Cinnabon Rolls Out Bite-Sized Donut Holes Dubbed ‘CinnaSweeties’


No matter how minimally-portioned, Cinnabon will always be bad for you. Still, we gotta love them for trying.

Significantly more waistline-friendly than the chain’s infamous cinnamon roll, Cinnabon’s new “CinnaSweeties” are baked donut-holes, coated with the chain’s signature Makara cinnamon and sugar. They are available for $2.49 for five and $3.99 for 10. They also come with cream cheese frosting on the side (instead of baked-in, like the Taco Bell version).

Now, you could avoid the store altogether and save yourself a world of regret. Or you could do the smart thing, which is start to order a Pecanbon or Cinnabites, and then decide to go with the CinnaSweeties instead. Crisis averted.


Nutella Pumpkin Brownies Sprinkled with Pecans

pumpkin brownie

via Brown Sugar


Cronut Holes Exist in Southern California for 30 Cents Each

cronut holes

First the world explodes over the Cronut. Then, Umami Burger causes minds to be blown across the interwebs by making a Cronut Burger. Now we have Cronut Holes, because why have a solo Cronut when you can have a whole bag of mini Cronuts.

I’m just saying, I’d be more willing to wait in a never-ending line for an entire bag of these treats vs. a single goodie. Quantity always wins y’all.

Spotted at a local bakery in Southern California, these Cronut Holes or, “Cr-OH!-Nut Holes” look like they stay true to the original hybrid baked good. I’m just wondering if the bakers legitimately fried these up from the middles of some Cronuts or if they figured out a way to simply make the holes on their own.

Pop-able fried balls of pillowy dough tossed in some sugary goodness? Erm, yes, please, and thank you.

H/T + PicThx Neatorama


Baked Potato Bean Bag Chair

Have you ever wondered what it would feel like to be in a baked potato? Oddly enough, I have. Thanks to the Baked Potato Bean Bag Chair, you can be one step closer to that feeling. It even comes with its own optional Butter Pillow made from satin on the side, y’know for those of you watching your fat contents.

The chair is custom made out of cotton, hand-dyed and hand-sewn. Anyone interested should expect a two or three week wait for your chair to be made. Funny, that’s how long it takes me to make an edible potato….

($250.oo @ Etsy)


CRAVINGS: Baked Pumpkin Pie Oatmeal

Autumn is officially here. Do you know what that means? Pumpkin recipes glory, that’s what! Start your day right with this Baked Pumpkin Pie Oatmeal recipe, a welcome change to those post-Thanksgiving breakfast meals consisting of left over pumpkin pie slices (that’s not so bad, is it?!). Our friend Beth has taken all the savoriness and sweetness of pumpkin pie and translated into a more welcome, digestible breakfast form.


Baked Cinnamon Doughnuts with Vanilla Glaze

I’m writing this as I am catching up on my RHONJ episodes on DVR.

For those of you that are not as bored as I, RHONJ would be the acronym for Real Housewives of New Jersey.

Who would have thought that I would be sucked in by such nonsense. But, ‘tis the truth – I really am a Real Housewives of Wherever JUNKIE! And I can’t WAIT for the Beverly Hills beasts to come back!


So as I was watching this tonight, Teresa, one of the New Jersey “housewives” – the one that has a Cookbook out there – while speaking with her publishing team about her cookbook and its recipes, she used the word “ingredientses”. No, not ingredients…it’s ingredientses.

Remember what I just said – she has a COOKBOOK out, yet she doesn’t know how to correctly use the term that describes those things that go into her food.

Lesson learned. Anyone can be anything they desire via Reality TV.

Phewww so glad to get that off my chest. Now onto the doughnuts.

Aren’t they delicious?! I loved these!

It took a few batches before I got it right, but I think these were the winner. Just don’t forget the glaze. That would be a big… no… a huge mistake! The glaze makes the doughnut. No?!?

Baked Cinnamon Doughnuts with Vanilla Glaze

(makes 12 doughnuts)

You will need:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 4 tablespoons butter, softened

For the Glaze:

  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup powdered sugar


  • Preheat oven to 350.
  • In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
donut mix

In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter.
Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
Add the milk mixture into the flour mixture; mix until combined.
Using a large tablespoon, spoon the dough into an ungreased doughnut pan.
Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
Remove and immediately invert the pan onto a cooling rack.
While the doughnuts are cooling, begin to work on the glaze.

For the Glaze:

Place all the ingredients in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.
Set the saucepan over a bowl filled with hot water.

Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put something underneath the rack because some of that glaze will drip off.
Give it a few minutes before you dig in.

Please visit Diethood for more delicious recipes.


S’more Cookies

S'more Cookies

Just in case you aren’t in the mood to sit by the campfire/bonfire because your significant other sprayed too much lighter fluid and everything smells like chemicals, we’ve found a recipe to get you S’more’d up before the flames ignite.

With these cookies you’ll still be the hit of the party (and won’t smell like smoke) and every kid (or adult) who gets their lucky mitts on one will probably love you forever. Forever ever? No promises.

We’ve seen the awesome campfire orange cakes as a substitute for the Sandlot classic before, but today a traditional campfire dessert gets the cookie treatment from our friend Risa at the Baked Perfection Blog. Full Recipe below!

S'more Cookies

Recipe Time:
1 1/2 cups all purpose flour
1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt
1 dash of cinnamon

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped 

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.



Homemade Twix Bars

Homemade Twix Bars

Just in case you wanted to take Mars Inc. on with your own home-baked Twix Bars, here’s your chance to do so. This recipe from Mele Cotte makes 16 bars. 16 for you, none for me. Check out the recipe below!

Homemade Twix Bars

Shortbread Base

1 ¼ all purpose flour
½ cup unsalted butter
¼ cup castor (fine) sugar*
2 tsp. vanilla bean paste or vanilla extract

Caramel Filling

¾ cup unsalted butter
½ cup sugar
¼ cup dark corn syrup
1 14- oz. can sweetened condensed milk


10 oz. bittersweet chocolate** (like Scharffen Berger)

Preheat oven to 350°F. Grease/Spray and line the bottom of an 8-inch square pan.

Combine butter, flour, sugar and vanilla in a large mixing bowl.  Beat for 1 minute on medium speed until the batter starts to come together. Do not overbeat.  While together, but still crumbly, transfer dough into the prepared pan and press evenly to make the base.  Bake for 20-25 minutes, or until golden.

Meanwhile, make the filling.  Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat.  Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat.  Cook, stirring frequently,  for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.

Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool, and firm, completely.

Once firm, melt the chocolate in a heat-proof bowl, over a saucepan of simmering water.  Heat the chocolate, stirring frequently, until melted. Cool slightly.  Carefully pour over the caramel. Use an off-set spatula to even the layer and make any desired “wave” or pattern.

Chill to set. Cut into desired bars.  Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.

*If you can’t find fine sugar, place the sugar in the food processor and pulse to make it fine.  Then, measure accordingly.

**semi-sweet works as well