cinnamon

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!

Apple Crisp

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Fall is in the air! And last weekend my family and I celebrated the season by going apple picking! It was so much fun, we got a ton of apples and even made our own apple cider with an apple press while we were there. So delicious and such a great experience. I decided to make an apple crisp with some of the apples we picked and share it with you all. Super easy, does not take long at all and this is a dessert that everyone loves! Oh, and your house will smell so good and festive!

I hope everyone is enjoying their fall so far and will make it even better by making this apple crisp! Go get your aprons on, start your ovens and let’s bake!

What you will need:

8 x 8 inch baking dish, greased

For the crumble topping:

1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup old-fashioned oats
1/2 teaspoon cinnamon
Dash of salt
1/3 cup butter, cut into cubes

For the filling:

6 large apples, or 8 medium
3 tablespoons butter, melted
3 tablespoons al-purpose flour
2 tablespoons water
1/3 cup granulated sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. To make the topping, in a bowl, whisk together the flour, brown sugar, oats, cinnamon and salt. Add in the butter and crumble or pinch with your fingers with the other ingredients until no large pieces of butter remain. Place in the fridge while you make the filling.

To make the filling, peel and slice all the apples and put into a large bowl. In a separate bowl, whisk together the butter, flour, sugar and cinnamon. Pour over the apples and stir to combine.

Pour the apple mixture into your prepared pan.  Spread the crumble topping evenly on top. Bake for about 30-40 minutes, when the top is golden brown and edges are bubbling.

Allow to cool for 10 minutes before serving. Enjoy!

Store covered at room temp, but warm up to serve. Serve with vanilla ice cream!

Cinnamon White Chocolate Chip Cookies

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What?! Two cookie recipes back to back? Yes!! Another rainy day calls for more cookies which calls for more baking. We loved the bourbon cookies so much that my son and I decided to make something similar with no booze. He loves white chocolate so much more than milk or semi sweet chocolate so these were the best booze-free cookie we thought of! They taste like a graham cracker dipped in vanilla frosting. So yummy 🙂 And of course, if you are willing fall like everyone else I know, or want to have the perfect after school cookie snack for your kids, then look no further! This cookie has it all.

Go turn on your ovens and let’s bake some cinnamony goodness!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons corn starch
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup unsalted butter at room temp
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
12 oz. white chocolate chips

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, salt, corn starch, baking soda and cinnamon. Set aside. In another large bowl, beat together the butter and sugar. Add eggs and vanilla and beat until combined. Slowly beat in flour mixture until just combined. Stir in chocolate chips.

Drop on cookie sheet by tablespoonfulls and bake for 8-9 minutes. Allow to cool 2 minutes on the cookie sheet before transferring to a wire rack to cool completely.

Enjoy! Store covered at room temp.

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 🙂 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,  but it is definitely more of a dessert in my opinion, and that’s saying something 😉

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).

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!

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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Snickerdoodles

Need an easy recipe for a dessert RIGHT NOW? Here it is! You probably already have all of these ingredients and the dough doesn’t need any chilling time! Yay!

These cookies are the perfect treat with your afternoon coffee or tea OR as an addition to your holiday cookie plate 😉

So… let’s get started making the BEST and EASIEST Snickerdoodle!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
2 large eggs
3 tablespoons sugar (for rolling)
1 1/2 teaspoons cinnamon (for rolling)

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside. In another large bowl, beat together butter and sugar until smooth. Add eggs and beat until combined. Slowly beat in flour mixture until just combined.

In a small bowl, stir together the sugar and cinnamon. Roll the dough into 1 inch balls and roll in the cinnamon sugar mixture. Place on prepared baking sheet and bake for 8-10 minutes. Cool completely on a wire rack. Enjoy!

Note: Makes about 4 dozen cookies so feel free to halve this recipe. Store covered at room temp.

Banana Bread Muffins with Crumb Topping


I love me some crumb topping and I always have bananas in my freezer so… the perfect recipe is here! These are SO good! The perfect breakfast or snack packed with flavor, carbs and sugar! 

I needed a recipe not only to use up the bananas in my freezer, but one that I could use a jumbo size egg. Why they even sell those at the store RIGHT NEXT to the large ones is beyond me. But yes, I accidentally bought jumbo eggs. They are perfect for scrambling eggs for breakfast. Baking with them is another story. 2 jumbo eggs is more like 3 large ones. I used 1 jumbo in this recipe and it was perfect! Now that doesn’t mean you have to run to the store and get jumbo eggs. You might just need to use the whites of an additional egg for this recipe.

Ok… enough about jumbo eggs, let’s get to baking!

What you will need:

Cupcake tin lined with liners

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted butter
3/4 cup granulated sugar
1 Egg
3 bananas, mashed

For the Crumb Topping:

2 tablespoons flour
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside. In another bowl, beat melted butter and sugar. Beat in egg until combined. Beat in mashed bananas until everything is nice and smooth and blended. Slowly beat in flour mixture until just combined.

Pour batter into prepared pan, just above halfway full. Then, make the topping. In a bowl, mix all ingredients with your fingers until it resembles sand or coarse crumbs, pinching the butter with your fingertips. Evenly distribute on the tops of the cupcakes. Bake for 14-15 minutes. Allow to cool on a wire rack before digging in.

Store at room temperature in an airtight container. Enjoy!

Makes 10 muffins

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Cinnamon Rudolph Cookies

I didn’t know what to call these. The cookie itself is a cinnamon cookie, and then I made them look like Rudolph, so…. there ya go! Super easy and too cute, right?! Kids will love these and they are just so stinking adorable. Another great cookie to add to your holiday dessert table or cookie exchange. I actually saw similar cookies on Pinterest made with peanut butter, but I wanted to do something a little different.

I love cookies where you can be creative and have your kids join in on the fun! Have them decorate cookies with whatever ingredients they want and see what they come up with 🙂 So, let’s go!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg

For decorating you will need pretzels, raisins and red M&M’s (or any other ingredients you want to use. Be creative!)

In a bowl, whisk together the flour, cinnamon and baking soda. Set aside. In a large bowl, or bowl of your electric mixer, beat butter, oil and both sugars until creamy. Add egg and beat until combined. Slowly add in flour mixture until dough is formed. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees Fahrenheit. Take about a tablespoon of dough and form a ball, pressing down lightly onto the prepared cookie sheet. Space the cookies out fairly far apart, as you need room to put on the antlers after they bake. Bake for about 10-11 minutes.

As the cookies are baking, get your reindeer ingredients ready. In the picture below I have my 6 sets of antlers, 6 sets of eyes and 6 noses.

As soon as the cookies come out of the oven, gently press the antlers, eyes and noses into the cookies. Transfer to a wire rack to cool completely. Enjoy!

Seriously, how cute are these?!

Pumpkin Crumb Cake in a Mug 

So I actually wasn’t going to post this. I’m so over pumpkin! LOL seriously. Pumpkin itself really is not a great flavor. It’s the cinnamon and pumpkin spice that everyone loves. But, I wanted to share this recipe with you all so there ya go! I had a little bit of canned pumpkin left and made this quick cake in a mug. I was expecting it to come out differently, it was good, but not great. And the white in the picture is powdered sugar. NOT NECESSARY as this is already very sweet.

What you will need:

Microwave safe coffee mug

1 tablespoon unsalted butter
2 tablespoons granulated sugar
2 tablespoons pumpkin puree
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
Pinch of ground cloves

For the streusel topping:

1 tablespoon unsalted butter
2 tablespoons flour
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In the microwave, melt the butter in the mug. Add the sugar, pumpkin and vanilla and stir until combined. Stir in four, baking powder, salt and cloves until combined.

To make the streusel, put all ingredients in a small bowl and mix with your fingers until it resembles coarse sand. Pour over the cake batter in the mug. Microwave for about 1 minute to 1 minute 20 seconds. Allow to cool for 2 minutes before digging in! Enjoy!