Tag: cinnamon

Coffee Chocolate Chip Pumpkin Bread

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The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall!  The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.

The secret is the extra fine coffee grounds!  You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture.  I used the finest possible setting on our coffee grinder!  (If you’re aware of the texture of the grounds while eating, they are too coarse.)

I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!

This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Main Supplies Needed:

  • A Coffee Grinder
  • Parchment Paper
  • A Loaf Pan (approx. 10” x 5”)
  • 1 Medium + 1 Large Bowl
  • A Hand Mixer
  • Toothpicks

Servings: 1 Loaf / 8 Slices

Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1 Tsp Saigon Cinnamon
  • 1/2 Tsp Baking Soda
  • 1 Tsp Sea Salt
  • 2 Tbsp + 2 Tsp Coffee Grounds, extra finely ground, the consistency of flour, to avoid grittiness
  • 1 Cup Unsalted Butter, melted and cooled
  • 1 Cup Pumpkin Puree
  • 1 Cup Cane Sugar
  • 2 Eggs, room temperature
  • 3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top

Directions:

PREP

Let the eggs come to room temperature

Grind the coffee on an extra fine setting and set it aside

Line a loaf pan (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking

Preheat the oven to 350º

BAKE

In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork

In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes

Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined

Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps

Stir in the 3/4 cup of mini chocolate chips

Add the batter into the prepared pan

Sprinkle with the extra mini chocolate chips

Bake for 55 minutes, or until a toothpick comes out clean

Place the pan on a cooling rack and let the bread cool in the pan

Serve and enjoy!

[Leftovers can be stored airtight at room temperature.]

Whole Wheat Oatmeal Chocolate Chip Cookies

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Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread.  Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!

The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty!  The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.

(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 1 Large + 1 Medium Bowl
  • A Hand Mixer
  • Plastic Wrap (or equivalent)
  • Parchment Paper
  • Cookie Sheet(s)
  • A Cooling Rack (or Aluminum Foil)

Servings: 4 Dozen Small Cookies

Ingredients:

COOKIES

TOPPING

  • Sea Salt, to taste

Directions:

PREP

In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer

Beat in the eggs one at a time

Stir in the vanilla extract

In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg

Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low

Stir in the oats

Fold in the chocolate chips

Cover the dough with plastic wrap and chill in the refrigerator for 1 hour

BAKE

Preheat the oven to 375º

Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)

Roll the dough into 12 small balls per cookie sheet

Between batches, keep the remaining cookie dough bowl in the refrigerator

Bake the cookies for 8-10 minutes

Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up

Top with a sprinkle of sea salt to taste

Enjoy!

[Store cooled leftover cookies in an airtight container at room temperature.]

Coffee Peach Crisp

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Perfect for summer, this Coffee Peach Crisp is the ultimate light cookout treat!  Covered with vanilla or coffee ice cream: a must!  The topping is buttery with a rich coffee undertone, and the warm peach filling adds a fruity freshness.

If feeding a crowd and using a larger baking dish, the ingredients could easily be doubled!

This Coffee Peach Crisp recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Servings: 6

Ingredients:

FILLING

  • 3 15-oz Cans Peaches
  • 3 Tbsp Sugar
  • 2 Tsps Saigon Cinnamon
  • 1/4 Tsp Nutmeg
  • 1 Tsp Lemon Juice
  • 1 Tsp Brewed Coffee

TOPPING

  • 1 Cup Old Fashioned Oats
  • 1/2 Cup All-Purpose Flour
  • 1 Cup Light Brown Sugar, lightly/loosely packed
  • 1 Tbsp Coffee Grounds
  • 1/4 Tsp Sea Salt
  • 10 Tbsp Unsalted Butter, room temperature, cubed

TO SERVE

  • Vanilla Or Coffee Ice Cream
  • Optional – Decorative Coffee Bean Garnish

Directions:

Preheat the oven to 375º and grease a 9-inch baking dish with butter

Drain the peaches and add them into a large bowl, making sure to remove excess liquid to avoid a soggy filling

Add in the sugar, cinnamon, nutmeg, lemon juice, and brewed coffee, and toss until evenly coated

Add the filling to the baking dish, again making sure not to transfer excess liquid, and set aside

In a second large bowl, mix the oats, flour, brown sugar, coffee grounds, and salt together

Mix in the cubed butter until thoroughly mixed and crumbly, then add it on top of the filling

Bake for 43 min – The top will be golden and the fruit will be bubbling along the edges

Serve warm with ice cream on top

Enjoy!

Ingredient recommendations linked!

Interested in more warm weather treats? Try my Lime Cupcakes + Vanilla Lime Frosting!

Whole Wheat Apple Carrot Muffins

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Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand!  They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter.  Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!

Servings: 12 Muffins

Ingredients:

Directions:

Preheat the oven to 350º

Line the muffin pan with muffins liners

Peel and finely grate the carrots, and set aside

Measure out the apple sauce, and set aside

Melt the butter in a large bowl (such as glass in the microwave)

Add the eggs and vanilla extract to the melted butter and stir until combined

Add the brown sugar and stir again until combined

Stir in the applesauce and carrots, then set the wet ingredients aside

In another medium-sized bowl, whisk together the flour, nutmeg, cinnamon, sea salt, baking powder, and baking soda

Add the dry ingredients into the wet ingredients, and stir together until well combined

Fill the 12 muffin liners to just below the tops

Bake for approximately 23 minutes, or until a toothpick in the center comes out clean

Dig in while they’re warm from the oven, or store them sealed in the refrigerator or freezer after they’ve cooled

[Reheat in the microwave whenever you’re ready for one, and they’ll taste just as good as they did straight from the oven!]

Enjoy!

Ingredient recommendations linked!

Want more muffins?  Check out my Whole Wheat 2-Banana Muffins!

Chocolate Chip Pumpkin Cookie Cake

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If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome!  I have to say, I think it’s one of the most popular desserts I’ve ever made.  As a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn spice and flavor.

I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece! 

The ingredients are very simple, and many of them you likely already have in your pantry.  The baking process is also extremely easy.  The instructions contain an unconventional step to let the partially cooked dessert cool before placing it back in the oven.  This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.  Trust me on this one!

Notes:

-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat!  It adds just the right amount of heartiness and body that keeps it from going overboard on sugariness.

-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient!  (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)

-Once you’ve completed the baking process, the chocolate will be very melty.  While I love melty chocolate, I highly recommend letting it completely cool before consuming it so that it can solidify.  I personally put the baking pan outside in the cold November air to speed up the cooling until everyone was ready for dessert.  It was also the general consensus that, though it was incredible on Day 1, like many desserts, it had reached its “perfect consistency” by the following day!  I say this so that, should you like to plan accordingly, it is best baked with a little time buffer before serving.  It’s worth the wait!

Servings: About 12 – 15

Ingredients:

  • 2 Cups White Whole Wheat Flour
  • 3/4 Teaspoon Ground Saigon Cinnamon
  • 1/8 Teaspoon Allspice
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Ginger
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Sea Salt
  • 2 Sticks Unsalted Butter (plus enough extra to grease the pan)
  • 1 Cup Sugar
  • 1 Egg
  • 2 1/8 Teaspoons Vanilla Extract
  • 1 Cup Pumpkin Purée
  • 2 1/4 Cups Semi Sweet Chocolate Chips (plus 1/4 Cup extra for the topping)

Directions:

Preheat the oven to 350°

Grease a 9 x 13 pan with butter

In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside

In a second larger bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy.  Add in the egg, vanilla extract, and pumpkin purée and blend again

Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined

Gently stir in the chocolate chips

Pour the mix into the pan and smooth evenly

Sprinkle the extra chocolate chip topping evenly across the surface

Bake on the middle oven rack for about 32 minutes, until the outer edges get slightly browned and firm

Remove from the oven and let it cool down (for approximately 2 hours)

Add the pan back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier.  The whole tray should now appear lightly browned

Let cool completely for the chocolate to solidify

Enjoy!

[Leftovers can be stored directly in the pan with an airtight cover such as cling wrap, or in another airtight container of choice.]

Ingredient recommendations linked!

Want more cookie cake? Try my Matcha Chocolate Chip Cookie Cake!

Strawberry Banana Peanut Butter Smoothie

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When it comes to super thick smoothies, you can’t go wrong with frozen fruit and lots of peanut butter!  This Strawberry Banana Peanut Butter Smoothie is tasty, filling, and oh-so easy!

Servings: 1

Ingredients:

1 Serving Frozen Strawberries (approx. 1 cup)

1/3 Cup Plain Nonfat Greek Yogurt

1/4 Cup Peanut Butter

1/2 Cup Cold Water

1 Small Banana

A Pinch Of Saigon Cinnamon 

Directions:

Blend together all but the cinnamon, add the cinnamon, and blend again

Serve and enjoy!

Ingredient recommendations linked!

Pumpkin Chocolate Chip Baked Oatmeal

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Perfect for the autumn season (or any day really!), this Pumpkin Chocolate Chip Baked Oatmeal is for anyone with a serious morning sweet tooth. The texture is that of a thick and creamy oatmeal, all overflowing with melty chocolate chips in a base of pumpkin and cinnamon fall flavor!

Due to the heavy chocolate presence, you only need the lightest drizzle of maple syrup and pinch of sea salt on top of your serving. It’s already quite sweet, but the flavors really pop with these light toppings!

The best part – All of the ingredients are mixed right in the pan!

Servings: About 5

Ingredients:

Directions:

Preheat the oven to 350°

Lightly grease a 9×13 pan with the oil

Pour the pumpkin puree directly into the pan

Add the honey and evenly combine the two

Pour in the oats, oat milk, and greek yogurt, and stir everything until evenly combined

Add in the cinnamon and combine again

Add the chocolate chips and gently mix in

Bake for about 20 minutes, or until the liquid has absorbed and the top and edges look a bit more solid

Let cool to a safe temperature, and top each serving with maple syrup and a pinch of sea salt to taste

Enjoy!

[Leftovers can be stored in the refrigerator in a sealed container, or in the cooking dish itself if well-covered. To freeze, cut into pre-portioned amounts, store in a sealed freezer-safe container, then simply reheat in the microwave once ready to eat.]

Ingredient recommendations linked!

Want more pumpkin and chocolate?  You have to try my Chocolate Chip Pumpkin Cookie Cake!

Cinnamon Roll Pancakes

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This is your two favorite breakfasts combined: Pancakes and Cinnamon Rolls.  All you need is 3 ingredients!

Ingredients:

Birch Benders Classic Pancake Mix (or preferred)

Melted Butter

Saigon Cinnamon (such as McCormick – it’s much sweeter than traditional cinnamon)

Directions:

Whip up the desired amount of pancakes

Melt the butter in a small bowl and then stir in the cinnamon

I use the ratio of roughly 1 tablespoon melted butter to 3 teaspoons Saigon cinnamon, but this can be adjusted to taste!

Between the sweetness of the pancakes and the sweetness of the cinnamon you can leave it at that, but you can also incorporate your favorite sweetener before adding the topping to your cakes

Enjoy!