Gingerbread Muffins

Don’t worry! It’s not Christmas just yet. These muffins are PERFECT for fall! I found the recipe in a book I got from Crate & Barrel called 500 Cupcakes. I looked at the ingredients and was intrigued! AND I had everything on hand, no grocery shopping needed 🙂 Make these muffins for  a great afternoon treat, after school snack or just because!

What you will need:

7 cupcake liners

1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 egg
1/4 cup honey
1/4 cup unsalted butter, melted
Just under 1/2 cup milk

For the drizzle:

1/2 cup powdered sugar
2 tablespoons lemon juice

Note: This is half the recipe. Feel free to double it!

Preheat oven to 350 degrees fahrenheit. Whisk together flour, baking powder, ginger, cinnamon and brown sugar. Add all the other ingredients and stir until combined. Pour batter into liners 2/3 of the way. Bake for 18-20 minutes. Let cool on a wire rack.

For the drizzle, stir together ingredients. Drizzle over muffins with a spoon. Enjoy!


Store at room temp in air tight container.

Cinnamon Roll Cookies


These cookies were a bit challenging for me. Any recipe that calls for chilling, then rolling out and then rolling into logs is tough. This recipe takes a long time so please read the entire thing before starting. From start to finish it took me 9 hours. The majority of the time is chilling the dough, but just know beforehand that this isn’t a cookie you can bring to a dinner party that starts in an hour. So, let’s go! Challenge yourself and make this cookie! It’s so delicious and a perfect start to the fall season…

What you will need:

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

For the filling:

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 tablespoon cinnamon

Optional icing:

3/4 cup powdered sugar
1 tablespoon of milk

In a large bowl, whisk together the flour, baking powder and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter and sugar until creamy and smooth. Add in eggs one at a time and then vanilla. Slowly add in the flour mixture until you get a nice dough.

Divide the dough in half and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

Once the dough is chilled, have your melted butter in a bowl. Stir together the sugar and cinnamon in another bowl. Roll out one half of the cookie dough to 1/4 inch thick. Brush with the melted butter and then sprinkle half of the cinnamon sugar over that. Roll into a log starting with the longest side. Wrap with plastic wrap and put in freezer while you do the same to the next half of dough. Freeze both logs for 20-30 minutes.

Preheat oven to 375 degrees fahrenheit. Line a cookie sheet with parchment paper. Take out one of the cookie logs from the freezer and cut into cookies, about 1/4 inch to 1/2 inch thick. Bake for 10-12 minutes until lightly golden on the bottom.

So pretty, right?! Let cool completely on a wire rack.

Next, make the icing. This is optional because the cookies are delicious without it, but it does take them to another level. I only frosted half of mine. But in a bowl, stir together the powdered sugar and milk until smooth. Drizzle over the tops of the cookies. Enjoy!

Healthy Apple Oatmeal Cookies

I love baking with apples! And I’m starting to run again after taking over a month off so I thought, I need a good, heathy, tasty snack/breakfast to get me in the spirit. Apples, cinnamon and oatmeal come together in these soft and chewy cookies. A perfect snack or post run bite. I run in the mornings and these hit the spot! So, go workout  and then start your ovens…

What you will need:

Cookie sheet lined with parchment paper

1 cup quick oats
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
Dash of salt
1 egg
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 cup maple syrup
1 apple peeled and chopped

Note: These were not sweet enough for me so when I make them again I will add a tablespoon or 2 of brown sugar.

In a large bowl, whisk together oats, flour, baking powder, cinnamon and salt. Set aside. In another bowl, whisk together egg, coconut oil, vanilla and maple syrup. Stir in apples. Stir the wet ingredients into the dry ingredients. The batter is thick. Refrigerate for 30 minutes.

Preheat oven to 325 degrees Fahrenheit. Drop cookie dough by spoonfuls onto prepared cookie sheet and press each cookie slightly. Bake for 13-15 minutes. Let stand on cookie sheet for several minutes before transferring to a wire rack to cool completely. Enjoy!

 

 

Apple Streusel Cake

mmmm…. Nothing beats the smell of apples and cinnamon baking in your kitchen! This cake is a perfect breakfast or dessert. Have a slice with a cup of coffee or with a scoop of ice cream. Yum! It’s easy to make, there are no weird ingredients and will satisfy your sweet tooth. So, here we go. Let’s go make an apple streusel…

What you will need:

8 or 9 inch springform pan, greased and floured

For the streusel:

1/2 cup all-purpose flour
1/4 cup brown sugar
3/4 teaspoon cinnamon
3 tablespoons cold unsalted butter
1/2 cup chopped walnuts, hazelnuts, almonds, or pecans

For the cake:

1 cup all-purpose flour
1 teaspoon baking powder
Dash of salt
4 tablespoons unsalted butter at room temperature
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup milk
2 apples, peeled, cored and cut into small pieces

To make the streusel:

In a bowl, mix together the flour, sugar and cinnamon. Cut the butter in with a fork or pastry blender until it resembles coarse crumbs. Stir in the nuts and set aside.

To make the cake:

Preheat oven to 350 degrees fahrenheit. Whisk together flour, baking powder and salt in a bowl. Set aside. In a large bowl (or bowl of your electric mixer), beat the butter until smooth. Beat in sugar until fluffy. Add the egg and vanilla and beat until incorporated. Slowly add the flour mixture, alternating with the milk until just combined.

Pour batter into prepared pan and even out with the back of a spoon. Evenly spread out the apple pieces on top and then the streusel.

Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool on wire rack before serving. Enjoy!

Just look at those layers and cinnamon crumbs 🙂

French Toast

I love making breakfast for my family! I had a loaf of bread to use up and eggs, so naturally, this morning I made French Toast! So easy, so delicious, the perfect breakfast for my husband to wake up to after a night out with his buddies 😉 So here ya go… Time to make your family happy…

What you will need:

2 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
6 slices of bread
Butter for pan

Note: This recipe can easily be doubled if you are serving a larger crowd.

In a large bowl, whisk together eggs, milk, cinnamon, vanilla and salt. Pour into a shallow plate, I use a 9 inch pie plate. Over medium heat, melt about 1 tablespoon of butter in a medium frying pan. Dip one slice of bread in the egg mixture. Place bread in frying pan until golden brown on both sides. Continue with all slices of bread.

Serve with maple syrup, fruit, or how I like it, covered in sugar! Enjoy!

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Oatmeal Raisin Muffins

I love always having a fresh, baked good in the house. And when I decided to bake something today, I didn’t want anything sweet. Surprise! These muffins are a perfect snack or breakfast, especially if you have picky toddlers in your house (like I do). It’s cold here in Chicago and I did’t want to go to the store, so, I went with what I had in my pantry. Oatmeal and raisins came to my rescue! These muffins even have a little cinnamon crunch topping that you don’t HAVE to make, but it gives these guys some extra flavor. So, here we go! Let’s go bake some muffins…

What you will need:

Muffin pan, greased or lined with paper cups

1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats (quick oats can also be used)
1/2 cup raisins
1/4 cup vegetable oil
1 egg, beaten
1 cup milk

For the cinnamon topping:

2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon melted butter

Tip: This recipe is so versatile! Feel free to add or substitute any of the ingredients. Example: Use dried cranberries in place of the raisins, or add chocolate chips 🙂

Preheat oven to 425 degrees fahrenheit. In a large bowl, mix together flour, sugar, baking powder, salt and cinnamon. Stir in oats and raisins.

In a small bowl, whisk together oil, beaten egg and milk. Pour into dry ingredients and mix until combined. Fill the prepared muffin pan about 2/3 full of batter.

In another small bowl, mix together all the ingredients for the cinnamon topping. Sprinkle evenly over the muffins.

Bake for 15 minutes.  Remove muffins from pan and cool on wire rack. Enjoy warm with butter!

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2 Ingredient Banana Oatmeal Cookies

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The title says it all. We always have leftover bananas so instead of making bread or muffins, I tried cookies. These are a healthy, easy snack for all ages. Perfect! You can also add whatever else you want, like cinnamon, chocolate chips, nuts, etc. But here’s what you need…

Cookie sheet lined with parchment paper
1 1/2 cups quick oats
3 ripe bananas

Preheat oven to 350 degrees fahrenheit. In a medium bowl, mix together oatmeal and bananas until combined. Add whatever else you would like. I added cinnamon to my second batch and they were much better. Drop by spoonfulls onto prepared cookie sheet and bake for 15-20 minutes. Enjoy!

 

Apple Cinnamon Bread

My kitchen smells amazing right now! No candle needed. Making this bread was the perfect idea for this gorgeous fall day. Happy October! Not only does it smell delicious, it tastes like heaven. The season of fall filling your senses. So c’mon! Let’s get to baking this beautiful bread…

What you will need:

Loaf pan lined with foil and sprayed with non-stick spray

For the batter:

1/3 cup light brown sugar
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup granulated sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1 Granny Smith Apple peeled and chopped into small pieces

To make:

Preheat oven to 350 degrees fahrenheit. In a small bowl, stir together brown sugar and cinnamon. Set aside. In another small bowl, whisk together flour and baking powder. Set aside.

In a large bowl (or bowl of your electric mixer), beat sugar and butter until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add in dry ingredients and milk, and mix until combined.

Evenly spread about half the batter into prepared loaf pan. Sprinkle half the apple pieces and then half the cinnamon sugar on top. Pour the rest of the batter on top of that, spreading with the back of a spoon to make sure it’s even. Sprinkle the rest of the apples and cinnamon sugar on top.

Bake for about 45 minutes. Let cool on wire rack completely before removing from pan. Enjoy (but not all at once)!

 

 

Pumpkin Bundt Cake

Yay! My first pumpkin recipe this year. I don’t know what it is about us females and fall. We just love it! This cake is the perfect kick-off. It has a cinnamon cream cheese icing that you don’t HAVE to make, the cake is good on it’s own (and great for breakfast). But the icing takes it to another level! I could eat an entire bowl of it. Now, before we bake this thing, if you haven’t done so already, please “Like” my Facebook page! It’s easy, just click the link to the right 🙂 (or at the bottom of this page if you’re on your phone) Thank you! Let’s get to bakin’…

What you will need:

Bundt pan buttered or sprayed with non-stick spray

For the cake:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
2 cups granulated sugar
1 cup vegetable oil
3 eggs
(1) 15 ounce can of pumpkin

For the icing:

4 ounces cream cheese at room temperature
1/2 cup unsalted butter at room temperature
2 cups powdered sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract
4 tablespoons milk

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside. In another large bowl, stir together sugar and oil. Add the eggs and pumpkin and beat until combined.

Add half of the dry ingredients to the wet and mix. Add the rest and stir until combined. Pour into prepared bundt pan and make sure batter is evenly distributed. Bake for 50-55 minutes. Remove from oven and let cool completely before inverting onto serving plate.

Here’s what it looks like naked:

 

It needs something in my opinion. If you don’t make the icing, sprinkle powdered sugar on top.

To make the icing:

In a large bowl (or bowl of your electric mixer), beat cream cheese and butter until smooth. Beat in sugar and cinnamon until well combined. Add vanilla and milk and beat until creamy and smooth. Use a big spoon to drizzled it over the cooled cake. Refrigerate until ready to serve. Enjoy!

Double Crumb Coffee Cake

I know, I know. Another coffee cake recipe. But you guys! This one is my absolute favorite! I promise. And it’s so simple and so delish. I woke up this morning like, “I must bake something today.” And I always have these ingredients on hand.  So, get the coffee brewing and let’s make this cake…

What you will need:

An 8 x 8 inch square bake pan sprayed with a non-stick spray (you could use a 9 x 13 but I like my crumb topping sky high so the smaller the better)

For the cake:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract

For the crumb topping:

2 1/2 cups all-purpose flour
1 cup light brown sugar
1 1/2 teaspoons cinnamon
1 cup unsalted butter, melted and cooled
Powdered sugar for dusting (optional)

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, mix together the flour, sugar, baking powder and salt. Set aside. In a smaller bowl, mix egg, milk, oil and vanilla. Pour into the dry ingredients and mix until combined. Spread evenly into the prepared pan. Set aside to make the topping.

To make the crumb topping

In a large bowl, mix together flour, brown sugar and cinnamon. Pour in melted butter and stir until combined and clumps begin to form. Sprinkle evenly over the cake batter.

Bake for about 30 minutes. Let cool on wire rack. Once cooled, sprinkle with powdered sugar and enjoy!

I mean… just look at that crumb!!