Food

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

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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
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. 

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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
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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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

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Fall Nachos with Sweet Potatoes, Great Northern Beans, Cremini Mushrooms & 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
Ingredients
  1. For the nachos
  2. 2 cans great northern white beans
  3. 1 cup cremini mushrooms, roughly cut into 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
For the caramelized onions
  1. 6 giant onions, chopped into 1/4 inch slices
  2. 2 tablespoons butter
  3. 2 tablespoons water
  4. salt, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large pot, boil sweet potatoes until tender.
  3. Blend sweet potatoes in a blender to create a mashed potato consistency.
  4. Place chips onto baking sheet, spreading with sweet potatoes, a layer of beans, caramelized onions* and mushrooms.
  5. Cook nachos without cheese for 10 minutes.
  6. Take nachos out, sprinkle shredded cheeses on top, and cook for another 10 minutes, or until melted.
  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 only about 30 seconds to fry.
  8. Top nachos with fried sage and fresh arugula, and serve!
For the caramelized onions
  1. Remove skins of onions and slice them into 1/4 inch slices.
  2. Melt the butter in your skillet on medium heat.
  3. Add onions to your pan and stir them, making sure to coat them with butter.
  4. Stir onions and scrape the skillet every 5-10 minutes.
  5. After about an hour of cooking, your onions will be properly caramelized.
  6. Once cooked through, pour the water into the pan, scraping all of the bits. Season the onions with salt and pepper to taste.
Notes
  1. To cut down on prep time, you can make your sweet potato mash and caramelized onions the night before. When blending the sweet potatoes, add a tiny bit of water to the bender if it seems too dry. Season and taste as you go, adding more water if need be.
  2. I usually put half to 3/4 of my caramelized onions on my nachos, and save the rest. They keep well up to 2-3 days.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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The Boozy Bourbon Apple Cider Slushie

A Frozen Spin on a Seasonal Staple
October 3, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Boozy Apple Cider Slushie recipe via @waitingonmarthablog-cocktail-applebourbonboozycider  

It’s safe to say that we just had the summer of the rosé slushie.   The refreshing—and quite genius—libation basically proved that everything tasted better in frozen form.  And lucky for us, there’s no reason to wait until next summer to enjoy another.  This boozy bourbon apple cider slushie makes a case for a frozen sip that’s perfect for fall.  

I first saw this recipe by Chef Kelly Fields, and I knew I wanted to put my own spin on this fun way to enjoy one of my favorite seasonal flavors.  See, with my love for fall, comes my love for cider.  And when it comes to cider, I like it hot, I like it cold and I like it boozy.  To my delight, this bourbon apple cider slushie goes down easy while it’s still a tad hot here in the A, all while getting me all too excited for sweater season.

Whenever I make apple cider (hot or cold), I always make it from Williams Sonoma’s five apple cider concentrate for the most intense, and best flavor.  I’ve been drinking it for years and I promise it’s so worth the splurge .  For the slushie itself it’s pretty simple after that; freeze your apple cider concerntrate with apple juice (50/50) in large ice cube trays for at least 8-10 hours.  Once frozen, toss your cider ice cubes into a blender, add your favorite bourbon and blend for that slushie consistency.  Pour the slushies into mason jars to serve, and enjoy!  That’s it!  I mean how easy is that?  So tell me, will you be happening on the cider slushie train?  Truly, MKR

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The Boozy Bourbon Apple Cider Slushie
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 3 cups apple cider concentrate
  2. 3 cups apple juice
  3. 2 cups bourbon
Instructions
  1. Mix concentrate and apple juice together, pour int your ice cube trays of choice and freeze.
  2. Once frozen, add to blender and blend with bourbon.
  3. Pour and enjoy@
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Photography, Rustic White for Waiting on Martha

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