Monthly Archives

November 2020

How to Make Easy Pecan Sticky Buns

By Food No Comments

After cooking a big meal its nice to be able to make a quick and easy dessert! These easy pecan sticky buns are the perfect dessert for a busy night. The entire process from start to finish took about 25 minutes and 18-20 of that was cooking in the oven! Now let me preface this review by stating these are easy pecan sticky buns, but they are not perfect.

I found that the glaze didn’t thicken up near what it needed too and a lot of it stayed in the pan no matter what I did. Because you are flipping these pecan sticky buns at the end, the glaze needed to thicken up a bit more to transfer to the plate. I tried to pull up as much as I could with a spoon and stick it on top of the buns but it definitely wasn’t perfect. However, they tasted pretty darn good for a quick dessert option!

Overall Review: 3.5/5

My overall review of these pecan sticky buns is that they are great if you don’t want to spend a lot of time cooking. But they are no where near the real thing. The glaze is very thin and doesn’t transfer well after cooking. But if you transfer as much as you can with a spoon the sticky buns actually taste good! Don’t knock them until you try them but go into making them with reasonable expectations! If you decide to try them, comment below and post pictures!

Easy Pecan Sticky Buns

Original Recipe – Tornadough Alli
Prep Time 5 mins
Servings 6 Buns


  • 1 8 Count tube of crescent rolls
  • 6 tbsp Brown Sugar
  • 6 tsp Water
  • 3 tbsp Butter
  • 1/2 cup Coarsely chopped pecans


  • Preheat your oven to 365 degrees
  • Spray a muffin tin pan with non stick spray
  • Open the crescent rolls and roll them up individually. Then cut 6 of them in half and 2 of them into thirds (see pictures below).
  • In each of your 6 muffin openings, add 1 tbsp of brown sugar, 1 tsp water, 1/2 tbs butter and 1 tbsp of pecans. Try to distribute as evenly as possible.
  • Pace 2 of the half crescents to each side of the muffin openings. They should flank each side. Then place 1 of the 6 smaller pieces in the middle between the two larger crescent roll pieces. (see pictures below)
  • Bake in oven for 15-20 minutes or until golden brown and brown sugar mixture is bubbling. Let sit in pan for 1-3 minutes before removing. Serve immeditely and enjoy!

You can find the original recipe from Tornadough Alli by clicking here. More recipe reviews can be found at our Recipe Review tab here.

How to Make Magnolia Table Gaines Family Chili

By Food No Comments

I got a text from my husband one day after he had a ridiculous day at the hospital, and all he asked for is whether we could have chili. A simple request that I could absolutely do. I remembered that I hadn’t had a chance to try the Gaines Family Chili from the Magnolia Table cookbook so I thought why not give it a try. And without doubt this is the easiest family chili I have ever made! I was pretty skeptical since it seemed like little ingredients for a chili, but holy crap is it good! I swear it has to be the juices from the cans that adds that extra punch you are looking for.

There is a note from Joanna in this recipe that clearly states, don’t forget the Fritos and cheese. And she was so right! Those little touches at the end of this chili recipe really took it to the next level and I loved how it tasted! I will say that I added double the beans to make it a bit heartier since my husband eats so much food and doesn’t like cheese. But even with the extra beans the texture was beautiful! This is the perfect family chili for a busy winter night when you don’t want to spend hours cooking.

Overall Review: 5/5

This Gaines Family Chili recipe was wonderful and so easy to make. I will be making this again, probably in the next week, and I highly suggest you do as well. Especially with the lockdowns coming back into play, an easy and comforting family chili is the perfect answer. For more recipes and reviews head to our Recipe Reviews page.

Stay safe out there and know you are loved! xoxo-Kayla

Gaines Family Chili

From Magnolia Table by Joanna Gaines
Servings 6 people


  • 1 tbsp Vegetable Oil
  • 1 Large White Onion finely chopped
  • 2 pds Ground Beef
  • Salt
  • Black Pepper
  • (2) 10 oz Cans Diced Tomatoes
  • (2) 26 oz Cans Southwestern-Style Beans undrained
  • 1 bag Fritos
  • 2 cups Grated Sharp Cheddar Cheese


  • In a large soup pot, heat the vegetable oil over medium heat. Add chopped onion and cook until translucent. This should take about 8 minutes
  • Add ground beef and a few dashes of salt and pepper for taste. Stir to break up and cook until all the pink is gone. 6-7 minutes
  • Sit in tomatoes and beans with their juices. Bring to a simmer, reduce heat, and then simmer again. Stir occasionally for about 30 minutes.
  • Taste and add more salt and pepper if needed.
  • Transfer chili to bowls and top with crushed fritos and cheddar cheese. Enjoy!

How to Make Double Chocolate Espresso Muffins

By Food No Comments

There is nothing I love more than coffee and chocolate. If I could live off just those two things I would! That’s what made these double chocolate espresso muffins sound so good! They honestly were not difficult to make at all and tasted pretty good to boot! This recipe is from Browned Butter Blondie, so definitely make sure to check out her page!

Let’s dive into the recipe. The biggest thing with these muffins is that I noticed they didn’t stay moist for long. I felt like they lost a lot of their softness within about 24 hours. I’m not 100% why they didn’t retain moisture but they were way better the day you make them. While these are really good muffins, these are best eaten day of and not something that will last all week and taste as good. I will have to test out a few other recipes to see if I can figure out why these didn’t stay as moist over the following days! Maybe they need to stay in the fridge after you make them? If you have any ideas let me know in the comments below!

Overall Review: 3.5/5

Overall, I loved the flavor of these double chocolate espresso muffins! They were so tasty and had that little punch of espresso which was so fun. If I could get them to stay as fresh for a few days I’d give them a 5/5! They were not hard to make and didn’t take much time either, perfect for the coffee and chocolate lover in your life!

Double Chocolate Espresso Muffins

From Browned Butter Blondie.


  • 1 1/2 cups All purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 3/4 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2-3 tbsp Espresso
  • 1 1/2 tsp Vanilla Extract
  • 1/2 cup Unsalted butter
  • 3/4 cup Granulated Sugar
  • 2 Large Eggs room temperature
  • 1 cup Low-fat buttermilk room temperature
  • 6 oz Semisweet chocolate chips
  • Confectioner's sugar for dusting


  • Preheat oven to 350 degrees and prep a muffin tin with liners.
  • In a large bowl mix the melted butter, granulated sugar, eggs, espresso and vanilla until blended. Highly recommend using a hand mixer or standing mixer if you have one.
  • In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt
  • Alternate adding the flour mixture and buttermilk to the large bowl mixture. You should end by adding the last bit of the buttermilk.
  • Mix until combined and some streaks of flour remain
  • Stir in chocolate chips.
  • Fill muffin tins to 3/4 full. Sprinkle chocolate chips on top.
  • Bake for 15-18 minutes in center of oven. You will know its done when a toothpick comes out clean.
  • Let cool on a wire rack and enjoy!