Cinnabon Cinnamon Rolls

Who smells the Cinnabon at the mall and doesn't want one? Not me. I want one every time, but never buy one (mainly because I'm sure the calorie count is sky high). On occasion, I've been known to buy one for Madison while we're shopping... and steal a few glorious bites.

I made the dough for this in my new bread machine, but you can make it by hand and then pick up this recipe mid-way.

Cinnabon Cinnamon Rolls

Adapted from www.allrecipes.com

Ingredients

Dough:

1 c warm milk

2 eggs, room temp

1/3 c margarine, melted

4 1/2 c bread flour

1 tsp salt

1/2 c white sugar

2 1/2 tsp yeast

Filling:

2 1/2 tbsp ground cinnamon

1/3 butter, melted

Icing:

3 oz cream cheese, softened

1/4 c butter, softened

1 1/2 c powdered sugar

1/2 tsp vanilla extract

1/8 tsp salt

Directions

Place dough ingredients into your bread machine. Select dough cycle and hit start.

After the dough has doubled in size, turn it out onto a lightly floured surface. Cover and let rest for 10 minutes. In a small bowl, combine filling ingredients.

Roll dough into a 16x21 rectangle (or as close as you can get it). Spread filling mixture over dough all the way to the edges. Roll up dough from the long side and cut into 12 rolls. Place rolls in a lightly greased 9x13inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.

Bake rolls until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 c butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls (not hot rolls because it will run too much). Enjoy!

You should probably share them with a loved one, too. Just an idea...

Baked Pumpkin Donut Holes

I've got an abundance of pumpkin around here so you can expect lots of delicious recipes like this one. I love that it's a donut fake out because it's really mini muffins rolled in butter, cinnamon and sugar. But you really feel like it's a donut hole when you bite in.

I made these for a work meeting tomorrow and I'm sure the team is going to love them!

Baked Pumpkin Donut Holes

Adapted from www.twopeasandtheirpod.com

Ingredients

1 3/4 c flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/8 tsp ground cloves

1/3 c canola oil

1/2 c brown sugar

1 large egg

1 tsp vanilla extract

3/4 c pumpkin puree (not pumpkin pie filling)

1/2 c milk

Coating

4 tbsp butter, melted

2/3 c sugar

2 tbsp cinnamon

Directions

Preheat oven to 350 degrees. Spray 2 mini muffin tins (24 total) with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. In a large bowl, combine egg, milk, oil, vanilla, brown sugar, and pumpkin. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. (I used a small ice cream scoop). Bake for 10-12 minutes or until a toothpick comes out clean.

While muffins bake, combine sugar and cinnamon in one bowl. Have melted butter ready in a separate bowl. Remove muffins from oven and let cool 2 minutes. Dip each muffin in the butter, then roll in the cinnamon sugar mixture to coat. Serve warm or at room temp. Enjoy!

Spinach, Steak, Mushroom, Onion, Goat Cheese Frittata

aka cleaning out my fridge and decided to make breakfast. This is what I came up with! It was seriously good and so easy, it's kind of embarrassing. Once you get the basics of a frittata, you can really throw whatever you want in it. Here's how I did it...

Leftover steak, cut into small pieces

Leftover sauteed mushrooms and onions, diced

1/2 c fresh spinach

6 eggs

1/4 c heavy cream

1/4 c goat cheese crumbled

1/2 c shredded mozzarella

Directions

Preheat oven to 350 degrees. Grease a pie plate with nonstick spray, set aside. Combine all ingredients except mozzarella and whisk together with salt and pepper. Sprinkle mozzarella over egg mixture. Bake for 20-25 minutes until eggs are set. Turn your oven on broil just for a few minutes to make sure the top is nice and golden and done. Let sit for 5 minutes before you cut into it.

Serve with pumpkin biscuits with citrus honey butter for a 'knock your socks off meal.'

Pumpkin Biscuits with Citrus Honey Butter

Oh wow!! These biscuits are delicious on their own, but the citrus butter makes them! I've got leftover butter in my fridge and am scheming ways to keep eating it. Try this soon and it will get you in that fall spirit first thing in the morning!

Pumpkin Biscuits with Citrus Honey Butter

Adapted from www.thepioneerwoman.com

Ingredients

2 c flour

2 tsp baking powder

1/2 tsp salt

1/2 c sugar

1/2 tsp cinnamon

1/4 c cold butter, cubed

3/4 c milk

3/4 c pumpkin puree (not pumpkin pie filling)

1/4 tsp vanilla extract

Butter:

1/2 butter, softened

3 tbsp honey

1 tbsp orange or lemon zest (I used grapefruit and lemon because that's what I had)

Directions

Preheat oven to 350 degrees. Grease a baking sheet and set aside.

In a large bowl, combine flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse corn meal (I use my fingers and break the butter up). Stir in milk, pumpkin and vanilla, until all ingredients are equally moist and flour is Incorporated.

Drop by heaping tablespoonfuls onto the baking sheet. Bake for 15-20 minutes or until bottoms are browned lightly.

While biscuits are baking, make the butter. Whip butter, honey and zest together until smooth and light in color, about 2 minutes. (I think an electric mixer does this the best).

Serve warm with butter. Go to heaven. Seriously, they're that good.

Apple Pie Muffins

Delicious muffins topped with a crunchy apple pie crumble topping! These were a huge hit at work! I think because of the pumpkin pie spice and diced apples, if gave everyone a lovely fall feeling!

Apple Pie Muffins

Adapted from MyBakingAddiction.com

Ingredients

2 1/4 c flour

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 egg

1 c buttermilk

1/2 c butter, melted

1 tsp vanilla extra

1 1/2 c packed brown sugar

2 c peeled, chopped Granny Smith Apples

Topping:

1/2 c packed brown sugar

1/3 c flour

1/4 c oats

1 tsp cinnamon

3 tbsp butter, melted

Directions

Preheat oven to 375 degrees. Line muffin cups with paper liners.

In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 c melted butter, vanilla and 1 1/2 c brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large ice cream scoop to fill each muffin well.

In a small bowl, stir together ingredients for the topping. Drizzle 3 tbsp butter, mixing until blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffin spring back when lightly pressed.

Cool on a wire rack and store at room temp.

Chocolate Coconut Almond Scones

I've decided that I love scones, basically because of their simplicity. You throw the dough together, dump it out, make it a circular shape and then cut into wedges. No cookie cutters, no rolling out, nada. I love things that are supposed to be rustic!

Chocolate Coconut Almond Scones

Adapted from JoytheBaker.com

Ingredients

3 c flour

2 tbsp sugar

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 c butter, cold and cut into cubes

1 large egg

3/4 c plus 3 tbsp buttermilk

1/3 c shredded coconut

1/3 c almonds, slivered, chopped (whatever you have)

1/2 c chocolate chips

Buttermilk and sugar for topping before baking

Directions

Preheat oven to 350 degrees. Place shredded coconut and almonds on a baking sheet and toast in the oven for 8-10 minutes. Keep your eye on the coconut, it browns quickly. Remove and allow to cool. Heat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of pebbles and some the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour butter mixture from the fridge and add coconut, almonds and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the mixture out. Bring together the dough with your hands into a 1 1/2 inch disk. Slice into 8 wedges.

Place on your baking sheet. Brush with buttermilk and sprinkle with extra sugar. Bake for 14-18 minutes until golden brown and cooked through. Serve warm!

Brown Butter Banana Strawberry Bread

Doesn't this sound interesting? This recipe has been sitting on my self for almost 4 months and today finally was the day to pull it out. I had strawberries and bananas that needed a purpose before they hit the trash and so the stars aligned. Plus, Eric is coming today and I like to have something baked because he eats out all the time and only makes PB sandwiches when he's home. That doesn't say delicious to me but this will definitely give him that feeling!

Brown Butter Banana Strawberry Bread

Adapted from www.JoytheBaker.com

Ingredients

1 1/2 sticks butter, melted and browned to just over 1/2 c butter

2 c flour

3/4 c brown sugar

1 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

2 large eggs

1 tsp vanilla

1/4 c plain yogurt or buttermilk

1 1/4 c mashed banana (I used 3 bananas)

1/2 c diced strawberries (heaping), plus 2 sliced strawberries for topping

Directions

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

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackles as it melts. When the crackling subsides, the butter will begin to brown (this takes longer than you think, so be patient). When brown, remove from the heat and transfer to a bowl so the butter stops cooking. Set aside to cool.

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.

In a medium bowl, combine eggs, buttermilk or yogurt, vanilla. Whisk in the mashed bananas. When butter is cool, add to the wet mixture.

Add the wet ingredients to the dry all at once. Fold together and add the strawberries. Fold in completely but try not to over mix.

Spoon batter into prepared pan and top with the sliced strawberries. Bake for 50-60 minutes or until skewer inserted into the center of the loaf comes out clean. Remove from the oven and let cool for 15 minutes in the pan, then remove from pan and let finish cooling on a wire rack.

Can't wait to enjoy this one!

"The Boy" and Blackberry Honey Wheat Scones

So, the boy found out that he has been referred to as the boy on this blog. He wanted an identity to I thought I'd introduce him to you. This is Eric. Well, me and Eric wine tasting. He's a foodie like me and thinks I'm a pretty good cook. I like it... and him.

K, enough of that. Here's some delicious scones! I've made these 2 weekends in a row because they are excellent! This recipe is now a go-to favorite and will be a staple in my arsenal.

Blackberry Honey Wheat Scones

Adapted from TheSavorySweetLife

Ingredients

1 c whole wheat flour

1 c all purpose flour

4 tbsp brown sugar

1 tbsp baking powder

1/4 tsp salt

4 tbsp cold butter, cut into cubes

3/4 c heavy cream

1 egg, beaten

2 tbsp honey

1 tsp vanilla

1 1/2 c frozen blackberries

Directions

Preheat oven to 400 degrees. In a food processor, add both flours, baking powder, brown sugar, and salt. Pulsate the dry ingredients for a couple seconds to mix everything. Add the butter. Pulse again until a coarse meal forms. Transfer everything to a large mixing bowl. Add the heavy cream, egg, honey and vanilla and knead the dough insight the bowl until it comes together. Add the frozen berries and work the dough as fast as you can into a large ball. The less you handle the berries, the better.

On a floured surface, flatted the ball into a disk about 1 inch think. Cut the disk into 8 equal pieces. Place the scones on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the bottoms are golden brown. Transfer to a wire rack to cool.

Baked Potato with Egg, Cheese and Bacon

In planning a breakfast for a group recently, I wanted to do something really fun for breakfast and something interactive. I found these on one of my favorite food blogs and knew this was a winner! I totally forgot to take a picture so you'll have to use your imagination.

Baked Potato with Egg, Cheese and Bacon.

Adapted from Fortheloveofcooking.com

Ingredients

2 baked potatoes, top third removed and the filling scooped out

Grated cheese

Bacon or ham, sliced

2 eggs

Salt and pepper

Directions

Bake your potatoes in a 400 degree oven for 1 hour. Remove the top third of the potato and scoop out most of the filling. Make sure to leave some filling so the potato will not collapse.

Sprinkle the inside with some cheese, bacon and crack and egg and pour inside the potato. (So if you picture in your head, the potato is acting a bowl for the egg, cheese and bacon). Season with salt and pepper. Place the potatoes in a baking dish and place in the preheated oven at 400 degrees. Cook until the egg is set but the yolk is still soft, about 15 minutes or so. Remove from the oven and serve immediately.

I offered fun toppings such as salsa, avocado, sour cream... I thought this dish was really great because everyone could customize their breakfast and had their own individual potato.

Cranberry Coffeecake

If you have to work New Year's Eve, you should bring your coworkers treats. I think it's only fair... you'll feel better and so will they. It helps when the treats you bring are scrumptious, fluffy, sweet, crunchy coffeecake with tart cranberries. Just sayin...

Cranberry Coffeecake

Adapted from JoytheBaker

Ingredients

4 c flour

4 tsp baking powder

1 1/2 tsp salt

2 sticks butter, softened (Not a typo... this makes A LOT of cake)

2 c sugar

1/2 c brown sugar

4 eggs

1/2 tsp almond extract (or use vanilla, I did)

1 c sour cream mixed with 2 tbsp milk

4 c cranberries, roughly chopped

Topping:

1 1/3 c flour

1 1/3 c brown sugar

1/2 tsp cinnamon

1 stick butter, well-softened (again, not a typo... deal with it)

2/3 c chopped nuts of your choosing

1/3 c quick cooking oats

Directions

Put a rack in the middle of the oven and preheat to 350 degrees. Butter and flour a 9x13 inch pan.

Sift together flour, baking powder, and salt into a bowl. Combine butter and sugars into a large bowl and beat with electric mixer at medium-high speed until pale and fluffy. Beat in eggs, one at a time, then beat in extract. Reduce speed to low and add flour mixture and sour cream mixture, alternating additions, beginning and ending with flour mix. Fold in cranberries. Spoon batter into baking dish and spread evenly.

For the topping, place the flour, brown sugar, nuts, cinnamon, and oats in large bowl and stir well with wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take two handfuls of the topping and spread over the cake batter. Use a knife to swirl the topping into the batter. Spread the rest of the topping mix over the cake.

Bake until golden brown and a toothpick comes out clean, above 1 hr to 1 hr and 15 min. Cool slightly before cutting.

Cranberry Eggnog Muffins with Streusel Topping

These are perfect for the holidays!!! I never thought of using eggnog as the liquid in a baking recipe, but it's perfect! It's nicely spiced with all our favorite wintry flavors like nutmeg and cinnamon and adds great flavor to these yummy muffins! And the streusel topping... well, butter, cinnamon, brown sugar... how bad could that be?

Cranberry Eggnog Muffins with Streusel Topping

Adapted from Food Network Magazine

Ingredients

Muffins:

1 c cranberries (Dried or frozen)2 1/2 c flour

1/4 c packed light brown sugar

1/2 tsp salt

2 tsp baking powder

1 stick unsalted butter, melted

1 1/2 c eggnog

2 eggs, at room temperature

1 tbsp vanilla extract

Topping:

1 1/2 c flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 1/2 sticks butter, melted

1/4 tsp salt

1 1/4 packed light brown sugar

Directions

Prepare the muffins: preheat the oven to 375 degrees. Mist a 12 cup muffin pan with cooking spray. Whisk the flour, baking powder, brown sugar, and salt in medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold in the flour mixture. Fold in cranberries. Divide the batter evenly in the muffin cups.

Make the topping: mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.

Bake until the muffins are golden brown and a toothpick inserted comes out clean, about 30 min. Cool slightly in the pan, then remove to a cooling rack.

Pumpkin Spice Pancakes

Today was our first snow day of the winter! Schools were closed, roads were icy- it was lovely! And in honor of our first snow day, I decided to make pumpkin pancakes (wouldn't you?)!

Pumpkin Spice Pancakes

Adapted from Joy the Baker

Ingredients

1 1/4 c flour

2 tbsp brown sugar

2 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

a pinch of ginger

a pinch of cloves

1 c milk (more if needed to thin the batter)

1/2 c pumpkin (not pumpkin pie mix)

1 egg

2 tbsp butter, melted

Directions

Mix all the dry ingredients together. Mix the wet ingredients together. Combine the two mixtures together. Heat a skillet over medium heat and melt some butter in there. Add the pancake mixture by 1/4 c measurements. Cook on one side until bubbles start to come up, then flip. You know when they're done when you touch the middle and it springs right back. Enjoy!

Pumpkin Cranberry Pecan Muffins

During fall, I'm always wanting to make things with pumpkin in them. Now, I do not like pumpkin pie so I don't quite understand. Perhaps it's because I don't partake in pumpkin pie mania, so I have to get my fill elsewhere. Anyway, these muffins were great! Not too sweet and smelled delicious.

Pumpkin Cranberry Pecan Muffins

Adapted from For the Love of Cooking.net

Ingredients

2 c flour

3/4 c sugar

3 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1 c canned pumpkin (not pumpkin pie filling)

1/2 c vegetable oil

2 eggs

1/2 c dried cranberries

1/2 c chopped pecans

Coarse sugar

Directions

Preheat oven to 400 degrees. Coat a muffin tray with cooking spray or put in liners.

Mix together the flour, sugar, baking powder, cinnamon, ginger and salt. In a separate bowl, mix together pumpkin, oil, eggs, cranberries and pecans. Mix the two until just combined. Divide the batter evenly between the muffin cups. (My new trick is to use an ice cream scoop and they come out all perfectly sized). Sprinkle coarse sugar over each cup.

Bake in the oven for 20 minutes (mine actually baked faster, so keep an eye on yours). Insert a toothpick into the middle and see if it comes out clean. Cool on a rack and then ENJOY!

Cinnamon Waffles

Did you ever have one of those days where you wanted waffles and wine? Not necessarily together, but your life required what both had to offer? Alcohol, warmth, comfort? Hmmmm... What? You haven't? Oh... k... here's a delicious waffle recipe anyway...

Cinnamon Waffles

Adapted from Tastykitchen.com

Ingredients

2 c flour

1/2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tbsp sugar

2 tbsp brown sugar

1/2 tsp vanilla extract

3 eggs

4 tbsp butter, melted

2 c milk

Directions

Combine flour, baking soda and powder, cinnamon, salt, and both sugars.

In a separate bowl, combine vanilla, eggs, butter and milk.

Add the wet ingredients to the dry and mix until incorporated.

Pour into a waffle iron and cook until deliciously brown and crispy.

Top with your favorite things.

Mine is peanut butter and syrup.

I add an small amount of peanut butter (and by small I mean inappropriate amount) and then cover in syrup until I can't really see the plate. But, hey, do what floats your boat ;)

Monkey Bread

We had a couple really rough nights at work this past week, so I thought what would help morale...? Hmm... how about a delicious baked good?! Brilliant!! I was trying to decide what to make when one of my coworkers introduced me to monkey bread. This recipe is super simple and everyone LOVED it! Plus, the whole unit smelled like delicious cinnamon-y fantastic-ness. Even the MDs came to the nurse's station to find out what the yummy smell was.

Monkey Bread

Adapted from Cooks.com

Ingredients

24 frozen Rhodes Rolls (in the freezer section)

1 c brown sugar

1 box butterscotch cook and serve pudding mix

1/4 c white sugar

1 tsp cinnamon

1 stick butter, melted

pecans or walnuts, chopped

Directions

Right before going to bed, sprinkle pecans or walnuts into a greased bundt pan.

Put 24 frozen Rhodes rolls into the pan. Mix brown sugar and dry pudding mix together and sprinkle over frozen rolls.

Mix sugar and cinnamon and sprinkle on top of that.

Melt butter and slowly pour over the rolls, trying to cover all the sugar.

Leave on the counter overnight and when you get up, the rolls should have risen nicely.

Put the bundt pan on a cookie sheet in a preheated 350 degree oven and bake for 30 minutes.

Remove from the oven and pour rolls upside down onto a large platter. Serve warm.

Homemade Granola

I love granola for cereal and for putting in my yogurt. There are a few brands that I buy and enjoy but they're kinda expensive... so, I figured there is no reason I can't make my own! This (and any granola recipe really) are so flexible because you can add and take out whatever you do or don't like. The combinations of fruits, seeds and nuts are endless and you should perfect it to your liking. This is just what I did...

Homemade Granola

Adapted from The Food Network

Ingredients

3 cups rolled oats

1 c mixed seeds (I did raw sesame and pumpkin)

1 c chopped mixed nuts (I used raw almonds and cashews)

1/2 c shredded coconut

Pinch of salt

Pinch of cinnamon

1 tsp vegetable oil

3 tbsp honey (I use agave nectar in place of honey)

2 c mixed dried fruit, chopped (dried apricots, cranberries, and raisins)

Directions

Mix oats, seeds, nuts, coconut and salt and cinnamon in a bowl. Toss with oil and honey. Spread on a large baking sheet and bake 25 minutes at 325 degrees.

Toss half way thru baking. When cool, add dried fruits and enjoy!

Cranberry Orange Scones with Orange Icing

I have a thing for cranberries... I do. Weird, I know. I also have a thing for scones, but then again, who doesn't? I watched the Barefoot Contessa, Ina Garten, make these and needed to try them as well. I again used my sister as an excuse because she's very pregnant and needs a pick me up. She's coming over in an hour or so and I think will be so excited to take a lot of scones home with her!

It's a bit labor intensive with the rolling out and cookie cutting, but you can do it. Channel your grandma while you do it (that's what I did). They come out so nice and pretty and tasty, as well! P.s. don't skip the icing because the scones themselves aren't super sweet so they kinda need the delicious zesty icing.

Cranberry Orange Scones with Orange Icing

Adapted from Barefoot Contessa

Ingredients

4 cups plus 1/4 cup all-purpose flour

1/2 cup sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons kosher salt

1 tablespoon grated orange zest

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

1/2 cup confectioners' sugar, plus 2 tablespoons (icing)

4 teaspoons freshly squeezed orange juice (icing)

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Cinnamon Sour Cream Waffles

I like mine with peanut butter, bananas and syrup! Delicious!

Don't you wish you woke up at my house this morning? My cousin, Cassady, was pretty glad she did! I've been wanting waffles for a couple of days and thought this mornings recovery from a night of dancing signaled waffle-time! These were so easy to make and really delicious- not too sweet or sugary at all.

Cinnamon Sour Cream Waffles

Adapted from Alton Brown

Ingredients

1 c fat free milk

1 c low fat sour cream

2 eggs

3 tbsp butter, melted

1 tsp vanilla

2 tsp baking powder

1 1/2 c flour

1 tsp baking soda

1/2 tsp cinnamon

pinch of salt

Directions

Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the dry and fold to combine. Don't worry about lumps.

When iron is hot, spray with non-stick spray. Spoon 1/2 to 3/4 c of batter onto the center of the iron and cook until a golden brown crust forms. Serve with your favorite toppings!

Homemade Granola Bars

I've been wanting to make this recipe for a while and finally used my sister as an excuse to do it. She's about to have my nephew any day (or minute) now and I thought I'd make her some treats (she doesn't know there are more treats coming... ssshhhh!). These granola bars are great because she, John (brother-in-law), or Madison (my beautiful niece) can enjoy them.

Homemade Granola Bars

Adapted from Barefoot Contessa

Ingredients

2 c old fashioned oats

1/2 c toasted wheat germ (toast in a dry skillet over low-med heat for 3-4 min)

1 c sliced almonds

1 c shredded coconut, loosely packed

3 tbsp butter

2/3 c honey

1/4 c brown sugar, lightly packed

1 1/2 tsp vanilla extract

1/4 tsp salt

1/2 c raisins (original recipe calls for dates, but really use what you like)

1/2 c chopped dried apricots

1/2 c dried cranberries

Directions

Preheat oven to 350 degrees. Butter an 8x12 in baking dish and line with parchment paper (just the bottom, which makes the bars easier to get out).

Toss the oatmeal, coconut, and almonds together on a baking sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and add the toasted wheat germ.

Reduce the oven temp to 300 degrees.

Place the butter, honey, brown sugar, salt, and vanilla, in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruits and mix.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the bottom of the pan. Bake for 25-30 minutes, until light golden brown. Cool for at least 2-3 hours before cutting into squares. Enjoy!