Cinnamon Bread

Hello!! Didn't want to make a liar out of myself so here I am! Back with the second recipe of the weekend. :) This is a scrumptious, cinnamon bread that you have just GOT to try!! Great for breakfast or really anytime you want a little sweet treat. It's also great because this doesn't require any yeast, rising or waiting. Just mix it up and then pop it in the oven. I made quite a few changes to this recipe so be sure to follow along!

CINNAMON BREAD

What you need for the cinnamon bread:

For the filling:
1/3 cup white sugar

2 teaspoons ground cinnamon

For the bread:
2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup light brown sugar

1 egg, beaten

1/2 cup milk
1/2 cup half and half or heavy cream
1/3 cup vegetable oil

To make the cinnamon bread:

1. Preheat your oven to 350 degrees F. Lightly grease (I used Crisco) a 9x5 inch loaf pan.

2. In large bowl combine flour, baking powder, salt and 1 cup sugar. 

3. Add the egg, milk, cream, and oil to flour mixture and stir until just moistened.

 

4. Pour half of the batter into pan.

 

5. Combine your 2 teaspoons of cinnamon with the 1/3 cup of sugar and mix.

6. Top half of your batter with the cinnamon and sugar mix leaving just a little left. Pour the rest of your batter on top of the cinnamon middle and top with the remaining cinnamon and sugar.

7. Bake for 40-50 minutes in your preheated oven until a toothpick inserted in the center comes out clean. Let cool in pan for about 10 minutes before transferring to a dish to finish cooling.

This creates a cinnamon-y crunchy top!

Once cool, wrap and store in foil.

ENJOY!!

Chocolate Cracker Crunch

Sorry for the long hiatus everyone! Work, travel and family have been super busy!! Plus, I was utilizing a lot of the recipes that I've already posted about so I didn't want to be redundant. Don't worry, I'm back in full swing and have two recipes to share with you this weekend! This one is a sweet, simple, no-bake treat that you can whip up in about a half hour! The ingredients may seem odd but believe me, one bite and you'll be hooked!! I didn't alter much of the recipe other than that I added more than what was originally suggested for the topping and I offered another option below. Have fun!!

CHOCOLATE CRACKER CRUNCH BARS

What you need for the crunch bars:

80 Club crackers

Even with a stick of butter...why not save a few extra calories?

1 cup of butter (two sticks)

2 cups of graham cracker crumbs

1 cup packed light brown sugar

1/2 cup milk

1/3 cup white sugar

For later- 

2/3 cup creamy peanut butter

1/2 cup semi-sweet chocolate chips (I made this a heaping half cup and would suggest closer to 3/4 cup)

1/2 cup butterscotch chips (same as above with these chips!)
Option- instead of adding extra chips, try mixing in a 1/2 cup of prepared caramel icecream topping...I'm definitely doing this next time!!

To make the crunch bars:

1. Line a 9X13-inch baking pan with foil (do not grease), leaving an overhang of foil on either end. 

2. Line the foil with 1 layer of club crackers; they should fit pretty perfectly as mine did but if not, just break them to fit.

3. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and white sugar. Bring to a boil and then boil for 5 minutes, stirring often. Your mixture will be thick.

4. Remove from heat and spread half of the butter/graham mixture evenly over your prepared crackers.

5. Place another single layer of crackers evenly over the butter/graham mixture. 

6. Spread the rest of your mixture evenly over crackers. Top evenly with remaining crackers.

7. Now, in a small saucepan, combine peanut butter, chocolate chips, and butterscotch chips. (If you use my caramel option, put that in here now, too!) 

8. Melt over medium-low heat, stirring constantly. 

9. Spread evenly over the top of your crackers. Now, pop the pan in the fridge for about an hour. Once cool, lift foil overhang and place bars on a cutting board. 

This is after I pulled them out of the pan.
The foil makes this really easy!

10. Cut into bars. Store in the refrigerator.

YUM!!

ENJOY!!

My boys hanging out with NASCAR while I was in the kitchen! <3

Blueberry Muffins

Who doesn't love a soft, sweet blueberry muffin for breakfast? On a cold winter's day or a bright, springy morning these muffins are perfect for any breakfast occassion! I got some blueberries from Sam's Club a few weeks back and had a lot to use so I was on a mission to find a great recipe. I think this one hits the spot-using sour cream as a secret ingredient. They stay moist and crunchy with the streusel topping. Yum! Try whipping these up for your family or friends this weekend!

BLUEBERRY MUFFINS

What you need for the muffins:

2 eggs

1 cup sugar

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup sour cream

1 heaping cup fresh blueberries (rinsed and dried)

What you need for the crumb topping:(this is from a previous recipe)
1/2 heaping cup packed brown sugar (I used dark brown sugar- I think it adds a more intense flavor!)
1/3 heaping cup all-purpose flour
1/3 cup rolled oats
1 1/2 teaspoon ground cinnamon

4 tablespoons butter, melted

To make the muffins:

1. Preheat oven to 375 degrees F and grease or line your muffin cups with paper liners.

2. In a large bowl beat your eggs; gradually add sugar while continuing to beat.

3. Continue beating while adding the oil, then stir in vanilla.

4. In a separate bowl combine flour, salt, and baking soda.

5. Add the dry ingredients to the batter alternately with the sour cream.

6. Gently fold in the blueberries with a spatula. 
7. Prep your crumb topping by mixing all dry ingredients with the melted butter in a large bowl with a pastry cutter.

 7. Fill each of your muffin cups about 2/3 full.

8. Sprinkle with prepared crumb topping.

9. Bake in preheated oven for 18 - 22 minutes; remove from muffin cups and allow to cool on a wire rack. 

 ENJOY!!