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Snickerdoodle Bread by Rumbly in my Tumbly

Do you like snickerdoodles?  Do you like bread?

Snickerdoodle Bread by Rumbly in my Tumbly

If you answered “no” to those questions, what are you doing here on this blog?

Snickerdoodle Bread by Rumbly in my Tumbly

I am obsessed with snickerdoodles and with bread, so, obviously, I am obsessed with this new recipe for snickerdoodle bread.

Snickerdoodle Bread by Rumbly in my Tumbly

Question: If something has the word “snickerdoodle” in the title, can we still call in breakfast?

Snickerdoodle Bread by Rumbly in my Tumbly

I say yes.

Snickerdoodle Bread by Rumbly in my Tumbly

This sweet, soft, buttery bread is loaded with cinnamon chips and topped with a crunchy cinnamon sugar topping.

Snickerdoodle Bread by Rumbly in my Tumbly

There is literally nothing not to like about it.

Hope you enjoy. :)

Recipe adapted from Key Ingredient

Ingredients:
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons sour cream
1/2 cup Hershey’s cinnamon chips
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon

Directions:

Preheat your oven to 350° and grease 3 mini loaf pans (I also line mine with a parchment paper sling- that is optional, but makes for very easy removal from the pan.)

Cream together the butter, salt, cinnamon, and sugar until light and fluffy.  Add the eggs, sour cream, and vanilla, and mix well.

Add the flour and baking powder and mix until just combined.  Add the cinnamon chips, and fold in by hand.

Scoop evenly into the 3 loaf pans. Mix together the remaining sugar and cinnamon and sprinkle evenly over the tops of the loaves.  Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.  Enjoy!

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Cinnamon Sugar Cookies by Rumbly in my TumblyConfession: Somewhere along the way, writing a food blog turned me into a snob.

I mean, I’m not insufferable.  I’m not one of those “oh, I would sooner die before I would use a box of cake mix” people, but as a general rule, while I cook with mixes, etc., often, I don’t often blog about the recipes that start with a boxed mix.  What would Ina Garten think?  And I never, ever buy refrigerated cookie dough.  I truly cannot remember the last time I did.

Cinnamon Sugar Cookies by Rumbly in my Tumbly

When I saw the link for these Cinnamon Sugar Cookies on Pinterest a couple of months ago, I clicked on it immediately.  You all know how I love cinnamon.  But when I clicked on it, the recipe had three ingredients- one of them being a tube of refrigerated cookie dough.  And I thought “Oh, I can’t blog that- but I’m going to pin and and maybe someday I’ll make it”  They looked so delicious.

All the ingredients.

All the ingredients.

They have been staring at me every time I comb through my “things to make” board, for months.  Calling my name.  “Make me, Shannon…. Make me…..”  So, yesterday at the grocery store, I picked up a tube and decided to go for it.  I made the cookies.  They were ready for the oven before it finished preheating.

Cinnamon Sugar Cookies by Rumbly in my Tumbly

I removed them from the oven and tasted them.

Cinnamon Sugar Cookies by Rumbly in my Tumbly

And then, a magical thing happened. I turned back from a snob into a normal person.  They were so incredibly good, sweet, crunchy, cinnamon-y, that I decided to throw caution to the wind and post this recipe on my blog.  Afterall, it’s not like The Barefoot Contessa will ever see this blog anyway.

Make these and just don’t tell people how you did.  It will be our little secret.

Recipe from Shari Blogs

Ingredients:
1 tube of Pillsbury refrigerated sugar cookie dough
6 tablespoons granulated sugar
1 tablespoon ground cinnamon

Directions:
Preheat the oven to 350° and line a cookie sheet with parchment paper.

Mix the cinnamon and sugar together into a bowl.  Scoop out walnut sized balls of cookie dough and roll them into balls.  Roll the balls around in the cinnamon sugar mixture and place two inches apart on cookie sheet.  Flatten slightly with a fork, and then sprinkle with a little more cinnamon sugar.

Bake for 8-10 minutes until the edges are golden.  Remove from oven and let sit on cookie sheet for about 5 minutes before removing.  Enjoy!

Rumbly in my Tumbly Apple Streusel Bars

The number one question I get asked when my blog comes up is “How do you not weigh a million pounds?”

Rumbly in my Tumbly Apple Streusel Bars

The answer is that I have pretty good self control.  I have to.  If I ate everything I baked, I wouldn’t fit through my doorway.  My house is consistently filled with delicious baked goods, and I take one or two bites of them, and then send them off to work with my husband the next day.

Rumbly in my Tumbly Apple Streusel Bars

This morning I ate oatmeal for breakfast. Oatmeal is gross, but it is full of health benefits.  I dutifully dragged myself to the gym and did my one hour work out.  While pushing myself through the last 20 minutes on the treadmill, I kept reminding myself how good it will feel to look fabulous at my sister’s wedding in September.   I completed my work out and went home, where I ate a high protein lunch of grilled chicken, some carrot sticks, and a few pieces of cheese.

Rumbly in my Tumbly Apple Streusel Bars

Then, I made these apple streusel bars.  You know, for my blog.  As usual, I planned to take one bite to test it out, and send it in to work with my husband tomorrow morning.

Rumbly in my Tumbly Apple Streusel Bars

“Nothing tastes as good as skinny will feel.” they say.  “They” are wrong.  One bite of these, and my self control went out the window.  I ate a whole bar- a big one, essentially wiping out all of my good behavior from this morning.

Rumbly in my Tumbly Apple Streusel Bars

These tart apples with cinnamon baked in sweet, flaky pastry were well worth it.

Rumbly in my Tumbly Apple Streusel Bars

Happy eating, everyone, from the apple cinnamon addict. :)

Recipe from Our Best Bites

Ingredients:

Pastry:
2 cups all purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup real butter (no substitutes!)
1 egg, beaten

Apple filling:
4 cups sliced, peeled granny smith apples
1/2 cup granulated sugar
1 heaping teaspoon ground cinnamon
1/4 cup flour

Glaze:
2 cups powdered sugar
about 3 tablespoons whole milk, cream, or half and half
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°.  Lightly grease a 9×13 inch glass baking dish.

First, make your apple filling.  Peel and slice your apples, and toss with sugar, cinnamon, and flour, and set aside.

Now, make your pastry.  Using a pastry blender or a fork, mix together flour, butter, sugar, baking powder, and salt together until you have pea sized crumbs.  Gently mix in the beaten egg.

Gently pat 2/3 of the dough into the bottom of the baking dish.  It will be thin.  I find this works best if you use clean, wet hands.

Rumbly in my Tumbly Apple Streusel Bars

Cover with your apple filling.  Try to be somewhat neat about it, your bars will be prettier that way.

Rumbly in my Tumbly Apple Streusel Bars

Take the remaining 1/3 of the dough and break it apart into crumbles, spreading evenly over the top of the apple mixture.  Be patient and do this neatly and evenly.

Rumbly in my Tumbly Apple Streusel Bars

Bake in the preheated oven for 35-40 minutes until the top is just starting to brown.  Allow to cool completely.

Mix glaze ingredients together until smooth and drizzle over the top.  Cut into bars and enjoy.

Rumbly in my Tumbly Apple Streusel Bars

 

Baked S'mores Bars by Rumbly in my TumblySummer is coming! Summer is coming!  If you live anywhere other than Seattle, summer probably means S’MORES!

Baked S'mores Bars by Rumbly in my Tumbly

Of course, here in Seattle, it rains a lot- even in the summer.  I can’t even tell you how many times I have bought the stuff for s’mores- we have a fire pit in our backyard- and been rained out.

IBaked S'mores Bars by Rumbly in my Tumbly

Well, now I have a secret weapon for rainy summer days.  Baked S’mores bars.  Better than a s’more.  Why? Probably the extra sugar and the butter.

Baked S'mores Bars by Rumbly in my Tumbly

Buttery graham cracker-y crust with marshmallow creme and silky milk chocolate baked inside.  How could that not be good?

Baked S'mores Bars by Rumbly in my Tumbly

I used a Symphony bar for mine- because that’s just how I roll with s’mores.  The toffee and almonds are an excellent compliment.  But these would be terrific with any kind of chocolate bar.

Baked s'mores bars by Rumbly in my Tumbly

Give them a try and enjoy.  5 minutes to in-the-oven.

Baked S'mores Bars by Rumbly in my Tumbly

Recipe adapted from Rachel Schultz (see her site for photos of the layering process.)

Ingredients:
1/2 cup room temperature butter
1/2 cup brown sugar, packed
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour
3/4 cups graham cracker crumbs (about 7 graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 giant sized Symphony Candy Bars
7 oz container of marshmallow fluff

Directions:
Preheat the oven to 350°.  Grease a 8×8 baking dish.

In a large bowl and with your clean hands (best method) or a mixer, mix together the butter, sugars, egg, vanilla, flour, graham cracker crumbs, baking powder, and salt.

Press half of the mixture into your prepared pan.  Break candy bars into squares and layer evenly across the top.  Spread marshmallow fluff on top.

Place the remaining graham cracker mixture over the top of the marshmallow fluff evenly, and press down with your hands.  Don’t worry if there is a little bit of fluff hanging out.

Bake for about 30 minutes or until golden.  Don’t worry about the oozing marshmallow.  These bars, like s’mores, are messy- but that is never a bad thing.

Enjoy!

Blueberry Swirl Banana Bread by Rumbly in my TumblyI feel like half my life is spent trying to reinvent banana bread.  I guess it’s because I always have overripe bananas lying around.  Last night, I decided to get creative and swirl a blueberry compote throughout my loaf.  It was delicious.

Blueberry Swirl Banana Bread by Rumbly in my Tumbly

One of my favorite things about banana bread is that, while it’s really kind of a cake, it is full of bananas, so we get to call it “breakfast food.”  Anything made out of sugar, bananas, and butter and still called breakfast food is okay in my book.

Blueberry Swirl Banana Bread by Rumbly in my Tumbly

You can spread some butter over this banana bread, but it really doesn’t need it.  The bananas combined with the blueberries give it just the right combination of sweet and tart.

Blueberry Swirl Banana Bread by Rumbly in my Tumbly

This recipe makes two standard 8×4 inch loaves.  I added foil loosely over the top of the loaves after about 30 minutes to keep them from browning too much.

Hope you enjoy.

A rumbly in my tumbly original.

Ingredients:

For the blueberry compote:
1 cup of frozen blueberries
1/2 cup sugar
1 tablespoon of lemon juice
1 tablespoon cornstarch

For the banana bread:
1/2 cup room temperature butter
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe mashed bananas

Directions:

Preheat the oven to 350° and prepare two 8×4 inch loaf pans by spraying with non-stick spray and lining with a parchment paper or foil sling.  Prepare your compote:

Over medium heat, combine the sugar, blueberries, and lemon juice.  Mash until smooth and bubbling around the edges.  (If you have an immersion blender, blending up the mixture will make it nice and smooth, but mashing with a potato masher will also do just fine.)  Remove a couple tablespoons of the blueberry mixture into a small bowl and add the cornstarch.  Mix it into a smooth taste, and put the mixture back into the pot.  Cook over low heat until the mixture is thick, like jam.  Set aside to cool while you prepare the banana bread:

Cream together the butter, eggs, sugar, and vanilla extract until light and fluffy.  Add dry ingredients, and mix until just combined.  Add bananas and mix until just combined.

Spoon 1/4 of the banana bread mixture into each pan.  Top each with 1/2 of the blueberry compote, and then again with the remaining bread mixture.  Use a butter knife to swirl the blueberry mixture throughout.

Bake for 30-35 minutes until a knife inserted into the center comes out clean.  Check on loaves about 20 minutes in, and if they are getting to brown on the top, cover with foil and continue baking.

Enjoy!

Reese's Peanut Butter Bars by Rumbly in my TumblyListen, we’ve all done it.  Sometime, around the beginning of March, we’re at Target.  We have a cart full of crap we don’t really need but had to buy, two kids in the cart, latte in hand, and we pass by the Easter Candy aisle.  “I don’t need any of that…” we tell ourselves.  “Oh, what the hell, I’ll just breeze by really quickly and look, but I won’t touch.”

Reese's Peanut Butter Bars by Rumbly in my Tumbly

Our 4 year old cries out “Jelly Beans!” and before you know it, your cart is full of Butterfinger eggs, speckled peanut butter M&M’s, and the dreaded Reese’s Peanut Butter eggs.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

I say dreaded because just one of those babies pretty much equals an entire work out.  Just one of those luscious, delectable little eggs will ruin a whole day of hard work and calorie counting.  But we buy them anyway.  “I’ll just set them out in my little Easter candy dish” we lie to ourselves.  “I won’t eat them…. They’re only for guests.”

Reese's Peanut Butter Bars by Rumbly in my Tumbly

I don’t need to tell you how the story ends, because we all know it ends with us eating the entire bag of Reese’s peanut butter eggs in a matter of days.  And by “days,” I mean two days.  Two days = two pounds.  Kind of like dive Chinese food- it feels so good while you’re eating it, but the second you’re done, you have instant regret.  But you’ll always have the memories of the way those peanut butter eggs tasted when they hit your tongue.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

The reason I go into this in such detail is this:  Take how good you think those eggs are, and times them by, I don’t know, a million.  That’s how good these bars are.  They taste EXACTLY like a Reese’s, but something about them being homemade just makes them better.

No bake, no mess, no fuss.  I had these cooling in the fridge less than 10 minutes after I started making them. I only dirtied one bowl. (I mean, I washed it once in between, but still.)  Don’t keep them in your house, unless you want to end up with another Easter Candy situation.  No, take them in to work, or send them to work with your husband.  You will go from over-eater to HERO.

I pulled this recipe off my cousin Tonya’s blog, Bakerlady.  Go check it out while you’re at it. :)

Enjoy!

Ingredients:
2 cups finely ground graham cracker crumbs
2 cups powdered sugar
1 cup melted butter
1 cup + 4 tablespoons peanut butter
1 1/2 cups semi-sweet chocolate chips

Directions:

In a large bowl, combine the graham crackers, 1 cup of peanut butter, and powdered sugar.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

Add the melted butter.  Yum.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

Mix well.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

Spread evenly in the bottom of an ungreased 9×13 inch pan.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

In a microwave safe bowl, melt the chocolate chips and 4 tablespoons of peanut butter. I did this by microwaving for 30 seconds at a time, and then mixing, and then another 30 seconds, mixing, and then another 15 seconds, and it was perfectly smooth and melted.  Alternatively, you could use a double broiler.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

Spread the chocolate over top of the peanut butter mixture evenly.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

 

Refrigerate for about 30 minutes, and then cut the bars evenly.  You want to do your first cut at this point so that the chocolate top doesn’t break apart from the peanut butter part when you finally cut them evenly. :)

Reese's Peanut Butter Bars by Rumbly in my Tumbly

Store in the fridge in an airtight container and enjoy!

Life Changing Brownies by Rumbly in my TumblyLife Changing Brownies sounds a little dramatic.  I guess that’s the effect I’m going for though.  The original title of this recipe was “Frosted Fudge Brownies.”  After making them for myself, I feel this title is grossly unrepresentative of how amazing they actually are.  “Life Changing Brownies is much more accurate.

Life Changing Brownies by Rumbly in my Tumbly

For the last, like, 5 years, I have maintained that no homemade brownie recipe is any better than Betty Crocker’s Fudge Brownie mix, which is my go-to for brownies because it is so easy and so good.  I have tried dozens of homemade brownie recipes.  Betty Crocker’s were better.  The end.  For the past, like, 5 years, I have been wrong.

Life Changing Brownies by Rumbly in my Tumbly

Heed this warning.  Seriously.  Don’t make these brownies for any person unless you want said person to fall in love with you.  Don’t make them for your new mother-in law, for she will take one bite and think “Hmmm, I better watch this one.  She’s tricky.”  Don’t bring them to a party, because everybody will assume you are one of those people- the kind who go to a fancy bakery, buysomething delicious, and then transfer them into your own dish to try and pass them off as your own.

Life Changing Brownies by Rumbly in my Tumbly

For your own sanity, trust me, these are best enjoyed in the warm embrace of your own home, with somebody who already is in love with you.

Life Changing Brownies by Rumbly in my Tumbly

Plus, you won’t want to share these ridiculously chocolatey, fudgy, freaking amazing brownies with anybody anyway.

Enjoy.

Recipe adapted from Gonna Want Seconds

Ingredients:

Brownies:
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 1/2 cups semi-sweet chocolate chips
1 cup butter
1 teaspoon instant coffee or espresso powder
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
5 eggs
2 teaspoons vanilla extract

Frosting:
6 tablespoons milk
6 tablespoons butter
1 1/2 cups granulated sugar
1 cup semi-sweet chocolate chips
1/2 teaspoon vanilla extract

Directions:
Preheat the oven to 350°.  Spray a 9×13 inch baking dish with non-stick spray and line with a parchment paper sling.

Over a double broiler, melt the butter, chocolate chips, and instant coffee/espresso, stirring occasionally until butter and chocolate are melted and smooth.  Remove bowl from heat.  Add sugars and mix until well combined.

Whisk in 3 of the eggs to the chocolate mixture, and mix until just combined.  Add the other two eggs, and the vanilla, and mix until just combined.  Do not overbeat the batter at this stage or your brownies will be cakey instead of fudgy.

Add the flour, cocoa powder, and salt, and mix until just barely combined.  Pour batter into prepared pan, and bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Begin making the frosting as soon as the brownies come out of the oven.  Combine the butter, milk, and sugar in a saucepan over medium heat and bring to a boil.  Allow the mixture to cook at a rolling boil for 30 seconds.  Remove from heat and stir in the chocolate chips and vanilla, mixing until smooth and glossy.

Spread over the just out of the oven brownies.  Allow brownies to cool completely in the baking pan before cutting.

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