What is Chick-fil-A?

Chick-fil-A is a beloved fast-food restaurant, renowned for its chicken offerings and delicious side dishes. But it’s not just any fast food restaurant—it’s a place where comfort food meets quality, and where simple ingredients come together to create an amazing recipe that lingers on the taste buds.

Does Chick-fil-A only serve chicken?

While the name might suggest a poultry-only menu, Chick-fil-A offers a range of items. From their famous chicken sandwiches to waffle fries and, of course, the classic macaroni dish we’re diving into today, there’s something for everyone.

What makes Chick-fil-A mac and cheese so good?

The secret lies in a special blend of cheeses that Chick-fil-A uses. This combination of cheeses, including american cheese, romano cheese, parmesan cheese, colby jack cheese, bellavitano cheese, and white cheddar cheese, meld together to create a creamy cheese sauce that’s rich and packed with flavor. And let’s not forget the crispy top layer that makes every first bite memorable.

What can you pair it with?

Chick-fil-A’s mac and cheese is the perfect side dish to complement their chicken sandwiches. However, in your own kitchen, this copycat recipe can be paired with a range of main courses. Try our homemade Raising Cane’s Chicken Tenders and some Texas Roadhouse Bread Rolls, and this mac n cheese recipe will be the star on the side.

What types of cheeses work best?

For the best results, stick to a combination of cheeses like sharp cheddar, monterey jack, and romano. These cheeses offer a creamy texture and rich sauce that’s hard to beat. If you’re adventurous, you can also experiment with other types of cheese like bellavitano or white cheddar.

Can I substitute cheeses?

Yes, you can! While the original recipe uses a specific blend, you can experiment with different types of cheeses. Just ensure they melt well to achieve that creamy macaroni dish we all crave.

Creating the Creamy Dream

The cheese sauce is all created separately in its own saucepan. The result? A smooth sauce that clings to every macaroni noodle. Pro tip: For an even creamier texture, try adding a pinch of sodium citrate.

How to cook macaroni properly?

Start by boiling a large pot of water. Once boiling, add your macaroni noodles or elbow macaroni and cook until al dente. Remember, you want the pasta to have a slight bite as it will continue to cook in the oven later.

Do I need to undercook the pasta since it’s going in the oven?

Yes, it’s recommended to cook the pasta al dente. This means the pasta should be tender but still firm to the bite. Since it will be baked later, this ensures the pasta doesn’t become too soft.

Baking to Perfection

Pour your creamy macaroni dish into a baking dish and let it bake until you see a crispy top layer. The result is a blend of the homemade taste with the comfort food vibe of the original recipe.

Storing Leftovers (If You Have Any!)

While I doubt there’ll be any leftovers, if by some miracle there are, store them in an airtight container. Wrap with plastic wrap for the best flavor the next day.

Dress It Up

Feel free to pair this with some homemade Chick-fil chicken offerings or as a perfect side dish to Garlic Honey Dijon Chicken. And if you’re feeling adventurous, why not sprinkle some pre-shredded cheese from the deli counter for an even richer sauce?

Sharing is Caring

Once you’ve tried this copycat mac, I’d love to see your creations on social media. Who knows? Your homemade version might just become your new favorite mac!

Wrap It Up

In the world of copycat recipes, this Chick-fil-A Mac and Cheese stands tall. With its special blend of cheeses and creamy macaroni dish, it’s the comfort food of dreams. Dive in, enjoy every bite, and remember: the best part is sharing this delicious mac with the ones you love.

Ingredients

• 8oz elbow macaroni
• 1 cup whole milk
• 5 slices American Cheese (from the deli) chopped or torn
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1 cup (mild) cheddar cheese, shredded
• 1/2 cup white cheddar cheese, shredded
• 3 tbsp grated parmesan
• 1 tbsp grated romano

Topping

• 1/2 cup (mild) cheddar cheese, shredded
• 1/2 cup white cheddar cheese, shredded

Instructions

In heavily salted boiling water, cook your elbow macaroni for around 16 – 17 minutes or until al dente. Strain the pasta in a large colander, then move it to an oven safe dish that has been greased with butter to keep it from sticking.

While the pasta is boiling, make your cheese sauce. In a medium saucepan, add the milk, American cheese, butter and salt, and place it over medium heat.

As it heats, whisk the ingredients together to create a loose sauce.

Remove the pot from heat and add in the other cheeses, stirring until they have all melted to form a sauce.

Place the pan to the side and allow the sauce to thicken about 5 – 7 minutes.

Preheat the oven to 500º or turn on your broiler.

Once your sauce is thickened, pour it over the macaroni in your prepared dish. Stir to coat.

Add the additional shredded cheeses on top, then place in the oven to melt for 5-6 minutes.

Remove from the oven and serve!

Notes

Shredded cheese off the block will have more of a stringy cheese pull than the pre-shredded cheeses, it will also make it more creamy.

I hope you love this easy copycat recipe. It’s definitely great for families, and your kids will eat it right up! Until next time, keep those taste buds tantalized and always be on the lookout for new recipes. Bon appétit!

Copycat Chick-Fil-A Macaroni and Cheese

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Dive into the ultimate Chick-fil-A mac and cheese copycat recipe! Discover the cheese blend secret, cooking tips, and why it's a comfort food favorite.

Print

Ingredients

• 8oz elbow macaroni
• 1 C whole milk
• 5 slices American cheese (from the deli, chopped or torn)
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1 C (mild) cheddar cheese, shredded
• 1/2 C white cheddar cheese, shredded
• 3 Tbsp grated parmesan
• 1 Tbsp grated Romano

Topping

• 1/2 cup (mild) cheddar cheese, shredded
• 1/2 cup white cheddar cheese, shredded

Instructions

Cook the Pasta:

• Boil heavily salted water.
• Add pasta and cook for 16-17 minutes.

Prepare the Pasta for Baking:

• Strain the water from the cooked pasta.
• Transfer pasta to an oven-safe dish.
• Add 1 tbsp butter to prevent sticking.

Prepare the Cheese Sauce (while the pasta is boiling):

• In a medium saucepan, combine milk, American cheese, butter, and salt over medium heat.
• Whisk continuously until all ingredients are fully melted.
• Remove from heat.
• Add the other cheeses, stirring until they melt completely.
• Allow the sauce to thicken for 5-7 minutes.

Oven Preparation:

• Preheat the oven to 500°F or activate the broiler.

Combine Pasta and Sauce:

• Pour the thickened cheese sauce over the noodles in the prepared dish.
• Sprinkle an additional 1 cup of shredded cheeses on top.

Bake:

• Place the dish in the oven.
• Bake or broil until the cheese on top melts (around 5-6 minutes).

Serve:

• Remove from the oven.
• Serve hot and enjoy!

Notes

Shredded cheese off the block will have more of a stringy cheese pull than the pre-shredded cheeses. It will also make it more creamy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Box Grater
• 
  Saucepan Pot Set
• 
  Casserole Dishes for Oven

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 656mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 13g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Chick-Fil-A Mac and Cheese Recipe (Easy Copycat) appeared first on It's a Mother Thing.

Why go all the way to Florida or California to Universal Studios Wizarding World of Harry Potter, when you can make your very own cup of Butterbeer right in your own home? This super simple version tastes just like the real thing, and it will instantly transport you right into the world of your favorite witches and wizards.

What is Butterbeer

If you’re not familiar with this particular drink, it first appeared in book 3 of the Harry Potter books, “The Prisoner of Azkaban. It came from the Three Broomsticks pub in Hogsmeade, brewed by Madame Rosmerta, herself, though her version was known to be extra sweet. It was described as tasting “a little bit like less-sickly butterscotch”. It is served cold in bottles or hot in “foaming tankards.”

Today, we are focusing on the hot variety because it honestly is the only one I truly acknowledge. Cold butterbeer just never scratches that itch for me, despite it being all I could find at Harry Potter World.

Is Butterbeer Alcoholic

In the Harry Potter series, J.K. Rowling makes it seem that butterbeer does seem to have some sort of alcoholic component, however small. It is enough to get house elves drunk, and it is known to lower inhibitions in students if enough is imbibed. But for the most part, it’s just a nice warming drink. Many recipes online are alcoholic, as well. Rum is a common addition. However, this version does not use alcohol.

Does Butterbeer Taste Like Butter

While there is butter in butterbeer, it is used for the butterscotch flavor, and it doesn’t really inform the taste of the final drink. It helps make the drink creamy and delicious, but it doesn’t really taste of actual butter.

Does Butterbeer Taste Like Root Beer

No. Butterbeer and Root Beer have very different tastes. Butterbeer is made with cream soda, which is a much milder taste than root beer. It also has a butterscotch and milk mixture, which gives it a very creamy texture rather than an acidic, bubbly presentation like root beer.

How to Make Warm Butterbeer

This isn’t exactly a copycat recipe because no one really knows what the true recipe is. But this delicious hot drink is so close to the version at Universal Orlando that you’re going to flip! It is truly the very best hot butterbeer recipe I’ve seen.

Butterbeer is very simple to make. It has only a few ingredients which are all readily available at your local supermarket if you don’t already have them in your pantry.

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp light brown sugar
• 2 cups whole milk
• 1 3.4 oz box Butterscotch Instant Pudding
• 1 tsp vanilla
• 2 cups cream soda
• whipped heavy cream (optional, for serving)
• butterscotch syrup (optional, for serving)

First, combine milk, butter and brown sugar in a medium-large pot. Heat over the stove top until fully dissolved, whisking often.

Add in the butterscotch instant pudding mix and vanilla, whisking until combined. You now have a perfect butterscotch sauce.

Remove from the heat, then whisk in two cups of cream soda. You can use diet cream soda if it suits you, but I prefer the full flavor.

If serving now, return to stove top to heat through, or alternatively, pour into a heated crockpot to keep warm.

Serve with whipped topping and a drizzle of butterscotch syrup.

Not too bad, right? Thick, creamy and utterly delicious. It makes four servings of the most decadent dessert drink you’ve ever imagined. It tastes utterly of fall and winter and dragons and magic and invisibility cloaks. It makes mouths happy. Try it with these Butterbeer Cookies to REALLY lock in that flavor.

It’s another great addition to any Harry Potter Birthday Party idea, and you need to check out our Harry Potter Birthdae Cake for another fun treat.

Harry Potter's Hot Butterbeer

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Creamy, warm and absolutely delicious, this homemade hot butterbeer recipe is simple to make and everything Harry Potter fans could wish for.

Print

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp light brown sugar
• 2 cups whole milk
• 1 3.4 oz box Butterscotch Instant Pudding
• 1 tsp vanilla
• 2 cup cream soda
• whipped cream (optional, for serving)
• butterscotch syrup (optional, for serving)

Instructions

1. Combine milk, butter, and brown sugar in a medium-large pot. Heat over stove top until fully dissolved, whisking often.
2. Add in the butterscotch instant pudding mix and vanilla, whisking until combined.
3. Remove from heat and whisk in 2 cups of cream soda.
4. If serving now, return to stove to heat through, else pour into a heated crockpot to keep warm.
5. Add whipped cream and a drizzle of butterscotch syrup when serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Stainless Steel Wire Whisk Set
• 
  Slow Cooker with Lid
• 
  Saucepan Pot Set

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 154mgCarbohydrates: 40gFiber: 0gSugar: 34gProtein: 5g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Harry Potter’s Homemade Hot Butterbeer Recipe appeared first on It's a Mother Thing.

If you’ve never heard of Crumbl cookies, you’re definitely missing out. This bakery chain was established by two cousins in 2017 in Logan, Utah. Together they came up with their version of the world’s best chocolate chip cookie. Eventually, they developed the concept of a weekly rotating menu of cookies, with four different flavors available each week. The idea took off, and now they are one of the top bakeries in the US, with over 300 bakeries in 36 states.

What is Special About Crumbl Cookies?

Crumbl cookies have a very specific aesthetic. Their famous pink box is perfect for Instagram and other social media, and they have worked hard to develop a look that is just as creative as their cookies.

What Are Crumbl Cookies Made Of?

With their weekly rotation of recipes, there are a variety of different ingredients to work with. They focus on developing new flavors based on popular flavors, foods, desserts of all kinds – from pies to cakes to candies and more.

Why Fruity Pebbles?

Crumbl teamed up with Post Cereal to create a series of cereal-inspired cookies on National Cereal Day. They had other flavors available, as well, including: cornflake, Reese’s Puff, and Cinnamon Toast Crunch!

How Difficult is it To Make?

This recipe is not difficult at all. But it does take some time and has a lot of moving parts. If you’ve ever made homemade frosted cookies, you’ll have no problem at all. And even if you haven’t, this recipe is simple enough for a beginner to take on. Give it a try, and I promise you won’t regret it!

Ingredients

Cookies

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups all-purpose flour, scooped and leveled

Cereal Milk

• 1 cup fruity pebbles or cereal of choice
• 1/4 cup milk, heavy cream, or half n half

Cereal Milk Buttercream

• 3/4 cup (1.5 sticks) butter softened
• 3 cups powdered sugar
• 1 tsp vanilla
• 3 tbsp cereal milk
• Cereal of choice (we used fruity pebbles)

Instructions

To begin, preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Next, you’ll want to start preparing your cereal milk. This involves pouring 1/4 cup of milk onto a cup of Fruity Pebbles cereal. Let it soak for 15 – 20 minutes. This will eventually be used for the frosting, so set it aside to be strained out later.

Moving on to the cookies, you’ll begin by creaming together the butter, granulated sugar and powdered sugar for about two minutes or until smooth.

Add in the eggs and vanilla, mixing until incorporated.

Add in the flour, corn starch, baking soda and salt, mixing until fully combined. Be sure not to overmix.

Use a large cookie scoop (3 tablespoon) to portion out 6-7 cookies per cookie sheet. Be sure to give them plenty of room to spread.

Bake for 13-15 minutes until the edges are golden brown. Be sure to turn the pan halfway through baking so it cooks evenly.

Remove from the oven and let them rest on baking trays for 8-10 minutes before removing to a wire rack to cool completely.

While the cookies are cooling, you can start making your frosting. First, be sure to strain the cereal milk. You can run it through a strainer so you are left with cereal-infused milk.

Mix the butter until smooth, then add in the powdered sugar, vanilla and 1 tablespoon of the cereal milk.

Mix on medium-high speed, adding more cereal milk until you have frosting that is soft and fluffy. Use it to frost your cooled cookies, then top with tons of Fruity Pebbles cereal.

These will store in an airtight container for up to 3-5 days. If they last that long.

These cookies are perfect for a bake sale, party or just a nice homemade dessert. Kids will love the rainbow coloring and fun flavor, and adults will think you definitely bought them from a bakery.

With how simple and easy these are to make, you’re going to be putting them on your own weekly rotation in no time!

Copycat Crumbl Cereal Milk Cookies with Fruity Pebbles

Yield: 14 large cookies

Prep Time: 7 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 32 minutes

This colorful cookie is a copycat recipe for Crumbl's amazing Cereal Milk Cookies. It is a cereal milk flavored sugar cookie brushed with a milky glaze and topped with crunchy Fruity Pebbles Cereal. Could there be anything more delicious?

Print

Ingredients

Cookies

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups all-purpose flour, scooped and leveled

Cereal Milk Buttercream

• 1 cup Fruity Pebbles
• 1/4 cup milk, heavy cream, or half n half
• 3/4 cup (1.5 sticks) butter softened
• 3 cups powdered sugar
• 1 tsp vanilla
• 3 tbsp cereal milk
• Fruity Pebbles

Instructions

1. Preheat the oven to 350
2. Line 2 baking sheets with parchment paper

Make the cereal milk

1. Pour 1/4 milk onto a cup of cereal
2. Let soak for 15-20 mins
3. Strain the milk from the cereal and set it aside for the frosting

Make the cookies

1. Cream the butter, granulated sugar, and powdered sugar until smooth (about 2 mins)
2. Then beat until fluffy (3 more min)
3. Add in the eggs and vanilla and mix until incorporated.
4. Add in the flour, corn starch, baking soda, and salt.
5. Mix until fully combined (do not overmix)
6. Use a large cookie scooper (3 tbsp)
7. Portion out 6 -7 cookies per sheet giving them plenty of room to spread
8. Bake for 13-15 mins until edges are golden brown (turn the rack halfway through baking)
9. Remove and let rest on baking trays for 8-10 min before moving to wire rack to cool completely

Make the frosting while cooling

1. Mix the butter until smooth.
2. Add in the powdered sugar, vanilla, and 1 tbsp of the cereal milk
3. Mix on medium-high speed
4. Add more cereal milk until you have soft and fluffy frosting.

Frost the Cookies

1. Frost the cooled cookies and top with loads of cereal!
   

Notes

Store in an airtight container for up to 5 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicone Spatulas
• 
  Glass Measuring Cups
• 
  Stand Mixer

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 232mgCarbohydrates: 69gFiber: 1gSugar: 44gProtein: 5g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Crumbl Cereal Milk Cookies with Fruity Pebbles appeared first on It's a Mother Thing.

What is Sweetened Condensed Milk?

Sweetened condensed milk is a milk that has been heated to remove water from the milk. Adding sweetener and flavorings such as vanilla creates a thick consistency and a delicious taste.

What’s the Difference Between Evaporated Milk and Sweetened Condensed Milk?

Evaporated milk is milk with most of the water removed, whereas sweetened condensed milk refers to the fact that sugar has been added. Both these shelf-stable products are made with milk that’s had about 60 percent of its water removed, with sweetened condensed milk having added sweetener.

What is sweetened condensed milk used for?

Sweetened condensed milk is commonly used in baked goods and desserts. Many pies, puddings, and ice creams rely on sweetened condensed milk. It’s also great as a sweetener in coffee and tea.

How to Make Sweetened Condensed Milk

There are two ways I choose to make sweetened condensed milk. Both are simple and delicious, but one is slightly easier than the other. You probably already have all the ingredients on hand.

The simplest version involves using a 12oz can of evaporated milk mixed with 1 1/2 cups of sugar. Simply bring to a boil, and stir constantly until the sugar is fully dissolved. Then put in a jar and allow to cool. Easy!

The second version is my preferred version, as I can control the flavor a lot more, and I have the option of changing up the milk, sweetener and flavorings I use.

For this version, you’ll need milk, sweetener, butter and vanilla extract.

milk – Use your favorite milk. I use whole milk, but you can easily switch it out for dairy-free versions like almond, cashew or even oat milk. The flavor will change based on which milk you use, but I’ve never had anything but tasty results.

sweetener – Use your favorite sweetener. This version uses granulated sugar, but you can use honey, maple syrup, agave nectar or even Splenda to make a sugar-free version. Once again, the sweetener you choose will influence the final flavor.

butter – It’s always best to use unsweetened butter if you’re making this for use in sweet recipes. I love to use salted butter for a different flavor profile, but you may want to control the salt in any recipes you make.

vanilla extract – I always add vanilla extract to my sweetened condensed milk, but you can use almond or rum extracts, OR just omit it all together. Experiment for awesome results!

Can I Use this Recipe in Place of Store-Bought?

Most definitely. This recipe makes 8oz of sweetened condensed milk, which is less than the 14oz cans you buy in store. So you may want to double the recipe and measure out 14oz (1 3/4 cups) if you want to use this in place of a can.

How Long Does it Last?

Stored properly in a clean jar with a tight fitting lid, this will last up to one week in the fridge or three months in the freezer. If frozen, take it out the night before and leave in the fridge to thaw. You’ll want to shake well or pour into a bowl and whisk until smooth.

Can I make condensed milk from evaporated milk?

You sure can! Just grab a can of evaporate milk, and boil it in a saucepan with 1.5 cups of sugar until the sugar is completely dissolved. Remove and let cook for 30-45 minutes until ready to use.

You can store this version for up to two weeks in the fridge, or freeze for up to three months.

Favorite Recipes Using Sweetened Condensed Milk

I use sweetened condensed milk in tons of recipes, but here are two that are SUPER simple and delicious.

Sweetened Condensed Milk Recipe

Ingredients

• 2 cups whole milk
• 3/4 cups granulated sugar
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

Pour milk and sugar into a medium saucepan and bring to medium heat.

Whisk until the sugar has dissolved.

Allow the milk to simmer for about 30 mins, until it reduces by half.

Stir frequently so that it doesn’t burn.

Once it has reduced by half, remove the heat.

Add in vanilla and butter.

Return to medium heat, whisking until it’s all combined.

Pour into a container and let it come to room temperature, then move to the fridge or use it right away.

This recipe is so delicious and MUCH better than the store bought version. The whole thing takes less than 45 minutes to make, and it has such a depth of flavor. There’s just something about making things from scratch that really appeals to me.

Homemade Sweetened Condensed Milk

Yield: 8 oz

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 45 minutes

Total Time: 1 hour 20 minutes

Making your own sweetened condensed milk is so simple, you'll never buy it from the store again! This delicious recipe is perfect for coffee, baking, ice cream, and more. Give this recipe a try today!

Print

Ingredients

• 2 C whole milk
• 3/4 C sugar
• 4 Tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

• Pour milk and sugar into a medium saucepan and bring to medium heat.
• Whisk until the sugar has dissolved.
• Allow the milk to simmer for about 30 mins, it will reduce by half.
• Stir frequently so that it doesn’t burn.
• Once it has reduced by half, remove the heat.
• Add in vanilla and butter.
• Return to medium heat, whisking until it’s all combined.
• Pour into a container and let it come to room temperature, then move to the fridge or use it right away.
• Be sure to shake well before use.

Notes

If the butter separates while cooling just stir it back together.

Use any type of milk you like, including oat, almond or coconut milk. The type of milk will influence the final flavor.

Use any sweetener you like, including sugar, honey, maple syrup, agave nectar or even Splenda!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Glass Food Storage Jars with Airtight Clamp Lids
• 
  Silicone Spatulas
• 
  Glass Measuring Cups

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 27mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 2g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I hope you love this recipe and use it often. Let me know how it turns out!

The post Homemade Sweetened Condensed Milk appeared first on It's a Mother Thing.

Texas Roadhouse is a popular restaurant choice for celebrations in our friends group. Birthdays, engagements, welcome-home parties all seem to end up at Texas Roadhouse. It feels like a more upscale option than other places, and the food is absolutely amazeballs.

One of the staple items from this chain is their made-every-five-minutes dinner rolls served with honey cinnamon butter. Their unusual square shape smothered in a sweet and spiced butter makes them a perfect appetizer, side or even dessert. And if you’re as big a fan as I am, then you may be interested to know that you can make both the rolls AND the butter at home in a VERY short amount of time.

Ingredients

Bread Rolls

• 3 ½ C all-purpose flour
• 1 C milk (room temperature)
• ¼ C warm water (around 110 degrees Fahrenheit)
• 1/3 C sugar
• 4 & 2 tbsp butter
• 1 egg
• 2 tsp active yeast
• 1 tsp salt

Honey Cinnamon Butter

• ½ C sweet butter (not cooking butter)
• 1/3 C confectioner’s sugar
• ½ tsp cinnamon
• ¼ C honey

Instructions

Bread Rolls

In your mixer bowl combine the active yeast and warm water. Let the yeast dissolve for a few minutes.

Once the yeast is dissolved, add the egg, milk, 4 tbsp of butter, sugar and salt to the mixing bowl. Mix for about 1-2 minutes, until well combined. Don’t overmix.

Add the flour 1 cup at the time, while the mixer is on low speed. If your dough is still sticky add a few tablespoons (1 at the time), until it no longer sticks to your fingers.

Grab a new medium size bowl and grease it with oil, to avoid sticking. Add the dough and let it rise for 2 hours. It should double in size.

Once your dough has risen, sprinkle some flour on a clean surface and roll out the dough with a rolling pin until at least ½ inch thick. And let them rise for another hour.

Preheat your oven to 350 degrees Fahrenheit and put parchment paper on a baking sheet.

Once your dough has risen again, cut them in squares about 1 ½ by 1 ½ inch per roll. You should get at least 24 rolls or more.

Bake the rolls for 15 minutes or until golden brown. Then remove from the oven and let them cool for about 5-10 minutes.

Melt the remaining 2 tablespoons of butter and brush over the rolls. Enjoy with the honey cinnamon butter.

Of course, the honey cinnamon butter is what really makes this recipe stand out. It’s so delicious on a hot bread roll, as the butter melts and the sweet and spiced flavors spread into the nooks and crannies. But it’s just as delicious cooled and spread. It’s almost like a cinnamon frosting!

Honey Cinnamon Butter

In a small/medium size bowl add all ingredients.

Mix with a hand mixer until fluffy for about 2 minutes.

Add to a piping bag and pipe into a serving bowl.

You can refrigerate the butter for up to 3-4 days.

Enjoy with the butter rolls.

Substituting Instant or Rapid Rise Yeast for Active Dry

Instant yeast, also known as fast-rising, rapid rise, quick rise and/or bread machine yeast, has slightly different attributes than active dry yeast. It absorbs water more quickly to make bread rise that much faster. The dried yeast is also much smaller grains, again making rehydration quicker.

Instant yeast is usually more expensive and can be directly added to the dry ingredients without rehydrating or proofing first. Because dry ingredients absorb some of the heat from the lukewarm water, you can use water that is somewhat hotter, 120 to 130 F, to make your dough unless the recipe calls for colder water (delayed rise).

• Multiply the amount of active dry yeast in the recipe by 0.75 to figure out how much instant yeast you should use.
• 1 package active dry yeast (2 1/4 teaspoons) = 1 2/3 teaspoons instant yeast
• 1 teaspoon active dry yeast = 3/4 teaspoon instant yeast
• For this recipe, you can substitute 1.5 teaspoons of Instant Yeast for the 2 teaspoons of Active Dry
• Combine wet ingredients before adding the flour/yeast combo.

Measuring The Flour

• When making bread, it’s important to use the correct amount of flour so you don’t end up with hard or dense rolls.
• If using a measuring cup, do not scoop the flour out directly in the cup. Use a spoon or scoop to pick up the flour and gently add it to the measuring cup. Use the flat side of a knife to skim the top of the cup to remove the excess flour.
• If weighing the flour, remember that 1 cup of AP flour or bread flour weighs 120 grams. So for our recipe, you’ll need 420 grams of flour.

Make Your Dough Ahead of Time

Method 1: Refrigerate overnight

• Make the rolls according to the recipe, but when it is time to bake, simply cover the tray with plastic wrap, then refrigerate. Leave overnight until ready to bake, then bake as outlined.

Method 2: Reheat

• Under-bake your rolls slightly, removing them from the oven just before the tops start to brown (10-12 minutes)
• Do not top them with melted butter at this point. Cool them on a wire rack, then store them in an airtight container.
• When ready, finish the bake by placing them in a 350 oven until the tops are golden brown (2-3 minutes)
• Top with the melted butter, then serve

Method 3: Freeze Unbaked Rolls

• Freeze unbaked rolls for up to 1 month. When ready, remove from freezer and spread on a baking sheet. Allow to thaw fully, then bake them as per the recipe instructions.

How incredibly beautiful did these turn out? I hope you give the recipe a try and let me know what you think!

Copycat Texas Roadhouse Rolls & Honey Cinnamon Butter

Yield: 24 rolls

Prep Time: 3 hours

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 3 hours 15 minutes

These Copycat Texas Roadhouse Rolls are a perfect side dish idea for holidays and family dinners! Get perfectly fluffy bread rolls with sweet and spiced honey cinnamon butter to spread.

Print

Ingredients

Bread Rolls

• 3 ½ cups all-purpose flour
• 1 cup milk (room temperature)
• ¼ cup warm water (around 110 degrees Fahrenheit)
• 1/3 cup sugar
• 4 & 2 tbsp butter
• 1 egg
• 2 tsp active yeast
• 1 tsp salt

Honey Cinnamon Butter

• ½ cup sweet butter
• 1/3 cup confectioner’s sugar
• ½ tsp cinnamon
• ¼ C honey

Instructions

Bread Rolls

• In your mixer bowl combine the active yeast and warm water. Let the yeast dissolve for a few minutes.
• Once the yeast is dissolved, add the egg, milk, 4 tbsp of butter, sugar and salt to the mixing bowl.
• Mix for about 1-2 minutes, until well combined. Don’t overmix.
• Add the flour 1 cup at the time, while the mixer is on low speed. If your dough is still sticky add a few tablespoons (1 at a time), until it no longer sticks to your fingers.
• Grab a new medium size bowl and grease it with oil, to avoid sticking. Add the dough and let it rise for 2 hours. It should double in size.
• Once your dough has risen, sprinkle some flour on a clean surface and roll out the dough with a rolling pin until at least ½ inch thick.
• Let them rise for another hour.
• Preheat your oven to 350 degrees Fahrenheit and put parchment paper on a baking sheet.
• Once your dough has risen again, cut them in squares about 1 ½ by 1 ½ inch per roll. You should get at least 24 rolls or more.
• Bake the rolls for 15 minutes or until golden brown.
• Remove from the oven and let them cool for about 5-10 minutes.
• Melt the remaining 2 tablespoons of butter and brush over the rolls.
• Enjoy with the cinnamon butter.

Honey Cinnamon Butter

• In a small/medium size bowl add all ingredients.
• Mix with a hand mixer until fluffy for about 2 minutes.
• Add to a piping bag and pipe into a serving bowl.
• You can refrigerate the butter for up to 3-4 days.
• Enjoy with the butter rolls.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mixing Bowls
• 
  Rolling Pin
• 
  Stand Mixer

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 341Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 58mgSodium: 333mgCarbohydrates: 44gFiber: 1gSugar: 15gProtein: 5g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Texas Roadhouse Bread Rolls & Honey Cinnamon Butter appeared first on It's a Mother Thing.

Making Texas Toast at home is the perfect way to get the authentic taste of Raising Cane’s without having to leave your house.

Whether you’re a fan or just curious, this copycat recipe will have you hooked on this delicious dish in no time. Plus, it’s so easy to make that even if you’re not an experienced cook, you’ll be able to whip it up with no problem.

If you’re not familiar with Texas Toast, it’s a type of bread that is thick and usually has a bit of garlic flavor to it. It’s the perfect accompaniment to any meal, but it’s especially good when paired with chicken or steak.

So, why not give this recipe a try? You won’t be disappointed. Enjoy!

Raising Cane’s Texas Toast is cooked to order from sesame-seeded pull apart bread. It’s brushed with butter and garlic and then grilled to create its signature look and taste. The finished product is definitely delicious. It’s the perfect side to Cane’s Chicken Tenders and Dipping Sauce.

This copycat recipe is not difficult. People often are afraid to make bread recipes at home, but it really isn’t difficult to do. The only thing that makes it tricky is that it takes a little extra time. Waiting for bread to rise can make some people feel frustrated, but if you have patience, you should be absolutely fine.

The other thing that makes this particular recipe a little bit “extra” is that we’re basically cooking it twice. First we’re baking the fresh loaf of bread, and then we are grilling up the toast. It’s a bit of work, I’m not going to lie. But the results speak for themselves.

Trust me.

Ingredients

• 1 cup all-purpose flour
• 2 1/4 tsp (1 pack) instant dry yeast
• 1/2 cup warm whole milk
• 3.5 cups of all-purpose flour, scooped and leveled
• 6 large eggs
• 1/2 cup granulated sugar
• 2 tsp salt
• 1 cup unsalted butter, softened and cubed
• 2 tbsp olive oil
• 1 egg + 1 tsp water (egg wash)
• Sesame seeds, optional
• Butter
• Garlic salt

Instructions

To begin, heat your milk for 30 seconds in the microwave, then add it to the bowl of your mixer along with 1 cup of all purpose flour and the yeast. (Note: I used Fleischmann’s instant yeast plus rapid rise.)

Mix until combined.

Cover the bowl with a towel, and let it sit for 30 minutes so the yeast can bloom.

After half an hour, add in the eggs, butter, flour, sugar and salt.

Knead on medium speed with a dough hook for 20 minutes or so. Remove the dough from the mixer and add it to an oiled bowl. Cover it with a towel, and let it sit in a warm area, letting it rise for an hour.

Remove the dough from the bowl. It will be sticky, so use flour on your hands.

Cut the dough in half. Place the first half on a lightly dusted surface and press it out with your hands.

Cut the dough into six pieces. You’ll need extra flour here. Flatten each piece out, then fold one side to center and the other side on top.

Flatten each of these pieces out with your finger, then turn the dough and roll it tightly. Place it into a baking dish sprayed with baking spray.

Repeat this for each slice.

Let these sit for another 30 minutes, then brush with egg wash and add a sprinkling of sesame seeds.

Bake at 350° for 30 minutes until golden brown and lovely.

By itself, this makes an amazing pull-apart bread that anyone would LOVE. Eat it warm out of the oven with butter or cheese, and you have yourself a fantastic snack. But that’s not what we’re here for. We’re taking this ALL THE WAY.

It’s time to grill up the bread to make our copycat Raising Cane’s Texas Toast!

Of course you’re going to want to pull apart your loaf of bread so that you have your nice thick slices to work with.

First, add a generous slathering of butter to each side of your bread.

You’ll also want to grab your very favorite brand of garlic salt and sprinkle it onto each side. Be careful not to add too much, as you don’t want to make it too salty.

Another option (and this is actually my preferred method) is to mix your softened butter with the garlic salt in advance and THEN spread it on your bread. It gives you a bit more control. The ratio I use is 1 cup of butter to 1 tablespoon of garlic salt. You can adjust it for the quantity you need.

Once your toast is ready to fry, grab your griddle or a frying pan and add even more butter to it. Turn it on to a medium high heat and let the butter melt. Add your bread to the pan and let it toast up to a golden brown. Flip to toast the other side, as well.

That’s it! Serve these delicious bits of heaven as soon as possible. They are perfect with chicken or even Country Fried Steak. You can even eat them by themselves, as they are delicious on their own.

Definitely let me know what you think. Will you be adding this to your rotation? I would love to hear how it turns out!

Raising Cane's Copycat Texas Toast

Yield: 12 servings

Prep Time: 35 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 3 hours 5 minutes

Making your favorite restaurant dishes at home is easy with this copycat recipe for Raising Cane's Texas Toast. Slather it in butter and garlic and grill in a pan for the perfect replica of your favorite dish. Plus, you can make it yourself any time you want!

Print

Ingredients

• 1 cup all-purpose flour
• 2 1/4 tsp (1 pack) instant dry yeast
• 1/2 cup warm whole milk
• 3.5 cups of all-purpose flour, scooped and leveled
• 6 large eggs
• 1/2 cup granulated sugar
• 2 tsp salt
• 1 cup unsalted butter, softened and cubed
• 2 tbsp olive oil
• 1 egg + 1 tsp water (egg wash)
• Sesame seeds, optional
• Butter
• Garlic salt

Instructions

1. Heat milk for 30 seconds in the microwave.
2. Add to the bowl of a stand mixer with 1 cup all-purpose flour and the yeast.
3. Mix until combined.
4. Cover with a towel and let sit for 30 mins so the yeast can bloom.
5. After 30 mins add in the eggs, butter, flour, sugar, and salt.
6. Knead on medium speed with a dough hook for 20 mins.
7. Add to an oiled bowl, cover with a towel, sit in a warm area and let rise for one hour
8. Remove the dough from the bowl (it will be sticky-use flour on your hands)
9. Cut the dough in half.
10. Place the first half on a lightly dusted surface and press out with your hands.
11. Cut into 6 pieces. (you will need extra flour)
12. Flatten each piece out. Then fold one side the other side on top.
13. Flatten with your finger, now turn the dough, and roll it tightly.
14. Place into a baking dish sprayed with baking spray.
15. Repeat this action for each slice.
16. Let sit for another 30 mins
17. Brush with egg wash and add sesame seeds
18. Bake at 350° for 30 mins
19. Pull apart bread at the obvious seams
20. Add butter and garlic salt to each side and grill the bread on each side before serving.
    
    

Notes

Work quickly as the dough will start rising again when making the "logs" of dough.

Make them as tight as possible, they will expand.

Make the logs longer rather than shorter (short logs will equal thick slices of bread)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Stand Mixer
• 
  Kitchen Towels
• 
  8x8 Baking Pan

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 153mgSodium: 478mgCarbohydrates: 46gFiber: 2gSugar: 9gProtein: 10g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Raising Cane’s Copycat Texas Toast Recipe appeared first on It's a Mother Thing.

Raising Canes is one of the most popular restaurants in America as it sells over one billion chicken strips every year. They have opened all around the United States of America, and their highest quality chicken finger meals are growing in popularity every day. Whether you have Raising Cane’s chicken fingers locations in your area or not, this copycat recipe is sure to blow your mind.

The story of Raising Cane’s begins with a passionate entrepreneur named Todd Graves. During a Raising Cane’s visit to Baton Rouge, Louisiana, Graves identified a gap in the market for high-quality chicken finger meals. Inspired by the great food he had tasted during his travels, he decided to introduce a simple yet delicious menu centered around chicken fingers. With a vision in mind, Graves faced numerous rejections before finally opening the first Raising Cane’s in Baton Rouge in 1996.

As the brand grew, it expanded to various locations, including Metro Atlanta, becoming renowned for its Cane’s sauces that complemented the chicken fingers perfectly. To enhance the customer experience, Raising Cane’s introduced their app, an exclusive platform for easy order pick-up and to access the latest info on Raising Cane’s locations, menu items, and special promotions.

The Raising Cane’s app also serves as a gateway to the Caniac Club, a loyalty program that offers members exclusive deals and updates. With its commitment to quality and customer satisfaction, Raising Cane’s continues to be a favorite among many, with fans eagerly awaiting new openings and menu additions.

The secret to tender, juicy chicken that doesn’t dry out during a deep fry is a great marinade. This one uses buttermilk, egg and garlic powder to tenderize and flavor the chicken. I recommend marinating for at least two hours, but overnight is even better.

Another important aspect of this recipe is the seasoning blend. While there are plenty of premade seasonings on the market, making it from scratch is always preferable. Raising Cane’s uses a blend of Cajun spices, salt and pepper. This is the most important aspect of this recipe as it makes Raising Cane’s Chicken Tenders stand out from the competition.

This mix doesn’t use just any seasonings either. Raising Canes only uses fresh ingredients to make their signature seasoning blend. You can, too! Don’t be afraid to buy all-natural spices and flavorings instead of using cheap stuff that’ll burn your taste buds off later on down the road. It really does make a difference in recipes like this. Garlic powder adds subtle garlic flavor to the Raising Cane’s chicken tender recipe, while coarse salt and cracked black pepper add savory flavor.

Raising Canes uses cayenne powder in its spice mix, though I use smoked paprika instead for a more natural flavor profile that tastes like the real deal. A little goes a long way with Cajun Seasoning as well, so don’t go overboard with it. You can always add more.

As far as the sauce goes, Raising Cane’s uses a unique blend of mayonnaise and Louisiana-style hot sauce. My recipe has the same flavor profile but uses a mixture of ketchup, vinegar and spices to get that hot sauce taste. However, if you’re the sort who loves spice, feel free to add in some extra hot sauce into the recipe.

You can use it on almost anything from chicken fingers, to fries, to sandwiches. It goes great with pretty much anything you want to put it on.

Try it with our Raising Cane’s Copycat Texas Toast for a full restaurant experience!

I truly think this homemade version of Raising Cane’s Chicken Tenders is so simple for a home cook, and it really gives the same joy as the original. Give it a try and let me know what you think!

You’re going to need to gather some equipment for this recipe. You’ll need a large stock pot or Dutch oven, some tongs, a wire rack and paper towels. Then it’s time to gather up your ingredients.

Ingredients

3 chicken breasts, cut into strips
4-5 cups Canola Oil

Marinade:
1 cup buttermilk
1 egg
1 tbsp garlic powder

Flour Mix:
1.5 cups flour
1 tbsp cornstarch
1 tsp baking soda
1 cup Italian bread crumbs
All of seasoning blend (minus 1 tbsp for the dredge)

Seasoning Blend
1 tbsp black pepper
1 tbsp kosher salt
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder

Dredge:
3/4 cup buttermilk
1 tbsp seasoning blend

Sauce
½ cup mayonnaise
¼ cup ketchup
1 tsp Worcestershire
½ tsp garlic powder
½ tsp black pepper
1 tbsp white vinegar

To begin with, mix up your marinade and place your chicken breast strips inside of it. Let it marinate for at least two hours, but overnight is even better.

Once you have finished marinating, it’s time to dredge. Set up your dredging station: flour, buttermilk, flour, wire rack to rest.

Begin to heat your canola oil over medium high heat.

First remove the chicken from the marinade. Dip into the seasoned flour mix then into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend) and back into the flour mix once more. Be sure it is coated well then place on a wire rack for a minimum of ten minutes.

By this point the oil will be ready for the chicken. Then it’s time for the frying! To test it, drop a little flour over into the oil. When it sizzles the oil is hot enough. Cook for 3-4 mins per side or until fully cooked.

How great does that look!?

A few notes:

If the oil is too hot it will fry the outside and leave the inside raw. Do not go over a medium high temp for this.
Canola oil gives it a beautiful brown color and crunch, vegetable oil is also acceptable.
The marinade is key and should not be skipped. For a deeper flavor marinade over night.

As for the dipping sauce, simply mix all of your ingredients together in a small bowl, and that’s it! Couldn’t be simpler!

You and the family are going to LOVE this recipe. The chicken is perfectly tender and full of flavor. It’s got that awesome crunch on the outside, and all the flavor from those seasonings. The sauce gives that extra kick to really bring out the best possible flavors.

I really hope you love this recipe – it’s sure to please even picky eaters. Give it a try tonight!

Raising Cane's Copycat Chicken Tenders and Dipping Sauce

Yield: 6 - 8 servings

Prep Time: 18 minutes

Cook Time: 20 minutes

Total Time: 38 minutes

You know the classic fast food chain, Raising Cane’s Chicken Fingers? Well now you can make them at home! This copycat recipe features their famous dipping sauce too. It is a perfect dinner for those busy nights when cooking seems like more work than it’s worth. Don't miss out on this easy meal idea that your family will love.

Print

Ingredients

• 3 chicken breasts, cut into strips
• 4-5 cups Canola Oil

Marinade

• 1 cup buttermilk
• 1 egg
• 1 tbsp garlic powder

Flour Mix

• 1.5 cups flour
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 cup Italian bread crumbs
• All of seasoning blend (minus 1 tbsp for the dredge)

Seasoning Blend

• 1 tbsp black pepper
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder

Dredge

• 3/4 cup buttermilk
• 1 tbsp seasoning blend

Dipping Sauce

• ½ cup mayonnaise
• ¼ cup ketchup
• 1 tsp Worcestershire
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 tbsp white vinegar

Instructions

1. Marinade the chicken strips for a minimum of 2 hours
2. Set up a dredging station: flour, buttermilk, flour, wire rack to rest
3. Begin to heat your canola oil over medium high heat.
4. First remove the chicken from the marinade.
5. Dip into the seasoned flour mix.
6. Dip into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend)
7. Dip back into the flour mix and coat well.
8. Place on wire rack for a minimum of 10 mins.
9. By this point the oil will be ready for the chicken.
10. To test it, drop a little flour over into the oil. When it sizzles the oil is hot enough.
11. Cook for 3-4 mins per side or until fully cooked

Notes

• If the oil is too hot it will fry the outside and leave the inside raw. Do not go over a medium high temp for this.
• Canola oil gives it a beautiful brown color and crunch, vegetable oil is also acceptable.
• The marinade is key and should not be skipped. For a deeper flavor marinade over night.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wire Rack
• 
  Kitchen Tongs
• 
  Stock Pot

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 5195Total Fat: 559gSaturated Fat: 43gTrans Fat: 2gUnsaturated Fat: 509gCholesterol: 70mgSodium: 1834mgCarbohydrates: 39gFiber: 2gSugar: 6gProtein: 22g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Raising Cane’s Copycat Chicken Fingers Recipe appeared first on It's a Mother Thing.

I think it was The Nanny by Melissa Nathan that first introduced me to it. She talked about getting a “Scotch Egg,” and I had no clue what it could be! But it stuck with me, and the first time I visited my fella in England, I asked him about it. He laughed good and hard and then walked me into our local Budgens and presented me with a two-pack of baseball-sized brown balls.

They didn’t look like eggs. They looked like… well… to put it not-so-politely, they looked like monkey testicles! I started to think he was messing with me.

But he assured me they were what I was looking for, so we bought them up, went outside and each of us took a bite. My initial reaction was, “What the what?!” Inside a breadcrumb-wrapped sausage layer was an entire hard-boiled egg! They were delicious! America had NOTHING like this! It became my go-to snack.

Now that I’m back in the good old US of A, I miss the ease of running to the corner shop and picking up a pack. But lucky for me, they aren’t that difficult to make at home! Once I learned how, I never looked back! And with it being Easter time, I can’t think of a better way to use up all those extra Easter eggs that don’t get eaten.

Here’s what you’ll need:

12 ounces ground pork sausage
4 hard-boiled eggs
1 cup flour
2 cups Panko bread crumbs
2 eggs, beaten
1 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt
Vegetable oil for frying

To begin, mix the sausage, garlic powder and pepper. Split the sausage into 4 equals size balls. Form each ball of sausage into a thin patty, approximately 4 inches around. Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside.

After all four eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko. Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside.

When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at time. 

Cook for 4-5 minutes or until a deep golden brown all the way around. Remove from oil with a slotted spoon and place on paper towels.

Serve with dijon or spicy mustard (or mustard sauce recipe below)

Tips:

Panko burns quick, so do not make your oil too hot!

Many people eat these with soft or medium boiled eggs.

These go pretty quick, so I fried two at a time and prepped the other two while they cooked.

Mustard Sauce

2 Tbsp spicy brown mustard
1 Tbsp mayonnaise
1 Tbsp sour cream
3-4 drops hot sauce
2 Tbsp milk
salt and pepper to taste

** Place mustard, mayonnaise, sour cream, hot sauce and milk in a bowl and whisk until smooth. Taste and adjust salt and pepper to your liking. If you like a thinner sauce, add more milk and adjust seasoning again.

Scotch Eggs and Mustard Sauce

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Scotch Egg are a British pub favorite with a hard boiled egg inside a breadcrumb-wrapped sausage layer. Delicious!

Print

Ingredients

Scotch Eggs

• 12 ounces ground pork sausage
• 4 hard-boiled eggs
• 1 cup flour
• 2 cups Panko bread crumbs
• 2 eggs, beaten
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1/4 tsp salt
• Vegetable oil for frying

Mustard Sauce

• 2 Tbsp spicy brown mustard
• 1 Tbsp mayonnaise
• 1 Tbsp sour cream
• 3-4 drops hot sauce
• 2 Tbsp milk
• salt and pepper to taste

Instructions

Scotch Eggs

1. To begin, mix the sausage, garlic powder and pepper. Split the sausage into 4 equals size balls. Form each ball of sausage into a thin patty, approximately 4 inches around. Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside.
2. After all four eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko. Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside.
3. When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at time. Cook for 4-5 minutes or until a deep golden brown all the way around. Remove from oil with a slotted spoon and place on paper towels.

Mustard Sauce

1. Place mustard, mayonnaise, sour cream, hot sauce and milk in a bowl and wisk until smooth.
2. Taste and adjust salt and pepper to your liking. If you like a thinner sauce, add more milk and adjust seasoning again.

Notes

Serve with dijon or spicy mustard (or mustard sauce recipe below)

Panko burns quick, so do not make your oil too hot!

Many people eat these with soft or medium boiled eggs.

These go pretty quick, so I fried two at a time and prepped the other two while they cooked.

Nutrition Information:

Yield: 4 Serving Size: 1 Scotch Egg
Amount Per Serving: Calories: 789Total Fat: 41gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 356mgSodium: 1642mgCarbohydrates: 67gFiber: 4gSugar: 5gProtein: 36g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Make Your Own Scotch Eggs appeared first on It's a Mother Thing.

A long time ago when I was just a little Katie, I dreamt of a cookie. It was part chocolate chip, part honeycomb, part candy and part pretzel and potato chip. I was a weird kid. Ask my parents – I once invented something called Banana Croak Pie, a masterpiece I never actually got around to CREATING.

Anyway, imagine my surprise when one day, not long ago, I came across a reference in a book about something called a Compost Cookie. It includes pretty much the contents of your kitchen junk food cupboard, INCLUDING, but not at all limited to COFFEE GROUNDS!

Invented at the Momofuku Milk Bar in NYC, I have read only RAVE reviews of this amazing biscuit… though I have yet to sample it for myself.

But in the spirit of trying something new, I went ahead and created my own easy, fast and highly experimental Compost Cookie recipe. Friend, let me tell you – it was a culinary masterpiece. Or at least it was something new and different enough that my 20-something brain found it to be a delight.

Since then, I have gone to great lengths to get my hands on different recipes from different sources (including a glance at the official recipe from the ACTUAL Momofuku cookbook). I’ve managed to create a recipe that takes a little inspiration from all these places and creates a cookie that I’m VERY happy with. I hope you will be, too! It’s absolutely delicious and perfect for sharing.

Ingredients

Compost Cookies

• 16 tbsp unsalted butter at room temperature
• 1 C granulated sugar
• ⅔ C tightly packed light brown sugar
• 1 tbsp light corn syrup
• 1 large egg
• ½ tsp pure vanilla extract
• 1 ⅓ C all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp kosher salt
• ½ C butterscotch chips
• ¾ C chocolate chips
• ⅓ C old-fashioned rolled oats (not instant oats)
• 2 ½ teaspoons ground coffee (not instant coffee)
• 2 C salted potato chips
• 1 C mini pretzels

Graham Cracker Crust

• 6 tbsp graham cracker crumbs
• 1 tbsp milk powder
• 1 ½ tsp granulated sugar
• ¼ tsp kosher salt
• 1 tbsp unsalted butter melted
• 1 tbsp heavy cream

Instructions

Graham Cracker Crust:

Start by making the graham cracker crust mixture. This isn’t going to be an actual crust, as it will be mixed into the cookie, but if you’ve ever had a cheesecake or other similar dessert, you will know how delicious the graham cracker crust is.

Place the graham cracker crumbs, sugar, milk powder and salt into a bowl and stir to combine. In a separate bowl, whisk the butter and heavy cream together, then add the wet ingredients into the dry. Mix them all together until well combined.

The mixture should hold its shape if pinched together in the palm of your hand. If necessary, add a small amount of melted butter.

Set it aside.

Compost Cookies:

Use a stand mixer with a paddle attachment, or simply use a large bowl and a hand mixer to cream together the butter, sugars and corn syrup for 2-3 minutes on high.

Make sure to scrape down the sides of the bowl as you go so that everything gets incorporated. This is important, especially in the beginning. Add in the egg and vanilla next, then beat for an additional 7-8 minutes.

Reduce your speed to low, then add in the flour, baking powder, baking soda and salt, mixing just until the dough comes together. This should take around one minute. Be sure not to overmix.

As a tip, mix your dry ingredients in a small bowl beforehand so you can simply pour them into the bowl when it comes time. This makes things very simple.

Once again, be sure to scrape down the sides of the bowl.

Using low speed once again, add in the chocolate and butterscotch chips, oats, coffee and your graham cracker crust mixture, stirring until JUST incorporated – 30 seconds or so.

Finally, add in your potato chips and pretzels, giving one final mix so that they are barely incorporated.

Use an ice cream scoop or ⅓ cup measure to portion the dough onto a parchment-lined sheet pan. Pat the top of the cookies flat. Wrap the sheet pan with plastic wrap, and refrigerate for AT LEAST an hour or up to a week. Don’t try to bake these from room temperature. They will NOT turn out the way they are supposed to!

When you ARE ready to bake, heat the oven to 375°F. Arrange the cold dough at least 4 inches apart, and use parchment paper or Silpat lined sheet pans. Bake for 15 minutes.

Cookies will puff up, crack and spread out. They will lightly brown on the edges. Make sure you cool the cookies COMPLETELY on the sheet pans before transferring to an airtight container for storage. They’ll last a week at room temperature, or keep them for a month in the freezer.

One thing I love about this recipe is that you can really experiment with adding different ingredients. Different flavors of sweet chips could be great. This one has chocolate and butterscotch, but try white chocolate, toffee, caramel or other flavors.

As for the coffee, remember to use actual ground coffee, not instant. Flavored coffees work great and add their own flavor profiles. Use it before it is brewed, not afterward.

Plain salted potato chips are the best for this recipe. But if I’m honest, I have also used a really sweet BBQ chip once, and it actually wasn’t bad.

Be careful of the salt you use. This recipe uses kosher salt, which is very different from table salt. Table salt is… well… saltier. So use less if that’s all you have. Look up conversion rates online if you need to.

Also, you can make these cookies smaller if you like, but they’ll need to be cooked for less time.

When freezing, you can definitely just freeze the whole, baked cookies. But if you think you may want to freeze them, try freezing the unbaked dough. Just create the rounds by measuring them out and flattening them as if you are about to bake them. But instead of placing them in the oven, put them in a freezer bag and freeze for up to 3 months.

When ready to bake, remove however many dough balls you want, thaw in the fridge and bake as per recipe.

Compost Cookies

Yield: 16 cookies

Prep Time: 40 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 55 minutes

These compost cookies are the perfect blend of sweet and savory, with a little bit of crunch. Add in your favorite ingredients to make them unique- just like you! This recipe is a copycat from Momofuku Milk Bar, one of the most famous bakeries in New York City.

Print

Ingredients

Compost Cookies

• 16 tbsp unsalted butter at room temperature
• 1 C granulated sugar
• ⅔ C tightly packed light brown sugar
• 1 tbsp light corn syrup
• 1 large egg
• ½ tsp pure vanilla extract
• 1 ⅓ C all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp kosher salt
• ½ C butterscotch chips
• ¾ C chocolate chips
• ⅓ C old-fashioned rolled oats (not instant oats)
• 2 ½ teaspoons ground coffee (not instant coffee)
• 2 C salted potato chips
• 1 C mini pretzels

Graham Cracker Crust

• 6 tbsp graham cracker crumbs
• 1 tbsp milk powder
• 1 ½ tsp granulated sugar
• ¼ tsp kosher salt
• 1 tbsp unsalted butter melted
• 1 tbsp heavy cream

Instructions

Graham Cracker Crust:

1. Place the graham cracker crumbs, sugar, milk powder and salt in a medium bowl and gently stir to combine.
2. In a separate bowl, whisk together the butter and heavy cream.
3. Add the wet ingredients to the dry ingredients, then mix together until well combined. The mixture should hold it's shape if pinched together in the palm of your hand.
4. If necessary, add a small amount of additional melted butter.
5. Set aside.
   

Compost Cookies:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugars and corn syrup and cream together on medium high for 2-3 minutes.
2. After scraping down the sides of the bowl, add in the egg and vanilla, then beat for an additional 7-8 minutes.
3. Reduce the speed to low, then add in the flour, baking powder, baking soda and salt, mixing until the dough just comes together, around one minute. Don't overmix.
4. Scrape down the sides of the bowl with a rubber spatula.
5. Once again on low speed, add in the chocolate chips, butterscotch chips, oats, coffee and graham cracker crust mixture until just incorporated, about 30 seconds. Then add the potato chips and pretzels, mixing until barely incorporated.
6. Using a ⅓ cup measure or an ice cream scoop, portion out the dough onto a parchment-lined sheet pan. Pat the top of the cookies flat.
7. Wrap the sheet pan with plastic wrap and refrigerate for at least an hour and up to a week. Do not bake from room temperature.
8. When ready to bake, heat the over to 375°F.
9. Arrange the cold dough at least 4 inches apart on parchement or silpat lined sheet pans and bake for 15 minutes. Cookies should puff up, crack and spread. They will lightly brown on the edges.
10. Cool cookies completely on the sheet pans before transferring to an airtight container for storage.
11. They will keep for one week at room temperatore, or they will keep for a month in the freezer.

Notes

This recipe is extremely loose, and you can really add anything that you fancy, sweet or savory. It’s highly forgiving…

Chocolate and Butterscotch Chips: You can use mini- chips if you prefer, and the Momofuku cookbook actually calls for mini chips.

Coffee Grounds: It is important NOT to use instant coffee, but regular ground coffee. I like using flavored coffee, but any type will do. Just use it before it is brewed, fresh from the package.

Rolled Oats: Use rolled oats, not instant oats.

Potato Chips: Any kind of plain salted chip will work, but a nice thick chip will work best. I like using Ruffles or Cape Cod.

Mini Pretzels: You can use regular pretzels chopped up if easier. Or even pretzel sticks work fine.

This recipe uses kosher salt, but if you are using table salt, make sure to use less as that is a saltier type of salt! Look up conversion rates if you need to.

If you decide to make smaller cookies, you will likely need to break up the pretzels and potato chips a bit more to do so. Also you should bake smaller cookies for less time.

To freeze:

You can freeze the cookie dough before baking by creating flat cookie dough rounds and freezing them inside a freezer bag. They will last 3 months in the freezer. When ready to bake, remove however many cookie dough circles as desired, thaw in the fridge, then bake as per recipe. You can also bake from frozen, but they won't spread as well and may need extra time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Parchment Paper
• 
  Silicone Spatulas
• 
  Stand Mixer

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 208mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 3g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The saltiness and texture of the savoury snacks make this quite a chewy, but not too sweet biscuit. I dread to think about the calorie count, but it really is a strangely exciting little cookie.

The post Compost Cookies appeared first on It's a Mother Thing.