Snickerdoodle Blondies

I have a thing for blondies.  It's recently acquired.  I don't think I had ever eaten a blondie before I tried this recipe.  Now, I'm hooked.  I've pinned so many blondie recipes, it's ridiculous.  I've made 3 batches of blondies in the last week alone.  So, get ready for lots of blondie posts! 

These blondies are my favorite of all the blondie recipes I've made so far.  I've made them several times for events and always get rave reviews.  I think every time I've made them, at least one person has asked for the recipe.  They are the perfect amount of cinamony deliciousness.  They are dense and very sweet, but the cinnamon cuts the sweetness so that it's not overpowering.  I love cinnamon flavored desserts in the fall and winter months, so I doubt I'll make these ones again until next fall, but they'll definitely be part of the fall/winter rotation.  They can be served as a dessert, but I also think they would make a great addition to a nice brunch.

These bars are very moist and keep well for about a week if stored in an airtight container.

Adapted from: Recipe Girl

What you need:
2 2/3 cups All Purpose Flour
2 tsp Baking Powder
1 heaping teaspoon Ground Cinnamon
1/4 tsp Ground Nutmeg
1/2 tsp Cream of Tartar
1 tsp Salt
2 cups Dark Brown Sugar, packed
1 cup Unsalted Butter, at room temperature 
2 Eggs
1 tbsp Vanilla Extract 
10 oz Cinnamon Chips

For the topping:
2 tbsp White Sugar
2 tsp Cinnamon
Pinch of Nutmeg

What you  do:

1.  Preheat your oven to 350 degrees.  Spray a 9 x 13 pan with nonstick spray. 

2.  In a medium sized bowl, stir together Flour, Baking Powder, Cinnamon, Nutmeg, Cream of Tartar, and Salt.  Set to the side. 

3.  In a large bowl, cream together the butter and brown sugar.  Don't skimp on time here.  I let my Kitchenaid mixer cream the butter and brown sugar for about 5 minutes. 

4.  To the large bowl add the eggs, one at a time. 

5.  To the large bowl ad the vanilla.  Mix until smooth. 

6.  Mix the dry ingredients in to the wet ingredients. 

7.  Stir in the cinnamon chips.  (The batter will be very thick.  Stirring in the chips requires some work, but make sure you mix them in well.)

8. Transfer the dough to the 9 x 13 pan and use your hands to pat the dough down flat and evenly.

9.  Combine the Sugar, Cinnamon, and Nutmeg for the topping.  Sprinkle evenly on top of the dough.

10.  Bake for 25-30 minutes, or until the surface of the blondies spring back when touched.  (I undercook mine by about a minute, just because I prefer the texture that way). 

11.  Let the blondies cool completely before cutting. 

Enjoy!

Snickerdoodle Bread

I never knew I had a thing for Snickerdoodles until I made these Snickerdoodle Cupcakes.  And then, I had to try every Snickerdoodle recipe I found after that.  Some of them have been not so great.  Others have been okay.  And then ones like this one turned out fabulous.  So I share it.  I also have a recipe for Snickerdoodle Blondies that I should be sharing soon. 

This is a sweet bread that I think can serve as a snack, a dessert, or breakfast.  It is delicious and super moist.  And, of course, it's easy to make.  Give a shot, you'll like it, I promise!

Slightly Adapted from:  Creations by Kara

What you need:
1 cup Butter at room temperature
2 cups Sugar
3 Eggs
2 tsp Vanilla 
3/4 cup Sour Cream
2 1/2 cups AP Flour
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1 bag of Cinnamon Chips
Cinnamon and Sugar Mixture for Topping (I don't have specifics here -- I just winged it.  Combine the cinnamon and sugar to taste)

What you do:
1.  Preheat your oven to 350 degrees. 

2.  Cream butter and sugar.  Add in eggs, vanilla and sour cream. 

3.  In a separate bowl, combine the flour, baking powder, salt, and cinnamon.

4.  Add the dry ingredients to the wet ingredients (or vice versa) and mix until fully combined. 

5.  Add the cinnamon chips and mix until chips are fully integrated. 

6.  Divide your batter among 4 mini loaf pans. 

7.  Sprinkle the cinnamon and sugar mixture on top of the loaves. 

8.  Bake for about 35 minutes or until the loaves are a nice golden brown. 

9.  Allow the loaves to cool in the pans for about 10 minutes.  Remove from pans and allow to finish cooling on cooling racks. 

I have made these in muffin form as well and they were just as delicious, but a little easier to divvy up at work.  Instead of putting your batter into 4 mini loaf pans, put it into lined muffin tins and sprinkle the cinnamon and sugar topping on top of each muffin.  Bake for about 15-20 minutes, or until the muffins are golden brown.  

Enjoy!

Healthy Banana Muffins

If you've paid any attention to my blog at all, you've probably figured out that healthy really isn't my thing.  Delicious is my thing.  Unfortunately, the two often don't go hand-in-hand.  However, that doesn't stop my from trying healthy recipes that look or sound good.  The majority of the time, they're a flop and they never make it here.  But, every once in a while, I stumble upon a special recipe that is both healthy and delicious.  This, my friends, is one of those.  

These banana muffins contain no flour and no oil or butter.  I even reduced the amount of sugar from the original recipe and substituted honey instead.  These muffins are really dense, so it doesn't take a lot to fill you up.  They're also really moist.  And, I think you could really change the recipe up a lot by adding in different fruits as they are in season.  

Adapted from: Chase and Em

What you need:
2 1/2 Cups Quick Cooking Oats
1 Cup Plain Low Fat Greek Yogurt
2 Eggs
1/2 Cup Brown Sugar
1/4 Cup Honey
1 1/5 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Ripe Bananas
2 Tsp Cinnamon 

What you do:
1.  Preheat your oven to 400 degrees. 

2.  Line your muffin tins with muffin liners. 

3.  Place the quick cooking oats into your blender or food processor.  Blend until the oats are pulverized. 

4.  Place the rest of the ingredients into the blender with the oats and blend until fully mixed. (I may have a super weak blender, but this took quite a while.  I'd have to blend and then stir up and blend and stir up.  It wasn't difficult, but it wasn't accomplished all at once either). 

5.  Fill each cupcake liner until it's about 2/3 full and bake for about 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Enjoy!

Breakfast Pizza

Sometimes, I have leftover pizza for breakfast.  Sometimes, I have leftover breakfast for dinner.  Pizza and breakfast food are two of my favorite things.  The only logical thing to do, then, is to marry the two together, right?  Right.  And, that is exactly what I did.  You can thank me later.

What you need:
1 Pizza Dough*
1 Can of Sausage Gravy
1/2 Lb. cooked breakfast meat of your choosing (I used bacon)
6 Eggs, scrambled
1 1/2 Cups shredded cheddar cheese
Any veggie toppings you want on your pizza ( I added mushrooms)

*I make my own pizza dough using a recipe that I haven't been authorized to share.  You can always pick up a pre-made crust at the store or you can buy a can of pizza dough just like a can of biscuits and cook the dough yourself.

What you need to do:
1.  Cook and drain your breakfast meat and scramble your eggs.

2.  Preheat your oven according to the directions on your pizza dough.  Prepare your pizza dough and lay it out on your baking stone or pizza pan, but do not bake the dough.

3.  Spread a generous amount of sausage gravy on top of your cooked pizza crust (as if it were pizza sauce).

4.  Sprinkle your cooked breakfast meat on top of the sausage gravy.

5.  Sprinkle scrambled eggs on top of the sausage gravy and meat.

6.  Sprinkle any veggie toppings on top of the other toppings.

7.  Sprinkle shredded cheese on top of the pizza.

8.  Bake according to pizza dough directions. 

Enjoy!

Breakfast Lasagna

Sooooooo . . . I've been on a bit of a hiatus from the blog.  Sorry about that!  I got to the point where I wasn't making progress on my house and I was getting quite frustrated.  I decided that I was juggling too many balls and I'd need to make a cut if I was going to get anythying completed.  So, I put blogging on hold and focused on the house.  All the while I continued trying new recipes, so I've got lots to share with you. AND, I'm in like *this* close to perfecting an amazing recipe, making all the waiting soooooo worth it!


Anyhow,  the good new is:  I'm done with all of the substantial painting!  The bad news is:  I'm far from done with the renovations. 


Back to good news, shall we?  I think I'm far enough along with the house that I can start blogging again and maintain progress!  So, here I am.  And to make up for lost time, I bring you breakfast lasagna.  This is "man's man"'s dream!  You'll love it too, I promise!  


I got the idea from I Breathe . . . I'm Hungry . . ..  Except, she made hers low carb and healthy and stuff.  That's not really my style.  So, using the basic idea, I made my own breakfast lasagna.  It's actually quite easy and quite filling.  One of these lasts me a full week for dinner.  Here it is:


What you'll need:
1 Can of Biscuits (I used flaky buttered flavored biscuits)
1 Can of White Sausage Gravy (I used this)
1 Lb. of breakfast meat of your choice (i.e. bacon, sausage -- so far I've used ground sausage, link sausage, and patty sausage)
8 Eggs
1 Cup Shredded Cheddar Cheese


What you'll do:
1.  Bake your biscuits according to the can.  Leave the oven on when they're done baking.
2.  While the biscuits are baking, fully cook your breakfast meat. 
3.  Put the can of sausage gravy in a small pot on the stove to heat just until    warm.  While the gravy is warming, crack your eggs into a small bowl and whisk for scrambled eggs.  Cook eggs.
     *Hint:  I like to cook my eggs in a little of the grease left over from the meat I cook.  
       Clearly, not that healthy, but, seriously worth it.*
4.  In a 13 x 9 baking dish, put one layer of biscuits in the bottom.
     *Hint:  I cut all of my biscuits in half to make a more stable base.  I ended up using 
       three full biscuits (six halves) to cover the bottom of my pan.
5.  Spoon about half of the gravy on top of the biscuits.
6.  Layer about half of the scrambled eggs on top of the gravy.
7.  Layer about half of your cooked breakfast meat on top of the eggs.
8.  Sprinkle half of the shredded cheese on top of the meat.
9.  Repeat steps 4 through 8, using the rest of your ingredients (I had two biscuits left over).
10.  Throw the pan in the oven, uncovered, for about 7 minutes, or until your cheese is thoroughly melted.


Enjoy!


I've made this with link sausage and sausage patties.  I prefer the patties, but for no good reason, except they  are easier to cut when you're cutting the lasagna than links are.  I think bacon could be used as well.  I always add ground sausage to my gravy as well. I served mine with hash browns.

Cinnamon Toast Crunch Cupcakes

I've been quite enamored with the cupcake lately.  If you don't understand why, we can't be friends.  I mean, it's a miniature version of a big cake.  What's not to love?  These Cinnamon Toast Crunch Cupcakes are my latest in cupcake love.  

I went to a potluck dinner of sorts recently and the theme was breakfast.  I was beyond excited because breakfast is my favorite meal!  I figured the basics would be covered (and I was right), so I jumped on the dessert train, of course.  This was my favorite find in searching for breakfast themed cupcakes.

These cupcakes taste a lot like Cinnamon Toast Crunch (which I'd never eaten before I bought a box to make these cupcakes), but the icing is what really sends them over the top.  This is the kind of icing that is all sorts of soft and melty.  It's sweet, but not over the top.  Nothing short of perfect!  If you liked my recipe for Snickerdoodle Cupcakes, you've got to try this one because they're quite similar!

Adapted from: Ingredients of a 20something

Here's what you need for the cupcakes:
2 cups + 1 tbsp Flour
1 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1 stick (1/2 cup) Butter, softened
1 cup Sugar
1 tsp Vanilla
2 Eggs, at room temperature
1 cup Buttermilk, well shaken
1 handful Cinnamon Toast Crunch, crushed into powdery crumbs
Additional Cinnamon Toast Crunch pieces for garnishing, if desired. 

Here's what you do to make the cupcakes:
1.  Preheat the oven to 350 degrees.  

2.  Prepare your muffin tins (line with liners or spray with nonstick spray).

3.  Sift together flour, baking powder, baking soda and salt.  Stir in Cinnamon Toast Crunch crumbs.  Set aside. 

4.  Beat butter and sugar until fluffy. 

5.  Add vanilla to butter/sugar mixture and mix well. 

6.  Add eggs to the mixture, one at a time.  Make sure each egg is mixed well into the batter before adding the next.

7.  Beat buttermilk into the mixture until well combined. 

8.  Add the flour mixture, adding about 1/3 of the flour mixture.  Beat until well combined.  Repeat until all of the flour mixture has been added. 

9.  Fill each muffin tin about halfway full.

10.  Bake for about 15 minutes, or until golden brown. 

11.  Allow to cool completely before icing. 

Here's what you need for the icing:
3 sticks Butter, softened
4 cups Powdered Sugar
1 tsp Vanilla
3 tsp Buttermilk
Ground Cinnamon, to taste (I used about 5 tsps)

Here's what you do to make the icing:
1.  Beat the butter until light and creamy. 

2.  Add the powdered sugar and buttermilk.  Add the first cup of powdered sugar.  Mix well.  Add 1 tsp buttermilk.  Mix well.  Repeat for cups two and three.  After adding the fourth cup of powdered sugar and mixing, you will not add more buttermilk. 

3.  Add the vanilla.  Mix well. 

4.  Add the ground cinnamon to taste. 

I iced my cupcakes the night that I made them and then added the cereal pieces on top as garnishment the morning of, so the cereal pieces didn't get soggy.  

Enjoy!

Energy Balls

My good friend Amber suggested that I try her AMAZING recipe for energy balls.  A while ago.  Like, last October.  I quickly opened the recipe because I get all excited when my friends and family share recipes with me!  Then I read the ingredients and quickly closed the recipe.  Pfffffft!  This recipe calls for wheat germ or flaxseed.   And no sugar.  At all!?!  NO SUGAR????  Are you kidding me?   Clearly, she didn't know me very well.  

So I thanked her for her recipe and told her I'd put it on my list of recipes to try.  Then I scoffed inside.  Because I knew there was nooooo way I was going to make that silly hippie food. 

Well, I've been feeling a little low on energy lately (helllllooo 15 hour work days).  So, this weekend I got desperate.  And decided to try her hippie energy balls.  I had most of the ingredients on hand, so why not?  And, I just knew that when I ate one and it tasted like cardboard, I'd be vindicated.  And I could return to sugar as my main source of energy. 

So, I made them.  And then I ate one.  And then I ate like one million more.  Because these things are deeeelicious, people.  There's no saving my pride here, folks.  I owe Amber one big fat apology.  So, here it is.  You were right and I was wrong.  (God, I hate how that sounds!)

Have a little faith in me and give these things a shot.  Seriously, I promise, you won't be disappointed.  They require very few ingredients and very little time.  They're scrumptious, healthy, and they give you energy.  What do you have to lose? 

I like these so much that I'm already trying to come up with variations.  But, for now, here is my version of Amber's  Energy Balls:

Here's what you need:

1 cup Quick Oats

2 heaping tbsp Peanut Butter

1/2 cup Honey

1 cup mini chocolate chips

1/2 c wheat germ or flaxseed

2 tsp Vanilla

Here's what you do:

1.  Mix everything together. 

2.  Refrigerate for 1 hour. 

3.  Roll into one inch balls. 

4.  Enjoy!  Seriously -- that's it. 

FYI -- Amber's recipe also called for coconut and dried fruit.  I'm picky.  I don't like coconut, so I omitted that.  And dried fruit just didn't sound like it would fit all that well with all the other ingredients, so I kicked that out too.  I could have been wrong about that.  I've been wrong about other things.  *aaahheeemm*  Feel free to add those back in.  She suggested a cup of each. 

Cinnamon Roll Cake

I had another Christmas gathering this past week.  Yes, I realize we are well into January.  And, yes, I did say a Christmas gathering.  What can I say?  I'm a lucky lady with lots of people to share holidays with. . . which can result in awkwardly timed holiday celebrations.  


Anyhoo, I was in charge of bringing a dessert.  But, I was in the middle of my $4 a Day Challenge, so my options were limited.  I headed over to my Pinterest account and browsed through my Recipe Board for a recipe that I had the ingredients for in my cabinets.  This was the winner. 


I followed the recipe exactly and it came out fabulously!  There were some leftovers from the party, so I heated those up for breakfast once or twice.  Why?  Why not?  


Cake for breakfast?  Yes, please.  


And, it really did taste just like a cinnamon roll, so it was practically breakfast anyway. 


Source:  Chef in Training


Here's what you need for the cake:
3 cups Flour
1/4 tsp Salt
1 cup Sugar
4 tsp Baking Powder
1 1/2 cups Milk
2 Eggs
2 tsp Vanilla
1/2 cup Butter, melted


Here's what you need for the cake topping:
1 cup Butter, softened
1 cup Brown Sugar
2 tbsp Flour
1 tbsp Cinnamon


Here's what you do to make the cake:
1.  Preheat your oven to 350 degrees.  Spray a 9 x 13 glass baking dish with nonstick spray.  Set aside. 


2.  Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. 


3.  Slowly stir in the melted butter. 


4.  Pour into the baking dish.  


5.  Set aside. 


6.  Mix together the softened butter, brown sugar, flour and cinnamon for the topping.  Mix until well combined and creamy.


7.  Drop evenly over the cake batter in the pan by tablespoonfuls.  


8.  Use a knife to swirl the cinnamon topping into the cake batter. 


9.  Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean. 


10.  While the cake is baking make the glaze as directed below. 


11.  After removing the cake from the oven, let it cool slightly.  Drizzle the glaze over the top of the cake. 




Here's what you need for the glaze:
2 cups Powdered Sugar
5 tbsp Milk

1 tsp Vanilla

Here's what you do to make the glaze:

Mix all ingredients together in a bowl with a whisk. 

Although this taste great cold, I preferred it served warm. 

Enjoy!

Cinnamon Buns




 If you're from the Kansas City area, you know about Stroud's.  If you're not from Kansas City, Stroud's is a restaurant here that makes some really good down home cooking food.  They're pretty well known for their fried chicken and their cinnamon buns.  The cinnamon buns are unlike anything else I've ever had.  They are light and fluffy and are covered in cinnamon and sugar -- there's no icing involved with these cinnamon buns.  Since I love their cinnamon buns so much, I decided to give making them a shot.  I googled recipes and found surprisingly few copy cat recipes.  I chose one of the few contenders and although the result was far from a Stroud's cinnamon bun, they were quite delicious.  This recipe results in a heavier bread than Stroud's cinnamon buns, which I think makes the biggest different.  These do require a bit of work and quite a bit of time, but, in the end, they're pretty worth it.

Slightly adapted from: Chow Hound

Here's what you need:
1 Cup Warm Milk
2 Tbsp. Butter
1 Tsp. Salt
1/4 Cup Sugar
1 Egg
1/4 Cup Warm Water
1 Tbsp. Active Dry Yeast
About 5 Cups Bread Flour

2 Tbsp. Cinnamon
1 Cup Sugar
Melted butter

Here's what you do: 

1.  Mix warm water and yeast with about 1 Tbsp of sugar in small bowl.  Set aside.

2.  In a large bowl mix the milk, butter, salt, sugar, egg.

3.  Add the yeast mixture to the ingredients in the large bowl.  Mix well. 

4.  Add the flour to the mixture, one cup at a time.  Stir well between each addition of flour.  Eventually you may have to mix with your hands.  Keep adding flour until the dough is firm, dry and bounces back when poked.   

5.  Put the dough into a greased bowl and cover with towel.  Place bowl in a warm place (I put mine in the laundry room).  Let the dough rise until it doubles in size. 

6.  Once the dough has doubled in size, punch it down, deflating it.  

7.  Let the dough rise until it doubles in size again. 

8.  While the dough is rising the second time, combine the cinnamon with one cup sugar.  Set aside until the dough is done rising.  (Feel free to manipulate the amounts of cinnamon and sugar to suit your taste.) 

9.  After the dough has doubled in size the second time, cut it into 12 roll shaped pieces (or however many you want, depending on the size of cinnamon buns you would like to have).

10.  Submerge each dough roll in melted butter and then immediately coat with the cinnamon and sugar mixture.   Place in greased 9 x 12 baking dish.

11.  Once all the rolls are placed in the baking dish, cover the rolls with a towel and allow them to double in size one more time.

12.  After the rolls have doubled in size, place them in the oven to bake at 350 degrees for about 15 minutes. 

I have some ideas to make these more like Stroud's cinnamon buns, so I'm going to keep trying on that.  But, in the meantime, Enjoy!

Mini Pankcake Muffins

I LOVE miniature anything.  So, naturally, these caught my eye.  I gave them a shot and they were worth it - they really did taste like pancakes!  I served them with maple syrup for dipping.  Delicious!


Slightly adapted from: Bakerella


Here's what I used:


1 Cup Flour
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
2 Tbsp. Sugar
2/3 Cup Buttermilk
1 Egg
2 Tbsp. Maple Syrup
2 Tbsp. Butter, melted
1 Cup Chocolate Chips


Here's what I did:


1.  Preheat the oven to 350 degrees.  Sprayed a mini muffin pan with cooking spray.


2.  Combine Flour, Baking Powder, Baking Soda, Salt and Sugar in bowl with a whisk.  Set that bowl to the side.


3.  In another bowl combine Buttermilk, Egg, Maple Syrup, and Melted Butter until combined.


4.  Add the wet ingredients to the dry ingredients and combine.


5.  Stir in the chocolate chips.


6.  Fill muffin tins 2/3 full.


     Hint:  I used a tablespoon to scoop the batter from the bowl to the muffin 
     tins.  It ended up being just about the right about of batter and helped to
     minimize the mess.


7.  Bake for about 8-9 minutes.  Remove from the oven when they are golden brown and spring back when touched.


Let them cool for a minute or two before removing them from the pan.  Serve with regular pancake toppings.  You can add whatever filling you want.  I think blueberries would taste great.


Enjoy!

Banana Bread Muffins

This one of my family's recipes.  It is meant to make Banana Bread, but I always make muffins with the dough because they're quicker to make and because they're easier to grab and go if you're planning on making this for breakfast.  I have a bad habit of buying more bananas than I can eat before they start to get bad.  So, I often find browning bananas on my countertop.  I stick those browning bananas in the freezer, and when I want to make these muffins I just pull a few out -- they are perfect for this recipe.  If you are pulling bananas out of the freezer for this recipe, be aware that they thaw rather quickly.

Here's what I used:

1 Cup Sugar
1/2 Cup Butter, softened
1 Cup (about 3 medium) Bananas, mashed 
2 Eggs
2 Cups Flour
1 Tsp Baking Soda
1/3 Tsp Salt

Here's what I did:

1.  Preheat the oven to 350 degrees.  Line a Muffin Tin with liners.

2.  Cream the Butter and Sugar together.

3.  Add the Eggs to the butter/sugar mixture.

4.  Mix the bananas into the butter/sugar mixture.

5.  In a separate bowl, stir the dry ingredients together.

6.  Slowly incorporate the dry ingredients into the wet ones.

7.  Fill each muffin cup about 2/3 of the way full.

8.  Bake the muffins for about 40 minutes or until a toothpick inserted comes out clean.

You can add nuts to your muffins if you'd like.  I do not like nuts, so I omit them from everything.  Simply add 1/2 Cup of Nuts to the dough between step 6 and 7. 

Enjoy!

Cinnamon Puffs

This recipe was supposed to be made for my book club meeting.  Of course I have try everything I make before I take it anywhere to share.  Just in case, you know?  What if something looks great, but tastes terrible? 

Well, I had one bite of one of these Cinnamon Puffs, and I was hooked.  Seriously, I decided these were too good to share (sorry book clubbers!).  I kept all of them for myself.  And I ate them all by myself.  Don't judge.  Try this recipe and you'll see.  I limited myself to one puff per day so I could stretch out the amazing oooey gooeyness for as long as possible. 

The marshmallow melts inside the puff and leaves a lovely little syrupy delight, making the puffs nice and moist.  The croissant is flaky and buttery.  And, who doesn't love cinnamon and sugar?  On everything?  That's not just me, right?  I could probably rave about these for hours and hours, but I imagine you all want me to get down to business.  So here you are:

Slightly adapted from:  The Girl Who Ate Everything

Here's what I used:

1 (8 ounce) Package refrigerated Crescent Rolls, Butter flavored

1/4 Cup Sugar

1 1/2 Tablespoon ground Cinnamon

8 large Marshmallows (not campfire sized, though)

1/4 Cup Butter, melted


Here's what I did:

1. Preheated the oven to 375 degrees and sprayed a muffin tin with cooking spray.

2.  I opened the can of crescent rolls and separated the rolls into triangles (just pull them apart - they should be perforated).

3. I combined the cinnamon and sugar in a cereal bowl and set it aside.

4.  I melted the butter in another cereal bowl.

5.  I submerged each marshmallow in the butter and then rolled it around in the cinnamon and sugar mixture. 

6.  After coating each marshmallow in cinnamon and sugar, I placed it in the center of a crescent roll triangle.

7.  I pulled the crescent roll dough triangles up around each marshmallow, sealing the edges of the roll around the marshmallow to keep the marshmallow in.  I call this a crescent roll package.

8.  I dipped the top 1/2 of each crescent roll package in the melted butter and then rolled each package around in the cinnamon and sugar.

9.  I placed each package in a separate muffin cup in my muffin pan, with the cinnamon and sugar side up.

10.  I baked these for about 13 minutes. 

These are great eaten warm, but don't eat them too quickly after you remove them from your oven because you'll burn your mouth.  And face.  Don't ask how I know that. 

After they had cooled completely, I'd warm each one in the microwave for about 15 seconds before eating them.  These go great with a small glass of milk.

Enjoy! 

Blueberry Lemon Muffins

I LOVE blueberry muffins.  I'm always looking for a good recipe for one.  Right now, my favorite is a boxed blueberry streusel muffin mix.  They are ahmazing!  I'm on a personal quest to find something to top the silly boxed recipe.  So I gave these a shot. 


These were really good.  They're in a different category than my blueberry streusel muffins, so I don't even have to decide if they beat the old trusty or not.  Convenient, huh?  The lemon flavor is light, but strong enough to be detected and made these a great refreshing muffin for the summertime.

Adapted from: The Girl Who Ate Everything

Here's what I used for the muffins:

2 Cups Flour

1/2 Cup Sugar

3 Tsp Baking Powder

1/2 Tsp Salt

1Lemon
1 Egg
1 Cup Milk
1/2 Cup Butter, softened (You could you shortening)
1 Cup Blueberries

Here's what I did to make the muffins:
1.  A couple of hours before I wanted to make these muffins, I put 1 cup of fresh blueberries into a baggie, added a couple of teaspoons of sugar, and stuck the baggie in the freezer.

2.  When I was ready to make the muffins, I preheated the oven to 375 degrees and lined a muffin pan with muffin liners.

3.  Mixed together flour, sugar, baking powder, salt, and the zest from the lemon.

4.  Mixed the eggs, milk, and butter together.

5.  Took the baggie containing the blueberries out of the freezer.  Dumped the contents of the baggie into the bowl and gently folded the blueberries into the dough.

6.  I poured the muffin dough into the muffin tins, filling each tin about 2/3 full.

7.  Baked for about 20 minutes.  Remove them from the oven when they are a golden color and a stick inserted into the middle of a muffin comes out clean.

While the muffins were making, I prepared the topping for the muffins. 

Here's what I used for the topping:
1/4 Cup Butter, melted
1/2 Tablespoon Lemon Juice
1/2 Cup Sugar

Here's what I did to top the muffins:
1.  Combined the lemon juice and butter in one small bowl.

2.  Poured the sugar into another small bowl.

3.  While the muffins were still warm, but cool enough to handle without burning myself, I dipped each muffin into the butter and then into the sugar.  I then set each muffin on a cooling rack to finish cooling.

This recipe made 12 muffins for me.  Enjoy!