cake is a dream come true for anyone who loves chocolate. Trust me, this recipe is made once a month at our house - it's a true family staple.

This cake is moist, rich, and incredibly easy to make. No mixer or fancy kitchen gadgets required, you only need two bowls! Whether you're a seasoned baker or just starting out, you'll love how quickly this cake comes together.

It's perfect for any occasion, whether it’s a cozy afternoon snack, a sweet treat for guests, or just because you deserve a yummy treat. Plus it comes together in one hour flat, so there's no excuse to not have dessert!

You have to try my second best loaf cake, Strawberry Lemon Pound Cake! It's sweet, tart, and berrylicious!

Why You'll Love this Recipe

• Rich Chocolate Flavor: Packed with chocolate chips and cocoa powder for an intense chocolate experience. It's your chocolate cravings fix!
• Easy Recipe: This easy chocolate loaf cake recipe has simple ingredients and straightforward steps making it a breeze to bake.
• Moist Texture: The oil and brown sugar keep this dense chocolate cake incredibly moist.
• Versatile: This decadent, moist chocolate loaf cake is perfect for any day or special occasion. It can be served as a dessert, snack, or even breakfast.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chocolate Chips: Provide bursts of melty chocolate throughout the cake.
• Instant Coffee Granules: This enhances the chocolate flavor without adding a coffee taste.
• Boiling Water: Helps to "bloom" cocoa powder, which intensifies its flavor.
• Unsweetened Cocoa Powder: Adds rich, deep chocolate flavor.
• Pure Vanilla Extract: Balances the chocolate with a hint of sweetness.
• Brown Sugar: Keeps the cake moist and adds a subtle caramel flavor.
• Eggs: Large eggs provide structure and help the cake rise.
• Oil: Adds moisture and ensures a tender crumb.
• All Purpose Flour: All-purpose is the best option for this recipe, it has the right density to make the classic texture.
• Baking Soda: Tenderizes the batter so it melts in your mouth.
• Salt: Be sure to always season your baked goods with salt, it enhances the flavor of every ingredient.

Laura Ashley's Tip: There's a secret ingredient in this cake, instant coffee! We add just a hint of it to the cake batter to make the chocolate flavor even richer. Don't skip it!

TOOLS YOU'LL NEED

• Mixing Bowls
• Rubber Spatula
• 8 x 5-inch Loaf Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cooling Rack

How to make Chocolate Loaf Cake

1. Preheat oven to 350ºF. Butter and line with parchment paper an 8"x5" loaf pan. 
2. For the wet ingredients, in a large mixing bowl, whisk together ½ cup chocolate chips, instant coffee, and boiling hot water until melted and smooth.

3. Add cocoa powder vanilla, and brown sugar, and whisk again. 
4. Whisk in eggs and oil. 
5. For the dry ingredients, add all-purpose flour, baking soda, and salt. Mix just until combined. Don't overmix. 

6. Fold the remaining chocolate chips into the batter. (Optional step: Toss the chips in 1 tablespoon flour prior to folding in for even dispersion in the loaf). Pour the batter into the prepared pan.

7. Bake at 36-40 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool in the pan on a wire rack for 5-10 minutes. Remove from the pan and place on a cutting board. Slice and serve.

Serving Chocolate Loaf

A slice of this cake and a cup of coffee or glass of milk is pure perfection. We also recommend topping this dessert with a scoop of ice cream or whipped cream and fresh berries. You really can't go wrong here!

Double the chocolate deliciousness with this easy-to-make Oreo Frosting!

Pro Tips for Recipe Success

• Don't pack the flour. Be sure when you measure out the flour to scoop it into the measuring cup and gently scrape off the top of the measuring cup with a knife. If you pack the flour, it will lead to a dense cake.
• Have ingredients at room temperature. The key to a great lemon strawberry pound cake is to make sure your chilled ingredients are room temperature before assembling. This ensures everything is incorporated evenly for a more consistent bake.
• Use the toothpick test to check bake time. The best way to guarantee your batter has baked through is to insert a toothpick into the center of the cake. If there are only crumbs and no wet batter on the toothpick, then the cake is done.

Variations and Substitutions

• Chocolate Chips: Use dark chocolate, milk chocolate, or semi-sweet chocolate chips according to your preference. You can also mix in some white chocolate chips for variety.
• Oil: Substitute with melted butter for a richer flavor.
• Brown Sugar: Use dark or light brown sugar depending on how intense you want the molasses flavor. Dark brown sugar will be richer.
• Instant Coffee: Leave it out if you prefer, but it does enhance the chocolate flavor nicely. You can also use espresso powder instead of instant coffee granules. Keep in mind it's more concentrated than coffee powder, so you'll need to use only ½ teaspoon.
• Add-Ins: Consider adding nuts, like walnuts or pecans, for extra texture and flavor.
• Topping: The retired Starbucks Double Chocolate Loaf Cake had icing or ganache on top. You can add this to your loaf by following this recipe:
  • Leave the loaf in the pan. Allow it to cool.
  • Warm ½ cup heavy cream in a small pan over a low heat. Once bubbles appear at the edge, turn off the heat. Add 1 cup semi-sweet chocolate chip and let the heat of the cream melt the chocolate for a few minutes. Stir until smooth. Pour over the loaf, flooding the surface.

Storage and Freezing Instructions

Before storing the chocolate loaf cake, be sure to let it cool to room temperature. If you wrap the cake warm, it will make the texture very soggy later.

Wrap the cooled cake in aluminum foil or place in an airtight container and store at room temperature for up to 5 days.

You can freeze the loaf as well! Just wrap tightly in plastic wrap and freeze for up to 2 months. We recommend also slicing the cake into pieces before freezing for easy serving too.

To thaw the cake, leave it on the counter a couple of hours. Feel free to warm the cake slices in the oven or even the toaster if desired!

More Delicious Chocolate Desserts

• Chocolate Peanut Butter Dream
• Chocolate Chip Cupcakes
• Chocolate Eclair Cake
• Chocolate Mocha Tres Leches Cake
• Frozen Hot Chocolate

Frequently Asked Questions

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Chocolate Loaf Cake

I was craving something chocolatey delicious and this loaf did the trick! If you want a slice of chocolate heaven, make this!! Gee golly it’s delicious!!

Course bread, Dessert

Cuisine American

Keyword bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 Servings

Calories 323kcal

Ingredients

• 1 cup semisweet or milk chocolate chips divided
• 1 teaspoon instant coffee granules
• ½ cup boiling water
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ⅔ cup packed brown sugar
• 2 large eggs
• ½ cup oil
• ¾ cup all-purpose flour plus one tablespoon for chocolate chip dusting
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

• Preheat oven to 350ºF. Butter and line with parchment paper an 8"x5" loaf pan. 
• For the wet ingredients, in a large mixing bowl, whisk together ½ cup chocolate chips, instant coffee, and boiling hot water until melted and smooth.
• Add cocoa powder vanilla, and brown sugar, and whisk again. 
• Whisk in eggs and oil. 
• For the dry ingredients, add all-purpose flour, baking soda, and salt. Mix just until combined. Don't overmix. 
• Fold the remaining chocolate chips into the batter. (Optional step: Toss the chips in 1 tablespoon flour prior to folding in for even dispersion in the loaf). Pour the batter into the prepared pan.
• Bake at 36-40 minutes or until a toothpick inserted in the middle comes out clean.
• Cool in the pan on a wire rack for 5-10 minutes. Remove from the pan and place on a cutting board. Slice and serve.

Video

Notes

Pro Tips:

• • Don't pack the flour. Be sure when you measure out the flour to scoop it into the measuring cup and gently scrape off the top of the measuring cup with a knife. If you pack the flour, it will lead to a dense cake.

• • Have ingredients at room temperature. The key to a great lemon strawberry pound cake is to make sure your chilled ingredients are room temperature before assembling. This ensures everything is incorporated evenly for a more consistent bake.

• • Use the toothpick test to check bake time. The best way to guarantee your batter has baked through is to insert a toothpick into the center of the cake. If there are only crumbs and no wet batter on the toothpick, then the cake is done.

Variations and Substitutions: 

• • Chocolate Chips: Use dark chocolate, milk chocolate, or semi-sweet chocolate chips according to your preference. You can also mix in some white chocolate chips for variety.

• • Oil: Substitute with melted butter for a richer flavor.

• • Brown Sugar: Use dark or light brown sugar depending on how intense you want the molasses flavor. Dark brown sugar will be richer.

• • Instant Coffee: Leave it out if you prefer, but it does enhance the chocolate flavor nicely. You can also use espresso powder instead of instant coffee granules. Keep in mind it's more concentrated than coffee powder, so you'll need to use only ½ teaspoon.

• • Add-Ins: Consider adding nuts, like walnuts or pecans, for extra texture and flavor.

Nutrition

Serving: 1slice | Calories: 323kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g

The post Chocolate Loaf Cake appeared first on Dinner in 321.

It will be love at first bite with these Bacon Cheddar Biscuits. The combination of buttery, flaky layers with the rich flavors of smoky bacon and cheese creates the perfect savory biscuit! They're soft, tall, and full of flavor with every buttery bite!

Now biscuits can seem complicated to make, but not with our 30 minute homemade method. We are biscuit professionals from growing up in the South and also owning a Southern restaurant for years. Our biscuits are foolproof and easy, and require no chilling in the fridge, so you can have success in the kitchen every time.

Cheddar Bacon Biscuits are simple to make and are great for breakfast, brunch, or even as a savory snack! They pair wonderfully with scrambled eggs, a hearty soup, or even as a base for a fried egg breakfast sandwich. A ladle of my Homemade Gravy on top is also excellent!

For a sweet biscuit alternative, you MUST give my delicious Bojangles Blueberry Biscuits and Layered Cinnamon Sugar Biscuits a try!

Why You'll Love this Recipe

• Freshness: These flaky homemade bacon cheddar biscuits have beautiful layers and taste better than frozen or refrigerated biscuit dough.
• Versatile: Perfect for breakfast, brunch, or as a side with dinner. They can also be used for sandwiches or served with soups and salads.
• Customizable: You can easily add your own twist with different cheeses, herbs, or even spicy ingredients.
• Comfort Food: Warm, cheesy, and filled with bacon, these fluffy biscuits are a comfort food favorite perfect any time of day.

Ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Butter: Coats the flour particles, preventing them from forming too much gluten and contributes a rich, buttery flavor to the biscuits.
• Self-Rising Flour: A pre-mixed combination of flour, baking powder, and salt. It ensures that your biscuits rise evenly and consistently, resulting in light and fluffy texture. I prefer White Lily Self-Rising Flour.
• Bacon: Adds a smoky, savory flavor and a satisfying crunch that pairs perfectly with the cheese.
• Sharp Cheddar Cheese: Brings a sharp, tangy flavor and a gooey, melty texture that complements the bacon and biscuits beautifully.
• Buttermilk: Helps tenderize the gluten in the flour, resulting in a softer, more delicate texture and adds a slight tangy flavor.

Laura Ashley's Tip: You can add your favorite mix-ins to these biscuits to change up the flavors. We love using other types of cheese, herbs, and even spices.

What is Self-Rising Flour?

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called "self-rising" because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don't have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

Tools You'll Need

• 9"x9" Baking Dish or 9" Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Biscuit Cutter
• Rolling Pin

How to Make Bacon Cheddar Buttermilk Biscuits

1. Preheat the oven to 475ºF. 
2. Grate frozen butter and toss with flour in a medium bowl, chill 10 minutes.

3. Mix in the crumbled bacon and cheese.

4. Make a well in the center of the mixture. Add cold buttermilk and stir/fold 15 times, dough will be slightly loose. Turn onto a lightly floured surface. Press dough into a ball. 

5. Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9” x 5”). Fold dough in half or a trifold. Repeat the rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.

6. Place dough rounds on a parchment paper-lined pan or cast iron skillet. 

7. Bake for 15-17 minutes or until golden brown. Brush with melted butter.

Ingredient Substitutions and Enhancers

• Flour Varieties: When using White Lily flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together. 
• Homemade Self Rising Flour: If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• Cheese Varieties: Experiment with different cheeses like smoked cheddar, gouda, or pepper jack for varied flavors.
• Bacon Alternatives: Try turkey bacon or even a vegetarian bacon alternative if you prefer. Air fryer bacon is an excellent method that yields perfect results every time!
• Flavor Enhancements: Amp up the flavor of this biscuit recipe by adding chopped fresh chives, sliced green onions, jalapeños, or a pinch of garlic powder.

Pro Biscuit Making Tips

• Baking Pan: Biscuits recipes often call for a cast iron skillet, but you can also use a parchment paper lined pan for optimal crunchy bottoms.
• Cool and Crispy Bacon: Make sure to cook your bacon until it's nice and crispy, then drain it well on paper towels to remove excess grease. Cool completely as warm bacon can melt the butter in the dough prematurely.
• Don't Overwork the Dough: Mix the dough until just combined to avoid tough biscuits. Overworking the dough can develop gluten, leading to denser biscuits.
• Make sure the butter is very cold, even frozen. This ensures the dough comes together easily and quickly. It's essential to having biscuits that rise tall with lots of flaky layers.
• Chill the Dough if Necessary: If your kitchen is warm or you feel the dough is becoming too soft, chill it in the refrigerator for 10-15 minutes before cutting out the biscuits. This helps maintain the cold butter pieces, which are crucial for flaky layers.
• Use a Sharp Biscuit Cutter: Press straight down without twisting. Twisting the cutter can seal the edges, preventing the cheddar bacon biscuits from rising properly.
• Space Biscuits Close Together: Place the biscuits close together on the baking sheet so they rise up instead of spreading out. This helps them stay tall and fluffy.

Storage and Freezing

If you have leftovers, lucky you! It's best to store bacon cheese biscuits in an airtight container in the refrigerator for up to four days.

You can also freeze the biscuits, simply wrap them individually in plastic wrap and freeze for 1 to 2 months. Thaw completely at room temperature. 

Reheat in the oven, toaster oven, or microwave until just warm for a couple of minutes. 

More Must Make Homemade Biscuits

• Southern Buttermilk Biscuits
• Copycat Dolly Parton's Stampede Garlic Biscuits
• Easy Whipping Cream Biscuits
• Autumn Honey Butter Biscuits

Frequently Asked Questions

Print

Bacon Cheddar Biscuits

Calling all biscuits lovers…these Bacon Cheddar Biscuits are the ultimate biscuits loaded with cheddar cheese and bacon pieces. Made in just 30 minutes with a handful of pantry ingredients, they're amazing by themselves, but also great with gravy on top too!

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 273kcal

Ingredients

• ½ cup butter frozen 10 minutes
• 2 ½ cups self-rising flour
• ½ cup cooked and crumbled bacon
• ½ cup shredded cheddar cheese
• 1 cup chilled buttermilk
• 1 tablespoon butter melted

Instructions

• Preheat the oven to 475ºF. 
• Grate frozen butter and toss with flour in a medium bowl, chill 10 minutes. 
• Mix in the crumbled bacon and cheese.
• Make a well in the center of mixture. Add buttermilk and stir 15 times. The dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.
• Create layers by either the “Pat and Fold” or “Pat and Stack” method. 

  Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

  Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
• Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet.
• Bake 15-17 minutes or until lightly browned. Brush with melted butter. 

Video

Notes

Ingredient Substitutions and Enhancers

• • Flour Varieties: When using White Lily flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together. 

• • Homemade Self Rising Flour: If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.

• • Cheese Varieties: Experiment with different cheeses like smoked cheddar, gouda, or pepper jack for varied flavors.

• • Bacon Alternatives: Try turkey bacon or even a vegetarian bacon alternative if you prefer.

• • Flavor Enhancements: Amp up the flavor of this biscuit recipe by adding chopped fresh chives, sliced green onions, jalapeños, or a pinch of garlic powder.

Pro Biscuit Making Tips

• • Baking Pan: Buttermilk biscuits recipes often call for a cast iron skillet, but you can also use a parchment paper lined pan for optimal crunchy bottoms.

• • Cool and Crispy Bacon: Make sure to cook your bacon until it's nice and crispy, then drain it well on paper towels to remove excess grease. Cool completely as warm bacon can melt the butter in the dough prematurely.

• • Don't Overwork the Dough: Mix the dough until just combined to avoid tough biscuits. Overworking the dough can develop gluten, leading to denser biscuits.

• • Chill the Dough if Necessary: If your kitchen is warm or you feel the dough is becoming too soft, chill it in the refrigerator for 10-15 minutes before cutting out the biscuits. This helps maintain the cold butter pieces, which are crucial for flaky layers.

• • Use a Sharp Biscuit Cutter: Press straight down without twisting. Twisting the cutter can seal the edges, preventing the biscuits from rising properly.

• • Space Biscuits Close Together: Place the biscuits close together on the baking sheet so they rise up instead of spreading out. This helps them stay tall and fluffy.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 231mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.4mg

The post Bacon Cheddar Biscuits appeared first on Dinner in 321.

There's something inherently comforting about Southern desserts, and the Southern Butter Roll is no exception. This old recipe, often described as a cross between a cinnamon roll and a bread pudding, embodies the warmth and coziness of Southern hospitality.

Mamaw has been making butter roll for over 70 years. In Mamaw's words, "My mommy taught me how to make butter roll. We always had the ingredients on hand it was cheap to make. Sometimes we would make it with leftover biscuit scraps." Mamaw's mother passed away when she was 13, but she taught her how to make so many recipes that she's now passed down to her children, to me, and now to y'all as well including her Fried Apple Pies, Applesauce Jam Cake, and Turtle Cake.

With its tender, buttery, flaky biscuit dough rolls bathed in a creamy, sweet sauce, Butter Roll will make you feel right at home, no matter where you are. It's perfect for family gatherings or a simple weekend treat and is a beloved favorite that’s sure to become a staple in your recipe collection.

Why You'll Love This Recipe

• Simple Ingredients: The ingredient for old fashioned butter roll are likely already in your pantry and fridge!
• Cheap Dessert: With a handful of inexpensive ingredients you likely already have on hand, it's a budget-friendly go-to dessert recipe!
• Versatile: You can customize the flavors of the filling to your liking!
• Nostalgic Charm: Just one bite of this ooey-gooey dessert brings back sweet memories and it feels like home!

What You'll Need

• Self-Rising Flour: This flour is the foundation of the dough and premixed with a leaving agent and salt.
• Shortening: Adds tenderness and flakiness to the dough, making the rolls light and soft.
• Milk: Used to create a soft dough and adds moisture to the rolls.
• Salted Butter: A stick of butter is key to the rich flavor. It plays a role in both the dough and the sauce.
• Nutmeg (optional): Adds a warm, aromatic spice that enhances the overall flavor of the rolls.
• Water: Forms the base of the creamy sauce, helping to dissolve the sugar and carry the flavors.
• Sugar: Sweetens the rolls and the sauce, creating a caramelized, sugary finish.
• Vanilla Extract: Adds depth and enhances the sweetness of the dish.
• Optional Toppings: Vanilla ice cream and/or fresh whipped cream.

Tools You'll Need

• Mixing Bowl
• 13”x9” Baking Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Rubber Spatula
• Baker's Mat, optional
• Butter Knife, optional
• Rolling Pin, optional
• Pastry Cutter, optional
• Ice Cream Scoop, optional

How to Make This Recipe

1. First, you'll make the dough. In a large bowl, using a pastry cutter, fork, or your hands like Mamaw, cut the flour and shortening together until it resembles a small crumble. Add milk and stir until it's a cohesive ball. 

2. Turn the dough on top of a generously floured surface. You can work on a clean countertop or on a bakers mat.

3. Roll the dough with a rolling pin or flat cup into a 12"x20" rectangle. Using a knife or spreader, spread 8 tablespoons of the butter onto the dough in an even layer.

4. If you'd like, sprinkle with nutmeg or your favorite butter roll fillings (see options under Expert Tips and Substitutions.

5. Roll the dough up from the short end and cut into 3 individual log rolls. Cut those 3 log rolls in half. 

6. Heat the remaining butter in a 13"x9" baking dish in the oven that's preheating to 450℉ until melted. Carefully remove the pan from the oven and place the rolls evenly on the bottom of the pan.
7. For the glaze, in a medium saucepan over medium heat, stir together water, sugar, and vanilla. Heat just until the sugar dissolves and comes to a boil. Carefully pour the syrup on top of the rolls. 

8. Bake 15 minutes, then reduce the heat to 350℉ and bake an additional 20 minutes, or until golden brown on top. Slice and serve with a spoon of the glaze on top. Optional, add a scoop of vanilla ice cream or fresh whipped cream

Expert Tips and Substitutions

• Butter Roll Shape: The shape of old-fashioned butter roll depends on the way your Mamaw made it. It can be rolled into 3 logs like my mamaw does or into 2 larger logs. It can also be rolled cinnamon roll-style by rolling the flattened dough from the long side of the dough then cutting into 1-inch even rounds.
• Mix-In Options: Other ingredients folks like to put in the center of the dough for butter roll are cinnamon, chopped dried fruit and chopped pecans.
• Syrup Texture: The syrup poured on the dough will seem too thin. However, as it bakes, it'll thicken and puff up the dough.
• Toppings: Vanilla ice cream and fresh whipped cream make for excellent toppers for butter roll. They complement the warm, gooey texture perfectly!
  • How to make fresh whipped cream: With an electric mixer, whip 1 cup heavy whipping cream, half teaspoon vanilla extract or paste and ¼ cup confectioners sugar on high speed until stiff peaks form. This should take about 2-3 minutes. Double the recipe if you like extra whipped cream.
• Water versus Whole Milk: The buttery sauce is some old-fashioned butter rolls is made with the same amount of milk instead of water. A sweet milk sauce works great as well, but it's just not what my Mamaw does with her butter roll recipe.

Storage

Allow the rolls to cool to room temperature before storing them in an airtight container. This will prevent them from becoming soggy. Store in the refrigerator for up to 3-4 days.

You can also freeze the rolls for up to 2-3 months. To freeze, wrap the rolls in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag.

To reheat the southern butter rolls, remove them from the refrigerator or freezer and let them come to room temperature. You can then reheat them in the oven at 350°F for 5-10 minutes until they are warmed through. You can also microwave them for 10-20 seconds, or until they are warmed through.

Frequently Asked Questions

More Favorite Desserts

• Coconut Meringue Pie
• Whipping Cream Pound Cake
• Baked Banana Pudding
• Oatmeal Cake

Print

Old Fashioned Butter Roll

Old-fashioned southern butter roll is comfort food dessert decadence. It's inexpensive, simple to make and brings back precious memories at mamaw's house.

Course Dessert

Cuisine American

Keyword cake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 287kcal

Ingredients

• 2 ¼ cups self-rising flour plus more for dusting
• ½ cup shortening
• ⅔ cup milk
• 10 tablespoons salted butter at room temperature
• ½-1 teaspoon ground nutmeg optional
• 2 ½ cups water
• 2 cups sugar
• 2 teaspoon vanilla extract
• Vanilla Ice Cream optional

Instructions

• Preheat the oven to 450℉.
• In a medium bowl, using a pastry cutter, fork, or your hands, cut the flour and shortening together until it resembles a small crumble. Add milk and stir until it's a cohesive ball.
• Turn the dough onto a floured surface. Roll into a 12"x20" rectangle. Spread 8 tablespoons of the butter onto the dough in an even layer. If you'd like, sprinkle with nutmeg. Roll the dough up from the short end and cut into 3 individual log rolls. Cut those 3 rolls in half.
• Heat the remaining butter in a 13"x9" baking dish in the oven that's preheating to 450℉ until melted. Carefully remove the pan from the oven and place the rolls evenly on the bottom of the pan. (See pictures for how to roll, cut and place in the dish).
• For the glaze, in a medium saucepan over medium heat, stir together water, sugar, and vanilla. Heat just until the sugar dissolves and comes to a boil. Carefully pour the syrup on top of the rolls. 
• Bake 15 minutes, then reduce the heat to 350℉ and bake an additional 20 minutes, or until golden brown on top. Slice and serve with a spoon of the glaze on top. Optional, add a scoop of vanilla ice cream or whipped cream.

Video

Notes

Expert Tips and Substitutions

• Butter Roll Shape: The shape of old-fashioned butter roll depends on the way your Mamaw made it. It can be rolled into 3 logs like my mamaw does or into 2 larger logs. It can also be rolled cinnamon roll-style by rolling the flattened dough from the long side of the dough then cutting into 1-inch even rounds.
• Mix-In Options: Other ingredients folks like to put in the center of the dough for butter roll are cinnamon, chopped dried fruit and chopped pecans.
• Syrup Texture: The syrup poured on the dough will seem too thin. However, as it bakes, it'll thicken and puff up the dough.
• Toppings: Vanilla ice cream and fresh whipped cream make for excellent toppers for butter roll. They complement the warm, gooey texture perfectly!
  • How to make fresh whipped cream: With an electric mixer, whip 1 cup heavy whipping cream, ½ teaspoon vanilla extract or paste and ¼ cup confectioners sugar on high speed until stiff peaks form. This should take about 2-3 minutes. Double the recipe if you like extra whipped cream.

Nutrition

Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 236IU | Vitamin C: 0.002mg | Calcium: 19mg | Iron: 0.2mg

The post Butter Roll appeared first on Dinner in 321.

Pound cake is a dessert we love to make all year round. This Strawberry Lemon Pound Cake is perfect for the summertime, it reminds me of a delicious cold glass of strawberry lemonade! I happen to be a pound cake expert, my viral Whipping Cream Pound Cake recipe has been passed down in my family for three generations - it's a classic dessert.

This pound cake is extra easy to make, it only uses two bowls and no hand mixer or stand mixer, just stir by hand. Plus it's baked in a classic loaf pan, no fancy pans required!

With just a handful of pantry staple ingredients, this dessert is prepped in just 20 minutes. It's guaranteed to be a crowd-winning dessert or snack for any gathering. If you love an easy cake recipe, you should also try our Zinger Cake, Texas Sheet Cake Bites, or White Chocolate Cake.

Why You'll Love this Recipe

• Foolproof baking recipe for beginners. This cake is so easy to stir together in two bowls and takes 20 minutes to prep, we've tested it to make sure it works great every time!
• Uses pantry staple ingredients. No fancy ingredients are used here, you probably already have them in your kitchen! Mix up a glass of this Strawberry Lemon Water recipe while you bake your loaf!
• Customize with your favorite seasonal fruit and spices. We're using strawberries and lemon for this version but use whatever fruit is in season like blueberries, figs, plums, etc. We also love adding a pinch warm spices like cinnamon or nutmeg for the winter months.

Laura Ashley's Tip: You can use frozen strawberries for this recipe, just be sure to thaw and drain off the excess liquid before stirring into the batter. Any excess liquid will change the texture of the cake!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Pound Cake:

• Whole Milk: Make sure it's whole, you want the fat to keep great moisture in the the cake.
• Plain or Vanilla Greek Yogurt: Brings a nice tang and density to the cake texture. Make sure the yogurt is full-fat, it makes a difference.
• Sugar: Adds the right amount of sweetness.
• Salted Butter: Gives that delicious flavor in each bite, salted is preferred here to add a bit of seasoning to the batter.
• Lemon Juice and Zest: Make sure it's fresh from actual lemons, not the bottled juice. Adds the classic tang we all love.
• Vanilla Extract: Rounds out the fruit flavors with sweet caramel flavors.
• Flour: All-purpose is the best option for this recipe, it has the right density to make the classic texture.
• Baking Powder: Allows the batter to rise and be light and fluffy.
• Baking Soda: Tenderizes the batter so it melts in your mouth.
• Salt: Be sure to always season your baked goods with salt, it enhances the flavor of every ingredient.
• Fresh Strawberries: Perfect for the summer season, you can also use frozen strawberries too, just be sure to thaw them and drain off any excess liquid before stirring into the batter.

Lemon Glaze:

• Powdered Sugar: Sweetens the glaze perfectly. If your glaze is too thin, don't worry just whisk in additional powdered sugar until the preferred consistency is reached.
• Lemon Juice and Lemon Zest: The base flavor for the glaze that will make you pucker! The lemon zest also takes this sweet topping to a whole new level of intense flavor.

Tools You'll Need

• Mixing Bowls
• Spatula
• Loaf Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Pairing Knife
• Cutting Board
• Zester

How to Make Strawberry Lemon Pound Cake

1. Preheat oven to 350°F. Butter or spray with non-stick spray an 9.25"x5.25" loaf pan.
2. In a large bowl, whisk together milk, yogurt, sugar, butter, lemon juice and zest, and vanilla extract.

3. In a separate bowl, combine flour, baking powder, baking soda, and salt.

4. Add the dry ingredients to the wet. Mix just until combined. Be careful not to overmix. Gently fold ⅔ cup of the chopped strawberries into the batter.

5. Pour the batter into the prepared loaf pan. Scatter the remaining strawberries along the middle on top.

6. Bake for 50-55 minutes, or until a knife inserted into the center comes out clean.
7. Remove from the oven and allow the pound cake to rest 10 minutes before removing from the pan.
8. In a medium bowl, whisk together powdered sugar, lemon juice, and zest until well combined. If needed, add more lemon juice or milk to thin or add more powdered sugar to thicken to your desired consistency.

9. Once the cake has completely cooled, pour the glaze over on top, allowing it to drip down the sides. Serve slices with fresh whipped cream, if desired.

Tips for Recipe Success

• Don't pack the flour. Be sure when you measure out the flour to scoop it into the measuring cup and gently scrape off the top of the measuring cup with a knife. If you pack the flour, it will lead to a dense cake.
• Have ingredients at room temperature. The key to a great lemon strawberry pound cake is to make sure your chilled ingredients are room temperature before assembling. This ensures everything is incorporated evenly for a more consistent bake.
• Use the toothpick test to check bake time. The best way to guarantee your batter has baked through is to insert a toothpick into the center of the cake. If there are only crumbs and no wet batter on the toothpick, then the cake is done.
• Thicken the glaze properly. If you glaze is too thin simply whisk in more powdered sugar. If your glaze is too thick, then add a drop or two of lemon juice and whisk to combine.

Variations & Substitutions

This pound cake recipe is a staple to have on your baking list all year round! Some other mix-ins we love are:

• Blueberries
• Blackberries
• Chopped Figs
• Peaches
• Plums
• Almonds
• Pecans
• Walnuts
• Spices like cinnamon, nutmeg, and cardamom
• Other extracts like almond or orange

Swap out the yogurt. You can also use sour cream or even cream cheese here instead of yogurt if desired.

Try buttermilk instead of regular milk. If you love an extra tangy pound cake, try swapping the milk for buttermilk.

Serving options. We always recommend topping this dessert with ice cream or whipped cream and fresh chopped strawberries. You really can't go wrong here!

Storage & Freezing Instructions

Before storing the strawberry lemonade pound cake, be sure to let it cool to room temperature. If you wrap the cake warm, it will make the texture very soggy later.

Wrap the cooled cake in foil and store at room temperature for up to 5 days. You can freeze the loaf as well! Just wrap tightly in plastic and freeze for up to 2 months. We recommend also slicing the cake into pieces before freezing for easy serving too.

To thaw the cake, leave it on the counter a couple of hours. Feel free to warm the cake slices in the oven or even the toaster if desired!

Frequently Asked Questions

More Easy Dessert Recipes

• White Chocolate Raspberry Blondies
• Coconut Meringue Pie
• Strawberry Tres Leches Cake
• Dreamsicle Cake

Print

Strawberry Lemon Pound Cake

This Strawberry Lemon Pound Cake is perfect for the summertime. Rich pound cake is infused with lemon zest, lemon juice, and fresh strawberries. It's an easy dessert with common ingredients you probably already have at home!

Course bread, Dessert

Cuisine American

Keyword bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 228kcal

Ingredients

Cake

• ¾ cup whole milk
• ½ cup full-fat plain or vanilla greek yogurt
• ¾ cup granulated sugar
• 3 tablespoons melted salted butter slightly cooled
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup chopped fresh strawberries divided

Glaze

• ½ cup powdered sugar
• 1 ½ tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions

• Preheat oven to 350°F. Butter or spray with non-stick spray an 9.25"x5.25" loaf pan.
• In a large bowl, whisk together milk, yogurt, sugar, butter, lemon juice and zest, vanilla extract.
• In a separate bowl, combine flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet. Mix just until combined. Be careful not to overmix. Gently fold ⅔ cup of the chopped strawberries into the batter.
• Pour the batter into the prepared loaf pan. Scatter the remaining strawberries along the middle on top.
• Bake for 50-55 minutes, or until a knife inserted into the center comes out clean. 
• Remove from the oven and allow the pound cake to rest 10 minutes before removing from the pan.
• In a medium bowl, whisk together powdered sugar, lemon juice and zest until well combined. If needed, add more lemon juice or milk to thin or add more powdered sugar to thicken to your desired consistency.
• Once the cake has completely cooled, pour the glaze over on top, allowing it to drip down the sides. Serve slices with fresh whipped cream, if desired.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 44g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 189mg | Potassium: 79mg | Fiber: 1g | Sugar: 24g | Vitamin A: 134IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 1mg

The post Strawberry Lemon Pound Cake appeared first on Dinner in 321.