Birthday Treat for my little sweet!

I found another sweet recipe and blog!  Truth be told this wasn’t the first recipe I tried (and loved) from Sally’s Baking Addiction.  I’ve tried lots of sugar cookie recipes as we have a cookie decorating party every year for Christmas.  I found a keeper with Sally’s soft cut-out sugar cookies!

So her advice about rolling out the dough before chilling and stacking with parchment paper – genius!  worked like a charm.  it was so easy to cut them out one piece of dough at a time.  So yummy, no spreading or distortion of the shapes.  The recipe easily doubled with no problems.  I made mustaches and dog bones much to my daughter’s delight.

sugar cookies

sugar cookies


Lemon waffle cookies

found a new recipe (and blog) that I fell in love with this weekend.  Lemon Waffle Cookies at Created by Diane.  Actually I think I love this recipe a little too much.  Made a batch of lemon cookies and the 4 of us promptly ate them all.  Next day I made a batch swapping out the lemon extract with anise extract and then promptly ate them all.  maybe I should only pull out this recipe for special occasions.  Yum!

Stromboli with Italian herb dough

Stromboli with Italian herb dough

Stromboli with Italian herb dough

Stromboli with Italian herb dough

I started with the most delicious yeast bread recipe that I’ve found – Easy Yeast Rolls from Taste of Home.


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour

I didn’t have any canola oil so I used vegetable oil.  I then added garlic powder, onion powder, and McCormick Spaghetti Sauce Seasoning Mix (my all-time favorite seasoning blend) to the dough.

McCormick® Spaghetti Sauce Seasoning Mix - 20.5 oz.


In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture, seasonings and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. (I have found that mixing with a hand mixer to be a bad idea as it gunks it all up – We’ve just been mixing with a wooden spoon).

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.  (I preheat the oven to 200 degrees.  When the dough is ready I turn off the oven and put the dough inside to rise.)

Punch down dough. Turn onto a lightly floured surface; divide into four portions.

Roll out each portion to make the crust portion of your Stromboli.  Place sauce, cheese and toppings inside.  Fold dough over and pinch edges closed.

Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 350°.Bake 15-20 minutes or until golden brown. 

Brush with melted salted butter immediately after removing from the oven.

We made some with pepperoni.  I found it helpful to put a slice of pepperoni on the outside as Izzy doesn’t like it.  I will also put some of the white sauce on the outside to make it easier to find that one.


Baking Fun – Sweet, Sweet Smell of a Job Well Done

Yesterday I woke up in the mood to bake but had no idea what to make.  Here is what I made yesterday:

  1. Banana Bread
  2. Pumpkin Bread
  3. Stromboli with Italian herb dough 
  4. Blackberry stuffed sweet rolls

I chose the banana bread because I had 7 brown bananas hanging out on my counter.  The one boy was excited but then again he has a major sweet tooth and I don’t buy store made sweets for the house. 

I have a basic go to recipe for banana bread that I love.  I’ve tweaked and tweaked this recipe until it was just right to me.  I love a banana bread that tastes strongly of bananas, is moist and not spiced. 

The following recipe is always a hit at my house.

Banana Bread

banana bread

banana bread in a mini loaf pan

  • 6 overripe bananas
  • 4 tablespoons of melted butter
  • 2 teaspoons of baking powder
  • 1 cup of sugar
  • 2 cups of self-rising flour

Preheat the oven to 340F. I put each item into the bowl one at a time and mix between each addition.  Pour into pan of choice and bake for 40-45 minutes.  Before baking I like to add chocolate chips to the top.  I tend to make these in a cupcake pan or mini loaf pan – it made 6 cupcakes and 4 mini loaves.

I usually add pumpkin to this recipe – 1 small can pumpkin, add 2 tablespoons butter, 1 teaspoon of baking powder, 1/2 cup of sugar and 1 cup self-rising flour to the above recipe and it was a hit to everyone but Izzy.  This time she begged me to leave out the pumpkin so straight up banana bread it was.

The banana bread batter smells amazing.  I love the smell of it raw, I love the smell of it baking and definitely love the smell of it when it’s done. 

I was kind of sad though that it wouldn’t have that delicious pumpkin in it though.  I personally love pumpkin so I wondered if my recipe would work without bananas.

Pumpkin Bread

pumpkin bread

pumpkin bread

  • 1 small can pumpkin
  • 4 tablespoons of melted butter
  • 2 teaspoons of baking powder
  • 1 cup of sugar
  • 2 cups of self-rising flour
  • 1 tablespoon cinnamon
  • 1 teaspoon of pumpkin pie spice

The batter looked too dry/ thick so I added 1/3 cup unsweetened applesauce and it looked perfect.  A few of my kids came in and begged to taste.  The pumpkin bread batter was an instant hit.

I baked the same way as the banana bread but used white chocolate chips on top instead.  The kids loved it – even Izzy.

(I promise to take better pictures next time I bake!)


coming soon!

  • Stromboli with Italian herb dough 
  • Blackberry stuffed sweet rolls