pumpkin cheesecake.

last year, for christmas, i asked for a spring-form pan and i actually got one from my boyfriend! i was so excited. i had so many plans for making all kinds of cheesecake. well, not so much. 

cheesecake is so delicious and i do love it but it is kind of a pain to make. 

not to mention, you can't really eat it right away. like don't even plan on eating it the same day. and to be honest, if i am putting the effort in to baking something, i'm thinking that i'm probably not gonna want to wait twenty fours to eat it. 

maybe that's just me. 

however, i am totally powerless when it comes to pumpkin so when i saw the recipe for a pumpkin cheesecake over at brown eyed baker, i knew i had to try it!

i was a little nervous about baking a cheesecake...i really didn't want it to crack or have air bubbles so i am so thankful this one turned out! 

p.s. i am really, really sorry if you are sick of pumpkin...i promise not to post any more pumpkin recipes for a while!  plus, i have a hard time getting appetizing pictures of anything pumpkin...it drives me crazy!

pumpkin cheesecake + printable version

--recipe from brown eyed baker

crust:
2 cups gingersnap cookie crumbs (i crushed the cookies in my blender)

2 Tablespoons light brown sugar
pinch of salt
6 Tablespoons unsalted butter, melted

cheesecake:
32 ounces cream cheese, at room temperature
¾ cup granulated sugar
½ cup light brown sugar
1 can pumpkin (15 oz)
4 eggs, at room temperature
2½ tablespoons heavy cream
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice

preheat the oven to 350 degrees. double-wrap the bottom and outside of a 9-inch spring-form pan with heavy duty foil. 

in  a large bowl, mix together the crust ingredients and press into the bottom and on the sides of the spring-form pan. bake for 6 to 8 minutes, or until lightly browned. remove from oven and cool completely.

bring a large pot of water to a boil to use for a water bath.

in a large bowl or mixer, beat together the cream cheese and the sugars on medium speed until smooth and creamy, about three minutes. add the pumpkin and mix on low until completely fully blended. add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. next, add the heavy cream and vanilla and beat until well combined, about one minute. lastly, add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to blend.

pour the batter into crust. **tap the pan on the counter to release any air bubbles. 

place the pan into a larger pan and pour the boiling water into the larger pan until it is about halfway up the spring-form pan.

lower oven temperature to 325 F and bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. keep the cheesecake in the oven for about an hour with the door closed. remove from the oven, remove from water bath, take off foil and place on wire rack to cool completely for about two hours. when completely cool, place in refrigerator for at least six hours or overnight. 

serve with whipped cream and drizzled with caramel sauce, if desired.

leftover cheesecake can be wrapped in plastic wrap for about four days or can be frozen for two months.

pumpkin brownies.

i know i said i wouldn't post another pumpkin recipe for a while. but i have to. i'm sorry. so here it is.

this is one of my favorite pumpkin recipes ever. i could seriously eat the entire pan by myself. please act surprised.

my aunt gave it to me and i have been making it for years now. i think the original recipe came from southern living but i that could be wrong. actually, i am kind of annoyed. i used to have a printed out copy of the recipe and last year i decided to write it down on a recipe card and for some crazy reason, i didn't write the entire recipe down?? like as in the amounts for the cream cheese mixture...so this is my improvised version...and don't worry, it is just a good as the original. i promise.
pumpkin brownies + printable version
--possibly southern living? 

1 stick unsalted butter, softened
1 c brown sugar
1 large egg
1 1/2 tsp vanilla, divided
1 c flour
1 t baking powder
3/4 t cinnamon
1/4 t ground ginger
1/4 t ground cloves
3/4 of a small can of pumpkin
----
8 oz cream cheese, softened
1 egg
1/4 c sugar
1/2 t vanilla (remainder from above)


in a large mixing bowl, beat butter until light and fluffy. gradually add brown sugar and beat until well blended - about two minutes. add eggs and 1 tsp of vanilla. beat to blend.

in another bowl, combine flour, baking powder, and spices. add to butter mixture and beat until well mixed. 

add pumpkin to mixture and beat until just combined. spread in a flour/greased 8x8 pan. 
----
in another bowl, beat softened cream cheese until light and fluffy. add sugar, egg, and 1/2 tsp of vanilla. beat until well combined.

drop this mixture by heaping tablespoons on top of the batter. using a butter knife, gently swirl mixture however you like. 


bake about 20 minutes or until center comes out clean when a toothpick is inserted.


serve with caramel sauce and ice cream, if desired.

**i usually double this recipe and bake it in a 9x13 pan but i wanted to try it in a round 8" cake pan...i love the way it looked IN the pan but it was a pain to get out without ruining the cream cheese icing so maybe next time i would make it in my spring-form pan??

yeast rolls.

i try to only post about things that i love. otherwise, what is the point? 

this recipe is definitely my favorite yeast roll recipe to date. i have a ton of others i keep want to try but for some reason, i keep going back to this one. 

it is a super easy recipe, especially for a yeast recipe. i also love that it makes so many. i end up freezing a bunch and when we want hot rolls with dinner, it is so easy to just throw a couple in the oven/microwave.

these rolls are also awesome slathered in honey butter -- if that is your kind of thing. although, i am not sure who's thing that wouldn't be?!

yeast rolls + printable version

--recipe from our best bites

2 c whole milk (if you have to, you can use 2% but no skim!)

1/2 c + 1 T sugar, divided

1/3 c (5 1/3 T) butter

2 t kosher salt  

2 pkgs active dry yeast (4 1/2 t)(try to use bread machine yeast)

2/3 c warm water 

8-9 c flour 

3 eggs, beaten

in a medium saucepan, combine milk, butter, salt, and 1/2 c of sugar. stir over medium heat until butter melts. remove from heat and allow to cool until lukewarm. (make sure you do this step -- i usually pour my butter mixture into another bowl to help speed up the process. you could also rub ice cubes over your pan/put your pan in sink full of ice cubes)

in small bowl, dissolve yeast and 1 T of sugar in 2/3 c warm water. let sit for 10 minutes or until yeast has bubbled. 

combine 3 c of flour with milk mixture in a large mixing bowl. beat for 30 seconds on low. make sure to scrape the sides of the bowl. pour in yeast mixture and beat for 3 minutes on high. 

beat in 3 eggs. stir in remaining flour one cup at a time. (you may not need all 9 cups) the dough will be very soft - like still sticking to your finger - but will start to pull away from the sides of the bowl. it will firm up when it rises. 

place a towel over the top of the bowl and place in a warm spot. let rise for about 1 hour. 

----

spray 2 12x13 glass pans with cooking spray.

punch down down and turn dough out onto a lightly floured surface. divide into two pieces. 

roll first portion into a rectangle and cut into 12 equal size pieces. shape each piece into a ball and place in prepared pan. repeat with second portion of dough for the 2nd pan.  

cover each pan with a clean towel and place in a warm place for about 30 minutes. 

to bake the rolls: preheat oven to 375 and bake for about 15-18 minutes or until golden brown.

pumpkin doughnuts.

so i am really sorry if you don't like pumpkin because this is another pumpkin recipe. i can't help it. 

i saw this recipe on one of my favorite sites: confessions of a cookbook queen. i love her and knew i had to make these asap. i am really trying not to bake as much right now but it is so hard because all i want to do is bake! anyway, i had some leftover pumpkin so i decided to go ahead and make these. 

i figure they are baked so they have to be better for you than deep fried, right?

pumpkin doughnuts + printable version
--confessions of a cookbook queen 
1 can pure pumpkin (15 oz)
1 1/2 tsp pumpkin pie spice 
1 tsp cinnamon 
1 cup light brown sugar
1/2 cup vegetable oil 
2 large eggs, lightly beaten
2 cups flour
2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt 

1 stick of butter, melted
1 cup sugar + 1/2 Tbsp cinnamon, mixed together


preheat oven to 425. spray donut mold(s) with nonstick spray.


in a medium saucepan, bring pumpkin, pumpkin pie spice, and cinnamon to a simmer until puree thickens and starts to stick to the bottom of the pan. 


carefully pour the hot puree into a large mixing bowl. whisk in brown sugar and vegetable oil. beat in eggs. 


in another bowl, whisk together flour, baking soda, baking powder, and salt. whisk this into the pumpkin mixture until just combined. 


fill each donut mold about 3/4 full. 


bake doughnuts for about 5-8 minutes, or until the tops springs back when lightly touched. 


turn out of pan and let cool for a little bit. dip into butter and roll in cinnamon sugar. 

pumpkin cream cheese cupcakes.

i found another amazing pumpkin recipe. i could seriously eat a pumpkin treat every day. so so good. this recipe is really easy which i love. i have another recipe i have made for pumpkin cream cheese muffins which are more "homemade" and definitely take more time. however, these may be my new favorite. they are so soft and light...

ahhh - i could eat them all! which is bad news, especially since matt doesn't really care for much pumpkin. oh well...more for me, i guess =) 

pumpkin cream cheese cupcakes + printable version
--kraftfoods.com  

1 pkg of spice cake 
1 pkg of instant vanilla pudding mix (4 serving box)
1 cup canned pumpkin
+ whatever the spice cake recipe calls for on the box (i needed a couple eggs, some water, and vegetable oil) 


8 oz pkg of cream cheese, softened 
1/4 cup sugar
1 egg 

preheat oven to 350. line cupcake tins with 24 liners. 


in a large bowl, prepare cake batter according to directions on box. blend in pudding mix and pumpkin.


spoon mix into prepared liners. 


in a large bowl, whip cream cheese until creamy. add egg and sugar until blended. drop spoonfuls of cream cheese mixture on top of pumpkin batter.


bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean. cool in tins for five minutes. remove and place on cooling racks until completely cool. 

pumpkin cinnamon rolls.

if you know anything about me...

you should know that i am addicted to pumpkin. 

when there was a "shortage" this past year and i wasn't able to get my cans of pumpkin...i almost had a melt down. i wasn't sure what i was going to do when fall came around. 

to me...fall = pumpkin. 

thankfully, pumpkin is back on the shelves! was there really even a shortage?

i have already made a handful of pumpkin baked goods so far. pumpkin top muffins...so delish! pumpkin brownies...i forgot to get pictures! and today, i made pumpkin cinnamon rolls for the first time. a while back, my friend, jenna gave me a page out of a magazine and asked me to make the pumpkin cinnamon roll recipe. i bought all the ingredients but for some reason never got around to making them. today, while i was going stir crazy in the house, i realized i had some leftover pumpkin in the fridge and decided this would be a perfect day to try out the rolls.

i'm glad i did.

pumpkin cinnamon rolls + printable version 
-- recipe from taste of home magazine, october & november 2008

dough:
2 T active dry yeast
1/2 c warm water (110-115 F)
4 eggs
1 c shortening 
1 c canned pumpkin
1 c warm milk (110-115 F)
1/2 c sugar
1/2 c packed brown sugar
1/3 c instant vanilla pudding mix
1/3 c instant butterscotch pudding mix
1 t salt'
7-8 c flour, divided
filling:
1/4 c butter, melted
1 c packed brown sugar
2 t ground cinnamon 
icing: 
3 T water
2 T butter, softened
1 t ground cinnamon
2 c powdered sugar
1-1/2 t vanilla extract


in a large mixing bowl, dissolve yeast in warm water. add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups of flour. beat until mixture becomes smooth. stir in enough flour to make a soft dough...don't over flour. dough will be sticky. 


knead dough for 6-8 minutes with mixer or by hand until smooth and elastic. place in greased bowl, turning once to grease top. cover and place bowl in a warm place. let rise until doubled. about one hour. 


punch down down; divide in half. roll each portion into a 12 in x 8 in rectangular. brush melted butter on each section. combine brown sugar and cinnamon. sprinkle over butter. 


roll up jelly role style, starting with the long side; pinch seams to seal. cut each roll into twelve slices. place rolls into two greased 9 in x 13 in pans. cover and let rise until doubled. about thirty minutes.


bake at 350 degrees for about 22-28 minutes or until golden brown. 


in a small bowl, mix softened butter, cinnamon, and water. add powdered sugar and vanilla. beat until smooth.**i added some more milk to make the icing more spreadable/thinner. 

spread over rolls. serve warm. 

giant s'more chocolate chip cookies.

let me begin by saying i am in love. 


with my muffin top pan.


it's my favorite. 


i'll make this post short. go buy yourself a muffin pan top. it will change your life. 

and then make these cookies. and your life will be changed. 

again. 

just do it.

giant s'more chocolate chip cookies + printable version
-- recipe from picky palate

2 sticks softened butter

1 cup packed light brown sugar

3/4 cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

4 cups all purpose flour

1 teaspoon kosher salt

1 1/2 teaspoons baking soda

1 1/2 cups chocolate chips

3 regular size hershey’s chocolate bars

3 full graham crackers

5-6 large marshmallows, cut into fourths (i just used mini marshmallows)

preheat oven to 350. 

in a large bowl, beat sugars and butter together until light and fluffy. add in eggs and vanilla. mix until well combined.

place flour, salt, and baking soda in a large bowl and mix. slowly add dry ingredients to butter mixture. add in chocolate chips. mix until just combined. 

if using a muffin top pan: scoop a heaping 1/4 c of cookie dough into each cup. press in chocolate bar squares, graham cracker pieces, and marshmallow slices/pieces into the top of the cookie dough. bake for 11-13 minutes. let cool for 5 minutes before removing from pan.

if using a baking sheet: just flatten out cookie dough slightly onto a baking sheet lined with parchment paper or a silpat and press topping into the dough. bake for 11-13 minutes. let cool 5 minutes before removing from baking sheet.

oreo brownies.

i love oreo like nothing else. i almost always get oreo concretes when we get ice cream. it is my favorite. i also am addicted to those white fudge dipped oreos that come out around christmas time. holy cow. those are phenomenal, right?

when i was younger, there was something out there called oreo brownies. it was a box mix. i think betty crocker made it. they were awesome. brownies with a oreo cookie topping and white icing drizzled across. i remember having my sister make them for me for my birthday one year. she's pretty sweet like that. only for whatever reason, i don't think they make them any more. at least they don't sell them here. so when i saw this recipe on my new FAVORITE baking blog, i almost died. i couldn't wait to try them but i kept putting it off, for fear i might eat the whole pan -- not that i would really do that but why even put myself in that situation, right? 

so yesterday, when i was supposed to be writing a paper that was due today, i decided i couldn't wait any longer. i needed to make these right then and there.

oreo brownies + printable version 
-- recipe found at confessions of a cookbook queen

26 to 28 oreos, coarsely chopped
2 TBS butter, melted
1/2 cup semisweet chocolate chips (i used milk chocolate)
1/2 cup vanilla or white chocolate chips
3/4 cup mini marshmallows
1/2 cup chopped walnuts (i don't like nuts -- so i didn't use these)
1 (14 oz) can sweetened condensed milk

preheat oven to 350 degrees. line an 8x8 pan with foil, leaving a little bit over the edges. lightly grease. 

in a large bowl, mix melted butter with chopped oreos. 


spread half oreo mixture on the bottom of the pan. next, layer both types of chips, marshmallows, and nuts. cover with the remaining oreo mixture. 

pour sweetened condensed milk all over the surface of the entire mixture. 

bake for 28-30 minutes or until golden brown. cool to room temperature. remove foil and cut into squares (i stuck my pan in the freezer for about 15 minutes to help pull off the foil).  

 

chocolate eclair dessert.

the other day my mom was telling me all about her girls weekend up to wisconsin with some of her friends from college. one night they had a bonfire on the beach, they did their own facials, and even did yoga on the beach. it sounded amazing. she even told me what they had to eat (and i am super jealous of this woman's kitchen -- 2 dishwashers and 2 ovens! heaven.) anyway, one of the meals included a dessert that seemed super delicious and super easy to make. it was ice cream sandwiches layered in a 9x13 pan with layers of cool whip in between. it sounds yummy. after my mom told me about that dessert, i began to think about another dessert that is sorta kinda similar.

i kind of remember eating this as a kid...so i really hope that my mom actually made this and i am not just making up memories in my head. that would be so bad.

chocolate eclair dessert + printable version
--from my book of recipes...i have no idea where it came from...


box of graham crackers
can of chocolate frosting
8 oz tub of cool whip
2 3 oz instant vanilla pudding mixes
3 cups of milk


in a 9x13 pan place a layer graham crackers. 

in a large mixing bowl, add pudding mixes and milk. stir and let thicken. add cool whip. 


using half of the pudding mixture, pour over the graham cracker layer. repeat another graham cracker layer. add remaining pudding mixture. top with final layer of graham crackers. spread chocolate frosting over the last layer of graham crackers. 


refrigerate until ready to serve. 

banana bread muffins. number two.

if you liked my other banana bread muffins...i promise you will LOVE these, too! i didn't think i would find a recipe for banana bread that i would love as much as the one i posted here. 

i was wrong.

these are great. they are a little sweeter than any other banana bread i have had. that's not a bad thing. 

they are also a little lighter in color. and kind of crunchy on top. fantastic. 

i had buttermilk left over from the muffins i made these weekend and i knew i had a couple recipes in my stash that i wanted to try that called for buttermilk. i also have bananas left over as well. so this was the perfect recipe for me. 

i think matt ate six of them when he got home from work. and there were even pretzel m&m's in the house, if that tells you anything. he swears these are his favorite muffins now. we'll see. 

p.s. the woman, aunt marilyn, who is credited for this recipe is amazing. i don't know her but i love her. 

every.recipe.i.have.made.of.hers.is.awesome. 

banana bread + printable version 

-- recipe from mel's kitchen cafe

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas

4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

in a large bowl, cream together butter and sugar until light and fluffy. add eggs, bananas, buttermilk, and vanilla. in another bowl, mix dry ingredients. add dry ingredients to banana mixture. mix well. divide batter into greased floured bread pan or prepared muffins tins. bake at 350 for 50-55 minutes for loaf or 20-25 minutes for muffins.   

**i made these without using liners and they were kind of a pain to get out even though i sprayed the pan...next time i will just use liners.

lemon sugar crusted blueberry muffins.

it is no secret that i love to bake. when i am stressed, it calms me down. when i am sad, it cheers me up. and when i am in a good mood, it makes an even better one. i also love to bake for other people.i am fascinated by the idea that food can bring such warmth and love to relationships. i know it sounds dorky but i really feel like i can show my love to others with my baking.

sorry to ramble on here but honestly, if i could bake for a living, i would totally do it. except for the fact that i really, really want to be a teacher. anyway, sometimes i like to fantasize that i have my own bakery, especially after seeing shows like DC cupcakes and cupcake girls but i also realize how much hard work and dedication it would take and decide i am perfectly content with it being a dream. 

a couple months ago, when i started this blog, i thought to myself that i would really love to bake as a side job. just for fun, for others. and i am happy to say for the first time in my life, i can actually say that i was paid to bake! 

so matt's mom, donna sells mary kay makeup. she called me this week to ask if i would bake some muffins for her muffins and makeover party. of course, i said i would. so i decided to bake up the banana bread muffins i posted here and i also made some blueberry ones i found over at mel's kitchen cafe. 

i feel a little silly for being excited about this but i am...oh well!

lemon sugar crusted blueberry muffins + printable version
--recipe found at mel's kitchen cafe

lemon-sugar topping:

1/3 cup sugar

zest from one lemon

stir lemon zest and sugar together in a small bowl. set aside for later. 

muffins:

2 cups frozen blueberries (or 2 cups fresh)

1 1/8 cups (8 ounces) plus 1 teaspoon sugar

2 1/2 cups (12 1/2 ounces) all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

4 tablespoons butter, melted and cooled slightly

1/4 cup oil (vegetable or canola)

1 cup buttermilk

1 1/2 teaspoons vanilla extract

preheat oven to 375 degrees. spray muffin tin with nonstick cooking spray or use paper liners. rinse one cup berries under cold water and spread on a double layer of paper towels to dry. bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

whisk the flour, baking powder, and salt together in a large bowl. toss the berries that have dried on the paper towels in with the flour mixture. whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. slowly whisk in the butter and oil until combined. whisk in the buttermilk and vanilla until combined. fold egg mixture into flour mixture until just moistened. the batter will be lumpy with a few dry spots of flour. don't over mix.

fill the muffin cups until they are about 3/4 full. spoon a teaspoon of cooked berry mixture into the center of each mound of batter. using a skewer or a toothpick, gently swirl the berry filling into the batter. sprinkle lemon sugar evenly over the muffins.

bake until the top of the muffins are golden and just firm, 17-18 minutes. cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool. 

cinnamon roll sugar cookies.

cinnamon roll sugar cookies, um...yes please?!

i love, love, love cinnamon rolls. they are definitely one of my favorite things to eat. but to be completely honest, i don't really love making cinnamon rolls. i hate waiting for the dough to rise and then rise again. usually when i want something sweet...i want it right now...not two hours from now.

so when i saw this recipe on the picky palate i thought the idea was fabulous. and don't get me wrong, IT IS. it just isn't as easy as i originally thought it would be. however, they are still delicious and totally worth making.

i decided to make these for cookie club this time and i thought i would cheat a little bit by using pre-made sugar cookie dough. um...yeah, that didn't work out so much. i'm not sure if i could have fixed the issue but the cookie dough seemed to "dry" to roll and kept cracking so i could never get it to roll up into the cinnamon roll log. luckily, i had all the ingredients for the sugar cookie dough recipe posted on the original recipe so i scraped my first attempt and moved onto the next. the dough is great...soft and fluffy BUT you have to let it chill for at least two hours...SO you might as well be making actual CINNAMON ROLLS. so, like i said earlier...these are worth making if you have the patience and the time...

cinnamon roll sugar cookies + printable version

--recipe found on picky palate 

sugar cookie dough**: 
2 cups 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

cinnamon roll filling: 
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 cups packed light brown sugar, divided into 1/4 cups
1 1/2 Tablespoons ground cinnamon, divided

in a large mixing bowl, cream sugar and butter. add eggs, vanilla and sour cream until well combined. slowly add in the flour, baking soda, baking powder and salt until well combined.

in two batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.

spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 cup packed brown sugar and 1/4 teaspoon cinnamon.

start rolling from the long end closest to you, rolling into a log shape.  using a sharp knife (or dental floss), cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.

bake at 350 degrees for 9-11 minutes. remove and let cool for five minutes before removing from baking sheet.


cream cheese frosting:
8 oz softened cream cheese
1/2 cup powdered sugar
2-4 Tablespoons milk, to thin

beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency.  frost cookies then place in refrigerator until ready to serve.  

**according to jenny over at the picky palate...these are 100% times better after they have chilled in the fridge for at least thirty minutes...i honestly enjoyed them fresh out of the oven and chilled...so just do whatever you want!

**makes at least six dozen - so i made the entire sugar cookie dough recipe (it makes a ton) and after i divided it into two batches to chill, i only used one half for my cinnamon roll sugar cookies. i divided it into thirds, like the recipe says and ended up with three dozen cookies. for the filling that means i used half of what the recipe states...and for the frosting i ended up using a half batch of the cream cheese frosting i posted here.

creamy scrambled eggs & ham.

so i am pretty sure that in another life i was the daughter of paula deen. i had to be, right? or maybe i'm just hoping i was so that i can explain why i worship at the house of butter. 

seriously.

if you haven't noticed, i am not exactly the health nut type. i prefer to go the full fat food route. if a recipe calls for butter, bacon, cream, or sugar, count me in! i'd be in heaven, for sure, if it called for all four. 

so now that i got that off my chest, it only makes sense as to why i had to make this recipe.

eggs + cream + butter + ham + cream cheese = perfection. 

honestly, i get it. i know what you are thinking. isn't it just a little overboard to use cream AND cream cheese for eggs but PLEASE try it. you can thank me later.

plus, it's not like you are going to eat these every day, right? 


creamy scrambled eggs & ham + printable version
--recipe found at real mom kitchen

8 eggs
1/3 cup heavy whipping cream
2/3 cup cubed fully cooked ham -- i just used chopped up deli ham and i have no idea how much i put in...i just tossed in whatever i felt like...
1 green onion, chopped -- i didn't use these b/c i don't really like them
dash salt
dash pepper
4 teaspoons butter
4 ounces cream cheese, cubed -- make sure to cut them pretty small...it will help them melt better, unless you like your cream cheese in chunks...more power to ya.

whisk eggs and cream in a large bowl; stir in the ham, onion, salt and pepper.

heat butter over medium heat in a large skillet or pot. 

add egg mixture; cook and stir until almost set.

stir in cream cheese. cook and stir until completely set.

oh and if you have leftovers -- they are awesome reheated, that is if you can get someone to share!  
  

french toast.

i love this french toast. usually i don't use a recipe for something simple like french toast or eggs. and if i don't use a recipe, i always forget to write down what/how much i used. i'm my mother's daughter. i also love cookbooks but i don't always use them as much as i probably should. so one day i decided to use the leftover bread from the week to make french toast and i decided to even use a recipe from one of my cookbooks. and i am so glad i did. this is now my go-to recipe for french toast. it's perfect every time. 

and i know this isn't really a baking recipe. i have a bunch of recipes i want to share but they aren't just sweets so i'm not sure if i should or not. 

french toast + printable version 
-- recipe from the better homes & gardens new cookbook


4 eggs, beaten
1 cup milk
2 Tablespoons sugar
2 teaspoons vanilla
2 teaspoons orange liqueur, optional
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon nutmeg, optional
8 slices (1/2 inch thick) challah, brioche or dry white bread 
2 tablespoons butter
maple syrup, optional 

in a shallow mixing bowl, beat eggs together with milk, sugar, and vanilla. if using optional ingredients, add now.**i always use cinnamon and nutmeg but i haven't tried it with the orange liqueur yet. it is not an ingredient i always have on hand...and i can't really justify buying it just for this recipe. if you do try it...let me know how it is! 


in a skillet or on a griddle melt 1 Tbsp. of butter over medium heat. dip bread slices into egg mixture on both sides. shake off any excess. add as many slices as your skillet will hold (i can only do two or three, if i am lucky). cook for 2-3 minutes per side, depending on the thickness of your bread, or until golden brown. repeat with remaining butter and bread slices. if desired, serve with syrup. 

**i always halve the recipe because it is just the two of us...but because matt likes everything a little sweeter, i still use 2 Tablespoons of sugar. it is sweet enough for him to not use syrup.

peach cupcakes with brown sugar frosting.

i made these a few weeks ago when my boyfriend was out of town. i was bored and needed something to do. instead of my homework for the next day or working on my paper that was due later in the week. things that are actually productive. i chose baking. it so much more fun. i was excited to try this recipe out. i found it on a site called smitten kitchen. this is the first recipe i have made from her. i really, really liked the frosting. i will definitely use that recipe again. but the peach cupcakes were okay. they weren't bad. just okay. i was expecting a bolder peach flavor and it just wasn't there. maybe my peaches weren't ripe enough?? 


**i wouldn't normally want to post something that i am not 100% in love with...BUT i got to thinking...for someone else these might be amazing...so why not? plus, i would hate to waste some good pics =)

peach cupcakes with brown sugar frosting + printable version
-- recipe from smitten kitchen 

cupcake batter:

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish 

in a large bowl, sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. in a mixing bowl, cream the butter and sugars together, beating until fluffy. add eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then vanilla. gently mix in the buttermilk, sour cream or yogurt. add the dry ingredients to the butter mixture and carefully fold in the peach chunks.

divide the batter evenly among the prepared cupcake liners. bake for 18 to 22 minutes, or until a toothpick inserted into the center of cupcakes comes out clean. cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

frosting:
1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon vanilla extract 

in a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. in a large bowl, beat the cream cheese and butter until fluffy. add the sugar-cornstarch mixture and vanilla, and beat until smooth. you may need to chill the bowl in the refrigerator until the frosting thickens back up, maybe 30 minutes, then frost/decorate cooled cupcakes. 

 

diet cherry 7up cupcakes.

i know what you are thinking. how in the world can a cupcake be diet? but seriously, it can. kind of. i first heard about diet cupcakes from hungry girl. i also saw it on one of my favorite sites grin and bake it. she has a couple variations that i am dying to try out. she also has a ton of non-diet cupcakes i am also dying to make! so since we have been eating a lot of sweets around here...and since i can't seem to stay away from baking, i figured this was the perfect cupcake for me! plus, these are the easiest cupcakes in the world to make. that immediately makes them a winner in my book. you should definitely try them out. and you can totally play with the flavor combos...another good one would be lemon cake with slice or diet 7up...or if you are chocolate fanatic, maybe try chocolate cake and diet cherry coke??

diet cherry 7up cupcakes + printable version
--recipe from grin and bake it

1 box of white cake mix
1 can of diet cherry 7up
2 egg whites *optional but i would use them if you can!

preheat oven to 350 degrees. add cake mix and egg whites to mixing bowl. pour in can of cherry 7up. follow the cake box directions for amount of mixing time. line 24 cupcakes tins with paper liners, if using. fill each one about 2/3. bake for about 15-16 minutes or until a toothpick comes out clean.

lowfat cream cheese frosting: 
--recipe from grin and bake it

8 oz. lowfat cream cheese, softened
1 cup marshmallow fluff
1 tsp. fresh lemon juice
1 tsp. vanilla
1 cup powdered sugar

mix cream cheese, marshmallow, lemon juice and vanilla in mixing bowl until combined. gradually add powdered sugar.