BISCOFF Cookie Bars!

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Cookie butter…. I didn’t even know it existed!! But boy am I glad this stuff is now in my life πŸ™‚ I saw a recipe that used the stuff and I was like, “what’s that?!” Obviously it sounds amazing, so I thought I would try it! You can find it in your grocery store in the peanut butter aisle. My local Target had it and I was so happy! These cookie bars are the perfect Halloween treat because you can cut them big or small for larger groups or parties, and they aren’t scary! A little drizzle of melted white chocolate and you are good to go. This recipe is so simple and you don’t need a lot of ingredients. So here we go!

What you will need:

13 x 9 inch bake dish sprayed with non-stick spray

1 pouch (17.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/2 cup cookie butter (I used Lotus Biscoff)
2 teaspoons ground cinnamon
1 large egg
1/2 cup white chocolate chips + 3 tablespoons for the drizzle

Preheat oven to 350 degrees fahrenheit. In a large bowl, stir together cookie mix, butter, cookie butter, cinnamon and egg until combined. Stir in 1/2 cup chocolate chips. Spread batter evenly into prepared pan and bake for 18-20 minutes. Allow to cool on a wire rack about 20 minutes before making the drizzle.

In a microwave safe bowl, place 3 tablespoons of white chocolate chips. Microwave for 30 seconds, stir, 20 seconds, stir until melted. Place in a small ziplock bag with a corner cut off and drizzle over cookie bars. Allow to cool before cutting and serving.

Store covered at room temp. Enjoy!

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BEST Banana Muffins Ever!

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Literally. So good. And the best part? Liam pretty much made them all by himself! I told him what ingredients to get out, I measured, he put them in and mixed. And then I put the batter into the muffin tin and baked. Thanks for the help, Liam!

Seriously, though, these muffins are so delicious! And the recipe makes exactly 12 muffins! Perfection. I think these turned out so good because of how much banana is in the batter. So the more bananas, the better in my opinion. Go ahead and start your ovens and let’s bake these guys…

What you will need:

Muffin tin lined with liners

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
3 large bananas, smashed with a fork (or 4 smaller ones)

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat together butter and both sugars. Add in egg and vanilla and beat until combined. Beat in banana. Slowly beat in flour mixture until just combined.

Pour into prepared muffin tin almost to the top. Bake for 20-22 minutes. Allow to cool a bit before removing from pan and then cool completely on a wire rack. Enjoy!

Store covered at room temperature.

Cinnamon Swirl Pumpkin Cake

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Yep, another pumpkin recipe! I just love baking with it! So delicious and comforting this time of year πŸ™‚ I originally wanted to make a coffee cake-like cake, however, I’ve made so many coffee cakes and posted those recipes on here, this one just spoke to me! Let me say, this cake is very VERY sweet. Cinnamon roll times 2, sweet. So if you want it for breakfast, go for it,Β  but it is definitely more of a dessert in my opinion, and that’s saying something πŸ˜‰

So get those ovens on, and here we go…

What you will need:

13 x 9 inch bake dish, greased

For the batter:

3 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves (or nutmeg)
1 cup milk
2 large eggs
3/4 cup canned pumpkin
2 teaspoons vanilla extract
1/2 cup butter, melted

For the filling:

1/2 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the glaze:

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon and cloves (or nutmeg). Stir in milk, eggs, pumpkin and vanilla until combined. Stir in melted butter. Pour batter into prepared pan and spread evenly.

In another bowl, stir together all filling ingredients until combined. Drop by spoonfulls over the cake batter and swirl with a knife. Bake for about 30 minutes.

When the cake comes out of the oven, mix together the glaze ingredients. Drizzle over the hot cake. Allow to cool a bit before serving.

Store covered at room temperature. Warm up to serve (optional).

Pumpkin Muffins

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Who doesn’t love the perfect fall snack in the middle of the day?! I made these while Liam was at school because 1. I wanted them and 2. I never know when he’s going to invite a friend over after school and I want to be able to offer food! He is SO hungry after school because the kindergarteners eat lunch at 10:45! Super early. They do get a snack at 2:00 but it’s just not enough. These muffins are the perfect energy treat before dinner or even breakfast!

So, if you’re feeling the pumpkin vibe this October and want THE perfect snack, look no further! Let’s get to baking…

What you will need:

Muffin tin either sprayed or lined

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice (see note)
1/2 teaspoon cloves
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 (15 oz.) can of pumpkin purΓ©e

Note: instead of using pumpkin pie spice, you can also use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon cloves. Add whatever spices you like!

Preheat oven to 375 degrees Fahrenheit. In a bowl, whisk together flour, baking soda, baking powder, spices and salt. Set aside. In another large bowl, whisk together both sugars and oil. Add in eggs, vanilla and pumpkin and whisk until combined. Slowly fold in flour mixture until just combined. Batter is thick.

Fill the muffin tin about 3/4 of the way full. Bake for 18-20 minutes. Allow to cool a few minutes before taking the muffins out and cooling completely on a wire rack.

Store in an airtight container. Enjoy!

Broccoli Cheddar Quiche

 

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I need to add super easy to the title because it really is! And of course oh so delicious πŸ™‚ Plus, you can literally serve this whenever you want! Breakfast, brunch, lunch, dinner or midnight snack. What I love the most is that you can make it ahead of time and just heat it up right before serving. So easy! I got the idea to make this from my cousin Lorna (hi!) because we had it at her house recently. And I make breakfast for my family every weekend so I thought this would be the perfect thing for our Saturday breakfast. I hope you all like it as much as I do!

This recipe is for broccoli cheddar but you really can add in whatever ingredients you like.

What you will need:

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9 inch pie plate
1 pie crust
1/2 sweet onion, chopped
1 1/2 cups chopped broccoli florets
1 cup shredded cheddar cheese
1 cup whole milk
5 large eggs
Salt and pepper

Preheat oven to 350 degrees fahrenheit. In a pan, cook the onion until just beginning to brown. Place in a large bowl with the broccoli, cheddar cheese and milk. In a seperate bowl, whisk together the eggs. Pour into the broccoli mixture, season with salt and pepper and stir gently until combined.

Place the pie crust into your pie plate, making sure the bottom and sides are completely pressed to the pan. Pour the batter into the crust, smoothing out the top, making sure it’s even. Bake for 40-50 minutes or until the crust is beginning to brown and the middle is set.

Allow to cool slightly before cutting and serving. Enjoy!

Store covered and in the refrigerator.

Pumpkin Pie Spice Zucchini Cake with Cream Cheese Frosting

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I know! I know! It’s a mouthful to say but just give me a mouthful of this cake! Seriously, happy fall everyone. No better way to celebrate the cooler air than with this beauty right here. And this frosting…. I think I ate half of it out of the bowl as I was frosting the cake. Ooops! At least there was enough to cover it πŸ™‚ Cream cheese frosting always reminds me of Dunkaroo’s from the 90’s. Anyone remember those? Yum!

Anyway, enough reminiscing. Go start those ovens and let’s bake this cake!

What you will need:

13 x 9 inch baking pan sprayed with non-stick spray

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup vegetable oil
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup applesauce
3 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini, drained

Frosting:

8 oz. cream cheese
1/4 cup butter at room temp
1 teaspoon vanilla extract
3 cups powdered sugar

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder, baking soda, salt and spice. Set aside. In another bowl, beat together oil, both sugars and applesauce. Then add in eggs and vanilla and beat until combined. Slowly add in flour mixture until just combined. Fold in zucchini until combined. Pour batter into prepared pan and bake for 25-35 minutes. Allow to cool completely.

While cake cools, beat together all frosting ingredients. Spread over the cooled cake. Store cake covered and in the fridge. Slice and enjoy!

Super Quick and Easy Cinnamon Bread

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I have made this bread so many times I lost count! It really is super quick and easy and when I have last minute guests coming over, this is what I make. I (usually) already have all 7 ingredients so I don’t need to make a trip to the store and it’s so delicious and can be served literally anytime. No kneading, just 1 bowl and 1 spatula. Have it for breakfast, after school snack, dessert, whenever! So, go start those oven and let’s bake some cinnamon bread…

What you will need:

1 loaf pan, greased

For the batter:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup unsalted butter at room temp
3/4 cup sugar
1 large egg
1 cup buttermilk

For the cinnamon sprinkle:
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees fahrenheit. Whisk together flour and baking soda and set aside. In another large bowl, stir together butter and sugar until well mixed. Stir in egg until combined. Gradually stir in flour mixture, alternating with buttermilk until everything is combined.

In a small bowl, stir together sugar and cinnamon. Pour half of the batter into prepared pan and then evenly sprinkle half the cinnamon sugar mixture. Pour the rest of the batter on top and sprinkle with remaining cinnamon sugar. Bake for about 40-45 minutes. Allow to cool a bit before inverting and cooling completely. Slice and enjoy!