Cinnamon Toast Banana Muffins

This is a great recipe for when you have too many bananas in the house.


2/3 cup sugar

1/2 cup oil

1/2 cup applesauce

2/3 cup mashed ripe bananas, about 2 bananas

1 teaspoon vanilla

1 2/3 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 – 1 cup cinnamon chips


1/4 cup sugar

1/2 – 3/4 teaspoon cinnamon

1 Preheat oven to 350. Line muffin pan with paper liners.

2 Mix together sugar, oil, applesauce, mashed bananas, and vanilla on low.

3 Add remaining dry ingredients and mix on low just until combined. Stir in cinnamon chips by hand. Scoop batter into lined pan.

4 Mix together sugar and cinnamon and sprinkle over each muffin.

5 Bake 17 – 22 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes before removing to racks to cool completely.

recipe from Dirty Blonde Vegan

Frosted Mocha Brownies

I love me some mocha treats! And these did not disappoint! The frosting was a little strong so I’ve adjusted the recipe accordingly but otherwise these were heaven.


2 sticks butter

4 ounces semisweet chocolate, chopped or 4 ounces semisweet chocolate chips

2 cups sugar

3 tablespoons instant espresso powder, I found this on Amazon

4 eggs

1 1/2 cup flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt


1 teaspoon – 1 tablespoon instant espresso powder, depending on how strong you want your frosting to be, 1 tablespoon was too strong for us

1 tablespoon milk

1 stick butter, softened

1/4 teaspoon salt

1 1/2 cups powdered sugar

1 For the brownies, preheat oven to 350. Spray 9 x 13″ pan with cooking spray.

2 Melt butter and chocolate in large saucepan over low heat, stirring occasionally. Remove from heat and whisk in sugar, espresso powder, and eggs. Stir in flour, cocoa powder, and salt just until combined.

3 Pour batter into pan and bake until toothpick inserted in center comes out clean, about 30 – 35 minutes. Let cool completely before frosting.

4 For the frosting, mix espresso powder and milk in a small bowl. In a mixer bowl, beat butter and salt on medium until fluffy, about 2 minutes. Reduce speed to low and gradually beat in powdered sugar and milk mixture, then beat on medium until fluffy. Spread frosting over brownies.

recipe from Kerrygold

Utah Taste Off – Sweet Rolls

Breakfast has been especially yummy the last few days, thanks to Utah Taste Off’s Sweet Roll box which included the following:

Orange Rolls from Mama Lake’s Bakery

Maple Cinnamon Rolls from Bun Loves

Lemon Raspberry Rolls from Swirls Cinnamon Rolls

Orange Cranberry Rolls from Traditions Bakery and Cafe

I liked the Maple Cinnamon best but the Lemon Raspberry was a close second. The Lemon Raspberry won the overall voting but seriously, they were all good!

Panera Copycat Kitchen Sink Cookies

I love the restaurant Panera, in fact my whole family loves Panera but there isn’t a single one in our state! Every time we travel, we look for Panera. When I saw this recipe I knew I had to try it because we love these cookies. They were close to a Panera Kitchen Sink cookie but now quite there however, they were delicious!

1 cup (2 sticks) butter

1 1/2 teaspoons vanilla

1 1/2 cups brown sugar

1/2 cup sugar

2 eggs

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup broken pretzels

1 cup caramel bits

1/2 cup chocolate chips

1/2 cup toffee bits (didn’t put these in this time but I want to try it next time)

1 Preheat oven to 350. Line cookie sheets with parchment paper.

2 In a (preferably) light colored saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Pour into a mixer bowl and scrape all the butter and brown bits out of the pan into the bowl.

3 Beat vanilla, brown sugar, and sugar into butter for 2 minutes or until it lightens a bit. Beat in eggs for 30 seconds.

4 Add flour in three parts , adding in baking powder and salt as you add the flour. Mix just until combined. Stir in pretzels, caramels, chocolate chips, and toffee bits.

5 Scoop onto to cookie sheets, I used my muffin scoop which is about 1/4 cup. Press the cookies so they are flattened slightly. Top with additional pretzels, caramel bits, chocolate chips, and toffee if desired. Sprinkle with sea salt.

6 Bake about 10 – 13 minutes or until golden around edges. Allow to cool on cookie sheet 5 minutes before removing to cooling rack to cool completely.

recipe from The Cooking Actress

Utah Taste Off – Best Of Utah

photo credit to Utah Taste Off

Utah Taste Off made our New Year’s Eve tasty and fun with their Best of Utah box which featured six winners from previous taste offs.

Dinner Rolls from Lion House

Mac and Cheese from Station 22

Old Fashioned Donuts from Jack’s Donuts

Green Salsa and Chips from Los Cusos Mexican Cafe

BBQ Pulled Pork from Sean’s Smokehouse BBQ and Grill

Eclairs from Schmidt’s Pastry Cottage

I think one of your New Year’s goals should be to try a box from Utah Taste Off!

Nutella Crescent Rolls

I’ve seen these all over the internet so decided to give them a try last night and they were dreamy! I will probably be making them again soon, like today. So easy, only two ingredients, highly recommend!

1 tube crescent rolls

a jar of Nutella, just kidding, about 1/4 – 1/2 cup of Nutella, the more the merrier I say!

1 Preheat oven to 375.

2 Unroll crescents on baking sheet. Spread generously with Nutella. Roll crescents up starting with wide end.

3 Place in oven for 10 – 14 minutes or until golden brown.

4 Eat!

Crazy Cake

This Crazy Cake has no butter, no milk, and no eggs. We have a neighbor that I wanted to make a Christmas treat for but they have a daughter who is allergic to milk and eggs so I did some searching and found this recipe. I’ll be honest with you, it totally sank in the middle so I cut it up and kept the good pieces and frosted each piece individually. I got a text from them saying it was “scrumptious” so win, win!


1 1/2 cups flour

1 cup sugar

1/3 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla


1 1/2 cups powdered sugar

1/4 cup cocoa

2 tablespoons water

2 teaspoons vanilla

1/8 teaspoon salt

1 For the cake, preheat oven to 350. Spray 8 x 8″ pan with cooking spray.

2 Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl.

3 Make a well in the center of the dry ingredients and add water, oil, vinegar, and vanilla. Stir ingredients until batter is smooth.

4 Pour in prepared pan and bake for about 35 minutes or until toothpick inserted in center comes out clean. Allow to cool.

5 For the frosting, whisk together ingredients until smooth and frost cake.

recipe from Sugar Spun Run

Cuisinart Buttermilk Waffles

My son got me a new waffle maker for Christmas to add to my collection. I think I have around 9 now. I need a bigger house.

It’s pretty cool, you pour the batter in at the top and then let her rip. You can see the little “handle” from the pouring spout in the picture of the waffle. This was a really good recipe that came with the waffle maker.

2 cups flour

2 tablespoons yellow cornmeal

2 tablespoons sugar

3/4 teaspoon baking soda

3/4 teaspoon salt

2 1/2 cups buttermilk

3 eggs

1 teaspoon vanilla

2/3 cup vegetable oil

1 Combine dry ingredients in large mixing bowl and whisk together.

2 In a large measuring cup, whisk together the liquid ingredients.

3 Add liquid to dry and stir together just until combined.

4 Cook according to waffle maker instructions.

recipe from Cuisinart

Pumpkin Dog Birthday Cake

My daughter’s labs turned 4 on Christmas Day so we celebrated their birthday on the day after Christmas with this little beauty. I have to say that it smelled pretty good while baking and I don’t even like pumpkin. The boys gobbled it down so I’d say it was a success.


1 1/2 cup wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup pumpkin puree

1/2 cup unsweetened applesauce

1/4 cup natural peanut butter

2 eggs

1 – 2 tablespoons honey


1 cup unsweetened Greek yogurt

1/2 cup smooth natural peanut butter

1 – 2 tablespoons honey

dog biscuits for decorations

1 For the cake, preheat oven to 350. Spray two 6″ round cake pans with cooking spray.

2 Whisk together flour, baking soda, and baking powder.

3 Beat pumpkin, applesauce, peanut butter, eggs, and honey until well combined. Slowly add flour mixture and beat just until combined.

4 Pour into pans and bake 30 – 40 minutes or until toothpick inserted in center comes out clean. Let cool in pans for 10 minutes before removing to cool completely.

5 For the frosting, beat all frosting ingredients until well combined. Frost the cakes and decorate with dog biscuits.

recipe from If You Give a Blonde a Kitchen