Sweet & Sticky Cinnabon Copycat Cinnamon Rolls

I have been meaning to make cinnamon rolls from scratch for some time now and I finally got around to doing it. They may take ALL DAY LONG, and you may get a little dirty, but the outcome is SO worth it. Taking your first bite of that warm and gooey cinnamon roll that you just spent hours creating, is probably the best taste ever, no really. Give it a go yourself and see what I'm talking about! 

*Makes: 9-12 cinnamon rolls

Ingredients

For the dough:

• 3/4 cup (180ml) warm water
• 2 1/4 tsp active dry yeast 
• 1/2 cup (100g) granulated sugar
• 1 tsp salt
• 1/4 cup (60g) buttermilk, at room temperature
• 1 egg
• 1/3 cup (80g) canola or vegetable oil
• 4 1/2-5 cups (580-650g) all purpose flour

For the filling:

• 1/2 cup (120g) butter, softened
• 1 1/4 cups (280g) packed dark brown sugar
• 2 1/2 tbsp ground cinnamon
• 2 tbsp cornflour (or cornstarch)

For the frosting:

• 3 oz. (90g) cream cheese, at room temperature
• 1/4 cup (60g) butter, softened
• 1 tsp vanilla
• 1 tsp ground cinnamon 
• 1/2 tbsp golden syrup (or corn syrup)
• 1 tsp lemon juice
• 1 1/4 cups (160g) powdered sugar

Traditional Buttermilk Beignets with Cinnamon Powdered Sugar

I've never attempted to make beignets nor have I ever tried them, and until a few days ago I didn't even know how to pronounce the word. Well, with the help of Joy the Baker, these tasty doughnut-like treats are perfect (especially when they are warm and fresh). These are traditionally eaten during Mardi Gras in New Orleans and else where, but aren't always eaten with powdered sugar on top (that is America for you). Either way, these were relatively easy to make and I would make them again in a heartbeat. Try them yourself!

*Makes: about 2 dozen, depending on size

Ingredients

• 3/4 cup (180ml) milk
• 1 1/2 cups (360g) buttermilk
• 4 tsp active dry yeast
• 3 tbsp granulated sugar
• 4-4 1/2 cups (520-580g) strong bread flour, plus about 1 cup (130g) extra for flouring the work surface
• 1/2 tsp baking soda
• 1/4 tsp salt
• Vegetable oil for frying
• Powdered sugar and cinnamon combined for serving, 1-2 cups (120-240g) powdered sugar mixed with 4-8 tbsp of cinnamon

French Toast Cupcakes with Maple Bacon Buttercream

French toast is a go-to breakfast item for me, especially topped with bacon, and with a side of maple syrup. Now just imagine a cupcake that has all these three ingredients listed above within it. Dream come true? I think so. I know I have been adding or topping some of my latest recipes with bacon, BUT COME ON...WHO DOESN'T LOVE BACON??!! I just don't get it. Anyway, if you are interested in making these delicious mouthwatering cupcakes, take a look below!

*Makes: 18 cupcakes 

Ingredients

For cupcakes:

• 3 cups (400g) all-purpose flour
• 2 cups (400g)  granulated sugar
• 1 tbsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 1 cup (2 sticks or 230g) butter, softened 
• 1 cup (240g) sour cream
• 4 eggs, at room temperature
• 1 tbsp vanilla

For streusel:

• 1/4 cup (60g) dark brown sugar, packed
• 1/4 cup (60g) light brown sugar, packed
• 1 tbsp granulated sugar
• 1/2 cup (70g) all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp salt
• 5 tablespoons cold butter, cut into chunks

For maple bacon buttercream:

• 1 cup (2 sticks or 230g) butter, softened
• 4 cups (500g) powdered sugar
• 2 tsp vanilla
• 1/2 tsp salt
• 1/3 cup (100g) maple syrup
• 2 tbsp heavy cream
• 6 slices of bacon, cut into small pieces

Mexican Hot Chocolate Slice & Bake Cookies

I remember having my first Mexican Hot Chocolate in Austin, Texas at a coffee shop we used to go to to study at (it was open all night long). I remember it having a kick of spice that hit the back of my throat, but it was still so nice. Well, I tried making cupcakes first and they turned out rather "messy". I had leftover frosting from the cupcakes, so the next day I tried making cookies and they turned out much better (and prettier). Take a look at these Mexican Hot Chocolate Slice & Bake Cookies with the complimenting Cocoa and Cinnamon Frosting.

*Makes: 30+ cookies

Ingredients

For cookies:

• 1 1/2 cups (230g) all-purpose flour
• 1/2 cup (60g) cocoa powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper
• 1/4 tsp fine salt
• 8 tablespoons butter (1 stick), at room temperature
• 1/2 cup (110g) packed dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1/2 tsp vanilla 

For frosting: 

• 1 cup (230g or 2 sticks) butter, softened
• 4 1/2 cups (500-600g) confectioners sugar
• 2 tsp vanilla
• 2 tsp cinnamon
• 1 tsp cocoa powder
• 1/4 cup (60g) heavy cream

Mimosa Cupcakes

Who doesn't love a mimosa on a Sunday morning? If I am going to drink anything, especially during the day, it is going to be a mimosa. So why not make mimosa cupcakes?! Sounds perfect to me. These cupcakes are easy to make and surprisingly super tasty. My finace brought them to work and everyone flocked to them. No one could actually pin point what the secret ingredient was, though (my fiance technically brought alcohol to work, shhhh). The orange works really well with the Bucks Fizz, and simply within a cupcake. Give these a try!

*Makes: 18 cupcakes 

Ingredients

For cupcakes:

• 2 3/4 cups (360g) all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 2/3 cup (150g) unsalted butter
• 1 1/2 cups (300g) granulated sugar
• 2 eggs
• 1 1/4 cups (300ml) bucks fizz (or 3/4 cup champagne & 1/2 cup orange juice)
• zest from 1-2 oranges

For mimosa cream cheese frosting:

• 1 1/2 cups (440g) butter, softened
• 1 1/2 cups (340g) cream cheese, softened
• 3-4 cups (400-530g) powdered sugar, sifted
• 3-4 tbsp bucks fizz (or 2 tsp orange juice & 2 tbsp champagne)
• an orange cut up into slices

Voodoo Style Krispy Kreme Copycat Donuts

Ever since I heard about Voodoo Doughnut in Portland, I have been wanting to go there just for their unbelievably mouth-watering donuts. Obviously being across the pond, I figured I wouldn't have a chance to go there any time soon. So, I decided to recreate some of their donuts in my very own kitchen. I made Krispy Kreme copycat donuts again, but I added some Cookie Crisp, chocolate Cheerios, Coco Pops, and Froot Loops on top. If this sounds like your kind of donut, then check out the recipe below!

*Makes: 50 donuts, depending on size of cookie cutter used

Ingredients

For the dough:

• 2 cups (480ml) milk
• 1/2 cup (120g) butter
• 2/3 cup (140g) granulated sugar
• 1 tsp salt
• 2 tbsp yeast
• 4 eggs (beaten)
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 5 cups (650g) self raising flour

For the glaze:

• 3 cups (400g) icing sugar, sifted
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/2 cup (120ml) cold water

For cereal toppings (you can use any cereal you desire): 

• 1 handful of Cookie Crisp
• 1 handful of chocolate Cheerios
• 1 handful of Coco Pops
• 1 handful of Froot Loops 

Sweet & Sticky Honey Buns

I remember being stuck at school waiting for drivers-ed to start or after practice waiting for my mom to pick me up. I used to always have those after school munchies, so I would head over to the vending machine and grab me a snack or two. More times than not I would choose the pre-packaged Hostess Honey Bun and boy was it good. Now, thanks to Martha Stewart, I was able to make some sweet and sticky honey buns from my very own kitchen and let me tell you, they are WAY better. I changed a few things in the recipe so check it out! 

*Makes: 9 honey buns in 1 dough ball (there are 3 balls all together)

Ingredients

For dough:

• 2 tbsp active dry yeast
• 1/3 cup (80ml) warm water
• 1 cup (250ml) milk, room temperature
• 2 sticks (230g) butter, softened
• 3 eggs
• 1/3 cup (120g) clear honey 
• 2 tsp salt
• 2 tsp vanilla 
• 5 to 6 cups (650-780g) all-purpose flour, plus more for dusting
• Vegetable oil, for bowl

For filling and topping:

• 1 stick (110g) butter
• 1/2 cup (170g) clear honey, plus more for brushing and drizzling
• 1/2 cup (170g) golden syrup
• 2 tbsp granulated sugar
• 1/2 cup (100g) Philadelphia cream cheese
• 1/2 cup (120g) sour cream

Chocolate Chip Peanut Butter Mini Pound Cakes!

I had the urge to make pound cake and I hadn't used peanut butter or my chocolate chips in a while (since I have been super "healthy" using fruit) so I decided to make these mini pound cakes! They were super easy to make and easy enough for my fiance to take to work, considering the portions were perfect (you can eat the mini cake in two bites!). I drizzled peanut butter and chocolate on top and it just hit the spot with a cold glass of milk. And, I always like to heat my treat in the microwave for 10 seconds to make it a but warm. Perfect! Take a look!

*Makes: 60 mini pound cakes, give or take

Ingredients

For pound cake:

• 3 cups (400g) all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 sticks (230g) butter, softened
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60g) brown sugar
• 3 eggs
• 1 cup (260g) creamy peanut butter
• 1 cup (250ml) milk
• 1 cup (180g) bittersweet chocolate chips

For peanut butter glaze:

• 1/3 cup (50g) powdered sugar, sifted
• 3 tablespoons peanut butter
• 3-4 tablespoons milk

Cinnamon Sugar Maple Bacon Donuts (Gourdough's Copycat)

Ever since Gourdough's opened in Austin, Texas, I fell in love with their crazy delicious donuts. They had one that my fiance always got called the "Flying Pig" which consisted of a donut with maple icing and bacon on top (topped with even more maple icing). This is what I decided to attempt to make at home yesterday and they turned out amazing. If I can do it out of my own home, anyone can. Raise your hand if you love donuts like me! If so, give these a try, and make your way to Gourdough's if you are ever in Austin.

*Makes: 7 donuts

Donuts:

• 2 tablespoons water, warmed
• 2 tsp instant yeast
• 3/4 cup (180ml) milk, warmed
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 1 large egg, beaten
• 3 tablespoons butter
• 2 3/4 cups (360g) all-purpose flour
• vegetable oil, for frying

Maple glaze:

• 2 tablespoons milk (give or take)
• 3 tablespoons pure maple syrup 
• 2 cups (260g) powdered sugar

Cinnamon sugar bacon:

• 7 pieces of bacon (you can use more if you would like, this is all I had)
• 1/4 cup (50g) granulated sugar
• 2 tbsp cinnamon 

Hostess Cupcakes From Scratch

If you haven't noticed already, I am completely obsessed with copycat recipes at the moment. I have dabbled with nutter butters, thin mints, tagalongs, peanut butter cups, and so much more. It is the best feeling to bake something in your very own kitchen, and it taste better than the store bought version. Today, I made Hostess cupcakes and boy were these guys tricky AND time consuming. But, the end result is what makes it all worth it. Go ahead, take a look!

*Makes: 14 cupcakes

Ingredients

For the cupcakes:

• 3 ounces (90g) bittersweet chocolate, chopped 
• 1/3 cup (50g) cocoa powder
• 3/4 cup (180ml) brewed coffee, still hot
• 3/4 cup (100g) strong bread flour
• 3/4 (150g) cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons vegetable oil
• 2 eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

For the filling:

• 1 cup (250g) marshmallows
• 1/4 cup butter, at room temperature
• 1/2 cup (60g) powdered sugar, sifted

For the ganache frosting:

• 2 1/2 ounces (90g) bittersweet chocolate, chopped
• 1/4 cup (60g) heavy cream

For the pink icing:

• 1 cup (130g) powdered sugar
• 1/4 cup (60g) butter, at room temperature
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon of red food coloing (optional)

Puff Pastry Cinnamon Sugar Palmiers

Palmiers are such a simple little treat to have with your coffee or morning tea. I've always wondered how they were made, and after doing some research, it is rather quite easy. The common and most traditional way to eat them is with granulated sugar, but I am obsessed with cinnamon sugar anything, so I decided to make my Palmiers with cinnamon sugar (and loads of it)! Check out the easy recipe so that you too, can enjoy these sweet treats. 

*Makes: 24 palmiers

Ingredients

• 1 block (500g) of puff pastry (you can also just use a sheet which is 320g)
• 1 cup of granulated sugar (190g)
• cinnamon (10g)
• flour (for counter top surface; only if needed)

Gluten Free Jumbo Size Tagalongs (Girl Scout Cookie Copycat)

I have been interested in making tons of "copycat" cookies and baked goods recently. I mean who wants to buy them at the store when you can make them from your own home? I have already made thin mints (which turned out great), nutter butters (again, great), and yesterday I made Keebler fudge stripe cookies (which were probably my favorite...wait I say that about everything...). Today I decided to stick with one of my favorite Girl Scout Cookies. A simple cookie with peanut butter and chocolate. Doesn't that sound like heaven? I was once a Girl Scout and I remember eating so many boxes of cookies rather than selling them (don't tell my mom). I wanted to re-live my childhood in my kitchen today. I decided to make these gluten free for those who have a sensitivity. Check them out. Oh, and these guys are huge!

*Makes: 24 cookies (depending on size)

Ingredients

• 2 1/4 cups (320g) gluten free plain flour
• 1 tbsp xanthan gum
• 16 tbsp butter
• 3/4 cup (150g) granulated sugar
• 1/2 cup (70g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/4 cup (220g) milk & dark chocolate, chopped
• 8 tbsp peanut butter (at least)
• 4 tsp powdered sugar, sifted 

Gluten Free Keebler Copycat Fudge Stripe Cookies

Keebler Fudge Stripe Cookies are my dad's favorite cookies in the whole world. I remember staying up late watching TV with him and he would go grab them out of the fridge (because anything chocolate is always better cold rather than at room temperature) and we would devour the entire package. It was kind of like my dad and I were bonding. Yes, my dad and I bonded over sports and cookies, so what? Anyway, I decided to make my very own fudge stripe cookies, gluten free style. Overall, it took me a little over 3 hours for them to be complete (and in my mouth), and it was worth it (I got some stuff done while waiting, don't worry). You should definitely give these a try, gluten free or not. Go!

*Makes: about 36 cookies

Ingredients

• 2 1/4 cups (300g) gluten free plain flour
• 1 tbsp xanthan gum
• 16 tbsp butter
• 3/4 cup (150g) granulated sugar
• 1/2 cup (70g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/4 cup (220g) milk & dark chocolate, chopped

Homemade Tootsie Rolls

Every memory I have of tootsie rolls takes me back to Halloween. Whenever I was a kid, and we would go trick-or-treating, people would almost throw candy at us. I remember getting home and emptying out our bags. The majority of the candy was tootsie rolls. Why? Maybe because they are the cheapest and smallest? Or is it because everyone enjoys a tootsie roll from time to time? I am not quite sure, but, I thought to myself "let's give them a try". So, I did! Here is the recipe for the simple and easy tootsie roll, have fun!

*Makes: Roughly 50 pieces 

Ingredients

• 1/2 cup (170g) golden syrup (or honey)
• 1/3 cup (50g) cocoa powder, sifted
• 1 teaspoon pure vanilla extract
• 1 teaspoon orange flavoring 
• 1 tablespoon butter, melted
• 1/4 cup (30g) powdered sugar, sifted
• Pinch of salt
• 1 1/4 cups (160g) instant non-fat dry milk powder, sifted

Gluten Free Lemon Poppy Seed Muffins

It's been over a week since I stepped foot in our kitchen (we were on vacation so it wasn't by choice) and after being home and doing loads and loads of laundry, I couldn't resist baking any longer. I decided to return to baking by making some lemon poppy seed muffins, and making them gluten free of course. While away, I also decided that I want to keep cooking and baking gluten free, but still bake with gluten for those who don't have a sensitivity. So I will be doing both now! Anyway, these are my lovely gluten free lemon poppy seed muffins with lemon icing (if you love lemon, this icing just tops it off!) Go ahead and give them a try!

*Makes: 12 muffins

Ingredients

For dough:

• 2 cups (280g) gluten-free plain flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) sugar
• zest 1 lemon
• 2 teaspoons (or more) of lemon juice
• 2 tablespoons poppy seeds
• 8 tablespoons (120g) butter, at room temperature
• 1 cup (220g) sour cream
• 2 large eggs, beaten

For lemon icing:

• 3 tablespoons of confectioners sugar
• 2 teaspoons of lemon juice (give or take)

Double Chocolate Raspberry Brownies

I have had the biggest urge to bake with fruits lately. For instance my mini apple pies I made the other day, and just this morning I attempted to make homemade fruit roll-ups (not a success). Then, my fiance requested that I make raspberry brownies (these are not gluten-free) and I thought "why not?". I thought to myself, that those two ingredients combined could make a killer brownie, so I did it. Once again I caved in to my husbands' needs (ladies stay strong!). I present to you, my chocolate raspberry brownies, with more raspberries on top. Enjoy!

*Makes: 16 pieces

Ingredients

• 1 1/4 cup (220g) semi-sweet chocolate chips 
• 3/4 cup (80g) milk chocolate, broken into pieces
• 1 cup (250g) butter
• 2 cups (400g) dark brown sugar
• 4 large eggs
• 1 cup (140g) plain flour
• 10 tbsp (50g) cocoa powder
• 1 1/2 cup (240g) raspberries, chopped

Easy Homemade Nestle Crunch Bars

I love chocolate and I love Rice Krispies. Luckily, Nestle created Crunch bars which contain both ingredients! If it only contains 2 ingredients, why can't these be made by the consumer? Well, they can. These bars were probably the easiest treats I have made since I started experimenting in the kitchen. What's better than saving money and making things out of your own kitchen? Nothing! I love knowing what is in the foods that I eat, and if you do too, go ahead and whip these right up! 

*Makes: 12 large bars or 36 mini bars

Ingredients

• 24 oz (680g) of chocolate (I used about 480g of semi-sweet chocolate chips and 200g of milk chocolate)
• 4 cups (100g) Rice Krispies ( I added double the amount of krispies because I wanted them extra crunchy)
• 1/2 cup (100g) of white chocolate to spread on top (optional)

Gluten Free Mini Cinnamon Sugar Apple Pies

I have never made a pie in my life and I thought today was the day I would give it a try. I know that everyone prefers miniature size over regular size (I know I do), so I decided to make mini apple pies using my muffin pan. I added a few ingredients that I thought would go well with the apples, and I also tried making different pie tops! Check out this fun, all day baking in the kitchen, recipe. Enjoy!

*Makes: 12 mini pies

Ingredients

For gluten free pie crust:

• 2 1/4 cups (320g) gluten free plain flour
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (60g) confectioner’s sugar 
• 10 tablespoons (140g) butter, chopped and chilled
• 1/2 cup (125ml), iced water (don’t count ice cubes in the volume measurement)

Apple filling:

• 3 apples, peeled and chopped
• 3 tbsp lemon juice (to keep apples from turning brown)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) dark brown sugar
• 1 tbsp cinnamon
• 1/2 tbsp ground cloves
• 2 tbsp maple syrup 
• pinch of salt
• 1 tbsp gluten free plain flour
• 1 tsp vanilla 

Homemade Nutella Peanut Butter Cups

Americans love their Reese's Peanut Butter Cups. And so do I! I decided to make my peanut butter cups a little more suitable for my taste buds and instead of using chocolate, I used Nutella (I love Nutella and probably use it too much). So these cups are gluten free Nutella peanut butter cups made straight out of my kitchen. These are so easy (yet a little messy) and super fun to make. Give them a shot!

*Makes: 27 cups

Ingredients

• 1 cup (260g) creamy peanut butter
• 1 package (about 300g) of gluten free digestives, chopped
• 1/2 cup and 4 tsps (70g) powdered sugar
• 1 tsp table salt
• About 36 oz. (900g) of Nutella (I know, it's a ton)

Gluten Free Mini Snickerdoodle Sandwiches

Snickerdoodles are my all-time favorite cookie. They remind me of my mom because if she ever spontaneously made cookies, it would be these. Probably because they are fairly simple and require minimal ingredients (almost every household should have these ingredients!) Well, I made these sandwiches before for my fiance to take to work, but that was when I wasn't baking gluten free. This time, I decided to make them miniature and also gluten free. Boy let me tell you, they are as soft as fluffy pillows. They just melt in your mouth! Give them a shot, you won't regret it. 

*Makes: 50+ cookies

Ingredients

For dough:

• 1 stick plus 5 tablespoons (13 tablespoons) butter, at room temperature
• 1 1/2 cups (300g) sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 3 1/8 cups (400g) gluten free plain flour 
• 2 teaspoons xanthan gum 
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 3 tablespoons ground cinnamon combined with 6 tablespoons sugar for rolling 

For spread:

• 1 large tablespoon of peanut butter
• 1 large tablespoon of nutella