Deirdra Monet's Lifestyle Blog

Rum Cake Cinnamon Rolls

Deirdra Monet — Wed, 10 Dec 2025 02:56:14 +0000

If there were ever a cinnamon roll designed for people who love warm, bold, grown-up dessert flavor, this is it. These Rum Cake Cinnamon Rolls combine everything we adore about classic cinnamon rolls — soft dough, gooey centers, a thick cinnamon-sugar swirl — with the deep, cozy notes of dark rum and the nostalgic sweetness of a holiday rum cake.

Imagine the smell: brown sugar melting into butter, cinnamon blooming in the heat, dark rum warming the air, and a caramel swirl thick enough to make you peek into the oven just to check on the magic. These rolls are plush, golden, and generously glazed with a boozy rum icing that tastes like the holidays in every drizzle.

Whether you’re baking for brunch, gifting homemade treats, or just treating yourself to a slow, indulgent morning, these rum cake cinnamon rolls feel like a celebration all on their own. If you’ve been looking for the best rum cinnamon roll recipe, the one that hits all the markers — soft dough, gooey center, rich caramel swirl, bakery-style rise — this one is it.

Let’s get into it.

What Makes These Rum Cake Cinnamon Rolls So Special?

✦ They taste like rum cake in cinnamon roll form.
Buttery, warm, cozy rum flavor layered through the dough, filling, and glaze.

✦ The dough is incredibly soft.
Using a combination of warm milk, dark rum, and softened butter gives you that perfect bakery-style pillowy texture.

✦ A rum caramel layer takes them over the top.
Instead of brushing the dough only with butter and cinnamon sugar, we add a warm rum caramel that melts into every swirl.

✦ They bake with a warm cream pour for maximum fluff.
This simple step gives the rolls an extra plush, café-style texture.

✦ The glaze is rich, silky, and lightly boozy.
Just enough rum to add warmth and depth without overpowering the sweetness.

✦ Perfect for holiday brunches and cozy mornings.
They taste festive without being seasonal — meaning you can enjoy them all year long.

These might just become your new signature roll.

Nikki’s Rum Cake Cinnamon Rolls Recipe

Yield: 12 rolls
Prep Time: 25 minutes
Proof Time: 50 minutes
Bake Time: 20–22 minutes

Ingredients

Rum Dough

¾ cup warm milk
¼ cup dark rum
2 ½ teaspoons instant dry yeast
2 large eggs
½ cup salted butter, softened
½ cup granulated sugar
1 teaspoon salt
1 teaspoon rum extract
4 cups all-purpose flour

Rum Caramel Filling

Rum Caramel:

¼ cup butter
½ cup brown sugar
2 tablespoons dark rum

Sugar Mix:

½ cup salted butter, softened
1 cup packed brown sugar
2 tablespoons cinnamon
1 teaspoon vanilla

Cream Pour

¼ cup warm heavy cream

Rum Glaze

1 cup powdered sugar
2 tablespoons dark rum
1 tablespoon melted butter
½ teaspoon vanilla
Optional: pinch of nutmeg

Toppings

Toasted pecans
Extra rum caramel

Instructions

1. Make the Rum Dough

Warm the milk and rum together until just warm to the touch.
Whisk in the yeast and let it bloom for 5 minutes.

Add the butter, eggs, sugar, salt, and rum extract.
Mix in the flour and knead 5–7 minutes, until the dough becomes soft, smooth, and slightly tacky.

Cover and let rise for 30 minutes.

2. Make the Rum Caramel

In a saucepan, melt the butter and brown sugar together.
Add rum and let the mixture simmer for 2–3 minutes until lightly thickened and glossy.

Set aside to cool slightly.

3. Make the Filling

Mix softened butter, brown sugar, cinnamon, and vanilla into a thick paste.

4. Shape the Rolls

Roll the dough into a rectangle.
Brush the entire surface with the warm rum caramel.
Spread the brown sugar-cinnamon mixture over that layer.

Roll tightly and slice into 12 even pieces.

5. Second Rise

Place rolls into a greased baking dish.
Let rise for 20 minutes.

6. Cream Pour & Bake

Pour the warm heavy cream over the risen rolls — this keeps them soft and plush.

Bake at 375°F for 20–22 minutes, until lightly golden.

7. Make the Rum Glaze

Whisk powdered sugar, rum, melted butter, vanilla, and optional nutmeg until smooth and pourable.

Drizzle over warm rolls.

Top with toasted pecans and an extra swirl of rum caramel if you’re feeling fancy.

Tips for Perfect Rum Cake Cinnamon Rolls

Use dark rum for the best flavor.

Light rum won’t give the same warm, caramel-like depth.

Don’t overheat the milk-rum mixture.

Too hot and it will kill your yeast. Aim for warm bath water temperature.

Keep your dough tacky but not sticky.

This is the key to soft cinnamon rolls that aren’t dense.

Roll tightly for the best spirals.

A firm roll keeps the caramel swirl dramatic and prevents gaps.

Pour the cream while the rolls are still rising.

It soaks into the dough and creates that classic gooey cinnamon roll center.

How to Serve

These rolls shine at:

✓ Weekend brunch
✓ Holiday breakfasts
✓ Office treats
✓ Potlucks
✓ Dessert for a cozy night in
✓ Anytime you want a bakery-level moment at home

Serve warm for the best texture and flavor.

Storing & Reheating

Room Temp: Up to 2 days
Refrigerator: Up to 5 days
Freezer: Up to 2 months (freeze before glazing)

To reheat: microwave 15–20 seconds until soft.

Frequently Asked Questions

Can I make these non-alcoholic?

Yes. Replace rum with additional milk in the dough and caramel.
Add rum extract to taste in the dough and glaze to keep the flavor.

Can I make them ahead?

Yes — prepare up to the second rise, cover, refrigerate overnight, and bake in the morning.

Can I use light rum?

You can, but dark rum gives richer flavor.

Can I double this recipe?

Absolutely — it scales beautifully.

Rum Cake Cinnamon Rolls

Soft, gooey cinnamon rolls infused with dark rum, layered with rum caramel, and finished with a warm rum glaze for the ultimate boozy, bakery-style treat.

Course Dessert

Keyword cinnabon cinnamon rolls, coconut rum cake, rum cinnamon rolls

Prep Time 30

Cook Time 30

Idle Time 1

Servings rolls

Equipment

Ingredients

Rum Dough

¾ cup warm milk
¼ cup dark rum
2 ½ teaspoons instant dry yeast
2 large eggs
½ cup salted butter softened
½ cup granulated sugar
1 teaspoon salt
1 teaspoon rum extract
4 cups all-purpose flour

Rum Caramel

¼ cup butter
½ cup brown sugar
2 tablespoons dark rum

Cinnamon Roll Filling

½ cup salted butter softened
1 cup packed brown sugar
2 tablespoons cinnamon
1 teaspoon vanilla
¼ cup warm heavy cream

Rum Glaze

1 cup powdered sugar
2 tablespoons dark rum
1 tablespoon melted butter
½ teaspoon vanilla
Optional: pinch of nutmeg

Toppings

Toasted pecans
Extra rum caramel drizzle

Get Recipe Ingredients

Instructions

Make Rum Dough

Warm milk + rum together slightly (not hot).
Whisk in yeast and let bloom 5 minutes.
Add butter, eggs, sugar, salt, and rum extract.
Mix in flour, knead 5–7 minutes, rise 30 minutes.

Make Rum Caramel

Simmer butter, brown sugar, and rum for 2–3 minutes until thickened.

Make Filling

Mix softened butter, brown sugar, cinnamon, and vanilla.

Shape Rolls

Roll dough into rectangle.
Brush rum caramel over the entire surface.
Sprinkle brown sugar mix on top.
Roll up and slice into 12 rolls.
Rise 20 minutes in greased dish.

Cream Pour & Bake

Pour warm heavy cream over rolls.
Bake at 375°F for 20–22 minutes.

Rum Glaze + Toppings

Whisk glaze ingredients together.
Pour over warm rolls.
Finish with toasted pecans and a thin rum glaze.

The post Rum Cake Cinnamon Rolls first appeared on Deirdra Monet's Lifestyle Blog.

Smores Brownies

Deirdra Monet — Wed, 05 Nov 2025 01:39:23 +0000

There’s something about s’mores that instantly takes you back — to the smell of toasted marshmallows by a crackling fire, the sticky fingers, the laughter, the late nights that felt endless. But sometimes, the craving for that nostalgic sweetness hits when there’s no campfire in sight. That’s where these Crinkly Fudgy S’mores Brownies come in.

They’re the perfect marriage between cozy indoor baking and the timeless magic of s’mores. A buttery graham cracker crust forms the base, rich crinkly brownies bring that deep chocolate flavor, and gooey toasted marshmallows top it all off for a dessert that’s equal parts nostalgic and indulgent.

Let’s dive in, because once you make these once, they’re guaranteed to become a comfort bake staple.

The Inspiration: Campfire Nostalgia Meets Cozy Baking

If you’ve been around here a while, you already know how much I love taking nostalgic treats and turning them into something a little more elevated — but still easy enough to make on a slow Sunday afternoon.

When I think of s’mores, I think of warmth — not just from the fire, but the feeling of connection, of slowing down, of being present. Translating that into a baked treat felt natural. The goal? Capture everything we love about traditional s’mores (the crunch, the melt, the sticky sweetness) but in brownie form — with a rich, crinkly top that makes you want to dive right in with a fork.

What Makes These S’mores Brownies Special

There are a lot of brownie recipes out there — but this one hits a little differently.

That crinkly brownie top: We’re using browned butter and melted chocolate chips to create a shiny, crackly crust that’s a must for any fudgy brownie lover.
A real graham cracker crust: Instead of sprinkling crumbs on top, we’re making a proper buttery crust that gives structure and that classic s’mores snap.
The toasted marshmallow topping: Forget mini marshmallows — large ones toast beautifully and give you that campfire caramelization that looks stunning fresh out of the oven.
The melty chocolate squares: Hershey’s bars on top seal the deal — because what’s a s’more without them?

Each layer plays its part. The graham base adds warmth, the brownies bring richness, and the marshmallows and chocolate finish everything with that gooey, golden perfection.

Let’s Get into these Crinkly Fudgy S’mores Brownies!

Yield: 9 brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: ~50 minutes
Equipment Needed:

8×8 inch baking dish
Parchment paper
Mixing bowls
Whisk
Spatula

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs (about 8 full sheets, crushed finely)
⅓ cup brown sugar
½ cup unsalted butter, melted

For the Crinkly Fudgy Brownies

½ cup unsalted butter, browned
1 cup semisweet chocolate chips
½ cup white granulated sugar
½ cup brown sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla extract
½ cup cocoa powder
½ cup all-purpose flour

For the Toppings

Large marshmallows (enough to cover the top layer)
Hershey’s chocolate bars, broken into pieces

Directions

1. Prep and Preheat

Preheat your oven to 350°F (177°C). Line your 8×8 inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later.

2. Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand.

Press the mixture firmly and evenly into the bottom of your parchment-lined pan using the back of a spoon or the bottom of a glass.

Bake for 8–10 minutes, just until lightly golden. Set aside to cool slightly while you prepare the brownie layer.

3. Brown the Butter

In a small saucepan, melt your ½ cup of butter over medium heat. Let it continue to cook, swirling occasionally, until it foams and turns a deep amber color with nutty aromas — about 5 minutes.

Pour the browned butter into a large heatproof bowl and immediately add the semisweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.

4. Whisk in the Sugars

Add both the granulated and brown sugar to your melted butter-chocolate mixture. Whisk until fully combined — it’ll be thick and slightly grainy, which is perfect for that crinkly top.

5. Add the Eggs and Vanilla

Add eggs one at a time, whisking well between each addition to incorporate air. Stir in vanilla extract.

You want to whisk this mixture for a full minute — this is what helps form that shiny crust when the brownies bake.

6. Fold in the Dry Ingredients

Sift in cocoa powder, flour, and salt. Use a spatula to gently fold everything together just until no streaks of flour remain. Be careful not to overmix — we want that fudgy texture.

7. Assemble and Bake

Pour the brownie batter over your graham cracker crust and spread evenly to the edges.

Bake for 30–35 minutes, or until the top looks crinkly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

8. Add the Toppings

Once the brownies are nearly done, remove from the oven and carefully place large marshmallows on top in a single layer. Add pieces of Hershey’s chocolate in between.

Return to the oven and bake for another 3–5 minutes, or until the marshmallows are puffed and golden brown.

For extra toastiness, you can switch on the broiler for 30–60 seconds — but keep a close eye on them so they don’t burn!

9. Cool and Slice

Let your s’mores brownies cool completely before slicing. The marshmallows will firm up slightly as they rest, making them easier to cut while still gooey in the center.

Use a greased knife or a knife dipped in hot water for cleaner cuts.

Baker’s Notes & Cozy Tips

Make Ahead Magic: These brownies taste even richer the next day. Store them covered at room temperature for up to 2 days, or refrigerate for up to 5.

Want extra campfire vibes? Serve warm with a drizzle of melted chocolate or a scoop of toasted marshmallow ice cream.

Customize it: Try using dark chocolate chips for a more intense cocoa flavor or swap the Hershey’s bars for chunks of your favorite chocolate.

Gluten-free twist: Substitute gluten-free graham crackers and a 1:1 GF flour blend for a version that everyone can enjoy.

Why You’ll Love These S’mores Brownies

Texture heaven: Buttery crust + gooey marshmallow + fudgy center.
Visually stunning: Those toasted marshmallows on top? A total showstopper.
Easy but impressive: Minimal prep, maximum payoff.
Crowd-pleaser: Perfect for parties, cozy nights in, or that “I just need chocolate” moment.

If you love cozy desserts that blend nostalgia with indulgence, this is the one to bookmark. Every bite of these s’mores brownies feels like a hug — the kind of dessert that reminds you how sweet slowing down can be.

Pair It With…

Because we’re all about setting the vibe here:

A warm cup of hot cocoa or a cinnamon latte
Jazz or lo-fi in the background
A soft blanket, candlelight, and maybe a good journal moment while they bake

There’s no denying it — these Crinkly Fudgy S’mores Brownies are cozy personified. They’re rich and nostalgic, simple but deeply satisfying. You don’t need a firepit or a tent, just your oven and a craving for something that tastes like home.

So the next time you’re in the mood for comfort, grab your whisk, preheat that oven, and bring the campfire indoors — one warm, gooey bite at a time.

Smores Brownies

These Crinkly Fudgy S’mores Brownies combine the nostalgic flavors of classic campfire s’mores with the rich, gooey texture of homemade brownies. A buttery graham cracker crust, fudgy chocolate center, and toasted marshmallow topping come together for the ultimate cozy dessert — perfect for when you want that fireside sweetness straight from your oven.

Course Dessert

Keyword brownies, smores

Prep Time 10

Cook Time 37

Servings brownies

Equipment

8x8 inch baking dish
Parchment Paper
Mixing Bowls
Whisk
Spatula

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs about 8 full sheets, crushed finely
⅓ cup brown sugar
½ cup unsalted butter melted

For the Crinkly Fudgy Brownies

½ cup unsalted butter browned
1 cup semisweet chocolate chips
½ cup white granulated sugar
½ cup brown sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla extract
½ cup cocoa powder
½ cup all-purpose flour

For the Toppings

Large marshmallows enough to cover the top layer
Hershey’s chocolate bars broken into pieces

Get Recipe Ingredients

Instructions

Prep and Preheat

Preheat your oven to 350°F (177°C). Line your 8x8 inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later.

Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom of your parchment-lined pan using the back of a spoon or the bottom of a glass.
Bake for 8–10 minutes, just until lightly golden. Set aside to cool slightly while you prepare the brownie layer.

Brown the Butter

In a small saucepan, melt your ½ cup of butter over medium heat. Let it continue to cook, swirling occasionally, until it foams and turns a deep amber color with nutty aromas — about 5 minutes.
Pour the browned butter into a large heatproof bowl and immediately add the semisweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.

Whisk in the Sugars

In a separate bowl, whip the eggs with both the granulated and brown sugar until lightened to a pale yellow and fluffy. This creates the crinkly top. Now whisk in the melted chocolate mixture.

Add the Eggs and Vanilla

Add eggs one at a time, whisking well between each addition to incorporate air. Stir in vanilla extract.
You want to whisk this mixture for a full minute — this is what helps form that shiny crust when the brownies bake.

Fold in the Dry Ingredients

Sift in cocoa powder, flour, and salt. Use a spatula to gently fold everything together just until no streaks of flour remain. Be careful not to overmix — we want that fudgy texture.

Assemble and Bake

Pour the brownie batter over your graham cracker crust and spread evenly to the edges.
Bake for 30–35 minutes, or until the top looks crinkly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Add the Toppings

Once the brownies are nearly done, remove from the oven and carefully place Hershey's chocolate on top of the brownies. Then top with a layer of large marshmallows.
Return to the oven and bake for another 3–5 minutes, or until the marshmallows are puffed and golden brown.
For extra toastiness, you can switch on the broiler for 30–60 seconds — but keep a close eye on them so they don’t burn!

Cool and Slice

Let your s’mores brownies cool completely before slicing. The marshmallows will firm up slightly as they rest, making them easier to cut while still gooey in the center.
Use a greased knife or a knife dipped in hot water for cleaner cuts

The post Smores Brownies first appeared on Deirdra Monet's Lifestyle Blog.

Harry Potter Butter Beer Cookies

Deirdra Monet — Thu, 23 Oct 2025 22:23:22 +0000

Alright, witches and wizards — grab your parchment paper and wand (or a whisk, whichever you prefer). Because today, we’re baking something straight out of the Three Broomsticks: Harry Potter Butterbeer Cookies. These are soft, buttery, and filled with gooey caramel centers that melt into pools of butterscotch magic.

Imagine the frothy warmth of a mug of butterbeer on a chilly evening in Hogsmeade — creamy, buttery, sweet, with that golden butterscotch aroma that makes you feel like you’re wrapped up in a spell of comfort. That’s exactly what these cookies taste like.

If you’ve ever wanted to bottle up that cozy movie-night feeling or you just need an excuse to rewatch The Sorcerer’s Stone for the fiftieth time, this recipe is your golden ticket (or should I say, your portkey) to dessert magic.

Ingredients

Cookies

2 cups (250g) all-purpose flour, spooned & leveled
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup (168 g) unsalted butter, browned
¾ cup (165 g) dark brown sugar, packed
¼ cup (50 g) granulated sugar
2 egg yolks, room temperature
1 tbsp vanilla bean paste (or extract)
1 ½ tsp butter extract
¼ cup (50 g) butterscotch chips, melted & slightly cooled
½ cup (100 g) butterscotch chips
12–14 soft caramels (for stuffing)

Butterbeer Buttercream

½ cup (112 g) unsalted butter, browned
⅛ tsp salt
½ cup (100 g) butterscotch chips, melted & slightly cooled
1 cup (130 g) powdered sugar
¼ tsp butter extract
½ tsp vanilla bean paste (or extract)

Optional topping: Warm salted caramel drizzle

Directions

1. Brown the butter

In a medium saucepan, melt the butter over medium heat. Continue cooking until it foams and turns golden brown with that irresistible nutty aroma. Pour into a heat-safe bowl and let cool for 15–20 minutes.

2. Whisk the dry ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. Mix the dough

In a large mixing bowl, beat the cooled browned butter with both sugars until creamy. Add egg yolks, vanilla bean paste, and butter extract; mix until smooth. Stir in the melted butterscotch chips, then fold in the dry ingredients. Finally, add the remaining butterscotch chips.

4. Stuff the cookies

Scoop about 2 tablespoons of dough per cookie. Flatten slightly, press a soft caramel in the center, and seal it completely with more dough.
Place on a parchment-lined baking sheet and freeze for 30 minutes.

5. Bake

Preheat the oven to 350°F (180°C). Bake for 10–12 minutes, until the edges are golden and centers soft. Let cool completely on a wire rack.

6. Make the butterbeer frosting

Beat browned butter, melted butterscotch chips, salt, powdered sugar, butter extract, and vanilla until fluffy and smooth.

7. Frost and drizzle

Top each cooled cookie with a swirl of butterbeer frosting, then drizzle warm salted caramel over the top. (Think golden Hogsmeade sunlight, in edible form.)

FAQ: Cookies

Why brown the butter?

Browning the butter isn’t just for show — it’s what gives these cookies their deep, nutty, caramelized flavor. The milk solids toast as the butter cooks, creating that signature butterscotch aroma that pairs perfectly with caramel. If butterbeer had a fragrance, it’d smell exactly like this step.

Pro tip: Don’t rush it. Keep the butter on medium heat and swirl occasionally until it’s golden and smells like toasted hazelnuts. Remove from heat right before it turns too dark.

Do I have to chill the dough?

Yes! Chilling the dough helps the butter solidify again so your cookies don’t spread too thin in the oven. It also deepens the flavor, giving the dough that toffee-like richness that makes butterbeer cookies taste magical.

If you’re short on time, you can chill for 30 minutes in the freezer — just enough to firm it up before baking.

Can I skip the caramel centers?

Technically yes… but should you? Absolutely not. The gooey caramel surprise in the center is the heart of the recipe — that moment when you break a cookie open and the center stretches like liquid gold.

If you’re worried about leakage, make sure the caramel is fully wrapped in dough before baking. A quick freeze before the oven also helps seal everything together.

Why use egg yolks instead of whole eggs?

Egg yolks give these cookies their soft, chewy texture and rich golden color — kind of like the foam on top of butterbeer. Whole eggs would make them more cakey, but we want dense, chewy centers that melt in your mouth.

Can I make the frosting ahead of time?

Definitely! The butterbeer buttercream stores beautifully in the fridge for up to 3 days. Just bring it to room temperature and rewhip before using. You can also freeze it for a few weeks if you’re planning ahead for a movie marathon or themed party.

Tips for the Perfect Butterbeer Cookie

Use real butter, not margarine. Browning only works with pure butter — it’s the secret to that butterscotch flavor.

Don’t overbake! The cookies should still look a little soft in the center when you take them out. They’ll continue to set as they cool.

Warm your caramels slightly. If they’re too hard, microwave them for just 5–7 seconds so they press into the dough easily.

Add a sprinkle of flaky salt on top. It’s optional, but a touch of salt balances the sweetness and adds that addictive “can’t stop eating” magic.

Serve warm for that butterbeer effect. Pop them in the microwave for 10 seconds before serving, and you’ll get that melty, creamy, golden center again.

For the True Potterheads

If you’re planning a Harry Potter movie night, these cookies are the treat. Pair them with warm butterscotch lattes, pumpkin juice, or homemade butterbeer (yes, the fizzy cream soda kind).

You can even turn this into a baking night with friends — play the Harry Potter soundtrack in the background, light a few candles, and let the scent of browned butter fill your kitchen. It’s pure nostalgia in cookie form.

And if you’re feeling extra, you can serve them on gold-trimmed plates or with little lightning bolt toppers. Because yes — dessert can be whimsical and cozy.

Storage & Reheating

Store your cookies in an airtight container at room temperature for up to 4 days, or refrigerate for a week. To bring back that fresh-baked texture, reheat for 10–15 seconds in the microwave.

They also freeze beautifully (both baked or unbaked). If freezing unbaked dough balls, just add an extra minute or two to the bake time when you’re ready to enjoy them.

Harry Potter Butterbeer Cookies

These Harry Potter Butterbeer Cookies are rich, chewy, and stuffed with caramel. Inspired by the wizarding world, they’re made with browned butter, butterscotch chips, and a dreamy butterbeer frosting.

Course Dessert

Keyword almond cookies, halloween desserts, harry potter

Prep Time 15

Cook Time 15

Chill Time 30

Servings cookies

Equipment

Medium saucepan (for browning butter)
Hand or stand mixer
Mixing Bowls
Baking sheets
Parchment Paper
Small cookie scoop
Wire rack

Ingredients

2 cups 250 g all-purpose flour, spooned & leveled
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup 168 g unsalted butter, browned
¾ cup 165 g dark brown sugar, packed
¼ cup 50 g granulated sugar
2 egg yolks room temperature
1 tbsp vanilla bean paste or extract
1 ½ tsp butter extract
¼ cup butterscotch chips, melted & slightly cooled
½ cup butterscotch chips
15 soft caramels for stuffing

Cream Cheese Frosting

½ cup unsalted butter, softened
8 oz cream cheese
⅛ tsp salt
3 cups powdered sugar
1/3 cup heavy cream
1 tsp vanilla extract or extract
Optional topping: Warm salted caramel drizzle

Get Recipe Ingredients

Instructions

Brown the butter

In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter foams, then turns golden with a nutty aroma. Pour into a heat-safe bowl and let cool 15–20 minutes.

Whisk the dry ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Mix the dough

In a large bowl or mixer, beat the cooled browned butter with both sugars until creamy and combined. Add egg yolks, vanilla bean paste, and butter extract; mix until smooth.
Stir in the melted butterscotch chips, then fold in the dry ingredients. Finally, mix in the remaining butterscotch chips.

Stuff the cookies

Scoop about 2 tablespoons of dough per cookie. Flatten slightly, press a soft caramel into the center, and seal it with more dough so the caramel is completely enclosed.
Place on a parchment-lined baking sheet and freeze for 30 minutes.

Bake

Preheat oven to 350°F (180°C).
Bake cookies for 10–12 minutes, until golden at the edges and soft in the center. Allow to cool completely on a wire rack.

Make the butterbeer frosting

In a mixing bowl, beat browned butter, melted butterscotch chips, salt, powdered sugar, butter extract, and vanilla until fluffy and smooth.

Frost and drizzle

Top each cooled cookie with a swirl of butterbeer frosting and finish with a drizzle of salted caramel for that extra “Hogsmeade magic.”

The post Harry Potter Butter Beer Cookies first appeared on Deirdra Monet's Lifestyle Blog.

Chai Cake

Deirdra Monet — Fri, 17 Oct 2025 12:00:59 +0000

Every fall, I find myself reaching for chai everything—lattes, candles, even pancake batter. There’s just something grounding about it. One afternoon, after steeping a particularly strong cup of chai, I wondered: what if I baked it into a cake? Not a light spice cake, but something richer, with caramel to deepen the sweetness and cream cheese frosting to balance it all out.

That’s how this chai cake came to life—a blend of warm spices, brown sugar, and buttery caramel that feels indulgent but still homey. It’s a dessert that brings people to the kitchen before you even call them.

Grocery List for this Chai Cake

Flour
Baking Soda & Powder
Cardamom
Cinnamon
Ginger
Allspice
Nutmeg
Salt
White & Brown Sugar
Buttermilk
Sour Cream
Eggs
Vegetable Oil
Vanilla Extract
Cream Cheese
Butter
Powdered Sugar

Why You'll Love This Cake

This isn’t your average spice cake. It’s soft, fragrant, and beautifully layered. Here’s what sets it apart:

The spice blend – A cozy mix of cinnamon, cardamom, ginger, nutmeg, and allspice for that unmistakable chai flavor.
Moist crumb – Buttermilk and sour cream give the cake an extra tender, fluffy texture.
Caramel and cream cheese frosting – Sweet meets tangy meets salty. It’s the balance that keeps every bite interesting.

Brown sugar frosting – The touch of dark brown sugar in the frosting gives it a hint of caramel warmth that ties everything together.

Tips for the Best Chai Cake

Use fresh spices. Old cinnamon or cardamom loses its punch—freshly opened jars make a world of difference.
Don’t skip the sour cream. It keeps the cake soft and moist even days later.
Cool completely before frosting. Warm cake will melt your frosting and cause the layers to slide.
If your caramel thickens too much, reheat it gently before drizzling.
For extra flair, sprinkle cinnamon or crushed toffee on top just before serving.

Commonly Asked Questions

Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble the next day.

Can I turn this into cupcakes?
Absolutely. This recipe makes about 24 cupcakes. Bake for 18–20 minutes instead of 30.

Do I have to make three layers?
Not at all. You can make it as a two-layer cake, or even in a 9×13 pan for a simple single-layer version. Adjust bake time slightly and keep an eye near the 25-minute mark.

Can I use chai concentrate instead of the spice mix?
I recommend sticking with dry spices for the cake itself—it keeps the texture perfect. But you can add a splash of chai concentrate to the frosting for a deeper tea flavor.

What’s the best way to store leftovers?
Keep the cake covered in the fridge for up to 4 days. Bring to room temperature before serving for the softest texture.

Whether you make it for a gathering, a fall weekend, or just because you need a little sweetness, this Caramel Chai Spice Cake will fill your home with the kind of comfort that lingers. Pour yourself a mug of something warm, take a forkful, and enjoy the season slowing down.

Chai Cake

A soft, spiced chai cake layered with brown sugar cream cheese frosting and drizzled in salted caramel — cozy, comforting, and perfect for sweater weather.

Course Dessert

Keyword chai cake, chai spice, salted caramel cake

Prep Time 45

Cook Time 30

Chill Time 20

Total Time 1 20

Servings servings

Equipment

3 9-inch cake pans
Hand/Stand Mixer
Saucepan
Parchment Paper

Ingredients

Chai Cake Batter

3 ½ cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tbsp cardamom
1 tbsp cinnamon
1 ½ teaspoons ginger
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon salt
¾ cup white sugar
¾ cup brown sugar
1 ½ cups buttermilk
½ cup sour cream
2 eggs
1 cups vegetable oil
2 teaspoons vanilla extract

Cream Cheese Frosting

1 stick + 6 tbsp unsalted butter
½ cup cream cheese
2 ¼ cup powdered sugar
2 tbsp dark brown sugar
1 teaspoon vanilla paste/extract

Get Recipe Ingredients

Instructions

Prep your Space:

Preheat your oven to 350°F (175°C).
Grease and line three 9-inch cake pans with parchment rounds.
Let your ingredients come to room temperature—this little step makes everything blend like a dream.
Whisk together the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the cozy chai spices—cardamom, cinnamon, ginger, allspice, and nutmeg.
Take a moment to breathe in that aroma; it’s the first sign you’re about to bake something special.

Mix the wet ingredients

In a separate bowl, combine the sugars, buttermilk, sour cream, eggs, oil, and vanilla.
Whisk until smooth and creamy—the mixture should look rich and golden.
Bring it all together
Pour the wet ingredients into the dry and whisk until just combined.
Stop as soon as the batter looks uniform; overmixing will make the cake dense instead of soft and fluffy.

Bake the Layers:

Divide the batter evenly between your prepared pans.
Bake until the centers spring back to the touch and a toothpick comes out clean.
Let the cakes cool for a few minutes in the pans, then transfer them to a wire rack to cool completely.

Make the Frosting:

Beat together the butter and cream cheese until smooth and fluffy.
Add the powdered sugar, brown sugar, and vanilla, mixing until the frosting turns airy and spreadable.
If it feels too thick, add a tiny splash of milk until it’s perfectly smooth.

Prepare the Caramel:

Warm your homemade or store-bought caramel until it’s silky and pourable.
Stir in a pinch of flaky sea salt to balance the sweetness.

Assemble your Chai Cake:

Level your cake layers if needed.
Spread a layer of cream cheese frosting over the first cake layer, then drizzle with caramel.
Repeat with the second layer, then top with the final cake.
Frost the top and sides until smooth (or go for rustic swirls—always charming).
Finish with a generous caramel drizzle over the top, letting it drip naturally down the sides.

Chill and Serve:

Place the finished cake in the fridge for about half an hour before slicing. This helps the layers set and makes for beautiful, clean slices.
Serve with a warm cup of chai or coffee and a quiet moment to enjoy it.

The post Chai Cake first appeared on Deirdra Monet's Lifestyle Blog.

Jack Skellington Cookies (Cut Out Sugar Cookies)

Deirdra Monet — Wed, 15 Oct 2025 21:51:19 +0000

There’s something magical about turning beloved characters into edible works of art. And when October rolls around, there’s no one better to invite into your kitchen than the Pumpkin King himself — Jack Skellington. These cookies are equal parts spooky and sweet, combining buttery sugar cookies, a decadent chocolate ganache filling, and smooth meringue frosting to bring Jack’s iconic face to life.

Whether you’re hosting a Halloween movie night, planning a Nightmare Before Christmas party, or simply want to surprise a fellow Disney fan, these cookies are a showstopper. The best part? They’re much easier than they look! With just a round cutter, some black frosting, and a little patience, you’ll have Jack’s stitched smile staring back at you from the cookie tray.

The Inspiration Behind These Cookies

Disney’s The Nightmare Before Christmas has held a special place in fans’ hearts since 1993. Jack Skellington — tall, skeletal, and endlessly curious — is one of the most recognizable faces in pop culture. His simple black-and-white design translates perfectly into cookie form, which makes this recipe both approachable and whimsical.

These cookies are designed to balance flavor and creativity: a classic sugar cookie base, a surprise chocolate ganache filling (a nod to Halloween indulgence), and meringue frosting for that smooth, bright-white canvas to paint Jack’s face.

Ingredients + Why They Work

Sugar Cookie Dough – sturdy enough for cut-outs but soft and buttery when baked. The almond extract gives a subtle nutty note that makes these cookies taste like they came from a bakery.
Chocolate Ganache – creamy, rich, and decadent. The dark chocolate not only pairs beautifully with the cookie, but it also plays into the Halloween “dark vs. light” theme.

Meringue Frosting – perfect for cookie decorating, since it dries smooth and firm enough to hold the black details without smudging.

Step-by-Step Guide

Step 1: Chill Your Dough
The biggest trick for clean edges on sugar cookies is chilling the dough. Cold dough holds its shape in the oven and prevents spreading.

Step 2: Cutting Jack’s Face
After rolling the dough, use a round cookie cutter for his head. Then grab the small round side of a piping tip to punch out his nostrils — it’s a tiny detail that makes a big difference.

Step 3: Baking to Perfection
Keep an eye on your cookies. You don’t want golden edges — Jack is ghostly pale, after all. Pull them just as the centers set for the perfect white background.

Step 4: Layer of Ganache
Sandwich two cookies with a thick spread of chocolate ganache in the middle. It’s like giving Jack a dark little secret.

Step 5: Frosting + Decorating
Flood the tops with white meringue frosting, then let dry slightly before adding the face details. Use black-tinted meringue for the stitched mouth, large hollow eyes, and the subtle nose holes.

Decorating Tips

Practice first – Test Jack’s face on parchment before piping onto cookies.
Keep it simple – His design works because of the bold lines. Don’t overcomplicate it.

Drying time – Let the white layer dry before piping the black features to avoid bleeding colors.

Imagine serving these cookies at a Halloween party while This is Halloween plays in the background. Or placing them on a platter for a Disney movie marathon. These little Jack faces bring a touch of whimsy to any autumn gathering, and they’re sure to spark conversation (and maybe a few “Oh my gosh, these are too cute to eat!”).

And if you want to go all-out, pair them with Sally-inspired treats (think patchwork brownies or stitched-up cupcakes) for a full Nightmare Before Christmas dessert spread.

Storage & Make-Ahead

Cookies: Store in an airtight container for up to 5 days.
Ganache: Can be made 2 days ahead and refrigerated (re-warm gently before using).

Decorated cookies: Best eaten within 3 days for peak freshness.

These Jack Skellington Cookies are more than just a recipe — they’re a playful way to bring Disney magic into your kitchen. They’re a little spooky, a little sweet, and completely unforgettable.

So preheat your oven, put on some Nightmare Before Christmas tunes, and let the Pumpkin King guide your whisk. Because in Halloween Town — and in your kitchen — every day can be a little magical.

Jack Skellington Cookies (Cut Out Sugar Cookie Recipe)

Spooky-sweet sugar cookies with chocolate ganache filling and royal icing, decorated to look like The Pumpkin King himself.

Course Dessert, Snack

Keyword cut out sugar cookies, halloween desserts, jack skellington cookies

Prep Time 25

Cook Time 10

Decorating Time 40

Servings cookie sandwiches

Equipment

Stand/Hand Mixer
9x11 Baking Sheet
Parchment Paper
Piping Bags
Black food coloring gel+ fine round tip (or a plastic piping bag with tiny hole)
Small round piping tip (for cutting Jack’s nose holes)

Ingredients

For the Sugar Cookies

3 ¾ cups all-purpose flour
2 sticks unsalted butter softened
1 tsp salt
2 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract

For the Chocolate Ganache Filling

1 cup semisweet/dark chocolate chips
1 tablespoons black cocoa powder
¾ cup heavy cream

For the Royal Icing

3 tablespoons meringue powder
4 cups powdered sugar
9 tablespoons water
1 teaspoon vanilla extract

Decorating

Black food coloring gel

Get Recipe Ingredients

Instructions

Make the Sugar Cookie Dough

In a bowl, whisk together flour and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs, vanilla, and almond extract. Mix well.
Gradually add dry ingredients until a dough forms.
Divide dough in half, wrap, and chill for 1 hour.

Cut + Bake

Preheat the oven to 350°F (175°C).
Roll dough to ¼-inch thickness.
Use a round cutter for the faces.
Use the small round side of a piping tip to cut out Jack’s nostrils and a paring knife to shape out the eyes.
Place on lined baking sheets and bake 8–10 minutes, until edges are set. Cool completely.

Make the Ganache

Heat heavy cream until steaming (not boiling).
Pour over chocolate chips and let sit for 2 minutes.
Stir until smooth and glossy. Chill slightly until spreadable.

Fill the Cookies

Spread ganache on the bottom of one cookie and sandwich with another, putting enough so that when the two cookies are sandwiched, the ganache comes through the holes in the top cookie.

Frost + Decorate

Fill a piping back with the white royal icing and pipe to completely flood the top cookie. Let set.
Use black tinted meringue frosting to pipe Jack’s stitched smile and eye details.

Notes

Tip: Keep his face simple — bold black and white contrast makes the design instantly recognizable!

The post Jack Skellington Cookies (Cut Out Sugar Cookies) first appeared on Deirdra Monet's Lifestyle Blog.

Jelly Filled Donut (Spooky Donuts)

Deirdra Monet — Mon, 29 Sep 2025 21:01:22 +0000

Halloween is the one time of year where desserts get to be just a little creepy — and that’s exactly what makes them fun. Enter these Bloody Halloween Donuts: pillowy-soft fried dough, rolled in sugar, dipped in white frosting, and oozing with a thick strawberry butter that looks eerily like blood. They’re festive, delicious, and just the right amount of spooky.

Imagine setting out a plate of these at your Halloween party — the glossy white frosting cracking open to reveal a shocking red filling. It’s dramatic, playful, and guaranteed to earn gasps of delight. And the best part? They taste as incredible as they look.

Why This Recipe Works

The Donut Dough – Enriched with milk, egg, and a touch of oil, these donuts fry up light, fluffy, and melt-in-your-mouth tender.
The Strawberry Butter Filling – Unlike jam, this slow-cooked spread has a richer, darker “blood-like” look with a velvety smooth texture. It also adds a fruity sweetness that balances the fried dough.

The White Frosting – Simple, glossy, and sweet, it provides the perfect blank canvas for that striking red drizzle.

Step-by-Step Guide

Step 1: Make the Dough
You’ll start by waking up the yeast in warm buttermilk with a little sugar. Once it’s bubbly, in go the flour, salt, egg, and oil. The stand mixer does most of the work here — about 10 minutes of kneading until the dough is stretchy enough to pass the windowpane test.

Step 2: Chill & Shape
After a chill in the fridge (this deepens flavor and makes it easier to handle), the dough gets divided into 10 even balls. Let them puff up on parchment squares, and soon they’ll be ready for the fryer.

Step 3: Fry to Golden Perfection
The donuts go into hot oil at 350°F, where they turn golden and puffed in about 6–7 minutes. Flip them every 30 seconds for even cooking, then drain and roll in sugar while still warm.

Step 4: Strawberry Butter Filling
This filling is a game changer. Strawberries are cooked low and slow in a crockpot with honey, sugar, lemon, and salt until they’re dark, jammy, and fragrant. After blending smooth and thickening further, you stir in vanilla for a flavor that’s part jam, part fruit butter — and 100% creepy perfection.

Step 5: Assemble & Decorate
Once the donuts are cool, poke a hole, pipe in the strawberry butter until they feel heavy with filling, then dip the tops in glossy white frosting. The finishing touch? A drizzle of strawberry butter on top that looks like blood splatter.

Spooky Serving Ideas

Arrange on a platter with plastic spiders or skeleton hands for a dramatic centerpiece.
Drizzle strawberry butter in streaks down the sides for a gory, horror-movie vibe.
Serve alongside a cauldron of cider or a dark hot chocolate for the ultimate Halloween night spread.

Make Ahead + Storage

Donuts are best eaten the day they’re fried, but they’ll keep in an airtight container for 1–2 days.
The strawberry butter can be made up to a week in advance.
White frosting is best made fresh, but can be whisked together in minutes before serving.

Halloween baking is all about creativity, and these Bloody Halloween Donuts let you have a little fun with the spooky side of sweets. They’re dramatic, playful, and so much more than a simple donut. The soft dough, fruity “bloody” filling, and sweet frosting come together in a dessert that’s just as magical as it is mischievous.

So go ahead, embrace the spooky spirit, and watch your guests squeal with delight as they bite into these eerie, delicious donuts. After all… Halloween wouldn’t be complete without a little blood, right?

Strawberry Jelly Filled Donuts (Spooky Donuts)

Fluffy yeasted donuts rolled in sugar, dipped in sweet white frosting, and filled with strawberry butter for a chillingly delicious “bloody” effect.

Course Breakfast, Dessert

Keyword donut recipes, halloween recipes, jelly filled donuts, strawberry donuts

Prep Time 1

Cook Time 10

Proof Time 3

Servings donuts

Equipment

Frying Pot/Pan
Stand Mixer w/ Hook Attachment
Parchment Paper
Saucepan
Blender or Immersion Blender
Piping Bag w/ Medium Round Tip

Ingredients

For the Donuts

1 cup buttermilk lukewarm (or whole milk)
2 Tbsp granulated sugar
2 tsp active dry yeast
3 ¼ cups all-purpose flour
½ tsp salt
1 large egg room temperature, lightly beaten
3 Tbsp oil neutral, like canola or vegetable

For the Strawberry Butter

3 lbs fresh strawberries stems removed
⅓ cup honey
½ cup granulated sugar
1 tsp lemon juice
Pinch of salt
2 tsp vanilla extract

For the White Frosting

2 cups powdered sugar
3 Tbsp milk
1 tsp vanilla extract

Get Recipe Ingredients

Instructions

Make the Donut Dough

In the bowl of a stand mixer fitted with a dough hook, combine warm buttermilk, sugar, and yeast. Let sit 5–10 minutes until foamy.
Add flour, salt, egg, and oil. Mix on low until the dough comes together, then knead 10–12 minutes until soft, smooth, and stretchy (it should pass the “windowpane test”).
Shape into a ball, cover, and refrigerate 3 hours or overnight.

Shape the Donuts

Turn dough onto a lightly floured surface, weigh, and divide into 10 equal pieces. Roll each into a tight ball.
Place each ball on a parchment square, set on baking sheets, cover, and let rise 35–45 minutes until puffy (indentation from a finger poke should spring back slowly).

Fry the Donuts

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (180°C).
Fry 2 at a time, flipping every 30 seconds, for 6–7 minutes until golden brown.
Drain on a wire rack and roll in granulated sugar while still warm.

Make the Strawberry Butter

Add strawberries, honey, sugar, lemon juice, and salt to a slow cooker. Stir well.
Cover and cook on low 6–7 hours, stirring occasionally, until thick and darkened.
Blend until smooth with an immersion blender.
Cook uncovered 1–2 more hours until spreadable.
Stir in vanilla, cool slightly, and store in a jar.

Make the White Frosting

Whisk together powdered sugar, milk, and vanilla until smooth.

Assemble the Donuts

Once donuts are completely cool, poke a hole with a chopstick and widen slightly with your finger. Pipe or spoon in the strawberry butter until they feel slightly full.
Dip the tops into white frosting, let set, then drizzle extra strawberry butter over the top for that “bloody” Halloween effect.

The post Jelly Filled Donut (Spooky Donuts) first appeared on Deirdra Monet's Lifestyle Blog.

Caramel Apple Recipes: Caramel Apple Flight for Fall/Halloween

Deirdra Monet — Mon, 29 Sep 2025 20:42:17 +0000

There’s something about fall that makes caramel apples absolutely irresistible. Crisp apples cloaked in golden caramel bring all the cozy autumn vibes — but why stop at just one flavor? This year, I’m taking it up a notch with a caramel apple flight: four unique and enchanting twists on the classic treat.

Whether you’re hosting a Halloween party, a harvest gathering, or just craving a sweet kitchen adventure, these caramel apple recipes are here to delight. With one dreamy caramel base and four imaginative toppings — Oreo crumble, chocolate web, pecan crunch, and a spooky black poison apple — you’ll have a whole flight of flavors to enjoy.

Why You’ll Love These Caramel Apple Recipes

One Caramel, Endless Options: A buttery, foolproof caramel that clings beautifully to apples.
Perfect for Parties: Serve as a tasting flight — guests can try each flavor without choosing just one.
Cozy + Spooky: From playful cookies-and-cream to the dramatic poison apple, this flight covers both whimsical and moody fall aesthetics.

Beginner-Friendly: With step-by-step guidance, even first-time caramel makers can master this recipe.

The Magic of Homemade Caramel

When it comes to caramel apple recipes, the caramel itself makes all the difference. Store-bought caramels are fine in a pinch, but making your own is a little kitchen spell worth casting. This recipe simmers butter, brown sugar, corn syrup, and condensed milk into a glossy, golden caramel that sets perfectly on apples without sliding off.

Pro tip: Pat your apples completely dry and remove any wax coating before dipping — moisture is the enemy of sticking power.

Creating Your Caramel Apple Flight

Once you’ve dipped your apples in the base caramel, the real fun begins. Here’s how to transform them into a flight of four flavors:

1. Cookies & Cream Caramel Apple

A playful favorite for kids (and kids-at-heart). Rolling a caramel apple in crushed Oreos adds both crunch and creamy sweetness. It’s like dunking your apple in cookies-and-milk magic.

2. Chocolate Web Caramel Apple

For a bewitching effect, dip one apple in rich chocolate. Once it sets, drizzle white chocolate rings and drag a toothpick outward to spin your own edible spiderweb. It’s elegant, dramatic, and surprisingly easy.

3. Pecan Caramel Apple

A nod to the classic candied apple, but with buttery pecans pressed into warm caramel. The nuttiness balances the sweetness, making it a grown-up favorite.

4. Black Poison Caramel Apple

Inspired by fairy tales, this apple gets a haunting makeover with black-tinted caramel. Glossy, dark, and a little spooky — it’s the centerpiece of your caramel apple flight.

Tips for the Best Caramel Apple Recipes

Choose tart apples: Granny Smiths are perfect — their tangy bite cuts through the sweetness.
Stick placement matters: Insert sticks deeply so apples stay secure while dipping.
Temperature check: Use a candy thermometer to avoid undercooked (runny) or overcooked (hard) caramel.
Decorate quickly: Add toppings while the caramel is still warm and tacky.

Serving Ideas

Caramel Apple Flight Board: Slice each apple into wedges and serve on a wooden board, labeling each flavor.
Halloween Party Treat: Wrap apples in clear bags and tie with ribbon for take-home favors.

Fall Family Night: Let kids help decorate their own version of these caramel apple recipes.

FAQ About Caramel Apple Recipes

Can I make these ahead?
Yes — prepare them up to 1 day in advance. Store in the fridge, then bring to room temp before serving.

Can I skip the thermometer?
Not recommended — caramel is temperature-sensitive, and the thermometer guarantees success.

What other toppings can I try?
Crushed pretzels, mini marshmallows, toffee bits, or even a drizzle of peanut butter.

Fall deserves more than just one caramel apple — it deserves an entire caramel apple flight. With this recipe, you’ll have four enchanting caramel apple recipes to share, savor, and celebrate the season. From playful Oreo crumble to haunting black poison, each apple tells a story. So grab your sticks, melt that caramel, and let the magic of autumn unfold, one bite at a time.

Caramel Apple Recipe (Caramel Apple Flight)

A playful twist on the fall classic—these caramel apple flights feature crisp apple slices dipped in silky caramel and topped with a trio of fun garnishes. Perfect for parties, dessert boards, or anytime you want a bite-sized taste of autumn magic.

Course Dessert, Snack

Keyword caramel apple flight, caramel apple recipe, spooky caramel apples

Prep Time 25

Cook Time 15

Cool Time 30

Servings apples

Ingredients

Caramel Base:

1 cup 2 sticks unsalted butter
2 cups packed brown sugar
1 cup light corn syrup
1 14 oz can sweetened condensed milk
1 tsp vanilla extract
4 large Granny Smith apples washed, dried, stems removed
Wooden skewers or sticks

Toppings for the Flight:

½ cup crushed Oreos
½ cup chopped pecans
½ cup semisweet chocolate chips for dipping
2 oz white chocolate for web design
Black food coloring gel or powder, for poison apple

Get Recipe Ingredients

Instructions

Prepare the Apples:

Wash and dry the apples completely (caramel won’t stick to moisture). Insert wooden sticks firmly into the tops.

Make the Caramel:

In a heavy-bottomed saucepan, melt butter over medium heat.
Stir in brown sugar, corn syrup, and condensed milk. Stir constantly as the mixture bubbles, cooking until it reaches 245°F (firm-ball stage) with a candy thermometer (10–15 minutes).
Remove from heat, stir in vanilla.
Dip the Apples: Tilt the pan and roll each apple in caramel, letting excess drip off. Place on a parchment-lined tray.

Decorate Each Apple:

Oreo Apple: Roll one freshly dipped apple in crushed Oreos.
Chocolate Web Apple: Dip another in melted semisweet chocolate. Once set, drizzle white chocolate in circles, then drag a toothpick outward from center to create a web.
Pecan Apple: Press chopped pecans around another caramel apple.
Black Poison Apple: Mix black food coloring into the remaining caramel. Dip one apple fully for a haunting, glossy finish.
Set: Allow apples to cool and set at room temperature for at least 30 minutes before serving.

The post Caramel Apple Recipes: Caramel Apple Flight for Fall/Halloween first appeared on Deirdra Monet's Lifestyle Blog.

BEST (Copycat Cinnabon) Cinnamon Rolls

Deirdra Monet — Thu, 25 Sep 2025 16:00:40 +0000

There’s something magical about waking up to the smell of homemade cinnamon rolls baking in the oven. The way the butter and cinnamon melt together, the sweet swirl tucked into soft, pillowy dough, and that final swoop of cream cheese frosting melting over the top—it’s the definition of cozy comfort.

If you’ve ever wanted to make bakery-style cinnamon rolls at home, this recipe is for you. These rolls are everything a cinnamon roll should be: gooey in the center, golden on the edges, and generously topped with frosting. Best of all, they’re simple enough to make on a weekend morning but special enough to share for holidays or gatherings.

Pull up a chair, pour yourself a cup of coffee or tea, and let’s bake together.

Ingredients for Homemade Cinnamon Rolls

You only need a handful of pantry staples to make these rolls, and chances are you already have most of them on hand.

For the Dough

1 cup warm milk (110–115°F)
2 ½ teaspoons instant dry yeast
2 large eggs, room temperature
½ cup salted butter, softened
½ cup granulated sugar
1 teaspoon salt
4 cups all-purpose flour (plus up to ½ cup extra if needed)

For the Filling

½ cup salted butter, softened
1 cup packed brown sugar
2 tablespoons cinnamon
½ teaspoon vanilla extract

For the Cream Pour

¼ cup warm heavy cream

For the Frosting

4 cups powdered sugar
½ cup salted butter, softened
1 tablespoon vanilla extract
8 ounces cream cheese, softened

Why This Cinnamon Roll Recipe Works

There are plenty of recipes for cinnamon rolls out there, but this one checks all the boxes for the best version you can make at home.

Soft, pillowy dough – A rich dough with butter, eggs, and milk makes these rolls tender and fluffy.
Gooey filling – Brown sugar and cinnamon melt into the dough as it bakes, creating that sticky swirl we all love.
The cream trick – Pouring warm heavy cream over the rolls before baking ensures the centers bake up moist and gooey.
Bakery-style frosting – A whipped cream cheese glaze takes them over the top.

Step-by-Step Instructions

1. Mix the Dough

Pour the warm milk into the bowl of a stand mixer and whisk in the yeast. Let it sit for 5 minutes until foamy. Add the butter, sugar, and eggs, stirring well to combine. Mix in the salt and flour, then let the mixture rest for 5 minutes.

2. Knead Until Smooth

Switch to the dough hook and knead for 5–7 minutes. The dough should be smooth, elastic, and slightly sticky. If it’s too wet, add flour one tablespoon at a time until the texture is right.

3. First Rise

Transfer the dough to a greased bowl, cover, and let rise in a warm place for 30 minutes.

4. Make the Filling

While the dough rises, combine butter, brown sugar, cinnamon, and vanilla in a bowl. Stir until smooth.

5. Shape the Rolls

Roll the dough into a large rectangle about ½-inch thick. Spread the filling evenly on top. Starting with the long side, roll the dough tightly into a log. Slice into 8–12 rolls using a sharp knife or unflavored dental floss.

6. Second Rise

Place rolls in a greased 9×13 pan, cover, and let rise for 20 minutes until nearly doubled.

7. Bake with Cream

Preheat oven to 375°F. Warm the heavy cream slightly, then pour evenly over the rolls. Bake for 20–22 minutes, until golden brown and baked through.

8. Frost and Enjoy

Beat cream cheese and butter until smooth. Add vanilla and powdered sugar and whip until fluffy, about 3–5 minutes. Spread generously over warm rolls.

Tips for Perfect Cinnamon Rolls

Use warm—not hot—milk. Yeast needs warmth to activate, but anything hotter than 115°F can kill it.
Keep your dough tacky. Cinnamon rolls are best when the dough is slightly sticky after kneading. Adding too much flour can make them dry.
Roll evenly. Aim for a tight spiral so every roll bakes evenly with a perfect swirl.
Slice cleanly. Dental floss works wonders for cutting rolls without squishing them.
Frost while warm. Spreading frosting over slightly cooled rolls lets it melt into the swirls for that signature gooey topping.

Common Questions About Cinnamon Rolls

Can I make cinnamon rolls ahead of time?
Yes! After placing the cut rolls in the pan, cover and refrigerate overnight. Let them rise at room temperature for 30–45 minutes before baking.

How do I store cinnamon rolls?
Store in an airtight container at room temperature for up to 2 days. Warm in the microwave for 15 seconds to revive their softness.

Can I freeze cinnamon rolls?
Yes—bake them, cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge and warm before frosting.

What cinnamon is best for cinnamon rolls?
Cinnabon famously uses Makara cinnamon, a Korintje variety with a sweeter, smoother flavor. Saigon cinnamon is another great choice if you want bold, aromatic rolls.

Why pour cream over the rolls?
This trick keeps the centers gooey and prevents dryness. It’s the secret to that irresistible bakery texture.

Flavor Variations to Try

While classic cinnamon rolls are perfection, you can always add a twist:

Maple Pecan Cinnamon Rolls – drizzle with maple glaze and sprinkle with toasted pecans.
Pumpkin Spice Cinnamon Rolls – add pumpkin puree to the filling for a fall-inspired version.
Orange Cinnamon Rolls – mix orange zest into the filling and frosting for a bright, citrusy touch.
Chocolate Cinnamon Rolls – sprinkle mini chocolate chips into the filling for an indulgent upgrade.

Or Try My Cinnamon Roll Flavors..

A Cozy Baking Tradition

Cinnamon rolls have a way of slowing life down. Baking them is a ritual—you mix, knead, wait, roll, slice, and watch the dough rise. There’s comfort in the process, just as much as the reward.

When I make these cinnamon rolls, I like to set the kitchen in motion: soft music in the background, a candle flickering on the counter, maybe a cup of tea while I wait for the dough to rise. Baking becomes less about the end product and more about the experience itself.

And when the rolls finally come out of the oven, golden and steaming, it feels like a little bit of magic.

Enjoy!

Homemade cinnamon rolls are one of those recipes that turn an ordinary morning into something special. They’re soft, gooey, and full of cozy flavor—the kind of bake that makes everyone gather around the kitchen.

Whether you’re making them for a holiday brunch, a weekend breakfast, or simply to treat yourself, these cinnamon rolls are worth every step.

So tie on your apron, warm up your oven, and bake up a batch of the best cinnamon rolls you’ve ever had. Trust me—you’ll never look at the store-bought kind the same way again.

Now GO and enjoy your copycat cinnabon cinnamon rolls!! I hope you enjoyed this recipe and love these ooey gooey cinnamon rolls because I know I did!

Best Homemade Cinnamon Rolls (Cinnabon Copycat Recipe)

Soft, gooey, and filled with sweet cinnamon swirls, these homemade cinnamon rolls are bakery-style comfort in every bite. Topped with a fluffy cream cheese frosting and baked to golden perfection, they’re perfect for weekend breakfasts, holiday mornings, or anytime you want a warm, indulgent treat. If you love Cinnabon, then you will love this recipe EVEN MORE!

Course Breakfast, Dessert

Keyword cinnabon cinnamon rolls, cinnamon rolls, gooey cinnamon rolls, homemade cinnamon roll

Prep Time 30

Cook Time 25

Idle Time 1

Servings rolls

Equipment

Stand mixer with dough hook
Rolling Pin
9x13 Baking Pan
Sharp knife or floss

Ingredients

Dough

1 cup warm milk 110–115°F
2 ½ teaspoons instant dry yeast
2 large eggs room temperature
½ cup salted butter softened
½ cup granulated sugar
1 teaspoon salt
4 cups all-purpose flour plus up to ½ cup extra if needed

Filling

½ cup salted butter softened
1 cup packed brown sugar
2 tablespoons cinnamon
½ teaspoon vanilla extract

Cream Pour

¼ cup warm heavy cream

Frosting

4 cups powdered sugar
½ cup salted butter softened
1 tablespoon vanilla extract
8 ounces cream cheese softened

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Instructions

Activate the yeast - In the bowl of a stand mixer, whisk together warm milk and yeast. Let sit for 5 minutes until foamy.
Mix the dough - Add butter, sugar, and eggs. Stir well. Add salt and 4 cups flour. Mix until just combined, then rest 5 minutes.
Knead - Switch to the dough hook. Knead on medium for 5–7 minutes until smooth and elastic. Dough should be slightly sticky. If too wet, add flour 1 tablespoon at a time.
First rise - Transfer dough to a greased bowl, cover with a towel, and let rise in a warm spot for 30 minutes.
Make the filling - In a bowl, stir butter, brown sugar, cinnamon, and vanilla until smooth.
Shape the rolls - Roll dough into a ½-inch thick rectangle. Spread filling evenly over the surface. Roll up tightly, jelly-roll style. Slice into 8–12 rolls.
Second rise - Arrange rolls in a greased 9×13 pan. Cover with a towel and let rise for 20 minutes, or until nearly doubled.
Preheat oven - Set oven to 375°F. Warm heavy cream slightly and pour evenly over rolls.
Bake - Bake 20–22 minutes, until golden brown and centers are set.
Frost - Beat cream cheese and butter until smooth. Add vanilla and powdered sugar; beat 3–5 minutes until fluffy. Spread frosting generously over warm rolls.

The post BEST (Copycat Cinnabon) Cinnamon Rolls first appeared on Deirdra Monet's Lifestyle Blog.

Hazelnut Chocolate Eclairs

Deirdra Monet — Mon, 04 Aug 2025 20:30:19 +0000

There’s something undeniably elegant about a well-made éclair. That glossy ganache topping, the delicate pastry, the creamy filling tucked inside—it feels like something you’d only find in a bakery window on a cobblestone street. But here’s the secret: you can make them at home, and they’re not as intimidating as they look.

These Hazelnut Chocolate Éclairs are a cozy, indulgent spin on the French classic. The choux pastry bakes up airy and golden, then gets filled with a rich, chocolate-kissed hazelnut pastry cream and finished with a silky ganache glaze. It’s a little decadent, a little fancy, and a lot delicious.

Whether you’re baking for a celebration, a dinner party, or just want to try something special on a quiet weekend, this recipe brings that “I can’t believe I made this” kind of magic. And trust me—once you’ve had one, you’ll be planning your next batch before the ganache has even set.

Hazelnut Chocolate Éclairs

These Hazelnut Chocolate Éclairs are bakery-level elegant with a rich hazelnut pastry cream, crisp choux shell, and silky chocolate ganache. A showstopping dessert that’s surprisingly doable at home!

Course Dessert

Cuisine French

Keyword chocolate eclairs, eclair, hazelnut, pastries

Prep Time 30

Cook Time 30

Chill Time 1

Ingredients

Choux Pastry

1 stick unsalted butter
1 cup water
¼ teaspoon salt
1 cup all purpose flour
4 large eggs

Hazelnut Pastry Cream

2 cups whole milk
¼ cup semi-sweet chocolate chips
½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
4 eggs yolks
2 tablespoons unsalted butter
2 teaspoons hazelnut extract

Chocolate Ganache

½ cup heavy cream steamed
½ cup semi-sweet chocolate chips

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Instructions

Make the Choux Pastry

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine 1 stick butter, 1 cup water, and ¼ tsp salt. Bring to a boil over medium heat.
Once boiling, reduce the heat to low and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball (about 1–2 minutes).
Remove from heat and let the mixture cool for 5 minutes.
Beat in 4 eggs, one at a time, fully incorporating each before adding the next. The dough should be smooth, glossy, and pipeable.
Transfer the dough to a piping bag fitted with a large round or French tip. Pipe 4–5 inch long logs onto the prepared baking sheet, leaving space between each.
Bake for 25–30 minutes, or until golden brown and puffed. Do not open the oven during baking.
Remove and let cool completely on a wire rack.

Make the Hazelnut Pastry Cream

In a medium saucepan over medium heat, warm 2 cups whole milk and ¼ cup semi-sweet chocolate chips until just steaming—do not boil. Stir to melt the chocolate.
In a separate bowl, whisk together ½ cup sugar, ¼ cup cornstarch, ¼ tsp salt, and 4 egg yolks until smooth and pale.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a pudding-like consistency (about 5 minutes).
Remove from heat and stir in 2 Tbsp butter and 2 tsp hazelnut extract.
Transfer pastry cream to a bowl, cover with plastic wrap (press it directly onto the surface), and chill for at least 30 minutes.

Make the Chocolate Ganache

In a small saucepan or microwave, heat ½ cup heavy cream until just steaming.
Pour over ½ cup semi-sweet chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Set aside to cool slightly.

Assemble the Éclairs

Once the choux shells are fully cooled, use a small knife to cut them in half lengthwise or poke holes in the bottom for filling.
Fill a piping bag with the chilled hazelnut pastry cream and pipe it generously into each éclair.
Dip the tops of the éclairs into the ganache or spoon it over the top for a glossy finish.
Chill for 30–60 minutes to set, then serve and enjoy!

The post Hazelnut Chocolate Eclairs first appeared on Deirdra Monet's Lifestyle Blog.

White Chocolate Matcha Cookies

Deirdra Monet — Mon, 04 Aug 2025 20:03:18 +0000

There’s something magical about the way matcha transforms a classic cookie into something totally unexpected. These White Chocolate Matcha Cookies are soft, chewy, and swirled with earthy green tea flavor balanced by creamy white chocolate chunks. They’re the kind of treat that feels equally at home in an afternoon tea moment or tucked into a cozy cookie jar for late-night snacking.

If you’re new to baking with matcha, this recipe is a gentle way in—culinary-grade powder adds just the right depth without overpowering, and the sweetness of the white chocolate brings everything into harmony. Plus, the gorgeous green hue makes these cookies as pretty as they are delicious. Whether you’re a longtime matcha fan or just dipping your toe into the trend, these are bound to be a new favorite.

White Chocolate Matcha Cookies

Course Dessert

Keyword matcha, matcha cookies, white chocolate strawberry cookies

Servings cookies

Equipment

1 9×11 in (23 × 28 cm) baking sheet
Parchment Paper
Mixing bowls, hand or stand mixer
1 ½ Tbsp cookie scoop (or two spoons)
Wire rack

Ingredients

¾ cup 170 g unsalted butter, softened
¾ cup 150 g granulated sugar
½ cup 100 g packed light brown sugar
1 large egg room temperature
1 large egg yolk room temperature
1 tsp pure vanilla extract
1 ¾ cups 220 g all-purpose flour
¼ cup 20–22 g culinary-grade matcha powder
1 Tbsp cornstarch
1 tsp baking soda
½ tsp fine sea salt
1 to 1 ¼ cups 170–210 g white-chocolate chunks or chips, plus a few extra for topping

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Instructions

Line a 9 × 11 in baking sheet with parchment paper. Preheat oven to 350 °F (175 °C).
In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2 minutes.
Mix in the whole egg until fully incorporated, then the egg yolk. Scrape the bowl and beat in vanilla.
In a separate bowl whisk together flour, matcha, cornstarch, baking soda, and salt.
With the mixer on low, add dry ingredients to the wet in two additions, mixing just until no flour streaks remain. Fold in white-chocolate chunks.
Scoop 1 ½-Tbsp mounds of dough 2 in apart on the prepared sheet.
For thicker cookies: refrigerate the scooped dough 20–30 minutes.
Bake 11–13 minutes, until edges are set and tops look slightly puffed but still soft. (They’ll finish setting on the sheet.) Immediately press a few extra white-chocolate pieces into the tops for a bakery look.
Let cookies rest on the sheet 5 minutes, then transfer to a wire rack to cool completely—or sneak one warm for maximum gooeyness!

Notes

Storage:
Keep cookies in an airtight container at room temperature up to 5 days, or freeze up to 2 months (thaw at room temp).

The post White Chocolate Matcha Cookies first appeared on Deirdra Monet's Lifestyle Blog.