A DIY Crystal Tufted Headboard... for super easy and super cheap!
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Today we are doing a taste test showdown to find out The best Chocolate Chip Cookies - from scratch, refrigerated dough or store bought???
CLICK HERE TO WATCH THIS VIDEO AND MORE ON MY YOUTUBE CHANNEL!
CLICK HERE TO WATCH THIS VIDEO AND MORE ON MY YOUTUBE CHANNEL!
Adorable DIY custom colored kitchen tools and utensils!
One of the most popular questions I get on social media, all the time, is where I get my cute pink baking supplies. If you follow me on Instagram or Facebook, you have seen my collection on the daily!
A lot of it, I find online. Whenever I am in a store and I see something cute, I add it to my collection... and some of it I DIY. So my collection is pretty much made of stuff I've collected over the years.
BUT, here in the USA we don't have as many cute pink kitchen stuff as I've seen in other countries, so until I can come out with my own line of all pink baking for you guys, I am going to show you a super fun hack for creating your own custom colored kitchen stuff.
Now, this doesn't work on everything, because we are going to be using spray paint. You don't want to spray something you are putting in the oven, or something you will be eating off of, or coming in contact with food, but I have a lot of fun ideas on things you can pinkify to pretty up your kitchen.
All you need are your supplies or tools, some spray paint in the color you choose and painter's tape. Just cover the parts you don't want sprayed, with the tape and coat the items in spray paint.
Once they are fully dry, just remove the tape and you have your brand new, adorable set of customs utensils, baking tools and kitchen accessories! If you guys give this a try be sure to tag me in a picture on social media @thelindsayann!
If you're looking for more sweet DIY crafts, you will love my:
My fave spots for pink finds are the 99c Store, Michaels/JoAnns around Valentine's Day or Spring/Easter, Target dollar section, Home Goods, Marshalls & TJ Maxx, Amazon/Ebay...
A lot of it, I find online. Whenever I am in a store and I see something cute, I add it to my collection... and some of it I DIY. So my collection is pretty much made of stuff I've collected over the years.
BUT, here in the USA we don't have as many cute pink kitchen stuff as I've seen in other countries, so until I can come out with my own line of all pink baking for you guys, I am going to show you a super fun hack for creating your own custom colored kitchen stuff.
Now, this doesn't work on everything, because we are going to be using spray paint. You don't want to spray something you are putting in the oven, or something you will be eating off of, or coming in contact with food, but I have a lot of fun ideas on things you can pinkify to pretty up your kitchen.
All you need are your supplies or tools, some spray paint in the color you choose and painter's tape. Just cover the parts you don't want sprayed, with the tape and coat the items in spray paint.
Once they are fully dry, just remove the tape and you have your brand new, adorable set of customs utensils, baking tools and kitchen accessories! If you guys give this a try be sure to tag me in a picture on social media @thelindsayann!
♡♡♡ LINKS TO PINK PRODUCTS! ♡♡♡
Links to my favorite products and PINK kitchen supplies from my videos: https://www.amazon.com/shop/lindsayannbakes
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DIY Pink Kitchen Tools
You will need:
You will need:
- kitchen tools
- spray paint
- painter's tape
Directions
Cover the parts you don't want sprayed, with painter's tape, if you don't want certain parts exposed. Coat the items in spray paint. Once they are fully dry, remove the tape, if necessary.
Note: Do not do this on something you are putting in the oven, or something you will be eating off of, or coming in contact with food
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Super fluffy, soft rolls, loaded with gooey, buttery, pumpkin spice filling and smothered in latte glaze.
This fun fall spin on my favorite cinnamon roll recipe ever, is the perfect treat for the holidays.
The best part about these, is you can make them in advance the day before, if you like, then you can just wake up, pop 'em the oven, and you'll have warm, fresh-out-of-the-oven, homemade Pumpkin Spice Latte Cinnamon Rolls, perfect for any fall gathering or brunch.
The dough is so soft and tender from the buttermilk and super moist from using a combo of butter and oil, so the base of these is light and delicate, instead of dense, bread-y. Just look at these rolls, just waiting for the oven!
My secret ingredient, International Delight Pumpkin Pie Spice creamer, gives the dough the perfect flavor addition!
And the filling is unlike anything you've ever had because of my secret ingredients. To start, instead of a basic cinnamon sugar combo, I used a mixture of both white and brown sugar, to make it gooey yet caramelized with a little hint of sweet vanilla and all the pumpkin pie spices, to give it that little extra something. I also added a little cornstarch, which is the secret to creating that thick, saucy filling.
To finish it all off, my absolute favorite part, the sweet, coffee glaze on top. It's the perfect topping, smothered on top of these cinnamon rolls.
I don't want you to be scared to work with yeast. If you've never done it before, it's not scary and this is the perfect recipe to try, because it is sooo good. The dough is going to be moist and tacky, but you don't want it to be too sticky to work with, so just make sure you start with the minimum amount of flour before you add more, so you don't create a dense, heavy cinnamon roll, the trick is to add just enough flour, so that it's not sticking to the sides of the bowl or the work surface when you knead it, to keep that ultra light and fluffy texture of these rolls.
If you guys give this a try be sure to tag me in a picture on social media @TheLindsayAnn!
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Pumpkin Spice Lattè Cinnamon Rolls
Yield: 12 large rolls
Ingredients
Dough
- 1/4 cup International Delight Pumpkin Spice Creamer + 3/4 cup buttermilk, very warm (about 110 degrees F)
- 1 (.25oz) packet instant/rapidrise dry yeast (2.5 teaspoons)
- 1/2 cup white sugar
- 8 tablespoons unsalted butter, melted, divided
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 large egg, room temperature
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour, plus up to 1/3 cup extra if needed
Pumpkin Spice Filling
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 1 cup packed brown sugar
- 6 tablespoons white sugar
- 2 tablespoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
Lattè Glaze
- 1/4 cup heavy cream, hot/warm
- 1-2 tablespoons instant-coffee or espresso powder
- 2 cups powdered (confectioners) sugar
Directions
In a large bowl or bowl of your stand mixer, whisk together the warm creamer/buttermilk, instant/rapid rise/fast rise dry yeast, sugar, 6 tablespoons of the melted butter, oil, vanilla, eggs and salt. Slowly mix in flour, 1 cup at a time, with a wooden spoon or spatula (or paddle attachment on your stand mixer on low speed) until the flour is incorporated and the dough starts to come together (dough will be tacky to the touch, if it is way too sticky, you may add up to 1/3 cup extra flour, as needed). Then, knead dough, by hand on a lightly floured surface a few times (or on medium speed in your mixer with the dough hook) until it is smooth and and elastic, about 1 minute. Form the dough into a ball and place in a bowl coated with vegetable oil. Roll dough in bowl to coat in oil. Cover with a towel and place it in a warm, draft-free place to rise for about 60-90 minutes, or until doubled in size.
Meanwhile, spray the bottom of a 9x13 inch baking dish with nonstick spray and prepare the filling. Mix together the softened butter, vanilla, brown sugar, white sugar, pumpkin spice, cinnamon and cornstarch.
Once the dough has doubled in size, turn it out onto a lightly floured work surface and, using a rolling pin, roll into a 12x18 inch rectangle. Spread the filling all over the top, so entire surface is fully covered.
Roll the dough up tightly, lengthwise, so you have one long 18" log. Cut dough into 12 equal pieces (~1 1/2" long) by cutting in half, then cut halves into halves, then cut those halves into thirds, to get 12 equal pieces. Arrange them in the prepared baking pan, cut sides up. Brush the remaining 2 tablespoons of butter over the tops.
MAKE TOADAY: Loosely cover and let rise a second time in a warm, draft-free place, until they are puffy and doubled in size, about 60 minutes. (To speed up the dough rising process, heat your oven to 200 F degrees and then, turn off the oven heat and let your rolls rise quickly in the warm oven until puffy and doubled in size.)
OVERNIGHT METHOD: After placing rolls in pan, instead of letting them rise, cover tightly and refrigerate overnight, or up to 16 hours. The next morning, remove from fridge and let the rolls sit in a warm, draft-free place, until they are puffy and doubled in size, about 60 minutes.
Preheat the oven to 350°F. Once the rolls have risen, bake for about 25-30 minutes, until they are golden brown.
While the rolls are baking, prepare the glaze by stirring together the warm cream and coffee powder until dissolved. Stir into powdered sugar, in a large bowl or cup with a spout, until smooth.
Pour the glaze over warm rolls and top with a sprinkle of cinnamon or pumpkin spice. Serve immediately.
If you are not going to eat them all right away, store rolls in an airtight container at room temperature for up to 3 days, or frozen (unglazed) for up to 2 months. Reheat and frost before serving.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
A recipe that makes exactly 2 slices of perfect pumpkin pie!
I created a quarter pie pan out of foil, to bake my small-batch of pumpkin pie in, to create a quarter of a pie, for when you only need a small batch, instead of an entire pie! Less ingredients, less cleanup and perfect portion control.
You can use store bought refrigerated pie crust, but this small batch recipe is super simple to whip together and makes the perfect amount. Press it into the quarter pan, add the filling and you're ready to bake!
It comes out absolutely perfect. I like to serve it with some fresh whipped cream!
If you give it a try, be sure to tag me in a pic on social media at @lindsayannbakes
I've also made a Small Batch Apple Pie for Two (2-slice Apple Pie), so you can make an assortment and try a little of everything!
CLICK HERE FOR MY FULL-BATCH PUMPKIN PIE RECIPE
I created a quarter pie pan out of foil, to bake my small-batch of pumpkin pie in, to create a quarter of a pie, for when you only need a small batch, instead of an entire pie! Less ingredients, less cleanup and perfect portion control.
You can use store bought refrigerated pie crust, but this small batch recipe is super simple to whip together and makes the perfect amount. Press it into the quarter pan, add the filling and you're ready to bake!
It comes out absolutely perfect. I like to serve it with some fresh whipped cream!
If you give it a try, be sure to tag me in a pic on social media at @lindsayannbakes
I've also made a Small Batch Apple Pie for Two (2-slice Apple Pie), so you can make an assortment and try a little of everything!
CLICK HERE FOR MY FULL-BATCH PUMPKIN PIE RECIPE
Small-Batch Pumpkin Pie for Two
Yield: 2 slices
Ingredients
Crust:
Crust:
- 1/2 cup + 2 tablespoons (75g) all-purpose flour
- 3/4 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 cup (1/2 sticks/2oz) unsalted cold butter, cut into little cubes
- 1-2 tablespoons ice cold buttermilk (or ice water)
Filling:
- 1/2 cup pumpkin puree
- 3 tablespoons packed dark brown sugar
- 1 tablespoons granulated white sugar
- 3/4 teaspoon all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8t ginger + 1/8t nutmeg + pinch ground cloves
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 6 tablespoons half & half, cold
- 1 large egg, divided (1 1/2 tablespoons of a beaten egg for pie filling + rest for egg wash on crust)
Directions
Pan:
Take a piece of foil and fold it into a long strip. Measure it to fit the length of your pie dish and cut off the excess. Fold it in half and make an L shape. Place in pie dish, to section off 1/4 of the pie dish. Fold a piece of foil underneath and up the sides to create a bottom of the foil "L" and cut off the rounded edge. Place a second piece of foil on the inside of the foil triangle, to create a lining, so the filling doesn't leak out of the edges.
Crust:
Whisk together flour, sugar and salt in bowl. Cut in cubed butter using a pastry blender or 2 knives.
Mix in buttermilk, 1/2 tablespoon at a time, until dough just starts to come together. It will be slightly shaggy, not a perfect looking dough ball and definitely not wet or sticky at this point. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, and it holds together.
Turn dough onto a piece of plastic wrap. Form dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 1-2 hours or up to 5 days (or freeze up to 2 months).
Once chilled, let the dough soften to room temperature for about 5-10 minutes and roll out on a piece of parchment paper, 1/4" thick, sprinkling with flour as needed and rotating dough 1/4 turn as you go, to eliminate sticking.
Use the foil triangle as a guide to slice the dough into shape, making sure to leave about 2 inches past the edge of the foil, so it is long enough to go up the side of the pie dish. Place the foil back into your pie dish and press the dough on top and up the side.
Use excess dough to cut out leaf shapes for garnish and bake on a parchment lined baking sheet at 350°F for about 7-10 minutes, if desired. Refrigerate pie dish while you prepare the filling.
Filling:
Preheat oven to 375°F.
Add all of the filling ingredients in a large bowl. Whisk together until smooth. Pour into prepared pie crust. Fill the empty space in the pie dish with crumbled up foil, to keep the pie from loosing it's shape. Flute edges of crust and brush tops with remaining beaten egg.
Bake for about 35-40 minutes, or until the crust is golden and filling has puffed slightly. Filling should jiggle slightly when nudged, but will set upon cooling, do not over bake.
Cool for at least 3 hours at room temperature before serving, or refrigerate overnight, to allow filling to set. Remove foil and release pie from foil pan. Slice in half to create 2 slices of pie. Add pie leaf shape on top of crust. Serve with whipped cream and garnish with pie crust leafs, if desired. Cover leftovers and refrigerate for up to 3 days; reheat for 10 minutes at 350°F.
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