Dairy Free Snickerdoodle Cheesecake Bars

Alright, first of all: there is no molasses. There is no full-lactose cream cheese. And these are about to be so addicting you wish to eat the entire pan. Right here, right now.

 

 

Mini Cinnamon Rolls

   Nothing smells better than cinnamon rolls coming straight out of the oven... Or when you walk by a Cinnabon shop. Mmmmm warm cinnamon rolls! The best part about this recipe too is that it is yeast free, only because the yeast is already in the pre-made dough. Any crescent rolls package will work, try different types to get different flavors.

Brown Sugar Cookies

   Sugar cookies are all the rage. I mean, who isn't looking for the perfect sugar cookie recipe? Well I myself have tried a few different recipes "back in my day" and none measure up to those amazing ones you can buy at the local grocery store. So I've given up...almost.

(Baked) Cinnamon Doughnut Holes

   So I am definitely a HUGE fan of doughnuts( Krispy Kreme first fav, Doughboys second) and wanted to make my own doughnuts at home. Soo scrolling down the doughnut page on Pinterest I see that the doughnuts are: fried, fried, has a weird ingredient I have never heard of, fry, fry, fried, and so on. But then finally, FINALLY I found a baked doughnut recipe that not only is not fried, but also had no yeast.

(Yeast Free) Cinnamon Roll Dippers

   Sorry for the Vacation there! School just got so crazy. But now I am back, and with a brand new recipe! oh yes, and this is an amazing inside-out cinnamon roll recipe that does not have any yeast in it! That is right, these dippers are amazingly soft and just oerfect with the icing-like dip. Oh yes, and it is a very easy recipe that can be made the night before, then baked the next day! For someone as busy as me, it is definitely a convinience to split it up like that.

    I found this recipe on Pinterest (as with most recipes), and then it took me to this cute little site called Creme de la Crumb that actually has A Lot of recipes dealing with yeast free cinnamon rolls. The link to this original recipe can be found here.

Mini Apple Cobbler

   Ahh, the apple season is underway, with Halloween soon to follow! And then Christmas, which is when the baking happens most! Well, unless you are at my house, there is a huge baking project every time we have people come over! This time is was for a cross-country spaghetti feed for my Brother and his team, and Laurie had the cooking to do while I baked. I was in the kitchen four hours after school on Wednesday, without stop. Here are pictures of what I made:

Here we have some Lemon Poppy seed muffins with Cream Cheese frosting, and Caramel Apple cookies with Caramel Apple frosting. Both of these mixes and frostings can be found at your local Walmart (yes, I know, store-mixes. I just didn't have to or the supplies to create everything from scratch).

Apple Pie Cookies

   Fall is here! With the change in weather also means the flooding of apples at my house! And with these apples comes Applesauce-making time! But what about the extra apples that don't get applesauce-ed? Well, if they aren't eaten they get cooked into foods or desserts. Mostly pies, but this time I have a cookie recipe that uses apples!


   This recipe was found through Pinterest, which sent me to Redbook to find this recipe. Now, I don't have any powdered sugar to make the icing, nor do I like icing my cookies, so I left it off. I also left out the cherries and walnuts, but the cookies taste amazing all the same. They are wonderfully light and fluffy, plus the perfect balance of cinnamon and apples. Try this recipe out if you have a chance!

First things first, the apples. While you butter sits on the counter to soften you can be cutting up both the apples called for in the recipe. Now, I don't have a box grater so the smaller apples you see on the left are just chopped into small pieces. On the right they are slightly bigger, and this is just to help incorporate the whole apple flavor into the cookies.

   After you create the dough you have to mix the apples in. The dough will be pretty thick, but that is okay. That is exactly what you want for these cookies. Then you just stir in all the apples until everything is well incorporated.

   The last thing you do before the baking process is to drop dough by the spoonfuls onto your prepared cookie sheet. Either non-stick spray or parchment paper works fine for that. Plop it in the oven for 10-12 minutes, then viola they are done! You can eat them warm or wait until they are cooled off. Either way, they are amazing!

RECIPE:

INGREDIENTS:

2 Apples:Peeled, cored, and quartered

2 1/3 cups Flour

1 1/2 tsp Cinnamon

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/8 tsp Ground Cloves

1/8 tsp Ground Nutmeg

1 1/4 cups Brown Sugar, packed

3/4 cups Butter or Margarine, softened

2 Large Eggs

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease baking sheets with non-stick spray, or line with parchment paper. Chop up one apple into small pieces, leave the other  one alone. Set aside.

2.  In a small bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg. Set aside.

3. In a large bowl, blend the brown sugar with the butter. Then, beat in the eggs one at a time, until well blended. Then stir in the flour mixture, the dough will be thick. Stir in both the apples.

4. Drop dough onto prepared baking sheets, about 2-inches apart. Bake 10-12 minutes, or until the edges have started to brown and the top has set. Transfer to a wire rack to cool.

   Enjoy! Both warm or not these cookies taste fabulous!! Store in an air-tight container for up to three days(if the family doesn't eat them right away)

Try this recipe? Tell me how it went below in the comments!

Snickerdoodle Cupcakes

   First things first, Happy suicide prevention week! This week goes to those that have committed suicide at my school as well as everyone else that has tried (and/or succeeded  in suicide. Even though times may be rough, just know that there will always be someone out there that loves you. And if you don't believe that, then I love you. I love everyone, there is no doubt about it! And if anyone ever needs someone to talk to, then I am here to help you bake up a batch and listen to your troubles. Here's to a good week, and hopefully (we can only wish) that you will not commit suicide. We all love you, I love you. Please be safe ♡

 


   Now, on to the baking! This last weekend I was searching around on Pinterest for a new recipe to try. Not just new to this blog, but new to me too. I have always been a softy when it came to Snickerdoodles, but there was just too many weird ingredients in it that I didn't have at home. And then I found this recipe from a blog called Lil' Luna, which is too easy not to try! It was quite a quick one too.

   And since I sell these at school, I bakes them in cupcake tins instead of a cake pan. I also doubled the recipe found on the site, which made 2 dozen cupcakes. And boy did they sell fast! The original recipe called them Snickerdoodle Blondies, but they work well as cupcakes too. The thing about blondies is that they are soft and gooey  which many may not like that kind of texture. I definitely do, and so do my buyers! Either way, this is definitely a recipe to try, and a good one to add to the recipe book as well!

  

 Alright, so you should know the basics of baking by now. Have to mix it all up in a bowl! First the butter and sugar; then the egg, salt, and vanilla; and ending with the flour and cinnamon.

Then pour into prepared muffin tins(or two 8x8 pans) and sprinkle with your prepared cinnamon-sugar. Bake it! The muffins needed to be cooked 20-25 minutes, while the bars need to be cooked 25-30 minutes.

These are done as soon as the toothpick comes out clean. Then you can cool down and eat them! They are definitely amazing, and if they somehow manage to last longer than the first day, they can be stored in an airtight container at room temperature.

Recipe:

Adapted from Lil' Luna

INGREDIENTS

2 cups Sugar
1 cup Butter, soft
2 Egg
1 tsp. Salt

4 tsp. Vanilla

2 cups Flour

3 tsp. Cinnamon

   Topping: 2 Tbsp. Sugar

                   2 tsp. Cinnamon

INSTRUCTIONS

1. Preheat oven to 350. Prepare muffin tins with cooking spray or paper liners. In a large bowl, cream the butter and sugar until smooth.

2. Beat in the eggs, salt, and vanilla. Stir in the flour and cinnamon until well incorporated.

3. Pour mix into prepared muffin tins, then cook for 20-25 minutes. Makes 2 dozen cupcakes.

*Note: The original recipe calls for 1/2 cup cinnamon chips. I didn't have any, so I substituted that for the cinnamon. You could easily swap the cinnamon out for 1 cup cinnamon chips.

Try this recipe? Tell me how it went down below in the comments!

Cinnamon Doughnut Muffins

Sorry I haven't been able to post much, I have just been soooo busy! Between school and my baking sales.... I wonder how I find time to do other things! At school the baking sales are a little low, but that it because it's the beginning of the year, and word hasn't spread yet. Soon though, I will be selling out and baking like crazy!!
   Once again I settled with a simple recipe for the week. Cinnamon Doughnut Muffins, a Pinterest recipe you can also find here. Oh yeah, and I have a whole board full of cupcakes, cakes, and other desserts if you wanted to check that out! Now remember, those aren't my recipes, just all the recipes I liked or wanted to try on Pinterest!

First you will want to mix together the flour, baking powder, salt, nutmeg, and cinnamon. Pretty simple, right? I sure hope so!

Next, in another bowl, you will want to mix the sugar, oil, milk, and egg together until it is one big happy mixture! It might take a bit of mixing, the oil never wants to cooperate, and apparently the egg didn't want to either. Huh, I have some frisky ingredients!

Add your frisky mix in with the dry ingredients, and stir stir stir to get everything well incorporated  Like one happy mixture, I suppose. Just don't over-mix it, then your muffins will never rise! I leave lots of little bumpy things in my batter, that way my cupcakes are fluffy and have rounded tops!

Now Bake them!! It shouldn't take long, and they always make the house smell good. Come to think of it, baking in general makes a house smell good!Anyways, when they are done baking melt some butter in a little cup and dip the muffins in the melted butter. Now, I sell these so I have wrappers around my muffins, but if you don't, feel free to cover those muffins! Then dip (or roll) the muffins in the cinnamon-sugar mixture. Enjoy!

Recipe:

1 3/4 cups Flour

1 1/2 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Nutmeg

3/4 teaspoon Cinnamon

1/4 cup Vegetable Oil

2/3 cup Granulated Sugar

1 Egg

1 cup Milk

For the cinnamon sugar topping:

1/4 cup Butter, Melted

1/3 cup Granulated Sugar

1 tablespoon Cinnamon

1. Preheat oven to 350º and grease or line your muffin tins. In a medium sized bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside for now.

2. In a separate bowl, whisk together the milk, egg, sugar, and oil until well combined. Then, take the egg mixture and combine with the flour mixture; stir until combined.

3. Bake 15-18 minutes (10-12 for mini cupcakes), or until a toothpick comes out clean.

4. Melt the butter, and then coat the muffins while hot. Combine the cinnamon and sugar in a different bowl; dip the muffins in mixture. 

5. Let cool so the butter and sugar can harden a bit before serving. Refridgerate any leftovers in an airtight container.

Note: these are best served fresh out of the oven, but they can last for up to 3 days

Try this recipe? Tell me how it went down below in the comments!