Banana Bread

1 stick of butter softened to room temperature
3/4 cup packed light brown sugar
2 eggs room temperature
1/3 cup buttermilk ( or you can use Greek Yogurt)
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon vanilla
2 cups all purpose flour
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup chopped pecans/ walnuts (optional, I didn’t use any
nuts in this recipe.

Preheat oven to 350 , Lightly spray a 9×5 loaf pan with
non stick spray.

Make the bread using a mixer, cream together the butter and brown
sugar on medium speed, about 3 minutes. On medium speed, add the eggs one
at a time, beating well after each addition. Beat in the buttermilk, mashed
bananas and vanilla on medium speed for 1 minute.

Set aside.

In a large bowl , toss the flour, baking soda, salt and cinnamon together
until combined. Using a large spoon or rubber spatula slowly mix the dry
ingredients into the wet ingredients.Slowly stir everything together until
no more flour pockets remain. Do not overmix. If you decide to use nuts, fold
them in at this time. Spoon the batter into prepared pan and bake for 60-65 minutes. Remove from oven and allow to cool completely in the pan on a wire

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Low-fat Tea Cookies

These are perfect with your coffee, light and tasty..


1/2 cup butter
3/4 cup sugar
1 teaspoon finely shredded lemon peel
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1/3 cup milk
2 teaspoons lemon juice
1 and 3/4 cups of all-purpose flour

Frosting of your choice, I used white powdered sugar and milk

In a large mixing bowl beat the butter with an electric mixer
on medium to high speed for 30 seconds. Add the sugar,lemon peel,
baking powder and baking soda. Beat till combined, scraping sides
of the bowl occasionally. Beat in eggs, milk, and the 2 teaspoons
of lemon juice till combined. Beat in as much of the flour as you
can with the mixer. Stir in remaining flour and mix well with a
wooden spoon.

Drop dough by 2 rounded teaspoons 2 inches apart on a ungreased
cookie sheet. Bake on 350 for 10 to 12 min. or until edges are lightly
brown. Transfer cookies to a wire rack to allow to cool..

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Ooey Gooey Butter Cake


1 18 oz package yellow cake mix
1/2 cup butter
3 eggs
1 8oz pkg cream cheese, softened
1 10 ounce box powdered sugar
1 cup chopped pecans (optional)


Mix butter, one egg with the cake mix
If you decide to use pecans, place them on the bottom
Pat cake batter into a 13 x9 inch pan. It will be thick..
In a seperate bowl beat cream cheese until fluffy.

Add remaining eggs to cheese and mix well. Add powdered sugar
and beat until lumps are gone. Pour mixture over cake in pan.

Bake at 350 for 30 to 45 min or until golden brown

Allow to cool

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German Chocolate Cupcakes


1 pkg 4 oz Germans sweet chocolate
3/4 cups of butter
1 1/2 cups of sugar
3 eggs
1 tsp. vanilla
2 cups flour divided
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
Coconut pecan filing and frosting (See German Chocolate cake recipe for filing


Heat oven to 350
Microwave chocolate and butter on high for 2 min. until butter is melted
Stir until completely melted.

Add sugar and beat with mixer until blended. Add eggs one at a time, mixing
well into mixture. Blend in vanilla. Combine the one cup of flour , add baking
soda and salt. Mix with chocolate mixture until well blended. Add remaining flour with buttermilk, alternating until well blended.
Spoon into 24 prepared muffin cups and bake 25 to 30 min or until toothpick
comes out clean.

Cool in pan for 10 minutes..Then remove and cool completely

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What should I bake in this pan?

Hello everyone, My sister gave me this pan..Isn’t it beautiful! I am trying to decide what kind of cake to bake so that the flowers really show. Any suggestions would be greatly appreciated..She has had it over 10 years and believes she made a lemon cake in it once. She purchased the pan from Williams Sonoma, and I am searching their website trying to find it without any luck. I love it! If any of you have any information on it please share. Or, maybe you have one..Let me know

Chewy Chocolate Chip Cookies

Big Chewy Chocolate Chip Cookies!

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 tablespoon vanilla
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat oven to 325 .Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt: set aside.

In a medium bowl, cream together the melted butter, brown sugar, and sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon or spatula. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely..

crystal cookie jar

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Cherry Cheesecake Cookies

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cookie scoop

Cherry Cheesecake Cookies


1 1/4 cups finely crushed graham crackers (about 1 sleeve)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/2 cup packed light brown sugar
1 egg, separated
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
For Topping use Cherry Pie filling

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
Stir graham cracker mixture into butter mixture until just combined.
In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.
Spoon or pipe the cream cheese mixture into the indents of the cookies.
Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
Spoon cherry pie filling onto cooled cookies just before serving.