Peach & Raspberry Crumb Bars

Peach & Raspberry Crumb bars are filled with luscious peaches & raspberries layered on a thick shortbread crumb crust topped with more crumble and drizzled with a brown butter glaze
Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

Aren’t those peaches looking good right now? In Southern California right now they are gorgeous. Can’t stop buying them. And cooked peaches with crumble are my favorite. And any kind of dessert that I can eat in bar form is great for me. Easier/ more eating. LOL okay so maybe its not the best for my waist line but that’s what yoga pants are for, right?
Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

The crust is made from flour, oats, brown sugar, sliced almonds and butter. Spread half into pan and bake.

For the fruit filling mix peach slices and raspberries with a little lemon juice and vanilla extract. In a seperate bowl you will mix some more flour with granulated sugar and salt, sprinkle this mixture over the fruit.

After the crust has baked spread the fruit mixture over the crust and crumble on the remaining crumble mixture. Bake the bars and while baking make the most glorious glaze of life, Brown Butter Glaze.

 

Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

Brown your butter, be careful as butter burns easily and its quite heartbreaking to smell and throw out burnt butter. Once your butter is perfectly browned, smelling nutty and looking caramelized pour into a bowl and whisk in powdered sugar and vanilla.

Drizzle the heck out of these Peach & Raspberry Bars with the Brown Butter Glaze.

 

I prefer the bars in the fridge chilled

 

Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

Peach & Raspberry Crumb Bars with Brown Butter Glaze

Ingredients

    Crust & Topping
  • 192 Grams (1 1/2 Cups) All Purpose Flour
  • 45 Grams (1/2 Cup) Oats (Rolled or Quick)
  • 100 Grams (1/2 Cup) Light or Dark Brown Sugar
  • 55 Grams (1/2 Cup) Sliced Almonds
  • 171 Grams (6oz) Unsalted Butter, cold and cut into small cubes
  • Filling
  • 2 Medium Peaches, peeled and thinly sliced
  • 94 Grams (3/4 Cup) Raspberries
  • 1/2 Medium Lemon, squeeze juice for fruit
  • 2 Teaspoons Vanilla Extract
  • 113 Grams (1/2 Cup) Granulated Sugar
  • 30 Grams (1/4 Cup) All Purpose Flour
  • Pinch of Salt
  • Brown Butter Glaze
  • 113 Grams (4 oz) Butter
  • 137 Grams (1 1/4 Cup) Powdered Sugar
  • 2 Teaspoons Vanilla Extract

Instructions

    Crust/ Topping
  1. Preheat oven to 350F and line a 8X8 pan with foil so that the foil overhangs on the sides, spray with non stick spray, set aside.
  2. In a large bowl mix together the flour, oats, brown sugar, sliced almonds until fully combined. Using clean hands or a pastry blender, blend the butter into the mixture. Mix until no large chunks of butter remain. Press half of the mixture into the prepared pan and bake for 15 minutes.
  3. Filling
  4. While crust is baking make filling. In a large bowl mix the peaches and raspberries with lemon juice and vanilla extract, set aside
  5. In a separate bowl mix together the flour, granulated sugar and salt. Then sprinkle over the fruit, mixing carefully with clean hands so the berries don't break.
  6. When crust is baked carefully layer the fruit over the crust, then sprinkle the remaining crust/topping mixture on top. Bake for an additional 35-40 minutes, or until golden brown. Let cool
  7. Brown Butter Glaze
  8. In a medium saucepan over medium heat cook the butter until it has browned. DO NOT walk away form this, the butter can burn easily. Watch carefully and you will start to smell a nutty aroma and see brown flecks in the butter, this means the butter is done. Pour into a bowl and whisk in powdered sugar and vanilla extract. Drizzle over bars.
http://confessionsofabakingqueen.com/peach-raspberry-crumb-bars/

Peach Raspberry Crumb Bars www.confessionsofabakingqueen.com

Love Fruit Desserts?

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Blueberry Lemon Loaf Cake

blueberrylemonloaf (1 of 1)-6

Brown Sugar Apple Blondies

brownsugarappleblondies (1 of 1)

 

Maple Apple Bread

Maple Apple Bread www.confessionsofabakingqueen.com

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Nutella Strawberry French Toast

Thick & Rich Homemade French Toast is slathered in Nutella stuffed with Strawberries and topped with Fresh Whipped Cream & Chocolate Shavings for a little something extra. This Nutella Strawberry French Toast will be you’re new favorite breakfast dessert! 

Nutella Strawberry French Toast www.confessionsofabakingqueen.com

 

Yeah, yeah, I know its Summer time the last thing me or anyone else needs is a French toast filled with loads of Nutella, Strawberries, Fresh Whipped Cream and chocolate shavings.
Nutella Strawberry French Toast www.confessionsofabakingqueen.com

See, that’s where you are wrong. This shizzz is to die for. As my sister said ” One of the best things you have ever made” I ain’t gonna lie she was right.

You know why? It’s simple, and fresh ingredients. The quality of the ingredients is most important.

  • Fresh Whipped Cream NOT the canned stuff
  • Cadbury Dairymilk shavings
  • Nutella
  • Thick sliced bread to soak up all the Eggy/ Creamy goodness

Nutella Strawberry French Toast www.confessionsofabakingqueen.com

 

I never knew that Van de Kamp made a “French Toast” bread. It was the perfect bread to use, it soaked up the egg/ cream mixture beautifully. I highly suggest it.

 

Nutella Strawberry French Toast www.confessionsofabakingqueen.com

 

Nutella Strawberry French Toast

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 4-5 Servings

Serving Size: 2 Slices of Toast

Ingredients

    Toppings
  • 1 1/2 Cup Heavy Cream
  • 3 Tablespoons Powdered Sugar
  • 3/4 Cup Nutella
  • 2 Cups Strawberries, sliced
  • 1 Cadbury's Dairymilk Chocolate Bar
  • French Toast
  • 4 Large Eggs
  • 2/3 Cup of Milk ( I used Almond Milk but Regular Milk is fine)
  • 1/3 Cup of Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Tablespoons Melted Unsalted Butter
  • 1/4 Cup All Purpose Flour
  • 8-10 slices Van de Kamp French Toast Bread ( or Thick Sliced White Bread, Texas Toast)
  • 3 tbsp Unsalted Butter

Instructions

    Toppings
  1. In the bowl of an electric mixer or in a large bowl with an electric mixer with the whisk attachment on, add the cream and powdered sugar. Beat on low at first so the sugar combines without a storm then gradually go to the high setting and beat until stiff peaks form. Place whipped cream in fridge until ready to use. While cream is whipping I sliced my strawberries and got the Nutella ready and used a vegetable peeler to create chocolate shavings from the chocolate bar.
  2. French Toast
  3. In a large bowl whisk the eggs, milk, cream, vanilla and melted butter together. Whisk in flour.
  4. Place one piece of the bread in the egg batter. Press it down a little then flip the piece of bread over and let it sit for 30 seconds to a minute.
  5. Put a large skilled on a burner over medium heat. Add a little bit of butter.
  6. Place the soaked bread in the pan and cook for 2-3 minutes per side, or until golden brown. If Cooking for a crowd I turn my oven on to 200F and place the cooked french toast in a pan until they're all done
  7. Place cooked French toast on a plate, spread on a tablespoon or two of Nutella, sprinkle on some strawberries and if you live your life in excess take another piece of French toast spread a little bit of Nutella on that and place that Nutella face down on top of the strawberries on the other piece of French toast.
  8. Add a few more strawberries on top a dollop of whipped cream and a few chocolate shavings.
http://confessionsofabakingqueen.com/nutella-strawberry-french-toast/
Nutella Strawberry French Toast www.confessionsofabakingqueen.com

 

 

 

Nutella Lover? 

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

 

Nutella Lava Cake
Nutella Lava Cake www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

 

Nutella Stuffed Chocolate Chip Sea Salt Cookies www.confessionsofabakingqueen.com

Nutella Swirled Pumpkin Bread

 

Nutella Swirl Pumpkin Bread www.confessionsofabakingqueen.com

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Cookie Butter Smores Bars

Chewy Brown Sugar Blondies are topped with Cookie Butter, Chocolate, Marshmallow Fluff more Cookie Butter then topped with more Chewy Blondie on top. You won’t be able to put these Cookie Butter Smore’s Bars down! 

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

Cookie Butter has always been a true love of mine. If you have not tried Biscoff Spread or Trader Joes Cookie Butter you are SERIOUSLY missing out. It is one of my all time favorites. Whether you are dipping apples in it, baking cookies with it, spreading it on a waffle or stuffing it in these smores bars. There is nothing quite like it.

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

Cheesecake and desserts with fresh whipped cream are my all time favorite but during these hot summer months years in Southern California they just don’t work for parties outside.

So if I can’t have cream then I’ll take cookie butter.

 

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

These were sooo good. Out of the oven and chilled straight out of the fridge. Not gonna lie, I ate half the pan myself. It was one of those let me straighten the line kind of pans, you know the kind were you slice a little bit off so then you have to end up slicing a little more off to even out the line in hopes that no one will notice.

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

If you are going to eat the pan all to yourself by all means dig in a few minutes after they are out of the oven but if you are serving them to guests or you want them to look nice let them cool completely in the pan.

Cookie Butter Smores Bars

Ingredients

  • 3/4 Cup Unsalted Buter, Melted
  • 3/4 Cup Brown Sugar
  • 1 Large Egg, at Room Temp.
  • 2 Tsp Vanilla Extract
  • 1 1/4 Cup All Purpose Flour
  • 1 Cup Graham Crackers crumbs, fine
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3 Large Chocolate Bars, I am partial to Cadbury's Dairy Milk
  • 1/2 Cup Cookie Butter
  • 1 Container Marshmallow Fluff

Instructions

  1. Preheat oven to 350F and line a 9X9 baking pan with foil, so that the foil over hangs on the sides, set aside.
  2. In a large bowl combine melted butter and sugar. Whisk in the egg and vanilla. Then add the flour, graham cracker crumbs, baking soda and salt. Mix until just combined.
  3. Press half of the batter into the prepared pan. Drop about 9 dollops of Cookie Butter on top of batter and using a knife swirl the Cookie Butter into the batter. Then place the chocolate on top of the batter, you want an even layer of chocolate, break the bar up to fit the nooks and crannies. Place all of the marshmallow fluff on top of chocolate in an even layer, dollop the remaining Cookie Butter on top and swirl that into the marshmallow fluff.
  4. Take the remaining batter and press it between your hands into a disc, I think this makes it easier to make sure all of the marshmallow is covered.
  5. Bake for 25-30 minutes until.Let cool completely or else you will have a gooey mess!
http://confessionsofabakingqueen.com/cookie-butter-smores-bars/

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

 

Cookie Butttah Lovah 

Biscoff Apple Cheesecake Bars

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

Biscoff Stuffed Chocolate Chip Cookies

Biscoff Stuffed Chocolate Chip Cookies www.confessionsofabakingqueen.com

Cookie Butter Sea Salt Chocolate Chip Cookies

Cookie Butter Stuffed Sea Salt Chocolate Chip Cookies

 

Cookie Butter Lava Cakes

Cookie Butter Lava Cake www.confessionsofabakingqueen.com

 

Cookie Butter Granola

Cookie Butter Granola www.confessionsofabakingqueen.com

Cookie Butter Chocolate Chip Cheesecake Bars

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

 

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Cinnamon Roll Cheesecake

Luscious Vanilla Cheesecake is swirled with an ooey gooey cinnamon swirl topped with fresh whipped cream and berries this Cinnamon Roll Cheesecake is unforgettable  Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

Damn Daniel this cheesecake was good!! My sister tried some and told me I should start a cheesecake business, I’d really succeed she said. I cannot lie I think I would cuz damn Cheesecake is so good and I like to think I make a mean one!

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

This one comes as to no surprise of my late obsession, Cinnamon Roll. I was dreaming of a cinnamon roll esque cheesecake when I was roaming the aisles of the market as I usually do. And out poped Cinnamon Roll Oreos, well hello if that wasn’t a sign to make a Cinnamon Roll Cheesecake I don’t know what is!!

So I got to work. Crushed a whole container of Cinnamon Roll Oreos and melted some buttah into them. You could of course use regular Golden Oreos and add some ground cinnamon.

I beat the cream cheese until light and fluffy then added brown sugar, not granulated sugar, because Cinnamon Rolls and brown sugar are synonomous. I had never made a brown sugar cheesecake, it worked- phew!

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

Then I aded my favorite things to make a Fabulous Cheesecake- Greek Yogurt ( or Sour Cream but I am trying to watch my figure 😉 ) and Heavy Cream ( obviously not watching my figure that well) then comes lots of Pure Vanilla Extract and Eggs.

I opted out of putting any Ground Cinnamon in the Cheesecake but made a Brown Sugar Cinnamon Swirl instead. All it took was some Brown Sugar, Melted Butttah, Ground Cinnamon and a Slurry of Cornstarch then I dolloped it all over the cheesecake and swirled it all purrtay.

 

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

 

Popped the Cinnamon Roll Cheesecake in the oven and let it bake to perfection. When making Cheesecake I ALWAYS follow these steps:

  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

 

Cinnamon Roll Cheesecake

Ingredients

    Crust
  • 1 12oz Package Cinnamon Roll Oreos ( Golden Oreos would work just fine)
  • 57 grams or 2 oz Butter, Melted
  • 1 Teaspoon Ground Cinnamon
  • Cheesecake
  • 566 Grams or 20oz Cream Cheese, softened at room temp.
  • 200 Grams or 1 Cup Light Brown Sugar, Packed
  • 60 Grams or 1/4 Cup Heavy Cream
  • 143 Grams or 1/2 Cup Greek Yogurt
  • 2 Tablespoons of Pure Vanilla Extract
  • 171 Grams or 3 Large Eggs, at room temp.
  • Cinnamon Roll Filling
  • 113 Grams or 4oz Unsalted Butter Melted
  • 1 Teaspoon Cornstarch, mixed with a splash of cold water to make a slurry
  • 225 Grams or 1 1/4 Cup Light Brown Sugar
  • 4 Teaspoons of Ground Cinnamon
  • Whipped Cream
  • 240 Grams or 1 cup Heavy Cream
  • 1 Tablespoon Powdered Sugar
  • Optional: Fresh Berries for decoration

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos, melted butter, and cinnamon. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add brown sugar and beat for another 3 minutes. Add in heavy cream, Greek yogurt and vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Cinnamon Roll Filling
  5. In a small cup add cornstarch and a splash of cold water, mixing with a fork quickly to create a "slurry".
  6. In a small bowl combine the melted butter, brown sugar and ground cinnamon then whisk in slurry.
  7. Spoon dollops all over the cheesecake and using a knife swirl all over.
  8. Bake for 60 to 70 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  9. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.
  10. Whipped Cream
  11. In the bowl of an electric mixer fitted with a whisk attachment beat the whipped cream and powdered sugar until stiff peaks form.Using a star tip and a piping bag pipe the whipped cream on top of the cheesecake. Store cheesecake in fridge.
http://confessionsofabakingqueen.com/cinnamon-roll-cheesecake/

 

Cheesecake Obsessed?

 

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

 

Lemon Cheesecake
lemon cheesecake (1 of 1)-2

Peppermint Chocolate Cheesecake

 

peppermintchocolatecheesecake (1 of 1)-2

 

Pumpkin Cheesecake with Biscoff Crust
pumpkincheesecakepicmonket

 

Vanilla Bean Cheesecake

vanillabeancheesecakestrawberrysauce (1 of 1)-4

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Brownie Cookie Ice Cream Sandwich

Homemade No Churn Vanilla Ice Cream is filled with Crushed Oreos and M&M’s then sandwiched between two Rich & Fudgy Brownie Cookies made from scratch. Everyone will love these Brownie Cookie Ice Cream Sandwiches

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

Holy Cow! Words cannot describe my happiness when I tried one of these for the first time. The rich chocolatey cookie, like no other chocolate cookie I’ve had before, filled with creamy homemade ice cream with crushed Oreo’s & M&M’s.

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

The perfect 4th of July treat. And bonus make them the day before, so the day of you just pull them out of the freezer when you’re ready. I made the ice cream in the morning and before bed made the cookies and assembled them.

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

While these will be perfect for 4th of July with the Red, White & Blue M&M’s you can make them year round with regular M&M’s. I made them look like good ol’ AMURICA but they’ll be long gone before then in fact I might need to make another batch!

 

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

Oh and the cookies are fabulous on their own too! As my sista Lydia said “FYI Those cookie are crack. Great Job”

 

Brownie Cookie Ice Cream Sandwich

Yield: 12-13

Serving Size: 1 Brownie Cookie Sandwich

Ingredients

    No Churn Ice Cream
  • 466 Grams (2 Cups) Heavy Cream
  • 1 Tablespoon of Vanilla Extract
  • 397 Grams ( 14oz) Sweetened Condensed Milk
  • 170 Grams (1/2 Cup) Crushed Oreos
  • 170 Grams (1/2 Cup) M&M's
  • Brownie Cookies
  • 113 grams (4oz) Milk Chocolate
  • 113 grams (4oz) Semi Sweet Chocolate
  • 113 grams (4oz) Dark Chocolate
  • 91 Grams (5 tbsp) Unsalted Butter
  • 150 Grams (3 Large ) Eggs, at room temp.
  • Brown Sugar (Light or Dark)
  • 100 Grams (3/4 Heaping Cup) All Purpose Flour
  • 3 Grams (1/2 tsp) Baking Powder
  • 3 Grams (1/2 tsp) Salt
  • 60 Grams (1/3 Cup) M&M Candies, you may use more or less depending on how many you want

Instructions

    No Churn Ice Cream
  1. In the bowl of an electric mixer fitted with a whisk attachment beat the heavy cream and vanilla extract until medium peaks form.
  2. In a seperate bowl mix sweetened condensed milk with curshed Oreo's and M&M's. Fold the mixture into the whipped cream. Place mixture in an airtight container and place in freezer for a minimum of 6 hours.
  3. Brownie Cookies
  4. Chop the chocolate into small pieces. Place a glass bowl sitting over a pot with a little water on low- medium heat, make sure that the bowl is not touching the water. Place the butter, cut into chunks, into the bowl with the chocolate. Mix until chocolate and butter are melted. Set aside to cool for a few minutes.
  5. In the bowl of an electric mixer beat the brown sugar and eggs, beat for 2-3 minutes you will see the mixture begin to lighten.
  6. In a separate bowl whisk together the flour, baking powder and salt, set aside.
  7. Slowly add the cooled chocolate mixture to the brown sugar mixture. Mix until fully combined, fold in the flour mixture just until no flour streaks remain. Pour into an airtight container and let chill in fridge for 2 hours or up to 2 days.
  8. Preheat oven to 350F and line a baking sheet with a Silpat Liner. Scoop 2 tbsp of dough onto sheet making sure to leave an inch between each cookie. Bake for 9-11 minutes, the cookies will begin to have the crunchy brownie top look on them. When done place tray on a wire rack and let cool for 20-30 minutes before transferring to a wire rack.
  9. When ready to prepare cookie ice cream sandwiches, remove ice cream out of freezer and let sit for 5 minutes.
  10. Scoop 1/4 cup ish of the ice cream, place one scoop of ice cream on the bottom of a cookie and take another cookie and put it on top of the ice cream. Wrap the cookie sandwich in plastic wrap, twice.
  11. I did two sandwiches at a time and placed them in the freezer then did another batch.
http://confessionsofabakingqueen.com/brownie-cookie-ice-cream-sandwich/

Golden Oreo Cake Batter Ice Cream Pie

cakebattericecreampie picmonkey.jpg

Bailey’s Double Chocolate Ice Cream Cake

baileyschocolateicecreamcake (1 of 1)-2

 

Cake Batter Golden Oreo Ice Cream

cakebattericecream

 

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Cinnamon Roll Pound Cake

Cinnamon Roll Pound Cake is Rich & Buttery ribboned with a Cinnamon Swirl baked to golden brown and topped with a Luscious Cream Cheese Frosting

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

 

I made cinnamon roll blondies recently an it really got me on my cinnamon roll flavor kick. Cuz I was too damn lazy to make cinnamon rolls, even though its actually easy to make cinnamon rolls from scratch. Once those blondies were gone though I still needed something cinnamon roll esque. So here comes the Cinnamon Roll Pound Cake…

 

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

The cake is moist and dense with lots of swirls of brown sugar cinnamony goodness. With the cinnamon swirl giving the top of the cake a sweet crunch, against the creamy cream cheese frosting, this cake was irresistible.

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

I found myself talking to myself about how good it was. My sister said ” One of the best things you’ve ever made!”

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

Cinnamon Roll Pound Cake

Ingredients

    Cake
  • 3/4 cup unsalted butter, at room temp.
  • 4 oz cream cheese, at room temp.
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 1 1/2 cups cake flour
  • 1/4 tsp baking powder
  • Cinnamon Swirl
  • 2 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 3 tbsp brown sugar
  • Cream Cheese Frosting
  • 4oz cream cheese, at room temp.
  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

    Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
  2. In the bowl of an electric mixer combine the butter and cream cheese, beat until combined and light and fluffy. Add in both sugars and beat until fully combined, a minute or two. Mix in vanilla and one egg at a time, mixing on low.
  3. In a medium bowl sift together the cake flour and baking powder. Add flour mixture to the wet batter slowly. Mix until just combined. Pour batter into prepared pan and set aside.
  4. Cinnamon Swirl
  5. In a small bowl mix together the melted butter, cinnamon and brown sugar. Using a spoon place dollops of the mixture scattered over the top of the batter, then take a knife and swirl the cinnamon mixture throughout the whole loaf.
  6. Place the pan in the oven and bake for 52-60 minutes, until a toothpick inserted in comes out with no wet batter. Set on a wire rack to cool for 30 minutes then invert the cake on to the wire rack.
  7. Cream Cheese Frosting
  8. In the bowl of an electric mixer beat the cream cheese for one minute. Then on low speed beat in the powdered sugar, heavy cream and vanilla extract. Once the powdered sugar is combined turn the mixer on high and beat for 3 minutes.
  9. Once the cake has cooled add the cream cheese frosting. I stored my cake in the fridge, for up to 4 days.
http://confessionsofabakingqueen.com/cinnamon-roll-pound-cake/

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

 

Cinnamon Roll Blondies

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon Rolls

Cinnamon Rolls www.confessionsofabakingqueen.com

Apple Cinnamon Roll Doughnuts

Apple Cinnamon Roll Doughnuts www.confessionsofabakingqueen.com

 

Salted Caramel Apple Cinnamon Rolls Salted Caramel Apple Cinnamon Rolls www.confessionsofabakingqueen.com

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Chewy Lemon Cookies

Fresh Lemon Juice, Fresh Lemon Zest and Lemon Extract make these Chewy Lemon Cookies bursting full of lemon flavor
Chewy Lemon Cookies www.confessionsofabakingqueen.com

I’ve made lemon cookies before, twice on my blog actually. While I am a chocoholic 99.9% of the time, occasionally I love a good lemon treat. And lemon is a fabulous flavor for a cookie, it breaks up all the dare I say it? Chocolate.  But often times when you find a lemon cookie its flat and crisp or thick and cakey. While I personally enjoy all types of cookies, I ain’t one to judge, I like ’em all! When I made these I was in the mood for a chewy cookie.

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

So I set out to make a thickier but not cake like chewy lemon cookie.

I was very happy with the results.

Chewy Lemon Cookies www.confessionsofabakingqueen.com

I let the cookies chill in the fridge overnight which I feel helped enhance the lemon flavor. I use lemon zest, lemon juice and lemon extract in these cookies cuz gosh darnit I want the lemon to scream!

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

These are the type of cookies you eat like 10 and think it’s only been like 2 cookies but wonder where the heck the rest disappeared to

I originally was going to drizzle the cookies with a lemon glaze but knew I was short on time so I rolled the cookies in powdered sugar for fun.

 

Some other Lemon Cookies I posted on my blog look very similar to these cookies but these are more chewy cookies.

Chewy Lemon Cookies www.confessionsofabakingqueen.com

I took these Chewy Lemon Cookies to a bbq and they disappeared way faster than I expected, thank god I had some at home before the bbq otherwise I wouldn’t have had any!

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

 

Chewy Lemon Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 1 tsp vanilla extract
  • 2 tsp lemon extract
  • 3 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup powdered sugar for dunking cookies

Instructions

  1. In the bowl of an electric mixer beat butter for 1 minute. Add in granulated sugar, mix until combined then beat for an additional minute. Add in egg and yolk and beat for 3 minutes. Add in vanilla and lemon extracts, fresh lemon juice and zest. Continue mixing until fully incorporated.
  2. In a medium bowl whisk together the flour, salt, cornstarch, baking powder and baking soda.
  3. Slowly add dry ingredients to the butter mixture. Chill dough for at least 3 hours or up to 4 days.
  4. Using a cookie scoop place 2tsp of dough roll together then dunk in powdered sugar. Place on a baking sheet at 325 for 9-11 minutes until cookies are just set. Set the cookie sheet on a wire rack to cool for 5 minutes. Store cookies in an air tight container for up to 3 days.
http://confessionsofabakingqueen.com/chewy-lemon-cookies-2/

Chewy Lemon Cookies www.confessionsofabakingqueen.com

 

Lemoney Goodness 

Blueberry Lemon Loaf Cake

Blueberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Lemon Cheesecake

Lemon Cheesecake www.confessionsofabakingqueen.com

 

Raspberry Swirl Lemon Cheesecake
Raspberry Swirl Lemon Cheesecake

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Lemon Creme Brûlée

Lemon Creme Brulee www.confessionsofabakingqueen.com

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Chewy Fudgy Brownies

Chocolatey and Chewy these brownies are simple to make, whip these up and in 45 minutes you’ll be digging for some of these Chewy Fudgy Brownies out of the pan 

Chewy Fudgy Brownies www.confessionsofabakingqueen.com

Sisters are such a blessing. But can also be like a curse. You can borrow their clothes but then when you think of an outfit in your mind and you go to pull it out of your closet it’s no where to be found because they steal and don’t put back!! If you want to know the truth ask your sister. Does this make me look fat? Hell yes it does. Thinking you’re being a nice person then your sister will tell you right away how much of a bitch you are.

Chewy Fudgy Brownies www.confessionsofabakingqueen.com

S000 the other day I stated I wanted brownies and my sisters said ugh don’t make homemade brownies the best brownies are boxed. I was like ahhh hell no!! So I set aside to make some brownies. I had made some the week before that were whatever, so I needed to make some bomb brownies to shut my sisters up.

 

chewybrownies-6

I made these and Lydia gave them a 9/10 which is bomb from her. She is probably the harshest critic I have.  I think she gave them a 9 cuz she doesn’t like chocolate chips or chunks inside the brownies but I do. Guess who bought the ingredients, made them and did all the dishes? So yes I put chocolate chunks in the brownies.
Chewy Fudgy Brownies www.confessionsofabakingqueen.com

Serve these warm with ice cream, holy moly. I cannot tell you how many times I have made these brownies and had ice cream with them over the last month. At least 4 times I have made the brownies, countless times I’ve had a brownies a la mode.. Oops

 

Chewy Fudgy Brownies

Ingredients

  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Light Brown Sugar
  • 12 TBSP Unsalted Butter
  • 1 Egg + 1 Egg Yolk
  • 1 Tsp Vanilla Extract
  • 1/2 Cup All Purpose Flour
  • 3/4 Cup Cocoa Powder
  • 1 Tsp Salt
  • 1 TBSP Corn Starch
  • 1/8 tsp baking soda

Instructions

  1. Preheat the oven to 350F and line a 9X9 pan with foil that hangs over sides and grease it. Set aside.
  2. In a saucepan or in a microwave safe bowl melt the butter turn off heat and add the granulated sugar and brown sugar. Whisk in egg and egg yolk. Mix in vanilla extract.
  3. Sift into the mixture the flour, cocoa powder, salt and cornstarch and baking soda. Mix just until no flour streaks remain.
  4. Pour into prepared pan. Bake for 27-31 minutes or until only moist crumbs come off a toothpick. Let cool in pan for 20 minutes then lift out with foil overlay.
http://confessionsofabakingqueen.com/chewy-fudgy-brownies/

 

Chocolate Lovahhh??

 

Sea Salt Double Chocolate Cookies

Double Chocolate Sea Salt Cookies www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake www.confessionsofabakingqueen.com

Guinness Chocolate Cookies

Guinness Chocolate Cookies www.confessionsofabakingqueen.com

Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Bailey’s Double Chocolate Ice Cream Cake

Bailey's Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

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Cinnamon Roll Blondies

Buttery, rich and chewy blondies are swirled with cinnamon sugar baked to a golden brown and topped with a luscious cream cheese frosting

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon rolls, one of my true loves. And I actually enjoy making them from scratch. I’ve got a great recipe for making them the night before and baking first thing in the morning. Lemme tell you, unreal. There is NO comparison to store bought vs homemade cinnamon rolls. It’s worth it. And not hard at all. Enough about them.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

On to these Cinnamon Roll Blondies…
So I love cream cheese frosting and love cinnamon and I was craving an easy blondie/ bar so it was only natural to do this. I am sure I am not the first one to make a cinnamon roll blondie but I am biased to say this was a fabulous recipe.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

I added cinnamon in the blondie base and then made a butter/brown sugar/ cinnamon mixture and swirled it throughout before I baked.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

Let the bars cool and slather a big ol’ buncha cream cheese frosting on top.
Cinnamon Roll Blondies www.confessionsofabakingqueen.com

I literally could dive into that frosting. Its the same one I use for my cinnamon rolls. I like it so much because you can taste the cream cheese, so often a cream cheese frosting is so sweet or buttery that the star of the show doesn’t shine. Well lemme tell you this time cream cheese shines!

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

Finding the pockets of cinnamon sugar were delightful, a chewy cinnamon blondie topped with cream cheese frosting. Wow. Speechless. I prefer the bars chilled but to each their own!

Cinnamon Roll Blondies

Ingredients

    Blondies
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • Cinnamon Swirl
  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Frosting
  • 4 oz Cream Cheese, at room temp.
  • 2 tbsp Unsalted Butter, at room temp.
  • 1 cup powdered sugar, sifted
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy Cream

Instructions

    Cinnamon Blondies
  1. Preheat oven to 350F and line a 9X9 pan with foil to over hang on the sides. Get cream cheese out of fridge and chop into small pieces, set aside.
  2. In the bowl of an electric mixer add the butter and beat for one minute. Then add the brown sugar, mixing until fully combined. Add in the egg and vanilla extract, beat for one minute. Turn mixer off and add flour, baking soda, salt and ground cinnamon. Mix just until no flour streaks remain. Pour batter into prepared pan.
  3. Cinnamon Swirl
  4. In a small bowl mix together melted butter, brown sugar and cinnamon.
  5. Using a spoon drop dollops of cinnamon swirl on to the blondie mixture. Using a knife swirl the spoonfuls. Bake for 23-26 minutes, until blondies are golden brown and have set.
  6. Let cool for at least 45 minutes before icing. I let the blondies cool for 10 minutes on a wire rack then using the foil over hand I pull the blondies out of the tin to cool faster.
  7. Frosting
  8. In the bowl of an electric mixer beat cream cheese for 1 minute. Then beat in butter, mixing for another minute. Add in powdered sugar, vanilla and heavy cream, mixing on low to prevent a powdered sugar storm. Once all combined beat on high for 3 minutes. Spread on top of blondies. Store in air tight container in fridge for up to 3 days.
http://confessionsofabakingqueen.com/cinnamon-roll-blondies/

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Love a good blondie? Me too!

 

Apple Blondies 

brownsugarappleblondies (1 of 1)

Salted Chocolate Chip Pecan Blondies 

saltedcaramelblondies (1 of 1)-7

 

Chewy Gooey Candy Blondies
chewyooeygooeyblondies (1 of 1)-7

Pretzel Crusted M&M Blondies 

 

pretzelcrustedmmblondies (1 of 1)-5

Cookie Butter Sea Salt Blondies 
cookiebutterblondies (1 of 1)-5

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Cookie Butter Lava Cakes

Rich cookie butter oozes out of this luscious chocolate lava cakes, top with ice cream and you will be in heaven with these Cookie Butter Lava Cakes! 

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com
While I am a little obsessed with Cheesecake, lava cakes are also one of my favorite desserts. And lava cakes are made and baked in less than 30 minutes. Hello, this is not a good thing for a sugar addict like myself.

And currently I am back on my obsession with cookie butter. It’s just so damn good. Crushed cookies? Sign me up.

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

These are the easiest desserts to make, melt some chocolate and butter whisk in some eggs, mix in some sugaaaah and fold in the flour. BAM! Done. Well in this case add some cookie butttah. Or try my Nutella Lava Cakes made with Frangelico, since who doesn’t love Frangelico!

 

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

Anyways this was a natural choice on a weeknight when I was craving something sweet. I also love lava cakes since you can make the batter and fill the ramekins up to a day in advance. Just wrap them in plastic wrap and chill in the fridge. That’s how I got these purrrrty photos in the day light, since when I made them it was 9:30pm!

 

Cookie Butter Lava Cakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 Ramekins

Ingredients

  • 2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
  • 5 Tbsp Unsalted Butter
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 1/2 Cup Powdered Sugar
  • 1/3 Cup All Purpose Flour
  • 4 Tbsp Cookie Butter

Instructions

  1. Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
  2. In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
  3. In a larger bowl add the chocolate mixture and mix in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
  4. Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Cookie Butter and pour 1/4 of batter on top of the Cookie Butter, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
  5. Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.
http://confessionsofabakingqueen.com/cookie-butter-lava-cakes/

Naturally I made one for my beautiful sissy, we devoured this one in all of 2.5 seconds!

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

Nutella Lava Cake 

Nutella Lava Cake www.confessionsofabakingqueen.com

Cookie Butter Chocolate Chip Sea Salt Cookies

Cookie Butter Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

Cookie Butter Granola

Cookie Butter Granola www.confessionsofabakingqueen.com

Cookie Butter Chocolate Cookie Cheesecake Bars 

Cookie Butter Chocolate Chip Cookie Cheesecake Bars www.confessionsofabakingqueen.com

Cookie Butter Butterscotch Oat Cookies

Cookie Butter Butterscotch Oat Cookie www.confessionsofabakingqueen.com

Cookie Butter Sea Salt Truffles 

Cookie Butter Sea Salt Truffles

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