Sunday, December 23, 2012

Christmas Morning Blueberry Coffee Cake

Being a Southern Girl from North Carolina, my all-time favorite magazine is Southern Living. This month, I found a wonderful recipe for a Blueberry Coffee Cake hiding in the current Southern Living issue. I made the Coffee Cake this week for our family guests,and it was simply delicious-even my young children loved it. This would make the perfect dish to serve on Christmas morning. You can serve it with coffee and hot cocoa while you open gifts and enjoy time with family.

Merry Christmas my dear friends and family. I pray that you enjoy your families and praise the one who gave us HIS GREATEST GIFT-His Son who died for our sins. I am so thankful for God's Love and Sacrifice.

Luke 2:11-14

"The Savior—yes, the Messiah, the Lord—has been born today in Bethlehem, the city of David! And you will recognize him by this sign: You will find a baby wrapped snugly in strips of cloth, lying in a manger.” Suddenly, the angel was joined by a vast host of others—the armies of heaven—praising God and saying, “Glory to God in highest heaven, and peace on earth to those with whom God is pleased.””


Blueberry Coffee Cake

1 large egg
1/2 cup milk
1/2 cup plain yogurt (I used vanilla)
3 Tablespoons Vegetable Oil
2 Cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries
1 Tablespoon all-purpose flour
2 Tablespoons sugar
2 Tablespoons sliced almonds (or crushed walnuts or crushed pecans)
1/4 teaspoon ground cinnamon
Preheat oven to 400 degrees F. Whisk together egg, milk, yogurt, and oil. Sift together the flour, sugar, baking powder, and salt in a large bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened. Toss 1 1/4 cups blueberries in 1 Tablespoon flour; fold into batter. Pour into a lightly greased 9 inch springform pan. Sprinkle with remaining 1/4 cup blueberries. Stir together 2 Tablespoons sugar, sliced almonds (or other nuts), and cinnamon. Sprinkle over the batter. Bake at 400 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan. Serve warm or cool.

Tuesday, December 11, 2012

Gingerbread Oreo Blondies

When I saw this recipe on one of my favorite blogs, Two Peas and Their Pod, I knew that I had to find the Gingerbread Oreos and make these yummy treats for our Sunday School Class Christmas Party. Thankfully, the Gingerbread Oreos were easy to find at my local Walmart. The recipe produces a large pan full of deliciously-thick blondies with a Gingerbread Oreo tucked in the middle of each bar. This recipe was a fun twist on the traditional blondie and is a perfect treat to package and share as Christmas gifts with friends and neighbors.

Enjoy my friends! You are dearly loved and prayed for daily. I pray that this Holiday season, you truly "Taste and See that the Lord is Good!" (Psalm 34:8)


Gingerbread Oreo Blondies

Yield: 20 blondies

Sweet brown sugar blondies with Gingerbread Oreos and white chocolate chips.
1 cup unsalted butter
2 cups packed dark brown sugar
2 large eggs, beaten
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 cups of all-purpose Gold Medal flour
1 cup white chocolate chips
20 Gingerbread Oreos


1. Preheat the oven to 350°F. Grease a 9x13 pan and set aside.
2. In a small pan, melt the butter over medium low heat on the stove. Or in a small bowl, melt the butter in the microwave. In large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk until smooth.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the white chocolate chips.
4. Pour half of the blondie dough into the prepared pan and spread evenly. Press the Oreos on top of the blondie dough, evenly spacing them out. Pour the rest of the dough over the Oreos and spread as evenly as possible. The dough will be thick and sticky.
5. Bake for 30 minutes or until a toothpick comes out clean. Allow to cool completely. Cut into squares and serve.

Monday, December 10, 2012

Christmas Peppermint Poke Cake

If you are in search of the perfect Holiday Dessert to take to a Christmas party or to serve on Christmas Day for your family, then search no more. I stumbled upon this recipe from Something Swanky blog, and I knew that I would make it for our Sunday School Class Christmas Party. The party was last night and the cake was a big hit. It combines all the flavors of the season and the layer of hot fudge and oreos makes it over-the-top delicious! The crushed peppermint andes mints on top give it such a pretty Christmas look that make it even more appealing to your taste buds. I tweaked the original recipe a little by using the red holiday oreos and two containers of cool whip for the topping. If you prefer to use the original recipe, it can be found here:

I encourage you this Holiday season to make LOVE your focus-share love with everyone you meet, forgive others, and put your LOVE into action as you serve and honor others above yourself. Slow down from the busy month and just LOVE someone-truly from the heart.

Romans 12:10

"Love each other with genuine affection, and take delight in honoring each other."

Christmas Peppermint Poke Cake

  • 1  chocolate fudgecake mix, prepared and baked according to the directions on the box.(I always use Duncan Hines-simply the best!)
  • 1 cup peppermint dairy creamer
  • 14.5 oz sweetened condensed milk
  • 1 jar Smuckers hot fudge sundae sauce
  • 1/4 cup peppermint dairy creamer
  • 1 cup crushed Oreos (you can use the red holiday oreos for a super festive look)
  • 2 containers of (8 oz Cool Whip)
  • Andes Peppermint Chips for topping (approximately 1 1/2 cups)
  • Crushed Oreos for topping (approximately 1 cup)
  1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
  2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
  3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
  4. Pour and spread the fudge mixture over the cake as evenly as possible.
  5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
  6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

Sunday, December 9, 2012

Sour Cream Banana Cake-The Perfect Holiday Bread to Share!

I LOVE this time of year because it gives me an exuse to bake lots of yummy treats to share with my family and friends. When I saw this recipe for Sour Cream Banana Cake, I knew that I had to make add it to my baking list. It turned out so moist and absolutely delicious. I made two batches and baked them in cute little Christmas loaf pans that I found at Michaels for $1 each. I loved sharing this bread with my MOPS group and our Sunday School class. It was a super easy recipe to follow, and the sour cream made it nice and rich
Bake some and share the love with your neighbors and friends. I love to give gifts because it makes the recipient feel loved.
Enjoy dear friends. You are prayed for and loved dearly by your Heavenly Father! I hope you enjoy this song that we sang in church today. It blessed my heart. One Thing Remains-His LOVE never fails; never gives up; never runs out on you!!

Sour Cream Banana Cake


  • 1 pkg. (2 layer size) yellow, white, or butter cake mix
  • 3 eggs
  • 1 cup mashed ripe bananas (3-4)
  • 1 cup sour cream
  • 1/4 cup oil
  • 1/2 teaspoon of almond flavoring


  1. Heat oven to 350 degrees F.
  2. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low or until moistened, scraping bottom of bowl often.
  3. Beat on medium for 2 minutes.
  4. Bake 35 minutes or until the toothpick comes out clean.
  5. Use a 13×9 or full size bundt pan. (I used loaf pans-both the 8 inch size and the mini ones: One recipe makes two large loaves or four mini loaves)
  6. Cool cake completely in pan on wire rack.

Thursday, November 15, 2012

Thanksgiving Recipes to Make and Share

Because of a recent surgery and the unfortunate arrival of bronchitis and the flu to our household, I haven't been cooking very often. But, I wanted to share a few of my favorite Thanksgiving and Holiday recipes from older posts on my blog.

Happy Thanksgiving Dear Friends! I encourage you to take the time to share your gratitude with your family and friends. Pour your hearts out to God in gratitude for the blessings He daily pours out on you.

Psalm 95:2

"Let us come before him with thanksgiving and extol him with music and song."

Psalm 100:4

"Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name."

Caramel Apple Cinnamon Bars:

Butterscotch Apple Pie Cookies:

Pumpkin Chocolate Chip Pie Cookies:

Pumpkin Cheesecake:

Pumpkin Angel Food Cake with Creamy Ginger Frosting:

Oatmeal Craisin White Chocolate Chip Cookies:

Angus Barn Chocolate Chess Pie:

Peanut Butter Honey Fudge:

Perfect Pecan Pie:

Pumpkin Streusel Pie:

Peanut Butter Crumb Apple Pie:

Monday, October 15, 2012

Caramel Apple Munch Mix-The Perfect Autumn Treat to Share!

Caramel Apple Munch Mix

1 Box of Apple Cinnamon Chex Cereal
4 cups Caramel Bugles (2 small bags)
2 cups Kraft Caramel Bits
2 cups Honey Roasted Peanuts
2 bags (2.5 oz) bags of dried apple chips, caramel flavor
Mix all ingredients in a large bowl, and put in storage containers to share with friends.

Sunday, October 7, 2012

Portable Breakfasts: Sausage Egg & Cheese Muffins and Apple Walnut Pull-Apart Muffins

Mornings are often rushed during the school year, and many Mommies and Daddies find themselves rushed to eat a healthy and filling breakfast before they head to school or work. My son takes FOREVER to eat and thus often doesn't get enough to sustain him before lunchtime at school. The answer-quick portable breakfast options that can be made ahead and frozen.

Here are two recipes for portable on-the-go breakfast goodies. 

Enjoy and remember that you are dearly loved and prayed for daily! This song by Laura Story entitled "Grace" has been a blessing to me. I am so thankful for God's Daily Sufficient Grace!

Apple Walnut Pull-Apart Muffins

1 bag frozen dinner rolls, thawed (I used Parker House Rolls)
2 Golden Delicious apples, chopped and peeled

1/3 cup brown sugar
1/2 cup walnuts, finely chopped
2 teaspoons cinnamon
4 Tablespoons butter, melted

Preheat oven to 350 degrees. Spray 2 (12 cup) muffins pans (I used 2 (6 cup) jumbo muffin pans) with non-stick cooking spray.

Mix together the chopped apples, brown sugar, walnuts, and cinnamon until well combined.
Using a pair of kitchen scissors, cut each roll into thirds.

Place 3 small roll pieces in the bottom of each muffin cup. Drizzle about a half of the melted butter on top of the roll pieces. Then top with the apple mixture. Next, layer the remaining pieces of bread dough on top and brush the tops with your remaining melted butter. Let rise for about an hour (or until rolls have doubled in size).

Bake for 30-35 minutes, until tops are golden brown and the middle rolls are done . Make a glaze of powdered sugar and milk and drizzle that on top of the warm muffins.

To freeze prepared muffins, wait until they have completely cooled and place muffins on a cookie sheet. Place in the freezer for 1 hour to flash freeze. Remove the cookie sheet and put each muffin into a Ziploc bag to store in the freezer. When you are ready to eat one, take it out of the freezer and place on a plate or paper towel in the microwave. Microwave for 1 minute and enjoy!

Healthy Sausage, Egg and Cheese Muffins

1 lb. ground lean turkey sausage, drained
1 tsp onion powder or minced onion
3 cups all-purpose low-fat baking mix (Bisquick)
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded reduced fat Mexican Cheddar cheese
3/4 cup lowfat buttermilk

Cook sausage and onion in a large skillet over medium to med-high heat, stirring
until it crumbles and no longer pink. Drain and cool.Preheat oven to 375. Combine
sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center
of the mixture. Stir together the soup and water; add to sausage mixture, stirring just
until dry ingredients are moistened. Spoon until generously greased muffin tins, filling
to tops of cups. Bake for 15-18 minutes or until lightly browned. Makes 12 standard-sized
To freeze, allow muffins to cool completely. Put cooled muffins in individual ziploc bags
and store until ready to eat. Place muffin on papertowel and microwave for 45 seconds to 1
minute. Enjoy!

Thursday, October 4, 2012

Pioneer Woman's Prune Cake

My dear hubby loves prunes so when I saw last week's episode of the Pioneer Woman's show on the Food Network, I knew I had to make her "Grandma Iny's Breakfast Prune Cake".  I went to Sam's Club and bought a bulk bag of prunes and made it this morning. It smells heavenly and you can totally pass some healthy prunes off on your non-suspecting children or spouse :-). It is like a spice cake with a caramel glaze on top. I posted the recipe below, but you can view it on Pioneer Woman's website if you prefer (
I never keep buttermilk on hand because it can be so easily made. For every 1 cup of buttermilk that you need, stir 1 Tablespoon of lemon juice OR vinegar into 1 cup of milk. Stir and let sit for 5 minutes before using in your recipe.
Have a Beautiful day dear friends! You are prayed for and loved dearly by your Heavenly Father!
Oh How He Loves You and Me!!!

Prune Breakfast Cake


  • 1 cup Prunes
  • 1 cup Sugar
  • 3 whole Eggs
  • 1 cup Canola Oil
  • 1-½ cup Flour, Sifted
  • 1 teaspoon Baking Soda
  • 1 teaspoon Nutmeg
  • 1 teaspoon Allspice
  • 1 teaspoon Cinnamon
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • _____
  • 1 cup Sugar
  • ½ cups Buttermilk
  • ½ teaspoons Baking Soda
  • 1 Tablespoon White Corn Syrup
  • ¼ cups Butter
  • ½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 300 degrees.
Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.
While cake has five minutes remaining, make the icing:
Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately.
Allow to rest on the counter. Serve warm.
NOTE: There is absolutely zero “prune effect” associated with this cake. The end.

Friday, September 28, 2012

Adoption Updates and Opportunities

For those of you who are interested you can follow our Adoption Journey here:

We are hosting an online auction in October, and would love donations from other bloggers or friends. The details are outlined here:

Our latest status:

Other Opportunities to help:

Pumpkin Spice Kisses

Stop what you are doing right now and run to your closest Target or grocery store and buy as many bags of Pumpkin Spice Hershey Kisses as you can find. Seriously! These special edition Hershey Kisses are unbelievably yummy. My hubby and I sampled a few to celebrate the first day of Autumn last week, and it was super hard to restrain ourselves from eating them all in order to save some for this recipe. The same dear friend who sent me the recipe for the awesome Pumpkin Poppers that I recently posted sent me this recipe for Pumpkin Spice Kisses Cookies. They are AMAZING! The spiced cookie is incredible and the Kiss on top makes it over-the-top yummy. The original recipe can be found here: . I posted the recipe below, with my changes. I substituted pumpkin pie spice for the spices she used, and I added a few tips to help during the baking process.

Have a Blessed Weekend Dear Friends! You are dearly loved and prayed for!! I pray that you can give your worries and burdens to God and rest in His peace and faithfulness as you trust Him for everything that weighs heavy on your heart.

Psalm 68:19

"Praise be to the Lord, to God our Savior,
    who daily bears our burdens."


Pumpkin Spice Kisses


1 1/2 cups sugar
1/2 cup butter
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3 generous teaspoons pumpkin pie spice
1 package Pumpkin Spice Hershey Kisses


1. Preheat oven to 375 degrees. Unwrap Hershey Kisses and set aside.
 2. In a large mixing bowl, cream butter and sugar. Add vanilla and eggs and beat until light and fluffy.
 3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add to butter mixture. Mix until just combined.
 4. Place rounded tablespoonfuls 1 inch apart on a parchment lined cookie sheet. (Spray your parchment paper with PAM or the cookies will stick!). Bake 8 to 10 minutes. Remove from oven and immediately press a Hershey Kiss into the center of the cookie. Move to a cooling rack to finish cooling. I stuck the plate of cookies in the frig for 15 minutes so the kisses would harden before I wrapped the dish in plastic wrap.

Sunday, September 23, 2012

Cinnamon Sugar Pumpkin Poppers

My love for pumpkin is widely known by those closest to me, so when one of my dear friends saw this recipe she immediately sent it my way. I made them this weekend for our Sunday School brunch, and they were absolutely delicious! They are probably one of the best things I have ever made. These little donut poppers taste decadent, like they were bought in a gourmet bakery (according to my husband). And, one friend said they taste "fancy" :-). And, I fully believe that everyone needs a little fancy in their life :-).

 I followed the recipe from the "Clever Housewife" with the exception of adding a teaspoon of pumpkin pie spice to the topping mixture. I wanted to give it an extra Autumnal flair. The original recipe can be found here:

 I have posted the recipe below with my change added.

 Make these today, but don't expect them to last long. My son was popping them in his mouth one right after another :-). They are the perfect Fall treat to enjoy on crisps mornings with coffee, hot tea, or cocoa.

 Our family has had a challenging month on so many levels. This song by Kristian Stanfill continues to bless and encourage my heart. No matter what you are going through, God will come through ALWAYS!

 Psalm 40:11
LORD, don’t hold back your tender mercies from me. Let your unfailing love and faithfulness always protect me.


Cinnamon Sugar Pumpkin Poppers

Ingredients: 1¾
cups all-purpose flour
tsp baking powder
tsp salt
tsp cinnamon
tsp nutmeg
tsp allspice
tsp ground cloves
cup vegetable oil
cup brown sugar
tsp vanilla extract
cup pumpkin (fresh or canned, but not pumpkin pie filling)
cup low-fat milk
For Coating:
stick of unsalted butter, melted
cup granulated sugar
Tbs cinnamon plus 1 teaspoon pumpkin pie spice
Preheat oven to 350° and spray your muffin pans with nonstick cooking spray.
Combine all the dry ingredients in one bowl and whisk till combined.
In another bowl, mix together the remaining ingredients (oil, brown sugar, egg, vanilla, pumpkin and milk).
Pour the dry ingredients into the wet and mix until just combined (do not overmix).
Using a cookie scoop, fill mini muffin tins until almost full. There should be plenty of batter to do this. Bake for 10-12 minutes. While Poppers are baking, melt your butter (I melt mine in a bowl in the microwave for 45 seconds).
In a small bowl combine your sugar, pumpkin pie spice and cinnamon.
Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath. Set pumpkin poppers on parchment paper to completely cool before devouring


Wednesday, September 19, 2012

Yarn & Felt Fall Wreath with a Wild Side

Happy Autumn my friends! The earth is full of His Glory! So thankful today for cooler temperatures, the warmth of family, the smells of pumpkin and cloves, and the taste of hot cocoa and tea. Autumn is undoubtably my all-time favorite season, and I love to decorate with the colors of Fall, Mums, and Pumpkins.

Recently, I saw a simple yarn-wrapped wreath tutorial on one of my favorite blogs, Six Sisters Stuff, and I decided to recreate it in some fun Autumn shades, a little bling, and a leopard ribbon to coordinate with our family room decor. It turned out super cute, and I can't wait to hang it on our bedroom door which shows in the family room. Because I chose neutral colors like brown, cream, and mustard, I can display the wreath year-round.

If you would like detailed instructions and a simple tutorial, just click here:

For my wreath,
I bought a super saver skein of brown yarn at Hobby Lobby (it was $2.99 & I used a 40% off coupon). I found a 16 inch foam wreath at Michaels for $9.99, and I hada 50% off coupon so it only cost $5.00. I had the felt, ribbon, and coordinating button. So, the entire wreath cost me less than $7 to make.

I chose cream and mustard colored felt and used brown thread to do my running stitch through the felt. I had a fun mustardy-brown colored button that I hot glued to the center of the mustard felt heart. I used wide leopard print ribbon to make a bow and loop to hang it on (and to add a little "funk" to my wreath :-))

Although the wreath was simple and cheap to make, it was time-consuming. The tutorial says that it takes 30 minutes to wrap the wreath with the yarn twice. However, I don't think that is humanly possible (at least not with little blessings that require food, play time, etc...) I wrapped my wreath with the yarn in spurts over the period of three days. The second layer was much easier and faster.

Blessings dear friends! You are prayed for and loved so passionately by your Heavenly Father. Delight in Him today-Oh, how He delights in you!! Bless the Lord, O My Soul!
Enjoy this You Tube video of one of my favorite songs by clicking on the link below:

Sunday, September 16, 2012

Sugar & Spice Pumpkin Cake Doughnuts

One of my all-time favorite cookbooks is the King Arthur Baking Companion, gifted to me by Kindred Spirit in North Carolina. The King Arthur website is also a great resource for fantastic recipes and baking tips. This weekend I made these yummy sugar and spice pumpkin cake doughnuts from the cookbook. I used my two heart shaped wilton doughnut pans that I picked up at Target on clearance after Valentine's Day last year. After filling the doughnut pans, I had quite a bit of leftover batter, so I added 1/2 cup of chocolate chips to the remaning mixure and made pumpkin and leaf shaped pumpkin chocolate chip muffins. Both the doughnuts and the muffins turned out delicious and were the perfect treat to take to Sunday School class on this cool and rainy Fall morning. I included the recipe below in case you would like a taste of Autumn. If you don't have doughnut pans, feel free to use muffin tins.
I pray you each have a blessed week! If you are burdened with worry, face uncertainty in your life, or feel overwhelmed, I encourage you to surrender everything to the God who sustains and loves you deeply. In my own life, I am resting in His promise to never leave or forsake me and to be my strength and provider.

Psalm 68:19

"Praise the Lord; praise God our savior! For each day he carries us in his arms."


Sugar & Spice Pumpkin Cake Doughnuts

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons All-Purpose Flour


  • 3 tablespoons cinnamon-sugar mixture


1) Preheat the oven to 350°F. Lightly grease two standard sized doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3) Add the flour, stirring just until smooth.
4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
6) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
8) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
9) Cool completely, and wrap airtight; store at room temperature for several days.
Yield: 12 doughnuts or 15 muffins. (I was able to get 12 muffins and 12 doughnuts-I think my doughnut pans are smaller than the standard size.)



Tuesday, September 4, 2012

Nutty Berry Trail Mix

My dear hubby loves trail mixes-especially if they include chocolate. This can be adjusted to use whatever dried fruits and nuts that you like the best. Enjoy!

You are dearly loved, chosen, and prayed for by your Heavenly Father. Praise Him today for the small and large blessings in your life.

Psalm 68:35
"God is awesome in his sanctuary. The God of Israel gives power and strength to his people. Praise be to God!"

Nutty Berry Trail Mix

1 can (15 oz) mixed nuts
1 can (15 oz) cashews
1 can (15 oz) almonds
1 pkg. (9 oz) golden raisins
1 pkg. (6 oz) chopped dried pineapple
1 cup sunflower kernels
1 cup dried sweetened cranberries
In a large bowl, combine all ingredients; mix well. Stir in an airtight container. Feel free to substitue your favorite dried fruits if you don't like any of the ones I included.

Monday, September 3, 2012

Overnight Cinnamon Roll Bread Pudding

Our family visited over the holiday weekend, which gave me the opportunity to bake lots of yummy things, including this overnight cinnamon roll bread pudding. It is the perfect breakfast or brunch dish to make the night before and bake in the morning.
Enjoy dear friends! Bake this dish and enjoy a piece as you spend some quiet time with your Heavenly Father-He delights in spending time with you!! You are prayed for and loved dearly!

Psalm 27:8
"My heart has heard you say, “Come and talk with me.” And my heart responds, “LORD, I am coming.”
Overnight Cinnamon Roll Bread Pudding
·  2 tablespoons of melted butter
·  2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
·  4 eggs
·  1/2 cup heavy whipping cream
·  3 teaspoons ground cinnamon
·  2 teaspoons vanilla
·  1 cup chopped Pecans or chopped walnuts or raisins
·  1/4 cup pure maple syrup
·  Icing from cinnamon rolls
·  Maple syrup
·  Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
·  Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
·  In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans or raisins or walnuts; drizzle with 1/4 cup syrup. Store covered overnight in the refrigerator.
·  The next morning, preheat oven to 375°F. Remove the cover and bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
·  Drizzle icing over top. If desired, spoon syrup over individual servings.