Cheese Curd In Paradise

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Banana Zucchini Crumble Bread

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Banana Zucchini Crumble Bread is a delicious way to use the garden harvest. Moist, full of flavor, and topped with a buttery crumble makes this a forever family favorite.

Banana Zucchini Crumble Bread on a cutting board

I love baking as fall approaches. I think the garden goodies from late summer are fantastic for baking and cooking, and one of my favorites is zucchini! My recipe for Banana Zucchini Crumble Bread is probably one of my favorite tried and true recipes- perfect for the loads of zucchini in gardens and at farmer’s markets right now. This bread is so moist, and topped is a delicious buttery brown sugar topping that is so so so good.

The other day I made a banana bread recipe that everyone on social media raved was amazing. I was hesitant because the recipe called for 3 ripe bananas and over a cup of sugar. I was hesitant that it would be way to sweet. So, I made the bread and it was a disaster. I cooked it almost an hour and it sank and was soooooo sweet. I am still not sure what went wrong, but I immediately made this recipe because it never had failed me, and is so delicious. Don’t we all need those tried and recipes- I know that I do!

Banana Zucchini Crumble Bread in a pan

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Banana Zucchini Crumble Bread on a plate

What do you need to make Banana Zucchini Crumble Bread?

Banana Zucchini Crumble Bread on a cutting board

Frequently Asked Questions

I only have 1 banana, can I still make this bread?

Yes, the banana flavor will not be as strong, and I suggest adding an additional 1/2 cup of grated zucchini.

Can I sub vegetable oil for the melted butter in the bread?

Yes, vegetable oil can be subbed for melted butter.

Can I leave off the crumble topping?

Yes- if you want less joy in your life you can omit it.

Can I use applesauce in place of the oil?

Yes you can sub 1:1 with applesauce.

Can I use granulated sugar for the crumble?

Yes, you can use white sugar and not the brown sugar.

Can I freeze this bread?

Yes. Wrap in plastic wrap and then place in a freezer safe sealable bag.

Banana Zucchini Crumble Bread on a cutting board

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Banana Zucchini Crumble Bread on a plate
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Banana Zucchini Crumble Bread on a plate

Banana Zucchini Crumble Bread

Course Bakery, Breakfast
Cuisine American
Keyword Banana, bread, Breakfast
Prep Time 10 minutes
Cook Time 1 hour
Servings 12 people

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2  very ripe bananas, mashed
  • 1 cup grated zucchini
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tbsps all-purpose flour
  • 1/8 tsp ground cinnamon
  • 1 tbsp butter

Instructions

  1. Pre heat oven to 350°F. Grease a 9×5 loaf pan with butter and set aside.

  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, zucchini, sugar, egg and melted butter. Stir the banana/zucchini mixture into the flour mixture just until moistened. Spoon batter into prepared loaf pan.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles a coarse crumble. Sprinkle topping over bread.
  4. Bake for 50-60 minutes or until an inserted toothpick come out clean. Allow bread to cool before removing from the baking dish.
Banana Zucchini Crumble Bread on a plate

This post was originally created in 2012, and updated in 2019 for reader enhancement and recipe updating.

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Pepperoni Pizza Monkey Bread

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Today’s post is sponsored by Barlean’s, Hamilton Beach, and Rhodes Bread as well as Crispy Green, and The Spice House. However, all opinions are my own. #ad #Back2School

Pepperoni Pizza Monkey Bread is the best make ahead after school snack, party treat, or game day appetizer! Soft rolls tossed in seasonings, pepperoni, and cheese baked till melty on the inside and nice and crusty on the outside.

pizza bread on a plate

The next few weeks are all about back to school recipes!

This is a recipe for Pepperoni Pizza Monkey Bread. This delicious cheesy bread is perfect for snacking after school, but is also a great option for a party or on game day!

This bread features Rhodes Bake-N-Serv® Dinner Rolls. Rhodes Bake-N-Serv® is a family business dedicated to producing home-baked quality frozen bread and roll dough, frozen sweet rolls and partially baked frozen rolls. Rhodes is produced in the heart of Wisconsin (Yay!) with its headquarters in Utah. Rhodes is devoted to helping our customers bake successfully. We offer versatile products at a great value with a no-fault guarantee.

This bread uses the dinner rolls to create bite-sized pieces covered in warm cheese, zesty pepperoni, and seasoning- perfect for dipping in pizza sauce.

My kiddos love grabbing warm pieces of this bread and slathering it in pizza sauce. I like to give them a bit as an after school snack, but I also love to make them this for an easy dinner because I can make it in advance and warm it up when we are ready. It is perfect for those night when everyone is on a different schedule. I can tell you that these days with busy night- any quick dinner is my new best friend. PLUS. Who doesn’t love pizza- come on what do you want from me- this recipe is a must make!

pizza bread in a baking dish

What do you need to make Pepperoni Pizza Monkey Bread?

pizza bread close up with sauce

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grabbing bites of pizza bread

Frequently Asked Questions

My dough is sticking together- what can I do?

As you place the dough into the bundt pan tear it into bite sized pieces. Bread dough will stick together more than the canned biscuits, but the result is a much fluffier flavorful monkey bread.

Can I use other pizza toppings?

Sure! I advise pre-cooking any raw veggies or sausage before adding it to the bread.

I can’t find mini pepperoni- what can I use?

Regular sized will work just fine. Just cut the pepperoni into quarters.

Can I cook this is a 9×13 baking dish?

Yes, but the bake time will be less. Start with 20 minutes and check the bread before increasing the bake time. The top should be browned and bread cooked completely.

How do I warm the bread if I make it in advance?

I place mine on a plate and warm it in the microwave for about 45 seconds.

grabbing bites of pizza bread

Looking for more yummy pizza recipes?!

Pizza Muffins

Pepperoni Pizza Burger

Blueberry, Honey, and Goat Cheese Naan Pizza

French Bread Mummy Pizzas

Individual Pepperoni Pizza Pot Pies

grabbing bites of pizza bread
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grabbing bites of pizza bread

Pepperoni Pizza Monkey Bread

Course Appetizer
Cuisine American
Keyword Appetizer
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 people

Ingredients

  • 18 Rhodes Bake-N-Serv® Dinner Rolls, Thawed
  • 1/4 cup olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsps Italian seasoning
  • 1 tsp dried parsley, divided
  • 5 oz package mini pepperoni
  • 1 cup shredded mozzarella cheese
  • 4 tbsp grated Parmesan cheese,
  • 1/2 cup pizza sauce, for dipping
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. Lightly grease a 10-inch bundt pan with cooking spray and set aside.

  2. Cut each roll into quarters and place in a medium bowl.

  3. Add olive oil and seasoning. Toss the bread pieces in the oil and seasoning to evenly coat.

  4. Place 1/3 of the bread pieces into the bundt pan. If the bread is sticking together tear it back into pieces as you go.

  5. Top the bread with 1/3 the pepperoni, 1/3 the mozzarella, and a tablespoon of Parmesan cheese.

  6. Repeat this process twice more.

  7. Top the bread with 1 additional tablespoon of Parmesan cheese and the remaining dried parsley.

  8. Place pan on a cookie sheet and place uncovered into the oven. Bake for 35 minutes.

  9. Remove bread from oven and, gently, use a butter knife to pull bread from the sides. Remove from the pan and place on a plate.

  10. Warm the pizza sauce in the microwave for a few seconds. Serve the bread with the dipping sauce.

Recipe Notes

If you make the bread advance let it cool and store in the fridge. To re-heat simply microwave the bread for about 30-45 seconds and serve. 

grabbing bites of pizza bread

#Back2School Recipe Inspiration

It’s hard to believe it’s already time to be talking about going back to school! It seems like summer just flew right by! To celebrate and help get you ready for this busy time, we’ve got loads of great back to school recipe ideas for you, along with an awesome giveaway.For more amazing #Back2School recipes, please follow our #Back2School Pinterest board. Be sure to also check out my fellow bloggers participating all week long for more delicious dishes!Blogghetti, Bowl Me Over, Cindy’s Recipes and Writings, Cheese Curd In Paradise, Cooking With Carlee, Doodlecraft, Everyday Eileen, Family Around the Table, Hezzi-D’s Books and Cooks, Karen’s Kitchen Stories, Mandatory Mooch, Palatable Pasttime, The Schmidty Wife, and Wendy Polisi.GIVEAWAY IMAGE

#Back2School Giveaway

The giveaway includes the following prizes:
  • Omega Pal’s Prize Pack from Barleans
  • 1 item (winner’s choice from featured products) from Hamilton Beach
  • Cookbook and coupons from Rhodes Bread
  • 4 six-pack bags of Crispy Fruit snacks (mixed flavors) from Crispy Green
  • Best Sellers Collection Gift Box from The Spice House
  • Freezable Lunch Bag + Mod Lunch Bento from PackIt
Official Rules and Conditions: One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Open to US residents 18+ only. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 08/21/2019. Enter using the widget below.a Rafflecopter giveaway  

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May 2019 Recipe Round Up: Mother’s Day

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May is here and that means it’s time for Mother’s Day and spring time recipes! This month we are sharing some of our favorite recipes for the moms in our lives. This is the time of year I really start thinking about rhubarb, eggs, asparagus, peas, and other early produce. I also think about dishes that are delicious for celebrating Mother’s Day! Keep reading to see recipe ideas of breakfast, brunch, sides, main dishes, and desserts for Mother’s Day and for the whole month of May.


~Breakfast and Brunch~



Lemon Ricotta Pancakes from Girl Gone Mom

Chocolate Chip Scones from Jolene’s Recipe Journal



Strawberry Banana Baked Oatmeal from Kate’s Recipe Box

Bacon-Wrapped Omelette Muffins from Girl Gone Mom

Yogurt Pancakes from Jolene’s Recipe Journal

Steak Benedict from Palatable Pastime 

Sausage Biscuit Dippers from Blogghetti

~Sides and Drinks~

Olive Tapenade from Craft Cooking Mama

Bacon, Egg, & Roasted Asparagus Salad from Cheese Curd in Paradise


Grapefruit Margaritas from Crafty Cooking Mama

~Main Dishes~

Pineapple Chicken and Snow Peas from Savory Moments

Prosciutto-Wrapped Salmon w/ Brie from Books n’ Cooks

Ginger’s Famous Island Beef Teriyaki from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Southern Style Egg Salad from The Saucy Southerner 

Crispy Parmesan Chicken w/ Lemon Hollandaise from Cheese Curd in Paradise

Rosemary Walnut Baked Chicken from Books n’ Cooks

~Desserts~


Strawberry Vanilla Bean Tea Cakes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Peach Slab Pie from Pies and Plots 

Rhubarb Custard Shortbread Bars from Savory Moments

Please visit all of our contributing bloggers and thanks for reading our monthly recipe round-up! 

~Monthly Recipe Round-Up Bloggers~

April 2019 RECIPE ROUND-UP & GIVEAWAY: Fresh Springtime RECIPES

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Spring has arrived and it’s time to start looking forward to fresh produce and fresh springtime recipes! This month we have a lot of recipes for breakfast, sides and salads, main dishes, as well as desserts featuring a lot of early spring flavors like asparagus, eggs, peas, garlic, berries, lemon, and more. Keep reading to see all the recipes we have to help you plan out your April menu!

~Breakfast~


Baked Blueberry French Toast from Kate’s Recipe Box

Crunchy Easter Bird Nest Granola Bites from Faith, Hope, Love, and Luck Survived Despite a Whiskered Accomplice 

German Egg Pancakes from Savory Moments

 ~Sides & Drinks~

Citrus Tarragon Asparagus Salad from Jolene’s Recipe Journal

Perfect Deviled Eggs from Cheese Curd in Paradise


Lebanese Tabbouleh Salad from Girl Gone Mom

Strawberry Rhubarb Margaritas from Cheese Curd in Paradise

Roasted Asparagus w/ Parmesan from Books n’ Cooks

~Main Dishes~



Beer-Boiled Shrimp & Corn from Craft Cooking Mama

Spinach Asparagus Tart from The Saucy Southerner

French Cream of Carrot Soup from Faith, Hope, Love, Luck Survive Despite a Whiskered Accomplice

Lemon Pepper Chicken Kabobs from Kate’s Recipe Box

~Desserts~


Easter Cake w/ Speckled Buttercream from The Saucy Southerner

Fresh Strawberry Pie from Palatable Pastime

Lemon Poppy Seed Loaf Cake from Books n’ Cooks


Mixed Berry Galette from Crafty Cooking Mama

Citrus Berry Shortcake from Jolene’s Recipe Journal


~Monthly Recipe Round-Up Bloggers~
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Carrot Cake Scones #SpringSweetsWeek

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This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Welcome to day 5 of #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

scones on a plate

Today, I am sharing my recipe for Carrot Cake Scones! The first time I had a scone was in England, and I will never forget how much I adored stopping for tea time! We have a family cottage in Door County, Wisconsin and we have a tradition of scones for breakfast so it is a baked good that always holds many fond memories for me.

Carrot cake is a favorite dessert of mine, and having it for breakfast is a double win! I opt to top mine with a thick and creamy cream cheese frosting, and it is delicious. Flavors from the brown sugar, carrots, and coconut combined with the rich ricing is a dynamite flavor combination.

scones on a plate

For these scones, I used Barlean’s Organic Flax, Chia, and Coconut Seed Blend (Engery Blend). This is a great product from Barlean’s and it lends well to breakfast recipes that pop with a bit of coconut flavor! To take a peek at more Barlean’s products click here to find out more about all of their different blends!

What I really like about the blend is that it is not overpowering, but adds a delicious nutty coconut flavor to my scones.

scones on a plate
#SpringSweetsWeek

Friday #SpringSweetsWeek Recipes

scones on a plate

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Looking for more breakfast goodies?!

Eggs Benedict Casserole

Loaded Toast and Egg Cups

Pumpkin Banana Muffins

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scones on a plate

Carrot Cake Scones

Course Breakfast
Cuisine American
Keyword Breakfast
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6 scones

Ingredients

Carrot Cake Scones

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tbsp Barlean’s Energy Mix
  • 3/4 cup chopped carrots
  • 1 cup heavy cream, plus a few tablespoons to brush on top
  • 6 tbsp cold unsalted butter, cut into pieces

Cream Cheese Frosting

  • 3 oz cream cheese, softened
  • 1 tsp vanilla
  • 1/2 cup powdered sugar
  • 2 tbsp heavy cream
US Customary – Metric

Instructions

Carrot Cake Scones

  1. Preheat oven to 400°F.  Place parchment paper or a sliptmat on a baking sheet, and set aside. 

  2. To a large food processor, add flour, sugar, baking powder, energy mix, cinnamon, and nutmeg. Pulse a few times to mix. Add carrots and pulse till carrots are finely chopped. Add the cream and pulse till just blended. 

  3. Add the butter to the food processor and pulse a few times so butter is well incorporated, but still in small pieces. 

  4. Lightly flour your workspace and remove dough from food processor. Kneed a few times and form dough into an 8-inch disk. 

  5. Cut the scones into 6 equal pieces. Brush the tops with heavy cream.  Bake for 16-17 minutes.  Remove from oven and transfer to a cooling rack while icing is prepared. 

Cream Cheese Icing

    Place cream cheese in a medium bowl and mix in the vanilla with a hand mixer.

    1. Add the powdered sugar and whip till smooth. Mix in the heavy cream. Pipe or spread the cream cheese frosting on the scones, and serve. 

    scones on a plate
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    Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.


    Monster Cookie Cake #SpringSweetsWeek

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    This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

    Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!
    cookie cake on a tray

    Today, I am sharing something really tasty. My Monster Cookie Cake. This cake has some of my favorite springtime treats all in one cookie! Chocolate candies, sprinkles, and creme filled chocolate eggs. Plus, the edges of the cake are topped with a yummy, sweet, and creamy frosting. This cake isn’t just about the chocolate- it is filled with peanut butter and quick oats as well. It is a hearty and soft cookie, and is an absolute must for any dessert table. I am a big lover of chocolate creme eggs, and I studded the top of my cookie with them right before I bake. I love getting a piece with one because it is so ooey gooey and delicious!

    My kiddos love when I make a cookie cake on pizza nights. There must be something about the slice factor that makes it feel like the perfect fit. If you are not a peanut butter fan I recommend subbing the peanut butter for regular butter on a 1:1 ration.

    cookie cake on a tray
    cookie cake on a tray

    I am so happy to work with the fantastic products from Adams Extract and Sprinkle Pop for this delicious cake. Adams Extract creates beautiful extracts and food coloring. I used a bit of the red to get a lovely light pink for my icing. Sprinkle Pop has really fun sprinkle mixes for seasonal holiday, and everyday use. One of my favorite things is to watch Sprinkle Pops Instagram Stories to see the videos of them hand mixing the beautiful blends. Thank you so much to Adams Extracts and Sprinkle Pop for sharing the products with me and providing an awesome prize in out giveaway!

    cookie cake on a tray and cut into wedges

    #SpringSweetsWeek

    Tuesday #SpringSweetsWeek Recipes

    Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

    Prize #1:  Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit!  Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter.   This set includes a 9.5″ fry pan, an 8″ fry pan, a 2.2 quart saucepan with lid, and 5.5 quart soup pot with lid.Swiss Diamond® International dates back to 1974, when HORT Coating Center SA was founded in Sierre, Switzerland, as a scientific research company exploring new materials and surface coatings. Fast forward a few years to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA. Visit https://www.swissdiamond.com/ for delicious recipes and the best nonstick cookware around.Prize #2: Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set!   What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set?  A blue and white rectangular organizer caddy has 4 see-through drawers and 2 top compartments for holding tips, plus slots on the side to hold spatulas.  Included in the caddy are 263 pieces including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There’s also a lot of handy fondant tools including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It’s a cake decorators dream!Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.   Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos.Prize #3:  Melissa’s Produce is giving one winner an Organic Family Produce Box.  This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic, and so much more!  It’s easy to get in your five servings of fruits and vegetables with this fun produce box.Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had just three telephones and four chairs.  In a few short years the company would grew to occupy a newly renovated and expanded 280,000 square foot office and warehouse complex.  The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company.  The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce.  Visit https://www.melissas.com to find the best fruits, vegetables, gifts, and to get tasty recipes!Prize #4: Nancy’s Yogurt is giving one winner a fabulous Nancy’s Yogurt tote bag full of fun items!   One winner will receive a tote bag stuffed with coupons for free Nancy’s Yogurt products, a super cute T-shirt, recipe cards, and Post-Its.  It’s everything you need to learn more about Nancy’s Yogurt.Chuck and Sue Kesey opened Springfield Creamery in Oregon in 1960 right after they got married.  For the first decade they focused on bottling glass jugs of milk for home delivery and school lunches.  Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt.  Nancy’s became the first yogurt sold in the United States to contain live probiotics.  In 1999 Nancy’s Yogurt began distributing to all 50 states.  Today there are nearly 60 employees and Springfield Creamery makes over 100 cultured dairy and soy products.   To learn more about Nancy’s Yogurt, the products they sell, and how they make their products visit https://nancysyogurt.com/.Prize #5:  PEEPS is giving one winner a gift card to PEEPS® & Co.  The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel.  They even have fun gifts like throw blankets, slippers, plush bunnies, and socks.   The choice is yours!Just Born, the company that makes PEEPS® & Co., was founded in 1923 in New York and moved to Bethlehem, Pennsylvania in 1932.  Just Born got its name when founder, Sam Born, proudly displayed in his store window an evolving line of daily-made candy, declaring them “just born”.  Today we enjoy the wonderful combination of sweet colored sugar and fluffy marshmallows that create the unforgettable taste experience of PEEPS® Brand Marshmallow Candies.  Visit https://www.marshmallowpeeps.com/ to buy PEEPS® & Co. candy, gifts, and apparel.Prize #6:  Barlean’s is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil, and a bag of Super Seeds.    Seriously Delicious Omega-3 is a tasty way to add Omega-3’s to your diet without a fishy after taste.  The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor, and is gluten free, vegan, and is known to promote health and to keep people resilient to changes in their environment.  Super Seeds are a delicious way to add antioxidants and Omega-3’s to your morning oatmeal, smoothies, and yogurt. Barlean’s believes that people can make a difference in the world through ordinary purchases. They are on a mission to make premium natural supplements and functional foods that feed the mind and body and using our profits to support outreach programs for people in need, both locally and around the world.  Visit www.barleans.com to learn more about their products, community, and where you can purchase their products. Prize #7:  Adams Extract is giving one winner four of their amazing extracts and a set of their food colors.   The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract.  The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with. John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX.  Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla.  His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born!  Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more.   To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com/default.aspx.Prize #8:  Sprinkle Pop is giving one winner six fabulous sprinkle mixes from their Easter collection!   The sprinkle mixes include Hangin’ with my Peeps, Bewitched, Signature, Green Tea, Cottontail Confetti, and Egg Hunt.  These fun sprinkles are a great addition to any spring or Easter baked goods. Liz Butts founded Sprinkle Pop in Texas.  Liz found that not only can she pinpoint exactly what sprinkle color combinations work best together, she can create a custom blend with the perfect textures.  She grew the business from a one-woman show operating out of the small “sprinkle room” in her house on nights and weekends then soon expanded to a dedicated warehouse space with a devoted team of sprinkle fairies in under a year. She makes delicious sprinkle mixes that are custom, vibrant and luxurious.  Over 50% of all the sprinkles are dyed in house so they are one of a kind!   Visit https://sprinklepop.shop/ to shop their sprinkles, learn how they give back to the community, and for fun recipes!
    cookie cake on a tray and cut into wedges

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    cookie cake on a tray and cut into wedges

    Here are some helpful tool to help you start making your cookie!

    cookie cake on a tray and cut into wedges

    I don’t know about you, but it is only day 2 of Spring Sweets Week and my list of things to make is already getting long! Don’t forget to enter the amazing giveaway below!

    cookie cake on a tray and cut into wedges
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    cookie cake on a tray and cut into wedges

    Monster Cookie Cake

    Course Dessert
    Cuisine American
    Keyword cake, cookies
    Prep Time 20 minutes
    Cook Time 18 minutes
    Cooling Time 1 hour
    Total Time 38 minutes
    Servings 12 people

    Ingredients

    • 1/4 cup unsalted butter
    • 1/4 cup peanut butter
    • 1/2 cup brown sugar
    • 1/2 cup sugar
    • 2 egg
    • 1 1/2 tsp vanilla extract
    • 1 cup flour
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 cups quick cook oats
    • 3/4 cup Springtime M&Ms
    • 9 mini creme filled chocolate eggs
    • 4 tbsp sprinkle mix

    FROSTING

    • 2 tbsp butter
    • 1 cup powdered sugar
    • 1/2 tsp vanilla extract
    • 1 tbsp milk
    • 2-3 drops of food coloring of choice
    US Customary – Metric

    Instructions

    For Cookie:

    1. Preheat the oven to 350°F. Cut a piece of parchment paper to fit a 9-inch cake round pan (spring form works well). Place parchment paper in the bottom of a 9- inch cake pan and light grease the sides but cookie spray.

    2. Cream the butter, peanut butter and sugars together until fluffy and light.  Next, beat in the egg and vanilla extract.

    3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and oats.

    4. Add the dry ingredients to the butter mixture and mix until well combined. The batter will be pretty thick. 

    5. Next, stir in the M&MS and sprinkles. 

    6. Spread dough into the cake pan and place chocolate eggs on cake.

    7. Bake for 18 minutes when the top and edges begin to brown. Remove cake from the oven and let it cool on the counter. 

    For Frosting:

    1. Whip the butter and slowly add the powdered sugar and half cup at a time. 

    2. Add milk and continue to mix. Add an additional tablespoon of milk if needed to get a smooth and fluffy consistency. Ad a few drops of coloring of desired color. 

    3. Place frosting in a pipping bag or in a sealable bag. If using a sealable you will snip about 1/4 in the corner to pipe the frosting.  Remove cake from cake pan, and pipe frosting along the outside edges of the cake and garnish with remaining sprinkles. 

    a Rafflecopter giveaway
    Cookie cake on a platter

    Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.


    Maple Bourbon Old Fashion Bread Pudding #ChristmasSweetsWeek

    by 3 Comments


    This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

    Bread pudding studded with cherries in a cast iron pan

    Certain flavors scream Wisconsin to me, and for me the flavors in an Old Fashion bring me right into a Wisconsin supper club. A traditional Wisconsin Old Fashion is muddled with orange, cherry, sugar and bitters. Typically it is bourbon, brandy, whiskey for the booze, and it is one of my favorite drinks. I love finding different flavor variations from the traditional, and one of my favorites is maple. 

    Bread pudding studded with cherries in a cast iron pan

    LorAnn Oils & Flavors sent me a maple flavored oil made for baking, and I knew that this was the perfect opportunity to use it in a bread pudding. LorAnn Oils & Flavors was founded in 1962.  Originally, LorAnn Oils bottled and distributed about 8 to 10 core essential oils such as peppermint and clove and distribution was limited to pharmacies. Over the years, the business has expanded its product offerings and we now sell to a wide variety of retailers, manufacturers, health practitioners and home consumers. Today, the company services over 30,000 customers in 51 countries. LorAnn is known for concentrated, professional strength flavorings and essential oils, but the LorAnn product line encompasses a variety of candy making and baking supplies in addition to our many flavoring options: Super-Strength Flavors, Premium Vanilla Extracts, Vanilla Bean Paste, Bakery Emulsions and the Flavor Fountain line of flavorings for frozen yogurt and ice cream. Nearly all food products are certified kosher, without added sugar, and gluten-free, and are available in retail and bulk sizes.

    Bread pudding studded with cherries in a cast iron pan

    This bread pudding uses brioche bread as the base. The milk and cream are combined with eggs, maple, and all the traditional Wisconsin Old Fashion ingredients. The pudding bakes in about 50 minutes and I serve it with a warm maple caramel sauce. If I had to pick a favorite dessert bread pudding will always be at the top of my list because it is such a satisfying and rich dessert. 

    Bread pudding studded with cherries in a cast iron pan with caramel poured on top

    There are lots of  delicious offering from other Christmas Sweets Week participants, and there is still 1 day left of this event! I hope you have enjoyed all of the recipes- I know that I am loving sharing them with you. I hope that you are finding lots to add to your holiday baking and cooking lists. Don’t forget to enter the giveaway at the bottom of this post! To read more about our sponsors click here to hop over to my intro post. 

    Print
    Bread pudding studded with cherries in a cast iron pan

    Maple Bourbon Old Fashion Bread Pudding

    Course Dessert
    Cuisine American
    Keyword bourbon, bread pudding, maple, old fashion
    Prep Time 2 hours 15 minutes
    Cook Time 50 minutes
    Total Time 3 hours 5 minutes
    Servings 6 people

    Ingredients

    • 12 oz brioche bread, cubed
    • 1/3 cup maraschino cherries
    • 3 eggs
    • 1/2 cup bourbon
    • 1 tbsp maple baking emulsion
    • 1 tsp maraschino cherry juice
    • 2 tsp fresh orange zest
    • 1/2 tsp bitters
    • 1/3 cup brown sugar
    • 1 cup heavy cream
    • 2 cups milk
    • 1/2 cup caramel topping
    • 1 tsp maple syrup
    • Powdered Sugar
    US Customary – Metric

    Instructions

    1. In a 12-inch oven safe pan (I use cast iron, if you use something else I recommend greasing the pan), layer cubed bread evenly. Place cherries on top of the bread cubes. 

    2. In a medium bowl, whisk eggs, bourbon, maple, cherry juice, zest, bitters, and sugar. 

    3. Next, whisk in the cream and milk. 

    4. Pour the egg mixture evenly over the bread. Cover and chill for 2 hours before baking. 

    5. Pre-heat oven to 350°F. Uncover the bread pudding and bake for 50 minutes. Just before the pudding is done cooking, mix together the caramel and maple syrup. Remove bread pudding from the oven and allow it to rest for about 5 minutes. It will be very puffy when it comes out of oven and will sink as it cools. 

    6. Plate and top with a little maple caramel sauce and a little powdered sugar. 

    #ChristmasSweetsWeek recipes:

    Beverages:

    Boozy Salted Caramel Apple Cider from The Beard and The Baker
    Chai White Hot Chocolate from Mildly Meandering
    Christmas Punch from Juggling Act Mama
    Crockpot Red Velvet Hot Chocolate from April Golightly
    Gingerbread Caramel Coffee Martini from Daily Dish Recipes
    Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
    Glogg from A Kitchen Hoor’s Adventures
    Hot Buttered Rum from Moore or Less Cooking
    Salted Caramel Almond Hot Chocolate from The Bitter Side of Sweet
    Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
    Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
    Vanilla & Spice Hot Mulled Wine from The Baking Fairy

    Breakfast:

    Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise
    Snickerdoodle Scones with Cinnamon Sugar Glaze from Family Around the Table

    Candies:

    Almond Roca from Everyday Eileen
    Christmas Cookie Bark from The Mandatory Mooch
    Creamy Cheese Fudge from Take Two Tapas
    Grinch Fudge from An Affair from the Heart
    Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
    Reindeer Food Snack Mix from Big Bear’s Wife

    Desserts:

    Chocolate Mint Cookies from Platter Talk
    Chocolate Peppermint Stick Cookies from Karen’s Kitchen Stories
    Cookie Butter Shortbread Bars from Eat Move Make
    Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
    Festive Coconut Macaroons from For the Love of Food
    Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
    Gingerbread Cupcakes from The Redhead Baker
    Gingerbread House Layer Cake from Love and Confections
    Holiday Pavlova from My Suburban Kitchen
    Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
    Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
    Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
    Minty Grinch Dip from Who Needs A Cape?
    Oatmeal Maple Cream Pies from Blogghetti
    Pecan Pie Cheesecake from The Crumby Kitchen
    Red Velvet Cookies from Live Love Texas
    Red Velvet Sugar Cookie Cups from The Spiffy Cookie
    Santa Belt Cupcakes from 4 Sons ‘R’ Us

    a Rafflecopter giveaway
    Bread pudding studded with cherries in a cast iron pan

    Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.


    White Chocolate Dipped Gingerbread Cookies #ChristmasSweetsWeek

    by 2 Comments


    This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

    Do you have a favorite cookie, and every time they are at a party you just have to grab one? For me, this is a gingerbread or molasses cookie. I absolutely love these spiced cookies, and the smell of them immediately gets me into the holiday spirit. My White Chocolate Dipped Gingerbread Cookies check all the boxes for a holiday cookie. Sweet, spicy, and a nice dip of white chocolate for a little extra indulgence.  However, before we get to the cookies take a peek at these delicious offering from the other Christmas Sweets Week participants! 

    #ChristmasSweetsWeek recipes:

    Beverages:

    Boozy Salted Caramel Apple Cider from The Beard and The Baker
    Christmas Punch from Juggling Act Mama
    Frozen Caramel Hot Chocolate from Eat Move Make
    Peppermint Hot Chocolate from Mildly Meandering
    Crockpot Red Velvet Hot Chocolate from April Golightly
    Gingerbread Caramel Coffee Martini from Daily Dish Recipes
    Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
    Gingersnap Eggnog Shooter from Seduction In The Kitchen
    Glogg from A Kitchen Hoor’s Adventures
    Hot Buttered Rum from Moore or Less Cooking
    Salted Caramel Hot Chocolate from The Bitter Side of Sweet
    Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
    Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
    Vanilla & Spice Hot Mulled Wine from The Baking Fairy

    Candies:

    Almond Roca from Everyday Eileen
    Christmas Cookie Bark from The Mandatory Mooch
    Creamy Cheese Fudge from Take Two Tapas
    Grinch Fudge from An Affair from the Heart
    Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
    Reindeer Food Snack Mix from Big Bear’s Wife

    Desserts:

    Chocolate Mint Cookies from Platter Talk
    Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
    Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
    Gingerbread Cupcakes from The Redhead Baker
    Gingerbread House Layer Cake from Love and Confections
    Holiday Pavlova from My Suburban Kitchen
    Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
    Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
    Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
    Minty Grinch Dip from Who Needs A Cape?
    Oatmeal Maple Cream Pies from Blogghetti
    Pecan Pie Cheesecake from The Crumby Kitchen
    Peppermint Stick Cookies from Karen’s Kitchen Stories
    Red Velvet Cookies from Live Love Texas
    Red Velvet Sugar Cookie Cups from The Spiffy Cookie
    Santa Belt Cupcakes from 4 Sons ‘R’ Us
    White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

    gingerbread cookies dipped in chocolate on a baking rack

    The recipe for these cookies is so simple, and you can even skip the white chocolate layer is that is not your thing. However, one think I wouldn’t skip is the sprinkles from Sweets & Treats Boutique! 

    Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

    Sweets & Treats is giving one winner the Year of Sprinkles Box at a $150 value. It contains holiday mixes, classic sprinkles, and some of their most popular sprinkles. Check out my intro post for more information on the giveaway, and don’t forget to enter at the bottom of this post. 

    gingerbread cookied dipped in white chocolate in a cookie tin

    I made these cookies for a cookie exchange, and they were a hit. It is a great cookie because the dough can be prepped in advance, and the cookies can also be made in advance making your exchange party prep a breeze with delicious results! 

    gingerbread cookies dipped in chocolate on a baking rack
    Print
    gingerbread cookied dipped in white chocolate in a cookie tin

    White Chocolate Dipped Gingerbread Cookies

    Course Dessert
    Cuisine American
    Keyword cookies, Holiday, white chocolate
    Prep Time 1 hour 45 minutes
    Cook Time 12 minutes
    Total Time 1 hour 57 minutes
    Servings 30 Cookies

    Ingredients

    • 2 1/4 cups all-purpose flour
    • 1 1/2 tsp baking soda
    • 2 tsp ground ginger
    • 1 1/4 tsp ground cinnamon
    • 1/4 tsp ground cloves
    • 1/4 tsp nutmeg
    • 1/4 tsp salt
    • 3/4 cup unsalted butter, room temperature
    • 3/4 cup light brown sugar
    • 1/4 cup unsulphured or dark molasses
    • 1 large egg at room temperature
    • 2 tsp vanilla extract
    • 1/3 cup granulated, for rolling
    • 12 oz white chocolate chips
    • 1/3 cup sprinkles
    US Customary – Metric

    Instructions

    1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together. Set aside.

    2. Using a stand mixer fitted with a paddle attachment (a hand mixer works fine as well), beat the butter and brown sugar together until creamy, about 2 minutes. Add the molasses and beat. Add the egg and vanilla and beat, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

    3. On low speed, slowly mix the dry ingredients into the wet ingredients. The cookie dough will be slightly sticky. Cover dough tightly with plastic wrap and chill for 1 hour. The dough can sit 2-3 days if needed. 

    4. When ready to bake, preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. 

    5. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 20 minutes to allow cookies to spread when baking. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes. The edges appear set and tops are cracking.

    6. Remove from the oven and allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling.

    7. While cookies are cooling, melt the white chocolate in the microwave in 30 second intervals, stirring after each time reset. Place wax or parchment paper flat on your work space to place cookies after dipping. Dip half of each cookie in the white chocolate and place on the parchment paper. Top with sprinkles and allow chocolate to cool and set before moving to a sealed container or bag. 

    Recipe Notes

    Recipe adapted from Sally’s Baking Addiction

    a Rafflecopter giveaway
    gingerbread cookies dipped in chocolate on a baking rack

    Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.


    Banana Toffee Bread + Kitchen Aid Mixer Giveaway

    by 17 Comments


    mixer graphic

    I’ve teamed up with some of my food blogger friends to bring you an extra-special giveaway.

    One winner will be chosen at random to win a Classic Series Kitchen Aid stand mixer (in your choice of black or white) and a $75 Amazon gift card, which you can use to purchase some fun accessories or attachments for your stand mixer- So many incredible options. Some of my favorites are the Pasta Roller and the Pouring Shield! The giveaway runs December 10th – December 21st! 

    To start off the giveaway, I am sharing a delicious quick bread recipe: Banana Toffee Bread. This bread is so simple and is made all in one mixing bowl using your stand mixer (hand help will work as well). This bread is my favorite quick bread ever, and that is saying something because I make a lot of quick breads! 

    sliced bread on a cutting board

    This bread is loaded with sweet ripe bananas, brown sugar, and butter toffee pieces. The result is a sweet, rich, buttery, caramelized banana bread. 

    Sliced bread on a white plate

    Be prepared to have everyone asking you for the recipe! It is a great bread to give as a gift during the holidays because who doesn’t love banana bread AND toffee. Another plus is that is freezes really well, and it nice to make and save to enjoy later. 

    bread in a loaf pan

    Don’t forget to enter the giveaway at the bottom of this post. This giveaway is a little different because we are not sponsored. Just a group of bloggers who want to share some of out favorite things with our readers….like stand mixers and banana bread. 

    sliced bread with butter
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    sliced bread on a cutting board

    Banana Toffee Bread

    Course Bakery
    Cuisine American
    Keyword Banana, bread, toffee
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 10 people

    Ingredients

    • 3 ripe bananas
    • 1/2 cup sugar
    • 1/4 cup brown sugar
    • 1/4 cup canola oil
    • 1 large egg
    • 1 1/2 cups all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1 tbsp ground cinnamon
    • 1/2 cup toffee bits
    US Customary – Metric

    Instructions

    1. Preheat the oven to 350°

    2. Using a paddle attachment, mash the bananas in a medium mixing bowl. 

    3. Add the sugars,  oil and egg to the bananas. Mix until the ingredients are well combined.

    4. In a small mixing bowl, whisk together the flour, baking powder, baking soda and cinnamon. Mix into went ingredients on low speed until just combined.  Add the toffee bits and gently mix to combine. 

    5. Grease a 9-inch loaf pan lightly with cooking spray. Set aside. 

    6. Pour batter evenly into the pan. Bake 45-50 minutes. Remove from oven and cool 15 minutes before removing bread from the pan. 

    Recipe Notes

    Recipe adapted from Amy in the Kitchen

    sliced bread and a loaf for pinterest pin

    Here’s a full list of the bloggers participating! Thank you for joining me for a great giveaway:

    a Rafflecopter giveaway

    This giveaway is open world-wide, except where prohibited. (If the winner is outside of the continental U.S., they will receive the value of the mixer + $75 as an Amazon gift card.) Winner must be 18+ (21+ in some locations). Open Dec 10 – Dec 21, 2018 at 11:59 PM. Winner will be drawn within 72 hours after the giveaway closes and will be contacted via email. Follows from inactive/spam/bot social media accounts will be disqualified. See full terms and conditions for more information. This giveaway is not sponsored by Kitchen Aid, Amazon, Facebook, Instagram, Twitter, Pinterest, or Rafflecopter.


    Sparkling Wine, Cranberry, and White Chocolate Layer Cake #ChristmasSweetsWeek

    by 5 Comments


    This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

    We are on Day 2 of Christmas Sweets Week, and I already have a list of goodies on my “to-make” list from yesterday. So many delicious offerings! So, to add more YUM to your day here is the line-up for today featuring myself, and other Christmas Sweets Week participants. 


    #ChristmasSweetsWeek recipes:

    Beverages:

    Candy Cane Crunch Milkshake from The Redhead Baker
    Salted Caramel Hot Chocolate Toddy from Strawberry Blondie Kitchen
    Frozen Blue Hot Chocolate from For the Love of Food
    Gingersnap Eggnog Shooter from Seduction In The Kitchen
    Grumpy Grinch Punch from For the Love of Food
    Merry Mistletoe Cocktail from Who Needs A Cape?
    Raspberry Thyme Prosecco Punch from Take Two Tapas
    Vanilla Milk Punch from Cooking with Carlee

    Breakfast:

    Cranberry Orange Make Ahead French Toast Bake from With Two Spoons

    Candies:

    Cookie Butter Balls from The Bitter Side of Sweet
    Peppermint Patty Candy from Everyday Eileen
    White Chocolate Bark from Family Around the Table

    Desserts:

    Apple Cheddar Hand Pies from A Kitchen Hoor’s Adventures
    Sparkling Wine, Cranberry, and White Chocolate Layer Cake from Cheese Curd in Paradise
    Chocolate Orange Crinkle Cookies from Kate’s Recipe Box
    Chocolate Hazelnut Truffle Tart from Rants From My Crazy Kitchen
    Cranberry Orange Crinkle Cookies from Love and Confections
    Double Chocolate Mousse Cake from The Crumby Kitchen
    Gingerbread Cookie Cups from Moore or Less Cooking
    Gingerbread Sprinkle Cookies from Daily Dish Recipes
    Grandma’s Chocolate Pie from Tip Garden
    Italian Butter Cookies from April Golightly
    No Bake Eggnog Pie from Our Good Life
    Orange Cranberry White Chocolate Bread from Sweet Beginnings

    Don’t forget to enter the giveaway using the Rafflecopter at the bottom of this post. If you want to learn more about our sponsors and giveaway participants peek at my intro to Christmas Sweets Week post. 

    On to today’s delicious offering: Sparking Wine and Cranberry Cake with White Chocolate Buttercream.  I think I crammed all of my favorite indulgent flavors into one amazing cake. Lorann Oils & Flavors sent me a concentrated sparkling wine flavored oil made for baking, and I knew that this was the perfect opportunity to use it in a cake. Cranberry is one of my favorite holiday flavors, and adding in white chocolate buttercream is, literally, the icing on the cake. 

    Cake topped with cranberries on a platter

    My favorite things about this cake are the fresh cranberries that are generously tucked into the cake. The tart cranberry is offset by the sweet sparkling wine oil. The best part is the white chocolate buttercream. It is light fluffy, and full of rich white chocolate flavor. 

    Cake topped with cranberries on a platter

    This cake is topped with one of my favorite holiday treats- sugared cranberries. They are soaked in a simple syrup overnight, drained, rolled in sugar, and dried. The outside is a crunchy sugar shell, and the inside a sweet, but slightly tart, cranberry.  These berries are of course optional, but they are a beautiful and tasty garnish, but make sure to give yourself time to complete them if you plan to include them in the cake. 

    Cake topped with cranberries on a platter

    I mean….look at those berries. I can’t resist it! 

    Cake topped with cranberries on a platter

    This cake is a great addition to a holiday party, and this one was brought to an ugly sweater party for the dessert table, and it was happily enjoyed….I think my kids favorite part was sneaking the berries off the base when no one was looking! 

    Cake topped with cranberries on a platter

    Don’t forget to enter the giveaway, and tune in tomorrow for more delicious offerings for Christmas Sweets Week! 

    Cake topped with cranberries on a platter
    Print
    Cake topped with cranberries on a platter

    Sparkling Wine Cranberry and White Chocolate Layer Cake

    Course Dessert
    Cuisine American
    Keyword buttercream, cake, chocolate, Cranberry, white chocolate, wine
    Prep Time 30 minutes
    Cook Time 40 minutes
    Cooling Time 40 minutes
    Total Time 1 hour 10 minutes
    Servings 12 people

    Ingredients

    Sugared Cranberries

    • 2 cups fresh cranberries
    • 1 1/2 cups sugar, divided
    • 1 cup water

    Cranberry Sparkling Wine Cake

    • 3 1/3 cups all-purpose flour
    • 2 cups sugar
    • 2 1/2 tsp baking powder
    • 1 1/2 cups unsalted butter, room temperature
    • 3 eggs
    • 1 tbsp sparkling wine concentrate (vanilla extract can be substituted-see note))
    • 1 cup sour cream
    • 1 cup whole milk
    • 3 cups fresh cranberries
    • 1 tbsp butter, for pans

    White Chocolate Buttercream

    • 12 oz white chocolate chips
    • 3/4 cup heavy whipping cream
    • 3/4 cup unsalted butter, room temperature
    • 6 1/2 cups powdered sugar
    US Customary – Metric

    Instructions

    Sugared Cranberries:

    1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.

    2. Pour simple syrup into a heat-safe bowl and cool for about 5 minutes.

    3. Add cranberries and stir to coat.

    4. Refrigerate cranberries in syrup overnight. 

    5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar on a baking sheet. Roll the cranberries a few times to ensure they are fully coated in sugar.

    6. Set cranberries in the fridge dry for a hour.

    Sparkling Wine Cranberry Cake:

    1. Preheat oven to 350°F. Use a little butter and toweling to grease two 9-inch round cake pans. Line bottoms with parchment paper and place in the pan. Butter the paper and then flour the paper.

    2. Add butter, eggs, vanilla extract, sour cream and milk to bowl of a stand mixer and mix on medium speed just until smooth. You may also use a hand mixer if you do not have a stand mixer. 

    3. Whisk together flour, sugar and baking powder in a large mixing bowl. Slowly add the flour mixture to the butter mixture. 

    4. Gently stir in cranberries.

    5. Spread batter evenly between the two prepared cake pans.

    6. Bake 35 minutes, or until a toothpick inserted comes out almost clean (leaving a few crumbs).

    7.  Let cakes cool completely.Allow cakes to fully cool before icing. Run a knife around edges, place upside down onto racks or counter to remove, and peel off paper. 

    White Chocolate Buttercream:

    1. Place white chocolate chips in a medium bowl.

    2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

    3. Cover bowl and let it sit for 5-7 minutes.

    4. Remove cover and whisk chocolate and cream until smooth.

    5. Allow ganache to sit until mostly cool. It should be thick.

    6. Add white chocolate to stand mixer. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.

    7. Add butter and beat until it is fully combined.

    8. Slowly add powdered sugar and beat until it is fluffy.  If the buttercream needs to be fluffier add a tablespoon or two of the cream. 

    Cake Assembly:

    1. Place first layer of cake on cake plate. Spread about icing on top in an even layer.

    2. Add second layer of cake and add more icing on top in an even layer. Spread icing around cake in even strokes. 

    3. Top the cake with sparkling cranberries and add some around the edge, if desired

    Recipe Notes

    Vanilla extract can be substituted for the sparkling wine concentrate. However, this will alter the flavor of the cake. 

    Recipe Adapted from: Life, Love, and Sugar

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