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Simply Sensational Snickerdoodles

simply sensational snickerdoodles 3 w logoSo simple and simply sensational, these snickerdoodles will win the hearts and taste buds of any cinnamon lover out there. These heart warming treats are just like Grandma used to make… but now allergy friendly.

  • 1 box of Ultimate Cookie Mix (available exclusively at Whole Foods Markets)
  • 1/2 cup butter (or non-dairy alternative)
  • 1/2 tsp vanilla
  • 1 egg 
  • 3 Tb additional sugar
  • 1/2 tsp ground cinnamon
  • 2 baking sheets
  • parchment paper

Place rack in center of oven and preheat to 375. Line baking sheets with parchment paper.

Simply mix together 3 Tb additional sugar and 1/2 tsp ground cinnamon on a small plate and set aside. Next, follow the directions for sugar cookies on the back of a box of Lillabee Ultimate Cookie Mix. Once dough is mixed, scoop 1 Tb of dough and roll into balls. Drop the dough balls into cinnamon sugar mix and roll around until completely coated, then place 2″ apart on parchment lined baking sheet. Use fingertips to lightly press down center of each dough ball.

Bake one sheet at a time 9-11 min, until edges are golden brown. Cool on baking sheet until cookies are firm, approximately 3-5 min. Transfer to wire cooking rack to cool completely.

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Photos: Julia Vandenoever Photographer

Pumpkin Cake Pops

pumpkin cake pops coverCake Pops are so fun!  Kids love them, adults crave them and they are totally cute!  I love bringing Cake Pops to parties because everyone is always so impressed with my baking abilities.  Don’t tell anyone, but Cake Pops are really quite simple to prepare.   Also, guests always seem to enjoy them because they are not too big, so it is a great dessert after a big dinner.   As most of you may know, I love Fall and I bake as much as I can during the season.  I love baking with Fall flavors… pumpkin, apple, cinnamon, nutmeg, sweet potato…. my list goes on and on.

I wanted to create a recipe today that is unique and fun for this Fall season.   After a quick thought, I came up with Pumpkin Cake Pops!  I hope you enjoy these tasty treats.  They are fun to make and you are guaranteed to impress your friends and family with these Pops. 

Pumpkin Cake

  • 1 box Lillabee Yellow Cake Mix
  • 1/4 Cup + 2 Tbls softened Margarine (butter)
  • 2 Eggs
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Pumpkin Pie Spice
  • 3/4 Cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla
  • 2 tsp Vinegar — any type will do
  • 3/4 Cup Pumpkin Puree


Prepare a cake pan or muffin tins by spraying with oil, or greasing with butter/margarine.  Position an oven rack in the center of the oven and preheat the oven to 325 degrees F.


Mix the spices with the Lillabee flour mixture from the cake mix in a bowl and set aside.  Combine the milk, vanilla and vinegar in a separate bowl and set aside.  Cream margarine and the white sugar from the Lillabee cake mix on medium speed for about 2 minutes until smooth.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Add the pumpkin puree and continue mixing.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Add the milk mixture and continue to mix the batter on medium speed. 

Once the batter is smooth, scoop spoonfuls of batter into the prepared muffin tins or pour into a cake pan.  It will not make a difference what type of pan you use;  I always use muffin tins when making cake pops because muffins bake quicker than a full cake, but it is your choice.  


Bake the Pumpkin Cake at 325 degrees F for 18-22 minutes (45-50 minutes if using a cake pan), or until a toothpick comes out clean when inserted into the middle. 

While the Pumpkin Cake is baking, prepare the Spiced Butter-Cream Frosting.  When the Pumpkin Cake is done baking, set it on cooling racks until room temperature.

Spiced Butter-Cream Frosting

  • 1/2 Cup Margarine/Butter at room temperature
  • 3 Cups Powdered Sugar
  • 1-3 Tbls Milk (cow, rice, almond etc.)
  • 1/4 tsp Cinnamon
  • 1/4 tsp Pumpkin Pie Spice
  • dash of Vanilla Extract

Using a hand-held mixer or standing mixer with a whisk attachment, beat the butter or margarine on medium speed until smooth.  Add the Vanilla Extract and Spices and continue to mix.  Slowly add the powdered sugar, one cup at a time, and mix until smooth.  Add milk if necessary to make the frosting creamy and smooth.  If the frosting is too soft, add more powdered sugar, until the texture is just right. 

Assembling the Cake Pops:

Once the Pumpkin Cake has cooled completely, put it in a bowl and mash it up!  This is my favorite part of making Cake Pops because you can get your hands dirty.  Plus you have a reason to destroy a cake.  Once the cake or muffins have been broken apart, use a hand-held mixer and mix the already-baked cake even more.  Continue mixing until the entire cake is broken apart and resembles a thick, sand texture.  Add 1 cup of the Spiced Butter-Cream Frosting to the mixture and continue mixing.  Add more frosting if necessary to achieve a thick, sticky consistency. 

Use a small ice cream scoop or a spoon to create small 1 inch balls of cake.  Place the balls on a baking sheet lined with parchment paper and put them in the freezer to chill for at least 30 minutes.  Once the cake balls have chilled, bring them out of the freezer and prepare the frosting.  Right before you dunk the cake pops into the frosting, add a dash of milk to the frosting and microwave it for about 10-15 seconds.  Mix the frosting for 30 seconds with a whisk until smooth right after it comes out of the microwave.  Place a cake ball on a fork and dunk into the frosting.  Scrape off any frosting stuck to the fork and place the iced Cake Pop on another baking pan lined with parchment paper.  Top the Cake Pop with chopped pecans or cinnamon and stick a lollipop stick in the middle.  Continue dunking pops and decorating until all have been made.  If you are planning on topping the Cake Pops with nuts or cinnamon, do so right after they are dunked into the frosting.  Put the pops back in the freezer for another 30 minutes to set-up.  Once they chill, you can go ahead and serve them! 

 Enjoy and Happy Baking!

Sweet Potato Spice Waffles

sweet potato spice waffles coverFall is my favorite time of the year and one of the reasons I like the season so much is because of all the delicious foods.  Pumpkin is typically my go-to fall flavor, however, this year I am a little obsessed with sweet potato.  Pumpkin pancakes have been my favorite breakfast treat for quite some time now, but after this morning’s Sweet Potato Spice Waffles, it may be tough for me to decide between the two recipes.  I made the Sweet Potato Spice Waffles completely vegan today and also added lots of cinnamon, nutmeg and pumpkin pie spice to boost the nutrition.  These waffles are thick and delicious, and are the perfect meal to wake up to on a Fall day.  Please try out this recipe and let me know which you like best–the Pumpkin Pancakes or Sweet Potato Spice Waffles… take my word, it is a tough decision.  Happy Fall and Happy Baking!

  • 2/3 cup Milk (rice, almond, cow etc.)
  • 1 Tbls Canola Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Sweet Potato Puree
  • 1 Tbls Sugar
  • 1 Cup Perfect Waffle Mix
  • 3/4 tsp Cinnamon
  • 1/8 tsp Pumpkin Pie Spice
  • 1/8 tsp Nutmeg


Plug in your waffle iron and let it pre-heat.


In a bowl, whisk together the milk, oil, vanilla and sweet potato puree.  In a separate bowl, whisk together the waffle mix, sugar and spices.  Slowly add the dry mixture to the wet mixture and whisk to combine.  Let the batter stand for 2-5 minutes.


Pour about 1/2 cup of the batter onto the hot waffle iron.  You may need more or less batter depending upon the size of your waffle maker.  The waffles are done when the edges turn golden brown, however consult your waffle iron for best results.

Serve with granola, pecans, butter and/or agave nectar.  Enjoy!

Blueberry Rhubarb Streusel Muffins

I spent this past weekend in Aspen with family.  The town of Aspen was very busy due to the holiday (Labor Day), and consequently, most of the restaurants were completely booked for brunch on Sunday morning.  We were hungry that day and didn’t want to wait, so we decided to venture to the quaint town of Carbondale, Colorado.  Carbondale is officially one of my favorite towns; it is small and cute, but has a ton to offer the outdoor enthusiast.  Plus there are tons of great restaurants!  We stumbled upon a newer restaurant called Town. that actually had a coffee house/cafe attached to the main restaurant.   After browsing their menu quickly, we decided to stay and check out their baked goodies.  I ordered a house-made chai and the scone of the day.  I thought the scone was a blueberry scone when I ordered it, but turns out it was blueberry rhubarb.  I had never had that fruit combo before and was a little skeptical at the sound, but as soon as I tried it, I was completely hooked.  This may very well be my favorite summer fruit combination yet.  The incredible scone from Town. is what inspired these Blueberry Rhubarb Streusel Muffins.  The muffins are moist, decadent and very satisfying.  I hope you enjoy the fruit combo as much as I do.  Happy Baking.


Muffin Ingredients

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 2 Eggs
  • 3/4 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup raw rhubarb cut into small 1/2 inch chunks

Streusel Ingredients:

  • 1/2 cup Lillabee All Purpose Flour Blend (or any other GF Flour)
  • 1 Tbls Sugar
  • 3 Tbls Brown Sugar
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Salt
  • 3 Tbls Butter/Margarine


Spray muffin tins with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.


Prepare the streusel first and set aside.  To make the streusel, combine the flour, sugars, salt and spices in a bowl.  Mix well and then pour the melted butter/margarine over the other ingredients.  Mix until crumbly and set aside.

To prepare the muffins, first mix the spices with the Lillabee flour mixture in a bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  In a third, larger bowl, cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes using a hand held mixer.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Fold the blueberries and chopped rhubarb into the muffin batter with a spatula.  Take about 1/3 of the streusel topping and fold it into the batter too.  Mix until the fruit and streusel is evenly dispersed.  Scoop the batter into muffins tins; the muffins tins should be filled almost to the top.    Sprinkle the remaining streusel topping over the top of the prepared muffins.


Bake the Blueberry Rhubarb Streusel Muffins at 325 degree F for about 20 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the muffins rest in the muffin tins for about 5 minutes on the counter after baking before removing them from the tin.  Enjoy!!

Double Chocolate Chunk Pancakes

I don’t know about you, but sometimes I just need something sweet and completely indulgent for breakfast.  This past weekend, I had one of these mornings and decided to make a breakfast version of one of my favorite cookies…. Double Chocolate Chunk!!   I debated between pancakes and waffles for a few minutes while the batter was setting up, but ended up making pancakes; you can, however, use this Double Chocolate Chunk batter to make both pancakes and waffles.   These hot cakes are so tasty that they will lure any and every sleepy-head to the breakfast table, myself included.  Happy Baking!

  • 1 Cup Lillabee Perfect Pancake/Waffle Mix
  • 2 Tbls Cocoa Powder
  • 1 tsp Sugar
  • 1 tsp Vanilla Extract
  • 3/4 – 1 Cup Milk (Rice, Almond, Cow) depending upon desired pancake thickness
  • 1 Tbls Canola Oil
  • 1 Egg (optional)
  • 1/4-1/3 Cup Mini Chocolate Chips


Heat a large pancake skillet over medium heat and brush or spray it with oil.


In a large bowl, sift together the pancake mix, sugar and cocoa powder.  In a separate bowl, combine the milk, egg, vanilla and oil and whisk to combine.  Slowly add the dry mixture to the wet mixture and whisk to combine.  The batter should be smooth after mixing.  Fold the chocolate chips into the batter with a spatula.  Let the pancake batter rest for about 5 minutes to thicken.  If you are interested in thicker pancakes, add less milk to the batter.

Once the batter has thickened up, form each pancake by dropping 1/3 cup of batter onto the prepared skillet.  Cook until the edges begin to brown and small bubbles appear throughout the pancake.  Flip the pancake, and continue to cook for a few more minutes on the other side.  Repeat with the remaining batter.  This recipe should make between 6 and 8 medium pancakes.

Serve pancakes with fresh fruit and powdered sugar!  Enjoy!