Sweet Travels

We have no plans on attending Mardi Gras this year. However, when a love one recently visited New Orleans, she brought us back a box of Cafe Du Monde beignets mix. It’s a little earlier than Fat Tuesday, but this weekend we will be baking up these delicious pastries. And with a few dipping sauces on the side, we will be creating our own little party.


Sweet Spice & Everything Nice

Isn’t it nice when opposites collide and create something magical? We have proof that it is! Toffee Snickerdoodle Blondies have the perfect amount of sugar and cinnamon to guarantee you’ll be back for seconds!

Toffee Snickerdoodle Blondies


1 cup Crisco

2 cups packed brown sugar

2 egg whites

1 tablespoon vanilla extract

2 and 2/3 cups all-purpose flour

2 teaspoons baking powder

1 and 1/2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon sea salt

1 cup Heath Bits

2 tablespoons granulated sugar (for topping)

2 teaspoons cinnamon (for topping)


Preheat your oven to 350 degrees F. Prepare a 9×13 inch pan with parchment paper.

In a large bowl cream the Crisco and the 2 cups brown sugar and continue beating for 1 minute, scraping the sides and bottom of bowl.

Add 2 egg whites and vanilla extract. Beat well.

Add the flour on top of the mixture but don’t mix it in.

Use a small spoon to stir the baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt into the flour.

Beat the flour mixture in until barely combined. Once the flour streaks are gone you’re done. Make sure to scrape the sides and bottom.

Use a spatula to scrape the dough (it’s a very sticky dough) into the prepared pan. Use a spatula with nonstick spray to press it. Smooth the surface.

In a small bowl, combine 2 tablespoons sugar with2 teaspoons cinnamon. Sprinkle this mixture evenly over the top of the pan. Add Heath to top. Pat it down with your hands a little bit.

Bake at 350 for 25-30 minutes, until a toothpick comes out of the center with no batter stuck to it.

A Sweet Memory

Doughnuts…yum! Doughnuts with cinnamon sugar… even better! When we were little we loved going to stay with our Grandma Baker. Oh how she spoiled us! When it came time for breakfast she let us choose and often we would make doughnuts. We remember vividly sitting at her kitchen counter cutting the biscuits and putting them ever so carefully in the grease. Grandma let us each have our own paper bag full of cinnamon sugar to shake. Only a grandma would find joy in spilled sugar all over her kitchen. Thanks for the precious memory Grandma! We hope you enjoy this easy and irresistible doughnut recipe with your loves.


Grandma Baker’s Doughnut Recipe

  • 1 tube refrigerated biscuit dough
  • canola oil
  • sugar
  • cinnamon

Heat oil in an electric skillet at 350 degrees. Allow oil to heat as you separate biscuits and cut a hole in each center. We used a water bottle cap for this! Fry doughnuts and doughnut holes a few at a time until lightly browned. (Watch for oil splatters!) Flip the doughnuts halfway through to get both sides. Remove from oil using tongs and place in a paper bag filled with cinnamon and sugar to your liking. Shake bag to your heart’s content. Remove and cool on a paper towel. ┬áIndulge!