Apple Cinnamon Mini Muffins


Makes approximately 30 mini muffins


  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2  teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 2 tablespoon unsalted butter, melted cooled to room temperature
  • 2 teaspoons vanilla extract
  • 2 large apples or 3-4 small apples, peeled and grated


  1. Pre-heat oven to 375° F.
  2. In a large bowl, mix flour, sugar, baking powder, cinnamon, nutmeg and salt.
  3. In a separate bowl, mix eggs, milk, melted butter and vanilla extract.
  4. Squeeze juice from the grated apples, and add to the dry ingredients.
  5. Fold the wet ingredients into the dry ingredients until just combined.
  6. Grease a mini muffin pan. Evenly distribute the batter amongst the wells.
  7. Bake for 12 to 15 minutes.

Adapted from Domesticate Me.


Cider Donuts



  • 1 + 1/2 cups apple cider
  • 1/2 cup granulated sugar
  • 3 + 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons butter, at room temperature
  • 2 eggs
  • 1/2 cup buttermilk


  1. Preheat oven to 350 °F.
  2. In a small saucepan, boil the apple cider until it is reduced to 1/2 cup.
  3. In a large mixing bowl, beat together the butter and the sugar. Add in the eggs and mix well.
  4. Stir in the buttermilk and reduced cider.
  5. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt and the nutmeg.
  6. Mix the dry ingredients in with the wet ingredients.
  7. Spray a donut pan with cooking spray. Spoon the batter into the each mold until they are about 3/4 of the way full. Bake for 10-12 minutes or until a toothpick inserted comes out clean.

Adapted from Eat. Drink. Love.

S’mores Bars



  • 1/4 cup unsalted butter
  • 1 cup graham cracker crumbs
  • 3/4  cup sweetened condensed milk
  • 1 + 1/3 cups semisweet chocolate chips
  • 1 + 1/2 tsp vanilla extract
  • pinch of salt
  • 1 cup mini marshmallows
  • 2 whole graham crackers, broken into pieces


  1. Line an 8 x 8-inch baking dish with aluminum foil. Spray foil with Pam.
  2. Place the butter in a heatproof bowl and microwave until melted.  Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened.  Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan.
  3. In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.  Remove from heat and stir in the vanilla and salt.
  4. Pour the chocolate mixture over the graham cracker base.  Work quickly to spread the chocolate into an even layer over the crust.
  5. Sprinkle the marshmallows and graham cracker pieces on top of the chocolate.  Gently press down so that the marshmallows and graham crackers become partly embedded in the chocolate.
  6. Refrigerate the bars until firm, about 4 hours.  Use the foil to lift the bars out of the pan and transfer to a cutting board.  Use a large sharp knife to cut into squares or rectangles.  Refrigerate until ready to serve.

Adapted from Annie’s Eats.

Banana Bread



  • 1 + 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 cup sugar
  • 2 large ripe bananas, mashed


  1. Preheat the oven to 350° F.
  2. Butter and flour a 9 x 5 loaf pan.
  3. In a medium bowl, whisk the flour, baking soda, and salt together.
  4. In another bowl, whisk the eggs, oil, sugar, and mashed bananas together.
  5. Stir the banana mixture into the dry ingredients.
  6. Scrape the batter into the prepared pan and bake in the center of the oven until the bread is golden and a toothpick inserted into the center of the loaf comes out clean, about 60 minutes.

Adapted from The Sunlight Kitchen.

Strawberry Shortcake



For the shortcake:
  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup shortening
  • 2/3 cup milk
  • 1 egg
For the streusel topping:
  • 1/2 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter
For the strawberries:
  • 2 packages of strawberries, cleaned and quartered
  • sugar, to taste


  1. Preheat oven to 350°F.
  2. Mix together flour, baking powder, salt, sugar, and shortening. Add milk and eggs and mix until combined. Pour mixture into a greased 8 x 8 pan.
  3. To make streusel topping, mix together flour, sugar, and butter until crumbly. Sprinkle on top of the cake batter.
  4. Bake cake for 30 minutes.
  5. While the cake bakes, prepare the strawberries and add sugar to taste.
  6. Serve cake with whipped cream or ice cream (or just with the strawberries).

Adapted from Tastes of Lizzy T.



Makes 4 dozen cookies


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 + 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 + 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 400°F.
  2. Cream together butter, shortening, 1 + 1/2 cups white sugar, eggs, and vanilla.
  3. Blend in flour, cream of tartar, baking soda, and salt.
  4. Mix the 2 tablespoons white sugar with cinnamon in a small ball. Shape dough into balls and roll in mixture to get an even coat of sugar and cinnamon on the outside of the cookie.
  5. Place the balls of dough two inches apart on an ungreased baking sheet.
  6. Bake for 10 to 14 minutes. Remove from baking sheet immediately to cool.

Adapted from

Pumpkin Cake with Brown Sugar Cream Cheese Frosting

Servings: 16 bars  –  Total time: 2 hours


For the cake:

  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 can pumpkin puree

For the frosting:

  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup light brown sugar
  • 1/2 cup powdered sugar


  1. Preheat oven to 350° F. Grease a 9-in x 13-in pan.
  2. In a large bowl, whisk the oil, sugar, and eggs until smooth. Stir in the flour, baking powder, baking soda, salt, vanilla, cinnamon, ginger, nutmeg, cloves, and allspice until smooth. Stir in the pumpkin puree until smooth.
  3. Pour the cake batter into the greased pan. Bake for about 45 minutes, or until a toothpick comes out clean.
  4. While the cake bakes, make the frosting. Beat the butter and cream cheese until combined. Add the brown sugar and mix completely. Mix in powdered sugar.
  5. Wait for the cake to cool completely before frosting. Store frosted cake in the refrigerator.

Adapted from Kitchen Trial and Error’s Pumpkin Sheet Cake with Brown Sugar Cream Cheese Frosting recipe.