Brown Sugar Orange Triangles & Peanut Butter Cookies

It’s so hard to believe that it’s already April–and Spring! I don’t know about you, but I was getting tired of snow…and snow…and more snow. Don’t get me wrong, it gave me the perfect excuse to stay in and bake, but sometimes it’s nice to have a bit of sunshine and not need to ear snow boots everywhere you go.

April also means that I’ve had this blog for just over two months–can you believe it? In case you missed anything from last month, this post is perfect for you!

In Case You Missed It

Brown Sugar Orange Triangles
12 triangles | 2 hours
Dense. Sweet. Delightful.

Cut use 3

These make the perfect breakfast treat. The icing is made with cream cheese, and there’s orange juice woven throughout the entire recipe. Serve them with some coffee or tea!

Peanut Butter Cookies
Approximately 24 cookies |45 minutes
Classic. Simple. Rich.

Use above shot

Fair warning: these are only for the biggest peanut butter lovers. They so rich and flavorful, that you just have to have a glass of milk with them. Plus, it’s pretty much impossible to eat only one. Trust me; I tried.

Hungry for More?

The next recipe doesn’t come out for almost two weeks, but if you still want more, check out my Instagram, daniellesmixingbowl. Hope to see you there!

Until next time,


Banana Bread

Happy Easter! Today I wanted to share something that’s quick, easy, and completely stress free: banana bread.

To be honest, I never set out to make banana bread. I get a bunch of bananas for breakfast, don’t end up eating all of them, and, just as the rest are starting to brown, realize, oh yeah! Banana bread!

Now, a quick note: this recipe has some flexibility with the amount of banana you put in. Add 3 if you want a very banana-y taste; add 2 if you want more of a subtle flavor. Both work!

What You’ll Need


  • ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla
  • 5 tablespoons salted butter, melted
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 2-3 mashed bananas
  • 1 egg



  • 2 tablespoons flour
  • ½ cinnamon
  • 1 tablespoon butter

How You Do It

  1. Preheat the oven to 375 degree F. Line the bread loaf tin with parchment paper.
  2. Mix together the flour, baking soda, and baking powder.20180325_090001.jpg
  3. In a small bowl, combine the melted butter, vanilla, and brown and white sugars. The mixture will be grainy, similar in texture to apple sauce.20180325_085305.jpg
  4. Mix mashed bananas into the butter mixture. Along with the egg, add to the flour mixture and mix until combined. Pour into the loaf pan.20180325_09004320180325_090710
  5. Make the topping. Using a fork, cut the flour into the sugar and cinnamon until the chunks of butter are pea-sized or smaller. Sprinkle over loaf. Note: If you would like the top to be crunchy, allow some larger chunks to remain.20180325_092600.jpg
  6. Bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Let set for ten minutes then remove from tin. Peel off the parchment paper, slice, and enjoy!


Just look at how gorgeous.


It’s crazy how easy it is to make banana bread, right?


Mix it up: Prefer muffins instead? Bake for 13 to 15 minutes instead.

Brown Sugar Orange Triangles


These brown sugar orange triangles have a problem.
I never have enough icing.
Okay, so there’s *technically* enough, but I always have a bad habit of “tasting” the icing. One taste leads to another then another then another then… Well, you get the picture.
Other than that, they’re great! They take a bit of time because the dough has to rise, but man oh man, these are delicious. They’re perfect with a cup of tea or coffee, and I love having one (or two!) for breakfast. If you’re anything like me, you might want to make extra icing–or at least have someone there to keep you honest.

What You Need

Dough Ingredients use


  • 3 tablespoons dry yeast
  • ⅔ cup hot water
  • 1 cup of salted butter
  • ½ cup white sugar
  • 1 teaspoon salt
  • 2 cups hot milk
  • 2 eggs
  • 6 ¾ cups flour
  • 1 tablespoon orange juice

Fillings ingredients use


  • Orange zest from 1 navel orange (approximately 2 tablespoons)
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 14 tablespoons salted butter, softened

Icing use(1)


  • 1 cup powdered sugar
  • 1 tablespoon orange juice
  • 1 teaspoon lemon juice
  • 2 tablespoon cream cheese, softened

How You Do It

  1. In a small bowl, pour the hot water over the yeast and mix slightly. Let set for at least 10 minutes. When it’s ready, the yeast will become creamy, so it’s important not to move the bowl or otherwise disturb the mixture.
  2. In a separate bowl, combine the butter, sugar, salt, and milk. Mix until the sugar is dissolved, then let rest until room temperature.
  3. In a stand mixer/ large bowl, combine the eggs and flour. Mix in the yeast and hot water. The mix will still be stiff at this point, so be careful to not overwork it.dough-1-use.jpg
  4. Slowly pour in the wet ingredients.
  5. When just combined, add the orange juice. Continue to mix until the mixture will just barely hold its shape. Add in more flour as needed.
  6. On a lightly floured surface, shape dough into a ball. Note: the dough should have a little bit of give. It shouldn’t stay in a perfect sphere. This step is meant to make sure all of the dough is together–not to overwork it.dough-use.jpg
  7. Oil a large bowl, place dough inside, turn over, and let set undisturbed until doubled in size (approximately 2 hours). For this step, make sure you put the dough in the warmest part of your house; typically, I’ll put the lid on my stand mixer and fill the hole with hot water.


  1. When the dough is just about ready, make the orange zest. Grate the outside of an orange, avoiding grating the pith (the white part). Mix with the brown and white sugars.
  2. Add in the softened butter. If needed, use your hands.
  3. Stick into the microwave for 20 seconds. This will slightly melt the butter, making it more spreadable.filling-use1-e1520174818508.jpg
  4. Roll out the dough. On a floured surface, roll out the dough until it makes a rectangle, approximately
  5. Spread out the filling on the dough.filling-spread-use.jpg
  6. Roll up the dough along the long side.
  7. When you’re done, cut the dough in half to have two equal portions. Continue to roll out each portion until you have two ropes, each approximately an inch in width. Don’t mind any cracks that appear; I had a few (see below).crack-use.jpg
  8. Butter two pie tins. Put the dough inside, and let set for at least 30 minutes.Pre oven use
  9. At 400°, bake for 25 minutes. When it’s done, it should be a golden brown, but if the top starts to burn before the time’s up, cover with foil. Don’t automatically assume that it’s ready because the top is brown; if you use a glass dish to cook the dough, check the underside–it should be slightly brown, as well.Unglazed use


  1. While the dough is baking, mix the powdered sugar, orange juice, and lemon juice. Add in the cream cheese, adding more if you’d prefer a creamier texture.
  2. Let the dough cool for 15-0 minutes, putting in the freezer if you’re pressed for time.
  3. Remove the soon-to-be triangles from the pie tins and put on the icing. Don’t feel like you have to be fancy here; I used a sandwich baggie and just made a criss-cross pattern.icing-use-e1520178376644.jpg
  4. When you’re done decorating, slice into 12 equal triangles and enjoy!


Again, I’m obsessed with the icing. But how could I not be?


If you give these a go, let me know how it goes! Until next time,


Mix it up: These work great as pull apart bread! Simply cut the dough into small pieces after you’ve rolled it, and follow the same directions.