• 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…

  • Bread

    Classic White Bread

    Recipe adapted from Si at The Bountiful Kitchen. This is a great recipe to try if your new or haven’t been successful in bread making. The key is first, starting off with activated yeast. Place warm water in a bowl with the yeast and sugar. Wait at least 5 minutes until bubbles start to foam. Warm water should be between 110-115 degrees. If the water is not warm enough, it will not activate the yeast. If its too hot, it will kill the yeast. I usually warm my water in the microwave in a microwaveable glass measuring cup. I’ve estimated time for warm water to be around 1 minute and 5 seconds give…

  • Cookies

    Chocolate and Peanut Butter No Bake Cookies

    Recipe adapted from Ali of Gimme Some Oven. I must admit, I did not eat a no bake cookie until I got married. I honestly had no idea what a no baked cookie was! I can now understand why people love this cookie. A combination of chocolate and peanut butter that requires no baking is a win win! After you have melted the butter in the saucepan, you add the cocoa powder, sugar, and milk. Once that is all melted, you add the vanilla and peanut butter. You then pour the hot mixture in a bowl with the oats and mix. There’s no exact measurement on how big or small you want these…

  • Bars

    Lemon Brownies

    Recipe adapted from Alyssa Rivers, The Recipe Critic. This recipe I have made so many times I have lost count! It is a perfect quick recipe to make for your family and friends. There are two tips that make this recipe work: Use room temperature butter. You can’t use cold butter or almost room temperature butter for this recipe. If you do, the batter will be lumpy. If your butter isn’t room temperature, when its baking, bubbles will form then eventually will burst. The brownie will come out with an uneven top layer. When you put the glaze on top, it will look lumpy and rough. One large lemon works much better than…

  • Cookies

    Thick and Soft Chocolate Chip Cookies

    This recipe is adapted from Sally’s Baking Addiction. I can’t say enough how much I LOVE Sally’s recipes. I am one of her hugest fans! She has many different ways on how to make the perfect chocolate chip cookie. I wanted to focus on my favorite chocolate chip cookie, which is the soft, thick kind. Sally has a few tricks that helps takes this recipe to a different level. use room temperature unsalted butter cornstarch helps thicken and “lifts” up the cookie CHILLING the dough is mandatory Servings: 2 dozen, or 28 if you make smaller cookies (like I did in the above pictures) Course: Dessert Prep time: 1 hr 15 minutes Bake…

  • Cakes

    Healthy Apple Banana Muffins

    This recipe is adapted from the Weelicious food blog. On school mornings, muffins are always a hit for a quick bite to eat on the run. Since most schools don’t allow snacks with nuts, this is also a great snack idea. This recipe has apples, bananas, oats, and no added sugar. Servings: 14 Course: Breakfast, snacks, muffins Prep time: 10-15 minutes Cooking time: 20 minutes Healthy Apple Banana Muffins Ingredients: 2 mashed bananas 1 medium apple (peeled and cut small or grated) 1 egg 1/2 c. milk 1/2 c. honey 3 TBSP vegetable or canola oil 1 tsp cinnamon 1/2 tsp salt 1/2 tsp baking soda 2 tsp baking powder 1 1/2 c.…

  • Bars

    Cashew Cookie Larabars

    This recipe is adapted from Lisa Leake of 100 Days of Real Food. Lisa’s whole motto is to eat more real whole foods and cut out anything processed. My kids won’t eat dates or dried nuts on their own, but they love this! This is a favorite snack for my family and I. Combine dates, peanut butter, cashews, and water all together. The best way to make this recipe is in a food processor. It chops everything up much finer than a normal blender. Once all the ingredients are blended up, use a rubber spatula and bring it all out unto a wooden cutting board or on a piece of wax/parchment paper. The…