Blueberries and Cream Cheese Coffee Cake {Whole Wheat}

Blueberries and Cream Cheese Coffee Cake Recipe from A Kitchen Addiction

Costco got me again. I walked into their produce section, saw aisles of fresh berries, and just couldn’t resist! Into the cart went way more berries than we needed. We’ve definitely enjoyed snacking on them, but it was getting to the point where I once again needed to do some baking before they went bad!

Of course I turned to breakfast food. Who doesn’t like a good coffee cake?! This blueberries and cream cheese coffee cake is just what weekend brunch needs!

Blueberries and Cream Cheese Coffee Cake Recipe from A Kitchen Addiction

A tender, cinnamon coffee cake is topped with a layer of sweetened cream cheese and fresh blueberries. And, of course, to top everything off a crumb topping. All coffee cakes are better with a crumb topping!

Sometimes I like a really thick layer of crumb topping, but with this cake I wanted to make sure that the fresh blueberry flavor really stood out. So for this cake, we kept the crumb layer to a minimal. But it’s just enough for a light, buttery crunch in each bite!

Blueberry Cream Cheese Coffee Cake Recipe from A Kitchen Addiction

This coffee cake is good both warm and after it has cooled off. In fact, we liked it better after it had cooled and had a chance for the flavors to blend. Perfect for making ahead of time and serving it later in the morning or even the next day!

Whole Wheat Blueberries and Cream Cheese Coffee Cake
 
Author:
Serves: 9
Ingredients
For the Cream Cheese Layer
  • 6 oz cream cheese, softened
  • 3 tbsp sugar
  • 1 egg
  • ½ tsp vanilla extract
For the Fruit Filling
  • 1½ C fresh blueberries, washed and patted dry so only slightly damp
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp cornstarch
For the Cake
  • 2 C white whole wheat flour
  • ⅔ C sugar
  • 1 tsp cinnamon
  • ½ C butter, cold and cut into pieces
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ C plain yogurt
  • ½ C milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
Instructions
  1. Spray an 8x8 or 9x9 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 blueberries, sugar, cinnamon, and cornstarch. Set aside.
  4. In a large bowl, whisk together flour, sugar, and cinnamon. Cut in butter 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. Add in yogurt, milk, egg, and vanilla extract. Stir until just combined.
  7. Spread batter into the bottom of prepared baking dish. Pour cream cheese mixture over the top. Spread blueberries over the top. Sprinkle with reserved crumb mixture.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove to a wire rack to cool. Slice and serve.
  10. Store leftovers in the refrigerator.

Easy Blueberries and Cream Cheese Coffee Cake Recipe from A Kitchen Addiction

Trail Mix No Bake Cookies

Quick and Easy Trail Mix No Bake Cookies Recipe from A Kitchen Addiction*Post from 08/28/13. Images updated 07/26/16.

Tonight we’re taking advantage of the long Labor Day weekend by adding a couple of extra days to it and getting away! I know, you’re probably thinking that we’re always “getting away”! However, we’ve been going places with a purpose to get something done. This time we’re getting away with no other plans than to just relax. I can’t wait!

Trail Mix No Bake Cookies Recipe from A Kitchen Addiction

Of course, I have to make snacks to take with us. Since the triple digit weather is making it difficult for our poor air conditioner to keep up without the oven on, I wanted to find a couple snacks that didn’t require the oven.

Since trail mix always makes an appearance on our road trips, I thought I would incorporate it into no bake cookies to mix up both the flavor of the trail mix and the flavor of a classic no bake cookie.

Easy Trail Mix No Bake Cookies Recipe from A Kitchen Addiction

I just used a traditional almond, cashew, peanut, and M&M’s mix. There were raisins too, but I wasn’t too sure about them in the cookies, so I picked most of them out. I think just about any mix would work as long as the flavors would go with chocolate and peanut butter.

The texture and heartiness that the trail mix gave to the no bake cookies was just what I was looking for. Now the trick will be to make sure we don’t eat them all before the trip!

5.0 from 3 reviews
Trail Mix No Bake Cookies
 
Author:
Serves: 30
Ingredients
  • 1 C sugar
  • ¼ C unsweetened baking cocoa
  • ½ C butter
  • ½ C milk
  • ½ C peanut butter
  • 1 tbsp vanilla extract
  • 3 C rolled or quick oats
  • 1¼ C trail mix (mine included almonds, cashews, peanuts, M&M's, and a few raisins)
Instructions
  1. Line a baking sheet with parchment paper or a baking mat.
  2. Stir together sugar, baking cocoa, butter, and milk in a large saucepan. Bring to a boil over medium heat. Boil for 2 minutes, stirring frequently to prevent scorching.
  3. Remove from heat. Stir in peanut butter and vanilla until smooth. Stir in oats until combined. Add trail mix and stir to combine.
  4. Drop batter by heaping tablespoon (or use an ice cream scoop) onto prepared baking sheet. Gently press to shape into a cookie. I used the back of my scoop to do this. Top with additional M&M's, if desired.
  5. Place baking sheet in the refrigerator and allow to cool for at least 30 minutes. If your house is warm, you may want to continue to store the cookies in the refrigerator.
Notes
The cookies will appear "loose" when you scoop them onto the baking sheet. As the cookies cool, the oats will soak up the moisture and "solidify."

Easy Trail Mix No Bake Cookies Recipe from A Kitchen Addiction

Raspberry Swirled Cheesecake Ice Cream

Raspberry Swirled Cheesecake Ice Cream Recipe from A Kitchen Addiction

It’s National Ice Cream Day! And given our love for ice cream around here, there’s no way we could let the day pass without celebrating! Ice cream is one of the those sweets that I have a hard time avoiding. I can turn down just about anything, but offer my a scoop of good ice cream, and I really have to think about it! Fortunately for me my husband likes ice cream just about as much as I do, so he didn’t mind at all when I whipped up a batch of raspberry swirled cheesecake ice cream!

Raspberry Swirled Cheesecake Ice Cream Recipe from A Kitchen Addiction

During a recent trip to northern Minnesota we stopped at a little custard shop in Ely and split the largest “small” ice cream cone I have ever seen. The flavor was a rich, creamy strawberry cheesecake. As soon as I tasted it, I knew I wanted to recreate something like it at home!

But, instead of strawberries, I went with sweet raspberries that I had on hand. And instead of a custard base, I went with an ice cream base to keep it simple.

Raspberry Swirled Cheesecake Ice Cream Recipe from A Kitchen Addiction

This ice cream starts off with a simple no-cook base that’s mixed with a block of cream cheese. It would be good enough like that, but then we added in a homemade raspberry filling and crushed graham crackers. All of the flavors of a rich raspberry cheesecake without turning on the oven!

5.0 from 2 reviews
Raspberry Swirled Cheesecake Ice Cream
 
Author:
Serves: 1 quart
Ingredients
For the Raspberry Swirl
  • 1½ C fresh raspberries
  • ¼ C sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch mixed with 1 tsp cold water
For the Ice Cream
  • 14 oz sweetened condensed milk, chilled
  • 8 oz cream cheese, softened
  • 1½ tsp vanilla extract
  • ⅛ tsp salt
  • 2 C milk or cream (the higher the fat content, the creamier the ice cream)
  • ½ C crushed graham crackers
Instructions
  1. In a small saucepan, stir together raspberries, sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to medium-low and allow to simmer for 10 minutes. Stir in cornstarch and simmer for an additional 5 minutes. Remove from heat.
  2. Allow to cool slightly and pour into a heat-safe container. Refrigerate from 1 hour or prepare the day before and refrigerate until needed.
  3. In a food processor or blender, pulse or blend sweetened condensed milk, cream cheese, vanilla extract, and salt until smooth.
  4. Transfer to a large bowl and gently whisk in milk.
  5. Pour milk mixture into ice cream machine and churn according to manufacturer's instructions.
  6. When ice cream is soft set, pour half into a freezer-safe container. Spoon half of the raspberry mixture and half of the crushed graham crackers over the top. Swirl through the raspberry mixture with a knife. Spread remaining ice cream over the top. Top with remaining raspberry mixture and crushed graham crackers. Swirl through ice cream with a knife.
  7. Freeze until desired consistency is reached.

Raspberry Swirled Cream Cheese Ice Cream Recipe from A Kitchen Addiction10+ Yummy & Creative Ways To Make Ice Cream at Home

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Blueberry Oat Snack Bars

Easy Blueberry Oat Snack Bars Recipe from A Kitchen Addiction

Summer is in full swing around here. We’ve been grilling, kayaking, landscaping, picnicking, and just about anything else that involves being outside! But I have to admit, when we had a random 60 degree day tucked in between the heat and humidity, I was pretty excited. I threw open the windows and promptly got baking!

I do so little baking in the summer compared to the rest of the year that I couldn’t resist taking advantage of the cool weather and turning on the oven. I’ve been making a lot of no bake snacks, granola bites, etc. lately, so it was time that I made something baked that we could enjoy for snacks. First up were these healthy blueberry oat snack bars!

Healthy Blueberry Oat Snack Bars Recipe from A Kitchen Addiction

The base of these snack bars comes from these soft baked apple peanut butter oat bars. Loaded with oats, wheat flour, and flaxseed, I knew that I wanted to try this healthy combination with a different fruit and without the peanut butter. I’m so glad it worked, so we can have a healthy snack on hand that uses up all those berries that are in abundance right now!

Healthy Blueberry Oat Snack Bars Recipe from A Kitchen Addiction

I can’t get enough blueberries, but I don’t want to always put them into a dessert. These bars are a great way to enjoy them for more than just dessert. Two whole cups of fresh blueberries fill these cinnamon oat-based bars! Enjoy one as a quick snack or as a grab-and-go breakfast on a busy morning!

Don’t forget that today is the last day to enter the America’s Test Kitchen Cookbook giveaway! Entry details at the bottom of this post!

5.0 from 1 reviews
Blueberry Oat Snack Bars
 
Author:
Serves: 12
Ingredients
  • 2 C fresh blueberries, washed and patted dry
  • 2 tsp fresh lemon juice
  • 1½ tsp cornstarch
  • 1½ C rolled or quick oats
  • 1 C whole wheat flour
  • ¼ C ground flaxseed
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 C milk of your choice
  • ⅓ C honey
  • ¼ C coconut oil, melted
  • 1 tsp vanilla extract
  • 1 egg
Instructions
  1. Preheat oven to 350. Spray a 9x9 inch baking dish with non-stick cooking spray.
  2. In a small bowl, gently toss together blueberries, lemon juice, and cornstarch.
  3. In a large bowl, whisk together oats, flour, flaxseed, cinnamon, baking powder, and salt.
  4. In a medium bowl, whisk together milk, honey, coconut oil, vanilla extract, and egg. Add wet ingredients to dry ingredients and stir to combine.
  5. Spread ⅔ of batter into prepared baking dish. Pour blueberries over the top. Top with remaining batter.
  6. Bake for 20-25 minutes, or until edges are light golden. Remove to a wire rack to cool for at least 15-20 minutes before slicing and serving.
Notes
If you're blueberries aren't very sweet, you may want to add another couple of tablespoons of honey.

Blueberry Oat Snack Bars Recipe from A Kitchen Addiction

Peanut Butter Chocolate Chip Cheesecake Bars

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Recipe from A Kitchen Addiction*Recipe posted 08/19/13. Images updated 07/13/16.

Since I made maple glazed french toast scones for my mom when we went up to visit this weekend, I had to make sure to make something for my dad so he wasn’t left out. I’ve made these peanut butter chocolate chip cookie cheesecake bars a few times before and knew that he would love them. Plus, I would finally get to share them with you!

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Recipe from A Kitchen Addiction

These bars are easy to assemble and a lot quicker to bake than a regular cheesecake. A creamy layer of cheesecake is sandwiched between layers of chewy peanut butter chocolate chip oatmeal cookie. Just enough oatmeal is mixed in to give the cookie layers a slight nutty flavor while without making them too heavy. Peanut butter is added in because peanut butter is the perfect pairing to oatmeal cookies and cheesecake!

Peanut Butter Chocolate Chip Cheesecake Bars Recipe from A Kitchen Addiction

You really can’t go wrong with baking peanut butter oatmeal cookies and cheesecake together! Throw in enough chocolate chips to add flavor but not too much sweetness, and you’ll have a hard time eating just one or two. . .

5.0 from 4 reviews
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
 
Author:
Serves: 36
Ingredients
For the Cookie Layers
  • ⅔ C butter, softened
  • ⅔ C no-stir natural peanut butter
  • ½ C sugar
  • ⅔ C brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 C white whole wheat flour
  • 1 C all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp baking powder
  • ¾ tsp salt
  • 1¼ C rolled or quick oats
  • 1 C chocolate chips
For the Cheesecake Layer
  • 16 oz. ⅓ of the fat cream cheese, softened
  • 1 egg
  • ½ C sugar
  • 1 tsp vanilla extract
  • ⅛ tsp salt
Instructions
  1. Preheat oven to 325. Lightly spray a 9x13 baking pan with non-stick cooking spray.
  2. In the bowl of a stand mixer (or with a handmixer), cream together butter, peanut butter, and sugars. Add in eggs and vanilla extract and beat until creamy.
  3. In a separate bowl, whisk together flours, baking soda, baking powder, and salt.
  4. Add to creamed butter mixture and beat until combined. Stir in oats and chocolate chips.
  5. Prepare cheesecake layer by beating cream cheese, egg, sugar, vanilla extract, and salt until creamy.
  6. Press half of cookie dough into the bottom of prepared baking dish. Spread cream cheese mixture over the top. Drop remaining cookie dough evenly over the top.
  7. Bake for 30-40 minutes or until edges are golden brown and center is set.
  8. Serve warm or cool. Store leftovers in the refrigerator.

Peanut Butter Chocolate Chip Cheesecake Bars Recipe from A Kitchen Addiction

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