Blueberry Cheesecake Pancakes

These Blueberry Cheesecake Pancakes are such a cinch to make! Fresh, soft blueberry pancakes are topped with a lusciously creamy cheesecake filling and finished with blueberry pie filling. The perfect every day indulgence! Breakfast for dinner is one of my favorite things ever.

There’s just something so fantastic about eating pancakes, waffles and bacon at nighttime. It’s like getting to stay up late to watch a TV show when you were a kid… just an awesome indulgence, you know?

But for the longest time, I loathed making pancakes because all of our pans are ancient.

I mean, they’re like from the dawn of time itself.

They’re warped, old,and the last time it was considered a nonstick pan, Abraham Lincoln was still president. I mean, our pans suck.

So as you can imagine, making pancakes on warped, terribly non-non-sticky pans was quite a challenge, and for the longest time we never had pancakes for this reason.

But then one day, I went into Target for one thing and came out with the entire store (how does this always happen!?) and one of my impulse buys was a griddle. BEST PURCHASE EVER. I can make pancakes all the live long day now, and none of them stick. It’s basically kismet that the griddle ended up in my cart, because now I can’t stop making pancakes!

One of my favorite ways to make pancakes is with Krusteaz Pancake Mix. It has all the measuring done for you and you just have to add water – so simple! And now that I’m becoming a pancake princess (my new official title), I’m experimenting with different pancake flavor combinations and these Blueberry Cheesecake Pancakes are one of my new favorites!

These Blueberry Cheesecake Pancakes are such a cinch to make! Fresh, soft blueberry pancakes are topped with a lusciously creamy cheesecake filling and finished with blueberry pie filling. The perfect every day indulgence! Stacked high with lusciously creamy cheesecake filling in between each layer, the pancakes are topped with a fabulous blueberry pie filling for that authentic blueberry flavor which brings out the blueberries in the Krusteaz Blueberry Pancake Mix. They’re a total indulgence, but totally worth it.

For the recipe, be sure to hop on over to Krusteaz’s website! You can get the recipe HERE!!

Have a super sweet day!!

xo, Hayley

Pumpkin Marshmallow Donut Holes

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!Fall is here and I couldn’t be more excited.

The leaves are changing, the weather’s cooling down (finally), and all those comforting fall foods are back in season. (Can you say butternut squash and pumpkin? Yum!).

But let’s face it: pumpkin is the star when it comes to fall food. Who doesn’t like pumpkin? I’d like to meet them and question them intensively.

And pumpkin is the star of today’s post. Well, one of the stars. Marshmallow is the real winner here, and it’s found in every single bite of these adorable, poppable donut holes.

You see, one of my favorite Thanksgiving dishes has to be sweet potatoes whipped with crispy, toasted marshmallows on top. Is there anything better?! Well, maybe pumpkin pie with marshmallow whipped cream – a new tradition I brought forth last year and one I’ll continue this year. It’s a great way to update a classic with a fun, sweet twist, which is exactly what I’m doing today.

These donut holes are soft, moist and bursting with sweet pumpkin flavor and are filled with a luscious marshmallow crème filling. I then went the extra mile and drizzled them with white chocolate, but you could easily glaze these bad boys or dip the tops in chocolate for a different take on this new family favorite. Or, if you’re feeling really feisty, combine a summertime favorite with this fall classic: turn it into s’mores donuts by adding chocolate chips to the batter and topping it with crushed graham crackers and JET-PUFFED Marshmallow Bits for added crunch and more marshmallow-y goodness. It’s so easy to transform these little nuggets into something extra special!

Don’t have a mini donut hole pan? Easily transform these into regular donuts by baking them for 7-9 minutes and topping them with chopped up seasonal JET-PUFFED Pumpkin Spice Marshmallows, or try topping them with Mallow Bits for extra texture.

Now are you ready to take a bite out of fall!?

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!*adapted slightly from my Maple Pumpkin Donut Holes recipe

5.0 from 1 reviews
Pumpkin Marshmallow Donut Holes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Marshmallow Donut Holes are such a delight! Gooey marshmallow filling sinks into each crevice of these poppable, soft and tender donut holes!
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk or buttermilk
  • 2 eggs, beaten
  • 3 Tbsp oil
  • 1 tsp vanilla
  • ¼ cup melted butter
  • ½ of a 7 oz container JET-PUFFED Marshmallow Creme
  • ½ cup white chocolate chips, melted
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 24-cavity mini donut hole or mini muffin pan with cooking spray. Set aside.
  2. In a large bowl, whisk together the sugar, brown sugar, pumpkin, milk, eggs, oil and vanilla until combined. Stir in the flour, baking powder and pumpkin pie spice until a soft, wet batter forms. Batter will be lumpy; this is normal. Do not over-mix the batter.
  3. Portion heaping Tablespoonfuls of batter into the prepared pan. Bake for approx. 8-10 minutes or until the tops spring back lightly when touched. Cool completely.
  4. Using a piping bag attached with a long bismark tip (or any open-circle baking tip), pipe the marshmallow crème into the center of the donut hole, gently squeezing the piping bag as you slowly pull the tip out. Repeat with remaining donut holes.
  5. Lastly, drizzle each donut hole with a small coating of melted white chocolate. Allow chocolate to set briefly before serving.

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!Soft, tender, and bursting with marshmallow creme, these donut holes would be great on Thanksgiving morning! Just sayin’. :)

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am working with Kraft JET-PUFFED Marshmallows for this post as part of their blogger program. I was compensated for this post, but all opinions, as always, are my own. 

Apple Cinnamon Crumb Cake

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!One day, I hope to move to New York City.

There’s something so magical about the city. The lights, the energy, the sight-seeing and history, the people-watching, the subway, the amazing food… I just love every single minute I’m there.

…Except for the fact that public restrooms are hard to find. And that thing called humidity.

But to live and breathe in this mystical city, I’d take the humidity any day. And holding it in. Sacrifices, people.

However, whenever I bring this desire to move up to people, everyone has the same thing to say to me, as if I don’t already know.

But it’s so expensive.

 

No, really?! Living in the center of the universe isn’t going to be cheap? You mean to tell me that living in the middle of a city, in the heart of everything, won’t be reasonably priced? Do people think I’m dumb?

And you’ll pay a ton for a closet-sized home.

Well, hello. I didn’t expect to get a penthouse apartment for $1000/month. This isn’t podunk country town where you could get a sprawling mansion fully furnished for $1000/month. I’m well aware that my living space would be somewhat cramped… and I’m okay with that.

It’s like people are flat-out telling me I’m dumb and I can’t afford it. And if I were dumb and couldn’t afford it, maybe that’d be okay. But honestly? I truly believe you can make anything work, so I’m going to do it… one day. When I’m not broke. :)

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!In the meantime, I’ll try to enjoy sunny (and dry) California as much as possible, where we have amazing apple orchards that produced the apples for this very Apple Cinnamon Crumb Cake. This cake is SO amazing, you guys. Fluffy, rich, and PACKED with cinnamon, brown-sugary crumbs. Plus, it’s loaded up with chopped apples for that sweetness.

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!If you’re someone who likes the crumb, you’ll love this cake!

Now make it!

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!*adapted from my New York Crumb Cake recipe

5.0 from 2 reviews
Apple Cinnamon Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Apple Cinnamon Crumb Cake is fantastic! Chunky, soft bits of apples are studded throughout this light and fluffy cake, piled with delicious crumb!
Ingredients
  • FOR CRUMB:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • Pinch salt
  • 1 cup (2 sticks) butter, melted
  • FOR CAKE:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • Pinch salt
  • About 2 cups Granny Smith apples, peeled and chopped into bite-sized pieces
  • FOR GLAZE:
  • 1 Tbsp apple cider
  • About 2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9-10" springform pan with cooking spray and set aside.
  2. First, make your crumb. In a large bowl, whisk together the brown sugar, flour, salt and cinnamon until blended. Pour in the melted butter and stir to combine until moist, large clumps form. Set aside.
  3. Meanwhile for the cake, in the bowl of a stand mixer, cream together the butter and sugar for about 2 minutes or until light and fluffy. Add in the eggs, one at a time, then add in the vanilla and sour cream. Lastly, add in the flour, baking powder, baking soda, nutmeg and salt until a soft, thick batter forms.
  4. Spread HALF of the batter into the prepared pan. Batter will be thick, so work with it to spread it out. It'll only be a thin layer. Top with the chopped apples and HALF of the crumb mixture. Top with the remaining cake batter and finish with the remaining crumb mixture.
  5. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before glazing, then cut into slices.

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!This coffee cake is packed with so much amazing flavor. The cake batter itself is buttery, light and scented with nutmeg for that bakery taste. The crumb is huge and plentiful, spiced with cinnamon and brown sugar. And the apples are soft, tender and sweet, adding just the right texture to this beautiful cake. I know you’ll love it – my family did!

Have a sweet day!

xo, Hayley

Maple Pumpkin Donut Holes

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! Lately, I’ve been sent Anthropologie catalogs up the wazoo.

I don’t even know how I got on their mailing list since the only things I’ve ever purchased there were $8 ramekins. That’s all my measly budget affords at a store like Anthro.

Yet I get catalog after catalog, and each one has clothing I don’t understand. Artisan wool sweaters and organically-harvested suede skirts from Italy and $300 boots made from ethically-sourced calf leather or whatever.

It’s like everything in that catalog has to sound as pretentious as possible, you know? I can only imagine what the people who wear some of the stuff are like.

“Oh hey, Jennifer, I like your skirt. Where’d you get it?”
“Oh, hello Crystal. I purchased this at Anthropologie. It’s organically grown wombat fur from the beaches of Cape Town. It goes perfectly with my Whole Foods green juice and my ethically-harvested, organic-meat-fed calf hair boots.”
“That’s cool. I just buy their ramekins because they’re cute and $8. Ain’t nobody got time for wombats.”

I mean, that’s how I’d imagine a sample conversation to go. Hypothetically. 

Anywho. Anthro is cool for dishes and housewares, and they do sometimes have really cute clothes that I could never afford in a gillion years. Also, they don’t carry my size because all of their customers are petite pixies that flutter around in $300 dresses made of silk, so my options are pretty much limited to wearing a shower curtain or trying my luck with a duvet cover. However, when you try to try on a duvet cover in their dressing rooms, the hipster girl working the fitting room area looks at you strange and refuses to help you additionally because why would that woman be trying on a duvet cover? Meanwhile, I’m wondering why they don’t pay the silk worms to silk something into a size 16, amirite? Because surely silk worms can silk an additional couple feet of fabric to create a pixie dress for someone of a curvier stature, right? RIGHT, ORGANIC, ETHICALLY-WORKED, UNIONIZED SILK WORMS?!

Or something like that.

You wanna know what isn’t pretentious? Donut holes. Because I spelled it ‘donut’ as opposed to ‘doughnut’ which lends the feeling that someone spent hours creating an artisanal donut in a flavor like green tea jasmine or hibiscus flower earl grey lime or whatever the hell hipster doughnut makers make.

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! These donut holes are made in minutes, dredged in an intoxicatingly awesome cinnamon sugar blend, and taste like fall, thanks to the heavy use of pumpkin, maple, and special blend of spices. Spices I guarantee you have in your pantry and won’t have to spend $2347687 on at the artisan grocery store that only sells jams made by monks or whatever.

Anywho. Pretty please make these donuts?! You won’t regret it. I promise.

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! *adapted from my Apple Cider Donut Holes recipe

4.3 from 3 reviews
Maple Pumpkin Donut Holes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Maple Pumpkin Donut Holes taste exactly like fall!
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup maple syrup
  • 2 eggs, beaten
  • 3 Tbsp oil
  • 1 tsp vanilla
  • ¼ cup melted butter
  • About ½ cup cinnamon sugar blend
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 24-cavity donut hole pan or mini muffin pan with cooking spray and set aside.
  2. Meanwhile, in a large bowl, whisk together the flour, sugars, baking powder, salt and pumpkin pie spice until blended. Stir in the pumpkin, maple syrup, beaten eggs, oil and vanilla until just barely combined. Batter will still be lumpy; this is okay. Do not overmix.
  3. Portion Tablespoonfuls of dough evenly among the muffin pan or donut pan. Bake for approx. 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes before inverting to a wire rack.
  4. Once cool enough to handle, brush all sides of the donut holes with the melted butter, and immediately dredge in the cinnamon sugar mixture. Place on the wire rack to set, about 5 minutes. Serve immediately.

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! Maple-y, pumpkin-y, spicy and fall-inspired… these donut holes will soon become your new favorite! I sure do love fall baking :)

Have a super sweet day!

xo, Hayley

 

Chocolate Chip Pumpkin Bread

This buttery, soft Chocolate Chip Pumpkin Bread is so easy, foolproof and delicious! Perfectly spiced, ultra moist and a cinch to whip together, it tastes like fall! Are you ready for me to pumpkin ALLTHETHINGS?!

Because pumpkin season is in full swing, I have a week’s worth of pumpkin recipes for you guys this week. And this Chocolate Chip Pumpkin Bread is starting us off right.

I’ve already told you about how I’m the worst packer. Well now I’m officially the worst unpacker because I’ve been back from a Seattle conference trip for almost a week and I still have yet to unpack.

My suitcase is just lying open and unwanted in the living room and has remained untouched for days. In it, contents of swag, a couple pairs of shoes, receipts piled up everywhere and conference materials strewn about.

But when I walk by it, I just can’t muster up the desire to unpack it. I just walk by it and shoot resentful daggers at it from my eyeballs because unpacking is like, the worst chore ever. Aside from emptying the dishwasher. And putting away laundry. And dusting. And every other chore because let’s face it, I’m no Cinderella.

And at this point the suitcase has become like a focal point in our living room. I imagine it’d look great with a pile of pumpkins surrounding it for Halloween, and come Christmastime, it’d look lovely draped in a half-assed pile of colorful Christmas lights.

Just kidding. Kind of.

This buttery, soft Chocolate Chip Pumpkin Bread is so easy, foolproof and delicious! Perfectly spiced, ultra moist and a cinch to whip together, it tastes like fall! Anyway, instead of cleaning up my suitcase I have made this Pumpkin Bread and I have to say, making pumpkin bread was much better. This bread is moist, super soft, plush and has amazing texture. Plus, it’s a cinch to make and even easier to eat. You don’t wanna miss this!

This buttery, soft Chocolate Chip Pumpkin Bread is so easy, foolproof and delicious! Perfectly spiced, ultra moist and a cinch to whip together, it tastes like fall! *from my pumpkin bread recipe

Chocolate Chip Pumpkin Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Chocolate Chip Pumpkin Bread is soft, fluffy and ultra moist, and bursting with chocolate chips! The ultimate comfort food breakfast or snack!
Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup dark brown sugar
  • 1 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 2 eggs
  • 2 tsp ground cinnamon
  • 1 heaping tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease an 8-or-9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a large bowl combine all of the bread ingredients except for the chocolate chips and stir until just barely combined. Gently fold in the chocolate chips. Do not overmix as this will lead to tough bread. Spread into the prepared baking pan.
  3. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before inverting onto a wire rack to slice and serve.

This buttery, soft Chocolate Chip Pumpkin Bread is so easy, foolproof and delicious! Perfectly spiced, ultra moist and a cinch to whip together, it tastes like fall! Tender, moist, packed with pumpkin flavor and studded with sweet chocolate chips, this super fluffy bread will soon become a family favorite in your house! Spread it with butter, toast it up, or top with Nutella for an extra indulgent treat. Either way, make this bread happen, please?

Have a super sweet day!

xo, Hayley

New York Crumb Cake

This New York Super Crumb Cake is AWESOME. Buttery, packed with cinnamon and brown sugar, moist and tender. You'll love this easy breakfast favorite!So I’m thinking I may need a Facebook break.

Right now, all my friends on there are posting way too many pictures of their kids, posting WAY too much about the upcoming election, and sharing way too many articles about hot button issues that I disagree with or don’t care about.

Guys, welcome to election season. Where intolerable Facebook becomes even more miserable.

And again, I get that Facebook is personalized and people have every right to share one thousand pictures of their children, but it’s getting annoying to me – probably because kids don’t interest me at all – and I think I need a major break.

Especially when people are breaking out the quotes from certain presidential candidates who wear toupees… if you catch my drift. I can’t even with that guy.

ANYWHO.

Let’s talk about things that aren’t being annoying, okay? First things first: the cooler temps. Definitely welcome in my book since Sacramento is still in the high 90s. We had a brief cooling off period and man, it was nice and welcome. And two, this New York Crumb Cake is high up on my list because um, who doesn’t love crumb cake!?

This comes from the cookbook Sticky, Chewy, Messy, Gooey Treats for Kids. It’s such an easy recipe to follow and produces such a moist, tender, soft and crumbly bar with a HUGE crumb to cake ratio, similar to New York-style crumb cakes. You guys – this is amazing with coffee, tea, milk, or just on its own.

I highly recommend you hit the like button on this one!

This New York Super Crumb Cake is AWESOME. Buttery, packed with cinnamon and brown sugar, moist and tender. You'll love this easy breakfast favorite!

5.0 from 1 reviews
New York Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Super Crumb Cake is loaded with buttery, brown sugary crumbs and an amazing, vanilla-scented cake. You'll fall in love with this new favorite breakfast treat!
Ingredients
  • FOR CRUMBLE:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • Pinch salt
  • 1 cup melted butter (I used unsalted butter. If using salted, omit the salt from this crumble recipe)
  • FOR CAKE:
  • ¾ cup (1 & ½ sticks) butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • Powdered sugar, for dusting on top (optional)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. For the crumble, in a medium bowl, stir together the brown sugar, flour, cinnamon, and melted butter together until large clumps form and butter has completely combined with the mixture. Set aside.
  3. For the batter, in the bowl of a stand mixer, beat together the butter and sugar on medium-high speed until fluffy and light, about 3 minutes. Add in the eggs, one at a time, beating until just combined. Add in the vanilla and sour cream, then stir in the flour, baking powder, baking soda, and salt. Be careful not to overmix.
  4. Spread the batter into the prepared pan evenly, then, using your hands, clump and crumble the crumb topping over the mixture, taking care to cover the batter below. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool 10-15 minutes before cutting into squares, then dust with powdered sugar if using.

This New York Super Crumb Cake is AWESOME. Buttery, packed with cinnamon and brown sugar, moist and tender. You'll love this easy breakfast favorite!This Crumb Cake is amazing… and I think you’ll agree!

Have a sweet day!

xo, Hayley

Apple Cider Donut Holes

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!My dog, Mannie, has a new thing he loves to do.

But before I tell you what it is, let me remind you that California is in a drought. This means that everyone’s lawns looks dead and depressing – yellow is everywhere and the air is all stale and yellow-y.

Side note: you totally know what I mean by ‘yellow-y’ right? Where the air smells yellow? Or is that totally just me? Don’t answer me if I’m crazy.

So needless to say, our lawn is yellow and dead.

Mannie has taken a liking to scratching his bad and writhing around on the ground in both the house and outside. And since our lawn is far from lush and green, this means alllllll that dead grass business gets all up in his fur every time he does this. Mannie will go from a black dog to a yellow dog in seconds, covered from head and face to toes in dead grass.

It’s a sight to behold indeed.

And it makes vacuuming extra wonderful. *sarcasm

Or it’s a personal fave of mine when he rolls around in the dust. Apparently we have an area in our lawn (or lack thereof) where there’s a huge source of dust because homeboy hops in the house straight up BROWN. He’s like a real life Pig Pen.

So now every time Mannie goes outside, I have to supervise him to prevent him from getting completely and utterly dirty or spend an extra half hour vacuuming the dead grass from our carpets. If only there was a way I could get Mannie to vacuum for me…

Homie needs to get on that housework STAT.

Anywho, a couple days ago I made these amazing Apple Cider Donut Holes while Mannie was frolicking outside. He happened to come in completely clean and untouched by yellow deadness which was cause to celebrate! Hey, I’ll take any reason to eat donuts and celebrate :)

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!These come from my friend Nicole who made them as regular donuts. I tweaked her recipe a touch and made them more my own in poppable, delectable donut holes. They’re fun, easy to make and even easier to eat!

No supervision required.

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!

5.0 from 2 reviews
Apple Cider Donut Holes
Author: 
Recipe type: Donuts
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
These Apple Cider Donut Holes are INCREDIBLE! Flavorful, perfectly spiced plush donuts will reward you after you make a batch.
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch nutmeg
  • Pinch salt
  • ¾ cup apple cider
  • 2 eggs, beaten lightly
  • 3 Tbsp oil
  • 1 tsp vanilla
  • FOR TOPPING:
  • ⅔ cup cinnamon sugar
  • 4 Tbsp melted butter
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 20-cavity donut hole pan or mini muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, nutmeg and salt. Stir in the apple cider, beaten eggs, oil and vanilla and gently mix to combine. Mixture will still be lumpy; this is normal and do not continue to overmix as it'll lead to tough donuts.
  3. Using a cookie dough scoop, portion batter evenly among the donut hole cavities/muffin tins. Bake for approx. 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes, then gently flip onto a wire rack.
  4. Brush the tops and bottoms of the donuts with the melted butter using a pastry brush, then dredge the donuts in the cinnamon sugar mixture, coating completely. Serve immediately, or store airtight for up to 2 days.

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!These donut holes are amazing! Bursting with a subtle hint of apple, and lots of cinnamon and nutmeg, these donut holes are my family’s new favorite! We could not stop eating them one by one :) I know you’ll love them too!

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!Have a sweet day!

xo, Hayley

 

Blueberry Pancake Cake

This Blueberry Pancake Cake takes the work out of making pancakes! Fluffy, sweet, maple-y and studded with fresh blueberries, this cake will soon become a family favorite!My family and I LOVE having breakfast for dinner. It’s one of our favorites!

But for the longest time, that wouldn’t include pancakes.

Why, you ask, would breakfast night be sans pancakes? Aka, the ultimate breakfast food!?

Because all of our pans are warped. Like, majorly warped. Like, I’m not even sure how everything is evenly cooking on these things-warped.

And this became very apparent when you’d cook pancakes and the oil would pool in the corners of the pans, thus causing the pancakes to stick everywhere and create a big, disastrous mess.

So no pancakes. Or they’d be the saddest, ripped-to-shreds pancakes you’d ever seen.

Needless to say, I was in need of a fast fix for this whole no-pancake business. And thankfully I have one now, with this Blueberry Pancake Cake

This Blueberry Pancake Cake takes the work out of making pancakes! Fluffy, sweet, maple-y and studded with fresh blueberries, this cake will soon become a family favorite!This pancake cake takes the work out of making pancakes individually. You simply mix together the ingredients, pour it into a greased 13×9″ baking pan, and bake it until it’s set. Easy as pie, people. This Blueberry Pancake Cake is simply bursting with fresh blueberries, cinnamon spice and a wonderful, warm maple flavor. You and your family will flip for my special version of pancakes!

Don’t like blueberries? Simply sub in another fruit (chopped strawberries would be great, or raspberries!) or add chocolate chips, nuts, raisins… the mix-in possibilities are endless!

This Blueberry Pancake Cake takes the work out of making pancakes! Fluffy, sweet, maple-y and studded with fresh blueberries, this cake will soon become a family favorite!GET THE RECIPE HERE on the Krusteaz website, where I’m part of their Bakers Dozen program. Enjoy!!

Have a sweet day!

xo, Hayley

Copycat Lieges {Belgian-Style Waffles}

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! I’m officially the worst blogger ever for withholding these from you for so long.

Seriously, do you ever do something you’ve been dying to do or get something you’ve been dying to get, only to just kind of let it fall by the wayside once it’s done or purchased?

For instance, maybe you’ve been stalking a pair of shoes for a long while and finally get them, only to never wear them. This may or may not be the story of my freakin’ LIFE.

Or you make homemade lieges only to totally neglect them for like, MONTHS. I’ve had these waiting patiently in my queue since April. I should be fired effective immediately since I clearly fail hard at this blogging thing.

So my apology, naturally, is finally bringing you these Copycat Lieges. If you’ve never heard of the term ‘liege’, it’s okay – these are basically glorified Belgian-style waffles with one major difference.

DSC_0892ALieges are typically made with pearl sugar, which is basically the best thing ever invented. If you don’t know, pearl sugar is exactly how its name implies: it’s sugar that looks like little pearls or pebbles. Very thick, coarse and hard, but melt-in-your-mouth. You can typically find this at specialty baking stores like Sur La Table.

Anywho, you prepare your yeasted Belgian waffle dough, let it rise, then toss in the pearl sugar. Divide the dough into small patties and fry up in your waffle iron. Easy peasy waffle squeezy, people.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! And the result? Pure, unadulterated deliciousness. The sugar bursts and caramelizes against the hot iron grates, creating this caramelization all over and throughout the soft, buttery waffle. It’s heaven on earth on its own, but slathered with butter or topped with Biscoff takes it over the top.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! So – care for a piece?

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! *from Lars’ Own

Copycat Lieges {Belgian-Style Waffles}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Copycat Lieges taste just like the famed Wafels and Dinges truck in NYC! Caramelized, crispy, buttery and heavenly, they're perfect!
Ingredients
  • 1 pkt yeast
  • ¾ cup lukewarm milk
  • 2 sticks butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 3 & ½ cups all-purpose flour
  • ½ tsp salt
  • 1 bag Belgian Pearl Sugar
Instructions
  1. Dissolve the yeast in the warm milk. Set aside.
  2. In a large bowl of a stand mixer, gradually add all of the ingredients together except for the pearl sugar. Let the dough rise until doubled in size, about 30-45 minutes.
  3. Once dough has risen, add in the pearl sugar. Divide the dough into small patties and bake in a preheated and greased (if necessary) waffle iron. Cook according to manufacturer's directions.
  4. Gently and carefully remove waffles from waffle iron. Serve hot, warm, or room temperature.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! These taste just like the crispy, caramelized waffles at the famed Wafels & Dinges cart in New York City! Crispy, buttery, crunchy yet soft – and totally heavenly!

I hope you enjoy! Have a super sweet day!

xo, Hayley

 

Muffin Mix Blueberry Streusel Cookies

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!The weekends are kind of dicey in my house.

You see, Mannie, my Border Collie, loves to bark. Barking is his favorite activity, his favorite pasttime, his favorite now-time, and everything in between. Barking is liiiiiiife to him.

One bark, though, and my family jumps into a tizzy. They get mad that he’s barking and all hell breaks loose and there’s this huge issue between the Non-Carers and the Barking Barkers. The Non-Carers (my mom, myself, and sometimes my brother) are very whatever about this subject. Dogs bark, and we get Mannie to stop when it’s out of control. But the Barking Barkers (my sister, my dad) are the ones who bark back at Mannie when he’s barking by yelling at him.

I want so badly to tell them that yelling at the dog only makes the dog want to bark more, but logic need not apply here.

Most days, this is fine. I’m the only one home and I don’t mind the barking when it happens. But on the weekends, my anxiety goes through the roof and into outer space because Mannie and Winston, our family dog, want to do allllll the barking on weekend mornings when everyone’s sleeping.

And if you’ve never seen someone stumble out of bed having been awoken by a barking dog, it isn’t a pretty sight.

So most weekend mornings I spend corralling ornery dogs and trying to shush them with a louder-volume TV show or random distractions. At times, I’ve even dive-bombed Mannie to try to keep him quiet and still, since he loves moving while he barks. There I’ll be, splayed out on the floor lying gently on top of my beast of a dog on a Saturday morning. It’s a pretty sight I’m sure.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!One of these days, Mannie will stop barking – I hope. In the meantime, I make my family ample treats since they put up with his incessant talking. One of the recent treats I made were these Blueberry Streusel Cookies. They’re jam-packed with flavor and taste just like blueberry muffins because, well, it’s made with blueberry muffin mix. I knooooow – muffin mix in cookies? But it totally works.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!This recipe comes before you as an archived recipe I desperately needed to reshoot. I’m so glad I did because damn. These cookies are worth dive-bombing.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!

5.0 from 4 reviews
Muffin Mix Blueberry Streusel Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
These hearty, soft and pillowy Blueberry Streusel Cookies taste just like blueberry muffin tops and couldn't be simpler to make!
Ingredients
  • 1 box blueberry muffin mix (I used Krusteaz)
  • ¾ cup old-fashioned oats (not instant)
  • ⅓ cup + 2 Tbsp canola or vegetable oil
  • ¼ cup brown sugar
  • 1 egg, beaten
  • 2 Tbsp milk
  • FOR LEMON BUTTER GLAZE:
  • 1 &1/2 cups powdered sugar
  • 2 Tbsp melted butter
  • ½ tsp lemon peel
  • 2 tsp lemon juice
  • 1-2 Tbsp milk
Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
  2. In a large bowl, combine the muffin mix - just the dry mix, oats, oil, brown sugar, egg and milk and stir together until a soft dough just barely comes together. Drain and rinse the canned blueberries; gently fold into the dough to combine.
  3. Portion rounded, heaping Tablespoonfuls of dough onto the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets completely.
  4. Meanwhile, make your glaze. Combine all the glaze ingredients except for the milk together in a bowl, only using milk if needed, until smooth and pourable. Glaze the tops of the cookies and let set, about 10 minutes. Then serve!

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!Hearty, soft, fruity and delicious, you’ll love these pillowy cookies! I love that they taste just like a really wholesome blueberry muffin but with that delectable streusel-y crumble throughout, thanks to the oats and brown sugar. It really sweetens these cookies and adds great texture and flavor.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!I hope you enjoyed!

Have a sweet day!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...