Cinnamon Sugar Sheet Cake

Cinnamon Sugar Sheet Cake…say that five times fast! It’s my daughter Rachel’s birthday and she is far away from me in another state. The only way I know to feel better about that situation (without getting on a plane), is to bake a cake.

Cinnamon Sugar Sheet Cake

1 cup butter
1 cup water
2 cups sugar
2¼ cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
2 eggs
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 375°, spray 12’x17″ sheet pan. In large microwave proof bowl, heat butter and water for about 2½-3 minutes on 50% power in the microwave; whisk until butter is melted. Add sugar, flour, baking soda, cinnamon, salt, and nutmeg; whisk until smooth. Add eggs, vanilla, and sour cream. Whisk until well combined and smooth batter. Pour batter into prepared pan. Bake 20-25 minutes, test center with pick. Make frosting right before cake is baked.

1/2 cup butter
6 Tbl milk
4 cups powdered sugar
1 tsp vanilla
cinnamon sugar
crystal sugar

In saucepan, heat butter and milk to melt butter and just after mixture starts to boil remove from heat. Whisk in powdered sugar and vanilla. Spread evenly over warm cake. Sprinkle cinnamon sugar and crystal sugar evenly over frosting. Garnish with chopped pecans, walnuts, sprinkles, white chocolate curls, if desired.

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Brownies & Bars

Pumpkin Milk Chocolate Blondies

One of my favorite treats in the whole wide world! I am a dark chocolate fan, I will choose dark chocolate everyday over milk chocolate. But, there is something about the creamy, smooth subtlety of milk chocolate with pumpkin that works so well. Don’t get me wrong, I would totally jump in and eat my share if this recipe were made with semi-sweet or dark chocolate. I am always willing and ready to do my part! Happy October!

Pumpkin Milk Chocolate Blondies

Pumpkin Milk Chocolate Blondies 2

1/2 cup butter, room temp
1/2 cup unsweetened applesauce, room temp
1 Tbl oil
1¼ cups sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 (11.5oz) bag milk chocolate chips, divided

Preheat oven to 350°. Line 9″x13″ baking pan with foil, leaving overhang on each end. Spray with non-stick spray.

In large bowl with electric mixer, cream butter, applesauce, oil, and sugar. Add egg, vanilla, and pumpkin; mix well. Add Flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves; mix just until combined. Stir in milk chocolate chips, reserving 1/2 cup. Spread batter evenly in prepared pan. Sprinkle reserved milk chocolate chips evenly over top of batter, gently press down a bit. Bake 30 minutes. Cool completely. Lift blondies out of pan using foil to grab onto as handles. Place on cutting board, peel foil away from blondies and cut into 24 squares. Using applesauce instead of all butter reduces the calories per blondie from 225 to 190, so have another!

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Dessert, Pies

Individual Coconut Custard Pies

Is it old fashioned to love custard? If it is, then call me old fashioned! I love custard, the texture, the flavor…add coconut, put it in a flaky pastry and it’s perfect! This recipe can be made into one 8″ or 9″ pie, I wanted to use my little individual pie plates I received from one of my daughters. The only problem I can see here is the guilt you feel when you realise you are only one individual who just ate two individual pies! Oops!

Individual Coconut Custard Pies

Individual Coconut Custard Pies 1   Individual Coconut Custard Pies 2

Single Pie Pastry recipe
1 cup half & half (can use milk)
1 cup shredded sweetened coconut
2 eggs, beaten
1 egg, separated
1 tsp vanilla
1 cup sugar
2 Tbl flour
pinch of salt
2 Tbl butter, melted, cooled

Preheat oven to 375°. Stir half & half and coconut together in large bowl, set aside. Roll out pastry, cut into six circles, fit into six individual pie plates, set on baking sheet, and set aside. Add the 2 beaten eggs plus the 1 egg yolk (will use the 1 egg white in a minute), and vanilla to the milk/coconut mixture, stir until combined. Stir in sugar, flour, salt, and cooled melted butter. Brush inside of each pastry shell with egg white. Distribute filling evenly into each of the six prepared pastries (approximately 1/2 cup). Sprinkle with nutmeg. Bake 20-25 minutes, until golden on top. Cool, then refrigerate. Serve with whipped cream if desired. *Can be made into one 8″ or 9″ pie.
Recipe comes from boymeetsbowl.

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Breads, Breakfast, Quick Breads, Snacks

Cinnamon Breakfast Biscuits

I’m just messing around this morning in the kitchen as the sun comes shining in. Lovely morning for a biscuit, but with something more!

Cinnamon Breakfast Biscuits

Biscuit Dough:
2 cups flour
1 Tbl baking powder
2 Tbl sugar
1 tsp salt
3 Tbl shortening, butter flavor
2 Tbl butter, cold
1 cup buttermilk, cold

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 425°. Stir together flour, baking powder, sugar, and salt. Cut shortening and butter into flour mixture with pastry cutter or two knives until crumbly. Add buttermilk and stir until just barely combined. The less biscuit batter is touched the better. Let dough sit while mixing together filling, stir together sugar, brown sugar, cinnamon and nutmeg. Turn dough out onto well floured surface. Remember, the less handleing the better. Gently roll out to a 9″x12″ rectangle. Sprinkle all the filling evenly on one half, 9’x6″. Fold in half to make a 9″x6″ rectangle. Cut into six 3″x3″ pieces. Transfer with floured spatula to silpat lined baking tray, about 1/2″ apart. Bake 12-14 minutes, until golden brown.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Gingerbread Men

The Gingerbread Men are all dressed up, ready to jump on plates, and head out to their new homes!

Gingerbread Men

Gingerbread Men 2

1/2 cup butter, softened
3/4 cup brown sugar
1/3 cup molasses
1 egg
2 Tbl water
2 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice

In large bowl with electric mixer, cream butter and brown sugar. Beat in molasses, egg and water. Combine flour, ginger, baking soda, salt, cinnamon, nutmeg, and allspice; add to creamed mixture and mix well. Refrigerate for 30 minutes or until easy to handle. Preheat oven to 350°. On floured surface, roll out dough to 1/8″-1/4″ thickness (thinner for crisp cookie, thicker for softer cookie). Cut with floured cookie cutter. Place 2 in. apart on greased or silpat lined baking sheets. Re-roll scraps. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Recipe from

Simple Icing
1¼ cups powdered sugar
1 Tbl milk
1/4 tsp vanilla

Stir together powdered sugar, milk, and vanilla. Spoon into plastic bag, snip corner (very small hole), decorate gingerbread men.

Gingerbread Men 3

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Eggnog Muffins

Had to have an eggnog fix today!

Eggnog Muffins

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup eggnog
1 egg
1/3 cup oil
1/2 cup sugar

Preheat oven to 400°. Stir together flour, baking powder, salt, and nutmeg. In another bowl, mix eggnog, egg, oil, and sugar. Add eggnog mixture to dry ingredients. Stir just until combined. Scoop batter evenly between 6 sprayed or paper lined muffin cups. Sprinkle with sparkling sugar and nutmeg. Bake 18-20 minutes.

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Breads, Breakfast, Quick Breads

Spiced Pumpkin Chocolate Chip Scones

We live in the Northwest, so days in the fall without rain are precious and appreciated. As of today, we have had 10 straight days without rain, I am loving it! (I know I just jinxed it) I do realize that the rain is why it is so green and gorgeous here, but some days it feels a little dreary. I am sitting in my kitchen right now, looking out at a fairly bright (rain free) fall afternoon with trees dressed in their beautiful fall colors, and there are pumpkin chocolate chip scones in the oven! All is right here in my little part of the world. ;o)

Spiced Pumpkin Chocolate Chip Scones

Spiced Pumpkin Chocolate Chip Scones 2   Spiced Pumpkin Chocolate Chip Scones 3

2¾ cups flour
1/3 cup sugar
1 Tbl baking powder
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 cup cold butter
1 cup mini chocolate chips
2/3 cup canned pumpkin
2 large eggs

In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Cut in butter just until mixture is crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in chocolate chips. In another bowl, whisk together pumpkin and eggs till smooth. Add pumpkin/egg to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with silpat; if you don’t have silpat, just use it without greasing it. Sprinkle a bit of flour atop silpat or pan. Turn out dough onto pan, and divide it in half. Round each half into a 5″-6″ circle. The circles should be about 3/4″-1″ thick. Brush each circle with milk, and sprinkle with sparkling sugar or cinnamon sugar, if desired. Slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them. For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425°.

Bake for 22 to 25 minutes, or until golden brown and toothpick inserted into center of one comes out clean, with no wet crumbs. If you pull one of the scones away from others, edges should look baked through, not wet or doughy. Serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in microwave, if desired. Makes 12 scones. Recipe from

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Breakfast, Cakes

Pumpkin Coffee Cake

Oh, the heavenly smells of cinnamon, cloves, nutmeg, and ginger. Oh, the delicious tastes of pumpkin and spices!

Pumpkin Coffee Cake

Pumpkin Coffee Cake Batter:
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1/3 cup milk
1½ cups flour
1 tsp baking soda
½ tsp salt

1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chopped pecans or walnuts

Preheat oven to 350°. Cream butter and sugar. Add eggs, vanilla, pumpkin, and milk; mix well. Add flour, baking soda, and salt; mix just until well combined. In small bowl, stir together topping ingredients; sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and nuts. Creating layers, spread half the pumpkin batter in a sprayed 9″×9″ baking pan. Sprinkle half of the topping evenly over the batter. Drop spoonfuls of remaining batter over topping and gently spread to make even layer. Sprinkle remaining topping evenly over batter. Bake 30-35 minutes or until pick inserted in center comes out clean.

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Breakfast, Cakes

Pineapple Coconut Coffee Cake

This is what comes from having a can of pineapple tidbits in the pantry and an overactive baking imagination…

Pineapple Coconut Coffee Cake

1 (20 oz) can Pineapple tidbits
2 Tbl cornstarch
1/2 cup brown sugar
1/3 cup sugar
1½ tsp cinnamon
1/2 tsp nutmeg
1 cup chopped pecans
3/4 cup butter, softened
1½ cups sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1½ tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup coconut

Drain pineapple, set pineapple aside and pour juice into small saucepan. Whisk cornstarch into pineapple juice. Bring pineapple juice mixture to boil over medium high heat, whisking constantly, until thick; about 5 minutes. Remove from heat and cool, stir occasionally.

Preheat oven to 350°. In small bowl, stir together brown sugar, the 1/3 cup sugar, cinnamon, nutmeg, and pecans; set aside. In large bowl with electric mixer, cream butter and the 1½ cups sugar. Add eggs and vanilla. Stir together flour, baking soda, and salt; add to creamed mixture alternately with buttermilk. Stir in pineapple tidbits and coconut.

Spray 9″x13″ baking pan with nonstick spray. Spoon half of pineapple coconut batter into baking pan, spread out evenly. Carefully spoon thickened pineapple juice mixture over batter in pan, spread gently. Sprinkle half of cinnamon sugar pecan mixture over thickened pineapple juice. Spoon remaining pineapple coconut batter over cinnamon mixture, carefully spread. Sprinkle remaining cinnamon sugar pecan mixture evenly over batter. Bake for 45-50 minutes.

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Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Cinnamon Cinnamon Cinnamon! If you love snickerdoodle cookies, you should try Snickerdoodle Cupcakes! Or try Snickerdoodle Muffins, or type “cinnamon” in the search box at the right, plenty of cinnamon goodness for any cinnamon lover!

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes:
3 cups flour
1 Tbl baking powder
1/4 tsp salt
1 Tbl cinnamon
1/4 tsp nutmeg
1 cup butter, softened
1¾ cups sugar
1 cup sour cream
4 eggs
1 Tbl vanilla
1¼ cups buttermilk

Preheat oven to 350°. Line cupcake pan with cupcake papers. In medium bowl, stir together flour, baking powder, salt, and cinnamon. In large bowl, cream butter and sugar with electric mixer. Beat in sour cream.  Mix in eggs, one at a time, and add vanilla. Mix in flour mixture alternately with buttermilk. Scoop batter into prepared cupcake cups, filling 2/3 full. Bake 18-20 minutes. Cool completely. Frost with Cinnamon Cream Cheese frosting. Makes 30-32 cupcakes.

Cinnamon Cream Cheese Frosting:
1/2 cup butter, softened
8 0z cream cheese
1/4 cup shortening
1 tsp vanilla
5 cups powdered sugar
3/4 tsp cinnamon
1/8 tsp nutmeg

With electric mixer, whip butter, cream cheese, and shortening until light and fluffy. Add vanilla. Add powdered sugar one cup at a time, mixing well between each addition. Add cinnamon and nutmeg with last cup of powdered sugar. Frost completely cooled cupcakes. Sprinkle with cinnamon sugar if desired. Snickerdoodle cupcakes inspired by

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