SALTED CARAMEL APPLE CIDER

 

because it's not fall without apple cider, i'm sharing a recipe for this salted caramel apple cider up on the west elm blog! get the recipe HERE! this drink will keep you warm & cozy all season long!

SALTED BUTTER CHESTNUT SHORTBREAD COOKIE

 

blast those christmas tunes because i officially declare it is christmas time. i know most people don’t start their holiday baking until american thanksgiving is over, but canadian thanksgiving is LONG over. i started my holiday baking & recipe testing weeks ago (you are welcome). first things first, today i am bringing you a classic christmas cookie with a bonne maman chestnut twist. since we all don't have a fireplace & thus cannot have chestnuts roasting on an open fire.. bonne maman has created a delicious jar of chestnut spread for the holidays! bonne maman is a family owned company who’s products are made in france. they create high quality jams & preserves using traditional recipes passed down from generations & 100% natural ingredients. shortbread cookies are my favourite holiday cookie. growing up, my mom used to buy a box of them around the holidays & hide them in the basement freezer until christmas day, knowing i would eat all of them beforehand. oh you bet i would go sneak downstairs and snack of a few pre-christmas shortbread cookies, thinking i was so stealth (mom if you are reading this, i’m sorry. but i’m sure you already knew by the half empty container & trail of crumbs). so today i dedicate the first batch of christmas cookies to shortbread, featuring salted butter & chestnuts! because i am clearly obsessed with salted sweets. if you aren’t a fan of chestnuts, feel free to swap in your favourite bonne maman jams & jellies as the filling!

ingredients

  • 1 cup salted butter, room temperature
  • ¾ cup white sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 pinch salt
  • 1 jar bonne maman chestnut spread (or favourite jam)

directions

  • in the bowl of a stand mixer with the paddle attachment beat butter & sugar until just combined. add vanilla.
  • sift in flour & salt, beat until dough comes together.
  • roll out on floured surface & shape into a disk. if dough is a bit crumbly, add a teaspoon of water. wrap in plastic & refrigerate for one hour.
  • once dough has chilled, roll out on a floured surface to ¼ inch thick. use desired cookie cutters to create cookie shape.
  • bake at 350 degrees for 10 minutes, or until the edges JUST begin to brown. let cool to room temperature.
  • once cool enough to handle add a teaspoon of bonne maman chestnut spread to the bottom cookie & top with another. dust with powdered sugar & enjoy!

thank you so much to bonne maman for sponsoring this post! all opinions are my own. i promise this chestnut spread is DELICIOUS. so delicious that i ate all the leftovers with a spoon.. err but what else is new.

MAPLE GLAZED PUMPKIN CINNAMON ROLLS

 

JUST when i thought i was done with pumpkin, i got inspired again / i have so much pumpkin puree i need to use up before christmas.. cause if i continue to post pumpkin based recipes in january, ya’ll are going to think i’m really crazy. here we have it! pumpkin cinnamon rolls, filled with the spices of pumpkin pie & glazed with maple syrup. i think these would be the perfect treat to make for thanksgiving breakfast or brunch (do people do thanksgiving brunch yet?). the leftovers would also be a quick grab & go breakfast before you head out the door the next morning at 4 am and take on black friday. maybe you could even by pass the insane line ups if you start offering customers pumpkin cinnamon rolls? IDK. happy weekend!

this recipe has been adapted from eva kosmas flores for crate & barrel

ingredients

for the rolls

  • ½ cup whole milk, warm to touch
  • 1 package instant yeast (2 ½ teaspoons)
  • 4 cups all purpose flour
  • 1 cup fresh or canned pumpkin puree
  • 1/3 cup unsalted butter, softened
  • ½ cup brown sugar
  • 2 eggs
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

for the filling

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves

for the maple glaze

  • 2 cups powdered sugar
  • 1 tablespoon whole milk
  • 2 tablespoons maple syrup

directions

  • for the rolls: in the bowl of a stand mixer with the paddle attachment add the warm milk & yeast. let sit for 5 minutes to allow the yeast to activate. add pumpkin, butter, sugar, eggs, salt, cinnamon, ginger, nutmeg & cloves. mix on low. add the flour one cup at a time until the dough begins to come together. once a dough has formed, turn onto a floured surface & knead. If the dough seems sticky, add more flour. continue to knead until a smooth, elastic dough is formed. place in a greased covered bowl until the dough doubles in size (approximately 1 hour). roll into a ¼ inch thick rectangle.

  • for the filling: spread butter evenly on the rolled out dough. in a small bowl add sugar, cinnamon, ginger, nutmeg & cloves. sprinkle over the butter. roll dough tight & cut into 2-inch thick rounds. place swirl side up in a greased baking dish or cast iron pan. bake at 375 degrees for 20-25 minutes or until the rolls begin to brown.

  • for the glaze: while the rolls are baking, make the glaze. in a bowl whisk powdered sugar, milk & maple syrup until smooth. if the glaze appears runny, add more sugar. if the glaze appears too thick, add more milk. brush on the warm cinnamon buns.