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Homemade Hawaiian Rolls Recipe

By 9 Comments

Homemade Hawaiian rolls are ridiculously soft and delicious. The perfect dinner roll, sweetened with pineapple juice and brushed with butter.

You might also like our knotted dinner rolls, old-fashioned Amish dinner rolls, or pretzel dinner rolls!

Baking dish with a dozen hawaiian dinner rolls.

If you like King's Hawaiian rolls, you'll love my homemade version. They are ridiculously soft and fluffy with just the right sweetness and melt-in-your-mouth texture. Where did Hawaiian rolls originate?

According to King's Hawaiian, "Our mouthwatering tale begins in the 1950’s in Hilo, Hawaii. There Robert R. Taira, the Hawaiian-born son of Japanese immigrants who graduated top of his baking class, opened his first bakeshop: Robert’s Bakery. Here is where the first soft round loaves of the Original Hawaiian Sweet bread were made. According to locals, the loaves rarely ever made it home before being devoured."

basket of rolls

I altered one of my classic dinner roll recipes, and my family agreed that these were some of the best rolls that I have ever made. They are my go-to dinner roll recipe now, not just because of the amazing flavor, but because of how SOFT they are. They can't be beat.

Why I Like This Recipe

  • Softest rolls ever. That is not an exaggeration. These rolls are pillowy soft and light. Spread with butter, they are absolute perfection.
  • Not overly sweet. They are a sweet dinner roll, but still pair perfectly with savory foods. The pineapple juice gives a delicious sweetness without being overpowering. You can serve these as dinner rolls or sliders.
  • Freezes well. One batch makes 24 rolls. Enough to serve with dinner and then leftovers for lunches. Leftover rolls can be frozen for up to two months in a Ziploc bag and thawed on the counter.

What Others Are Saying

LOVE this recipe, I tried it out and it’s AMAZING!!!---Sarah

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Tips and Tricks

  1. Tip for those who don't own a stand mixer: If you do not have a stand mixer, you can make this dough by hand using a Danish dough whisk in a large mixing bowl. Mix the ingredients together, then knead on a lightly floured surface for 5+ minutes. I rarely use a wooden spoon to mix dough anymore; a dough whisk is much more efficient and works great!
  2. Letting the dough rise: The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.
  3. Do NOT add too much flour: this is a SOFT dough and might start out sticky. That's totally normal. Don't worry, it will come together, and because you didn't add a lot of extra flour, the rolls will be soft and airy.

Ingredients

Bowls of flour, sugar, yeast, salt, stick of butter, glass of water, glass of pineapple juice, egg.
  • Pineapple juice: canned pineapple juice works great for this recipe. You'll need two small (6 oz.) cans or 1 ½ cups.
  • Sugar: this recipe calls for twice the amount of sugar that I typically use in dinner rolls. Don't try to reduce the amount. These are a sweet roll and won't be the same without the pineapple juice and sugar.
  • Butter: I highly recommend not using oil or shortening in place of the butter. Butter adds great flavor, both in the dough and brushed over the finished rolls.
  • Yeast: you can use instant or dry active yeast. I always rehydrate my yeast in water, no matter what kind I use, out of habit.
  • Water: just a small amount of water to help activate the yeast.
  • Egg: eggs add a richness and makes the rolls fluffy.
  • Salt: for flavor
  • Flour: you can use bread flour or all purpose flour. I use all purpose flour.

See the recipe card for full information on ingredients and quantities.

How To Make Hawaiian Rolls

Pineapple juice in bowl with butter. Bowl with yeast and water. A stand mixer mixing dough.

Step 1: Pour pineapple juice into a microwave-safe bowl. Heat for 90 seconds in the microwave.

Step 2: Add butter and sugar to pineapple juice. Stir. Allow hot pineapple juice to sit until it cools to around 110 degrees (warm, not HOT) and the butter is mostly melted.

Step 3: While the pineapple juice cools, combine water and yeast in a small bowl. Let it sit until it puffs up.

Step 4: Pour pineapple juice mixture, water and yeast mixture, and egg into a stand mixer bowl. Mix on low using the paddle attachment. Add salt and flour, 1 cup at a time, and mix on low.

Swap the paddle attachment out for the dough hook and mix on low for an additional two minutes, or until the dough starts to pull away from the sides. Add ¼ cup of flour, if necessary, but like I mentioned before, this is a soft and sticky dough, not as firm as most bread doughs. DO NOT add too much flour.

Scrape the sides of the bowl with a rubber spatula and form it into a ball in the center of the bowl (see photo above).

Bowl of bread dough, dough being divided in half and shaped into roll shapes.

Step 5: Loosely cover the bowl with plastic and let rise in a warm location for 90 minutes.

Step 6: Punch dough down to deflate. Transfer dough to a lightly floured surface and form into a ball.

Step 7: Divide the dough in half and then in half again (you will have 4 portions of dough).

Step 8: Form 6 balls from each portion of dough, for 24 rolls.

Pan of unbaked rolls and a pan of baked Hawaiian rolls.

Step 9: Place rolls in two greased 9"x 13" baking pans (12 rolls per pan). Cover with plastic and let rise until doubled, about an hour.

Step 10: Preheat oven to 350 degrees. Bake rolls for 20 minutes or until tops are golden. Brush hot rolls with melted butter.

Rolls will stay fresh for up to 3 days if stored in an airtight container or bag. These rolls freeze beautifully in an airtight container for up to 3 months.

Hawaiian Rolls FAQs

Why are Hawaiian rolls sweet?

Pineapple juice as well as a bit of sugar are in Hawaiian rolls which gives them their distinct flavoring.

How do you store rolls?

Rolls will stay fresh for up to 3 days if stored in an airtight container or bag. These rolls freeze beautifully in an airtight container for up to 3 months.

What is the best flour to use when baking rolls?

I always use bread flour or all-purpose, whichever one I have on hand. My favorite brand is King Arthur.

Can you use instant yeast and dry active yeast interchangeably?

For the most part, I use whatever yeast is available. Most of the time, it's the instant yeast that comes in a large package from Sam's Club. When I use dry active yeast, I add 10-15 minutes to the rise time. Technically, you do not need to proof instant yeast, only dry active yeast, but I've gotten so used to proofing my yeast that I proof it for every recipe.

More Roll Recipes To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

two hawaiian rolls stacked
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5 from 3 votes

Hawaiian Rolls

Homemade Hawaiian rolls are ridiculously soft and delicious. The perfect dinner roll, sweetened with pineapple juice and brushed with butter.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
rise 2 hours 30 minutes
Total Time 3 hours
Servings 24 rolls
Calories 203kcal
Author Brandy Nelson

Ingredients

  • 1 ½ cups pineapple juice (12 ounces)
  • ½ cup granulated sugar
  • ½ cup butter (1 stick)
  • ½ cup warm water
  • 4 ½ teaspoons yeast (instant or dry active)
  • 1 large egg
  • 1 ½ teaspoons salt
  • 6-7 cups all-purpose flour (see notes about flour)
  • ¼ cup melted butter (to brush over rolls)

Instructions

  • Pour pineapple juice into a microwave-safe bowl. Heat for 90 seconds in the microwave.
  • Slice butter into small squares. Add butter and sugar to pineapple juice. Stir. Allow hot pineapple juice to sit until it cools to around 110 degrees (warm, not HOT), and the butter is mostly melted.
  • While the pineapple juice cools, combine water and yeast in a small bowl. Let it sit until it puffs up.
  • Pour pineapple juice mixture, water and yeast mixture, and egg into a stand mixer bowl. Mix on low using the paddle attachment. Add salt and flour, 1 cup at a time, and mix on low.
    Note: this is a SOFT dough and might be sticky. That's totally normal.
  • Swap the paddle attachment out for the dough hook and mix in low for an additional two minutes, or until the dough starts to pull away from the sides. Add ¼ cup of flour, if necessary (see notes at the bottom of the recipe about flour).
  • Scrape the sides of the bowl with a rubber spatula and form the dough into a ball in the center of the bowl (see photo above).
    Note: If you do not have a stand mixer you can make this dough by hand using a Danish dough whisk in a large mixing bowl. Mix the ingredients together, then knead on a lightly floured surface for a few minutes until it comes together.
  • Loosely cover the bowl with plastic and let rise in a warm location for 90 minutes.
  • Transfer dough to a lightly floured surface and form into a ball. Divide the dough in half and then in half again (you will have 4 portions of dough). Form 6 balls from each portion of dough, for 24 rolls.
  • Place rolls in two greased 9"x 13" baking pans (12 rolls per pan). Cover loosely with plastic and let rise in a warm place until doubled, about an hour.
  • Preheat oven to 350 degrees. Bake rolls for 20 minutes or until tops are golden.
  • Brush hot rolls with melted butter.

Video

Notes

Notes on flour: this is a soft and sticky dough. DO NOT add too much flour, just enough to be able to scrape the dough from the sides of the bowl and form it into a soft ball. For me 6-6 ½ cups is just right. Depending on the humidity and altitude where you live you might need a little more or a little less.
How to store rolls:
Rolls will stay fresh for up to 3 days if stored in an airtight container or bag. These rolls freeze beautifully in an airtight container for up to 3 months.

Nutrition

Calories: 203kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 195mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg

Halloween Sock Gnomes (No Sew!)

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Our no-sew Halloween sock gnomes are so cute and easy! They take less than 10 minutes to make and can be made with many different sock prints! 

You might also like our 10-minute sock pumpkins, easy velvet pumpkins, or felt Halloween candy pouches!

Two sock gnomes on a table.

Looking for a quick and easy craft to brighten a shelf during October? These sock gnomes are just the thing.

Why I Like This Project

  • Quick project. They take less than 10 minutes to make and are so fun.
  • No-sew project. There's no sewing involved, minimal supplies, and they can be made from any adult crew sock!
  • Printable template. I take all of the guesswork out of this project by providing a printable beard template to use for cutting out the felt beard.
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Tips and Tricks

  1. Use mismatched socks. This is an excellent project for mismatched socks! I found my socks at Target. Walmart and Dollar Tree also sell inexpensive patterned socks during Halloween. You can use an ankle sock for the body, but definitely use a crew sock for the hat. The banded edge is perfect for the hat since it's a finished edge and squeezes onto the gnome's head just right. If you'd like a really long and droopy hat, you can use a knee-high sock.
  2. Save leftover socks for future gnomes. After making this project, you'll have two unmatched socks. Save them for a later date or make a couple of extra gnomes to give as gifts!
  3. Use felt for the gnome's beard. One thing that sets our little gnomes apart from others is that we don't use craft fur. Felt is something I always have on hand, and it costs $ 0.25 a sheet. You can easily get 4 beards from one sheet. Easier to find and cheaper than faux fur.

Supplies

two socks, scissors, bead, stuffing, rice, scissors
  • One solid adult crew or ankle sock: for the body.
  • One adult crew sock: for the hat.
  • Rice: can also use dry beans. This will give the gnome a bit of weight, making it stand easily. Check out the jar method for filling the sock with rice. It's definitely easier than scooping rice into the sock with a spoon and even faster than using a funnel.
  • Pillow stuffing (Polyfil): Just a bit to add on top of the rice. You can use all rice, but the more rice you use the heavier the gnome will be. I like using about ⅔ rice and ⅓ pillow stuffing for my gnomes. If you don't have pillow stuffing you can use scrap fabric or cotton balls. I save the stuffing from my old throw pillows for craft projects like this.
  • Hair ties or rubber bands: These are used to tie off the socks. You can also tie off the ends with string, but I like using hair ties.
  • Wood bead or half bead: You can use a wooden bead, half bead, or pom pom for the nose. I prefer using half beads. They don't have holes and they sit nice and flush. I ordered them from Amazon, but you can find wood beads at your local craft store like Hobby Lobby or Joann.
  • Felt: One thing that makes our little gnomes different than others is the fact that we don't use craft fur. Felt is something that I always have on hand, it's $.25 a sheet and you can easily get 4 beards from one sheet. Easier to find and cheaper than faux fur.
  • Printable beard pattern: feel free to print out our cutting template to use for the beard.
  • Scissors
  • Hot glue/hot glue gun

See the how-to card at the end of the post for full information on supplies and quantities.

How To Make Halloween Sock Gnomes

Jar full of rice.

Step 1: Fill a jar or cup with rice.

Jar of rice upside down in sock.

Step 2: Slide the body sock over the jar, and turn the jar over to allow the sock to fill with rice. Pull the jar out of the sock.

Sock being stuffed with pillow stuffing.

Step 3: Add a couple of handfuls of pillow stuffing on top of the rice. The sock should measure 6-7" from the bottom to the top of the pillow stuffing.

Halloween sock stuffed with rice and pillow stuffing.

Step 4: Secure the opening with a hair tie.

Sock cut in half.

Step 5: Cut the hat sock as shown, cutting just before the ankle. Set the foot portion to the side (can use to make another gnome sometime). You'll be using the side with the finished edge band.

Scissors trimming excess off of gnome hat.

Step 6: Turn the piece with the edge band inside out. Gather the cut (unfinished) end and secure it with a hair tie. Trim of excess.

Stuffed sock and sock hat.

Step 7: Turn the sock right side out. You should now have a gnome body and a gnome hat.

Felt beard glued onto front of gnome.

Step 8: Cut out a felt beard using the cutting template. Glue beard onto the front of the gnome.

How To Make A Pointy Gnome Hat

Pencil sticking out of sock gnome top.

Step 1: If you'd like your hat to stand up nice and tall, insert a pencil into the opening of the body. It should stick out a few inches. You can add a bit of hot glue around it to keep it in place.

Sock tied with rubber band.

Step 2: Slide the hat over the pencil. Arrange the hat so that the top is pointed and touching the top of the pencil.

How To Make a Floppy Gnome Hat

Striped sock on top of gnome.

Step 1: For a floppy hat, simply slide the sock hat onto the gnome and hot glue it into place. You can hot glue a pom pom to the end of the hat if you'd like.

Note: floppy hats work best with regular socks (not fleece or bulky fuzzy socks).

How To Add The Finishing Touches

Wooden bead glued to front of gnome.

Step 10: Glue the nose onto the front of the gnome.

Hat being hot glued to gnome.

Step 11: Add a few dots of hot glue under the hat to keep it in place.

No Sew Sock Gnome FAQs

What can I use to make the gnome's beard?

Faux fur is a popular choice for making gnome beards, and the beard looks darling. I prefer using white felt instead, as it is incredibly affordable and easy to work with.

What socks work best for sock gnomes?

Adult crew socks work best because they are larger than kids' socks. You can use an ankle sock for the body, but definitely use a crew sock for the hat.

Three Halloween themed sock gnomes on a table.

More Sock Crafts To Make

MADE THIS CRAFT AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Two sock gnomes on a table.
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No Sew Halloween Sock Gnomes

Our no-sew Halloween sock gnomes take less than 10 minutes to make and can be made with many different sock prints! 
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 1 gnome
Author Brandy Nelson
Cost under $5

Equipment

Ingredients

Instructions

  • Fill a jar or cup with rice.
  • Slide the body sock over the jar, and turn the jar over to allow the sock to fill with rice.
    Pull the jar out of the sock.
  • Add a couple of handfuls of pillow stuffing on top of rice. The sock should measure 6-7" from the bottom to the top of the pillow stuffing.
  • Secure the opening with a hair tie.
  • Cut hat sock as shown, cutting just before the ankle. Set foot portion to the side (can use to make another gnome sometime). You'll be using the side with the finished edge band.
  • Turn the piece with the edge band inside out. Gather the cut (unfinished) end and secure it with a hair tie. Trim of excess.
  • Turn the sock right side out. You should now have a gnome body and a gnome hat.
  • Cut out a felt beard using the cutting template. Glue beard onto the front of the gnome.

Pointy Hat

  • If you'd like your hat to stand up nice and tall, insert a pencil into the opening of the body. It should stick out a few inches. You can add a bit of hot glue around it to keep it in place.
  • Slide hat over pencil. Arrange the hat so that the top is pointy and touching the top of the pencil.

Floppy Hat

  • For a floppy hat, simply slide the sock hat onto the gnome and hot glue it into place. You can hot glue a pom pom to the end of the hat if you'd like.
    Note: floppy hats work best with regular socks (not fleece or bulky fuzzy socks).
  • Glue the nose onto the front of the gnome.
  • Add a few dots of hot glue under the hat to keep it in place.

Video

Notes

These gnomes can be made with any adult crew socks.
 

How To Make Boiled Cider (Apple Cider Syrup) + Video

By 3 Comments

100% apple cider, simmered down to create a delicious concentrate. Pour boiled cider over pancakes or waffles, stir into muffin or donut batter, or use as a glaze! Boiled cider makes a great gift and is made from only ONE INGREDIENT---cider! No added sugar, canning, or fancy process. Just cider and patience.

You might also like our easy freezer berry jam, our easy caramel syrup, or our homemade applesauce--made three ways!

boiled cider in bottles

Watch our step by step video!

What Is Boiled Cider?

Boiled cider, also known as cider molasses or cider syrup, is liquid gold. It might sound like it's sickeningly sweet, but it actually has some tartness to it, which I love. According to Edible Nutmeg, boiled cider dates back to the 1600s in Colonial America as a way to preserve apple crops each year. 

3 bottles of boiled apple cider with apples on a table

You're probably wondering what makes boiled cider different than hot apple cider. I'll tell you! Boiled apple cider is a reduction. The cider simmers for hours until it is ⅛th its original volume, allowing the water to evaporate and leave a syrup-like consistency.

pot with simmering apple cider

Once the water has evaporated, the syrup that is left can be preserved for quite a while and can even be reconstituted into cider again by adding 2 Tablespoons of boiled cider to a cup of hot water.

One gallon of cider will be reduced to a pint or 2 cups. A half gallon of cider will be reduced to a half pint or 1 cup. Boiled cider is a great way to use fresh apple cider nearing its expiration.  

boiled cider printable tag tied onto a bottle of boiled cider

Ways to Use Boiled Cider

I'd be happy eating it by the spoonful, but there are many ways to use this syrup. I even made a little tag to include when giving it as a gift. It has ideas for use and directions for reconstituting the syrup to make hot apple cider.

Remember: boiled cider is highly concentrated and VERY flavorful. A little goes a long way.

  • Pour over pancakes, crispy waffles, or cinnamon and vanilla French toast.
  • Use in a glaze for grilled meats and vegetables.
  • Add to quick bread, scones, or apple cider donut batter as a flavor booster.
  • Drizzle over your apple slab pie filling before adding the top crust.
  • Drizzle over vanilla ice cream or apple crisp.
  • Mix 2 Tablespoons into a mug of HOT water to reconstitute and make hot cider.
  • Mix with powdered sugar to create a glaze to pour over a bundt cake or pound cake.
  • Add to homemade caramel candy recipes.
  • Mix into homemade applesauce for even more apple flavoring.
  • Stir boiled cider into tea, stovetop wassail, and cocktails.
  • Pour over ice and add sparkling water or soda.

Click here to download printable tags that you can add to the cider bottle when giving it as a gift!

gallon jug of apple cider

Best Apple Cider To Use for Cider Syrup/Boiled Cider

When selecting what kind of cider to reduce to make boiled cider, choose one that is 100% apple cider. This means when you look at the ingredient list, the only thing listed is "apples." Avoid ciders that have added preservatives, as they may not reduce and thicken properly. Any apple cider that is preservative-free will work (pasteurized or unpasteurized).
If you live near one, the best place to purchase this kind of cider is from a local orchard or farmer's market. I've bought it from Whole Foods before, and Trader Joe's often carries it too. For my latest batch, I ordered some from Amazon Fresh; yes, Amazon! It was delivered the same day in a chilled bag and was exactly what I needed.

3 bottles of boiled apple cider

How To Make Boiled Cider

process adapted from King Arthur Baking

Step 1: Decide how much cider you'd like to process. I like having multiple pots (each with a gallon of cider inside) to maximize my time, but you can do a gallon or even half a gallon of cider. For your first time, just one gallon to get your settings and timing perfected is a good idea. Once you know how long your stove takes to simmer down the cider, you can make more at a time without worrying about wasting cider on a ruined batch.

dutch oven with gallon of cider poured inside

Step 2: Pour a gallon of apple cider into a large, sturdy stock pot or Dutch oven. My favorite kind of pot to use is an enamel-coated cast iron Dutch oven. The white enamel makes it easy to see the cider. Do not use a regular cast iron pot (not coated in enamel).

straw with permanent pen markings

Step 3: Use a wooden skewer, chopstick, dowel, or ruler to measure the depth of the cider in the pot. Dip the skewer into the cider until it hits the bottom of the pot. Using a permanent marker, make where the cider's surface is. Section the rest of the skewer into eight sections. The boiled cider will be done when the surface simmers down to the last marking on the skewer. (You'll notice I used a cardboard straw since I was fresh out of wooden skewers that day.)

pot of boiling cider

Step 4: Bring the cider to a boil over medium-high heat. Reduce the heat to a simmer and continue to simmer uncovered (no lid). Do not speed up the process by keeping the cider at a rolling boil the entire time. This is a low and slow process, so keep it at a low simmer. Every stove is different, but my perfect setting is low to medium-low heat. 

strainer skimming foam off of cider in pot

Step 5: Skim the foam from the top of the cider as it simmers.

boiled cider in dutch oven at different stages

Step 6: Stir the pot once every hour until the cider simmers close to the skewer's last marking. At that point, stay close and stir every 15 minutes or so. The process could take 4, 5, or even 6 hours. I've made boiled cider multiple times, and it consistently takes 5 hours*.

*5 hours for a gallon. If starting with only a half gallon of cider it will take around 3 hours.

boiled cider in a glass measuring cup

Step 7. Pour cider into a glass measuring cup. If it hits the 2-cup line, the cider is done. If you have more than 2 cups left, pour it back into the pot and continue to simmer until you only have 2 cups. Don't simmer until it thickens, just until you have 2 cups. If you cook it until it looks like thick syrup or molasses, it'll cool and be too thick/hard to use.

3 bottles of boiled cider

Step 8: Strain the cider, if desired, then pour it into a canning jar or small glass bottles.

Notes

  • The boiled cider will be the consistency of hot syrup or honey but will thicken as it cools in the jar.
  • If the mixture is quite thick, like molasses, it was heated a little too much. It might still be usable but not ideal, and the flavor might be sour or slightly bitter.
  • If it turns to a taffy texture, it is unfortunately ruined.
  • Watch closely as it gets to the last marking on the dowel, and you shouldn't have any problems.

3 bottles of boiled apple cider with apples on a table

How To Store Boiled Cider

The boiled cider is easier to pour at room temperature than it is chilled. The printable tags that I made say to store it in the refrigerator, which I feel is a safe spot for most people to keep it and it will last indefinitely. Just pull it out and let it sit on the counter before trying to pour it.

According to Practical Self Reliance, properly boiled cider will last for at least a few months if stored in a cool, dark place. 

For the most extended shelf life, you can process it the same way you'd process maple syrup: pour the boiled cider into hot, sterilized jars, then add canning lids and rings. The jar lid will make a popping sound, meaning it is sealed.

Boiled Cider Recipe and Instructions

3 bottles of boiled cider
Print Pin
5 from 1 vote

How To Make Boiled Cider

100% apple cider, simmered down to create a delicious concentrate. Boiled cider makes a great gift and is made from only ONE INGREDIENT---cider!
Course Side Dish
Cuisine American
Prep Time 1 minute
Cook Time 5 hours
Total Time 5 hours 1 minute
Servings 2 cups
Calories 40kcal
Author Brandy Nelson

Ingredients

  • 1 gallon apple cider (no preservatives)

Instructions

  • Pour a gallon of apple cider into a large, sturdy stock pot or Dutch oven. If using cast iron make sure it's enamel coated.
  • Use a wooden skewer, chopstick, dowel, or ruler to measure the depth of the cider in the pot. Dip the skewer into the cider until it hits the bottom of the pot. Using a permanent marker, make where the cider's surface is. Section the rest of the skewer into eight sections. The boiled cider will be done when the surface simmers down to the last marking on the skewer. (You'll notice I used a cardboard straw since I was fresh out of wooden skewers that day.)
  • Bring the cider to a boil over medium-high heat. Reduce the heat to a simmer and simmer uncovered (no lid). Do not speed up the process by keeping the cider at a rolling boil the entire time. This is a low and slow process, so keep it at a low simmer. Every stove is different, but my perfect setting is low to medium heat.
  • Skim the foam from the top of the cider as it simmers.
  • Stir the pot once every hour until the cider simmers close to the skewer's last marking. At that point, stay close and stir every 15 minutes or so. The process could take 4, 5, or even 6 hours. I've made boiled cider multiple times, and it consistently takes 5 hours.
  • Pour cider into a glass measuring cup. If it hits the 2-cup line, the cider is done. If you have more than 2 cups left, pour it back into the pot and continue to simmer until you only have 2 cups. Don't simmer until it thickens, just until you have 2 cups. If you cook it until it looks like thick syrup or molasses, it'll cool and be too thick/hard to use.
  • Strain the cider, if desired, then pour it into a jar.

Video

Notes

The boiled cider will be the consistency of hot syrup or honey but will thicken as it cools in the jar.
If the mixture is quite thick, like molasses, it was heated a little too much. It might still be usable but not ideal, and the flavor might be sour or slightly bitter.
If it turns to a taffy texture, it is unfortunately ruined.
Watch closely as it gets to the last marking on the dowel, and you shouldn't have any problems.
HOW TO STORE BOILED CIDER
According to Practical Self Reliance, boiled cider will last for at least a few months if stored in a cool, dark place. You can keep it in the refrigerator if you'd like to preserve it longer, even indefinitely.
For the most extended shelf life, you can process it the same way you'd process maple syrup: pour the boiled cider into hot, sterilized jars, then add canning lids and rings. The jar lid will make a popping sound, meaning it is sealed.

Nutrition

Calories: 40kcal

Chewy Pumpkin Snickerdoodles

By 3 Comments

Pumpkin snickerdoodles are the perfect cookie for fall! With hints of pumpkin spice and puree, and a classic snickerdoodle's texture and taste.

You might also like our chocolate chip oatmeal pumpkin cookies, baked pumpkin donuts, or quick-rise pumpkin cinnamon rolls.

Hand holding pumpkin snickerdoodle cookie.

My husband's favorite cookies are my jumbo snickerdoodles. I made him a fall version, and they passed the taste test. The classic elements we all know and love about snickerdoodles, with extra spice and pumpkin. Not just pumpkin spice, but a big spoonful of pumpkin puree. Perfect for fall!

Why I Like This Recipe

  • Soft and chewy cookies. These pumpkin snickerdoodles are soft and chewy and stay that way for days!
  • No chill recipe. I only chill cookie dough when absolutely necessary, and love creating no-chill recipes for people like me who want fresh cookies right away.
  • Simple ingredients. Homemade is always better than store-bought, and you can feel good about these cookies and the simple ingredients list.

What Other People Are Saying

Awesome cookies!!!!--- Kathy

OMG! These are excellent! Splendid little change up for Fall. 😉---Lynn

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Tips and Tricks

  1. Do not overbake the cookies. All cookies continue to bake while they sit on the cookie sheets after coming out of the oven, so it's better to slightly underbake them rather than overbake.
  2. Tap the pan against the counter. The pumpkin puree adds moisture, creating a cookie that won't flatten as easily as one made without it. Tapping the pans against the counter helps the cookies flatten down during the baking process. For this recipe, I do it at the 6-minute mark, then again when the cookies come out of the oven. If you don't tap the cookie sheets, the cookies will still be delicious, but they won't have the crackly tops and will be a little thicker.
  3. How to make your own pumpkin spice mix. Don't have pumpkin spice mix? No worries. Here's a simple recipe for making your own, and you can adjust the spices to fit your taste. Mix everything together and store in an airtight container for all of your fall baking needs!
    • 3 tablespoons ground cinnamon
    • 2 teaspoons teaspoons ginger
    • 2 teaspoons. nutmeg
    • 1 ½ teaspoons cloves
    • 1 ½ teaspoons allspice

Ingredients

Stick of butter, bowls of flour, sugar, baking soda, bottle vanilla, egg, bottle of pumpkin spices, cinnamon and can of pumpkin puree.
  • All-purpose flour: Make sure to properly measure your flour. Here is a guide to show how to measure flour.
  • Baking soda: to help the cookies rise.
  • Cream of tartar: a snickerdoodle isn't a snickerdoodle without cream of tartar. It adds a tanginess to the cookies and helps them rise.
  • Salt: a tiny bit to add flavor.
  • Pumpkin spice mix: if you don't have a bottle on hand, you can make your own by following my pumpkin spice mix recipe.
  • Ground cinnamon: pumpkin spice mix already contains cinnamon, but you'll want a bit of extra too.
  • Sugar: I use white sugar for this recipe, the same that I would for classic snickerdoodles.
  • Butter: I always bake with salted butter, but you can use unsalted butter if you'd like.
  • Egg: you can use a whole egg or omit the egg white and simply use the egg yolk for a richer cookie.
  • Vanilla extract: for flavor. Have you ever made your own vanilla? It's easy and makes a great gift.
  • Pumpkin puree: not pumpkin pie filling, but 100% pumpkin canned puree.
  • Cinnamon and sugar: the cookie dough balls are rolled in a combination of cinnamon and sugar before baking.

See the recipe card for full information on ingredients and quantities.

How to Make Pumpkin Snickerdoodles

Creamed butter, sugar, and pumpkin puree in mixing bowl.

Step 1: Cream butter and sugar together. Add egg, vanilla, and pumpkin puree.

Dry ingredients poured over wet ingredients in mixing bowl

Step 2: Combine flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin spice. Mix wet ingredients and dry ingredients until just combined. Do not over-mix.

Hand rolling balls of cookie dough in bowl of cinnamon and sugar.

Step 3: Roll cookie dough balls into cinnamon and sugar.

pumpkin snickerdoodle cookies on parchment paper

Step 4: Bake cookies for 6 minutes, tap baking sheets against the counter to flatten cookies, then bake for an additional 3-4 minutes. Tap sheets against the counter once more (if necessary), then let cookies cool for 2-3 minutes before transferring to a wire cooling rack.

snacked snickerdoodles

More Pumpkin Recipes To Make

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Hand holding pumpkin snickerdoodle cookie.
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Pumpkin Snickerdoodles

Pumpkin snickerdoodles are the perfect cookie for fall! With hints of pumpkin spice and puree, and a classic snickerdoodle's texture and taste.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 cookies
Calories 143kcal
Author Brandy Nelson

Ingredients

  • 1 cup butter softened
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin spice

For Rolling

  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 400 degrees.
  • Cream butter and sugar together with an electric mixer or stand mixer with the paddle attachment.
  • Add egg, vanilla, and pumpkin puree and mix until smooth.
  • In a separate bowl combine flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin spice.
  • Add the dry ingredients to the wet ingredients and mix just until cookie dough forms. It will be a soft dough.
  • Scoop dough using a medium cookie scoop (2 tablespoons) and roll each cookie dough ball in cinnamon and sugar.
  • Bake on an ungreased (or parchment paper-lined) baking sheet for 6 minutes.
    Remove the baking sheet from the oven and tap against the counter a few times to flatten the cookies.
    Return the cookies to the oven and bake for an additional 3-4 minutes.
    Tap against the counter once more (if necessary).
  • Allow cookies to sit on baking sheets for 2-3 minutes before transferring the cookies to a cooling rack.

Video

Notes

  • I only bake 6-9 cookies at a time on a cookie sheet to allow them to spread.
  • Tapping the baking sheets against the counter is optional, but helps to flatten the cookies. The pumpkin puree changes the texture, slightly, making them flatten less than a classic snickerdoodle. Tapping the baking sheets during and after baking will yield flat snickerdoodles with the crackly tops.
Storing and Freezing Cookies
Store cookies in an airtight container for up to 3-5 days.
Snickerdoodles freeze beautifully. Transfer the cookies to an airtight container and freeze for up to 3 months.

Nutrition

Calories: 143kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 108mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 834IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg

Teddy Bear Rice Pack Tutorial (Free Template)

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Keep little ones comfy and cozy with a hot/cold teddy bear rice pack. Make a few to keep on hand with this simple tutorial and printable template.

You might also like our lavender sachets, our sock gnomes, or our easy teddy bear tutorial.

Teddy bear rice pack

Nothing makes a mama's heart more sad than seeing her child suffer. Whether it's a broken heart, a bad day at school, or when a little one is sick with a fever—it's Mom's job to make things all better.

teddy bear rice pack with child

My kids all have a comfort item that they like snuggling with when they don't feel well. It's usually a soft blanket and stuffed animal. My mom gave my 13-year-old a rice pack shaped like a gingerbread man when he was 4 years old and he LOVED it. Everyone wanted to use it, so I had to make a few more to keep on hand. We still have that old gingerbread man rice pack, plus a few cute animal-shaped ones—like this teddy bear rice pack.

If you'd like to make your own, you are in luck! Some of our rice packs were looking a bit worse for wear, so I made a new one to add to the stash and snapped a few pictures along the way. I also made a simple template that you can use to make your own.

child with rice pack on couch

Nothing says childhood like a sweet teddy bear. Our teddy bear rice pack is made out of cotton, with soft felt for the bear face. Make your own with this printable template and step-by-step instructions below.

Teddy Bear Rice Pack Tutorial

Supplies

  • printable template
  • 2 (6-½" x 6-½") pieces of fabric
  • Felt scraps
  • Scissors
  • Embroidery floss
  • Needle
  • Pins
  • Sewing Machine
  • 2 c. rice

Instructions

fabric pieces needed for teddy bear rice pack

  • Using the template cut out 1 head, 2 ears, and 1 snout from the felt scraps.

front of rice pack with teddy bear pieces pinned into place

  • Sew bear snout to bear head.
  • Pin bear head to one of the 6-½" pieces of fabric.
  • Tuck ears behind head and pin into place.
  • Sew around the head of the bear. (The ears are meant to flap.)

teddy bear face with hand embroidery on rice pack

  • Cut a long piece of embroidery floss and thread a needle. Tie a knot at on the end.
  • Make a nose by stitching 3 long stitches in the shape of a triangle.
  • Stitch inside the nose, on a diagonal to fill in the nose.
  • Stitch a few stitches to create a straight line below the nose, and a few more stitches across the bottom to create a mouth.
  • Stitch 2 French knots for eyes.
  • The bear face is now complete!
  • Place it on to your work surface. Place the other 6-½" square on top, with right sides together.
  • Pin in place, leaving an opening on the side (about 3").

teddy bear rice pack turned right side out, ready to fill with rice

  • Sew around the perimeter using a ⅜" seam allowance, leaving the opening unstitched.
  • Clip the corners and turn right side out.
  • Fill with rice.

Fold over the open edges and pin in place. Hand stitch the opening closed.

How to use your Teddy Bear Rice Pack

This bear rice pack is perfect to keep cozy with when you aren't feeling well. Warm it up or cool it down to provide relief.

To warm your bear, heat in microwave for 30 seconds, or until warm.

To cool your bear place in freezer. Can be kept in the freezer indefinitely.

Easy Ghost Cupcakes

By 1 Comment

Make easy ghost cupcakes with a regular cupcake pan! Frosted in white buttercream and topped with candy eyes, they are almost too cute to eat!

You might also like our pop tart haunted house, our bat brownies, or our homemade butterfingers made from candy corn!

Ghost cupcakes on a wire cooling rack.

How cute are these ghost cupcakes? Slap a set of candy eyes on anything white, and it instantly turns into a ghost. Couldn't be easier!

Why I Like This Recipe

  • No special cupcake pan. These ghost cupcakes bake up in a regular cupcake pan! No need to buy and store a separate pan.
  • Perfect for parties. Because they use a little less cake batter than a regular cupcake, one batch will make 36 cupcakes, making them perfect for Halloween parties. I have a giant pan that bakes 24 cupcakes at a time. It works great for this recipe since it makes 36 cupcakes. I use the large pan and a regular muffin pan.
  • Made from a cake mix. You can make your cupcakes from scratch, but one tip my cake decorating instructor shared years ago is to use a cake mix when possible. She said most bakeries do! There are so many ways to doctor up a mix to make it your own.
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Tips and Tricks

Unfrosted chocolate cupcake shaped like a ghost.
  1. Use foil to shape cupcakes. You might be wondering how I shaped my cupcakes using a regular cupcake pan. Foil! I learned this trick from @beautyanddasweetz on Instagram. She used foil balls to create darling ghost muffins. Simply roll up aluminum foil into small balls and place around the cupcake liner.
  2. Don't worry too much about getting the ghost shapes just right. You might have some that look a little wonky when they come out of the oven, but that's totally fine. After they are frosted, you won't even notice.
  3. The best candy eyes. Black candy pearls work great for adding details to treats. I also used them on my stacked snowman cookies and my snowman hot cocoa bombs. I've tried several brands over the years and have found PME to be the best in terms of not bleeding into the frosting. You can also use black frosting or mini chocolate chips as an alternative.

Ingredients

Boxed cake mix, two eggs, bottle of vanilla, bowl of oil, cup of water, bowl of powdered sugar, bottle of milk, stick of butter, bottle of candy eyes.

Cupcakes

  • Cake mix: Any flavor you'd like.
  • Eggs, oil, and water: According to the box instructions.

Frosting

  • Butter: I bake exclusively with salted butter, but unsalted butter is fine too.
  • Powdered sugar
  • Milk
  • Vanilla extract

Supplies

See the recipe card for full information on ingredients and quantities.

How To Make Ghost Cupcakes

Glass bowl of pudding and sweetened condensed milk mixed with rubber spatula.

Step 1: Prepare cupcake batter according to the instructions on the box.

small balls of aluminum foil

Step 2: Line a cupcake/muffin pan with paper baking cups. Roll aluminum foil into small balls.

unbaked cupcakes in pan with foil balls

Step 3: Add 2 tablespoons (medium cookie scoop) of cupcake batter to each baking cup. Position the foil balls between the metal from the pan and the cupcake liner. Two at the top, and two near the center to create a head and arms.

hand holding unfrosted chocolate cupcake shaped like a ghost

Step 4: Bake cupcakes for 16-18 minutes. Let cupcakes cool in the pan for 10-15 minutes before transferring to a wire cooling rack. This will help them keep their shape while they cool. Cool completely.

Top Tip

DO NOT OVERFILL THE BAKING CUPS! Usually, you'd need to fill the baking cup ⅔ with batter. Not for these. Use half the batter that you'd typically use, which is only about 2 Tbsp, or a medium-sized cookie scoop.

When you add the foil balls, the batter will rise a bit. You'll be glad you didn't overfill the baking cups. They'll rise even more during baking.

Vanilla frosting.

Step 5: Beat frosting ingredients together. Add a frosting tip to a frosting bag and fill it with buttercream.

hand holding cupcake and piping vanilla buttercream over it

Step 6: Frost cupcakes, then smooth with a butter knife or cake spatula. (Watch my video to see how I do this.)

had placing candy eyes on ghost cupcake

Step 7: Add candy eyes/mouth.

Note: If you have a few cupcakes that look misshapen after baking, that's totally fine. Frost them the same as the rest, and you'll hardly notice.

Ghost Cupcakes FAQs

What is the best baking pan for cupcakes?

I have a giant pan that bakes 24 cupcakes at a time. It works great for this recipe since it makes 36 cupcakes. I use the large pan and a regular muffin pan.

How do you store ghost cupcakes?

Store cupcakes at room temperature in an airtight container for up to 3 days.

Which brand of black candy pearls do not bleed into the frosting?

Black candy pearls work great for adding details to treats. I also used them on my stacked snowman cookies and my snowman hot cocoa bombs. I've tried several brands over the years and have found PME to be the best in terms of not bleeding into the frosting. You can also use black frosting or mini chocolate chips as an alternative.

ghost cupcakes on cooling rack

More Halloween Treats To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Frosted ghost cupcake on wire cooling rack.
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5 from 1 vote

Ghost Cupcakes

Make easy ghost cupcakes with a regular cupcake pan! Frosted in white buttercream and topped with candy eyes, they are almost too cute to eat!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 16 minutes
cool 20 minutes
Total Time 56 minutes
Servings 36
Calories 165kcal
Author Brandy Nelson

Equipment

  • aluminum foil
  • candy eyes/mouth
  • cupcake liners
  • 2A or 1A piping tip (large round)
  • frosting bag

Ingredients

Cupcakes

  • 1 box cake mix any flavor you'd like
  • eggs, oil and water according to box instructions

Frosting

  • 1 cup butter softened
  • 4 ½ cups powdered sugar
  • 3-4 Tbsp. milk
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Prepare cupcake batter according to the instructions on the box.
  • Line a cupcake/muffin pan with paper baking cups.
  • Roll aluminum foil into small balls.
  • Add 2 Tbsp. (medium cookie scoop) of cupcake batter to each baking cup.
    IMPORTANT: DO NOT OVERFILL THE BAKING CUPS! Normally you'd need to fill the baking cup ⅔ with batter. Not for these. Use half the batter that you'd normally use, which is about 2 tablespoon or a medium-sized cookie scoop.
  • Position the foil balls around between the metal from the pan and the cupcake liner. Two at the top, and two near the center to create a head and arms.
  • Bake cupcakes for 16-18 minutes. Let cupcakes cool in the pan for 10-15 minutes before transferring to a wire cooling rack. This will help them keep their shape while they cool.
  • Cool completely.

Frosting

  • Beat butter with an electric mixer until smooth.
    Add half of the powdered sugar and mix until smooth. Add remaining powdered sugar and beat.
  • Beat in vanilla. Add milk, 1 tablespoon at a time until the desired consistency is reached.
  • Add a frosting tip to a frosting bag and fill it with buttercream.
  • Frost cupcakes then smooth with a butter knife or cake spatula (watch my video to see how I do this).
  • Add candy eyes and mouth.

Video

Notes

Cupcake pan notes: I have a giant pan that bakes 24 cupcakes at a time. It works great for this recipe since it makes 36 cupcakes. I use the large pan and a regular muffin pan to bake them at the same time.
Store cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 165kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 14mg | Sodium: 141mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 160IU | Calcium: 35mg | Iron: 0.3mg

Texas Sheet Cake Bites (+ Video)

By 3 Comments

Everything you love about Texas sheet cake in bite-sized form! Mini bites of chocolate cake covered in melted frosting that sets up smooth and silky. You'll love these Texas sheet cake bites!

You might also like our Texas sheet cake cookies, our Rocky Road Texas sheet cake, or our Rocky Road cookies!

texas sheet cake bites

Watch our step by step video!

Texas Sheet Cake Bites

Some say that Texas Sheet Cake originated in a newspaper in Texas, others say it’s because it’s the size of Texas. Regardless, the chocolate cake we all know and love as Texas Sheet Cake is a large chocolate sheet cake that is smothered in frosting as soon as it comes out of the oven. This creates an amazingly rich and smooth texture.

I altered my favorite Texas Sheet Cake recipe to create 24 bites! A soft cake bite topped with a silky melted chocolate frosting. The frosting sets up as it cools, making them easy to transport or add to holiday treat plates.

texas sheet cake bites on parchment paper

Texas Sheet Cake Bites Ingredients

Dry Ingredients: all-purpose flour, sugar, salt, baking soda, baking cocoa.

Wet Ingredients: water, butter, egg, milk, vinegar, vanilla.

Frosting Ingredients: baking cocoa, butter, powdered sugar, milk, vanilla.

Topping: chopped walnuts or pecans, sprinkles, mini chocolate chips---or just leave them plain!

hand holding texas sheet cake bite with bite taken out of it

How To Make Texas Sheet Cake Bites

  • Preheat the oven to 350 degrees.
  • In a saucepan heat water, butter, and cocoa powder over med-high heat. Stir and remove from heat once it comes to a boil.
  • In a large mixing bowl combine flour, sugar, and salt.
  • Pour hot mixture over dry ingredients and mix well.
  • In a small bowl combine milk, egg, baking soda, vinegar, and vanilla.
  • Add egg mixture to the cake batter and mix well.

 

texas sheet cake bites with and without chopped walnuts

  • Grease a mini muffin/cupcake pan (one that can bake 24 mini muffins/cupcakes at a time).
  • Pour cake batter into the cupcake pan, filling each cup ¾ full. Note: This cake batter is runny, but that's the way it's supposed to be. It's easiest to pour it from a glass measuring cup with a spout or use a cookie scoop to divide up the batter.
  • Bake cake bites for 12 minutes or until an inserted toothpick comes out clean.

unfrosted cake bites

  • Allow cake bites to cool in the pan for 5-10 minutes before transferring to a wire cooling rack.

Note: To easily remove the cake bites, run a sharp knife around the edge of each cake bite to release.

hand dipping cake bite into melted chocolate frosting

  • While the cake bites cool, beat the frosting ingredients together until fluffy and smooth in a microwave-safe bowl.
  • Microwave the frosting for 30 seconds until melted and smooth. This makes it easy to dip the cake bites into.
  • Dip the top of each cake bite into the melted frosting.
  • Sprinkle with chopped nuts, if desired.
  • Place the cake bites onto a platter or rack to set up.

hand holding texas sheet cake bite

Store the cake bites in an airtight container for up to 3 days.

Texas Sheet Cake Bites Recipe

texas sheet cake bites with and without chopped walnuts
Print Pin
5 from 1 vote

Texas Sheet Cake Bites

Everything you love about Texas sheet cake in bite-sized form! Mini bites of chocolate cake covered in melted frosting. You'll love these Texas sheet cake bites!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 30 minutes
Total Time 1 hour 15 minutes
Servings 24
Calories 140kcal
Author Brandy Nelson

Ingredients

Cake

  • 1 cup all purpose flour
  • 1 cup white sugar
  • ½ teaspoon salt
  • ½ cup butter
  • ½ cup water
  • 3 Tbsp. cocoa powder (baking cocoa)
  • 1 large egg
  • ¼ cup milk
  • 1 ½ teaspoons vinegar
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract

Chocolate Frosting

  • ¼ cup butter softened
  • 2 cups powdered sugar sifted
  • 3 Tbsp. baking cocoa
  • 3 Tbsp. milk
  • ½ teaspoon vanilla

Toppings

  • ½ cup chopped pecans or walnuts optional

Instructions

Cake Bites Instructions

  • Preheat oven to 350 degrees.
  • Mix flour, sugar, and salt in a large bowl. Set aside.
  • Heat butter, water, and cocoa powder in a saucepan over medium heat. Stir as butter melts. Bring to a boil then remove from heat.
  • Slowly pour the butter/chocolate mixture over the dry ingredients. Stir.
  • Mix eggs, milk, vinegar, baking soda and vanilla together in a small bowl. Add to the large bowl and mix until combined.
  • Pour batter into a greased mini muffin pan.
  • Bake for 12 minutes.
  • Let cake bites cool for 5-10 minutes before removing them from the pan and letting them cool on a baking rack.
    To easily remove cake bites, run a sharp knife along the edge of each cake bite to loosen.

Frosting Instructions

  • In a microwave-safe bowl beat butter, powdered sugar, baking cocoa, milk, and vanilla together until fluffy.
    Microwave frosting for 30 seconds until smooth and melted.
  • Dip the top of each cake bite into the melted frosting. Sprinkle with chopped nuts, if desired. Allow frosting to set up before eating.

Video

Notes

Wrap leftovers with a sheet of plastic wrap.

Nutrition

Calories: 140kcal

 

Easy Fabric Pumpkins

By 2 Comments

These darling fabric pumpkins are easy to make and are perfect for fall. Make them in any size you'd like with our easy-to-follow tutorial.

You might also like our 10-minute sock pumpkins, our DIY velvet pumpkins or our Target dollar spot pumpkin wreath tutorial!

Pile of fabric pumpkins in various fabrics.

Make your own little pumpkin patch this fall with this easy tutorial. A great way to use up scrap fabric. These fabric pumpkins are easy to make! I made a basket of pumpkins to give to the ladies at my church for a training meeting that I am doing. If you're interested in the pumpkin spiritual thought that I shared, you can scroll down to the very bottom of the post!

Why I Love This Project

  • Easy to make. If you made our sock pumpkins last year, you'll love this tutorial! Instead of socks, we're using cotton fabric. Fabric pumpkins require a few seams of sewing, but they are simple stitches that can be done by hand or by using a sewing machine (or a combination of both, which is my preferred method).
  • Great scrap fabric craft. Fabric pumpkins can be made big or small and are a great way to use up fabric scraps!
  • Easy gift idea. These would make great teacher gifts with one of my printable fall gift tags! My favorite one says, “I’m so glad I live in a world where there are Octobers.”

What Others Are Saying

I have been making these pumpkins and sometimes sell them at craft shows, take them, and donate some to nursing homes, and decorate my home and my children’s with them.---Trudy on Pinterest

These could be used as pin cushions!---Tracy on Pinterest

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fabric pumpkins arranged on table

Tips and Tricks

  1. How to make pumpkins in a variety of sizes: This tutorial makes it easy to create small, medium, and large pumpkins. Take the width measurement and double it for the length measurement. Here are some example measurements below. The pumpkins shown in the photos are made with an 8" x 16" rectangle of fabric. This will create a 5" medium-sized pumpkin.
  2. Tip for making large pumpkins: I prefer small and medium pumpkins to make because it's easier to pull the needle through the center. The more stuffing you have (from a large pumpkin), the wider the area the needle will have to pull through. Just use a long needle and pliers to make that step easier.
  3. Get creative with the fabrics: You can use a variety of fabrics from cotton to flannel and muslin to gingham. You can also upcycle fabric from sweaters to make adorable pumpkins. Since the sweater fabric already has holes in it, it's easy to thread a needle through the center of the pumpkin.

Fabric Pumpkin Supplies

fabric, felt, thread, scissors and pillow stuffing.
  • Fabric (Halloween Prints) (Plaid Prints): My favorite fabrics to use are lightweight cotton prints such as calico or quilter's cotton. They come in so many fun prints and are easy to stitch through. I used a combination of plaid prints and cotton prints for these pumpkins. Flannel or muslin would be a great choice, too.
  • Felt Scraps
  • Scissors
  • Embroidery Thread
  • Stuffing
  • Sewing Machine/Thread
  • Sewing Needles: You can use a regular-sized embroidery needle for the gathering stitches, but a long 3 ½" needle works great for pulling the thread through the thickness of the pumpkin. If you don't have a long needle, you can use a regular needle and small pliers as shown in the instructions.
  • Measuring Tape
  • Small Pliers (optional)
  • Hot Glue/Glue

Fabric Cutting Guide

  • Small (5" x 10" rectangle of fabric)
  • Medium pumpkin (8" x 16" rectangle of fabric)
  • Large (10" x 20" rectangle of fabric)
  • Cut a piece of felt that is 1"x 6" for the stem.
  • Cut a 2" oval of felt for the bottom of the pumpkin.

If making a larger or smaller pumpkin, adjust the stem size by adding a bit to the width and length.

How To Make Fabric Pumpkins

fabric folded in half inside-out.

Step 1: Fold the fabric in half with the right sides together.

sewing machine stitching side seam of fabric

Step 2: Sew along the seam using a ⅜" seam allowance.

pumpkin opening before being cinched closed.

Step 3: You should now have a tube of fabric. Look at the pattern and note which side will be the bottom and which side will be the top.

Thread a long piece of embroidery thread through a needle. Stitch a gathering stitch around the bottom opening of the pumpkin.*

pulling thread tight to close pumpkin opening

Step 4: Pull the end strings tight to close off the bottom of the pumpkin.

*To gather, you'll create a wide running stitch along the top of the opening, about ¼" away from the edge. Leave the ends of the string long so that you can pull them to gather the fabric later.

hands tying thread in a knot to close off pumpkin opening.

Step 5: Tie the strings in a double knot and trim excess. Save the needle and thread for a later step.

fabric turned right-side out.

Step 6: Turn the pumpkin right-side out.

stuffing inside fabric pumpkin

Step 7: Fill the pumpkin with stuffing.

hand poking needle into fabric

Step 8: Grab your needle and thread and stitch a gathering stitch around the top opening of the pumpkin.

thread being pulled to close off pumpkin opening

Step 9: Pull the end strings tight to close off the top of the pumpkin.

needle poked into fabric pumpkin

Step 10: Tie strings in a double knot and trim excess.

thread being pulled through stuffed pumpkin.

Step 11: Cut a strand of embroidery thread that is 48" long. Thread it through a long needle and tie a knot at the end. Press the pumpkin down to squish it down a bit (this makes it easier to insert the needle if you are using a regular-sized needle). Poke the needle through the center of the pumpkin and out the back. Pull until the knot hits. Bring the needle around to the top again, insert through the center and out the back again, then pull the thread TIGHT. You'll notice that you've created one of the pumpkin grooves on the side of the pumpkin.

pliers pulling needle through fabric pumpkin

Step 12: Continue this process until you have 6 sections (dimples). Tie a knot in the thread.

If you don't have a long needle, it can sometimes be a little difficult to pull the needle through the stuffing. A small pair of pliers can help grab the needle.*

*I highly recommend referring to my step-by-step video in the "how to card" at the end of the post for a great visual on how to create the pumpkin sections/shape using the thread.

hands rolling up a thin piece of felt.

Step 13: Roll up the piece of felt.

hot glue on end of felt stem.

Step 14: Hot glue the end of the piece of felt to secure it.

hand gluing felt stem on top of pumpkin

Step 15: Glue the stem to the top of the pumpkin.

You can also use faux pumpkin stems. I use these when making velvet pumpkins.

small piece of felt glued to the bottom of the fabric pumpkin.

Step 16: Glue the oval of felt on the bottom of the pumpkin (this adds a finished touch and hides any knots and unfinished edges on the bottom of the pumpkin).

Fabric Pumpkin FAQs

What fabric is best for fabric pumpkins?

My favorite fabrics to use are lightweight cotton prints such as calico or quilter's cotton. They come in so many fun prints and are easy to stitch through. I used a combination of plaid prints and cotton prints for these pumpkins. Flannel or muslin would be a great choice, too.

What can I use to fill the fabric pumpkins?

My go-to stuffing is polyester fiberfill, which is the same stuffing found in throw pillows. You can also use scrap fabric or anything soft to fill the fabric pumpkins.

How do I make fabric pumpkins in different sizes?

This tutorial makes it easy to create small, medium, and large pumpkins. Take the width measurement and double it for the length measurement. Here are some example measurements below. The pumpkins shown in the photos are made with an 8" x 16" rectangle of fabric (medium-sized pumpkins).

basket of fabric pumpkins

More Fall Crafts To Make

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Pile of fabric pumpkins in various fabrics.
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5 from 1 vote

Easy Fabric Pumpkins Tutorial

These darling fabric pumpkins are easy to make and are perfect for fall. Make them in any size you'd like with our easy-to-follow tutorial.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 pumpkin
Author Brandy Nelson
Cost $1

Equipment

  • sewing machine
  • measuring tape
  • scissors
  • long sewing needle
  • hot glue gun/glue
  • small pliers (optional)

Ingredients

Instructions

  • You can make any size of pumpkin that you'd like by doubling the width measurement. For example, my fabric was 8" wide and 16" long.
    CUTTING GUIDE
    Cut fabric into a rectangle that measured 8" x 16".
    Cut a piece of felt that is 1"x 6" for the stem.
    Cut a 2" oval of felt for the bottom of the pumpkin.
  • Fold the fabric in half with the right sides together.
  • Sew along the seam using a ⅜" seam allowance.
  • You should now have a tube of fabric. Look at the pattern and note which side will be the bottom and which side will be the top.
  • Thread a long piece of embroidery thread through a needle.
    Stitch a gathering stitch around the bottom opening of the pumpkin.
    Note: To gather, you'll create a wide running stitch along the top of the opening, about ¼" away from the edge. Leave the ends of the string long so that you can pull them to gather the fabric later.
  • Pull the end strings tight to close off the bottom of the pumpkin.
  • Tie the strings in a double knot and trim excess. Save the needle and thread for a later step.
  • Turn the pumpkin right-side out.
  • Fill the pumpkin with stuffing.
  • Grab your needle and thread and stitch a gathering stitch around the top opening of the pumpkin.
  • Pull the end strings tight to close off the top of the pumpkin.
  • Tie strings in a double knot and trim excess.
  • Cut a strand of embroidery thread that is 48" long. Thread it through a long needle and tie a knot at the end.
    Press the pumpkin down to squish it down a bit (this makes it easier to insert the needle).
    Poke the needle through the center of the pumpkin and out the back. Pull until the knot hits. Bring the needle around to the top again, insert through the center and out the back again, then pull the thread TIGHT.
    You'll notice that you've created one of the pumpkin grooves on the side of the pumpkin.
  • Continue this process until you have 6 sections (dimples). It can sometimes be a little difficult to pull the needle through the stuffing. A small pair of pliers can be helpful in grabbing the needle.
    NOTE: I highly recommend referring to my step-by-step video for a great visual on how to create the pumpkin sections/shape using the thread.
  • Roll up the piece of felt.
  • Hot glue the end of the piece of felt to secure it.
  • Glue the stem to the top of the pumpkin.
  • Glue the oval of felt on the bottom of the pumpkin (this adds a finished touch and hides any knots and unfinished edges on the bottom of the pumpkin).

Video

Notes

Suggested cutting guide for small, medium, and large pumpkins:
  • 6" x 12" (small pumpkin)
  • 8" x 16" (medium pumpkin)
  • 10" x 20" (large pumpkin)
If making a larger or smaller pumpkin, adjust the stem size by adding a bit to the width and length.
Small and medium pumpkins are my favorite to make because it's easier to pull the needle through the center. The more stuffing that you have (large pumpkin) the wider the area the needle will have to pull through. Just use a long needle and pliers to make that step easier.

Pumpkin Spiritual Thought

I mentioned above that I am giving these pumpkins as gifts to the ladies in my church. I found a talk called, "What a Single Pumpkin Seed Taught Me about God's Love" by Larry  Laycock.

Here are some of my favorite parts:

"My boyhood home was surrounded by alfalfa fields. When I was nine years old, I cleared a small plot on the edge of the fields to plant a garden. In early spring, I planted a single pumpkin seed and cared for it each day, eager for it to sprout. Within days, to my delight, small green leaves pushed through the soil. Over the days and weeks that followed, I marveled at the rapid rate of growth of my small, single pumpkin seed. With divine components of seed, soil, sunlight, and water, my small seed miraculously transformed into multiple vines stretching out in all directions.

A short time later, green bulbs appeared where orange and yellow flowers had just bloomed. And over the course of the summer, the bulbs transformed into large, orange pumpkins. When the harvest arrived, I cut open my pumpkins. I was astonished! Each pumpkin had produced hundreds and hundreds of seeds.

You might be thinking to yourself, “That’s great, but what does this pumpkin seed have to do with me as a young adult?” Well, in observing the seemingly endless supply of seeds from my harvest, I suddenly understood how, with God’s help, the finite (one seed) could be transformed into the infinite and eternal. I saw that “with God nothing shall be impossible” (Luke 1:37). I experienced the truth of the scriptural words “by small and simple things are great things brought to pass” (Alma 37:6).

God created my small pumpkin seed to produce limitless, even infinite, generations of seeds in a never-ending cycle of growth and development. And the same is true for many other things in our lives, including the ability to feel and share His divine love.

printout of pumpkin spiritual thought with fabric pumpkins

Over time, I have come to understand that our loving Heavenly Father has planted within each of us the seed of His eternal love. God loves us enough to plant His love in our souls with the intention that we cultivate and grow it through service, faith, repentance, and covenant keeping.

...If we cultivate God’s love through kindness, courtesy, compassion, and inclusion, it will grow exponentially. Our capacity to love and serve others will become infinite, eternal, and more beautiful than we ever dreamed possible.

As we cultivate the seed of God’s love within us, we can reap the pure love of Christ—charity (see Moroni 7:47). Those who cultivate the seed of God’s love also reap a bounteous crop of friends, fellowship, and increased faith...

As we carefully cultivate the seed of God’s love, we can experience a limitless harvest of eternal love in our family relationships, our Church service, and our personal lives."

Click here for the full talk.

Hawaiian Roll French Toast (+ Video)

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Hawaiian roll French toast is a fun twist on an old classic! Hawaiian rolls are dipped in eggs and milk and then cooked until golden brown. Serve with fruit or maple syrup!

You might also like our quick 90-minute cinnamon rolls, puffy German pancakes, or favorite blueberry muffins.

Hawaiian roll French toast

Watch our step by step video!

two pieces of French toast with maple syrup

What are Hawaiian Rolls?

Hawaiian rolls are a sweet bread that originated in Hawaii. We like King's Hawaiian rolls, buns, and round bread. Sweetened with a combination of sugar and pineapple juice they are sweet, soft and SO SO good. Hawaiian rolls are perfect for so many things. I love making turkey melt sliders and mini Philly cheesesteak sandwiches with them and today we're making French toast.

Hawaiian Roll French Toast

If you're looking for an EASY and delicious breakfast look no further. These soft and sweet Hawaiian rolls are the perfect size to make tiny slices of French toast. You'll love them with homemade caramel syrup or our simple homemade jam (made from frozen berries!).

Hawaiian roll French toast and blueberries

You'll Need The Following Ingredients

  • Hawaiian rolls
  • eggs
  • milk
  • cinnamon
  • butter (to grease pan or griddle)

French toast rolls in a tray, dipped in eggs and milk and cooked

How to make Hawaiian roll French toast

 

Slice rolls in half, width-wise.

Whisk eggs, milk, and cinnamon together in a shallow bowl or pie pan.

Heat griddle or skillet on medium to medium-high. Brush with butter to prevent sticking.

Hawaiian roll French toast on a griddle

Dip roll halves in the eggs/milk mixture. Flip over to coat the other side.

Work in small batches to keep the rolls from getting soggy in the milk/egg mixture.

Immediately transfer the rolls to the griddle and cook for 2-3 minutes until golden brown. Flip and cook the other side.

Hawaiian roll French toast on platter

Favorite French Toast Toppings

Hawaiian roll French toast stacked on a plate with blueberries

If you have leftovers you can store them in the refrigerator and reheat them in the toaster.

Hawaiian Roll French Toast

Hawaiian roll French toast and blueberries
Print Pin
5 from 1 vote

Hawaiian Roll French Toast

Hawaiian roll French toast is a fun twist on an old classic! Hawaiian rolls are dipped in eggs and milk and then cooked until golden brown. Serve with fruit or maple syrup!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 24 slices
Calories 66kcal
Author Brandy Nelson

Ingredients

  • 12 Hawaiian rolls
  • 3 large eggs
  • ⅔ cups milk
  • ½ teaspoon ground cinnamon

Instructions

  • Slice rolls in half, width-wise.
    Whisk eggs, milk, and cinnamon together in a shallow bowl or pie pan.
  • Heat griddle or skillet on medium to medium-high. Brush with butter to prevent sticking.
  • Dip roll halves in the eggs/milk mixture. Flip over to coat the other side.
    Work in small batches to keep the rolls from getting soggy in the milk/egg mixture.
  • Immediately transfer the rolls to the griddle and cook for 2-3 minutes until golden brown. Flip and cook the other side.
  • Serve with syrup, powdered sugar, or fruit.

Video

Nutrition

Calories: 66kcal