Peanut Butter Cinnamon Raisin Bread

Sweet Treats….

Let’s just have a moment of silence


A moment of Silence to take in






aka any Jar of Peanut Buttery goodness that comes out of the Peanut Butter & Co. Factory.

OMG … can you imagine visiting such a place, you think those little rugrats in willy-wonka had problems keeping their hands to themselves?!?!

– – phhaaa-leeaaassseee.

Let me loose in that factory, and it will become messy (of course in a wonderfully delicious way 😉 lol)

I guess I don’t have to mention just how excited I was to see that Peanut Butter & Co. can now be found at my local grocery store … to be completely frank; I had to be picked up off the floor. I wanted all of them – – seriously, I did. But because I’m such an adult and I’m mature and all that jazz – – I only bought 1 ( not to worry, I’ll be back for the other ones :D).

I came home right after my exciting buy and lost my Peanut Butter & Co. virginity with a spoon and cinnamon swirl peanut butter.




My inherent foodie then took hold of matters and began thinking, what can I add this magic to, to rock my world?


Mama LTSL always say’s bread fixes everything and well… has mama ever been wrong?

So, I made this little doozie – – Peanut Butter Cinnamon Raisin Bread 😀 .


Peanut Butter Cinnamon Raisin Bread


3 Cups Flour

4 1/2 Tsp Yeast

2 Tsp Cinnamon

1 Tsp Nutmeg

3/4 Cups half and half cream

1/4 Cups Brown Sugar

2 Tbsp Butter

1/2 Tsp Sea Salt

1 Cup Peanut Butter and Co Cinnamon Raisin Swirl Peanut Butter

1/2 Cup Raisins

1 Tsp Almond Extract


*see NOTE below*

3 Tbsp Granulated Sugar

2 Tbsp Cinnamon

1 Egg


Preheat oven to 350 oc, lightly spray a 5 x 3 inch loaf pan.

In a small bowl, combine the sugar and cinnamon that will be used as your filling.

In a separate dish, lightly beat your egg.

Using a standing mixer and your dough hook – combine 1 1/2 cups Flour, yeast, cinnamon and nutmeg.

Over medium heat, bring milk, brown sugar, butter, salt and almond extract to a simmer ( this will take roughly 4 minutes)


Add your milk mixture to your dry ingredients.

Mix until just combined – approximately 2 minutes on medium speed.

Now – – it’s peanut butter time!! In goes the magic maker 😉

Next, add 1 more cup of flour.

Last but not least — add your raisins.

Sprinkle 1/2 cup of flour across a clean surface. Turn your dough out and need, until you achieve a soft dough consistency ( it should feel like pizza dough).


Roll out your cinnamon raisin bread into a  wide rectangle.

Lightly brush the surface of your dough, with the egg ( it is not necessary to use the entire egg – – you’ll want to save some for the top of the bread)

Sprinkle 3/4 of your cinnamon-sugar mixture over the surface.

Starting with the end nearest to you, roll your bread as though it were a jelly roll 🙂

Place your roll into your bread pan, seam side down.

Brush the surface of the bread, with the remaining egg.

Now, using that reserved cinnamon-sugar sprinkle over the crust to form a layer of yumm-osity 😉 lol.

Bake for 45 minutes.

Allow to cool – – and then have your way with this little monster!!

Let’s chat for a second about this recipe. It’s what I would call a YAY/Boo concoction.

Yay – because it tastes phenomenal, it oozes with cinnamon goodness, cry’s with the richness of the peanut butter and holds up to a good slathering of butter like a gem. It’s a great recipe but….

Boo– since, I was aiming for cinnamon swirl bread. As you see that didn’t happen 😦

*NOTE* I’m pretty sure I skimped on the cinnamon sugar that goes into the bread. Next time, I’ll probably do a 3:1 cinnamon sugar ratio.

With that being said though, there were no complaints from my main hype man – papa LTSL. He said it was the best Peanut butter Cinnamon Raisin Bread he’s ever eaten – –  granted that man is both fabulous and ridiculously biased.

The bread IS a stunner and I certainly won’t call this a recipe flop – – the sugary crust that’s formed meshed with the cushiony middle, alone makes me excited to try this recipe again.

Stay Sweet Good looking people of the blog world


Irresistible Walnut Sable Cookies

Isn’t it a little ironic that on the same day lent starts, I feature this cookie? Yes, this cookie swimming with butter – doused in sugar and packed with flour.

I apologize – I really do.

All of you who have decided to take part in lent and give up sugar ( or sweets, for that matter of fact) for the next forty-days  – – you impress me. Whatever you maybe giving up … chocolate … coffee.. sugar … smoking… alcohol… you’re all doing a good thing as long as you’re doing it for the right reason. I hope the next forty days brings you peace, love and causes you to remember the reason you are making this sacrifice 🙂

The good news is, you really don’t want this cookie.

It’s crumbly and butter messy with a disgusting  just the right amount of sweetness… it’s chock full of walnuts and would be terrible perfect with a cup of coffee.

Who am I kidding…?

It’s lent – – I probably shouldn’t lie to you.

I love this buttery goodness… bookmark this recipe for after Easter. Come back then, and tell me how much you love love love your daily dose of sugar 😉

*yuck* — just look at these!! *drool*

Until then, hold tight cupcakes – – forty days will come and go in the blink of an eye.

This cookie, is also perfect for a little post Mardi-Gras pick-me-up. You know, just in case you had a couple extra sips over the weekend. All the goodness in this cookie will take care of any hangover you may have.

I care about you  – – it’s true. The last thing  I want, is for your to go into work feeling sick. It’s your duty to eat these cookies and feel better 😉



Crumbling the moment it hits your lips


Melt in your mouth delicious

Irresistible Walnut Sable Cookies

4 Cups Flour

2 Cups Butter

1 Cup Granulated Sugar

1/4 Cup Brown Sugar

1 1/4 Tsp Sea Salt

3/4 Cups Cream Cheese (at room temperature)

2 Tbsp Vanilla Extract

3 Cups Chopped Walnuts


In a large bowl, mix together the flour and salt.

In your standing mixer ( or in a large bowl, using a hand mixer) – combine butter and cream cheese. Mix until light and fluffy.

Next, add both sugars.

Add Vanilla.

Now, add flour mixture. Mix just until incorporated.

Add 1 1/2 cups walnuts.

Transfer to a floured surface, and divide into two even halves.

Roll each half into a long log, approximately 1 inch in diameter.

Wrap each log in parchment paper and chill, at least 30 minutes or up to two weeks.

Once chilled, Pre-heat oven to 350 oc and lightly spray your cookie sheet.

Handling one log at a time unwrap and coat in the rest of the chopped walnuts.

Next, using a sharp knife slice into 1/4 inch slices. Repeat with second long.

Arrange your sliced dough onto the cookie sheet, leaving approximately 1/2 inch between each cookie.

Bake for 15 minuets.

Allow to cool … and then – – enter sable bliss 😉

This really is a QUITE the post- I talk about purifying yourself – – discuss a hang over you may have … and then temp you with cookies :).

Hmm… yea, let’s skip all that and just focus on the sweetness at hand!!

I hope you have a delicious day sweet hearts


You Got Me Seein’ Stars Linzer Cookies

Its that can’t eat cant sleep reach for the stars over the moon world series kind of thing – love.

It’s that feeling that has you smiling for no particular reason, but you know – you still want to be doing it no matter how silly you may look.

It’s pretty major stuff – – I kind of like it.

While we have this whole love thing on the table – shall we discuss valentines day?

I think it’s pretty cool to celebrate love.

Love your friends

Love your family

Love your pets

Love, the love of your life


Love your life.

See … it’s a good thing.

But this whole valentines day thing? …. mmmm I’m not really buying it 😦

I’m not buying the celebrate love for one day shin-dig… what’s wrong with today?

As soon as you finish reading this, tell the first person you see – you love them.

Celebrate love everyday 🙂

Plus, valentines day has gotten SO SUPER expensive.

Flowers – chocolate – sparkly things – dinner

Gentlemen – – let me let you in on a little secret to score some major points with the ladies.

Buy her flowers and chocolate any day but valentines day.

Don’t be shocked – – in fact, go out and buy that special someone flowers today (yes, before valentines day)

I’m saving you some moo-lah and you could always say it’s a pre-valentines day gift 😉

She’ll say it’s cute and you’ll get some…


Then, on the actual day …

make that lucky lady cookies, write her a cute note, pack her a PBJ sammie for lunch.

Simple is often better.

Home made is the best.

Try it and I know you’ll be thankful, but no need to say thank you.

I got your back boys, I got’chor back!! (that may have been my attempt to act cool… fail 😦)

Let me just get back to what I know …


You Got Me Seein’ Stars Linzer Cookies

2 Cups Butter

1 Cup Sugar

1/2 Tbsp Almond Extract

2 Cups Ground Almonds

4 1/2 Cups Flour

1/2 Tsp Baking Powder

1/2 Tsp Salt

2 Eggs

1 Cup Strawberry Jam ( feel free to use any flavour, your heart desires ;))

2 Cups icing sugar + 1 cup to dust on your cookies

1 Tsp Cinnamon


In a standing mixer, or using a hand mixer – cream together butter, sugar , 2 cups icing sugar.

Add baking powder, salt, almond extract and cinnamon.

Mix that happiness and then, add your eggs.

Next, add your flour, in 3 parts – mixing well after each addition.

Last – add the ground almonds.

Mix Mix Mix.

Now, cover with parchment paper and allow to chill at least 45 minutes (over night works well too :)).

Preheat oven to 350 oc, and lightly spray two sets of cookie sheets.

Once your dough is chilled, remove dough from the refrigerator and divide into 2 parts.

Take 1 half and roll into a 1 inch thick sheet. Using a circular cookie cutter – – cut into circles. Be sure to keep track of exactly how many circles you have. These will act as the bottom layer of your cookie sammie.

Using the other half of the dough, cut the exact same amount of circles – – except this time, using a smaller cookie cutter (in this case – a star) cut out your shape in the middle of the circle. These will then be used as the top of your cookie sandwich.

Bake both sets of cookies for 10 minuets.

Allow to cool.

Taking your cookie hats  – – the cookies with the stars, lay in a single layer on a long sheet of parchment paper. Carefully, dust with icing sugar.

Now for the bottoms. Taking your cookie bottoms, slater a generous portion of strawberry jam on each cookie.

Last, cover each bottom with a hat.



Be sweet kiddies


Super Minty Fresh Chocolate Cookies

Sugar Monsters!! How are you? How was your weekend?!?!

I had a fabulous weekend. Fab-u-lous! And, I hope you did too.

Now it’s monday 😦

Monday… back to work, back to school, back to responsibilities and back to longing for the comfy-cozy feeling of being in your pj’s snuggled in bed.


Let’s rescue Monday… Let’s instead give Monday a great name, and an amazing feeling by adding some chocolate to this party.

How can you have a lame monday if there’s chocolate involved?

Yaaa-hooooo for Mondays with chocolate 😀

These cookies are SO incredibly chocolatey… and oh so SUPER-DUPER minty fresh.

If that hasn’t sold you on these little gobs of yumm … there’s thin mints in them.


I said


Confession: I read everywhere the best way to eat thin mints.. were frozen. So, I froze them… and almost ate the entire package.

No words. *droool*

Besides, rescuing monday … I needed to rescue my waist-line… so I made these.

Now, I get to share the yumm-osity with all of you good-looking people.

Happy Monday 🙂

Super Minty Fresh Chocolate Cookies

1 Cup Butter

1 Cup Brown Sugar

1 Cup Granulated Sugar

2 Eggs

1 Cup Coco powder

1 Tsp Baking Soda

1 Tsp Sea Salt

2 Cups Flour

1/2 Cup Mint Hot Chocolate

2 Tsp Water

1 Tbsp Vanilla

1 Tbsp Hot Fudge Sauce

24 Thin Mints – chopped

15 Holiday Mints – crushed


Preheat oven to 350 oc. Lightly spray or line a cookie sheet with parchment paper.

In a small bowl, combine Baking Soda and Water.

In a mixer or a large bowl, cream butter and sugars.

Add eggs

Fudge time!! Add the chocolate fudge sauce and vanilla extract.

Miiiixxxxx. Then, add the Baking Soda Solution

Pump up the choc-o-lattteee!!

Add the Cocoa powder and Hot chocolate mix.

Now, add the flour in 3 parts. Mixing well, after each addition. Once completed, add salt.

Ode to chocolatey-goodness *yuumm*

Toss in the crushed holiday mints.

And last but not least … saving the best for last.

Add the chopped thin mints 😀

Chocolate + Thin Mints … dreamy

Stir your little concoction together, trying your best to evenly distribute the thin mints.

Next, scoop onto a cookie sheet.

Bake 12 minutes, at 350.

Allow to cool … or at least until not scorching hot  and then….

diiiigggg innnnn 🙂

Time to add some sweetness to your Monday 🙂

Have a great day, sweethearts – – make this a fab week!!


Melt in your mouth Eggnog Bread

I know Eggnog is a pre-christmas, christmas/holiday thing.

I know christmas is over and so are the holidays (wwwhhhhhhhyyyyyy….. 😦).

But I LOVE all the spices, and the flavour of eggnog.

Annnndd… it’s still freezing cold outside!! Therefore, all I want to do is stay warm and cozy-toasty inside, and wrap myself with a blanket made from this bread.

Is that creepy? …. errr – sorry sometimes I get a little too excited (… or all the time ).

This bread though, is truly that good.

In fact, the first time I made it was before christmas – and after tasting it, I needed to instantly slice it , wrap it , and freeze it just so I wouldn’t gobble down the entire loaf.

Something about it – – it literally just 

That’s right, no chewing necessary. You could technically call this a lazy person’s bread. Bake it. Pop it in your mouth and just enjoy.

No chewing – just savouring. Now, that’s my kind of bread!!

Soo, don’t just sit there – go pick up a box of eggnog that’s now on sale (YAY!!) and bake yourself some bread.

Melt In Your Mouth Eggnog Bread

2 1/4 Cup Flour

2 Tsp Baking Powder

1 Tbsp Ground Cinnamon

1 Tbsp Nutmeg

1 Tbsp Ground Ginger Powder

1 Tsp Salt

1/4 Cup Melted Butter

1 Cup Cinnamon Spread (found in the jam/ peanut butter isle at most grocery stores)

3/4 Cup Brown Sugar

2 Eggs

1 Cup Eggnog

1 Tbsp Rum extract

1 Cup Sliced Almonds (divided 1/2 x 1/2)


Preheat oven to 350 0c and lightly spray an 11 x 7 bread pan.

Combine together all of the dry ingredients – Flour, baking powder, cinnamon, nutmeg, ground ginger and salt.


In a standing mixer (you can also use a hand mixer), add  butter, cinnamon spread, brown sugar and eggs.


Next, add the dry ingredients alternating with the eggnog.


Only mix until incorporated. After, carefully fold in 1/2 cup of the sliced almonds.

Fill your bread pan, and sprinkle the other 1/2 cup of sliced almonds on top.

Bake for 40 minutes.

Hot and Fresh... right from the oven

Dig in Sweet Hearts … this bread is calling your name 🙂

Stay warm & cozy Sweethearts