You’re gonna want to try this Vanilla Syrup Recipe, like… now.
I recently made this to go into a basket of homemade goodies for an auction I throw in for Highland Games. Throwing for the Cure has become such an amazing event, I am happy that I can contribute something that people not only look forward to but are starting to fight over! The money raised is for such a good cause, I’m glad I can do my little part. My homemade hooch basket almost started some fights this year! 😉
This basket included Vanilla Syrup, Peach Syrup, Strawberry Margarita syrup, Strawberry Ginger Ale Jam and a few other goodies. I thought it would be good to share this recipe since it is SO quick, simple and the most delicious thing ever. I always make up a batch when I make homemade buttermilk waffles or pancakes. It goes perfectly and makes just enough for the morning.
Don’t be intimidated by making your own syrup. It’s much easier than you think! Give it a try next time you’re making the family or that special someone a delicious breakfast. Don’t tell them how easy it is and just let them be impressed at how delicious it is 😉
In medium size pot bring water to a boil.
Once boiling add in the sugar and cornstarch.
Stir constantly for 3-5 minutes.
Remove from heat. Add in butter, salt, and vanilla.
Stir until butter is completely melted.
Allow to cool prior to using.
Keep refrigerated for up to one week. Syrup may separate, simply bring to room temperature and high in microwave for 30 seconds on medium power, stir until re-incorporated fully.
Move over ever other Banana Bread recipe you’ve ever used. Here comes the best, most moist, banana-y flavored, knock your socks off Banana Bread Recipe you have ever shoved in your mouth. This Extra Moist Banana Bread recipe is the most delicious thing I’ve ever made. I’m not kidding.
It has a few unusual ingredient you might have seen in other “moist banana bread” recipes such as instant pudding and greek yogurt, but amounts have been exhaustively tried in my “test kitchen” 😉 You might find that there are pockets of the loaf that seem like they like they are raw or uncooked but that is the beauty of this recipe, it is actually what the pudding does, it makes it seem raw/uncooked but it is just little pockets of deliciousness.
Cream in a large bowl with paddle attachment butter and 1 cup of the brown sugar. It will be light color and completely combined.
Add eggs one at a time, mix until combined.
Add yogurt, bananas, and vanilla. Mix until thoroughly combined.
In a separate bowl, mix flour, baking soda, and instant pudding. With mixer on slow, add dry mix slowly, until JUST combined. Your batter will be thick and lumpy but do not over mix. It is better to mix with your mixer and not by hand as by hand you will more than likely over mix it.
Pour batter into prepared loaf pan.
With remaining brown sugar and cinnamon: mix together and sprinkle over batter, pat down and even out.
Bake 30 minutes uncovered.
After 30 minutes, tent tin foil over pan to continue baking. Bake an additional 30 minutes, check for doneness. Your bread my require between 30-60 additional minutes of baking while tented depending on how large your loaf pan is.
This recipe is so easy NO ONE can mess it up! But I do have a few tricks to make it easier and a tiny bit more delicious 😉
This is so easy you will memorize the recipe and keep some on hand all the time (for emergencies only, of course). I use plain ole rice chex, but I am sure you could us any kind you prefer. The nicest thing about this recipe also is you can customize it any way you want! Add, change out, use what you have on hand, whatever you want, the options are endless!
Oh, yea, and I forgot… we DO NOT call them Muddy Buddies – it is Puppy Chow all the way!
Puppy Chow Recipe (Muddy Buddies)
Most people call them Muddy Buddies, but we prefer Puppy Chow! A standard recipe with a few pointers to make it easier and fool proof.
In a microwave safe bowl, add chocolate chips, peanut butter, butter and vanilla
Microwave on 50% power until all melted and smooth.
(note: heating on full power may scotch the chocolate. Also, heating too much/hot will scotch the chocolate, once the bowl is too hot to handle and chocolate is soft but still lumpy, remove from microwave and stir with a spatula until chocolate is fully melted)
In an over-sized bowl, put chex mix and pour melted chocolate over it.
Gently mix with a wooden spoon until all cereal is coated with chocolate.
In a gallon bag, pour 1 cup of powdered sugar. Then add the chocolate coated. Then add the remaining cup of powdered sugar.
Shake bag until completely coated.
Keep in freezer or refrigerator until you are ready to serve.
This post is sponsored by NESTLE® but the content and opinions expressed here are my own.
The BEST Pumpkin Chocolate Chip Cookies
I know it’s cliché but Fall is truly my favorite and I am not afraid to say it. The crisp air and Fall colors and, of course, the spice pallet. I can’t get enough of the smell of cinnamon, nutmeg, cloves… The second I can break out my Cinnamon brooms I get all giddy and excited. And of course, my most favoritest part of Fall – it contains my most favorite holidays: Halloween and Thanksgiving! Christmas is magical, I agree, but here is why Thanksgiving is better: there is none of the pressure of gifts for everyone and ALL of the gathering around a really good meal!
I know you’ve probably been to the grocery store about nine times this week already and we are barely into Monday night. Lists have been made, forgotten, made again, second trips and the last-minute additions. So, who wants to think about the day-before-thanksgiving dinner???
Surely not you. But here is an easy and delicious tradition you can start THIS YEAR without adding anymore stress to your holiday planning.
Ok ok ok … being from Chicago, I am particular about my pizza. BUT, I am also realistic about my ability to get things done easily some times. I also like to keep in mind that my toddler like to eat his pizza from the crust back, so he is particular about the stuffed crust frozen pizzas.
Libby’s is my go-to canned pumpkin choice, again, because for us in Chicago, it is a local company and I love to support local businesses. And I always use the gold standard Toll House chips in my cookie recipes.
This recipe is so crazy easy, DB literally did almost all of it himself. Plus, you don’t need a mixer and it all goes in ONE BOWL!
This recipe calls for you to melt the butter instead of cream it. Because you want these to be super dense, you only need the yolk to help hold them together.
Always use high quality Vanilla extract. I find imitation has a tinny after taste.
Plopping the pumpkin into the bowl is always good for a giggle.
Licking the spoon is always allowed in our house!
Keeping little fingers out of the bowl was nearly impossible!
The best part about this whole set up is that, because the dough has to chill for an hour, you can cook the pizza while it’s chilling and then eat your pizza while the cookies are baking! It is literally genius. To bake up a batch of these Pumpkin Chocolate Chip Cookies and relax, Thanksgiving will work it’s self out 😉
The BEST Pumpkin Chocolate Chip Cookies
A delicious twist on classic chocolate chip cookies that will be sure to please your holiday guests!
In a microwave-safe bowl, place cubes butter and microwave until completely melted.
Whisk in white and brown sugar until fully incorporated.
Allow to cool for several minutes.
Once cool, add egg yolk. Whisk to incorporate.
Add vanilla and pumpkin and whisk to incorporate.
Add salt and all spices. Whisk to incorporate.
Whisk together flour and baking soda.
Add to wet mixture and incorporate with a wooden spoon.
The dough should be slightly dry and pull away from the side. You should be able to form it into a ball. If the dough is too dry, add small amounts of flour until you reach the correct consistency.
Mix in chocolate chips and refrigerate for 1 hour until chilled.
Roll into 1"-2" balls and place on parchment paper on a baking seat.
If the dough has softened due to handling, re-chill.
Preheat oven to 350*
Bake dough balls for 8-10 minutes or until the edges begin to darken. The cookies will be puffed up and should defeat after you take them out, the centers should still be soft and the edges slightly crispy.