Italian Cream Pancakes

I know I haven't posted in a while...I've been super busy with school work (junior year is killing me), but now it's FINALLY time for Spring Break! I will try my best to post at least one recipe each day because there are so many recipes I've been meaning to post and I know I am super behind. For my first post in a while, I have decided to present to you these incredible, sweet, nutty pancakes topped with a decadent cream cheese glaze. 

Yes, they are just as delicious as they sound. I promise.

If you've never tasted Italian Cream Cake, then you totally need to. Like...immediately. Sooo..you can start with this breakfast recipe! These pancakes seriously taste just like Italian Cream Cake, only hot and in heavenly pancake form, with warm glaze oozing all over them. Coconut, cream cheese frosting, and pecans are the most perfect combination perhaps in the entire world, and they taste scrumptious in this recipe.  Not to mention, [ toasting ] the pecans give the pancakes a wonderful nutty-ness that tastes so warm and comforting.

There were no leftovers when I made these for my family, and I'm sure the same thing will happen for you.

You can find this decadent recipe here. 

Chocolate Chip-Apple-Cinnamon Bread

I wanna start off by saying that I am SO SORRY I haven't posted in so long!  My school started at the end of August and I've been super busy with my crazy schedule.  Buttt.... this recipe is totally worth the wait.  I made this a few weeks ago and I fell in love with the flavors of cinnamon, apples, and chocolate.  I know they sound kind of weird together, but I promise the flavor is really delicious.  I love the nutty flavor as well.  It's such a wonderful bread/cake to make in the fall, and goes great with vanilla ice cream and whipped cream when hot from the oven.  It also tastes divine the next day with a cup of coffee.  What I loved the most about this bread is that it has so many different flavors, textures, and ways to eat it!  My entire family gobbled it up within a day, and I will definitely make it again.  The next time I make it, I will experiment with walnuts, white chocolate chips, and maybe vanilla chips and/or cinnamon chips.  I also may try swirling the topping into the batter, or maybe even swirling in some - - - - wait for it...........Nutella! Yumm!

Yield: 1 loaf

Ingredients:

2 tablespoons white sugar

1/4 teaspoon ground cinnamon

1/4 cup finely chopped nuts (I used almonds, but walnuts would be my first choice)

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup margarine, softened

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

2 tablespoons buttermilk

1.5 cups chopped apples

1/2 cup chopped nuts

1/2 cup chocolate chips (i used semi-sweet, but dark or white would be great too)

Directions:

1.  To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped nuts. Set aside. 2. In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside. 3. In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, nuts, and  chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping. 4. Bake in a preheated 350 degree F (175 degree C) oven for 45 to 50 minutes. Cool for at least 15 minutes before serving.

BEST Fudgy Brownies

  

Ohhh the love of brownies....I don't know even know where to begin.  They truly are the key to any person's heart.  If you ask somebody what they crave the most for dessert, brownies are always one of the first things that come to mind.  What's not to love about a fudgey, moist, chocolatey explosion of pure deliciousness??? I made these brownies for a bake sale at my school, and they vanished in - literally - minutes.  I almost didn't bring them to the bake sale because I wanted the whole pan for myself.  They are super duper moist on the inside (due to a low amount of flour/dry ingredients and many eggs/wet ingredients), with a perfectly cracked, thin, crispy surface - everything you could possibly dream of the perfect brownie to be.  The melted chocolate chips in the brownies give an incredibly amazing flavor that cocoa powder just can't compete with. Using butter instead of vegetable oil also makes them wonderfully rich.  And the addition of dark chocolate chips and coffee allow the pure chocolate flavor to really pull through without being overly sweet.  These are incredible served warm with vanilla ice cream (french vanilla is my fave), and also killer at room temperature.  One thing I wouldn't do is frost these brownies because they're so perfectly rich by themselves and may be too sweet if frosted.  When you make this recipe, I guarantee you will never, ever, ever buy box mix brownies EVER again.

Yield: one 13x9 inch pan (about 16 servings)

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•  
• 1 1/2 cups white sugar
• 1/4 cup strongly brewed coffee
• 2/3 cup butter
• 1 (12 ounce) bag semisweet chocolate chips
• 2 teaspoons vanilla extract
•  
• 4 large eggs 
• 1 (12 ounce) bag bittersweet chocolate chips  (I used Ghirardelli 60% cocoa)
• 1 cup coarsely chopped walnuts  (optional)

Directions:

1. Preheat an oven to 325 degrees F (165 degrees C). Combine the flour, baking soda, and salt in a small bowl; set aside. Grease a 13x9-inch baking dish.
2. Combine the sugar, coffee, and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in semi-sweet chocolate chips and the vanilla extract until the chocolate has melted. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until smooth. Fold in the flour mixture until incorporated, then fold in the bittersweet chocolate chips along with the (optional) walnuts. Pour into prepared pan.
3. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 40 to 50 minutes. Cool for at least 15 minutes before serving warm.  If serving at room temperature, cool completely before cutting into bars.

Carrot-Oat Cake Bars

Who doesn't love a yummy, healthy snack?  This recipe was originally submitted from Whole Foods (best grocery store ever!!) and I figured I would try it out because I had been wanting to make a healthy recipe, since my family and I have had a little too many unhealthy things lately. (especially sweets....shocker, right?).  I love the hearty texture of this cake/bar.  It kind of reminds me of the Carrot Cake Lara Bar...only my recipe is wayyyy better.  The only fat in it is the coconut and nuts (which are healthy fats!), and a tiny bit of butter in the powdered sugar frosting - if you choose to use it. Everything else is made with extremely healthy ingredients!  This can be served for breakfast, dessert, or simply an anytime snack.  I had it warm for dessert with a powdered sugar frosting from my heavenly spice cake bars (found here) and at room temperature the next morning for breakfast with my healthy, yogurt glaze from my incredible, healthy carrot cake recipe (found here).  These bars only lasted a few hours in my house!  They are so perfect for on-the-go snacking as well!

Ingredients:

1 cup raisins

orange juice - enough to completely cover the raisins

Cooking spray 

1 cup rolled or quick cooking oats 

1 cup chopped nuts (I used almonds)

1 cup whole wheat flour 

2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon salt 

2 cups grated carrots 

1/2 cup pure maple syrup 

2 tablespoons honey

2 tablespoons unsweetened applesauce

1/2 cup sweetened finely shredded coconut 

1 1/2 teaspoons vanilla extract

Instructions:

Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside. 


Cover raisins with orange juice in a small sauce pan and bring to a boil, simmer for about 20 minutes, or until big and plump.  Drain and cool.


Pulse oats and nuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, honey, applesauce, drained raisins, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 40 -60 minutes.  Set aside to let cool before cutting into squares.  Serve warm or at room temperature.  Frost if desired.

Warm with the powdered sugar glaze...












Made in muffin tins with the Greek yogurt yogurt glaze, topped with nuts and raisins (chilled)....

Blueberry - Coconut - Nut Muffins

Does that picture look yummy or what?  Nutty, sweet and fruity, this muffin bursts with the flavors of the tropics.  The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in > Hawaii <. This recipe was adapted from Eating Well Magazine, and is every bit as delicious as the picture.  I altered it a little based on what I had on hand, and it turned out so amazing.  This was my first time making a really killer blueberry muffin, and I wouldn't change anything about the recipe.  Also, these muffins are surprisingly healthy!  They're made with whole wheat flour, healthy oils, and fresh fruit, so you don't have to feel guilty about eating more than one(: Drizzle them with honey and a dollop of whipped cream for an added touch of sweetness.


Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Yield: 12 muffins

Ingredients: 

1/4 cup sweetened coconut; 

2 tbsp plus 3/4 cup all-purpose flour, divided; 

2 tbsp plus 1/2 cup brown sugar, divided; 

5 tbsp chopped macadamia nuts (or any other nuts of your preference), divided;

2 tbsp vegetable or canola oil, divided; 

1 cup whole-wheat flour; 

1 tsp baking powder; 

1/4 tsp baking soda; 

1/8 tsp salt; 

1/2 tsp ground cinnamon; 

1 large egg; 

1 large egg white; 

3/4 cup nonfat buttermilk (regular is fine too); 

2 tbsp butter, melted; 

1/2 tsp coconut or vanilla extract (I used vanilla, but I wish I had coconut!!); 

1 1/2 cups fresh blueberries (make sure they're not wet, or they will sink to the bottom)

Garnish/toppings: honey, butter, and/or whipped cream (optional)

Instructions:

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 15-20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

5.  Serve warm with desired toppings.

Banana Cake with Cream Cheese Frosting

Do those pictures look yummy or what?  Well, the pictures are nothing compared to the taste of this heavenly banana cake.  My friend and I made this a few days ago for a party at school, and it turned out fabulous!  A ton of people tried it, and everyone was "mmmm"ing like crazy and telling me how delicious it was.  I had never made banana cake before - just banana bread - but I'm definitely gonna make it again soon.  This cake was unique because it was cooked at a very low temperature of 275 degrees (as opposed to the usual 350) and then after it was cooked, it was immediately put into --- get this --- the freezer.  Weird, right?? The reason for this is so that the cake cooks evenly in the oven, with a soft outer crust and tender interior. Also, to prevent it from cooking any more when you pull it out, it's put directly into the freezer...making the result extremely soft, fluffy, and incredibly moist.  Putting it in the freezer also allowed it to be frosted and ready to be eaten in no time;  My friend and I were eating our first slice just two hours after stepping into the kitchen. And it looked absolutely beautiful with the cream cheese frosting and a sprinkle of chopped nuts!  Perfect for any occasion.  I can't wait to make more banana cakes in the future.  With this perfect cake base, the flavors you could combine with it are endless...chocolate chip, peanut butter, nutella, peanut butter and nutella, chocolate marble, peanut butter chip, butterscotch chips, white chocolate chip, caramel/praline, strawberry, coconut...I could go on forever.  Try this recipe...you won't be disappointed.

Ingredients:

• 3/4 cup butter
• 2 1/8 cups white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 2 teaspoons lemon juice
• 1 1/2 cups mashed bananas (about 4 medium)
•  
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Chopped nuts (optional)

Directions:

1. Preheat oven to 275 degrees F (135 degrees C). Grease a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.  Sprinkle with chopped nuts if desired.

Mocha Nut Cookies

 

Okay...so I gave up coffee for lent (I know...it's totally awful, right!?) but I can have foods with coffee in it, like ice cream, tiramisu, etc.   I spotted a recipe in my recipe folder called Mocha Nut Cookies, and of course, I had to make them on first sight of the "mocha".  I've been craving coffee majorly (still 2 weeks till lent ends!), and this would satisfy the craving at least a little bit.  And I was right...these definitely satisfied my craving because they were so good!  The coffee flavor isn't very strong, so if you don't like coffee, you'll probably still enjoy these cookies. They're so chocolatey and delicious, with a slight crunch from the nuts.  The addition of melted chocolate makes them very moist, rich, and more chocolatey. And the addition of coffee powder brings out the chocolate flavor even more!  Oh yeah...the cookie dough is incredible as well.  And you know the cookie is gonna turn out good if the cookie dough is good.  Whether you're having a chocolate craving, coffee craving, or just a big dessert craving from a major sweet tooth (that's my life right there), this recipe is sure to satisfy it.

Yield: about 2 dozen cookies

Ingredients:

• 2 cups semisweet chocolate chips
• 2 tablespoons instant coffee powder
• 2 teaspoons boiling water
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.
3. In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
4. In small bowl, combine flour, baking soda, and salt. Set aside.
5. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and nuts. Form into walnut-sized balls and place on ungreased cookie sheets.
6. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.

Cinnamon-Apple Glazed Cookies

These aren't just any cookies.  They're cookie craaaaaackkk.  They are absolutely incredible...SO [full of flavor]. These are most incredible fresh from the oven, and warm so that all the delicious cinnamon sugary vanilla glaze drizzles off the cookie and melts in your mouth.  These are my whole family's new favorite cookie.  I love the apple, nutty, cinnamon flavors combined in this magnificent little cookie.  Just my mom, dad, and I nearly finished an entire batch.  And the cookie dough is super amazing as well (I was eating it by the spoonful). But this is one of the rare times where the cookie (especially warm from the oven) tastes even better than the cookie dough.  These are so soft and cake like and just pure cookie perfection.  And don't forget to make the glaze! It truly makes the cookie.

Yield: about 3 dozen

Ingredients:

• 1/4 cup shortening
• 1/4 cup unsalted butter, softened
• 1 1/3 cups packed brown sugar
• 1 egg
• 2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup chopped nuts (optional)
• 1.5 cups apples - peeled, cored and finely diced
• 1/4 cup grated apple
• 1/4 cup milk
• 1 1/2 cups sifted confectioners' sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons milk
• 1/4 teaspoon cinnamon

Directions:

1. Beat shortening, butter and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
2. Stir together flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple chunks, and grated apple, then stir in remaining half of dry ingredients and milk. Mix well.
4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
5. To make Glaze: Combine powdered sugar, butter, vanilla, cinnamon, and enough milk to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.