Ooey Gooey Cinnamon Roll Recipe


Back To School means TONS of baking here in my home, and there’s nothing better than starting the day off with some fresh, homemade cinnamon rolls.  I have fallen in love with a Paula Deen recipe I found, and I thought I’d share it with all of you for the best Back To School breakfast yet.



  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour


  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional


  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water



Heat oven to 350 degrees F.


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.


When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.


Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.


Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.


If you’re looking for a great homemade breakfast, these cinnamon rolls are absolutely going to be your family’s favorite treat.  Make them ahead the night before, and let them do their final rise in the fridge.  Take the cinnamon rolls out of the fridge in the morning when you turn your oven on to help them reach room temperature before baking.  (Taking them out just as you’re setting the oven or even slightly before is important!  The center of the rolls will stay cold and not cook properly if you don’t let them come to room temperature or close to it.)

I hope you all try out this delicious cinnamon roll recipe with your families and see how quickly it becomes a dish the entire family will love.


Back To School Baking With Stevia In The Raw #Review #Giveaway


Back To School usually means one thing…Fall is just around the corner and us moms can’t wait to fire up the oven and get to baking!  If you’ve followed my blog for even a short amount of time, you’ll know that I LOVE baking, and what better way to spend my time now that all three of my kids are in school?  After going on a weight loss journey last year and losing 55 lbs, I have become pretty conscious of my caloric intake, and baked goods are usually off the table.  Thanks to Stevia In The Raw, I can enjoy my favorite pastime even more, and actually indulge in the sweet treats I’m baking!


With all of the Back To School baking, you’ll want to make sure you’ve got plenty of Stevia In The Raw on hand, and the Bakers Bag is the perfect size!  Stevia In The Raw measures cup for cup, just like sugar.  So go on, bake a pie, whip up a sauce…cut the calories in all of your favorite recipes this BTS season!


What better way to start the day thank with homemade Cranberry Pecan Breakfast Buns?  Stevia In The Raw has an AMAZING recipe that the whole family will love.



  • 2 cups all-purpose flour
  • 1/4 cup plus 2 tbsp Sugar In The Raw, divided
  • 1/4 cup Stevia In The Raw
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1 stick cold unsalted butter, cut into cubes
  • 3/4 cup plus 2 tbsp 2% milk, divided
  • 1 tsp vanilla
  • 12 ounces fresh or frozen cranberries
  • 1 cup powdered sugar, sifted,
  • 1/3 cup chopped toasted pecans


In a large bowl, combine flour, 2 tablespoons Sugar In The Raw®, 2 tablespoons Stevia In The Raw®, baking powder, and salt. Using your fingers, work butter into flour until crumbly. Stir in ¾ cup milk and vanilla until dough comes together. Chill 30 minutes.

In a medium saucepan, combine cranberries, ¼ cup Sugar In The Raw®, and 2 tablespoons Stevia In The Raw®. Cook over medium-high heat until cranberries burst and mixture is thickened, about 10 minutes. Transfer to a bowl to cool completely.

Preheat oven to 400°F. Place dough on a lightly floured work surface and roll out into a 16×12” rectangle. Spread cranberry mixture evenly over dough. With the long edge facing you, roll dough up tightly. Cut crosswise into 9 rolls, place in buttered 8” round or square baking pan. Bake until browned, about 40 minutes. Let cool in the pan 5 minutes.

In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls. Sprinkle with pecans and serve warm.





Ready to try another delicious Stevia In The Raw Recipe?  Apple Pie Streusel Cake is another crowd-pleaser that your family will love.





  • 2 1/2 cups all-purpose flour
  • 1 cup brown sugar
  • 3 tsp cinnamon, divided
  • 1 1/2 cups (3 sticks) cold butter, cut into pieces
  • 5 medium tart apples, peeled, cored, and thinly sliced
  • 1/4 cup Stevia In The Raw
  • 2 tbsp cornstarch


Heat oven to 350°F. In a large bowl of a food processor fitted with blade attachment combine flour, brown sugar and 2 tsp. cinnamon. Pulse until well combined. Add butter slowly, pulsing between additions, until pea-sized pieces form. Press 1/2 of the mixture in an ungreased 9-inch springform pan; set remaining mixture aside.

Place apples, Stevia In The Raw®, cornstarch and remaining 1 tsp. cinnamon in a large bowl; stir to combine. Place apples in prepared springform pan. Evenly sprinkle the remaining mixture over apples.

Place springform pan on baking sheet with sides. Bake 60 to 70 minutes until top is golden. Remove from oven. Run knife around the edge of pan; let cake cool completely. Remove springform ring just before serving.



Back To School in our home is all about after-school snacks, and a favorite among my kiddos is chocolate chip cookies.  But sometimes, when you live in Arizona, it’s just too hot to bake for a little while into the school season.  I thought it would be super fun to share an EDIBLE COOKIE DOUGH recipe I make using Stevia In The Raw, so not only do the kids get to enjoy…but this mama does too!


  • 1/4 cup plus 2 tbsp Stevia In The Raw
  • 1/8 cup brown sugar
  • 1/4 cup butter, softened
  • 1/2 cup plus 2 tbsp all-purpose flour
  • 1/4 tsp vanilla
  • 1/4 tsp salt
  • 1 tbsp whole milk
  • 1/4 cup chocolate chips


In a small bowl, mix together Stevia In The Raw, brown sugar, and butter.  Add in the flour, salt, vanilla, and milk and mix until combined.  Stir in the chocolate chips and serve immediately or chill.

There are so many ways to enjoy your Back To School baking, and Stevia In The Raw wants to make sure you can bake your butt off too!


Stevia In The Raw has been generous enough to sponsor a giveaway!  One lucky winner will receive a Stevia In The Raw Bakers bag, as well as a $25 VISA gift card to make sure you have all you need to bake, bake, bake!  Giveaway will begin 08/16/17 at 9:00 pm EST and will end 08/23/17 8:59:59 pm EST.  Winner will have 48 hours to claim their prize or another winner will be chosen.  All giveaway entries will be validated.  Winners are randomly selected.  Click the link below to enter:

Click here to enter the Stevia In The Raw giveaway!!

Remember that ALL mandatory entries must be completed…failure to complete mandatory tasks, or submitting tasks that aren’t complete will disqualify you.


***I received the product free to me in exchange for my honest and unbiased opinion, as well as a gift card to help facilitate the review***

5 Ingredient Very Berry Cheesecake Dump-Cake


If you’re like me, then you LOVE simple recipes that deliver delicious results with minimal dirty dishes.  Summertime is my favorite time of year to make berry anything, and this 5 ingredient Very Berry Cheesecake Dump-Cake will be a crowd pleaser in your home for sure!



  • One bag (16 oz) frozen blackberries, thawed and drained
  • One box yellow cake mix
  • One can strawberry pie filling (21 oz)
  • 6 ounces of cream cheese, cut into small pieces
  • 2 sticks GOOD quality butter, cut into thin slices



As you can tell, I’m not always big on brand name groceries…most of the store brand are just as good if not better than the brand name counterparts.  Butter, however, is one area where I NEVER skimp or try to save money.  If you want any recipe that calls for butter to come out good, then you need to use a really good quality butter, no margarine!  I prefer Challenge butter, but any real butter will work.

Preheat your oven to 350 degrees, and begin assembling your Very Berry Cheesecake Dump-Cake.


This recipe doesn’t require any dishes other than the one it bakes in which is why it’s one of my favorites (besides the out of this world amazing taste).  Spread your strawberry pie filling in the bottom of a 13×9 or 15×11 pan.  (I have a 15×11 pan that I absolutely love for baking, and that’s the pan I chose for this recipe.)  Top the strawberry pie filling with the thawed and drained blackberries, then add the small pieces of cream cheese.  I like to cut my cream cheese into small pieces, so I put it in the freezer for about a half hour before I cut it to help it get firmer, and easier to cut.


Sprinkle the yellow cake mix on top of the strawberries/blackberries/cream cheese, and top with thinly sliced butter as evenly as possible.  That’s it!  Bake it for 45 minutes at 350 degrees and cool slightly before serving.



Top this delicious dessert with a little dollop of whipped cream and you’ve got a simple dessert that just can’t get any better.  Mix up the pie filling and berry combination for a cake that’s all your own or try it just as is.  Let your freak flag fly and have fun!

If you try this recipe out, make sure you comment below and let me know what you think!

Lovely Lemon Bars Recipe

It has been FAR too long since I’ve shared a recipe with you all and I just couldn’t let this summer pass without sharing one of my favorite summertime treats.  I absolutely love lemon bars in the summer!  The lemons are at the peak of perfection and make for an incredible lemon flavor that’s just too good to pass up.  If you like lemon bars, then this Lovely Lemon Bar recipe is for you.


  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • 4 eggs lightly beaten
  • 1 1/2 cups granulated sugar
  • 1 tbsp lemon zest
  • 1/3 cup lemon juice
  • 1/4 cup all purpose flour
  • Extra powdered sugar for dusting or powdered sugar icing for drizzling

Preheat your oven to 350 degrees and gather together your ingredients.


In a large mixing bowl, stir together 2 cups flour and 1/2 cup powdered sugar.  Add the butter and beat with an electric mixer on low to medium-low speed until the mixture just clings together like pictured above.  (The key to any great recipe that calls for butter is a good quality butter.  Don’t cheat yourself and use cheap butter substitutes!  Use a good quality butter and you’ll be able to see AND TASTE the difference!)


Press the mixture evenly into your (buttered) baking dish and bake for 25 minutes or until barely light brown.  A great tip here is to either spray your hands with some cooking spray, or rub them with a little butter before pressing the mixture into the dish…this will prevent the dough from sticking and making a huge mess.


Once the crust is done baking, mix together the eggs, granulated sugar, and lemon juice.  Whisk in 1/4 cup flour and the lemon peel.  Pour the liquid mixture over the crust and bake for another 20-25 minutes until the edges begin to brown and the center is set.


Let the lemon bars cool completely, cut into bars, and top them with either a dusting of powdered sugar, or drizzle with simple powdered sugar icing!  I’m sure you’ll see why this is one of my favorite summertime treats that the whole family loves.  The lovely lemony flavor is refreshing, sweet, and satisfying.  Try the recipe for yourself and feel free to leave me a comment and let me know what you think!