Happy Thursday, ya’ll! I got quite a few requests for this recipe from the birthday party post I made a few weeks back, so I thought I’d make a little blog post on it today. Whether you have a little boy that would love these or you just like cinnamon and sugar, sugar cookies, this recipe is so easy and SO good. It’s actually a recipe I use quite often during Christmas time, so you may see them again in the near future. Just skip the dino footprints for Santa 😉
Happy Wednesday, ya’ll. I can’t believe it’s already mid-week. How was everyones weekend? It was a pretty lazy one over here, which honestly, I’m too not mad about. The past week had been crazy busy so it was nice to take a step back and chill. Another bonus of that was taking the time to flip through my old pastry binder to spark some ideas on what to bake this week. Yes, I do in fact have an entire binder full of dessert recipes. It’s pretty awesome. Although flipped through hundreds, this coconut bread recipe stuck out to me straight from the beginning. And once I had it in my mind, it was already in the making. Now, I used to make this weekly as a pastry chef and everyone loved it. But I wanted to take it a step further and add something to it. Winter/early spring gets a lot of slack for not be a very “fresh” season for produce, but what a lot of people don’t know is that it’s ‘prime time’ for citrus. Which, of course, led me to these beautiful blood oranges.
Happy Easter Eve, Friends! I have a very short and sweet post today, so I’ll get straight to the point. I was at Target today thinking about how Easter just wasn’t on my radar this year, and I didn’t make or prepare anything for it (yikes). I’ve been so busy with other things that, it completely slipped my mind. So, while roaming around I came up with the idea of a dessert board, but with “already made” treats. A dessert board sure to impress, even at the last minute.
Happy Sunday ya’ll! It’s been awhile since I’ve posted but I’m back in full force and coming in with something SUPER delicious just in time for a (super late) Valentines Day! That is if you’re in the 10% of the world that’s celebrating late like we are ;). Honestly, we aren’t even celebrating until tomorrow because that’s when we were able to get away, just Christian and I🙈. But, I couldn’t wait any longer to post since the majority of you all have already celebrated. I mean, it doesn’t actually have to be Valentines Day to eat some bomb a** brownies, right? You want to know the best part about it? These brownies are only 6 ingredients. Yep, only 6. It’s a total game changer. Plus, I used box brownies, which are the best kind of brownies. Try and fight me about it. I’ll win.
Happy Thanksgiving everyone! What did you guys have on your menu today? This year our Thanksgiving gathering was fairly small so we eliminated a few dishes off of our typical holiday menu (mostly casseroles and pies), and although that was a little bittersweet, I added a new item today. Pumpkin Cheesecake with Maple Whipped Cream. Typically my grandma makes a pumpkin pie every year, but with the number so low and her health declining, I decided to take over and make something a little bit different. Since I have been making this pumpkin cheesecake for a few years now, and it has always been a friend favorite, it seemed like the obvious choice. This pumpkin cheesecake is basically a cross between a pumpkin pie and a New York style cheesecake, and what’s not to love about that? It’s the best of both worlds. And honestly, it’s better than pumpkin pie in my opinion. (No on tell my grandma I said that 🙈 ) The crust is buttery yet crisp with graham crackers, while the inside is creamy and perfectly flavored with real pumpkin and fall spices. It’s beyond delicious.
Thanksgiving is in TWO days ya’ll. Someone please explain to me how this is even possible. 2020 has seemed to be the longest year ever but in other ways, also the shortest. Like, I feel as though just yesterday was the beginning of this pandemic and worldwide shutdown, and now it’s almost December? But on the other hand, I have a full blown toddler that will be turning two in a few months? What the actual f*ck. Time is weird this year. Speaking of time on an entirely different level, does anyone else struggle with what to eat for breakfast on the holidays? My family eats at 1:30 in the afternoon, so not quite lunch but not yet dinner either. That means breakfast is always a weird topic. Do I starve to death until 1pm or do I somehow overeat and become miserable? If this sounds like you, fear not, I’ve got you covered. I think I finally found my solution whether you’re looking for an easy grab and go, a delicious side to your bacon and eggs, or just simply trying to load up on sugar before a long day with your relatives. Cinnamon Sugar Donut Muffins.
Happy Monday ya’ll. It’s been quite the dreary overcast day here so I’ve taken full advantage of it and spent my entire day inside baking. There is also a winter storm on the way so what better way to snuggle up with some hot cocoa and eat some sweets, am I right? If we’re being honest, I really don’t like winter, Like at all, but I’ll definitely partake in the fuzzy socks, hot cocoa, and movie nights on the couch during a snowfall. There’s just something so comforting about it. Especially with freshly baked 7-layer bars just waiting for me to dig in. Yes please. Usually at this time of year I’ve already made 7-layer bars more times than I can count. However, due to the pandemic, I can’t say I’ve made them once this year. This recipe makes 24 large bars or 48 small bars so it’s a hefty recipe for just one person to indulge in. So, with Thanksgiving coming up this week, I thought why not make them today and be ahead of the game for Thursday. Kill two birds with one stone, so to speak. I get my sugar fix and my family gets theirs for Thanksgiving. Win Win.
Can we just take a minute on this dreary Sunday evening to appreciate the simplicity but deliciousness of scotcharoos? Like, seriously, everybody loves them. At first thought you kind of think of them as a “kids” treat, but every time someone brings them to an event, the adults go wild too. It’s unreal. It’s like a bunch of caged animals were set free. That’s exactly why I rarely make these in my house, not because I don’t like them, but because I will find myself in the kitchen at 2:00am eating them when I in fact got up for a glass of water. I’m that caged animal. It’s me. I’m completely uncontrollable and I’m not even afraid to say it.
Happy Saturday! Cheers to the weekend, am I right? And cheers to apples. I seriously love fall. Also, I’m FINALLY sharing with you some much anticipated apple recipes. Better late than never, right? Plus, I feel like apple butter is a true staple come fall season. It’s versatility is endless. Mixed in cocktails, atop toast, spread on muffins, fillings in cakes, the list goes on and on. When I was creating this recipe I wanted to make something that was simple and easy for people to make at home, while not having the stovetop on all day. Granted, you can definitely make this on the stove, but if you have an instant pot, your life will become a whole lot simpler. Like, I don’t think you are prepared for how simple this recipe is.
While I was packing and leaving for the trip I really wanted to post this one for you guys, but time just got away from me getting everything in order. None the less, I’m excited to be sharing it with you now because this is one of my FAVORITE fall recipes. Pumpkin Bread with Brown Sugar Crumble and Maple Butter. Heck yes. Guys. This pumpkin bread is like, the quintessential fall treat. It’s packed with pumpkin, full of warm spices, incredibly moist, and slightly crunchy with spiced brown sugar crumble. Also, the maple butter is an incredibly delicious bonus you didn’t know you needed. I wouldn’t skip out on it. Trust me on this one.