Pumpkin season is FINALLY here! It’s the best time of the year. I’ve been making tons of pumpkin treats to share with y’all over the next couple of weeks. Today I am sharing my baked pumpkin donut recipe. They are perfect in the morning with a hot cup of coffee (especially Wawa’s pumpkin spice K cups). I’ve made two different versions of these pumpkin donuts and I honestly can’t pick which one I like better! Continue reading
There are so many names for this stuff: puppy chow, muddy buddies, reindeer food… The list goes on and on. I like to call it crack because it’s so dang addicting. I had never heard of puppy chow until I lived with Heather in college (her blog here). She is the puppy chow queen!
Most puppy chow is made with peanut butter and chocolate, but I wanted to spice things up for the upcoming fall season. Other than pumpkin, my most beloved flavor in the fall is caramel. (I’m basic.) I need to combine the two for a recipe ASAP.
Since Labor Day is officially over, I can now start bringing some fall flavors to this blog! (Watch out, pumpkin might be incorporated to every recipe I make…) To transition from summer into fall, today I am sharing with you coffee cake muffins!
Coffee cake muffins are the perfect breakfast with a cup of coffee. They go great with cold brew coffee on those hotter days or warm coffee for when it’s colder in the mornings. Joe has been dying for me to make coffee cake muffins ever since he tried Dunkin’ Donuts’ version, so this was kind of a no brainer to make. Joe even helped make these! #joeBakes?
Since I bake desserts pretty much every other day, many of the leftovers go to my coworkers. The other day one of my fellow nurses requested that I make a peanut butter cheesecake. I did some research, and stumbled across this recipe .
It looked so good on the screen I just wanted to eat a piece right then. However, I felt like the cheesecake needed a little something more so I added peanut butter frosting and little mini Reese’s cups. I absolutely love these little mini cups because they are so stinkin’ cute. Plus, you can eat like 10 of them and not feel as guilty.
This cheesecake is easy to make but requires time to chill. Trust me, it is worth it in the end!
If I was given the choice to choose between a chocolate cupcake and this vanilla cupcake, I would choose these vanilla bean cupcakes every dang time. Considering I’m the girl who is addicted to chocolate, that says a lot!
This cupcake is like biting into a vanilla frosted cloud. It’s so moist, light, and flavorful. These are made with both vanilla extract and a vanilla bean so they have twice the amount of flavor compared to other vanilla cupcakes.