Ingredient: granulated sugar

Apple Cake with Cream Cheese Frosting

Apple Cake with Cream Cheese Frosting

An easy-to-make square cake, typically unfrosted, is what my family would consider a snacking cake when I was growing up. This easy apple cake qualifies as a snacking cake because it stands on its own as a moist, delicious cake, unfrosted. BUT…if you add the silky cream cheese frosting, then you have yourself something a little more special. This cake could easily appear at a Thanksgiving meal and upstage the pies. I added food-safe fresh flowers and a faux sprig of greenery to dress it up for autumn. If you’re using fresh flowers, make sure to use pesticide-free flowers and wrap your stems before placing them into the cake. This cake is also amazing topped with caramel sauce.

Print Recipe
 Apple Cake with Cream Cheese Frosting
A soft, moist apple cake with silky cream cheese frosting.
Course Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apple Cake
Cream Cheese Frosting
Course Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apple Cake
Cream Cheese Frosting
Instructions
Apple Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan** with parchment paper. Grease and flour the insides.
  2. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined. Mix in the puréed apples until incorporated. Stir in the flour mixture just until combined.
  4. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 28-33 minutes. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack.
Cream Cheese Frosting
  1. In a large bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well combined.
  2. Beat in the powdered sugar, vanilla, salt and heavy cream until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.
Recipe Notes

*If you're using applesauce and your applesauce is watery, drain off excess liquid before measuring.

**To find my favorite 8-inch square cake pan, click here.

Heavenly Glazed Vanilla Bean Scones

Heavenly Glazed Vanilla Bean Scones

I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.

Print Recipe
 Heavenly Glazed Vanilla Bean Scones
Tender vanilla bean scones with luscious vanilla bean icing
Course Breakfast, Brunch
Keyword scones, vanilla bean
Servings
scones
Ingredients
Vanilla Bean Scones
Vanilla Bean Icing
Course Breakfast, Brunch
Keyword scones, vanilla bean
Servings
scones
Ingredients
Vanilla Bean Scones
Vanilla Bean Icing
Instructions
Vanilla Bean Scones
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
  3. In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
  4. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
  5. Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
  6. Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.
Vanilla Bean Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon (15ml) of milk and the salt. Add additional milk as needed to reach your desired consistency.

Double Chocolate Oreo Muffins

Double Chocolate Oreo Muffins

If you’re craving something sweet, decadent and intensely chocolate, these Double Chocolate Oreo Muffins might be just what you need. They were born when I had a craving for Double Chocolate Muffins, but I didn’t feel like driving all the way to my favorite cafe. I noticed the internet had an overwhelming number of chocolate muffin recipes, each one claiming to be the best. I said goodbye to the sea of chocolate muffin recipes and went to work on a muffin recipe that fulfilled my dream muffin wish. I used black cocoa powder to capture the Oreo essence, semisweet chocolate chips, for those little pools of melted chocolate throughout and a cookies and cream filling. I used tulip muffin liners* because they hold more batter so you end up with more generous sized muffins. They’re high recommended if you want to make the muffins exactly the way I made them.

The most challenging part of this recipe is testing for doneness, because you don’t want to over bake these. Insert a toothpick or a cake tester into the cake part of the muffins. If there are a few moist crumbs on it, that’s what you’re looking for. If there’s melted chocolate on it, you’ve likely hit a chocolate chip, so test again with a clean toothpick. If you see cake batter on the toothpick, the muffins need more time in the oven.

Print Recipe
 Double Chocolate Oreo Muffins
Dark chocolate muffins with semisweet chocolate chips and cookies and cream filling
Keyword double chocolate oreo, muffins
Servings
muffins
Ingredients
Cookies & Cream Filling
Double Chocolate Muffins
Keyword double chocolate oreo, muffins
Servings
muffins
Ingredients
Cookies & Cream Filling
Double Chocolate Muffins
Instructions
Cookies & Cream Filling
  1. In a medium bowl, mix together the cream cheese, sugar and vanilla. Gently fold in the Oreos.
Double Chocolate Muffins
  1. Preheat the oven to 400ºF (200ºC). Line a 12-serving muffin pan with tulip liners*
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, vanilla extract, sour cream and milk until well combined. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. Fold in the chocolate chips.
  4. Scoop the batter evenly into the muffin cups, about 3 1/2 oz (99g) in each one. Scoop or spoon a scant tablespoon-size dollop of the filling into the center of each muffin.
  5. Bake for 5 minutes, then turn the oven temperature down to 350ºF (180ºC). Continue baking until a toothpick inserted into the cake part of the muffins comes out with a few moist crumbs on it, about 7-10 more minutes. If the toothpick hits a melted chocolate chip, reinsert a clean toothpick and test again. Cool in the pan for 5 minutes, then transfer to a cooling rack. Top each muffin with a quarter piece of Oreo cookie.
Recipe Notes

*Tulip muffin liners are preferred. To find tulip muffin liners, click here. You can also make your own by pressing  6-inch squares of parchment paper into the muffin pan cups. If you want to use standard muffin liners, fill them 3/4 full and use less filling. Standard muffin liners hold less batter so you'll end up with a a couple of extra muffins.  Keep in mind that the baking time will be shorter.

Caramel Apple Crumble Bars

Although we have access to apples year around, apple season is my favorite time to bake with apples. I love the opportunity to go apple picking or choosing fresh apples from the abundance of apples available at farmers markets. Baking with apples makes your home smell cozy and delightful, especially when paired with cinnamon. These Caramel Apple Crumble Bars have the autumn flavors you’re craving. They’re the apple version of my popular Blueberry Crumble Bars and they’re equally delicious.

This recipe requires multiple steps, but the steps are all very easy. The apples are cooked briefly on the stovetop to achieve the perfect texture. The crust is par-baked to keep it crisp. The caramel is drizzled over the apples which helps keep them juicy and we all know what a perfect match apples and caramel are! Adding the caramel to the apples, rather than drizzling it over the top of the crumble topping also keeps the topping crisp. I like using tart green apples for this recipe, such as Granny Smith or Golden Delicious, or a combination of green and red apples, but you can use any baking apples that you prefer.

Print Recipe
 Caramel Apple Crumble Bars
Fresh apple cinnamon filling and caramel on a crisp, buttery shortbread base with a generous crumble topping
Course Dessert
Keyword bars, caramel apple
Servings
2-inch bars
Ingredients
Apples
Crumb Topping
Crust
Course Dessert
Keyword bars, caramel apple
Servings
2-inch bars
Ingredients
Apples
Crumb Topping
Crust
Instructions
Filling
  1. In a large bowl, toss the apples with the lemon juice.
  2. In a large skillet, melt the butter over medium heat. Add the apples, sugar, cinnamon and salt. Cook, stirring occasionally until the apples are tender, about 10-12 minutes. Set aside to cool.
Crumble Topping
  1. In a medium bowl, whisk together the flour, brown sugar, sugar, cinnamon and salt until well blended. Work the cold butter into the flour mixture with a pastry blender or with your fingertips until it looks sandy. Press together to form chunks. Set aside in the refrigerator until ready to use.
Crust and Assembly
  1. Preheat the oven to 350ºF. (180ºC). Line an 8-inch square baking pan** with parchment paper.
  2. In a medium bowl, whisk together the flour, powdered sugar, baking powder and salt until well blended.
  3. In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth. Add the flour mixture and beat just until the dough comes together.
  4. Press the dough into the prepared baking pan. (To press the dough evenly into the pan, it's helpful to place a piece of parchment paper over the dough when you are pressing it into the pan. Remove the parchment before baking.) Bake until the surface looks evenly light golden brown, about 20-22 minutes. Remove from the oven. Top with the cooked apples. Drizzle with caramel sauce. Top with the crumb topping. Return the pan to the oven and continue baking until the topping looks golden brown and the filling starts to bubble, about 25-28 minutes.
  5. Let cool completely in the pan. Dust the cooled bars with powdered sugar.
Recipe Notes

*For an easy caramel sauce recipe, click here. For my favorite homemade caramel sauce recipe, click here.

**To find the baking pan I used, click here.

Peanut Butter Chocolate Chip Bars


Print Recipe


Peanut Butter Chocolate Chip Bars

Course Dessert
Keyword bars, peanut butter chocolate chip

Servings
2-inch bars


Ingredients
Bars

Glaze

Course Dessert
Keyword bars, peanut butter chocolate chip

Servings
2-inch bars


Ingredients
Bars

Glaze


Instructions
Bars
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square baking pan with parchment paper. Grease and flour the insides.

  2. In a medium-size bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.

  3. In a large bowl, beat the butter and peanut butter together, with an electric mixer, until smooth and well blended. Add the brown sugar and granulated sugar. Beat until combined. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Stir in the flour mixture just until combined.

  4. In a small bowl, toss the chocolate chips with 1 teaspoon of flour then fold them into the batter. Transfer the batter to the baking pan. Smooth the top with a spatula. Bake until the top is golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 minutes. Let cool in the pan. Spread the chocolate glaze over the cooled bars.

Glaze
  1. Combine the glaze ingredients in a heat-safe bowl set over a pan of gently simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until melted and smooth.

Blueberry Lemon Crumb Cakes

Blueberry Lemon Crumb Cakes

The texture and flavor of these cute Blueberry Lemon Crumb Cakes is immaculate. You’ll love them so much, you won’t want to share, but this recipe makes six 4-inch personal crumb cakes, so you’ll have one all to yourself. You’ll understand once you taste the soft, fluffy lemon scented cake with juicy blueberries, a generous amount of sweet crumb topping and a lemony cream cheese icing. I was a bit hesitant to share this recipe. But I was taught to share recipes by my two grandmothers who were amazing cooks and bakers. They shared their knowledge and recipes with anyone who asked. Recipes are a legacy that should be passed on to family and friends. If you’re reading this, I consider you a friend. So enjoy this recipe that’s especially dear to me, because it’s based on my Grandma’s Apple Crumb Cake recipe.

I used a six serving shallow jumbo muffin pan to bake the cakes. The muffin cups are 4 inches across by 1 inch deep. To find the pan, click here. A hamburger bun pan for 4-inch buns will work too. If you happen to have six 4-inch cake pans, those work nicely. I used jumbo muffin liners to line the muffin cups, which fit perfectly by pressing them in around the inside bottom edges.

Print Recipe
 Blueberry Lemon Crumb Cakes
Fluffy, soft lemon cakes with blueberries, crumb topping and lemon cream cheese icing
Course Breakfast, Brunch, Dessert
Keyword blueberry lemon, cake
Servings
4-inch crumb cakes
Ingredients
Crumb Topping
Crumb Cakes
Cream Cheese Icing
Course Breakfast, Brunch, Dessert
Keyword blueberry lemon, cake
Servings
4-inch crumb cakes
Ingredients
Crumb Topping
Crumb Cakes
Cream Cheese Icing
Instructions
Crumb Topping
  1. In a medium bowl, whisk the flour, sugar, brown sugar and salt together.
  2. Work in the butter with your fingertips until the mixture looks like the consistency of wet sand. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.
Crumb Cakes
  1. Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan* with jumbo muffin liners.** Jumbo muffin liners will fit by pressing them around the inside bottom edges.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, cream the butter, sugar and lemon zest with an electric mixer on medium speed, until light and fluffy.
  4. Beat the egg and egg yolk into the butter mixture in 2 separate additions, making sure each addition is incorporated before adding the next. Beat in the extracts until combined.
  5. In a small bowl, whisk the milk and sour cream together.
  6. On low speed, mix the flour mixture into the batter in 2 additions alternating with half of the milk mixture after each addition. Beat just until combined.
  7. Transfer the batter to the prepared baking pan, evenly distributing the batter and filling the cups about half full.
  8. In a medium bowl, toss the blueberries with 1 teaspoon of flour and place them into the cups on top of the batter, about 1 ounce (28g) in each. Top each one with crumb topping.
  9. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-30 minutes. Let the cakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Cream Cheese Icing
  1. In a medium bowl, whisk together the cream cheese, melted butter, powdered sugar, salt and 1 tablespoon (30ml) of lemon juice. Add additional lemon juice, a little at a time until your desired consistency is reached. Drizzle over the cooled cakes.
Recipe Notes

*To find the muffin pan I used, click here.

**To find jumbo muffin liners, click here. To find 4-inch cake pans, click here.

Blueberry Crumble Bars

Crumb bars with fruit are classic, rustic bars that are easy to make and so delicious. These Blueberry Crumble Bars happen to be the best I’ve ever tasted! With a tender, almost addicting shortbread crust, the filling is perfectly sweet and blanketed with plenty of crisp crumb topping. They’re perfect to pack in a lunch, take on a family picnic or as an addition to a backyard cookout. Everyone who tries these comes back for seconds!

Print Recipe
 Blueberry Crumble Bars
The best Blueberry Crumble Bars ever! Tender shortbread crust topped with sweet blueberry filling and generous crumb topping by Brownie Mischief
Course Dessert
Cuisine American
Keyword bars, blueberry crumble
Servings
Ingredients
Crumb Topping
Crust
Blueberry Filling
Course Dessert
Cuisine American
Keyword bars, blueberry crumble
Servings
Ingredients
Crumb Topping
Crust
Blueberry Filling
Instructions
Crumb Topping
  1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt until well combined. Work the butter into the flour mixture with your fingertips, until it looks like sand, with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Crust
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, overlapping the ends a couple of inches. These will be handles to lift the bars out of the pan.
  2. In a medium bowl, whisk together the flour, powdered sugar, baking powder and salt until well combined. In a large bowl, beat the butter until smooth. Add the flour mixture and beat just until combined.
  3. Press the dough evenly into the baking pan. Bake until the surface looks light golden brown, about 15-20 more minutes. Meanwhile, prepare the filling.
Blueberry Filling
  1. In a large bowl, toss the blueberries with the lemon juice. Mix in the sugar and cornstarch. Pour the blueberry mixture over the warm crust. Top evenly with the crumb topping. Return the pan to the oven and continue baking until the topping is golden brown and the filling starts to bubble, about 28-33 minutes. Let cool completely before removing the bars from the pan. Sprinkle with powdered sugar.

Caramel Apple Blossoms

Caramel Apple Blossoms by Brownie Mischief

Whether you call them apple blossoms, apple dumplings, apple roses or mini apple pies, these are cute, delicious little apple pastries. I made them because I was craving apple pie, but I didn’t have enough apples to bake one. I didn’t invent them, and I don’t know who did, but I’ve had frozen ones and I’ve seen them on restaurant menus. I thought it would be fun to make them, and it was! I could’ve just put some pie dough in muffin cups and made quick little pies, but flower shaped things automatically get extra points for cuteness. And if you know me, you know I love my cute bakes!

Print Recipe
 Caramel Apple Blossoms
Course Dessert
Keyword pastry
Servings
blossoms
Ingredients
Topping
Blossoms
Course Dessert
Keyword pastry
Servings
blossoms
Ingredients
Topping
Blossoms
Instructions
  1. In a medium-size bowl, mix together all of the topping ingredients. Set aside in the refrigerator until ready to use.
  2. In a large bowl, toss the apples with lemon juice. Add the brown sugar, granulated sugar, melted butter, flour, cinnamon and salt to the apples. Stir until well combined.
  3. Line a large baking sheet with parchment paper.
  4. On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out twelve 5-inch blossom shapes*, re-rolling the dough scraps as needed.** Lightly mark a 2-inch circle in the center of each blossom. Make cuts between the petals to separate them, just up to the edge of the center circle. Top each blossom with about 2 generous tablespoons of apples.
  5. Brush the dough petals with egg wash. Form blossoms by lifting and overlapping each petal 1/2-inch in a spiral pattern similar to a rose. Tuck the last petal under. Press the petals together to seal so the filling won't leak.
  6. Top each blossom with a spoonful of topping. Place in the refrigerator to chill for 30 minutes to 1 hour. Don't skip this step. This will help the blossoms keep their shape.
  7. Preheat oven to 375ºF (190ºC). Brush the blossom dough all over with egg wash. Wipe any drips off of the parchment paper. Bake until the crust is golden brown and filling is starting to bubble, about 23-28 minutes. Transfer the blossoms to a cooling rack to cool for a few minutes before serving warm or serve at room temperature. Drizzle the blossoms with caramel sauce.
Recipe Notes

*I used a 5-inch blossom cutter. To find a blossom cutter, click here.

**If you need to  re-roll your  pie dough scraps, press the scraps together, cover and let rest in the refrigerator for several minutes to help avoid shrinkage.

Pumpkin Cinnamon Mini Muffins

Pumpkin Cinnamon Mini Muffins

My mom had a cupboard in the kitchen containing a few old cookbooks that she rarely used. As a child, I used to enjoy perusing them and looking at the baked treats. Some of the cookbooks were so old, they had black and white photos or even just drawings of the food. The ones with drawings interested me because they often depicted smiling children enjoying the treats.

When I started learning to bake, I found a recipe for French Breakfast Puffs in one of those old books. The title sounded so fancy, but they were really just simple muffins dunked in butter and rolled in cinnamon sugar. I have no idea what the name of the cookbook was or what happened to it, but the delicious muffin recipe stuck around for a while. I’ve tweaked the recipe so many times over the years, and most recently, I added pumpkin to it. These Pumpkin Cinnamon Mini Muffins are one of the best versions I’ve created. The inside texture of the muffins is soft and moist and it contrasts nicely with the slight crunch you get from the cinnamon sugar on the outside. They look so cute too, like little pumpkins, and they definitely make children smile!

To watch the Instagram video of these mini muffins being made, click here.

Print Recipe
 Pumpkin Cinnamon Mini Muffins
Soft, tender pumpkin mini muffins rolled in cinnamon sugar
Course Breakfast, Brunch, Dessert
Keyword muffins, pumpkin, pumpkin spice
Servings
mini muffins
Ingredients
Muffins
Topping
Course Breakfast, Brunch, Dessert
Keyword muffins, pumpkin, pumpkin spice
Servings
mini muffins
Ingredients
Muffins
Topping
Instructions
Muffins
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.* Do not use muffin liners. (The muffins need to form an outer crust. This prevents them from absorbing too much melted butter later in the recipe.)
  2. In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg until well combined.
  3. In a large bowl, whisk together the sugar, oil, egg and pumpkin purée until smooth and well combined. Stir in the flour mixture just until combined. The batter will be thick.
  4. Transfer the batter to the prepared pan, filling the muffin cups about 2/3 full. (I ended up with 22 muffins.)
  5. Bake until toothpick inserted into the muffins comes out clean, about 10-13 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins. Let the muffins cool in the pan for 5 minutes. Turn the muffins out and place on a cooling rack.
Topping
  1. Whisk the sugar and cinnamon together in a shallow bowl until well combined.
  2. Briefly dunk the warm muffins in melted butter, then roll in cinnamon sugar.
Recipe Notes

To find the mini muffin pan I used, click here.

Blueberry Nectarine Cobbler

Many families have an old favorite recipe for cobbler. I’m sharing my dad’s recipe with you and it’s definitely comfort food. It took awhile to get the ingredient amounts right because he never measured them. He used whichever fruit was available and plopped the dough on top haphazardly with a big spoon. But it was always delicious and came from the heart and that’s what mattered.

This recipe is so easy and versatile. Feel free to use peaches instead or use the berries of your choice. Make sure to enjoy it warm with a scoop of vanilla ice cream.

Print Recipe
 Blueberry Nectarine Cobbler
Vintage fruit cobbler
Course Brunch, Dessert
Keyword blueberry nectarine, cobbler
Servings
Ingredients
Course Brunch, Dessert
Keyword blueberry nectarine, cobbler
Servings
Ingredients
Instructions
  1. Preheat the oven to 400ºF (200ºC). Grease a 2 quart baking dish.
  2. In a large bowl, toss the nectarines with the lemon juice. Add the vanilla, brown sugar, cornstarch and cinnamon. Stir gently to combine. Fold in the blueberries.
  3. Transfer the fruit mixture to the prepared baking dish. Bake for 10 minutes.
  4. Meanwhile, in a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces from. Stir in the sour cream and milk just until a shaggy dough forms.
  5. Remove the baking dish from the oven. Top the fruit with 2-tablespoon size portions of dough. Sprinkle the dough with coarse sugar.
  6. Return the baking dish to the oven and continue baking until the topping is deep golden brown, about 25 minutes. Let cool at least 15 minutes before serving, to allow the sauce to thicken.

Chocolate Turtle Drop Cookies

A chocolate turtle is a confection made with caramel and pecans. The shape resembles a turtle, which is how it got the name. This is my version of a turtle cookie, loaded with plenty of delicious add-ins.

Print Recipe
 Chocolate Turtle Drop Cookies
Chocolate cookies loaded with chopped chocolate, caramel chips, and toffee bits, topped with pecans.
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
  3. In a separate large bowl, cream the butter, granulated sugar and brown sugar together with an electric mixer at medium speed, until light and fluffy.
  4. Beat in the eggs and vanilla in three separate additions, making sure each addition is incorporated before adding the next. Beat in the flour mixture just until combined.
  5. Set aside 20 chunks of the chopped chocolate. Fold the remaining chopped chocolate, the caramel chips and the toffee bits into the dough.
  6. Place twenty 2-inch size portions of dough about 2-inches apart onto the prepared cookie sheets. (I used a #24 portion scoop*)
  7. Top each cookie with a chunk of the reserved chocolate and a pecan half. Bake until the surface of the cookies is set, about 10-11 minutes. Let cool on the baking sheet for 1 minute then transfer to a cooling rack.
Recipe Notes

To find the portion scoop I used, click here.

Peaches and Cream Loaf Cake

Every peach season, I get excited by the abundance of peaches at my local farmers market and I end up buying way too many. So if you’re like me and you have ripe peaches sitting on your counter, turn them into peach purée. I love adding peach purée to my iced tea or adding it to desserts like this moist, tender cake. This is one of my most popular cake recipes on social media, and for good reason. It does not disappoint! To watch the TikTok video, click here.

Print Recipe
 Peaches and Cream Loaf Cake
Moist, tender peach cake with peach cream cheese icing
Course Breakfast, Brunch, Dessert
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Course Breakfast, Brunch, Dessert
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Set aside 2 tablespoons peach purée for icing.
  4. In a large bowl, beat sugar, oil, eggs, remaining peach purée and extracts until smooth.
  5. Add flour mixture and beat just until combined.
  6. Transfer batter to prepared baking pan. Bake until toothpick inserted into center comes out clean, about 38-45 minutes.
  7. Let cake cool in pan for 10 minutes, then turn out onto a cooling rack to cool completely. Spread icing on cooled cake.
Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar, salt, vanilla extract and 1 tablespoon of peach purée. Beat until smooth. Add additional peach purée, if needed, until desired consistency is reached. Fold in diced peaches.