Wednesday, September 04, 2013

Pumpkin Muffins with Salted Caramel Glaze

This is the perfect recipe for the fall season that is starting, and it's also delicious and super easy! Enjoy!

Pumpkin Muffins:

  • 1 1/2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 1 lb can pumpkin
  • 1 1/2 cup flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • walnuts (optional)

Measure and mix all ingredients together for about 5 minutes. Bake at 400* for 20 minutes. Take out and let cool completely before pouring glaze.

Salted Caramel Glaze:

  • 8 TBSP butter
  • 6 TBSP brown sugar
  • 6 TBSP white sugar
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 4 TBSP milk
  • 4 TBSP powdered sugar. (you can add or take away depending on the consistency you want)
 Heat butter, sugars, salt, vanilla and milk, stirring constantly. When mixture reaches boil, boil for one minute, remove from heat and whisk in powdered sugar until smooth. Add to muffins.

Friday, May 17, 2013

No Bake Chocolate Peanut Butter Cookies

These cookies are probably my favorite cookies ever! They are so good, and gooey. :) I love making these when I need a quick dessert. They are fast, easy and good! ENJOY!

I added the coconut on top for the picture, but it's optional.


  • 2 stick butter
  • 4 cups (or less) sugar
  • 1 cup milk
  • 1/2 cocoa
  • 6 cups oatmeal
  • 1 cup peanut butter
  • 4 tsp vanilla
Melt butter in saucepan and add sugar, milk and cocoa. Bring to a boil. Stir in peanut butter and vanilla. After that is well mixed, add oatmeal. Drop on waxed paper. Cool and eat.

**Side notes**
The first 3 ingredients come to a boil fast, so you may want to have the PB and vanilla ready.
You may want to spray the wax paper with oil first, because I found they usually end up sticking. 
We usually cool cookies in the freezer for about 5 minutes... but you can cool them however you prefer.

Tuesday, January 01, 2013

Cinnamon Roll French Toast Bake

A perfect combination of cinnamon rolls and french toast all in one amazing dish!

French Toast Bake
Butter, melted
cans (12.4 oz each) refrigerated cinnamon rolls with icing
teaspoons ground cinnamon
teaspoons vanilla
cup Chopped Pecans (optional)
cup maple syrup (optional)
Icing from cinnamon rolls
Powdered sugar
cup maple syrup, if desired
  1. Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
  2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
  3. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

    Note: This recipe for cinnamon rolls may be substituted for the canned cinnamon rolls.

    Serves: 8-10

Wednesday, August 17, 2011

Oatmeal Banana Bread

Don't know what to do with REALLY ripe bananas? This bread came out very moist and very delicious, and is perfect for those old, browning bananas!!! I hope you enjoy!

2/3 cup oil (other alternatives would be applesauce or shortening)
1 cup sugar
4 eggs
2 1/2 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup oatmeal
1/2 cup chopped walnuts
5 bananas  ripe bananas. (the more ripe they are, the better the bread is!)

Cream together oil and sugar. add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition. Stir in walnuts and oatmeal. Pour into two well greased and floured loaf pans. (We found that flouring the pans makes the bread MUCH easier coming out)
Bake at 350* for 45 minutes.

Another Option:
Include some chocolate chips in the batter for Chocolate Chip Oatmeal Banana Bread


Saturday, July 09, 2011

Product Review: Kuhn Rikon Safety Can Opener

After using a conventional can opener for years, our family heard about safety can openers. A safety can opener breaks the seal on a can instead of cutting the metal. They're easy to use, don't touch the food and best of all, don't leave sharp edges. If you don't use all of the contents of a can, it's easy to put the lid back on and put it in the refrigerator till next time. I highly recommend purchasing one of these tools for your kitchen. You'll never want to go back to a conventional can opener again!

Thursday, March 24, 2011

Glazed Lemon Chiffon Cake

This cake looks too good to resist! :) Enjoy!
  • 2 cups sifted cake flour
  • 1- 1/2 cups granulated sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 8 eggs, separated
  • 1/4 cup lemon juice
  • 1/4 water
  • 2-1/2  TBSP grated lemon zest
  • 1/2 tsp cream of tartar
  • 6 TBSP butter, melted
  • 1 TBSP grated lemon zest
  • 2 cups confectioners' sugar
  • 3 TBSP lemon juice
  • 1 tsp pure vanilla
Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Folk 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into un -greased pan; tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.
 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.