Category baking

Last week, I went in to visit my old boss and coworkers. It has come to be expected that when I do this, I bring some sort of treat with me 🙂 After perusing my collection of bookmarked recipes, I settled on this Lemon Blueberry Coffee Cake from Jamie at My Baking Adddiciton.

It was super easy to make. I didn’t have blueberry preserves so I used frozen blackberries. Here’s the recipe I used:

Lemon Blackberry Coffee Cake

by Lindsay L

Prep Time: 10 min

Cook Time: 30 min

Keywords: bake breakfast healthy fruit summer

Ingredients (8×8 pan)

For the Coffee Cake

• zest of one lemon
• 1/4 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 cup butter, melted
• 1 egg
• 2/3 cup skim milk
• 1 teaspoon vanilla
• 1 – 1 1/2 c fresh or frozen blackberries (or other berry)

For the Topping

• 1/4 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cold butter

Instructions

1. Preheat the oven to 400°F and spray an 8 inch square baking pan with non-stick cooking spray.

2. In a bowl, combine the sugar and the lemon zest. Rub it together between your fingers for a few minutes, then add the flour and baking powder to the sugar and stir until combined. Add the melted butter, egg, milk and vanilla and stir again.

3. Scoop half of batter into the pan and spread it evenly over the bottom. Add the berries. Top with remaining batter.

4. In another bowl, mix the flour, brown sugar and butter until crumbly. Sprinkle over top of the batter.

5. Bake in preheated oven for 25-30 minutes.

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Yes I ate the crumbs with a spatula 🙂

Sorry for the poor pictures….I was in a hurry to bring it in while it was still warm. You’ll just have to trust me that it was a big hit. I’ve already had someone ask me for the recipe and I brought the hubby a plate of 6 pieces to share….and he ate 5 of them himself 🙂

I made this a second time with fresh strawberries and subbed white whole wheat flour and it wasn’t quite as good. Just sayin….AP is the way to go on this one.

Enjoy!
–Lindsay–

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Remember how I told you I couldn’t get these cookie dough cheesecake bars out of my head?!

Well, this past weekend I decided to whip up a batch since I was in change of bringing dessert to our cookout.

I started by making the graham cracker crust.

Then I made the cookie dough. I added an egg to the cookie dough because it was way to crumbly and not dough like at all. I also reduced the amount of butter because cutting one stick in half is much easier than getting those two extra Tbsps.

Finally, I made the cheesecake filling. At the last minute, I stirred some extra chocolate chips into the filling, just because I love them 🙂

Then I spread the cheesecake filling on top of the graham cracker crust and topped it with pieces of cookie dough.

Into the oven they go and out they come! Lift out the foil and slice into squares.

Since I made a few adjustments to Jamie’s recipe,  below is the recipe I used:

Chocolate Chip Cookie Cheesecake Bars

by Lindsay L

Prep Time: 10 min

Cook Time: 40 min

Keywords: bake dessert graham crackers chocolate bars

Ingredients (8×8 pan)

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, softened
• 1/3 cup brown sugar
• 3 tablespoons white sugar
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 1 egg
• 1 cup dark chocolate chips
• 8 oz cream cheese, softened
• 1/4 cup white sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with foil and spray with nonstick cooking spray.

2. Mix the melted butter and graham cracker crumbs together and press the mixture into the bottom of the foil-lined pan. Bake for 6 minutes and set aside.

3. In a bowl, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth Mix in the egg, followed by the flour on low speed. Stir in the chocolate chips. Set aside.

4. In a separate bowl, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla. Pour the cheesecake batter over the graham cracker crust.

5. Use your hands to form clumps and distribute the cookie dough onto the top of the cheesecake batter.

6. Bake for about 30 minutes. Remove from the oven and let cool.

7. Lift the bars out of the pan using the foil, slice and serve. Store in the fridge

*These can be served cold or room temperature.

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I ate these warm, room temp and cold and I think cold was my favorite, but they were pretty good at all temperatures 🙂

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

Currently I have a bit of a granola surplus on my hands.  I recently took a bit of a hiatus from the grocery store and I ran out of Greek yogurt (my favorite vehicle for enjoying granola) so I knew I needed to get a little creative and use of some of it up in a different way.

For some reason granola cookies sounded SO good. I wasn’t even really sure if that was a thing….but the thought of adding all that crunch to a cookies was intriguing. I did a little googling and came upon this recipe.

I made a few changes, including using sunflower seed butter instead of peanut butter, using whole wheat flour, reducing the sugar and butter and adding raisins and chocolate chips.

You can use whatever kind of granola, nut butter and mix-ins you have on hand!

Here’s what you do:

Cream the butter, sugar and nut butter together until fluffy. Add the baking powder, cinnamon and salt. Add the egg and vanilla.

Using a spoon, stir in the flour and granola. Add the dried fruit and other mix-ins and stir until just combined.

Use a cookie scoop to transfer the dough to baking sheets. Use a fork to flatten the cookies before baking.

Granola Cookies

by Lindsay L

Prep Time: 10 min

Cook Time: 10-12 min

Keywords: bake dessert healthy peanut butter chocolate cookie

Ingredients (3 dozen)

• 1/4 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup nut butter of your choice (sunflower, peanut butter, almond butter)
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup white whole wheat flour
• 2 cups granola
• 1/2 c raisins
• 1/2 c chocolate chips

Instructions

1. Preheat oven to 350.

2. Beat the butter, brown sugar, and nut butter until light and fluffy. Add the baking powder, cinnamon and salt.

3. Mix in the egg and vanilla.

4. Stir in the flour and granola. Add the dried fruit and chocolate chips.

5. Using a cookie scoop, drop mounds of dough onto baking sheets.

6. Use a fork to flatten the cookies and bake for 10-12 minutes.

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Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

Good news friends! These donuts were waaaay more successful than my last batch!

Here’s the original recipe…I didn’t really change anything.

Pumpkin Mini Donuts

by Lindsay L

Prep Time: 10 min

Cook Time: 6-8 min

Keywords: bake breakfast donuts pumpkin summer fall winter

Ingredients

• 2 cups flour
• 1 ½ tsp. baking powder
• ½ tsp. salt
• ¼ tsp. baking soda
• 2 tsp. cinnamon
• ½ cup brown sugar
• 1 cup canned pumpkin
• 2 eggs
• 2 Tbl. milk
• ¼ cup unsalted butter, room temperature
• 1 tsp. vanilla extract

Cinnamon Glaze

• ½ cup powdered sugar
• 1 Tbl. milk
• ½ tsp. cinnamon

Instructions

For the donuts

1. Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, baking soda, and cinnamon in a small bowl. Set aside.

2. Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated.

3. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture. Mix until just barely combined. Be careful of over mixing.

4. Spray the donut pan with cooking spray and fill each donut mold halfway with the pumpkin batter. (I spooned the batter into a ziploc bag and piped it into the rings.)

5. Bake at 375 degrees for 6 – 8 minutes or until the exterior springs back when touched.

Cinnamon Glaze

Mix until smooth and creamy. The glaze should pour easily from a spoon. You may need to add additional milk or powder sugar to get the right consistency.

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The pumpkin makes these darker so they look more like fried donuts and the consistency is more like a cake donut than the last batch. YUMMY!!!

Enjoy!
–Lindsay–

 LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!