Cinnamon Coffee Cake

I have been seeing so many good things floating around on Pinterest lately. I always find myself gravitating toward the food - no surprise there! I decided that I am going to actually make some of the things that look good to me. And if I like them, then I will share them with you!

I was trying to think of a good dessert the other night & my mind kept going back to this cake. It was perfect because we were all out of ice cream and I knew this would go well with a tall glass of milk. It was really easy to make and had a wonderful texture - the two batters mixed together made it light and dense at the same time. My family LOVED it and kept going back for more! I had to quickly grab a piece to take a picture before it was all gone.

This cake would be really great for breakfast. You could make it ahead of time also and serve it cold or warmed up, either way tastes great! I will definitely be making this again, thank you Pinterest!

Cinnamon Coffee Cake

recipe from: Chef in Training

Print here

CAKE:

3 cups Flour

1/4 teaspoon Salt

1 cup Sugar

4 teaspoons Baking Powder

1 1/2 cups Milk

2 Eggs

2 teaspoons Vanilla

1/2 cup (1 stick) melted butter

TOPPING:

1 cup (2 sticks) soft butter

1 cup Brown Sugar

2 tablespoons Flour

1 tablespoon Cinnamon

GLAZE:

2 cups Powdered Sugar

5 tablespoons Milk

1 teaspoon Vanilla

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

Mix together the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

To make the topping, combine the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake.

Texas Sheet Cake

I made this cake years ago from a recipe I got out of a church cookbook my mom gave me. I forgot about it and then recently found it again while going back through all my old cookbooks. I can't believe I forgot about this. This is honestly the best cake ever.

It was so good that my husband would not let me share ANY of it with anyone - and it made a huge pan! He polished it all off (with a little help) in about two days and then looked at the pan and said " I am so sad that cake is gone." No joke. It really is that good.

It is super moist, just dense enough and the frosting is amazing. It tastes like chocolate donut frosting - I am pretty sure that is what hooked my husband. I loved it with the pecans. I loved all of it. I am going to make it again & again & never forget to make it again!

Texas Sheet Cake

from the Tokyo 1st ward church cookbook, submitted by Kimberlee Snow Winzeler

2 cups flour

2 cups sugar

1/4 tsp. salt

2 sticks butter

4 Tbs. cocoa

1 cup boiling water

1/2 cup buttermilk *

2 eggs

1 tsp. vanilla

1 tsp baking soda

1/2 cup chopped pecans

1 1/2 sticks butter

4 Tbs. cocoa

6 Tbs. milk

1 tsp. vanilla

2 cups powdered sugar

* If you don't have any buttermilk on hand, you can put 1 tsp. vinegar in your measuring cup and fill the rest of the 1/2 cup with milk. Let it sit for a couple minutes & that is a great substitute!

Preheat your oven to 350 degrees. Mix together the flour, sugar and salt. In a saucepan, melt the butter and mix in the cocoa. Add the water and cook for 30 seconds. Remove from heat and mix into the flour mixture.

In another bowl mix the buttermilk, eggs, vanilla and baking soda. Add it to the rest of the batter and mix. Pour into a sheet pan and bake for 20 minutes. It will look like this...

To make the frosting, melt the butter in a saucepan and add the cocoa. Mix it well and then remove from the heat. Add the milk, vanilla, powdered sugar & pecans and stir together well. Pour over the warm cake, spread and then eat the best cake ever!!

Chocolate Chip Cookie Dough Cupcakes

I am sorry it has been a while...there has been a lot going on over here! I have been wanting to share this recipe for a long time, I think everyone will love it.

I made these when I was craving sweetness & I sure got what I wanted. They are super sweet! I thought they were the best the second day right out of the fridge - it made the cookie dough harden again and was so yummy. They are really easy! They can be made with this dough recipe or you can just save a little next time you make some of your favorite cookies. If you are a cookie dough lover, give these a try!

Chocolate Chip Cookie Dough Cupcake

1 1/2 cups flour

1/4 tsp. baking soda

1/4 salt

1/2 cups soft butter

1/4 cup sugar

1/2 brown sugar

1 egg

2 tsp. vanilla extract

1 cup mini chocolate chips

1 box white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

Mix together the flour, baking soda and salt in a medium size bowl and set aside. In another bowl, beat the butter, sugar and brown sugar until smooth and then blend in the egg and vanilla. Mix in the flour mixture until just blended. Fold in the chocolate chips and then form the dough into tablespoon-sized balls. Place on baking sheet and freeze for at least 2 hours or overnight.

After the dough has been frozen, preheat the oven to 350 degrees and line the muffin cups with paper liners or non-stick spray.

Beat cake mix, water, oil and eggs until well blended. Spoon into the muffin tins, filling 2/3 full. Place a frozen cookie dough ball in the top center of each cupcake.

Bake in the oven for approximately 20 minutes & until a toothpick comes out clean (not in the cookie dough ball!). Frost and enjoy! Here is a picture of the yummy cookie dough middle.

Burger Cake

I would LOVE to take the credit for this cake...but I can't. My husband made it. Seriously, he did. One thing a lot of people don't know about him is how good he is in the kitchen. He can make anything I can and sometimes he can even do it better.

My son had a scout dinner the other night & they had to make a cake with their dads. I found instructions for this one on the Betty Crocker website with complete instructions. He modified it a little after reading some of the reviews and it turned out amazing!

Big Burger Cake

1 box white cake mix

1 box brownie mix

Strawberry jam

sesame seeds (or poppy seeds)

Piped green frosting

licorice strips

Creamy Peanut Butter Frosting

3 cups powdered sugar

1/3 cup peanut butter

1/3 cup milk

2 Tbs. unsweetened baking cocoa

Make the white cake according to the box directions and bake in two 9 inch rounds. Make the brownie according to the box directions and bake it also in a 9 inch round.

Cut the top off of one of the cakes to resemble the bottom "bun". Pipe green frosting around the edge to look like lettuce and then set the brownie on top of the frosting. Spoon strawberry jam around the top edge of the brownie all the way around. Don't skimp, you want the jam to spill over the edges and look like ketchup! Fold a licorice strip in a U shape and press into the top of the brownie to look like a tomato. Then you can put the other white cake on top!

In a medium bowl mix the powdered sugar and peanut butter, then stir in the milk until smooth and spreadable. You may need to add a little more, just do it a tsp. at a time. Frost the outside edges of the bottom "bun" and then frost the entire top cake. Sprinkle with the sesame seeds!

My son was looking at the cake when it was done and said it needed some french fries. He decided to cut up the discarded cake from the bottom bun into little fries and it looked great! What a smart guy! He and his dad just added some more jam for "ketchup" and it was complete. So, next time you need a fun cake give this one a try!

Chocolate zucchini cake

This cake reminds me of summer.  My parents always have a great garden in the summer and give me lots of zucchini.  I love to make zucchini bread and when my mom gave me this recipe about 7 years ago, I knew it would be good too.   I have been making it ever since.  I like to shred a couple of zucchini, bag up the correct amounts and put it in the fridge or freezer to make this quickly.

Chocolate Zucchini Cake

1/2 cup soft butter

1/2 cup oil

1  3/4 cup sugar

2 eggs

1/2 tsp. vanilla

1/2 cup milk, mixed with 1 Tbsp. vinegar (or buttermilk)

4 Tbsp. cocoa

2 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cinnamon

2 cups shredded raw zucchini (with the peel)

1/2 cups chocolate chips ( or maybe more!)

The first thing you need to do is mix the 1 Tbsp. vinegar in the milk in a small bowl.  Let it sit for a couple minutes on the side.  You will notice it starts to make the milk curdle a little, that is exactly what you want.  This is a substitute for buttermilk!  If you happen to have buttermilk, you can skip this whole step - but it is nice to know a substitute, I have needed it often!

Next, cream the butter, oil, sugar, eggs and vanilla in your mixer.  Add the rest of the ingredients up to the zucchini and mix quickly.  When the dry ingredients have mixed in, add the zucchini and mix well.

Pour into a greased 9x13 pan and sprinkle with chocolate chips!  However many you like!  Bake at 325 degrees for 45-50 minutes.

Enjoy!  It tastes great warm with a little bit of ice cream.  But, I also love to eat it cold for breakfast - you cant go wrong!