Desserts

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
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

COMMENT
TWEET
PIN
SHARE

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
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
30 min
Total Time
16 min
Prep Time
15 min
Cook Time
30 min
Total Time
16 min
Ingredients
  1. Whole pecans, enough to layer bottom of your skillet (varies by size of skillet)
  2. caramel sauce*
  3. cinnamon rolls***
For the caramel sauce
  1. 4 sticks unsalted butter, room temperature
  2. 2 cups brown sugar
  3. 1 cup light corn syrup (I always use Karo brand)
  4. 1 teaspoon salt
  5. 1 teaspoon baking soda
  6. 2 teaspoons pure vanilla extract
Instructions
  1. Preheat your oven to 350 degrees.
  2. Layer the bottom of your cast iron with pecans.
  3. Make the homemade caramel sauce: Add brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  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!
Notes
  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.
  3. If you do have enough time and opt for homemade cinnamon rolls, here's a good recipe I like to use from AllRecipes.com: http://allrecipes.com/recipe/241917/quick-cinnamon-rolls/.
Welcome by Waiting on Martha https://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. 

comments (1)

Homemade Peanut Butter & Milk Chocolate Fudge with M&M’s

Celebrating Back-to-School Days with Our Favorite (and Easy) Homemade Fudge
In Partnership with M&M's
August 22, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

Homemade Peanut Butter Fudge with Peanut Butter M&M’s + Milk Chocolate Fudge with Pretzel M&M’s recipe | @mmschocolate @waitingonmartha #ad #CelebrateWithMHomemade Peanut Butter Fudge with Peanut Butter M&M’s + Milk Chocolate Fudge with Pretzel M&M’s recipe | @mmschocolate @waitingonmartha #ad #CelebrateWithMHomemade Peanut Butter Fudge with Peanut Butter M&M’s + Milk Chocolate Fudge with Pretzel M&M’s recipe Homemade Peanut Butter Fudge with Peanut Butter M&M’s + Milk Chocolate Fudge with Pretzel M&M’s recipe @waitingonmartha 2016-07-27_0006

When M&M’s invited me to celebrate its 75th Anniversary, I jumped at the chance of working with one of my favorite candies.  M&M’s are my movie staple, and the first thing I grab in the mini bar when traveling, (I’m partial to the classic milk chocolate M&M’s, but I recently tried the pretzel and I’m warning you do not to try a bag unless you’re prepared to get hooked).  And while I’ve always loved them on their own, my favorite way to use M&M’s is in baking.  I’m constantly mixing in a bag to my chocolate chip cookies and brownies, but since this wasn’t just any old occasion, I knew brownies or cookies wouldn’t do.  I wanted something more memorable, a bit more personal, and with fall around the corner something I could cozy up with.  But I also wanted the recipe to stay on the more classic side just like M&M’s themselves. So after a little chat with Mama K, it was decided; my grandmother’s homemade fudge with colorful M&M’s front and center would be the winner.  And perhaps the best part about making fudge (other than the taste) is that people will think you spent a lot more time on this dessert than you actually did, making it a great treat for back-to-school, birthday parties and even just a little Sunday baking with the family.  

Though I’ve enjoyed my family’s homemade fudge time and time again, I had never actually made it myself.  But armed with my mother on the phone walking me through each step, I found that it was incredibly easy to make.  And the M&M’s were definitely a welcome addition.  Not only do the M&M’s add a bright and cheery pop, but by being both in the fudge and as a topping the M&M’s gave each bite that crispy crunch.  Plus they really took this family favorite recipe to the next level.  

If you’re a first timer like me, the two pieces of advice I have is…first: make sure you have all of your ingredients and baking dish prepped and ready to go.  And second: don’t walk away from the fudge.  When making fudge, or candy of any kind, it only takes five seconds for it to burn and ruin your whole dish.  And also, line your baking dish with unbleached parchment paper or foil for easy clean-up.  Because let’s be honest, who wants to do more dishes than we have to? 

With homemade M&M fudge now under my belt, I really have to say this is why I love my job.  Taking part in celebrating a beloved brand like M&M’s, while having the excuse to whip out a family recipe; what other job allows you to do that!?  A big thanks to our neighborhood Kroger, too, for always having your shelves stocked with my favorite M&M’s and everything else I need.  And with that, I’d love to know my friend’s what’s your favorite kind of M&M’s?!  Truly, MKR

Peanut Butter Fudge with M&M's
Yields 15
Write a review
Save Recipe
Print
Ingredients
  1. 10 oz. peanut butter
  2. 1 1/2 stick butter
  3. 1 jar marshmallow fluff
  4. 1 can evaporated milk
  5. 3 cups sugar
  6. 1 tsp. vanilla
  7. 1 bag Peanut Butter M&M's, rough chopped
  8. 1 bag Milk Chocolate M&M's for topping
Instructions
  1. Line 9" baking pan with parchment paper or foil, making sure paper extends over sides.
  2. Bring butter, sugar and evaporated milk to a rolling boil in a large sauce pan, stirring occasionally.
  3. The second the mixture hits a rolling boil, begin stirring constantly, never stopping for 4-6 minutes. Stir until mixture begins to thicken.
  4. Remove from heat and quickly add marshmallow fluff, vanilla and peanut butter. Stir until mixture is creamy and starts to look like fudge.
  5. Once combined, mix in your rough chopped Peanut Butter M&M's.
  6. Pour mixture into baking dish, smooth the top with a spatula.
  7. Top with Milk Chocolate M&M's, and let rest. Fudge needs to set for at least a few hours, or even overnight. You can also place the fudge in the refrigerator to speed up the process.
Welcome by Waiting on Martha https://waitingonmartha.com/
Milk Chocolate Fudge with Pretzel M&M's
Yields 15
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 sticks butter
  2. 3 cups sugar
  3. 1 jar marshmallow fluff
  4. 1 can evaporated milk
  5. 3 cups milk chocolate chocolate chips
  6. 1 bag Pretzel M&M's, rough chopped
  7. 1 tsp vanilla
  8. 1 bag Milk Chocolate M&M's for topping
Instructions
  1. Line 9" baking pan with parchment paper or foil, making sure paper extends over sides.
  2. Bring butter, sugar and evaporated milk to a rolling boil in a large sauce pan, stirring occasionally.
  3. The second the mixture hits a rolling boil, begin stirring constantly, never stopping for 4-6 minutes. Stir until mixture begins to thicken.
  4. Remove from heat and quickly add marshmallow fluff, vanilla and milk chocolate chocolate chips. Stir until mixture is creamy and starts to look like fudge.
  5. Once combined, mix in your rough chopped Pretzel M&M's.
  6. Pour mixture into baking dish, smooth the top with a spatula.
  7. Top with Mini M&M's, and let rest. Fudge needs to set for at least a few hours, or even overnight. You can also place the fudge in the refrigerator to speed up the process.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha | This post was in collaboration with M&M’s. All opinions are 100% our own. 

comments (2)

Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping

A Beloved Homemade Dessert Celebrating Summer's Simple Flavors
August 4, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping, Waiting On Martha
Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping, Waiting On Martha

In my humble opinion, it simply wouldn’t be summer without cobbler and pie.  I’ve ALWAYS been more of a cobbler, pie, tart person than anything else when it comes to desserts.  And since so many of my favorite fruits are in season during summer, I stay close to the tried-and-true recipes centered around them this time of year.  And friends, this may be one of the easiest renditions of one of those recipes yet.  With fresh Georgia peaches, plump and sweet blackberries, crunchy pecans and homemade biscuits dropped on top…my Peach & Blackberry Cobbler tastes like summer on a plate AND it’s pretty simple to make (there’s no crust or crumble, but the homemade biscuits still give you that heavenly-doughy-carby fix). 

I like to make my Peach & Blackberry Cobbler around the middle to end of summer because that’s when the blackberries and peaches are at their prime.  As you’ll see in the recipe below, it’s really all about macerating the fruit mixture and dropping homemade biscuits on top.  The ripeness and sweetness of the fruit will determine just how much sugar you’ll need (in this case very little) to macerate them to your liking.  I find that I prefer the natural flavor of the blackberries and peaches to really shine through rather than a sugary-too sweet taste.  I always leave the skin on the peaches too; I’ve found that there’s no reason to take it off and it actually adds a more made-from-scratch feel to the dessert.  Lastly, the cinnamon and nutmeg give the blackberry, peach, pecan mixture a certain warmth that makes each and every bite more wonderful. But then of course,  to top it all off when you serve—you’ll obviously need a scoop of vanilla ice cream.  Classic!  Truly, MKR

P.S. If you’re looking for more summertime desserts, check out my Blueberry & Peach Rustic Tart, Peach Tart with Dusted Pistachio, Goat Cheese & Drizzled Honey, and of course my Rustic Peach Hand Pies. 

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

Blackberry, Peach & Pecan Drop Biscuit Cobbler
Serves 12
A homemade cobbler with shortcake biscuits by Callie's Biscuits.
Write a review
Save Recipe
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. For filling...
  2. 3-4 pints blackberries
  3. 6-8 fresh peaches, sliced and with the skin on
  4. 1 cup pecans
  5. 1-1 1/2 cup sugar
  6. juice of 1 lemon
  7. 1 tsp cinnamon
  8. 1 tsp nutmeg
  9. pinch of salt
  10. For the biscuits...
  11. 4 CUPS SELF-RISING FLOUR (ONLY EVER WHITE LILY), PLUS MORE FOR DUSTING
  12. 1 STICK (8 TABLESPOONS) BUTTER, CUT IN SMALL CUBES, AT ROOM TEMPERATURE
  13. ½ CUP CREAM CHEESE, AT ROOM TEMPERATURE
  14. 1½ CUPS BUTTERMILK
  15. 2 TABLESPOONS MELTED BUTTER
Instructions
  1. For the biscuits...
  2. PREHEAT THE OVEN TO 500 DEGREES WITH RACK IN THE MIDDLE POSITION.
  3. PLACE 4 CUPS OF WHITE LILY FLOUR IN A LARGE BOWL.
  4. SPRINKLE BUTTER CUBES AND CREAM CHEESE ON TOP OF THE FLOUR AND USE YOUR FINGERS TO "SNAP" THROUGH IT UNTIL THE MIXTURE RESEMBLES COTTAGE CHEESE (CHUNKY WITH SOME LOOSE FLOUR).
  5. MAKE A WELL IN THE CENTER, AND POUR THE BUTTERMILK IN THE WELL.
  6. USE YOUR HANDS OR A RUBBER SPATULA TO MIX THE BUTTERMILK INTO THE FLOUR. DO NOT OVER-MIX. YOU'LL HAVE A WET AND MESSY DOUGH.
  7. SPREAD A GENEROUS AMOUNT OF FLOUR ONTO A WORK SURFACE.
  8. DUMP THE LARGE BOWL OF DOUGH ONTO THE FLOURED WORK SURFACE. FLOUR A ROLLING PIN AND SPRINKLE FLOUR ON TOP OF THE DOUGH.
  9. ROLL THE DOUGH TO ½-INCH THICKNESS. DO NOT KNEAD THE DOUGH.
  10. FLOUR A 2-INCH ROUND BISCUIT CUTTER. PRESS THE CUTTER STRAIGHT DOWN INTO THE DOUGH AND STRAIGHT BACK UP (QUICKLY!). REPEAT, FINISH CUTTING THE DOUGH INTO BISCUITS (YOU MAY NEED TO RE-ROLL OUT THE DOUGH SCRAPS TO FINISH). THE DOUGH MUST STAY WET INSIDE, BUT YOU CAN USE AS MUCH FLOUR ON THE OUTSIDE AS NECESSARY.
  11. PLACE BISCUITS INTO A CAST-IRON SKILLET OR ONTO A BAKING PAN WITH SIDES, LINED WITH PARCHMENT PAPER. THE SIDES OF THE BISCUITS SHOULD BE TOUCHING.
  12. BRUSH THE TOPS OF THE BISCUITS WITH MELTED BUTTER. PLACE IN OVEN AND REDUCE OVEN TEMP TO 450 DEGREES. BAKE 16-18 MINUTES, ROTATING THE SKILLET OR PAN ONCE.
  13. For the filling...
  14. In a large mixing bowl, macerate the blackberries, peaches and pecans with the sugar, cinnamon and nutmeg for 20-30 minutes.
  15. Preheat oven to 400 degrees. While oven is preheating and mixture is macerating, make biscuit dough (see above).
  16. Pour mixture into a large baking dish, with the lemon juice on top. Drop your biscuit dough onto the mixture in the baking dish. Bake for 20 minutes but keep an eye on it. You'll want to bake the cobbler for 20-30 minutes, depending on how you like the inside texture. You don't want your biscuits to cook more than your filling, so if that starts to happen, cover the entire dish with foil and continue to cook.
  17. Serve with vanilla ice cream.
Notes
  1. If you're going to make the homemade biscuit dough, you might as well make all of the biscuits and freeze the leftovers. But if you just want enough biscuits for this recipe, half the recipe. And if you don't feel like using fresh biscuits, you can absolutely use the store-bought biscuits and throw them on top of the cobbler.
Welcome by Waiting on Martha https://waitingonmartha.com/
comments (1)
Keep Browsing
Copyright © Welcome by Waiting on Martha  /
Back to Top