Cinnabon Bundt Cake

Cinnabon Bundt Cake |

I don’t know about you, but when I think of the holidays one of the first things that comes to mind is Cinnamon!  Who am I kidding.  If you know me at all, you know that I have Cinnamon on my mind ALL the time.  It just makes everything delicious.  Today, I am sharing my Cinnabon Bundt Cake with you.

First, I need to confess something to you.  I have always been one that absolutely LOVED getting out in the hustle and bustle of holiday shopping.  I loved the crowds, the excitement that filled the air, all of it!  However, as I get older, I am finding that I am really loving shopping online.  Sitting on the couch in my comfy pajamas next to my warm fireplace… you just can’t beat that.  Shopping online I have found some really great deals.  Even more than that though, I have found some PERFECT gifts that I would never have found in local stores.  It’s a win/win all the way around.  Now I do still go out for some of my shopping and still enjoy that too.  By the way, I have a post coming up later this week with some great gift ideas of my favorite things.  You won’t want to miss that!

Cinnabon Bundt Cake |

Ok, now that I have made my confession, it’s time to talk about this amazing cake.  The secret ingredient is the Cinnabon coffee creamer from International Delight.  This stuff smells amazing.  It almost makes me want to just chug it from the bottle.  This creamer is really versatile too.  We have used it in Snickerdoodle cookies, milkshakes, and blondies.  I love it!  If you aren’t a cinnamon lover, they have lots of other delicious flavors to enjoy.  Want even more great ideas using International Delight creamers?  Be sure to check out their Pinterest boards for lots of great recipe inspiration.  Oh, and don’t forget my Cinnabon Donuts that I shared awhile back.  They are definitely one of our favorite donut recipes!

Cinnabon Bundt Cake
  • 1 cup brown sugar
  • 1 cup canola oil
  • 1 cup Cinnabon International Delight Creamer
  • 3 eggs
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ teaspoon cinnamon
  • 2½ cups flour
For the Streusel:
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
For the Glaze:
  • 1¼ c. powdered sugar
  • 3 Tablespoons Cinnabon creamer
  1. Preheat oven to 325°.
  2. Spray a bundt pan with non stick cooking spray. Set aside.
  3. Beat the sugar, oil, creamer, and eggs in a large mixing bowl.
  4. In a medium size bowl, sift together the baking powder, baking soda, salt, cinnamon and flour.
  5. Slowly add the flour mixture into the egg mixture and beat on low speed until just combined.
  6. In a small bowl, mix together the streusel ingredients (brown sugar and cinnamon).
  7. Gently pour half of the batter into the bundt pan. Then sprinkle on the streusel. Follow by pouring the remainder of the batter.
  8. Bake for 45-50 minutes. When a toothpick or knife inserted into the cake comes out clean, it is ready to be removed from the oven.
  9. Let the cake cool for 15 minutes before removing from bundt pan and letting cool completely on a wire rack.
  10. In a small bowl, stir together the ingredients for your glaze.
  11. Spoon the glaze over the top of the cake. Let this set for a few minutes before serving.
  12. Cover any leftovers. Cake will stay good for several days.
  13. Enjoy!

Disclosure: I was given  the Cinnabon Coffee Creamer from International Delight to try out in my own kitchen. All opinions expressed here are my own.

Now tell me, do you do any of your holiday shopping online?  Or do you prefer doing it all in local stores?  

Heath Bar Ice Cream

Heath Bar Ice Cream via Shari Blogs |

There isn’t much that this family doesn’t love in the “sweets” department.  We make all kinds of things, but ice cream is definitely one of our favorites.  It can be any variety.  You know, Dippin’ Dots, Dairy Queen, homemade… it’s all good.  I do have to say that homemade is the very best though.  It is so easy to create all different flavors too!

This week we tried Heath Bar ice cream.  Oh my, this stuff was so good.  It is definitely a new family favorite and will be on the regular rotation of sweet treats.

Heath Bar Ice Cream via Shari Blogs |

We like soft ice cream around here.  Somewhere between your regular ice cream and soft serve. You might notice that it was already starting to melt a little around the edges in the photo.  That was because I started with soft serve when I was taking photos.  You are welcome to put yours in the freezer for a longer period of time to get it harder.

Heath Bar Ice Cream via Shari Blogs |

Heath Bar Ice Cream
  • 2 cups whipping cream
  • ¾ cup International Delight Heath creamer
  • ¼ cup half & half
  • ¼ cup sugar
  • 1½ teapsoons vanilla paste (or extract)
  • 1 teaspoon salt
  • 1 cup Hershey's Heath bits*
  1. In a large bowl, combine everything together minus the heath pieces. Mix well.
  2. Pour it into the ice cream maker and make according to your machine's directions.
  3. A few minutes before the ice cream is finished, mix in the heath bar pieces.
  4. Once ice cream is done, take it out and put it into a freezer safe container.
  5. Freeze until it is at your desired consistency.
* I used ½ cup of Hershey's Milk Chocolate Heath Toffee Bits and a ½ cup of the
Bits 'o Brittle Toffee Bits. You can also use crushed Heath bars.


If you don’t have an ice cream maker, get one.  Like now.  If you don’t have one of the “fancy” new ones that doesn’t require salt and all that mess, upgrade.  It is worth every cent.  We make so much more ice cream now that we don’t have to mess with that rock salt, etc.  I highly recommend this Cuisinart Ice Cream maker.

You won’t believe how much fun you can have with your own ice cream maker!  I’ve got lots more fun ice cream recipes to come!

Almond Joy Cookies

Almond Joy Cookies -

I mentioned in my last post that I have a new fondness for International Delight creamers.  I have so many recipe ideas swirling in my head that they have been keeping me up at night.  I just can’t wait to make all of them!

Almond Joy Cookies -

When I spotted the Almond Joy creamer in the grocery store I immediately grabbed it and knew that I had to do some fun things with it.  I mean who doesn’t love chocolate, coconut, and almonds?  Then you put them together and they are heaven!  Well, unless you are like my hubby and don’t like coconut.  Which I just can not understand.

Almond Joy Cookies -

These cookies are so soft and delicious! Yum! You can adjust the amounts of chocolate chips, coconut and almonds to your liking too. I say the more the merrier.

Almond Joy Cookies
  • ¼ cup Butter
  • ¼ cup Shortening
  • ¾ cup Granulated Sugar
  • ¾ cup Brown Sugar
  • 1 Egg
  • ½ cup Almond Joy Creamer
  • 1 tsp Vanilla Bean Paste (or Vanilla Extract)
  • 2¼ cups All Purpose Flour
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1½ cups Chocolate Chips
  • 1 cup Shredded Coconut (I use sweetened)
  • ¾ cup Almond Slivers
  1. In a large mixing bowl, beat together the butter and shortening. Add the sugars and beat until creamy. Add the egg, creamer, and vanilla, Mix well.
  2. Mix in the flour, baking soda, and salt just until mixed.
  3. Fold in the chocolate chips, coconut, and almond slivers with a spatula.
  4. Scoop ¼ cup of dough and place on a parchment lined cookie sheet. Bake at 350 for about 12 minutes (baking time may vary).
* I prefer my cookies slightly underbaked so they are nice and soft. If you prefer a crunchier cookie, then add 2-3 minutes to baking time.
* I use a stand mixer for these as it makes baking life so much easier!