Strawberry Cream Cheese Bread

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Strawberry Cream Cheese Bread

What do you do when your strawberries are getting too ripe to eat? Throw them in a baked good, of course! My kids were thrilled to have something different to eat for breakfast, and I even threw it in their lunch boxes one day in lieu of a sandwich.

Lunchbox with Strawberry Bread

I am excited about the arrival of strawberry season – are you? I guess it depends where you live, but here in Tennessee the strawberries are starting to be ready to pick. In fact, I was going to take my kids to pick strawberries today at a farm in north Georgia, but the zealous pickers on Thursday and Friday apparently dried them out. Oh well! We’ll try again soon.

Strawberry Cream Cheese Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 slices

Strawberry Cream Cheese Bread

Adapted from My Baking Addiction

Ingredients

  • 1/2 c. butter, softened
  • 4 oz. cream cheese, room temperature
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. all-purpose flour
  • 1 c. white whole wheat flour (or use another cup all-purpose)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. buttermilk, or milk soured with lemon juice
  • 1 to 1 1/2 c. diced strawberries
  • for topping
  • 2 T sugar
  • 1 tsp. cinnamon

Instructions

Grease a loaf pan and set aside. Preheat oven to 350F.

With a mixer, cream together butter, cream cheese, and sugar. Scrape sides of bowl, then add eggs one at time with mixer running. Add vanilla.

In a bowl, whisk together flours, baking powder, baking soda, and salt. Add to wet ingredients and mix until just blended. Add buttermilk and stir just until combined. Fold in strawberries by hand. Spoon batter into loaf pan and smooth the top.

Mix together sugar and cinnamon for topping, then sprinkle evenly over the top, pressing in gently. You may not want to use all the mixture.

Bake 50-60 minutes, until a toothpick inserted in the middle comes out clean. Cool before cutting.

http://www.jessieweaver.net/2016/04/strawberry-cream-cheese-bread/

What is your favorite strawberry recipe?

Here are some of mine:

Peach Pie Coffee Cake with Maple Buttercream

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Peach Pie Coffee Cake

I’m determined to make it through a bunch of the recipes I’ve Pinned this year. I have a mere 5,400+ Pins … and most of them are probably recipes. Because mostly I use Pinterest for its original intent: to have a visual bookmarking system.

Since I have a dorm full of high school boys waiting to be fed, I should have no problem finding someone to feed these recipes, right? Every Wednesday, Mr. V has a small group of boys (6), and then Thursday nights I aim to feed the whole dorm with a larger recipe (usually dessert).

I’m not sure if this coffee cake was a hit with the boys – I haven’t checked with Mr. V – because his small group is largely students from China and Hong Kong. The Chinese are not like Americans when it comes to sweets, I’ve found. But really, I don’t care. Because it’s AMAZING and I am so glad to have unearthed this recipe.

The original recipe is actually for an Apple Pie Coffee Cake with Brown Butter Maple Glaze. I fully intended to follow the recipe. But then I decided it is still summer, I’m not done with peaches yet. Plus I don’t even like cooked apples, so peach filling was much more appetizing for me. (Although I make lots of things with cooked apples, because I know most people love them. Like Caramel Apple Bundt Cake and Upside Down Mini Apple Cakes.)

I also simplified the streusel and the frosting a little bit. And to be honest, I think I would like this even more without the frosting. I find buttercream to be too sweet for me – I prefer cream cheese frostings if any. But, sadly, the cake is not real pretty without it. Maybe if there was streusel on the top, too, it would help that? I may give that a try next time.

Peach Pie Coffee Cake

There is nothing really virtuous about this to make it breakfasty; the cake simply feels more like a coffee cake because it is dense, fruity, and has streusel. So tell yourself it’s breakfast, or be honest and serve it up for dessert.

(I had some for breakfast this morning. I won’t tell.)

Peach Pie Coffee Cake with Maple Buttercream

Peach Pie Coffee Cake with Maple Buttercream

Adapted from Beyond Frosting.

Ingredients

    Peach Pie Filling
  • 4 ripe peaches, peeled and sliced thinly
  • 1 tsp. cinnamon
  • 2 T brown sugar
  • 2 T all-purpose flour
  • Cake
  • 1 c. butter, softened
  • 2 c. minus 2 T granulated sugar
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. sour cream
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • Peach Pie Filling
  • Streusel
  • 1/2 c. almond meal
  • 1/2 c. brown sugar
  • 1 tsp cinnamon
  • 2 T grapeseed oil or melted coconut oil or melted butter
  • Maple Buttercream Frosting
  • 4 T butter, melted
  • 2 c. powdered sugar
  • 1 tsp. cinnamon
  • 2 T maple syrup
  • 2 T milk

Instructions

For the Filling

In a large saucepan, combines peaches, cinnamon, brown sugar, and flour. Cook over medium heat 10-15 minutes, until it melds together and the peaches are very soft. Try not to eat all the filling. Set aside to cool.

For the Cake

Preheat oven to 350. Grease a bundt pan well.

With a mixer, cream butter and sugars together. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix well. Sprinkle salt and baking powder over the batter, then turn mixer on low. Add flour 1/2 cup at a time until batter is uniform.

By hand, fold in the peach pie filling.

Make the Streusel

In a bowl, mix almond meal, brown sugar, and cinnamon together with a fork. Drizzle oil or butter over the top, and then stir until clumpy and oil is mixed throughout.

Back to the Cake!

Pour half the batter into the greased bundt pan. Sprinkle two-thirds of the streusel mixture on top of the batter. Spoon remaining batter on top, then sprinkle with the remainder of the streusel.

Bake 50-55 minutes, until a tester comes out clean. Cool in pan for 20 minutes, then turn over onto a plate, patting on the sides to release the cake. Cool before frosting.

Frosting

Melt butter in a big bowl, then add powdered sugar and cinnamon and stir. Add maple syrup and 1 T milk. Add more milk if needed to reach a good consistency. If you want a runnier frosting, cut down sugar to 1 1/2 cups. For a more spreadable rather than pourable frosting, add more powdered sugar.

Pour frosting over cake and let set.

http://www.jessieweaver.net/2015/08/peach-pie-coffee-cake-with-maple-buttercream/

Seriously, y’all. This was amazing. Try it!

How do you use up ripe peaches?

Crunchy Granola Breakfast Cookies

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Granola Breakfast Cookies

These crispy cookies are chock-full of healthy ingredients. A drizzle of white chocolate might help you fool your kids into thinking they’re not.

I’ve been working on stocking my freezer for the school year lately. For lunches, I’ve made Pizza Sauce, Pizza Rolls, and Pizza Balls from Weelicious Lunches; some easy baked chicken nuggets; PBJ Smoothies frozen in silicone pop molds; and a couple muffin recipes that will work for breakfast, lunch, or snacks. For breakfasts, I’ve also thrown in a few waffles and extra pancakes as well as both baked and unbaked muffins!

I listed these cookies on a post I did two years ago at ParentLife: 25 Make-Ahead Breakfasts for Back-to-School. But I had never actually tried them. So today, tucked inside due to the pouring rain, I decided it was time.

The original recipe calls for mashed banana instead of eggs. I didn’t have any that were ripe enough, so I just used eggs as a binder. I added some coconut sugar for a little sweetness. I’ll admit that these still are not very sweet. I like the almost bitter taste from the allspice mixed with the sweet bite of dried fruit. But I drizzled a little white chocolate over most of them to help my kids enjoy them. They are used to pretty sweet baked goods (and yes, often prepackaged granola bars), but if yours will eat straight oatmeal or don’t have much sugar, you can leave off the topping.

I am super happy with how these turned out, and I will be enjoying them for breakfast along with my kids on these busy back-to-school mornings.

Note: These are gluten-free as written. Use gluten-free oats if necessary. For a nut free cookie, simply substitute some type of flour for almond meal.

Crunchy Granola Breakfast Cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: about 18 2-inch cookies

Crunchy Granola Breakfast Cookies

These crunchy, granola-bar like cookies are simple to make and easily customizable. Add finely chopped nuts, mini chocolate chips, or whatever else suits your fancy. You can substitute 3 mashed bananas for the eggs or applesauce for the oil if desired.

Source: Blueberry Girl

Ingredients

  • 1 1/2 c. old-fashioned rolled oats
  • 1 c. unsweetened coconut flakes
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 to 1/2 c. coconut sugar or brown sugar
  • 1/4 c. almond meal or flour
  • 1 c. dried fruit of choice, chopped if needed (I used dried blueberries and raisins)
  • 2 eggs
  • 1/4 c. grapeseed or melted coconut oil
  • 1 tsp. vanilla
  • 1 oz. chocolate of choice (white, dark, milk, whatever) (optional)

Instructions

Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.

In a bowl, whisk together oats, coconut, salt, cinnamon, allspice, sugar, and almond meal until combined. Add dried fruit and stir, making sure fruit does not clump together.

In a small bowl, mix together eggs, oil, and vanilla. Add to dry ingredients and stir until moistened throughout.

Here is the method I used to bake these. You can also use a cookie scoop and press down until firmly packed, or roll balls with your hands.

Using a round-ish cookie cutter, scoop about 1 1/2 Tablespoons of dough onto your pan. Press down until the dough is packed together, then lift the cookie cutter off.

Bake for 18-20 minutes, until edges are browned. Cool on racks.

If desired, melt chocolate in microwave for about 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Drizzle over cookies or spread the tops with the melted chocolate. Let cool and harden before serving.

http://www.jessieweaver.net/2015/08/crunchy-granola-breakfast-cookies/

What’s your favorite breakfast recipe to freeze?

Pecan Doodle Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

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Do you suffer from grocery amnesia? I can’t count the number of times I’ve gotten halfway through a recipe and went to reach for that ingredient I was sure I had just to find it wasn’t there after all. My short-term memory is just nonexistent, so this is a regular occurrence in my kitchen.

Solutions?

A. Beg Send husband to store to pick up forgotten ingredient(s), while trying to maintain quality of already-cooked recipe.

B. Go to neighbor’s house. This works if you have friendly neighbors with well-stocked cupboards. If you live in a dorm with others who eat in a dining hall and are rarely home during the day anyway? Not so much.

C. Improvise or substitute.

The frequency with which I use Option C is the reason why I can’t direct my husband to just prep a recipe. It’s sad.

I was in the middle of prepping my Secret Recipe Club find for the month when I was forced to pursue Option C. Barb’s Almond Doodle Cookies looked delicious to me. And then I went to grab that bag of sliced almonds I was sure was in the freezer … and alas, it wasn’t there. Anywhere.

So I used pecans.

Fascinating story, right?

Barb’s blog, Mom’s Fridge, is full of monthly menu plans, simple recipes, and COOKIES. I love cookies. I don’t do much normal cooking anymore since we generally eat in the dining hall, but I do bake for us and for the boys who live in our dorm.

These delicious, puffy, sugary cookies will definitely be in my repertoire now. The cinnamon-pecan blend is a little unusual but absolutely mouthwatering.

Pecan Doodle Cookies

Yield: 3 dozen cookies

Pecan Doodle Cookies

Adapted from Mom's Fridge

Ingredients

  • 1/2 c. (1 stick) butter, softened
  • 1 1/2 c. sugar
  • 1 tsp. almond extract (or vanilla)
  • 2 eggs
  • 1 1/2 c. white whole wheat flour
  • 1 c. all-purpose unbleached flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. finely chopped pecans
  • 1/2 c. sugar mixed with 1 T cinnamon, for rolling

Instructions

Preheat oven to 375F.

With a stand mixer, cream butter, sugar, almond extract, and eggs. Add flours, cream of tartar, baking soda, and salt and mix until well-combined. Stir in nuts.

Roll dough into 1-inch balls and then roll in cinnamon-sugar mixture. Bake on greased cookie sheet 12 minutes at 375F (do not flatten balls). Cool on wire racks.

http://www.jessieweaver.net/2011/11/pecan-doodle-cookies/

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Obviously Libbie (3) helped with making some of the cookies.

Pumpkin Spice Latte Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

SNV31080Remember how I said that I don’t like pumpkin spice lattes? These cookies have convinced me that I need to give them another chance. I still don’t like pumpkin-flavored brewed coffee, but maybe the extra milk and stuff makes it tolerable. Honestly, I’m not sure I’ve ever had one of the Starbucks PSLs; I just haven’t ever liked pumpkin and coffee together.

These cookies change everything!

I was baking some of my regular pumpkin cookies as a treat for my husband, who is having a crazy week at work. I started thinking about these coffee chocolate chip shortbreads I made for Bible study this weekend … and how I had some extra instant coffee hanging around … and how much people like those pumpkin spice lattes …

I couldn’t resist trying out a variation on my regular cookie, even though I knew it might make Mr. V hysterical. (I’ve mentioned his opposition to my changing anything about his mama’s meatloaf recipe, right?) I kept the cookie recipe the same but added some coffee pizzazz to the icing, along with a shot of heavy cream for that “latte” feel.

The result: delicious! Make some. Now. If you don’t have any instant coffee, just put some strong brewed coffee in there and see what happens. I bet it’s still delicious.

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Pumpkin Spice Latte Cookies

Yield: about 3 dozen cookies

Pumpkin Spice Latte Cookies

Ingredients

  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 c. butter (can sub shortening or use a mixture of the two)
  • 1 c. sugar
  • 1 c. pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 tsp. vanilla
  • Frosting
  • 3 T butter
  • 1/4 c. milk
  • 1/2 c. brown sugar
  • 2 tsp. instant coffee granules
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1 T heavy cream

Instructions

Sift the first five ingredients together (flour through salt).

In a separate bowl, cream sugar and butter. Add pumpkin, egg, and vanilla. Beat well.

Add dry ingredients all at once and stir gently to form a smooth batter.

Drop by tablespoons on an ungreased cookie sheet. (I use a small cookie scoop.) Bake 12 to 14 minutes at 350.

Let rest on cookie sheets for a few minutes when they come out of the oven; then transfer to cooling racks and let cool.

Frosting

Melt butter in a small saucepan over low heat. Add milk, brown sugar, and coffee granules and bring to a bubble over medium heat. Once bubbling, cook two minutes. Remove from heat and let cool completely. (I transfer to a bowl and refrigerate.)

When cool, stir powdered sugar, vanilla, and heavy cream into the sugar mixture. Spoon or drizzle over cooled cookies.

http://www.jessieweaver.net/2011/09/pumpkin-spice-latte-cookies/

Are you a pumpkin spice kinda person?

Added to Tasty Tuesday and Sweet Tooth Friday.

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Chocolate Coconut Oat Bars

This post may contain affiliate links. Please see my Disclosure statement for more details.

When I told you I was taking a monthlong break … I kind of forgot about a few things I had promised to do. Oops!

First, I was lucky enough to participate in the Secret Recipe Club at Amanda’s Cookin’ this month! It’s a fun swap where you are assigned a blogger and make a recipe from his or her site. Someone else will make a recipe from my site, too! But none of us know who’s been assigned to our site.

I made a recipe from Itzy’s Kitchen. Erica is eight months pregnant and still teaching fitness classes. So, yeah, we’re so much alike! (Ahem.) She seems like a sweet girl, though, and her recipes are healthful and good for those watching their waistlines.

I want to involve Libbie in cooking one day, so I decided to see what I could find on Itzy’s Kitchen. When I saw Chocolate Coconut Oat Granola Bars, I knew they would be perfect for cooking with a toddler. Why? One bowl. Lots of ingredients for Libbie to dump in. Plus, granola bars are pretty much her favorite food on the planet.

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I made a few adaptations to the recipe to just use what I had on hand—which Erica recommended, anyway! Here’s what I did to the recipe.

Chocolate Coconut Oat Bars

Yield: about 14 bars

Serving Size: 1 bar

Chocolate Coconut Oat Bars

Adapted from Itzy's Kitchen

Ingredients

  • 1 1/2 c. oats
  • 1/2 c. unsweetened coconut
  • 3/4 c. all-purpose flour or whole wheat flour
  • 1/2 c. packed brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 c. raisins/craisins (I used a mixture)
  • 1/2 c. chocolate chips (I used chopped-up baking chocolate, because that’s what I had)
  • 1/2 c. coconut oil
  • 2 eggs

Instructions

Preheat oven to 350 degrees. Mix together all dry ingredients well; then add in oil and eggs. Stir until combined.

Spray a baking dish with nonstick cooking spray or grease with butter. Press mixture into the bottom. Bake 20-25 minutes on 350 until firm.

Let cool completely in pan, then cut into bars. I used a brownie pan (11×7, I think) and it made 14 bars.

http://www.jessieweaver.net/2011/06/some-kitchen-fun/



And hey, speaking of cooking with kids …

On Wednesday, I’m co-hosting a chat about cooking with your kids during summer over at the Motherhood. It’s called “Reddi” for Fun Summer, and we’ll chat about making cooking fun and educational for your kids, swap summer menu ideas, and brainstorm some yummy desserts.

Click on that link and join us for the chat Wednesday, June 15, at 1 p.m. Eastern time.

Added to Ingredient Spotlight: Oats.

The Motherhood chat is sponsored by ConAgra, and I will be compensated for my time.