Salty Sprig | Megan Hubbs
@saltysprig • 116,600 subscribers
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Pumpkin Roll w/ Cream Cheese Filling Pumpkin Cake * ¾ cup (101 g) all-purpose flour * ½ teaspoon baking powder * ½ teaspoon baking soda * ½ teaspoon cinnamon * ½ teaspoon pumpkin pie spice * ¼ teaspoon salt * 3 large eggs, room temperature * ¾ cup (165 g) granulated sugar * ¼ cup packed (55 g) light brown sugar * ⅔ cup (165 g) pumpkin purée * 1 teaspoon vanilla extract Cream Cheese Filling * 8 ounces (227 g) full-fat block cream cheese, softened * ½ cup cold heavy whipping cream * ¾ cup (90 g) powdered sugar * 1 teaspoon vanilla extract * Pinch of salt For Rolling * ½–1 cup powdered sugar, as needed * 1 thin, smooth flour-sack towel Instructions 1. Prepare: Preheat oven to 375°F. Lightly grease a 15 × 10-inch jelly roll pan, line with parchment paper, and lightly grease the parchment. 2. Mix: Whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, beat eggs and both sugars with the whisk attachment for 3–5 minutes until thick and fluffy. Mix in pumpkin and vanilla on low speed. Gently fold in dry ingredients with a spatula. 3. Bake: Spread batter evenly into the prepared pan. Bake 12–15 minutes, until the top is set, springs back when touched, and a toothpick comes out clean or with moist crumbs. 4. Roll: Generously sift powdered sugar over a thin, smooth flour-sack towel, completely covering the area where the cake will touch with a substantial white layer. Immediately after removing the cake from the oven, invert it onto the prepared towel. Carefully peel away the baking parchment. Starting at a short end, roll the hot cake and towel together. Place seam-side down on a wire rack and cool completely. 5. Make Filling: Beat softened cream cheese until smooth. Mix in powdered sugar, vanilla, and salt. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture. Refrigerate briefly if needed to firm up. 6. Fill: Carefully unroll the cooled cake and remove the towel. Spread filling evenly over the cake, leaving a ½-inch border. Gently reroll without the towel. 7. Chill & Serve: Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Dust with powdered sugar if desired, then slice and serve. #pumpkinroll #pumpkinroll🍁🎃 #classicpumpkinroll #pumpkinswissroll #swissroll
Salty Sprig | Megan Hubbs86,300 görüntüleme • 13 gün önce
One Pan Chicken Yakisoba Ingredients * 1–1¼ lb (450–570 g) chicken tenders, trimmed and cut into bite-size pieces * 2 packages (7.32 oz each) precooked yakisoba noodles, 14.64 oz (415 g) total * 1 bag (12–16 oz / 340–450 g) frozen stir-fry vegetables * 3 tbsp vegetable or avocado oil, divided * 2 cloves garlic, minced Sauce * ½ cup (120 mL) reduced-sodium soy sauce * ¼ cup (50 g) packed brown sugar * 2 tbsp (30 mL) regular or toasted sesame oil * 2 tsp ground ginger * ¼–½ tsp crushed red pepper flakes, optional * 1 tbsp (8 g) cornstarch * 2 tbsp (30 mL) water Optional Garnishes: Sliced green onions, sesame seeds and chopped peanuts Instructions 1. Prepare the sauce: In a small bowl, whisk together reduced-sodium soy sauce, brown sugar, sesame oil, ginger and red pepper flakes, if using. Set aside. 2. Cook the chicken: Heat 2 tbsp oil in a large, deep skillet over medium-high heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through to 165°F (74°C). Transfer to a plate. 3. Cook the vegetables: Add remaining 1 tbsp oil to the same skillet. Add frozen vegetables and cook for 5–8 minutes, stirring occasionally, until heated through and excess moisture has evaporated. 4. Add garlic: Stir in minced garlic and cook for about 30 seconds, until fragrant. 5. Add noodles: Add both packages of precooked yakisoba noodles and cook for 1–2 minutes, stirring gently. 6. Combine: Return chicken and any accumulated juices to the skillet. Pour in the prepared sauce and toss until everything is evenly coated. 7. Thicken the sauce: In a small bowl, whisk together cornstarch and water until smooth. Immediately pour into the skillet and toss gently over medium heat for 1–2 minutes, until the sauce comes to a simmer and lightly thickens. 8. Serve: Remove from heat and garnish with sliced green onions, sesame seeds and chopped peanuts, if desired. #chickenyakisoba #easyrecipe #easydinner #easyandfastdinnerideas #onepanmeal
Salty Sprig | Megan Hubbs164,100 görüntüleme • 1 ay önce
Blackberry Chipotle Meatballs Meatballs Ingredients * 1 lb ground beef * ½ cup plain breadcrumbs * ¼ cup grated Parmesan * 1 egg * 2 cloves garlic, minced * ¼ cup finely diced onion * 2 tablespoons milk * 1 teaspoon kosher salt * ½ teaspoon black pepper Instructions 1. Preheat oven to 400°F. 2. Combine all of the meatball ingredients until just mixed. 3. Roll into 1-inch meatballs (about 20–24 total). 4. Place on a parchment-lined baking sheet and bake for 15–18 minutes, or until cooked through. Blackberry Chipotle Glaze Ingredients * 1 (10 oz) container fresh blackberries * ½ cup ketchup * ½ cup blackberry preserves * ¼ cup packed brown sugar * ¼ cup apple cider vinegar * 1–2 chipotle peppers in adobo, finely minced * 1 tablespoon adobo sauce * ½ teaspoon smoked paprika * Pinch of kosher salt Instructions 1. Add the blackberries, ketchup, brown sugar, apple cider vinegar, chipotle peppers, adobo sauce, smoked paprika, and salt to a medium saucepan. Reserve the blackberry preserves for later. 2. Bring to a gentle simmer over medium-low heat and cook for 15 minutes, stirring occasionally. 3. Stir in the blackberry preserves until completely melted. 4. Use a potato masher to mash the softened blackberries. 5. Pour the sauce through a fine-mesh strainer, pressing with a spoon or spatula to remove the seeds and extract as much sauce as possible. 6. Return the strained sauce to the saucepan and simmer for 5 more minutes, or until slightly thickened. To Finish Add the baked meatballs to the sauce and gently toss until evenly coated. Serve warm with toothpicks. #blackberrychipotlemeatballs #blackberrymeatballs #meatballappetizer #blackberrychipotle #appetizer
Salty Sprig | Megan Hubbs52,200 görüntüleme • 3 ay önce
Pretzel-Style Pigs in a Blanket with Cheese Sauce Ingredients Pigs in a Blanket • 2 (12-oz) packages @Hillshire Farm Farm Beef Little Smokies • 1 tube @Pillsbury refrigerated pizza crust • 1½ cups warm water • 2 tablespoons baking soda • Coarse salt Cheese Sauce • 12 oz @VELVEETA cubed •. 1 cup whole milk • 1 cup sharp cheddar cheese, freshly shredded • ¼ teaspoon garlic powder • Salt, to taste • Pinch of Cayenne Pepper Instructions Pretzel-Style Pigs in a Blanket 1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 2. Unroll pizza dough and lay it flat on a cutting board. 3. Cut the dough in half lengthwise, then in half crosswise, creating 4 equal rectangles. 4. From each rectangle, cut strips ½ inch wide. 5. Pat Little Smokies dry with a paper towel. 6. Wrap one strip around each Smokie in a slight spiral, wrapping about 1 to 1½ times. 7. Stir baking soda into warm water. 8. Dip each wrapped Smokie into the baking soda bath for 20–30 seconds, then shake off excess. 9. Place seam-side down on the baking sheet and sprinkle with coarse salt. 10. Bake 8–12 minutes, watching closely, until deep golden brown. (No flipping needed.) 11. Optional: brush lightly with melted butter right after baking. Cheese Sauce 1. Add Velveeta and milk to a saucepan over low heat, stirring until melted and smooth. 2. Add shredded cheddar, stirring until fully melted. 3. Stir in garlic powder. Season with salt if needed and cayenne pepper if you want a little kick. 4. Transfer to a fondue pot or small crockpot on low/warm. If sauce thickens, stir in 1–2 tablespoons warm milk. #pigsinablanket #pretzelpigsinablanket #cheesesauce #appetizer #gamedayappetizers
Salty Sprig | Megan Hubbs83,500 görüntüleme • 9 ay önce
Sticky Bun Cinnamon Rolls Dough * 1 cup (240g) whole milk, warmed to about 110°F * 2¼ teaspoons (1 packet) @redstaryeast Platinum Yeast * ⅓ cup (67g) granulated sugar * 2 large eggs, room temperature * 6 tablespoons (85g) unsalted butter, softened * 1 teaspoon salt * 4 to 4½ cups (480-540g) bread flour Sticky Caramel Topping * ¾ cup (170g) unsalted butter * 1½ cups (320g) packed dark brown sugar * ⅓ cup (80g) heavy cream * ½ teaspoon salt * 2 teaspoons vanilla extract * 2 cups toasted pecan pieces Filling * ½ cup (113g) unsalted butter, softened * 1¼ cups (275g) packed dark brown sugar * 1½ tablespoons cinnamon * Pinch of salt Toast the Pecans Preheat oven to 350°F. Spread the pecan pieces on a baking sheet and toast for 5-8 minutes, until fragrant. Set aside. Make the Dough In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let stand for 5 minutes. Add the eggs, softened butter, salt, and 4 cups flour. Mix until a shaggy dough forms. Knead with the dough hook for 8-10 minutes, adding additional flour only if needed, until the dough is smooth, soft, and slightly tacky. Transfer to a greased bowl. Cover and let rise until doubled, about 1 to 1½ hours. Make the Caramel Topping While the dough rises, grease a 9x13-inch baking dish. In a medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar, heavy cream, and salt. Cook for 2-3 minutes, whisking frequently, until smooth and combined. Remove from heat and stir in the vanilla. Pour the caramel into the prepared baking dish and spread evenly. Sprinkle the toasted pecan pieces evenly over the caramel. Prepare the Filling In a small bowl, combine the dark brown sugar, cinnamon, and salt. Shape the Rolls Roll the dough into an 18x12-inch rectangle. Spread evenly with the softened butter. Sprinkle the brown sugar mixture evenly over the butter. Gently press the filling into the dough. Starting with the long side, roll tightly into a log. Cut into 12 equal rolls. Arrange the rolls evenly over the caramel and pecans. Second Rise Cover and let rise until puffy and nearly doubled, about 45-60 minutes. Bake Bake at 350°F for 26-35 minutes. The tops should be golden brown and the center rolls should register about 190°F. If the tops begin browning too quickly, loosely tent with foil. The Flip Allow the pan to rest for only 3-5 minutes after baking. Run a knife around the edges. Place a large serving platter or sheet pan over the baking dish. Carefully invert the buns onto the platter. Lift off the baking dish and allow the caramel to run down over the buns. Spoon any remaining caramel and pecans from the pan over the tops. Serve warm. #stickybuns #stickybuncinnamonrolls #cinnamonroll #creatorsearchinsights #familyrecipe
Salty Sprig | Megan Hubbs46,800 görüntüleme • 4 ay önce
Linzer Cookies (With Raspberry Jam) #linzercookie #linzercookierecipe #linzercookies #christmascookies #nostalgicrecipes Ingredients Dry Ingredients • 2 cups (240g) all-purpose flour • 1 cup (100g) almond flour • ½ teaspoon salt • ½ teaspoon cinnamon (optional but traditional) Wet Ingredients • 1 cup (226g) unsalted butter, room temp • ⅔ cup (140g) granulated sugar • 1 large egg yolk • 1 teaspoon vanilla extract • ½ teaspoon almond extract (optional) For Filling + Finish • @Smuckers Seedless raspberry jam • Powdered sugar for dusting Instructions 1. Make the dough 1. Whisk the all-purpose flour, almond flour, salt, and cinnamon. 2. In a mixer, beat butter + sugar for 1–2 minutes until pale and fluffy. 3. Add egg yolk and vanilla (and almond extract if using). 4. Add dry mixture and mix on low until the dough comes together. 5. Split the dough in half, flatten into 2 disks, wrap, and chill 2–3 hours. 2. Roll & Cut 1. Roll dough between two sheets of parchment to ⅛–¼ inch thick. 2. Cut all your cookies with your scalloped cutter. 3. Use the smaller cutters to make the “windows” on half of the cookies. 4. Chill the cut shapes on the baking sheet for 20–30 minutes to prevent spreading. 3. Bake • Bake at 350°F for 9–12 minutes, just until the edges look barely golden. • Cool completely before filling. 4. Fill 1. Warm raspberry jam slightly (10–15 seconds) so it spreads smoothly. 2. Dust the top cookies (the ones with the cutouts) with powdered sugar before assembling. 3. Spoon a little jam onto each bottom cookie. 4. Gently press the sugared top cookie on so the jam spreads to the edges. 5. Let them set Let the cookies sit at room temp 2–3 hours so the jam sets nicely. Store airtight 3–4 days. Freeze assembled cookies up to 1 month; freeze dough up to 3 months.
Salty Sprig | Megan Hubbs49,000 görüntüleme • 11 ay önce
Mini Chicken & Waffle Bites Ingredients • 1 lb chicken breast tenders, cut into 1-inch pieces • 1 cup buttermilk (or milk + 1 tsp vinegar) • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp paprika • 1 tsp salt • 1 tsp black pepper Crunchy Coating • 1 cup all-purpose flour • ½ cup cornstarch • 3 large eggs • 2½ cups panko breadcrumbs • 2 tsp smoked paprika • 1 tsp paprika • 1 tsp seasoned salt • ½ tsp garlic powder • ½ tsp cayenne pepper For Frying • Neutral oil, about ¼ inch deep in skillet, heated to 350°F I used my 12inch @Lodge Cast Iron USA cast iron skillet. Waffles • @Eggo Minis Cinnamon Toast waffles, toasted per box directions and quartered (use as many as needed) Maple Glaze • ½ cup pure maple syrup • 1 tbsp butter • Tiny pinch of salt Instructions Marinate Mix buttermilk, garlic powder, onion powder, paprika, salt and pepper. Add chicken and marinate 20–60 minutes. Bread Set up three shallow bowls. Bowl 1 – flour and cornstarch Bowl 2 – eggs, beaten Bowl 3 – panko, smoked paprika, paprika, seasoned salt, garlic powder and cayenne Dip chicken into flour, then egg, then press firmly into panko. Shallow Fry Heat oil to 350°F. Fry nuggets 2–3 minutes per side until golden and cooked through. Transfer to rack with paper towels underneath. Top with flaky sea salt while still hot (optional). Air Fry Option Preheat air fryer to 400°F. Spray nuggets lightly with oil. Air fry 9–11 minutes, flipping halfway, until crispy and internal temp reaches 165°F. Maple Glaze Warm maple syrup, butter and salt in a skillet. Add nuggets and gently toss 30–45 seconds until just glossy. Assemble Waffle quarter → glazed nugget → waffle quarter. Secure with toothpicks. #chickenandwafflebites #chickenandwaffle #bestappetizers #gamedayappetizers #TikTokCreatorSearchInsightsIncentive
Salty Sprig | Megan Hubbs23,200 görüntüleme • 10 ay önce
The Ultimate Double Chocolate Muffins #muffin #muffins #muffinrecipe #chocolatemuffin
Salty Sprig | Megan Hubbs20,400 görüntüleme • 1 yıl önce
Daha fazla içerik yok.