Dessert

Prep Time: 30 mins | Cook Time: 35 mins | Additional Time: 2 hours | Total Time: 3 hours 5 minutes | Servings: 12 | Yield: 12 sticky buns

Tender, airy buns topped with crunchy, sweet, and sticky topping. These Sticky Buns are out of this world!

Ingredients

Dough:

1 large egg, beaten
⅔ c. warm water
2 tsp active dry yeast
⅔ c. warm milk
2 tbsp white sugar
6 tbsp unsalted butter, melted
1 ½ tsp fine salt
4 c. all-purpose flour, or more as needed

Sticky Topping:

¼ c. white sugar
½ c. packed light brown sugar
6 tbsp unsalted butter, melted
1 pinch salt
1 c. chopped toasted pecans
3 tbsp water

Sugar Filling:

1 tsp ground cinnamon
¾ c. packed light brown sugar

How to make Chef John’s Sticky Buns

Step 1: In a mixing bowl, mix the warm water and milk, then sprinkle the yeast over. Set aside for about 10 minutes until frothy.

Step 2: To the yeast mixture, add the sugar, egg, and melted butter. Using a whisk, mix well. Then, add 75% of the flour with salt. Mix again before adding more flour until you have a soft and sticky dough. Next, knead in the mixer for about 5 minutes. Tent and allow the dough to rise for about 1 hour in a warm spot until the size doubles.

Step 3: In the meantime, prepare the oven. Preheat it to 374 degrees F or 190 degrees C. Using butter, generously grease a 9 x 13-inch metal baking pan.

Step 4: In a bowl, place the brown sugar, white sugar, salt, melted butter, and water. Mix well until smooth. Into the prepared pan, pour the mixture, and evenly spread. On top, evenly scatter the pecans. Set aside.

Step 5: For the filling, mix the brown sugar with cinnamon until well blended. Set aside.

Step 6: On a lightly floured surface, transfer the dough. Press and stretch the dough using your floured hands to make an 18 x 15-inch rectangle. Over the dough to the edges, evenly sprinkle the cinnamon-sugar mixture, making sure to leave a 2-inch border on the edges. Using your hands, lightly press the sugar mixture into the dough.

Step 7: Into a cylinder using your lightly floured hands, roll the dough, beginning with the edge closest to you, trying not to roll the dough tightly. Then, finish, forming the cylinder as evenly as you can, seam-side down. Using the edge of a knife, lightly score the roll to indicate 12 equal portions.

Step 8: Under the dough, slice a piece of floss or string, lining it up at the first knife mark. Over the top, cross the ends of the string. To cut through the dough, pull in opposite directions. Do the same with the rest of the dough.

Step 9: Into the pan with topping, transfer the buns, creating 3 rows of 4 buns. Then, loosely tent with foil and allow the dough to rise for about 45 minutes to 1 hour until the buns have almost doubled in size.

Step 10: Place in the preheated oven and bake for about 35 minutes or until the internal temperature of the bun reaches 200 degrees F or 93 degrees C. In the last 5 to 10 minutes of baking time, loosely cover the pan with foil if the tops are getting too browned.

Step 11: Take the pan out of the oven and onto a wire rack. Allow the buns to cool for about 5 minutes before turning the pan over onto a serving platter. Spoon the sticky topping from the pan. Allow the buns to cool.

Step 12: Serve the Sticky Buns warm or at room temperature. Enjoy!

Nutrition Facts (per serving):

Calories 449, Fat 20g, Carbs 63g, Protein 7g

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PREP TIME: 40 mins | COOK TIME: 35 mins | CHILL TIME: 2 hrs | TOTAL TIME: 3 hrs 15 mins | SERVINGS: 12 Caramel Rolls

Soft, sticky, and delicious caramel pecan rolls! Looks like too much is going on, but it’s all worth it! You’ll be greeted with decadent rolls studded with pecans with an insane amount of caramel sauce that will no doubt make you drool!

Ingredients

Sweet dough:

2 large eggs
1 c. whole milk, warm
5 tbsp granulated sugar
3 & 1/4 c. all-purpose flour, spooned and leveled
1 tbsp active dry yeast
1/2 c. salted butter, very soft (divided) (1 stick)
1 tsp kosher salt

Caramel sauce:

1/3 c. honey
3/4 c. salted butter, (1 and 1/2 sticks)
1 & 1/2 c. brown sugar, firmly packed
1/3 c. heavy cream
1/4 tsp kosher salt
1/3 c. water

Roll filling:

1/3 c. granulated sugar
1/3 c. brown sugar, packed
1 & 3/4 (about 8 ounces) – cups pecans, toasted
dash nutmeg, optional
1/2 tsp cinnamon

How to make Soft and Sticky Caramel Pecan Rolls

Step 1: To make the sweet dough, place 1 c. of milk (or whole milk) in a glass measuring cup. Warm the microwave in 20-second increments. At this point, the milk should be about 105 to 110 degrees F. Let the milk cools down in the fridge it feels hot.

Step 2: To the warm milk, stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let this sit for 5 minutes until bubbly.

Step 3: To the measuring cup, add two eggs and whisk well until smooth.

Step 4: To a large bowl or stand mixer, place 3 1/4 cups flour and 1 tsp kosher salt. Add the wet ingredients and mix for about a minute until blended, scraping the sides and bottom of the bowl as you go.

Step 5: Set the mixer on low or medium-low and add 1 tbsp of very soft butter at a time until you have added the whole half cup.

Step 6: Continue beating for 5 minutes on medium-low speed once all the butter has been incorporated until you have a silky, smooth, and shiny dough.

Step 7: Using butter or oil, grease a large bowl.

Step 8: Into the greased bowl, scrape the sweet dough using a spatula. Tent and place in the fridge for at least 2 hours up to 2 days.

Step 9: In the meantime, prepare the caramel sauce. Melt 3/4 c. butter in a medium saucepan over medium heat. Then, add 1 1/2 c. brown sugar and mix well until blended.

Step 10: Turn the heat off, then whisk in 1/3 c. honey, 1/3 c. heavy cream, and 1/3 c. water. Next, add 1/4 tsp kosher salt and mix well until smooth. Let this cool to room temperature. To speed up the process, you can pop this in the fridge. Note that you can prepare the caramel sauce up to 2 days in advance. Cover and store in the fridge.

Step 11: For the roll filling, toast the pecans. Prepare the oven to 350 degrees F. Into small or medium pieces, chop the pecans (or use pre-chopped pecans). On a dry-rimmed baking pan, evenly spread the chopped pecans. Place in the oven and bake for about 5 to 7 minutes at 350 degrees. Toss the pecans around once using a spatula during the baking time. Once the pecans are very fragrant they are toasted. Set them aside to cool.

Step 12: Mix 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon in a medium bowl. If desired, add a dash of nutmeg. Toss in half of the cooled pecans.

Step 13: On the stove, bring a pot of water to a boil. On the bottom rack of the oven, place an empty 9 x 13-inch pan. Above it, place another rack. Set the oven to 350 degrees for about 3 minutes, then turn it off.

Step 14: Into another 9 x 13-inch baking pan, add the cooled caramel sauce. So the sauce coats the sides of the pan, make sure to carefully tilt the pan or use a spoon or brush to distribute the caramel sauce. Then, sprinkle with the rest of the pecans. DO NOT MIX.

Step 15: Using flour, generously dust your work surface. Onto the flour, scrape the chilled dough, and knead it a few times. Using your hands, press it out into a rectangle. Into a large triangle, roll the dough to about 1/4 inch thickness using a rolling pin (the triangle should measure around 12 x 16-18 inches) Over the dough, evenly sprinkle the sugar and pecan mixture.

Step 16: Beginning from the long edge, roll up the dough, smoothing it from the center using your hands to make an even roll. Seal the roll.

Step 17: Into 12 slices, cut the dough using a very long and sharp serrated knife to about half an inch each. In between cuts, dip the knife in flour. Let the dough sit in the freezer for 20 minutes if it is pretty sticky on the inside, then try cutting it again.

Step 18: In the prepared pan, place the rolls.

Step 19: Using a non-stick spray, generously grease some plastic wrap, then lay them on top of the dough.

Step 20: Into the empty 9 x 13-inch pan in the oven, pour the boiling water that you prepare. Allow the rolls to rise for about 30 minutes with the water bath until nice and puffy. DO NOT open the oven door. Take the rolls and the pan of water out after 30 minutes of rising in the steam.

Step 21: Ready the oven and preheat it to 350 degrees F.

Step 22: Set the dough in a warm spot to allow them to continue rising. This takes about 15 minutes.

Step 23: Bake the rolls in the preheated oven for about 35 to 45 minutes. In the last 15 to 20 minutes of baking, tent the rolls with a sheet of foil.

Step 24: When fully baked, the rolls should be dark golden on top, and their internal temperature has reached 190 degrees F.

Step 25: Allow the rolls to cool for about 20 minutes in the pan. Onto a platter, invert the whole pan, or you can take the rolls out one by one. Serve with a glass of milk. You can keep the rolls on the counter for up to 2 days, covered.

Nutrition Facts:

Serving: 1roll | Calories: 669kcal | Carbohydrates: 81g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 445mg | Potassium: 216mg | Fiber: 3g | Sugar: 53g | Vitamin A: 777IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg

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Cranberry Salad is our favorite Thanksgiving staple. Super easy to whip up using just a few simple, readily ingredients.

This salad is great on its own with its delectable flavor and texture. But this also tastes amazing with turkey or any of your fave proteins such as pork, ham, or even chicken.

The key to this amazing salad recipe is fresh ingredients. You’ll need just a couple of simple ingredients; pecans, oranges, apples, cranberries, pineapples, and celery.

The best cranberry salad recipes often include components that produce a well-balanced salad, and this dish is no different. The combination of ingredients brings this salad to the next level. Simple ingredients are thrown together and chilled before serving.

Because preparing for Thanksgiving or other holiday meals can be overwhelming, you should add simple recipes like this cranberry salad to your repertoire. They’re flavorful, can feed a big number of people, and leave plenty of leftovers.

You can prepare this cranberry salad in advance to reduce the stress related to holiday meal preparation. Before serving, it stays nicely in the refrigerator for up to three days.

Ingredients

2 cups pecans, chopped
1 package strawberry jello
2 large oranges, peeled and cut into chunks
2 large apples, unpeeled, chopped (I use granny smith)
1 package cranberries
1/2 c. celery, chopped fine peel from one orange, grated
2 c. of sugar
1/2 c. crushed pineapple

HOW TO MAKE CRANBERRY SALAD

After washing the cranberries, thoroughly drain them.

Peel the oranges and slice them into chunks.

Slice and chop the apples, leaving the peel on.

Next, mince both pecans and celery.

Place the cranberries, oranges, apples, pecans, celery, sugar, and pineapples with the juice in a large serving bowl. Mix until everything is combined.

In a cup of boiling water, dissolve the Jell-O, then pour this over the fruit mixture.

Place the salad in the fridge to chill, covered for at least 1 to 2 days.

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Prep Time: 25 mins | Cook Time: 55 mins | Yield: 8 Servings

I love pies! One of my ultimate favorites is this Chocolate Pecan Cheesecake Pie. This has two of my fave combo – chocolate and cheesecake. And the crunch from pecan, this pie is everything I need to boost my mood!

This pie is seriously tasty! Plus, this is incredibly easy and quick to make using just a few simple ingredients. A fabulous dessert that makes mouths water just by looking at it! Make sure to give this pie a try soon. I’m sure you’ll love it as much as I do!

Ingredients

4 eggs
1 refrigerated pie crust
1 c. dark chocolate chips
8 oz. cream cheese
3/4 c. sugar, divided
2 tsp vanilla extract
3 tbsp whipping cream
3 tbsp melted butter
1 1/2 c. pecan halves
1/4 tsp salt
1 c. light corn syrup

HOW TO MAKE CHOCOLATE PECAN CHEESECAKE PIE

Ready the oven to 350 degrees F (175 degrees C).

Evenly spread the crust on a deep-dish pie plate.

Place the cream cheese, 1 tsp of vanilla, 1/2 c of sugar, 1 egg, and salt in a small mixing bowl. Then, beat until well blended and the mixture is creamy.

Add the dark chocolate chips to a microwavable-safe dish along with the whipping cream. Microwave for a minute until fully melted. Then, stir well.

Whisk the melted butter, 3 eggs, corn syrup, 1/4 c of sugar, and 1 tsp of vanilla in a medium mixing bowl until combined.

Next, fold in the pecans.

Into the pie crust, pour the chocolate mixture, and evenly spread using a spatula.

On top of the chocolate layer, evenly spread the cream cheese mixture and flatten it out.

On top, spread the pecan mixture.

Bake in the preheated oven for about 55 minutes.

Take the pie out of the oven and transfer it to a wire rack to cool at room temperature.

Slice and serve. Enjoy!

Note:

You can keep any leftovers in the fridge.

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Prep Time: 10 mins | Cook Time: 8 mins | Total Time: 18 mins | Yield: 2 dozen

This is the best and might be the last cookie recipe you’ll ever need! These Bisquick Chocolate Chip Cookies are crazy delicious! They are easily made using just a couple of simple ingredients; Bisquick, brown sugar, vanilla, egg, butter, chocolate chips, and nuts. Thrown together to make the ultimate chocolate chip cookies!

If you have a family that adores cookies, you’ll probably end up like! Always scouting the internet for the best cookie recipes. And this Bisquick Chocolate Chip Cookies recipe is the best I’ve made! My kids are crazy over these tasty cookies! I always make sure to whip up a huge batch because these cookies fly out fast! These are also amazing to give as gifts.

No, these are not your regular chocolate chip cookies. These are the best! One cookie would never be enough. I’m sure you’ll be munching on several of these, and you’ll never stop! Try using half each of the chocolate chips and peanut butter, it makes everything better!

Ingredients

1 egg
½ c. butter, softened
2 teaspoons vanilla
1 c. brown sugar, packed
2¾ c. Bisquick baking mix
½ c. nuts, chopped, if desired (optional)
1 c. semi-sweet chocolate chips (6 ounces)

HOW TO MAKE BISQUICK CHOCOLATE CHIP COOKIES

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Place the butter, sugar, vanilla, and egg. Stir in Bisquick mix, chocolate chips, and nuts in a large bowl. Mix well until combined.

Step 3: Onto an ungreased cookie sheet, drop the dough by teaspoonfuls, about 2 inches apart. Then, slightly flatten each dough.

Step 4: Place in the preheated oven and bake for about 8 to 10 minutes or until the cookies are golden brown.

Step 5: Take the cookie sheet out of the oven when done and transfer it to a cooling rack.

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I can eat churros every day! And these Churro Ice Cream Bowls are a fun way to enjoy my favorite. I love filling these sweet, crunchy churro bowls with my favorite ice cream with sprinkles.

Ingredients

4 eggs
¼ c. butter(55 grams)
2 tbsp brown sugar
1 c. flour(125 grams)
1 tsp vanilla
cooking spray
½ tsp salt
1 c. water(240 ml)
oil, for frying
ice cream
cinnamon sugar
caramel sauce, optional
hot fudge, optional

How to make Churro Ice Cream Bowls

Step 1: Place the butter, brown sugar, salt, and water in a 1.5-quart saucepan and bring to a boil over medium-high heat.

Step 2: Adjust to medium-low as soon as the butter has completely melted and the mixture starts to boil. Add the flour and stir using a wooden spoon for about a minute until the dough forms a ball.

Step 3: Take the pan off the heat and allow the mixture to cool for about 5 minutes.

Step 4: Stir in the vanilla extract and add the eggs, one piece at a time, making sure to completely blend each egg.

Step 5: To a piping bag with a small star tip, transfer the mixture.

Step 6: Thoroughly grease a muffin tin with nonstick cooking spray. Around the inverted cups, pipe the dough around in spirals to create the bowls. Quickly transfer the tray to the freezer for at least 3 hours or overnight.

Step 7: To 350 degrees F or 175 degrees C heat the oil in a deep pot.

Step 8: Take the muffin tin out of the freezer, then flex it to release the churro bowls.

Step 9: Into the hot oil, fry the churros in batches for no more than 3 minutes at a time until nicely browned.

Step 10: To a paper towel-lined plate, transfer the fried churros, then roll them in cinnamon sugar. Before serving, fill the churros with your preferred cream and fave toppings. Enjoy!

Nutrition Facts:

Calories 198, Fat 12g, Carbs 15g, Fiber 0g, Sugar 2g, Protein 5g

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Servings: 8

This Chocolate Ripple Cheesecake is the best dessert I’ve made in a while!

Ingredients

32 ounces cream cheese(900 grams), 4 packages
24 chocolate sandwich cookies
1 tsp vanilla extract
4 tbsp unsalted butter, melted
¾ c. sugar(150 grams)
2 c. semi-sweet chocolate(340 grams), melted, divided
4 c. heavy cream(960 ml)
1 ½ tbsp gelatin powder

How to make Chocolate Ripple Cheesecake

Step 1: Into a ziplock bag, place the cookies. Using a rolling pin, crush the cookies until fine crumbs. Into a bowl, pour the cookie crumbs. Add the melted butter and mix well until blended.

Step 2: Into a 9-inch (23 cm) springform cake pan, pour the crust mixture. To form an even base, use a measuring cup to press the cookies. Tent and chill for at least 20 minutes in the fridge.

Step 3: Combine the cream cheese, sugar, and vanilla in a large bowl until smooth.

Step 4: Next, heat the heavy cream until heated through. Add the gelatin and allow it to rest for about a minute. Then, gradually stir in the heavy cream until smooth.

Step 5: In 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in the other, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the last bowl, divide the cheesecake batter.

Step 6: Stir in 1 tbsp of melted chocolate in the second bowl. 3 tbsp of melted chocolate in the third bowl and 2 tbsp of chocolate in the last bowl.

Step 7: To Assemble: Into the middle of the pan, gradually pour the contents of the first bowl. Let the batter spread, before pouring in the contents of the second bowl. Do the same for the remaining third and fourth bowls. You can microwave the contents of the bowl for 30 seconds before pouring it if needed.

Step 8: Using plastic wrap, tightly cover the top of the pan and place it in the fridge to chill for at least 4 hours or overnight.

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Prep time: 30 mins | Cook time: 20 mins | Rising Time: 40 mins | Total time: 1 hr 30 mins | Servings: 12 rolls

These homemade chocolate buns have the most exquisite aroma as they bake. It’s hard to believe how simple it is to prepare these Chocolate Rolls! Getting ready takes no more than half an hour!

Ingredients

Dough:

¼ c. granulated white sugar (50 grams)
1 c. milk, lukewarm (240ml)
2 large eggs, room temperature
1 tbsp active dry yeast (9 grams)
¼ c. unsalted butter, melted (56 grams)
3 ½ to 4 c. all-purpose flour, spooned and leveled (420-480 grams)
1 tsp salt

Filling:

2 tbsp unsweetened cocoa powder
2 tsp cinnamon
½ c. light brown sugar, packed (100 grams)
1 c. semi-sweet chocolate bars, chopped or chips (175 grams)
6 tbsp unsalted butter, softened (85 grams)

Frosting:

¼ c. cream cheese, softened (56 grams)
1 c. powdered sugar, sifted (120 grams)
⅛ c. unsalted butter, room temperature (28 grams)
1-2 tsp milk
¼ c. unsweetened cocoa powder, spooned and leveled (21 grams)

How to make The Best Homemade Chocolate Rolls

To make the Dough:

Step 1: Place the milk, sugar, and yeast in a large mixing bowl. Beat using a stand mixer fitted with a whisk attachment. Allow the mixture to sit for 5 to 10 minutes or until it begins to get foamy on the surface.

Step 2: Beat in the eggs, butter, and salt.

Step 3: Use a dough hook instead of the whisk. Using a mixer on low speed, add 3 1/2 cups flour and mix until a dough forms. It’s okay if the dough is somewhat tacky to the touch, but it shouldn’t be sticking to your hands or the bowl. After a few minutes of kneading, if the dough is still sticking to the edges of the bowl, add flour, up to four cups, one tablespoon at a time, and continue mixing on low speed until the dough no longer sticks to the bowl. Avoid using too much flour, because otherwise, your Chocolate Rolls will be dry.

Step 4: Knead for roughly five minutes at medium speed. Put the dough in a bowl that has been lightly oiled (brush a little oil in the bowl or use non-stick spray) and grease the top of the dough as well. Rest for around 10 minutes at room temperature with a dry towel draped over the top.

To Make the filling:

Step 5: Mix the brown sugar, cocoa, and cinnamon in a small bowl until well combined and set aside.

Step 6: Prepare the oven. Preheat it to 200 degrees F or 100 degrees C. Using parchment paper, line a baking sheet and set aside.

Step 7: Into a 20 x 18-inch rectangle, roll the dough. All over the dough, spread the butter, making sure to leave an inch (2.5cm) border on the long side. On top, evenly sprinkle the sugar mixture and chocolate. Tightly roll up the long side and slice into 12-qual-sized pieces. To the prepared baking sheet, transfer the pieces. Bake, uncovered, for 30 minutes until the size has doubled.

Step 8: Set the rolls aside at room temperature when done.

Step 9: In a preheated 375 degrees F or 190 degrees C oven, bake the rolls for 20 to 25 minutes or until lightly browned. Then, cover them with parchment paper to prevent the rolls from browning too much.

To Make the frosting:

Step 10: Place the butter and cream cheese in a medium mixing bowl. Beat using a handheld or stand mixer fitted with a whisk attachment until creamy. Stir in the powdered sugar, then the cocoa until well blended. Then, whisk in 1 tbsp of milk at a time until you reached your preferred consistency.

Step 11: Let the rolls cool for 5 to 10 minutes after baking. Then, spoon the frosting on top. Frost the rolls while still warm. Keep in an airtight container for up to 3 days in the fridge. When ready to serve, reheat the rolls for 20 seconds or so in the microwave.

Nutrition Facts:

Calories: 329 kcal, Carbohydrates: 34g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 73mg, Sodium: 338mg, Potassium: 191mg, Fiber: 2g, Sugar: 29g, Vitamin A: 510IU, Calcium: 62mg

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Prep time: 45 mins | Cook time: 1 hr 30 mins | Additional time: 8 hrs | Total time: 10 hrs 15 mins | Yield: MAKES ABOUT 40 PIECES

It takes thirty layers of flaky, buttery phyllo and a mountain of aromatic pistachios to create the light, creamy baklava you’d expect from a traditional Turkish bakery.

INGREDIENTS

SUGAR SYRUP:

A squeeze of lemon
1¾ c. (350 grams) granulated sugar
1 1/2 tbsp (28 grams/1 ounce) glucose syrup (optional, but recommended)
¾ c. water
1 tbsp orange blossom water (more or less according to taste)
⅛ tsp table salt

NUT FILLING:

3 c. (340 grams/12 ounces) shelled raw unsalted pistachios, plus more for garnish

PASTRY:

1 1/8 c. (255 grams/9 ounces) melted ghee (or 1 ½ c. (340 grams/12 ounces) unsalted butter, clarified per instructions below, melted, and cooled slightly) (1 1/8 c. clarified)
2 (500 grams/8 ounces each) packages of phyllo dough, a total of 30 sheets thawed

HOW TO MAKE PISTACHIO BAKLAVA

SUGAR SYRUP:

Step 1: Mix the sugar, water, glucose syrup (if using), lemon, and salt in a small saucepan. Bring the mixture to a full boil on medium-high heat, stirring often to make sure the sugar dissolves. Remove from the heat once boiled and whisk in the orange blossom water.

Step 2: To a measuring cup with a spout or gravy boat, transfer the sugar syrup. Let it cool fully before using.

PASTRY:

Step 3: To the lower-middle position, adjust the oven rack. Then, preheat the oven to 150 degrees C or 300 degrees F.

Step 4: In a food processor, pulse the pistachios in about fifteen 1-second pulses until finely chopped. To a bowl, transfer the chopped pistachios.

Step 5: Using ghee or clarified butter, grease a 13 x 9-inch baking pan. On a large cutting board, unwrap and unfold the phyllo. Using your hands, smooth out and flatten the phyllo. Adjust the size of the phyllo using the pan as a guide and cut off the excess to fit it into the pan. Tent the phyllo with plastic wrap followed by a damp kitchen towel. This will prevent the phyllo from drying.

Step 6: In the bottom of the prepared pan, lay 1 sheet of phyllo and brush/coat with ghee or clarified butter. Into the pan, layer seven more sheets of phyllo, brushing each with more ghee/butter. On top, add 1 c. of the ground pistachios, evenly spreading it.

Step 7: Into the pan, layer six more sheets of phyllo, brushing each with more ghee/butter. On top, spread another 1 c. of pistachios. Then, repeat with another 6 sheets of phyllo, more ghee/butter, and the rest of the pistachios.

Step 8: Using the most intact sheets, layer the rest of the 10 sheets of phyllo into the pan, brushing each layer, except the last layer. Compress the layers using the palm of your hands working from the middle outward and press out any air pockets.

Step 9: Into diamonds, slice the baklava using a sharp knife (5 cuts vertical and 8 cuts diagonal). Brush with the rest of the ghee/butter.

Step 10: Bake in the preheated oven for 1 1/2 to 1 3/4 hours, rotating the pan halfway until the baklava is golden and crisp.

Step 11: Pour the cooled syrup over the cut lines right away removing the baklava from the oven until only about 2 tbsp remain. Over the surface, drizzle the rest of the syrup. With a pinch of ground pistachio, garnish each center of the pieces.

Step 12: On a wire rack, cool the baklava for 3 hours at room temperature. Then, tent with foil and set aside for at least 8 hours before serving.

TO CLARIFY THE BUTTER (IF USING INSTEAD OF GHEE):

Step 13: On medium-low heat, slowly melt 1 1/2 cups (340 grams/12 ounces) of butter. Allow the butter to sit for 10 minutes before skimming the foam on the surface using a spoon. Into a bowl, pour the clear butterfat, leaving all the milk solids in the pan. You should have around 1 1/8 c. (255 grams/9 ounces) clarified butter.

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Prep Time: 10 mins | Cook Time: 17 mins | Total Time: 27 mines | Servings: 12 muffins

I love these Apple Cinnamon Oat Muffins! They are the perfect dessert for kids and even adults. These muffins are healthy and chock-full of spiced Fall flavor. A gluten-free and dairy-free dessert that you can easily make at home!

If you love muffins and looking for another amazing, healthy breakfast for busy days, these muffins will be your best pal!

Ingredients

Apple Cinnamon Oat Muffins:

2 eggs
2 teaspoons cinnamon
1 3/4 c. oat flour (certified gluten-free)
2 teaspoons baking powder
1/2 c. coconut oil, melted (or butter)
1/2 c. sugar
1 teaspoon vanilla
1/2 teaspoons baking soda
1/2 teaspoons salt
1 c. apples, shredded or finely diced (Granny Smith, Fuji, or gala)
1/2 c. applesauce (plain, unsweetened)

Cinnamon Sugar Topping:

1/4 teaspoons cinnamon
2 tablespoons sugar

How to make Apple Cinnamon Oat Muffins

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a non-stick spray, grease a muffin tin.

Step 2: Place the dry ingredients (oat flour, cinnamon, baking powder, baking soda, and salt) in a small mixing bowl. Mix well until combined.

Step 3: Add the coconut oil, sugar, and applesauce to a large mixing bowl. Stir until blended. Then, add the vanilla and eggs. Lightly whisk until incorporated.

Step 4: Into the wet ingredients, add the dry ingredients. Mix well until smooth and even. Fold in the apples.

Step 5: With the muffin butter, fill each muffin tin about 3/4 way full.

Step 6: Combine the cinnamon sugar topping ingredients in a small bowl. Across the tops of the muffins, evenly sprinkle the topping.

Step 7: Place in the preheated oven and bake for about 15 to 17 minutes or until the tops are springy and a toothpick inserted in the center of the muffin comes out clean.

Note:

Keep the muffins in an airtight container and store them in the fridge for up to 5 days.

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