Fruity Cream Cheese Coffee Cake- New Favorite!

I was looking on pinterest for something to make a few nights ago, as usual. My guinea pig (aka: my mom), requested something fruity and cream cheese. I didn't have the time or patients for a cheesecake, so I just kept looking at 'pins' until one recipe caught my eye. It's a raspberry cream cheese crumble coffee cake. I am so glad I stumbled across this recipe. I changed it a little to make it my own, and it's one of my new favorites. It's pretty sweet so it works as breakfast or dessert. My mom took some to her bible study and it was gone when she came home, which always makes me feel good! So I really recommend making it soon. ps- it has a lot of ingredients and steps, but I promise it is super easy! Here's what you'll need

 Butter, sugar, eggs, brown sugar, flour, baking powder, salt, vanilla, cinnamon, sour cream, oil, milk, cream cheese, and of course you're favorite flavor jam. In a large mixing bowl, combine flour, sugar, salt, and baking powder.. no sifting necessary!

In a separate bowl, whisk together eggs, sour cream, melted butter, oil, milk, and vanilla until well combined. Pour into the dry mixture

Using a spatula or wooden spoon, fold the wet mixture into the dry mixture until just combined

 Scoop into a well greased 9x13 baking sheet

Once all of the batter is in the pan, spread out evenly. It doesn't have to be perfect, this is a pretty easy going recipe

Set that aside and start on the next layer. Combine softened cream cheese, egg yolk, sugar, and vanilla in a bowl

whisk together until there are no lumps. Spread over the coffee cake batter

Now scoop a jar of jam on top.. yes a whole jar. I didn't and I regretted it. I was debating between raspberry or blackberry, but we didn't have raspberry, so blackberry it was

Lastly, create you're crumble topping. In a bowl, throw together brown sugar, flour,  salt, and cinnamon

Mix it up, add in sliced butter

Use two knives or a pastry cutter to cut the butter in.. OR to make it fun, use your hand

Once you're mixture represents chunks, sprinkle over the jam

Once again, this seems like a lot.. but you gotta trust me, it was the best part because the cake alone is not very sweet and this topping helps it out a whole lot. Pop that in the oven

When it is finished baking, pull it out and cool completely! Store in the fridge up to 3 days because of the cream cheese. My favorite way to serve it was room temp with some extra fruity love all over it

Great for a ladies brunch, or just an everyday sweet/breakfast. Here's the recipe.. enjoy :)

Blackberry Cream Cheese Coffee Cake

Cake:
¼ cup oil
½ stick unsalted butter, melted
2 TB sour cream
2 ¼ cups all-purpose flour
½ cup + 2 TB granulated white sugar
1 tsp baking powder
½ tsp salt
1 egg
½ cup + 2 TB milk or half & half
2 tsp vanilla extract

Stir together flour, sugar, baking powder and salt; set aside. In a separate, microwavable bowl, melt the butter. Add in all the remaining ingredients and whisk together until there are no lumps. Pour the wet mixture over the dry mixture. Fold these mixtures together by hand until just combined. Scoop batter into a greased 9x13 pan. Spread out evenly; set aside.

Cream cheese mixture:
8 ounces cream cheese, softened
1 egg yolk
3 TB sugar

1 tsp. vanilla extract

Whisk all ingredients together until smooth and well combined. Spread evenly over the uncooked cake batter; set aside.

Fruit layer:

1 jar of your favorite flavor jam (raspberry, blackberry, strawberry, blueberry, etc.)

Pour jam/jelly over the cream cheese mixture and carefully spread out, being careful not to mix the jam into the cream cheese mixture; set aside.

Crumb topping:

1 cup flour
1 cup packed brown sugar
¾ tsp salt

1 tsp cinnamon
1 stick unsalted butter, sliced in TB

In a mixing bowl, combine flour, brown sugar, salt, and cinnamon. Stir until combined. Add the cubed butter and cut it in with a pastry cutter or 2 knives.. or your hands. Whatever floats your boat. Once your mixture resembles course crumbles, sprinkle it over the jam layer, completely covering the cake. Pop in the oven at 350 degrees. Bake about 30-40 minutes, testing with a butter knife to check if it is done. It will be pretty buttery on top from the crumb topping, but that just makes it even better. Cool before serving. If desired or for decoration, serve with an extra scoop of jam on top and a glass of milk. Store left-over's in the fridge up to three days.

Blueberry Buttermilk Pancakes

Everybody loves some good buttermilk pancakes for breakfast, and these will do it for ya. These are some of the best pancakes i've had (next to The Pancake Pantry). This is my grandma's recipe and we've been making these as long as I can remember. I hope you enjoy them like we do! I put blueberries in them this time, but you can do whatever you would like. Sometimes we mix it up and leave them plain, or do my favorite combo, chocolate chip pancakes with peanut butter and syrup.. yum. Here's what you need for the buttermilk pancakes

An egg, sugar, baking powder, flour, baking soda, oil, buttermilk, salt, and whatever add-ins you want. Crack the egg in a large measuring cup, slightly whisk

Whisk in oil and buttermilk. Add all the dry ingredients

Beat that together until combined and there are no lumps, but be careful not to over beat or your pancakes will become chewy. Add your choice of add-ins

Fold in. Scoop batter into a buttery pan

When the middle of the pancake starts too look a little dry and bubbly, flip it

Then leave it alone until it is done cooking. If you keep flipping it, it won't cook through in the middle and it will have the texture of a goodyear tire. So just don't do it :) Top with some butter, syrup, and blueberries (or your favorite pancake toppings)

Cut em open and eat up! I promise these are not hard, so do not be intimidated by homemade pancakes!

Buttermilk Pancakes

1 cup buttermilk

1 egg, beaten

1 Tbs. oil (vegetable, canola)

1 cup AP flour

1 Tbs. sugar

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

-Your choice of mix-ins

In a large glass pourable measuring cup, combine buttermilk, egg, and oil; beat. Add dry ingredients and mix until there are no lumps. (Be careful not to over mix, or your pancakes will become tough.) Fold in your mix-ins, unless each person wants something different. If that is the case, sprinkle your mix-in on each pancake right when you pour the batter on the cooktop. Cook on a skillet or stove-top pan. Flip when the middle starts to look a little dry and bubbly. Finish cooking, and serve. 

Chocolate Chip Muffins

I searched a long time for what looked like a GOOD muffin recipe. I finally found one on Handle the Heat blog that looked like a winner, so I made them and I am so glad I did. I made a few changes, and these puppies were moist, sweet, puffy, and just good. I don't know how many of you know Melissa Arnold, but she is an AMAZING cook/baker. She loved these muffins and even asked for the recipe if that tells you anything! For the muffins, you will need brown sugar, sugar, flour, baking powder, milk, butter, eggs, vanilla, and chocolate chips. In a large bowl, combine sugar, brown sugar, flour, and baking powder

In another bowl, whisk together milk, melted butter, eggs, and vanilla. Form a well in the middle of the dry mixture. Pour the wet mixture into the dry

Fold the wet into the dry ingredients until moistened. Add the chocolate chips

Fold those in, mixing the least amount as possible

Scoop the finished muffin batter into muffin lined pans

This next part is optional, but I sprinkles turbinado sugar onto each muffin to add a little crunch and sweetness

Bake and dump of of the pan to cool

I love muffins and breads warm, so I ate mine before it had a chance to cool

If you don't eat them right out of the oven, you could always warm them in the microwave. Then of course slab some butter on them :)

Chocolate Chip Muffins

• 1 1/2 cups all purpose flour
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 2/3 cup whole milk
• 1/2 cup butter (melted and cooled)
• 2 eggs (lightly beaten)
• 1 teaspoon vanilla
• 1 (12 oz) pkg. milk chocolate chips

Preheat the oven to 375 degrees. Line a muffin pan with muffin liners. In a large bowl mix together flour, sugar, brown sugar, baking powder, and salt. In another bowl whisk together eggs, milk, butter, and vanilla until well combined. Make a well in the center of the dry ingredients and pour the wet mixture into the well and stir until combined. Fold in chocolate chips. Spoon batter into muffins tins. If using turbinado sugar, sprinkle about 1/2 tsp on the top of each muffin. Place into the oven and bake for about 10-18. Remove from the oven and allow to cool for 2 minutes. Remove from the pan and eat warm! Store in an air-tight container. (Best when served the day of making them or the next day).

Shoutout To All My Peanut Butter Lovers

Today might be my favorite day of all food holidays, National peanut butter lovers day! So in honor of my pb day, I made Peanut Butter Cinnamon Rolls. I saw them and knew I had to make them asap. I asked a couple of people if they would eat them and everyone said the same thing, 'that's a weird combination (peanut butter and cinnamon)'. So I just took out the cinnamon and made some other changes. Here's what you need for the peanut butter rolls

All-purpose flour, salt, sugar, yeast, instant dry milk, peanut butter, water, and bread flour. In a large bowl, combine all-purpose flour, salt, sugar, yeast, and instant dry milk

Stir together and mix in peanut butter

A big ole heaping scoop. yep. Add water to the mixture

Mix that together until moist and combined (don't overmix). Add in the bread flour

Beat that in until combined. Roll into a ball and place on a floured surface

Cover your hands and the top of the dough with flour. Gently knead about 10 times and form into a ball

Pour some oil into a bowl and place the dough ball in the bowl. Roll around until fully coated with oil

Cover with a thin, damp towel and place in a warm place to rise

Once doubled in size, punch down to press the air out. Place back onto a floured surface. Flour your hands, the dough, and the rolling pin

Roll out evenly into a large rectangle

or.. a circle type thing. Now fill the cinnamon rolls. You'll need butter, brown sugar, and peanut butter chips

Melt butter and pour over the flat dough. Sprinkle brown sugar on top of that, then top with peanut butter chips

Roll up tightly and slice, using floss. Yes, I said floss. It cuts them really evenly and its super easy

Place in a greased baking pan

Cover with a thin, damp towel and let rise in a warm place for about 30 minutes

Bake until JUST done, now these are something you do not want to over cook. Usually the outside one's get brown and the inside one's are kinda gooey, but I don't really know if there is a way to fix that. Here's the finished product

A peanut butter roll... right before I ate it

Of course, there is a peanut butter glaze. You'll need peanut butter, vanilla, milk, and powdered sugar

Combine all the ingredients in a large mixing bowl. Beat on medium-high speed for 30 seconds. Scrape down the sides of the bowl and beat for 30 more seconds, adding more milk if needed

PHOTO BY ELLEN :)

When you are ready to eat a peanut butter roll, place it on a plate, cover with frosting and heat in the microwave until soft and warm. Or you can poue the frosting over the rolls (in the pan) right after you take them out of the oven. 

Peanut Butter Cinnamon Rolls

(adapted from Better Homes & Gardens)

2  cups  all- purpose flour

2/3  cup  nonfat dry milk powder

2  tablespoons  sugar

2  packages  active dry yeast

1 1/2  teaspoons  salt

2-1/4  cups  hot water

1  heaping cup  peanut butter

3-1/2  cups  bread flour

filling:

1/2 stick butter, melted

brown sugar

1/4 cup pb chips

frosting:

4 cups powdered sugar

1/4 cup peanut butter

1 tsp. vanilla

6-8 Tbs. milk

In a large bowl, combine AP flour, dry milk powder, sugar, yeast, and salt. Add peanut butter and mix (will be crumbly). Mix in the hot water, mixing until batter is just combined. Scrape down the bowl, add bread flour, and mix until just combined. Scrape down the bowl again and beat on medium- high speed for about 15 seconds. Turn dough out onto a lightly floured surface (use all- purpose flour for this). Also flour your hands and the top of the dough. Knead dough about 10 times, adding more flour if the dough is really sticky. Shape dough into a ball. Place dough i Punch dough down. Turn out onto a lightly floured surface. Flour the top of the dough, your hands, and a rolling pin. Roll dough out to a thin and even rectangle. 

Filling: Pour melted butter over the flat dough, sprinkle how ever much brown sugar on the dough as you want. Then top with the peanut butter chips. Tightly roll up the dough. Slice with non-flavored dental floss. Place rolls in 2 9x13 greased baking pans. Cover with a thin, damp towel; let rise in a warm place for 30 minutes. Bake at 375 degrees for 15- 25 minutes (making sure to not over bake). I usually take them out of the oven when the outside rolls are barely brown on the top and the middle rolls are just done.

Frosting: In a large mixing bowl, beat together all of the frosting ingredients for about 30 seconds. Scrape down the bowl and beat again until combpletely combined. You may need to add more milk to bring the frosting to a thick drizzle. Pour over the whole pan of warm rolls or save and pour over rolls individually right before you are ready to eat them.