Archive for March, 2012

March 30th, 2012

Bunny Bread

So what exactly is bunny bread?  You might say it’s monkey bread with an Easter makeover!  Same fun pull-apart bread, but we’ve traded out the caramel gooey topping for a marshmallow gooey topping (made with Easter peeps of course!) Next we dressed up the plate with some edible Easter grass (found it at Target), filled the center with more grass so we could create a cute little nest for our Easter Bunny Peeps, and finally we dressed it up with a few Easter sprinkles to top it off!  A fun treat for your little peeps!

Bunny Bread


1 loaf frozen bread dough
1 package (12) Easter bunny peeps (additional for garnish optional)
1 small package cook and serve vanilla pudding (not instant)
1/3 cup sugar
1/4 cup butter, melted
1 tablespoon milk
edible grass and sprinkles optional


Thaw dough, but don’t let it raise (you can do this in the microwave ;)  Put the loaf in a plastic bag and defrost a couple of minutes at a time).  Mix together pudding, sugar, butter and milk – set aside.   Cut dough into small pieces (about 1- 1/2 inch cubes).  Cut peeps into small pieces and toss with bread dough.  Pour pudding mixture over bread and peeps and stir until coated.  Spray a bundt pan and add bread mixture.   Let rise until it gets about to the top of the bundt pan (1 1/2 – 2 hours).  Bake at 350 for about 25 minutes.  Remove from oven to a wire rack and allow to stand for 10 minutes.  Turn out and serve while warm!!





March 29th, 2012

Cinnamon Roll Cake

I love Cinnamon Rolls.  I always have and I always will.  The smell of Cinnamon Rolls is just as addictive to me.  I often crave Cinnamon Rolls and this cake can offer me the same flavors.  All the deliciousness of cinnamon rolls in a much simpler and quicker form.  What’s not to love?   This Cinnamon Roll Cake is perfect for dessert, brunch or even breakfast. 

Cinnamon Roll Cake


3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees.
In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan. 

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done.

Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.
*Recipe from


March 28th, 2012

Scalloped Sweet Potato Stacks

Easter is right around the corner.  Here is a great way to add something new to your table.  These Sweet Potato Stacks would be a delicious addition to your dinner table or buffet – layers of melted mozzarella with cream and a hint of fresh thyme.  They will go perfect with your Easer Ham, or anytime with marinated chicken from the grill.   Just bake them in a muffin tin – they really are quite simple to make, but you can just imagine how impressed your company will be!

Scalloped Sweet Potato Stacks


1 1/2 pounds small sweet potatoes, peeled and thinly sliced
2 teaspoons chopped fresh thyme, divided
1 cup (4 oz.) freshly shredded mozzarella cheese, divided*
2/3 cup heavy cream
1 garlic clove, pressed
1/2 to 3/4 tsp. salt
1/4 teaspoon freshly ground pepper
Garnish: fresh thyme (optional)


  • 1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
  • 2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
  • 3. Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
  • 4. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.

*Gruyère cheese may be substituted.

Recipe from Southern Living, April 2011

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March 27th, 2012

Sugar Cookie Bars

True Confession: I really do not like the big soft sugar cookies sold in the grocery stores.  I know you know which ones I am talking about-the big round ones that have a big glob of frosting and usually some sprinkles.  I know I am probably one of the few people on the planet that do not enjoy one of those cookies, but I never have.  My husband and kids on the other hand love them.  I know if my hubby sets foot in a grocery store we may soon have a package of sugar cookies at home.

Homemade sugar cookies, on the other hand are a love of mine.  But again another true confession:  I don’t always want or have time to roll out the dough and cut out several shaped cookies.  So, when I came across this recipe I knew it was meant to be.  These sugar cookie bars and I were to never be apart again.  These are the easiest sugar cookies ever.   Simply mix the dough and spread into a jelly roll pan and bake.  There is no rolling pin necessary.  LOVE!!!   They are so moist and just the right amount of sweet.  The cream cheese helps them to stay soft even the next day.  So make them to share or not, because these are sure to be a hit!

I usually frost the entire pan of cookies rather than individual squares, but for picture purposes doesn’t this look fun.  My most favorite frosting for these cookies is Marshmallow Cream Frosting.  Another good choice of course is always Flour Frosting.

I hope that you enjoy these cookies as much as I do.  They are truly a favorite of mine and my family as well.


Sugar Cookie Bars


1 1/2 cups sugar
1 cup butter, room temperature
8 oz cream cheese, room temperature
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder


Preheat oven to 350.  Spray jelly roll pan (15x10x1) with cooking spray.

In your mixer cream butter, cream cheese and sugar together.  Add in egg and vanilla and mix until incorporated.  With mixer on low, add in your dry ingredients: flour, baking powder and baking soda.  Mix until just combined.

Press dough evenly into your prepared pan. (dough will be sticky)  Bake for 20 minutes until edges begin to golden.

Cool completely before frosting.  Cut into bars or squares and enjoy!

*Cookie Recipe originally from

March 26th, 2012

Corner Bakery’s Anaheim Breakfast Panini

Thanks to everyone who entered our Breville Panini Press Giveaway!   We loved all your panini favorites! {If you want to try a dangerous activity, scroll through the entries and read all the panini favorites – you’ll be drooling soon!}

It was a hard choice, but  we decided to feature this Corner Bakery Anaheim Panini (thanks Katy for suggesting this great sandwich!)  Not only is this panini delicious,  it’s a great reminder that paninis make a wonderful hot, easy and yummy breakfast!! {Although I’d eat this panini for breakfast, lunch, or dinner!}  A few others of your breakfast favorites are:  Ham and Cheese; Apple, Brie, and Bacon; Sharp Cheddar, Apple and Cinnamon; Banana Nutella; Pear and Brie; Peanut Butter and Banana.

Katy said “I love the Anaheim Panini at Corner Bakery – eggs, tomatoes, bacon, green onions, cheese and avocado!”  Sounded so good.  Fortunately, when we googled it, we found one of the founders of Corner Bakery sharing this recipe on an early morning talk show!  So now you have it straight from the source!

Corner Bakery’s Anaheim Breakfast Panini

Makes 4 sandwiches

8 slices Sourdough Bread
2 Tbsp butter or margarine
8 slices Yellow Cheddar Cheese
6 Whole Eggs
1/8 cup Milk
Salt & pepper
4 strips Bacon, cooked & chopped
2 Plum Tomato, diced
2 Green Onion
½ to 1 large Avocado, sliced

Heat a Panini grill or griddle pan on the stove top
In a bowl crack eggs and whisk with milk, salt & pepper
Lightly spread the sliced bread with a thin coat of butter
Place 2 slices of yellow cheddar inside of the buttered bread
Heat a non stick skillet over medium heat ( pan spray optional)
Add the chopped bacon and let it heat until it starts to sizzle and any fat melts
While the bacon is cooking place the cheese filled bread on the Panini grill and beacon to cook the bread – turn after 1 minute on the grill to ensure even cooking
Once the bacon is ready add the tomatoes and green onions and sauté for 20 – 30 seconds
Add the whisked eggs and stir with a rubber spatula in a figure eight pattern making sure to mix all ingredients together
Remove the sandwiches from the grill and open them up
Fill with the scrambled egg mixture
Top the eggs with sliced avocado put the tops back on cut in half and serve

Recipe Source Here



Kat. E. {who btw, says she has never had a panini – that’s all about to change!}

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Caramel Potatoes

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