Pumpkin Garlic Knots

Yield: 2 batches

I could eat garlic knots (and chocolate, never forget chocolate) everyday for the rest of my life and be happy. When I saw this recipe for pumpkin garlic knots over...

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📸: @thelaurenstyle
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  • 👇🏻RECIPE BELOW! We’re partnering with @chobani to create this Brown Butter Sweet Potato Pie that's perfect for Thanksgiving! 🦃Made with fresh sweet potato puree, nutty brown butter, and creamy @chobani Plain Whole Milk Greek Yogurt, this is such a crowd pleaser! 💕

Brown Butter Sweet Potato Pie

Note: You can also make this with a graham cracker crust to save time! Just combine 2 cups graham cracker crumbs with 6 tablespoons of melted butter. Press into the pie pan and bake at 350°F for about 10 minutes.

Ingredients:
4 tablespoons (57 grams) unsalted butter
2 cups (545 grams) sweet potato purée
¼ cup (50 grams) granulated sugar
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon fine salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
½ cup heavy cream
½ cup Chobani® Plain Whole Milk Greek Yogurt
1 9-inch unbaked pie shell (“best ever pie crust” recipe on handletheheat.com)

For topping:
Chobani® Vanilla Greek Yogurt

Directions:

In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat. Let cool until just warm.

In a large mixing bowl, combine all of the filling ingredients except the brown butter. Once smooth, slowly pour the butter into the mixture, stirring until it’s completely combined. Pour the mixture into the pie shell. 
TIP: To avoid a soggy pie crust, blind bake the pie shell for 20 minutes at 350°F before filling.

Bake on a rimmed baking sheet at 350°F for about 50 minutes, or until the pie is set. If the edges start to brown too much, gently wrap with foil or a pie shield.

Cool on a wire rack for at least 2 hours before serving. Top with vanilla Greek Yogurt before serving. Store in the fridge for up to 2 days.

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  • 👉🏻Caramel Pecan Blondies 🎉 Just imagine yourself taking a bite of this ooey gooey crunchy deliciousness... 🤤 Now you know you gotta make this recipe soon! 😂
Full recipe below, or tap the link in my bio for the pretty & printable version with baking tips @handletheheat 💕
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For the blondies:
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2  sticks (227 grams) unsalted butter, melted⠀
2	cups (400 grams) dark brown sugar⠀
2	large eggs plus 1 egg yolk⠀
1	tablespoon molasses, optional⠀
1	teaspoon vanilla⠀
1/4	teaspoon fine salt⠀
2	cups (254 grams) all-purpose flour⠀

For the caramel pecan filling:
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25	soft caramel candies, unwrapped (200 grams)⠀
3	tablespoons heavy cream⠀
1	cup pecans, chopped⠀
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Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment. Spray with nonstick cooking spray. Don't skip this, the caramel filling gets sticky!⠀
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Make the blondies:⠀
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In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, molasses, and vanilla and stir until combined. Stir in the salt and flour.⠀
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Pour half the batter into the prepared pan. Bake for 15 minutes, or until the top begins to set. Keep oven at 350°F.⠀
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Make the filling:⠀
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Meanwhile, combine the unwrapped candies with the cream in a microwave safe bowl. Microwave in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Stir in the pecans.⠀
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Pour the caramel over the middle of the bottom baked blondie layer. Pour the remaining batter over the caramel layer is completely covered.⠀
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Return to the 350°F oven and bake for another 30 minutes, or until golden brown and set. Let cool completely before chopping into bars with a big sharp knife. Wipe the blade with hot water for cleaner slices.⠀
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Serve or store in an airtight container at room temperature for up to 3 days. 📸: @thelaurenstyle .
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  • Loving all of your Pumpkin Bread Roll creations & photos for the Nov Baking Challenge! 😍 The cinnamon butter on these rolls is NEXT LEVEL. Check how easy it is below, and get the full #recipe link in my bio @handletheheat 💕

1 stick (113 grams) unsalted butter, at room temperature⠀
1/4	cup (31 grams) powdered sugar⠀
1/4	cup (84 grams) honey⠀
1 teaspoon ground cinnamon⠀
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In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving. 📸: @thelaurenstyle .
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  • 🍫☃️ I hope it's not too early for these Hot Cocoa Pancakes! Chocolate for breakfast = life goals. #recipe link in my bio @handletheheat 💕
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  • 🍫salty sweet goodness! Chocolate Peanut Butter Pretzel Cheesecake Bars have a crumbly pretzel crust with chocolate peanut butter ganache drizzled over the peanut butter cheesecake! 😋 Get the recipe link in my bio @handletheheat 💕
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  • 👉🏻NEW! Soft Batch Double Chocolate Cookies. Actually, these might be triple chocolate cookies 🤔 Take a look at the recipe link in my bio @handeltheheat and decide! 💕
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