Salted Caramels

I'm posting over Sawdust and Embryos today! Go get the recipe for these caramels, they are sweet, creamy, and have a dash of salt that makes it so rich. They are the perfect Christmas treat!

Candied Pecans

I'm sharing the recipe for these sweet, cinnamony, crunchy, little delights over at Sawdust and Embryos today! You wont have to buy them at the mall anymore! Go get the recipe! 

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

Peach Ice Cream

I have 3 little kids that love peaches. Mostly they eat bottled peaches that I've canned over the last few years, but I decided to try something new. I'd never thought about making peach ice cream before but I'll be making it again! Its sweet, creamy, and has a light peach flavor. I tinted mine with orange food coloring for my kids, that isn't necessary. Its a fantastic treat to try before peaches are totally gone for the year:) 

Peach Ice Cream
Recipe Source: Bless This Mess Please

4 medium Peaches, peeled, pitted, and chopped
1 cup Whole Milk
1 cup Granulated Sugar
1/4 teaspoon Salt
1 1/2 cups Heavy Cream
1 Tablespoons Pure Vanilla Extract

1. In a blender add the peaches and blend until smooth. 

2. In a medium bowl combine the pureed peaches with the rest of the ingredients. Stir until the sugar is dissolved.

3. Pour the ice cream mixture into your ice cream maker and follow the directions that came with it. Place in the freezer for at least 3 hours or until ready to serve.

Pumpkin Cinnamon Sugar Pretzels

I'm sharing this amazing recipe over at Sawdust and Embryos today! These pretzels are soft, chewy, cinnamony, and sweet. Go check out the recipe, I never thought about making pretzels, its totally worth it!

Scotcheroos

Have you tried these Scotcheroo Muddy Buddies? Well if you haven't you should, these are the same flavors just gooier. Which may make them better... butterscotch, peanut butter, and chocolate. Sweet, salty, gooey, and crunchy. Its a quick to make and so delicious!

Scotcheroos
Recipe Source: Pretty Plain Janes

 6 cups Corn Chex
1 cup Corn Syrup
1 cup Granulated Sugar
1 1/2 cups Peanut Butter
2 cups Semi-Sweet Chocolate Chips
2 cups Chocolate Chips
1/2 cup Peanut Butter
1 teaspoon Pure Vanilla Extract

1. Grease a large bowl and pour in your chex. Line a baking sheet with a silpat mat or parchment paper. 

2. In a small saucepan, over medium heat, add in the corn syrup and sugar and stir. Bring to a boil and remove from heat. Add in the 1 1/2 cups peanut butter and stir. Pour over the cereal and stir. Spoon onto prepared pan.

3. In a double boiler, combine the chocolate chips, butterscotch chips, 1/2 cup peanut butter, and vanilla. Stir until all of the chips are melted. Spoon over your cereal piles. Let cool to room temp.

Streusel Banana Bread

This banana bread is so soft and has an awesome sweet crunch. It has a touch of cinnamon in the bread that ties it into the streusel topping. If you're in the mood for coffee cake but have extra bananas lying around then this is the bread you should make!

Streusel Banana Bread
Recipe Source: Little Bits Of

1 Egg
1 cup Granulated Sugar
1/2 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1/2 cup Buttermilk
2 Bananas, ripe and mashed
2 cups All-Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon

Streusel Topping
1/2 cup Powdered Sugar
1/2 cup All-Purpose Flour
4 Tablespoons Butter, melted
1/2 teaspoon Cinnamon
Pinch of Salt

1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

2. In the bowl of a stand mixer, combine the sugar, egg, and vanilla and beat until well combined. Add in the butter and beat until smooth. Add in the bananas and buttermilk and beat until combined.

3. In a medium bowl combine the flour, salt, baking soda, baking powder, and cinnamon and whisk. Slowly add the flour mixture into the the wet ingredients and mix until well combined. Pour into your prepared pan.

4. For the crumb topping...Combine all of the ingredients. Crumble over the batter in the pan. Bake for 45 minutes or until a toothpick comes out clean.

Cinnamon Swirl Banana Bread

I love banana bread. This week I have a couple different recipes for you. This time I found another way to spice it up! This bread is soft, moist, and full of banana flavor. The cinnamon sugar just adds a little something that makes it that much better!

Cinnamon Swirl Banana Bread
Recipe Source: SallysBakingAddiction.com

2 cups Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon ground cinnamon
1/2 cup Brown Sugar, not packed
4 Tablespoons Butter, room temp
2 large Eggs
1 1/2 cups mashed Bananas, ripe
1/3 cup Greek Yogurt
1 teaspoon Pure Vanilla Extract

Cinnamon Swirl
1/4 cup Granulated Sugar
1 teaspoon Cinnamon

1. Preheat your oven to 350 degrees. Grease a 9x5 loaf pan. 

2. In a medium bowl, combine the flour, baking soda, salt, and cinnamon and whisk. In a large bowl combine the brown sugar and butter and beat together on medium speed until well combined. Add the eggs one at a time, beating well after each. Add in the banana, greek yogurt, and vanilla and stir with a wooden spoon. Slowly add the dry ingredients. Mix until just combined.

3. Pour half of batter into your loaf pan. Sprinkle the cinnamon/sugar over the batter. Pour the rest of the batter on top. Gently swirl with a butter knife. Bake for about 40 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes in the pan and then let cool completely on a wire rack.

Strawberry Graham Icebox Cake

I am posting this sweet, crisp, and creamy dessert over at Sawdust & Embryos today. Its perfect for these HOT summer days! Go get the recipe here!

Perfect Teriyaki Chicken

So as you know, I'm always deciding what we're having for dinner 2 hours before. I usually have an idea of what I want to make and I go straight to pinterest. Lucky for me I found the most amazing teriyaki sauce recipe. Its sweet, salty, and has the perfect amount of ginger and garlic to make it perfect! I sprinkled some pineapple with brown sugar and grilled it to caramelize, it was the perfect side!

Perfect Teriyaki Recipe
Recipe Adapted From: Bakerette

2 Chicken Breasts, pounded until even
2 Tablespoons Vegetable Oil
1/2 cup Soy Sauce
2 cups Water
1 teaspoon Ground Ginger
2 cloves Garlic
3/4 cup Brown Sugar
3 Tablespoons Honey
1/4 cup Cornstarch
1/2 cup Cold Water

1. In a large skillet pour oil and heat over medium-low. Salt and pepper your chicken and place in the hot oil. Cook for about 4 minutes on each side or until cooked through.

2. In a medium sauce pan over medium heat combine the soy sauce, 2 cups water, ginger, garlic, brown sugar, honey and stir to combine. Bring to a gentle boil. Reduce to a simmer.

3. In a small bowl mix together the cornstarch and 1/2 cup cold water until dissolved. Add the mixture to the sauce and stir until it has thickened. Pour it over the chicken and simmer for a few minutes. Serve over rice!

Peanut Butter Cheerio Treats

This is a quick and super easy snack or treat(cause there's a lot of sugar). But since Cheerios is a cereal I think its snack appropriate:) Its sweet, full of peanut butter flavor, and has a great crunch from the cheerios. You'll love these!

Cheerio Treats
Recipe Source: Kathie Cooks

1 cup Granulated Sugar
1 cup Corn Syrup
1 cup Creamy Peanut Butter
1 teaspoon Pure Vanilla Extract
5 cups Honey Nut Cheerios

1. Put cheerios in a large bowl. In a medium saucepan over medium heat combine the sugar and corn syrup. Stir and bring to a boil. Let boil for 1 minute and then remove from heat.

2. Add the peanut butter and vanilla. Stir. Pour over cheerios and mix until completely covered. Drop spoonfuls onto parchment or a silpat mat. Let cool before eating!    

Campfire Dip

We love camping! But it can be a bit overwhelming packing all of the food for a family of 6 to go camping so I look for easy, quick, but still delicious meals and snacks to take with us. This is one of my favorite dips for an afternoon snack or while we're waiting for our dinner to cook. Its quick, creamy, and cheesy. Its a good one for your next trip!

Campfire Dip
Recipe Adapted from: Twin Dragonfly Designs

1- 8oz container of Herb and Garlic Cream Cheese
1/2 cup Salsa
1/4 cup Colby Jack Cheese

1. On a large piece of heavy duty tin foil layer the cream cheese, salsa, and cheese. Wrap up the foil into a packet so nothing oozes out. Place near hot coals for 20 minutes or until the cheese melts. Serve hot!

One Hour Dinner Rolls

So as usual its 3 o'clock before I start thinking about what we're going to have for dinner. This particular night I decided on soup. And people, you know that nothing goes better with soup than some fresh, hot out of the oven, dinner rolls. But like I said, its 2 hours before dinner time and so there's no time... Until I decided to search Pinterest and came across this recipe. The answer I was looking for!

You would think that there's no way they would be as good as rolls that take hours and hours to make, but you'd be wrong. Way wrong. These have become one of our favorite recipes. They are pillowy soft, and the perfect texture. I make them all the time now. These are what you need to make when dinner is only an hour away!

1 Hour Dinner Rolls
Recipe Source: Our Best Bites

1 1/2 cups Non-Fat Milk (I make mine from powdered milk)
3 Table spoons Butter, cut into pieces
3 Tablespoons Granulated Sugar
4 1/2 cups All-Purpose Flour
1 Tablespoon Quick-Rise Yeast
1 1/2 teaspoons Salt
1 Egg, room temp

1. Preheat oven to 350 degrees. In a glass bowl combine the butter, milk, and sugar for approx. 2 minutes. You want to heat it until its between 120-130 degrees. 

2. While the milk mixture is heating up, combine the 3 1/2 cups of your flour, yeast, and salt in the bowl of a stand mixer. Whisk together. When your milk is warm enough add to your flour mixture and beat. Add your egg and beat until just combined. Scrape the sides of your bowl and add the remaining flour 1/4 cup at a time until soft and sticky. 

3. Spray a 9x13 baking dish with non-stick spray. Sprinkle another 1/4 cup of flour on your counter and scrape the dough on to it. Sprinkle more flour on the top of your dough. Gently press your dough into a rectangle. score your dough with a knife into 24 sections and gently form each section into a ball. Place your dough balls in your prepared pan. 

4. Let the dough rest for about 25 minutes or almost double in size. Bake rolls for 15-20 minutes or until golden brown. Remove pan from the oven and brush the tops with your melted butter.

Buttermilk Pie

Have you ever had a buttermilk pie? I hadn't ever tried one and I must say it was pretty amazing. Totally different than what I thought it would be. But delicious. Soft, creamy, sweet, with a little crisp on the top. And so simple to make!

I served it with a sweetened raspberry puree and whipped cream but it was amazing on it own. This is a pie you should at least try once, cause you'll want to make it again.

Buttermilk Pie
Recipe Source: Add a Pinch

1- 9" Pie Crust
3 Eggs
1 1/4 cups Granulated Sugar
2 Tablespoons All-Purpose Flour
1/2 cup Butter, melted
1 cup Buttermilk
1 teaspoon Pure Vanilla Extract
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
Pinch of Salt

1. Preheat your oven to 350 degrees. Put your unbaked pie crust in your pie plate. 

2. In a large bowl combine all of the ingredients and mix until well combined. Pour into your pie crust and bake for about 45 minutes or until the top is golden.

3. Allow to cool completely. Keep refrigerated.

S'more Cheesecake

There once was a dessert that I couldn't get enough of. That dessert just happens to be a s'more. I have made several different s'more desserts and this is one more that I will be adding and putting at the top of my list!

Its sweet, creamy, rich, and it has all of the components of a classic s'more. A crispy graham cracker crust. Soft, pillowy marshmallows. Sweet, rich chocolate. All mixed up and baked in a creamy cheesecake. Its the perfect time to make it. So go, do it, its amazing.

S'more Cheesecake
Recipe Source: Bakerita

Crust
2 1/2 cups Graham Cracker Crumbs
1/2 cup Granulated Sugar
3/4 cup Butter, melted
2 cups Mini Marshmallows
1/2 cup Hot Fudge Sauce, warmed

Cheesecake
2- 8oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
2 teaspoons Pure Vanilla Extract
3 Eggs, room temp
1 cup Mini Chocolate Chips
2 1/2 cups Mini Marshmallows, divided

Topping
1/4 cup Graham Cracker Crumbs
1/4 Hot Fudge Sauce, warmed

Crust

1. Preheat your oven to 325 degrees. Lightly grease a 10" springform pan. In a large bowl mix together the graham cracker crumbs, granulated sugar, and butter. Press into your prepared pan.

2. Spread 2 cups of mini marshmallows over your crust and then pour the hot fudge cause over the marshmallows. Set aside.

Cheesecake

1. In the bowl of a stand mixer on low speed combine the cream cheese and sweetened condensed milk and mix until smooth. Add your eggs in one at a time, mixing until just combined. Add in the vanilla and mix until just combined. Don't overmix.

2. Add in the chocolate chips and mini marshmallows. Gently fold them in. Pour over your prepared crust. Bake for 45 minutes in a water bath, until the center is almost set. Take out of oven and pour 1 1/2 cups of mini marshmallows over the top and put back in the oven for 5 minutes or until golden.

3. Cool for 30 minutes on a wire rack. Gently loosen the pan, cover and refrigerated overnight. Garnish with extra graham cracker crumbs and hot fudge.

7Up Pound Cake

I'm usually the girl that chooses chocolate. But every once in a while I need a little lemon. This 7Up pound cake hits that spot. Its soft and sweet, light and moist. It pairs so well with fruit and cream. Make this amazing dessert to share with people that aren't as obsessed with chocolate as you are:) It's almost better than chocolate cake.

7Up Pound Cake
Recipe Source: My Baking Addiction

1 1/2 cups Butter, room temp
3 cups Granulated Sugar
1 teaspoon Lemon Zest
5 large Eggs
2 teaspoons Pure Vanilla Extract
2 teaspoons Lemon Extract
3 cups All-Purpose Flour
1 cup 7Up or Sprite

1. Preheat the oven to 350 degrees. Spray your bundt pan with baking Pam.

2. In the bowl of a stand mixer beat the butter on medium for 5 minutes. Put in the sugar and lemon zest and beat in medium for an additional 5 minutes. Scrape the bowl.

3. Add in the eggs one at a time, mixing until just combined after each addition. Scrape the sides of the bowl and add in the vanilla and lemon extracts and beat until combined.

4. Add in the flour in thirds alternating with the 7Up ending with the flour. Spread the batter into your prepared pan. Bake for about 75 minutes or until a toothpick comes out clean.

5. Let cool on a wire rack for 10 minutes and then turn the cake onto the cooling rack. Let cool completely before serving.

Swig Sugar Cookie Copycat

Swig Sugar Cookies. There are so many things to say. I usually eat sugar cookies just because I like to eat frosting and I'm less embarrassed about my obsession with frosting if its on a cookie, but these cookies... Oh these cookies... They are so soft, sweet, and the edge is a little crispy because of the sugar around it. Amazing! The frosting is a little tangy, sweet, and creamy. The combination makes it my favorite, non-cookie cutter, sugar cookie. I'm going to go make another batch right now cause I can't stop thinking about them!

Swig Sugar Cookie Copycat
Recipe Source: The Idea Room

Cookies
5 1/2 cups & 2 Tablespoons All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 cup Butter, room temp
3/4 cup Vegetable Oil
1 1/4 cups Granulated Sugar
3/4 cups Powdered Sugar
2 Tablespoons Water
2 large Eggs, room temp
1 teaspoon Pure Vanilla Extract

Frosting
1/2 cup Butter, room temp
3/4 cup Sour Cream
1/2 teaspoon Salt
8 cups Powdered Sugar
2 Tablespoons Milk

Cookies

1. Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, salt, baking soda, and cream of tarter.

2. In the bowl of a stand mixer combine the butter and both sugars. Beat on medium speed for 2 minutes. Slowly add in the vegetable oil.

3. Add in the water and vanilla and mix to just combined. Mix in the eggs one at a time.

4. Slowly add in flour mixture to the wet ingredients. Beat until just combined.

5. In a small bowl, combine 1/4 cup of granulated sugar with a pinch of salt. Roll your dough into golf ball sized balls and set on a cookie sheet approx 3 inches apart. Spray the bottom of a glass with cooking spray and dip in the sugar. 

6. Press the glass onto your balls of cookie dough so the dough is about a 1/2 inch thick. Bake for 8 minutes. You don't want them to turn brown at all. Put on a cooling rack and let cool completely.

Frosting

1. Cream butter, sour cream, and salt together. Slowly add the powdered sugar. Add the milk and beat until fluffy.

Chocolate Biscoff Cake

I turned 30 on Monday. It was kinda a big deal. So I decided to make myself a cake. An amazing cake. This cake.

The cake is soft, rich, moist, and oh so chocolatey. The Biscoff filling is sweet, creamy, and cookie butter-licious! Its topped with a chocolate ganache that adds just a touch more chocolate to the mix, cause people, there's never enough chocolate! :)

Chocolate Cake with Biscoff Filling
Recipe Adapted from: Sally's Baking Addiction, I Am Baker, & All Recipes

Cake
1 3/4 cup All-Purpose Flour
1 3/4 Granulated Sugar
3/4 cup Cocoa
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Buttermilk
1/2 cup Vegetable Oil
2 Large Eggs, room temp
1 1/2 teaspoons Pure Vanilla Extract
1 cup Strong Hot Coffee

Filling
1 cup Butter, room temp
1/2 cup Biscoff
4 cups Powdered Sugar
1/4 cup Heavy Cream
2 teaspoons Pure Vanilla Extract

Ganache
8oz Semisweet Chocolate
3 Tablespoons Butter
3 Tablespoons Corn Syrup
1 Tablespoon Water

Cake Directions

1. Preheat oven to 350 degrees. Spray 2-9inch cake pans with baking spray.

2. In a medium bowl combine the flour, sugar, cocoa, baking powder, baking soda, salt and whisk together. 

3. In a large bowl combine the buttermilk, vegetable oil, eggs, and vanilla. Beat on high until mixed well. Add in the dry ingredients slowly. Mix on low until well combined. Then add the coffee and gently stir.

4. Pour into your prepared pans. Bake for 24-27 minutes. Let cool for 10 minutes in pans and then turn out onto cooling rack.

Filling Directions

1. In a large bowl combine the butter and biscoff and beat on med-high until light and creamy. 

2. Add 2 cups of powdered sugar and mix slowly. Add in the heavy cream and vanilla. Beat together until combined then add in the remaining 2 cups of powdered sugar. Beat on low and then turn up the speed until light and fluffy.

Ganache Directions

In a small saucepan, on low heat, put the chocolate, butter, and corn syrup. Stir until melted. Add in the water and stir.

Assembly

Level your cakes. Pipe the Biscoff filling onto one of the cakes and place the second cake on top. Pour the ganache over the top cake. Serve!

S'more Magic Bars

Have you every made magic bars? They have lots of layers and they all melt together into one delicious magic bar. One of my favorite flavor combinations is a S’more. These bars are a sweet, gooey, combination of a s’more but tweaked with the an extra layer of sugar cookie goodness!

I'm sharing the recipe over at Sawdust and Embryos today! You should go get it, these would be a perfect treat for the 4th of July!!

Chocolate Mousse Brownies

I posted over at Sawdust and Embryos today! Its a brownie thats oh so chocolatey and has a light fluffy whipped cream frosting. Its a little on the rich side so it goes perfectly with some vanilla ice cream. Go over and try this delicious recipe!

Oreo Chocolate Chip Cookies

I'm posting over at Sawdust and Embryos today! I have the recipe for a cookie, a soft, cakey cookie with lots of chocolate chips. They taste like cake but are so much easier to eat. And who doesn’t love a cookie with Oreos and chocolate chips?!

Biscoff Cream Pie

I'm posting today over at Sawdust and Embryos! Biscoff Cream Pie, its light and fluffy, sweet and creamy, with a chocolate cookie crust. I've made a few other things with Biscoff that you might be interested in too... Biscoff Pinwheels, Biscoff Muddy Buddies, Biscoff No Bake Cookies, and now I'll add this amazing pie to the list! Go get the recipe!

Biscoff No Bake Cookies

Have you ever had no bake cookies? They are my husbands favorite kind of cookies. They are typically made with peanut butter but I figured we'd give it a try with Biscoff instead. It probably depends on your preference whether you like the peanut butter better but I LOVE this version. They are sweet, chewy, and have that creamy cookie butter flavor! Go buy yourself some Biscoff spread and make them!

Biscoff No Bake Cookies
Recipe Source: Cooking Classy

1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1/2 cup Butter
1/2 cup Milk
1/2 cup Biscoff Spread
1 teaspoon Pure Vanilla Extract
2 cups Quick Cooking Oats

In a medium sized sauce pan mix together the sugars, salt, cinnamon, butter, and milk. Heat over medium heat, stirring continuously until it comes to a boil. Let boil for 45 seconds without stirring. 

Remove from the heat and add in the Biscoff and vanilla. Whisk until completely combined and then mix in the quick oats. Drop by spoonfuls onto parchment paper and let cool completely to set.

Red Velvet Fudge

I have a yummy recipe for Valentine's Day and you'll love it!! Its rich, creamy, and has that red velvet flavor we all love! I'm sharing it today over at Sawdust and Embryos, go check it out!