White Chocolate Brownies

Ooey Gooey Chewies! That’s what my house is calling these brownies! They are so good, exactly what I have been craving. Basically a brownie but made with white chocolate chips instead of semi sweet chocolate or dark chocolate. So quick and easy to make, the perfect anytime dessert or snack. Oh, and the best part? You only need 1 bowl and 1 spoon which makes for easy clean up!

What you will need:

8 inch square baking dish lined with parchment paper

1/2 cup unsalted butter
6 oz. white chocolate chips
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/4 cup all-purpose flour

Preheat oven to 350 degrees. In a large microwavable bowl, melt the butter and chocolate together in microwave in 30 second intervals, stirring well after each time until completely melted. Stir in sugar, salt and vanilla until combined. Stir in eggs until incorporated. Stir in flour.

Pour into prepared bake dish and bake for about 30 minutes. Allow to cool a bit before taking out of bake dish and cooling completely on a wire rack. Cut and enjoy!

Store covered at room temp or in the fridge.

Pumpkin Sugar Cookies

It’s that time of year guys! Everything is pumpkin! And these cookies are perfect for sugar lovers everywhere 🙂 To me, they are the perfect fall cookie with a pumpkin spice flavor and powdered sugar glaze on top. Bonus, they are easy to make! So go get a pumpkin spice latte, turn on your oven and let’s bake!

What you will need:

Cookie sheet lined with parchment paper or Silpat

4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
1/2 cup pumpkin puree
1 cup granulated sugar (plus more for flattening)
1 teaspoon vanilla extract
2 large eggs

For the glaze:

3 cups powdered sugar
4 tablespoons water
1 tablespoon light corn syrup

Preheat oven to 350. In a large bowl, whisk together the flour, baking soda, cream of tartar, salt and spice. Set aside. In another large bowl, beat together the butter, oil, pumpkin, sugar and vanilla. Beat in the eggs until combined. Slowly pour in the flour mixture until dough forms.

Scoop onto prepared baking sheet and flatten using the bottom of a glass. See picture below.

Press the bottom of the glass in sugar before pressing down the cookies so it doesn’t stick. Bake for 8-9 minutes. Allow to cool a minute on baking sheet before transferring to a wire rack.

While cookies are cooling, stir together all ingredients to make the glaze. Drizzle over the cooling cookies. The glaze will harden after about 30 minutes.

Enjoy!

Store covered at room temp or in the fridge.

Cinnamon Bundt Cake

Fall is upon us and I can’t believe it! This summer kind of sucked but we made the most of it. I hope you all are healthy, mentally, physically, emotionally during these times. I’m definitely limiting my time on social media because I just don’t need any added negativity in my life right now. So instead, I bake something delicious for my family!

This cake is the perfect treat either in the morning with coffee or afternoon tea. Tonight I’m actually going to have it a la mode style with some vanilla ice cream. Yum! Instead of frosting, you pour a cinnamon glaze over the warm cake and it is finger lickin’ good 🙂 So, let’ go start our ovens and bake!

What you will need:

1 bundt pan, greased

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon cinnamon
3/4 teaspoon salt
1 cup granulated sugar
2/3 cup unsalted butter at room temp
2 teaspoons vanilla extract
3 large eggs
2/3 cup milk (preferrably whole)

For the glaze:

1/2 cup granulated sugar
1/3 cup water
6 tablespoons unsalted butter
1 teaspoon vanilla
3/4 teaspoon cinnamon

Preheat oven to 350 degrees. In a bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. In another large bowl, beat together the sugar and butter until creamy and smooth. Add in vanilla and 1 egg, beating until combined. Add other eggs, one at a time, beating until combined.

Slowly mix in the flour mixture, alternating with the milk until combined. Pour into prepared pan and bake for about 35-40 minutes. Allow to cool for 20 minutes.

To make the glaze, put all the ingredients in a small saucepan over medium heat. Whisk constantly for several minutes until the mixture is slightly thickened.

Place a plate or some parchment paper under a wire rack. Invert the cooled cake over a wire rack. With a toothpick, prick a bunch of holes all over the top and sides of the cake. Pour the glaze over the cake and let it run over the sides and middle.

Slice and enjoy! Cover at room temperature or refrigerate. Serve warm with ice cream or as is! Enjoy!

CRISPY Chocolate Chip Cookies

I have so many chocolate chip cookie recipes but none that are crispy! And who doesn’t love a crispy cookie?! My dad LOVES a crispy cookie so I tried my best to find out what makes a cookie, crispy. There are so many different ingredients and techniques needed to create the perfect cookie and I still have not found it. Unfortunately when I made these, it was humid and rainy out and weather actually plays a factor in baking! Who would have thought? However, they are still good and I will share my recipe with you and also what to do if you want a more crispy cookie.

So, before the recipe, here are some key things to know if you want a crispy cookie:

  1. Use more white sugar than brown sugar.
  2. Do not chill the dough.
  3. Bake for 2 minutes or more than you would a normal cookie.
  4. Do not use too many eggs.
  5. Make sure your kitchen is dry and cool. No humid weather!

What you will need:

Cookie sheet lined with parchment paper
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temp
1/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. In a bowl, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat together the butter and both sugars. Beat in eggs and vanilla. Slowly add in flour mixture until just combined. Stir in chocolate chips.

Drop dough on cookie sheet and bake for 10-12 minutes (or longer if you want a super crispy cookie). Transfer to a wire rack to cool completely. Enjoy!

Store covered at room temp.

Sprinkle Sugar Cookies

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Hello again my beauties! I’m on a posting roll 🙂 I was tired of making chocolate chip cookies so I thought I would make something more fun. I have a funfetti cookie recipe but those are made with cake mix. These are 100% homemade but so easy. It’s a quick sugar cookie recipe with colorful sprinkles added in. And the best part? NO CHILLING NEEDED! So if you want to make your kids or friends happy this weekend with a delicious and beautiful cookie, make these guys 🙂

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
3/4 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sprinkles

Preheat oven to 350 degrees. In a bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl, beat together butter and both sugars until soft and creamy. Add in egg and vanilla until combined. Slowly add in flour mixture. Gently fold in sprinkles.

Drop dough on prepared cookie sheet about 2 inches apart. Bake for 10-12 minutes or until edges are just beginning to brown. Allow to cool for a few minutes on cookie sheet before transferring to a wire rack to cool completely. 

Store covered at room temp. Enjoy!

Brown Butter White Chocolate Blondies

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Wow, it has been a while since I wrote a post! A lot has happened over here at the Boyd household. Biggest happening is we moved! We bought a house in the burbs! We lived in Chicago for over 11 years and it was time to move on and get some space. So far we are loving it! The neighborhood is great and the neighbors are so nice, I’m glad everything worked out even during this pandemic! We sold our house for more than we expected and bought this house with money to spare 😉 Obviously I love Chicago so much and we will miss all our friends dearly, so at least we aren’t too far and can easily visit!

Ok, let’s talk about these brown butter blondies! Yum yum in your tum. If you’ve never made brown butter before it is a treat. It does take a lot longer than regular room temperature baking so just know that before going in. But I’m with you all the way! You won’t regret it I promise. So as always, read the entire recipe before starting and make sure you don’t burn that butter!

Let’s bake.

What you will need:

8 x 8 inch square bake dish, greased

1 1/2 sticks butter (3/4 cup)
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup white chocolate chips

In a saucepan, brown the butter over low heat. This takes about 10 minutes. The butter will melt, then boil and foam and then brown but once it browns it can burn quickly so you have to keep an eye on it! Once the butter is browned, set aside to cool to room temperature.

Preheat oven to 350 degrees. Place the brown sugar in a medium bowl or mixing bowl. Beat the cooled brown butter and sugar until combined. Beat in eggs and vanilla. Slowly add in flour, baking powder and salt until combined. Fold in white chocolate chips.

Pour batter into prepared baking dish and bake for about 20 minutes or until edges are slightly brown. Allow to cool on a wire rack before cutting.

Enjoy!

Store covered at room temp or in the fridge. 

Funfetti Birthday Cake

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I’m 36! Happy birthday to me 🙂 Ever since I can remember, I’ve always had funfetti cake for my birthday. I’m not sure if my mom made it from scratch or the box cake from pillsbury, but it has always been my favorite! And here I am, a grown adult, baking my own birthday cake. Why not, right?! It’s what I do. For this cake I did a 3 tiers but I’m not sure of the sizes. If you are curious, please let me know and I’ll go measure but this recipe will be perfect for 2 (8) inch cake pans.

If you are in the mood for some birthday cake or celebrating a birthday of a loved one, here you go! Homemade funfetti with buttercream, sure to please ages 1-100 🙂 Let’s bake a cake!

What you will need:

2 (8) inch cake pans, greased and lined with parchment paper

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter at room temp
1 cup granulated sugar
3 egg whites
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup milk
1/3 cup sprinkles (plus more for decorating)

For the buttercream:

1/2 cup butter at room temp
2 (+) cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 340 degrees. In a bowl, whisk together the flour, baking soda, powder and salt. Set aside. In another large bowl, beat together butter and sugar until creamy. Add in egg whites, vanilla, sour cream and milk and beat until combined. Slowly beat in flour mixture until just combined. Fold in the sprinkles.

Divide batter evenly into cake pans. Bake for 20-30 minutes depending on size. Allow to cool slightly before inverting onto a wire rack. Cool completely before frosting and decorating.

To make the buttercream, beat all ingredients until desired consistency. Add more powdered sugar or milk as needed. Decorate cake!

Store covered at room temp or in the fridge.

Quarantine Cookies

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Since we are all inside at home (except those amazing people who are out there keeping us safe. I’m talking about you nurses, doctors, police officers, firefighters, etc etc etc), let’s bake! These cookies are oatmeal chocolate chip, however the dough is so versatile that you can add whatever you have on hand! No need to make an extra trip to the grocery store because let’s face it, that’s a scary place to be right now. I mean, it’s like the only place open, everyone is all masked up just getting food and other essentials trying to survive!

I can’t wait for life to get back to normal even though I know it’s going to be a while so…. I bake. I’ve already made about 5 batches of banana bread and banana muffins and my family is OVER that. So, cookies it is! Go ahead and start your ovens and let’s bake.

The recipe below is what I used. However, you can add walnuts, pecans, cranberries, raisins, different kinds of chocolate. The list goes on and on so just add what you like. Also, you can easily double it if you are sharing with family and friends 🙂

What you will need:

Cookie sheet lined with parchment paper

1 1/4 cups all-purpose flour
3/4 cup old fashioned oats
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter at room temp
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup white chocolate chips
1/2 cup semi-sweet mini chocolate chips

Preheat oven to 375. In a bowl, whisk together the flour, oats, cornstarch, baking soda, salt and cinnamon. In a separate large bowl, beat together butter and both sugars until soft and creamy. Add in egg and vanilla and beat until combined. Slowly add in flour mixture and beat until just combined. Stir in chocolate chips and other add-ins. 

Scoop onto prepared baking sheet and bake for 9-10 minutes. Allow to cool a bit on cookie sheet before transferring to a wire rack to cool completely. Enjoy!

Store covered at room temperature. 

Easy Lemon Squares

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How is everyone doing? Really. Hanging in there as best you can I hope! I am ok. Some days are rough and I just want to run away somewhere! Other days are great and I’m so thankful and blessed with everything in my life. So all we can do is be there for each other, stay positive and bake 🙂 If you are reading this post in the future, I’m talking about the crap that’s going on in the world, otherwise known as Covid-19. Ugh. Quarantined and missing our friends and family. Kids are out of school for the rest of the year. It’s absolute craziness. For now, let’s just focus on these lemon squares.

Oh, quick side note that will make you laugh. I have no pictures of these bad boys in actual squares because, well when I tried to cut them even after they were refrigerated all day, they still completely fell apart. Total mess, just not worth getting mad over because they are still so freaking good, so… sorry. Just know to freeze them for a bit before you cut with an extremely sharp knife 😉

These lemon bars or squares are delicious and tart and the perfect dessert for spring! So go start your ovens and let’s bake!

What you will need:

8 x 8 inch square bake dish sprayed with non-stick spray

1 1/4 cups all-purpose flour
1 1/4 cups old fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 (14 oz.) can of unsweetened condensed milk
1-2 tablespoons lemon zest
1/2 cup fresh lemon juice
2 large egg yolks

Preheat oven to 350 degrees. In a large bowl, whisk together the flour, oats, salt and baking soda. Whisk in both sugars. Whisk in melted butter and vanilla until combined. Press half the mixture onto the bottom of your prepared dish and bake for 15 minutes.

While the crust is baking, in a separate bowl, whisk together condensed milk, lemon zest, lemon juice and egg yolks.

Once the crust is done, carefully pour the egg mixture on top of the crust evenly. Crumble the remaining crust on top and bake for another 20-22 minutes.

Allow to cool completely before refrigerating or freezing for several hours before slicing and enjoying.

Store covered in the fridge. 

Peanut Butter Mini Chocolate Chip Cookies

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Quarantined and bored. Anyone else? I’ve been baking a ton of course, but mostly things that I already have a blog post for. I know I have several peanut butter and peanut butter and chocolate recipes but I don’t think I have quite a cookie like this one. These are so good and my husbands favorite combination. Always easy to make and everyone in your family will love! Especially in a time when we are all cooped up at home, and getting sick of each other, why not bake together and then enjoy it together?! So, without further typing, let’s bake!

What you will need:

Cookie sheet lined with parchment paper

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
3/4 cup creamy peanut butter
1/2 cup unsalted butter at room temp
1 teaspoon vanilla extract
1 large egg
2 tablespoons milk
3/4 cup mini chocolate chips (I used half a 12 oz. bag of Nestle semi sweet)

Preheat oven to 375 degrees. In a bowl, whisk together the flour, baking soda and salt. Set aside. I another large bowl, beat together the sugar, peanut butter and butter until smooth and creamy. Add vanilla, egg and milk and beat until combined. Slowly beat in flour mixture. Stir in chocolate chips. 

Drop by  rounded tablespoonfulls onto prepared cookie sheet. Press with the tines of a fork to get that staple peanut butter cookie look. Bake for 9 minutes. Allow to cool a minute or two before transferring to a wire rack to cool completely. Enjoy!

Store covered at room temp.