My spaghetti squash casserole features ‘noodles’ baked in an irresistibly cheesy cream sauce with tender chicken until hot and bubbly. It’s such a cozy weeknight dinner. Love veggie-packed casseroles? Try my zucchini casserole, butter…
My spaghetti squash casserole features ‘noodles’ baked in an irresistibly cheesy cream sauce with tender chicken until hot and bubbly. It’s such a cozy weeknight dinner. Love veggie-packed casseroles? Try my zucchini casserole, butternut squash casserole, and cauliflower casserole next. I absolutely love fall and all of the amazing comfort foods that come with it!…
But my brother hates chocolate, so instead of making them the “normal” way for him, I make them without the chocolate chips.
It wasn’t until I was texting with Stephie, who also hates chocolate, that I realized that there might be more of you who would wanna know about this trick.
And even as someone who loves chocolate chip cookies, this might be one of my favorite adaptations of the original recipe yet.
This chicken breasts stuffed with stuffing recipe is easy enough for a weeknight meal but feels fancy enough for company. When you want all the cozy flavors of a holiday meal without the hassle of a full turkey dinner, this recipe is a lifesaver. It’s …
This chicken breasts stuffed with stuffing recipe is easy enough for a weeknight meal but feels fancy enough for company. When you want all the cozy flavors of a holiday meal without the hassle of a full turkey dinner, this recipe is a lifesaver. It’s chicken breasts stuffed with stuffing, and served with gravy for…
Mellow melting Brie cheese and a sticky sweet pecan topping make this stunning Pecan Pie Baked Brie a must-have at this year’s holiday table. A Stunning Holiday Baked Brie Recipe This Pecan Pie Baked Brie makes a stunning appetizer for your fall get-togethers. With a cinnamon-y sweet pecan pie topping over mellow melting Brie cheese,…
Mellow melting Brie cheese and a sticky sweet pecan topping make this stunning Pecan Pie Baked Brie a must-have at this year’s holiday table.
A Stunning Holiday Baked Brie Recipe
This Pecan Pie Baked Brie makes a stunning appetizer for your fall get-togethers. With a cinnamon-y sweet pecan pie topping over mellow melting Brie cheese, it’s as gorgeous as it is delicious. Serve with slices of your favorite apples and multigrain crackers for a truly amazing texture and flavor experience.
Score the top of the wheel of Brie cheese with a sharp knife, about ⅛ inch deep, in a crisscross pattern.
Place the Brie wheel on a piece of parchment paper down in a pie plate or on a small sheet pan.
Brush the scored Brie cheese with 1 tablespoon of melted butter and then sprinkle with 1 teaspoon of light brown sugar.
Bake for 15 minutes, or until the Brie cheese is melted and caramelized on top. Let sit for 5 minutes.
Meanwhile, make the pecan pie topping: Melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Add the chopped pecans and let toast for about 5 minutes or until golden and fragrant.
Turn the heat to low and stir in the remaining 1/4 cup light brown sugar, 2 tablespoons light corn syrup and 1/2 teaspoon vanilla until the pecans are well coated and a thick gooey sauce is formed. Keep the topping over low heat until the Brie cheese is done baking.
Once the Brie has set for 5 minutes out of the oven. Top it with the pecan pie topping. Serve with apple slices and crackers.
How to Store Pecan Pie Baked Brie
Baked Brie cheese should be refrigerated within 3 hours of baking. To store, allow to cool completely. Then wrap tightly in plastic wrap and store in the refrigerator for up to 3 days. To reheat, put the leftover pecan pie topped Brie in an oven safe dish and cover with foil, then place in the oven at 300°F for 10-15 minutes or until warm and melty again.
More of the Best Homemade Chips and Dips
When I dip, you dip, we dip! Who doesn’t love chips and dips?! They’re such a great snack or appetizer to any meal. With so many different ways to dive in, I’ve rounded up some of our favorite homemade chip and dip recipes for you to enjoy!
If you make this Pecan Pie Baked Brie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
Mellow melting brie and a sticky sweet pecan topping make this Pecan Pie Baked Brie a a must-have at this year’s holiday table.
Ingredients
1 (8 ounce) wheel Brie cheese
2 tablespoons unsalted butter, divided
1/4 cup plus 1 teaspoon light brown sugar, divided
1/2 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon vanilla
Instructions
Preheat the oven to 400°F.
Score the top of the wheel of Brie cheese with a sharp knife, about ⅛ inch deep, in a crisscross pattern.
Place the Brie wheel on a piece of parchment paper down in a pie plate or on a small sheet pan.
Brush the scored Brie wheel with 1 tablespoon of melted butter and then sprinkle with 1 teaspoon of the light brown sugar.
Bake for 15 minutes, or until the Brie cheese is melted and caramelized on top. Let sit for 5 minutes.
Meanwhile, make the pecan pie topping: melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Add the chopped pecans and let toast for about 5 minutes or until golden and fragrant.
Turn the heat to low and stir in the remaining 1/4 cup of brown sugar, 2 tablespoons light corn syrup and 1/2 teaspoon vanilla until the pecans are well coated and a thick gooey sauce is formed. Keep the topping over low heat until you’re ready to top the baked Brie cheese.
Once the Brie has set for 5 minutes out of the oven. Top it with the pecan pie topping.
Turn your overripe bananas into a moist banana bread with just 9 simple ingredients. Add chopped nuts or chocolate chips, or keep it simple and classic.
The post Mom’s Banana Bread appeared first on The Stay At Home Chef.
Turn your overripe bananas into a moist banana bread with just 9 simple ingredients. Add chopped nuts or chocolate chips, or keep it simple and classic.
Coffee Cake Cookies pair a buttery cookie base with crumbly brown sugar cinnamon streusel and sweet vanilla icing. They are…
Coffee Cake Cookies pair a buttery cookie base with crumbly brown sugar cinnamon streusel and sweet vanilla icing. They are the perfect breakfast or dessert!
Imagine sitting in a coffee shop, such as Luke’s from Gilmore Girls and indulging in a coffee cake cookie and hot cup of coffee. Basically my dream scenario, except it snows on the show and I prefer warm weather.
These coffee cake cookies have the flavor of coffee cake, in cookie form. The cookies themselves are buttery, chewy on the edges, and flavored with vanilla, almond extract, and cinnamon.
Because the best thing about coffee cake is the streusel, I don’t skip that either. Made with brown sugar and cinnamon, it’s crumbly and delicious.
To finish off these cookies, drizzle them with a sweet vanilla glaze. Not only does it make them even more delicious, but pretty too.
Easy to make.
The ingredient list is mostly pantry staples!
The texture and flavor of these coffee cake cookies makes them a total crowd-pleaser. They’re a fun addition to a brunch party as an alternative to traditional coffee cake!
Important Ingredient Notes
To make this coffee cake cookie recipe, scroll down to the full ingredient list in the recipe card at the bottom of the post.
Unsalted butter – Unsalted butter gives you more control over the flavor of the cookies. You can use salted butter if that’s all you have on hand. Use my guide on how to soften butter quickly for the cookie dough (you’ll need melted butter for the streusel).
Light Brown Sugar– adds the perfect sweetness to these cookies, while also giving texture.
Egg yolks – You can freeze the whites for another day when you’re making a recipe that calls for whites and not egg yolk! For instance my peppermint meringue cookies use egg whites!
Extracts – Vanilla extract and almond extract. Almond extract is fragrant (seriously—open the bottle and inhale, it smells AMAZING!) and has a cherry-like flavor.
Ground cinnamon – This goes in the cookies and the streusel. To me, cinnamon and coffee cake go hand-in-hand!
Milk – You can use any type you have in the fridge. This includes plant-based milks like almond, as long as they are unflavored.
How to Make Coffee Cake Cookies
Make the Cookie Dough:
Cream the butter and sugars in a large bowl.
Beat in the egg yolks and extracts.
Add the dry ingredients and beat until a ball of dough forms.
*If using an electric mixer, use the paddle attachment to blend the cookie dough.
Make the Streusel Topping:
Combine the streusel ingredients in a medium bowl.
Use a fork or a small spoon to combine the crumb topping.
Form the Cookies:
Drop 2 tablespoons of cookie dough (using a medium cookie scoop) into each cup of a greased muffin tin.
Push down the dough to form a small cavity in the center.
Drop a tablespoon of streusel (using a small cookie scoop) into the center of the cookies.
Bake the Cookies:
Bake cookies in a 350ºF oven for 12-14 minutes until edges are golden brown.
Cool for at least 10 minutes in the pan.
Use a butter knife to loosen and remove the cookies from the pan and set on a wire rack to finish cooling.
Glaze the Cookies:
Whisk the powdered sugar with vanilla extract and milk in a small bowl.
Drizzle the icing over the top of the cookies once they’ve cooled completely.
Tips and Tricks
Soften the butter before you get started with the cookie portion of the recipe. Softened butter mixes more evenly into the rest of the ingredients.
You can store these coffee cake cookies in an airtight container at room temperature for up to a week.
If you want to freeze these cookies, they can be frozen in an airtight container for up to 3 months. I recommend freezing them without the icing. Let them thaw in the refrigerator before enjoying.
I like making these chewy coffee cake cookies in a muffin tin to get slightly crisp edges. If you prefer, you can use a parchment paper lined standard cookie sheet. Place the cookie dough balls 2 to 3 inches apart. Make an indentation in the middle of each with your thumb before baking.
Make sure the cookies are completely cool before glazing them. If the cookies are still warm, the glaze will melt right into them.
Coffee Cake Cookies pair a buttery cookie base with crumbly brown sugar cinnamon streusel and sweet vanilla icing. They are the perfect breakfast or dessert!
Preheat the oven to 350 degrees F. Spray a muffin tin (cupcake pan) with non-stick baking spray. Set it aside.
For the cookie dough, combine butter and sugars in a mixing bowl and beat for 2-3 minutes until fully blended. Add in egg yolks, vanilla extract, and almond extract.
Add flour, baking powder, salt, and cinnamon to the mixing bowl. Beat until combined. The dough will be crumbly, keep mixing until a dough ball forms. Set cookie dough aside while you make the streusel topping.
In a small mixing bowl, add the streusel ingredients. Using a fork or a small spoon, combine until all the butter has been blended into the streusel. Set aside.
Using a 2 Tablespoon cookie scoop, drop cookie dough into the prepared muffin tin. Using a tablespoon, wine cork, fingers, or a tart shaper, press the dough in the center of the muffin tin until a small cavity forms. Repeat for the remaining cookie dough balls.
Using a 1 Tablespoon cookie scoop, drop streusel topping into the cavity, using your fingertips to slightly spread it out.
Bake cookies for 12-14 minutes until edges are lightly browned. Remove from the oven and cool for at least 10 minutes in the pan. Use a butter knife to pop the cookies out of the pan and cool completely on a wire rack.
For the glaze, whisk the powdered sugar with vanilla and milk until desired consistency. Drizzle over cooled cookies.
Notes
Save the egg whites to make meringue cookies or an egg white omelette!
Store cookies in an airtight container at room temperature for up to one week.
Freeze baked and cooled cookies in an airtight freezer safe container (or ziploc) for up to 3 months. For best results, freeze the cookies before drizzling with icing.
You can make these cookies without a muffin tin. Scoop dough onto cookie sheet, spacing 2-3 inches apart. Press thumb into the center of the cookie and add streusel. Bake for 12-14 minutes. Remove from the oven and cool before adding icing.
I prefer the muffin tins because the edges of the cookie get a nice crispy, chewy texture. They are also easier to assemble with less mess.
Pumpkin trifle brings together layers of creamy pumpkin cheesecake filling, light and airy angel food cake, and a generous sprinkle of pumpkin pie spice for a dessert that’s hard to resist. Whether you’re hosting a gathering or simply cravi…
Pumpkin trifle brings together layers of creamy pumpkin cheesecake filling, light and airy angel food cake, and a generous sprinkle of pumpkin pie spice for a dessert that’s hard to resist. Whether you’re hosting a gathering or simply craving something sweet, this dessert has the perfect combination of textures and flavors, creating a dessert that’s…
These pumpkin muffins are perfect for fall! They’re soft, super moist, and deliciously spiced—cinnamon, allspice, and more fill them with seasonal flavor. But best of all, they’re so easy to make. You can whip them up in less than an hour w…
These pumpkin muffins are perfect for fall! They’re soft, super moist, and deliciously spiced—cinnamon, allspice, and more fill them with seasonal flavor. But best of all, they’re so easy to make. You can whip them up in less than an hour with a couple of mixing bowls and a whisk. No mixer required here! I love that these pumpkin muffins taste sweet, but not too sweet, so that they can pass for breakfast or a healthy snack. Enjoy one (or two) in the morning with a cup of coffee, and then grab another for an afternoon pick-me-up. If you have any […]
“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me a month ago and I immediately put “simple roasted carrot recipe” on my sprawling, decades-long To Cook list b…
“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me a month ago and I immediately put “simple roasted carrot recipe” on my sprawling, decades-long To Cook list because sometimes I forget myself, too. Spoiler: I was never going to write a simple recipe for roasted carrots.
My spaghetti squash casserole features ‘noodles’ baked in an irresistibly cheesy cream sauce with tender chicken until hot and bubbly. It’s such a cozy weeknight dinner. Love veggie-packed casseroles? Try my zucchini casserole, butternut squash casserole, and cauliflower casserole next. I absolutely love fall and all of the amazing comfort foods that come with it!… 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
Prep Time:
Yield:
Print Recipe
Pin Recipe
Coffee Cake Cookies pair a buttery cookie base with crumbly brown sugar cinnamon streusel and sweet vanilla icing. They are…
