Kats’ Kitchen

Apple Cream Cheese Coffee Cake April 28, 2016

Filed under: Breakfast,cake,Uncategorized — stacielk @ 10:34 am
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I was planning to head to my mom’s one Friday.  My husband was going to be out of town for the weekend, my mom was having outpatient surgery the day before.  So I thought it would be nice for her to have some company and entertainment (aka my little ones)apple.

Before heading over there she started talking about this coffee cake she pinned.  She asked if I had a block of cream cheese.  I did.  I usually do have extra of those.  So I planned to bring it so she could whip this together.  My mom called back, “do you have flour” she asked.  I did, I ALWAYS have flour, plus some.  She was running low, so I lugged my flour container and block of cream cheese over.  Little did I know I was going to be ‘throwing’ this coffee cake together. :)

It was simple to make, maybe slightly time consuming because of the 3 components and the chopping of the apple.  But not difficult.

I popped it in the oven and before we knew it the house aroma was divine!  The coffeecake turned out great.  The sugery topping was a bit over the top…hence the comment on reducing the sugar in the recipe.  But otherwise, I loved it!  It was delicious slightly warm or chilled.  With a good cup of coffee.

Cream Cheese Apple Coffee Cake

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped apples (chopped small)Cream Cheese Layer Ingredients:
  • 8 oz. softened cream cheese
  • 1 teaspoon vanilla
  • 3 tablespoons white sugarStreusel Ingredients:
  • 3/4 cup white sugar(reduce if you don’t like extremely sweet topping!)
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold butter

Preheat oven to 350ºF and grease an 8×8 inch square pan.

Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.

Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.

Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.

Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.

Bake for about 45 minutes or until the topping is browned.

Can be stored in the refrigerator.

Recipe from Yammie’s Noshery


Honey Pear Bread September 11, 2015

Filed under: Bread,Breakfast — stacielk @ 10:45 am
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Hi!  I’m not sure if I should welcome you back or myself back.  It’s been a long 7 months!  Since my last post our family has welcomed a new little pumpkin to the family.  She is a month now and I’m ready to get my baking hat back on!  Honestly, I think it’s been 2 months since I’ve baked anything!  (and I can’t blame the Summer heat, the 90 degree days usually don’t turn me away from starting up my oven :) I’m ready to get back to it.  I can’t promise how much I’ll be posting but I’m happy to be getting this one on my blog!

Pear bread.  Never even thought of making this until my neighbor, who has a pear tree in their yard, delivered a bag full of pears.  Too many pears to eat, although they are delicious fresh!  So I went on a quick search for some pear recipes and came across this one.  It turned out fantastic.  The spices together with the sweet chunks of pear went well together. Besides a cut in my hand and forgetting to set the oven timer, the bread was a success!

My house smelled wonderful as the loaves baked in my oven.  Like Fall.  Mmmm.  Enjoy!


Honey Pear BreadPEAR BRD

1 1/4 cups packed light brown sugar
1/2 cup coconut oil
1/2 cup applesauce
1/4 cup honey

2 splashes milk (about 1/8 cup)
3 eggs, lightly beaten
1 T vanilla extract

1 1/4 tsp salt
1 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground allspice
2 cups all purpose flour
1 cup whole wheat flour
3 TB ground flax meal (dry)

4 cups of very firm pears, chopped

Preheat oven to 350F.  Grease 3 medium loaf, 1 large loaf pans or muffin tins.

In a bowl, combine brown sugar, coconut oil, applesauce and honey.  Stir together.  Stir in the eggs and vanilla to incorporate.

In another bowl, combine salt, baking soda, cinnamon, cloves, ginger, allspice, all-purpose and wheat flours, and flax meal.  Mix dry ingredients well.

Gently fold honey mixture into dry ingredients, just until completely moistened.  Gently fold in pears.

Pour batter into prepared pan(s) and bake 40-50 minutes for medium loaves, 60 for large or 18-23 for muffins (please check as needed with a toothpick)

Recipe adopted from Chew Out Loud


Monkey Cakes February 16, 2013

Filed under: Breakfast — stacielk @ 7:00 am
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There is this local diner in our area where I have eaten only a small handful of times.  Not enough to have tried everything on their menu.  The maybe 3 times I’ve been I always eye something on the menu called Monkey Cakes.  I have never gotten it for myself, because I love to order their skillet or omelet and get all the fixings that go with it, but our last visit there my husband and I took our children.  Knowing my daughter, I knew she would love the Monkey Cakes, as the description says “bacon, peanut butter, bananas and chocolate sauce”.  She loves peanut butter on her banana and enjoys her bacon and chocolate, what kid doesn’t like chocolate.  So, we went ahead and ordered it for her.  And thankfully, she loves sharing with her momma, so I got a few bites of the ooey gooey monkey cakes.  So why am I telling you this?  Because I recreated them in my own kitchen!  One snowy morning I woke up thinking…I have bacon in my freezer…we have bananas, of course there is chocolate sauce in our fridge and we always have peanut butter on hand…I think I can make my daughter (and myself) some Monkey Cakes this morning!

Monkey-CakesSo how do ya make them?  Easy.  Make your favorite pancake, either from scratch or from the box.  I’ve been using the recipe below recently.  Then caramelize up some bananas using the super simple recipe below.  Cook some bacon (my fav way is in the oven on a sheet pan covered with tinfoil.  Lay bacon flat and put it in the oven THEN preheat oven to 400 degrees and set timer for 18-24 minutes until bacon is cooked to your liking).  Take out some chocolate syrup and your jar of peanut butter and melt some peanut butter in your microwave just before serving.  Top the pancakes with all these ingredients and add butter and syrup to your liking.

‘Buttermilk’ Pancakes

1 1/2 cups milk

3 T white vinegar

2 cups flour

1/4 cup white sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1/4 cup butter, melted

cooking spray

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to ‘sour’.  Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.  Whisk egg and butter into ‘soured’ milk.  Pour this into the flour mixture and whisk until lumps are gone.  Heat large skillet over medium heat, or electric griddle.  Spray with cooking spray.  Pour 1/4 cupfuls of batter onto skillet, cook until bubbles appear on the surface.  Flip with spatula and cook until browned on the other side.  Serves 4-6

Recipe from Tried and True

Caramelized Bananas

2 medium-small firm bananas, peeled

1/2 tablespoon butter

3 tablespoons light brown sugar

1/4 cup dark rum, or orange juice

1/8 teaspoon ground cinnamon

Cut bananas in half lengthwise. Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and lay the banana slices on top, cut side up. Cook undisturbed for 20 seconds, then add rum (or orange juice) and cinnamon. Cook for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce. Serve on pancakes or ice cream.

Recipe Eating Well


Apple Pecan Coffee Cake February 12, 2013

Filed under: Breakfast — stacielk @ 7:00 am
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Apple-Pecan-CCNot sure how much I have expressed my love for pecans on this blog, but they are my favorite nut!  I love almost all nuts, but pecans are at the top for me.  When I find recipes that have pecans in it, I usually hold on to the recipe hoping I will eventually have a chance to make it.  This is one of those recipes.  I pulled it out of a magazine that I was looking through while I had some down-time at the cottage.  My mom always has a handful of magazines around.  Not sure exactly which magazine this came out of but I want to say it was Country Woman…maybe…an old one, probably from 7-10 years ago.

I have an extremely hard time making recipes without looking at reviews, thanks to the internet, which I have a love/hate relationship with.  I wanted to search this recipe on the internet so badly, whether it was on allrecipes.com or even just a google search, but I held back and went ahead and made it.  So glad I did!  First of course my favorite part is the topping, which contained…PECANS!  Yum!  The cake part was a super tender cake and had a nice extremely thin layer of apple (unless you cut your apples thicker than I do) to bring about the apple flavor.  Loved it and the recipe will be staying in my ‘binder-of-coffeecakes’.

This recipe can easily be cut in half to make a 9 inch coffee cake instead of 2 – 9 inch coffee cakes, but I bet it would freezer really well for at least a couple of months!

Apple Pecan Coffee Cake


1/2 cup shortening

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 3/4 cup buttermilk (I made my own=1 3/4 T vinegar + the remaining milk to come up with 1 3/4 cup liquid)

2 medium apples, peeled and thinly sliced


1/2 cup all-purpose flour

1/2 cup sugar

1 1/2 tsp cinnamon

3 T butter

1/2 cup coarsely chopped PECANS

In a mixing bowl, cream shortening and butter.  Add sugar gradually, beating until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.  Spoon half of batter into two greased and floured 9-in. round cake pans.  Arrange apples slices over batter; top with remaining batter.

For topping, combine flour, sugar and cinnamon.  Cut in butter; stir in pecans.  Sprinkle EVENLY over batter.

Bake at 350 degrees for 45 minutes or until cake tests done witha  wooden pick.

Recipe from Ethel Hodges which was posted in an old magazine


Granola Bars – Chewy ones! November 28, 2012

Filed under: Breakfast,Brownies/Bars & Other Sweets — stacielk @ 7:00 am
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I have made granola bars once before, probably about 4-5 years ago now.  I may have posted on Kats’ Kitchen but don’t remember and don’t care because Bobbi over at Favoritefamilyfoods found a recipe, tried it, loved it and passed it on to her readers.  That was just before my second baby came around so it took a few weeks before I could get around to making them, even though I was extremely antsy to try!  I finally did get around to making them!  These are awesome chewy granola bars.  They turned out great and have some great health ingredients in them, along with a couple not so great ones, but what do you expect!  You can find the recipe at Cookin Up a Sale, which is linked below.

Chewy Granola Bars

If you are looking for some awesome crunchy granola bars, favoritefamilyfoods also has a recipe for my favorite of those.  They are really tasty granola bars but also it could be made into awesome granola, which I prefered.  Check out the recipes for that one below  Enjoy!

Crunchy Granola Bars/Granola


Almond Coffee Cake August 6, 2012

Filed under: Breakfast — stacielk @ 7:00 am
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I first want to say I do not think this picture does this coffee cake justice.  I should have taken a picture of a cut piece of the coffee cake, but that probably wouldn’t have done much either.  My opinion, you just have to make it for yourself!

I get my almond paste during the holiday at a grocery store in my area called Walts.  They carry it in the bakery area in a fridge.  I have never used the stuff from a can so I can’t give an opinion on that stuff.  Almond paste freezers really well so I usually stock up around the holiday so I can have a special treat like this throughout the year.

This is a really moist rich almondy coffee cake.  I wouldn’t hesitate serving it as a dessert and leftovers for breakfast the next morning.

Almond Coffee Cake

1 ½ sticks margarine, softened (12 T)

1 cup sugar

2 eggs

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup sour cream

8 oz almond paste

½ tsp vanilla


½ cup sugar

1 cup flour

½ stick margarine, softened (4 T)


1 cup powdered sugar

½ tsp almond extract

2 T milk

Preheat oven to 375.  Mix first 3 ingredients.  Add flour, baking soda, baking powder, salt, sour cream and vanilla.  Mix well.  Crumble up almond paste, add to mixture and mix until broken in smaller pieces throughout batter.  Pour into a greased and floured 9×13.

Mix topping ingredients until crumbly and sprinkle on top of batter.  Bake at 375 for 25-30 minutes.  Test with a toothpick to make sure it is done.

Prepare icing and drizzle over cooled cake.

Recipe slightly adopted from Tried and True:  Real Recipes from Real Moms


Raisin Bran Muffins July 30, 2012

Filed under: Breakfast — stacielk @ 7:00 am
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I saw this recipe on Pinch of Yum a while back.  I wanted to make the muffins the second I saw the picture of the ooey gooey honey and butter melting over the just-out-of the oven muffin (go ahead, look at it yourself and tell me you aren’t drooling right now), but for one reason or another, I wasn’t able to….and now I wish I made them every day for the last month because they are ridiculously (sry to use this word two posts in a row…) good.  Not sure if it is the fresh out-of-the-oven muffin (I will let you know if they aren’t as good the next day, although Pinch of Yum has a suggestion for fresh muffins everyday – read bottom of recipe to learn) or if it was the melted butter and drizzle of honey that made them delicious.  I was a bit unsure of the honey…I do like honey in stuff but havn’t been one to just drizzle honey over muffins, breads, etc.  I think I am one of those people who will do it all the time now!  Deliciousness!  Enough said.  Here is the recipe:

Raisin Bran Muffins (makes 9 regular size muffins, double for more!)

1/4 cup oil

1/2 cup sugar

1 egg

1 cup buttermilk (I used 1/2 c milk and 1/2 cup sour cream (plain yogurt could also be used in stead of the sour cream)

2 cups Raisin Bran cereal

1 cup flour

1 tsp baking soda

1/2 tsp salt

Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. (My regular size muffins took 15 min). Let cool at least 10 minutes. Top with butter and honey.

Save leftover batter in the refrigerator. For individual servings, scoop into ramekin/mug and microwave for 1 minute.

Recipe from Pinch of Yum