I don't know if it was just something with my batter, but these were super crumbly. Part of it was that I used butter to grease my pan, (and then oil for the next batch), but they just kept sticking to the pan. The oil really made no different than the butter for greasing a pan. Also, when covering the donuts in butter you will not need 1/2 cup butter. I used only a few tablespoons and used a baster to cover them. They did taste really good though. But they were really frustrating--I wouldn't make them again just for the taste for all the pain they caused. Like I said, it could have been something with my batter, (but it seemed right!)

http://ahappyfooddance.com/baked-cinnamon-sugar-donuts/



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Cinnamon Donuts
by August-7-2016
cinnamon and sugaryness. Recipe originally from A Happy Food Dance, who borrowed the recipe from Baker Bettie,
Ingredients
  • 5 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • T O P P I N G
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees. Lightly oil a donut pan. In a medium bowl, combined baking powder, salt and flour. Set aside. In another bowl, add egg, milk and vanilla and beat mixture lightly. Set aside. In the bowl of a stand mixer, cream together the butter and sugar. Add the wet ingredients in two parts, alternating with the dry ingredients and finish by beating until everything in just combined. Transfer the dough to a piping bag or a large ziplock baggie with the tip cut off. Pipe into the donut pan, filling only ½ the way full. Bake for 10-12 minutes, or until a toothpick is inserted and comes out clean. Remove from the oven and transfer to a wire rack allowing to cool just enough to handle. While the donuts are baking melt you butter. In another bowl mix the cinnamon and sugar together for the topping, To cover the donuts, dip each donut in the butter and then roll in the cinnamon and sugar mixture.
Details
Prep time: Cook time: Total time: Yield: 10-12


cinnamon donuts

I don't know if it was just something with my batter, but these were super crumbly. Part of it was that I used butter to grease my pan, (and then oil for the next batch), but they just kept sticking to the pan. The oil really made no different than the butter for greasing a pan. Also, when covering the donuts in butter you will not need 1/2 cup butter. I used only a few tablespoons and used a baster to cover them. They did taste really good though. But they were really frustrating--I wouldn't make them again just for the taste for all the pain they caused. Like I said, it could have been something with my batter, (but it seemed right!)

http://ahappyfooddance.com/baked-cinnamon-sugar-donuts/



print recipe

Cinnamon Donuts
by August-7-2016
cinnamon and sugaryness. Recipe originally from A Happy Food Dance, who borrowed the recipe from Baker Bettie,
Ingredients
  • 5 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • T O P P I N G
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees. Lightly oil a donut pan. In a medium bowl, combined baking powder, salt and flour. Set aside. In another bowl, add egg, milk and vanilla and beat mixture lightly. Set aside. In the bowl of a stand mixer, cream together the butter and sugar. Add the wet ingredients in two parts, alternating with the dry ingredients and finish by beating until everything in just combined. Transfer the dough to a piping bag or a large ziplock baggie with the tip cut off. Pipe into the donut pan, filling only ½ the way full. Bake for 10-12 minutes, or until a toothpick is inserted and comes out clean. Remove from the oven and transfer to a wire rack allowing to cool just enough to handle. While the donuts are baking melt you butter. In another bowl mix the cinnamon and sugar together for the topping, To cover the donuts, dip each donut in the butter and then roll in the cinnamon and sugar mixture.
Details
Prep time: Cook time: Total time: Yield: 10-12


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Chocolate chip cookies have always been one of my favorites throughout the years...I can remember making batches in the Kitchenaid mixer, at our old house, when I was seven.  So, of course, I had to make my own recipe.  It sort of just happened over the years!  Mixing this and that, figuring out what I did and didn't like in certain recipes, was natural.  So, a little more than a decade later and here is my recipe.  My favorite part?  It only takes one stick of butter.

----- Honestly though, should I be concerned that I know this recipe by heart??

----- Or, should I be worried that I can mix up and scoop an entire batch between the time I click 'preheat' and the time that the oven reaches 350?



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Bree's Chocolate Chip Cookies
by August-2-2016
Ingredients
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 1/2 cup Butter, softened
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 Eggs
  • 2 cups Flour
  • Chocolate Chips
Instructions
In a bowl, mix sugars and butter until creamy. Add baking soda, salt, vanilla, and eggs. Next, mix in flour and chocolate chips. Feel free to add anything else -- toasted coconut, nuts, pretzels, raisins, etc. Scoop and bake at 350 degrees, for 8-10 minutes.
Details
Prep time: Cook time: Total time: Yield: approx. 5 dozen




Bree's Chocolate Chip Cookies



Chocolate chip cookies have always been one of my favorites throughout the years...I can remember making batches in the Kitchenaid mixer, at our old house, when I was seven.  So, of course, I had to make my own recipe.  It sort of just happened over the years!  Mixing this and that, figuring out what I did and didn't like in certain recipes, was natural.  So, a little more than a decade later and here is my recipe.  My favorite part?  It only takes one stick of butter.

----- Honestly though, should I be concerned that I know this recipe by heart??

----- Or, should I be worried that I can mix up and scoop an entire batch between the time I click 'preheat' and the time that the oven reaches 350?



print recipe

Bree's Chocolate Chip Cookies
by August-2-2016
Ingredients
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 1/2 cup Butter, softened
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 Eggs
  • 2 cups Flour
  • Chocolate Chips
Instructions
In a bowl, mix sugars and butter until creamy. Add baking soda, salt, vanilla, and eggs. Next, mix in flour and chocolate chips. Feel free to add anything else -- toasted coconut, nuts, pretzels, raisins, etc. Scoop and bake at 350 degrees, for 8-10 minutes.
Details
Prep time: Cook time: Total time: Yield: approx. 5 dozen




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I looooovvvvvvvvvvvvveeeeeeeeee lemon. I lovvvvvvvvvvvvvveeeeeeeeeee cheesecake. I LOVE THESE LEMON CHEESECAKE BARS. Basically, this is a slice of pure dessert heaven. That's about all I can say. You need to try these or else your life shall not be complete. 


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Lemon Cheesecake Bars
by July-29-2016
delicioussss.
Ingredients
  • 3/4 Cup Butter, chilled
  • 2 Cups Flour
  • 1/2 Cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • C H E E S E C A K E
  • 8 oz, softened Cream Cheese
  • 1/2 Cup Sugar
  • 1 Egg
  • 2 Tablespoons Milk
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Vanilla
  • L E M O N - L A Y E R
  • 4 Eggs
  • 1 1/4 Cup Sugar
  • 3/4 Cup Lemon Juice
  • 1/3 Cup Flour
Instructions
C R U S T : 1. Preheat oven to 325 2. Cut butter into pieces 3. In food processor (or by hand), mix all the ingredients for crust until it forms a crumbly mixture 4. Press crumble evenly into 9x13 pan. Bake for 12 minutes. Remove from oven. C H E E S E C A K E : 1. In medium bowl, blend cream cheese until smooth. Add sugar and mix well. Then stir in the rest of the ingredients. 2. Pour cheesecake layer over the hot crust. 3. Bake 15 minutes. 4. Remove from oven and lower oven temperature to 300. L E M O N - L A Y E R : 1. In a bowl, mix together sugar and eggs until combined. 2. Stir in lemon juice and flour. 3. Pour gently over the baked cream cheese layer (if you pour fast, you'll burst your cream cheese layer). 4. Bake at 300 for 25 minutes 5. Cool for an hour, then refrigerate. Can be served then, but tastes best chilled. 6. Sprinkle powdered sugar over the top and enjoy. 7. Like seriously, enjoy. Recipe from : http://www.yourhomebasedmom.com/lovely-lemons-lemon-cheesecake-bars/
Details
Prep time: Cook time: Total time: Yield: 9x13 pan






lemon cheesecake bars


I looooovvvvvvvvvvvvveeeeeeeeee lemon. I lovvvvvvvvvvvvvveeeeeeeeeee cheesecake. I LOVE THESE LEMON CHEESECAKE BARS. Basically, this is a slice of pure dessert heaven. That's about all I can say. You need to try these or else your life shall not be complete. 


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Lemon Cheesecake Bars
by July-29-2016
delicioussss.
Ingredients
  • 3/4 Cup Butter, chilled
  • 2 Cups Flour
  • 1/2 Cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • C H E E S E C A K E
  • 8 oz, softened Cream Cheese
  • 1/2 Cup Sugar
  • 1 Egg
  • 2 Tablespoons Milk
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Vanilla
  • L E M O N - L A Y E R
  • 4 Eggs
  • 1 1/4 Cup Sugar
  • 3/4 Cup Lemon Juice
  • 1/3 Cup Flour
Instructions
C R U S T : 1. Preheat oven to 325 2. Cut butter into pieces 3. In food processor (or by hand), mix all the ingredients for crust until it forms a crumbly mixture 4. Press crumble evenly into 9x13 pan. Bake for 12 minutes. Remove from oven. C H E E S E C A K E : 1. In medium bowl, blend cream cheese until smooth. Add sugar and mix well. Then stir in the rest of the ingredients. 2. Pour cheesecake layer over the hot crust. 3. Bake 15 minutes. 4. Remove from oven and lower oven temperature to 300. L E M O N - L A Y E R : 1. In a bowl, mix together sugar and eggs until combined. 2. Stir in lemon juice and flour. 3. Pour gently over the baked cream cheese layer (if you pour fast, you'll burst your cream cheese layer). 4. Bake at 300 for 25 minutes 5. Cool for an hour, then refrigerate. Can be served then, but tastes best chilled. 6. Sprinkle powdered sugar over the top and enjoy. 7. Like seriously, enjoy. Recipe from : http://www.yourhomebasedmom.com/lovely-lemons-lemon-cheesecake-bars/
Details
Prep time: Cook time: Total time: Yield: 9x13 pan






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As you see, I did change this up a little..I used a chunkier marker for the outlining and I also filled in the flower pots. The chunkier outline turned out well, but the cactus would look nicer, I think, with more detail. I actually did this on a normal index card because I'm sending in through the mail—it held the paint really well! This was a super simple watercolor and took barely any time and I could use the same green watercolor by just adding more paint to the same palette.



watercolor cactus

As you see, I did change this up a little..I used a chunkier marker for the outlining and I also filled in the flower pots. The chunkier outline turned out well, but the cactus would look nicer, I think, with more detail. I actually did this on a normal index card because I'm sending in through the mail—it held the paint really well! This was a super simple watercolor and took barely any time and I could use the same green watercolor by just adding more paint to the same palette.



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These were delicioussss.  I thought the brownie itself was a little dry, but that is totally a matter of preference.  I kind of like my brownies to be chocolate-fudgieness.  Oh, and feel free to add more salt to the caramel!  I have been on a no-sugar diet for six days out of each week, Saturday is splurge day.  So, I knew I wanted something realllllly good and decadent.  I couldn't find exactly what I wanted, so I mixed together two recipes (which just happened to be from the very same blog!).

Here are the links:
http://www.yammiesnoshery.com/2014/11/dark-chocolate-salted-caramel-pretzel-brownies.html
http://www.yammiesnoshery.com/2014/03/cheesecake-swirl-brownies.html

And, here is the recipe (the print button is over on the right -->



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chocolate cheesecake salted caramel brownies
by July-14-2016
Note: I doubled the brownie ingredients and baked in a 9x13".
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup cocoa
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chocolate chip
  • C A R A M E L:
  • 3/4 cup sugar
  • 3 tablespoons corn syrup
  • 4 tablespoons butter
  • 3 tablespoons heavy cream
  • 1/2 teaspoons salt
  • 1/4 teaspoon vanilla
  • C H E E S E C A K E:
  • 8oz cream cheese, softened
  • 1/3 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
Instructions
Preheat oven: 350 degrees. Brownie batter: in a pot, mix sugars and butter -- medium heat, stir until butter is melted. Cool slightly, then add eggs and vanilla. Next, add dry ingredients and then fold in chocolate chips. Pour into greased, glass pan. Cheesecake: mix together all ingredients in a bowl, pour over brownie batter and swirl with a knife. Caramel: Combine the sugar and corn syrup and cook over medium heat on the stove, stirring occasionally. It will melt, then become honey colored and from there you'll have to watch very closely as it turns from a golden honey color to an ambery caramel color. As soon as it's caramel colored, add the butter and stir until bubbling subsides. Add the cream and stir until well combined and bubbling subsides. Add the salt and vanilla. Set aside to cool.
Details
Prep time: Cook time: Total time: Yield: 8x8 pan





chocolate cheesecake salted caramel brownies


These were delicioussss.  I thought the brownie itself was a little dry, but that is totally a matter of preference.  I kind of like my brownies to be chocolate-fudgieness.  Oh, and feel free to add more salt to the caramel!  I have been on a no-sugar diet for six days out of each week, Saturday is splurge day.  So, I knew I wanted something realllllly good and decadent.  I couldn't find exactly what I wanted, so I mixed together two recipes (which just happened to be from the very same blog!).

Here are the links:
http://www.yammiesnoshery.com/2014/11/dark-chocolate-salted-caramel-pretzel-brownies.html
http://www.yammiesnoshery.com/2014/03/cheesecake-swirl-brownies.html

And, here is the recipe (the print button is over on the right -->



print recipe

chocolate cheesecake salted caramel brownies
by July-14-2016
Note: I doubled the brownie ingredients and baked in a 9x13".
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup cocoa
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chocolate chip
  • C A R A M E L:
  • 3/4 cup sugar
  • 3 tablespoons corn syrup
  • 4 tablespoons butter
  • 3 tablespoons heavy cream
  • 1/2 teaspoons salt
  • 1/4 teaspoon vanilla
  • C H E E S E C A K E:
  • 8oz cream cheese, softened
  • 1/3 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
Instructions
Preheat oven: 350 degrees. Brownie batter: in a pot, mix sugars and butter -- medium heat, stir until butter is melted. Cool slightly, then add eggs and vanilla. Next, add dry ingredients and then fold in chocolate chips. Pour into greased, glass pan. Cheesecake: mix together all ingredients in a bowl, pour over brownie batter and swirl with a knife. Caramel: Combine the sugar and corn syrup and cook over medium heat on the stove, stirring occasionally. It will melt, then become honey colored and from there you'll have to watch very closely as it turns from a golden honey color to an ambery caramel color. As soon as it's caramel colored, add the butter and stir until bubbling subsides. Add the cream and stir until well combined and bubbling subsides. Add the salt and vanilla. Set aside to cool.
Details
Prep time: Cook time: Total time: Yield: 8x8 pan





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