Tag: fall baking

Apple Cider Donuts

Apple Cider Donuts

When Fall rolls around everyone has their favorite local spot to buy Apple Cider Donuts, but my new favorite this year might just be homemade. Nothing beats the taste of a hot, fresh Apple Cider Donut right out of the frying pan. There’s something about […]

Pressure-Cooker Cinnamon Applesauce

Pressure-Cooker Cinnamon Applesauce

Fall is officially here and I’m ready for all the Fall things like apple picking!!! I’ve been wanting to go for a few years now but either our schedules or the weather hasn’t allowed for it. Growing up I always looked forward to our school […]

Carrot Cake Shortbread Cookies

Carrot Cake Shortbread Cookies

Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and hints of cinnamon, this bitesize dessert packs a whole lot of flavor. And don’t forget that irresistible cream cheese filling that holds it all together. Any dessert with cream cheese frosting is a winner in my book! Do you see those ingredients listed below? Go ahead and add them to your grocery list right now because you’re going to be baking Carrot Cake Shortbread Cookies this weekend.

Here’s all you’ll need: vanilla extract, butter, finely shredded shredded carrots, flour, brown sugar, cinnamon, pecan halves, powdered sugar, and cream cheese.Carrot Cake Shortbread Cookies ingredients list #shortbreadcookies #carrotcake #carrotcakeshortbread #shortbread #easterrecipes #cookierecipes #sandwichcookies

Let’s get started! Add 1 cup of softened butter, vanilla extract and 1/3 a cup of finely shredded carrots to a medium sized bowl. Beat with an electric hand mixer for 1 minute. Transfer the butter mixture to a sheet of plastic wrap and place in the freezer for 20 minutes.

A couple things to keep in mind: Shred the carrots as fine as possible think itty bitty to avoid large hunks of carrots in your cookies. This is also a good time to shred an additional tablespoon of carrots to use later in the recipe for that amazing cream cheese frosting I mentioned earlier.

Pure vanilla extract works best to achieve that intense vanilla flavor. You could also get a little bit fancy and use the seeds from a vanilla bean.

You can soften the butter ahead of time by leaving it set out on a countertop or nuke it in the microwave for no longer than 15 seconds. We’re looking for softened not melted.

Butter, vanilla extract, and finely shredded carrots are mixed together in a bowl with an electric mixer. #carrotcakecookies #carrotcakeshortbread #shortbreadcookie #carrotcake #carrotcakedesserts

Next add 2-1/2 cups all-purpose flour, 1/2 cup of brown sugar, and 3/4 teaspoon of cinnamon to a large bowl. Cut in the butter mixture with a pastry blender, a fork or even a knife until the mixture resembles fine crumbs. A pastry blender is one of those kitchen tools that’s more of a luxury than a necessity. If you shop around you can snag one that’s really inexpensive. Plus they’re small and don’t take up a whole lot of cupboard space.

The butter mixture is cut into a bowl full of flour, brown sugar, and cinnamon. #shortbreaddcookies #shortbread #carrotcakeshortbread #carrotcakecookies #carrotcake

Knead the crumbs by hand until a smooth dough forms. Now you’re going to look at those crumbs and think how the heck is this mixture ever going to turn into a dough? But don’t worry. The heat from your hands will warm the butter and help the flour and sugar to cling to it. It took me about 10 minutes of squishing and squeezing and kneading to make this magic happen. Don’t give up on it! If after 10-15 minutes it’s looking like it’s not going to happen for you just add some softened butter a tablespoon at a time to help along the process.

Carrot Cake Shortbread cookie dough in a large bowl. #sanwichcookies #easterrecipes #christmascookies #holidaydesserts #carrotcakeshortbread

Shape the dough into 1-inch balls and place them on a parchment lined cookie sheet. Place the balls at least 2 inches apart. I was able to fit 20 cookies on my largest baking sheet. Use the bottom of a glass to flatten each cookie to 1/4-inch thickness.

I’m a total parchment paper advocate! Parchment paper is a non-stick baking paper. It reduces browning and when you’re done using it you can just toss it in the trash. No mess! It’s probably my favorite baking tool.

Carrot Cake cookie dough balls placed on a parchment lined baking sheet being flattened to 1/4-inch thickness with the bottom of a glass. #cookierecipes #uniquecookies #christmascookies #holidaybaking #shortbread

Next press a pecan into the top of every other cookie. For every cookie with a pecan we will also need one without. The pecans topped cookies will be the top of our sandwich and the ones without will be the bottoms. Of course if you’re not a fans of pecans or allergic to nuts, you can skip this step and go without. Bake in a 300 degree preheated oven for 15 minutes or until the bottoms begin to brown. Remove from the oven and leave the cookies on the baking sheet for one minute and then transfer to wire racks until cool.

For perfect cookies every time I always rotate the baking sheets halfway through baking. Always use the top and middle racks in the oven, never the bottom. And then about halfway through baking time swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly and will yields the very best results. Every. Time.

Carrot Cake Shortbread Cookies on a parchment lined baking sheet topped with pecan halves. #shortbread #cookies #carrotcake #cookiebaking #cokieswithnuts

While the cookies are cooling we can whip up that absolutely essential (in my opinion) cream cheese filling. This will be used to sandwich our Carrot Cake Shortbread Cookies together. Add 1/4 cup butter and 2 ounces of cream cheese to a small bowl. You’ll want both of these ingredients softened so again you can leave them out on the countertop while the cookies are baking or toss them in the microwave for about 10 seconds. Add 1 cup of powdered sugar and beat on a low speed with an electric mixer to combine. Gradually increase the speed to a higher setting and continue to whip until the frosting is smooth and creamy. Stir in 1 tablespoon of shredded carrots (from earlier). Cream cheese icing mixed together in a small bowl.

Spread the cream cheese frosting on the bottoms of the cookies without pecans. Top with the remaining cookies, pecan side up to make these adorably sweet cookie sandwiches. Shortbread cookies contain a larger ratio of butter to flour resulting in cookies that are crumbly and tender and store great in the fridge.

Now that’s some dessert goals right there! Cookie baking on your mind? Try our Mini Cinnamon Roll Cookies or Toffee Cookies next!

Carrot Cake Shortbread Cookies by Happylifeblogspot.com #carrotcake #carrotcakecookies #shortbread #carrotcakeshortbread #shortbreadcookies #easterrecipes #christmascookies #sanwichcookies

Carrot Cake Shortbread Cookies

April 16, 2020
: 2 dozen
: Medium

By:

Ingredients
  • 3 teaspoons pure vanilla extract
  • 1 cup butter, softened
  • 1/3 cup finely shredded carrot
  • 2-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon cinnamon
  • 24 pecan halves
  • FOR THE FROSTING:
  • 2 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1 Tablespoon shredded carrot
Directions
  • Step 1 Add 1 cup of softened butter, vanilla extract and 1/3 a cup of finely shredded carrots to a medium sized bowl. Beat with an electric hand mixer for 1 minute. Transfer the butter mixture to a sheet of plastic wrap and place in the freezer for 20 minutes.
  • Step 2 Add 2-1/2 cups all-purpose flour, 1/2 cup of brown sugar, and 3/4 teaspoon of cinnamon to a large bowl. Cut in the butter mixture with a pastry blender, a fork or even a knife until the mixture resembles fine crumbs. Knead the crumbs by hand until a smooth dough forms. This will take about 10 minutes.
  • Step 3 Shape the dough into 1-inch balls and place them on a parchment lined cookie sheet. Place the balls at least 2 inches apart. Use the bottom of a glass to flatten each cookie to 1/4-inch thickness. Press a pecan into the top of every other cookie. For every cookie with a pecan we will also need one without.
  • Step 4 Bake in a 300 degree preheated oven for 15 minutes or until the bottoms begin to brown. Remove from the oven and leave the cookies on the baking sheet for one minute and then transfer to wire racks until cool.
  • Step 5 FOR THE FROSTING: Add 1/4 cup butter and 2 ounces of cream cheese to a small bowl. Add 1 cup of powdered sugar and beat on a low speed with an electric mixer to combine. Gradually increase the speed to a higher setting and continue to whip until the frosting is smooth and creamy. Stir in 1 tablespoon of shredded carrot.
  • Step 6 Spread the cream cheese frosting on the bottoms of the cookies without pecans. Top with the remaining cookies, pecan side up to make these adorably sweet cookie sandwiches. Store in the fridge. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Toffee Cookies

Toffee Cookies

One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]

Pumpkin Scones

Pumpkin Scones

We are smack dab in the middle of Fall and I am absolutely loving it. Give me all the Fall things!!! I want the leaves, and the weather, and the sweaters, and the baking of all things pumpkin of course. Our Pumpkin Scones will give […]

Pumpkin Spice Bagels

Pumpkin Spice Bagels

Ok so I know that every single store has flipped the switch from Halloween to Christmas, but you guys, I’m not done with pumpkin everything season yet! You can take away my pumpkin spice lattes but I’m still gonna celebrate. So this next recipe not only celebrates my favorite time of the year, but it’s literally shouting from the rooftops loud and proud just how AHH-mazing this Fall flavor can be. I’m just gonna say it. Pumpkin Spice Bagels are the BEST BAGELS EVER!!! Seriously. This tasty, chewy, pumpkin flavored bagel has the perfect texture and obviously plenty of flavor. Eat ’em hot out of the oven, toasted, buttered, use them as sandwich bread, slather on some honey pecan cream cheese, Nutella, you name it. Pumpkin Spice Bagels can handle just about anything!

Here’s all you need: canned pumpkin, brown sugar, salt, cinnamon, nutmeg, allspice, cloves, flour, yeast, an egg white, and cornmeal.

Pumpkin Spice Bagels by Happylifeblogspot.com #pumpkinbagels #pumpkinspicebagels #bagels #howtomakebagels #fallbaking

Ok so I know what you’re thinking….I could never make my own bagels. That’s way too hard! Umm….but it’s totally not. Especially if you have a handy dandy bread machine or Kitchen Aid mixer to mix the dough for you. So first the easy peasy bread machine instructions. Place 2/3 cup of warm water, pumpkin, brown sugar, salt, cinnamon, nutmeg, allspice, flour and yeast in the bread maker pan. Select the dough cycle let the bread machine do all the work.

But if you don’t have a bread maker handy, first off let’s put that at the top of your Christmas wish list, then follow these directions. Dissolve the yeast in 2/3 cup warm water (let it sit for about 5-10 minutes until it’s nice and frothy). Blend in the pumpkin and brown sugar. In a separate bowl, combine the salt, cinnamon, nutmeg, allspice and flour and whisk to blend it all together. Using a hand mixer at a low speed, add the flour mixture to the wet mixture a little at a time. Once you get to the point where it’s too hard to mix in the rest of the flour with the hand mixer, break out the elbow grease and knead in the rest by hand. Knead until the dough is soft and smooth. Then cover and let rise in a warm place for about an hour or until the dough has doubled in size.

Pumpkin Spice Bagels by Happylifeblogspot.com #pumpkinbagels #pumpkinspicebagels #bagels #howtomakebagels #fallbaking

Alrighty! Once the cycle is complete (or your dough has finished rising) split it up into 9, as equal as you can make them pieces. Then on a lightly floured surface, shape them into 9 balls. First you roll it and pat it and mark it P. Put ’em in the oven for pumpkin and me. Sorry I couldn’t resist!

Pumpkin Spice Bagels by Happylifeblogspot.com #pumpkinbagels #pumpkinspicebagels #bagels #howtomakebagels #fallbaking

Next we’re going to shape the dough into bagels. This part was literally mind blowing for me! To form a bagel, stick your thumb directly through the center of the dough and stretch it to form a hole in the middle. That’s it. It’s literally that simple. I don’t know why but I always pictured a special bagel pan or a bagel cutter (like a cookie cutter) for this part. Nope! Your thumb is the only tool you need. Super helpful hint: Make the holes way bigger than you think they should be. The bread will continue to rise in the oven which makes those holes shrink quite a bit. Cover and let rest for 10 minutes.

Pumpkin Spice Bagels by Happylifeblogspot.com #pumpkinbagels #pumpkinspicebagels #bagels #howtomakebagels #fallbaking

While the dough’s resting, fill a Dutch oven (or big pot) 2/3 of the way full with water and bring to a boil. Drop the bagels a few at a time into the boiling water. Boil for 45 seconds on one side, then flip them over and boil for 45 seconds on the other side. If the yeast proofed correctly your bagels should float. If they don’t float, don’t fret. Check the date on the yeast label, it could be a bad batch, but bake them anyways!! The flavor will still be delicious! (I’ve eaten a batch of Pumpkin Spice Bagels that floated and a batch that didn’t). Remove the bagels with a slotted spoon and drain.

Pumpkin Spice Bagels by Happylifeblogspot.com #pumpkinbagels #pumpkinspicebagels #bagels #howtomakebagels #fallbaking

Line a baking sheet with parchment paper (aka my bestie!) and sprinkle with cornmeal. You can spray the baking sheet with cookie spray if you don’t have parchment on hand (but we need to have a serious talk about why you don’t have parchment paper on hand….because I’m obsessed with it!!!). Whisk the egg white with two tablespoons of water til it’s nice and foamy then brush onto the tops of the bagels.

Pumpkin Spice Bagels by Happylifeblogspot.com #pumpkinbagels #pumpkinspicebagels #bagels #howtomakebagels #fallbaking

Bake in a 400 degrees preheated oven for 15-20 minutes or until nice and golden brown. My bagels were perfect at about the 17-18 minute mark for reference. Remove from the baking sheet and cool on a wire baking rack. Seriously though, how fabulous do these homemade Pumpkin Spice Bagels look??? It really doesn’t get any better than this!!

Pumpkin Spice Bagels by Happylifeblogspot.com #pumpkinbagels #pumpkinspicebagels #bagels #howtomakebagels #fallbaking

Slice down the middle once they’re cool enough to handle and gobble these bad boys up!!! My family sure did!! Pumpkin Spice Bagels will keep best in the fridge for about a week. Or store in the freezer for up to three months so you can enjoy them every day of the year!! If you’re all about letting your pumpkin freak flag fly then you better get after our Pumpkin Waffles with Maple Whipped Cream or our Chocolate Chip Pumpkin Bread ASAP!!!!

Pumpkin Spice Bagels by Happylifeblogspot.com #pumpkinbagels #pumpkinspicebagels #bagels #howtomakebagels #fallbaking

Pumpkin Spice Bagels

November 9, 2018
: 9 bagels
: Easy

By:

Ingredients
  • 2/3 cup warm water
  • 1/2 cup canned pumpkin
  • 1/3 cup packed brown sugar
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 3 cups bread flour
  • 1 package (1/4 ounce) active dry yeast (3 teaspoons)
  • 1 egg white
  • 2 tablespoons water
  • 1 tablespoon cornmeal
Directions
  • Step 1 BREAD MACHINE INSTRUCTIONS: Place 2/3 cup of warm water, pumpkin, brown sugar, salt, cinnamon, nutmeg, allspice, flour and yeast in the bread maker pan. Run the dough cycle.
  • Step 2 BY HAND INSTRUCTIONS: Dissolve the yeast in 2/3 cup warm water (let it sit for about 5-10 minutes until it’s nice and frothy). Blend in the pumpkin and brown sugar. In a separate bowl, combine the salt, cinnamon, nutmeg, allspice and flour and whisk to blend it all together. Using a hand mixer at a low speed, add the flour mixture to the wet mixture a little at a time. Once you get to the point where it’s too hard to mix in the rest of the flour with the hand mixer, knead in the rest by hand. Knead until the dough is soft and smooth. Cover and let rise in a warm place for about an hour or until the dough has doubled in size.
  • Step 3 When the cycle is complete, split the dough into 9 evenly shaped pieces. On a lightly floured surface, roll each piece into a ball.
  • Step 4 Push your thumb through the center of the ball and stretch to form a large hole in the middle. (Make the holes larger than you think. The dough will continue to rise in the oven). Cover and let rest for 10 minutes.
  • Step 5 Fill a Dutch oven (or big pot) 2/3 of the way full with water and bring to a boil. Drop the bagels, a few at a time, into the boiling water. Boil for 45 seconds on one side, flip them over and boil for 45 seconds on the other side. Remove the bagels with a slotted spoon and drain.
  • Step 6 Line a baking sheet with parchment paper and sprinkle with cornmeal. Whisk the egg white with two tablespoons of water and brush onto the tops of the bagels.
  • Step 7 Bake in a 400 degrees preheated oven for 15-20 minutes or until golden brown. Remove from the baking sheet and cool on a wire baking rack. Slice down the middle once cool enough to handle and enjoy!!

We’d love to hear from you! Leave us your comments and love down below!

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Apple Hand Pies

Apple Hand Pies

I really, really, REALLY wanted to go apple picking this year! But it seemed like every weekend we were either traveling, or sick, or it was raining. BOO! Oh Fall I had such high expectations for you this year!! So I set my sights on […]

Peach Cobbler Bars

Peach Cobbler Bars

I love cooking and baking with whatever local produce is in season for a few reasons. It supports our local farmers, it’s usually a whole lot cheaper (who doesn’t love saving money), but most importantly, fresh food just tastes better. It really does. And since […]

Frosted Zucchini Cupcakes

Frosted Zucchini Cupcakes

Zucchini bread is great and all but aren’t Zucchini Cupcakes even cuter?!? I mean it just doesn’t get any better than these adorable hand held little bundles of joy. In fact, I’m already planning on growing zucchini in my garden next year just for this recipe! Well that, and Pizza Zucchini Casserole! The spice flavor of these super moist cupcakes is absolute perfection. And that caramel frosting!! OMG!! Grrrlll….don’t even get me started….To. Die. For! You won’t even believe these out of this world cupcakes contain vegetables. Even my green veggie hating nephew gobbled one down! Seriously, I couldn’t believe my eyes. This will surely be your new favorite way to eat your zucchini. Promise!

Here’s all you’ll need: eggs, white sugar, canola oil, orange juice, almond extract, flour, cinnamon, baking powder, baking soda, salt, ground cloves, zucchini, brown sugar, butter, milk, vanilla extract, and confectioners sugar.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Let’s get started! First in a large bowl, mix together the eggs, white sugar, canola oil, orange juice, and almond extract. Beat iiiiiittt!! Just Beat iiittttttt!!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Next in a separate bowl, combine the dry ingredients. That means our flour, cinnamon, baking powder, baking soda, salt and ground cloves. Whisk to combine.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Then gradually add the dry mix to the egg ingredients a cup at a time. Blend it all up until it’s fully combined. Now here’s the part where we sneak in the veggies. Stir in 1-1/2 cups of shredded zucchini. Make sure you mix it up good and hide it in that batter. Especially if you have any picky nephew taste testers! Hee heeee!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Place paper cupcake liners into a muffin pan. Fill each cupcake liner 2/3 of the way full with batter. Boop. Boop. Booop! BOOP!! It helps if you make the noise. No really it does! Wipe away any excess spillage so it doesn’t stick to the muffin pan. You guys really didn’t think I was this neat did you?!?! Pffffftttttt!!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Bake in a 350 degree preheated oven for 20-25 minutes or until a toothpick comes out clean. I always check it at 20. You can always bake it for a longer amount of time, but you can’t reverse over baked cupcakes. Ya feel me? Cool in the muffin pan for eh…..about 10 minutes.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

While the cupcakes are baking (or cooling) we can whip up some of that delish frosting I was telling you about earlier. You know the one where you’re gonna wanna lick the spoon! In a small sauce pan, combine the brown sugar, milk, and butter. Cook over medium heat to melt the butter. Bring it to a boil and continue to cook, stirring constantly, for 2 minutes, or until slightly thickened.

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Next remove the mixture from the heat and stir in the vanilla. Cool to a lukewarm, room temperature-ish type of thing. I’d even encourage you to toss it in the fridge to speed up the process!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Gradually mix in the powdered sugar in 1/2 cup increments. My whisk attachment got rid of all the bumps. Ain’t nobody got time to sift confectioners sugar. At least not this girl! Slather up those cooled cupcakes with a big ole heap of frosting. I mean these cupcakes are totally fine naked but how could you not dress them up with a nice coat of melt in your mouth, already making me drool, caramel frosting???

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

And….prepare to be dazzled by that first bite!! I mean that is…if you haven’t licked your fingers already. Zucchini has never tasted so sinfully good!!

Frosted Zucchini Cupcakes by Happylifeblogspot.com #zucchinirecipes #zucchinicupcakes #spicecupcakes #fallrecipes #zucchini

Frosted Zucchini Cupcakes

September 18, 2018
: 18 cupcakes
: Medium

By:

Ingredients
  • 3 large eggs
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini
  • FROSTING:
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
Directions
  • Step 1 In a large bowl, beat the eggs, white sugar, canola oil, orange juice, and almond extract.
  • Step 2 In a separate bowl, add the dry ingredients (flour, cinnamon, baking powder, baking soda, salt and ground cloves). Whisk to combine.
  • Step 3 Gradually add the dry mix to the egg ingredients a cup at a time. Blend until fully combined. Stir in 1-1/2 cups of shredded zucchini and mix well.
  • Step 4 Place paper cupcake liners into a muffin pan. Fill each cupcake liner 2/3 of the way full with batter. Bake in a 350 degree preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool in the muffin pan for 10 minutes.
  • Step 5 Meanwhile, In a small sauce pan, combine the brown sugar, milk, and butter. Cook over medium heat to melt the butter. Bring to a boil and continue to cook, stirring constantly, for 2 minutes, or until slightly thickened.
  • Step 6 Remove the mixture from the heat and stir in the vanilla. Cool to a lukewarm temperature. Gradually mix in the powdered sugar in 1/2 cup increments. Frost cooled cupcakes. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Amish Cinnamon Bread

Amish Cinnamon Bread

Amish Cinnamon Bread is sure to be a hit! You’re gonna fall in love with this easy, no knead, quick bread. This sweet bread is tender and moist, loaded with cinnamon swirls and then topped with even more cinnamon and sugar. Soft in texture and […]