Pecan Chocolate Chip Brownies



 Welcome back to my tiny kitchen. The weather has been blah here in Carson City NV. Brownies seemed like the perfect solution yesterday. I love baking brownies, they are really hard to mess up. You don’t have to worry about them rising, or being over done. Everyone likes a little bit of chewy brownie edge.  Cooking in an RV oven, I will take any help that I can get. These brownies came out so good, and so tasty. I doubled my recipe. The guys Jordan works with are all working away from home too, so I like to send him to work with some homemade goodness.

Makes 12 brownies

Preheat oven to 325 degrees

Prep 10minutes. Bake 30-40 minutes


What you need

2 Eggs

1/2 cup All- purpose flour

1/8 Baking Soda

1/2 cup Chocolate chips

1/2 cup chopped Pecans ( If you don’t like nuts, add another 1/2 cup chocolate chips)

3/4 cup Cocoa powder unsweetened

1tsp Cornstarch

1/4 tsp Salt

1 1/4 cup Sugar

1tsp Vanilla extract

1 Stick Butter (3Tablespoons)

 In a bowl stir together all dry ingredients, flour, salt, cornstarch, and coco powder. In a separate bowl, mix together softened butter, sugar, eggs and vanilla. As you mix the wet mixture gradually add the dry mixture until it all comes together.

Chop your Pecans if not already chopped. Stir in Pecans and Chocolate Chips. Grease 8×8 pan ( or 13×9 if doubling recipe.) Place brownie mixture evenly in pan. Bake for 30-40 minutes. Check with toothpick until center of pan comes out clean.


Happy Baking!

No-Rise, Sweet Glazed Cinnamon Rolls


These no yeast, no rise Cinnamon Rolls are sooo good, and they take less than a hour to make! I wish these were healthier, because I could eat the whole pan! These are great for a sweet treat, or weekend breakfast. I love cinnamon rolls, and this is a perfect no hassle version!

What you need

Cinnamon Rolls

1/2 Cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla

1 large egg

1 cup of butter milk

3 cups flour, 1/3 cup for dusting


4 tablespoons softened butter

1/2 cup brown sugar

1 1/2 teaspoon cinnamon


6 tablespoons of heavy cream ( or milk)

1 1/2 cup powdered sugar

2 tablespoons softened butter

Pre heat oven to 350 degrees. Use spray and grease muffin tin.  Mix together your dry ingredients in a bowl, and mix your egg, butter, vanilla and sugar in a separate bowl. Gradually combine your flour mixture into your wet mixture, until everything is mixed together. Your dough will be a little sticky, so don’t be afraid to dust it a bit in the bowl while you kneed it together

Combine filling mixture in separate bowl.

After dough is kneed together, dust counter and rolling pin with flour. Roll out your dough. Make sure you keep it all the same thickness. You want your middle to be the same thickness as the middle.  Spread out filling mixture across dough.

Roll up dough and cut into 2inch rounds. Place cinnamon rolls into greased muffin tin. Bake for 13-15 minutes. check at 12min.

Combine glaze mixture in separate small bowl.

Let the cinnamon rolls cool for 15 minutes before glazing. I took mine out of the pan before glazing, they popped right out.

I think these yummy cinnamon rolls taste best warm, so just heat them up for 15 second in the microwave for next day munching! 🙂