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Excited to share.. this recipe is now in a long form CLASS Learn how here! Recipe for dough+ tips for perfect buns 👇🏼 https://www.mostlikelylate.com/product-page/dinner-cinnamon-roll-class Hands on step by step class here! 👆🏼 Recipe +Shopping guide PDF included! Learn how to make Berry rolls, classic dinner rolls, Orange blossom rolls, babka with any filling you prefer. And several glaze and frosting options. Excited for you to have this recipe in your homes! berry rolls with a lemon cream cheese frosting Swirly berry buns Tap to SHOP OUR FAVORITES HERE: Berry buns with a citrus glaze

JOIN THIS CLASS Fluffy and slightly sweet dinner rolls coming right up! With this baking class I'll show you how to take one recipe and turn it into at least four. ONE recipe your family will make over and over for years to come. Chocolate hazelnut swirl bread, inspired by Zabar's in NYC, cinnamon swirl bread, berry rolls with a two second lemon icing and of course, why you're all here ...cinnamon rolls all in ONE hour from start to eating. I've also included a maple espresso cream cheese frosting. Along with these there is a detailed SHOPPING GUIDE and RECIPE PRINTS for each. Invite some friends over for brunch later today to enjoy these with! XOXO Brit Here's a little preview: CLICK HERE to watch Espresso maple cream cheese CINNAMON ROLLS BERRY BUNS with a lemon glaze soft + fluffy DINNER ROLLS chocolate hazelnut swirled BABKA

Cake 3 C. (360g) Flour 2 tsp. Baking Powder 1 tsp. Baking Soda 1 1 /2 tsp. Salt 2 tsp. Ground Cinnamon 1/2 tsp. Ground Nutmeg 1/2 tsp. Ground ginger 1/4 tsp. Ground Allspice 2 C (404g) Brown Sugar, packed 1 stick Butter, softened 1/2 C (120ml) coconut oil 2 Large Eggs 1 15-oz (425g)can Pumpkin puree 1/2 C Sour Cream/ fage Greek yogurt Frosting: 1 stick Butter 1 C (202g) Brown Sugar, packed 1 tsp. Salt 1/4 C Milk 2-3 C (240-300g) Powdered Sugar Preheat 350° + spray three  8” pans with coconut oil spray + line with parchment INSTRUCTIONS WHISK flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice. MIX the butter, brown sugar, and coconut oil in a stand mixer at Medium Speed until light and fluffy, about 3 minutes. ADD the eggs, one at a time, mixing for 20 seconds after adding each egg. Add the pumpkin puree + sour cream ADD the flour mixture to the pumpkin mixture, and gently fold in until you can see no flour. Be sure to scrape the edges and bottom of the bowl well. POUR+Tap the filled pan on the counter a few times to eliminate any air pockets this thick batter makes. Bake until a tester inserted in the middle of the cake comes out clean, 15-18 minutes. Set the baked cake, in its pan, on a rack to cool 10 min, then turn onto a serving plate and let cool completely before frosting the cake. PENUCHE FROSTING: MELT the butter +let it bubble a bit, then add brown sugar. Stir constantly 2 min until the brown sugar is fully melted REMOVE from heat. Add the salt and the milk, stir until smooth. STIR quickly in the 2 cups (240g) confectioners sugar. If you want the frosting thicker, add more. Pour over cooled cake. HOME MADE CARAMEL SAUCE: 1 cup (200 g) granulated sugar 8 tbsp (120 g) water 2 tsp (14 g) light corn syrup or honey 3/4 cup (180 g) heavy whipping cream 1 tsp (4.2 g) vanilla extract 1 tsp (6 g) salt INSTRUCTIONS HEAT the cream for about a minute. Set aside. COMBINE the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring. You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up. ONCE the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel. ADD the vanilla and salt, and stir to combine. COOL to room temperature before using. The caramel will thicken as it cools. Caramel can be refrigerated for up to two weeks in an airtight container.

Bringing the 90s Halloween back. Who remembers getting BOO'd when we were younger? Finding a basket or plate of treats on our porch was SUCH a highlight of my childhood. It made halloween time so much fun & reminded us to think of others. I've included a free printable for your little goblins to surprise your neighbors and friends. Just make sure you print a few for you + them to pass on as well! PRINT this sign+treat tags PRINT these instructions Here's a fun idea: print, cut in half-longwise (hot dog), fold in half-hamburger style, sew up the side or glue, and FILL to the brim with creepy crawly gummy bugs, black caramels or treats.

.. but lets make it spooky.. Make sure to check out my amazon storefront listed above under SHOP for these molds and all my absolute favorites. Would you like all my best halloween and fall favorites all in one place? Check out this months Halloween party Magazine . use code BRITBRIT10 for $10 off! xoxox Caprese pasta from the garden 💀💀💀 BONE appetit Make sure to comment: SKULLS for the recipe card! Tomatoes Garlic Fresh basil salt+pepper Thick drizzles of balsamic reduction And a few mozzarella skulls. Love this ice mold set from @tovolo_us Pop a few slices of fresh mozzarella in each mold+place in oven 350 about 5-8 minutes. Remove from oven and pat extra moisture off with a paper towel, press cheese into mold to make sure to get the shape you want. 💀🖤💀 thank you @samanthawardmakeup for the inspiration! For the google: What you'll need: Cherry tomatoes Heirloom Tomatoes Pearl Mozzarella balls for mini skulls and regular Mozzarella balls for larger skulls Organic extra virgin olive oil Organic Balsamic glaze Flaky salt Ground black pepper Instructions: 1. Add your pearl mozzarella cheese to mini silicone molds and press in. Add the regular mozzarella balls to larger silicone skull molds and press in. Add to a baking dish and bake on 350 F for 8 minutes. 2. Once done let cool for 5 minutes and pat off any liquid with a paper towel. And refrigerate for 5-10 minutes. 3. Add chopped garden tomatoes and colorful baby tomatoes to a bowl, remove cheese from molds, and add to bowl with cherry tomatoes 4. Drizzle olive oil, balsamic glaze, fresh basil, flaky salt + pepper 5. Refrigerate until ready to serve and enjoy 6. Serve by itself, with pasta, or with toasted bread. #halloweendinner #spooky #capresesalad #capresepasta

CLICK HERE TO CHECK IT OUT: https://www.mostlikelylate.com/product-page/last-minute-halloween-guide Just Printables more your thing? https://www.mostlikelylate.com/product-page/halloween-printables Use this link to download 30 of our favorites: an invite to Boo your neighbors, menu place cards, apothecary jar labels and a few skull prints. Included is a tutorial to tea stain your own paper to achieve that vintage antique vibe. https://www.mostlikelylate.com/product-page/last-minute-halloween-guide

Softest pillow of pumpkin delight you'll ever eat. And it gets better... this recipe feeds an army! An entire sheet pan in under.. 20 minutes. INGREDIENTS: 4 eggs 1+2/3 Cup Sugar 1 Cup Vegetable Oil 1-16oz Can Pumpkin 2 Cup Flour 3 tsp. Cinnamon 2tsp. Baking powder 1tsp. Baking soda 1 tsp. Ginger 1 tsp. Ground Cloves 1 tsp. Salt Mix wet ingredients until fluffy. Add dry ingredients, pour into parchment lined jelly roll sheet pan. (Large cookie sheet.) BAKE @ 350 for 18-20 minutes (watch yours!) Make frosting while bars bake.. Cool completely before frosting :) Frosting: 8oz Cream cheese 2/3 Cup butter 4 Cup Powdered Sugar 2 T. Milk 2 tsp. Vanilla YOU ARE GOING TO LOVE these pumpkin bars! PRINT YOUR recipe card here:

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Easiest 4 steps+ 4 ingredient ICE CREAM Beat the heavy cream until it’s light and fluffy and stiff peaks form. Carefully fold in the sweetened condensed milk and flavorings. Fold in any topping. Freeze overnight! (This berry ice cream is another cheater way, just mix up your favorite thawed ice cream as the base in your kitchen aid swirl and top with your favs! - this one we did a lemon blueberry INGREDIENTS: 1 pint heavy whipping cream 1 teaspoon vanilla extract 7 oz sweetened condensed milk Pinch of salt
⚡️Secret ingredient a few drizzles of olive oil… This will help keep things creamy Any toppings you desire! Want to make the chocolate hazelnut add these three things: 2/3 cup cocoa powder, Nutella candied/caramelized hazelnuts optional heaping pinch of espresso powder INSTRUCTIONS: 1️⃣ In a mixing bowl, whip the heavy cream until medium peaks form. Fold in the vanilla extract and salt. 2️⃣ Pour the sweetened condensed milk on top of the cream. Fold gently until everything comes together, then fold in your favorite toppings. 3️⃣ Carefully scoop half of the ice cream into a large bread pan. Sprinkle with half your toppings- in this case caramelized hazelnuts+nutella. Then, spoon the rest of the ice cream on top, then sprinkle with the remaining nuts+chocoalte chunks. Freeze for at least 12 hours before serving! MIX•in ideas: Want to keep it classic? Totally fine. But if you’re ready to take things from YUMMM to holy what is this???, these mix-ins are where it’s at: Espresso Powder : Just a pinch boosts the chocolatey goodness like magic. Trust us—coffee and chocolate are besties. Sea Salt : A tiny sprinkle turns your scoop into something gourmet. Salty + sweet = chef’s kiss . Hot Fudge or Nutella or cookie butter or peanut butter : Swirl it in for gooey, fudgy pockets of heaven. Nutella adds a bonus hazelnut twist! Cookie butter is best with fruit! Marshmallow Fluff : Light, sweet, and oh-so-delicious. It cuts the richness and adds a fluffy vanilla vibe. Try scorching it with a kitchen torch for an instant summer night smore party in your mouth. More Cookies : Because why not? Crumble in some chocolate chip cookies, Oreos, shortbread, graham crackers, edible cookie dough, or even Thin Mints for extra crunch and fun. Scoop, swirl, and enjoy

Thai Yellow Chicken Curry that is savory+sweet, comforting, spicy, soul-hugging, and generally puts everyone in a good mood. So delish the kitchen table finally quiets down to slurp it up and all is right with the world. Here you will find a few recipes: 1. Roasted Curry paste base (make ahead but enough for 3-4 curry nights*45 minutes) 2.Yellow curry bowl (30 minutes) 3. Less than 15 minute garlic naan bread Using all things you can find in a Basic Grocery  store+Maybe in the ethnic food isle. (lemongrass paste is found in the produce section near the lettuce btw) CURRY PASTE INGREDIENTS: 4 large shallots 4 large heads of garlic (not individual cloves – FULL HEADS of garlic) 6-inch piece of fresh ginger 7-15 whole Thai chili peppers 1 1/2 tablespoons salt+sprinkles of pepper 3 tablespoons turmeric 3 tablespoons curry powder 2 teaspoons roasted ground coriander 3 tablespoons lemongrass paste 1/4 cup packed cilantro leaves+stems CURRY PASTE DIRECTIONS: Preheat oven to 350 degrees. Arrange in a single layer-halved shallots+garlic, and sliced up ginger. Drizzle with oil, pinch of salt+pepper and wrap each head of garlic in foil. Bake for 15 minutes. Remove the ginger then increase the temperature to 400, continue to roast the shallots+garlic for another 30 minutes until golden brown and your kitchen smells heavenly. Lets make this paste! Throw all the roasted goods+herbs+spices+chiles into a food processor/blender (Once the heads of garlic are cooled you can squeeze the cloves out of the rest of the paper casings.) Pulse or puree until the yellow curry paste reaches a smooth consistency. Paste keeps well in the freezer but triple bag it. No one wants curry flavored otter pops. This mega batch makes 3+ nights worth of curry paste using 1/3 C. or more each time. YELLOW CURRY INGREDIENTS: drizzle of olive oil half a yellow onion, thinly sliced 1 pound hand shred large pieces of rotisserie chicken (or pan fry a few chicken breasts with s+p+garlic seasoning) 1/3 cup yellow curry paste 10 baby golden yukon potatoes, halved 1 14-ounce can coconut CREAM (this is not coconut milk:) 1/2 cup water 2 teaspoons fish sauce closed handful brown sugar cilantro + jasmine rice for serving DIRECTIONS: LETS PARTY. 1. On medium/low heat, saute onion slices+a drizzle of olive oil for a few minutes until fragrant- Add the chicken -if pan frying- saute for 3ish minutes-flipping once the edges seem to be cooked once chicken has a nice little crust but not cooked through add curry paste+the potatoes and stir to coat. If using rotisserie, add it in after the this next step+potatoes are fork tender. 2. Add the coconut cream +1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce. 3. Stir in the fish sauce+brown sugar. Honestly the fish sauce and sugar combo makes this dish so authentic. Seriously so so good. Serve over sticky jasmine rice. top with cilantro. Pick it all up with a giant torn piece of piping hot buttery garlic naan, watch lalaland and go to bed early. BUTTERY GARLIC NAAN: 2 ways! This Simple Garlic Naan is so quick to make and did I mention no baking. You can make this in a skillet or griddle on the stove top. 2+1/2 cups all-purpose flour 2 cups Greek yogurt 1/2 tsp fine sea salt 1+1/2 T. Baking powder Olive oil Toppings: Butter garlic parsley cilantro etc Combine flour, baking powder and salt in a medium bowl. Mix with a fork for about 5 seconds. Add yogurt into the flour mixture. Mix well with a fork until a thick paste-like dough is formed. Heavily flour the counter, your hands and rolling pin. Once you form a ball, knead the dough for about 5 minutues or until the dough is smooth. Divide into 10 equal parts. Heat skillet or cast iron skillet over medium-high heat. Drizzle with a little oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 2 minutes on the first side and then flip and cook for 1 minute longer. Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter and serve immediately! GARLIC BUTTER: 1 stick salted butter 2 tsp dried minced garlic 2 pinches minced cilantro LETS GO! Once the dough has sat for 20 minutes, punch it back down and then divide the dough into 6 roughly equal balls. Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into oval/teardrop shapes (ensure they will fit in your skillet/griddle). Put a heavy skillet/griddle over a high heat and allow it to get searingly hot. Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly. Flip the bread and cook for a further 1minute or less. Remove to a plate and drizzle with the garlic butter. Cover with foil and keep in a warming drawer or serve as the troops roll in. We also love using this non-for Passover, Easter time, resurrection, Bethlehem dinners And an occasional last supper spread.

Apricot jalapeño pulled pork tacos Make them tonight! 4hours @ 300° 2+ lbs  pork shoulder/tenderloin 2 teaspoons each of Salt•Pepper•Cumin 1 cup apricot preserves 1-2 seeded jalapeños 1 red onion roughly chopped Cook in Dutch oven for optimal caramelization, tenderness and crispy edges Top with cilantro🌿avocado🥑lime🍋that’s a lime.  And fresh salsa.  We have been making this for over 20 years 😍😍😍😍 and fried cheese on the CORN tortilla. Never flour.never cold cheese.never pace. Sprinkle cheese down on pan-top with tortilla .. fry up and then flip for just a second. Don’t make them too crunchy :) EVERMILL spice rack. Its gorgeous. Customizable too LODGE 4-qt cast iron Dutch oven HEXCLAD fry pan -metal safe+ dishwasher safe GREAT JONES 7 qt cast iron pot for bigger batches 👆TAP to shop our favorite things 👇 4 qt cast iron Dutch oven 35% off Amazon sale right now $54 from $84 Best pan hands down. Makes the best fried cheese crust LOVE our 7 qt cast iron pot from GREAT JONES when doubling this recipe for a larger gathering

(BLOG UPDATE) TIME SAVING HACK: Pick up the 5 lb brick of Peters caramel from Gygi's next time you are in south Salt Lake City + a double broiler. heat up, slice mallows and you are ready to go! TAP IMAGES TO SHOP Brit's MUST HAVES: Double broiler linked here Peters caramel linked here 5 x 5 cellophane wrappers linked here These butterscotch covered marshmallows are divine! Best part- it makes a giant batch to enjoy and enough to give to neighbors! Have you ever had Sees Scotch Kisses or Scotchmallows? Just dip these babies in dark chocolate after and you’ve got both. Our family loves making these. Such a fun activity with jobs for everyone. Prepping the parchment wrappers, cutting the mallows, stirring the caramel, and gather everyone back in to wrap! 1 pint whipping cream 1 c. White sugar 3/4 c. light corn syrup 1/8 tsp. salt 1 bag regular marshmallows, cut in halves
Combine cream, sugar, corn syrup and salt in a DEEP medium saucepan. Bring to a boil over low heat, stirring constantly. Boil, stirring occasionally for about 20 min- mixture will be pale yellow at first, but will turn a butterscotch-deeper caramel color as it comes up to temperature. Watch for the consistency to thicken as well. Remove from heat; let sit a few minutes until mixture begins to thicken slightly-about 3 minutes- it will look a little thicker than when you took it off the stove-if it's boiling hot, the marshmallows will melt on contact. While you wait for the butterscotch to thicken and cool slightly- with freshly washed scissors cut each marshmallow in half. (Might need to wash in between a few times) Using plastic chopsticks or wooden skewers, Dip each marshmallow half in the butterscotch to coat, letting the excess drip off; place on parchment paper lined baking sheets. Let sit, uncovered, overnight or until they set a bit. Wrap individually in parchment paper.
Here’s the magic part: The marshmallow breaks down when it’s dipped in the liquid lava and transforms into another texture completely but doesn’t fall apart.. when you wrap- tuck the mallow in tight and roll making it a cylinder shape. Makes a bazillion. Or like 100 Here’s a picture of them all set and ready to be wrapped in the morning. Do half your batch this way and see how you like it!
If you boil the caramel too long it will turn to toffee-but don’t worry! This has happened to me a few times.. just add in MORE cream a splash at a time until it is stirrable- drop a little in ice water and if it turns to a Werthers original.. add more cream too much and you’ve now made caramel sauce which isn’t a terrible thing either ;) Never made caramels from SCRATCH? Here is our favorite tried and true recipe that works every time. Fleur de Sel Caramel: 30ish minutes, plus cooling RECIPE: 4 tablespoons unsalted butter +more for the pan 1 1/2 cups heavy cream, not ultrapasteurized 2 cups sugar 1/2 cup light corn syrup Pinch salt 1 1/2 teaspoons vanilla extract 1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves. 2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water). 3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long -- what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap. 4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature. Yield: At least 50 caramels. NYT besssssst caramel recipe that doesnt stick to your teeth ;)