Pumpkin Pancakes

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Thick & fluffy pumpkin pancakes packed with fall spices & topped with maple syrup, walnuts & pumpkin seeds.

These pumpkin pancakes are a favorite in our house – If you’re a fan of pumpkin, definitely give these babies a try.
They are the perfect breakfast choice for a cold and rainy Autumn morning.

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Pumpkin Pancakes

Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 & 1/4 teaspoons cinnamon
dash of allspice
1/8 teaspoon nutmeg
pinch of cloves (optional)
1/2 teaspoon salt
1 cup milk
6 tablespoons canned pure pumpkin
2 tablespoons melted butter
1 egg
chopped walnuts & pumpkin seeds for the topping (optional)

Directions:

1. In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, allspice, nutmeg, cloves and salt.
In a separate bowl, stir together the milk, pumpkin, melted butter, & egg; fold the mixture into dry ingredients.

2. Spray skillet with non-stick cooking spray, or butter, & heat over medium heat.
Pour 1/4 or 1/3 cup batter for each pancake. Cook pancakes approx. 3 minutes on each side.
Top with butter, maple syrup, pumpkin seeds & walnuts.

Enjoy!
Xo Natasha 

Dreamin’ of Donuts

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Today we felt ambitious – we decided to go a bit donut crazy.
We have made regular sized donuts before but after seeing a bunch of adorable mini-donut recipes on Pinterest, we just had to make a batch..
So we ran out and bought some new donut pans, and got to baking!

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Both the mini’s and regular sized donuts turned out delicious!
Both recipes basically use the same ingredients (mostly consisting of nutmeg, cinnamon, butter, sugar, & flour), so they taste similar except that the mini’s have pretty sprinkles on the top with a confectioner’s sugar glaze, and the regular size have a light cinnamon-sugar topping!

The mini’s and regular sized donuts are both super easy to make, and they are both baked in the oven which make them healthier than deep-fried donuts.

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Itsy Bitsy Mini Donut Recipe:

Dry ingredients:
 
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
 
Wet ingredients:
 
1/2 cup milk (we used almond milk)
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar (or white vinegar)
1 egg
4 tablespoon butter
 
For the icing:
 
1/2 cup confectioner’s sugar
1 tablespoon milk (we used almond milk)
pretty sprinkles to decorate! 🙂Directions:

1.  Preheat your oven to 350 F. Spray donut pan lightly with non-stick cooking spray.
 
2.  In a large bowl, mix together the dry ingredients.
 
3.  In a small pot, mix together the wet ingredients.  Heat on the stove top on low heat and stir until ingredients are blended/butter is melted.
 
4.  Pour the wet ingredients into the bowl with the dry ingredients and lightly mix until just blended. Do not over mix.

5.  Place a teaspoon of batter into each mold of the mini donut pan. The batter is sticky – use your finger to spread the batter evenly into the donut mold. The batter will rise quite a bit so only fill each section about halfway / 3/4 full.

6.  Bake for 10-12 minutes.  Tip and shake baked donuts onto wire cooling rack and they should just pop right out. Repeat until the batter is done. (We ended up with 36!)

7.  To make your glaze – mix the icing sugar & milk together in a small bowl.
Once the donuts have cooled off a bit, dip each one in the glaze and then into your bowl of sprinkles. (You may need a toothpick to remove some of the sprinkles that fall in the center hole of the donut.) Place on pretty plate, admire, eat & enjoy! 🙂

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Cinnamon Baked Donuts
yield: 16 donuts

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract

For the Topping:

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350F. Spray the donut pan with non-stick cooking spray.

2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
Stir the wet mixture into the dry ingredients until just combined.

3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping:

4. Mix the sugar and cinnamon in a bowl. Dip the donuts into the sugar mix, either on one side or both.

Enjoy!

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Hope you guys like these recipes as much as we do!
Laura & Natasha
xo

The Ultimate Thick and Chewy M&M Cookie Bars

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I was going to make this M&M Cookie Bar recipe with my little cousin when she slept over the other night but we got so busy doing crafts and other fun stuff that we had to skip it! So I decided to whip them up tonight to try them out and see how they taste.

Oh. my. word. They are seriously amazing.
Remember those huge giant sized packaged cookies that were basically the size of your head that you used to get as a kid? These taste 100x better than any of those if you can believe it!

The cookie dough is thick, chewy and golden and the M&M chocolates are perfectly melted. It’s honestly taking all of my willpower not to gobble down the whole pan.

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The recipe is super simple & quick and you don’t even need an electric mixer.
These cookie bars would be so perfect for a kids sleepover or birthday party!

The recipe I used is by Christine at Fantastic Family Favorites. Click here for the recipe.

* The only change I made to the recipe was that I used dark chocolate flavored M&M’s instead of the milk chocolate because I didn’t want the bars to be too sweet.

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Happy Baking!
Natasha xo

Go B-A-N-A-N-A-S Cake

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We’ve went and gone bananas over this cake!

After my zucchini baking phase, I decided to switch things up a bit. Since I really enjoy fruit in baked goods, I decided to make a banana cake!

This cake tastes exactly like the banana bread that your grandma used to make, except without the hard (almost burnt) outer crust and the thick density of the loaf.
You get the same good ole fashion banana bread taste in a beautiful iced cake!
And lets face it – a cake is a lot more visually appealing than bread and is a lot funner to decorate! 😉

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(Add some chopped walnuts if you want an extra crunch!)

This cake really does have the perfect amount of bananas. Not too much that it overpowers everything, and not too little that you can’t even taste it. Not only is this cake fluffy, moist and light – while its in the oven, your house will smell like a sweet banana haven. While the cake was baking, I couldn’t wait to get it out of the oven and take a bite! Nummerz! You are going to want a piece right away – the smell is so mouthwatering and aromatic! (This is the cake to make if you are having guests over and want to impress them with something delicious-smelling baking in the oven hehe. 😉 )

Go B-A-N-A-N-A-S Cake
Moist banana cake topped with a delicious cream cheese frosting.
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Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 1 1/2 cups white sugar
  3. 2 eggs
  4. 1 cup sour cream
  5. 1 teaspoon vanilla extract
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 teaspoon cinnamon
  10. 1 cup mashed ripe bananas (approx. 3-4 bananas)
For the Cream Cheese Frosting
  1. 1 (8oz) package cream cheese, softened
  2. 1/2 cup unsalted butter, softened
  3. 3 – 4 cup confectioners sugar (to your preference – I used 3 cups)
  4. 1 1/2 teaspoon pure vanilla extract
  5. dash of nutmeg
  6. chopped walnuts {optional}
Instructions
  1. Preheat oven to 350F. Spray a 9″x13″ inch pan with non-stick cooking spray.
  2. In the bowl of your mixer (using the paddle attachment), cream together the butter and sugar until light and smooth. Switch from the paddle attachment to the beater/whisk and beat in eggs slowly, one at a time. Stir in the sour cream and vanilla until evenly mixed.
  3. In a medium bowl combine the flour, baking soda, salt and cinnamon and whisk a few seconds until mixed. Pour the dry mix into the wet mix and stir together. Lastly, mix in the mashed banana. Spread evenly into prepared pan.
  4. Bake for 25-35 minutes, {start checking at 25 minutes as oven temperatures vary – I kept my cake in for 34 minutes} or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before icing!
To Make The Frosting
  1. In the bowl of your mixer (fitted with the paddle attachment), mix the cream cheese and butter until smooth.
  2. Gradually add in the confectioners’ sugar and mix until smooth and creamy. Stir in vanilla extract and the nutmeg. Using a spatula or your preferred tool, spread frosting evenly on the cooled cake. Top with chopped walnuts! {optional}
Rose & Lea http://roseandlea.com/

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Happy Baking!
Natasha xo