These cookies are hearty and healthy.

Not the typical type of fare I enjoy baking, but I’m told they are really yummy.

I can’t say personally . . . ya know . . . that whole “no sugar” thang I’ve got goin’ on.

My man was told last month that he is borderline pre-diabetic. It was kind of a shock.

Ok.

More like a real shock.

Needless to say, we’ve been making changes to our overall diet.

Mainly cutting back on sugar and starches.

Ya know . . . the good stuff.

The good stuff is always the first to go, isn’t it?

There’s just something not right about that.

{Bob’s Red Mill} Chocolate Chip Muesli Cookies

Pre-heat oven to 350.

Stir together and set aside:

3/4 C whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda

In a separate bowl, stir together:

2/3 C applesauce
3/4 C brown sugar
1/2 tsp. vanilla

Beat in one egg.

Add flour mixture and stir together.

Stir in:

1 C Muesli
1 C chocolate chips.

Drop by tablespoonfuls on lightly greased cookie sheets.

Bake for about 7-10 minutes ~ depending on how done you prefer your cookies.

Hi!

I’m Kyla from Funky PolkaDot Giraffe and I’m so excited to be here as a guest on Ruthanne’s blog today.

You see, I’m a little obsessed with the loveliness that is Eclectic Whatnot and I collect them like nobody’s business. I also wish that California and Arkansas were closer.

But, I’m sure Ruthanne is thinking – thank goodness that crazy California “blonde” is over there. hee, hee

Today, I’d love to share with you about my love for baking. Not cooking, mind you, just baking.

When my husband retires in say 20+ years from public accounting, I am definitely going to retire from cooking. I loathe having to think of something to make for dinner each night.

The mess.

The stress.

No, thanks.

But baking? For this sweet tooth? Oh, yes! That’s my cup of hot chocolate.

I was born into a family of bakers. My Grandma Meyer is the supreme baker. She passed on her talents and tricks to my mother and my fabulous mother passed them onto me.

When my kitchen looks like this, I am happy.

This fabulous cookbook is the secret to our success. Many of our family favorites are in this hidden gem. It’s not in print anymore and I was lucky that my mom found a couple of them at our favorite antique store when we were living in Iowa.

I’d like to share “my” famous sugar cookie recipe with you. It’s a holiday tradition at our house. Valentine’s Day, Easter, Halloween, Christmas ~ they are all celebrated with the making and frosting of sugar cookies.

I have cookie cutters for every holiday.

I like my sugar cookies thick and soft, so I roll them out THICK.

They are requested often by friends and family. Enjoy!

{Just click on each image below and it will open up a new window for you to print it out.}

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Thank you, Kyla, for sharing your sugar cookie recipe with us {as well as your sweet, sassy self}! I’ve printed the recipes out and will definitely give these a go. xoxo

This recipe is not for you, if any of the following apply:

(A) You have an aversion to boxed cake mixes.

(B) Canned fruit causes you to break out in hives.

(C) You don’t like excessive amounts of sugar.

(D) Butter is not your friend.

For everyone else, this recipe is super-duper-duper-duper easy. My Aunt Beverly shared it with me. I died. Then, I licked my bowl clean. Now, I’m sharing it with you.

Here’s what you’ll need:

1 pkg. yellow cake mix
2 (14.5 oz.) cans sliced peaches
1/2 C light brown sugar
1/4 C granulated sugar
1 stick butter

Here’s how you’ll make it:

1 ~ Pre-heat oven to 350. Spray a 9 x 13″ glass pan with Pam spray.

2 ~ Pour about half of the cake mix into the bottom of the pan. Spread out so the entire bottom is covered.

3 ~ Pour one can of un-drained peaches on top of the cake mix. Spread out the peaches as needed.

4 ~ Drain the second can of peaches and pour the peaches into the pan.

5 ~ Dump the rest of the cake mix on top ~ spreading it out.

6 ~ Using a fork, mix together the brown sugar and granulated sugar in a separate bowl. Sprinkle all over the top.

7 ~ Either melt the butter and drizzle over the top or slice the butter and spread out evenly over the top.

8 ~ Bake for about 35 – 45 minutes or until the top is golden brown and the aroma is just about to send you over the edge of sanity.

Serve hot with ice cream.

Also, don’t send hate mail after you find you’ve eaten the entire pan yourself.

My Momma’s Cinnamon Rolls

In a small bowl, dissolve:

2 pgks. yeast
1 tsp. sugar
1 cup very warm water

Set aside.

In a separate bowl, cream:

1/2 C sugar
1/2 C shortening {or butter}
1 T salt

Add:

1 C very warm water
2 beaten eggs
2 C flour

Add in yeast mixture.

Add 4 more cups of flour, stirring in one at a time.

Cover and let rise about 1 1/2 hours.

Shape.

Let rise 1 1/2 hours longer.

Cinnamon Filling:

3/4 C sugar
3 tsp. cinnamon {I used quite a bit more than this yesterday. It was probably more like 3 or 4 T.}
6 T butter

I baked the rolls at 375 for about 15 – 20 minutes.

The frosting I used yesterday was Pioneer Woman’s recipe. I had never made it before and let me tell y’all somethin’ . . . . Oh. My! It’s almost too rich. {I can’t even believe I’m saying that, but it’s true.}

This post is linked to:

Be sure to check out all the other sweet shots!

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I’ve added a new slip cover to the shop ~ Walkabout. Check it out! {I’m a poet and I didn’t even know it.}

I hope y’all had a relaxing, extended weekend. I did, except I woke up with a severe crick in my neck this morning. If I need to look to the right I have to turn my entire body. My children find it entertaining. I find it annoying. And painful. Basically, painfully annoying.

I sewed a new apron over the weekend. It has ruffles and denim. I call it Blueberry Cobbler. Check it out. Actually, I did a lot of sewing over the weekend. I broke down and bought season eight of 24 from Amazon. I just couldn’t take it anymore. I was suffering severe withdrawal symptoms. No worries, though. I’m all good now.

Now, the recipe I’m going to share with y’all is dangerous. It’s buttery. It’s crunchy. It’s OH! so yummy. I guarantee you’ll want to eat the entire pan.

My dear friend, Mrs. Merrow, made this recipe all the time when I was growing up. Whenever our family would go over for a visit, she would make several pans. Clearly, she understood the power of the bread.

Here’s what you’ll need:

{Combine the flour and sugar mixture with the milk. Stir until combined. Hold off on the butter for a minute.}

I would like to apologize in advance for the poundage you will gain. Some things are just worth it, aren’t they?

Around this house, I usually can’t get away with making a dessert that isn’t chocolate or doesn’t have some form of chocolate in it or on it. I live in a home of chocoholics.

On Mother’s Day, I figured I could bake whatever dessert I wanted without complaints and I chose to whip up some Hummingbird Cupcakes. I can verify I made a good decision. Not only are they wonderful, but my children won’t touch them with a ten-foot pole which means more for me.

Hummingbird Cupcakes
~ The Cake Mix Doctor

Preheat oven to 350.

Chop 3/4 C pecans. Spread out evenly onto a baking sheet. Bake about 5 – 7 minutes. Watch carefully ~ they will toast faster than you think. The air should just become fragrant.

Set aside to cool.

Combine:

1 pkg. yellow cake mix {no pudding in the mix}
1/2 C water
1/2 C oil
3 lg. eggs
1 tsp. vanilla
1 tsp. cinnamon

Mix on medium-high for about two minutes or until well combined.

Fold in:

1 {8 oz.} can crushed pineapple, undrained
2 medium ripe bananas, peeled and mashed

Stir until combined.

Divide evenly among muffin tins. Bake about 18 – 22 minutes or until center springs back when tapped.

Place on cooling rack and allow to cool completely.

Toasted Pecan Cream Cheese Frosting

Combine:

1 pkg. {8 oz.} cream cheese, softened
8 T butter, softened
4 to 4 1/2 C powdered sugar {I add enough powdered sugar for the frosting to be a little stiffer than usual.}
1 tsp. vanilla

Mix about 1 to 2 minutes ~ until thoroughly combined.

Stir in toasted pecans.

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This post is linked to:

Eeeewww, doggy.

Hold on to your glass of milk, people. You’re going to want it with this slice of bliss. Perhaps a Cup o’ Joe, as well. And stretchy pants. And a couch.

Are ya following me?

You’ll like it. You’ll love it. You’ll want some more of it.

I’m sorry. I’ll stop now. This is what happens when you get caught up on sleep over the weekend.

The ingredient that brings the wow factor to this cake is Frangelico ~ The Original Hazelnut Liqueur.

I used the last of the bottle I’ve had for two years making this cake. I’ve used it in brownies, cookies, puddings and mouse. It adds a special boost that vanilla extract can’t give. I’ve also been known to add it to coffee for an after dinner treat.

As good as the flavor of this liqueur is, it’s the look of the bottle I love the most. It’s in the shape of a monk’s habit complete with a rope around its waist. I find it enchanting. The look fits the history.

According to the legend, Frangelico lived three centuries ago in a hilly area bound by the right bank of the river Po.

He lived as a hermit and through his love of nature and knowledge of its secrets created unique recipes for liqueurs.

The most precious one of all was a liqueur made from wild hazel-nuts with infusions of berries and flowers to enrich the flavour.

We continue the tradition by proudly offering this fine line of liqueur in honor of his name.

~ Straight from the Frangelico bottle

For the yellow and chocolate cakes, I just slightly modified two recipes out of Chocolate from the Cake-Mix Doctor. You can use any of your homemade cake recipes and just add 1/4 cup Frangelico to each batter.

Pre-heat oven to 350.

Frangelico-Spiked Yellow Cake

1 pkg. (18.25 ounce) plain yellow cake mix
1 pkg. (3.4 ounce) vanilla instant pudding mix
1 1/4 C whole milk
1/2 C oil
3 large eggs
2 T Frangelico

Divide the cake batter between two 8 or 9-inch round cake pans. Bake into golden brown or until the center springs back when tapped.

Frangelico-Spiked Chocolate Cake

1 pkg. (18.25 ounce) devil’s food cake mix with pudding
1 C sour cream
1/2 C water
1/4 C Frangelico
1/2 C oil
3 large eggs

Divide the cake batter between two 8 or 9-inch round cake pans. Bake until the center springs back when tapped.

Frangelico-Spiked Cream Cheese Frosting
{I doubled this to have enough frosting for this seven layer cake.}

1 stick butter, softened
1 block cream cheese (8-ounce), softened
2 T Frangelico
4 cups powdered sugar

Beat butter and cream cheese on high, until smooth. Add in liquor. Dump in powdered sugar and mix until combined and creamy.

Allow cakes to cool completely.

Cut each cake in half. Place a small dab of frosting onto your cake plate. Take a yellow cake layer and place on top of frosting. Frost. Place a chocolate cake layer on top. Frost. Repeat the process ~ ending with a yellow cake layer on top with an extra chocolate cake layer left over. Frost the top and sides. Crumble the last chocolate cake layer and spread on top of cake. Top with strawberries.

Enjoy!

Last week, I got a wild hair and wanted to attempt to replicate the 3 Musketeers candy bar. I love 3 Musketeers. I do. I really do.

My first attempt failed. They ended up tasting more like Milky Way bars, but without the caramel. I was bummed. The rest of the family, however, was in partial-Milky Way bar heaven.

I decided to google it and I found this recipe over at The Open Pantry. It looked super easy with only 3 ingredients. I was hopeful.

The verdict: They aren’t nearly as light and fluffy as the real deal, but they still pack a punch of serious chocolaty goodness.

Ingredients:

2 1/2 cups chocolate chips
12 oz. Cool Whip
Chocolate candy coating or almond bark

Using either the microwave or double broiler, melt the chocolate chips.

Scrape the melted chocolate into a large mixing bowl.

Add in Cool Whip.

Gently stir until combined.

Pour filling into a waxed-lined pan. The recipe calls for a 9 x 9″ pan, but I used an 8 x 8″ one.

Spread the filling out ~ making sure it fills the pan in all corners. Place in freezer for about 30 minutes or so.

Lift the wax paper out of the pan and place on the counter. Cut squares.

Place the squares onto a wax lined cookie sheet. Put them back into the freezer for about 15 or 20 minutes.

While the squares are in the freezer, melt the candy coating.

Remove the squares from the freezer and dip each one ~ placing them onto wax paper.

Devour!

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I’m killing three birds with one stone here. Figuratively speaking.   This post is linked to:

It was about this same time last year that I stumbled upon Bakerella’s site and absolutely fell in love with her cake pops. I was a little intimidated at first, but soon learned they were one of the easiest treats to make and my children loved them!

Ever since, I’ve tried to come up with new and creative ways to make them. My most recent venture being the Bubblegum Machine Cake Pops. My children told me they looked like baby rattles and ice cream cones {have any of you ever seen a red ice cream cone?!}, but with the help of some smart bloggy friends I figured out it was their way of getting me to make more. More practice equals more treats for them. Such smart children I’ve raised.

To continue reading, head on over to The Happy Housewife.

Next Monday, my home will be invaded, the noise level will rise and my kitchen will sing for joy. Oh, yes. It will be glorious.

Coach Buck, his lovely bride and their three children are traveling down from the Frozen Tundra to thaw out and bask in the warm, Spring sunshine of the South.

Hubby’s busy planning things to do, like climb a mountain. Uh . . . whu? Yep. He is.

Send help.

I mean, didn’t we just do that? Ok. Technically, it’s been four months. But, still. It takes time for a girl to recover, right?!

*snort*

My plans are more along the line of stealing the girls away for a pedicure and stalking Coach Buck in my kitchen.

Are y’all with me?

*NOTE* Each of his recipes are linked to the coordinating picture, so click away!