I’m so excited it’s finally fall! I know most people love the summer, but I’m much more into the cooler months, including snow! As we get into the holidays, I think warm cozy recipes like this one will make us all happy.
If you love banana bread, like my husband, you’ll love this honey banana cake. It’s very similar to traditional banana bread, but it’s got a light honey flavor, and it’s much more moist and delicate than a normal bread. Listen, if you can have cake or bread-like cake, just go for cake you guys.
Because it’s cake, I’ve also got an epic frosting recipe. If you guys haven’t ever had brown sugar frosting like. Have it today. Scroll down to the recipe immediately and make it and eat it with a spoon if you don’t feel like making a cake to put it on. I can say with some serious confidence that this frosting is my top 3 frostings. And guys, I eat a lot of frosting.
Just let yourself sink into that frosting, and be generous with yourself- scoop big portions on top of every slice of this banana cake. After all, it’s fall now. Bikini bods be damned.
Today we’re talking about an easy step to cinnamon roll making that makes ’em next level. Because if you’re going to trouble yourself to make homemade cinnamon rolls, let’s make them the best ones ever. It’s chocolate chips, in case you hadn’t guessed.
I used mini chips, because I really wanted them to blend in with the classic cinnamon filling. It’s not overloaded with chips, but just enough to add that sweet note of chocolate.
Cinnamon rolls aren’t the easiest thing to make, especially at an altitude. If you’re up high someplace like me, the rising times and baking information should be perfect. If you are at sea-level, you’ll need more time for rising, and you should bake your rolls at a slightly higher temperature.
What I’ve found with bread recipes and rising dough is that you want to pay more attention to the dough itself than your given rising times. Sometimes if it’s humid in my house, the dough takes like, half the time to rise. So, here’s your reference for this recipe- on the first rise, you want the dough to double in size. On the second rise, you want the dough to rise around 1/3. And finally, your last rise should be fairly short, only about 1/4 size increase.
Working with yeast breads doesn’t have to be hard, and the results always make me feel like a champ. Make sure you’ve got fresh yeast, and be sure to use a thermometer- don’t just guess on the temperature to bloom your yeast. After that, it’s easy!
Mix together the yeast, warm water, and sugar. Let this sit for 5 minutes until the yeast has bloomed.
Meanwhile, in a small saucepan, heat together the whole milk, 1 cup of water, canola oil, and salt until about 120 degrees.
Pour the milk mixture into a stand mixture, or a large bowl. Add in 4 cups of flour to start, and beat together until combined.
Add in the yeast mixture, and beat together for several minutes. You will have a lumpy, very wet mixture at this point.
Add in another 1/2 cup of flour, and beat together. Continue slowly adding flour until dough leaves the sides of the bowl, and is no longer sticky.
Then, pull the dough out onto a floured surface and gently knead in a little more flour until it's smooth.
Place the dough into a lightly oiled bowl, and cover with plastic wrap. Let the dough rise for 50-55 minutes for the first round.
After the first rise, punch down the dough, and knead on a floured surface once or twice. Place the dough back in the bowl, cover, and let it rise again for about 40-45 minutes this time.
Meanwhile, mix the brown sugar and cinnamon together for the filling.
Preheat your oven to 375 degrees.
Roll out the dough into a large rectangle, and spread the filling butter evenly across the entire thing. Then sprinkle the brown sugar mixture over the top, and pat down into the dough. Sprinkle your mini chips across the dough.
Roll up the dough tightly, and slice into 15-18 rolls.
Place your rolls in a greased sheet pan, and let rise for another 15 minutes or so.
Bake for 30-35 minutes, or until rolls are golden brown.
For the frosting, mix everything together until smooth. Smear over each roll after cooling for about 15 minutes.
Listen, I love classic chocolate chip cookies as much as anyone, but sometimes you just need more than a single dose of the good stuff. I’m talking about chocolate, class it up you guys! Today we’re talking about the most chocolatey cookies, like, ever.
I actually made these last month when things were a bit crazy at work, and since these go so well with coffee, I’m officially calling them a breakfast item.
So, this may sound a bit inexperienced, but I have never used dutch processed (or dark) cocoa powder before now! It’s amazing. I always have an issue with my baked goods not tasting quite as chocolatey as I’d like, and this is changing my life. I’m using Hershey’s Special Dark Cocoa Powder. If you’re looking for a deep chocolate flavor, this is the way to go.
These cookies are chocolate layered on chocolate, and any chocolate lover will go crazy for them, I promise. The three chocolate sources are regular chocolate chips, mini chocolate chips, and the cocoa powder.
There’s a few ingredients that will help intensify the chocolate flavor in any recipe. The first is salt, which of course brings out any flavors in baking, not just chocolate. Then we’ve got vanilla extract, which may seem almost counter-intuitive since many people think of vanilla as an opposite flavor. In baking though, the two are actually very complimentary! Cinnamon is another great option- just a pinch will give your chocolate a kick. Lastly, we’ve got coffee or espresso products. Again, just a small pinch can make a big difference, and the end result won’t actually taste like coffee.
This recipe uses all of these methods to bring out that chocolate flavor. Seriously, when I say triple chocolate, I really mean they taste chocolatey!
Hey coffee lovers! I’ve got an easy crowd pleaser for you today.
If you’re anything like me, you love coffee, and you’ve always been intimidated by making your own tiramisu. But for reals, don’t be. It’s easy, you can definitely handle it. You only have to cook one component here. Also, mascarpone cheese is like, this super creamy and smooth cream cheese.
If you’ve never had tiramisu, it’s basically a layered creamy dessert. The base is lady fingers, which are a dry sponge cake, soaked in espresso, layered with a mascarpone cheese sweet cream, and dusted with cocoa powder. It’s served chilled, and if you like coffee, it’s pretty divine.
If you only kind of like coffee, you can use less of it while layering the dessert.
Here’s my tip that worked well at least for my lady fingers- I had trouble dipping these in espresso even for the shortest time, they kept just falling apart before I could place them. So instead I actually placed the dry lady fingers in the dish, and then brushed on espresso in two applications, waiting for it to soak in between each round. I found it much easier.
I also like a slightly sweeter version of this classic, so I added some additional sugar to the cream, as well as vanilla to boost the sweetness and flavor here. Feel free to omit the vanilla and the powdered sugar if you prefer a more bitter version!
Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!
I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household.
Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved.
I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!
Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.
This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that.
So. No liners, no scooping, one single bake. Just slice and enjoy!