cookies and cups

Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!

The Best Coffee Cake Recipe Ever

brown sugar

all purpose flour

cinnamon

butter, melted

butter, room temperature

sugar

eggs

vanilla extract

sour cream

salt

baking powder

milk

Preheat oven to 350°F. Coat a 9&#215;13 baking dish with nonstick spray. Set aside.

In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.

To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.

For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.

Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.

Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer.

Evenly sprinkle the crumb topping on top.

Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.

Remove cake from oven and place pan on a wire rack to cool completely.

Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

https://content.jwplatform.com/videos/x0qRIqJe.mp4

The Best Coffee Cake Recipe with crumb topping

The Best Coffee Cake Recipe

<p>This <strong>homemade cake mix</strong> is so easy to throw together with what is already in your pantry. With vanilla and chocolate variations, you’ll be all set next time you’re in the mood to bake!</p>

DIY Cake Mix (Homemade Cake Mix)

(3.4- ounce) package Instant Vanilla Pudding Mix

vegetable oil

buttermilk

Sift together the flour, baking powder, salt, sugar, and pudding mix.

Store in an airtight container for up to 3 months.

Pre-heat oven to 350°F. Coat a 9&#215;13 baking pan with nonstick spray. Set aside.

Add the pre-made cake mix into the bowl of your stand mixer fitted with the paddle attachment.

With the mixer on low add in the oil, eggs, vanilla, and buttermilk. Mix for 30 seconds.

Turn the mixer up to medium speed and mix for 1 minute, scraping the sides of the bowl as necessary. 

Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until the center of the cake is set. 

When the cake is cooled, frost with desired frosting.

An easy, creamy beef pasta recipe that is loaded with flavor and cheese!

Creamy Beef Pasta Recipe

olive oil

yellow onion, diced (about a cup)

beef

garlic,

basil

oregano

red pepper

flour

tomato sauce

beef broth

Rotini pasta

heavy cream

cheddar cheese

In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return the to heat.

With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.

Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.

While sauce is simmering, boil Rotini according to pasta directions. Drain.

Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.

Garnish with parsley if desired and serve immediately.

https://content.jwplatform.com/videos/vPbzpsV7.mp4

Cheesy Beef Pasta

This Blueberry Banana Bread is soft and moist. Blueberries and bananas are the perfect match!

Blueberry Banana Bread

bananas,

vanilla

baking soda

blueberries

Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Coat again with nonstick spray. Set aside.

In a medium bowl mash the bananas with a fork, leaving them slightly lumpy and set aside.

In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.

Place blueberries in a medium bowl and sprinkle the remaining 2 tablespoons of flour on top. Toss lightly to coat the blueberries.

Stir the blueberries into the batter and pour the batter into the prepared pan. Press a few additional blueberries into the top of the banana bread if desired to garnish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.

Easy Cake Mix Cookies are a fun way to mix and match cake flavors to add-ins! My kids LOVE to make these!

Cake Mix Cookies

(18.25 – ounce) box cake mix

chocolate chips

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.

Mix in desired add-ins until evenly incorporated.

Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.

Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

The thickest, softest chocolate chip cookies loaded with chocolate chips and chopped walnuts! If you have ever had a cookie from Levain Bakery in NYC you will love these!

Chocolate Chip Walnut Cookies

butter

dark brown sugar

cornstarch

walnuts

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.

Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just combined.

With mixer still on low, add in the chocolate chips and walnuts until incorporated.

Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart.

Bake for 8-9 minutes, until the edges and tops are lightly golden.

Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

HUGE Half Pound Chocolate Chip Cookies are ooey-gooey chocolate chip cookie perfection! Buttery and soft on the inside, crispy and chewy on the outside, these can be an indulgent treat for one, or can be shared!

Half Pound Cookies

butter,

chocolate

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment mix the butter and both sugars together on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add in the eggs, vanilla, baking powder, baking soda, and salt and mix until combined and smooth.

Turn the mixer to low and slowly add in the flour, mixing until just combined. Add in the chocolate chips and chopped chocolate and mix until evenly incorporated.

Using a food scale, measure out the dough into 8-ounce portions. Form the dough into a ball and place 4-inches apart on lined baking sheet. I fit 4 cookies on each baking sheet.

Bake for 13-14 minutes until the bottoms are lightly browned and edges are golden. The tops of the cookies will feel set, but the insides will be slightly under-baked, this is fine.

Allow the cookies to cool on the baking sheet for 4 minutes before transferring them to a wore rack to cool completely.

https://content.jwplatform.com/videos/WgoiblPY.mp4

Adding pineapple to banana bread adds flavor and moisture! A fun spin on a classic!

Pineapple Banana Bread

pineapple,

Preheat oven to 350°F. Coat a 9&#215;5 loaf pan with nonstick spray. Line the bottom and up the ends with a strip of parchment paper for easy removal. Coat again with nonstick spray. Set aside.

In a large bowl whisk together flour, baking powder, baking soda, and salt.

In a medium bowl whisk together oil, sugar, eggs, and vanilla. Stir in pineapple and banana.

Add the wet ingredients into the dry ingredients and stir until just combined.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool 10 minutes in the pan and then transfer to a wire rack to cool completely.

These easy low carb/keto friendly "Chaffles" are going to be your new go-to breakfast! They're egg and cheese cooked in a waffle maker, creating a delicious alternative to boring omelettes or frittatas! 

Chaffles

cheese

seasonings: salt, pepper, garlic powder, and parsley

Heat a 4- inch waffle maker to high heat.

Whisk together the egg and cheese, seasoning as desired.

Lightly coat the waffle iron with nonstick spray.

Spread half of the mixture (scant 1/4 cup) into the hot waffle iron. Cook for 3 minutes, or until golden brown.

Transfer to a wire rack and cook the remaining egg mixture.

This is my go-to chocolate chip cookie recipe. Nt only do you not need to use a mixer, there is no chill time needed getting depth of flavor from the brown butter and sea salt.

Salted Brown Butter Chocolate Chip Cookies

salted butter

coarse sea salt

Brown the Butter

In a medium saucepan over medium heat melt the butter and bring it to a boil. Once it starts boiling swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from heat and allow butter to cool for 20 minutes.

Preheat Oven

While the butter is cooling preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Stir in Sugars, Eggs, and Leavening

Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.

Add Flour and Chocolate Chips

Stir in the flour until the dough comes together and the ingredients are evenly incorporated. Finally mix in the chocolate chips.

Scoop Cookies

Using a large cookie scoop (3 tablespoon sized), scoop the dough out onto the lined baking sheet, 2 inches apart. *See note in the post for my trick to pretty cookie tops!

Bake

Bake the cookies for 10 &#8211; 12 minutes until the edges are lightly golden and the centers are just set. Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.

Flourless Chocolate Cake is dense, fudgy, and super easy to make with only 5 ingredients! The ultimate Valentine's dessert!

Flourless Chocolate Cake

semi- sweet chocolate,

eggs separated, room temperature

cream of tartar

Preheat oven to 350°F. Coat a 9- inch springform pan with baking spray. Set aside.

In a heat-safe bowl set on top of a sauce pot of simmering water, melt the chocolate and butter together until smooth. Remove the bowl from the heat and allow to cool slightly.

Separate the eggs, placing the yolks in a large bowl and the whites into the bowl of your stand mixer fitted with the whisk attachment.

Using a hand mixer, beat the egg yolks in the large bowl until the are a pale yellow color and thickened, 3-4 minutes. Slowly add in the melted chocolate and mix until combined. Set aside.

Add in cream of tartar into the bowl of your stand mixer with the egg whites. Beat the whites on medium-high speed until foamy. Add in the granulated sugar a little bit at a time with the mixer still on medium high speed. Once all the granulated sugar is added, continue mixing egg whites until thick, glossy, and stiff peaks form.

Fold the egg whites into the chocolate mixture.

Pour the batter into the prepared pan. Place the pan on a larger baking sheet and bake for 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Be careful not to over-bake. Cake will puff up and get crackly.

Allow the cake to cool in the pan placed on a wire rack.

When the cake is completely cooled loosen the cake from the sides using a butter knife. Remove the sides of the springform pan.

Dust with powdered sugar or top with whipped cream and raspberries if desired.

Congo Bars are an amped up chocolate chip cookie bar with 2 types of chocolate to make them extra gooey!

Congo Bars

dark brown sugar, packed

light brown sugar, packed

chocolate chocolate

milk chocolate chips

Preheat the oven to 350°F. Line a 9&#215;13 pan with parchment paper and coat with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the light and dark brown sugars together for 2 minutes on medium speed. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary.

Finally add in both kinds of chocolate and stir to incorporate.

Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and lightly golden and the center appears slightly under-baked.

Remove the pan from the oven and allow the bars to cool completely before cutting.

Alternately you can chill the bars before cutting.

These Candied Pecans are the perfect sweet and salty snack. They're great on their own, on salads, in cookies, or as a garnish to your favorite chicken dish!

Candied Pecans

pecan halves

salt salt

water

In a large skillet, melt the butter over medium heat. Add in the pecans and stir continuously for 3 minutes, to lightly toast the pecans.

Add in the brown sugar, and stir for an additional 2 minutes to melt the sugar.

Stir in the cinnamon and salt, and add the water.

Cook, stir continuously, until the water is evaporated, 1-2 minutes.

Remove from the heat and spread evenly on the baking sheet.

Bake for 5-7 minutes, until fragrant and lightly crisp.

Remove from oven and allow to cool completely on the baking sheet.

The easy Blueberry Crisp recipe is quick to make and perfect for any summertime BBQ!

Blueberry Crisp

quick oats

lemon

Preheat oven to 350°F. Coat a 9&#215;13 (3- quart) baking dish with non stick spray, set aside.

Crisp

In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.

Filling

Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries. 

Spread the blueberries in the prepared pan and top evenly with the crisp mixture. 

Bake for 45 &#8211; 50 minutes until the crisp is browned and the blueberries are bubbly. Allow the crisp to rest for at least 20 minutes before serving. Can be enjoyed warm, room temperature or cold.

Salted Caramel Popcorn

unpopped popcorn kernels (about 16 cups popped corn)

corn syrup

Line a large baking sheet with parchment paper or a silicone mat. Set aside.

Pop popcorn kernels using air popper into a large bowl.

In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Remove from heat and let it cool for 2 minutes. It needs to stop boiling before you pour it on the popcorn.

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