I made a cookie with brown butter.

I am now going to add brown butter to everything. It is so rich and nutty and the aroma that they add to your house/cookie can’t be beat!

These cookies are crunchy around the edges but then gooey on the inside. They are sweet but the brown butter gives them that nutty flavor that keeps you coming back for more…and more…and more…you can easily eat 10 in one sitting.

Our ginger child, Norman, went under the clippers a couple weeks ago and has the cutest little lion cut (you can’t tell in this picture). But he is still as rambunctious as ever! And apparently he can’t keep his dirty little paws off these Snickerdoodles either!

 

 

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There is an unspoken rule whenever Mikey and I go to brunch and that is that I always have to get something sweet for us to share (although I’m usually the one who eats 90 percent of it). Whether it is a doughnut (a hip trend here in Chicago that I won’t complain about) a piece of coffee cake, a cinnamon role or a simple waffle…I always require something sweet to go with my coffee and eggs.

I grew up with an incredible Mom who always made us amazing breakfasts on Saturday mornings. I would wake up to the smell of pancakes or waffles and although I didn’t eat breakfast during the week, waffles were my weakness and I always found a way to make room for them on the weekend.

We also would have things like cinnamon rolls, monkey bread and coffee cake on occasion and I blame her for my obsession with all things gooey and cinnamon laced.

I wanted to try a new coffee cake recipe, but stick with the classic flavors and texture I love and was really pleased with the way this coffee cake turned out. My favorite is still this Classic Coffee Cake that literally melts in your mouth (and must be consumed warm), although I will keep this coffee cake recipe on the back burner as a quick and tasty brunch option.

 

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This is a recipe I have always loved.

My Mom however, is cringing in her seat because she absolutely HATES these bars. As I have mentioned before she is not a fan of almond extract/cherry flavoring…therefore these bars were never an item featured in our home. I had to find them elsewhere. That’s not to say we were ever lacking when it came to pastries, breads or desserts. She was always baking something up in the kitchen!

I prefer to make these as a brunch/breakfast item but you could absolutely serve them as dessert. They are sweet and light and great with coffee or tea!

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Happy New Year!

I hope you had a lovely Holiday season filled with food, family and celebration!

I know Mikey and I had just that and it was the best way to end 2013. We were able to see so many friends and family and ate and drank ourselves to the max! I wouldn’t have had it any other way. 

Also…MIKEY GOT ME A NEW LENS FOR MY CAMERA!!!!

I am already so obsessed. It is SUCH an improvement and I have only begun to scratch the surface with it. I don’t know if you can tell in these pictures…but I sure could. I also took a billion and apologize for any pictures that look similar.

I guess I should also mention this bread!

It’s a quick bread to make and it is delicious! It’s just the right balance of sweet and tart.

I wanted something lighter since over the holidays everything is sooooo heavy. This would be a great tea bread or breakfast bread and I recommend you add it to the shuffle ASAP.

I hope 2014 is off to a great start for all of you! I would lie and tell you my new years resolution is to blog more…but I feel like I’ve tried that and failed…I’ll try to update lots now that the chaos of the holidays is over!

Thanks for all your comments and subscriptions!!!!!!!!!

Go make some bread 🙂

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Another fall recipe smothered with a glaze…

I am obviously attracted to somewhat similar recipes this time of year! (Like last week’s Pumpkin Pecan Scones with Maple Glaze).

This cake + the perfect morning light = I took way too many pictures.

I couldn’t stop. So I apologize for the extreme amount of photos of this cake.

Last year around this time I made that tasty Pumpkin Cake with Caramel Walnut Sauce. I also made a Spiced Applesauce Cake that was super tasty and perfect for this time of year.

With Thanksgiving drawing near, I thought I would share a couple pie recipes with you as well. Here is a Salted Caramel Pie I made one year for Thanksgiving. And then this Bourbon Pecan Pie would also be a great dessert to share with family this year!

This cake has fresh, grated apples that make this cake moist and dense. The glaze soaks into the cake and gives it a bit of a gooey texture.

It is so good!

The actual cake is not overly sweet and could be used as a breakfast/coffee cake for your holiday morning! (Or you could make this, my all time favorite Coffee Cake).

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