Spaghetti Squash Casserole

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…

spaghetti squash casserole recipe.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!…

Brown Sugar Cinnamon Cookies

Big, chewy brown sugar cookies are flavored with cinnamon and rolled in turbinado sugar for a crunchy, chewy, totally delicious…

The post Brown Sugar Cinnamon Cookies appeared first on My Baking Addiction.

Big, chewy brown sugar cookies are flavored with cinnamon and rolled in turbinado sugar for a crunchy, chewy, totally delicious combination.

Brown sugar cookies stacked next to a glass of milk on a white plate.

You all know that I love – like, am a little obsessed with – the New York Times chocolate chip cookie recipe. And so many of you are obsessed with them, too.

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. 

(more…)

The post Brown Sugar Cinnamon Cookies appeared first on My Baking Addiction.

Chicken Breasts Stuffed with Stuffing

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…

The post Chicken Breasts Stuffed with Stuffing appeared first on Tastes of Lizzy T.

Pecan Pie Baked Brie

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,…

The post Pecan Pie Baked Brie appeared first on The BakerMama.

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 round aluminum baking dish with a wheel of brie in the middle, and apple slices and water crackers around the outside. The brie is topped with a pecan sauce.

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.

A bite of Pecan Pie Baked Brie on a round multigrain cracker.

A Simple Appetizer to Impress Your Guests

I love a warm Brie cheese. In the summer, we fire up the grill and make Grilled Brie with Strawberries or Grilled Brie with Peaches and Pesto. In the cooler months, I’m all about the Baked Brie with Fig Jam. And now this! I know you’re going to love the mix of sweet pecan pie topping and savory Brie cheese in this gorgeous but simple appetizer.

A round aluminum baking dish with a wheel of brie in the middle, and apple slices and water crackers around the outside. The brie is topped with a pecan sauce.

Ingredients and Supplies for Pecan Pie Baked Brie

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

  • 8-ounce wheel of Brie cheese
  • Unsalted butter
  • Light brown sugar
  • Chopped pecans
  • Light corn syrup
  • Vanilla extract
  • Apple slices, for serving
  • Crackers, for serving

Supplies:

Ingredients to make Pecan Pie Baked Brie in small glass dishes on a white marble counter.

How to Make Pecan Pie Baked Brie

  • 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 cheese with 1 tablespoon of melted butter and then sprinkle with 1 teaspoon of light brown sugar.
Steps to make pecan pie baked brie.
  • Bake for 15 minutes, or until the Brie cheese is melted and caramelized on top. Let sit for 5 minutes.
A wheel of brie scored and sprinkled with brown sugar.
  • 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.
Steps to make Pecan Pie Baked Brie

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.

A round aluminum baking dish with a wheel of brie in the middle, and apple slices and water crackers around the outside. The brie is topped with a pecan sauce.

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!

Grilled corn salsa, baked tortilla chips, chips and dips board and skillet caprese dip.

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!

xoxo,

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A round aluminum baking dish with a wheel of brie in the middle, and apple slices and water crackers around the outside. The brie is topped with a pecan sauce.

Pecan Pie Baked Brie

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  • Author: The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

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

  1. Preheat the oven to 400°F.
  2. Score the top of the wheel of Brie cheese with a sharp knife, about ⅛ inch deep, in a crisscross pattern.
  3. Place the Brie wheel on a piece of parchment paper down in a pie plate or on a small sheet pan.
  4. Brush the scored Brie wheel with 1 tablespoon of melted butter and then sprinkle with 1 teaspoon of the light brown sugar.
  5. Bake for 15 minutes, or until the Brie cheese is melted and caramelized on top. Let sit for 5 minutes.
  6. 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.
  7. 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.
  8. Once the Brie has set for 5 minutes out of the oven. Top it with the pecan pie topping.
  9. Serve with apple slices and crackers.

The post Pecan Pie Baked Brie appeared first on The BakerMama.

Cardamom Apple Cake

This apple cake is our favorite fall dessert! Buttery and moist with a crackly top, loaded with sweet tart apples, and a hint of cardamom.

This apple cake is our favorite fall dessert! Buttery and moist with a crackly top, loaded with sweet tart apples, and a hint of cardamom.
This apple cake is our favorite fall dessert! Buttery and moist with a crackly top, loaded with sweet tart apples, and a hint of cardamom.

Mom’s Banana Bread

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.

The post Mom’s Banana Bread appeared first on The Stay At Home Chef.

Cinnamon Coffee Cake Cookies

Coffee cake cookies with icing baked in a muffin tin.Coffee Cake Cookies pair a buttery cookie base with crumbly brown sugar cinnamon streusel and sweet vanilla icing. They are…

Coffee cake cookies with icing baked in a muffin tin.

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!

If you love coffee cake, you’ll also enjoy this Cinnamon Sour Cream Coffee Cake. Be sure to try my Streusel Bundt Coffee Cake too!

Iced coffee cake cookies on parchment paper.

Gilmore Girls Coffee Cake Cookies

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.

I have fun putting new spins on classic recipes. Apple Pie Fudge, Pecan Pie Brownies, Churro Cupcakes. These Coffee Cake Cookies are another example!

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

Ingredients needed to make coffee cake cookies.

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!
  • All-purpose flour – Use my guide on how to measure flour for best results!
  • 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

Step by step photos showing how to make coffee cake cookie dough.

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.

Step by step photos showing how to make streusel topping for cookies.

Make the Streusel Topping:

  • Combine the streusel ingredients in a medium bowl. 
  • Use a fork or a small spoon to combine the crumb topping.
Step by step photos showing how to assemble coffee cake cookies.

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.
Step by step photos showing how to bake coffee cake cookies in a muffin tin.

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. 
Step by step photos showing how to make icing for cookies.

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.
Coffee cake cookies with icing on parchment paper.

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.

More Coffee Cake Recipes

Coffee cake cookies with icing baked in a muffin tin.
Print

Coffee Cake Cookies Recipe

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!
Course Cookies
Cuisine American
Keyword coffee cake
Prep Time 30 minutes
Cook Time 12 minutes
Servings 30 cookies
Calories 212kcal
Author Aimee

Ingredients

For the Cookie

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon

For the Streusel

  • ½ cup unsalted butter, melted
  • 1 ¼ cup all-purpose flour
  • ¾ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

For the Icing

  • ½ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon milk

Instructions

  • 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.

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 84mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 302IU | Vitamin C: 0.004mg | Calcium: 28mg | Iron: 1mg

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roasted carrots with lentils and yogurt-03
roasted carrots with lentils and yogurt-05
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