Sticky Buns

Caramel Pecan Sticky Buns

The fabulous sticky buns recipe.

But more precisely, the caramel, almond, raisin sticky bun!

If you have never tasted sticky buns, I am crying for you.

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Crumb Bun Recipe

World Famous Crumb Buns

The world famous crumb bun recipe!

I guess it’s a New Jersey thing, since Crumb Buns are basically unfamiliar in every other place!

Most people will think of “crumb cake” but don’t be fooled because this is not that!

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How to Make Donuts

Assorted Donuts Recipe

 

There is nothing quite like a fresh donut to make any problem go away!

Yes my friends I present to you the real deal, no imitation, professional bakery style yeast donut!

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Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Who doesn’t love a cinnamon bun!?

Make it Pumpkin Cinnamon Buns and you are now at an entirely new level!

I can’t believe I’m saying this, but this new recipe is even better than the original Cinnamon Buns recipe I shared years ago!

This time complete with cream cheese icing I ate 3 of these jumbo buns before the pan was even cooled!

They are dangerous so I will warn you to have an exit strategy for them before they finish baking.

Since being alone with these bad boys may prove to be a disaster for the diet!

This recipe does not need eggs, so for those who are wondering the “non-vegan” version….. there isn’t one!

So simple, minimal ingredients and if you don’t have or use almond milk, use whatever milk you DO use! See how easy??

Pumpkin Cinnamon Buns
 
Serves: 12 jumbo buns
Ingredients
  • Almond Milk 1½ cup (360ml)
  • Oil of your choice ½ cup (120ml)
  • Granulated Sugar ½ cup (100g)
  • Dry Yeast 2¼ teaspoon
  • Pumpkin Puree 1 cup
  • All Purpose Flour 4 - 5 cups (500g - 625g)
  • Pumpkin Pie Spice2 teaspoons
  • Baking Powder ½ teaspoon
  • Baking Soda ½ teaspoon
  • Salt ½ teaspoon
  • For the filling:
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Cinnamon ½ teaspoon
  • Ground Nutmeg ¼ teaspoon
  • Coconut Oil or any oil of your choice ¼ cup (60ml)
  • Cream Cheese Icing Recipe
Instructions
  1. Combine the yeast with the warm milk and let stand for 5 minutes
  2. In a mixing bowl combine all the dry ingredients and blend well
  3. Add the oil, milk with the yeast and the pumpkin and mix with the dough hook (or by hand) for 5 minutes
  4. Add flour to adjust the consistency as needed *see video demonstration
  5. Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
  6. Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
  7. Roll out on a lightly floured surface to 12" x 18" and about ½" thick
  8. Brush with melted oil and then spread evenly with the sugar filling mixture
  9. Roll up then cut into desired portions
  10. Place them in a lightly oiled sheet pan spaced 2" apart and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
  11. Once they are light and fluffy and puffy bake in a preheated 350°F oven for approx 25 - 45 minutes depending on the size of your buns * see video demonstration
  12. While the buns are baking you can prepare the cream cheese icing recipe
  13. Cool slightly then top generously with Cream Cheese Icing
Notes
Like any yeast pastry they will go stale before they go bad.

I store them in an airtight container at room temperature *even with the cream cheese icing

**the vegan version does not go sour even at room temperature overnight and through the next day- use your judgement if you are using regular cream cheese icing - you may want to store the buns in the refrigerator however it will make the bun hard, so I like to keep them at room temperature
 

 

 

 

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Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake and don’t forget the sour cream and the double vanilla that makes this breakfast bundt cake a winner for sure!

Sour cream adds a creaminess and tang to cake recipes that nothing else can quite compare!

And double vanilla…. well… C’mon!

Walnuts, cinnamon and brown sugar swirled through the middle!

If that description isn’t enough to make you break out the ol’ Bundt Pan then take a look at the picture again!

You can change up the nut if you are not a fan of walnuts. I love using pecans as a substitute sometimes.

I almost added chocolate chips, but I thought “let me stop putting chocolate chips in every last thing I bake! Can I please!??”

So I have spared you the chocolate chips…for now!

I know some of you will ask me what you can use in place of the sour cream and the best alternative is yogurt or even buttermilk for a lower fat option.

For those who want to VEGANIZE this fabulous bundt cake~ read to the bottom!

I have also been asked “where is the coffee?” Since it seems that “coffeecake” is a USA phenomenon.

The term coffeecake simply refers to a type of muffin-like cake that is typically served at breakfast or with a cup of coffee.

No actual coffee in the recipe, just a cake that is served “with” coffee.

Yeah I know~ we Americans are weird like that! 🙂

So whether you want to serve this up for breakfast, lunch, dessert or midnight snack~ it is up to you (and yes I have eaten this at all of those events).

You will not want to miss out on this new recipe for Cinnamon Walnut Coffeecake!

5.0 from 4 reviews
Sour Cream Walnut Coffeecake
 
Prep time
Cook time
Total time
 
Have all ingredients at room temperature before mixing for best results
Prepare a 12-Cup Bundt pan generously with Pan Grease
Preheat oven to 350°F
Serves: 1- 12cup Bundt Cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons
  • Baking Soda 1½ teaspoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1½ cups (300g)
  • Eggs large 3 (150g)
  • Vanilla Extract 3 teaspoons (15ml)
  • Vanilla Bean 1
  • Sour Cream 1½ cups (340g)
  • Light or Dark Brown Sugar ½ cup (105g)
  • Ground Cinnamon 1½ teaspoons
  • Chopped Toasted Walnuts ¾ cup
  • Icing Sugar Glaze Optional* 1 cup confectioners sugar with 2 tablespoons milk or water
Instructions
  1. Combine the brown sugar, cinnamon & cooled toasted chopped walnuts together - reserve
  2. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  3. Cream the butter and vanilla sugar until light and fluffy (approx 5 minutes)
  4. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  5. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  6. Add the sifted flour, baking powder, soda and salt all at once and mix just until combined
  7. Add the sour cream last mix well.
  8. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the walnut cinnamon mixture
  9. Layer the remaining cake batter on top and spread evenly
  10. Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 30-40minutes or until a toothpick inserted into the center comes out clean
  11. Cool in the pan and then turn out onto a cooling rack to cool completely
  12. Glaze with optional sugar glaze by combining the confectioners sugar with the water or milk to a pourable glaze
Notes
Coffeecake can be stored at room temperature for up to 4 days in an airtight container

Store for up to 8 days in the refrigerator wrapped well

Freeze wrapped well for up to 2 months
VEGANIZE THIS RECIPE!
5.0 from 4 reviews
Vegan Sour Cream Walnut Coffeecake
 
Prep time
Cook time
Total time
 
Have all ingredients at room temperature before mixing for best results
Prepare a 12-Cup Bundt pan generously with Pan Grease
Preheat oven to 350°F
Serves: 1- 12 cup Bundt Cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons
  • Baking Soda 1½ teaspoon
  • Salt ½ teaspoon (3g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Granulated Sugar 1½ cups (300g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 3 teaspoons (15ml)
  • Vanilla Bean 1
  • Vegan Sour Cream 1½ cups (340g)
  • Light or Dark Brown Sugar ½ cup (105g)
  • Ground Cinnamon 1½ teaspoons
  • Chopped Toasted Walnuts ¾ cup
  • Icing Sugar Glaze Optional* 1 cup confectioners sugar with 2 tablespoons almond milk or water
Instructions
  1. Combine the brown sugar, cinnamon & cooled toasted chopped walnuts together - reserve
  2. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  3. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  4. Cream the earth balance buttery sticks and vanilla sugar until light and fluffy (approx 5 minutes)
  5. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  6. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  7. Add the sifted flour, baking powder, soda and salt all at once and mix just until combined
  8. Add the vegan sour cream last mix well.
  9. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the walnut cinnamon mixture
  10. Layer the remaining cake batter on top and spread evenly
  11. Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 30-40 minutes or until a toothpick inserted into the center comes out clean
  12. Cool in the pan and then turn out onto a cooling rack to cool completely
  13. Glaze with optional sugar glaze by combining the confectioners sugar with the water or almond milk to a pourable glaze
Notes
Coffeecake can be stored at room temperature for up to 4 days in an airtight container

Store for up to 8 days in the refrigerator wrapped well

Freeze wrapped well for up to 2 months
 

 

 

 

 

 

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Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt cake sure is a mouthful to say!

But an even better mouthful to eat!

I didn’t want to leave anything out of the title since it all plays together so perfectly!

This cake is super moist and packed with fall spices.

The texture of this cake is so moist with a dense crumb, as you can see from the picture.

That layer of cheesecake filling running through the center is a perfect balance and topped off with maple glaze and pecans!?

Yes my friends, fall is here and this pumpkin dessert is going to make you glad it is!

This recipe makes 1 large 12 cup capacity bundt cake but can easily be transformed into cupcakes or muffins.

Leave out the cheesecake filling and you can have another alternative recipe for a pumpkin layer cake ?

Ok let me stop diverting from the subject matter at hand!

I get so carried away thinking of how to turn my recipes into even more recipes!

Focus Gretchen! Focus! Pumpkin Cream Cheese Maple Glazed Bundt cake!

Let’s go!

Oh wait, one more thing; I do like to add a bit of cocoa powder to my pumpkin recipes.

I think it really enhances the entire recipe. You can leave it out with no adjustments if you’re not down with that though.

I used canned pumpkin here, but if you are up for making your own pumpkin puree by all means do it!

For a Vegan Version of this recipe read all the way to the bottom!


5.0 from 3 reviews
Pumpkin Cream Cheese Bundt Cake
 
Prep time
Cook time
Total time
 
Prepare the bundt pan with pan grease and preheat the oven to 350°F
For those who want to quit messing around with confectioner sugar & water glazes, try my professional bakery fondant here
Serves: 1- 12 cup bundt cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Cream Cheese 1- 8oz package (226g)
  • Unsalted Butter 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons (10ml)
Instructions
  1. First prepare the cheesecake filling by creaming the cream cheese smooth then add the softened butter.
  2. Add the granulated sugar and mix smooth
  3. Add the egg and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. For the Pumpkin Cake:
  6. Cream the butter and both sugars until light and fluffy (approx 5 minutes)
  7. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  8. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  9. Add the sifted flour, baking powder, soda, cocoa powder and all the spices and salt all at once and mix just until combined
  10. Add the pumpkin last mix well.
  11. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake
  12. Layer the remaining pumpkin cake batter on top and spread evenly
  13. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  14. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  15. Cool cake completely then un-mold carefully from bundt pan
  16. Cool the rest of the way and then mix the confectioners sugar with the water and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE )and pour over the cake
  17. Top with optional chopped pecans while the icing is still wet
Notes
Pumpkin Cream Cheese Bundt cake can be stored at room temperature (covered) for up to 3 days.

Refrigerate for longer storage - up to 1 week

Freeze wrapped well for up to 2 months
VEGANIZE THIS RECIPE!
5.0 from 3 reviews
Vegan Pumpkin Cream Cheese Bundt Cake
 
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 2 teaspoons (15ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Vegan Cream Cheese 1- 8oz package (226g)
  • Earth Balance 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Fl combined
  • Add the pumpkin last mix well.
  • Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  • Layer the remaining cake batter on top and spread evenly
  • Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 15 minutes, then down to 300°F for the last 25 minutes or until a toothpick inserted into the center comes out clean
  • Cool in the pan and then turn out onto a cooling rack to cool completely
  • Glaze with optional mour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water or Almond Milk 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons
Instructions
  1. First prepare the cheesecake filling by creaming the vegan cream cheese smooth then add the earth balance
  2. Add the granulated sugar and mix smooth
  3. Add the egg replacer mixed with the water and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  6. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  7. Cream the earth balance buttery sticks both sugars until light and fluffy (approx 5 minutes)
  8. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  9. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  10. Add the sifted flour, baking powder, soda, all the spices and salt all at once and mix just until combined
  11. Add the pumpkin last mix well.
  12. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  13. Layer the remaining cake batter on top and spread evenly
  14. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  15. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  16. Cool cake completely then un-mold carefully from bundt pan
  17. Cool the rest of the way and then mix the confectioners sugar with the water or almond milk and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE ) and pour over the cake
  18. Top with optional chopped pecans while the icing is still wet
 

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