Today is April 8th, 2020 and although each state's current quarantine orders started at different times, I think I speak for all of us when I say it feels like day 102139. Yes, that's correct, we are under quarantine. For those of you who will read this, possibly years down the road from now, quickly Google "COVID-19" and you will learn all about the scary disease that plagued America and many other parts of the world and closed down schools and businesses, leaving the majority of us at home and jobless. Right now in Ohio, we have not yet hit the peak of this deadly virus, and though it's only been a few weeks since we have been ordered to stay at home to prevent the spread, the number on many of our scales is already rising. Let's be honest, a lot of us are finding ourselves eating out of boredom and/or stress and it's just not the greatest for our health. So, I'm here to remedy that. I can't show you how to make homemade hand sanitizer...

Raise your hand if you love banana bread! 🙋🙋🙋 Who doesn't love banana bread?! Banana bread is one of the very first quick breads I've ever made and definitely wasn't the last. Quick breads are so simple to whip up and they're always so moist. They are also super adaptable to be made healthier! Today, I'm sharing with you Lindsay Hunt's healthier banana bread recipe, straight from her newly published cookbook, Healthyish . OXO was gracious enough to send me a copy AND they even provided me with some spankin' new supplies to get my baking on! I don't say this enough but I swear by OXO products! The quality is incomparable and everything is so well-designed. If you're looking for non-stick products that are true to their name, look no further. Not only is their loaf pan structurally built for a secure grip, durability, and easy cleaning, but the banana bread cooked perfectly even and slid right out of it. The same goes for the cooling r...

Well hello there everyone! It feels so good to be back! Though I am not REALLY back yet, just popping in to say hello, I'm alive and well! I'm officially a married woman and living in the Midwest now! It's definitely going to take some time adjusting, not to mention unpacking. So, I have a few friends guest posting for me in the meantime. Take it away Nancy! Hi everyone, I’m Nancy from gotta get baked and I’ve been a very bad blogger. I haven’t baked or posted anything in what feels like forever. So what’s brought me out of my self-imposed solitary? When a friend needs help, I spring into action! The lovely Meriem is caught up in a whirlwind of activities right now and she asked if I could guest post while she’s getting married and moving. Phew! I mean, only one of those activities would be crazy stressful but two at the same time! Meriem, you’re super woman. I wanted to make something rich, decadent and beautiful but also comforting and easy to make. ...

Alright everyone, so on a scale of one to ten, how done are we with pumpkin recipes for this year? Semi-done? Want more? Completely over it? I'd say I'm at an 8 right now, definitely well on the way to pumpkin-ing myself out. I've got one more pumpkin recipe scheduled for later this week and then I'm calling an end to the pumpkin madness! But let's keep the enthusiasm up for just a little longer because I've got a great recipe for you today! It's literally the greatest recipe for small batch cinnamon rolls, crafted by the amazing Christina of Dessert For Two . I just amped it up with pumpkin butter and a delicious Cinnabon-esque cream cheese frosting! I know I say I can't even a lot but I LITERALLY cannot even with how easy this dough was to put together and how phenomenal these rolls were. It's ridiculous. Come to think of it, it's actually a little dangerous to own a cinnamon roll recipe that's this simple. I completely se...

Warning: This is not a healthy recipe by any stretch of the imagination. I repeat, NOT. HEALTHY. It is, however, easy and delicious. And hey, everything in moderation, right? The recipe starts off with a freshly baked Cinnabon roll...you know the one that lures you in from across the mall? Yup, that one. So, you'll start with one or two of them, or a whole pack if you're feeding a crowd. And you'll slice the Cinnabon rolls horizontally, as if you're slicing a loaf of bread. You see where I'm going with this yet? Okay, you will in a second. Now take some milk, an egg, and some vanilla extract. Thereeee it is. Yup, we're making french toast!

Are you red-velveted out yet? My family is. They'll be just fine not seeing another red velvet dessert for the next year. My mom in particular is grossed out by the bright, bloody color and annoyed by how it stains everything within a five mile radius. I promised her that this would be the last red velvet recipe for a while. Well, I went out with a bang, because my dear mama LOVED these rolls. I had her taste them when I took them out the oven, and before I could ask her if she liked them, she was helping herself to seconds...and then thirds. Her favorite part: the cream cheese frosting. I don't blame her, it is pretty fabulous. I use it on my classic Cinnabon cinnamon rolls too. But let's take a look at what makes up the rest of these rolls. The rolls themselves are made out of...wait for it....cake mix! Yes, not only can you make cookies out of cake mix, but you can also make cinnamon rolls. #MINDBLOWN. I discovered this after seeing Shelly make her caramel...

Soo...how about a Fall dessert in the middle of January? Can I do that? Or is that against some type of food blogger laws? Well, if it is, read me my rights and cuff me. I'm sorry, but this recipe absolutely cannot wait until next September. It just can't. It's too good. I've been dying to make these for the longest time and I especially wanted to make them and share them with you this past Fall, but as you all know, pumpkin took over my Fall baking. And then December came around and I was all, cookies, cookies, and more cookies. Finally, this weekend, I cleared my schedule and set aside a whole day for these babies. Making cinnamon rolls is always a process, but it's also always worth it in the end. Few desserts can make you literally groan out in delight, and cinnamon rolls are one of them, especially these!

After pasta, bread is the second most frustrating thing for me to take pictures of. And I'm making sure to let you guys know this first so that I could prepare you for the many awkward pictures to come in this post. I just can't do it y'all. I cannot get bread to look phenomenal. So, you're all just going to have to deal with subpar for now and trust my well-crafted descriptions. OR we can keep this short and trust that Nutella makes everything awesome. I know nobody will argue with me on that. Especially if you've tasted Nutella before. If you've never tasted Nutella, I sincerely feel bad for your poor soul, but also, you should know, that Nutella is basically liquid gold. And when you add it to this pumpkin bread, your tastebuds will hit the goldmine.

If you've been to a mall before ever in your lifetime, then chances are you've come across a Cinnabon store. And if you've come across a Cinnabon store, then chances are you've eaten one of their famous cinnamon rolls. If not, then you have some serious willpower. It is nearly impossible for me to smell that delicious sweet cinnamony goodness wafting throughout the mall without rushing over there to get me a piece. Those babies are crazy addictive. Problem is, crazy addictive things usually have scary not-so-good for you ingredients in them. So, what is one to do? Why, recreate these crazy addictive things at home of course! Now I'm sure you've seen lots of Cinnabon copycat recipes floating around the Internet, even on my own blog from a few years back! But I can put money on it that there is nothing that comes closer to the glorious Cinnabon cinnamon roll than this recipe. If I'm dissing my own supposed Cinnabon clone, then you know...

Happy Monday y'all! I hope you had a wonderful weekend and are ready to start the week! I am super pumped to be sharing today's recipe with you guys because it is friggin fantabulous and it will blow.your.taste.buds.away! Alright, I'll take the exclamation marks down a notch, but seriously guys, this bread is so good. It's so good. I can't even fathom how good it is. It took me all of five seconds after seeing it on Averie's site to decide I was going to make it. And then it took me all of three seconds after tasting it to declare that it was the best bread I have ever eaten. Ever.

Last month, National Banana Bread day rolled around and I realized that I had never posted a recipe for banana bread on here. What kind of food blogger am I, right? Forgetting a classic like that? Well, I'm hoping to redeem myself today by not just giving you guys a banana bread recipe but THE banana bread recipe. I know what you're thinking. Everyone thinks their banana bread recipe is THE banana bread recipe, the best banana bread recipe. Well, hold your horses-- I'm not necessarily saying that mine is the best , since deliciousness is in the mouth of the eater. What I'm saying is that it's the best for me and that I'm fairly certain you will enjoy it quite a bit. Also, there's a really big chance it will end up being the best for you. Really, really big chance. Because I know that the best banana bread recipes produce moist banana bread. Banana bread that's soft, fluffy, and loaded with flavor. Banana bread that has a delicious, tend...

Hey y'all! So today, we're taking a break from multi-step cupcakes and 2-hour rising bread and making something real nice and simple. Are you ready? Let's get started. You only need four ingredients: refrigerated biscuits, butter, cinnamon, and sugar. Now first thing's first: put your big girl/guy pants on and pop open your biscuit can. Or leave your regular pants on and ask your mom to do it. No judgement here. I will forever be scared of opening a biscuit can. It is dreadful to slowly peel away the wrapper, waiting for the moment that the can will pop open, and then trying not to jump a foot in the air when it does. But you do. Every single time. But anyway, when you get your can open by whichever route you choose to take, you're going to separate all your biscuits (however many come in your can) and set them aside. Then, you're going to melt your butter, and prepare your cinnamon sugar mixture.