Effortless Apple Coffee Cake

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My love of apples is calling me.

With the different varieties of apples I've been eating lately I'm on an apple kick.  I wanted to make something comforting and yummy, but I wanted something simple.  

This dish has all the flavors of my mom's homemade coffee cake without all the effort!  

The batter is quick to pull together and in no time you will have a house smelling delectable and a coffee cake just waiting to snack on!

This is so good that you'll want to make this incredibly delicious dish for your next brunch.  

EFFORTLESS APPLE COFFEE CAKE

An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. Perfect for breakfast, brunch, dessert, or a snack with coffee.  This cake will remind you of your mom's and grandmothers coffee cakes, bring back the nostalgia of long ago!

A dish the whole family will love.  You'll want to make this over and over again!

Effortless Apple Coffee Cake

Topping:

1/2 cup brown sugar

3 tablespoons flour

1 1/2 teaspoons cinnamon

1 tablespoon butter

Cake:

1 1/2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup butter, softened

2 eggs

3/4 cup milk

1/2 to 3/4 can of a 14oz can apple pie filling

 Preheat oven to 350 degrees.

In a small bowl, Add topping ingredients. Cut in butter with flour, sugar, and cinnamon until crumbly. Set aside.

In a large bowl, cream butter and sugar with a stand or hand mixer. Add the flour, baking powder, cinnamon and salt. Mix until blended. Add milk and eggs one at a time and mix until well combined.

Pour 1/2 of the batter in to a greased 9x9" pan.  Top the batter with the apple pie filling.  Pour the remainder of the batter over the apple pie filling trying to cover as best as you can.  Sprinkle with the topping mixture.

Bake for 45 - 50 minutes, or until a toothpick inserted in the middle comes out clean.  Cool 10 minutes, then slice and serve.

Quick and Easy Chocolate Chip Cinnamon Rolls

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Weekends are for breakfast and sometimes you need some homey, comforting baked goods.

I grew up with mom making quick cinnamon rolls from biscuit dough.  While they weren't the big and fluffy rolls we are used to these days from a yeast dough they sure where mighty tasty!

But what do you do when you don't have a lot of time to make something from scratch?

Turn to my...

QUICK AND EASY CHOCOLATE CHIP CINNAMON ROLLS

These are the perfect dish to make for a quick sweet breakfast treat.  A little help from refrigerated cinnamon rolls along with a addition of chocolate chips turn these rolls into a heavenly chocolatey breakfast pastry that everyone is going to love!

Items you will need:
9" round baking pan
semi-sweet chocolate chips
or sugar-free chocolate chips
refrigerated cinnamon rolls

These are quick and can be on the table in under 30 minutes.  They are a decadent treat for breakfast, with coffee, or for a snack.  Try these today!

Enjoy!





Quick and Easy Chocolate Chip Cinnamon Rolls

1 can refrigerated cinnamon rolls (I used lowfat)
1/3 cup semi-sweet chocolate chips (regular or sugar free)


Preheat your oven to 400 degrees.

Open cinnamon rolls and remove from package.  Carefully unroll each cinnamon roll and flatten just a bit with your fingers.  Place about 1 Tablespoon of chocolate chips along the length of the dough, depressing them into the dough.   Re-roll the cinnamon rolls and place them into a 9" round baking pan.  Bake for 13-15 minutes until cooked through and golden brown on the top.

Remove cinnamon rolls from the oven.  Heat the icing package for 10 seconds in the microwave.  Drizzle glaze over the warm cinnamon rolls.  Serve immediately.

Apple Cinnamon French Toast

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Basic French toast is elevated a notch or two when topped with tender juicy apples and drizzled with a cinnamon syrup!

The best way to make your day start off right is to eat a hearty helping of French toast that is topped with soft tender apples dripping with a cinnamony syrup!  

Breakfast can be on the table in about 20 minutes with this quick Apple Cinnamon French Toast recipe.  Apples are in season right now and this is the perfect way to incorporate them into your diet.  This is indulgence at it's best!  There are so many wonderful apples to choose from so pick your favorite and enjoy a great breakfast at the start of a great day!

I love the apples and I look forward to them every year.  I also love trying new varieties of apples so I chose a Sugar Baby apple for today's dish, but use your favorite.  The apples will stew away while you cook the French toast so you want an apple that stays firm and won't fall apart.  I left the skin on the apples for the nutrients and structure but you can certainly peel them if you choose. 

This is a wonderful winter weekend end breakfast.  One that the whole family will love.  I love the combination of apples and cinnamon and this takes your basic French toast up a notch or two!  

Enjoy!





Apple Cinnamon French Toast

serves 2

Apples: 

1 large apple - choose your favorite firm apple 

1/4 cup white sugar 

1/4 tsp cinnamon 

1 1/2 tbsp butter 

2 tbsp water

French Toast: 

4 slices white bread , preferably slightly stale 

2 eggs 

1/4 cup milk 

2 tbsp butter

a pinch of salt

Place the sugar, butter and cinnamon in a small saucepan over medium high heat.  Cut the apple into 1/4" thick wedges, leaving the skin on.  Add the apple and water to the saucepan.  Allow to simmer until apple have softened and syrup thickens slightly.  Stir occasionally.  

Meanwhile in a small bowl whisk together the egg, milk, and salt.  Melt 1 tablespoon of butter in a large skillet, over medium high heat. 

Dip the bread into the mixture, then remove, allowing any excess egg to drip off. Place in the skillet and cook until golden brown on each side - about 1 1/2 minutes. Remove from the skillet and keep warm.  Repeat with the remaining butter and dipped bread.  

To serve, place French toast on a plate and top with the apple mixture, spooning over the syrup.

source:  Recipe Tin Eats

Easy Cinnamon Peach Cobbler (Family Sized)

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We are hosting a huge summer bash in a couple of weeks for a bunch of friends and I've been researching and testing recipes.  The key is that they must feed a crowd but be simple to make.

Today is all about dessert!  I've been digging through our old family recipes again and came up with my version of a classic.  If you want a super easy and quick dessert to make look no further than this Easy Cinnamon Peach Cobbler.  I made this particular one family sized in an 8x8 pan for testing purposes, but just double the ingredients and place in a 9x13 pan for one that will feed a crowd.

There's nothing better than this southern dessert during the summer, especially when peaches are in season!  Oh! fresh peaches are the BEST!  We just picked up some delicious peaches that promised to be a 12 on the flavor scale (0-15, 15 being sweetest) and they sure were.  Juicy and sweet.  So make sure to use fresh ones if you can find good ones.  If not then frozen will work perfectly.

This is a cobbler that is cakey, instead of a biscuit topping or a pie crust.  You make a batter and pour it in the pan, then add the peaches on top.  The peaches sink down and the cake rises around the peaches to create a cake like cobbler. Yum!  I also added some cinnamon to the peaches to give it a little homey flavor which I adore.  Leave it out if you prefer just plain peaches.  This is excellent in taste, and couldn't be 

Bring a little South to your menu and enjoy this Easy Cinnamon Peach Cobbler (Family Sized) with a scoop of vanilla ice cream.  It can't be beat!

Enjoy!




Easy Cinnamon Peach Cobbler (Family Sized)

serves 6

1/4 cup butter

1 1lb. fresh or frozen peaches peeled and sliced

1 tsp. cinnamon
3/4 cups sugar, divided
3/4 cups self-rising flour
3/4 cups milk
1 teaspoon vanilla extract 

Add butter to a 8x8 baking dish and place into the oven as it preheats to 375º F to melt.

To a small bowl add peaches and 1/4 sugar.  Stir to combine.  Set aside.

In a medium bowl add remaining sugar, self-rising flour,  milk, and vanilla. Whisk until well combined.  Remove pan from oven and pour batter on top of the melted butter.  Top with the peaches and their juices.  Do not stir.

Bake until the cobbler is golden brown, about 35 minutes. Serve warm with a scoop of vanilla ice cream.

Banana Oat Muffins

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I've been slacking!  I know that I haven't posted anything in quite a while, but I'm back.

I decided to take a small break over the Thanksgiving holiday to recharge.  Boy did I need that!  It seems like work is in full swing more than usual now, plus being in a new home, and new routine, with the addition of all the holiday stuff to do I felt exhausted.  I'm sure you know the feeling.  So a much needed break was in order.

How was everyone's Thanksgiving?  Did you get enough turkey?  I've still been cooking up a storm.  I have so many dishes to bring you over the next couple of weeks.  All tasty and comforting.  So while I may have been slacking in my posts today's dish is not slacking on the flavor!

BANANA OAT MUFFINS

I've been cooking a lot of muffins lately.  My weakness, I know.  But don't you just love them?  This muffins uses your over-ripened banana that you have hanging around, plus I threw in some oats for a healthy dose.  What a great combination.  I found the idea on Pinterest (of course...) where they made mini muffins with the bananas and oat combination.  I knew I had to make them, but since I like big, sock-it-to-me muffins I adapted the recipe to suit my taste.

Imagine piping hot muffins filled with the aroma of bananas and cinnamon.  One bite and you notice the texture is a little more crumbly, with subtle hints of earthiness.  Pure Heaven!

Again these are easy to whip up on a weekend morning.  I made a small batch, enough for a family, but you can double this and have 12 muffins if you choose.  Remember they freeze perfectly and are great grab and go breakfasts!

So no more slacking for me....watch out for more exciting recipes to come!

Enjoy!





Banana Oat Muffins

serves 6

adapted from Aberdeen's Kitchen

3/4 cup flour
1/2 cup oats
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 + 2 Tablespoons cup 2% milk
1/4 cup vegetable oil
1teaspoon vanilla extract 1 bananas, mashed

Preheat oven to 400 F and spray a 6 cup muffin tin with cooking spray.

In a large mixing bowl, combine flour, sugar, oats, baking soda, baking powder, cinnamon and salt. Whisk to combine. In a medium bowl, add egg and whisk. Add milk, oil, and vanilla, and whisk together Add the mashed bananas to the egg mixture and stir until completely mixed.

Add the we ingredients to the dry and stir just until combined. Do not overmix.

Scoop the batter into the muffin tins filling most of the way to the top. Cook for 18-20 minutes or until done and golden brown. Remove pan from the oven and allow to cool 5 minutes. Remove muffins from the pan and place on a wire rack to cool.

Pumpkin Pecan Crumb Topped Muffins

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Have extra cans of pumpkin?

I'll show you what to do with it.  I always seem to have either an open can or extra cans of pumpkins around.  One good way to save that pumpkin is to portion it into muffin tins and freeze them.  Then you can take out a couple, thaw them and use them all winter in recipes.  Pumpkin smoothie anyone?

Another way is to make my fabulous Pumpkin Pecan Crumb Topped Muffins.  Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul!  Filled with pumpkin, and spices such cinnamon, ginger, and cloves, and topped with a sugary crumble, you will be dancing a jig when you bite into these tender muffins.  

PUMPKIN PECAN CRUMB TOPPED MUFFINS

Perfect for breakfast on Thanksgiving morning, or the day after! 

MAKE AHEAD!  You can make these ahead and just reheat them in the oven covered in foil, at 350 degrees for 10 minutes.  How simple is that?  Or you can freeze any leftovers to pull out for a quick breakfast on the run during winter.

Any way you serve these up they are a winner!
Enjoy!

Pumpkin Pecan Crumb Topped Muffins

Makes 6

1 1/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup canned pumpkin
1/4 cup 2% milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans

Crumb topping:
3 Tablespoons packed brown sugar
3 Tablespoons finely chopped pecans
2 Tablespoons all-purpose flour
2 Tablespoons cold butter

Preheat oven to 400 degrees.

In a large mixing bowl add flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.  Whisk to blend.  Add the egg, pumpkin, milk, oil, and vanilla.  Stir together just until combined.  Fold in chopped nuts.

In a small bowl add all crumb topping ingredients. Cut in butter with 2 forks or using your hands until the mixture is crumbly.

Using a scoop, fill muffin tins, sprayed with non-stick cooking spray, almost all the way full.  Top with crumb topping.

Bake 20 minutes until tops are golden brown.  Allow to cool in the pan 10 minutes, then remove from pan.  Serve warm.

                  

Mom's Old Fashioned Country Zucchini Bread

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There's nothing better than quick breads from my childhood.

Mom used to make them a lot and I'm fond of them all, but when it's late summer/early fall I get a craving for a cinnamony zucchini bread.

You see, it doesn't taste like zucchini, and the texture won't let you know there's zucchini in there either.  However, like carrot to a carrot cake, zucchini produces a moist and tender cake like bread.  

So digging through my mom's recipe archives I went and dug up her Old Fashioned Country Zucchini Bread.  This is the perfect bread for this time of year.  The winds are blowing, there's zucchini everywhere, and cinnamon flavors warm you up and make you all cozy.  

This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert.  

Enjoy!

Mom's Old Fashioned Country Zucchini Bread

Makes 1 8x4" loaf

2 medium sized zucchinis 
3 cups all purpose flour
1 cup sugar
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
3/4 cup canola oil
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup raisins
Nonstick cooking spray

Preheat the oven to 350 degrees.   Spray an 8x4-inch loaf pan with cooking spray.

Trim the stem and root-end from the zucchinis and using a food processor using the shred blade, grate the zucchini.  You should end up with about 3 cups of shredded zucchini.

Place the grate zucchini in a clean kitchen towel over a bowl and all to drain while you put together the other ingredients. 

In a large bowl add all the dry ingredient.  In a small bowl add the eggs, oil, and vanilla.  Whisk to combine.  Add to the dry ingredients and stir until just combined.  

Gather the towel with the zucchini and squeeze to extract as much liquid from the zucchini as possible

Add the zucchini, nuts, and raisins to the mixture and gently fold in just until it is all distributed and combined.  The mixture will not be very wet, more crumbly.  Spoon the mixture into the loaf pan and pat the top to even out.  

Bake for 60 - 65 minutes, until a toothpick inserted in the middle comes out clean and the top is golden brown.  They will be crunchy on the top and tender on the inside.  Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.

Kitchen Note:  This bread will keep in an airtight container for several days. You can also freeze a loaf or slice by wrapping them in cling wrap and then foil.  Freeze up to 3 months.