2 1/2 cups AP flour
2 1/2 cups PACKED brown sugar
2 1/2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons COLD butter, diced
1 cup buttermilk
2 LARGE eggs, lightly beaten

  • Preheat oven to 375°.
  • Grease and flour 13×9 inch baking dish.
  • Sift together the flour, sugar, cinnamon, nutmeg, baking soda and salt into a large bowl.
  • Cut in butter pieces until mixture is similar to wet sand.
  • Remove 1/2 cup of the mixture into a separate bowl.

1/4 cup packed brown sugar
2 tablespoons COLD unsalted butter, diced

  • Add sugar and butter to the 1/2 cup reserved cake mixture, combining well.
  • Set aside.


  • Whisk buttermilk and eggs into the cake mixture until smooth.
  • Pour mixture into prepared baking dish.
  • Sprinkle topping evenly over top.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Cool on wire rack 30 minutes before cutting.


2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/4 cup sour cream
2 LARGE eggs
1 can Mexican Corn niblets
1/2 cup FRESH chopped roasted HATCH chiles or 4 ounce can chopped green chilies, rinsed and drained
2 cups rotisserie chicken pieces

1 cup shredded Mexican blend cheese

  • Preheat the oven to 400°.
  • Lightly coat an 10 inch round cake pan with non-stick cooking spray.
  • In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the sour cream, eggs, and corn.
  • Fold in the cornmeal mixture, chicken pieces, green chiles, and cheese into the dry ingredients JUST until blended.
  • Spread evenly in the prepared pan.
  • Bake 30 minutes until a toothpick inserted in the center comes out clean.
  • Cool in the pan on a wire rack.
  • Serve warm or at room temperature.
  • Garnish with minced green onions, sour cream and minced cilantro.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France. Similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies (Sweet Lime chile) in the world come from the HEB grocery chain in Texas. Try adding them to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.


Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.

2 ½ cups sifted all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
½ cup butter, melted

  • Preheat the oven to 425°.
  • Whisk together flour, baking powder, sugar, and salt in a medium bowl.
  • Drizzle the buttermilk into the sifted flour mixture and gentle stir until mostly combined. Be careful not to overwork the batter.
  • Pour the melted butter into an 8×8-inch baking dish.
  • Spread the dough evenly over the butter all the way to the edges.
  • Cut the unbaked dough into a 3×3 pattern (9 squares).
  • Bake for 28 minutes, or until the tops are golden brown.
  • Allow the butter to be absorbed into the biscuits before cutting and serving.


  • Place the baking dish on a baking sheet in case of spillover.
  • I often use herb butter to add flavor.


For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!

2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

  • Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
  • Fold in nuts and raisins, if using. Set aside.

2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract

1 tablespoon QUALITY ground cinnamon

  • Preheat the oven to 375°.
  • Grease a DEEP 9-inch baking dish.
  • In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
  • Pour the mixture into the greased baking dish.
  • Spread the topping evenly over the cake batter.
  • Use a knife to swirl the streusel topping into the cake.
  • Bake 25-30 minutes or until a toothpick comes out clean.
  • Pour a cup of coffee and enjoy!


  • BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
  • For really ooey and gooey streusel double the amounts.
  • When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

MY BAKING ADDICTION’S  Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)

  • In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
  • Stir in the pecans. Set aside.

2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract

  • Preheat oven to 375°F.
  • Spray a 9-inch round cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
  • Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan.
  • Sprinkle evenly with half of the streusel.
  • Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.



Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour

3 1/2 – 4 cups AP flour
1 packet Instant Yeast
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 cup warm milk
3 LARGE eggs
4 tablespoons butter, softened

  • In a large mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt.
  • Add the milk, eggs, and butter, mixing until the flour is completely incorporated. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. 
Cover the bowl and let sit at room temperature for 10 minutes.

3/4 cup brown sugar
1 tablespoon espresso powder
1 tablespoon, plus 1 teaspoon QUALITY cinnamon

  • In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
    5-6 tablespoons butter, softened

Preheat the oven to 375°.
  • Line a baking sheet with parchment. 
On a floured surface, roll the dough out into a 14 x 16 inch rectangle about 1/4 inch thick, adding flour as needed.
  • Spread the dough with 5-6 tablespoons of butter and sprinkle with the cinnamon sugar mixture.
  • Fold the dough in half, directly over the cinnamon, pressing to adhere.
  • Cut into 12-14 strips.
  • Twist each strip into a loose knot, they don’t need to be perfect.
  • Place on the prepared baking sheet.
Bake 20 minutes, until golden.

4 tablespoons butter
1/3 cup PURE maple start
3/4-1 cup powdered sugar
1 teaspoon espresso powder

  • Melt together the butter and maple syrup in a small pot set over medium heat.
  • Remove from the heat and whisk in the powdered sugar and instant coffee.
  • Drizzle over the knots. 

NOTE: For a quicker prep time you can use store bought dough!


1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 medium bananas, mashed (1 1/3 cups)
1/3 cup avocado oil
1 teaspoon PURE vanilla extract
1 LARGE egg
1 cup mini chocolate chips

  • Preheat oven to 350°.
  • Grease or line muffin tin with papers.
  • Whisk together the flour, sugar, cocoa, baking soda, baking powder and salt in a LARGE bowl.
  • In a separate bowl whisk together the mashed bananas, oil, vanilla and egg until well blended.
  • Whisk the wet ingredients into the dry ingredients JUST until combined.
  • Fold in chocolate chips.
  • Fill muffins 3/4 full.

1/2 cup sugar
1/3 cup flour
1/2 teaspoon QUALITY cinnamon
1/4 cup COLD butter, cubed

  • Whisk together the sugar, flour and cinnamon.
  • Cut in butter pieces until crumbly.
  • Top filled muffins with streusel.
  • Bake 20-25 minutes until toothpick comes out clean and centers are cooked.
  • Cool 5-10 minutes on wire rack.
  • Best served warm.


When I was a kid we went to The Smoke House restaurant in Toluca Lake, California for all the special celebration occasions – graduations, Easter, birthdays, anniversaries for their Prime Rib. As a young adult in college my friends and I would go for the bands and the bar. BUT, always we went for the garlic bread! It was THE most unbelievable garlic bread. To this day it makes my mouth water just thinking about it. I’ve been experimenting for years with a copycat recipe. I have finally perfected it (at least according to my memory of it since we have long since moved away) and then my brother sends me a link order it directly from them.

It had this distinctive neon orange color (which in hindsight probably wasn’t all that good for us). I used to be able to buy the cheese powder in a loose package at a mom and pop grocery store years later in Michigan, but then we moved yet again. The closet I’ve come to finding it recently is ordering it from

I now prefer the non-orange powder from King Arthur that is a sharp Vermont cheddar so there is a healthier alternative 🙂


1 Loaf French Sourdough bread
1/2 cup unsalted butter
3 cloves garlic, FINELY minced
1/4 cup Cheese Powder (your choice of color)
1 teaspoon paprika
1/3 cup FINELY grated Parmesan cheese

  • Preheat oven to 350°.
  • In a small saucepan, slowly melt butter with minced garlic.
  • Once melted, remove from heat and rest several hours to infuse the garlic into the butter.
  • Slice bread in half lengthwise.
  • Brush all the garlic butter over both halves of bread.
  • Mix together the Parmesan cheese, paprika and cheese powder.
  • Sprinkle all over both halves of bread.
  • Bake 8 minutes.
  • Increase heat to broil.
  • Broil 30 seconds at a time until you get your desired doneness. Watch it closely to prevent burning!
  • ENJOY!



DON’T just eat these for breakfast, they are PERFECT for ANY time of day.

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 LARGE eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
1/2 cup avocado oil
1 teaspoon PURE vanilla extract
2 1/3 cups thawed small WILD blueberries divided – 1 cup goes in the batter and 1 1/3 cups for topping
1–2 tablespoon WONDRA flour

  • Preheat oven to 400°.
  • Line standard muffin pan with paper liners and set aside.
  • In a large bowl stir together flour, baking powder and salt and set aside.
  • In a medium bowl, whisk together eggs and granulated sugar until combined.
  • Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
  • Fold wet ingredients into dry ingredients and mix everything together by hand.
  • In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  • Spoon batter into prepared muffin tins, filling about 2/3 of each cup.
  • Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  • Place them in the oven and reduce the heat to 375°, bake 18-20 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.


1 cup all purpose flour
2/3 cup granulated sugar
1/2 cup butter, melted
1 teaspoon PURE cinnamon

  • In a small bowl, whisk together flour, sugar and cinnamon.
  • Add melted butter and stir with a fork until crumbly and set aside.


Do you love a good snickerdoodle? What could be better than a warm cookie? Warm bread of course!

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons QUALITY cinnamon (see notes)
1 bag Hershey’s cinnamon chips (see notes)
1 cup butter, room temperature
2 cups sugar
2 LARGE eggs
1 tablespoon PURE vanilla
3/4 cup sour cream

  • Preheat oven to 350°.
  • Grease 3 loaf pans.
  • Sift together the flour baking powder, salt and cinnamon.
  • Fold in cinnamon chips and Set aside.
  • Cream together the butter and sugar.
  • Add eggs, blending until fluffy and uniform in color.
  • Mix in vanilla and sour cream.
  • Gradually add in the dry ingredients.
  • Distribute evenly amongst the loaf pans.
  • Bake 45-50 minutes until toothpick comes out clean.


  • This recipe easily transforms into a seasonal taste by using apple pie spice or pumpkin pie spice in combination with the cinnamon.
  • You can also substitute the cinnamon chips for butterscotch chips.



Yield: Makes 12 muffin cups

2 LARGE eggs
1 1/2 cups WHOLE milk
1/2 cup unsweetened applesauce or other fruit purée like mashed banana or even canned pumpkin
1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
1/4 cup PURE maple syrup or QUALITY honey
1/4 cup packed brown sugar

1 teaspoon PURE vanilla extract (see notes)
3 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon fine salt
1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
1/2 cup golden raisins or chopped dried fruit of choice or both 😀 (optional)

  • Preheat oven 350°.
  • Coat the wells of a standard 12-well muffin tin very well with cooking spray or line with papers.
Add the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth. 

  • Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined. 

  • Fold in fruits, nuts and coconut.
  • Divide the oatmeal mixture evenly among the muffin wells, filling each one up to the top. 

  • Bake 25-30 minutes until slightly risen, dry on top, and golden-brown. 

  • Cool in the pan on a wire rack for 10-15 minutes.
  • Run a knife around each muffin and remove to a cooling rack to cool completely. 


  • I make my own vanilla and usually have flavored on hand that adds a cit of flavor. I use Coconut Vanilla or Pineapple Vanilla regularly.
  • I also use Red Ape Cinnamon which is a high quality and extremely flavorful cinnamon.
  • The nuts, seeds and/or fruit are optional, but HIGHLY recommended. I usually add both nuts or seeds AND coconut.
  • I also recommend muffin papers to make clean up easier.
  • Muffins can be kept an airtight container in the refrigerator for up to 5 days.


Cranberry orange bread is a go to fall favorite for us with its FRESH cranberries and sweet orange glaze. It also makes a wonderful neighbor gift during holiday times.

3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups sugar
Zest of 2 LARGE oranges
1 1/2 cups buttermilk
1 cup neutral oil
4 LARGE eggs, lightly beaten
2 tablespoons FRESH orange juice
1 teaspoon PURE vanilla extract (see notes)
2 cups FRESH cranberries, halved
½ cup chopped walnuts (Optional)

  • Preheat oven to 350°.
  • Spray two 9×5 loaf pans with cooking spray and set aside.
  • In a large bowl add sugar and orange zest, stirring well to combine.
  • Add flour, salt, and baking powder, stirring to combine.  Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
  • Fold in the halved cranberries and walnuts if using.
  • Pour batter into prepared pans.


  • For regular sized loaf pans, bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Let cool completely on wire rack.
  • For mini loaves, bake for 35 to 45 minutes. Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife.
  • For muffins, bake for 15 to 20 minutes. Cool 10 minutes before removing from pan. Let cool completely on wire rack.

1 1/2 cups powdered sugar
2 tablespoons FRESH orange juice
1 1/2 teaspoons orange zest
Powdered sugar, for dusting (Optional)

  • In a small bowl, combine powdered sugar, orange juice, and orange zest.
  • Whisk until smooth.
  • Drizzle the glaze over the bread.
  • Dust with the powdered sugar if desired.


  • If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking. 
  • I make my own vanilla so often have great complimentary flavors. This batch was made with a coconut pineapple vanilla.

STORING – Wrap in plastic wrap and store 2-3 days at room temperature.

FREEZING – This cranberry bread freezes beautifully.  Cool completely, Wrap well in plastic and ziploc bag.  Freeze for up to 3 months.  Thaw at room temperature.


1 cup packed brown sugar
1 cup butter, DIVIDED
2 JUMBO eggs
1 tablespoon QUALITY cinnamon
1/4 cup coconut flavored rum
1/2 cup golden raisins
8 ounces crushed pineapple, drained WELL
1 cup rustic chopped strawberries
2 LARGE, RIPE bananas

1/2 cup crushed walnuts (optional)

1/4 cup sugar

2 1/4 cups AP flour
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

  • Place the raisins in a small bowl and cover with rum. Set aside to soak for 10 minutes and then drain WELL.
  • Combine 1 stick of the butter, brown sugar and bananas in a sauce pan cooking until smooth and sugar is dissolved.
  • Fold in strawberries, pineapple, nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350° for 45+ minutes.

*NOTE:* This recipe will make 2 large loaves or 1-2 snack cakes or 18 muffins…

FROSTING (optional)use this if you want to turn it into a snack cake.
8 ounces cream cheese, softened
1/4 cup butter, softened
Juice of 1 SMALL lemon
1 teaspoons PURE vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Frost snack cake.
  • Refrigerate 1 hour to set icing before serving.