Happy Holidays! This week is filled with all the hustle and bustle of the season. Are you like me? Are you finishing your shopping? I am running around this week finishing up my presents and love this collecting of cool stocking stuffer ideas. It’s filled with quick ideas for this last minute shopper. Just like this gingerbread latter bread, it is a great last minute idea that your house guests will enjoy. Packed with your favorite holiday spices, it boasts swirls of cream cheese filling in the batter that is sure to impress.
Who doesn’t love gingerbread this time of the year?? It is bold with molasses, ginger, cloves and brown sugar. A quick bread recipe, starting with this spiced cake original recipe, is infused with espresso because coffee and a sweet bread = yum!!! I love baking with espresso powder as it adds a rich coffee flavor to anything. This marbled gingerbread cake is enhanced immensely with the coffee flavor added. Even better, it will be great with a cup of coffee for breakfast or a mid day bread.
Another thing I added to the original recipe is a sweet maple glaze. Sweet bread is always complete with a simple glaze and because this cake is perfectly spiced, the maple glaze is a great complement. Do not leave that off.
I hope this busy holiday season, you will find some time (seriously, just 30 minutes active time) to make this marbled gingerbread cake. Everyone would love it.
Here are the minor changes I made to the original recipe:
- Added 1 teaspoon instant espresso powder.
- Top the cooled cake with a maple glaze (recipe below)
For maple glaze: combine all the ingredients in a bowl until spreadable.
- 1 1/4 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1 – 2 teaspoons milk, as needed
Are you swimming in pumpkin at this time of the year? I know I am!! I can never find a recipe that uses the entire can of pumpkin and I have leftover pumpkin puree all over the place. Sometimes you can use the leftovers in recipes like these pumpkin spice latte coffee or these pumpkin pie trifles but most times it ends up never getting used. And why I am excited for this pumpkin bread recipe, it uses the whole can of pumpkin puree!!
I love this hearty pumpkin bread! It is a lighter recipe that swaps oil and yogurt to keep the moisture and uses a healthy dose of whole wheat flour to give it a fiber boost. I loved the original recipe the first time I made it but my chocolate loving husband thought it needed an extra touch so I added chocolate chips. I agree with him, it was a great idea and the little bites of dark chocolate morsels in this bread adds a touch of indulgence. And who doesn’t like a little but of indulgence with their morning coffee? I know I do!!
This fall and holiday season, keep this whole wheat pumpkin bread in the back of your pocket for when you need a pumpkin fix with your morning coffee or snack.
You can find the original recipe here and below are the changes I made to the recipe:
I folded in one cup bittersweet chocolate chip morsels to the batter.
Topped the cooled bread with a sweet glaze made with 1 cup powdered sugar mixed with 2 tablespoons milk.
Anyone in the mood for some chocolate? A brownie?? These mocha butterscotch brownies are just what I have been craving lately.
Sometimes in the midst of all the pumpkin spice craze, I just want something that is NOT pumpkin spice. Don’t get me wrong, I love pumpkin spice latte and pumpkin spice treats but sometimes you just need a classic brownie recipe. A classic recipe with coffee, butterscotch and a good dose of chocolate. That’s exactly what these mocha butterscotch brownies are.
Using a classic brownie recipe from BHG.com, I jazzed it up with espresso and butterscotch to make something special. And although I wanted to stay away from the pumpkin, I had a quarter cup lying around and I added them to the brownies. There is no pumpkin taste at all but it does make them extra moist and soft. Instead, you have a decadent chocolate brownie that is enriched and enhanced with espresso with sweet butterscotch chips in every bite.
These moist rich chocolate brownie squares are delicious without frosting and you can simply dust with powdered sugar as I did.
Now, take a break from pumpkin spice everything for a minute and make these mocha butterscotch brownies. You will enjoy them with your morning coffee even if it is a pumpkin spice latte.
Here are the changes I made to the original recipe you can find here:
1 tablespoon instant espresso powder – added to the brownie batter.
1/4 cup pumpkin puree – folded into the brownie batter.
3/4 cup butterscotch chips – fold into the batter at the end.
I skipped the frosting in the original recipe but you can make it.
Happy almost-official Fall friends!! This is my favorite time of the year with fresh crisp mornings, falling leaves, boots and scarves weather. And best of all, the best baking season of the year. Pumpkin, Apples, Caramel, Maple and Sweet Potatoes. I am getting giddy just thinking of all my favorite Fall recipes and can’t wait to get started making these recipes and sharing memories with my family.
To start the season of baking and all things fall, I wanted to make classic snickerdoodles! They encompass everything we love about fall and cookies; warm spices, soft and gooey cookies and perfect. These cookies were based of these classic snickerdoodles on BHG.com.
Have you made classic snickerdoodles before? They are pillow-y soft sugar cookies with warm spices of cinnamon and nutmeg. They are the best cookies in the fall and I love how easy they are. Usually all you need is one mixing bowl and you have cookies. They are perfect on a crisp fall evening with some apple cider.
So why don’t you start the season these snickerdoodle cookies?? You will LOVE them as much as we did and won’t even think of changing the recipe below. But just in case you have the desire to add anything to it, try a drizzle of salted caramel sauce like I did. They are amazing!!
Here are the changes I made to these classic snickerdoodles.
- add in 1/4 teaspoon nutmeg to the cookies.
- drizzle one teapoon of salted caramel sauce on the warm cookies.
Blueberry pie is a classic recipe that every summer dessert line up needs. Right? With all the fresh blueberries in stores and farmers markets, it is hard not to grab a few pounds and toss up a pie. I love making pies all year around and I switch up the filling based on the season. With all the fresh berries, all I’ve been making are berry pies. These mini blueberry pies were one of my favorites last summer but this year I adapted the recipe to make this blueberry thyme galette.
Galettes are just an open faced pie and the lazy-girl version to a pie. They have the same buttery-flaky crust and a super duper filling but they are less fussy and easy to make. Great right?
This blueberry galette came about after I realized I did not make enough crust for these mini blueberry pies. So I took the filling, added some fresh thyme from the garden and fresh lemon juice, and piled it all in the center of a pie crust.
It turned out into a sweet, tangy delicious blueberry galette with hints of thyme seasoning. I would throw some fresh thyme into the crust too next time I make this.
If you are looking for an easy summer recipe this weekend, look no further than this blueberry galette. It is perfect for picnics and outdoor gatherings.
Here’s the original recipe and below are the changes I made:
- I rolled my pastry into one big 12-inch circle. Do not prebake the pastry. Just roll out on a lightly floured surface and transfer to a parchment lined baking sheet.
- I added 1/2 teaspoon almond extract, zest of one lemon, juice from one lemon, 2 teaspoons chopped fresh thyme to the fruit mixture.
- I placed all the fruit mixture in the center of the rolled out dough and folded the edges over the filling. Brush with milk or an egg wash.
- Bake at 375 degrees F until golden brown and the filling is running.
My son is turning one in a few weeks and I have been looking for a strawberry cake for him. First birthday parties a big deal and the birthday cake has to live up to the occasion. He loves strawberries and enjoys them more than anything else so I wanted to make him a strawberry cake for his first birthday. During my search, I came across this Berries & Cookies cake topper and I just LOVE it. Isn’t it gorgeous? And to think it is so easy to pull off, I had to try it. Such a show stopper for any party.
The cake topper does not give you a recipe for the cake, which is perfect — it gives you room to be creative. I love strawberry and chocolate, but for a first birthday cake, chocolate might be too messy, so I opted for a strawberry cake with fresh strawberry frosting. You can use your favorite strawberry cake recipe or a boxed mix. I used this recipe from Grandbaby Cakes for my cake.
What I love about the cake topper is the simple placement of strawberries and Oreo cookies. It’s elegant and yet inviting. So I wanted to keep that in my strawberry cake but without a chocolate cake, I thought chocolate Oreo will be out of place. I went with Golden Oreo instead and the birthday cake edition was perfect for our strawberry cake.
If you are looking for a summer birthday cake this summer, try this Strawberry & Cookies cake topper. The fresh strawberry cake is perfect for summer and the cake is gorgeous.
Here are the changes I made to the original recipe:
I used this strawberry cake recipe to make a two-layered cake. (instead of the chocolate cake)
I used fresh strawberry frosting.
I used Golden Oreos instaed of chocolate oreos.
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