Mother's Day is just around the corner, which means it's a perfect time to make some muffins for mom! Whether you're baking them for your mom or enjoying them yourself, these muffins will not disappoint. This recipe is one that prompted a close friend of ours to suggest I open my own bakery, which I have no intention of doing, but I will gladly bake these often for our enjoyment! 
Full of cinnamon-goodness, these muffins are soft and delicious. I adapted this recipe from another from Barbara Bakes for snickerdoodle bread. I was short on time recently with a cinnamon craving and did not have time to bake the loaves, I tried the recipe as muffins. I dare say they are even more delicious this way!

Ingredients:

•  3 cups all purpose flour
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  2 teaspoons cinnamon
•  1 cup butter, softened
•  2 cup sugar
•  4 eggs
•  2 teaspoons vanilla
•  1 cup sour cream
•  1 1/2 cup cinnamon chips (1 pkg. Hershey's)
•  1 tablespoon flour

Cinnamon Sugar topping:

•  2 tablespoons sugar
•  2 teaspoons cinnamon

Instructions:

1. ​Preheat oven to 350º. Spray muffin tins with non-stick spray or use paper liners.
2. In a medium bowl, combine 3 cups flour, baking powder, salt and cinnamon. Whisk and set aside.
3. In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and sour cream and mix to combine.
4. Add flour mixture and mix until just combined. Do not overmix. Coat the cinnamon chips with 1 tablespoon flour and stir into batter.
5. Spoon batter into muffin tins. Do not fill each more than 2/3 full. Makes 16 - 18 muffins. 
6. Make the cinnamon sugar topping by mixing 2 tablespoons sugar and 2 teaspoons cinnamon, and sprinkle over the top of the batter in the pans.
7. Bake for 18 - 20 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let cool 5 minutes. Remove muffins from pan to finish cooling on baking racks.​

Happy "Huladays" Cocktail
1.5 parts Mount Gay Black Barrel Rum
1 part Cranberry Ginger Syrup (see below)
0.5 parts lemon juice
1 part Prosecco

Cranberry Ginger Syrup:
Combine 10 oz cranberries with 8 oz water, 8 oz sugar, and 5 thumb-sized pieces of peeled ginger, and cook for about 10 minutes in a saucepan on low-medium heat. Leave one piece of ginger in the mix and blend thoroughly. Do not strain. Store in a squeeze bottle.

Instructions:
In a mixing glass, add rum, cranberry ginger syrup, and lemon juice. Shake, with ice, in a mixing tin. Add prosecco and gently strain into glass. Garnish with cranberry and mind sprig, and enjoy!

I love to bake. When I moved from Virginia to Florida, I noticed I spent less and less time in the kitchen because of our hot temps here. It makes it that much more enjoyable when the cooler weather sets in and I can get some baking done! My first choice this fall was my favorite banana nut bread recipe. I love being able to use overripe bananas to make such a delicious treat!

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
​3 very ripe bananas, peeled
1/2 nuts (I prefer walnuts)

This cookie has been a family favorite in my home for as long as I can remember. My mom made these every December because there was always a peanut butter and chocolate lover to please. First it was my brother when I was growing up, now it's my husband's favorite cookie so I carry on the baking tradition! 
Who is the peanut butter and chocolate lover in your life?

Ingredients:
1/2 c. shortening (such as Crisco)
1/2 c. brown sugar
1/2 c. sugar
1/2 c. creamy peanut butter
1 egg
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. (1 cup) chocolate chips, melted
​wax paper

Instructions:
1. Cream together the shortening, brown sugar, sugar, and peanut butter. Mix at medium-low speed for about a minute.
2. Add egg. Mix until combined.
3. Add flour, baking soda, and salt. Mix until combined. 
​4. Turn dough out onto wax paper. Add another layer of wax paper and use a rolling pin to roll dough 1/4 inch thick in the shape of a rectangle. 
5. Remove top layer of wax paper and smooth melted chocolate evenly on top of the dough. Allow to cool.
6. Roll dough lengthwise and wrap with the wax paper. Place roll in the refrigerator.
7. Preheat oven to 360 degrees. 
8. When the oven is preheated, remove the dough from the refrigerator and slice cookies 1/4" thick. 
9. Bake for 10-12 minutes. Allow to cool on baking sheet before moving to drying rack. Makes approximately 36 cookies.

If you attended our Holiday Kickoff event at Bulla Gastrobar in South Tampa, you probably already know how I feel about Bulla's beer sangria. If you have spoken to me about Bulla for any reason, you probably know how I feel about the beer sangria. It is incredible. It is as delicious as it is unique, and now, it's even more dangerous because I am able to share their recipe with you today to celebrate National Sangria Day! 

I must caution you that the at-home version may not live up to Bulla's standards. They squeeze their own fruit juices every day and have amazing talent behind their bar. But, if you're looking to give it a try at home, gather your best ingredients and let us know how it turns out!

Ingredients:
Small handful of fresh basil leaves
Pear purre (about 4 tablespoons)
Spoonful of small orange wedges
½ oz. St. Germain
½ oz. fresh orange juice
½ oz. fresh lemon juice
Blonde Ale
½ oz. simple syrup
Ice cubes

Directions

• Smash basil leaves and place them at the bottom of your glass
• Add pear puree
• Add a spoonful of small orange wedges
• Add the St. Germain, fresh orange juice, fresh lemon juice, and simple syrup 
• Place ice cubes on top of ingredients
• Top with a blonde ale
• Stir, mixing all the fruit, leaves and ingredients
• Stir again, mixing all the fruit and ingredients one last time
• Enjoy!

Super Bowl Sunday is upon us! How do you spend the big day? Before having kids, we would get together with friends to watch the game (and commercials!), but now that it's on a school night, we usually watch at home. We always have to enjoy gameday food no matter how we watch! 

Taco Soup is one of the easiest recipes to throw together. One of my dear friends in Virginia introduced me to this recipe and it is always a huge hit! It's one of those soups that can be assembled and eaten after bringing up to boiling, or you can let it simmer all afternoon to enrich the flavors. 

Makes approximately 16 cups of soup

1 lb. ground beef or ground turkey
1 small onion, diced
2 cans diced tomatoes
1 can tomato & chiles (such as Rotel)
2 cans corn (undrained)
1 pkg. dry taco seasoning (or make your own!)
1/3 pkg. dry ranch salad dressing
1 3/4 c. water (less or more)
2 cans beans (I use 1 kidney, 1 black), drained
Possible toppings: shredded cheese, diced onion, tortilla chips
​
1. Brown the meat and drain any fat. Follow the directions on the taco seasoning packet by adding the seasoning to the meat with the appropriate amount of water. Simmer for 5 minutes.
2. Put all of the ingredients in a pot or a slow cooker. Stir. Bring to a boil and simmer for at least 20 minutes before serving. You could also set it on low in the slow cooker for 4-6 hours. 
3. Serve with preferred toppings. Enjoy! 

**Leftovers can be enjoyed during the next few days or frozen.