Who Needs Napkins? You’ll Want To Lick Your Fingers Clean

My son is not a fan of cinnamon. It’s like he has this over-sensitive radar that can track every trace of cinnamon within 300ft.

If there is even the slightest scent of cinnamon floating in the air, he says: “Whatever that is, I don’t want to eat it.” I have no idea where he got that from – I cannot remember a single time he would have eaten something cinnamony. Maybe it’s one of those things kids come up with; you know, they see something in a cartoon and their imagination turns it into something totally absurd!

It was the same thing when I made this cinnamon pull-apart bread for the first time. At first he didn’t even want to have a taste. But when the rest of the family devoured this beautifully sticky, delicious bread piece by piece, I could see him hesitate…

Finally he gave in and asked if he could have a little bite. And you know what? He ended up eating three slices! So, yay for Mom! Now we have at least one cinnamon treat that he does enjoy!

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Quick Tip: Instead of glaze you could drizzle this with melted, dark and white chocolate!

No Napkins Needed – You’ll Want To Lick Your Fingers Clean

When I was little, my grandmother used to make these amazing sticky buns almost every week. She would always come over and bring us some, and I guess that’s why my mother never made them herself. When my grandmother passed away and we were going through her belongings, we came across her recipe. It was handwritten, and unfortunately so worn out that we couldn’t make of all the ingredients and amounts.

But a couple of years later my Mom got another recipe from her neighbor – she said they tasted exactly like grandma’s sticky buns and she was so happy, it made her cry. Of course I had to have the recipe immediately so that I could give it a go myself!

Oh my goodness. These turned out so amazing that I couldn’t even believe it! I made another batch the next week, but instead of the caramel pecan topping I added a sugar glaze. They are delicious either way!

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Quick Tip: Omit the pecans if you’re not a fan!

If you’ve taken a good look at our photo, you probably think you’ve got this pie recipe all figured out. However, looks can be very deceiving, and a picture is worth a thousand words. You aren’t staring at pumpkin pie, but rather a sweet potato! Can you believe it?

The amazing thing about it all is that sweet potato pie and pumpkin pie not only look identical, but they taste relatively similar. In fact, when I served this pie to my picky eaters last week for dessert, they didn’t even know that they weren’t noshing on pumpkin pie. Brilliant!

Recipe and photo courtesy of 12 Tomatoes.

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Quick Tip: Add a dollop of Cool Whip to this pie as a sweet garnish.

Buttery, succulent, and melt in your mouth beef is the epitome of gustation.

After a long week of work, there is no better way to reward yourself than with a satisfyingly great meal. We all need to work to put food on the table, but don’t be too hard on yourself. Relax, unwind, and share this recipe with a loved one.

“We can all agree on a few things here: Great carne asada should taste, first, of the beef. It should be buttery, rich, and juicy, with a nice charred, smoky flavor from the grill or broiler. It should also be tender enough that you can eat it in a taco or burrito, but substantial enough to be served as a steak and eaten with a knife and fork. Finally, the marinade should have a good balance of flavors, with no single ingredient overwhelming any other. This recipe produces the carne asada of my childhood dreams.” -According to Kenji of SeriousEats.com

Recipe and photo courtesy of SeriousEats.com

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Quick Tip: Add savory Pace salsa, Pace taco sauce, or Daisy Sour Cream as garnishes with this meal.

Have you been searching for a great cookie recipe that’ll wow you and your guests? Look no further because this is it! These white chocolate cranberry cookies would work particularly well for a holiday treat, though with that flavor, you could enjoy them most any time of year.

Believe it or not, I was not as familiar with the white chocolate cranberry flavor combination as I was with the white chocolate raspberry one, prior to baking some of these. I have to say, it works out nicely – richly sweet, with just the right amount of tartness from the cranberries to put everything in balance. The addition of cornstarch to the dough ensures that the cookies will remain soft, even the next day. And the use of dark brown sugar instead of light brown gives the flavor of the cookies that much more depth and ensures that they have a more chewy, less crispy texture.

Recipe and photo courtesy of Sally’s Baking Addiction

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Quick tip: These cookies stay fresh covered at room temperature for up to 1 week.

How many recipes have you tried for buffalo wings? I don’t know about you but I’ve tried quite a few of them. They’ve all been “meh, okay” but when I tried these, wow was I surprised! These wings are really worth the small amount of extra effort in preparation.

After trying out all those recipes I went back to just using the Frank’s Louisiana Hot Sauce with some butter, and tossed the wings when they came out of the fryer. This is a more complex flavor profile – and totally worth these extra steps of prepping the wings with spices before cooking! Also my family likes medium wings so I lessened the Tabasco, but it really adds a great flavor to these wings. I also used some really chunky blue cheese dressing with ours; they where great.

Original Recipe 12tomatoes

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Quick Tip: Make sure you have enough wings because these disappear faster than you’d ever think!