You know who makes you feel good about your cooking abilities? Boys, specifically my husband and his two brothers. I had all three boys in my house this past weekend and by bedtime on Sunday, I felt like Julia Child! Everything I put in front of them was gone almost instantly and they continued to rave about it long after the dishes were done.
Seriously. It was enough to make a girl blush!
Of course they immediately ruined it by telling me that they eat just about anything, but I chose to ignore that.
One of their favorites was this cinnamon apple coffee cake that was our dessert on Sunday. I wanted something easy that tastes like fall, but wasn’t pumpkin flavored. And then I thought about my ridiculous obsession with going apple picking at the many (non-existent) orchards nearby. Clearly, apples needed to go into this bad boy as well.
So I went into the kitchen and got started. About an hour later, this cinnamon apple coffee cake came out of the oven and I was in love. I wasn’t the only one! I actually had to fight the boys off the last few pieces in order to have any left for photos!
This cake is so stinking good that I don’t really blame them. The inside is all soft and chewy with just a hint of apple throughout. The apple was cut fairly fine so it almost melted into the rest of the batter, but if you like bigger chunks of apple, then feel free to cut the apple into larger pieces. But the best part is probably all that tasty, crunchy, sweet crumble on top! I’m legit going to have to fight A for the last piece of this cinnamon apple coffee cake, I can already tell.
I opted to serve this like bar cookies which was good because it maximized my servings, something that’s necessary with all those guys around. Then I really blew their mind and plopped a scoop of vanilla ice cream on top. All hail the dessert queen!
Cinnamon Apple Coffee Cake Recipe
For the crumb topping
1 cup flour
1 cup brown sugar
1/4 teaspoon salt
1 stick cold cubed butter
For the cake
2 sticks of butter
2 cups brown sugar
1 tablespoon vanilla extract
2 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 Gala apple, finely chopped (you could certainly add more if you’d like!)
Preheat the oven to 350 degrees. Line a 9 x 13 baking pan with tin foil. Spray tin foil lightly with cooking spray.
Combine dry ingredients for the crumb topping. Cut in cold butter with a fork or pastry blender, until large clumps form.
Melt two sticks of butter and let cool slightly.
Combine brown sugar, eggs and vanilla using a stand mixer.
With the mixer on low, slowly add the melted butter and mix until combined.
Combine the dry ingredients in a separate bowl and then add to wet ingredients.
Fold apple in gently.
Pour batter into baking pan and top with crumble.
Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool completely before slicing and serving.
Today’s recipe has a special place in my heart for multiple reasons. It was the very first dessert I made for A when we were first dating. It was the date after the broken window and police report and I was very focused on making it up to him. I made crockpot salsa chicken tacos and this mini cannoli cups recipe and BOOM! Now we’re married.
I’m not saying one directly caused the other necessarily…but sometimes things aren’t just a coincidence. I will let you all draw your own conclusions.
I love how easy this dessert is! Seven ingredients and about 20 minutes and you have the perfect crowd-pleaser (or 5th date pleaser, depending on your needs). This mini cannoli cups recipe is nut free, which can’t be said about all of their cannoli cousins. Normally, there is at least almond extract in them, if not nuts as decoration as well. And that just doesn’t work for me so I’ve substituted vanilla extract for the almond extract and mini chocolate chips for the nuts.
Winner winner cannolis after dinner.
I’m sorry for that.
No, I’m not.
1 pre-made pie crust
3 T sugar
1 t cinnamon
8 oz. part skim ricotta
1/3 c powdered sugar
1 t vanilla extract
4 T mini chocolate chips
Preheat the oven to 425 degrees.
On a lightly floured surface, unroll pre-prepared pie crust. Sprinkle with sugar and cinnamon.
Using a rolling pin, roll the pie crust almost paper thin. You want these cups to be thin and crispy.
Using a biscuit cutter (or any round object) cut the pie crust into circles of your desired size. You can re-roll the scraps as often as you’d like.
Press each circle into a muffin tin and bake for 10 minutes each. Allow to cool slightly in the muffin tin and then cool completely on a wire rack.
Combine the ricotta, powdered sugar and vanilla in a small bowl. Stir vigorously until the mixture is smooth.
Fill cups with ricotta mixture just before serving and top with mini chocolate chips.
*Shells and filling will keep for 2-3 days in separate airtight containers.
In the spirit of our dateaversary this month, I thought I’d share a story from when A and I first dating. I love people through food and he was (and is) no exception. So when he would make the hour commute to come see me, I made sure I sent him home with something edible. More often than not it was a bag of these breakfast cookies.
For a few weeks, we went along with me doling out breakfast cookies like it was my job and him being super appreciative each time. Then he happened to be at my house one day when I was mixing up another batch and he casually suggested that I should add more chocolate chips rather than raisins. I didn’t understand what he meant.
That’s when he told me that he didn’t actually really like raisins all that much. WHAT?!?!
I was shocked. I had been making these cookies for almost a month and he’d been eating them without telling me he didn’t like one of the main ingredients! And why hadn’t he told me? Because he didn’t want to hurt my feelings.
Gah. Doesn’t it make your heart squeeze just a little bit?
With or without raisins, these breakfast cookies are super tasty and filling. I find that one or two in the morning is enough to get me through until lunchtime without feeling hangry. You could certainly add additional ingredients (like nuts or protein powder) to give it even more nutritional value, but as someone who’s allergic to nuts (and therefore most on-the-go breakfast recipes), I don’t feel like anything is missing.
While you could certainly make the entire breakfast cookies recipe at once, I suggest only baking a day or two in advance so they stay soft and delicious. They are perfect for taking on the school bus or eating at work and there’s just enough sweetness to keep kids coming back for more.
Breakfast Cookies Recipe
1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
1 Teaspoon vanilla
1-1/2 Cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
3 Cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup each: raisins, craisins and semi-sweet chocolate chips.
Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins, craisins & chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Let’s talk about moving for a minute, y’all. It’s hard. I don’t care how good your system is or how carefully you label your boxes, you will forget where you put certain items. The good news is that opening just about any box will be like Christmas. The bad news is that you don’t have your donut pan for National Donut Day. That latter one happened to me, unfortunately. But honestly, this blueberry donut muffin recipe is so good that I don’t even think you miss the hole!
These muffins have all the best parts of a traditional donut with a little twist on them! I think this blueberry donut muffin recipe tastes a lot like an old fashioned donut; the cinnamon and nutmeg give these bad boys a hint of spice. The actual muffin part is very light and fluffy, the glaze gives it that sticky sweetness that all good donuts have and the blueberries are the little pop of freshness everything needs.
Now, some fun additions to this recipe would be to add a little lemon or orange zest to the glaze to play off the blueberry flavor. These would be perfect with a little coffee for breakfast or even that mid-morning snack. This blueberry donut muffin recipe makes about 18 muffins so you’ll have plenty to share!
Blueberry Donut Muffin Recipe
For the muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups flour
1 cup milk
2 cups blueberries
For the glaze:
3 tablespoons buttter, melted
1 cup powdered sugar
1 tsp vanilla
2 tablespoons hot water
Preheat oven to 425 degrees. Line muffin tins with liners.
Beat together butter, oil and sugars until smooth.
Beat in eggs, one at a time.
Mix in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.
Add the flour and the milk into the butter mixture, alternating between flour and milk, until just combined. You should start and end with the flour.
Gently fold in blueberries and then spoon batter into muffin cups.
Bake for 15-18 minutes, rotating halfway through baking.
Allow muffins to cool on a cooling rack for about 15 minutes before glazing.
To make the glaze, whisk all ingredients until smooth.
Dip the top of each muffin into the glaze, working your way through all the muffins. Then dip all of the muffins one more time.
Happy Friday, everyone! Today is actually the best of all Fridays because it’s National Pizza Party Day! Woot woot! To celebrate everyone’s favorite holiday, I’m sharing my go-to pizza recipe: a three-cheese white pizza that will quickly become your favorite too.
This pizza recipe could not be easier or faster to make. I use a pizza crust mix and know that you could consider that cheating a little bit, but when something is already done for you, why reinvent the wheel? Especially on a weeknight when time is short and your to-do list is not.
The garlic olive oil gives the pizza plenty of flavor, but without a big saucy mess. Add in a ridiculous amount of cheese and your taste buds will definitely party with this pizza recipe. I love using a mix of cheeses in this pizza: the mozzarella and parmesan get all melty and brown and then the ricotta…oh the ricotta! Just trust me, make the pizza and you’ll see.
The possibilities for this pizza recipe are almost endless. You can add a little crushed red pepper or Italian seasoning to the top to boost the flavor even more. A little spinach or sausage would also be a great addition!