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Best Soft and Chewy Easy Chocolate Chip Blondies

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Super easy chocolate chip blondies that are unbelievable SOFT and CHEWY! Perfectly golden brown and studded with semi-sweet chocolate chips.
Chocolate Chip Blondies Best Soft and Chewy Easy Chocolate Chip Blondies

These chocolate chip blondies are a favorite in my home. I love that they can be made in a snap.  The texture of these chocolate chip blondies is just perfect. See for yourself?  Just look at them. I’m eating one now with a cup of coffee. No joke. If you love classic chocolate chip cookies then you will also love these chocolate chip blondies.

Best Soft and Chewy Easy Chocolate Chip Blondies

This chocolate chip blondie recipe uses a good dose of vanilla extract, exactly 1 tablespoon. Make sure you use the exact amount. It really does make a difference in flavor.  I always add half of the chocolate chips with the batter and then add the rest on top of the batter.

As with most blondies or brownies, I always like under-bake mine just a bit. If you want perfectly cut blondie bars, wait for them to cool off to room temperature then cut them, or once they are cooled, place them in the fridge for an hour or two then cut them into bars.

Best Soft and Chewy Easy Chocolate Chip Blondies

These chocolate chip blondies are perfect snacks for kids.  You can make these chocolate chip blondies the night before and put them in your kid’s lunchbox. They’re also great for adults to bring to work and share with coworkers. I think any co-worker would be excited to find something other than donuts or bagels in the break room. Am I right?  If you are going to make these chocolate chip blondies for a large crowd, you’ll definitely want to double or triple the recipe and use a 9×13 pan.

You can use either dark or light brown sugar to make these chocolate chip blondies. I used light brown sugar for this recipe which is what I had but I actually prefer to use dark and light brown sugar for a toffee-like flavor but to each it’s own. If you want blondies that are perfectly baked, have an amazingly soft and chewy texture, a hit with your family and friends, and a totally no fail SUPER easy dessert then these chocolate chip chewy blondie recipe is perfect for you!

5 from 3 votes
Chocolate Chip Blondies
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Chocolate Chip Blondie
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Chocolate chip blondies that are unbelievably chewy, soft, sweet, chocolaty and delicious! These easy chocolate chip blondies are perfect when you want something sweet since they whip up quick and easy!

Course: Dessert
Cuisine: American
Servings: 16
Author: April
Ingredients
  • 1 cup sifted all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup melted butter
  • 1/2 cup walnuts (optional)
  • 1 cup packed brown sugar
  • 1 egg egg, beaten
  • 1 tbsp vanilla extract
  • 2/3 cup semi-sweet chocolate chips
Instructions

  1. Preheat oven to 350 degrees F. Line a 9X9 baking pan with parchment paper and spray lightly with vegetable oil. Sift the flour. Add baking powder, baking soda, and salt. Sift again. Mix well and set aside.


  2. Add the brown sugar into the bowl with the melted butter. Mix well and let it cool slightly. Mix the vanilla and egg into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.


  3. Spread the blondie batter into the prepared pan. Add half of the chocolate chips and all of the walnuts in the batter. Mix gently. Sprinkle the remaining 1/2 chocolate chips on top.


  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Under-bake them just a bit for a softer blondie. Cool on a wire-rack. 
Recipe Notes
  • Store blondies covered in an airtight container up to 4 days at room temperature. Freeze up to 3 months.
  • Double the recipe: Use a 13-inch by 9-inch pan and it may take a bit longer to bake.
  • Recipe adapted from Allrecipes.com

You may also like:
Cinnamon and Sugar Donut Muffins

Cranberry Sauce Crumble Bars

Best Soft and Chewy Easy Chocolate Chip Blondies

Asparagus Beef Roll-Ups Recipe

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Beef roll-ups and fresh mozzarella and asparagus. Keto friendly and they’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

You may also like these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs just use keto Italian dressing).

Asparagus Beef Roll-Ups Recipe
Asparagus Beef Roll-Ups Recipe

It’s a New year and some people are trying to eat healthier so I wanted to share my inexpensive but healthy delicious and cute beef roll-ups but you don’t have to be on a diet to enjoy these. I love them and nope, I’m not on any special diet.

These steak roll-ups may look hard to make, but they are simple and they cook up in a blast. They’re perfect for date night dinner with the bae and a nice cocktail, perfect for summer bbq’s, picnics, and parties. If you’re like me then you’ll make them anytime. To make these quickly, purchase your choice of thin steaks or you check with your butcher, who should be able to cut them thin for you. You will also need toothpicks or kitchen twine to secure the roll-ups.

I usually use a very thin sirloin steak as I did with my cheesy steak rolls, but this time I used a cut of beef called milanesa. It’s cheaper than sirloin steak and it gets the job done because it’s nice and thin, however, some of the packages of milanesa beef aren’t perfectly round so if you’re a perfectionist, you may want to trim them real quick. If you don’t care about perfection then just roll and tuck the excess steak.

Asparagus Beef Roll-Ups Recipe

The idea behind these beef roll-ups actually started when I was making my quick cheesy crusted spinach and mushroom steak rolls. One evening, as I was making my steak rolls, I forgot that I had some frozen asparagus. I always blanch my asparagus then freeze them because they used to always go bad in the fridge. I hated when my veggies went bad. These days, just to be on the safe side,  if I’m not sure if I’m using my vegetables right away, I prep them then into the freezer.

Asparagus Beef Roll-Ups Recipe

Anyway, I remembered watching Tia Mowry at Home. She made her own version of Asian style beef wraps.  I ended up making my cheesy steak rolls and the asparagus beef roll-ups at the same time. The more steak for dinner, the better. My family loves steak so they’re always waiting impatiently for me to hurry up with the food.Asparagus Beef Roll-Ups Recipe

I wanted to add cheese to my roll-ups so I used some fresh diced mozzarella cheese that I had leftover from a previous recipe. Once the beef roll-ups were done, I covered each roll-up in marinara sauce. FYI, As with a lot of recipes involving steak, the outside of the steak will be more cooked than the inside.

Beef roll-ups and fresh mozzarella and asparagus. They’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

Don’t forget to check out these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs just use keto Italian dressing).

Beef roll-ups with fresh mozzarella and asparagus. They're simple to make, delicious and make excellent party appetizers or great anytime. These asparagus beef roll-ups can be eaten as is or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.
Print
Beef Roll-Ups
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Beef roll-ups with fresh mozzarella and asparagus. They're simple to make, delicious and make excellent party appetizers or great anytime. These asparagus beef roll-ups can be eaten as is or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.
Course: Appetizer, Dinner
Cuisine: American
Servings: 4 People
Author: April
Ingredients
  • 1 1/2 lb very thin steak I used milanesa thin steak
  • 1 bunch asparagus
  • 8 oz fresh mozzarella cheese or one cup or more for taste or use your favorite cheese
  • salt and pepper for taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 tbs vegetable oil or more as needed
  • Your choice of a quality brand sauce. I use marinara or my Parmesan sauce recipe. Parmesan sauce recipe linked below
Instructions

  1. If you are using fresh asparagus, In a saucepan, add water to reach about 1 inches. Don't forget to add salt the water until boiling then add the asparagus and cook about 5 minutes then rinse and pat dry. 

    If you are using frozen asparagus, add to boiling water and cook until tender. 


  2. Cut the steak into slices (I was able to get 5 slices out of my steak) then season each steak slice with the seasonings, or you can seasoning the steak first then cut it.

    Place about 3-4 asparagus on each steak and then sprinkle fresh mozzarella all over the length of the steak. Tightly roll the steak up around the asparagus and cheese. Secure the steak with kitchen twine or toothpicks.


  3. Add vegetable oil to a large cast iron or frying pan over medium-high. When the pan is hot heat add the beef roll-ups. Cook each side for about 2-3 minutes on each side or to desired doneness. Serve immediately with your choice of sauce. I used marinara sauce or Parmesan sauce 

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Cranberry Sauce Crumble Bars

by 18 Comments

Luscious, buttery, sweet and tart glossy cranberry sauce crumble bars are made with a sweet crumble dough that doubles as a topping. A classic and super easy,  gorgeous and delicious holiday dessert. Save your leftover Christmas cranberry sauce for this recipe! You won’t be able to eat just one!

Luscious, buttery, sweet and tart glossy cranberry sauce crumble bars are made with a sweet crumble dough that doubles as a topping. A classic and super easy gorgeous and delicious holiday dessert. You won't be able to eat just one!

I just love quick and easy desserts especially these cranberry sauce crumble bars or my cranberry cream cheese bread pudding/french toast. Both recipes are so simple and ridiculously good.  One thing I really loved about the cranberry bars was that I didn’t have to make a separate dough for the crumb topping. This crumble bar recipe actually uses the same dough for the top and bottom crust! Yup. The dough takes 10 minutes to make (or less). You can cut up the butter and flour mixture with a fork or pastry cutter but some people find it’s easier to make the dough in a food processor.  Now let’s get to the cranberry sauce.

Use your own homemade leftover cranberry sauce or if you could use my recipe to make it from scratch.

The cranberry sauce is pretty basic. I added sugar, water, vanilla extract and fresh cranberries into a medium saucepan. I let the cranberries boil for about  7 minutes until the sauce is dark and thick then I let it cool completely.

Once the dough is ready, I divide it then press half of the dough evenly into a lightly greased baking pan. I then add the cooled cranberry sauce and spread it evenly all over the top of the dough. Lastly, I crumble the rest of the dough over the top of the cranberries and lightly press the crumble down with my spoon or spatula. Pop the pan into the oven and that’s pretty much it!

You could easily swap the cranberries for your favorite fruit or jam.  You could even use raw cranberries if you like. I prefer to make a cranberry sauce.

Want to use blueberries or a different type of berry?

  • Mix blueberries with 1/3 cup of sugar to 1/2 cup of sugar (depending on the type of berry you use). Some berries tend to be more tart than others.
  • two teaspoons of sugar
  • two teaspoons of cornstarch
  • 2.5 tablespoons of lemon juice.

Spread the fresh or leftover cranberry sauce evenly over the sugar dough then add the crumble topping on top of the fruit. Press the dough down very lightly with a spoon or spatula.

These crumble bars need to cool for a couple of hours. If you want to cut perfect slices you will need to chill them for a couple hours. See notes in the recipe!

Don’t forget to save/pin this recipe and let me know if you try it. I’d love to know!

If you love this recipe, you may also be interested in this easy cranberry cream cheese bread pudding/french toast. You can also use your leftover cranberry sauce for this recipe too. It’s SOOOO delicious. Seriously!

Luscious, buttery, sweet and tart glossy cranberry sauce crumble bars are made with a sweet crumble dough that doubles as a topping. A classic and super easy holiday dessert that's gorgeous and so delicious! You won't be able to eat just one.

Benne Seed Wafers/Cookies

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Benne or sesame seeds  were brought to America throught the transatlantic slave trade.  They were commonly used to enhance the flavors of foods or used as a thickening agent.  African slaves believed the seeds brought good luck. Benne wafers are a staple dessert for many people in South Carolina and they are often served during Kwanzaa as well.

Melt in your mouth, crisp, chewy, nutty and caramelized benne or sesame wafer/cookies are perfect for the holidays. For a more traditional type cookie, leave them plain or make them festive by drizzling them with chocolate sauce. Both ways are equally delicious.

This post may contain affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link. I will only refer you to products that I use that work well, are helpful and useful.

Benne or sesame seeds  were brought to America by West African slaves and they were used to enhance the flavors of foods or used as a thickening agent.  African slaves believed the seeds to be good luck. They are a staple dessert for many people in "low country" South Carolina. They are often served during Kwanzaa as well. Crisp, chewy, nutty and caramelized benne or sesame wafer/cookies are perfect for your holiday or Kwanzaa celebrations.  For a more traditional type cookie, leave them plain or make them festive by drizzling them with chocolate sauce. Both ways are equally delicious.

These sesame cookies are SO delicious. The first time I tried them I was a bit taken by the flavor of the sesame seeds but after I finished the first cookie, I quickly became addicted. I easily devoured  several of them back to back. I didn’t  feel bad about that either. This recipes makes 45-50 cookies so I had more than enough to share.

Benne or sesame seeds  were brought to America by West African slaves and they were used to enhance the flavors of foods or used as a thickening agent.  African slaves believed the seeds to be good luck. They are a staple dessert for many people in "low country" South Carolina. They are often served during Kwanzaa as well. Crisp, chewy, nutty and caramelized benne or sesame wafer/cookies are perfect for your holiday or Kwanzaa celebrations.  For a more traditional type cookie, leave them plain or make them festive by drizzling them with chocolate sauce. Both ways are equally delicious.

Traditional Benne wafers tend to be crunchy and crisp and plain without chocolate. I prefer mine chewy and crisp. Nothing like a chewy and crispy cookie. I wanted to dress the cookies up for the holidays , so I drizzled them with melted chocolate.

For a more traditional cookie, feel free to ditch the chocolate. These cookies have so much flavor! I think you will quickly become addicted to its nutty, crisp but chewy, buttery rich unique flavor!  I think this is one of the most easiest cookies I have ever made.  I love that it makes a big batch. You can whip these up delicious cookies up in no time.

Benne seed cookies are a perfect conversation dessert which makes them great for holiday parties, Kwanzaa or any party really.  Your guests will be excited to these sophisticated cookies!

Benne or sesame seeds  were brought to America by West African slaves and they were used to enhance the flavors of foods or used as a thickening agent.  African slaves believed the seeds to be good luck. They are a staple dessert for many people in "low country" South Carolina. They are often served during Kwanzaa as well. Crisp, chewy, nutty and caramelized benne or sesame wafer/cookies are perfect for your holiday or Kwanzaa celebrations.  For a more traditional type cookie, leave them plain or make them festive by drizzling them with chocolate sauce. Both ways are equally delicious.

Quick tips:

  • A light colored baking sheet will keep these cookies from burning. Dark colored ones will burn the cookies. I used a Nordic ware baking sheet. This  one HERE.
  • Do not place the benne cookies close together on the baking sheet or they may stick together. I suggest placing them 2 inches apart.
  • Make sure you use parchment paper if not, the cookies may spread too much.
  • These cookies bake up pretty fast. Make sure you put your timer on 6 minutes. Check them. If they are not golden colored yet, bake them for 2 more minutes. I take them out when the are golden brown but still soft to the touch. You definitely want to under bake them. Remove the cookies from the oven and let them sit for a couple minutes. They will continue to cook.
  • If you are going to drizzle with chocolate, let the cookies cool completely. Don’t drown the cookies in chocolate.  Just drizzle a bit with a spoon. Garnish with more sesame seeds if you like.
  • Chill the chocolate drizzled cookies until the chocolate has set and dried.
  • Store plain cookies in a tight lid container for up to 4 days at room temperature. Do not store chocolate drizzled cookies at room temperature.
  • Store drizzled cookies in an air tight container, once the chocolate on the cookies is set/dry.

Benne or sesame seeds  were brought to America by West African slaves. They were commonly used to enhance the flavors of foods or used as a thickening agent.  African slaves believed the seeds to be good luck. Benne wafers are a staple dessert for many people in South Carolina and they are often served during Kwanzaa as well. Melt in your mouth, crisp, chewy, nutty and caramelized benne or sesame wafer/cookies are perfect for the holidays. For a more traditional type cookie, leave them plain or make them festive by drizzling them with chocolate sauce. Both ways are equally delicious.
Print
Benne Seed Cookies/Wafer
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 

Crisp, chewy, nutty and caramelized benne or sesame wafer/cookies are perfect for your holiday or Kwanzaa celebrations.  For a more traditional type cookie leave them plain or drizzle them with melted chocolate. Both ways are equally delicious. 

Course: Dessert, Snack
Cuisine: Southern, Southern American, West African
Servings: 50
Author: April
Ingredients
  • 1 cup sesame seeds toasted
  • 1 stick unsalted butter
  • 1 1/4 cup light brown sugar
  • 1 egg lightly beaten
  • 3/4 cup flour
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
Chocolate drizzle
  • 2 1/2 cup melted chocolate
  • 2 tsp shortening
Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Place the seeds on a ungreased baking sheet for 10-15 minute or until lightly browned.  Watch them carefully because they will burn fast. Set to the side to cool completely.

  2. Set over to 300 degrees Fahrenheit. Line a light colored baking sheet (see notes) with parchment paper. With an electric mixer, cream the butter and sugar for 3-5 minutes. Add the slightly beaten eggs. Mix. Add the rest of the ingredients (except for the benne seeds) to the butter and egg mixture. Mix until the dough forms. Add the sesame seeds and stir to combine. 

  3. Using a 1/2 tsp, scoop the dough and with your hands form into a ball. Place on baking sheet lined with parchment paper.  Do not place the cookies close together. Continue until you are done. If you are only making a few and want to store the rest, see notes below. 

  4. Reduce the temperature to 275 degrees Fahrenheit. Place cookies into the oven. set your time for 6 minutes. Check at 6 minutes. You may need to cook them for an additional 2 minutes. The cookies should be still soft to the touch but golden colored. Remove from the oven and let them sit for 5-10 minutes. These are best served the same day. 

Chocolate Drizzle

  1. If adding the chocolate drizzle, let the cookies cool completely then using your spoon, drizzle with the melted chocolate. 

  2. Melt chocolate in a heatproof bowl in the microwave in 30 second increments . Add the shortening immediately and stir well. Using a spoon, drizzle cookies with chocolate. It doesn't have to be perfect. 

Recipe Notes
  • A light colored baking sheet will keep these cookies from burning. Dark colored ones will burn the cookies. I used a Nordic ware baking sheet. This  one HERE. 

  • Do not place the benne cookies too close together on the baking sheet or they may stick together. I suggest placing them 2 inches apart.
  • Make sure you use parchment paper if not, the cookies may spread too much. 
  • These cookies bake up pretty fast. Make sure you put your timer on 6 minutes. Check them. If they are not golden colored yet, bake them for 2 more minutes. I take them out when the are golden brown but still soft to the touch. You definitely want to under bake them. Remove the cookies from the oven and let them sit for a couple minutes. They will continue to cook. 
  • If you are going to drizzle with chocolate, let the cookies cool completely. Don't drown the cookies in chocolate.  Just drizzle a bit with a spoon. Garnish with more sesame seeds if you like.
     
  • Chill the chocolate drizzled cookies until the chocolate has set and dried. 
  • Store plain cookies in a tight lid container for up to 4 days at room temperature. Do not store chocolate drizzled cookies at room temperature.
  • Store drizzled cookies in an air tight container, once the chocolate on the cookies is set/dry. 

Benne or sesame seeds  were brought to America by West African slaves. They were commonly used to enhance the flavors of foods or used as a thickening agent.  African slaves believed the seeds to be good luck. Benne wafers are a staple dessert for many people in South Carolina and they are often served during Kwanzaa as well. Melt in your mouth, crisp, chewy, nutty and caramelized benne or sesame wafer/cookies are perfect for the holidays. For a more traditional type cookie, leave them plain or

Benne or sesame seeds  were brought to America by West African slaves. They were commonly used to enhance the flavors of foods or used as a thickening agent.  African slaves believed the seeds to be good luck. Benne wafers are a staple dessert for many people in South Carolina and they are often served during Kwanzaa as well. Melt in your mouth, crisp, chewy, nutty and caramelized benne or sesame wafer/cookies are perfect for the holidays. For a more traditional type cookie, leave them plain or

Delicious Cranberry Cream Cheese Bread Pudding or Baked French Toast

by 37 Comments

Cranberries and rich sweet cream cheese  in a custardy creamy bread pudding. It’s a perfect Christmas breakfast or dessert!Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding. It's a perfect Christmas breakfast or dessert!

Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding. It's a perfect Christmas breakfast or dessert!

FYI, Read this entire post and the recipe notes for more bread pudding/french toast recipe ideas and tips!

You HAVE to make this sweet and tart cranberry cream cheese bread pudding real soon! I’m a big fan of bread pudding and since Christmas is coming up, I thought I would make something sweet using fresh cranberries so I came up with this cranberry cream cheese bread pudding oh and these luscious leftover cranberry sauce crumble bars.

I love bread pudding and baked french toast but I am always wondering what’s the difference between the two? They both have the same ingredients like bread, eggs, and milk. Anyone know the difference? I was going to call this baked french toast like I did with my baked blueberry french toast recipe but then I changed it to bread pudding. I guess it can be called baked french toast too right?

Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding. It's a perfect Christmas breakfast or dessert!

Whatever they are called, I love them both! I especially love this too easy cranberry cream cheese bread pudding. You will fall in love at first bite.  Seriously, I could eat the whole pan. My favorite part of this bread pudding is biting into the cranberries and sweet cream cheese at the same time. Oh my goodness! I also love the slightly soft but tad craggy edges. Second day leftovers taste even better! The other great thing I love about this recipe is  that I didn’t  cut the bread into cubes (quick prep)! That’s one less step you won’t have to worry about.

The first time I made this bread pudding I used fresh straight from the package cranberries (uncooked). I also didn’t use cream cheese. The final result? Meh. It was just okay, nothing to rave about. I personally didn’t care for it.  I felt like it was missing a lot of flavor. The cranberries were way too tart, not enough sugar and the cranberries tasted lonely. I wanted something else but I didn’t want to add typical orange flavor. It needed something creamy.

I decided to go with cream cheese because I knew it would complement the sweet and tart cranberries.  I also cooked them almost the  same way I cooked my cranberry sauce  recipe, minus the orange flavor.

Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding. It's a perfect Christmas breakfast or dessert!

For the batter I used all basic ingredients: eggs, milk, vanilla extract.

Same for the cream cheese: an egg, sugar and vanilla extract and and a pinch of salt.

You could also make this a day in advance. Do all the steps in the recipe but instead of baking it right away, cover the pan with foil and refrigerate until morning. For the rest of the recipe just scroll below.

You are going to want to make this festive looking treat during the holidays.  Your family and friend will love you for it!

Here’s a couple of ideas to make this bread pudding even more epic:

  • Use apple cinnamon bread, raisin bread or brioche bread
  • Texas toast instead of regular loaf bread. No need to stack thick bread (Italian bread, french bread etc) but you will need to add more milk, eggs and sugar. I kept my recipe simple, using regular sandwich bread which didn’t require  a lot of milk, eggs or sugar. Sweet breads like raisin or apple etc you can probably reduce the sugar a bit.
  • Try blueberries instead of cranberries, or combine them both.
  • Add cooked down apples with the cranberries.

 

  • If you want to be fancy, you could remove some of the cranberries from the sauce pan (the ones that still kept some of its shape)and let the rest of the cranberries cook down longer.  I did that for this recipe. If you look at the photo right above,  you will see them on the top center of the bread.

5 from 17 votes
Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding. It's a perfect Christmas breakfast or dessert!
Print
Cranberry Cream Cheese Bread Pudding
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding. It's a perfect Christmas breakfast or dessert! 

Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 5
Author: April
Ingredients
Cranberries
  • 1 1/2 cup fresh cranberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 3 tbsp butter (dice 2 tbsp of the reserved butter) only add 1 tbsp and reserve 2 tablespoons
Batter
  • 1 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 8 slices stale sandwich bread
Cream cheese mixture
  • 6 oz cream cheese softened
  • 1 egg
  • 1/4 cup sugar
  • 1/4 tsp vanilla extract
Instructions
Cranberries

  1. Preheat oven to 350 degrees Fahrenheit. Place all of the cranberry ingredients into a small saucepan  (except for the vanilla extract, reserve the 2 tbsp of butter) pan over high heat and bring to a boil. The cranberries will began to burst. Cook uncovered and stirring frequently 5-8 or right until the sauce starts to thicken.  Place in a bowl and set to the side. Add the vanilla extract and mix well. 

  2. Add all of the cream cheese ingredients to a medium bowl and with an electric mixture mix until combined. 

Bread pudding prep

  1. Place slices of bread in a 10.5 x 7.5 baking pan side by side. Until the pan is full. Stack by placing another slice on top of each slice of bread.

  2. Add all of the milk mixture ingredients into a medium sized bowl. Mix well. With your hands, tear a hole into the top slices of bread. You will be adding the cream cheese mixture into the holes of the bread soon. Alternatively you can skip making holes in the bread and just add the cream cheese mixture all over the top of the bread (do this step after you add the milk mixture). 


  3. Pour the milk mixture all over the bread. Press the bread gently into the milk. Wait about 10-15 minutes so the bread can absorb the milk.  Drop spoonfuls of half of the cream cheese mixture into each teared hole. Reserve the rest of the cream cheese mixture. I was able to fit 8 slices of bread into my pan.

    ***SEE NOTES***

  4. Add the cranberry sauce all over the top of the bread. Next, scatter butter all over. Cook until golden brown for about 35-40 minutes. Add the reserved cream cheese all over the top of the bread pudding 10 minute before the bread pudding is done. 

Recipe Notes

Use a 9X13 pan if you want. You should be able to fit 12 slices of bread (stacked on top of each other)  in the pan and it should look like this --> HERE. So six slices side by side in the pan then another 6 on top of that. 

  • To make in a 9X13 pan using a regular sandwich or loaf bread only: 1/2 cup of milk, 2 eggs, 1/3 cup of sugar or a bit more if you like, 3 tablespoons of butter and a  bit more vanilla extract. If using thicker slices of bread you will definitely need to add more ingredients. 
  • Cranberries: 1/2 cup water, 2 cups cranberries, 1/2 cup sugar, 1.5 tablespoons of butter and vanilla extract.
  • Cream cheese mixture: 8 oz of cream cheese, 1/2 cup of sugar, one egg and a bit more vanilla extract. Follow the same recipe steps.

Overnight bread pudding:

  •  Cover pan with tin foil and put it in the fridge overnight.

  • Once you are ready to bake it in the morning, preheat your oven to 350 degrees Fahrenheit.

  • Bake uncovered for 30-45 minutes or until puffed and golden brown.

Make it Same Day:

  • Leave the bread in the pan with the mixture alone for 10 minutes so it can absorb the milk mixture.
    Bake uncovered for 30-45 minutes, until puffed and golden brown

Here are some ideas to make this bread pudding even more epic.

  • Use apple cinnamon bread, raisin bread or brioche bread.
  • Texas toast instead of regular loaf bread. No need to stack thick bread (also Italian bread, french bread etc) but you will need to add more milk and eggs and sugar. I kept my recipe simple, using regular sandwich bread which didn't require a lot of milk, eggs or sugar. Sweet breads like raisin or apple etc you can probably reduce the sugar a bit. 
  • Try blueberries instead of cranberries, or combine them both.
  • Add cooked down apples with the cranberries.
  • If you want to be fancy, you could remove some of the cranberries from the saucepan (the ones that still kept some of its shapes)and let the rest of the cranberries cook down longer.  I did that for this recipe. If you look at the second photo on the post,  you will see them placed in the top center of the bread.

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Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding. It's a perfect Christmas breakfast or dessert!

Slime Popcorn

by 22 Comments

This quick and easy 6 ingredient green slime popcorn with candy
eyeballs is a fun spooky Halloween treat! Perfect for kids or adult parties!

This quick and easy 6 ingredient green slime popcorn with candy eyeballs is a fun spooky Halloween treat! Perfect for kids or adult parties!

I can’t believe Halloween is almost here. It seems like it was just August. This year has come and gone so fast! Now that it is almost Halloween, I figured I would post my first Halloween recipe. I had my mind set to make an easy spooky but fun Halloween treat, something  that was quick prep and cooked fast.  Luckily, one day, I was flipping through Food network magazine and came across this ideal green slime popcorn recipe.

I thought it looked pretty cool and I loved the look of the candy eyeballs. The ingredient list was simple, prep time super fast, and cooked in minutes plus it looks like slime! Who doesn’t love slime? Kids and adult will get a kick out of pulling the popcorn and watching the marshmallow slime stretch.

My 4 year old was supposed to help me make this,  but he was more interested in eating the candy eyeballs and marshmallows. I let him have his way a just a bit since we don’t allow him to eat a lot of sweets. Of course he was happy to eat his slimy popcorn.

Now my toddler wants me to make a healthy fruit Halloween recipe from the same magazine. I may let him have his way again and if I do make it, I will share it with you!

This quick and easy 6 ingredient green slime popcorn with candy eyeballs is a fun spooky Halloween treat! Perfect for kids or adult parties!

Ingredients:
8 cups of popcorn (2 bags of microwave popcorn about 8 cups)
1/2 cup brown sugar
4 tbsp unsalted butter
16 oz marshmallow
10 drops green food coloring
Pack of candy eyeballs ( I found mine at Walmart)

Directions:
Pop both bags of popcorn and pour it into a large wide bowl. Melt together the packed brown sugar and butter in a saucepan over medium heat, stirring often. Stir in 16 ounces of marshmallows until melted and smooth. Stir in drops of of food coloring until color is evenly distributed. Pour mixture over popcorn and stir until evenly coated. Top with some or all of the candy eyeballs. Enjoy!

 

This quick and easy 6 ingredient green slime popcorn with candy eyeballs is a fun spooky Halloween treat! Perfect for kids or adult parties!


This quick and easy 6 ingredient green slime popcorn with candy eyeballs is a fun spooky Halloween treat! Perfect for kids or adult parties!
Print
Slime Popcorn
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 
This quick and easy 6 ingredient green slime popcorn with candy eyeballs is a fun spooky Halloween treat! Perfect for kids or adult parties!
Cuisine: Dessert
Servings: 5 people
Author: April
Ingredients
  • 8 cups of popcorn 2 bags of microwave popcorn about 8 cups
  • 1/2 cup brown sugar
  • 4 tbsp unsalted butter
  • 16 oz marshmallow
  • 10 drops green food coloring
  • Pack of candy eyeballs I found mine at Walmart
Instructions
  1. Pop both bags of popcorn and pour it into a large wide bowl. Melt together the packed brown sugar and butter in a saucepan over medium heat, stirring often. Stir in 16 ounces of marshmallows until melted and smooth. Stir in drops of of food coloring and mix well until color is evenly distributed. Pour mixture over popcorn and stir until evenly coated. Top with some or all of the candy eyeballs. Enjoy!
Recipe Notes

Store the slime popcorn in an airtight container. Eat within 3 days of storage.

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 This quick and easy 6 ingredient green slime popcorn with candy eyeballs is a fun spooky Halloween treat! Perfect for kids or adult parties!

Mini Sweet Potato Galettes

by 14 Comments

This Thanksgiving, give your sweet potato pie a new look  by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home. Not in the mood to make homemade pie crust?  I will show you how to make these galettes using store bought pie crust too! If you prefer pumpkin, feel free to use pumpkin puree instead. This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home.

Are you a fan of sweet potatoes? I am! I love sweet potato pie but this Thanksgiving I’m making these mini sweet potato galettes. Aren’t they just too adorable!  I love that they are mini hand pies,

so there’s really no need to use a fork.

These mini sweet potato galettes are perfect for the holidays coming up.  Place them out on a serving platter and let everyone help themselves, or they’re perfect to give to your guests as they are

heading home.  If you are not a fan of sweet potato pie, you can also use pumpkin puree instead. They are just so delicious!

This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home.

I’ve made these two different ways, one with homemade pie crust and with store bought pie crust. I prefer homemade to be honest. Nothing like a rich buttery and flaky crust.

There’s nothing wrong with store bought but flavor wise, homemade is always a winner! On the other hand, if you are making these for a large number of people, I’d say go ahead and put that store bought pie crust to work!

This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home.

The picture tutorial below can be used as a guidance for both homemade and store bought pie crust.

If you are using homemade pie crust, please check out steps 1-3 below in the picture tutorial, skip steps 4 and 5 (steps 4 and 5 is for store bought pie only) then roll out

each of your chilled dough ball to 6 inch rounds then pick up at step 6 .

For the dough
2  1/2 cups flour
3 tbs sugar
1 tsp salt
1 stick and a half of very cold butter cut into 1/2 inch cubes.
4-5 tbsp water

For the sweet potato filling
1 cup sweet potato
1/2 plus 1/4 cup sugar
1 stick butter melted
1/4 plus 1/8 tsp nutmeg
1/2 plus 1/8 tsp cinnamon
1 tsp vanilla
1/4 tsp lemon juice
very tiny small pinch of cardamom (a little goes a long way) (optional)
1/4 plus a pinch of salt

For the egg wash:
1 tbsp milk
1 egg yolk

This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home.

To make the sweet potato filling:

For small sweet potatoes cook in the microwave for 5-7 minutes.

For larger sweet potatoes cook in the microwave for 10-15 minutes. Make sure you check to see if they have softened up before the cook time is up because if the sweet potatoes cook too long they

may dry out. Let the potatoes cool then remove potatoes from their skins and mash them up. You should have 1 cup of sweet potato puree.

Add all of the sweet potato pie filling ingredients into a large bowl and beat with at hand mixer until smoother or use a food processor and pulse until the potato mixture is smooth with  no chunks

of sweet potato. Remove the filling from the food processor and pour it into a small bowl (see pic right below) set aside.

To make the homemade pie crust:  Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Put the flour, salt and sugar into the food processor. Pulse about 3-4 times. Then add the 1/2 inch cubed cold unsalted butter into the food processor with the flour mixture and toss until the butter

is coated with the flour. Cut the flour into the butter with the food processor until the mixture is a bit smaller than pea sized. If you see pieces that are bigger than pea sized that is okay.

 

This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home.

Add the water and pulse until the dough starts sticking and coming together and the dough mixture resembles coarse meal. Dump the dough onto a lightly floured surface and roll dough into a

ball. Divide the dough into 6 equal part and roll into 6 small balls. Chill for 30 minutes.

 

For store bought pie crust: 

If you want to use store bought pie crust. Roll out the dough an 1/2 -2 inches more.

Using a bowl that’s about 6 inches in diameter, cut 2 rounds by pressing down on the bowl. Re-roll the scraps. You should be able to get one more round.

Repeat the same process with the other piecrust. You should be able to make 6 rounds.

This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home.

Place the dough with parchment paper on a baking sheet. Evenly distribute the sweet potato mixture between the six discs (a bit less than 1/4 cup).

This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home.

Gently fold the edges of the disc towards the sweet potato mixture. Press the folded and gathered areas gently to to adhere the folds.

Make an egg wash by beating together the egg yolk and milk. Using a pastry brush, brush edges of each galette with the egg wash and sprinkle the dough with turbinado or granulated sugar.

Bake for 25-30 minutes or until golden. Serve warm or at room temperature with whipped cream if you like. Store galettes in the fridge for up to 3-4 days.

Print
Mini Sweet Potato Galettes
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 6 mini galettes
Author: April Ronnecke
Ingredients
  • For the homemade pie crust
  • **If you are using store bought pie dough you only need to buy one package qty 2 pie dough inside each box.
  • 2 1/2 cups flour
  • 3 tbs sugar
  • 1 tsp salt
  • 1 stick and a half of cold butter cut into 1/2 inch cubes.
  • 4-5 tbsp water add more if needed
  • For the sweet potato filling
  • 1 cup sweet potato
  • 1/2 plus 1/4 cup sugar
  • 1/4 cup butter melted
  • 1/4 plus 1/8 tsp nutmeg
  • 1/2 plus 1/8 tsp cinnamon
  • 2 tsp vanilla
  • 1/4 tsp lemon juice
  • very tiny small pinch of cardamom a little goes a long way (optional)
  • 1/4 plus a pinch of salt
  • For the egg wash
  • 1 egg yolk
  • 1 tbsp milk
Instructions
  1. To make the pie crust (Directions for already made pie crust below in note).
  2. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  3. Put the flour, salt and sugar into the food processor. Pulse about 3-4 times. Then add the 1/2 inch cubed cold unsalted butter into the food processor with the flour mixture and toss until the butter is coated with the flour.
  4. Cut the flour into the butter with the food processor until the mixture is a bit smaller than pea sized. If you see pieces that are bigger than pea sized that is okay.
  5. Add the water and pulse until the dough starts sticking and coming together and the dough mixture resembles coarse meal. Dump the dough onto a lightly floured surface and roll dough into a ball. Divide the dough into 6 equal part and roll into 6 small balls. Chill for 30 minutes.
  6. Roll out each ball of dough into a 6 inch circle. Place the dough with parchment paper on a baking sheet. Evenly distribute the sweet potato mixture between the six discs (a bit less than 1/4 cup per disc). Gently fold the edges of the disc towards the sweet potato mixture *(see photos above). Press the folded and gathered areas gently to to adhere the folds.
  7. Make an egg wash by beating together the egg yolk and milk. Using a pastry brush, brush edges of each galette with the egg wash and sprinkle the crust with turbinado or granulated sugar (optional).
  8. Bake for 25-30 minutes or until golden. Serve warm or at room temperature with whipped cream if you like. Store galettes in the fridge for up to 3-4 days. See *notes, if you want use store bought pie crust.
Recipe Notes

If you want to use store bought pie crust. Roll out the dough a inch or 2 more.

Using a bowl that's about 6 inches in diameter, cut 2 rounds by pressing down on the bowl. Re-roll the scraps. You should be able to get one more round.

Repeat the same process with the other piecrust. You should be able to make 6 rounds. See the above pic tutorial. Follow the same homemade piecrust steps to fill and shape the galettes.

**Prep/cook time does not include cooking the sweet potato or chilling the dough.

Are you following me on Instagram, Twitter, Facebook and Pinterest?
Thanks again for reading and subscribe to Whisk It Real Gud!
If you are a food blogger, we would love for your to join our social networking group on Facebook. If you aren’t a food blogger, you can still join our recipe groups here and here.

 

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This Thanksgiving, give your sweet potato pie a new look by turning them into sweet potato mini galettes. Buttery, flaky homemade pie crust with a flavorful rich sweet potato filling and fall spices! Your guests will feel so special when you give them their own personal galette as they head home.

Cream Cheese Banana Bread

by 8 Comments

This moist cream cheese banana bread is just so easy  to make. It reminds me of the comforting treats I grew up eating.  This recipe calls for simple pantry ingredients that you probably already have on hand.

This moist cream cheese banana bread is easy to make. It reminds me of the comforting treats I grew up eating. This recipe calls for simple pantry ingredients that you probably already have on hand.

Recipe revised 10/6/2017

It’s Friday!  I hope you have a great weekend! This year is going so fast. I cannot believe it’s almost over. My New Year’s resolution every year for the past 4 years is to lose about 10-15lbs. Luckily I’ve been able to maintain my weight each year.  I am going to try again this year….it’s so hard trying to lose weight. I know I need to bite the bullet and just do it. We shall see what happens and I will definitely keep you updated! Do you have any New Year’s  resolutions? I’d love to hear about them.

Did you know that I love to bake? I actually really really love it. Sometimes I think I love it more than cooking. I love them both but baking holds a special place near my heart. I’ve been baking for the past almost 5 years.

I don’t post most of my recipes because it’s something I do for fun. Some of my recipes have been huge failures and some have been a success.  I should also mention that I really, like REALLY love sweets. Mostly simple sweets childhood favorites, so it’s only right that I make them myself plus fall is baking season.  I’m happy to be able to share some treats with you before the year is over.

Today I want to share some of those “just because” recipes with you. Most of my recipes I post here on my blog consist of foods I’ll always cook for my family, basically family favorites. I wouldn’t blog about a recipe just  because everyone one else is blogging about it. Yes, there will be popular recipes like this cream cheese banana bread that everyone on the internet  has raved about. It’s true though, cream cheese banana bread is just so good!

I will make this bread until I am sick and tired of it, although I don’t think I will ever get tired of banana bread. If you read my blog, you already know that I love blueberry corn muffins but I also love  banana bread and a ton of other simple comforting treats. Shall we get on with this banana bread recipe. I think so!

This moist cream cheese banana bread is easy to make. It reminds me of the comforting treats I grew up eating. This recipe calls for simple pantry ingredients that you probably already have on hand.

Oh sorry, real quick, before I forget, next week I will be sharing my recipe for mini sweet potato galettes. Make sure you look out for that post. I just love small baked goods! They are so adorable. I love them more than the pie version. I can’t wait to share the recipe with you! I snapped a photo of them. You can check them out here on my Instagram page.

Ingredients:

For the banana bread mix
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 very ripe large bananas
1 stick of butter melted
1/8 cup sour cream
1.5 teaspoons vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup buttermilk
1 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar

Cream cheese filling
1 large egg
6 ounces softened cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract

 

                                                       

Directions:
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan and set aside
This moist cream cheese banana bread is easy to make. It reminds me of the comforting treats I grew up eating. This recipe calls for simple pantry ingredients that you probably already have on hand.

In a large bowl add all of the bread mix ingredients (do not add the cream cheese filling yet). Mix until just incorporated making sure there are no flour spots but do not over mix or you will have tough bread. Spread half of the mixture into a 9×5 loaf pan.

Cream cheese center: In a medium bowl whip or with your hand mixer beat the egg,cream cheese and sugar until smooth. Spread on top of the bread mixture.
Spread the rest of the banana bread batter on top of the cream cheese mixture. Bake for 50-60 minutes or until toothpick comes out clean when inserted. Feel free to add a half a cup of walnuts if you like. Fold the walnuts into the mixture.

This moist cream cheese banana bread is easy to make. It reminds me of the comforting treats I grew up eating. This recipe calls for simple pantry ingredients that you probably already have on hand.

How is easy this bread! I love when simple recipes come out so delicious. If you notice the top of your loaf browning too quickly. Cover with foil. Enjoy!

Print
Cream Cheese Banana Bread
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 
Course: Quick Bread
Cuisine: Dessert
Author: April
Ingredients
  • Banana Bread
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 very ripe large bananas
  • 1 stick of butter melted
  • 1/8 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • See notes below
  • Cream Cheese Filling
  • 1 large egg
  • 6 ounces softened cream cheese
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x5 inch loaf pan and set aside.
  2. In a large bowl add all of the bread ingredients (do not add the cream cheese filling yet). Mix until just incorporated making sure there are no flour spots. Do not over mix. Spread half of the mixture into the loaf pan.
  3. For the cream cheese center: In a medium bowl whip or with your hand mixer beat the egg,cream cheese and sugar until smooth. Spread on top of the bread mixture.
  4. Spread the rest of the banana bread batter on top of the cream cheese mixture. Bake for 50-60 minutes or until toothpick comes out clean when inserted.
  5. See notes
Recipe Notes

**Add 1/2 cups of chopped walnuts and fold them into the bread mixture.

Are you following me on Instagram, Twitter, Facebook and Pinterest?
Thanks again for reading and subscribe to Whisk It Real Gud!
If you are a food blogger, we would love for your to join our social networking group on Facebook. If you aren’t a food blogger, you can still join our recipe groups here and here.

 

blg subscriptin(1)

 

This moist cream cheese banana bread is easy to make. It reminds me of the comforting treats I grew up eating. This recipe calls for simple pantry ingredients that you probably already have on hand.

 

 

 

 

 

 

 

 

 

 

Cinnamon And Sugar Donut Muffins

by 14 Comments

Simple cinnamon and sugar donut muffins are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

Hi Friends! Happy Friday or Saturday if you are just now reading this post. I hope you have an amazing fun or relaxing weekend.  Do you like donuts??? If so, tell me what’s your favorite?

When I was a kid I loooooved me some donuts. My favorite donuts were and still are, cinnamon and sugar, the ones with the maple icing on top, omg those are amazing, oh and I can’t forget french cruellers and apple fritters. I would love to make apple fritters one day for this blog, maple ones too but since cinnamon and sugar ones are the easiest I figured I’d make them first. I should state that these are for muffins not actual donuts but they taste just as good, plus you don’t have to go out and purchase a donut pan or fuss with frying.

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

 

These cinnamon and sugar donuts are done in no time, with only a 10 minute or less prep. I know you want some! Seriously, these donut muffins are soooo good, they’ll have you hooked. I never have leftovers when I make them. I made a quick step by step tutorial (tutorial pics taken with my ipad)  for you since I do mine a little different.

Nothing complicated but after I brush them with the melted butter I like to swirl the donuts in the sugar and cinnamon mixture but then I also coat them in only sugar.

The granulated sugar is what makes them look so purty! They remind me of winter snowballs but with spices like cinnamon and nutmeg, they scream fall.

This recipe can easily be the base for other spiced donut muffins like pumpkin or sweet potato. I’m currently working on a recipe for blackberry sweet potato muffins. Once I perfect it I will share the recipe with you. In the meantime you can check out my favorite blueberry corn muffin recipe here.

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper liners. If you do not have liners then spray the muffin tin with a bit of vegetable oil.

In a large bowl combine flour, baking soda, baking powder salt, cinnamon, nutmeg and a teeny tiny extra small pinch of cardamon (optional) to a Cardamon is pretty strong so a little goes a long way.

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

In another bowl (smaller bowl)  mix the sugar with the melted butter and mix for about a minute until the mixture turns a pale yellow.

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!
Add the buttermilk to the sugar and melted butter mixture. Mix until combined then add the bowl of ingredients with the wet mixture into the dry mixture.  Mix only until combined. It should look like pic no.6.

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

Spoon the donut muffin batter into a  muffin tin that has been sprayed with a bit of oil. If you have cupcake liners then feel free to use them instead but no need to spray them with oil.  Bake for 15-20 minutes until the donuts are a light golden brown color. Cool for a couple minutes.

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

Add half the sugar into  Ziploc bag then add the 1 tsp of cinnamon into the same bag. Mix the sugar and cinnamon mixture well with a spoon or close the bag and give it a good shake.  In another bag add the rest of the sugar.

Using a pastry brush brush the hot donuts with melted butter then dip the donut into the cinnamon and sugar mixture. Shake until the donut is coated. No need to get them perfectly coated.  Lastly, dip the donut into the Ziploc bag with white sugar. Shake the bag  to coat the donut. Enjoy!

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

Print
Cinnamon And Sugar Donut Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Simple cinnamon and sugar donuts are great when you are craving something sweet. The hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then rolled in only sugar. A perfect after dinner treat or a quite morning sweet!  
Course: Donuts
Cuisine: Dessert
Author: April
Ingredients
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • tiny tiny very small pinch of cardamom optional
  • 1 cup buttermilk
  • vegetable oil spray
  • For the cinnamon and sugar mixture
  • 1 stick butter melted
  • 1/2 cup sugar reserve half
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees Farenheit.Line a 12-cup standard muffin tin with paper liners. If you do not have liners then spray the muffin tin with a bit of vegetable oil.
  2. In a large bowl, add flour, baking soda, baking powder salt, cinnamon, nutmeg and a teeny tiny extra small pinch of cardamon (optional) Cardamon is pretty strong so a little goes a long way. In another bowl mix the sugar with the melted butter and mix for about a minute until the mixture turns a pale yellow. 
  3. Add the butter milk to the sugar and melted butter mixture. Mix until combined then add the bowl of ingredients with the wet mixture into the dry mixture as see in pic no 6 in my post. Spoon the donut muffin batter into a  muffin tin evenly that has been sprayed with a bit of oil. If you have cupcake liners then feel free to use them instead but no need to spray them with oil.  Bake for 15-20 minutes until the donuts are a light golden brown color. Cool for a couple minutes. 
  4. Add half the sugar into  ziploc bag then add the 1 tsp of cinnamon into the same bag. Mix the sugar and cinnamon mixture well with a spoon or close the bag and give it a good shake.  In another bag add the rest of the sugar. Using a pastry brush brush the hot donuts with melted butter then dip the donut into the cinnamon and sugar mixture. Shake until the donut is coated. No need to get them perfectly coated.  Lastly, dip the donut into the ziploc bag with white sugar. Shake the bag  to coat the donut.
Recipe Notes

How to store: Wrap muffins tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months. To reheat, wrap frozen muffins in heavy foil.

Heat foil-wrapped muffins at 350°F for 10-20 minutes, depending on the size of the muffins or until heated through. For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on high for about 30-45 seconds for each muffin. Check the muffins after 30 seconds. If they are not heated through return to the microwave and microwave for 15 seconds or until heated through.

To store muffins in the refrigerator, place them in a plastic bag or airtight container, seal, and store at room temperature for up to 7 days.

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Are you following me on Instagram, Twitter, Facebook and Pinterest?
Thanks again for reading and subscribe to Whisk It Real Gud!
If you are a food blogger, we would love for your to join our social networking group on Facebook. If you aren’t a food blogger, you can still join our recipe groups here and here.

Simple cinnamon and sugar/snicker doodles donuts are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!

 

*Amazon Associates Disclosure*

*Amazon Associates Disclosure* April is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
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