Monday, April 18, 2011


These were too cute not to post here!

I've been dabbling with cake pops recently and I've discovered that brownie pops taste wayyyy better!

Here's how to do it:

Bake a box of brownie mix, using 1 less egg than the directions call for. Let it cool and then roll & squish it into balls that are slightly smaller than a golf ball. (I made the chicky ones a little more egg shaped - or at least tried to).

Chill the balls for at least an hour and dip in candy coating and allow to dry.

NOTE: Do NOT attempt to add food coloring to candy coating/bark. Trust me on this one.

Sunday, April 17, 2011

Overnight Coffeecake

We've been going to the early service at church on Sunday mornings. Getting eight people fed, dressed & out of the house by 7:45am is no easy task! This recipe is great, because I can make it at night, stick it in the fridge and then bake it in the morning. Mmmm... and with all that sugar & cinnamon, everyone is bound to love it.

Overnight Coffeecake from


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts [I had none, so I left these out]
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons milk


  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. pour into a greased 13-in. x 9-in. x 2-in. baking dish.
  2. In a small bowl, combine the brown sugar, pecans and cinnamon [I crumbled the brown sugar with 3Tbs of butter before sprinking]; sprinkle over coffee cake. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.

Monday, April 11, 2011

Apple Strudel Muffins

I love muffins! And especially ones with struesel/strudel (or whatever that sweet, crumbly stuff is called) on top! This is another yummy one that I found on allrecipes and tweaked a little. It makes your kitchen smell so good when they're baking, too!


  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 1 1/2 cups chopped apples

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, cinnamon, oats, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.