Cinnamon Roll Monkey Bread

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You may have noticed I’ve been a little MIA recently. Believe me, sooner or later I will update the entire world about the crazy exciting things going on in my life, but now is not the time. Now is the time to get back into the kitchen—which I’ve been doing a ton these last few days to get ready for the holiday season.

As we all know, Christmas is right around the corner. There are many exciting things that go on during the season—but for the most part people young and old are most excited about Christmas morning.

There’s the tree, the lights, the presents, the family, the festivities and for some, the breakfast.

I don’t know what your family traditions are or what you’re planning to make, but let me suggest adding Cinnamon Roll Monkey Bread to the Christmas table in 2014.

Anyone who has had monkey bread knows eating it is a divine experience, but imagine adding frosting and extra cinnamon to the mix—obviously it’s going to take it up a notch. Not to mention, it’s easy as pie—literally.

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-1 Cup Brown Sugar

-3/4 Cup Butter

-1/2 Cup Sugar

-1 Tablespoon Cinnamon

-2 Cans of Refrigerated Cinnamon Rolls



  1. Preheat oven to 350 degrees.
  2. Spray a Bundt pan with Canola Oil or Vegetable Oil Spray.
  3. Open both cans of cinnamon rolls and cut each one into fours.2014-12-13 09.44.05
  4. Take a plastic freezer bag and fill it with the cinnamon and sugar. Shake each of the cut pieces in the bag until they are completely covered, and place them into the Bundt pan evenly.2014-12-13 10.03.09
  5. Melt the butter and mix it with the brown sugar.2014-12-13 09.35.33
  6. Pour the butter mixture into the pan over the cinnamon roll pieces. (For extra gooey bread, layer the cinnamon roll pieces and butter mixture.2014-12-13 10.05.10
  7. Bake for 20 minutes.
  8. Let it stand for about 5 minutes, then add the frosting from the cinnamon roll tubes.
  9. Eat your heart out.2014-12-13 10.38.36


Don’t buy premade cinnamon rolls at the grocery store or make frozen waffles this year. Take just a little extra time to create a breakfast your family won’t soon forget—and trust me—you won’t either.

A Holiday Treat: Pumpkin Crunch

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Thanksgiving is just around the corner, and one of the staples on every Thanksgiving spread is pumpkin pie.

While you could stick to the same old boring pumpkin pie you have at the table every single year, you could switch it up and make something easier and—believe it or not—more delicious.

What I’m talking about is Pumpkin Crunch—my absolute favorite dish to make during the holiday season.



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-1 yellow cake mix

-1 16oz can of pumpkin

-1 ½ cups sugar

-2 teaspoons cinnamon

-1 teaspoon nutmeg

-1 12oz can of evaporated milk

-3 eggs

-1 cup crushed pecans

-2 sticks of melted butter



1. Preheat oven to 350 degrees and spray a 13×9 inch pan with Canola Oil.

2. Mix together the pumpkin, sugar, cinnamon, nutmeg, eggs and evaporated milk using a stand or hand mixer. Pour the mixture into the cake pan.

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3.  Sprinkle the cake mix on top of the pumpkin mixture until it is covered completely and evenly.

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4. Sprinkle the pecans evenly on the top of the cake mix.

2014-10-19 09.21.555.  Pour the melted butter on top of the dry cake mix evenly.

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6. Bake for 40 minutes or until the Pumpkin Crunch is golden brown.

7.  Top with whipped cream and enjoy.

This delectable dessert is best served warm, but you can enjoy it in whatever way you wish.

Don’t make the same old pumpkin pie this year that you have every other year before—switch it up and try Pumpkin Crunch! You won’t be sorry!


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Golden Oreo Layer Cake





Recently I wrote about how much I love to create desserts using cake mixes. You put a few delicious ingredients together and make something magical without saying goodbye to your whole day. This past weekend, I created a dessert that took little time but gave great reward—it was delicious.

Something I hate to admit, but that is absolutely true, is that my husband and I pretty much always keep Oreos in the house. We have a mutual respect for that delectable cream filled cookie.

When I found out my friend Beth loved Golden Oreos, I honestly was filled with excitement because I knew that meant for her birthday I was going to concoct some type of Golden Oreo Layer Cake. The problem is I was also making a dinner for five people and I needed to clean the house before guests came. I had time to make a cake, but I didn’t have multiple hours to spare.

Here’s how I made the best cake I’ve ever made (according to my husband at least) quickly and easily.





-Two 9 Inch Cake Pans

-One Duncan Hines Golden Yellow Cake Mix

-One Stick of Butter softened

-Three Large Eggs

-One bag of Golden Mini Oreos

-Two Cans of Hersey’s Cookies and Cream Frosting








  1. Preheat the oven to 350 and grease your two cake pans.
  2. Make the cake as instructed. Mix the cake mix, eggs and softened butter togetheFullSizeRender (1)
  3. Microwave half a cup of the frosting and pour into the cake mixture.
  4. Pour the mixture into the greased pans—half in each pan.
  5. Bake the cakes for 24 minutes until golden brown.
  6. While the cakes are baking, crush up a cup of the Mini Oreos and set aside.  FullSizeRender (3)
  7. When the cakes are done, allow them to cool for at least 20 minutes.
  8. Microwave the remaining pre-opened frosting for 30 seconds, and pour the top of one of the cakes (this will be your bottom layer). Spread the frosting out evenly on the top of the cake.
  9. Place the second cake on top.
  10. Frost the entire outside of the cake.FullSizeRender (2)
  11. Add whole mini Oreos and crushed pieces on the top and around the cake to decorate.




When you’re done, throw some candles on top, sing the birthday song and enjoy.

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If you like butter, you’ll love this


ooey 7

Just because you love to bake, doesn’t mean you love the entire process. So many times I have had the urge to bake, but I haven’t done it because the time it takes to do so.

These days, though, people are figuring out more and more how to take out an entire step by using a cake mix to make an element here or there.



Recently I had pumpkin spice cupcakes made by a friend at church that tasted absolutely divine and homemade. Then I found out that the baker had used a spice cake as the base of the cake. She added all sorts of things to make the recipe her own, but eliminated a lot of the strenuous work involved.

One of my favorite “cake mix recipes” is Ooey Gooey Butter Bars.

This delicious piece of buttery goodness takes only a few minutes to prepare, and is an excellent dessert for fall. It’s the perfect comfort food—or in my case the perfect dessert to eat during a new episode of “Grey’s Anatomy”.




-1 Yellow Cake Mix

-3 Eggs

-2 Sticks of Butter

-1 Teaspoon Vanilla

-16 Ounces of Powdered Sugar

-8 Ounces of Cream Cheese




  1. Grease a 13×9 inch cake pan, and preheat your oven to 350.
  2. Mix together 1 stick of melted butter, 1 egg and the cake mix together using an electronic mixer.
  3. In the bottom of the greased pan, press down the crust mixture.



1. Make sure the cream cheese is softened and whip it

2. Mix in 2 eggs, 1 stick of butter and vanilla until it is well mixed

3. Slowly add the powdered sugar

4. Spread the filling mixture over the crust

5. Bake for 35 minutes

6. Sprinkle on powdered sugar



You do not want to overcook this yummy concoction. Remember, these bars are supposed to be gooey, so once the crust starts to brown, you will want to remove the bars from the oven.

They taste yummy straight out of the oven, and they taste great after being refrigerated. They’re pretty scrumptious no matter how you eat them. The best part about them is how easy it is to make something so delicious.

If you like butter (and aren’t insane) I have a feeling you’re going to really enjoy this recipe.

I can’t promise you that you will love them, but I can promise you every person I’ve made them for has. ooey6






Nutella and Salted Caramel Pie

There are a lot of things I love in this world, but to say I love Nutella is an understatement. Who doesn’t love the rich decadent taste of that hazelnut spread? Generally speaking, if something has Nutella in it, I’m willing to try it or bake it.

Recently I decided to try to bake something I found called Salted Carmel Nutella Pie (or as I like to call it, Stuck to the Fridge Pie). If you’re wondering why I call it that the reason is simple—the first time I made this delicious piece of dessert I didn’t realize the pan had a little bit of caramel stuck to the bottom. My dear friends and I then spent a good 25 minutes trying to figure out how to remove the pie from the glass. I will never be able to eat this pie without remembering that delicious and hilarious event.


For the crust:

-3/4 Cup of butter

-2 Cups Flour

-1 Teaspoon Salt

-2 Tablespoons Heavy Cream

-3 Tablespoons cold water


For The Filling:

-A Bag of Caramel Candies

-1/2 Teaspoons Salt

-1/3 Cup Heavy Cream


For the Topping:

-1 & ½ Cup Nutella



  1. The first thing you need to do is make the pie crust. Mix together the flour and salt. Then add the cubes of butter a few at a time until it is all blended together.  Add both heavy cream and water, and then turn your mixer back on. When it creates a well-mixed dough, roll it into a ball and let it cool in the freezer for an hour.




2. During the next hour, sit back and relax. Or do what I do–pour a glass of wine.


3 .  After the hour is up, roll it onto a floured surface, mold it into a circle and place the circled dough into a pie crust. Pat the dough to cover up the pie pan.


4.   Poke holes into the bottom of the crust, using a fork.

5.   Bake the crust for about 20 minutes.

6.    While it’s baking, unwrap the caramels and melt them in a medium saucepan with salt and heavy cream.



7.  When it’s all melted, pour it on top of the crust and let it harden in the refrigerator for about 5-10 minutes.



8.   While its hardening, melt the Nutella on the stove. Then pour the Nutella on top, and place the pie back in the fridge.

9.   This pie is best served at room temperature, because the caramel will become too hard if served cold. Remove the pie from the fridge at least an hour before serving. Pour a cup of Joe and enjoy!