Snickerdoodle Crumb Bars

I am drawn toĀ cinnamon-sugary desserts in the fall. Especially if streusel is involved. šŸ™‚ 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 theĀ 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 theĀ Topping: Stir together cinnamon and granulated sugar; set aside.
  3. Make theĀ 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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Easy Baked Cake Doughnuts

We seem to have less and less time to enjoy special breakfasts in my house. šŸ˜¦ Overscheduled and overbooked, I’m afraid…Ā 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. šŸ™‚ 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)Ā 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 425Ā°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 theĀ 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:Ā 
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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Easy Churros

We plan our Super Bowl menu around our star appetizer,Ā guacamole. This year, we ate our favoriteĀ Creamy Chicken and Greens with Roasted Poblano Tacos as our main dish. Of course, we needed a fitting dessert to end our meal.

I’ve wanted to try these churros since first seeing the recipe around Cinco de Mayo 2016.Ā :/ Truth be told, they are not actually “true” churros… šŸ˜‰ Yet, they are certainly a festive end to any Mexican-inspired menu. Perfect for our Super Bowl feast too.

This recipe was adapted from Martha Stewart Living. I cut the recipe in half and froze the prepared churros one day ahead prior to baking. We ate them dipped in warm dulce de leche- melted chocolate would also be delicious.

Yield: about 20 Churros

  • 8 ounces (1/2 box) all-butter puff pastry, thawed according to package directions
  • 1 large egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • warm dulce de leche or melted chocolate, for serving, as desired
  1. Preheat oven to 425 degrees, preferably on convection.
  2. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle.
  3. Brush lightly with a beaten egg.
  4. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips.
  5. Twist into spirals, pressing ends to gently adhere.
  6. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. (Can be made and frozen up to 1 day ahead.)
  7. Bake, rotating sheets halfway through, until puffed and golden, 15 to 20Ā minutes.
  8. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar.Ā Repeat with remaining churros and sugar.
  9. Serve immediately with warm dulce de leche or melted chocolate, as desired.

I’m bringing this dessert to share at Angie’s Fiesta Friday #162, co-hosted by Sarah @Tales from the Kitchen Shed and Liz @Spades, Spatulas, & Spoons. Enjoy!

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Churro Cupcakes with Cinnamon Cream Cheese Frosting

My kids had friends over for a taco dinner the other night, and we “needed” a special dessert. These churro cupcakes were perfect for our theme!

This recipe was adapted from Lady Behind the Curtain, viaĀ Sweet Carolines Cooking. I loved the cinnamon-sugar topping underneath the cinnamon cream cheese frosting. Although we did debate whether or not these cupcakes were more “churro” or “snickerdoodle,” we all agreed they were tasty. šŸ™‚

I’m sharing this party food at Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!

Yield: Makes 24 cupcakes

For the Cupcake Batter:

  • 1Ā½ cups all-purpose flour
  • 1Ā½ cups cake flour
  • 1 T baking powder
  • Ā½ tsp coarse salt
  • 1Ā½ T ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1Ā¾ granulated sugar, plus 2 T for dusting
  • 4 large eggs, at room temperature
  • 2Ā½ tsp vanilla extract
  • 1Ā¼ cups milk (I used 1 percent)

For the Cinnamon-Sugar Topping:

  • 4 T unsalted butter, melted
  • Ā½ cup sugar
  • 1Ā½ tsp ground cinnamon

For the Cinnamon Cream Cheese Frosting:

  • Ā½ cup (1 stick) unsalted butter, at room temperature
  • 8 oz. (1 brick) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1Ā½ tsp ground cinnamon
  • 3 cups confectioners’ sugar
  • 1 tsp milk, if needed to thin consistency

  1. Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside.
  2. In a medium bowl, whisk together both flours, baking powder, salt and cinnamon.
  3. Using a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in vanilla extract.
  5. Reduce speed to low, then add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
  6. Fill each cupcake liner three-quarters full. Bake 17-20 minutes, or until cupcakes bounce back at the touch of a finger.
  7. Remove cupcakes from oven and place cupcakes on wire racks to cool.
  8. Meanwhile, make the cinnamon-sugar topping: Place the butter in a small bowl and microwave for 30 seconds, or until melted.
  9. In another small bowl, combine the sugar and cinnamon.
  10. When the cupcakes are completely cooled, brush melted butter on the tops and dip into the cinnamon sugar mixture, making sure to entirely coat the top of the cupcake.
  11. Make the frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese until light and fluffy, about 2-3 minutes. Add vanilla and cinnamon.
  12. Add confectioners’ sugar, one cup at a time, until incorporated and desired consistency is reached. If the frosting is too thick, add a teaspoon or soĀ of milk to thin.
  13. Using a pastry bag with a fluted tip, frost cupcakes. Be careful not to coat the outer edge of the cupcakes so that the cinnamon sugar can shine through.
  14. Refrigerate until ready to serve.

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Milk Bar Sugar Cookie-Cake Squares

My word. These wereĀ yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? šŸ˜‰

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is anotherĀ tasty option. šŸ™‚

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30Ā minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookieĀ from the pan. Cut into 24 two-inch squares.

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Soft Baked Snickerdoodles

I am drawn to recipes promising soft-baked and perfectly puffy cookies because I love the texture. BUT… I think it’s me… My soft-baked cookies are soft and delicious, but never as puffy. It’s weird! (and disappointing…) I’m blaming every oven I’ve ever had. šŸ™‚ It just can’t be me! šŸ˜‰

Snickerdoodles just seem like the perfect autumn cookie. The cinnamon sugar topping is really season-less, but it just speaks to me this time of year. Most recipes seem to include shortening which is an ingredient that I completely avoid. This wonderful shortening-free recipe is fromĀ Buttercup Baking. Her cookies were SO puffy!! Mine were a little flatter (as you now know!) but super tasty.

Yield: 3 dozen cookies

For the Cookie Dough:

  • 1 cup unsalted butter
  • 1 Ā½ cups granulated sugar
  • 2 large eggs
  • 2 Ā¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • Ā½ tsp coarseĀ salt
  • 1 tsp ground cinnamon

For the Cinnamon Sugar Topping:

  • 2 T granulatedĀ sugar
  • 2 tsp ground cinnamon
  1. Preheat oven to 400 degrees, preferably on convection.
  2. Beat butter and sugar together until light and fluffy.
  3. Add the eggs one at a time and mix.
  4. WhiskĀ together the flour, cream of tartar, cinnamon, and baking soda.
  5. Add the salt after sifting and add the flour mixture slowly to the butter mixture.Ā Mix until just incorporated.
  6. To Make the Topping: In a small shallow bowl, mix 2 TĀ of sugar and 2 tsp of cinnamon.
  7. Using a large cookie scoop, make equally portioned balls of dough, about 3 dozen.
  8. Roll the balls of dough into the cinnamon sugar topping and place on baking sheet lined with a silicone baking sheet or parchment paper.
  9. Bake in oven for 8 minutes on convection or up to 10 minutes in a standard oven (do not overbake). Let sit on baking sheet for 3 minutes before moving to cooling rack. The cookies will continue to cook on the baking sheet (so do not be tempted to put them back in the oven).

Note: These cookies are best eaten within a few days. For best taste, store in an air-tight container with a slice of white bread to absorb excess moisture.

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Whole Wheat Cinnamon Sugar Blueberry Banana Bread

This delicious breakfast bread is loaded with blueberries. It really is aĀ fabulous blend of banana bread and blueberry muffins- two of our favorite special breakfasts! The cinnamon sugar was an extra treat. šŸ™‚

This recipe was adapted from Crazy for Crust. I decreased the sugar and modified the recipe to include whole wheat flour and bake in a convection oven. I also used a Vitamix to blend the liquid ingredients. Nice!

  • 3/4 cup plus 2 T granulated sugar, divided
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon coarse salt
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoonsĀ buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup whole wheat flour
  • 1 cups all-purpose flour
  • 2 cups fresh blueberries
  • 1/2 teaspoon cinnamon

  1. Preheat oven to 375Ā°F (on convection, if possible). Grease a 9x5x3ā€ loaf pan with butter or cooking spray.
  2. Cream butter and 3/4 cup sugar with a hand or stand mixer. Set aside.
  3. Add bananas, eggs, milk, vanilla, salt, and baking soda to a blender jar and blend until smooth. (I used a Vitamix)
  4. Pour half the banana mixture into the butter mixture with 1 cup of whole wheat flour. Mix until just incorporated, then add the remaining banana mixture and the all-purpose flour. Mix until just incorporated.
  5. Gently fold in the blueberries. Pour into prepared pan.
  6. Combine 2 TĀ sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
  7. Bake for 45 to 50 minutes on convection or up to 60 minutes in a standard oven, or until a toothpick comes out with just a few crumbs. The edges will be a dark brown.
  8. Cool completely before removing loaf from pan, but you can cut slices from the pan after itā€™s cooled for about 15-20 minutes.

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and… I have to share some friends who came to visit. šŸ™‚ AĀ Great Egret and a Night Heron!

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The Night Heron actuallyĀ came and sat at the edge of our diving board… he didn’t go for a swim. šŸ™‚ Great.

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