Lemon Sugar Cookies

Cookies seem to be my go to for today. With so many varieties to choose from, it’s hard to decide which to make! For this post, I will sharing with you another vintage recipe that I have personally tried and just like the Spicy Applesauce Cookies these are equally soft and delicious! Growing up my grandma loved to make homemade lemon bars, but I could never stomach the taste of lemon until she made Lemon Sugar Cookies and I was hooked! Do note that the recipe, similar to the last, makes a decent batch of cookies. If you are needing to fill up cookie tins, these are the way to go! Hope you Enjoy!

Recipe Credit: http://www.recipecurio.com

Original Recipe Credit: ” The WORKBASKET” Magazine, 1978.

Spicy Applesauce Cookies

Yule is right around the corner and what better way to celebrate than with homemade cookies? Over the years I have collected several vintage recipes, but one of my favorites always ends up being the Spicy Applesauce Cookies. Super quick to make, and soft in texture you will see why I love them so much. Did I mention that they make your house smell absolutely amazing?! Below I have posted the original recipe. If you decide to try them out, let me know what you think!

*Note: The recipe calls for chopped nuts; however, it is completely optional! If you have an allergy to them, please omit that ingredient. Thanks!*

Spicy Applesauce Cookies

Ingredients

1/2 cup. Shortening

1 1/2 cups. Pure Cane Dark Brown Sugar (packed)

1 Egg

1 tsp. Vanilla

3/4 cup. Applesauce

2 cups. All-Purpose Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Salt

1 1/2 tsp. Pumpkin Pie Spice

3/4 cup. Chopped Nuts (Optional)*

Directions

Preheat oven to 375 degrees. Grease cookie sheet. In a large bowl, beat shortening and sugar until fluffy. Beat in egg, vanilla and applesauce. Combine flour, baking powder, soda, salt and spice; stir into mixture. Stir in nuts*. Drop by teaspoon onto cookie sheet. Bake for 12 minutes. Cool on rack. Makes 4 dozen.

Original Recipe Credit: C&H Sugar Kitchens

Yummy Pumpkin Blondies

Just this week, my overnight shift finally ended and I can happily say that I am back on dayshift. With this new and welcomed change, I am able to start posting more frequently and I am very excited. Equally, it has come to my attention that Samhain; Halloween to some, is just around the corner! For me personally, this means cooking different soups, breads and a delicious recipe for Pumpkin Blondies to sweeten the soul! Instead of candy, this fun and healthy recipe is sure to be a hit!

Pumpkin Blondies

Ingredients

2 1/2 cups. All-Purpose Flour

1 tbsp. Pumpkin Spice

1 1/2 tsp. Baking Soda

1 tsp. Kosher Salt

1 cup. Unsalted Butter

1 3/4 cups. Sugar

1 Large Egg

1 1/2 cups. Pumpkin Puree

2 tbsps. Vanilla

1 1/2 cups. Chocolate chips (I used Dark Chocolate Chips)

Directions

Step One: Preheat the oven to 350°F. Butter a piece of parchment paper and place in a 9×13″ baking dish. Set aside.

Step Two: In a large bowl, sift together the flour, pumpkin pie spice, baking soda and salt.

Step Three: In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next mix in the egg, pumpkin puree and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and then pour into the prepared baking dish.

Step Four: Bake for 35 to 40 minutes, or until a toothpick comes clean. Allow to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!

Recipe Credit: https://www.iheartnaptime.net

Original Recipe Link: https://www.iheartnaptime.net/pumpkin-blondies/

Easy Chicken Spaghetti

Since working overnights for my store’s Inventory Prep Team, I have needed quick and simple, yet filling recipes for dinner. Thankfully, after the 16th I will be back dayside, but at the moment things have been tough. Maybe it’s simply my body trying to adjust, but something has got to give. Tonight, I will be making an old favorite recipe and wanted to share it with you all. Chicken Spaghetti is both super easy to make and equally delicious! There is two ways to cook this, so I will share with you both ways and you can pick which is easiest for you! Let’s get started shall we?

Easy Chicken Spaghetti

Ingredients

1 (16 oz) Spaghetti Noodles Box

2 cups. Cooked Chicken (diced)

2 (10 ounce) cans. Cream of Chicken Soup (undiluted)

1 cup. Salsa

1 cup. Sour Cream

2 cups. Mexican Cheese Blend (or whatever cheese blend you like most)

1 tsp. Taco Seasoning

1 tsp. Garlic Powder

1/2 tsp. Paprika, Onion Powder

1/2 cup. Red Green Pepper (diced)

1/2 cup. Green Diced Pepper (diced)

1 cup. Cooked Broccoli

Cilantro (chopped; optional)

Directions for Baking Dish

Step One: Preheat oven to 350 degrees and cook noodles via the directions on the package. Once finished, drain.

Step Two: In a large bowl mix all ingredients together including noodles and stir to combine.

Step Three: Pour into a 9×13 sprayed baking dish and top with an extra 1/2 cup of cheese and the chopped cilantro.

Step Four: Cover with foil and cook in the oven for roughly 30 minutes or until cheese begins to bubble.

Step Five: Carefully scoop mixture onto plates or into bowls (your preference) and allow mixture to sit for 4-5 minutes before sitting to cool down.

Directions for Crock-Pot

Step One: Combine all ingredients into the crockpot except for the noodles.

Step Two: Allow mixture to cook on High for 3.5 – 4 hours to allow chicken to cook through.

Step Three: Cook spaghetti noodles; drain.

Step Four: Pour in the cooked noodles and 1/2 cup extra cheese and stir.

Step Five: Allow ingredients to cook for an extra 25 – 30 minutes.

Step Six: Carefully scoop mixture onto plates or into bowls and serve. Enjoy!

*Note – Mixture will be hot so allow about 4-5 minutes for cooling unless you can handle the heat.

Recipe Credit: http://www.cookingfromtheheart.blog

Original Recipe Credit: http://www.lilluna.com

Original Recipe Link: https://lilluna.com/chicken-spaghetti/

Sweet Potato Honey Cornbread

While gathering new ideas for recipes to try, I came across a recipe for Sweet Potato Honey Cornbread. At first glance, I was slightly skeptical; curious of the flavor profile and possible texture. It must be stated that I am not the biggest fan of sweet potatoes to begin with, but my fiancé loves them so we compromised. I made and ate some of the cornbread. To my surprise, I absolutely loved it!

Personally, the sweetness of the cornbread paired nicely with the vegetable soup we had and it wasn’t overpowering. I think that is always my biggest fear when cooking; the overpowering of ingredients. Though cooking sweet potatoes is still a once in a blue moon occurrence per se, this recipe is one that I can see myself making more often. Especially around Thanksgiving! Enough of my blabbering though, let’s move on to the good stuff! As always, if you get the chance to try out the recipe or any of the others I post, let me know what you think!

Sweet Potato Honey Cornbread

Ingredients

1 cup. Flour

1 cup. Cornmeal

1/2 cup .White Granulated Sugar

1/2 tsp. Cinnamon

1 tsp. Baking Powder

1 tsp. Baking Soda

2 Eggs

1 cup. Whole Milk

1/2 tsp. Salt

1/2 cup. Unsalted Melted Butter One Stick

2 cups. Mashed Sweet Potatoes

1/3 cup. Honey

*Note: Though it’s not mentioned in the original recipe, to make this recipe Vegan friendly, simply switch out the Whole milk for Unsweetened Cashew or Almond milk. For the honey use Agave Nectar. To make one “Egg”, use 1tbsp. Ground Flaxseed with 3tbsps. Hot Water. Allow mixture to sit for 10 minutes before using. Repeat once more for the second “egg” needed. You could also use 1/4 cup. Unsweetened applesauce per (1) “egg” as a substitute. For the butter use a plant based butter. I personally use Country Crock’s Plant Butter and it works perfectly!*

Directions

Step One: Blend together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon).

Step Two:  Add in wet ingredients, first adding in sweet potato.  Mix well then add eggs, butter and honey.  Lastly add the cup of milk. 

Step Three: Pour mixture into pan for baking.  (I have used a cast iron skillet, muffin pans and a 9 inch cake pan for this recipe).

Step Four: Bake on 375 for about 33-40 minutes.  Use a toothpick to ensure the middle is done. 

Recipe Credit: http://www.blackgirlswhobrunch.com

Original Recipe Link: https://blackgirlswhobrunch.com/2017/11/18/sweet-potato-honey-cornbread-recipe/

Banana Bread Cinnamon Rolls

Recently, my fiancé and I decided to go completely plant-based. That’s correct; we went vegan. Why you may ask? Because something had to give. For years, I have suffered with Epilepsy and even with medications I was still having 2 sometimes 3 seizures a day. My body stayed in constant pain and I felt miserable all of the time. Being sensitive to dairy anyways, I decided to try something new.

After a solid week since the switch, I have not once had a seizure. My energy levels have increased immensely and I have began to lose weight naturally. I honestly feel amazing and wish I would have done this sooner. With that being said, my posts will be switching up a bit. I will still be bringing you all amazing new recipes, but this time with a twist.

To start off this new trend, I would like to welcome you all to the Banana Bread Cinnamon Roll. Though I was rather skeptical to try this recipe at first, once it was finally made, I was amazed at the flavor and softness of texture. This recipe has immediately made my favorites list. For those who love banana bread, this a must-try! Who knew plant-based foods could taste so good? Check out the recipe below to try it for yourself! You won’t be disappointed!

Vegan Banana Bread Cinnamon Rolls

Prep Time: 1 Hour Cook Time: 25 Minutes Total Time: 1 Hour 55 Minutes

Serves: 9

Ingredients

  • For the dough:
  • ¾ cup unsweetened vanilla almond milk (or milk of choice), warmed to 110 degrees F
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
  • ¾ cup mashed ripe banana (from about 2 medium bananas, but make sure you measure)
  • ¼ cup melted vegan butter
  • 4 cups bread flour
  • 3/4 teaspoon salt
  • For the filling:
  • 2/3 cup dark brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • ¼ cup vegan butter, softened
  • 1 medium banana, thinly sliced
  • 1/2 cup chopped walnuts (optional)
  • For the vegan cream cheese frosting*:
  • 2 oz vegan cream cheese, softened
  • 2 tablespoons vegan butter, softened
  • 1/3 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon unsweetened vanilla almond milk (or milk of choice), to thin frosting for drizzling

Instructions

Step One: Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir in ¾ cup mashed banana (making sure you measured!) and melted vegan butter. Mix until just combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Step Two: Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

Step Three: Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.

Step Four: After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

Step Five: In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add banana slices and walnuts on top.

Step Six: Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.

Step Seven: Place banana cinnamon rolls in a greased 9×11 inch baking pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again while you preheat your oven.

Step Eight: Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the banana cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.

Step Nine: To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Add 1 teaspoon of almond milk if you’d like a thinner glaze. Spread or drizzle over cinnamon rolls and serve immediately.

Recipe Credit: http://www.ambitiouskitchen.com

Original Recipe Link: https://www.ambitiouskitchen.com/vegan-banana-bread-cinnamon-rolls/

Sweet as a Hummingbird

Image Credit: Sally’s Baking Addiction

Having started my online courses for college, my days have become quite busy. Finally having a break, I decided something new and sweet should be put on the dinner menu. Scrolling through new potential recipes, I came across the Hummingbird Cake. Something about the way it looked made me think of my grandmother. I remember being young and always having to fill up the hummingbird feeders with fresh sugar, so maybe this cake would be as sweet as those memories and I was correct.

From what research I could gather, the Hummingbird cake was originally created in Jamaica. The cake had been named after the island’s national bird and marketing tools were created for this cake to attract tourists to visit the island. In 1978 the Hummingbird Cake received recognition by Southern Living. From that point on, the recipe began to spread like wild-fire. Shown below is a vintage recipe that I thought you may all enjoy. In my personal opinion, it’s a sweeter version of banana bread and I love it!

If you get the chance to try it out, let me know what you think! Happy Monday!

Image and Recipe Credit: http://www.bigbearswife.com

Sock It To Me Tuesday

One thing I love to do on Tuesdays is bake. Baking not only leads to delicious food, but to me personally it’s relaxing. Having scrolled through a list of my saved recipes I came across one for a Sock It To Me cake. This cake specifically is one my grandmother would make and have ready for after church on Sundays. Though the texture was a tad crumbly the sweetness of the cake paired wonderfully with the coffee she would make.

Shown below is the recipe I will be using. Many of you will begin to notice that I am a huge fan of vintage recipes. Vintage recipes are what my grandmother used (when she used recipes) to teach me how to cook and bake. Recipes such as these need to be preserved and shared. Having these recipes allows us to literally taste a piece of history.

Do you have any vintage baking recipes you love? Which one is your favorite? If you decide to try this one, please let me know! Here’s to a very tasty Tuesday!

Recipe Credit: https://www.pinterest.com/grandmastable/

Grandma’s Old Fashioned Sugar Cookies

Image Credit: http://www.allrecipes.com

Ingredients

3/4 cup. Shortening 1/4 cup. Butter

1 cup. Fine Sugar 2 Eggs

3 cups. Flour 1tsp. Salt, Baking Powder

Directions: In mixing bowl, cream shortening, butter and sugar. Stir in each egg thoroughly; then flavoring. Gradually fold in sifted dry ingredients. Working with about half the dough, keep the remainder chilled. Roll dough out on a board (lightly dusted with a mixture of 1 cup. flour and 1/2 cup. sugar) to 1/8 inch thickness. Cut in desired shapes. Bake on ungreased cookie sheet in a 400 degree oven for about 7 minutes.

Picture of Original Recipe. Recipe Credit: Cheryl Welch