Cinnamon Roll Cheesecake Cake

July 22, 2016 5 Comments

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! This Cinnamon Roll Cheesecake Cake is a wonder! Super fast, super easy and totally delicious!

You guys. This cake is outrageous. Like, crazy-town good.

It’s basically a gigantic cinnamon roll stuffed with cheesecake filling. So in a word, it’s perfect.

Serve it up for breakfast, lunch, linner, dinner, or dessert. Or simply have it as a snack. Just whatever you do, promise me you’ll make it? It’s quite possibly one of the best things I’ve made.

You read that right!

It’s Friday, so I’ll keep this post short & sweet, but here’s the low-down on this monster.

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Basically, you open a package of refrigerated cinnamon rolls and unroll one of ’em slightly. Place it into the center of a greased pie plate or round cake pan. Unroll another cinnamon roll completely and begin wrapping it around the first cinnamon roll, cinnamon-side in. Continue with the remaining rolls until there’s a gigantic spiralized cinnamon roll in the pan.

Now you could bake this puppy off and be done, but why would you want to skip out on cheesecake filling?

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Whip up your cheesecake mixture and pipe it in between the cracks of each roll. It should be roll, cheesecake, roll, cheesecake, and continue to infinity… or until the middle of the cheesecake cake. Bake it up until it’s golden brown and purty, then top it with the cinnamon roll glaze that comes in the package.

Simple. Fast. Phenomenal. (And I’m not describing myself).

Do yourself a flava and MAKE IT!

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! *adapted from the Pillsbury Bake Off Desserts cookbook

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Cinnamon Roll Cheesecake Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This GIANT Cinnamon Roll Cheesecake Cake is a stunner! Fluffy, cinnamon-spiked cinnamon rolls with a cheesecake filling and a luscious glaze. Perfect for breakfast, or dessert!
Ingredients
  • 1 pkg (5-count) refrigerated cinnamon rolls
  • 1 (8 oz) pkg cream cheese, at room temperature
  • ½ cup sugar
  • 1 Tbsp sour cream
  • 2 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" pie plate or round cake pan.
  2. Open the package of cinnamon rolls and take one roll in your hand. Gently loosen the roll so it's still wound up but not as tightly. Place it in the center of the prepared pan. Take another roll, unroll it completely, and begin wrapping it around the center roll, cinnamon-side facing inward, and pinching the ends of the roll to seal. Repeat with remaining rolls, creating a large spiral.
  3. In a large bowl, whisk together the cream cheese, sugar, sour cream and vanilla extract until smooth and creamy, about 1 minute. Spoon the cheesecake filling mixture into a piping bag, snip off the end, and pipe the cheesecake mixture halfway in between each strip of cinnamon roll. Start from the center and work your way to the outer edge.
  4. Bake for approx. 20-25 minutes or until the top is golden brown and set. Cool for about 10 minutes, then top with the prepared glaze from the cinnamon roll package. Cut into wedges and serve warm, or at room temperature.
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This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Super gooey, packed with cinnamon goodness and filled with creamy cheesecake. Is there anything this Cinnamon Roll Cheesecake Cake can’t do?!

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Have a super sweet day!

xo, Hayley

Filed Under: Breakfast, Cake, Everything!

Easy Homemade Buttermilk Old Fashioned Doughnuts

April 20, 2016 12 Comments

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! About two weeks ago, I went to Portland, Oregon for a conference.

It was my first time in Portland and I was pretty excited about it. For one, I am sick of California’s shenanigans, and for two, I got to hang out with two of my blogging besties, Barbara and Nicole. Oh, and I guess for three, because Portland is known for their amazing doughnut scene.

And let me preface this by saying, normally I would spell it ‘donut’ because the donut recipes on my blog are just that – donuts. Technically they’re donuts, but they aren’t really made of a dough, and they’re not fried, so I call them the shortened version. But Portland is known for real-deal, authentic, in yo face doughnuts and I couldn’t wait to experience them!

My first stop on my doughnut mission was VooDoo Doughnuts, namely because you hear so much about it and they have quirky flavors. While VooDoo was good, it wasn’t my favorite – but then some other bloggers gently reminded me that there’s an even better doughnut place in PDX, and that’s Blue Star.

Blue Star Doughnuts is legit. It’s airy, light, bright and open with a gorgeous display of doughnuts on white platters instead of in bakery cases. They boasted flavors like Blueberry Basil Cake, Tiramisu, Cointreau Creme Brulee, and of course, the one my eye instantly went to: buttermilk old fashioned.

When you look at me, you don’t automatically think “vanilla.” Maybe it’s because my legs are covered in tattoos. Or maybe it’s because I dress like a cartoon character. Or it could be my studded glasses, platinum blonde hair, or my personality. But honestly? I could give or take wacky flavored things in favor of classic flavors like vanilla. That’s why I always choose sprinkle cake and buttermilk old fashioned doughnuts at shops – they’re an old favorite, a classic standby. They won’t disappoint me like VooDoo’s banana fritter did. And you can’t bury them under pounds of peanut butter, Oreos, chocolate chips and chocolate fudge frosting. They have to taste good – they have no bells and whistles to hide under!

Here, in all of its magnificent glory, is Blue Star’s buttermilk old fashioned:

BUTTERMILK DONUT

I mean, the person who came up with this recipe should be sainted. It was that good.

So of course, the second I came home to Sacramento, I had to try to recreate it!

This doughnut recipe is so simple – I promise! If breaking out the fryer makes you break out in hives, I promise it isn’t that bad. And there’s no yeast in this recipe, which makes for a quick and easy dough.

In this recipe I use cake flour, which lends a more tender crumb to these doughnuts. If you don’t have cake flour, feel free to use all-purpose flour – it’ll have a similar texture. I also use good ol’ buttermilk, because they wouldn’t be buttermilk doughnuts without it! Please spring and buy the actual buttermilk, as opposed to the ol’ vinegar in milk trick. That stuff’s great in a pinch, but you want real deal buttermilk here. After all, it is the flavor!

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! And I have to say, I did a pretty darn good job at these doughnuts! The texture is light and fluffy with that amazing cakey-ness, with a slightly crunchy exterior and a wonderful buttermilk vanilla flavor. The glaze on top is aces, too.

And don’t fret if you don’t have a doughnut cutter – I used fluted biscuit cutters and it worked just fine! Also, if you want to make these buttermilk bars, which are typically found at doughnut shops, feel free to cut them into bar shapes and score the tops for that signature split down the middle look.

But whatever you do, please promise me you’ll make these! Or if nothing else, take me back to Portland.

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! *adapted from here and here

4.0 from 2 reviews
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Easy Homemade Buttermilk Old Fashioned Doughnuts
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Buttermilk Old Fashioned Doughnuts are amazing! Fluffy, cakey and light with a slightly crisp exterior and covered in a vanilla glaze. They're surprisingly simple to make and come together in hardly any time at all!
Ingredients
  • 4 Tbsp butter, melted
  • 1 cup sugar
  • 2 eggs, plus 1 egg yolk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼-1/2 tsp nutmeg (I like a stronger nutmeg flavor, which is essential to homemade doughnuts, so I use ½ tsp. Use ¼ tsp if you prefer a lighter flavor)
  • ½ tsp salt
  • 3 & ½ cups cake flour (or you may use all-purpose flour), spooned and leveled
  • ¾ cup buttermilk
  • About 6 cups canola or vegetable oil
  • FOR GLAZE:
  • 3 & ½ cups powdered sugar
  • 2 tsp corn syrup
  • 1 tsp vanilla
  • ⅓ cup hot water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle or dough hook attachment, combine the melted butter and the sugar until sandy and combined, about 30 seconds. Add in the eggs, one at a time, followed by the egg yolk, then the vanilla extract. Add in the baking powder, baking soda, nutmeg and salt, beating until combined. Add in one cup of flour, then stream in ¼ cup of buttermilk. Continuing alternating the flour and buttermilk, ending with the flour. Dough will be very sticky. Remove the paddle/dough hook, cover with plastic wrap, and chill in the fridge for 1 hour.
  2. In a large heavy bottomed sauce pot, heat the oil to about 325 degrees F. as read on a candy or deep fry thermometer. While oil heats, flour a large flat work surface and roll the dough out, flouring it liberally if needed to prevent sticking. Roll out to about ½" thickness. Using a doughnut cutter or biscuit cutters, cut out doughnut shapes and doughnut holes, if desired. Reroll and cut as needed.
  3. When oil is hot, drop the doughnuts into the oil very carefully - I like using a slotted wire spoon for this. Fry the doughnuts for about 90 seconds per side, and doughnut holes for about 45 seconds per side, or until a deep golden brown. Remove from the oil and place on a paper towel-lined tray.
  4. Meanwhile, while doughnuts fry, make your glaze. In a sauce pan, bring together the powdered sugar, corn syrup, vanilla and water, stirring until smooth. Drop the hot doughnuts into the glaze mixture and use a fork or spoon to coat them completely in the glaze. Place the glazed doughnuts onto a wire rack set over a rimmed baking sheet to set, about 20 minutes. Continue frying and glazing remaining doughnuts.
  5. Doughnuts taste best made the same day, but you can store them airtight at room temperature for up to 2 days.
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These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! Light, fluffy, cakey and perfectly glazed, these buttermilk doughnuts are my absolute favorite … and they’ll be yours, too!

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!!

Have a super sweet day!

xo, Hayley

Filed Under: Breakfast, Donuts, Everything!

Chocolate Chip Crumb Cake with Vanilla Bean Glaze

March 7, 2016 2 Comments

This Chocolate Chip Crumb Cake with Vanilla Bean Glaze is out of this world! No one will know it started with a mix. Perfect for weekend brunch! I cannot believe that we’re celebrating two major holidays in one month this year!

St. Patrick’s Day one week and Easter two weeks later? Craziness.

I mean, who decides how the calendar plays out? Who decided it’d be a grand idea to put Easter two weeks after St. Patrick’s Day? Did they not think about how you’d appropriately decorate your house for both holidays? Clearly this person wasn’t festive.

But anyway, Easter is coming and that means you’re probably contemplating what kinds of things to serve on the menu. Do you typically serve the same Easter meal year after year, or do you try something new each time?

We have the same meal year after year – typically ham and scalloped potatoes. I’m not a fan of either, if we’re being honest, so it’s usually the day I make a PB&J before dinner. You win some, you lose some.

But for those of you who are looking for some new menu items – preferably of the brunch variety – I have one for you! This Chocolate Chip Crumb Cake with Vanilla Bean Glaze is perfect for Easter brunch! It starts with my favorite Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix. I doctored up the recipe to include chocolate chips, and I baked it in a 9″ springform pan – like the kind you make cheesecake in. Once it has baked to perfection, I glazed the entire crumb topping with a luscious homemade vanilla bean glaze.

This Chocolate Chip Crumb Cake with Vanilla Bean Glaze is out of this world! No one will know it started with a mix. Perfect for weekend brunch! I mean… out of this world, y’all.

Of course, you can use Krusteaz’s Chocolate Swirl Crumb Cake & Muffin Mix if you have that on hand, but I love the combination of rich, warm cinnamon studded with fudgy chocolate chips. The combo is simply irresistible.

Want the recipe? Click over to Krusteaz’s website to GET THE RECIPE!

Have a super sweet day!

xo, Hayley

Filed Under: Breakfast, Cake, Chocolate, Everything!

Triple Chocolate Banana Bread

February 26, 2016 8 Comments

This Triple Chocolate Banana Bread is so moist, soft and tastes just like chocolate cake! The SECRET INGREDIENT takes this bread over the top! Breakfast has never tasted so good :)I’m torn, you guys.

There’s this very outspoken rapper – I think you probably know who he is, because he’s always on the news. More recently he asked Bill Gates for money, and then there’s his whole weird obsession with Taylor Swift and Amber Rose…

HIM. Yeah.

I hate to say this, but I like his music. Dude has some really catchy songs with great beats. Beats I love to pretend to dance to while I’m baking. Alone, of course – no one needs to see me pretend twerking. Or really twerking. Or ever twerking. But I digress.

I’m torn because I like some of his music, but I really dislike him as a person. He’s kind of a douche, if we’re being honest, and I hate that he is trying to undercut Taylor’s success and pretend it was he who made her famous.

Um, you do realize that Taylor makes more money than he does? Like, double what he makes. Which, if you’re a snarky a-hole like I am, makes you happy to know, especially since he’s begging every billionaire for money right now and writing racy stuff about her in his latest songs.

I kind of wish I didn’t like his stuff, just so I could continue to hate-watch his crazy antics, but I do like his stuff and it kills me inside. It’s like when I hate-watched Pretty Little Liars because I was convinced the show would suck and not do justice to the books, but then I ended up binge-watching it during a really long weekend and became hooked. Well, it’s like that, but hate-listening... which is ironically how I listen to Taylor Swift music.

Anyway, I realize this is a weird, non-life-threatening problem to have so I suppose it could be far worse, but I wonder if I’m alone in my hate-listening? And if we’re being honest, my favorite song by him is dominated by Nicki Minaj, so it’s almost like it’s her song, and so that’s cool.

Clearly I’m overthinking this.

Let’s talk about this Triple Chocolate Banana Bread. It’s so decadent, you won’t know it’s actually a bread and not a cake! Moist, a little dense, and packed with chocolate and banana flavor, it’s easily one of my favorite banana bread versions I’ve made. Everyone loves the classic – and that’s still my top fave – but this Oreo one comes pretty close, too. But if you’re a serious chocoholic, you’ll love this version!

There’s a special secret ingredient in my banana bread recipe that takes it over the top. Can you guess? Alright, I’ll confess: it’s pudding mix! Yep, dry, instant pudding mix is the secret ingredient in my banana bread recipe. It adds great moisture to this bread (no dry crumb here!), adds an extra boost of flavor (part of the triple in the triple chocolate), and adds wonderful texture (moist, soft crumbs – almost cake-like!). You could probably live without the pudding mix in this recipe, but why would you? It’s what makes this banana bread into the BEST banana bread. Promise.

Now, no hate-eating it, okay?

This Triple Chocolate Banana Bread is so moist, soft and tastes just like chocolate cake! The SECRET INGREDIENT takes this bread over the top! Breakfast has never tasted so good :)

5.0 from 2 reviews
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Triple Chocolate Banana Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Triple Chocolate Banana Bread is PACKED with amazing, rich chocolaty flavor and is so moist and flavorful, you will forget it's actually a breakfast food!
Ingredients
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • ⅓ cup Greek yogurt (I use plain, but you can use vanilla or banana flavor)
  • 2 cups mashed banana (about 3-4 medium bananas)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 & ½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 small box (3.4 oz) instant dry chocolate pudding mix
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the butter and brown sugar until smooth. Add in the eggs, yogurt, banana, and vanilla and whisk to combine. Add in the cinnamon, flour, cocoa, baking soda and pudding mix and stir to combine. Fold in the chocolate chips.
  3. Spread the batter into the prepared pan and bake for approximately 30 minutes. Tent the bread with foil and return to the oven to bake for an additional 30-40 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool in the pan completely before cutting into slices to serve. Serve dusted with powdered sugar if desired.
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This Triple Chocolate Banana Bread is so moist, soft and tastes just like chocolate cake! The SECRET INGREDIENT takes this bread over the top! Breakfast has never tasted so good :)Rich, chocolaty, moist and utterly divine – best way to wake up ever.

This Triple Chocolate Banana Bread is so moist, soft and tastes just like chocolate cake! The SECRET INGREDIENT takes this bread over the top! Breakfast has never tasted so good :)Have a super sweet day!

xo, Hayley

 

 

 

Filed Under: Breakfast, Chocolate, Everything!, Muffins & Breads

Cinnamiddles

February 16, 2016 10 Comments

These Cinnamiddles are so gooey, decadent and utterly divine! If you ever wanted just the center of a cinnamon roll, this is the easiest recipe for you!Did I ever tell you about the time that my mom totally ruined my date?

Okay, she didn’t ruin it. It honestly could have been way, way worse. But she did make things exceptionally awkward and I was never called again after that, soooo…

So I went out with this guy; we’ll call him C. C and I met online back when I was online dating and thought I’d be like one of those jovial couples from the commercials on TV: we met online! We both yodel inappropriately! We rock! ANYWAY. C and I went to a local bar where we laughed and talked for hours. I really felt a connection with him and I figured he felt the same, so we agreed to meet again the next day.

Fast forward to the next day, and we grab lunch together. Lunch went swimmingly. We went to a vegan restaurant which was surprisingly good for lacking everything I typically love, and then went on a hike. He was so cool and laid-back and not murdery at all, so I didn’t feel like he’d push my body off of a cliff and kill me. Always a plus on any date.

And so we arranged to meet again – this time, he offered to cook me dinner and since I haven’t had someone cook me a nice meal since FOREVER, I obliged. This would require me to go to his apartment, but I figured that I have a really good screaming voice to alert neighbors if he became handsy, and I also wield kitchen knifes for my job, so there was always the murdery alternative if again, he got frisky or psychopathic while making me chicken pot pie. (But honestly, who gets psychopathic while making chicken pot pie? NO ONE, THAT’S WHO. Because it’s chicken freakin’ pot pie. Everyone loves it. Even vegans.*) *probably 

Before going to his house, I write down his address, his phone number, a few random facts to tell the police should anything happen, and that I was going to help him cook me dinner, which I figured meant that I’d be gone for several hours.

And then about 3 hours into it (he was a really painfully slow cook, but it was homemade pot pie and he made homemade crust, so there’s that), he gets a phone call. It went a little something like this…

“Hello? Um, yeah this is him. Yeah, she is. Yeah, she’s fine. Okay, I’ll let her know. Okay, bye?”

And then he told me I needed to call my mom. So I check my phone and there’s like, a bajillion missed calls, and I know my mom was overreacting a tad because she’s obviously never made chicken pot pie from scratch before, so I called her back and let her know I was alive and that the chicken pot pie was worth getting in trouble with her for.

And then when I tried to give him a polite goodbye/we’ve-been-on-three-dates-already kiss, he backed away like I had leprosy and said he just wanted to be friends. I immediately deduced that A) it wasn’t my breath, and B) my mom had no chill. C’est la vie. BTW, I do not have leprosy, either.

So anywho, let’s talk about these Cinnamiddles. If you don’t know, Cinnamiddles are the insides (middles) of cinnamon rolls. I realized this was a thing when I went to the mall that nobody goes to and they had a Cinnabon which sold these concoctions. I knew I had to make them at home, and with a few simple shortcuts, the process is so simple!

First, you start with refrigerated crescent roll dough or a seamless crescent dough sheet. Roll that sucker out into an even rectangle, and top it with melted butter and lots of brown sugar and cinnamon. Roll it up tight, cut it into pieces, and stick ’em in a greased ramekin to bake off. While they bake, prepare your easy-peasy cream cheese glaze. SO SIMPLE.

These Cinnamiddles are so gooey, decadent and utterly divine! If you ever wanted just the center of a cinnamon roll, this is the easiest recipe for you!And guess what? The entire thing tastes just like the middle of a cinnamon roll – impossibly gooey, rich and bursting with sweet, warm cinnamon sugar flavor. You won’t be able to stop at just one!

Now make them for your lover!!

These Cinnamiddles are so gooey, decadent and utterly divine! If you ever wanted just the center of a cinnamon roll, this is the easiest recipe for you!

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Cinnamiddles
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These Cinnamiddles are ridiculously easy and totally decadent!!
Ingredients
  • 1 pkg refrigerated crescent rolls or a seamless crescent roll dough sheet
  • ¼ cup melted butter
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • FOR BROWN SUGAR SAUCE:
  • ¼ cup butter
  • 4 Tbsp brown sugar
  • FOR CREAM CHEESE GLAZE:
  • 2 oz cream cheese, softened to room temperature
  • 1 tsp vanilla
  • 3 Tbsp cream or milk
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 4 ramekins with cooking spray and set atop of a baking pan. Set aside.
  2. Roll out the crescent roll sheet on a clean work surface, stretching out into a thin-ish rectangle. Brush with melted butter all over and sprinkle evenly with the brown sugar and cinnamon.
  3. Begin rolling the dough, long side away from you, into a tight roll. Pinch the seams to seal. Using a sharp serrated knife or unflavored dental floss, cut the roll into 14 equal pieces, discarding the end pieces.
  4. Place three cinnamiddles into the greased ramekins. Bake for approx. 10-15 minutes or until gooey and dough is light golden brown. Cool for about 5 minutes.
  5. While cinnamiddles bake, make your brown sugar sauce. In a small saucepot over medium heat, bring the butter and brown sugar to a simmer. Remove from heat and evenly distribute the sauce among the ramekins when they're finished baking.
  6. To make the glaze, whisk together the softened cream cheese, vanilla, cream and powdered sugar until a pourable, glossy glaze is achieved. Pour over the cinnamiddles.
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These Cinnamiddles are so gooey, decadent and utterly divine! If you ever wanted just the center of a cinnamon roll, this is the easiest recipe for you! These are so gooey, rich and utterly divine!! You’ll love them!

Have a super sweet day!

xo, Hayley

 

 

Filed Under: Breakfast, Everything!

Blueberry Cheesecake Pancakes

February 12, 2016 3 Comments

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

Filed Under: Breakfast, Everything!, No-Bake

Pumpkin Marshmallow Donut Holes

November 4, 2015 11 Comments

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
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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.
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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. 

Filed Under: Breakfast, Donuts, Everything!, Muffins & Breads, Pumpkin

Apple Cinnamon Crumb Cake

October 8, 2015 23 Comments

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
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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.
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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

Filed Under: Breakfast, Cake, Everything!

Maple Pumpkin Donut Holes

October 2, 2015 18 Comments

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
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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.
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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

 

Filed Under: Breakfast, Donuts, Everything!, Pumpkin

Chocolate Chip Pumpkin Bread

September 28, 2015 19 Comments

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

4.0 from 1 reviews
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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.
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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

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Filed Under: Breakfast, Chocolate, Everything!, Muffins & Breads, Pumpkin
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