Source: Life Made Delicious
There’s something about Spring. After the snow melts and that one much needed rainfall to clean up the area – it’s a time to start over. Most people like to start fresh in January, it only makes sense with a new year and all but not me. I have a lot of “new” going on: new city, new house (hopefully by next week) and a new lifestyle. This morning was the first real time that it has hit me that Spring has sprung and I’m more then ready to hit the refresh button.
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On Sunday we had Carter’s cake smash, and I wanted to use my giant cupcake pan. I’m pretty proud of the results.
Link Up.
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These days I don’t bake near as much as I used to, at least I try not to. As much as I love the process (and the results) I’m obsessive focused on my health and weight loss goals. I don’t have too much will power, so if there are sweets in the house; they’re not there for long. Not wanting to deprive myself I have settled with doing up a dessert for my husband and I to enjoy once a month. This month’s dessert was cinnamon buns and I’m about to share the best cinnamon recipe ever.
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This time of year is the only time I allow myself some indulgences. With cookie exchanges and Christmas bake sales, it’s really hard not too. For me, food makes the holidays. The annual baking favorites come out and the mood is a little lighter. I found these cake bon bons at Life Made Delicious and thought they would be a perfect recipe to feature. Be sure to check out Life Made Delicious for easy recipe and new Holiday favorites.
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Yes, you heard me right – Egg Nog Cookies. I found a recipe for these bad boys online and made some tweeks to make them just right. They’re simple to make and make your kitchen smell like Christmas. Enjoy this perfect recipe for Christmas Cookie Exchanges, neighbor gifts, and a new family favorite for years to come.
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It’s that time of year! Time for Christmas baking and cookie exchanges. I’m apart of a Christmas cookie exchange and have been looking for a classic: shortbread. I’ve been searching for the perfect shortbread recipe and my friend, Deni, shared this recipe with me. Thanks Deni!
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Ingredients:
Muffin
Preheat oven to 375
Mix together first five ingredients in mixing bowl and set aside.
In a separate bowl whisk greek yogurt, Splenda, oil, egg and vanilla until well blended and Splenda brown sugar is completely dissolved. Slowly add to dry ingredients, mixing in between each addition. Stir in rhubarb.
Spray muffin tins with non-stick spray and fill with muffin mix. I usually do about 2-3 to full.
In a small bowl combine the last four ingredients and divide the sugar mixture among the muffins.
Bake for 20 minutes, let cool. Even with the sugar topping, these muffins are not too sweet. A great breakfast or mid morning snack.
Makes 15 muffins
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