If you love pb&j’s you’ll love these bars! They are so yummy as a snack, for breakfast, or even dessert. They take minutes to assemble making this recipe one of the easiest. You simply make the dough, press half of it on a loaf pan, top it with your favorite jam, then top it off with peanuts/ desired toppings, and then more of the dough on top. It is unreal as to how addicting and delicious these are! Double the recipe if you’re planning on feeding a crowd. You can also freeze these in an airtight container and have them for weeks.
Soft and pillow-y right out of the oven. Perfectly sweet with the touch of honey, and that buttery biscuit-y bite. These cookies/biscuits are delicious AND addicting. Beware….your children, husband, and you won’t be able to stop once you have a bite.
1/2 cup or 8 tablespoons unsalted butter, melted and cooled
1 large egg
2/3 cups semisweet chocolate chips
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or grease it really well.
Gather your dry ingredients (flour, almond flour, baking soda, salt, nutmeg) into a mixing bowl, and mix until combined.
Add in the honey and egg, and then slowly incorporate the cool melted butter and mix everything together.
Last, add the semisweet chocolate chips, but reserve a few to top at the end.
With a cookie scoop or 2 tablespoons drop the biscuit/cookie dough into your prepped baking sheet then top each with the reserved chocolate chips.
Bake for 12 minutes, then bang the baking sheet on the counter just a little bit so the cookies flatten out a little bit. They will still be a little puffy and that’s okay. They are like buttery biscuit cookies…so good!
*Store these at room temperature 4 days or in the freezer for a couple months in an airtight bag*
These bars are one of a kind. Every bite is a cake, pie, and a bar all in one. It has three layers of textures and flavors that are sure to pair well with a cup of tea or coffee!
It almost reminds me of a Boston Cream Pie, but it doesn’t have a cream filling. Instead, it has a layer of saltine buttery crust, fluffy peanut butter cake, and a nice thick layer of chocolate ganache. YUM!
1/2 pack of saltine crackers (can use other crackers but I find these to be so delicious with the salty and sweet combo)
5 tablespoons of melted unsalted butter
1/4 cup granulated white sugar
For the peanut butter cake layer-
1/4 cup slightly melted peanut butter
1 large egg
1/3 cup pancake mix ( I used a buttermilk mix)
1/3 cup whole milk or half/half
1 scoop vanilla whey protein (about 3 tablespoons)
For the chocolate ganache layer-
1 tablespoon melted butter or coconut oil
1/2 pack of semisweet chocolate chips
1/4 cup milk + more as needed
Start by preheating the oven to 350 degrees F. Grease a loaf pan with nonstick or butter, then line with parchment paper. I usually cut about two rectangles and lay them across each other. It doesn’t have to cover the entire pan just each side will do (this will help you pull it out at the end).
Next, grind your saltine crackers and mix in with the melted butter and sugar. Once this is all combined, pack it down into the prepared loaf pan and set aside.
Mix all of the cake ingredients together- the slightly melted peanut butter ( I place it in a microwave safe dish and heat about 15-20 seconds) then I add with the pancake mix, milk, protein, and slowly add in the egg. Mix until just combined then pour on top of the saltine crust.
Bake for 21-23 minutes or until a toothpick comes out clean when inserted in the middle. Let the cake/ crust cool at least 15 minutes.
Make your chocolate ganache by melting chocolate chips with butter/oil, and milk under a double broiler or in the microwave until it melts. It may be slightly thick and that’s perfect! Place it in the fridge until you’re ready to pour it on top of the cake/crust. It’s okay if the cake is slightly warm as this will help spread the chocolate!
Once ready, pour the ganache on top of the cake, spread around evenly, then place it in the fridge for at least 1-2 hours until the chocolate is pretty set (you can also place it in the freezer for 45 minutes).
Run a knife along the edges of the entire cake and then pull out with the parchment paper and place on top of a cutting board.
Cut the bars into six equal slices. Place it in an airtight container in the fridge, they keep well when they’re cold then voila!
**These store well in the refrigerated 4-5 days or in the freezer for about a month if it’s stored tightly with wrap**
Mix the dry ingredients. Whisk the flour, baking powder, cream of tartar, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy. Add the egg, vanilla, ground nutmeg and and beat on high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool completely before decorating.
Make the icing: Mix all of the ingredients together, divide into bowls or piping bags with different colors if you want to make colorful glazed cookies!
Decorate the cooled cookies with the glaze.
Enjoy cookies right away or wait until the icing sets to serve them. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. You can also refrigerate up to 10 days.
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes release from the pans.
Mix the dry ingredients: flour, baking powder, baking soda, salt and set aside.
Make your buttermilk if you don’t have a store-bought one on hand – I mixed the milk with apple cider vinegar and let it sit for 5 minutes.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
Pour the batter evenly into the cake pans. Bake for around 21-26 minutes or until the cakes are completely baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat 2-3 minutes. Add more confectioners’ sugar if the frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if the frosting is too sweet.
Assemble and decorate:Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd cake layer and evenly cover the top with frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides.
I love decorating with extra lemon shavings or keeping it simple with strawberry slices and fresh mint. It makes for a beautiful cake!
*You can substitute buttermilk for the milk+ apple cider vinegar mix. Use 1 cup of buttermilk instead.*
Combine the flour, salt and mix. Add the cold butter cut into cubes and distribute throughout the flour mixture. You don’t need to mix it too much.
Add the cold water then mix everything just until you form your dough. It might be a little sticky.
Grab a large sheet of plastic wrap and pour the dough mixture on top and press the dough with the plastic wrap to fold it into a tight square.
Wrap it well then let it chill at least 1 hour in the refrigerator.
Unwrap it and put the dough on a floured surface, then roll it out into a rectangle with a floured rolling pin. Fold it like a newspaper, turn it clock wise then roll it out again. Repeat this process 3-4 times. This allows you to really get those buttery flakey layers.
Wrap the dough with a large sheet of plastic wrap again and chill it in the refrigerator another 2-4 hours or overnight for the best results.
For the cream cheese filling:
Combine your egg yolk, softened cream cheese until nice and smooth. Add the sugar, and vanilla extract and mix.
Set the filling in the refrigerator tightly covered until you’re ready to assemble!
For the assembly:
As pictured in the diagram above, you will want to roll the dough into a triangle, then cut the slits as evenly as possible. It doesn’t have to be perfect.
Fill your dough with the cream cheese filling, then fold everything over as if you’re making a braid.
Place the pastry back in the fridge (or even better- the freezer) to chill at least another 20 minutes while you preheat the oven to 400 degrees F.
Take it out of the fridge/freezer and brush with egg wash. Pop it in the oven for 20-25 minutes or until golden brown and flakey. If you add fresh berries this might take longer since berries tend to release a lot of liquid. Make sure the bottom is also nice and brown.
Let it cool, then dust with powdered sugar if desired or serve it as is. It’s delicious 🙂
** You want to chill the pastry right before baking because we want to make sure the dough is as cold as possible and goes into a very hot oven. This will create those flakey layers**
Ahh, this is the kind of coffee cake I’ve always dreamed about eating! Light and moist, not too sweet, and with some texture on the top. It is marvelous!
I should also mention that I make this cake with sourdough starter discard! YES! no more throwing away your starter discard. If you don’t have sourdough starter “discard” then by all means, sour cream or yogurt would work heavenly here as well! However, I highly recommend the starter discard because I firmly believe that funky, fruity, smelly starter really helped achieve that UMPH in this lovely cake 🙂
About sourdough starter/ starter discard:
If you’re not sure what sourdough starter is- allow me to explain (even though I’m no professional he he). Sourdough starter is simply a combination of warm water, and flour. It is mixed together, then placed in a large enough jar to ferment in the course of about a week. Everyday that week, the starter rises overnight (ferments) and requires “feeding” which means you “throw away” about half of what has risen and then feed it with more warm water and flour. Now, I HATE throwing away food…it hurts…so when I found out there’s actually a way to use that “discard” I was very pleased! And let me tell ya, it’s GOLD :). You can actually use that “discard” to make a lot of delicious baked treats! Pancakes, waffles, pizza, heck…even bread! I used this sourdough starter recipe in case you’re interested in making some of this gold too!
1 packet instant apple cinnamon oatmeal (can sub for 1/3 cup rolled oats or an extra 1/3 cup nuts)
1/3 cup pecans or nuts of choice
For the coffee cake:
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups white granulated sugar
1 cup starter discard (or sour cream/ yogurt)
2 tablespoons melted butter
3 tablespoons canola oil
Preheat the oven to 350 degrees F and grease your round pan (I used a springform pan but a 9×9 works) with butter and dust with flour (to prevent cake from sticking).
Melt the butter in a small saucepan then add brown sugar, maple syrup, instant oatmeal, and salt. Pour the caramel to the bottom of the buttered pan then sprinkle with nuts. Set it aside while working on the cake batter.
In a medium sized bowl mix together the flour, baking soda, and salt together. Add the rest of the ingredients – sugar, starter, egg, melted butter (cooled), and oil. Mix until everything is just combined. The batter will be slightly sticky and thick.
Spoon the batter by spoonfuls on top of the caramel until you’ve spooned it all then spread it evenly with a spatula or the back of a spoon.
Bake it in the oven for 20 -25 minutes until it has set and an inserted toothpick comes out clean. Let it sit on a cooling rack for 5 minutes.
Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
Let cool 5-10 minutes before serving. It’s best eaten the day of but can be left in the fridge for a couple days or the fridge for a couple weeks. Simply pop it in the microwave and heat up 10 seconds or so.
I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!
This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!
1 1/2 cup almond milk (unsweetened is my preference)
5 egg whites or (1/2 cup liquid egg whites)
1 tablespoon pure maple syrup *optional
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂
*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*
egg wash (for the end): 1 large egg mixed with 2 teaspoons milk
For the Glaze:
3/4 cup confectioners’ sugar
1 Tablespoon milk (can use more if needed)
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
Add the ice cold water little by little, until you form a the dough.
Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
Make your egg wash: simply beat your egg with milk in a small bowl
Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂
*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*
Okay, so I know the name says “classic” but that’s what makes these cookies so magical. This recipe doesn’t call for anything fancy like cranberries and nuts…(although that’s delicious)! Sometimes simple is best 😉
What’s America’s favorite cookie? It’s this all time classic perfect Chocolate Chip Cookie, and it’s a favorite for a reason.
These cookies are soft and chewy in the middle and crispy on the edge. Just what a cookie should be! I used mini chocolate chips here since I love those little bits of chocolate throughout the cookie and in every bite.
The sea salt is a must! Trust me…just a little bit on top before baking. This is what makes these next level.
1/2 package of semisweet chocolate chips (I used the mini)
coarse sea salt for topping
Preheat the oven to 350 degrees F and line your cookie sheets with parchment paper or nonstick spray.
In a mixer (or with your hand mixer and a large bowl) cream the butter, white, and brown sugar together until light in color. It should be nice and soft/fluffy.
Slowly add in the vanilla, and egg and beat together.
Start incorporating the flour 1 cup at a time (it gets messy if you add it all at once), and add in the baking soda, and salt.
Once that’s mixed together, add your chocolate chips and with a spatula fold them into the dough. You don’t need to use a hand or stand mixer for this part or you’ll over mix the dough.
Use a cookie scoop (or two teaspoons) to scoop out your cookies into your lined baking sheets. Make sure to spread them out about 2 inches apart so they don’t stick together when they bake. The batter should make about 18 medium sized cookies. You can make them bigger or smaller (that will also change the quantity).
Bake for 12 minutes or until the edges are golden brown and the cookies have cracked a little bit in the center.
Let them cool slightly or eat them straight out of the oven 😉
*These cookies store well in the freezer for months! Simply scoop them raw into a lined baking sheet (they don’t need to be spread apart) and put them in the freezer to harden a little bit (about 20-30 minutes) then transfer into Ziplock bag. Defrost in the fridge at least a couple hours before you plan on baking them 🙂