Cinnamon Roll Pound Cake

Cinnamon Pound Cake |

I haven’t been spending nearly enough time in the kitchen trying out new recipes.  Ones like this make me realize how much I have been missing.  Oh my goodness is this Cinnamon Roll Pound Cake is delicious.  It is every bit as good as it looks and then some.  I am a sucker for anything cinnamon sugar anyway, but this cake it just divine.  It is perfect for a little sweet treat after dinner or better yet as a scrumptious breakfast cake.  You really can’t go wrong no matter what time of day you eat it.

Cinnamon Pound Cake |


Cinnamon Roll Pound Cake
Prep time
Cook time
Total time
Serves: 6
  • ½ c. butter (1 stick), softened
  • 1.5 c. sugar
  • ½ c. vanilla yogurt
  • ½ tsp pure vanilla extract
  • 1.5 Tbsp heavy cream
  • 3 eggs
  • 1.5 c. flour
  • ¼ tsp baking soda
  • ⅛ c. sugar
  • 1.5 tsp. cinnamon
  • 1 Tbsp. butter, softened
  • 1 oz. cream cheese, softened
  • ⅛ c. heavy cream
  • ½ tsp pure vanilla extract
  • ¾ c. powdered sugar
  1. Preheat your oven to 350. Line a 9x5 loaf pan with non-stick foil and spray well with cooking spray or use parchment paper.
  2. In a large bowl, beat the butter and sugar until fluffy. Mix in the vanilla yogurt. Next stir in the heavy cream and vanilla.
  3. Add the eggs one at a time, mixing well after each one.
  4. In a separate small bowl, mix the ⅛ c. sugar and cinnamon.
  5. Pour half of your cake batter into the loaf pan and spread evenly. Next sprinkle half of the cinnamon/sugar mixture on top. Then pour half of the remaining batter on top of the cinnamon/sugar. Then sprinkle the remaining the cinnamon sugar on top of the batter. Now top that with the remaining batter and spread evenly.
  6. Bake in the oven about 50-70 minutes or until a toothpick inserted comes out clean. I would set the timer for 50 minutes and then add additional time in 5-10 minute increments after that until finished.
  7. Allow to cool and then gently remove from loaf pan.
  8. For the icing, mix together the butter and cream cheese. Next add in the cream, vanilla, and powdered sugar. Mix well. Then spread over the loaf. Allow to set for at least an hour before slicing and serving. Enjoy!
**You can also double this recipe and make in a bundt pan.

Recipe adapted from

Homemade Guacamole

Homemade Guacamole |

Since we have already established that I really think Mexican food should just have it’s own food group, I thought I would share my favorite recipe for Homemade Guacamole!  This stuff is beyond delicious.  My hubby is usually in charge of making this because I just think his tastes awesome.  Not to mention, I love watching that sexy man in the kitchen.  😉  You need to go and get all the ingredients to make this soon.  Like VERY VERY soon!  You can then come back and thank me!  Believe me, you will.  Yum!

Homemade Guacamole
  • 3 Haas avocados, seeded and peeled
  • 1 lime, juiced
  • ½ tsp kosher salt
  • ½ tsp ground cumin
  • ½ tsp cayenne
  • ½ medium red onion, diced
  • ½ jalapeno pepper, seeded & diced
  • 2 Roma tomatoes, seeded & diced
  • 1.5 Tbsp chopped cilantro
  • 2 cloves garlic, minced
  1. In a large bowl, add the scooped avacado and the juice from the lime. Toss to coat well.
  2. Drain the lime juice but reserve it for later.
  3. Add the salt, cumin and cayenne pepper and mash well with a potato masher.
  4. Next, fold in the onions, jalapeno, tomatoes, cilantro and garlic. Add in 1 Tbsp of the reserved lime juice.
  5. Taste and add salt if needed.
  6. Let refrigerate for one hour and then serve. If preferred, you can also serve at room temperature. Enjoy!

Recipe inspired by Alton Brown

The Best Sugar Cookie Bars

The Best Sugar Cookie Bars |

Happy Valentines Day!  This is one of our favorite holidays.  We celebrate “love month” at our house.  I just love this holiday.  My favorite part about it… seeing the kids go the extra mile to share their love for each other.  Melts this momma’s heart.

I knew I wanted to make decorated sugar cookies for my kiddos on Valentines, but I just didn’t have time to do the whole rolling and cutting thing.  I decided that I would do Sugar Cookie Bars.  These really are so good and easy too.  They taste just like my mom’s famous Christmas cookies which just delights my kids.  They are a nice light cookie with that wonderful creamy buttercream frosting.  Seriously.  They are the best Sugar Cookie Bars you will find.

The Best Sugar Cookie Bars |

The Best Sugar Cookie Bars
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • ½ tsp. baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ cup sour cream OR greek yogurt
For The Frosting:
  • ⅔ cup butter, softened
  • 2½ cup powdered sugar
  • 4 Tbsp. milk
  • 1 tsp. vanilla extract
  • red or pink food coloring (optional)
  1. Preheat your oven to 350°.
  2. Line a large jelly roll pan with aluminum foil. Spray well with cooking spray. Set aside.
  3. In a small bowl, mix together flours, baking powder and salt; stir together and set aside.
  4. In a large bowl, beat the sugar and butter together until creamy. Add in the egg and vanilla extract and beat well. Add in the sour cream (or greek yogurt) until combined.
  5. Slowly add in the flour mixture. Mix until just combined.
  6. Spread the dough into the prepared jelly roll pan. Dough can be sticky. Use pam on your hands to help with spreading the dough easier.
  7. Bake in the oven for 15-20 minutes until the edges are just starting to turn a light brown.
  8. Place on a wire cooling rack to cool. While cooling, you can start making your frosting.
  9. In a bowl, add the butter, powdered sugar and beat well until light and fluffy. Add in the milk, vanilla, and food coloring. Beat well until all combined.
  10. Spread frosting over the cookie bars once they have cooled. You can top with sprinkles you want.
  11. Place the bars in the fridge for an hour or so to set the frosting well. Cut into bars using a pizza cutter.
  12. Enjoy!

Recipe adapted from Peanut Butter and Peppers.