Bacon Chocolate Chip Cinnamon Rolls with Brown Sugar Glaze


We had our first big boo boo with Autumn this weekend. Poor thing!

After a busy Saturday, I was wrapping things up with a trip to the grocery store. I had just gotten back when the princess requested some water. I brought her up a cup which was not acceptable, she wanted a bottle. Umm no, you’re 3. You can drink it out of the cup. She threw herself on the floor in a fit because I said I wasn’t going back down to bring her back up a bottle.


Now, she doesn’t normally throw herself into such fits, but she threw up on Thursday night, Friday night, and Saturday morning so she wasn’t feeling 100% like herself. So maybe I should have cut her some slack but I still had groceries to unpack and water is water in any cup, so chill.

Price went to comfort her but his hands were full with the carpet cleaner since he had just shampooed the rugs (I mentioned the throw up, right?). So we ended up with one of those moments when 2 people lean in at the same time and collide. She made contact with the carpet cleaner and BAM! tooth through the lip and lots of blood.


Thankfully, it stopped bleeding in just a few minutes and didn’t do any real damage that some kids Advil, ice, and cuddles couldn’t fix. And it’s just about completely healed at this point. She still has this (cute) puffy lip and puffy cheek. It makes me want to kiss it 1,000x times a day.


Anyway, these Cinnamon rolls are a diet buster. And I’m not sorry about it.

I think that if you are going to treat yourself then you should treat yourself. These are not a daily thing, or even weekly thing. Trust me. Don’t totally up the calories!!! Dear lord…

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But it’s fun for a treat since they are nice soft cinnamon rolls that are stuffed full of chocolate and bacon. The finishing touch is the brown sugar glaze.

I suggest cutting up the bacon with a scissor prior to cooking it. I find that produces evenly cooked bacon that is sized nicely.

If you don’t have mini chocolate chips on hand then finely chop up some chocolate bars instead.

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All that matters is that there is bacon and chocolate in them. That is all that matters in life. For real. This is fact.

Shoot, enjoy them. You only live once.


Bacon Chocolate Chip Cinnamon Rolls with Brown Sugar Glaze

Makes 12 large cinnamon rolls


For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/2 Cup melted butter
  • 1/2 Cup brown sugar
  • 2 Tablespoons cinnamon
  • 1 Cup (6 ounces) mini chocolate chips
  • 8 ounce of bacon

For the glaze

  • 1/2 Cup butter
  • 1/2 Cup brown sugar
  • 1/4 Cup milk


  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into an even ball. Add the dough to a large oiled bowl. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. While the dough is rising, cut the bacon into very small pieces and cook. Drain well and set aside.
  6. Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
  7. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough. Then sprinkle with the cinnamon, brown sugar, chocolate chips, and the bacon.
  8. Roll towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
  9. Bake for 25-30 minutes or until golden brown.
  10. When the rolls are done, make the sauce by combining all of the ingredients in a small pot over medium-high heat. Mix often while you bring it to a boil. Let boil for 2 minutes. Drizzle all over the cinnamon rolls. Enjoy!




Chocolate Chip Butterscotch Bundt Cake

Chocolate Butterscotch Banana Bundt

Growing up in New England, I know winter storm season well.

The season is long and it can produce winters filled with lots of snow or just a wee bit. There might be some epic storms that drop 20 inches with blizzard conditions, or you might just get dusting after dusting.

I loved tracking the weather patterns and the predictions of accumulations so much more than I loved dealing with the snow.

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That is one of the many reasons we are now living in Florida.

So now I get to follow Tropical Storm and Hurricane Warnings.

And that is what I am doing right now. Tropical Storm Colin… I’ve got my eyes on you.

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The storm shouldn’t be so bad, thankfully. So my plans to stay home in my PJ’s dissolved as the storm’s targeted landfall location moved North. We should still get plenty of rain and have some wind squalls but there should not be issues where we are specifically are located. So my day of baking, PJ wearing, and blasting music to dance around with Autumn will have to come with another storm.

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For years and years I did not like butterscotch but I started to turn the corner when I started to bake up the  Oatmeal Scotchie Cookies from Krusteaz and I now I am hooked. I even had ice cream the other night with butterscotch in it.

So now this cake is a favorite of mine since I am now hooked on butterscotch. And chocolate always is a winner. The glaze, oh man, that glaze ties it all together.

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Stormy weather or not, you need some cake in your life. Especially one that packed with butterscotch and chocolate chips and topped off with a chocolate glaze.

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Chocolate Chip Butterscotch Bundt Cake

Makes 1 bundt cake


For the cake

  • 1 cup unsalted butter, softened
  • 2 Cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 1 1/2 Cups Self-rising flour
  • 1 1/4 Cups all-purpose flour
  • 1 1/2 Cups butterscotch chips
  • 1 Cups chocolate chips

For the glaze

  • 1 Cup chocolate chips
  • 2-3 Tablespoons heavy cream


  1. Preheat your oven to 350 degrees. Generously grease a bundt cake pan.
  2. In a large bowl/stand mixer, cream the butter and sugar together until fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each egg, about 1 minute for each egg. Add the vanilla extract and beat the mixture again.
  3. Combine the flours together and then add half of that to the butter mixture, beating well to incorporate. Then add half of the milk and beat again. Repeat this process to add the rest of the flour and milk.
  4. Mix in the chocolate chips and the butterscotch chips.
  5. Pour the batter into the prepared pan. Bake for 35-45 minutes, or until a toothpick that is placed into the center of the pan is clean of batter upon removal. Let cool for 45 minutes prior to removing the cake.
  6. While the cake is cooling, make the glaze. In 30 second incriments, melt the chocolate on 50% heat in a microwave safe bowl. Stir after every 30 seconds. When the chips are about 75% melted add in the 2 Tablespoons of heavy cream, mix well. Microwave a bit more to make completely smooth. Add more heavy cream only if you desire a thinner glaze. Pour on the bundt cake and enjoy!

Adapted from Buttercup Bake Shop Cookbook


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Chocolate Chip Pumpkin Waffles with an Apple Cider Maple Syrup

Chocolate Chip Pumpkin Waffles with a Apple Cider Maple Syrup

hmmm, what do I talk about today?

Maybe how Autumn has a wicked stomach bug and spent all last night throwing up on everything- including me. So much laundry, so little sleep.

nah. let’s not get into that grossness!!!

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I know, let’s talk about the IIDA New England Fashion Show that is happening tomorrow night!!! YESSSSS!!!! I can’t wait.

I’ve been looking forward to this event all year since I missed attending last year since I was in Miami for work & fun and it’s my last time attending.

The overall show theme is SENSEation. But our office theme is top secret until tomorrow night! We’ve been working hard on the 4 costumes for months now and it’s finally here!

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I did some dress shopping on Monday and picked out this lace v-neck dress from LOFT. ( I also picked up this leopard print one!) I am really looking forward to getting dressed up and having fun.

Anyway, it’s Wednesday so it means it’s time for a waffle recipe!!!!!!!!!!!

I wanted to build upon the last pumpkin waffle recipe I shared so I jazzed them with some chocolate chips and made an apple cider maple syrup.

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I love this pumpkin waffle recipe since it’s awesome and uses up a whole can of pumpkin. So pumpkin-y and then you don’t need to deal with leftover pumpkin. Plus, chocolate chips! Who can say no to that?!?!

The apple cider maple syrup is what makes this really special. It’s super simple to make it too. Just cook down the apple cider until it’s syrupy, then add the pure maple syrup to cook down a bit too. Lastly, toss in some butter. It can even be made the night before!

This screams fall! Dig in!!!

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Chocolate Chip Pumpkin Waffles with an Apple Cider Maple Syrup

Makes 8-12 Belgian waffles, depending on desired size of waddles


For the Waffles

  • 1/2 Cup butter
  • 2 3/4 Cups white whole wheat flour
  • 2 Tablespoons pumpkin pie spice
  • 2 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 Cups buttermilk
  • 1 Tablespoon vanilla extract
  • 2 eggs
  • 1 (15 ounce can) can pumpkin purée

For the apple cider maple syrup

  • 1 1/2 Cups apple cider
  • 1/2 Cup pure maple syrup
  • 2 Tablespoons butter


  1. Melt the butter, set aside to cool slightly.
  2. In a large mixing bowl, mix the flour, pumpkin pie spice, baking powder, and salt.
  3. In a separate bowl, mix the rest of the butter, milk, vanilla extract, and eggs.
  4. Pour the wet ingredients onto the dry ingredients and fold in to mix. Add pumpkin puree and chocolate chips, continue to mix until just blended.
  5. Preheat your waffle iron and then spray the waffle maker with cooking oil spray.  Use 1/3 Cup of batter per waffle to make smaller waffles, use more to make larger waffles. Cook according to your manufacturer’s instructions. Put finished waffles in the preheated 250° oven to keep warm while you cook the others.
  6. While your waffles are cooking, make the apple cider maple syrup. In a small pot, bring the apple cider to a boil and cook down until there is just a 1/4 cup remaining. Add the the maple syrup and cook together for another 5 minutes. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a heat safe continue to allow it to be warmed again.
  7. Plate with 1-2 waffles and serve with the warm apple cider maple syrup. Enjoy!

Bacon Chocolate Chip Waffles

Bacon Chocolate Chip Waffles

I have a new addiction. Oh baby, it’s a good one!

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 I can’t stop watching “Married At First Sight”. I just discovered it a few weeks ago so I am so into now. I am watching the latest episode as I write this. I know it’s going to take me 5x longer to write this post as I will be so distracted watching it.

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ummm, 5 minutes just passed as my fingers rested on the keys as I watched…

It’s so interesting! It’s so weird. It’s so amazing. I mean, these 3 couples met each other at the alter. For real, they learned their names then. That’s insane, but cool.

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I can’t figure out which couple I like the most. Or which one will actually continue on by committing to stay married after the ‘experiment’ phase.

All I do know is that I love to watch the current season and watching last season.

Anyway, I made these Bacon Chocolate Waffles a few years (ago and shared it then but I wanted to share it again as I had make some tweaks over the years. Mainly more bacon and more chocolate, obviously.

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They do such a good job of combining the salty and sweet flavors. Every bite gets a bit of bacon and chocolate. I’ve made them with both regular semi-sweet chocolate chips and mini chips. It’s good both ways. When you make it with regular chips you get bigger bursts of chocolate in each bite, but with the mini chips you get more chocolate coverage. You can’t go wrong either way.

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I insist that you make these! Plus, you gotta binge watch “Married at First Sight” so that we can catch up and dish on your favorite couple!!

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Bacon Chocolate Waffles

Makes 12-14 (4″ Square) waffles


  • 1/2 pound of bacon
  • 2 cups of all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 cups of buttermilk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 Cup semi sweet chocolate chips


  1. Cut the bacon into small pieces. I suggest using a scissor. In a skillet, cook the bacon until crisp. Remove and place on paper towels to drain away the excess fat.
  2. Whisk the dry ingredients together in a medium-sized bowl.
  3. Whisk together the egg, oil, vanilla and buttermilk in a small bowl.
  4. Add the wet ingredients to the dry and stir to combine. Fold in the chocolate chips and crumbled bacon.
  5. Preheat your waffle iron. When ready, scoop a 1/3 Cup of batter into your waffle iron. Cook until the steam has finished escaping out the sides and the waffles are golden brown. Serve with syrup & fresh fruit.

*If you don’t have buttermilk on hand you can make your own with 1 tablespoon of lemon juice or apple cider vinegar for every cup of milk and let it sit for 5 minutes

Double Chocolate Chip Banana Muffins- SRC

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Muffins make me super happy.

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They are really so good. Just delightful. A great way to start your day. Or have as an afternoon snack. Taking the time to bake them up on the weekend just signifies taking the time to treat yourself. Plus, they make your house smell so good. That smell should be a candle. Well, it probably already is.

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We haven’t been eating muffins as much as before as we have been following a more Paleo- friendly diet, but that hasn’t stopped me from making them. We bring them to work or Autumn’s daycare. Sharing is caring.

But the thing I love most about muffins now is that Autumn and I get to make them together. She really wants to be involved when I am in the kitchen. I’ve found that baking works pretty well as there are no sharp knives. Yeah, knives don’t really work with tiny toddler hands. But she likes when I count out the Tablespoons or Cups of ingredients. and he LOVES cracking eggs. Seriously loves to crack eggs. She loves when I make crustless quiche as she can crack a dozen eggs.

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So when it came to picking the recipe for month’s Secret Recipe Club post I knew I would have to check out all the baking related recipes from Karen’s Kitchen Stories so I could keep Autumn envovled. And Karen has so so many awesome recipes. I enjoyed browsing through all of Karen’s bread recipes as her recipe annex is quite extensive and they all looked so good. I have bookmarked so many recipes like her Chocolate Walnut BabkaOvernight White Bread, and Transitional Whole Wheat Sandwich Bread.

While bread would have been delicious to make I wanted to make something that Autumn could really help with. So I turned back to her well organized recipe index to find another recipe. I saw these Double Chocolate Chip Banana Muffins and knew they would be a great muffin and something manageable to involve a toddler.

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These muffins are a real breakfast treat as they have 2 kinds of chocolate in the batter. But some days you just need a treat. But the banana makes them healthy, right? ha! The recipe calls for the addition of sour cream to the batter, but I didn’t have that on hand and knew I wouldn’t use the rest of the container, so I used Greek yogurt. I thought the taste and texture of the muffins so I think the ingredient swap worked just fine.

I also added chocolate chips to the tops of the muffins as you can’t have too many chocolate chips. That’s a fact.

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I really suggest that you whip up a batch of these Double Chocolate Chip Banana Muffins for, or even with, the ones you love. Thanks for such a good recipe Karen!! So yummy!

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Double Chocolate Chip Banana Muffins

Makes 12 Muffins


  • 1 1/4 C all purpose flour
  • 1/3 Dutch process unsweetened cocoa
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 Cup mashed banana (about 2 medium previously frozen bananas)
  • 1/3 Cup sour cream or Greek Yogurt
  • 1 large egg
  • 1/2 Cup granulated sugar
  • 1/4 Cup canola oil
  • 1 teaspoon vanilla extract
  • Generous 1/2 C dark or semi-sweet chocolate chips, and 60 more chips for the top of the muffins


  1. Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
  2. Whisk the flour, cocoa, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
  3. In a large bowl, whisk the banana and sour cream/yogurt until smooth.
  4. Add the egg, sugar, oil, and vanilla extract until smooth.
  5. Fold in the flour mixture and chocolate chips until just combined.
  6. Portion evenly into the muffin wrappers. Add 5 chocolate chips to the top of each muffin.
  7. Bake for 18 to 20 minutes. Cool in the pan for about 2 minutes, and then on a wire rack.

Slightly Adapted from Karen’s Kitchen Stories


Check out all the other great Secret Recipe Club posts this month!

And be sure to check out my 3 years of Secret Recipe Club posts!!!!


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