Banana Bread Muffins 

My friend Kathlene shared this recipe and it is amazing! The edges and bottoms turn crispy and buttery and are just the best! 


– 1 cup sugar 

– 1/2 cup softened butter (1 stick) 

– 2 eggs 

– 1 1/2 cups all- purpose flour 

– 2 tsp. vanilla extract 

– 1 tsp. Baking soda 

– 1 tsp. salt 

– 1 cup mashed, ripe banana 

– 1/2 cup sour cream 

– 1/2 cup chopped nuts (optional) 


Preheat oven to 350F. Spray a muffin tin with non stick cooking spray and set aside. Beat butter and sugar until creamy. Add the eggs and beat until incorporated. Soft the dry ingredients and add to the wet ingredients, mix well. 

Add in the bananas, sour cream, and vanilla. Beat until combined. Add nuts if you choose. Fill muffin tin 3/4 of the way full and bake for 30 min. Check after 30 min for doneness. Remove the muffins from the tin and cool on a cooling rack. Enjoy with a large part of butter.   


Peanut Butter Chocolate Mini Pies

These are delicious and so perfect for a single serving and are almost no bake! 


Graham Cracker Crust: 

-3/4 cup graham cracker crumbs 

– 3 tbsp. melted butter 

– 1 tbsp. Brown sugar 

– 2 tbsp. Toffee chocolate pieces 

Peanut Butter Filling: 

– 1 cup heavy whipping cream 

– 6 oz. cream cheese, softened 

– 1 cup creamy peanut butter 

– 1 cup powdered sugar 

– 1/2 cup toffee and chocolate pieces 

– 2 tsp. vanilla extract 

– 1/4 tsp. salt 

Chocolate Ganache: 

– 1/2 cup chocolate chips 

– 1/2 cup heavy whipping cream 


Preheat oven to 350F. Like a muffin tin with cupcake liners. 

In a small bowl, combine the graham cracker crumbs, butter, brown sugar, and toffee chocolate pieces. Stir to combine and distribute the crumb minute evenly between the cupcake liners. Bake for 5 minutes in the preheated oven and remove to cool. 

Add heavy cream to the bowl of your stand mixer and beat until stiff peaks form. Remove the whipped cream to a separate bowl and set aside. 

Add the cream cheese and peanut butter to the stand mixer (you don’t even have to clean it) and beat until smooth. Add the powdered sugar, toffee pieces, vanilla, and salt and beat until combined (the mixture will be very thick). Gently fold the whipped cream into the peanut butter mixture and stir until completely incorporated with a spatula. 

Spoon peanut butter filling into the muffin tins and fill them to the very top. Pop the muffin tin into the freezer and freeze for at least an hour. 

To make the ganache, simply put the chocolate chips into a small, microwaveable bowl and add the heavy cream. Microwave for 30 seconds and stir until completely melted and combined. You may need to microwave it again until the chips are melted. Allow to cool until barely warm. Spoon the chocolate ganache over each mini pie and spread over the entire cup. 

Garnish mini pies with more of the chocolate toffee pieces, and you can even do melted peanut butter and peanuts if you want. Freeze for 4 hours to set completely. They save in the freezer for up to 7 days. Allow a few minutes after removing them from the freezer to warm up and get a little soft. 


Pumpkin Cupcakes with Maple Cream Cheese Frosting 

These are so good and a perfect kickoff for Fall! The frosting has maple extract in it and that just elevates it to a whole other level! Delish! 



– 1 cup flour 

– 1 tsp. pumpkin pie spice 

– 1 tsp. baking powder

– 1/2 tsp. baking soda

– 1/2 tsp. salt 

– 1 tsp. cinnamon 

– 1 cup pumpkin purée 

– 1/2 cup packed brown sugar

– 1/2 cup granulated sugar 

– 1/2 cup canola oil (next time I’ll try coconut oil) 

– 2 eggs 

Maple Cream Cheese Frosting: 

– 2 sticks butter, softened 

– 1 package (8 oz) cream cheese, softened 

– 3-4 cups powdered sugar ( I usually start with a little bit and taste and adjust) 

– 1/2 tsp. vanilla extract 

– 2 tsp. maple extract 

Cupcake Directions: 

Line a cupcake tin with cupcake liners and set aside. Preheat oven to 350F. 

In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. 

In a larger bowl, whisk together the eggs, pumpkin purée, both sugars, and oil. Whisk until well blended. 

Add the dry ingredients to the wet ingredients and mix until combined. Fill muffin cups 2/3 full and bake for 18-20 minutes or until they pass the toothpick test. Remove from tin and allow to cool on a wire rack. 

Frosting Directions: 

Add the cream cheese and butter to your stand mixer fitted with the whisk attachment. Beat until light and fluffy. Add in the powdered sugar a little at a time until it reaches your desired sweetness, beat until combined. Beat in the vanilla and maple extracts. Add more powdered sugar until frosting is firm, if needed. Frost the cupcakes when they are completely cooled and decorate as desired.  


Perfect Pancakes 

This is my idol, The Pioneer Woman’s, recipe for pancakes and they are indeed perfect! I normally cut my recipe in half since I’m just feeding the three of us and not Ree’s brood. Cutting the recipe in half comes out with the perfect amount for us and everyone loves these pancakes! 


– 3 cups plus 2 tbsp. cake flour (I also use all-purpose with good success) 

– 3 tbsp. baking powder 

– 2 tbsp. granulated sugar 

– 1/2 tsp. salt 

– 2 cups milk 

– 2 large eggs 

– 3 tsp. vanilla extract 

– 4 tbsp. melted butter 


Mix together dry ingredients in a large bowl. 

In a separate bowl, combine milk, eggs, and vanilla. 

Add the wet ingredients to the dry ingredients and stir gently until combined. 

Melt the butter and add it to the batter. Stir gently until combined, and add extra milk for thinning. 

Cook until golden brown on both sides. Enjoy! 


Amazing Pumpkin Chocolate Chip Bread

This is THE recipe! It is absolutely perfect and makes the most moist and delicious pumpkin bread, plus there’s chocolate so that’s an automatic win in my book! 😉 


– 1 3/4 cups all-purpose flour 

– 1 tsp. baking soda 

– 2 1/2 tsp. ground cinnamon 

– 1/4 tsp. ground nutmeg 

– 1/4 tsp. ground cloves 

– 3/4 tsp. salt 

– 2 large eggs 

– 3/4 cup granulated sugar 

– 1/2 cup packed brown sugar 

– 1 1/2 cups pumpkin purée 

– 1/2 cup melted coconut oil 

– 1/4 cup orange juice 

– 1/2- 3/4 cup chocolate chips 

Adjust the oven rack to the lowest third position and preheat to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and set aside. 

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until well combined. In a separate medium sized bowl, whisk the eggs, and both sugars together until combined. Add in the pumpkin, oil, and orange juice and whisk until incorporated. Pour the wet ingredients into the large bowl of dry ingredients and mix gently with a spatula. Do not overmix and don’t worry if there are some lumps. Gently fold in the chocolate chips. 

Pour the batter into your prepared loaf pan and bake for about 30 minutes. After the 30 minutes is up, take the loaf out of the oven and cover loosely with aluminum foil. Place the loaf back into the oven and bake for another 20-30 minutes or until a knife inserted in the center comes out clean. 

Once the bread is done, remove to a wire rack to cool. Once the bread is cooled, remove the loaf from the pan. I baked it and sliced it the next day and it was amazing! 

Serve warmed with a big pat of butter. Enjoy! 


Chocolate Chip Mini M&M Cookies 

These are a great treat for kiddos and adults alike. There’s just something so fun and reminiscent about those brightly colored m&ms! 🙂 


– 1/2 cup butter (1 stick) softened 

– 1/2 cup packed brown sugar 

– 1/2 cup granulated sugar 

– 1 egg 

– 1 tsp. vanilla extract 

– 1 1/2 cups all-purpose flour 

– 3 Tbsp. instant vanilla pudding mix (not sugar free or cook and serve) 

– 1/2 tsp. baking soda 

– 1 1/2 cups mini m&ms 

– 1/2 cup mini chocolate chips 


Preheat your oven to 350F. 

In the bowl of your stand mixer, combine the butter, sugars, egg, and vanilla. Beat until completely incorporated. 

Next, scrape down the sides, and add the flour, pudding mix and baking soda. Beat on low speed until just combined. 

Add in the m&ms and the chocolate chips and beat until just combined. 

With a medium cookie scoop, place dough balls 1 inch apart on your cookie sheets. I love my Silat baking mats and my cookies come out beautiful every time! Bake for 10-12 minutes or until bottoms are golden brown. 

Allow to cool a few minutes on the baking sheets before moving them to the cooling racks. 


Blueberry Crumble Bars 


– 2 1/4 cup rolled oats 

– 2 1/4 cup all-purpose flour 

– 1 1/2 cup brown sugar 

– 1 cup (2 sticks) butter 

– 1 1/2 tsp. baking soda

– 1/2 tsp. salt 

– 3 cups frozen blueberries (can also use fresh) 

– 1 Tbsp. cornstarch 


Preheat your oven to 350F. 

In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Melt the butter, and pour over the oat mixture. Mix until thoroughly incorporated. Press 2/3 of the oat/butter mixture into a 9×13-inch pan. Reserve the leftover 1/3 for the topping. 

In a separate bowl, combine the blueberries, sugar, and cornstarch. Mix well, making sure all the berries are well coated. Pour the berry mixture over the bottom crust, evenly distributing. Sprinkle the remaining oat/butter mixture over the top of the blueberry layer. Bake 25 minutes, but you may need to increase your time. I added on another 20 minutes to my cooking time, since the top was not turning golden brown. So bake 25-45 minutes, or until the top is golden brown. 

Remove and allow to cool completely before slicing into bars.