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!

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Soft Cinnamon Sugar Cookies

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Kids are going back to school already…. what?! The summer has really flown by, I can’t believe it! Luckily for me, my guy doesn’t start until after Labor Day so we have a couple weeks left. But for those of you who are ready for fall, this recipe is for you!

It’s a super easy cinnamon cookie for a surprise after school snack or one that kids can help with, too. It would even be a perfect Christmas cookie but let’s not get ahead of ourselves. I’m still in summer mode. So go ahead and get those aprons on! You probably already have these ingredients in your kitchen…

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup unsalted butter almost melted
3/4 cup sugar (+ 1/4 cup for rolling)
1 large egg
1 teaspoon vanilla extract

In a bowl, whisk together the flour, cinnamon and baking powder. Set aside. In another bowl, beat butter and sugar until smooth. Add in egg until combined. Beat in vanilla. Slowly add in flour mixture, stirring at the end with a spatula so you don’t over-mix.

Cover the dough with plastic wrap and put in the fridge for 20 minutes while you preheat the oven.

Preheat oven to 325 degrees Fahrenheit. In a small bowl, put 1/4 cup of sugar. When dough is chilled, form balls and roll in sugar and then place on prepared cookie sheet. Bake for about 9 minutes. Leave them on the cookie sheet for about 2-3 minutes before transferring to a wire rack. This will help them set because they will be very delicate right out of the oven.

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Makes about 2 dozen cookies. Store in an airtight container and enjoy!

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Lemon Zucchini Bread

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It’s been a minute since I made a post! I’m so sorry! We have just been enjoying summer to the fullest. The last 4 days have literally been pool, beach, pool, beach and tomorrow we have plans to go back to the beach! Trust me, I know how lucky I am to be able to do that. Living close to the lake in Chicago is the best and I would not have it any other way πŸ™‚ Until it’s January and I’ll be looking at real estate in California…

Anyway, here I am with an absolutely delicious bread or cake, whatever you want to call it. The perfect summer snack for you and your loved ones to enjoy after a fun filled sun filled day! So turn on your ovens and let’s get baking….

What you will need:

1 loaf pan greased and lined with parchment paper hanging over the sides

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 tespoon salt
1 cup granulated sugar
6 tablespoons olive oil
2 eggs
1/3 cup milk (I used almond milk)
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini, drained and dried
1 tablespoons lemon zest

For the glaze:

1 cup powdered sugar
2 tablespoons lemon juice

Preheat oven to 350 degrees fahrenheit.Β  In a bowl, whisk together the flour, baking powder and salt. Set aside.Β  In another bowl, beat together the sugar and oil until blended. Add in eggs and milk and beat until incorporated. Beat in lemon juice and vanilla. Slowly beat in flour mixture until just blended. Fold in the zucchini and lemon zest.

Pour into prepared pan and bake for 45-50 minutes. Allow to cool for 15 minutes before lifting it out with the parchment paper. Cool completely.

To make the glaze, stir ingredients together. Start with 1 tablespoon of lemon juice and go up from there depending on consistency. Drizzle over bread. Slice and enjoy!

Memorial Day Cutout Cookies

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Happy Memorial Day, everyone! It has definitely been a hot one here in Chicago, with temps over 90 degrees and super sunny blue skies! I am not complaining as summer is life to me. So much fun! But since it has been so hot, we decided to stay in today and of course, do some baking. My son helped make these cookies and they are so easy and best of all… do not need to be refrigerated! Cutouts always take so long because you have to refrigerate the dough before you can roll them out, cut out shapes and decorate. This recipe is fridge free! πŸ™‚

This recipe also only makes several small cookies. The stars we did are very small but the flags were bigger so we only got 4 of those. You can easily double the recipe if need be. But super fun and easy, tastes great and is the perfect thing to do if you want to get out of the heat! So go get those aprons on and let’s celebrate and remember our soldiers.

What you will need:

Cookie sheet
Parchment paper and wax paper

1 cup all-purpose flour (plus more for rolling)
1/4 teaspoon baking powder
Dash of salt
1/3 cup unsalted butter at room temp
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Cookie cutouts
Sprinkles

Preheat oven to 375 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt. Set aside. In an other bowl, beat butter and sugar until creamy and smooth. Beat in yolk and vanilla until combined. Add the flour and beat until just combined. This may take a while. Once the dough starts to form and come together, form a ball with your hands.

Place the dough ball on a lightly floured piece of parchment paper. Flour the top of the ball and then place a piece of wax paper on top. Roll out the dough to desired thickness. Remove wax paper and cut out into desired shapes. The dough is sticky so I just removed the excess dough and placed the parchment paper directly onto a cookie sheet. Decorate with sprinkles and bake for 6-8 minutes. Allow to cool completely on a wire rack.

Note: Transferring the parchment paper directly to the cookie sheet withe the cookies on it works best but I went through quite a few sheets of parchment paper.Β You can also try removing the cut outs with a metal spatula but mine were too sticky. Do what works best for you.

Enjoy!

 

Iced Lemon Crumb Cake

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I’m baaack! Did you miss me? I feel like it’s been way too long since I made a post. I was going to blog about our trip to Cabo San Lucas but I may not. You guys let me know if you’re interested in that or not. It was so fun and we had a great return experience bringing Liam but I already posted pictures on Facebook and Instagram. I don’t want to over share if you know what I mean…?

Anyway, I have been baking, just not new stuff that I can blog about. There is always something at my house; cookies, bread, cake… but I finally got inspired to make something new with this nice weather we’ve been having! So, kicking off my posting slum with a delicious lemon cake! I’ll just sit here and eat the entire thing, thank you so much. Very summery and seriously, go ahead and eat it for breakfast as a coffee cake! I won’t judge πŸ™‚

So, go get some lemons, get your aprons on and let’s bake!

What you will need:

8 x 8 inch square bake dish, greased

For the crumb topping:

3/4 cup all-purpose flour
6 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon lemon zest
6 tablespoons unsalted butter cut into small pieces

For the cake:

1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup sugar
3 large eggs
3 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1/3 cup sour cream

For the glaze:

About 1 cup powdered sugar
Fresh lemon juice (I used about half a lemon)

Preheat oven to 350 degrees fahrenheit. First make the crumb topping. In a large bowl, whisk together the flour, brown sugar, salt and zest. With your hands or a pastry blender, cut in the butter until the mixture resembles coarse sand. Place the bowl in the fridge while you make the cake batter.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat butter and sugar until smooth and creamy. Add in eggs, lemon juice and zest and beat until combined. Fold in the sour cream with a spatula until combined. Fold in the dry ingredients until just combined. Pour into your prepared bake dish.

Take the crumb topping out of the fridge and evenly sprinkle it over the cake, breaking up any large pieces. Bake for about 40-45 minutes. Allow to cool completely on a wire rack before making the glaze.

Once cake is completely cooled, stir together powdered sugar and lemon juice in a small bowl until you reach a drizzly consistency. Drizzle over the cake with a spoon.

Enjoy! Store covered at room temperature.

Thick Peanut Butter Chocolate Chip Cookies

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I like my cookies thick, thank very much πŸ™‚ These do not disappoint! Peanut butter and mini chocolate chips come together to form these beauties. Ugh, they are soooo good… just not so good for my thighs (sigh). But maybe that’s why I named these THICK peanut butter chocolate chip cookies, get it?!

Ok, anyways… spring break is around the corner so I told myself I need to slow down the baking of goodies. So here is a perfect last treat to kick us off in the right direction. Plus, Easter is a few weeks away already and some of you give up sweets for lent so…. I’ll spare you the envy with delicious posts until then πŸ™‚ For now, let’s go bake up these thick delights!

Note:Β This recipe made 1 1/2 dozen cookies and can easily be doubled if need be. Also, make the dough ahead of time because it needs to be refrigerated for 8 hours!

What you will need:

1/2 cup creamy peanut butter
1/4 cup butter at room temp
1/2 cup brown sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup mini semi sweet chocolate chips

In a large bowl, beat together the peanut butter, butter, brown sugar and egg until well combined. Set aside. In another bowl, whisk together the flour, salt, baking soda and chocolate chips. Pour dry ingredients into the wet and stir with a spatula until just combined.

Wrap dough in plastic wrap and refrigerate for 8 hours or overnight.

Preheat oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper. Form dough into balls and place on cookie sheet, then flatten a little bit with your fingers. Bake for 10-12 minutes and cool on a wire rack completely. Store covered at room temperature. Enjoy!

Chocolate Pound Cake

This Pound Cake is exactly what I made last week, only with cocoa powder in the batter. Easy, Peasy. Done aaand done! The best part of this pound cake recipe is that it is not dry. I think it has to do with baking it at a lower temperature, so then the edges won’t burn before the middle is even set. I topped this cake with Cool Whip but it’s great on it’s own or you can use a ganache or glaze. Whatever you want! Also fresh fruit like strawberries or raspberries would be great.

What you will need:

Loaf pan, greased

1 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
3/4 cups unsalted butter at room temp
1 cup granulated sugar
3 eggs at room temp
1/2 cup milk

Preheat oven to 325 degrees fahrenheit. In a bowl, sift together the flour, cocoa powder and salt. Set aside. In another large bowl, beat butter and sugar until light and creamy. Add in eggs, one at a time, beating well after each addition. Beat in flour. Slowly beat in flour mixture alternating with milk until batter is formed.

Pour evenly into your prepared pan and bake for about 1 hour. Allow to cool 15-20 minutes before inverting to cool completely.

Cover and store at room temperature. Enjoy!