Tag Archives: breakfast

Mom’s Amazing Coffee Cake!

Posted on May 8, 2016 by Ruthanne

This delicious coffee cake has hidden layers of cinnamon and pecans- and a yummy cream cheese frosting!

My mom used to make this delicious coffee cake whenever my grandparents (her mom and dad) would come to visit. I have great memories of sitting around the table having this with all of them and listening to all the “grown-up” talk. They were from Wisconsin, so a visit always meant a couple of days with us in Michigan. I’d get up early and take a long walk with grandpa and our overweight basset hound Max before breakfast, and return to a kitchen table full of family, laughter, and this coffee cake.

My grandparents lived very active and adventurous lives until they left us for heaven several years ago.

Mom, as those of you who keep up with this blog know, left us for heaven about a year and a half ago.

A friend sent me an article last week about 8 ways to celebrate Mother’s Day if your mom is in heaven. They were great ideas, and the very 1st one was, “Make her favorite recipe”. I think her favorite recipe was my grandma’s recipe for German Sauerbraten, but since desserts are my specialty, I decided on this coffeecake as my “remembering mom” recipe.

As my kitchen filled up with the smell of this baking, it made me smile. And remember.

Here’s how to make it: (printable recipe)

INGREDIENTS:

Cake:

1 stick of butter, softened
1 cup of sugar
3 eggs
2 cups of flour
1 teaspoon of baking soda
1/8 teaspoon of salt
1 cup of sour cream
1 teaspoon of vanilla

Filling:

1 cup of finely chopped pecans
1 1/2 cups of brown sugar
4 tablespoons of butter, melted
4 tablespoons of flour
2 teaspoons of cinnamon

Icing:

4 oz. (half a package) of cream cheese
4 tablespoons of butter, softened
1/2 teaspoon of vanilla
Dash of salt
2 cups of powdered sugar
1/2 cup of white chocolate chips, melted

DIRECTIONS:

Cake:

Preheat oven to 350 degrees and grease/flour a bundt cake pan.
Cream butter and sugar together.
Add eggs and beat well.
Add flour, soda and salt. Mix well.
Add sour cream and vanilla and mix well. Set aside.

Filling:

Combine all ingredients until completely coated in melted butter.
Assemble cake: pour about 1/2 of batter into prepared bundt cake pan, sprinkle more than 1/2 of filling on batter, pour remaining batter over filling and then sprinkle remaining filling over the top.
Bake at 350 degrees for one hour. Cool and tip out of pan onto serving plate.

Icing:

Combine all ingredients except chocolate in a large mixing bowl and beat on high until smooth and fluffy.
Add melted chocolate and beat until smooth.
Spread over the top of the cooled coffee cake.
Enjoy!

My thoughts: Warm this up for a few seconds in the microwave before serving and YUM!!! You can keep this cake in an airtight container in the fridge and serve it for several days. I hope your family enjoys this recipe as much as ours did over the years!! ~r

Whether you are celebrating your mom in person, or thanking God for wonderful memories of her today, Happy Mother’s Day to you and to your family!

This one’s for you mom!

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Other recipes from my mom: (click on photo to see recipe)

No, seriously…you have to try that 1st one…best. cake. ever. 🙂

4 Comments

Posted in Cakes and tagged best, breakfast, cake, cinnamon, coffee cake, cream cheese icing, dessert, family recipe, mothers day recipe, pecans. Bookmark the permalink.

Easy Cinnamon Roll Cupcakes with Cream Cheese Frosting~ and a GIVE AWAY!!!!

Posted on March 20, 2015 by Ruthanne

The easiest “cupcakes” you’ll ever make- plus the yummiest cream cheese frosting ever!

This recipe has a story (and my very first give-away on easybaked!!!)

Awhile back, a lovely lady named Karin emailed me with a dilemma. She had recently started a business called Baketown Girls, making products for use in the kitchen. She hired a designer to create her logo and product labels, but a short time after receiving her product she was googling “cupcakes” and immediately saw a photo of our Strawberry Lemonade Cupcakes, and realized that her designer had stolen my photo for use on her product. Sigh. I cannot even tell you how many times that photo (in particular) has been stolen- people email me all the time about seeing it on products and logos. I’ve thought about slapping watermarks across all of my photos, but that’s just so SAD. I just shake my head and wish the world was a better, more honest place.

In any case, Karin felt bad, and offered to send me her product to try out. I’ve never use silicone cups (and actually never understood why you would use silicone cups), so I agreed.

About a week later, I got a box with 3 sets- one for me and 2 sets to give away to you all! More about that later.

I didn’t know how I would use them. I figured I could try making cupcakes in them, but (to be honest) my favorite part of cupcakes is matching fun liners with the cupcake recipe and these came in 6 colors which meant that no matter what, I’d be stuck with a variety of those colors. My other question- how do you give these away? I give away 99% of my blog desserts. Do I give away unwrapped cupcakes? That seems odd. And messy.

The day after I received this package of silicone cups I needed to make a batch of cinnamon rolls from one of those refrigerated tubes. I opened it (which is always a traumatic experience when it explodes open) and was ready to set them on a cookie sheet when I thought, “I should bake these in those silicone cups”. I sprayed 10 cups with non-stick spray and squeezed each roll into a circumference that would sit in the bottom of each cup and baked them according to the package.

They were AMAZING! They came out looking like little cupcakes and they were so much more moist than when they are baked on a cookie sheet.

I was genuinely surprised. I removed them from the cups, drizzled them with the provided icing and took them along with me to the event I was attending. People loved them.

I knew that if I added my favorite cream cheese icing on top that they would be even better….

They are cute in the colorful cups, but easily lift right out and can be served without the cups too. I’m a big fan of that, because I can bring them to events and not worry about tracking down my silicone cups.

Here’s how we made these cute little treats:

INGREDIENTS:

2 tubes of refrigerated cinnamon rolls- just the basic kind- not the super-sized jumbo rolls (makes 16-20 rolls, depending on the brand you use. I tried 2 brands, Pillsbury and a generic store brand, and both worked great)
4 oz (1/2 package) cream cheese (softened)
1/4 cup of butter (softened)
1/2 teaspoon vanilla
dash of salt
2 cups powdered sugar
1/2 cup white chocolate chips (melted)

DIRECTIONS:

Preheat oven to temperature required by package of rolls.
Set appropriate number of silicone cups on a cookie sheet with edges, and spray lightly with non-stick spray.
Open tubes of dough and squeeze each roll into a taller, smaller diameter size so that it will sit flat on the bottom of each cup.
Set each roll into individual cups.
Bake according to package (watch to make sure you don’t over-bake)
Serve warm with provided icing drizzled on top, OR cool and top with cream cheese icing:
On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
Gradually add powdered sugar, beating until smooth.
Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
Add melted white chocolate to icing and beat on low until completely combined.
Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cinnamon rolls.

Aren’t they fun?!?

Ok- so I have 2 extra sets of cups that I’d love to share with my readers! I looked into the various “raffle” sites available to host give-aways and they all seemed so complicated. I decided I will just do this myself.

Only 2 things I’d love to have you do (I can’t require them, but it would make me super happy!!):

1. Follow Easybaked here, by subscribing in the sidebar.

2. “Like” Easybaked on Facebook (here)- and COMMENT under this recipe. I will choose my winners (TWO of them) randomly from comments on Facebook under this recipe- so you actually do have to comment to be entered).

This is available for all readers in the United States (or readers who can have these cute little cups shipped to a US address).

The contest begins NOW and ends on Monday, 3-23-15 at 11pm. Good luck!!

PLEASE NOTE: THIS CONTEST IS FINISHED 🙂 Cups have already been given away!

A special thanks to Karin for providing us with these fun cups to give away. Stay tuned for another fun use of these next week here on Easybaked!

If you don’t end up winning, you can find them at this link on Amazon.com:Baketown Girls Silicone Baking Cups.

Love cinnamon? So do we! Try some of our other yummy cinnamon recipes by clicking on a photo:

23 Comments

Posted in Cupcakes and tagged best, breakfast, cinnamon, cinnamon roll, cinnamon roll cupcakes, cinnamon rolls, cream cheese frosting, cream cheese icing, cupcakes, dessert, recipe, refrigerated cinnamon rolls. Bookmark the permalink.

Pancake and Bacon Cupcakes!!!

Posted on September 26, 2014 by Ruthanne

These sweet maple pancake flavored cupcakes are topped with syrup-coated bacon and real mini-pancakes. The only question remaining is, will you eat them for breakfast???

My answer to that question is a resounding YES, I will eat them for breakfast, and any other time of the day too!

Did you know that today is National Pancake Lovers Day??? There is no better way I know of to celebrate pancakes than by making these! [Plus, Monday is National Coffee Day, and believe me these go GREAT with coffee!]

These cupcakes were a complete experiment, and when they came out of the oven and I tentatively tasted one, I smiled. They taste like pancakes- they really do! Here’s how we made them: (printable recipe)

INGREDIENTS:

Cupcakes:

2 1/2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup sugar
½ cup butter, melted
1/4 cup whipping cream
2 eggs
3 teaspoons vanilla
1/2 cup maple syrup (I didn’t use the real stuff– too expensive!)

Frosting and toppings:

2 sticks (1 cup) of salted butter, softened
2 sticks (1 cup) of unsalted butter, softened
3 cups powdered sugar
2 teaspoons of vanilla
8 pieces of bacon, cooked until very crisp
1/4 cup of maple syrup
Pancake batter- enough for about 50 mini pancakes (I used the add water and shake Bisquick bottle, and it took about 2 cups of batter to make these up.

DIRECTIONS:

Cupcakes:

Combine all dry ingredients and mix in medium bowl
In large bowl, whisk eggs, whipping cream and vanilla together, add melted butter slowly while whisking.
Alternately add dry ingredients and syrup to the egg mixture, whisking until thick and smooth.
Scoop evenly into 18-20 cupcake liners placed in muffin tins. Don’t overfill!
Bake at 350F degrees for 14-18 minutes, until a toothpick inserted into the center comes out clean.
Remove cupcakes from tin and allow them to cool completely.

Frosting and toppings:

Crumble bacon into small pieces and toss with maple syrup until completely coated.
Make mini pancakes on a hot griddle by using a small spoon and making just a tiny circle of batter. Let these cool on a piece of parchment paper.
Make frosting by placing butters, powdered sugar and vanilla in a mixing bowl and beating on high for 3-4 minutes until very light and fluffy.
Place frosting into a large zip top bag that has a decorating tip fitted into one corner.
Pipe a circle of icing around the edge of the cupcake.
Sprinkle with bacon.
Place pancakes on top, using a small amount of frosting to stick them together into a stack.
Add a dollop of frosting on top and add sprinkles or a red “cherry” sixlet, like mine.
ENJOY!!!!

Pancake Cupcakes!!! My thoughts: These are really good. The sweet cupcake with that salty bacon….yum! I was a little skeptical about the bacon, but it really adds a wonderful flavor to these! If you are short on time, skip the mini pancakes on top and just frost these and sprinkle them with bacon. You could even use a bottle of those real bacon bits, but I suspect that the freshly cooked bacon tastes best. Happy Pancake Day to YOU!!! Enjoy!! ~r

Other treats that you “could” eat for breakfast:

15 Comments

Posted in Cupcakes and tagged bacon, baking, best, breakfast, buttercream, cupcakes, dessert, fun, idea, maple, maple syrup, pancake, recipe, salty, sweet, syrup, unique. Bookmark the permalink.

Cinnamon Upside Down Cakes

Posted on December 13, 2013 by Ruthanne

These little mini cinnamon cakes are the perfect make-ahead treat. Perfect as dessert and such a sweet and yummy breakfast! Dripping with sweet glaze, these will be a new family favorite, and the best part? They use a cake mix and they are SO easy!!!

Ready to make these fun little cakes? Click here for the printable recipe.

INGREDIENTS:

2 cups brown sugar (packed)
½ cup butter (melted)
2 tablespoons cinnamon
36 pecan halves (optional)
One boxed yellow cake mix
Water, oil and eggs to make mix according to box
1 cup of powdered sugar
1 to 2 tablespoons of milk
½ teaspoon of vanilla

DIRECTIONS:

Preheat oven to 350F degrees
Spray two muffin tins with non-stick cooking spray
Place brown sugar, cinnamon and melted butter into a small bowl and mix until well combined.
Spoon sugar mixture evenly into all 24 cups of the muffin tins.
Use a mini tart shaper or a wooden spoon to press sugar mixture flat into the bottom of each cup.
Place 3 pecans on top of sugar.
Make cake mix according to box instructions.
Scoop batter over the top of sugar and pecans. Fill each cup about 2/3 full.

Bake at 350F degrees for 18-20 minutes.
Remove from oven and quickly run a small knife around the edge of each cup.
Using oven mitts, place a wire cake rack on top of the muffin tin and flip the pan and rack over so that cakes are upside down on the rack.
Gently lift the muffin tin up and allow the cakes to pop out. Some sugar will remain in the bottom of each cup, which is fine.
While cakes cool, make a glaze by mixing milk, vanilla and powdered sugar together in a small bowl. Add extra milk or powdered sugar to make glaze a thick frosting consistency- not very runny.
Spoon glaze into a small zip-top bag and seal the top.
Clip a corner of the bag and drizzle glaze over the tops of each little cake.
ENJOY!

My thoughts: These are really easy little treats and they are gobbled up fast! I’ve made them twice now and everyone asks for the recipe. I made my second batch without the pecans on half of them. They were still wonderful and make this recipe yummy for even people who don’t like or can’t have nuts. Keep them covered up and they last a few days- a perfect make-ahead Christmas morning treat!

Other yummy ideas from easybaked:

10 Comments

Posted in Cakes, Cupcakes, Easy recipes and tagged baking, best, breakfast, brown sugar, cake mix, christmas, cinnamon, dessert, easy, family, glaze, holidays, pecans, powdered sugar, recipe, upside down cake, yellow cake, yellow cake mix. Bookmark the permalink.

Gingerbread Cake Roll with Maple Cream Filling

Posted on December 14, 2012 by Ruthanne

A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween. I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form. If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes. The flavors together are wonderful! Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

1 1/4c. flour
1 1/4 t. baking soda
1 T. ground ginger
1 T. ground cinnamon
1 t. ground cloves
1 egg
1/2 c. warm water
1/3 c. sugar
1/3 c. molasses

Filling:

2 c. powdered sugar
1/3 c. butter (melted)
1 t. maple flavoring
1/2c. white chocolate chips (melted)
1-2 T. water to get spreadable consistency.

DIRECTIONS:

Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
Blend together flour, baking soda, ginger, cinnamon and cloves.
Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
Bake for 15 minutes (until the cake springs back to the touch).
Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
Refrigerate for 1 hour.
While roll is chilling, make filling:
Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
Add a little bit of water to make filling into a spreadable consistency.
After one hour, remove roll and unroll it carefully.
Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
Place this back in the refrigerator for about 4-6 hours minimum.
Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

My thoughts: YUM!!! I can’t wait to make this again- its really fun to put together and to serve. It’s such a unique and memorable dessert. If you want something that will stand out on the dessert table this Christmas, this is it! ENJOY!!! ~r

Want to try this in cookie form? I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones! Click on the photo and you’ll be taken to the recipe….enjoy!

11 Comments

Posted in Cakes, Seasonal dessert and tagged baking, breakfast, c molasses, cake roll, christmas, cinnamon, cinnamon and cloves, cloves, dessert, food, ginger, gingerbread, gingerbread cake, gingerbread cookies, glaze, holiday party dessert, maple cream, maple filling, pumpkin cake roll, spiral cake roll, unique dessert. Bookmark the permalink.

Cinnamon Roll Cupcakes

Posted on September 8, 2012 by Ruthanne

These rich cupcakes, topped with vanilla buttercream frosting, have a gooey cinnamon roll filling that will leave you wanting cupcakes for breakfast every morning! These are an absolutely perfect treat for a breakfast party or a brunch!

(makes 24 cupcakes)

INGREDIENTS:

One boxed yellow cake mix (with oil, water and eggs to make according to package)
1 c. heavy whipping cream
2 T. ground cinnamon
6 T. packed brown sugar
3 1/2 c. powdered sugar (divided)
2 sticks of unsalted butter, room temp
2 sticks of salted butter, room temp
2 T. clear vanilla flavoring

DIRECTIONS:

Make your filling first so it can cool while your cupcakes bake.
Place whipping cream, cinnamon and brown sugar in a large saucepan and bring to a boil, stirring constantly. Set aside to cool (you can place this into the refrigerator if you want to speed the cooling process along.)
Make 24 cupcakes according to the directions on whatever box mix you choose to use. (I like Duncan Hines)
Use a small paring knife to cut a small cone out of the top of each cupcake.

Finish the filling by adding 1/2 cup of powdered sugar to the (cooled!) cinnamon/brown sugar/cream mixture.
Beat on medium speed until well combined and creamy.
Place filling in a zip-top bag, clip a corner and pipe filling into each of the cone-shaped holes on the top of each cupcake. You should have some filling left at the end- set this aside to drizzle on the top after frosting.
Make your buttercream frosting by placing all 4 sticks of (softened) butter, 3 cups of powdered sugar and the vanilla in a large mixing bowl and beating on high until very light and fluffy.
Clip a corner of a zip top bag, place a decorating tip in the corner, fill the bag with frosting, zip it shut and pipe frosting over cupcakes, covering up the filling (check out this video if you need help piping frosting).
Drizzle the remaining filling over the top of each cupcake and sprinkle each with just a little cinnamon.

These cupcakes are best served shortly after they are made (like cinnamon rolls are!) If you need to make them in advance, keep them refrigerated (because of the cream filling). Be sure to let the cupcakes come to room temperature before you serve them or your buttercream will be hard.

My thoughts: You know when restaurants indicate on a menu that a dish is one of their signature dishes and *hint hint* you should try it? This is one of those recipes for this blog. These are one of my very favorite creations thus far. Now, I have to qualify that with this: I LOVE cinnamon rolls- especially big gooey ones, and I love frostings and fillings. These cupcakes have gotten rave reviews with everyone I know. The only negative comments I’ve heard have been from people who say there’s too much frosting/filling. If you are the sort that scrapes frosting off things anyway, my recommendation is to cut the frosting recipe in half. As for me…bring on the gooey sweet happiness!!! I really REALLY hope you get a chance to try these –if you do, let me know what you think! Enjoy! -r

9-24-12 I’m adding to this post because my friend Megan just told me about a really cool time-saver—a cupcake corer!!! (honestly, what will they think of next….!) I just ordered it and I’ll let you know what I think. If you want to check it out yourself click here: Cupcake Corer. So fun…!

24 Comments

Posted in Cupcakes and tagged baking, breakfast, breakfast dessert, brunch recipe, buttercream frosting, cinnamon, cinnamon brown sugar filling, cinnamon roll, cinnamon roll cupcakes, cinnamon roll filling, cupcake mix, cupcakes, dessert, homemade, original cupcakes, party, recipe, unique cupcakes, vanilla buttercream. Bookmark the permalink.

Sweet Granola Cups

Posted on August 20, 2011 by Ruthanne

These sweet granola cookie cups filled with yogurt and fruit are a perfect breakfast or brunch treat. Fill these cups with anything you like the rest of the day— ice cream? fresh fruit? Granola tastes great with so many things!

INGREDIENTS:

1 1/2 to 2 cups of Just Bunches cereal (just the granola part of Honey Bunches of Oats!)
1 tube of refrigerated cookie dough
Fillings for cups (whatever you want!!)

DIRECTIONS:

Break cookie dough into pieces in a large bowl.
Add cereal, mixing with hands, until cereal stops combining well (I wanted as much granola in there as possible, but eventually it is too crumbly to shape with your hands.)
Divide dough among 16 regular muffin tins.
Bake at 350 degrees for 12-16 minutes (edges should be brown)

Remove from oven and press centers into a cup using a tart shaper or the end of a wooden spoon.
Allow cups to cool and then using a small knife, loosen the edges and remove from muffin tin.
Cool completely and add toppings as desired! YUM!

My thoughts: EASY recipe! I am a little addicted to cookie cups and the idea adding things TO the cookie dough – like Fruit Loops or Pretzels– just makes me smile. So here’s granola! I love the idea of this easy but elegant breakfast- make the cups ahead and all you have to do is fill them in the morning– or let people create their own masterpiece! Fun! Hope you enjoy these!!