holidaily

We love making cinnamon rolls from scratch but for an easy, family-friendly breakfast during the holidays, we turn to refrigerated cinnamon rolls from the store. 

Cinnamon Roll Casserole

Cooking spray

(12.4-ounce, 8-count) tubes refrigerated cinnamon rolls

milk

maple syrup

eggs

vanilla extract

cinnamon

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or a low oven until warmed through.

The Kitchn

Kristina Vänni

Step 1

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat a 9x9-inch square or shallow 2-quart baking dish with cooking spray.

Step 2

Open 2 (12.5-ounce) tubes refrigerated cinnamon rolls. Separate the rolls and reserve the icing. Using kitchen shears or a pizza cutter, cut each cinnamon roll into 4 pieces. Arrange them in an even, single layer in the baking dish (they can be squished together).

Step 3

Place 1/2 cup whole milk, 1/4 cup maple syrup, 4 large eggs, 2 teaspoons vanilla extract, and 2 teaspoons ground cinnamon in a medium bowl and whisk to combine. Pour over the cinnamon rolls. Press down gently on the cinnamon rolls to make sure all are evenly soaked in the egg custard.

Step 4

Bake until the custard is set and the top is golden brown, 25 to 32 minutes. Place the baking dish on a wire rack and let the casserole cool slightly. Transfer the icing from both containers to a small microwave-safe bowl. Microwave on HIGH in 5-second intervals, stirring between each, until thin enough to drizzle, 10 to 15 seconds total. Drizzle the icing over the casserole.

Bright, leafy greens, juicy orange slices, and little pops of jewel-tones pomegranate seeds are what makes this salad a beautifully festive Christmas salad. 

Mandarin Orange Salad with Pomegranates and Candied Pecans

pecan halves

maple syrup, divided

escarole (about 12 ounces)

mandarin oranges

shallot

white wine vinegar

mayonnaise

poppy seeds

kosher salt,

black pepper

olive oil

pomegranate seeds

Substitutions: 1 (about 10-ounce) can mandarin oranges in juice can be substituted for the fresh mandarins. Drain before using, and use 1/4 cup orange juice in the dressing. Walnuts can be used in place of the pecans.Make ahead: The escarole can be prepared, the pecans candied, the oranges segmented, and the dressing made up to 1 day ahead. Refrigerate the escarole, oranges, and dressing in separate airtight containers, and store the pecans in an airtight container at room temperature.

Meleyna Nomura

Line a small baking sheet or plate with parchment paper. Place 1/2 cup pecan halves in a small skillet and cook over medium heat until starting to toast, 1 to 2 minutes. Add 2 tablespoons of the maple syrup and a pinch of kosher salt. Cook, stirring constantly with a heatproof spatula, until the maple syrup is reduced and almost evaporated, 1 to 2 minutes.

Immediately scrape onto the parchment. Separate the nuts into a single layer with the spatula and set aside to cool. Meanwhile, prepare the remaining salad ingredients.

Tear or cut 1 medium head escarole into bite-sized pieces (about 10 cups). Place in a large bowl.

Segment 3 medium mandarin oranges one at a time: Trim off the top and bottom of the orange stem. Position the orange cut-side down. Following the curve of the fruit and working around the orange, cut away the rind from top to bottom, leaving as much fruit as possible. Hold the orange over a liquid measuring cup (to catch the juices) and use a paring knife to cut out each segment between the membranes. Place the segments in a small bowl. Once all of the segments have been cut out, squeeze the remaining membrane and pith over the measuring cup to extract all of the juice. Discard the membrane and pith. You should have about 1/4 cup juice.

Step 5

Mince 1/2 small shallot until you have 1 tablespoon and add to the cup of juice. Add 2 tablespoons white wine vinegar, 1 tablespoon mayonnaise, remaining 1 tablespoon maple syrup, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk to combine. Slowly whisk in 1/3 cup extra-virgin olive oil.

Step 6

Pour half the dressing over the escarole and toss to coat. Add half of the orange segments, half of the candied pecans, and 1 tablespoon of the pomegranate arils, and toss again. Top with the remaining orange segments, candied pecans, and remaining 2 tablespoons pomegranate arils. Drizzle a little more dressing over the top. Serve immediately with the remaining dressing on the side.

This classic British dessert has a moist sponge cake topped in a delicious toffee sauce.

Sticky Toffee Pudding

unsalted butter,

dates

baking soda

water

all-purpose flour

baking powder

salt

cloves

nutmeg

dark brown sugar

unsalted butter

heavy cream

Flaky salt, for sprinkling (optional)

Vanilla ice cream,

Storage: Leftover cake and sauce can be refrigerated in separate airtight containers for up to 4 days.

Alexis deBoschnek

Step 1: Make the cake:

Place 6 tablespoons unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 2 large eggs on the counter. Let both sit at room temperature until the butter is softened.

Step 2: Make the cake:

Arrange a rack in the middle of the oven and heat the oven to 350˚F. Coat a 9x9-inch square baking dish with butter.

Step 3: Make the cake:

Place 8 ounces pitted dates and 1 teaspoon baking soda in a medium bowl. Pour 1 cup boiling water over the dates and let stand until softened, about 10 minutes. Scrape the date mixture into a food processor fitted with the blade attachment and process until puréed, 20 to 25 seconds.

Step 4: Make the cake:

Wipe the bowl the dates were in dry. Place 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg in the bowl. Whisk until combined.

Step 5: Make the cake:

Add 3/4 cup packed dark brown sugar to the bowl of butter. Beat with the paddle attachment on medium speed until combined, about 1 minute. Add 1 of the eggs and beat on medium speed until combined, then add the second egg and beat until just combined. Add the date purée and 1 1/2 teaspoons vanilla extract and beat on medium speed until just combined. Scrape down the sides of the mixer.

Step 6: Make the cake:

Add the flour mixture to the date mixture and beat on the lowest speed until just combined, scraping down the sides of the bowl as needed. Transfer the batter to the baking dish and smooth into an even layer.

Step 7: Make the cake:

Bake until the cake is set and a tester inserted into the center comes out clean, 30 to 35 minutes. Immediately use the tines of a fork to poke holes all over the cake, poking all the way down to the bottom and spacing the pokes about 1/2-inch apart.

Step 1: Make the sauce:

Melt 1 stick unsalted butter in a medium saucepan over medium-high heat. Add 1 1/4 cups packed dark brown sugar, 1 cup heavy cream, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt. Stir until smooth and glossy, about 1 minute.

Step 2: Make the sauce:

Remove the saucepan from the heat. Drizzle 1 cup of the sauce over the warm cake. Return the pan to the oven and bake until the sauce bubbles, about 5 minutes. Sprinkle with flaky salt if desired. Serve the toffee pudding hot with the remaining sauce and vanilla ice cream.

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Top 3 holidaily recipes from across the web

The most viewed holidaily recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cinnamon Roll Casserole

Mandarin Orange Salad with Pomegran...

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The most viewed holidaily recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine