Brown Sugar Scones with Chocolate Drizzle

This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts.  Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.

Brown Sugar Scones with Chocolate Drizzle on a plate ready to eat!

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.

Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while.  Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones.  Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top! 

Imperial brown sugar is my favorite brown sugar to use.  I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy.  Can’t wait to make that recipe again this year for Christmas.

Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard.  Time and time again Imperial products are ones that I turn to in all my baking.  To find out more about Imperial visit their sepcial Halloween page here.

So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.

How to make Brown Sugar Scones with Chocolate Drizzle:

Preheat oven to 350 degrees.

In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg.  Start stirring the ingredients and slowly add butter 1 Tbs at a time.  When all the dough has combined place the dough on a floured surface.  Form the dough into a round disc and roll out to about a 1-inch thickness.

Recipe steps for Brown Sugar Scones with Chocolate Drizzle.

Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat.  Put into the oven and bake for  15-18 minutes.  Take out of them and let cool.

Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream.  Microwave for 30-40 seconds.  Stir to combine the chocolate until it is all combined.  Drizzle over the scones that add nuts.

Baked scones ready to have chocolate drizzled on them.

Are there other ways to top scones?

Yes!  Swap out these substitutions:

  • White chocolate and dried cranberries.
  • Milk chocolate and crushed pistachios.
  • Butterscotch and mini milk chocolate chips.

Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.

How to store scones:

  • Store in the refrigerator on a plate for up to 4 days.

And here you are…..

Brown Sugar Scones with Chocolate Drizzle on a plate ready to eat!
From our home in the Bottom Left of the Mitten to yours ~ Enjoy

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Check out all these delicious recipes from all the participants of #Choctoberfest!

 

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

Print Recipe
Brown Sugar Scones with Chocolate Drizzle
These Brown Sugar Scones with Chocolate Drizzle are so soft and fluffy. They make the perfect breakfast for an afternoon snack.
Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Course Breakfast
Cuisine Breakfast, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
  3. Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
  4. Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
  5. Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
Recipe Notes

How to store scones:

  • Store in the refrigerator on a plate for up to 4 days.

Dry Rub Chicken Wings

This chicken wing recipe will make sure you don’t miss saucy wings at all.  Dry Rub Chicken Wings are rubbed with a smoky and sweet coating then baked to a crispy perfection. 

Dry Rub Chicken Wings in a basket with blue cheese dressing and a craft beer to the side.

Kicking off Father’s Day weekend with Mitten Movie Night! I thought I would make my husband a special dish just for him.

When I was thinking about what to make my husband this weekend I remembered some really great wings that we had in Florida.  While there we stayed in a condo so we hit the local Costco and grabbed some already made up dishes from the deli area.  That is where we got the chicken wings and they were fabulous.  We heated them up in the oven and paired with a giant salad.

When we got home sadly our local Costco did not have them.  So light bulb moment, I will make my own dry rub chicken wings at home!

Dry Rub Chicken Wings in a basket with blue cheese dressing on the side.

Full disclosure, I have never made wings before.  If you read my post about Wing Sauce Sliders you would know why and how I just finally came around to buffalo sauce.  I was willing to give it a try though you know since I kind of like the guy who has been a part of my life for the better part of 20 years.

So off to the internet I went to check out how some of my favorite bloggers make dry rub chicken wings.  Then since I don’t have a grill, how to bake chicken wings.

How to make Dry Rub Chicken Wings:

For the rub, I visited Bewitchin’ Kitchen and followed the recipe for Sweet n’ Smoky Rib Rub.

It had all the spices I thought were in the rub I was basing these on. It turned out great and I didn’t need to go out and buy any fancy ingredients. I had all of them in my spice cabinet.

Next, I headed over to The Chunky Chef’s site and followed the directions for baked chicken wings from her Epic Dry-Rubbed Chicken Wings recipe.

To a large bowl, I added the wings then drizzled them with 2 Tbs oil.

Sprinkle them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor.

Then rubbed all the wings with that good flavor.

Ingredients and steps of how to make Dry Rub Chicken Wings.

On a prepared cookie sheet I put down tinfoil and a baking rack.

Layer the wings out then put into a preheated 400-degree oven for 45 minutes.  Be prepared because if you make these the house will smell downright amazing!

Cooked dry rub chicken wings with butter and dry rub seasoning to the side.

Once the chicken was done I decided to use a part of The Suburban Soapbox’s Grilled Old Bay Chicken Wings recipe.

At the end of the recipe, it called for melting 4 Tbs of butter.  Pour it over the chicken.

Add the spice that was left over to it the bowl.  Toss to coat the chicken with the butter and spices.

Make a bowl of blue cheese dressing to dip them into and a side of crunchy carrots.

What beer pairs well with Dry Rub Chicken Wings?

The beer: Greenbush Brewing, Star Chicken Shotgun.

These sweet and smoky dry rub chicken wings pair great with my hubbies favorite style of beer, an IPA.

Poultry and IPA’s work well together but add the spice of the rub and crispy skin and you have a perfect combination.

And here you are……..

Dry Rub Chicken Wings in a basket with blue cheese dressing and a craft beer to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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*Affiliate links are included in this post. Please read my Discloser Policy.



Print Recipe
Dry Rub Chicken Wings
Chicken wings are coated with a sweet and smoky dry rub then baked to crispy perfection. Serve with a side of blue cheese for a great appetizer or meal.
Dry Rub Chicken Wings | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Dry Rub Chicken Wings | Bottom Left of the Mitten
Instructions
  1. Mix together the paprika, brown sugar, garlic powder, peppers, coarse kosher salt, dry mustard, chili powder, cayenne powder and cumin in a small bowl.
  2. To a large bowl, I added the wings then drizzled them with 2 Tbs oil. Sprinkled them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor. Then rubbed all the wings with that good flavor.
  3. On a prepared cookie sheet I put down tinfoil and a baking rack. Lay the wings out then put into a preheated 400 deree oven for 45 minutes.
  4. When chicken is done melt 4 Tbs of butter and add the remining rub to it.
  5. Toss chicken in butter mixture. Serve with blue cheese dressing on the side. Enjoy!

Chocolate Chip Peanut Butter Cookies

Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update.  I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with-coconut oil.  For these I used Barlean’s Butter Flavored Organic Coconut Oil.  Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Barlean’s complimentary but all opinions stated in this post are my own.

In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg.  Start the mixer to start combining the ingredients.  Slowly add flour, baking soda and salt.  Finally add chocolate chips.  Once everything is all combined take off and preheat the oven to 350 degrees.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.  The dough will be almost like crumbles when all combined.  Using a spoon scoop out a spoonful into the palm of your hand.  Roll into a ball and place onto the prepared sheet.  Continue with 11 more scoops so there is a dozen on the pan.  Like traditional peanut butter cookies press down with a fork horizontal then vertical.  Be careful because the dough is very delicate so press gently.  Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Let cookies bake 14-16 minutes.  Remove pan from the oven and let cool on the sheet for 5 minutes.  Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be a easy to crumble so give just a bit before diving in.  Now do the same with the remaining dough that was staying chilled in the refrigerator.

After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long!  And here you….

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten #peanutbuttercookies #cookies #coconutoil
Print Recipe
Chocolate Chip Peanut Butter Cookies
Creamy peanut butter and semi-sweet chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Course Dessert
Cuisine Cookies
Servings
cookies
Course Dessert
Cuisine Cookies
Servings
cookies
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Instructions
  1. In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
  2. Preheat the oven to 350 degrees.
  3. Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
  4. Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
  5. Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
  6. Let cookies bake 14-16 minutes.
  7. Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
  8. Do the same with the remaining dough that was staying chilled in the refrigerator.
  9. After they have cooled store in an airtight container for up to 4 days. Enjoy!

The Best BBQ Sauce #CookoutWeek

When I signed up to be a part of #CookoutWeek I knew that I needed to share my Best BBQ Sauce Recipe for sure!  This is a sauce I’ve been making ever since we started smoking meat a few years ago.  So put some ribs on the smoker or chicken on the grill and whip up a quick batch of this tangy sauce.

Best BBQ Sauce | Bottom Left of the Mitten

Are you a sauce connoisseur?  My blog speaks for itself as to where I stand with sauce.  Here in the Bottom Left of the Mitten you can find me making slider sandwiches slathered in ‘Isn’t That Special’ Sauce or two different Wing Sauces.  Baked chicken casserole smothered in a Cream of Chicken sauce.  Sauce that’s smothered, dipped, smeared, drizzled any which way–I LOVE IT!  Now on to this easy BBQ sauce recipe.  I would be surprised if you don’t already have all the ingredients in your pantry already.

Best BBQ Sauce | Bottom Left of the Mitten

Add all ingredients to a small size pot. Bring to a boil.  Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.  Add to a jar or sealed container and enjoy up to two weeks.  See, I said it was easy right!  And here you are….

Best BBQ Sauce | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

 

Best BBQ Sauce | Bottom Left of the Mitten #bbqsauce #saucerecipe #bbq
Print Recipe
The Best BBQ Sauce
Raid your pantry and I'm sure you will find all the ingredients you need for this tangy sauce. Perfect for grilled chicken or pork.
Best BBQ Sauce | Bottom Left of the Mitten
Course Side Dish
Cuisine Sauces
Servings
servings
Course Side Dish
Cuisine Sauces
Servings
servings
Best BBQ Sauce | Bottom Left of the Mitten
Instructions
  1. Add all ingredients to a small size pot. Bring to a boil.
  2. Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.
  3. Add to a jar or sealed container and enjoy up to two weeks. Enjoy!

Turkey Meatballs with Balsamic Vinegar Glaze

This easy meatball recipe will surprise you with all of its flavor! A thick sauce is the star of these Turkey Meatballs with Balsamic Vinegar Glaze.  Place them on top of creamy mashed potatoes and you are in comfort food nirvana.

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and a cold beer off to the side ready to eat.

It’s the first Mitten Movie Night of 2017!  Woot, Woot.  How is yours going so far?  Tonight I’ve got a great meatball recipe for you to start the year off right.

What movie pairs well with turkey meatballs and beer?

The movie we’re watching is Bridget Jones’s Baby.  I love this series of movies and just recently re-watched the others because I knew this was coming.

What beer pairs well with Turkey Meatballs with Balsamic Vinegar Glaze?

The beer: Melonfest Cantaloupe Wheat from Roak Brewing.

My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it.  I love cantaloupe but wasn’t sure how it was going to work in a beer. I was pleasantly surprised!

Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and vegetables on the side ready to eat!

To say that I like meatballs is an understatement.  I LOVE them.  They are easy, very versatile and can come in many different combinations.  You can serve them on noodles, potatoes, as an appetizer.  In fact, one of the very first recipes I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time.  I even celebrated National Meatball Day last year!

How to make Turkey Meatballs with Balsamic Vinegar Glaze:

First for the meatballs add the turkey, egg, and breadcrumbs to a bowl.  Mix all ingredients together and form into a ball.

Add about a tablespoon of oil to the bottom of a pan then set to medium heat.

Place the meatballs in the pan and cook for 5-6 minutes.  Flip them and cook for 5-6 minutes more.

Onions and garlic in a skillet being cooked with balsamic vinegar glaze off to the side ready to cook.

While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.

To the same pan melt 2 Tbs. butter then add onions and garlic.  Let soften for 2-3 minutes.

Add the sauce to the pan and cook until thickened, about 1 minute.  Return the meatballs back to the pan.

What do you serve with turkey meatballs?

  • Red-skinned mashed potatoes, roasted Brussels sprouts, and carrots for the side
  • Cheesy Cauliflower if you are looking for a lower carb side.
  • Serve these with noodles by doubling the sauce recipe so it can cover everything evenly. 

And here you are….

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and a cold beer off to the side ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Balsamic Vinegar Glaze adapted from Shugary Sweets

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Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten #turkeymeatball #balsamcvinegar
Print Recipe
Turkey Meatballs with Balsamic Vinegar Glaze
These Turkey Meatballs with Balsamic Vinegar Glaze have a thick, sweet, and tangy balsamic vinegar sauce and are great served with mashed potatoes.
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Instructions
Turkey Meatballs
  1. First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
  2. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
Balsamic Vinegar Glaze
  1. Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
  2. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
  3. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
  4. Serve on top of mashed potatoes or noodles. Enjoy!

Caramel Bottom Eggnog Cheesecake #SundaySupper

We are expecting our first substantial snow fall here today in Southwestern Michigan.  How exciting!  I feel like the holiday can finally get under way.  I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals.  We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particular like about Christmas-wrapping presents.  I’ll be honest, I suck at it! However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it.  That creamy concoction mixed with a little spiced rum….yummy!  Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

In order to let everyone this holiday season enjoy eggnog I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no bake cheesecake.  A no bake cheesecake can be changed up to suite the needs of any occasion.  Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake.  Need a quick dessert for a football cookout?  Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake.  Easy, fast, versatile and more importantly~delicious!  This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays.  And did you see that I said ‘easy’?  Check out the video showing how quickly it comes together.

Dessert is made.  So now you can get back to wrapping all those presents.  I hope you are better at it than I am! And here you are……Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

Thank you Christie from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog!  Get 20+ more recipes here…..

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Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

*Music ‘A Hoot’ by Partners in Rhyme

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten #christmas #eggnog

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Print Recipe
Caramel Bottom Eggnog Cheesecake
Creamy caramel and eggnog cheesecake filling covers a crunchy ginger snap cookie crust. Drizzle with more caramel and top with candied walnuts for a perfect no bake holiday treat.
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Pie
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert, Pie
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!

Pepper Steak Pizza

Who’s ready for Mitten Movie Night?  I know I am, it’s been a long week.  So let’s kick it off on a positive note and I’ll say a 4 letter word that makes probably 95% of people just feel better: P-I-Z-Z-A.  Pepper Steak Pizza to be exact. Tonight we’re watching Mike & Dave Need Wedding Dates.  I love Adam Devine. Then enjoying some Stone Brewing Ruination Double IPA 2.0.  Lots of hoppy goodness!

Pepper Steak Pizza | Bottom Left of the Mitten

Whenever I think of pizza I think of the movie Can’t Buy Me Love.  Patrick Dempsey on the first day as the ‘popular kid’ spent the day probably not as he had imagined. When he finally gets out of school he and the girl of his dreams go to a pizza joint.  Pizza arrives and he picks it up, looks at it and exclaims that it’s hot but it looks good and he is so hungry.  About to take that first bite someone comes from behind and takes his piece and then the whole pan.  I guess the point of this is this poor guy had a terrible day and all he wanted was to take some comfort in a piece of pizza.  My thoughts are that pizza is ‘comforting’ food rather than ‘comfort’ food.  Had a long hard week?  Order a pizza and watch a movie~relax.  Have a great day with big accomplishments?  Stay home and make a pizza together and celebrate.  Haven’t seen your friends in awhile?  Meet at a great pizza place (I highly recommend Silver Beach Pizza in Saint Joseph, MI) and catch up.  Ok, enough already with the pizza nostalgia!  Let’s actually make it!

Pepper Steak Pizza | Bottom Left of the Mitten

The crust for this is so easy and you do not need to let it rise.  Add water, yeast and honey to a bowl.  Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working. Stir in four and salt to combine into a ball.  Place ball on a well floured surface then roll with rolling pin to desired size.  I did not let this rise since I wanted a thinner style crust.  Place on pizza pan.

On the steak I used a trick that my brother taught me.  Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together.  Slather over both sides of the steak then let it sit for about 20 minutes.  While it’s sitting heat an oven proof pan in the oven at 400 degrees.  Cut the steak into strips then remove the pan from the oven.  The pan will be so hot that it will start browning the steak even though the stove top heat is not on.  Brown on all sides then put back into over for about 5 minutes to get done cooking.  So good! One of the best cooking tips I’ve ever gotten.

peppersteakpizza_4f

Now all that needs to be done is put all the sauce ingredients into a sauce pan and bring to a boil and let thicken.  Usually within 3-5 minutes it will be ready.  Sautee peppers and onion in 1/2 tsp butter.  Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.

Pepper Steak Pizza from Bottom Left of the Mitten

Place in a preheated 375 degree oven for 20-22 minutes.  Cut it up into 8 pieces.  Like my Pizza Cutter?  I was honored when Checkered Chef asked if I would give this and their Pizza Peel a test drive.  Love them!  Check them out at CheckeredChef.com to get your own.  And here you are…..

Pepper Steak Pizza from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thin Crust adapted from How Sweet It Is

*Affiliate links are included in this post. Please read my Discloser Policy.

Pepper Steak Pizza from Bottom Left of the Mitten

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Pepper Steak Pizza
Tender steak and sauteed peppers & onions on top of a thin crust. Perfectly paired with a soy based sauce and melted cheese. A unique way to enjoy a takeout favorite.
Pepper Steak Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Pepper Steak Pizza | Bottom Left of the Mitten
Instructions
Thin Crust
  1. Add water, yeast and honey to a bowl. Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working.
  2. Stir in four and salt to combine into a ball. Please ball on a well floured surface then roll with rolling pin to desired size and place on pizza pan. Do not allow to rise.
Pepper Steak
  1. Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together. Slather over both sides of the steak then let it sit for about 20 minutes.
  2. While it's sitting heat an oven proof pan in the over at 400 degrees. Cut the steak into strips then remove the pan from the oven. The pan will be so hot that it will start browning the steak even though the stove top heat is not on. Brown on all sides then put back into oven for about 5 minutes to complete cooking.
Pepper Steak Sauce
  1. Combine all sauce ingredients into a small pot. Cook on medium heat until thickened completely.
  2. Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.
  3. Place in a preheated 375 degree oven for 20-22 minutes. Cut it up into 8 pieces. Enjoy!

Jerk Chicken Sandwiches

I’ve tried a meal with jerk seasoning precisely once.  Like 16 years ago.  Not a fan.  I decided to get wild at a chain restaurant and veer away from my normal order.  Big mistake.  Not being able to get through even half the sandwich because my mouth was in flames is not my idea of a good dining experience.  So when I saw that Legion of Spice would send 2 free samples I figured I didn’t have much to lose.  I’m so glad that I expanded my seasonal horizons because these jerk chicken sandwiches are just what I need on this Mitten Movie Night.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

Tonight we’re drinking Bellaire Brown from Short’s Brewing.  A perfect beer paired with the smokey, sweet spices of the jerk seasoning.  Keeping with the Halloween theme (I know it’s passed alright!) we are re-watching The Babadook.  This is on Netflix instant–if you want to freak the freak out watch it now.  Now on to these delicious and slightly spicy jerk chicken sandwiches.

Jerk Chicken Sandwiches | Bottom Left of the Mitten

For the chicken, I just added it to my slow cooker with 1 cup of water and 2 Tbs of the ‘I’m A Jerk’ Seasoning.  After it started cooking for an hour or so the house smelled amazing.  Coriander, cinnamon, nutmeg.  I wanted to jump on the computer and start researching tropical locals for a mid-winter break.  Or I can save a few thousand dollars and have this meal when I’m feeling the long Michigan winter blues.

Once the chicken has cooked for 6-8 hours take it out and shred it then put it back into the pot to soak up more flavor while the sauce gets made.

Reasons why you should make chicken for sandwiches in the slow cooker:

  • Cooking chicken in the slow cooker makes it extra tender and easy to shred.  Perfect to top on a crispy, warm bun.
  • Seasoning added to the slow cooker cooks the flavor into the chicken making it extra tasty.
  • Slow cooker chicken sandwiches are perfect for busy nights since the slow cooker does almost all of the work.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

Since I really love giving my recipes quirky names (ie. Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce).  Therefore I decided to call this ‘Jerk’ Sauce.  **Take a few minutes to think of 10 separate instances where you could have used this in a conversation…..** and we’re back!  Put all the sauce ingredients in a pot and set it to simmer over a low/medium heat for 10-15 minutes to thicken it up.  This sauce is the perfect compliment to top these jerk chicken sandwiches.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

Prepare the buns. Since I prefer mine toasted so at this time I would butter them and place in the oven for 8-10 minutes on a baking sheet.  When done remove the heels from the pan and flip the lids over.  Sprinkle shredded cheese ( I use shredded cheese over anything) and put them into the oven to melt for another 2-4 minutes.

To assemble remove the meat from the crock pot and place on top of the bun.  Drizzle some ‘Jerk’ Sauce on top.  It’s meant to be more of a condiment than mixed with the meat like my Asian BBQ Sauce.  Dress up with some pickled red onions and jalapenos.  And here you are…..

Jerk Chicken Sandwiches from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Jerk Chicken Sandwiches from Bottom Left of the Mitten
Print Recipe
Jerk Chicken Sandwiches
These jerk chicken sandwiches are a vacation from the ordinary. Jerk chicken, toasted bun then drizzled with sauce and topped with red onions and jalapenos.
Jerk Chicken Sandwiches | Bottom Left of the Mitten
Course Main Dish
Prep Time 10 minutes
Cook Time 6 hours
Servings
sandwiches
Ingredients
Jerk Chicken
Jerk Seasoning
Course Main Dish
Prep Time 10 minutes
Cook Time 6 hours
Servings
sandwiches
Ingredients
Jerk Chicken
Jerk Seasoning
Jerk Chicken Sandwiches | Bottom Left of the Mitten
Instructions
Jerk Chicken
  1. For the chicken, I just added it to my slow cooker with 1 cup of water and 2 Tbs of the 'I'm A Jerk' Seasoning.
  2. Cook for 6-8 hours take it out and shred it. Put it back into the pot to soak up more flavor while the sauce gets made.
Jerk Sauce
  1. Put all the sauce ingredients in a pot and set it to simmer over a low/medium heat for 10-15 minutes to thicken it up.
  2. Toast the buns. Butter them and put them in the oven for 8-10 minutes on a baking sheet. Taking them out remove the heels from the pan and flip the lids over. Sprinkle shredded cheese and put them into the oven to melt for another 2-4 minutes.
  3. To assemble remove the meat from the crock pot and place on top of the bun.
  4. Drizzle some 'Jerk' Sauce on top. Add some pickled red onions and jalapenos. Enjoy!

Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce

TGIF!   Friday means Mitten Movie Night.  I have prepared something really special.  It was a few step process but really required more waiting than working.  First I put the sweet potatoes in the slow cooker.  Then I braised the pork and put it in the oven.  Whisked the Asian BBQ sauce.  Chilled the beer.  I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Tonight along with the meal we are drinking Fifth Voyage Coconut Porter from Cranker’s Brewery.  This was part of a ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer.  I really enjoyed this pack since it let us try a few different beers from all over the state. Like a little travel without the…travel.  On second thought, that isn’t fun! One of mine & hubby’s favorite ‘us’ time thing to do is take mini-vacations to check out the craft beer scene. Our last trip was to Toledo & Cleveland, Ohio.  While we were there we even visited the Rock & Roll Hall of Fame and the Christmas Story house!  I’m a huge history nerd so this trip had tons to offer–and did I mention these cities also have great craft beer?

For entertainment we’re watching The Boss.  I have been binging on funny stuff all week after the premier of The Walking Dead Sunday.  Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again.  Sorry, I’ve invested too much time to quit now.  Alright! So onto the meal (unless your having TWD flashbacks then come back later).  As I mentioned I made this meal in stages.  For the sweet potatoes I wash them and then put them in a crock pot for 6 hours.  Done! See didn’t I say that was easy?

For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer.  Take off heat and put in a 350 degree oven.  Cook for 1 hour.  Take out of oven then add 1 cup water.  Put back into the oven to finish cooking for another 1-1 1/4 hours.   When the pork comes out so tender it shreds easily.   Now your ready for the sauce!

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

For the Asian BBQ sauce whisk all ingredients together except for the sesame oil.  Add 2/3 of the sauce to shredded pork.  Save the remainder for topping.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Split top of sweet potato with a knife.  Stuff with pulled pork then before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.  Garnish with chopped parsley.  And here you are….

Pulled Pork Stuffed Sweet Potato from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Pulled Pork Sweet Potato with Asian BBQ Sauce from Bottom Left of the Mitten

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Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
Creamy sweet potatoes topped with tender pulled pork. Finished with a sweet & tangy Asian BBQ sauce. Perfect slow cooked comfort food with minimal effort.
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Instructions
Sweet Potatoes
  1. Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
Asian BBQ Sauce
  1. Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
  2. Split top of sweet potato with a knife. Stuff with pulled pork.
  3. Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
Pork
  1. For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
  2. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.

Death By Dark Chocolate Donuts

Do you love the Halloween season?  I sure do.  I think it is hard when you live in Southwest Michigan (or Michigan in general) like I do not to be inspired by the falling leaves, spooky woods, potentially haunted cemeteries, one of the best Haunted Attractions nationwide and Apple Orchards with Corn Mazes galore! Just step outside and you will get all the festive ‘feels’ you can handle. So let’s add to the excitement with some ‘Death By Dark Chocolate Donuts’ why don’t we?  Dark chocolate in the batter.  Dark chocolate on top.  Dark chocolate everywhere!  These dark donuts are perfect for your Halloween breakfast table.

Death By Dark Chocolate Donuts from Bottom Left of the Mitten

While your here why don’t you Celebrate #Choctoberfest with us?  Tons of chocolate recipes from awesome bloggers…oh and there’s a Giveaway! Visit here for all the info.

In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds.  Melt the butter.  Add to the donut base.  Stir to combine completely.

Death By Dark Chocolate from Bottom Left of the Mitten

Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me).  Fill the donut wells about 1/2 way.  Then put these into the over for 12 minutes at 350 degrees.  Once baked take out of the oven and place on wax paper or tinfoil to cool.

Now time for the frosting!  I went through several frosting recipes but I decided that I would keep it simple and I  felt like it paid off.  Melt dark chocolate chips with milk for 40 seconds.  Stir to combine.  The only side note I would say is let the frosting cool then put into the refrigerator in a covered container. 

Death By Dark Chocolate from Bottom Left of the Mitten

Dip the top of the donuts into the delicious topping.  Set back on tinfoil to let the frosting completely cool.  And here you are…..

Death by Dark Chocolate from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Like my towel? Check out Sublime Stitching for the pattern.  I embroidered it and sewed onto a towel I purchased at our local Dollar Store. 


Death by Dark Chocolate from Bottom Left of the Mitten
Print Recipe
Death By Dark Chocolate Donuts
Dark chocolate on top. Dark chocolate everywhere! These dark donuts are perfect for your Halloween breakfast table.
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Instructions
Dark Chocolate Donuts
  1. In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
  2. Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
Dark Chocolate Glaze
  1. Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine.
  2. Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool.
  3. Let the frosting cool then put into the refrigerator in a covered container. Enjoy!

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