Serving Up {Breakfast}: Cinnamon Swirl Coffee Cake

I was surprised recently when I went to share this recipe with a co-worker and discovered that I had not yet posted it.  A real oversight considering this has been a favorite of ours for a very long time.  I have taken it to many potluck events and it is a hit every single time.  The smell of cinnamon that accompanies it is enough to make this recipe a "10".  But the real secret is the sour cream in the recipe that keeps this coffee cake moist and delicious.  Yum!

One Year Ago: Smashed Parmesan Potatoes
Two Years Ago: Scor Cake

CINNAMON SWIRL COFFEE CAKE     
(recipe from Taste of Home magazine)
printable version

1 cup butter, softened
2 3/4 cup sugar, divided
4 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups (16 ounces) sour cream
2 Tbs. cinnamon

Preheat oven to 350 degrees.  Prepare a bundt pan (or other tube pan) by greasing and flouring.

In a mixing bowl, cream butter and 2 cups of sugar.  Add eggs, one at a time, beating well after each addition.  Add vanilla; mix well.  combine the flour baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
In a small bowl, combine remaining 3/4 cup sugar and cinnamon.

Spoon a third of the batter into prepared pan.  Sprinkle a third of the cinnamon sugar mixture over batter.  Repeat layers two more times.  Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack to finish cooling.

Serving Up {Cookies}: Snickerdoodle Blondies

On Labor Day I attended a church-hosted BBQ which included a spread of potluck desserts.  I was attempting to be "good" and so I had to make my selection(s) count.  One pan caught my eye, and while it wasn't the prettiest, it looked like some type of cinnamon-ish bar and I am a sucker for cinnamon.  I took one bite and was overwhelmed by how flavorful and delicious it was.  I kid you not - I watched the dessert table until the BBQ was over just to see who picked up the pan...and by the day's end I had the recipe!

Funny part is that, with only a couple of tweaks, I already had the recipe and had even posted it here.  So consider this a bit of a recipe redo.  The omission of the cinnamon chips from my original recipe do not take anything away from the taste and it is one less (tricky) ingredient to worry about.  Also, there is no glaze in this recipe which simplifies it even further and was not missed one bit.

And just for the record - I made these four days later for a BBQ that I hosted and my son later reported that one guest ate five of them (I have to laugh that my son was counting) so I am obviously not the only one won over by the goodness of these bars!

One Year Ago: Candy Bar Pudding Dessert

SNICKERDOODLE BLONDIES     
(recipe from Dozen Flours)
printable version

2 2/3 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tbs. vanilla
2 Tbs. sugar
2 tsp. ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.  In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.  Spread the batter evenly in the prepared pan.

In a small bowl, combine the white sugar and cinnamon.  Sprinkle the mixture evenly over the batter in the baking pan.  Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.

Serving Up {Muffins}: Cinnamon Ripple Muffins

I have mentioned before that Sunday mornings are our family Muffin Mornings so, as a result, we go through a lot of muffin recipes.  Not many recipes get made more than once.  And even fewer get posted to the blog. These muffins were a pleasant surprise (my daughter found the recipe on a kid's website so I didn't have high expectations) and an instant hit.  Everyone was in agreement that we needed to add this recipe to the weekly rotation and luckily I snapped a photo before all the muffins were eaten!

These muffins taste just like miniature coffee cakes, complete with the little cinnamon swirl (or ripple as per the name).  The key to making them is to add the cinnamon ripple to the batter and then only fold it in a couple of times - you DO NOT want to mix it into the batter completely.  The result is the ripple of cinnamon, buttery goodness that makes these muffins a hit!

One Year Ago:  Favorite Mint Brownies

                          Roasted Asparagus

CINNAMON RIPPLE MUFFINS     

(recipe from Family Fun)

printable version

Cinnamon Ripple

1/2 cup brown sugar

4 Tbs. butter, cut into small pieces

1/4 cup flour

2 tsp. cinnamon

Muffin Batter

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, room temperature

1/2 cup sugar

2 eggs

1/2 cup buttermilk

1 tsp. vanilla

Heat the oven to 400 degrees and prepare 12 muffin cups by greasing or lining with muffin papers.

Combine all the cinnamon ripple ingredients in medium bowl and use an electric mixer to blend them well.  Set the mixture aside.

In another bowl, whisk together flour, baking powder, baking soda and salt.  In a large bowl, beat the butter and sugar with an electric mixer until fluffy.  Continue to beat and add each egg, buttermilk and vanilla.  Stir in the dry ingredients by hand just until the batter is blended.  Sprinkle the cinnamon ripple over the batter and use a spatula to fold it in a couple of times.

Divide the batter between the muffin cups and bake for 12 minutes or until a toothpick tests clean.  Let the muffins cool for 5 minutes before removing to a wire rack to cool completely.

Serving Up {Muffins}: Cinnamon Roll Muffins

Our family has muffins nearly every Sunday.  Couple our muffin frequency with my love of anything cinnamon and frosted and it should come as no surprise that we have tried Cinnamon Roll Muffins.  In fact, we have tried a number of Cinnamon Roll Muffin recipes.  There is one recipe in particular that seems to pop up frequently on blogs and/or pinterest (like here) that we tried, and while it did taste like cinnamon rolls, it requires the process of rolling out the dough, spreading a topping over the dough and then rolling the dough into a log.....etc.  Well, if I wanted to go through all of that I would just make the real deal cinnamon rolls and skip muffins altogether.

This recipe is not as pretty and it doesn't look like cute little miniature cinnamon rolls, but it has got the taste down!  It helps that the recipe calls for yeast, which I think adds a sweetness that makes the finished product taste more authentic.  But there is no kneading, no rolling pins, no floury mess to clean up.  You fill the muffin tins (I used paper lines, but would suggest just greasing the muffin tins and skipping the paper lines for this recipe), you sprinkle the topping mixture, you swirl the topping mixture and you bake.  Then you enjoy the smell of cinnamon goodness and giggle an evil laugh knowing your cinnamon roll fix only took 10 minutes from start to oven!  It doesn't get any better than that!

CINNAMON ROLL MUFFINS     Pin It
(recipe from Amandeleine)
printable version

Dough
1 1/2 cups flour
1/3 cup sugar
1/4 tsp. salt
4 tsp. yeast
2/3 cup warm milk
3 Tbs. vegetable oil
1/2 tsp. vanilla
1 egg

Filling/Topping
2 Tbs. butter, room temperature
2/3 cup brown sugar
3/4 tsp.cinnamon

Icing
1 cup powdered sugar
2-3 oz. softened cream cheese
1-2 Tbs. milk or cream

In a large bowl, combine flour, sugar and salt.  Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar and cinnamon in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.

Divide the batter between 12 greased muffin cups. Sprinkle the topping over the dough mixture and press the  swirl slightly with a knife.

Place the muffin pan into a cold oven, then set the oven temperature to 350 degrees and bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the powdered sugar, milk and cream cheese together to form an icing and drizzling it onto the bread.  Serve immediately.

Serving Up {Cookies}: Cinnamon Roll Cookies

If I could eat cinnamon rolls every single day, I would.  Really.  I LOVE them that much!  There, I admit it.
I guess the proof is that I find myself drawn to all kinds of cinnamon roll variations - muffins and cakes and now cookies!  I was hopeful, yet skeptical, when I first saw this recipe.  I really wanted them to taste like cinnamon rolls but I was prepared to be disappointed.  There was no need for such preparation on my part.  I was not disappointed at all!  These cookies really are delicious and if you like cinnamon treats anywhere close to as much as I do, I promise that you will fall in love with this recipe, just like I have.

I am posting the recipe doubled from the original recipe I used.  The original recipe only made 24 cookies and I just wholeheartedly believe that if you are going to bake, you have got to have something left to show for it :)  24 cookies wouldn't last an hour at our house, so I have only made the recipe doubled.  If you are scared of having 48 delicious, miniature cinnamon rolls, feel free to cut the recipe in half or call me and I will take the excess off your hands.

CINNAMON ROLL COOKIES     Pin It
(recipe from Stephanie's Kitchen)
printable version

Cookie Dough:
1 1/2 cups butter, softened
1 cup sugar
2 egg yolks (reserve the egg white for the center filling)
2 tsp. vanilla
3 cups flour
1 tsp. salt

Filling:
2 egg whites
2 Tbs. water
1 1/2 tsp. cinnamon
1/2 cup sugar

Icing:
3 cups powdered sugar
4 Tbs. milk
1 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon

In a large bowl, cream together butter and sugar.  Add the egg yolks and vanilla.  Slowly add the flour and salt until the dough begins to come together - it may take a minute.  Divide the dough in half and place each half between two pieces of plastic wrap and roll out into approximately a 9x12 inch rectangle.  Refrigerate.

Prepare the filling by whisking together the egg whites and water.  In a separate bowl, whisk together the sugar and cinnamon.  Set both aside.

Remove the two rectangles of dough from the fridge.  Remove the top

Take out the dough and place on a sheet of parchment paper. Place another piece on top and roll out into an approximately 9X12 inch rectangle. Take off the parchment paper on top and brush on the egg white wash. Sprinkle the cinnamon sugar mixture evenly over the dough. Carefully roll the dough length wise into a log. Make sure you press the edges together so they do not come undone. Roll back into the plastic wrap and place in the freezer for about 30 minutes. (Or refrigerate overnight) Cut into 1/2 inch circles. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for about 15-17 minutes, or until just lightly golden on the bottom. The longer you bake them the crispier they will be.
For the icing, mix the ingredients until creamy and smooth. Drizzle over the cookies. Eat for breakfast.

Serving Up {Cake}: Cinnabon Cake

This recipe for Cinnabon Cake has been making the rounds on a number of blogs as of late.  I first saw this recipe on The Sister's Cafe blog almost four years ago and made it for Father's Day that year.  It was a hit then and we still enjoy it every chance we have to make it now.  If you find yourself craving cinnamon rolls, this is a great option for enjoying the delicious cinnamon goodness in about half the time.

CINNABUN CAKE     Pin It
(recipe from The Sister’s Cafe)
printable version

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
4 Tbs. butter, melted

2 sticks butter, softened
1 cup brown sugar
2 Tbs. flour
1 Tbs. cinnamon
2/3 cups nuts, optional

2 cups powdered sugar
5 Tbs. milk
1 tsp. vanilla

In a large bowl, mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9x13 pan.

In another bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter in cake pan and then use a knife to marble/swirl through the cake.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.

Place the powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Serving Up {Breakfast}: Cinnamon Roll Waffles

Without realizing it, we have been on a bit of a Cinnamon Roll kick at our house, all without actually ever making cinnamon rolls!  I will be posting all of our yummy Cinnamon Roll variations over the course of the upcoming week - hopefully something will strike your fancy.

These waffles are transformed from regular old waffles to cinnamon roll waffles thanks to a yummy cinnamon topping drizzle and a cream cheese frosting drizzle.  Delicious!  I am thinking that I want to have a waffle party soon - with a variety of different toppings to choose from.  If so, I know that at least one of my waffles would look like this...

CINNAMON ROLL DRIZZLE FOR WAFFLES     
(recipe from Chef in Training)
printable version

You can use your preferred recipe for homemade waffles.
My favorite recipe is found here.

Cinnamon Topping:
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbs. cinnamon

In a medium bowl, combine the butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

Cream Cheese Topping:
4 Tbs. butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 tsp. vanilla

In a medium bowl, place butter and cream cheese and microwave for 30-60 seconds, or until nearly melted. Stir together until smooth. Whisk in the powdered sugar and vanilla.

To prepare the waffles to serve, place prepared waffle on a plate, drizzle with cinnamon topping and then drizzle with the cream cheese topping.

Serving Up {Cake}: Starbuck's Coffee Cake

How is it that you can take a cake, top it with sugar and butter, title it "coffee cake" and get away with serving it for breakfast?  I love this country!

In all seriousness, I don't believe I have ever eaten (this particular) coffee cake for breakfast.  When we make it, it is served after dinner as dessert.  Because this recipe uses a cake mix as it's base, it comes together very quickly.  In fact, it's easy enough that the last time we made it, my son was in charge and, based on the photos, I think you'd agree that he did a pretty good job!

STARBUCK'S COFFEE CAKE     Pin It

(recipe adapted from The Picky Palate)
printable version

1 box Yellow Cake Mix (plus ingredients listed on back to prepare)
1/2 cup sour cream

2 sticks cold salted butter
2 ¼ cups flour
1 ½ Tbs. cinnamon
1 ¾ cups brown sugar
1 ½ Tbs. vanilla
Powdered sugar (for dusting)

Preheat oven to 350 degrees.

Prepare cake mix in a large bowl according to directions on the box, adding 1/2 cup sour cream. Spray a 9x13 pan with non-stick spray. Pour prepared mix into pan and bake at 350 degrees for 15-20 minutes or until center is barely set.

While cake bakes, prepare crumb topping by mixing butter, flour, cinnamon, sugar and vanilla with an electric mixer until crumbly.

Immediately after cake is removed from oven, break crumb topping into marble size pieces, sprinkling over the top of the cake. Put the cake back in the oven and bake an additional 10-15 minutes (topping will look a little less wet/raw). Let cool completely then dust with powdered sugar.

Cut into squares and serve.

Serving Up {Breakfast}: Baked Oatmeal

Do you ever wake up and just crave oatmeal cookies for breakfast? 

I don't really either, but this recipe tastes like you are eating oatmeal cookies for breakfast.  How is that for a good reason to get out of bed?  

This recipe is one that serves as a starting point.  You can alter and adjust any of the ingredients to your own taste.  Swap the craisins for raisens, increase the spices, add some wheat germ.  In fact, the addition of coconut is my own addition that wasn't in the original recipe. 

Once baked you can cut it and serve it with a spatula as "slices" of oatmeal goodness - but when I want to serve it like that I find that I like it to be thicker and so I will make increase the recipe to 1 1/2 in size.  (Done that way you can easily wrap individual portions and freeze them for quick breakfast options for another date)  Otherwise I will just spoon out the baked oatmeal and serve it crumbly in a bowl - sometimes even adding a little bit of whole milk.  Again, this recipe is ready for you to personalize to your own liking.  Have fun with it!

BAKED OATMEAL     

(adapted recipe from The Picky Apple)
(printable version)



3 cups old-fashioned rolled oats
1 cup flaked coconut
1 cup brown sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
1 cup milk
2 eggs
½ cup melted butter **
2 tsp. vanilla
¾ cup dried cranberries

** I frequently use coconut oil to replace the butter

Preheat the oven to 350 degrees. In a large bowl, mix together oats, coconut, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter and vanilla. Allow to sit and allow the oatmeal to absorb the moisture for 10 minutes.  Stir in dried cranberries. Spread into a 9x13 inch baking dish.

Bake in preheated oven for 40 minutes.