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Skillet Caramel Pecan Cinnamon Rolls & Coffee with Dunkin Donuts

A Caramel Pecan Glaze Creates an Irresistible Base for Ooey Gooey Cinnamon Rolls
In Partnership with Dunkin' At Home
October 18, 2016

Skillet pecan cinnamon rolls via @waitingonmartha @dunkinathome #spon #recipewomblogs10_5_16_rusticwhite_005 blog-pecancinnamonrolls Dunkin' At Home bakery series coffee is SO good. @waitingonmartha @dunkindonuts #spon #coffee Skillet pecan cinnamon rolls recipe via @waitingonmartha @dunkindonuts #spon #cinnamonrolls #coffee

Life is pretty insane right now.  But in all of the hustle and bustle, in all of the “busy”, in all of the late nights, there’s one thing that always keeps me going: my quiet “me time” mornings.  Now those mornings don’t often mean more than 20 minutes, but that’s 20 minutes of time that is all mine.  It’s 20 minutes where I don’t question where my phone is, whose email I need to respond to, what shop customer I need to help, or what time I need to meet my photographer.  It’s 20 minutes where the only concern I have is if the coffee has begun brewing, and what chapter I left off on the morning before.  And it’s 20 minutes I’ve come to depend on to get me through the day ahead.  In short, it’s my ritual.

If I’m being completely truthful, a huge part of that ritual is the coffee itself.  Each morning I stumble downstairs, half asleep, and make a bee line to my coffee maker.  Like clockwork, I flip the switch (my kind, kind husbands preps the coffee the night before), grab a mug and sit there with anticipation while the coffee percolates down into the glass pot.  The aroma fills the air, and waves of heat billow out of my mug, and for a moment all is right with the world…I have coffee, lots and lots of coffee.

And with the colder weather finally here, lately I’ve been getting up a bit earlier to steal a few more of those “me time” minutes.  Starting my day, of course, with a cup of ‘jo and recently a little homemade treat that makes the coffee just a bit more cozy.  So it was pretty perfect timing when Dunkin’ At Home invited me to try their Bakery Series® coffee.

With flavors like Cinnamon Coffee Roll, Chocolate Glazed Donut and Caramel Coffee Cake I didn’t think twice before saying yes.  Especially since I’ve been a fan of Dunkin’ Donuts® coffee for years (DD got me through many a long night in college and law school).  It’s been a little over a week since I’ve added the Bakery Series® to my morning line-up, and I’ve got to say perfect and cozy doesn’t even begin to sum up my love for these new coffees.  I love them so much in fact, my latest morning obsession was inspired by them: Skillet Caramel Pecan Cinnamon Rolls.  And friends, let me tell you these pecan cinnamon rolls will be reason enough to get up on those crisp, chilly mornings this fall.  The rolls pair perfectly, of course, with DD’s Cinnamon Coffee Roll coffee plus they only take about 15 minutes of prep time, which is perfect for me because I don’t remember a time when I’ve had enough time to make cinnamon rolls from scratch on a weekdaymorning!  Ha!  Find the full recipe below, and tell me, do you have a morning ritual?  Truly, MKR

P.S. Keep your eye out for Dunkin’ At Home’s Bakery Series® coffee on your next grocery run.  I’d love to hear which flavor you plan to pick up!  xo

Skillet Pecan Cinnamon Rolls with Homemade Caramel Sauce
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Prep Time
15 min
Cook Time
30 min
Total Time
1 hr
Prep Time
15 min
Cook Time
30 min
Total Time
1 hr
  1. Whole Pecans (enough to layer bottom of your skillet - varies by size of skillet. I had a large skillet and used about a bag of pecans).
  2. Caramel sauce*
  3. Cinnamon rolls**
For the Caramel Sauce
  1. Preheat your oven to 350 degrees.
  2. Layer the bottom of your cast iron with pecans.
  4. Pour the caramel sauce over the pecans in the skillet to create a gooey base.
  5. Arrange cinnamon rolls** on top of the caramel pecan base.
  6. Bake the cinnamon rolls uncovered in skillet for 30 minutes, or until golden brown.
  7. Let cool for up to 30 minutes.
  8. Ice the cinnamon rolls with your icing.
  9. When serving, scoop each cinnamon roll with the gooey base of caramel pecans. Enjoy!
  1. *You can substitute the homemade caramel sauce for store-bought if you prefer.
  2. **When I'm strapped for time, I skip the homemade cinnamon rolls and use the big organic kind that's pre-made from Whole Foods.
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha  |  This post is in collaboration with Dunkin’ At Home, a brand we love and adore.  All opinions are 100% our own. 

Sweet Potato, Caramelized Onion, White Bean & Mushroom Fall Nachos Topped With Fresh Arugula & Fried Sage

A hearty (dare we say semi-healthy??) indulgence perfect for this time of year
October 10, 2016

Fall nachos with sweet potato, caramelized onions and arugula. Recipe by @waitingonmartha Fall nachos with sweet potato, caramelized onions and arugula, recipe by @waitingonmartha

When it comes to nachos, lets just say I take my nachos very seriously (you may remember my queso drenched vegetarian nachos, an ultimate lesson in layering and loading). They’re simply the easiest food to dress up, get creative with and full-out nosh on.  So in the spirit of mixing it up, today I give you my latest nacho creation: warm and cozy fall nachos (because you know I love all things fall).  

Spicy sweet potatoes, caramelized onions, cremini mushrooms and Great Northern beans come together on top of hearty, whole-grain chips for a simple, yet incredibly satisfying crunch in every bite.  A perfect blend of savory, salty and a hint of sweetness make these sweet potato nachos a true crowd-pleaser—and needless to say—an elevated take on your run-of-the-mill chips and cheese.  Plus you can prep the majority of the ingredients up to two days before, so when you go to actually build the nachos and bake them, it should only take about 20 minutes.

I have a few tricks up my sleeve, however, when it comes to these fall sweet potato nachos.  See, the secret is in blending your sweet potatoes in a blender for a mashed potato consistency.  I also douse the sweet potatoes with cayenne to give them a subtle heat, blending and seasoning with cayenne, salt and pepper as I go. Once blended, I use a spatula and spread the spicy mashed sweet potatoes onto every few chips (I like to use the really intense, thick 12-seed kind of chips to hold the weight of the toppings), along with a layer of Great Northern white beans, cremini mushrooms (always wiped clean with a dish rag, never rinsed with water), caramelized onions and a MIX of shredded Monterrey Jack and cheddar cheese.  Lastly, while the cheese is melting, I flash fry sage (it takes about 30 seconds!) for a delightful addition with the fresh arugula to top it all off.  

While I’m pretty set on this winning combo for fall, I do love that the beauty of nachos is the opportunity to switch it up and choose whatever toppings you desire.  So try these fall sweet potato nachos as is but, then go ahead and have a little fun with your own renditions too.  Enjoy!  Truly, MKR



Fall Nachos with Sweet Potatoes, Great Northern Beans, Cremini Mushrooms and Caramelized Onions with Fried Sage & Fresh Arugula
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Prep Time
15 min
Total Time
1 hr 20 min
Prep Time
15 min
Total Time
1 hr 20 min
For the Nachos
  1. sweet potatoes
  2. 2 cans Great Northern white beans
  3. 1 cup cremini mushrooms, roughly cut 1/4 inch strips
  4. 1 block white cheddar cheese, shredded
  5. 1 block Monterey Jack cheese, shredded
  6. hearty chips (look for thick, heavy and whole grain)
  7. cayenne, to taste
  8. salt and pepper, to taste
  9. fresh arugula, to garnish
  10. fresh sage, to fry and garnish
  11. For the Caramelized Onions
  12. 6 giant onions, chopped into 1/4 inch slices
  13. 2 tablespoons butter
  14. 2 tablespoons water
  15. Salt, to taste
  1. 1. Preheat oven to 375 degrees
  2. 2. In a large pot, boil sweet potatoes until tender.
  3. 3. Blend sweet potatoes in a blender to create a mashed potato consistency.
  4. 4. Place chips onto baking sheet, spreading with sweet potatoes, a layer of beans, caramelized onions* and mushrooms.
  5. 5. Cook nachos without cheese for 10 minutes.
  6. 6. Take nachos out, sprinkle shredded cheeses on top, and cook for another 10 minutes, or until melted.
  7. 7. While the cheese is melting, fry the fresh sage in about an inch of oil in a small saute pan. Be sure to wait until the oil is hot before flash-frying the sage. It will take about 30 seconds.
  8. 8. Top nachos with fried sage and fresh arugula and serve!
For the caramelized onions
  1. 1. Remove skins of onions and slice them into 1/4 inch slices.
  2. 2. Melt the butter in your skillet on medium heat.
  3. 3. Add onions to your pan and stir them, making sure to coat them with butter.
  4. 4. Stir onions and scrape the skillet every 5-10 minutes.
  5. 5. After about an hour of cooking, your onions will be properly caramelized. Once cooked through, pour the water into the pan, scraping all of the bits. Season the onions with salt and pepper to taste.
  1. To cut down on prep time, you can make your sweet potato mash and caramelize your onions the night before.
  2. When blending your sweet potatoes, add a tiny bit of water to the blender if it seems to dry. Season and taste as you go, adding more water if need be.
  3. I usually put half to 3/4 of my caramelized onions on my nachos, and save the rest. Caramelized onions keep well, up to 2-3 days.
Waiting on Martha http://waitingonmartha.com/







Photography, Rustic White for Waiting on Martha

Roasted Tomato Soup with Grilled Pimento Cheese Bites

A classic mealtime favorite, elevated and made even better with KITCHENAID®
September 28, 2016

Roasted tomato soup with grilled pimento cheese bites, @waitingonmartha @kitchenaidusa #spon #recipe Roasted tomato soup by @waitingonmartha @kitchenaidusa #recipe womblogs_rusticwhite_015 Roasted Tomato Soup with Grilled Pimento Cheese Bites, recipe by @waitingonmartha @kitchenaidusa #spon #comfortfood

There’s really nothing better—or more comfort inducing—than tomato soup.  And like most things, tomato soup really does taste better with a little homemade effort.  Sure, a can of tomato soup will suffice in a pinch, but homemade is truly a difference you can taste.  And when you hear the words, “tomato soup pimento cheese” anywhere in the same sentence, you know you’re in for a treat. 

My take on the classic is a tad on the fancier side with the use of roasted tomatoes.  By roasting the tomatoes whole along with using fresh cloves of garlic, then blending, I get a thicker, creamier consistency that is just SO much more satisfying than a one note from the can version.  

Along with the roasting, the other key to my recipe was hinted above: blending.  Last time we talked blending, it was to share my love for the KitchenAid® Pro Line® Series Blender and that love is not lost today.  By blending, even if it’s only a portion of a soup, you’re creating a richer and tastier texture.  I find that blending is actually the key to most soups, so trust me when I say it’s worth the extra effort.  

Once blended, I really do enjoy a dollop (or two) of heavy cream if I’m serving this roasted tomato soup as a starter.  BUT when I’m serving it as an entree I like to put a little Southern spin on it by serving it alongside grilled pimento cheese bites.  

Grilled pimento cheese bites are just as heavenly as they sound…crisp pan fried sourdough encasing rich, ooey-gooey pimento cheese.  The combo really should be illegal!  But lucky for us it’s not, and even luckier for us is that grilled pimento cheese bites are super easy to make.  Simply cut the sourdough bread into smallish squares, spread with pimento cheese and fry it all in a sauté pan until crisp and golden brown.  You can most certainly use store-bought pimento cheese, but if you’re using homemade, here’s a quick tip: be sure to blitz the ingredients in a blender for a smoother, spreadable texture that is sure to melt better.  

So now that I’ve shared my spin on the ultimate comfort food, all you’ve got to do is try it! Truly, MKR


Roasted Tomato Soup with Grilled Pimento Cheese Bites
Serves 6
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
For the soup
  1. 2 28oz cans of organic whole roasted tomatoes
  2. 1 large onion, chopped
  3. 10 garlic cloves, sliced
  4. 3 tablespoons of tomato paste
  5. 4 cups organic vegetable broth
  6. 1 teaspoon fresh thyme,chopped
  7. 1 teaspoon fresh rosemary, chopped
  8. 4 tablespoons of olive oil
  9. Salt & Pepper to taste
For the grilled pimento cheese bites
  1. 4-5 slices sourdough bread
  2. pimento cheese
  3. 1 tablespoon butter
  1. Heat the oven or toaster over to 425 F degrees.
  2. Place the tomatoes on a baking dish and slightly crush or break with your hands, add garlic cloves, 2 tablespoons olive oil, and season with salt & pepper. Roast until garlic is soft and tomatoes are jammy, approximately 30 minutes.
  3. About 10 minutes before roasted tomatoes are done begin heating 2 tablespoons of olive oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook until onion begins to soften.
  4. Increase heat to medium-high, add tomato paste, rosemary, and thyme; cook, stirring, until slightly darkened in color, about 2 minutes.
  5. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.
  6. Working in batches, purée tomato mixture in a blender until smooth and pour soup back into pot. Taste, then season with salt and pepper and put the lid on to keep warm while you make the pimento cheese bites.
For the pimento cheese bites
  1. Cut the sourdough bread into smallish squares.
  2. Smear butter on outside sides of bread.
  3. Spread with pimento cheese and in a saute pan coated with cooking spray saute on high to medium high until golden brown.
  4. Serve with tomato soup, and enjoy!
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha  |  This post was in collaboration with KitchenAid, a brand we love and adore.  All opinions are 100% our own. 

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