Cathy’s Cinnamon Rolls



 3 cups of oats and one cup each sunflower seeds, coconut flakes, walnuts, Peppitas . On the stovetop I melted 1 cup pure maple syrup, 1/4 cup coconut oil, 1 tablespoon Madagascar vanilla bean paste, 1/4 cup honey and a teaspoon of salt and a tablespoon of cinnamon. .I poured the mixture over dry ingredients and combined and put the mixture on a baking sheet in the oven at 300° for 45 minutes tossing twice. When it’s done I added half a cup of dried cranberries and 1/2 cup raisins.

Make sure to pay down the mixture when it comes out of the oven and then let it cool. It will be in chunks that way.

Tip: use parchment paper 

Christmas Morning Monkey Bread

Christmas morning is full of excitement! Having a warm and sweet breakfast starts the morning off right. Here is my no fuss recipe! Enjoy:)


2 cans Grands Butter biscuits

1 cup granulated sugar

1 1/2 sticks butter

2 cups light brown sugar

1TBS cinnamon

In a large ziplock bag add white sugar and cinnamon. Next, add biscuits. (I put them on a cutting board and cut them into 4,s. shake the bag and coat the dough. 

Next, combine the brown sugar and melted butter.

Place dough In greased bunt pan. Pour butter and brown sugar mix over the top. 

Bake for 4o min at 350 degrees

Let it sit for 5 min before turning over into a plate. 

Goes great with a side of bacon!

Heart Cherry Pies

My daughter Morgen loves hearts. She sees them everywhere! So given the opportunity to make a dessert in the shape of a heart is something that was right up her alley! The pictures that I am posting  are not fancy but rather of my eight-year-old in the kitchen doing what she loves with her mama .I hope you enjoy them as much as our family did.
Ingredients :

4 pillsbury  Pie crusts, the kind that you roll out.

1 cup sugar

4 tablespoons cornstarch

2pinches of salt

4 tablespoons water

2- 16oz bags of frozen cherries

Two eggs for an egg wash and a sprinkle of sugar

In a deep heavy sauce pan add sugar, cornstarch, salt, water and cherries. Cook on low until slightly reduced and bubbly. Let cool completely, overnight if you can in the refrigerator so that the mixture becomes thick and gooey.

Using a medium size heart cookie cutter, Cut 20 hearts and place on a baking sheet with parchment paper. this is the bottom of your cookie 

Next, cut 20 more hearts and use an even smaller heart cookie-cutter to cut a small heart in the middle of the medium size heart. This is the top of your cookie.

On the bottom hearts, brush lightly with egg wash and then spoon in 1 tablespoon of cherry pie filling in the center of the heart. Place the top heart with the cut out in the middle on top. Brush with egg wash and use of fork to push the sides down and keep the heart cookie together. Sprinkle with sugar.

Bake at 375° for 20 minutes


Deliciously light mini banana muffins

The mornings are chilly and it drives me to the kitchen to come up with new healthy recipes to for fill my desire for tasty comfort foods.

I have fond memories of sitting in the kitchen with my mom making banana bread several times per year growing up. The bread that she baked was always delicious, tasty, and reminiscent of comfort and love.

This recipe is a little on the lighter side. I chose to use many muffins for portion size control and also because I like putting them in my kids lunch so they can eat them during snack time.

I love this recipe because it is light, healthy, full of protein and I have no guilt when I eat them!


One and a half cups of Almond flour (I used the Trader Joe’s Almond Meal)

2 teaspoons of cinnamon

Half a teaspoon of salt

Half a teaspoon of nutmeg

1/4 cup raw organic honey

Two very ripe bananas

1 teaspoon baking soda

1 teaspoon baking powder

Three large eggs beaten


Combine all dry ingredients in a bowl and set aside

Combine bananas, honey and eggs and mix in your mixer or with an electric mixer for about two minutes

Next add the dry ingredients and mix for another minute until Incirporated

Pour into mini muffin tin that you have sprayed with coconut oil cooking spray and bake at 350° for 15 minutes


Lemon Brownies

Lemony Lemon Brownies

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice


For the tart lemon glaze:

4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Preheat the oven to 350 degrees.
Grease an 8×8 inch baking dish with butter and set aside.

Zest and juice two lemons and set aside.

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
Cut into bars and serve.

Thick and Wonderful Chocolate Brownies

Ultimate Double Chocolate Brownies

  • ¾ cup cocoa
  • ½ teaspoon baking soda
  • 2/3 cup melted butter, divided
  • ½ cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 1/3 cups flour
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ cup chopped pecans, optional
  • 12 oz. package chocolate chips*

Preheat the oven to 350 degrees.

In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water and stir until well blended.

Stir in sugar, eggs and remaining butter. Add flour, vanilla, and salt. Stir in nuts (if using) and chocolate chips.

Pour into a greased 9×13 pan and bake at 350 degrees for 35-40 minutes.

Makes a 9X13 pan

*(Note: If you prefer your brownies not quite as sweet, you can always scale back on the amount of chocolate chips.)

*Courtesy of