strawberry applesauce {no sugar added}.

Strawberries have been on sale for the past 2 weeks at the grocery store so I have been stocking up. Besides eating large amounts of them plain, I have been on the prowl for yummy strawberry recipes. I was super excited to find this recipe. 

This was my first time making applesauce. I always figured it would take too long so I never bothered. This was delicious and easy and I can't wait to make more again with different variations. You literally cut up fruit, add water and cinnamon, and boil/simmer until you can mash it with a potato masher. Stick it in a blender until you get the consistency you like. That's all!

~

strawberry applesauce.
recipe adapted from lemon tree dwelling

ingredients:

8 cups peeled, chopped apples
4 cups fresh or frozen strawberries, sliced
½ cup water (or 1 cup for thinner consistency)
1 tsp. cinnamon

directions:

1. Combine all ingredients in a large saucepan and bring to a boil.
2. Reduce heat and simmer until fruit is soft and you are able to mash it with a potato masher. This will take between 10-20 minutes.
3. Remove from heat and cool slightly.
4. Transfer applesauce to a blender and blend until smooth.

notes:

Original recipe calls for ½ cup sugar. I ommitted and applesauce was plenty sweet.

I cut recipe in half and it worked great.

white chocolate snickerdoodle pudding cookies.

I have been eyeing these cookies on Pinterest for some time now and finally got around to baking them. They had me at pudding cookies. I've never made pudding cookies that disappointed. They are always thick, chewy, soft, and delicious. 

I also had some leftover cinnamon chips which I felt were the perfect addition to the white chocolate chips. If you don't have cinnamon chips or can't find them, just add an extra cup of white chocolate chips. You can't go wrong either way. Get baking, friends!

white chocolate snickerdoodle pudding cookies

from the recipe critic

Ingredients:
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz package white chocolate instant pudding mix (mine was 3.56 oz)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

1 tsp cinnamon
1 cup white chocolate chips

1 cup Hershey's cinnamon chips

Instructions:

1.  Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mats

2.  In a large bowl mix together flour, baking soda, salt, cinnamon, and white chocolate pudding mix. Set aside.

3.  In mixer, cream together butter, sugar and brown sugar.  Add eggs and vanilla. Mix together.  Add dry ingredients to butter mixture.  Mix together just until combined and lastly add the white chocolate chips and cinnamon chips. Fold them in gently.

4.  Scoop cookie dough with medium cookie scoop. Place two inches apart on baking sheet.

5.  Bake for about 8-10 minutes or until slightly golden.  Let cool and enjoy!

cinnamon chip scones.

Have you ever had cinnamon chip scones before? For our anniversary, Grant and I stayed in a hotel and ate the restaurant there the next morning. They had the best cinnamon chip scones ever- I even ate 2! Being diabetic, I try to eat more protein at breakfast instead of the "bread-y"/high carb foods. That's why it was a huge deal I ate 2!

Within days of eating these scrumptious scones, I set out to find cinnamon chips and a killer scone recipe. I found it and I am sharing it with you- enjoy!!

~

cinnamon chip scones

from sally's baking addiction

Ingredients:

SCONES

• 2 cups  all-purpose flour 
• 1/2 cup brown sugar
• 2 1/2 teaspoons baking powder
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 8 Tablespoons unsalted butter, cold
• 1/2 cup heavy cream (plus a little extra for brushing)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups Hershey's cinnamon chips

GLAZE

• 1 cup  powdered sugar
• 3 Tablespoons heavy cream (or black coffee or milk)
• 1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 400 F degrees. Place oven rack in middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Dice the butter into small pieces. 
3. Toss the butter into the flour mixture and combine it with a pastry cutter, clean hands, or two forks until the mixture resembles coarse meal. Set aside.
4. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and toss the mixture together gently until everything appears moistened. Slowly and gently fold in the cinnamon chips. Do not overmix. Dough will be a little wet. 
5. Work the dough into a ball with floured hands  and transfer to the prepared baking pan. Press into a neat disc or rectangle and cut into equal wedges with a very sharp knife. Using a pastry brush or a spoon, brush lightly with a little bit of cream. Separate the scones and line them on the baking sheet with a little space between each one.
6. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. 
7. While the scones are cooling, make the glaze by whisking the powdered sugar, cream, and vanilla together until completely smooth. Drizzle over scones right before serving.
8. The scones taste best immediately but are still extremely delicious warmed up for 10-20 seconds in the microwave!

apple fritter cake.

On the way-too-incredibly-rare occasion I get a doughnut, I always get apple fritters. I don't know what it is about them but I can't get enough (it probably helps they always seem to be bigger than a regular doughnut ;) ! 

I have found numerous DIY apple fritter recipes but most of them require frying and that just seems like a lot of work (maybe someday).  I was pumped to find this apple fritter cake and believe me, it was delicious! 

Perfect recipe for this beautiful fall, apple-picking weather we are having now. 

~

apple fritter cake from the domestic doozie

Ingredients:

For the batter:

3 cups flour

1/4 tsp. salt (I omitted)

1 cup white granulated sugar (I used 1/2 c stevia & 1/2 c white sugar)

4 tsp. baking powder

1 1/2 cups milk (any kind)

2 eggs

2 tsp. vanilla

1/2 cup butter, melted

6 small apples cored, peeled and diced (I used 2 very large apples & 1 small apple)

For the topping:

1 cup butter, softened

1 cup brown sugar

2 tbsp. flour

1 tbsp. cinnamon

For the glaze:

2 cups powdered sugar

5 tbsp. milk

1 tsp. vanilla

Directions:

1. Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. Mix on SLOW speed so butter doesn't splash everywhere.
2.  Pour the batter into a greased 9x13 pan. Evenly distribute the apples over the top of the batter. 
3. In a separate bowl mix together the topping ingredients. Drop small scoops of it evenly over the apples. Topping will be thick.
4. Bake at 350 degrees for about 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always cover with foil.
5. Combine powdered sugar, milk, and vanilla for glaze.
6. After you take it out of oven, let sit for 20 minutes and then pour the glaze all over the cake.

pumpkin chocolate chip cookies.

I can't emphasize enough how happy I am it is finally pumpkin season! I have already made pumpkin smoothies, pumpkin pie oatmeal, and also these pumpkin cookies. 

If you are already pumpkin crazy like me, these cookies will be perfect for all your pumpkin- craving needs. They are super soft and are like pumpkin cake in cookie form!

~

pumpkin chocolate chip cookies 

 from i heart naptime

ingredients

• 1 cup pumpkin puree
• 1 egg
• 1/2 cup vegetable oil (I used canola)
• 1 cup white granulated sugar
• 2 cups all purpose flour
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt (I omitted)
• 1 tsp baking soda
• 1 tsp milk
• 1 Tbsp vanilla extract
• Chocolate chips*

instructions

1. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
2. Add vanilla and chocolate chips and stir until combined.
3. Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.

notes

*I used about 1/3 of an 11oz bag of mini semi sweet chocolate chips. An 11 oz bag is recommended.

Recipe makes about 3 dozen. Each cookie (WITHOUT chocolate chips) has 11.4 grams of carbohydrates. I didn't include chocolate chips in the carb count because I didn't measure my chocolate chips.

pumpkin smoothie.

Aren't so many smoothie recipes super summer-y? Smoothies such as pineapple mango, blueberry peach, strawberry banana, the list goes on. Don't get me wrong- I love all those yummy flavors but it's September (aka FALL) so it is time for some fall smoothies!

So, here is a super quick and easy fall smoothie recipe. And it is perfect for using up that can of pumpkin puree that's leftover from that pumpkin dessert you just made!

~

pumpkin smoothie

Ingredients

1/2 banana, frozen
1/2-3/4 cup milk (I used unsweetened vanilla almond milk)
1/4 cup pumpkin, puree 
1/2-3/4 cup vanilla greek yogurt
Sprinkle of Pumpkin Pie Spice
Sprinkle of Cinnamon
Sweetener (honey, maple syrup, stevia, etc.), optional

Instructions

Blend all ingredients together. Add more milk until you reach desired consistency.


Inspired by

http://www.peanutbutterandpeppers.com/2013/09/09/oatmeal-pumpkin-breakfast-smoothie/ &

http://ahealthylifeforme.com/pumpkin-banana-vanilla-smoothie/

peanut butter granola.

Oh my goodness. I found another granola recipe that is to-die-for! It's simple to make and takes just a few minutes to mix up.  This particular recipe is full of delicious peanut butter flavor and tastes delicious in yogurt, with milk, and of course on its own!

~

peanut butter granola from eat live run

Ingredients:

1/4 cup oil (I used part canola, part coconut)

1/3 cup sweetener (I used part honey, part pure maple syrup)

1/4 cup peanut butter

1/2 tsp salt (optional)

1 tsp cinnamon

4 cups old fashioned oats 

1/4 cup flaxseeds

1/2 cup dry roasted peanuts (I left out)

1/2 cup sunflower seeds

Directions:

1. Preheat oven to 275 degrees F
2. Microwave (or melt on stove 3-5 minutes) oil, sweetener, peanut butter, optional salt and cinnamon.
3. While cooking, mix together the oats, flax, peanuts and sunflower seeds. 
4. Pour hot mixture over the oats and toss well to coat. 
5. Spread out granola onto lined sheet trays (I used parchment) and bake for 40-45 minutes, stirring occasionally and turning tray midway through.
6. Let granola cool completely for that perfect crunch!

vanilla almond granola.

We do love cereal and granola around here but I am just tired of paying for it. If you want the good, healthy stuff it can go up to around $3-5- yikes! The only exception to that was last week when Kroger had Kashi cereal on manager's special for only $1.50- now that was steal!  But sadly... it doesn't happen very often.

Alas, I decided to try my hand at some homemade granola. Let me tell you- it was delicious! It can also easily be adapted for GF eaters by using GF certified oats and can be vegan by using coconut oil and maple syrup. 

It was also super easy to make. It seriously took only about 5 minutes to mix together and then you just throw it in the oven. If you don't have time to stir every 15 minutes, just leave it in and after it cools, break bunches apart as you please. I can't wait to make some different versions of granola!

~

vanilla almond granola from sally's baking addiction

Ingredients

2 1/2 cups old-fashioned rolled oats
1/2-3/4 cup chopped or slivered almonds
1/2 teaspoon ground cinnamon
pinch salt
1/2 cup pure maple syrup or honey
1/4 cup melted coconut oil or another liquid oil (i.e. melted butter, olive oil, etc.)
1/4 teaspoon almond extract
1 Tablespoon vanilla extract

Directions

1. Preheat oven to 300F degrees. 
2. Line a large baking sheet with parchment paper or a silicone baking mat.
3. Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the syrup or honey and oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
4. Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely. It will get crunchy during the cooling process. 

snickerdoodle blondies.

Snickerdoodle cookies have never been a favorite of mine. Don't get me wrong- they are good but I would choose a chocolate chip cookie over a snickerdoodle cookie on any given day. 

These snickerdoodle bars are different. A million times better than the cookie version. I am talking crazy addictive. 

You can probably tell from the picture how gooey, dense, and moist they are. The white chocolate chips perfectly accompany the cinnamon-sugar mixture. Look for the recipe below- you don't wanna miss out on these yummies!

~

snickerdoodle blondies from rumbly in my tumbly

Ingredients:
1/2 cup butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon
A couple good sized handfuls white chocolate chips, optional but recommended ;)

Directions:

1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper.  This recipe doubles easily and well in a 9×13 baking dish.
2. In a large bowl, cream together butter and sugar until light. 
3. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Stir in white chocolate chips.
4. Pour dough into prepared baking dish and smooth it into an even layer- You will probably have to wash your hands and use your fingers to pat it down evenly.
5. Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
6. Bake for about 20-30 minutes, until bars are set and the edges are just very lightly browned. Do not overbake or they won't be soft and chewy. Cool in the pan before slicing.

no yeast cinnamon rolls.

Sometimes I think I should have called my blog "The Lazy Baker". Why you ask? Because let's just face it, I am so lazy sometimes!

Example A: I stopped making pizza crust that has to rise because I hated waiting for it to rise and I felt like I screwed it up half the time.

Example B: I wanted to make cinnamon rolls for Mother's Day today but I didn't want to wait for the yeast to rise and to possibly find that maybe it didn't even work! 

Catch my drift? Well anyway, I come with good news! I found this awesome no rise, no yeast cinnamon roll recipe. You're welcome.

These were a serious hit. They were everything a cinnamon roll should be: warm,  gooey, and bursting with cinnamon goodness. They also drip with cream cheese frosting goodness. I already ate one today and my mouth still waters thinking about it. Go make these now or the next time you need a good brunch accompaniment! 

~

no yeast cinnamon rolls from  Back for Seconds Blog

Ingredients

Dough

• 2 1/2 cups flour
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/3 cup sour cream
• 3/4 cups buttermilk*
• 1/4 cup canola oil

Filling**

• 1/4 cup butter, soft or melted
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2 teaspoons cinnamon

Icing

• 4 tablespoons butter (softened)
• 4 tablespoons cream cheese (softened)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1-2 tablespoons milk

Instructions: 

1. Preheat oven to 375 degrees
2. Put all dough ingredients in a stand mixer.  Mix together until dough forms. I used my dough hook attachment.
3. Sprinkle flour onto your rolling surface. Roll out dough into a rectangle. Make sure dough is about 1/8" thick.
4. Spread 1/4 cup butter evenly onto rolled out dough. Mix sugars and cinnamon together in a separate bowl. Evenly distribute cinnamon-sugar mixture onto rolled out dough.
5. Roll up the dough and slice (with floss or a knife) into 12-14 rolls. Place into greased baking pan, allowing enough room for rolls to expand.***
6. Bake for 20-25 minutes, or until rolls are brown and puffy. 
7. While rolls are baking, make the icing. Start by beating the 4 Tbsp butter and 4 Tbsp cream cheese together. 
8. Next, add vanilla, powdered sugar, and milk until creamy, or until it is at your desired consistency.
9. Once the rolls are out of the oven, pour icing over them.
10. Enjoy!!

*I put ~3/4 T lemon juice in measuring cup and filled the rest of the way with milk.

**The original recipe uses 1/3 c sugar, 1/3 c brown sugar, and 1/2 cup butter.

*** I stopped at this point, covered the rolls in plastic wrap and waited until the next day to bake them.