Apple Spice Bundt Cake

I'm sharing this recipe for a delicious fall cake over at Reality Daydream! Its cinnamon and apples, soft, moist, and sweet. A dessert that could even be made into muffins and eaten for breakfast;) 

Sugar Cookie Caramel Apple Crisp

Its officially fall and one of my favorite fall desserts is apple crisp. Its different because it has a sugar cookie crust. Its loaded with soft, sweet, caramel cinnamony apples, and it has a crunchy oatmeal topping with salted caramel on top. I'm going to go make it again cause I cant get enough!

Sugar Cookie Caramel Apple Crisp

Crust
17oz Sugar Cookie Dough (I used this recipe)
1/2 cup All-Purpose Flour

Filling
3 1/2lbs Granny Smith Apples
1/2 cup Granulated Sugar
2 Tablespoons All-Purpose Flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
3/4 cup Caramel Topping (I used this one)

Topping
1 cup All-Purpose Flour
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Butter

1. Preheat oven to 350 degrees. Spray a 10-inch cheesecake pan.

2. Combine the cookie dough and the flour. Press it into your prepared pan and up the sides.

3. In a large bowl mix the apples with the sugar, flour, cinnamon, and nutmeg. Spread them evenly over the crust. Drizzle the caramel over the apples. Cover with tin foil and cook for 45 minutes.

4. In a separate small bowl combine the topping ingredients except the butter. Cut the butter into the mixture until all the flour is moist.

5. Take the crisp out of the oven and remove the tin foil. Sprinkle the crumb mixture on top Put it back in the oven, uncovered, and bake for an additional 35 to 40 minutes until the top is brown.

6. Let the pie cool before serving. Slice and drizzle with more caramel.

Churro Cookie Ice Cream Sandwiches

I'm posting today over at Reality Daydream today! I'm sharing cookies that are full of cinnamon sugar and are soft and chewy. With a big scoop of vanilla ice cream in between its a delicious summer dessert! Go get the recipe, You'll love it!!

Pumpkin Pancakes

I love pancakes. They are my favorite breakfast food. I will admit though, as much as I love pancakes I was a bit nervous to add pumpkin to them. But these have become a regular around here. They are light and fluffy, just the way a pancake should be. They taste like my favorite Pumpkin Chocolate Chip Bread, that I may or may not have been eating for breakfast before I found these pancakes. Try them, I bet they'll be a new fall favorite!

Pumpkin Pancakes

2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1 1/4 cups Pumpkin Puree
1/3 cup Brown Sugar
1 large Egg
3 Tablespoons Vegetable Oil
1 1/2 cups Buttermilk

1. Heat a griddle over medium heat. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice until combined.

2. In a blender, combine the pumpkin, brown sugar, egg, oil, and buttermilk. Blend on high for about a minute, until combined.

3. Pour the wet ingredients into the bowl of dry ingredients. Whisk until just combined. There may still be a few lumps.

4. Make sure your griddle is hot and coat with butter. Pour 1/4 cup of batter onto your griddle. Cook until there are bubbles and the edges begin to look dry and flip over and cook through. Coat griddle with butter for each new pancake.

Recipe Source: Sallys Baking Addiction

Kneaders French Toast

This is my favorite french toast but its a hassle to go to breakfast with three kids so I solved my problem! I found an amazing recipe. Its sweet, crispy, cinnamony, and caramely. Its our favorite breakfast!

Kneaders French Toast
Recipe Adapted From: FavFamilyRecipes.com

Toast
1 loaf Chunky Cinnamon Bread
6 Eggs
1/2 cup Milk
1 teaspoon Cinnamon
1 teaspoon Pure Vanilla Extract
1 Tablespoon Brown Sugar

1. Slice the cinnamon bread into 8 slices. Preheat your griddle to 325 degrees or medium.

2. Mix together the eggs, milk, cinnamon, vanilla, and brown sugar in a medium bowl. Dip each slice onto the mixture coating on both sides. 

3. Butter your griddle and cook the bread until golden brown, about 6-8 minutes on each side.

Syrup
1/2 cup Brown Sugar, packed
1/2 cup Heavy Cream
1/2 cup Light Corn Syrup
1/2 teaspoon Pure Vanilla Extract

In a medium saucepan over medium heat combine all the ingredients. Stir until the sugar has dissolved.

Serve warm with strawberries and whipped cream.    

Pumpkin Chocolate Chip Bread

I'm sharing one of my favorite fall recipes over at Sawdust and Embryos today! Seriously, this bread is soft, cinnamony, full of chocolate chips. This is your new favorite Pumpkin Chocolate Chip Bread!

Cinnamon Dippers at Sawdust and Embryos

I'm guest posting over at Sawdust and Embryos today! Go over and get the recipe for these soft and sweet cinnamon dippers!

Churro Muddy Buddies

I cant stop eating this!! It is one of my favorites. It tastes almost the same as a churro and it makes me happy! Its crunchy like the outside of the churro, it has cinnamon sugar all over it and its AMAZING! One more delicious recipe to add the list of muddy buddy recipes you can find here!

 

Churro Muddy Buddies
Recipe Source: CrumbsAndChaos.net

9 cups Corn Chex
1 cup Cinnamon Chips
1/4 cup Butter
1/2 cup Powdered Sugar
1/4 cup Granulated Sugar
1 1/2 teaspoons Cinnamon

1. In a large bowl put in Chex. In a small bowl mix together the sugars and cinnamon. 

2. In a separate small microwave safe bowl combine the cinnamon chips and the butter. Microwave for 30 seconds at a time stirring in between each just until the chips are melted. Pour over the Chex and mix until well coated.

3. Pour into 2 gallon Ziploc bags. Sprinkle half of the sugar mixture into each bag. Shake until completely coated. Spread onto parchment paper.

Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

 

Cinnabon Cinnamon Rolls
Recipe Source: CulinaryCoutureBlog.com

Dough
3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

Filling
1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

Frosting
2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!

Apple Brown Betty

I shared this at Sawdust and Embryos last week and I had to share it with you!

Have you ever heard of Apple Brown Betty? I think I’d heard of it but I had no idea what it was or what was in it. So while search through apple recipes I came upon this recipe. I was a little hesitant cause there is bread in it people. Bread. But as it turns out its pretty delicious and you’ll want more. Promise.

Apple Brown Betty
Recipe Source: PioneerWoman.com

3 Granny Smith Apples
7 slices Wheat Bread
3/4 cups Butter, Salted
1 1/2 cup Brown Sugar, packed
1 teaspoon Cinnamon
4 Tablespoons Water

1. Preheat your oven to 375 degrees. Slice bread strips and then into a small pieces. Peel and thinly slice your apples.

2. In a small bowl combine your cinnamon and brown sugar. Generously coat your pie plate with butter. Then add 1/2 cup of brown sugar/cinnamon mixture, 1/3 of the apple slices, and 1/3 of the breadcrumbs. Repeat the layers two more times, ending with the breadcrumbs. 

 

3. Slice butter and place the slices over the breadcrumbs. Sprinkle the water over the butter and then sprinkle little more brown sugar over the butter. Cover in foil and bake for 45 minutes. Remove the foil and bake 10 more minute to brown the top. Serve warm with sweet whipped cream.

Mini Monkey Breads

On a cold, rainy, spring morning I like to have something warm and comforting for breakfast. Cinnamon rolls are one of my favorite cold morning breakfast. These are just as delicious and much easier. Simple, soft, sweet, and gooey. Happy Spring!

Mini Monkey Breads
Recipe Source: RhodesBread.com

12 Rhodes Dinner rolls, thawed but cold
6 Tablespoons Butter, melted
2 Tablespoons Corn Syrup
1/2 cup Brown Sugar
2 teaspoons Cinnamon

Icing
1 cup Powdered Sugar
1 Tablespoon Butter, melted
2 Tablespoons Milk
1/2 teaspoon Pure Vanilla Extract

1. Spray a 12 cup muffin tin with cooking spray. With scissors cut each roll into 6 pieces. In a small bowl, mix butter and corn syrup and stir until well combined. In a separate bowl, combine sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter/corn syrup mixture and then in the cinnamon/sugar mixture. Place 6 covered pieces in prepared muffin tin. Repeat with the rest of the roll pieces. Spray plastic wrap with cooking spray and let double in size.

2. Remove the plastic wrap and bake at 350 degrees for 15-20 minutes. Cool for 5 minutes and remove from pan. Combine the icing ingredients and mix until well combined. Pour over monkey breads.

Cinnamon Ice Cream

I have been in the mood to make ice cream but I don't have an ice cream machine so I had to borrow one. I called a bunch of people until I found one. It was worth all the calling I did.

This is the first recipe I decided to try. I was so surprised because cinnamon ice cream didn't sound that great. But its part of a recipe I am going to share with you on Thursday so I made it to see how the recipe all went together.

It is sweet, rich, creamy, with a hint of cinnamon. Its so delicious! Don't even hesitate, just go make it!

Cinnamon Ice Cream

Recipe Source: MarthaStewart.com

2 cups Whole Milk
1 cup Heavy Cream
2 teaspoons Pure Vanilla Extract
5 large Egg Yolks
1/2 cup Granulated Sugar
1/4 teaspoon Ground Cinnamon
Pinch of Salt

1. Heat the milk, cream, and vanilla in a medium saucepan over medium heat until there start to be bubbles around the edges. Remove from the heat, cover, and let cream mixture sit at room temperature for about 1 hour.

2. Make an ice-water bath. Uncover the cream mixture, and reheat until hot but not boiling. Whisk the yolks, sugar, cinnamon, and a pinch of salt in a large bowl. Add the hot cream mixture in a slow stream, whisking constantly until combined. Return the mixture to your saucepan, and stir constantly over medium heat until it coats the back of your spoon, about 10 minutes. (Do not let it come to a simmer.)

3. Strain mixture through a fine sieve and set the bowl in the ice-water bath. Let cool, stirring occasionally, until its cold, about 20 minutes.

4. Freeze the mixture in an ice cream maker according to directions for yours. Transfer to a large container, and freeze until firm, about 1 hour.

 

Cinnamon Chex Mix

Muddy buddies are one of my favorite snacks so when I came across a recipe for a cinnamon version I had to try it. I changed it a bit cause I couldn't find cinnamon chips anywhere. It turned out so delicious!

Cinnamon Chex Mix

Recipe Adapted From: DoubleDippedLife.com 

9 cups Corn Chex 

1 1/2 cups White Chocolate Chips
1/2 cup Powdered Sugar
1/4 Granulated Sugar
2 teaspoons Cinnamon

In a large bowl pour cereal and set aside. In a small bowl, microwave white chocolate chips for 1 minute and stir. Microwave again in 30 second intervals stirring after each time until all chips are melted. Drizzle melted white chocolate chips over cereal, stirring until evenly coated. In a small bowl, combine powdered sugar, granulated sugar, and cinnamon. Sprinkle the cinnamon sugar mixture over the cereal and stir until coated. Spread on a piece of parchment until cooled.

I shared this at
Sweets for a Saturday

Fruit Salsa & Cinnamon Chips

I wanted something easy and light for dessert on Sunday and I found this recipe in my 'to make' pile, it was perfect. Not only did it not take too much time, it was fresh and sweet. The cinnamon chips were simple and crispy and together they were the perfect combination.

Fruit Salsa with Cinnamon Chips

Recipe Source: The-Girl-Who-Ate-Everything.com

2 Kiwis, peeled and diced
2 Golden Delicious Apples, peeled, cored and diced
8 oz Raspberries
16 oz Strawberries, diced
2 Tablespoons White Sugar
1 Tablespoon Brown Sugar
3 Tablespoons Strawberry Jam

10 flour tortillas
1/4 cup Butter, melted

Cinnamon Sugar:
1/2 cup White Sugar
1 Tablespoon Cinnamon

1. In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and strawberry jam. Chill in the fridge for at least 15 minutes.

2. Preheat oven to 350 degrees. Coat one side of each tortilla with melted butter. Sprinkle tortillas with a good amount of cinnamon sugar. Cut into 8 wedges and place in a single layer on a large baking sheet.

3.Bake in the preheated oven 10 to 12 minutes. Repeat with any remaining tortillas. Allow to cool and serve with chilled salsa. This recipe is best when made and eaten the same day.

I shared this at
Totally Tasty Tuesdays 
Sweets for a Saturday

Cinnamon Honey Butter

So, maybe I am just behind the times but in my family growing up we didn't ever put anything on our rolls besides my mum's freezer jam. Now with a husband whose favorite food, probably in the whole world, is Texas Roadhouse rolls that come with that cinnamony butter, I figured I should probably find a recipe for something similar or we are going to go broke going there all the time. So thats what started my search and I think I found something that tastes even better. We put it on these rolls.

Cinnamon Honey Butter

Recipe Adapted from: AllRecipes.com

1/2 cup Salted Butter

1/2 cup Honey

1/2 cup Powdered Sugar

1 1/2 teaspoons Cinnamon

Combine all ingredients in a bowl and with a mixer beat until light and fluffy.

Snickerdoodle Blondies

I found this recipe when I was looking for something that tasted like cinnamon rolls without making cinnamon rolls and that is what these were described as. I have to say, I didn't think it was true after I made them. But they do taste like snickerdoodles and I love me a snickerdoodle. They are soft, chewy, cinnamony, and the icing on top just makes them better.

Snickerdoodle Blondies

Recipe Source: WellSeasonedLife.com

2 1/3 cup All-Purpose Flour
1 1/4 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Butter, softened
1 1/4 cups Granulated Sugar
1/2 cup Brown Sugar, packed
3 Eggs
1 teaspoon Pure Vanilla Extract

Cinnamon Mixture
1 Tablespoon Granulated Sugar
1 Tablespoon Cinnamon

Icing

1 cup Powdered Sugar
2 tablespoons Milk
1/4 teaspoon Pure Vanilla Extract

1. Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. In a small bowl Whisk together flour, baking powder and salt. Set aside. In a large bowl cream the softened butter, light brown sugar and sugar until blended. Add one egg at a time, then add the vanilla. Spoon half of the batter into the pan and spread evenly.

2. Make the cinnamon mixture in a small dish. Sprinkle evenly on top of the batter in the pan. Place teaspoon sized dollops of the remaining batter on top of the cinnamon mixture so it is covered. You will be able to see some of the cinnamon mixture peeking through. Bake for 25 minutes.

3. Let cool for one hour. Combine all ingredients for the icing and drizzle it over the top.

Cinnamon Roll Sugar Cookies

I am not a fan of sugar cookies, but I am a fan of cinnamon rolls, so when I saw this recipe I couldn't resist. It was a great decision. They are soft and taste like cinnamon rolls. Also, if you are looking for a really good recipe for regular sugar cookies to frost, they taste great rolled out with buttercream frosting.

Cinnamon Roll Sugar Cookies

Recipe Source: PickyPalate.com

Cookies
2 cups Granulated Sugar
1 cup Butter, softened
3 Eggs
1 teaspoon Vanilla
1 cup Sour Cream
6 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt

12 Tablespoons Butter, softened 

1 1/2 cups Brown Sugar, packed - divided into 1/4 cups
3 Tablespoons Cinnamon, divided

Frosting
8 oz Cream Cheese, softened
3/4 cups Powdered Sugar
4 Tablespoons Milk, to thin icing

Directions for Cookies
1. In a stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream and beat until combined. Slowly add in the flour, baking soda, baking powder and salt until just combined.

2. Divide dough in 2 and place in plastic wrap in a disc shape and chill for at least 2 hours.

3. Once chilled, Preheat oven to 350 degrees. Cut each disc into thirds and roll into a 1/8 inch thick rectangle, about 12 x 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. 

4. Bake for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

Directions for Frosting

1. Beat the cream cheese until smooth, slowly add powdered sugar and milk until you achieve your desired consistency. Frost cookies and place in refrigerator. Best served cold!

Cinnamon Rolls

As I am sitting here writing this, it is snowing outside. Its not just a little, its coming down hard. On a day like this a nice warm, gooey, delicious cinnamon roll is just what I need. Preferably a Cinnabon cinnamon roll. There isnt one by where I live anymore. It left the mall. Oh, I loved Cinnabon. These taste almost exactly the same. You should definitely make these, they are so good!

Cinnamon Rolls

Recipe Source: allrecipes.com

Dough
1 cup Warm Milk (110°F)
2 Eggs, Room Temp
4 ¾ cups Bread Flour
1/3 cup Margarine, Melted
½ cup White Sugar
2 ½ teaspoons Yeast
1 teaspoon Salt

1. Dissolve yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt , and eggs. Add flour and mix well.

2. Heat oven to 200° and turn off. Put dough in a greased bowl, cover and put in oven for about an hour or until doubled. After the dough has doubled its size, turn it out onto a lightly floured surface, cover and let rest 10 minutes.

3. In a small bowl combine brown sugar and cinnamon.

Cinnamon Mixture
2 ½ Tablespoons Ground Cinnamon
1 cup Brown Sugar, Packed
1/3 cup Butter, softened enough to spread easily

1. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with cinnamon/sugar mixture.

2. Roll up dough, rolling from the 16 inch end, and cut into 12 rolls. Place rolls in a lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.

3. Pre-heat oven to 400°F. Bake rolls in preheated oven until golden brown, about 17 minutes. While rolls are baking beat together all ingredients for the icing.

Icing
¼ cup Butter, Softened
1 - 3oz pkg. Cream Cheese, Softened
1 ½ cups Powdered Sugar
½ teaspoon Vanilla
1/8 teaspoon Salt

Spread icing on rolls while still warm.