HOMEMADE TURTLE CANDY WITH PECANS AND CARAMEL

 

Ingredients:

12 ounces soft caramels (homemade or store-bought)
6 ounces pecans (halves, toasted)
8 ounces chocolate (semi-sweet, chips are fine)
How To Make Homemade Turtle Candy With Pecans and Caramel:
Prepare a cookie sheet by covering it with aluminum foil or parchment, and spraying the foil or parchment with nonstick cooking spray.

Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs). Alternately, you can just drop them in small clusters on the baking sheet.
Unwrap the caramels if wrapped and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.
Allow the caramel to cool slightly, so it’s not piping-hot, then use a spoon or a small candy scoop to drop a spoonful of caramel each pecan cluster. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.
Melt chocolate chips in the microwave or over a double boiler.
Spoon the melted chocolate over the caramel layer, letting some drip down the sides, and nudging it around so it covers the top of the caramel completely.

For the best taste and texture, serve the turtles at room temperature. Extras can be stored in an airtight container in the refrigerator or at cool room temperature for up to two weeks. 

Butter Pecan Cookies Recipe

 Butter Pecan Cookies Recipe:

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

2 sticks unsalted butter, at room temperature

1 cup dark brown sugar, packed

1/2 cup granulated sugar

2 eggs plus 1 egg yolk, at room temperature

1 tablespoon vanilla extract

1 1/4 cups pecan halves, coarsely chopped

16 pecan halves, for topping

Instructions:

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, cornstarch, and cinnamon. Set aside.

In a large bowl, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.

Add the eggs and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, mixing until just combined.

Fold in the coarsely chopped pecans.

Using a cookie scoop or a spoon, drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.

Gently press a pecan half onto the top of each cookie.

Bake the cookies for 12 to 15 minutes, or until lightly golden brown around the edges.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 1 week.

Enjoy your delicious butter pecan cookies!

Recipe for Carrot Cake with Cream Cheese Filling

 The carrot cake roll is the ultimate carrot cake recipe!A delicious and moist dish is made with fresh carrots and filled with creamy cheese.It would be perfect for Easter or Valentine’s Day! During any vacation, everyone will want to try this recipe as soon as they taste it! It’s a clear winner!

 

* List of ingredients:

 

Addition for cake:

° Three-fourths cup of flour

– 2 teaspoons of cinnamon powder

1 teaspoon of baking powder

° Media cucharadita de sal gruesa

° Media cucharadita. jengibre

– 1/4 teaspoon of nutmeg

° 1/8 teaspoon of ground clove

3 big eggs

Half a cup of granulated sugar.

2 tablespoons of vegetable oil

– 1 teaspoon of natural vanilla flavor

– Tres zanahorias medianas, ralladas.

Add information to complete.

° 1 cup powdered sugar

One pack of soft cream cheese (8 ounces).

° 6 tablespoons of softened salted butter

– 1 teaspoon of natural vanilla flavor

– For applying spray glaze:

° Three cups of sugar

° A small amount of vanilla extract

° 10 to 11 tablespoons of milk

 

* Instructions:

 

Heat the oven to 375°F and cover a 15″ x 10″ baking pan with parchment paper. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. Mix the ingredients well.

In a big bowl, mix eggs with sugar and beat them together.

 

Mix vegetable oil, vanilla extract, and grated carrot together until well combined. Put the dry ingredients in a big bowl and stir them together. Mix until there are no lumps. Pour the mixture into the baking dish and spread it out evenly. Bake the cake for 12 minutes. After that, take it out of the pan by using the edges.

Put the cake on a big wooden cutting board and carefully roll it from end to end.

 

Gently move the cake to a cooling rack and allow it to cool down completely.

to prepare the filling,

Mix powdered sugar, cream cheese, butter, and vanilla extract in a bowl until smooth and creamy.

Gently unwrap the cake and put the filling on top, making sure to leave a small space along the edges.

Cover the cake with plastic wrap and put it in the refrigerator for one hour before serving.

When you are ready to serve, mix the glaze ingredients in a bowl and whisk until they are smooth. Put on top of the cake and bake until it reduces.

 

Have fun!

Dorito Taco Salad

 This Dorito Taco Salad is a delicious, easy-to-make dish that will have your taste buds doing backflips.

The perfect salad for a potluck or party! This Dorito Taco Salad is always a hit anywhere I bring it and we’ve been serving it my entire life. It’s loaded with ground beef, cheese, lettuce, tomatoes, onions and Nacho Cheese Doritos for the perfect crunch!

It’s not summer until you make a Dorito Taco Salad! It’s the ultimate summer salad recipe perfect for parties, backyard cookouts or you can easily eat this as your dinner or lunch.

This salad is originally my Mom’s so we know it’s delicious. Plus, whenever I bring it somewhere it’s always one of the first salads gone!

Ingredients

• 1 large bag Dorito Nacho Cheese Chips, broken into smaller pieces, but not crumbs
• 1 pound lean ground beef
• 1 packet taco seasoning
• 1 red onion, diced
• 2 cups cheddar cheese, shredded
• 1 head lettuce, shredded
• 6 tomatoes, chopped
• ½ cup Italian dressing
• 2 cups ranch dressing

How To Make Dorito Taco Salad

In a skillet crumble and brown the lean ground beef. Drain the excess fat from the pan when done cooking

Add in the packet of taco seasoning mix. Add the two dressings, the Italian and the Ranch, stir to combine and simmer until the liquid is soaked up

Shred the lettuce and place in a bowl. Chop the tomatoes and place in another bowl

Dice the onion and place into a third bowl. Place the cheese into a large bowl

Instead of putting the last few ingredients into bowls, you can mix it all together with the meat.

Placing the ingredients in separate bowls allows each person to add what they would like on the salad. Plus, if there are any of the ingredients left over, they can be packaged separately in the refrigerator.

Enjoy!

Sweet Potato Pie

 The best sweet potato pie! Made with a generous amount of spice! So sweet, creamy, and delicious! A Southern classic!

Ingredients:

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust

Instructions:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Enjoy!

A Heavenly Fusion of Two Classics

 Nothing beats the comforting aroma of freshly baked banana bread, except maybe when it’s combined with the irresistible flavor of cinnamon rolls! If you’re like me and can’t choose between these two favorites, you’re in for a real treat. These Banana Bread Cinnamon Rolls combine the soft, sweet banana bread with the gooey, spiced filling of classic cinnamon rolls, creating the perfect hybrid for breakfast, brunch, or even dessert. Whether you’re hosting a cozy weekend brunch or simply craving something special, this recipe has you covered.

Why You’ll Love This Recipe

• Delicious Fusion: This recipe brings together the best of banana bread and cinnamon rolls, creating a melt-in-your-mouth experience that’s simply unforgettable.
• Perfect for Any Occasion: Whether it’s a laid-back weekend breakfast or a sweet mid-week pick-me-up, these rolls fit right in.
• Make-Ahead Friendly: You can prepare the rolls ahead of time and freeze them for later—perfect for when you want something warm and comforting without all the prep work.

And the taste? Oh, these rolls are heaven in every bite—soft, fluffy dough with a subtle banana sweetness, combined with the warm spiced filling of cinnamon and brown sugar. Topped with a tangy cream cheese glaze, it’s truly the best of both worlds.

Let’s dive right into how to make these beauties!

Ingredients for Banana Bread Cinnamon Rolls

For the Dough:

• 1/2 cup warm milk (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/2 cup mashed ripe bananas (about 1 large banana)
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 3 cups all-purpose flour
• 1/2 teaspoon salt

For the Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk (to adjust consistency)

Step-by-Step Guide: How to Make Banana Bread Cinnamon Rolls

1. Make the Dough

• In a small bowl, whisk together warm milk, sugar, and yeast. Let this sit for 5-10 minutes until it becomes frothy. This step ensures the yeast is activated and ready to work its magic.
• In a large bowl, combine the mashed banana, egg, melted butter, and the frothy yeast mixture. Stir until smooth.
• Gradually mix in the flour and salt, stirring until a soft dough forms. If the dough feels too sticky, add a bit more flour—just a tablespoon at a time.
• Turn the dough onto a floured surface and knead for about 5-7 minutes, until it’s smooth and elastic. You’ll feel the transformation in texture as the dough becomes more workable.
• Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it has doubled in size. Patience here pays off with fluffy rolls later!

2. Prepare the Filling

• While the dough is rising, mix together the softened butter, brown sugar, cinnamon, and nutmeg (if using) in a small bowl. This fragrant filling is what gives the rolls that gooey, spiced center we all love.

3. Roll and Fill the Dough

• Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a large rectangle, about 16×12 inches.
• Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.
• Roll the dough up tightly from the longer side to form a log. Use a sharp knife to cut the log into 12 even rolls.

4. Bake the Cinnamon Rolls

• Grease a 9×13-inch baking dish and arrange the rolls inside. Cover them again and let them rise for another 30 minutes while you preheat your oven to 350°F (175°C).
• Bake the rolls for 20-25 minutes, until they’re golden brown and cooked through. The smell alone will make it hard to wait!

5. Make the Cream Cheese Glaze

• While the rolls bake, whip together the cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy. Add milk, a tablespoon at a time, until you reach your desired glaze consistency.

6. Glaze and Serve

• Once the rolls are out of the oven and slightly cooled, generously spread the cream cheese glaze over the top. The glaze will melt into the warm rolls, adding a luscious finish. Serve warm and enjoy!

Tips for Making Banana Bread Cinnamon Rolls

• Freezing the Rolls: These rolls freeze beautifully! After baking, let them cool completely, then wrap them individually and store in the freezer. When you’re ready to enjoy, pop them in the oven for a few minutes to warm them up.
• Add-Ins: Want to elevate the flavor even more? Try adding chopped nuts or chocolate chips to the filling for an extra indulgence.
• Overnight Option: You can prepare the rolls the night before and let them do their second rise in the fridge overnight. Just bring them to room temperature for 30 minutes before baking the next morning.

What to Serve with Banana Bread Cinnamon Rolls

These rolls are incredibly versatile and pair wonderfully with a variety of sides:

• Fresh fruit salad for a refreshing balance to the rich rolls.
• A cup of coffee or a spiced chai latte to enhance the warming flavors of the cinnamon and nutmeg.
• For a hearty breakfast, serve alongside scrambled eggs or crispy bacon for a sweet-and-savory combo.

Frequently Asked Questions (FAQ)

Can I make these rolls ahead of time?

Yes! You can prepare the dough and do the first rise the night before. Roll, fill, and cut the rolls, then let them rise in the fridge overnight. Bake them the next day after bringing them to room temperature.

Can I use instant yeast instead of active dry yeast?

Absolutely. If using instant yeast, you can skip the step of activating the yeast in warm milk. Just mix it directly with the dry ingredients.

How should I store leftovers?

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days, or freeze for up to 3 months.

Conclusion

These Banana Bread Cinnamon Rolls are the ultimate fusion of two beloved baked goods, perfect for any occasion. Soft, fluffy, and filled with warm cinnamon-spiced goodness, they’re sure to be a hit at your next breakfast or brunch. Don’t forget the luscious cream cheese glaze on top, which adds just the right touch of sweetness to round out the flavors.

Looking for more delicious ideas? Check out my Cinnamon Roll Cheesecake or the Best Soft Christmas Cookies Recipe for more delightful treats to satisfy your sweet tooth!

Nutritional Information (Per Roll)

• Calories: 350
• Fat: 18g
• Carbohydrates: 42g
• Protein: 5g

Cinnamon Roll Honeybun Cheesecake

 

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cinnamon Roll Filling:

1 can (8 oz) refrigerated cinnamon rolls with icing (or homemade cinnamon roll dough)

1/2 cup brown sugar

1 tbsp ground cinnamon

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

For the Topping:

1/2 cup caramel sauce (store-bought or homemade)

Whipped cream (optional)

Additional cinnamon roll icing (from the refrigerated cinnamon rolls)

 INSTRUCTIONS

Prepare the Crust:

Preheat the oven:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Make the crust:

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan.

Prepare the Cinnamon Roll Filling:

Prepare cinnamon rolls:

Open the can of cinnamon rolls and separate the rolls. Cut each roll into quarters.

Mix the cinnamon sugar:

In a small bowl, combine the brown sugar and cinnamon. Toss the quartered cinnamon rolls in the mixture until well coated.

Prepare the Cheesecake Filling:

Beat the cream cheese:

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Add vanilla and eggs:

Beat in the vanilla extract and then add the eggs, one at a time, mixing until fully combined.

Add sour cream:

Stir in the sour cream until the mixture is smooth.

Assemble the Cheesecake:

Layer the filling:

Pour half of the cheesecake batter over the crust in the springform pan. Add half of the cinnamon roll pieces on top of the batter. Then pour the remaining cheesecake batter over the cinnamon rolls and top with the remaining cinnamon roll pieces.

Swirl:

Use a knife or toothpick to gently swirl the cinnamon roll filling into the cheesecake batter for a marbled effect.

Bake the Cheesecake:

Bake:

Bake for 55-65 minutes, or until the center is set and only slightly jiggly. The edges may appear firm, while the center should have a slight wobble.

Cool:

Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour. Then, remove it from the oven and let it cool completely at room temperature.

Chill:

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

Serve:

Top and enjoy:

Before serving, drizzle the cheesecake with caramel sauce and any additional cinnamon roll icing if desired. Optionally, top with whipped cream.

Enjoy your Cinnamon Roll Honeybun Cheesecake—a delicious fusion of cheesecake and cinnamon rolls that is perfect for any occasion!