Strawberries and Cream Cheese Coffee Cake

Strawberries and Cream Cheese Coffee Cake Recipe l www.a-kitchen-addiction.com

Remember all of those berries I bought? (By the way, thanks to all of you who made me feel better about my berry hoarding ways by saying you do the same thing! I no longer feel weird when I look in my fridge and see cartons of berries sitting there on a regular basis! ;) ) Well, this strawberries and cream cheese coffee cake was the next recipe on the list to put all those berries to good use, and I can’t wait to leisurely enjoy a slice with a cup of coffee tomorrow morning!

Strawberries and Cream Cheese Coffee Cake l www.a-kitchen-addiction.com

Coffee cake is one of my favorite breakfast foods to make when I want to break from my usual routine of toast or oatmeal. And since it’s been awhile since I’ve had something other than toast or oatmeal, it was about time that I made another coffee cake! Tender, moist cinnamon coffee cake is topped with a layer of cream cheese and chopped strawberries. And though that would be good enough as is, a light crumb topping and a cream cheese drizzle finishes off the cake making it irresistible.

Strawberries and Cream Cheese Coffee Cake Recipe from A Kitchen Addiction

While it tastes great warm, it tastes even better after it has cooled and the flavors have had a chance to blend. This makes it perfect for making the coffee cake ahead of time and serving it later in the morning or next day! Whether you need a break from your usual breakfast routine or a special weekend breakfast, this coffee cake will both make your taste buds happy and give you a little taste of spring!

5.0 from 1 reviews
Strawberries and Cream Cheese Coffee Cake
Author:
Serves: 12
Ingredients
For the Cake
  • 2 C white whole wheat flour
  • ⅔ C sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ C butter, cold and cut into pieces
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ C plain yogurt
  • 1 egg
  • 1 tsp vanilla extract
For the Cream Cheese Layer
  • 6 oz cream cheese, softened
  • 3 tbsp sugar
  • 1 egg
  • 1 tsp vanilla extract
For the Fruit Filling
  • 1½ C strawberries, chopped
  • 2 tbsp sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp cornstarch
For the Cream Cheese Drizzle
  • 2 oz cream cheese, softened
  • 5 tbsp confectioner’s sugar
  • ½ tbsp milk
Instructions
  1. Preheat oven to 350. Spray a 9×9 or 8×8 inch baking dish with non-stick cooking spray.
  2. For the Cream Cheese Layer: In a small bowl, beat together cream cheese, sugar, egg, and vanilla extract until creamy. Set aside.
  3. For the Fruit Filling: In a small bowl, stir together strawberries, sugar, cinnamon, nutmeg, and cornstarch. Set aside.
  4. In a large bowl, whisk together flour, sugar, cinnamon, and nutmeg. Add butter and cut in using a pastry fork or two knives until mixture resembles coarse crumbs.
  5. Reserve ¾ cup of mixture in a small bowl.
  6. Stir in baking powder and salt into remaining mixture.
  7. In a separate bowl, whisk together yogurt, egg, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined.
  8. Spread batter into the bottom of prepared baking dish. Pour cream cheese mixture over the top. Spread strawberries over the top. Gently swirl knife throughout. Sprinkle reserved crumb mixture over the top.
  9. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove to a wire rack to cool.
  11. Prepare glaze by stirring together cream cheese, confectioner’s sugar, and milk until smooth.
  12. Drizzle glaze over the top of the cake and serve.
  13. Store leftovers in the refrigerator.

 Strawberries and Cream Cheese Coffee Cake from A Kitchen Addiction

Pesto Parmesan Stuffed Soft Pretzels

Pesto Parmesan Stuffed Soft Pretzels l www.a-kitchen-addiction.com

It’s been awhile since I’ve shared a stuffed pretzel recipe with you. That doesn’t mean we haven’t been eating them, though! As soon as I made these pesto parmesan stuffed soft pretzels, I knew I had to share them with you. So I refrained myself (and my husband!) from eating them up right away and managed to finally take pictures of them!

Homemade Pesto Parmesan Stuffed Pretzels l www.a-kitchen-addiction.com

Soft, chewy pretzels with a rich, creamy pesto parmesan filling. I’ve told you before, and I’ll tell you again, soft pretzels really are easy to make. Really. Of course, I got help from my favorite Red Star Platinum Yeast. You just mix this no-fail yeast in with the dry ingredients. You don’t have to worry about whether or not you have “proofed” the yeast correctly. Told you it was easy.

Platinum Red Star Yeast

Once you have your dough ready, you roll out each piece and spoon the filling in. Shape into pretzels, brush with egg wash, and sprinkle on the toppings. Bake. Eat. That was a super condensed version of the instructions below, but I wanted you to see that the long list of instructions doesn’t mean “difficult.” I was just trying to be thorough.

Pesto Parmesan Stuffed Pretzels Recipe l www.a-kitchen-addiction.com

The filling is a combination of cream cheese, basil pesto, and grated parmesan cheese. That’s it. Simple but loaded with flavor. A bit more parmesan cheese is sprinkled over the top right before baking and adds the right amount of salty cheesiness. Make sure you serve the pretzels with extra pesto. They taste amazing when you dip them warm into the pesto! Have I convinced you to make soft pretzels yet?! ;)

Learn How to Make Homemade Pesto Parmesan Stuffed Soft Pretzels l www.a-kitchen-addiction.com

Be sure to check out Red Star Yeast’s Facebook, Pinterest, Twitter, and/or Google Plus pages for more recipe inspiration and baking tips!

Pesto Parmesan Stuffed Soft Pretzels
 
Author:
Serves: 8
Ingredients
For the Pretzels
  • 4½ – 5 C bread flour
  • 1 pkg Red Star Platinum Yeast
  • 1½ tbsp sugar
  • 2 tsp salt
  • 1½ C water, warmed to 120-130 degrees F
  • 6 tbsp unsalted butter, melted and cooled
For the Filling
  • 8 oz cream cheese, softened
  • ½ C prepared basil pesto
  • ¼ C grated parmesan cheese
For the Water Bath and Topping
  • 10 C water
  • ⅔ C baking soda
  • 1 egg
  • coarse sea salt
  • grated parmesan cheese
Instructions
  1. In the bowl of a stand mixer, combine 3 C flour, yeast, sugar, and salt. Add water and butter. With mixer on low, add additional 1½ cups of flour. If mixture is still too wet, add up to another additional ½ cup flour. Beat with paddle attachment until dough starts to form.
  2. Switch out paddle attachment for dough hook and knead dough on medium speed for 5-7 minutes or until dough is smooth and pulls away from edges of bowl.
  3. Shape dough into a ball and place in a large bowl that has been sprayed with olive oil or non-stick cooking spray. Roll dough in the bottom to coat all sides. Cover and let dough rise in a warm, draft-free spot for an hour or until doubled in size.
  4. While dough is rising, prepare filling. Stir together cream cheese, pesto, and parmesan cheese until well combined.
  5. Preheat oven to 425. Line a baking sheet with parchment paper or a silicone baking mat.
  6. Bring water and baking soda to a boil over medium heat. Beat egg in a small bowl.
  7. Turn dough out onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece of dough into an approximate 20 x 3 inch rectangle. Spread about 2 tablespoons of filling along the bottom of rectangle. Gently roll dough up lengthwise into a rope, pinching ends tightly to prevent filling from spilling out. Gently roll out 1-2 more inches. Shape into a pretzel and press ends down.
  8. Gently place pretzels one by one into boiling water. Allow to boil 50 seconds, flipping them halfway through boiling time.
  9. Place on prepared baking sheet. Brush egg wash over the top of each pretzel. Sprinkle with salt and parmesan cheese.
  10. Bake for 12-15 minutes or until pretzels are golden brown.
  11. Allow pretzels to cool for at least 5 minutes before eating.

This post is sponsored by Red Star Yeast. As always, all opinions are still 100% my own. Thanks for supporting brands that make A Kitchen Addiction possible!

Pesto Parmesan Stuffed Soft Pretzels Recipe from A Kitchen Addiction

Coconut Cream Pie Bars {From Scratch}

Coconut Cream Pie Bars From Scratch Recipe l www.a-kitchen-addiction.com

There’s kind of a sad story about these coconut cream pie bars. Sad in reference to my memory, that is. You see, I was planning on sharing these bars with you before Easter. I took the pictures, ate a piece, and stuck the pan back in the fridge. Way back in the fridge. And promptly forgot about them until a week later when I was rifling through the fridge to find homemade whipped cream for our Saturday pancakes. Just so you know, the crust on the coconut cream pie bars gets little soggy after a week in the back of your fridge!

Coconut Cream Pie Bars l www.a-kitchen-addiction.com

Not only did I forget to share them with you, but I also had a pan of soggy bars in my fridge. What makes it so sad is the fact that I’ve been wanting to have coconut cream pie for a long time and my husband doesn’t like coconut! (Or chocolate, I have no idea how I didn’t realize this before we got married?!) So, coconut desserts are few and far between around here. And my delicious coconut cream pie was now sitting in a soggy mess. So I did what anyone else would do (okay, maybe not) and scooped out the filling and put it on my pancakes. If you don’t like crust, I recommend you make the filling and whipped cream so you can use it on your pancakes!

Coconut Cream Pie Bars Completely From Scratch l www.a-kitchen-addiction.com

But back to the recipe. Most recipes that I’ve made use a pudding mix for the filling, so I wanted to finally try and make the filling from scratch. As I was making it, I realized I’ve never made homemade pudding before. I don’t know why I waited so long. Other than the fact that it takes a little bit of time for the pudding to thicken, it really is an easy process. Plus, the flavor is worth it! The pudding is much more rich and velvety than the pudding you can get out of a box. Whether you enjoy it right away or wait until a week later, you won’t be disappointed!

5.0 from 3 reviews

Coconut Cream Pie Bars {From Scratch}
 
Author:
Serves: 12
Ingredients
For the Crust
  • 1 C all-purpose flour
  • ½ C confectioner’s sugar
  • ¼ C butter, cold and cut into pieces
  • 2-3 tbsp water
For the Filling
  • 3 C whole milk
  • 2 eggs, beaten
  • ¾ C sugar
  • ¼ C cornstarch
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 C shredded coconut
For the Whipped Topping
  • 1 C heavy whipping cream
  • 2 tbsp confectioner’s sugar
  • ¼ C shredded coconut, toasted
Instructions
  1. Preheat oven to 375. Line a 9×9 inch baking dish with parchment paper or aluminum foil.
  2. In a large bowl, whisk together flour and confectioner’s sugar. Cut in butter with a pastry fork or two knives until mixture resembles coarse crumbs. Stir in water until dough forms. Form into a ball and roll out into a square or press dough into the bottom of the pan.
  3. Bake for 12-15 minutes or until lightly browned. Remove to a wire rack to cool completely.
  4. In a medium saucepan, whisk together milk, eggs, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, whisking constantly until thickened. This will take anywhere from 30-35 minutes. If you want a smooth filling, you may want to filter the pudding through a mesh strainer. Stir in vanilla extract and coconut.
  5. Pour onto cooled crust and spread evenly. Refrigerate for 2-4 hours or until filling firms.
  6. Once filling is chilled, beat together whipping cream until soft peaks form. Add confectioner’s sugar and beat until stiff peaks form.
  7. Spread whipped topping over the top. Sprinkle with toasted coconut right before serving. (If your kitchen is warm, you may want to spread the whipped topping right before serving to keep it stiff.)
  8. Store leftovers in the refrigerator.

Filling adapted from Allrecipes.

Coconut Cream Pie Bars Recipe from A Kitchen Addiction

Triple Berry Frozen Yogurt

Agave Sweetened Triple Berry Frozen Yogurt Recipe l www.a-kitchen-addiction.com

Berries are starting to make an appearance in the grocery stores! Just the other day I walked into the grocery store and they had all kinds of berries on display. Now I know that berries aren’t exactly in season here in Minnesota, but that doesn’t stop me from eating them! I couldn’t walk past all those berries without picking up a carton or two (or 6!). And since I’m always thinking about food (or at least it seems that way), I already had a plan in my mind by the time I got home for how I was going to use some of the berries for frozen yogurt. It was 60 degrees after all and time to put my new ice cream machine to work!

Triple Berry Frozen Yogurt Recipe from A Kitchen Addiction

Strawberries, blackberries, and raspberries soon found their way into a food processor to be pureed for a triple berry frozen yogurt. Creamy, fruity and no refined sugar thanks to Madhava Organic AgaveFIVE®. AgaveFIVE® is a blend of organic agave, organic stevia, and monk fruit with no chemicals, preservatives, or additives. This makes it a great low-glycemic sweetener to use in place of sugar. I always like using unrefined and natural sugars whenever possible and this sweetener is just that. Oh, and wondering what the five stands for? This AgaveFIVE® has only five calories per serving!

Agave Sweetened Triple Berry Frozen Yogurt l www.a-kitchen-addiction.com

Along with berries and AgaveFIVE®, all you’ll find in this frozen yogurt is plain 0% Greek yogurt and vanilla extract. It’s simple and delicious allowing for the flavors of the berries to shine through while having just enough sweetness to make it seem indulgent!

Be sure to check out Madhava’s Facebook page to see how you can enter to win their “Unrefined (But Still Civilized) Sweepstakes.” The winner receives a Blendtec Blender and a drink mix basket to mix up your own sweet, natural, and unrefined delights! Good luck!

Madhava Facebook Sweepstakes

Triple Berry Frozen Yogurt
 
Author:
Serves: 1 quart
Ingredients
  • 1 C fresh strawberries
  • 1 C fresh raspberries
  • 1 C fresh blackberries
  • 2 tsp vanilla extract
  • ½ C Madhava Agave syrup
  • 2 C plain Greek yogurt
Instructions
  1. In a food processor or blender, pulse berries until almost completely pureed. Pulse in agave syrup and vanilla extract.
  2. Transfer to a freezer safe bowl and stir in yogurt until well-combined. Cover and place in freezer for 30 minutes.
  3. Place mixture in ice cream machine and churn according to manufacturer’s instructions.
  4. Serve soft-set or transfer to freezer and freeze until desired consistency is reached.

Triple Berry Frozen Yogurt Recipe l www.a-kitchen-addiction.com

This post is sponsored by Madhava Sweeteners. All opinions are still 100% my own. Thanks for supporting brands that make A Kitchen Addiction possible!

Soft Baked Strawberry Coconut Protein Bars

Healthy Soft Bake Strawberry Coconut Protein Bars  www.a-kitchen-addiction.com

Another weekend of house hunting is in the books. And we aren’t any closer to finding a house than our last marathon search. Well, we’ve sifted through a couple hundred houses that we know we don’t want, but so far no leads on a house that we do want. That means more hours in the car. Which means more snacking on the go, because house hunting builds an appetite!

Since we’ve been needing snacks to keep us going whether it’s to power through another hour of house hunting in the car or refueling after a workout, I’ve been on a mission to make more of our snacks homemade. With how busy we’ve been lately, it’s been easy to just pick up a box of granola bars or grab a bag of trail mix to satisfy our snacking hunger. So, I set aside some time last week to make some nutritious snacks to have on hand. I started with these soft baked strawberry coconut protein bars.

Soft Baked Strawberry Coconut Protein Bars with Soymilk l www.a-kitchen-addiction.com

Soft, nutty dairy-free protein bars that are filled with oats, coconut, and dried strawberries. You can have them for breakfast or pack some and take them with you for a snack. Even though they look like they would be dense, the bars are actually quite light and tender. Don’t let the look fool you! Plus, the dried strawberries and honey give the protein bars the kick of sweetness needed to satisfy your sweet cravings!

Soft Baked Strawberry Coconut Protein Bars made with soy milk l www.a-kitchen-addiction.com

Since I really wanted these bars to help satisfy our hunger in the midst of our busy schedules, I wanted to make sure I was filling them with all kinds of healthy benefits. I amped up the protein in these bars by using Silk Soymilk as the liquid in the recipe. I happened to have the Light Vanilla in my fridge at the time I made these and the light vanilla flavor was a perfect addition to the protein bars. You can easily use Silk’s other varieties of soymilk if you wanted. The plant-based proteins, along with the fact that it’s naturally low in saturated fat and has no cholesterol, make Silk a great alternative to dairy milk. (You can bake with it, use it in your bowl of cereal, or enjoy it’s smooth, delicious flavor plain!) Plus, there are no artificial colors, preservatives, or flavors!

With the soymilk, oats, and coconut, these strawberry coconut protein bars are loaded with protein and fiber to keep you full and going strong no matter how busy your life is at the moment!

Be sure to check out Silk for yourself and grab a coupon!

5.0 from 1 reviews

Soft Baked Strawberry Coconut Protein Bars
 
Author:
Serves: 9
Ingredients
  • 1½ rolled oats
  • 1 C whole wheat or white whole wheat flour
  • ¼ C ground flaxseed
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 C Unsweetened Vanilla Silk Soymilk
  • ⅓ C honey
  • ¼ C coconut oil, melted
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ C shredded coconut
  • ¾ C dried strawberries, chopped
Instructions
  1. Preheat oven to 350. Lightly spray an 8×8 inch baking dish with non-stick cooking spray.
  2. In a large bowl, whisk together oats, flour, flaxseed, cinnamon, baking powder, and salt.
  3. In a medium bowl, whisk together Silk Soymilk, honey, coconut oil, egg, and vanilla extract. Add wet ingredients to dry ingredients and stir until combined. Stir in coconut and chopped dried strawberries.
  4. Spread batter into prepared baking dish. Sprinkle with additional coconut, if desired.
  5. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
  6. Remove to a wire rack to cool. Cut into pieces and serve. Store leftovers in an airtight container.

 Soft Baked Strawberry Coconut Protein Bars www.a-kitchen-addiction.com

This conversation is sponsored by Silk. The opinions and text are all mine. Thanks for supporting brands that make A Kitchen Addiction possible!

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