• Cookies

    Soft and Chewy Snicker-doodle Cookies

    This recipe is adapted from The Pioneer Woman from The Food Network website. What I love about this recipe is first, it’s addicting. Second, it’s easy to make. (no chilling required.) Third, it’s from The Pioneer Woman so you know it tastes good. I don’t know anyone who doesn’t love a buttery cookie with cinnamon and sugar! -Preheat your oven to 400 degrees. -Cream your room temperature and white sugar together. Next, add in the eggs and mix well. In a separate bowl, whisk in the dry ingredients together. Slowly add the dry ingredients into the bowl of wet ingredients. Use a rubber spatula to mix. In a small bowl, add in the…

  • Healthy & Allergy Friendly

    Chocolate Pumpkin Mini-Muffins (no flour or refined sugar)

    This recipe is adapted from Arman from The Big Man’s World. I can’t remember how I found Arman on Instagram, but once I did, I was hooked on his recipes. When I first found this recipe, I must admit I was hesitant. I was so happy to be surprised how good it was! Days later, the muffins were still just as soft as the day I made them. I originally made this for my husband for a healthy treat. However, this treat was eaten by everyone in our house. -To start, preheat oven to 350 degrees. Line or grease a muffin tray. This is all I used for this recipe. -Mix a can…

  • Cookies

    Inside Out Cookies

    Recipe adapted from Sally’s Baking Addiction. I have to be honest. I’m not a chocoholic. I love chocolate treats, but I don’t really crave chocolate. That is, until I made this recipe from Sally. Hands down, I can’t say no to these cookies. Every cookie is super soft and fudgy. Days after I make this recipe, they are still just as soft. I usually warm them up for 15 seconds in the microwave the day after I make them, and they taste like I made them that same day. The hardest part of this recipe is letting the batter firm up in the fridge for a few hours. -Mix room temperature butter, white…

  • Cakes

    Buttermilk Pancakes

    Recipe adapted from Better Homes and Garden. I must admit, I’ve never been a breakfast person. Once I learned how to make a pancake the proper way, I haven’t gone back. The key is buttermilk in the batter and butter on the hot pan. This recipe is great with so many additions. In our house, we usually do chocolate chips or whatever berry is in season or on sale. In one bowl, combine the egg, oil, and buttermilk. **Buttermilk substitute- For every 1 c. of milk, add 1 tbsp of lemon juice. For this recipe, it would require 1 1/2 tbsp lemon juice.** Mix in a separate bowl, sugar, flour, salt, baking soda,…

  • Bars

    Blondie Bars

    Recipe adapted from the Food Network by Ree Drummond, The Pioneer Woman. If you love a soft and chewy chocolate chip cookie, you will love this Blondie recipe. This recipe can have chocolate, white, or butterscotch chips. No matter what flavor of chips you add, this buttery Blondie will be a hit for anyone you make it for. The added sea salt sprinkled on top once the Blondie’s come out of the oven is the secret touch to this dessert. Preheat oven to 350 degrees. Grease a 9 x 13 pan or line with parchment paper. Mix the 3/4 c. unsalted room temperature butter and the 1 1/2 c. dark brown sugar together.…

  • Bread

    Sandwich and Soup Rolls

    Recipe adapted from Allrecipes.com This recipe is fool proof and easy to make. It doesn’t matter how you shape this dough. Round, crescent shaped, etc these rolls are soft and lightly sweet. These rolls are great to dip in a warm soup or use as a sandwich bread. First, you warm up 1/2 c. water and 1/2 c. milk. The right temperature is 110-115 degrees or about 1 minute and 10 seconds warmed up in the microwave. If you are using a stand up mixer, add 1/3 c. granulated white sugar in the bowl, then the warm milk/water mixture. Then, add 2.5 tsp active dry yeast and stir. This picture below is an…

  • Cakes

    Strawberry Crumble Muffins

    Recipe adapted from Girl Vs. Dough. Muffins are such a versatile food. Muffins are perfect for breakfast, brunch, or a snack. Add a fruit like strawberries and a sugary crumble on top, and I doubt anyone can say no to one! It’s not strawberry season yet, but I was still able to find some good ones in February! Cut up 1 1/2 c. strawberries to save later for the batter. Spoon in a little flour with the strawberries. This helps prevent the strawberries from sticking to the bottom of the muffin batter. It doesn’t look pretty, but it works! Next, cream the butter and sugar. Once it’s fluffy, add the vanilla and egg.…

  • Bars

    Snickerdoodle Bars

    Recipe adapted from Six Sisters Stuff. I haven’t met anyone who doesn’t like Snickerdoodle cookies. With two sticks of butter in the recipe, who wouldn’t! This recipe is no exception. This is another way to make that delicious recipe, but in a bar form. First, cream the butter, brown sugar, eggs, and vanilla with a hand mixer. Add the dry ingredients in a separate bowl. Slowly add the dry ingredients into the bowl with the wet ingredients. The batter will be thick. You’ll have to stop using the hand mixer and finish mixing it with a rubber spatula. Spread the mixture into a greased 9 x 13 pan. The mixture will be thick.…

  • Bread

    Martha Stewart’s Banana Bread

    Recipe adapted from the Queen herself, Martha Stewart. I’ve never met anyone that didn’t like banana bread. Banana bread is a staple around here for breakfasts and snacks. You can add nuts and chocolate chips to bananas and it’s always going to be a winner. However, this recipe you don’t need neither and it will still be a hit. The key to a good banana bread are over ripe bananas. You have to have brown spots on the skin! These bananas up above could still get a little more brown for this recipe. First, you cream the room temperature butter and sugar together. Next, cream the vanilla and eggs. Add the sour cream…