Snickerdoodle Bread

There are few things I love more in this world than cinnamon sugar. I would have cinnamon sugar on my toast and popcorn everyday if I could. This is probably why snickerdoodles are my cookie EVER. My grandmother knows me all too well and gave me this recipe since she knows my obsession with cinnamon sugar. This recipe was originally my Aunt Tina’s, and I am so glad it exists. My mouth is watering just writing about it. Plus I can smell it baking in the oven right now and the whole house smells delicious.

1 cup butter, softened
2 cups sugar
3 eggs
3/4 cup sour cream
1 t vanilla
2.5 cups flour
2 t baking powder
2 t cinnamon
1 package Hershey’s cinnamon chips
3 T sugar & 3 t cinnamon mixed.


Typically, you can only find these in the grocery stores around the holidays. However, I have found that Walmarts with full grocery carry these year round at a lower price than the grocery stores.


Preheat the oven to 350˚. Grease and flour 4 mini loaf pans.

Combine the butter and sugar.


Add in eggs, vanilla, and sour cream.


In a separate bowl, combine flour, baking powder, salt, and 2t cinnamon.


Add dry ingredients to the wet ingredients.


Mix in the entire package of cinnamon chips.


Combine 3T of sugar and 3t of cinnamon.


Pour batter into 4 mini loaf pans. Sprinkle with cinnamon sugar. Bake at 350˚ for about 40 minutes.


Cool completely before removing from pans.





Salted Caramel Ice Cream

My favorite “food” in the entire world is by far caramel. When I was younger, I would open up the jar of caramel in the fridge and eat it by the spoonful. My mom knows not to buy hard caramel candies, because I will eat them all in an entire sitting. With that being said, when I found this ice cream recipe, there was no doubt in my mind  that I had to make it. I would be depriving my taste buds if I didn’t make it. My niece came over and when she tasted this ice cream, her eyes got really big because she loved it so much.


Making caramel is tricky though, and you need to be careful not to burn the sugar. When you begin this, you cannot walk away from the stove. Have everything ready and measured out so you do not have to worry about your ice cream tasting burnt. Another key is to make sure the heavy cream is at room temperature. I cannot emphasize this enough. If you use cold, straight from the refrigerate cream, this will cause the sugar to instantly harden and you will be left with a sticky mess in your pan.



1 3/4 cups heavy cream, room temperature
3/4 cup sugar
3/4 cup 2% milk
1t salt
5 large egg yolks

Begin by preparing the egg yolks and 1/4 cup of sugar in a heatproof bowl. You want to just barely whisk the eggs until they are broken. Set this aside. Make sure the heavy cream is measured out and by the stove so it is ready when you need it. In a saucepan, over medium-high heat, put 2 tablespoons of the sugar into the pan. Allow the sugar to melt around the edges and turn a slight amber color. When this happens, stir the sugar gently and add another 2 tablespoons of the sugar into the pan. Continue this until 1/2 cup of the sugar has been caramelized, stirring frequently and watching it carefully as the sugar darkens. When it turns a mahogany color, remove from the heat. Slowly add the cream and wait until the bubbling stops to gently stir to blend the cream and caramel together. If you have chunks of caramel, place the pan over low heat and stir until smooth. When it is completely smooth, add in the milk and salt and bring to a bare simmer. Then, using a rubber spatula, stir the remaining creaming mixture in the saucepan while you add in the egg mixture. Over medium heat, stir the mixture constantly until it thickens. This will only take a couple of minutes. Next, using a fine-mesh strainer, strain the base into a heatproof container. Place this in an ice bath and stir occasionally until the base has cooled. Then cover the mixture and refrigerate over night. The next day, follow the directions on your ice cream machine.