Think cinnamon buns, but instead of a cinnamon filling, you have all the sugary cake batter flavor you’ve ever wanted! Topped with sprinkles, of course. – – These are an easy little snack to whip up, and my goodness, they’re just de-lish! They’re bite-sized, so watch out, because it’s so easy to say “Oh I’ll just have one or two” and find the whole pan–or two–gone in a flash! Do I regret? Nope. I always keep some funfetti cake batter on hand just for “cake-batter” flavored things. I make them often enough (like cake batter pancakes or cake batter chocolate chip cookies) that…
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Continue ReadingTyler got these Cinnamon Bun Oreos at the grocery the other day. I was super skeptical at first, because I’m not usually a huge fan on cinnamon-flavored things. Wellllllll…collectively, we finished the entire package in two and a half days, I think. I actually enjoy these a lot. They’re not overpoweringly cinnamon, just a pleasant cinnamon cracker, and the icing just fits perfectly for the concept. So we bought another package…okay two. One to eat, and one for me to bake with! The oreos were just so good, I wanted to use them in something, and what better than a…
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In case any of you all have been around my blog since last new year’s–apparently I like “bars”. Last year was a mimosa bar, and this year we went for a waffle bar! We dressed up and went fancy last year, so we just turned the table and went pajama party this year. Fancy is fun, but pajamas mean I can fall into bed and not worry about getting changed or falling over in heels or flashing someone when I want to sit on the floor. So, like all bars, your imagination is the only limitation! And it’s customizable to your…
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When the holidays roll around, and all those yummy dishes are on the table, sometimes you just need a break! Don’t get me wrong, I looooove traditional holiday foods: mashed potatoes, ham, sweet potatoe casserole, all those yummy Christmas cookies! But sometimes you want to just put it on pause, and take a breather. And I think these meringues are just thing! They’re super light, but the light mint flavor still feels festive. Plus there’s chocolate chips, so it wins all around in my book. Plus, this is a perfect recipe to make when you are busy using all that…
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Happy Tyler-and-my-sister’s birthday! (Yes, they have the same birthday: November 5th!) I think these doughnuts are Tyler’s favorite thing of all time and it’s been three years since I’ve come into his life with full fattening potential. I like these doughnuts, but honestly if it was me personally, they’d be a touch too much work for something that doesn’t have chocolate. They’re only too much work because I always think that I can cut up strawberries while they’re baking for the first two minutes. DON’T DO THAT. I’ve tried. It takes way longer to dice up strawberries than you think.…
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I’m finishing up this four part series for you in lieu of a Friday review post! But I know you’re all dying to hear about more cheesecakey goodness. I know, I know. It’s a little early for the Christmas/holiday recipes, but honestly, I just wanted to use these adorable candy cane sprinkles that I got at the Bloomsburg Fair (see my review of the Bloomsburg Fair in a previous post). Plus I figured I’d get a head start and tuck away a recipe or two that I know are up to par for the holidays! When it does get to be holiday…
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Onto the third recipe in my series of mini cheesecakes! I’ve really been on a dessert kick…with these four recipes, Monday as and before that cookie dough icing brownies and reverse strawberry shortcake. I hope I’m helping to fatten you up for the cold winter ahead! But first we gotta get through fall. I say “get through” as if fall isn’t my favorite season! Autumn leaves, crisp sweater weather, walks with the pup, and all those fall recipes…what’s not to love? Actually it’s good that I mentioned the reverse strawberry shortcake, because here’s the perfect suggestion! Leftover strawberry soup from the reverse strawberry…
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I just love the idea of a cheesecake base that’s adaptable to so many different flavors! Here’s the third in my four part series, because who doesn’t love cookies and creme??? It really could be called oreo cheesecake as well, but cookies and creme now reminds me of one of my all-time popular recipes: cookies and creme cookies! So of course we need it in cheesecake form! I think, if you had to ask me, my two favorites out of the four were this one and the dulche de leche one. (Shhhh, don’t tell the others.) That said, Tyler’s by far was the…
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Cheesecake, cheesecake, everybody try some yums! You probably don’t get the singsong voice via reading text, but it’s going through my head right now. These cheesecakes have been a long-time coming actually. I was debating about what size springform pans I should invest in for several days, and then once I got the pans, I haven’t been able to find an ingredient or two at the grocery…and I just really want cheesecake! Cheesecake has been at the tip of my tongue for like a week now. So look out for the not 1, not 2, not 3, but FOUR parts…
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These cinnamon puff sticks are a cute and extremely simple adornment to any dessert! For example, they make a cute addition to my previous reverse strawberry shortcake post! Or if you’re like me you’ll just want to snack on them straight out of the oven. They definitely have that extra bit of luxury when they’re warm and flaky and just–mmmm! I actually make these a lot whenever I have leftover puff pastry from other recipes, like salmon en croute (coming soon), and these are extremely similar to the churro cookies recipe I shared earlier. Just without the filling, and in stick form instead of circles!…
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This recipe comes from a random late-night craving! It’s an amaaaazingly simple recipe and if you’re going to eat pancakes anyway, why not spruce up those plain jane pancakes with some cake batter? Everything is better with cake batter. And make sure you reserve some sprinkles for topping! Gotta make sure there’s no doubt in anyone’s mind that these are cake batter! And the only way to do that is with sprinkles obviously. I will say, if you make this, I suggest making at least a 1/4 c. extra batter or more. Because there’s definitely potential for sneaking some of…
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In addition to banana bread, here’s another way-past-ripe bananas recipe to add to your repertoire! Though you do need a doughnut pan for these. I prefer baked doughnuts since they’re “healthier”, but more so because they don’t involve heating up oil and frying things. I always feel like I’m being wasteful with the leftover oil, and besides, it also makes my house smell of oil for like a month. (I might be exaggerating a leeeeetle.) You can see that my bananas were a little past a little prime. But the flavor is still packed in there! And like most banana breads…
