Cinnamon Rolls & Friday Night Lights

I’m on a roll. Well, I guess you could say it’s more of a kick…a cinnamon roll kick! What can I say, I’m obsessed with cinnamon rolls. Always have been. I’ve also become slightly obsessed with the whole baked goods in a jar craze. I just find it different & fun. More importantly, delicious! Cinnamon is my go to scent, if you will. Whether I’m searching for a candle or air freshener, I usually end up buying one that’s cinnamon scented. My absolute favorite smell while I’m baking at the bakery is when I’m making something with cinnamon in it. Usually it’s my Snickerdoodle cupcakes!

The past couple of days have been dreary which leaves me wanting to just stay inside and bake cinnamon rolls all day and watch Friday Night Lights. Have I mentioned I’ve also become obsessed with this show?! I have no clue why I didn’t watch the show when it was on {I was probably too busy baking cinnamon roll or something}. I didn’t know what I was missing until now. It almost makes me want to go back and re-live my high school years. Well…almost.

Yesterday I experimented with cinnamon rolls in a jar. I actually baked the cinnamon rolls right in the jar. I was actually amazed at how well they turned out. Better yet, there was no yeast involved so I didn’t have to wait for the dough to rise. Best part about this recipe, you can literally bottle up the sweet smell of cinnamon! They make the perfect gift, too. Now that’s a win, win!

As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet! -Ange

 

 

In a large bowl, whisk together flour, sugar, baking powder & salt. Set aside.

In a large bowl, whisk together flour, sugar, baking powder & salt. Set aside. Add pieces of butter & mix until dough is crumbly.

 

 

Add buttermilk until a nice dough forms. Place dough on floured surface. Knead dough.

Add buttermilk until a nice dough forms. Place dough on floured surface. Knead dough.

 

 

Roll dough into a large rectangle; about 1/4 inch thick.

Roll dough into a large rectangle; about 1/4 inch thick.

 

 

Mix butter, brown sugar & cinnamon together. Mixture will resemble wet sand.

Mix butter, brown sugar & cinnamon together. Mixture will resemble wet sand.

 

 

Spread evenly over rolled dough.

Spread mixture evenly over rolled dough.

 

 

Roll the dough length-wise away from you & slice into 6 evenly sliced rolls - about 4 inches thick {if using 8 ounce jelly jars} or 12 evenly sliced rolls - about 2 inches thick {if using 4 ounce jelly jars}

Roll the dough length-wise away from you & slice into 6 evenly sliced rolls – {about 4 inches thick if using 8 ounce jelly jars} or 12 evenly sliced rolls – {about 2 inches thick {if using 4 ounce jelly jars}.

 

 

Place rolls in greased jelly jars. {I had 8 ounce jelly jars on hand}.

Place rolls in greased jelly jars. {I had 8 ounce jelly jars on hand}. Place jars on cookie sheet.

 

 

Bake 18-20 minutes for 4 ounce jars; 25-30 minutes for 8 ounce jars or until golden brown & baked through.

Bake 18-20 minutes for 4 ounce jars; 25-30 minutes for 8 ounce jars or until golden brown & baked through.

 

 

Remove from oven and let cool on a wire rack for about 20-30 minutes. Spoon frosting on top. Let set before adding and sealing lids. *Refrigerate up to 1 week or freeze for up to 6 months.

Remove from oven and let cool on a wire rack for about 20-30 minutes. Spoon frosting on top. Let set before adding and sealing lids. *Refrigerate up to 1 week or freeze for up to 6 months.

 

 

Recipe: {Cinnamon Rolls in a Jar}

*makes 6 if using 8 ounce jelly jar

*makes 12 if using 4 ounce jelly jar

Ingredients:

{dough}

2 cups flour

2 Tablespoons granulated sugar

1-1/4 Tablespoons baking powder

3/4 teaspoon salt

1/2 stick unsalted butter, softened & cut into small pieces

3/4 cup buttermilk

{filling}

1/2 stick unsalted butter, softened

1 cup light brown sugar

1 Tablespoon cinnamon

{frosting}

2 cups confectioners sugar

4-6 Tablespoons heavy cream

1 teaspoon vanilla

 

Directions:

– Preheat oven to 350 degrees

– In a large bowl, whisk together flour, sugar, baking powder & salt. Set aside. Add pieces of butter & mix until dough is crumbly.

– Add buttermilk until a nice dough forms. Place dough on floured surface. Knead dough.

– Roll dough into a large rectangle; about 1/4 inch thick.

– Mix butter, brown sugar & cinnamon together. Mixture will resemble wet sand.

– Spread mixture evenly over rolled dough.

– Roll the dough length-wise away from you & slice into 6 evenly sliced rolls – {about 4 inches thick if using 8 ounce jelly jars} or 12 evenly sliced rolls – {about 2 inches thick if using 4 ounce jelly jars}.

– Place rolls in greased jelly jars. {I had 8 ounce jelly jars on hand}. Place jars on cookie sheet.

– Bake 18-20 minutes for 4 ounce jars; 25-30 minutes for 8 ounce jars or until golden brown & baked through.

– Remove from oven and let cool on a wire rack for about 20-30 minutes.

– Whisk together confectioners sugar, heavy cream & vanilla. The frosting will be somewhat thick.

 

– Spoon frosting on top. Let set before adding and sealing lids.

*Refrigerate up to 1 week or freeze for up to 6 months.

Stressed spelled backwards is desserts!

Stressed spelled backwards is desserts. How about that!?! It can be very stressful owning your own business. There are so many components that I never even thought about when I first set out on this adventure. When people told me that I would be working 24/7, they weren’t kidding! After 3 years at my current location, I’m moving my business to a new location, so things are even more hectic and stressful. I mentioned to someone the other day to “wake me up when December is over!” Haha! I try to not wish time away, but I would love to be able to fast forward through all of this stress that comes along with the move, especially since it will be taking place around the holidays! Wouldn’t that be amazing if we were able to fast forward through some of the stressful times/events in our lives. It’s a lovely thought, isn’t it!? In the midst of all the craziness, I find myself daydreaming more and more about the beach…specifically Hawaii.

I went to Hawaii for the first time to celebrate my brother in law & sister in law’s wedding. They live on the North Shore of Oahu. As I sit here typing up this blog post, it’s currently snowing outside. It doesn’t make me jealous of them one bit that they live in Hawaii. Insert sarcasm! Even though my trip to Hawaii was over 5 years ago, I still think about how amazing it is there. Every morning I would wake up, the sun would be shining and I would eat pineapple for breakfast. To me, that’s heaven. It should come as no surprise that I decided to bake something with pineapple in it, which led me to these mini pineapple upside down cakes. Baking these cakes made me slow down a bit and block out some of the stress, even if it was only for an hour or two. I’m in the process of finding more ways to decompress. I know it’s important to have an outlet for stress relief. What are some of the ways you relax and decompress? I would love to hear what helps you.

As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet! -Ange

Drain pineapple slices. Reserve juice & set aside.

Drain pineapple slices. Reserve juice & set aside.

 

 

In mixing bowl, add eggs, granulated sugar & pineapple juice. Beat for about 2-3 minutes.

In mixing bowl, add eggs, granulated sugar & pineapple juice. Beat for about 2-3 minutes.

 

 

In separate bowl, whisk flour, baking powder & salt together.

In separate bowl, whisk flour, baking powder & salt together.

 

 

In microwave safe bowl, microwave butter & brown sugar until melted {about 2-3 minutes}. Stir well.

In microwave safe bowl, microwave butter & brown sugar until melted {about 2-3 minutes}. Stir well.

 

 

Add dry ingredients to the wet ingredients. Mix for 2-3 minutes.

Add dry ingredients to the wet ingredients. Mix for 2-3 minutes.

 

 

Spoon layer of warm brown sugar mixture into the bottom of cupcake tin, then place pineapple ring on top.

Spoon layer of warm brown sugar mixture into the bottom of cupcake tin, then place pineapple ring on top.

 

 

Add cherries to the middle of each pineapple ring. Pour or scoop cake mixture over the top. Fill cupcake tin 3/4 full.

Add cherries to the middle of each pineapple ring. Pour or scoop cake mixture over the top. Fill cupcake tin 3/4 full.

 

 

Bake 25-30 minutes or until cake tester comes out clean. Cool completely in cupcake tins before taking the cakes out.

Bake 25-30 minutes or until cake tester comes out clean. Cool completely in cupcake tins before taking the cakes out.

 

 

{Mini Pineapple Upside Down Cakes}
*makes 24 regular size*
*makes 12 jumbo size*

Ingredients:
{cake}
• 4 eggs
• 1-1/3 cups granulated sugar
• 1/2 cup pineapple juice
• 1-1/3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
{topping}
• 1 stick unsalted butter
• 1-1/3 cups brown sugar
• 2 cans pineapple slices/rings
• 12 maraschino cherries

Directions:
• Pre-heat oven 350 degrees.
• Spray cupcake/muffin tins with non-stick cooking spray.
• In mixing bowl, add eggs, granulated sugar, & pineapple juice. Beat for 2 minutes.
• In separate bowl, whisk flour, baking powder & salt.
• In microwave safe bowl, microwave butter & brown sugar until melted {about 2-3 minutes}. Stir well.
• Add the dry ingredients to the wet ingredients. Mix for 2-3 minutes.
• Spoon layer of warm brown sugar mixture into the bottom of cupcake tin, then place pineapple ring on top.
• Add cherry to the middle of each pineapple ring.
• Pour or scoop cake mixture over top. Fill cupcake tin 3/4 full.
• Bake 25-30 minutes or until cake tester comes out clean.
• Cool completely in cupcake tins before taking the cakes out.

Deck the halls…

Raise your hand if you’re ready for the holidays. You can’t see it, but my hand is NOT raised! However, last night I had to pretend I was ready to deck the halls because I participated in a Holiday event at Sophistikate in downtown Bethlehem. The event was geared toward prepping for the holidays, but more importantly the event was raising funds and awareness for Finding Jenn’s Voice, which is a non profit that stands up for the fight against Intimate Partner Violence.

I decided to make red velvet cookies for the occasion. Something simple, yet it really drives home the holiday theme since they are indeed red. These cookies were simple to make. I’m thinking they would be perfect to bake while taking a break from wrapping presents. However, if you’re anything like me, you will wait until the last minute to do your Christmas shopping as well as gift wrapping. What can I say, another lovely trait I’ve inherited from my dad. He is the king of “wait til the last minute to Christmas shop.” There were many times where you could just see it in my moms eyes that she was less than thrilled to be receiving the Christmas present she got from my dad. Probably because he picked it up at cvs or rite aid the day before. No offense to anyone who shops at either store, I love both places…it’s just not exactly the best place to buy your wife a Christmas present. To give my dad credit though, he has gotten much better over the years at giving my mom decent Christmas presents. Sorry for throwing ya under the bus, Dad!

Put on some Christmas music and spread some holiday cheer with these delicious cookies! You’ve got a good seven weeks to get into the holiday spirit. Maybe I should start my shopping now and actually be on the ball for once. Yeah…probably not going to happen!

As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet! -Ange

 

 

Stir flour, cocoa, baking powder, salt & baking soda together in small bowl.  Set Aside.

Stir flour, cocoa, baking powder, salt & baking soda together in small bowl. Set Aside.

 

 

In mixer, cream butter & sugar until light and fluffy, about 3 minutes. Add eggs one at a time.  Mix well.

In mixer, cream butter & sugar until light and fluffy, about 3 minutes. Add eggs one at a time. Mix well.

 

 

Beat in buttermilk, vinegar, vanilla & red food coloring. Once combined, add the dry ingredients to the wet. Mix until thoroughly combined.

Beat in buttermilk, vinegar, vanilla & red food coloring. Once combined, add the dry ingredients to the wet. Mix until thoroughly combined.

 

 

Line cookie sheets with parchment paper. Drop batter using spoon or small scoop. Roll into 1 inch balls. {I coated them in confectioners sugar & corn starch}.

Line cookie sheets with parchment paper. Using a spoon or small scoop, scoop dough, & roll dough into 1 inch balls. {I coated them in confectioners sugar & corn starch}. *1 cup confectioners sugar & 1 teaspoon corn starch; whisk together in small bowl.*

 

 

Bake cookies for 10 minutes or until firm. Cookies should be cake-like & light. Allow to cool for a few minutes before transferring them to a wire rack.

Bake cookies for 10 minutes or until firm. Cookies should be cake-like & light. Allow to cool for a few minutes before transferring them to a wire rack.

 

 

 

 

 

Recipe: {Red Velvet Cookies}

*makes 24-30 cookies*

 

Ingredients:

1-1/3 cups flour

2 Tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 stick unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

2 Tablespoons buttermilk

2 teaspoons apple cider vinegar

1 teaspoon vanilla extract

1 Tablespoon red food coloring

*for coating*

1 cup confectioners sugar

1 teaspoon corn starch

 

Directions:

Preheat oven 350 degrees

-Whisk together confectioners sugar and corn starch in small bowl. Set aside.

-Mix together flour, cocoa powder, baking powder, salt, & baking soda in small bowl. Set aside.

-Cream together the butter & sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Beat in the buttermilk, vinegar, vanilla & food coloring.

-Once combined, add the dry ingredients to the wet. Mix until thoroughly combined.

-Line cookie sheets with parchment paper. Using a small scoop or spoon, scoop dough & roll dough into 1 inch balls. Coat in confectioners sugar and cornstarch mixture. Line on cookie sheets.

-Bake for 10 minutes or until the cookies are firm. Cookies should be cake-like and light. Allow to cool for a few minutes before transferring to wire rack.

 

It’s about time for a Twinkie…

Alright, I’m just going to come right out and say it…I’ve never had a Twinkie. True story! Maybe it was because growing up my mom didn’t let us eat a lot of sugary treats {can you imagine?!} I mean the closest my brother and I got to a “sugary cereal” was Kix, and that’s not even sugary! My dad also had a bad experience with a Twinkie so they were off limits in the Malpedo household. So why after all these years do I just now decide to make Twinkie cupcakes you ask? You would assume it’s to rebel against my parents or something, but that’s not why. I decided to make the cupcakes because my friend Amanda has been asking me to make them for oh, I don’t know…about 2 years! I decided it was time. Better late than never, right?!

I met Amanda a little over 4 years  ago. At the time, she was going through her second battle with cancer. She had previously beaten breast cancer, but in 2010 the breast cancer had metastasized spreading secondary tumors to her liver, pancreas, ovaries and spine.  Amanda is beyond brave, she is beyond beautiful and I’m one of the lucky ones who gets to call her my friend. She is currently going through cancer again…for the fourth time. I tell you, I have no idea where she gets her strength and courage from. She is one of the strongest women I know and she is always positive and upbeat. I think we could all take a page from her book. Besides being a true inspiration to all, she is so many things to so many people! In a word, Amanda is AWESOME!

Amanda is also one of my best customers and up until yesterday, her favorite cupcake was our chocolate PB cupcake. After I dropped off the Twinkie cupcakes to her, I wasn’t even in the car 5 minutes and I got a call from her. “They are amazing! They need to be a regular on your menu. They were well worth the wait!” Maybe Amanda has a new favorite cupcake now?!

I can’t say enough wonderful things about this woman. I’m pretty sure that if you asked everyone who is blessed to know her, they would all agree. If cupcakes could take away her cancer, I would bake cupcakes every single day for her. I know that’s wishful thinking, but I figured I could at least bake them for her and hopefully brighten her day just as she brightens mine whenever I see her.

 

 

Amanda, you are brave, you are beautiful, and you are not alone. We are all here to help you fight. Thank you for being amazing, thank you for being you!

As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet {and wear pink!} -Ange

 

 

 

In medium bowl, whisk flour, baking powder & salt. Set aside.

In medium bowl, whisk flour, baking powder & salt. Set aside.

 

 

in mixer, cream butter & sugar until light and fluffy. Add vegetable oil & vanilla. Add eggs & egg yolks one at a time. Mix well.

In mixer, cream butter & sugar until light and fluffy. Add vegetable oil & vanilla. Mix well. Add eggs & egg yolks one at a time. Mix well.

 

 

{Beginning & ending with flour mixture}, add to butter mixture. Alternate with buttermilk. Beat well.

{Beginning & ending with flour mixture}, add to butter mixture. Alternate with buttermilk. Mix well.

 

 

Place liners in cupcake pans. Fill cupcake liners about 3/4 full. Bake 18-20 minutes, or until cake tester comes out clean.

Place cupcake liners in cupcake pans. Fill cupcake liners about 3/4 full. Bake 18-20 minutes, or until cake tester comes out clean.

 

 

In mixer, beat marshmallow fluff & butter. Add vanilla and continue to beat well.

In mixer, beat marshmallow fluff & butter. Add vanilla and continue to beat well.

 

 

 

 

 

Recipe: {Twinkie Cupcakes}

*makes about 24 cupakes

{for cake}

3 cups flour

1 Tablespoon baking powder

3/4 teaspoon salt

6 Tablespoons unsalted butter, softened

1 Tablespoon vanilla

2 cups granulated sugar

1/2 cup vegetable oil

3 large eggs plus 4 large egg yolks, room temperature

1 cup buttermilk, room temperature

{for cream filling}

1 {7.5 oz.} jar marshmallow creme/fluff

1 stick unsalted butter, room temperature

1 teaspoon vanilla

*confectioners sugar for dusting or top with your favorite vanilla frosting*

 

Instructions:

*Pre-heat oven to 350 degrees

-In medium bowl, whisk flour, baking powder & salt. Set aside.

-In mixer, cream butter & sugar until light and fluffy. Add vegetable oil & vanilla. Mix well. Add eggs & egg yolks one at a time. Mix well.

-{Beginning & ending with flour mixture}, add to butter mixture. Alternate with buttermilk. Mix well.

-Place cupcake liners in cupcake pans. Fill cupcake liners about 3/4 full. Bake 18-20 minutes, or until cake tester comes out clean.

*Let cupcakes cool completely before filling them with creme filling.

-In mixer, beat marshmallow fluff & butter. Add vanilla and continue to beat well.

-Once cupcakes are completely cool, hallow out the center of the cupcakes. Fill the centers of cupcakes with creme. I used a spoon to fill them.

-Dust with confectioners sugar or top with your favorite vanilla frosting.

*Store cupcakes at room temperature in an air-tight container. Cupcakes will stay fresh for 2-3 days.

For the love of peanut butter

I don’t even want to imagine a world without peanut butter. My love for peanut butter started at a young age thanks to my dad. He loves peanut butter as well, and would always tell me stories about how he would make peanut butter bread and line all the slices of peanut butter bread up his arm. He would walk around and wave his arm underneath my uncle’s nose in an attempt to annoy him because my uncle didn’t like peanut butter. I can eat peanut butter toast for breakfast, lunch & dinner, and some days I do! I would say I probably go through a large jar of peanut butter in about a week. I will take a side of peanut butter with my peanut butter. Would you like some bread with your peanut butter? You get the idea.

Our most popular cupcake at the bakery is our chocolate peanut butter cupcake {Serendipity}. A few years ago I made buckeyes and they were a hit. The last few months I kept thinking I needed to make an extra large batch and share them with all of the chocolate peanut butter lovers out there. It also got me thinking, what if there was a festival dedicated to everything chocolate peanut butter?! Maybe I am on to something…

I decided to make something even better than buckeyes. I decided to make buckeye bars. The best thing about this recipe {besides the peanut butter, chocolate, graham cracker & pretzels} is that there is no baking involved. It’s a pretty simple and straightforward recipe which is a win win in my book. While I was making it, I couldn’t help but think that these bars would be awesome for tailgates, or for breakfast, lunch or dinner…because why not?!!

As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet! -Ange

 

 

 

Crush graham crackers until they are extra fine.

Crush graham crackers until they are extra fine.

 

 

In large bowl, combine granulated sugar, graham crackers & melted butter.

In large bowl, combine granulated sugar, graham crackers & melted butter.

 

 

Mix well.

Mix well. {It will actually resemble wet sand}. Set aside.

 

Line 8x8 baking pan with parchment paper. Make sure the paper is folded up along the sides of the baking pan. Press the graham cracker mix firmly into the bottom of the pan.

Line 8×8 baking pan with parchment paper. Make sure the paper is folded up along the sides of the baking pan. Press the graham cracker mix firmly into the bottom of the pan. Chill in refrigerator for 1 hour.

 

 

Mix together peanut butter, confectioners sugar, vanilla & dash of salt.

Mix together peanut butter, butter, confectioners sugar, vanilla & dash of salt.

 

 

Once graham cracker crust has been chilled an hour, spread the peanut butter mixture evenly on top.

Once graham cracker crust has been chilled an hour, spread the peanut butter mixture evenly on top. {I used my fingers to press the peanut butter mixture on top of the crust}.

 

 

Line pretzels on top of the peanut butter mixture.

Line pretzels on top of the peanut butter mixture.

 

In microwave, melt milk chocolate chips and vegetable shortening. {I heated up the chocolate chips and shortening for 1 minute 30 seconds}. Spread the melted chocolate over the top.

In microwave, melt milk chocolate chips and vegetable shortening. {I heated up the chocolate chips and shortening for 1 minute 30 seconds}. Spread the melted chocolate on top.

 

 

 

Add broken pieces of pretzel on top of the chocolate. Refrigerate for an hour.

Add broken pieces of pretzel on top of the chocolate. Refrigerate for an hour.

 

 

After the bars have been refrigerated an hour, lift up on the sides of the parchment to pull the bars out of the pan. Cut into small {or large} squares and enjoy!

After the bars have been refrigerated an hour, lift up on the sides of the parchment to pull the bars out of the pan. Cut into small {or large} squares and enjoy!

 

 

 

Recipe: {Buckeye Bars}

Ingredients:

2 cups smooth peanut butter

1 stick unsalted butter, softened

3 cups confectioners sugar

1 teaspoon vanilla

dash of salt

1 -1/2 cups graham cracker crumbs, extra fine

6 Tablespoons melted butter

1/3 cup granulated sugar

1 bag milk chocolate chips

3 Tablespoons vegetable shortening

*pretzels

 

Instructions:

-Crush graham crackers until they are extra fine.

-In large bowl, combine graham crackers, melted butter & granulated sugar. Mix well. Set aside.

-Line 8×8 baking pan with parchment paper. Make sure the paper is folded up along the sides of the baking pan. Press the graham cracker mix firmly into the bottom of the pan. Chill in refrigerator for 1 hour.

-Mix together peanut butter, butter, confectioners sugar, vanilla & dash of salt.

-Once graham cracker crust has been chilled an hour, spread the peanut butter mixture evenly on top. {I used my fingers to press the peanut butter mixture on top of the crust}.

-Line pretzels on top of the peanut butter mixture.

-In microwave, melt milk chocolate chips and vegetable shortening. {I heated up the chocolate chips and shortening for 1 minute 30 seconds}. Spread the melted chocolate on top.

-Add broken pieces of pretzel on top of the chocolate. Refrigerate for an hour.

-After the bars have been refrigerated an hour, lift up on the sides of the parchment to pull the bars out of the pan. Cut into small {or large} squares and enjoy!

 

 

 

 

 

33

 

So, it happened over the weekend…I turned 33! In my mind I like to think that I’m still 30, but no such luck! However, a few people have told me that statistically 33 is supposed to be the best year of woman’s life. Well, cheers to that! I will admit, I had a little bit of the birthday blues throughout the day. I’m not sure why and I know it’s completely silly. I told my mom I was feeling a little blue so she suggested we look through some old recipes. I’d say my mom knows me pretty well because that was just the thing to put a big ole smile on my face. We found recipes from my nana and my great grandmothers. It was so much fun and I loved seeing their handwriting on old recipe cards.

I decided I would try out my nana’s coffee cake recipe. Believe it or not, I had never made this recipe before. I typically try and bake something other than cupcakes for mine and my brother’s birthday {his birthday is the day after mine}. For my birthday breakfast, I had my usual…donuts!  This coffee cake recipe is a family favorite. Whenever my nana would make this cake, I used to stand at her kitchen counter and cut a small piece to try… you know, to make sure it was good. Who was I kidding?!? It was ALWAYS delicious and I would actually end up grabbing a fork and eating about half the cake straight out of the pan. Good thing she always made more than one cake! So, grab a fork and get down to business. I hope you enjoy this cake as much as my family and I do.

{birthday breakfast}

{birthday breakfast}

{birthday celebrations with my brother, Mike}

{My brother and I celebrating our birthdays}

I’m excited to see what 33 has in store. I still make a wish whenever I blow out my birthday candles. I hope you do, too!  As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet! -Ange

 

 

 

 

 

In medium bowl, whisk flour, baking soda, cream of tartar & salt. Set aside.

In medium bowl, whisk flour, baking soda, cream of tartar & salt. Set aside.

 

 

Cream butter and sugar until light and fluffy. Add eggs.

Cream butter &  sugar until light and fluffy. Add eggs.

 

 

{Beginning & ending with flour mixture}, add to butter mixture. Alternate with buttermilk. Beat well.

{Beginning & ending with flour mixture}, add to butter mixture. Mix well. Alternate with buttermilk. Continue to mix well.

 

 

Grease and flour cake pans. Pour half of batter into cake pans. Sprinkle with cinnamon.

Grease & flour cake pans. Pour half of batter into cake pans. Sprinkle with cinnamon.

 

 

Pour in the remaining cake batter. Sprinkle tops of cake batter with cinnamon & brown sugar. Dot with small cubes of butter.

Pour remaining batter on top. Smooth so the batter is even. Sprinkle tops of cake batter with cinnamon & brown sugar. Dot with cubes of butter.

 

 

 

 

Recipe: {Cinnamon Coffee Cake}

*makes 2 – 9″ cakes

1 – 1/2 sticks unsalted butter; room temperature

2 cups granulated sugar

2 eggs

3 cups flour

2 rounded teaspoons baking soda

2 teaspoons cream of tartar

1/2 teaspoon salt

2 cups buttermilk

*cinnamon

*4 Tablespoons unsalted butter {for tops of cakes}

*brown sugar

 

Instructions:

Preheat oven to 350 degrees.

-In medium bowl, whisk together flour, baking soda, cream of tartar & salt. Set aside.

-Cream butter & sugar until light & fluffy. Add eggs.

-Beginning & ending with flour mixture, add to butter mixture. Mix well. Alternate with buttermilk. Continue to mix well.

-Grease & flour cake pans.

-Pour half of the batter into cake pans.

-Sprinkle with cinnamon.

-Pour remaining batter on top. Smooth so the batter is even.

-Sprinkle with cinnamon & brown sugar. Dot with cubes of butter. {I used 2 Tablespoons for each cake}

-Bake for 42 minutes or until cake tester comes out clean.

 

You won’t be mean muggin’ after this

Have you ever just had one of those days {or weeks} where everything gets to you and nothing is going right? You feel like you could burst into tears at any given moment. We’ve all been there. I was there this past weekend. I was able to snap out of my “funk” thanks to a few things that made me literally “LOL.” Just for good measure, though, I made myself a mug cake. Which is your very own personal cake and it is delicious!

Grab your favorite mug and mix it up! It’s important to laugh and smile…and eat cake! I firmly believe that laughing and eating some cake can do wonders to our overall mood. I sometimes have a tendency to get caught up in all of the stress of life. It’s so important to have a good laugh and did I mention…to eat some cake?!

I’m going to be adding a page to the blog which will be called {Feel Good Fridays} in the hopes that if any of you are having a bad day or week, you can just hop on over to the page and hopefully get the much needed laugh {or smile} you so deserve! Yes, I know, it’s Thursday not Friday. I was just too darn excited to wait until tomorrow to post and share the mug cake recipe. I couldn’t believe how delicious it was and better yet, it took me under 10 minutes to make it!

As always, thank you for taking the time to read. Be kind to yourself.  Until next time, keep it sweet! -Ange

 

 

 

 

Grab your go-to mug!

Grab your go-to mug!

 

 

 

In a large, whisk together {I used a fork} flour, sugar, cocoa, baking powder & salt.

In a large mug, whisk together {I used a fork} flour, sugar, cocoa, baking powder & salt.

 

 

 

Add the milk, oil & peanut butter. Whisk with fork until smooth.

Add the milk, oil & peanut butter. Whisk with fork until smooth.

 

 

Cook in microwave 1 minute 20 seconds. It will rise and deflate...not to worry!

Cook in microwave 1 minute 20 seconds. It will rise and deflate…not to worry!

 

 

Recipe: {Chocolate Peanut Butter Mug Cake}

 

3 Tablespoons flour

2 Tablespoons granulated sugar

1 – 1/2 Tablespoons cocoa

1/4 teaspoon baking powder

pinch of salt

3 Tablespoons milk

1 – 1/2 Tablespoons oil

1 Tablespoon peanut butter

*sprinkles optional*

 

Instructions:

 

In a large mug, whisk together {I used a fork} flour, sugar, cocoa, baking powder & salt.

Add the milk, oil & peanut butter.

Cook in microwave for 1 minute 20 seconds. It will rise & deflate…not to worry!

Remove from microwave & add sprinkles if you’d like! Enjoy immediately!

I hate goodbyes…

I hate goodbyes! I’m not ready to say goodbye to Summer & hello to Fall! However, these baked Pumpkin Cinnamon Sugar donuts {or muffins} are helping me ease into the change of seasons.  I love everything about summer. Heading down the shore {LBI}, dining al fresco, lightning bugs, baseball games, mini golf, peach season, added daylight. The list goes on and on…I’m a summer girl through and through.  I’ll even take the humidity and I’ve got naturally curly hair! 

I wanted to kick off the start of September with something pumpkin. Even though I’m a cupcake gal, I’m also a big time donut gal. My birthday is in September and last year I celebrated with donuts instead of cupcakes or a cake. So what better way to get this party started {I mean month started} than baking up these treats and sharing the recipe. I made these donuts at the bakery two weeks ago and they were a hit! You can also make these into muffins in case you don’t have donut pans. I was living on the edge, so I made both. 

This recipe is super easy! You don’t even have to use a mixer for this one. I just used my whisk and spatula. Have fun! If there are any left, feel free to drop some off to me. I promise I won’t make you sing “Happy Birthday”, light a candle or anything like that. On second thought…

Until next time, keep it sweet! -Ange

 

 

 

In medium bowl, stir together flour, salt, baking powder, & pumpkin pie spice. Set aside.

 

 

 

In large bowl, whisk together pumpkin, oil, eggs, & sugar.

In large bowl, whisk together pumpkin, oil, eggs, & sugar.

 

 

 

Slowly add the flour mixture into the pumpkin mixture, just until smooth.

Slowly add the flour mixture into the pumpkin mixture. Stir just until smooth.

 

 

 

If baking muffins, line the muffin/cupcake tins with liners. Fill 3/4 full.   If baking donuts, spray donut pans w/non-stick spray. You can use a pastry bag (no tip) or cut the corner of a plastic bag. Fill the donut pans.

If baking muffins, line the muffin/cupcake tins with liners. Fill 3/4 full.
If baking donuts, spray donut pans w/non-stick spray. You can use a pastry bag (no tip) or cut the corner of a plastic bag to fill the donut pans.

 

 

 

After the muffins/donuts are baked and still warm, brush the tops of the muffins with melted butter & dip into cinnamon sugar. For the donuts, in a large bowl, coat both sides of the donut with cinnamon sugar.

After the muffins/donuts are baked and still warm, brush the tops of the muffins with melted butter & dip into cinnamon sugar. For the donuts: in a large bowl, coat both sides of the donut with cinnamon sugar.

 

 

 

 

 

 

 

 

 

 

Recipe: Baked Pumpkin Cinnamon Sugar Donuts/Muffins

*Makes 16 muffins.

*Makes 12 donuts.

3 large eggs

1- 1/2 cups granulated sugar

1 -1/2 cups pumpkin

1 -1/2 teaspoons pumpkin pie spice

1- 1/2 teaspoons salt

1-1/2 teaspoons baking powder

1-3/4 cups + 2 Tablespoons flour

1 teaspoon vanilla

*6 Tablespoons cinnamon sugar

*3 Tablespoons melted butter

 

Instructions:

Preheat oven to 350 degrees.

-In medium bowl, stir together flour, salt, baking powder, & pumpkin pie spice. Set aside.

-In a large bowl, whisk together pumpkin, oil, eggs, & granulated sugar.

-Slowly add the flour mixture into the pumpkin mixture. Stir until smooth.

-If making muffins, line the muffin/cupcake tins with liners. Fill 3/4 full.

-If making donuts, spray donut pans with non-stick spray. You can use a pastry bag (no tip) or cut the end off of a plastic bag to fill the donut pans. Make sure you that when you cut the plastic bag, the opening isn’t too big. You want the opening to be about 1-1/2 inches.

-Bake 16-18 minutes for donuts.

-Bake 18-20 minutes for muffins.

-After the muffins/donuts are baked and still warm: For muffins – brush tops of muffins with melted butter and dip into cinnamon sugar to coat {I used a small to medium size bowl for the cinnamon sugar}. For donuts – in a large bowl, coat both sides of the donut with cinnamon sugar.

 

 

 

Feeling Nostalgic

 

There’s always that one thing…whether it’s a certain food, song or scent. It reminds you of a certain someone and it can instantly transport you back to a place or moment in time.  These chocolate peanut butter chip cookies remind me of my childhood, they remind me of my Nana. I am instantly transported back to her kitchen whenever I bake these delicious cookies. My Nana, Mary Ellen, has always been my inspiration.

 

She was my inspiration to start my own business and to pursue my love of baking. My love of baking started with her. She made THE BEST COOKIES and she would always bake whenever she was bored. So you can imagine all of the cookies that were baked during the winter months here in PA. Since I was a kid, I always had a tendency (and maybe still to do) to say “I can’t do it!” whenever I was faced with a challenge or a task. My Nana would always say to me “Yes you can! I don’t want to hear you say, I can’t do it!” I remember vividly saying that to her when I was learning to dive at Memorial Pool, or when I was learning how to roller skate and wanted to skate down her drive way. I’d like to think that she would be proud of me. I hope that she is proud of me.

 

This blog is something I have wanted to do for a very long time but was too nervous to actually do it. With that being said, my very first blog post is dedicated to her. Even though my Nana is no longer here with us, she is giving me the courage to go for it and try something new!  She always believed in me even when I didn’t believe in myself. I hope you enjoy these cookies as much as I do! If you’re feeling spontaneous, throw a scoop of ice cream on top of the cookie! Celebrate the people in your life who inspire and support you or just celebrate the fact that today is Thursday and that it’s one day closer to the weekend! Until next time, keep it sweet! –Ange

 

Stir flour, cocoa, & baking soda together in medium size bowl.  Set Aside.

Stir flour, cocoa, salt, & baking soda together in medium size bowl. Set Aside.

 

 

Beat butter & sugar until fluffy {about 2-3 min}.

Beat butter & sugar until fluffy {about 2-3 min}.  Add eggs and vanilla – beat well.

 

 

Gradually add flour mixture. Beat well.

Gradually add flour mixture. Beat well.

 

 

Stir in peanut butter chips.

Stir in peanut butter chips.

 

 

Drop rounded tablespoon onto non-greased cookie sheets {i lined mine with parchment paper, not necessary}

Drop rounded tablespoon onto non-greased cookie sheets {I lined mine with parchment paper, you don’t have to, though}.

 

 

Bake 8-9 minutes, don't over bake.

Bake 8-9 minutes, don’t over bake.  They’ll puff while baking and flatten while cooling.

 

 

Recipe {Chocolate Peanut Butter Chip Cookies}

Ingredients:

2 eggs

2 teaspoons vanilla

1 – 10 oz. bag of peanut butter chips

2 1/2 sticks of unsalted butter, room temperature

2 cups  granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 cups flour

3/4 cup cocoa

 

Instructions:

Pre-heat oven to 350 degrees.

Stir flour, cocoa, salt, & baking soda together in medium size bowl. Set aside.

Beat butter & sugar until fluffy {about 2-3 min.}.

Add eggs & vanilla. Beat well.

Gradually add the flour mixture. Beat well.

Stir in peanut butter chips.

Drop rounded tablespoon onto non-greased cookie sheets {I lined mine with parchment paper, but you don’t have to, though}.

Bake 8-9 minutes. Don’t over bake! The cookies will puff while baking & flatten while cooling.

*Makes about 54 cookies*