I love The Pioneer Woman. Simple as that. She has some of the most delicious recipes out there! The other day, I noticed a recipe that I simply had to try. Why? Mainly because I had a huge container of blueberries in my refrigerator that we screaming "use me by Saturday!" So, Pioneer Woman's Blueberry Crumb Cake was the answer. And oh boy, was it a winner. Moist, fluffy, sugary-sweet (but not too sweet), filled with blueberry goodness... all with a little crunch on top. Make it today - trust me. You won't be disappointed!

I don't know about you, but nothing says "good morning!" to me better than a hot cup of coffee and a cinnamon roll. Sure, coffee-shop cinnamon rolls would work, but who wants that when you can have these guys?! Stuffed full of brown-sugar, butter, and cinnamon and baked just until soft and slightly doughy in the middle, these "from scratch" cinnamon rolls fit the bill. Coffee shop, schmoffee shop, I say.   :)

1. 1 tube refrigerated breadsticks (I used Pillsbury, but any brand will do)
2. 1/2 cup brown sugar
3. 5 tbsp. white sugar or sugar in the raw
4. 3 tsp. cinnamon
5. 1/2 stick butter (melted)
6. 12 toothpicks

1. Preheat your oven to 375 degrees.
2. Pop open your can of breadsticks and lay each of them out on a cookie sheet (or a clean kitchen counter if you don't mind cleaning up the mess later!)
3. Brush some of the melted butter onto each stick (I bought a cheap basting brush - one of the smartest buys EVER! I use it constantly.)
4. Combine brown sugar, sugar, and cinnamon in a small bowl until well mixed.
5. Load sugar mixture onto each stick - don't be afraid to pack it on! The more, the better!
6. Roll each breadstick and secure with a toothpick so that it can't unroll itself while baking.
7. Place cinnamon rolls in an ungreased round cake pan and bake for 15 minutes.
8. Remove from oven, allow to cool slightly, then cover with a powdered sugar glaze (if you want).
9. Eat, eat, eat! And don't forget the coffee.