crafted by jen

Cinnamon honey butter is such an easy way to jazz up your brunch menu. It's fabulous on toast, muffins, waffles or just about anything you like. It's also incredibly easy to make! Let's bring back brunch! {Cinnamon Honey Butter} You'll need: 1/4 pound unsalted butter (at room temperature)|3 tablespoons of good honey| 1/4 teaspoon ground cinnamon| 1/8 teaspoon kosher salt Directions: Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Store in a clean jar. This will keep for months in the fridge. If you want, you can put a pretty label on it! Makes a fantastic hostess gift! Happy Brunch!

(Try saying that 3 times!) These brown butter toffee blondies are absolutely out of this world! Who knew a brownie made without chocolate could taste so heavenly? Maybe it’s the brown butter or the toffee bits that add this incredible layer of flavor you get with each bite? It’s buttery, gooey and simply decadence at its best. Lovely with a scoop of vanilla ice cream or all by itself! {Brown Butter Toffee Blondies} You'll need: 1 1/4 cups (2 1/2 sticks) unsalted butter| 2 1/4 cups all-purpose flour| 1 1/2 teaspoons baking powder| 1 1/2 teaspoons salt| 2 cups packed light-brown sugar| 1/2 cup granulated sugar| 3 large eggs| 2 1/2 teaspoons pure vanilla extract| 1 cup toffee bits 1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. 2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. (I used an ice bath to help accelerate this process & remember to handle with care because the butter is really hot....

Ice cream cake pops!

Do you remember hearing the magical music from the (ever so distant) ice cream truck when you were a kid? Do you remember how it instantly triggered excitment and anticipation? "What should I get today?? An ice cream cone, sandwich, push pop or popsicle? Oh, the possibilities!" I remember devouring those Mickey Mouse -shaped ice cream bars with the gum ball eyes and those nostalgic red, white & blue popsicles (aka Astro pops). Oh, how those classic ice cream truck treats continue to float around in my head. So, I made “popsicle-shaped” cake pops! They won’t melt like ice cream & I promise you they’re just as delicious! Happy 4th of July & happy summer!!

When I think of berry crumble (or any kind fruit crumble), I think of summer. Maybe it's because of all the fresh fruit that's available at the local markets. It can be summer all year long with this fool-proof crumble recipe. You can make it with any of your favorite fruits- fresh OR frozen! In my version, I used Trader's Joe's "Fancy Berry Medley" (Blueberries, Blackberries & Raspberries) found in the frozen section. It's absolutely heavenly! I topped it with a scoop of vegan-friendly vanilla ice cream. (The combination of the tartness from the berry crumble and the sweetness from the ice cream is oh-so yummy!)        Mixed Berry Crumble Recipe   Fruit Mixture: 2 bags of frozen mixed berries (thawed & drained) 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 1/4 cup all-purpose flour Crumble Topping: 1 cup all-purpose flour 1/3 cup granulated sugar 1/4 cup light brown sugar, l...

I often make my way to a Starbucks (at least 3 times a week) so I can enjoy an iced coffee (or two). This practice is not cheap and my current obsession is one, to save money (maybe for a fabulous pair of shoes) and two, making homemade iced coffee.      Stuff You'll Need:  2/3 cups of course ground coffee   3 cups cold water  3 tablespoons brown sugar  1 teaspoon cinnamon  Let’s make iced coffee!  Place all ingredients in a jar; stir and let sit covered in fridge overnight. The next day pour coffee into a French press. Then pour the pressed coffee back into your rinsed out jar for storage. Fill a glass with ice and pour coffee over. Add a splash of milk or cream (if you like your coffee tan like me!) and start sipping!