Coffee Cake

I couldn’t find this at the store, so I made it myself!

Yield: 1 cake, about 9 square pieces

You will need:

For the cake:

  • 1 & 1/3 cups flour
  • 3/4 cup sugar
  • 3 tablespoons brown sugar
  • 6 tablespoons butter, room temperature
  • 1/2 cup water
  • 1/3 cup plain yogurt
  • 1 egg
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the filling:

  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon

For the topping:

  • 1/2 cup sugar
  • 1/3 cup flour
  • 5 tablespoons butter, melted
  • 1 tablespoon cinnamon

Directions

  • Preheat oven to 350 degrees and grease a 9×9 pan with butter or non-stick spray.
  • Let’s start with the cake batter. In a large bowl, cream the butter and sugars together.
  • Add in eggs and vanilla extract, mix to combine.
  • Add in the water and yogurt, mix to combine.
  • Add in the remaining dry ingredients and mix. Scrape down the sides of the bowl to incorporate any dry flour clumps.
  • Set the batter to the side. Now for the filling. In a small bowl, mix brown sugar and cinnamon together. Set aside.
  • For the topping, in a small bowl melt the butter. Add in the dry ingredients and mix to combine. Set aside.
  • Pour 1/2 of the batter into the pan. Sprinkle the filling evenly across the batter. You can swirl the filling with the batter using a toothpick, but try to avoid fully mixing it into the batter.
  • Pour the remaining batter on top. Sprinkle the topping evenly across the batter.
  • Bake in the oven for 50 to 60 minutes.
  • Remove from the oven and let cool for 20 to 30 minutes, enjoy!

Optional mix-ins:

  • chopped walnuts
  • chocolate chips
  • instant coffee or espresso powder
  • finely chopped apples and a tablespoon of apple pie spice

Tiramisu Pancakes

Let’s make dessert for breakfast 🙂

Yield: 6 to 8 pancakes

You will need:

For the pancakes

  • 1 cup flour
  • 1/4 cup cocoa powder
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon coffee extract
  • 1/4 teaspoon vanilla extract

For the filling & toppings:

  • 4 ounces mascarpone cheese
  • 3 tablespoons powdered sugar
  • cocoa powder, for dusting
  • chocolate covered espresso beans (optional)

Directions:

  • Grease a pancake griddle or pan and let preheat on a medium heat setting.
  • Let’s start with the pancake batter. In a large bowl, mix the dry ingredients until well incorporated.
  • Add in the wet ingredients and mix on a medium speed or until the batter is free from any clumps of flour.
  • Heat a pan or pancake griddle on a stove top with a medium heat setting. Use butter or non-stick spray to grease the surface.
  • Pour the batter onto the surface to your desired size (I usually pour 1/4 cup of batter).
  • Wait until bubbles form on the surface of the batter, then flip to let each side get golden brown.
  • Remove the pancake from the stove. Grease the pan/griddle and continue making pancakes with remaining batter.
  • For the mascarpone filling, mix the mascarpone with the powdered sugar until smooth and fluffy. Layer the filling between pancakes to build a stack. Dust cocoa powder on top of the last pancake and top with chocolate covered espresso beans.
  • Enjoy!

Trail Mix Cookie Bars

Take these on your next social distancing hike!

Yield: about 10 bars

You will need:

  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • pinch of salt
  • pick your favorite mix ins: chocolate chips, raisins, peanuts, almonds, pretzels, caramel chips, a swirl of peanut. butter, get creative!

Directions:

  • Preheat oven to 350 degrees and grease a 9×5 or 9×9 pan with butter. For thicker bars use the 9×5, for thinner bars use a 9×9.
  • In a large bowl, cream the butter and the sugar together.
  • Add in the egg and vanilla, mix to combine.
  • Add in the dry ingredients and mix, make sure to scrape down the sides of the bowl!
  • Add in your mix-ins and gently fold them into the batter.
  • Put the cookie dough into your pan of choice and spread it out to make an even layer covering the whole pan evenly.
  • Bake in the oven for 30 to 40 minutes.
  • Remove from the oven and let cool for 20 to 30 minutes so that the bars are easier to cut, enjoy!

Gluten Free Lemon Poppyseed Muffins

Did somebody say spring baking??

Yield: about 18 muffins

You will need:

  • 3 cups King Arthur’s Measure for Measure Gluten Free flour
  • 1 cup sugar
  • 1 & 1/2 cups yogurt
  • 2 eggs
  • 8 tablespoons butter, melted
  • 2 & 1/2 tablespoons poppy seeds
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt

Directions

  • Preheat oven to 350 degrees and line a muffin tin with muffin liners or grease with nonstick spray.
  • In a large bowl, combine all wet ingredients. Mix until combined.
  • Add all dry ingredients and mix until the batter is smooth. Scrape down the sides of the bowl to ensure all the ingredients are incorporated, but try not to over mix.
  • Fill the muffin tins with batter about 3/4 of the way full. The muffins need room to rise.
  • Bake for 18 to 22 minutes.
  • Remove from the oven and let cool for 5 to 10 minutes, enjoy!

Gluten Free Carrot Cake Cupcakes

Ready for Easter baking?

Yield: 12 cupcakes

You will need:

For the cupcakes:

  • 1 & 3/4 cup King Arthur Measure for Measure Gluten Free flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the frosting:

  • 8 ounces cream cheese, room temperature
  • 3 cups powdered sugar
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla extract
  • optional: add some cinnamon! 1-2 teaspoons

Directions:

  • Preheat the oven to 350 degrees and line a cupcake tin with liners or grease with nonstick spray.
  • In a medium sized bowl, finely grate carrots until reaching 1 cup or 8 ounces. Set aside for now.
  • In a large bowl, mix all wet ingredients until combined.
  • Add in the dry ingredients and mix until combined.
  • Fold in finely grated carrots. Scrape down the sides of the bowl to make sure all ingredients are fully incorporated.
  • Fill each cupcake tin about 3/4 of the way full with carrot cake batter.
  • Bake in the oven for 20 to 24 minutes, checking in after 20 minutes.
  • Remove from the oven and let cool completely.
  • Now time to make the frosting, in a large bowl mix the butter and cream cheese for 2 minutes until smooth.
  • Add the powdered sugar and vanilla (and optional cinnamon) and mix until fluffy and smooth.
  • After the cupcakes are fully cooled, decorate with cream cheese frosting.
  • Enjoy!

Cream Cheese Swirl Brownies

One of the best recipes to come out of all this quarantine baking!

Yield: depends on how you cut them, I like big pieces so I cut 9 large square brownies!

You will need:

For the brownies:

  • 1 cup sugar
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • optional: 1/2 cup chocolate chips

For the cream cheese swirl

  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla

Directions:

  • Preheat oven to 350 degrees and line a 9 inch square pan with parchment paper or grease with nonstick spray.
  • Let’s start with the brownies. In a large bowl, add all dry ingredients and stir to combine. Next add all wet ingredients. Stir to combine, and scrape down the sides of the bowl to ensure all ingredients are incorporated to make a smooth batter. Set aside.
  • Now the cream cheese swirl. In a medium bowl, whip the cream cheese and sugar together until soft. Add in the egg and vanilla and mix until smooth.
  • Time to assemble. Pour 1/2 of the brownie batter into the 9 inch square pan. Layer 1/2 of the cream cheese mixture. You can use a toothpick if you want to create a swirl design but it is not necessary for this step. Pour the remaining brownie batter on top. Layer the last of the cream cheese mixture in a zig zag or stripe pattern. Now use a knife or toothpick to make little swirls in the cream cheese.
  • Bake in the oven for 30 to 40 minutes, check on them after 30 minutes. You can use another toothpick to check if the center is set.
  • Remove from the oven and let rest for 10 to 20 minutes. It is easier to cut brownies when they are fully cooled!
  • Enjoy!

Orange Scones

Perfect for spring baking!

Yield: 6 large scones or 12 little scones

You will need:

For the scones:

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 cup butter, frozen
  • 1/2 cup buttermilk
  • 1 egg
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • zest of one orange

For the orange glaze:

  • 3 tablespoons butter, melted
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons orange juice
  • if you have extra orange zest, throw some in!

Directions:

  • Preheat oven to 375 degrees and grease or line a baking sheet with parchment paper.
  • In a large bowl add in flour, sugar, baking powder, zest, and salt. Mix to combine.
  • Grate frozen butter into the large bowl. Use your hand to mix the butter with the dry ingredients until small crumbs begin to form.
  • Add in the wet ingredients and continue to mix to form a rough ball of dough.
  • Place the dough on a lightly floured surface and begin to form it into a 6 to 8 inch circle, about 3/4 of an inch in thickness.
  • Use a sharp knife to cut the dough like a pizza into triangles.
  • Place the triangles of dough onto a baking sheet 1 to 2 inches apart from each other. Bake in the oven for 15 to 20 minutes. You want the scones to just start turning golden yellow before browning.
  • Remove from the oven and let cool for 10 minutes.
  • While you wait for the scones to cool, lets make the glaze. In a small/medium sized bowl, melt the butter. Add in powdered sugar and begin to mix. Add in orange juice one tablespoon at a time until reaching desired consistency. Mix in orange zest (if you had any leftover) and pour glaze over the scones when they are cooled.
  • Enjoy!

Simple Cinnamon Rolls

Are cinnamon rolls breakfast or dessert? Who cares!

Yield: 10-12 cinnamon rolls

You will need:

For the dough:

  • 1 packet instant yeast
  • 3 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 3 & 1/2 tablespoons butter
  • optional: 2 more tablespoons melted butter for topping to get the rolls golden brown on top

For the filling:

  • 3 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

For the frosting topping:

  • You can opt to buy cream cheese frosting or make your own! I like to make a simple glaze with 1 cup of confectioners sugar and 2 tablespoons of milk.

Directions:

  • In a medium saucepan heat the milk and butter. Do not let it come to a boil, you want the temperature to reach between 105 and 115 degrees to proof the yeast without killing it.
  • Pour the mixture into a large mixing bowl, add in the packet of yeast and let sit for 10 minutes allowing the yeast to activate. After 10 minutes, you should see bubbles at the top of the mixture.
  • Slowly add in the dry ingredients and begin to mix. The dough will gradually become more difficult to mix by hand. When this happens, dump the dough out onto a floured surface and begin to knead. Continue for one to two minutes, rolling and forming the dough into a ball.
  • Grease a large bowl lightly with olive oil and place the ball of dough back in the bowl. Cover the bowl with a wet towel and let the dough rise in a warm place for one hour.
  • When ready to bake, preheat oven to 350 degrees. Generously grease a 9×9 size pan with butter or nonstick spray.
  • For the sugary filling: in a small bowl melt the butter and mix it with both sugars.
  • Flour your surface again and roll out the dough about 1/4 to 1/2 inch thick rectangle. Pour/spread the filling onto the dough and roll into a log.
  • Cut the dough into rolls about 1 & 1/2 to 2 inches thick.
  • Place each roll in the pan. Optional: top the rolls with a little extra melted butter to get a little extra color in the oven.
  • Bake in the oven for 25 to 30 minutes until slightly golden brown.
  • Remove from the oven and let cool for 10 minutes.
  • While the rolls are still warm, but not fresh out of the oven hot, top with frosting and enjoy!

Chocolate Banana Bread

Calling all the monkeys!

Yield: 1 loaf

You will need:

  • 3 medium bananas, ripe
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1 egg
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 cup chocolate chips

Directions:

  • Preheat oven to 350 degrees and grease or line a 9×5 bread loaf pan with parchment paper.
  • In a large bowl, mash bananas. It is okay to have small chunks of banana, but you want them mashed.
  • Add in the rest of the wet ingredients and mix until combined.
  • Add the dry ingredients (hold off on chocolate chips) and mix until well incorporated. Scrape down the sides of the bowl between mixes!
  • Fold in chocolate chips and pour the banana bread batter into the prepared pan.
  • Bake in the oven for 40 to 50 minutes, check on the bread after the first 40 minutes. You can use a toothpick to test if it is fully cooked in the center.
  • Remove from the oven and let rest for 5 to 10 minutes, slice and enjoy!

My favorite toppings and mix ins:

  • Peanut butter
  • Nutella
  • A little bit of cinnamon
  • Raisins
  • Go nuts and add walnuts

Chocolate Peanut Butter Cupcakes

A flavor combination made in heaven!

Yield: about 15 cupcakes

You will need:

For the cupcakes:

  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt

For the frosting:

  • 1 cup peanut butter
  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions:

For the cupcakes:

  • Preheat oven to 325 degrees and line a cupcake tin with liners or grease with nonstick spray.
  • In a large bowl, sift all dry ingredients together and lightly mix.
  • Add in wet ingredients and mix until well combined. Scrape down the sides of the bowl to ensure all ingredients are incorporated, no lumps of dry flour!
  • Pour cupcake batter into cupcake tins, filling each tin about 3/4 of the way full.
  • Bake in the oven for 18 to 22 minutes. Use a toothpick to check if the center is cooked all the way through.
  • Remove from the oven and let cool for 20 minutes or until room temperature. If the cupcakes are still warm when you decorate them, the buttercream frosting will melt and separate.

For the frosting:

  • In a medium sized bowl, mix the butter and peanut butter until smooth and fluffy.
  • Add in the powdered sugar and vanilla extract, mix until well combined. Scrape down the sides of the bowl to make sure there are no clumps of butter or sugar. The frosting should be smooth and fluffy.
  • Decorate when the cupcakes are nice and cooled, enjoy!