Cinnamon Rolls

Cinnamon rolls with the perfect amount of sweetness! My favorite part is the ooey gooey center of course. Super fluffy, perfect for breakfast and coffee : )

This was my first time making cinnamon rolls from scratch and they were amazing! A sweet dough similar to brioche. Yes! You all know how much I love cream cheese frosting! I added just a touch of vanilla bean paste with gorgeous little specks!  😃🧡🍂

Recipe by The Food Charlatan

Ingredients: Sweet dough – 1 cup whole milk, warm – 1 tbsp. active dry yeast – 5 tbsp. granulated sugar – 2 large eggs – 3 and 1/4 cups all purpose flour, spooned & leveled – 1 tsp kosher salt – 1/2 cup (1 stick) butter, softened. For the pan: 3/4 cup (1 1/2 sticks) butter, very soft – 1 cup plus 2 tbsp. brown sugar – 2 tbsp. cinnamon – 1/4 tsp kosher salt – 1/2 teaspoon cardamom, optional. Cream Cheese Frosting – 1 (8 oz) package cream cheese, softened – 1/2 cup (1 stick) butter, softened – 1 cup powdered sugar – 1/4 kosher salt

Baking Sense

Creativity helps happiness! Bakers, bake on : ) 

I cook frequently however, baking is my passion. The super sweet aroma fills my home and the outcome is even sweeter. Most of my delicious desserts are shared with others. A colleague recently said, “It makes you feel good”. The answer is, yes! Let’s be honest, food brings people together. I always appreciate positive feedback and yummy noises. I consider it a happiness habit boost while others consider it people pleasing. We enjoy sharing happy moments, if that happens to be a carrot cake cupcake then we both win. 

Baking, cooking, writing & painting are just a few healthy habits. Did you know cooking and/or baking relieves stress, anxiety, enhances mindfulness, satisfying end results, improves mentality and mood. Anyone can cook — start with easy recipes so it doesn’t create anxiety. Focus, be in the moment and voila! A simple home cooked meal. 

Baking has been my therapy for years. It’s calming! I enjoy it! It makes me happy! Baking is my self expression. Cognitive thinking, our minds are powerful! I started a daily gratitude journal awhile ago and found acknowledging gratitude for simple things on a bad day was difficult. Encourage yourself and others to find a healthy outlet. We all have different talents and hobbies we enjoy. Do what makes you happy, be you and bake on #getmybakeon #bakingsense 

Farfalle with Spinach, Caramelized onions and Butternut Squash

What’s for dinner?… bow tie pasta with lots of veggies and a creamy parmesan sauce. Yum! Did you know farfalle is also known as farfalloni or farfalline? An Italian style recipe with a touch of Autumn. I love everything about this dish : )

I roasted the butternut squash with salt & brown sugar for almost 1 hour.  Squash is loaded with vitamin A, potassium, fiber and magnesium. I love caramelized onions, too! A restaurant style meal cooked in the comfort of your home. #loadoro #alltiedup 🧡😋

Inspired by Julia’s Album

Ingredients Caramelized Onions: 1 tbsp. olive oil –  1 1/2 yellow onions, sliced – 1/4 tbsp. salt – 1 tbsp. balsamic glaze or vinegar/ Creamy sauce: 1 tbsp. olive oil –  1 cup heavy cream – 1 cup parmesan cheese, shredded – 1/4 tsp salt/ Pasta: 8 oz. farfalle pasta, cook according to the instructions – 6 to 8 oz baby spinach – 1 butternut squash, roasted & cubed

Directions: Heat 1 tbsp olive oil on medium heat in a large skillet. Add sliced onions and cook about 10 minutes until golden brown. Stir often, without burning. Reduce the heat and continue cooking & stirring. Add a pinch of salt. Continue cooking on low heat, cook for a total of 20 minutes. Remove from heat and sprinkle onions with balsamic glaze. Remove caramelized onions to a plate. Heat 1 tbsp. olive oil in the same skillet on medium heat. Add fresh spinach and stir on low heat until spinach starts to wilt. Add heavy cream and 2/3 cup parmesan and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts. Add caramelized onions back to the skillet, add cooked pasta and stir together then add the butternut squash. Garnish with extra parmigiana if desired. Enjoy!


Mini Cheesecakes

National Dessert Day! This is one of my all time favorite desserts. Rich, smooth, creamy cheesecake with a buttery graham cracker crust : )

My first cheesecake attempt 20 years ago was a baking fail 👎 . All it takes is practice! This dessert doesn’t last long in my house due to a bunch of cheesecake lovers. Add berries, caramel, fruit toppings or enjoy it just the way it is. Perhaps miniatures allows us to feel less guilty? As Julia Childs once said, “Everything in moderation, including moderation.”

Cheesecake is the best served at room temperature. Enjoy a creamy bite! #treatyourself  💛😋

Recipe by CookingClassy

Ingredients: 2 cups finely crushed graham crackers – 3 tbsp. granulated sugar – 7 tbsp. salted butter, melted – 4 (8 oz) pkg cream cheese, softened – 1 1/2 cups granulated sugar -3 tbsp. all purpose flour – 4 large eggs – 2 tsp vanilla extract – 1/2 cup sour cream – 1/2 cup heavy cream 


1. Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 tbsp. granulated sugar. Pour in melted butter and stir mixture until evenly coated. 2. Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each. Press mixture into an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing filling. 3. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. 4. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. 5. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. 6. Bake in preheated oven 18-23 minutes, centers should still jiggle slightly, don’t overbake. Remove from oven and allow to cool 1 hour. 7. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of salted caramel sauce or strawberry sauce (note: for best results spoon topping on just before serving)

My Chili Recipe

A little chili! Chili aka con carne — a simple yet hearty meal. Chili is a perfect Autumn or Winter dish to cozy up to!

One reason I love chili, making extra to freeze for another day. The leftovers taste even better! Thick, chunky, flavorful without being too sweet or spicy … definitely not the my mouth is on fire spicy. Do you prefer hot, spicy chili? Prepare it on your stove top or in a slow cooker. Don’t forget the toppings… so many options for a scrumptious scoopful of chili : ) #atadchili #simplemeal 😃🧡

Ingredients: 1.5 lb ground meat – 1 can Bush’s Chili Magic, mild or medium – 1 (20 oz) can tomato sauce – 1 packet McCormick’s chili – 1 tablespoon sautéed onion – 1/2 can chili beans – 1/4 cup tomatoes diced, fresh or canned (I’ve used both) – Season ground meat with salt and pepper – 1/2 cup light brown sugar Optional: cheese, sour cream, scallions, rice, cornbread

Pumpkin Cookies with White Chocolate Chips

Pumpkin batch! I believe we all know someone who loves everything pumpkin. These pumpkin-y cookies are pleasantly packed with spices & flavor.

I’ve baked a variety of cookies over the years but never pumpkin. I love trying new/different recipes. They rise slightly higher than other cookies giving a cake like texture with little white chocolate morsels inside. Topped with cream cheese frosting or brown butter icing would probably knock your socks off. Sharing sweet little bite sized food that makes other smile : )  #whenindoubtbakecookies #pumpkinbatch 🍁🧡

Recipe by Modern Honey Ingredients: 1 cup butter –  1 cup brown sugar – 1/2 cup sugar – 1 large egg yolk – 1 tbsp. vanilla extract – 2/3 cup unsweetened pumpkin puree- 2 1/2 cup flour – 1 cup oats – 1 tsp baking soda – 1/2 tsp salt – 1 1/2 teaspoons pumpkin pie spice – 3/4 tsp cinnamon – 2 cups white chocolate chips Note: I added 1/4 teaspoon nutmeg

In a medium saucepan, melt butter over medium low heat. Remove from heat & stir in brown sugar & sugar. Stir for 2-3 minutes. Let cool for 5-10 minutes. Stir in vanilla and egg yolk. After it is completely mixed, stir in pumpkin puree. Add flour, oats, baking soda, salt, cinnamon and pumpkin pie spice. Stir well to incorporate ingredients. Let chill for 15 minutes. Preheat oven 350 degrees. Stir in white chocolate chips. Using a cookie scoop, drop cookie dough on baking sheet, lined with parchment paper or Silpat. Bake for 10-13 minutes or until lightly golden brown. Let set up for 5-10 minutes before removing from pan. Enjoy!

Banana Bread with Maple Glaze

Going bananas! A simple & delightful recipe that is perfect for breakfast or dessert. I woke up to a gorgeous morning — sunshine, hot cup of coffee and a slice of banana-licious bread : ) 

It’s sweet treat with or without the maple glaze. Golden brown edges plus bursting banana flavor inside. Yes! I commonly add nuts baking banana cake or bread but even without the nuts it was delicious. We loved the wonderful sweet aroma throughout the house, too! Do what makes you happy #burstingbananas #happysunday #homebakedgoodness 💛 🍌

Recipe by A Latte Food

Bread Ingredients: 1/2 cup butter, softened – 1 cup sugar – 2 eggs- 2 cups all purpose flour – 1 tsp baking soda – 1/4 tsp salt – 3 medium bananas or 2 large – 2 tbsp. brown sugar – 1 1/2 tsp vanilla extract – 1/2 tsp ground cinnamon  Maple Glaze: 1/4 cup butter – 1/2 cup pure maple syrup – 1 cup powdered sugar – 1/2 tsp vanilla extract – 1/4 tsp ground cinnamon 

Directons: Pre heat oven to 350. Grease one 9×5 pan or 2 8×4 pans. In s small bowl, mash bananas, brown sugar, vanilla extract and ground cinnamon. In a large bowl, cream butter & sugar together until light and fluffy. Add in eggs and beat until mixed. To the wet ingredients, sift in flour, baking soda and salt. Stir until just combined. Pour in mashed bananas, mix until combined. Bake at 350 for 35-40 minutes (for 2 8×4 pans) or until cake tester comes out clean. If using 9×5 pan, bake 350 for 30 minutes then lower temp to 325 and bake for 15-20 minutes longer until cake tester comes out clean. Allow to cool for 10 minutes. Move to a wire cooling rack. Glaze: Melt butter, maple syrup, vanilla extract and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar, and whisk until fully combined. Allow to cool for 8-10 minutes so glaze can thicken. Once the glaze has thickened, give a quick stir and pour over the bread. Allow the glaze to harden completely before cutting into slices. 

Caramel Popcorn

Happy Fall! Bring on the fall scents, booties, pumpkins, baked goods, gorgeous colors & caramel.  A sweet & easy Fall snack — crispy caramel popcorn : ) 

Popcorn is one of my favorite snacks especially for cozy weather, movies & reading. Caramel popcorn tastes amazing plus you can add anything your heart desires. Reeses pieces, almonds or chocolate.  I attempted a copy cat recipe …it’s not exactly Harry and David’s popular Moose Munch but it is really, really good : ) #loveissharingyourpopcorn #harvestwishes 🧡🍿

Ingredients: 2 bags popcorn, prepared- 1 cup pecans, chopped (nut of your choice) – 1/2 cup karo syrup – 1/2 teaspoon baking soda – 1 cup brown sugar – 1 teaspoon salt – 1 teaspoon vanilla extract – 1/2 cup unsalted butter – optional drizzle with chocolate 


Apple Cider Cookies

Do you like chewy or hard cookies? My Pop Pop loved hard-crunchy cookies. I prefer a soft chewy center  : )

I can’t believe how fast the summer days flew by. Which leads us to my favorite season in 13 days, Autumn! The leaves are starting to change, football officially started, caramel apples arrived and pre-season hockey begins.

The recipe is simple & the glaze makes it extra yummy. Enjoy! 

#cidertime #fallflavors 🍁🍎


Recipe by Two Raspberries


1/3 cup room temp butter // I use Earth Balance in the red tub

1/3 cup vegan cane sugar

2/3 cup packed brown sugar

1 tsp vanilla

1/3 cup apple cider


1 1/2 cups unbleached all purpose flour 

Pinch of sea salt

1/2 tsp baking soda

1/2 tsp cinnamon 


1 cup confectioners sugar

2 TBSP apple cider or water


Pre-heat the oven to 350˚ F

Line a baking sheet with parchment paper

  1. In a large mixing bowl add the butter (let become room temp and soften if it’s not already) mix in the sugar to the butter, then add the rest of the wet ingredients and mix well.
  2. Add in the dry ingredients and mix well, place in the fridge for 1 hour (or overnight).
  3. For tall balls (cylinder shaped tall dough balls instead of the traditional round short ball) and place on the baking sheet (I like to put 6 per sheet) 
  4. Place in the oven and bake for 15-16 minutes. Remove and LET COOL COMPLETELY at least 20-30 minutes before moving them so they can finish baking and setting.
  5. Mix up the glaze in a small bowl and drizzle over the top of the cookies!

Glazed Rainbow Carrots and Green Beans

Rainbow carrots : ) Have you tried them? I think there’s a subtle difference in flavor. Fun facts — one person consumes over 10,000 carrots in their lifetime. Carrots are the second most popular type of vegetable after potatoes.

I’ve made brown sugar glazed carrots in the past and wanted to try something new. Balsamic reduction/glaze is amazing! I use it often.

Toss the carrots & green beans on a baking sheet (or in a roasting pan) with olive oil, sprinkle with salt and pepper. Cook for 30 minutes then mix with balsamic glaze & honey. Delicious! #carroton #eatyourveggies 💛

Ingredients: 2 cups of carrots, peeled and cut – 2 cups of fresh green beans – olive oil – 6 tablespoons balsamic vinegar – 4 tablespoons honey – salt and pepper to taste

Directions: Toss the carrots and green beans with a drizzle of olive oil and sprinkle with salt & pepper. Place in a single layer on a roasting pan and roast at 350 degrees for 30 minutes, until soft and the carrots start to turn golden. Combine the balsamic vinegar and honey in a large skillet. Add the vegetables to the skillet along with any oil that has accumulated in the pan. Heat the vegetables over medium high heat and cook until the glaze bubbles and thickens. Coat the carrots and beans with glaze.