Snickerdoodle Crumb Bars

I am drawn to cinnamon-sugary desserts in the fall. Especially if streusel is involved. 🙂 I wanted to bake this snickerdoodle-coffee cake hybrid dessert the second I saw the recipe. I was not disappointed! These cookie bars are not only delicious, they are versatile as well. They could be served for a special breakfast, snack, or dessert.

This recipe was adapted from Martha Stewart Living. We ate them for dessert. They were extra-fabulous served with a scoop of vanilla ice cream.

For the Streusel:

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 stick cold unsalted butter (4 tablespoons), cut into pieces

For the Topping:

  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar

For the Bars:

  • 1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature

  1. Make the Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
  2. Make the Topping: Stir together cinnamon and granulated sugar; set aside.
  3. Make the Bars: Preheat oven to 350 degrees, preferably on convection. Butter an 8-inch or 9-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. (I used cooking oil spray.)
  4. Whisk together flour, baking soda, cream of tartar, and salt.
  5. In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine.
  6. Spread half of batter into bottom of dish.
  7. Sprinkle with half of cinnamon sugar.
  8. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon.
  9. Sprinkle evenly with streusel, then remaining cinnamon sugar.
  10. Bake until a tester inserted in middle comes out clean, 25 to 28 minutes in a convection oven, or 30 to 35 minutes in a standard oven.
  11. Let cool completely. (In order to keep the layers intact, the cake must be completely cool before cutting it into bars.)
  12. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

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Ina Garten’s Salted Caramel Brownies

My daughter has loved a book series about a girl named “Kylie Jean” since she starting reading them in first grade. In one of the books, Kylie Jean Fashion Queen, Kylie’s mom bakes caramel brownies. My daughter has been asking for them ever since. I’m not sure why it has taken me so long to comply! (She’s in 5th grade this year. :/ )

The recipe for these super rich, moist and delicious brownies was adapted from Ina Garten’s Barefoot Contessa Foolproof via Food Network.com. I used large eggs, espresso powder, salted caramel sauce, and omitted the sprinkling of sea salt. We ate them with a scoop of vanilla ice cream. Decadent. Thanks, Kylie Jean! 🙂

  • 1/2 pound (2 sticks) unsalted butter
  • 14 ounces semisweet chocolate chips, divided
  • 3 ounces unsweetened chocolate (I used 72% cacao dark chocolate)
  • 3 large eggs
  • 1 T instant espresso or 1½ T instant coffee granules, such as NescafĂŠ
  • 1 T pure vanilla extract
  • 1 cup plus 2 T sugar
  • 1/2 cup plus 2 T all-purpose flour, divided
  • 1½ teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 to 6 ounces good caramel sauce (I used Trader Joe’s Salted Caramel Sauce)
  • 2 to 3 teaspoons flaked sea salt, such as Maldon (I omitted this because I used salted caramel sauce)
  1. Preheat the oven to 350 degrees, preferably on convection. Butter and flour a 9 x 13 x 1½-inch baking pan.
  2. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes.
  3. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar.
  4. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
  5. In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture.
  6. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture.
  7. Spread evenly in the prepared pan.
  8. Bake for 30 to 35 minutes, until a toothpick comes out clean. Don’t overbake!
  9. As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt.
  10. Cool completely and cut into bars.

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Soft-Baked Funfetti Cookies

While I’m sharing kid-friendly treats loaded with colorful sprinkles, it seems like the perfect time to post these funfetti cookies! 🙂 I made these for a special annual lunch that I have with friends from my former job. I miss them. ❤  All of our kids have known each other since they were babies- it is also wonderful to get them all together at least a few times a year.

This recipe was adapted from Sally’s Baking Addiction. I doubled the recipe and reduced the baking time. They were a big hit. 🙂

Yield: 42 cookies

  • 1 cup (230 g) unsalted butter, softened to room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (380 g) spoon & leveled all-purpose flour
  • 1/2 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 cup (80 g) sprinkles, plus more for sprinkle on top before baking
  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color, 2 to 3 minutes.
  2. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  3. In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
  4. With the mixer running on low-speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
  5. Once combined, fold in 1 cup sprinkles.
  6. Using a large cookie scoop, scoop out dough and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.
  7. Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven. (I chilled the balls of dough for 22 hours prior to baking.)
  8. Preheat oven to 350F, preferably on convection.
  9. Line two large baking sheets with parchment paper or a silicone baking mats.
  10. Bake chilled cookie dough for 9 to 10 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 to 5 minutes and move to wire rack to cool completely.

Note: Cookies stay soft & fresh for up to 1 week at room temperature. They also freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date.

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Easy Baked Cake Doughnuts

We seem to have less and less time to enjoy special breakfasts in my house. 😦 Overscheduled and overbooked, I’m afraid… Thankfully, we’ve made time to enjoy these baked doughnuts on a few occasions. Eating cake for breakfast makes up for less frequent indulgences!

This recipe was adapted from King Arthur Flour. My pans made smaller doughnuts, so I adapted the cooking time. I made the vanilla glazed and powdered sugar-coated versions but included recipes for cinnamon-sugar coated, as well as for chocolate and apple cider glazes. I won’t stop until I’ve tried them all. 🙂 Such a treat!

Yield: 20 doughnuts

For the Doughnuts:

  • 4 T unsalted butter, at room temperature
  • 4 T vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 to 1 teaspoon freshly ground nutmeg, to taste
  • 3/4 teaspoon coarse salt
  • 1 teaspoon vanilla extract
  • 11. 25 oz (319 g or 2 2/3 cups) all-purpose flour
  • 1 cup milk (I used 1 percent)
  • cinnamon-sugar, Confectioners’ sugar, or assorted glazes
  • sprinkles, toasted coconut, or chopped nuts, for topping, optional
  1. Preheat the oven to 425°F, preferably on convection. Lightly grease two doughnut pans with cooking spray.
  2. In a medium-sized mixing bowl or stand mixer, beat together the butter, vegetable oil, and sugars until smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim. (I filled each well with 2 small cookie scoops of batter.)
  7. Bake the doughnuts for 7 minutes. Remove them from the oven, and wait 5 minutes before turning them out of the pans onto a rack.
  8. Finish with desired coating, glaze, and/or topping, as desired.
  9. For frosted doughnuts, see the three easy doughnut glazes (recipe below). Sprinkle the glazed doughnuts with sprinkles, toasted coconut, or chopped nuts, if desired.

For Cinnamon Sugar-Coated Doughnuts:

  1. For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar.
Three Easy Doughnut Glazes: 
Yield: about 1/2 cup glaze each

For the Vanilla Glaze:

  • 1 1/4 cups confectioners’ sugar, sifted to remove any lumps
  • 1 tablespoon light corn syrup
  • 1 tablespoon melted butter
  • 1 to 2 tablespoons milk or water
  • 1/2 teaspoon vanilla extract
  1. Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed.
  2. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts.

For the Chocolate Glaze:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 1/4 teaspoon vanilla extract
  1. Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze.
  2. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts.

For the Apple Cider Glaze:

  • 2 tablespoons bottled boiled cider
  • 1 tablespoon heavy cream
  • 1 cup Confectioners’ or glazing sugar
  1. Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses.
  2. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts.

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Skillet Graham Cake with Peaches & Blueberries

I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!

This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!

Yield: Serves 10 to 12

For the Streusel:

Make the Streusel:

  1. In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
  2. Press together to form a large mass.
  3. Transfer to 
a bowl and break into clumps.
  4. Refrigerate until chilled, about 15 minutes.
Prepare the Fruit:
  1. Preheat an oven to  300° F, preferably on convection.
  2. In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
  3. In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
  4. Scrape the fruit and any juices into the skillet.
Make the Cake:
  1. In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
  2. In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
  3. Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
  4. Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
  5. Spread the batter in the skillet in an even layer.
  6. Scatter the streusel evenly on top.
  7. Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until 
a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
  8. Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.

I’m bringing my special skillet cake to share at Angie’s Fiesta Friday #184, co-hosted by Jhuls @The Not so Creative Cook and Petra @ Food Eat Love. Enjoy!

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Crumb Cake Muffin Tops

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 tablespoon canola oil
  • 1 large egg
  • 1/2 cup milk (I used 1 percent milk)
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Confectioners’ sugar, for dusting, optional

To Make the Cake:

  1. Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
  2. Whisk sugar, salt, melted butter, and oil in a large bowl.
  3. Whisk in egg, milk, sour cream, and vanilla.
  4. Stir flour, baking powder, and baking soda in a small bowl.
  5. Whisk into wet mixture until just combined.

To Make the Crumb Topping:

  1. Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
  2. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
  3. Spoon 2 tablespoons batter into each cup and spread evenly.
  4. Sprinkle with crumb mixture.
  5. Bake until light golden and cakes are just firm, about 15 minutes.
  6. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
  7. Dust with Confectioners’ sugar, as desired.

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Seeded Lemon-Blueberry-Banana Bread

As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.

The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.

This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!

Yield: 1 loaf

  • 2 large eggs
  • 1/4 cup canola oil
  • 3 ripe bananas, mashed
  • 2/3 cup granulated sugar
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup chia seeds
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • zest of 1 large lemon
  • juice of 1 large lemon
  1. Preheat oven to 350 F, preferably on convection.  Coat a loaf pan with cooking oil spray.
  2. Whisk together the eggs, oil, bananas and sugar until blended.
  3. In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet and mix only until incorporated.
  5. Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
  6. Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
  7. Let cool 15 minutes before taking out of the pan.

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