I think the title says it all. This is a cake that tastes like cinnamon rolls. They are a little gooey (not a bad thing), but just be careful of the “mess” factor.
Vanilla has a reputation for being…safe. It’s tasty, but you pretty much know what you’re going to get and it’s not too exciting. So, you may not think so based on the name, but these are actually extremely versatile muffins. The benefit of a very basic recipe is that you have the freedom to add and alter it any way you want.
Today I made basic vanilla muffins and added a little extra zing by pouring in some trail mix (Rainbow’s End trail mix from Trader Joe’s to be specific). However, when you make these you don’t have to be confined to sticking to what I did. You can add anything you want.
Here is the basic vanilla muffin recipe, have fun getting creative!
Preheat oven to 375 F
1 cup sugar
2 cups all purpose flour
2 tsp baking powder
1 cup milk
1/4 cup butter (melted)
2 1/2 tsp vanilla extract
I baked the muffins for 14 minutes. Check them after ten minutes and bake until a toothpick comes out clean. The baking time may vary depending on what you’ve added into the muffins.
Hello, hello, hello! It’s a sunny day here, and sunny rhymes with…honey! Sorry for the lame poetry (if you could even call it that), I never know what to write before making a segue into talking about the recipe.
Anyway, this cake is completely sweetened with honey and is accented with crunchy almonds. I made the batter into muffins instead of a cake, but I’ve done it both ways before. Also, I think the original recipe layers the almonds on the bottom and I just mixed them right into the batter. Both ways work. Enjoy!
Hello again everyone and welcome to summer! This is the first “cookie” recipe I’ve made that incorporates bananas into it. I’ve made banana bread, cake, scones, just to name a few, and here is evidence that bananas work great in cookies too. I put the word “cookie” in quotes because I actually made these into cookie bars in a 9″x13″ pan. If you’ve read my previous posts you may recall that I sometimes struggle with overestimating the amount of time it takes to bake regular cookies, leaving me with burnt cookies. These work great as bars too though and come out having an almost cakey texture. The only thing different I did from the original recipe is use butter instead of shortening. The flavor and/or texture may be a bit different depending on which you use, but good either way.
Here is the original recipe:
I have a confession to make. These cookies…are gluten free. They probably should not be posted on this blog since it goes against the very title, but I’ll make an exception. I was browsing around the baking aisle at Target yesterday pondering new things I could try out baking and I came across almond paste. I’d never used it before, and there were several recipes listed right on the box, so I thought I’d give it a shot. These macaroons only have three ingredients, so they are quick and simple to make.
One thing to note about my experience with the recipe instructions though is that it suggests using parchment paper to line the baking sheet. I don’t know if I did something wrong, but my cookies stuck to the parchment paper and if I make these again, I will use aluminum foil.
Here is the recipe!
It’s the summertime and that means one thing. Well, actually it means a lot of things: warm weather, BBQs, long days, sunburns, mosquitoes…But, in addition to all that stuff, summer means peaches! I went to the Farmer’s Market yesterday and got some ripe peaches and decided to combine them with one of my other favorite fruits (bananas) to make peach banana bread. Here is the recipe I used:
Enjoy! (and don’t forget to put on sunscreen and bug repellent, it will make summer much more fun!)
Hello again everyone! I’ve got another Nutella recipe for you today. This one is pretty straightforward because it only has four ingredients. I mean I guess it’s more than four ingredients if you’re going to try to make your own Nutella, but I’m not quite that ambitious. It has got me thinking now though…I’ll bet I could make my own Nutella sometime…maybe another day. Anyway, here is the recipe. Enjoy!
1 cup Nutella
2 tbsp brown sugar
1/2 cup + 1 tbsp flour
Preheat the oven to 350 F. Freeze the dough for 10 minutes before rolling into balls. Bake 8-10 minutes.