Chocolate, Peanut Butter, and Butterscotch Coffee Cake

I've secretly loved coffee cake for years...

Well, okay, it's not really a secret.  But I do, I do love coffee cake.  I remember my first cinnamon coffee cake, the yellow cake with the crumb topping piled high.  I thought I had died and gone to heaven!  Then came my mom's coffee bundt cake with the swirl of cinnamon and nuts inside.  Man was that good.

So over the years MGG and I have enjoyed a variety of coffee cakes.  He loves it with his coffee, and I love it for breakfast with my hot tea...or dessert...or a snack...okay and dinner too!

Today I wanted to share one of our favorites.  This one is full of chocolate, peanut butter, and butterscotch.  Oh, how I love hot melted chocolate.  It just does it for me.  The 3 flavors together are outstanding.  I love this recipe since it is easy to pull together.  Using some help from a can of biscuits you don't have to make a dough.  This is perfect when you want to through something together quickly and still have the results be full of flavor and company worthy.  

I have a dozen different coffee cakes to share with you.  I better get baking!

What is your favorite coffee cake?


Chocolate, Peanut Butter, and Butterscotch Coffee Cake

serves 6

1/2 c sugar
1 tsp cinnamon
1 can of large buttermilk biscuits (8 count)
4 Tbs. of butter, melted
2 Tbs chocolate chips
2 Tbs peanut butter chips
2 Tbs butterscotch chips

Preheat oven to 350 degrees.  Spray a 9 inch cake pan with cooking spray.  Set aside.  In a medium bowl mix the sugar and cinnamon.

Separate the 8 biscuits.  Cut each biscuit in to quarters.  Dip quarters in melted butter and then roll in cinnamon sugar mixture.  Place in the prepared pan, covering the bottom of the pan.  Sprinkle all flavored chips over the dough quarters.

Bake for 20-30 minutes or until golden brown and cooked through the center.  Cool 10 minutes in pan. Serve.

Mini Cinnamon Rolls

Need a sweet treat for breakfast in a flash?

How about a cute little snack for the kids, or something soft and gooey to go with your afternoon coffee or tea?

These little babies are heaven!  The best part?  They are semi-homemade, or you can call it speed-scratch cooking at it's finest.  I just LOVE cinnamon, so these little treats are perfect in my book.  When you don't want to spend all that time making wonderful old fashioned cinnamon rolls, these are the best substitute.  You could throw these together for guests in a flash.

All you need is a mini muffin tin, a can of breadstick dough and a little time.  These perfect little bites of cinnamon goodness come together quickly.  With the pre-made and pre-cut dough, half the battle is done!  Just unroll the dough, spread on some softened butter, and sprinkle on a mix of cinnamon and sugar and roll them up!  By placing them in mini muffin tin it helps them from spreading out.

See how cute they turned out.  I just drizzled them with a little powdered sugar glaze and I was blissfully happy.  Try these, I'm sure everyone will thank you for them!

Enjoy some this weekend...they will make your day!

Mini Cinnamon Rolls

makes 12 rolls

1 can pre-made dough for breadsticks, such as Pillsbury
1/3 c butter softened
3 T sugar
1 1/2 t cinnamon (I like my with a little more cinnamon, adjust to your taste)
4 T powdered sugar
1-2 T milk

Preheat oven to 400 degrees.  Unroll can of dough. Separate out the breadsticks, lying them flat.  Spread softened butter down one side of each breadstick.  Mix sugar and cinnamon together in a small bowl.  Sprinkle cinnamon/sugar mix on top of the butter.  Starting with one end roll up the breadstick.

Place cut side down in one section of a mini muffin tin.  Continue rolling each breadstick.  Bake for 20 min or until golden brown.  Allow to cool 10 minutes.  If desired, stir together powdered sugar and milk to make a glaze.  Drizzle over each cinnamon roll and serve.


Shared on:
Weekend Potluck

Tuscan Pasta With Tomato Basil Cream

Need to get dinner on the table super quick?

How about in under 20 minutes?  Sounds great huh?

Well I have the dish for you. Everyone loves pasta.  This dish is simple, yet elegant, and good enough for company.  The best part is that you can have this dish on that table in under 20 minutes.  The secret is taking some help from refrigerated pasta, and jarred sauce, and zipping it up a bit with some wine and fresh ingredients.  

I discovered this recipe from Southern Living one day and turned to it (gladly) one night when my work was trying to kill me and I pulled a really late night.  Who wants to cook when you're tired?  So this recipe fit the bill.  To round it out serve it with a wonderful mixed green salad and some crusty bread.  Or, if you are like me, just eat it alone while standing in the kitchen!  

So make sure to give this a try...it's a dish that tastes fabulous, and the kids and hubbies will love it.  All in under 20 minutes!

Can't get much easier than this!

Kitchen Tip:  Ravioli is a perfect item to keep on hand in the freezer.  Freeze raw pasta in the package it came in or transfer it to a freezer bag.  No need to thaw, just pop in boiling water and you are ready for dinner!

Tuscan Pasta With Tomato Basil Cream

adapted from Southern Living

serves 4

1 (20-oz.) package refrigerated spinach and cheese ravioli

1 (16-oz.) jar sun-dried tomato Alfredo sauce

2 tablespoons white wine

2 medium fresh tomatoes, seeded and chopped

2 T chopped fresh basil

2 T grated Parmesan cheese

Garnish: fresh basil strips

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with  grated Parmesan cheese. Garnish with basil if desired.