This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day. And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.
Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!
Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.
No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake. The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.
If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here. If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.
Here are more pumpkin desserts to enjoy in cozy fall days:
Mummy Pumpkin Cookies
Snickerdoodle Pumpkin Cookies
Wthie Chocolate Pumpkin Cups
For Crumb Topping:
¾ cup flor
1 teaspoon ground cinnamon
4 Tablespoons sugar
4 Tablespoons light or dark brown sugar
6 Tbsp. unsalted butter- cold and cut into small cubes
For Cream Cheese Filling:
8 oz. cream cheese-softened
4 Tbsp. sugar
1 teaspoon vanilla
1 egg white
For Pumpkin Cake:
1 ¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 egg yolk
2/3 cup brown sugar
1/3 cup sugar
1 cup pumpkin puree
½ cup oil
½ cup plain Greek yogurt
1 ½ teaspoon vanilla
For the Glaze:
3/4 cup powdered sugar
1-2 Tablespoons cream or milk (I used cream)
First make the crumbs:
in a bowl stir together flour, sugar, brown sugar and cinnamon.
Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside
( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy.
Mix in egg white and vanilla just to combine. Set aside.
To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
Add dry ingredients and mix to combine.
Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top.
Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes
(until the toothpick inserted in the center comes out clean, a few moist crumb is OK)
Start checking after 45 minutes because if you bake it too long the cake will be dry.
Once you start making one pan meals on a sheet tray you’ll want to make them as often as possible. They are generally easy to make and they require less clean up. And when you can cook your veggie with your main dish, then why not?
This is a one pan dish that has the perfect combination of flavors! Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish. And prep couldn’t get any easier, this came together in no time! And I love how it also only takes 15 – 20 minutes to bake.
The other great thing about this is that my whole family loved it! Picky eating kids included. I’m so glad that both of my girls are finally starting to love salmon! It took a long time for me to love it as a kid. I remember the first time I finally I liked it was when my grandma breaded it and deep fried it like chicken nuggets.
Worked like a charm, key to getting a kid to like salmon. Smart grandma :). Now my thoughts on getting kids to like something – cover it with cheese, like so (as long as they don’t have a dairy allergy of course). When there’s cheese it’s got to be good!
1 1/2 lbs salmon, skin on*
2 1/2 Tbsp olive oil, divided
1 tsp lemon zest
1 Tbsp fresh lemon juice
4 cloves garlic, minced, divided
1 tsp dijon mustard
3/4 tsp onion powder
1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
Hey there! Mandy from Mandy’s Recipe Box here today! I seriously have the best brownie recipe ever, right here. That’s a huge statement that I don’t say lightly. It’s absolutely true.
I don’t love regular brownies. I will eat them here or there, but I won’t seek them out that’s for sure. Go ahead and say it: Weirdo. But these Peanut Butter Brownies, you guys. I made them first thing in the morning and after one bite, they totally became my breakfast. No joke. What? I had them with a glass of milk. Milk is totally a breakfast food.
The frosting is so light and fluffy that you can eat it with a spoon. These might look a little rich but aren’t rich at all. Perfect for snacking and good luck having any leftovers after serving these!
1 cup creamy peanut butter
½ cup butter, softened
2 cups brown sugar, packed
1 tsp. vanilla extract
1 cup all-purpose flour
½ tsp. salt
Peanut Butter Frosting:
2 cups creamy peanut butter
1 cup butter, softened
1 tsp. vanilla extract
⅛ tsp. salt
3 to 4 Tbsp. heavy cream or milk
2 cups powdered sugar
In a large bowl or the bowl of your stand mixer, beat together the peanut butter and butter.
Add in brown sugar, eggs and vanilla; beat until light and fluffy.
Add in the flour and salt; mix well.
Spread into a 9×13 pan that’s been greased or lined with foil.
Bake at 350 degrees for 30-35 minutes.
Cool in pan; frost with Peanut Butter Frosting.
Peanut Butter Frosting:
Blend peanut butter and butter together until light and fluffy.
Add the remaining ingredients and mix until smooth.
First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.
I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
3 cups cooked brown or white rice
Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
Once sauce is boiling, add mixture to the saucepan and stir to combine.
Cook until the sauce starts to thicken then remove from heat.
Place the chicken breasts in the prepared pan.
Pour one cup of the sauce over top of chicken.
Place chicken in oven and bake 35 minutes or until cooked through.
Remove from oven and shred chicken in the dish using two forks.
*Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken.
Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
Gently toss everything together in the casserole dish until combined.
Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving.
So I made more brownies.I know, I can’t seem to stop…
I don’t have any legitimate explanations on the redundancy of my recipe repertoire. I have never claimed to be well-rounded.
Anyhow… since I can’t begin to describe how freaking amazing these brownies are I will just tell you how to make them.
Peanut Butter Cup Crack Brownies
So I started with a box of Ghirardelli Double Chocolate Brownies… they are some of my favorite boxed brownies.While they were baking I chopped up some peanut butter cups…
In all honesty I used peanut butter cup eggs that I have leftover from Easter. Shhh, don’t tell my kids.
Then I chopped up some peanuts…Mix those together.When your brownie has 5 minutes left to bake pull it out of the oven and sprinkle your pb cups and peanuts all over the top…
The chocolate will get melty.
When they’re done pull them out and using an off-set spatula, spread them all over…
1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
½ cup chopped salted or honey roasted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1 Tbsp butter
1 heaping cup creamy peanut butter (or 1¼ cups)
1¾ cups crispy rice cereal
1 tsp vanilla
½ tsp – 1 tsp kosher salt
Bake brownies according to package directions in a 9×9 pan lined with foil.
During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top.
Return to oven for remaining 5 minutes to melt the chocolate.
As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
Next in a microwave safe bowl combine chocolate chips, peanut butter and butter.
Heat in microwave for 1 minute, stirring when done.
If needed, continue heating in 20 second increments until chocolate chips are melted.
Stir in cereal, vanilla and salt until evenly combined.
Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
Cut into squares to serve
You can find complete recipes of this PEANUT BUTTER CUP CRACK BROWNIES in cookiesandcups.com
Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.
Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.
I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out. I start programs with great enthusiasm. (Usually, it is something meant for someone in better shape.) A few weeks into working out, I become stressed for time, and my workout is the first thing to go.
And as terrible as it sounds, I feel guilty when I work out because I always feel like I should be doing something else. Cleaning the house, playing with the kids, making a homemade meal, or working.
The other thing I have going on is that I have the attention span of a toddler. I don’t mind working out; I just get bored quickly. Even changing routines once a month has been a problem for me. But yet, I KNOW I have to do something. With my crazy thyroid and a stressful summer, I’ve managed to put on more weight than I’d like to admit. And, sadly, I can no longer blame it on “Baby Weight”. Is there such a thing as Toddler Weight?
While I get mentally geared up, let’s share a salad that is perfect fuel for an intense workout. And speaking of intense, this Thai Chicken Salad is packed with flavor. I adore the color and texture.
1 tablespoon coconut oil (get a freecoconut oil with a Thrive Market Membership)*
1 small red onion, chopped fine
1 teaspoon minced garlic
1 pound boneless skinless chicken
4 tablespoons lime juice
3 tablespoons fish sauce (Red Boat brand)
1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
2 teaspoons red pepper flakes
Honey, to taste
3 tablespoons extra virgin olive oil
4 cups shredded Napa cabbage
1 red pepper, diced
3 carrots, grated
2 scallions, chopped
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
¼ cup raw cashews, toasted and chopped
Heat coconut oil over medium high heat.
Add onion and garlic and cook for two minutes.
Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken
Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
Slowly whisk in olive oil until emulsified. Add honey to taste.
In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken.
Toss with dressing. Top with cashews and serve.
You can find complete recipes of this THAI CHICKEN SALAD WITH GINGER LIME DRESSING in wendypolisi.com
Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.
It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three.
I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter.
*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes.
I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch! Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!
For the Chocolate Cupcakes* :
1 box chocolate cake mix
1 cup milk
1/4 cup vegetable oil
2 heaping Tbsp Greek yogurt
30 mini Reese’s cups, divided
For the Peanut Butter Frosting :
1/2 cup (1 stick) butter, room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 1/2 tsp vanilla
1/2 cup evaporated milk or cream
Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth.
Spoon batter into cupcake pans, filling the liners 1/2 full.
Place a Reese’s PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese’s can still be showing, like photo above).
Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
Beat together butter, and peanut butter until smooth.
Add powdered sugar and vanilla and beat again until combined.
Add cream or milk, beating well until light and fluffy.
(Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
Frost cupcakes (I used a wilton 1M tip in the photos above).
Chop up the remaining pieces of Reese’s and sprinkle on top of the frosting.
Lemon Chicken Skillet with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe
Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf. I love that this recipe uses so many lemons!
I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)
Place each chicken breast half between two pieces of plastic wrap.
Pound lightly into a rectangle about 1/4 to 1/8 inch thick.
Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper.
Coat chicken breasts with flour mixture.
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink.
Remove chicken from skillet.
Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
Return all of the chicken to the skillet, overlapping chicken breasts slightly.
Drizzle lemon juice over the chicken breasts.
Cook for 2 to 3 minutes more or until pan juices are slightly reduced.
Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired.
Makes 6 servings.
You can find complete recipes of this Lemon Chicken Skillet in bhg.com
I love brownies. I love peanut butter cookies. I LOVE Peanut Butter Cookie Brownies!!! AKA Polka Dot Brownies
We’ve got an easy homemade brownie batter studded with globs of peanut butter cookie dough for a chocolate peanut butter lovers dream come true.
These little squares did NOT last long my friends. My husband barely even got to taste them because the boys and I scarfed them up so fast. He’s learning that he has to be quick if he wants to get in on the good stuff. Otherwise it’s like, “Um, didn’t I see a pan of brownies on the counter a few days ago?” Sure did buddy, you snooze you loose around here!
FOR THE BROWNIES :
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
FOR THE COOKIE :
1/4 cup vegetable oil
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 cup creamy peanut butter
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.
In a small pan over medium heat, melt butter and stir in sugar.
Remove from heat and stir in eggs and vanilla extract. Set aside.
In a medium bowl, mix flour, cocoa powder, salt and baking powder.
Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
Pour the brownie batter into the pan and set aside.
PEANUT BUTTER COOKIE DOUGH
In a medium bowl, whisk together vegetable oil and sugar.
Then add the egg, vanilla extract, and peanut butter and mix well.
In a separate bowl, mix the flour, baking soda and salt and then
add to the wet ingredients to form a dough.
Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
Bake for 27-30 minutes, then cool completely before cutting into bars.
cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!
This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender.
Combine everything, and voila, your dish is ready!
The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.
The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates.
This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!
8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 pound asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces
Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
Sprinkle salt and pepper. Cover with vented plastic wrap.
Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
Makes 4 servings.
You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in bhg.com