The Newest Instagram Nail Trend Is So Totally ’90s Extra

1. Sultry Makeup Look

If there's one thing Kaia Gerber's mom had on lock, it was the '90s sultry makeup look. Even today, Cindy Crawford continues to show why she was one of the OG '90s supermodels. You rarely saw her without intentionally tousled hair, a glossy and slightly metallic brown lip, and perfectly outlined eyes. Oh, and we can't forget her signature smile that she passed on to her amazing daughter!

Here's How To Get Cindy Crawford's Sultry Makeup Look

Bobbi Brown Long-Wear Cream Eyeliner Stick

Yves Saint Laurent Candy Glaze Lip Goss Stick

2. '90s Lip

If there's one thing fans could count on singer Brandy Norwood to do, it was sing and play a convincing coming-of-age teenager on Moesha. But, her style was just as noticeable because she always wore the cutest braids and stunning '90s lip combo that's still popular today. Try as I might, I've yet to part ways with this makeup look because it looks good on everyone.

You'll need a dark lip liner, a nude matte lipstick or gloss to complete this look!

Here's How To Get Brandy's Signature '90s Lip

Mented Cosmetics No. 5 Brown Lip Liner

Maybelline SuperStay Matte Ink Lipstick (Loyalist)

e.l.f. Glow Reviver Lip Oil

A little clear gloss goes a long way! The goal is to create a light sheen instead of lips that look dripped in gloss!

3. Brown Lipstick

There's a ton of iconic '90s makeup looks, but it seems like brown lip liner and lipstick had the girls in a frenzy! They couldn't get enough of it then and we're crazy about it now. Jennifer Anniston, America's sweetheart, was known for wearing a simple look that included brown lipstick that complemented her undertones.

All brown lipsticks aren't created equal, so we're sharing a couple of our favorite options!

The Lip Bar Vegan Matte Liquid Lipstick (Savage)

Makeup Revolution Lip Allure Soft Satin Lipstick (Divine Brown)

3. Cherry Red Lipstick

We can talk about red lipstick all day, especially if it has something to do with Winona Ryder's cherry red version! Ever popular today, it's a bold way to liven up your makeup if you plan to keep the rest of your face simple. Plus, you can wear it year-round if you want!

What we've learned is that blue-red lipsticks tend to be more universal, so we're sharing the ones we think will bring your own cherry red look to life.

Here's How To Get Winona Ryder's Cherry Red Lipstick

Juvia's Place The Reds Cherry Velvety Matte Lipstick

Charlotte Tilbury Matte Revolution Hydrating Lipstick (Red Carpet Red)

4. Doll Eye Makeup

We have nothing but the utmost respect for Pamela Anderson's decision to go makeup-free after decades of wearing it. Still, we'll always cherish the way her '90s makeup looks rivaled Barbie's. You'd always see Pamela wearing gorgeous eyeshadow that made you want to play in different palettes until you found the perfect combo to match whatever she wore on her eyes.

In honor of her doll eye makeup, here's a few makeup palettes that are guaranteed to give you a range of shades to choose from!

Colourpop Smoke 'N Roses Shadow Palette

Rare Beauty Discovery Eyeshadow Palette

Anastasia Beverly Hills Soft Glam Eyeshadow Palette

5. Sparkly Highlighter

Last but not least, we have to pay homage to the way Halle Berry looked like a perfect sparkly gem in the '90s. Her pixie haircut seemed to accentuate her cheekbones that had the perfect amount of glitter highlighter on it and we're obsessed with going back to the days where makeup literally glowed.

To achieve a similar look, you're going to need the highlighters we've chosen for you!

How To Get Halle Berry's Sparkly Highlighter Look

Fenty Beauty Killawatt Freestyle Highlighter (Girl Next Door/Chic Phreak)

stila Heaven's Hue Highlighter

DIY Halloween Nail Art To Try

Snakebite Nail Art

Okay, technically these have a little bit of red on them. But we think you’ll forgive us and our favorite nail artist SF Party Nail AKA Taylor Watson.

Red Blood French Tips

Your decision to dress as Jason Vorhees for Halloween won't be complete with these red blood french tips. They're the perfect complement to the faux bloody machete you'll be carrying.

Golden Ratio

Perfect for the lazy-girl nail artist who wants to hit two holidays with just one mani. Do this on Halloween day and then carry it all the way into the New Year!

Cute Cat Ear Tips

This is a great mani option for anyone and everyone who wants to be on the couch with their cats at any given moment. Just use a thinner brush to make the triangles for the ears. You can use another brush or even the tip of a bobby pin to dot on the eyes!

Burgundy Nails With Gold Flecks

Craft a sweet witch's brew to match your burgundy nails with gold flecks.

Black + White FTW

We’re loving this multimedia version of *all* the Halloween themes.

Black With White Spider Nail Design

If you don't have a fear of spiders, let this white spider design help you craft the perfect Halloween treat.

Stitch of Lilo & Stitch

Let these Hawaiian nails add some fun to your Halloween costume. Don’t worry, they won’t cause as much havoc as you think.

Black and White Spooky Halloween

Your scary Halloween costume won't be complete with this black and white nail design.

All That Glitters

If you love all things glam, you don't have to wait until New Years to go crazy with the glitter. Pick darker colors to make this mani extra moody.

Halloween Nail Art Inspo

Bony Gal

Keep your Halloween digits looking eerie with a skeleton design scattered along your nails. A matte black and red polish underneath looks even more appropriate for the holiday.

Feelin’ Spidey

Scare the ish out of all the arachnophobes with your spooky spider nails.

Spooky Minimalist

A ghostly manicure instantly puts you in the Halloween spirit. Plus, if you’re more of a minimalistic gal, this simple design will ring true.

Sweet Skulls

Even if you’re not a fan of Halloween, these designs let you take part in October fun without the spook factor. This manicure is trendy and colorful and will match any outfit you pair it with.

Mixed Finishes

You don’t have to deck out your digits in skulls and ghosts to be festive. A fancy orange and black mani gives you just the right amount of edgy flair.

Orange Evil Eye

The evil eye can mean a curse in many cultures around the world. What better way to celebrate the spooky holiday than with protective nails featuring these talismans?

Twist on a French

Pair your black polish with a simple white to elevate and invert this classic, yet very Halloween-appropriate, finish.

Shimmer and Spiders

Statement nails featuring sparkles and spider webs turn the dial up on Halloween glam. Balance it out with a neutral gray shade as your base color or keep it negative with a bare nail layered with a top coat.

Scratch It Up

Destroyed ombre nails feel spooky but still stylish. Achieve this jagged mani look by coating your nail with black and using a scratcher tool to uncover the natural hue underneath.

Spooky Kitty

Instead of opting for the scary nail art route, go spooky. Cute, pointy-eared kitties are purrfect for Halloween.

Squiggly Black Lines

Start off with a neutral base coat, then get funky with dark and random squiggly lines.

Bloody Nails

This spine-tingling nail art will give you all the holiday feels this October. Drip polish down from your cuticles, and clean up your skin with a nail polish remover-soaked cotton swab. Done and done.

Moody and Matte

Feel like sporting your artsy side? Paint an entire creepy scene onto your nails for a unique mani. Adding a matte top coat lets the designs be seen even better.

Marble Print

This looks tough but is actually fairly easy. Begin by using black nail polish and a small brush dipped in acetone, draw on lines with the polish and then blur them by swirling with the brush.

Art Dark-O

One small black line from top to bottom of your nail bed makes for an artsy addition to a skeleton-inspired Halloween look.

Candy Corn

It’s easy and it’s a classic. Just a warning: You may have to resist the urge to nibble your fingers!

Shattered Nails

Give your fingers some sharp angles to give the illusion of jagged nails.

Matte and Glossy Meet

Spice up the typical matte nail with a glossy French tip.

Frankenstein Stitches

We’re already haunted by this funky, yet totally appropriate Frankenstein pop art.

Picasso Line Art

Halloween doesn’t have to be all about zombies and mummies. Instead, try a fine-art approach that’s still wacky enough for the holiday.

Halloween Collage

Can’t decide which Halloween fave to go with? Use a different nail for each October 31 icon so no one misses out.

Jack Skellington

We love this black, white, and sparkly tribute to a Halloween classic.

Disney Princesses

If you can’t decide which Disney princess you want to be this year, then just be all of them! This mani shows off their goofy side because even a Disney princess knows how to have fun too.

Halloween Nails You Can Buy

Dashing Diva Glow Potion Gloss Palette

Add some magic to your nails with a glow-in-the-dark set that features all your favorite Halloween motifs with a fun color palette.

Black Bat Halloween Nails

Switch up your base color every time you add one (or multiple) of these stickers, and you'll get a different look every single time!

Black Spider Web Press On Nails

The coolest part about these Halloween nails is the two-in-one finish they have. Even though they're monochromatic, the glossy and matte textures provide some unexpected contrast. (via LilyNailsArt/Etsy)

Ghost Nails

The detail on these tips stand out against the simple base, and add a spooky touch to all your fall outfits!

Lady Web

Give your spidery web nails a cute update with these press-on nails! The glitter will make them less spooky as you brew one of your famous Halloween cocktails.

Salon Perfect Matte Checkered Cat Nails

Witchy nails are meant to be as chic as they are thrilling. Lucky for us, Salon Perfect understood the assignment when they created these cute matte checkered cat nails!

Salon Perfect Black Moon Ombre Nails

Dressing up as a mysterious and sexy tarot reader for Halloween? Don't forget to add these black moon ombre nails to your costume.

Tips For Cooking With Your Partner

Share in the planning and prep

The holidays can be kind of stressful (and sometimes we look forward with both excitement and dread!). Having another person share in the planning and prepping can de-stress the activity and even make it fun! Plus, you can create fun memories around new dishes you try (like, remember Alex, when we made that amazing apple galette with bourbon salted caramel for Thanksgiving?).

Focus on individual tasks (over a glass of wine?)

We each have our own skills and preferences. Alex is really good at things like making bread or searing meat, so he takes the lead in those sort of recipes. I tend toward prepping soups, salads, quick breads, desserts, and overall meal planning / strategizing. But often we'll change things up depending on the recipe! It's really a kitchen dance.

Put the relationship first

We often argue over the final seasoning and how much salt to add at the end of a recipe! I generally add too much to trying to get the flavor "pop" so Alex has to hold me back. Or we spar over how to style things on a plate (that's more of a food photography argument, but it translates to meals too!).

We've learned to really listen to each other and back down if we find the other person is very passionate about something. Of course, that could end in an "I told you so" moment later, but we've found that we try to remember that relationship and the experience is more important than one person being "right".

Don’t forget the herbs!

Our favorite cooking hack: Using fresh herbs! Every recipe is a little better with a few chopped herbs. We have an herb garden and some favorites are dill, basil, thyme, mint, and tarragon, and our rosemary and sage even hang through late fall to winter. If you don't have a garden, buying fresh herbs is absolutely worth the few extra dollars for the difference in flavor.

Recipes Excerpted From A Couple Cooks

Harvest Caesar Bowl

Here’s a bowl that’s endlessly customizable—a riff on a dinner we started eating on repeat around the birth of our daughter and still do today! What began as a pregnancy craving for Caesar salad turned into a weeknight main dish with a rotating topping of veggies, chicken, or shrimp. (We’ll always remember devouring a takeout version in the hospital room while awaiting the baby’s arrival!) This satisfying combination of roasted sweet potatoes, seasoned chickpeas, and shaved Parmesan cheese is topped with an irresistibly creamy, Greek yogurt–based spin on Caesar (though feel free to use store-bought dressing if you’re pressed for time). Customize the bowl by adding cooked chicken or a grain like rice or quinoa, making it a filling meal that never gets old.

SERVES 4

• 2 lb [910 g] sweet potatoes (about 2 medium), skin on, scrubbed and cut into ¾ in [2 cm] dice
• 3 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp Old Bay seasoning (see Tips)
• ¾ tsp kosher salt
• 15 oz [430 g] can chickpeas, drained and rinsed, or 1½ cups [240 g] cooked chickpeas
• ⅛ tsp cumin
• Freshly ground black pepper
• 1 bunch (about 8 oz [230 g]) Tuscan kale, washed, torn into bite-size pieces, and massaged
• 2 romaine hearts (about 8 oz [230 g]), chopped
• 2 cups [120 g] chopped red cabbage
• ¼ cup [18 g] Parmesan cheese shavings
• ¼ cup [35 g] roasted pepitas (see Tips)
• 1 recipe Creamy Parmesan Dressing (see page 189) or 1 cup [240 g] store-bought Caesar dressing

1. Preheat the oven to 450°F [230°C].
2. In a large bowl, mix the sweet potatoes with 2 tablespoons of the olive oil, the garlic powder, chili powder, Old Bay, and ¼ teaspoon of the kosher salt. Line a baking sheet with parchment paper and arrange the sweet potatoes on it in an even layer. Bake, without flipping, until the cubes are tender and browned, 25 to 27 minutes.
3. In a medium bowl, mix the chickpeas with the remaining 1 tablespoon of olive oil, the cumin, the remaining ½ teaspoon of kosher salt, and several grinds of black pepper.
4. To serve, divide the kale and romaine among four shallow bowls or plates. Top with the sweet potatoes, chickpeas, cabbage, Parmesan cheese, and pepitas. Drizzle generously with the dressing and serve.

Creamy Parmesan Dressing

• ¼ cup [60 g] mayonnaise
• ½ cup [120 g] Greek yogurt
• ¼ cup [8 g] finely grated
• Parmesan cheese
• 1 Tbsp red or white wine vinegar
• ½ Tbsp Dijon mustard
• ¼ tsp garlic powder
• ¼ tsp dry mustard powder (optional)
• ½ tsp kosher salt
• Freshly ground black pepper

To make the dressing, in a medium bowl, whisk together the mayonnaise, Greek yogurt, Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, mustard powder, kosher salt, and black pepper until a creamy dressing forms. If necessary, stir in 1 tablespoon of water to bring the dressing to a pourable consistency (this varies based on the yogurt brand).

Tips

Don’t have Old Bay? Substitute ½ teaspoon smoked paprika plus an additional ⅛ teaspoon kosher salt. If all you can find is raw pepitas, you can toast them yourself in a skillet over medium heat until they start to pop and become golden brown, 3 to 5 minutes.

Cooking Together

While one of you gets the sweet potatoes in the oven and chops the fresh vegetables for the bowl, the other can mix up the chickpeas and the dressing.

For Vegan

Use Lemon Tahini Sauce and omit the Parmesan shavings.

Storage

Leftovers will keep, refrigerated, for up to 3 days.

Diet Vegetarian, gluten-free, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Spiced Latte Loaf

The moist slices of this fun and funky quick bread are reminiscent of a chai latte, with notes of milky vanilla, cinnamon, cardamom, and ginger. The best part is when you cut the first slice to show the beautiful spiced swirl decoration inside. There are a few components to assemble, so it’s nice to have a partner to help with this baking project. One day we had the crazy idea of slicing up leftovers into strips and baking it to make biscotti, and it’s surprisingly effective. The crunchy strips pair well with morning coffee or an afternoon snack.

MAKES ONE 9 X 5 IN [23 X 13 CM] LOAF

• 1½ Tbsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cardamom
• ¼ tsp ground cloves
• ¼ cup [52 g] packed light brown sugar
• 2 ¼ cups [315 g] all-purpose flour
• 2 Tbsp unsalted butter, melted
• 1 cup [200 g] granulated sugar
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 1 egg
• 1 cup [240 ml] milk of choice
• ¼ cup [60 ml] neutral oil
• ¼ cup [60 ml] unsweetened applesauce
• 2 tsp vanilla extract

1. Preheat the oven to 350°F [180°C]. Butter a 9 x 5 in [23 x 13 cm] metal loaf pan.
2. In a small bowl, stir together the spice mix: cinnamon, ginger, cardamom, and cloves.
3. In a medium bowl, make the streusel topping: Add the brown sugar, ¼ cup [35 g] of the flour, and 1 teaspoon of the spice mix to the bowl and mix lightly with a fork. Continue mixing while pouring in the melted butter until a crumbly mixture forms. Set aside.
4. In a separate medium bowl, whisk together the remaining 2 cups [280 g] of flour and the granulated sugar, baking powder, and kosher salt.
5. In a large bowl, whisk together the egg, milk, oil, applesauce, and vanilla extract until completely smooth. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a smooth batter forms. Pour ¾ cup [180 g] of the batter into a liquid measuring cup and stir the remaining spice mix into the measuring cup to create a darker spiced batter.
6. Pour about half the vanilla batter into the prepared loaf pan and smooth it into an even layer with a spatula. Pour the spiced batter on top and smooth it, then pour on the remaining vanilla batter and smooth it. To swirl the batters together, insert a butter knife in the top corner of the pan so it just touches the bottom. Draw about 3 large S shapes through the entire pan, then repeat in a slightly different position. Rotate the pan 90 degrees and make 2 large S shapes in the other direction. Sprinkle the top of the batter with the streusel.
7. Bake the loaf for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 30 minutes. Run a knife around the edge and invert the loaf onto a cooling rack. Let cool fully to room temperature (30 minutes to 1 hour) before cutting into slices.

Tip

Turn leftovers into biscotti! Cut ¾ in [2 cm] thick slices into 1 in [2.5 cm] wide strips, then bake at 300°F [149°C] for 45 to 55 minutes, until golden brown and mostly crisp (they will firm up as they cool). Let cool for 30 minutes. Store in a sealed container with a paper towel. Serve with coffee or tea.

Cooking Together

Have one person start with the streusel topping while the other makes the batter. Then assemble the loaf together.

Storage

The loaf will keep, wrapped in aluminum foil, at room temperature for 4 days, or refrigerated for 10 days (bring to room temperature before enjoying). To store frozen for up to 3 months, slice the loaf, wrap it in plastic wrap, and place in a freezer-safe container.

Diet Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Apple Galette with Bourbon Caramel

This rustic French tart lets you skip fiddling with pie dough to make free-form folded layers of golden pastry. Piling the crust full of cinnamon-spiced apples is a fun fall treat, but of course you can indulge any time of the year. There are endless variations on this type of fruit tart. Serve with melty vanilla ice cream, or even better, drizzle with gooey Bourbon Salted Caramel. The mad scientist in you will love how easy it is to make a caramel sauce out of a few basic ingredients.

SERVES 8

Galette Dough

• 1½ cups [210 g] all-purpose flour
• 1 Tbsp granulated sugar
• ¾ tsp kosher salt
• ¼ tsp baking powder
• 10 Tbsp [150 g] cold unsalted butter or vegan butter
• 5 to 6 Tbsp [80 to 90 ml] cold water
• 1 egg, for the egg wash
• 1 Tbsp Demerara or turbinado sugar, for sprinkling

Filling

• 1 lb [455 g] crisp, tart apples like Granny Smith, Pink Lady, or Honeycrisp (about 2 large), unpeeled, thinly cut into ⅛ in [3 mm] slices (3½ cups sliced)
• 2 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• 1½ tsp cinnamon
• ½ tsp allspice
• ⅛ tsp nutmeg
• ½ tsp cornstarch
• 1 Tbsp unsalted butter, cut into very small pieces Bourbon Salted Caramel (recipe follows)

1. To make the galette dough, in a medium bowl, mix the flour, granulated sugar, kosher salt, and baking powder. Cut the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms, with pea-size or smaller pieces.
2. Sprinkle 5 tablespoons [80 ml] of the cold water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Knead with your fingers until the dough comes together, adding the additional 1 tablespoon water. (If the mixture is still too floury, add ½ tablespoon more water.) Form the dough into a ball, then flatten it into a thick disk. Chill the crust in a covered container in the refrigerator for 1 hour (see Tips).
3. Preheat the oven to 375°F [190°C] and line a rimmed baking sheet with a sheet of parchment paper. Flour a work surface.
4. To make the filling, in a medium bowl, stir the apple slices with the brown sugar, granulated sugar, cinnamon, allspice, nutmeg, and cornstarch until fully coated.
5. On the floured surface, roll out the dough into an even 12 in [30 cm] circle (if necessary, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to the parchment paper.
6. Fan out small handfuls of apple slices and layer them on the crust, reserving the juices at the bottom of the bowl. Leave at least 2 inches of dough uncovered around the outside edge. Fold the outside edges of the dough over the filling, overlapping the folds to form a partial top crust. Pour the reserved juice over the exposed apple slices in the center.
7. Dot the apple slices evenly with the small pieces of butter. Whisk the egg and use a pastry brush to brush it over the crust. Sprinkle the crust and filling with Demerara or turbinado sugar (or more granulated sugar).
8. Bake until the crust is golden brown, 38 to 40 minutes. Transfer the galette on the parchment paper to a baking rack and let cool to room temperature (about 30 minutes) before cutting into pieces and serving. Drizzle with Bourbon Salted Caramel (recipe follows) before serving, or top with ice cream.

Bourbon Salted Caramel

MAKES ⅔ CUP [160 ML]

• ½ cup [100 g] granulated sugar
• ¼ cup [60 ml] water
• ½ tsp kosher salt
• ⅓ cup [80 ml] heavy cream
• ½ Tbsp bourbon (see Tips)
• ¼ tsp vanilla extract

1. In a medium saucepan over medium heat, stir together the sugar, water, and kosher salt. Cook, stirring constantly with a spatula, until the sugar and salt are dissolved and it starts to boil, about 2 minutes.
2. Reduce the heat slightly to a simmer and cook, constantly bubbling, until the sugar turns deep amber, 8 to 11 minutes. Occasionally give a gentle stir with a spatula to ensure even cooking. Watch closely toward the end of the cooking time, as the color darkens quickly.
3. Once the sugar turns deep amber, immediately reduce the heat to low. Add the cream, which will cause the mixture to bubble vigorously; stir constantly with a spatula, until it is a rich caramel color, about 90 seconds. Stir in the bourbon and vanilla extract and cook for 20 seconds more.
4. Transfer the caramel to a small bowl to cool, leaving any hardened bits of sugar in the pan. Let cool and thicken for 10 minutes before serving. It will keep thickening the longer it sits; if it becomes too thick, reheat gently before serving (see Tips).

Tips

Galettes are endlessly customizable! For the filling, use 3 cups of any seasonal fruit, ⅓ to ½ cup [65 to 100 g] of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of cinnamon. Taste and adjust the filling as desired based on the sweetness of the fruit. Try peaches, pears, plums, blueberries, and more.

Make the crust in advance for easy prep. The dough will keep, refrigerated, for up to 3 days. Before rolling, allow the dough to sit at room temperature for 30 minutes. Or wrap it in plastic wrap or aluminum foil and freeze for up to 3 months, then defrost overnight in the refrigerator and let stand for 30 minutes at room temperature before rolling.

You can also make the caramel sauce in advance. Refrigerate the sauce, then reheat it on the stovetop or in the microwave before serving.

Omit the bourbon in the caramel sauce if desired. It’s just as tasty!

Liqueur Pairing

After the galette, enjoy a small glass of Amaro Nonino Quintessentia or Amaro Averna. These caramel-colored liqueurs have a bittersweet, smooth finish and an herbal complexity that complements the apples’ natural tartness.

Cooking Together

After the dough is chilled, have one person roll out the dough while the other person makes the filling. Then whip up the caramel sauce together while the galette bakes.

For Vegan

Use vegan butter and, instead of using the egg wash, brush the crust with nondairy milk. Omit the salted caramel.

Storage

Leftovers will keep, refrigerated, for up to 4 days; bring to room temperature before serving.

Diet

Vegetarian, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Mini Cardamon Cinnamon Rolls

What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery, since it’s the name of our son, which he found wildly amusing.)

This makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (since who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

MAKES 16 SMALL ROLLS

Dough

• 3 cups [420 g] bread flour
• ¼ cup [50 g] granulated sugar
• 2 ¼ tsp (1 packet) [21 g] instant yeast (see Tips)
• 1 tsp kosher salt
• 4 Tbsp [55 g] unsalted butter
• 1 cup [240 ml] milk
• 1 egg, beaten

Filling

• ½ cup [100 g] packed light brown sugar
• 1 Tbsp cinnamon
• 1 tsp ground cardamom
• 1 tsp lightly packed orange zest
• 1½ Tbsp unsalted butter, melted

Frosting

• ½ cup [60 g] powdered sugar
• 1 Tbsp milk
• ⅛ tsp vanilla extract

1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot, or between 105° and 115°F [40° and 45°C]).
2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
3. Flour a work surface, scrape the dough onto it, and knead it a few times, then shape it into a rough ball. Place the dough ball in a large clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1½ hours.
4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9 in [23 x 23 cm] baking dish.
5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 in [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a ½ in [13 mm] border unbrushed at the left and right edges.

Tips

Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.

To bake the cinnamon rolls the day of, proceed immediately to baking. Bake 20 minutes covered with foil, then uncovered about 10 minutes, checking whether they are cooked through using a food thermometer.

Cooking Together

This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.

Storage

The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through,10 to 12 minutes.

Diet

Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.