Banana Bread Coffee Cake combines two classic breakfast foods into one ULTIMATE pastry.

Hi! I’m back!

I know I’ve been gone awhile, but I needed a little break. I explained a little bit on Instagram, but basically the long and short of it was, burn out is a real thing, the pressures of social media and being “on” all the time was getting to me, and I needed time to focus on me and getting happy again.

Now that I’m back, I feel like I am back with a purpose. With a vengeance. Okay, vengeance may be dramatic but you know what I mean. I feel so creative and inspired and ready to share an abundance of recipes with you again. And it feels so good.

So thanks for being patient while I went MIA! But now that I’m back, let’s immediately dive into the topic of this Banana Bread Coffee Cake, shall we? Because it’s the woman of the hour, for real.

Banana Bread Coffee Cake

So as the name suggests, this bad boy is a delightful combination of both banana bread and coffee cake, both of which I’m sure you’ve had before. But when combined together? Mind-blowing. It’s truly EXCELLENT and I had to get it out of my house expeditiously. Let’s break it down.

The Base

The base of the coffee cake is actually a banana bread/cake hybrid. It isn’t as dense as banana bread but still has that quintessential banana bread flavor we all love. Your typical banana bread ingredients are in here, including of course, bananas, as well as melted butter, brown sugar and white sugar, an egg, flour, baking soda, salt, sour cream, vanilla extract, and for a little extra punch, banana extract. Banana extract is optional, but when I bake banana desserts I like adding it to really punch up that flavor.

The Crumble

The crumble is where the coffee cake meets the banana bread. This is where we’ll be mixing together more melted butter, brown sugar, granulated white sugar, some cinnamon, and flour together to make a nice crumb topping. In addition to the crumble topping, we’ll also have a ribbon of cinnamon sugar in between the layers of the banana bread coffee cake which adds such great flavor and is another authentic aspect of coffee cake. That’s just a combination of brown sugar and cinnamon. Super simple!

I know you’re going to LOVE this super moist and ultra delicious Banana Bread Coffee Cake!

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Banana Bread Coffee Cake

This Banana Bread Coffee Cake is so moist, delicious and is the perfect mashup between banana bread and crumbly coffee cake!

Course Breakfast, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 slices

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp (1 stick) unsalted butter, melted
• 1/2 cup brown sugar, lightly packed
• 1/2 cup granulated white sugar
• 1/3 cup full-fat sour cream, at room temperature
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 1 tsp banana extract, optional but recommended
• 1 cup banana, mashed (about 3 medium bananas)

For the Cinnamon Sugar Ribbon:

• 1/3 cup light brown sugar, lightly packed
• 1½ tsp ground cinnamon

For the Crumb Topping:

• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar, lightly packed
• 6 Tbsp unsalted butter, melted

Instructions

• Preheat oven to 350℉. Line an 8x8" light metal square baking pan with parchment paper or foil, extending the sides of the parchment paper or foil over the edges of the pan to make an overhang. Spray the parchment paper or foil with cooking spray; set aside.
• For the Banana Cake: In a medium bowl, combine the flour, baking soda and salt and whisk until combined. Set aside. In a large bowl, combine the melted butter, brown sugar and white sugar and whisk until blended. Add in the sour cream and the egg and whisk until combined. Add in the vanilla extract and banana extract, whisking well, followed by the mashed banana. Mixture may be a little lumpy; that's okay. Whisk in the flour mixture until just barely combined and no white streaks remain. Do not overmix. Set aside.
• For the Cinnamon Ribbon and Crumble: First make the cinnamon sugar ribbon that will go in between the cake layers. In a small bowl, mix together the brown sugar and the cinnamon until combined. Set aside. For the crumble: In a medium bowl, whisk together the flour, cinnamon, brown sugar, white sugar, and melted butter until a soft crumble comes together.
• Add half of the banana bread cake batter to the prepared pan and smooth it into an even layer. Sprinkle with the entirety of the cinnamon sugar ribbon in an even layer. Top with the remaining banana bread cake batter and smooth out into an even layer. Lastly, crumble the crumb mixture evenly over the cake so you can't really see any cake layer peeking out.
• Bake for approximately 40-50 minutes or until a toothpick inserted near the center comes out clean or with moist, but not super wet, crumbs. Cool on a wire rack for about 20 minutes before cutting, if you cannot wait, or cool completely if desired. Store covered at room temperature. Makes approx. 9-12 slices depending on how small you want the slices.

Notes

Banana extract is an optional ingredient, but when making banana desserts, I love adding it. It just helps impart a punchier banana flavor in my opinion. 

This recipe truly is a game changer! My neighbors, friends and I LOVED this one!

Craving more banana? Try this recipe!

Best Ever Banana Bars!

Have a super sweet day!

xo, Hayley

The post Banana Bread Coffee Cake first appeared on The Domestic Rebel.

These Soft and Chewy Sugar Cookies take all the hard work out of rolling, cutting and icing cookies but still yield perfect cookies every time!

I love sugar cookies – they’re easily one of my FAVORITE cookie flavors. And I love frosted sugar cookies, but I honestly loathe rolling out, cutting out, and icing all those cookies. It is so time consuming!

I wanted to make a sugar cookie recipe that was essentially a drop cookie (similar to a chocolate chip style cookie – aka, no rolling needed!) that had all that sugar cookie goodness in it without the hassle of rolling, cutting and icing.

Enter: these babies. They’re SO perfect!

Soft and Chewy Sugar Cookies

These cookies have a bunch of very simple pantry ingredients in them that when combined, yield the most delectable sugar cookies ever. Those ingredients include:

• Butter: for this recipe, we’re using unsalted butter so we can control the salt in the dry ingredients. Make sure your butter is room temperature!
• Sugar: granulated sugar, to be precise
• Egg and egg yolk: make for an extra chewy and tender cookie
• Baking soda and powder: both baking soda and baking powder help make these cookies extra soft
• Salt: for flavor and balance
• Vanilla extract: for flavor
• All-purpose flour: the binder of everything. Make sure to spoon and level your flour for the most accurate measurements.

You’ll simply mix together these ingredients to create your cookie dough, drop them onto parchment lined baking sheets with cookie dough scoops and bake! I really recommend rolling the cookie dough balls into some granulated sugar or sugar crystal sprinkles before baking for a little sparkle and crunch.

Cookie FAQ’s

Do these cookies need to chill before baking? No, these cookies can be baked straight away after the dough has been made. However, if you want to make the dough ahead, you can chill it with plastic wrap covering the dough for up to 48 hours ahead of time. This will definitely enhance and deepen the flavors.

Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer can be used in place of a stand mixer!

What kind of baking sheet is recommended for these cookies? I always recommend people use light metal baking pans for baking, as they conduct heat the best out of glass, dark metal and ceramic.

Can this recipe be used for cut-out cookies? No, this is a drop cookie recipe. For a cut-out recipe, try my Best No-Chill Cut-Out Sugar Cookies.

How can I customize these? Roll them in colorful sprinkles before baking, or customize the flavors by trying different extracts, like almond, cake batter extract (yes, it’s a thing now!), or a citrus extract. You can also use citrus zest, or mix in add-ins like chopped nuts or fruit, or chocolate chips.

These cookies are so tender, light, soft and chewy – you’re going to want to save this Soft and Chewy Sugar Cookie recipe!

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Soft and Chewy Sugar Cookies

These Soft and Chewy Sugar Cookies are buttery, tender, and SO delicious - an easy drop cookie with all the flavors of sugar cookies without the hassle!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1½ cups granulated sugar, divided
• 1 large egg
• 1 large egg yolk
• 1 Tbsp pure vanilla extract
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2½ cups all-purpose flour

Instructions

• Preheat oven to 350℉. Line two cookie sheets with parchment paper and set aside.
• In the bowl of a stand mixer, cream together the butter and 1¼ cups of the granulated sugar together until creamy and pale yellow, about 2 minutes. Add in the egg, followed by the yolk, mixing well after each addition, and lastly adding in the vanilla extract to combine. Add in the baking soda, baking powder, salt, and flour, and mix on low speed until just combined.
• Place the remaining ¼ sugar in a small bowl. Using a Tablespoon-size or 1.5 Tablespoon-size cookie dough scoop, portion out balls of dough and roll them into the bowl of granulated sugar. Place 2" apart on the baking sheets.
• Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets for about 5-10 minutes before transferring cookies carefully to wire racks to finish cooling. Cookies will be delicate while they're hot but will continue to set up once cooled.

These will soon become my family’s FAVORITE when I share with them this Christmas, and I know your family will love them, too!

Have a super sweet day!

xo, Hayley

The post Soft and Chewy Sugar Cookies first appeared on The Domestic Rebel.

Churro Toffee Bugles combine two of my most popular recipes into one hugely addictive snack!

You guys – I’ve done it. I have created THE most addictive snack mix to end all snack mixes. This one is the winner, stop looking now.

Ever since creating my Butter Toffee Pretzels and Churro Bugles, you guys have been LOVING those recipes. And I mean, same – they’re both some of my fave snack mixes I have on my site. But I decided to get all Evil Genius and combine the two into one snack mix to rule them all.

CHURRO. TOFFEE. BUGLES.

I can barely contain my excitement!

Here’s the lowdown on how to make them (because you’re gonna want to Instacart the ingredients like, right now):

Churro Toffee Bugles

Churro Toffee Bugles combines two of my most popular recipes – Butter Toffee Pretzels and Churro Bugles. It all starts with Bugles chips, which I loved from my childhood and still hold up today. These are a delicious corn chip that holds up well to this recipe and provides the salty crunch to the snack mix. If you can’t find Bugles, you could use pretzel twists or another corn chip like Fritos.

Then you’ll make your toffee mixture, which is essentially butter and brown sugar boiled together on the stove until bubbly. You’ll add in some vanilla extract for flavor, and ground cinnamon which is part of the churro component.

Whisk the toffee mixture together and pour it evenly over the Bugles in the pan. I like using disposable roasting pans for making sticky snack mixes because it makes cleanup a breeze – but two rimmed baking sheets would work here as well! Toss the Bugles in the toffee mixture until they’re nice and evenly coated, and sprinkle on some Heath toffee bits – yep, the ones in the bag.

Bake for about 10 minutes to give the toffee a chance to set, then immediately pour on a cinnamon sugar mixture and more toffee bits and toss to coat. The cinnamon sugar and extra toffee bits will stick to the hot toffee Bugles and will give them that extra churro-y and toffee flavor!

FAQs for Churro Toffee Bugles

Can I make this in advance? Churro Toffee Bugles can be made a few days in advance and stored airtight at room temperature. Once made, they last about a week on the counter.

Can I substitute the Bugles? Yes, you can substitute the Bugles with pretzel twists or another corn chip, like Fritos.

What are Heath toffee bits? Heath toffee bits are broken up toffee pieces sold in the chocolate chip aisle of the grocery store. Heath makes TWO kinds – a chocolate covered toffee, and a regular “Bits o Brickle” kind. I recommend using the regular kind (NOT the chocolate covered kind). If you wanted to use the chocolate covered, I would use that at the end after baking.

Can I double the recipe? When making candy, I recommend making separate batches of toffee rather than doubling the recipe.

Can this be frozen? I do not recommend freezing this.

These Churro Toffee Bugles are seriously one of THE best things I have made on this blog, and I think you’ll quickly agree – sweet, salty, crunchy and SO addictive!

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Churro Toffee Bugles

Churro Toffee Bugles are THE most addictive snack mix I have EVER made! Sweet, salty, crunchy - they have all the elements you could want in a snack mix.

Course Dessert, Snack

Cuisine American, Dessert

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 10 cups

Ingredients

• 10 cups Bugles chips (I used two 7.5oz bags)
• 1 cup (2 sticks) unsalted butter
• 1 cup light brown sugar, lightly packed
• 2 tsp pure vanilla extract
• 3 tsp ground cinnamon, divided
• 1 cup granulated white sugar
• 1 bag Heath toffee baking bits

Instructions

• Preheat oven to 350℉. Lightly grease 2 rimmed baking sheets or use a disposable roasting pan. Add the Bugles evenly among the pan(s) and set aside.
• In a medium saucepan over medium heat, melt the butter and brown sugar. Bring to a boil and boil, stirring constantly, for 2 minutes. Remove from heat and whisk in the vanilla extract and one teaspoon of the ground cinnamon until combined.
• Pour the hot toffee mixture evenly over the Bugles in the pan, immediately followed by HALF of the bag of toffee bits. Working quickly with a rubber spatula, toss the toffee mixture and the Bugles chips together so they get evenly coated.
• Bake for 10 minutes. While they bake, stir together the remaining 2 tsp ground cinnamon and the granulated sugar in a small bowl. Set aside.
• Remove the Bugles from the oven and immediately sprinkle with the remaining toffee bits and the cinnamon sugar, tossing to coat as you sprinkle. You really want to coat everything completely, so I like to liberally sprinkle, toss, and repeat until it is pretty saturated.
• Let cool completely before breaking into pieces to serve.

Prepare to fall in love with your new fave snack mix! Don’t say I didn’t warn ya!

Have a super sweet day!

xo, Hayley

The post Churro Toffee Bugles first appeared on The Domestic Rebel.

These Salted Caramel Butter Bars are delightful and one of my family’s favorite recipes! Soft and chewy bars filled with a salted caramel ribbon in one buttery bar cookie!

It is not the holiday season without these Salted Caramel Butter Bars!

My family – in particular my dad – goes CRAZY for them. I always make a couple batches and give one batch to my family for Christmas snacking while we unwrap gifts, and split up another batch or two for neighbor and friend cookie boxes. They get SO many compliments!

These bars are super simple to make – here’s how.

Salted Caramel Butter Bars

Salted Caramel Butter Bars start with the cookie dough, which is basically a sugar cookie dough. It consists of:

• Butter: and lots of it! Don’t be alarmed by the amount; this contributes to both the flavor and the melt-in-your-mouth texture.
• Sugars: we’re using both granulated sugar for sweetness, and powdered sugar for that airy, soft texture
• Vanilla extract: for flavor
• Flour: aka, the structure of the bars

That’s it for the dough – no leavening and no eggs needed. The dough is substantial enough on its own and is more like a buttery shortbread/sugar cookie mixture!

You’ll prebake half of the crust in a lined pan for a few minutes to help it set, then pour on a jar of salted caramel sauce. My favorite is the Smucker’s Brand “Simply Delights” line, but any high quality salted caramel sauce will do (or you can make your own!). Then you’ll crumble the remaining dough over top of the caramel layer and finish baking the bars.

When they’re fresh from the oven, you can sprinkle them with sea salt if you’d like – but be mindful if you use a salted caramel sauce that there is salt in there as well.

The result? The gooiest, most deliciously buttery Salted Caramel Butter Bars. You’ll soon see why this is a family favorite!

*adapted from Sticky, Chewy, Messy, Gooey Cookbook

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Salted Caramel Butter Bars

Buttery, soft crumb bars filled with salted caramel! I dare you to stop at one bite.. it's irresistible!

Course Bars

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 24

Author Hayley Parker, The Domestic Rebel

Ingredients

• 2 cups (4 sticks) unsalted butter, softened
• 1 cup white sugar
• 1½ cups powdered sugar
• 1 Tbsp vanilla extract
• 4 cups all-purpose flour
• 1 11.5 oz jar salted caramel sauce (I like Smuckers Brand Simple Delights, but Trader Joe's Fleur de Sel is great, too!)
• Sea salt

Instructions

• Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
• Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel evenly into the crust, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt, and remember that there's salt in the caramel sauce, too
• Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. If the middle jiggles a little bit, this is okay - it will continue to cook as it cools. Cool completely, then refrigerate for at least an hour before cutting into squares.

I hope you enjoy!

Love Salted Caramel? (Hey, me too!) Check out these other fantastic salted caramel recipes!

Salted Caramel Pecan Pie Bars

Have a fantastical day!

xo, Hayley

The post Salted Caramel Butter Bars first appeared on The Domestic Rebel.

These Pecan Pie Cheesecake Bars are to die for! Layers of buttery graham cracker crust, a luscious cheesecake center and the most incredible pecan pie praline topping make for an irresistible bar recipe!

I cannot believe it is almost Thanksgiving!

We are likely going to have a smaller one this year which is fine since I usually have to do the majority of the cooking. I cannot fathom the families who prepare feasts for guests in the double digits – you guys are crazy talented! I can handle maybe 8 or less, though in our case it’ll probably be 3-5.

We will definitely have apple pie because it’s a favorite of everyone’s, but I am going to HAVE to make these Pecan Pie Cheesecake Bars even if there will be more desserts than people at the Thanksgiving table. These are SO delicious – seriously mind-blowing! – and instantly catapulted themselves as one of my new favorite desserts I’ve made this year!

Pecan Pie Cheesecake Bars

These bars have three layers to them and they’re all super easy, I promise! The first layer is your graham cracker crust, which consists of graham cracker crumbs, melted butter, and some sugar for sweetness. You’ll mix it all together until moistened and press it into a 13×9″ baking pan that’s been lined for foil or parchment paper for easy cleanup. (You’ll thank me later!). Pre-bake this for a minute to help it set while you prepare the cheesecake layer.

The cheesecake layer consists of cream cheese, sugar, vanilla extract, eggs, some sour cream for added tanginess, and a little pinch of flour to help stabilize everything. Beat it all together until it is nice and smooth, taking care to scrape the bottom and sides of the mixing bowl so there are no lumps. You’ll spread this cheesecake layer evenly onto the graham cracker crust and bake the bars until nice and set.

While the bars bake, you’ll make your final layer – the pecan pie topping! This topping is not like a traditional pecan pie filling in that there are NO eggs, so it doesn’t need to bake. It has the consistency when set of a pecan praline candy almost where it yields when you bite into it, but has that familiar and nostalgic pecan pie flavor. The ingredients for this are butter, brown sugar, heavy cream, vanilla extract, corn syrup, and pecans. You’ll boil it together and pour it on top of the baked cheesecake bars.

All you have to do is let the bars set in the fridge before cutting into squares. Believe me – that is by far the hardest part. Once you catch a whiff of that pecan pie filling cooking on the stove, you’re going to want to dig in, but chilling them is mandatory!

The combination of the creamy cheesecake, sweetened graham crackers and buttery pecan pie topping is outstanding! I know you’re going to absolutely ADORE these Pecan Pie Cheesecake Bars!

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Pecan Pie Cheesecake Bars

These Pecan Pie Cheesecake Bars are seriously DECADENT! Layers of graham cracker crust, creamy cheesecake and a divine pecan pie praline topping make for an outstanding layered bar you're going to love!

Course Bars, Pie

Cuisine American, Dessert

Prep Time 4 hours hours 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 4 hours hours 55 minutes minutes

Servings 15 bars

Ingredients

FOR THE CRUST:

• 3 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 8 Tbsp unsalted butter, melted

FOR THE CHEESECAKE:

• 16 oz cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 2 tsp all-purpose flour
• 2 tsp pure vanilla extract

FOR THE PECAN PIE TOPPING:

• 8 Tbsp unsalted butter, cubed
• 1/2 cup light corn syrup
• 1/2 cup heavy cream
• 1 cup light brown sugar
• 2 tsp pure vanilla extract
• 2½ cups chopped pecans

Instructions

• Preheat oven to 350℉. Line a 13x9" light metal baking pan with parchment paper or foil, extending the sides of the paper or foil over the edges of the pan. Spray with cooking spray; set aside.
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter and stir until moistened and mixture resembles wet sand. Pour the mixture into the bottom of the prepared pan and press it into an even layer. Bake for 10 minutes. Remove from oven, but keep oven on.
• While the crust bakes, prepare your cheesecake filling: In the bowl of a stand mixer, cream the cream cheese for about 1 minute with the paddle attachment. Add in the sugar and mix well, followed by the eggs, one at a time, mixing well after each addition. Add in the sour cream, flour, and vanilla extract and mix well, scraping down the bottom and sides of the mixing bowl to ensure no lumps.
• Pour the cheesecake filling evenly over the pre-baked crust and smooth out the top. Return to the oven and bake for another 30-35 minutes or until the center appears set and does not jiggle.
• While the cheesecake bars bake, prepare your pecan pie topping: In a medium saucepan, melt the butter over medium heat. Add in the corn syrup, heavy cream, brown sugar and mix well. Add in the vanilla extract and pecans and stir well. Allow the mixture to come to a boil and boil, stirring constantly, for about 5 minutes. Remove from the heat and evenly pour over the cheesecake while it is still warm, carefully spreading into an even layer (be gentle as the warm cheesecake will be delicate).
• Cool completely at room temperature, then refrigerate to set completely for about 4 hours before cutting into bars.

These bars are sinful, decadent, and oh so delicious! You’re going to absolutely go nuts for them!

Have a super sweet day!

xo, Hayley

The post Pecan Pie Cheesecake Bars first appeared on The Domestic Rebel.

These Dutch Apple Pie Bars combine your favorite flavors of Dutch apple pie but in an easy bar recipe! Complete with a homemade pastry crust, softened cinnamon-spiced apples and an irresistible Dutch crumb topping!

Fall is officially here and I couldn’t be more excited! Bring on the pumpkin patch, sweaters, and ALL the apple-y recipes!

I am definitely more on Team Apple than Team Pumpkin, and after taste-testing these bars, that idea was basically cemented in stone and then encased in steel. These bars are extremely delicious – I would even venture to say addictive. In fact, over the course of a few days, I basically ate the entire pan myself!

Dutch Apple Pie Bars

These Dutch Apple Pie Bars have a few components to them to make these truly the best. Those components are:

• The Crust: the crust consists of a homemade pastry crust made of simply pantry ingredients like flour, salt, an egg yolk, butter, and milk. You’ll pulse it together in a food processor until it resembles a ball of dough, then refrigerate it while you prepare the filling.
• The Apple Pie Filling: this is obviously made of – you guessed it – apples! I like to use a mixture of Granny Smith and Honeycrisp because I love the flavors of the two of them together. However, you can use one or the other if you don’t want to use a combination. In addition to diced, peeled apples, we’re going to coat them with light brown sugar and granulated sugar, some flour (to thicken the coating), spices, and a little vanilla extract for flavor.
• The Dutch Crumble: of course, for a Dutch apple pie bar, it needs to have that signature Dutch crumble topping! This will be made from the usual ingredient suspects, including butter, brown sugar, cinnamon, and flour. Super simple, and yields a buttery, soft crumble topping.

Everything comes together pretty quickly, and once the components are ready, you’ll assemble the bars!

First goes the pastry crust in a lined pan (I like lining with parchment) whereupon you’ll pre-bake the bottom crust. This just gives it a little added insurance that it is done and can better support the heavier filling and topping.

Once it has pre-baked slightly, you’ll add your filling and topping. Pile it on HIGH and thick, because every self-respecting apple pie has a thick filling!

Bake it up, and let it cool before slicing into bars!

These Dutch Apple Pie Bars are seriously DIVINE! Filled with gooey, spiced apples, a buttery Dutch crumble topping and the most amazing pastry crust, you’re going to LOVE these easy bars!

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Dutch Apple Pie Bars

These Dutch Apple Pie Bars are mind-blowingly good! Layers of flaky pastry crust, gooey spiced apple filling and a buttery Dutch crumble topping make for a supremely delicious bar!

Course Bars, Pie

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Ingredients

FOR THE CRUST:

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 large egg yolk
• 2 Tbsp milk
• 6 Tbsp unsalted butter, cold and cubed

FOR THE APPLE FILLING:

• 4 cups apples, peeled and diced (about 4 medium - I used a mixture of Honeycrisp and Granny Smith)
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 1½ tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp pure vanilla extract

FOR THE DUTCH CRUMB:

• 6 Tbsp unsalted butter, melted
• 3/4 cup light brown sugar, lightly packed
• 3/4 cup all-purpose flour
• 1½ tsp ground cinnamon
• Pinch salt

Instructions

• Preheat oven to 350℉. Line an 8" square light metal baking pan with parchment paper or foil, extending the sides of the parchment or foil over the edges of the pan. Spray the foil or paper lightly with cooking spray; set aside.
• First, make your pastry crust. In a food processor, pulse together the flour and salt until mixed. Add in the egg yolk, cubed butter and milk and pulse until a soft dough comes together into a ball shape. Roll the dough ball in a piece of plastic wrap and briefly refrigerate while you prepare the filling.
• Toss the diced, peeled apples together with the sugars, flour, spices and vanilla until fully coated. Set aside. For the Dutch crumble, mix together the melted butter, brown sugar, flour, cinnamon, and salt until crumbly. Set aside.
• Unroll your pie dough in an 8" square shape. Place it evenly into the bottom of your prepared pan. Bake for 10-12 minutes or until slightly puffed. Remove from oven, but keep oven on. Top the crust with the apples in an even layer, as well as any juices from the apple bowl, followed by the Dutch crumble crumbled evenly over the top.
• Return to the oven and bake for an additional 40-45 minutes or until light golden brown on the top and appears set. Cool completely in the pan before cutting into bars.

I know you’re going to LOVE these! They’re surely going to be in my autumn recipe rotation!

Have a super sweet day!

xo, Hayley

The post Dutch Apple Pie Bars first appeared on The Domestic Rebel.

This is my all-time FAVORITE recipe for the BEST CINNAMON ROLLS EVER! This recipe yields fluffy, soft rolls absolutely bursting with gooey cinnamon sugar and a cream cheese glaze. A MUST make!

If there is one way to my heart, it is definitely through an ooey, gooey cinnamon roll!

I can barely handle walking past Cinnabon when I go to the mall. The smell is intoxicating, and seeing all those fat, gooey rolls in the window waiting to be eaten just sends me into overdrive.

Making cinnamon rolls at home is actually quite simple, if not a little labor intensive. However, most of the “labor” is hands-off rising time, so really, you don’t have to do much of anything except wait patiently. But you’re more than rewarded when they’re done with easily the best cinnamon rolls ever!

Making Cinnamon Rolls

Cinnamon rolls begin with a sweetened yeast dough. This is made with softened butter, an egg, yeast, sugar, salt, milk, and all-purpose flour. You’ll combine this in the bowl of a stand mixer with the dough hook attachment, then add more flour to the mixture until the dough becomes soft and pulls away from the sides of the bowl.

When making bread, it’s important to note that the flour is just a loose estimate. While this recipe calls for approximately 4-4.5 cups of all-purpose flour, depending on your ingredients and kitchen climate, you may need more or less.

Yeast is also an important factor, as there are a couple different types on the market. For this recipe we’re using instant yeast which is readily available and makes these rolls pretty quick to prepare in the grand scheme of things.

Once you have your dough, you’ll let it rise for about an hour, then punch it down, roll it out, and slather it with softened butter and your brown sugar & cinnamon filling. AKA, the best part!

Roll it up, cut it (the easiest way is with unflavored dental floss!) and put the spirals into a greased pan. You’ll then let the spirals proof for a little bit to rise some more, then bake.

Once they’ve baked, you’ll top them with the cream cheese glaze. A necessity!

FAQs for Cinnamon Rolls

Can these be made ahead? YES! You can make these the day before and place them in the fridge overnight. Simply cut the rolls into spirals and place into the greased pan, then cover with plastic wrap and refrigerate. Let come to room temperature before baking. They may not be as big and puffy had you baked them straight away from the original proof, but they will be just as delicious!

Can these be frozen? Yes, these rolls can be frozen! Cut the rolls into spirals and place on a baking sheet a couple inches apart. Freeze until firm, then place in a proper freezer-safe container. When ready to bake, arrange into a greased pan and let come to room temperature before baking.

How can I store these rolls? I recommend storing them on the counter, airtight, for up to 3 days… if they last that long!

What temperature should my milk be? The milk should be warm to the touch, approximately between 90-110 degrees F. Any hotter and you could risk killing the yeast. Think warm bath water.

How will I know if the dough feels right? The dough will not feel sticky and should form a ball in the mixer bowl that pulls away from the sides of the bowl. When you press your finger onto the dough ball, no transfer of dough should be on your fingertip. It should be flexible and soft.

What’s the easiest way to cut my cinnamon rolls? My favorite way to cut cinnamon rolls is by using unflavored dental floss. Place your rolled up cinnamon roll log on the counter and slide a long piece of floss underneath it. Lift up the two ends of the floss and cross the sides over one another to sever the roll in half. You can then cut piece off of the roll with the floss.

These Best Ever Cinnamon Rolls are one of my family’s new FAVORITE things! I am in LOVE!

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Best Cinnamon Rolls Ever!

These Cinnamon Rolls are literally the BEST ever! Soft, fluffy rolls with the most amazing gooey cinnamon and brown sugar filling and an incredible cream cheese glaze. You're going to LOVE these!

Course Bread, Breakfast

Cuisine American

Prep Time 2 hours hours

Cook Time 25 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 12 rolls

Ingredients

FOR THE DOUGH:

• 2¼ tsp (1 yeast packet) instant dry yeast
• 1 cup warm milk (approx. 100-110℉)
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, softened
• 1 tsp salt
• 4-4½ cups all-purpose flour

FOR THE FILLING:

• 1/4 cup unsalted butter, softened
• 1 cup light brown sugar, lightly packed
• 2 Tbsp ground cinnamon

FOR THE CREAM CHEESE GLAZE:

• 4 oz cream cheese, at room temperature
• 1/4 cup unsalted butter, softened
• 1½ tsp pure vanilla extract
• 1½ cups confectioners' sugar
• 1 Tbsp milk or cream

Instructions

• To your stand mixer bowl, add in the yeast, milk, sugar, egg, salt, butter, and about 3 cups of the flour and mix on low speed until just combined. Add in the remaining flour about 1/2 cup at a time, mixing well after each addition, until the dough is soft, pulls away from the sides of the bowl and when your finger touches the dough, there is no dough transfer on your fingertip. When making bread, the flour is an approximation so this may be around 4 cups, or closer to 5. When the dough reaches this stage, remove it from the mixer bowl and place it in a lightly greased clean bowl. Cover and let rise for about 1 hour.
• On a lightly floured work surface, roll out the dough into a large rectangle, approximately 12x18" in size and 1/4" in thickness. Spread the dough with the softened butter, leaving a 1" margin along the sides. In a medium bowl, mix together the brown sugar and ground cinnamon until combined. Liberally sprinkle the brown sugar mixture evenly over the plane of dough.
• Starting on the long end closest to you, roll the dough tightly into a log shape away from you and pinch the ends together to seal. Using a sharp serrated knife or unflavored dental floss (my preferred method), cut the log into 12 equal pieces, discarding any ends that may not have been filled or coated. Place the dough spirals into a greased 13x9" light metal baking pan.
• Cover the baking pan with a clean cloth and let rise about 30-45 minutes or until almost doubled in size. Meanwhile, preheat your oven to 350° F.
• Bake the rolls uncovered for about 20 minutes or until the tops are just barely golden brown and the centers are bubbling. Remove from the oven and immediately frost with the cream cheese glaze. Let stand for about 5-10 minutes before serving.
• For the cream cheese glaze: In a large bowl, beat together the butter, cream cheese and vanilla with a handheld electric mixer until combined, about 30 seconds. Add in the confectioners' sugar and milk and mix on low speed until just blended.

Notes

To make overnight rolls: Simply prepare the recipe as written just before baking (the rolls have been cut and placed in the greased pan). Cover the pan with plastic wrap and refrigerate overnight. Let the rolls come to room temperature before baking the next morning.

To freeze cinnamon rolls: Simply prepare the recipe as written just before baking (the rolls have been cut) and place the cut spirals on a baking sheet. Freeze until firm, then place the frozen rolls in a freezer-safe container to freeze longer term (or however long). Bring the rolls to room temperature in a greased pan before baking.

These cinnamon rolls are seriously PERFECTION! My neighbors went NUTS for them!

Have a super sweet day!

xo, Hayley

The post The BEST Cinnamon Rolls Literally EVER first appeared on The Domestic Rebel.

This Pumpkin Streusel Bread combines moist and flavorful pumpkin bread with a thick and crumbly streusel topping and a maple glaze for an out-of-this-world bread recipe!

When it comes to the great Apple vs. Pumpkin Spice debate, I am firmly on Team Apple’s side, no question. I have never had a pumpkin spice beverage I’ve enjoyed, and I cannot handle the texture of pumpkin pie. I do, however, long for apple cider donuts, apple pie, and caramel apples year-round. This is my season.

However, in the interest of full disclosure, I do love pumpkin baked goods – as in, breads, muffins and cakes. Maybe because pumpkin tends to make all the baked goods supremely moist and irresistible, but I just cannot pass up a pumpkin bread slice, or my Copycat Starbucks Pumpkin Muffins.

This time though I’m whipping up a Pumpkin Streusel Bread which takes my pumpkin bread and combines it with a SUPER streusel crumb that’s just overwhelmingly incredible!

Pumpkin Streusel Bread

My pumpkin bread recipe has a list of pretty standard ingredients you probably have on hand already, including:

• Butter, which is our fat of choice for this recipe and lends great flavor
• Brown sugar (I use dark brown for extra flavor, but light may be substituted!)
• Pumpkin puree (make sure you pick up pumpkin puree and not pumpkin pie filling as they are not interchangeable)
• Eggs, a binder
• Spices, such as cinnamon, nutmeg, ginger and cloves for that quintessential pumpkin spice goodness
• Leavening agents – we’re using both baking soda and baking powder
• Salt, to balance the sweetness
• All-purpose flour, our structure

The bread itself is amazing on its own, but today we’re streusel-fying it by adding this gloriously thick crumb on top. The streusel is just melted butter, flour, pumpkin pie spice, and brown sugar mixed together and piled HIGH on top of this bread.

You’ll bake it up until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. The hardest part is letting it cool completely.

Finally, we’re going to christen it with a maple glaze, you know – for a little something extra. That’s just maple syrup, confectioners’ sugar, and some milk. Easy peasy!

This Pumpkin Streusel Bread is moist, pumpkin-y, flavorful, and absolutely DELICIOUS, reminiscent of a bakery-style coffee cake and a pumpkin bread into one scrumptious baked good!

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Pumpkin Streusel Bread

This Pumpkin Streusel Bread combines moist, flavorful pumpkin bread with a gloriously thick streusel crumb topping and a maple glaze for a decadent twist on a classic fall bread!

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Ingredients

FOR THE PUMPKIN BREAD:

• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
• 1 cup pumpkin puree (do not use pumpkin pie filling)
• 2 large eggs
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ cups all-purpose flour

FOR THE STREUSEL:

• 6 Tbsp unsalted butter, melted
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar (light or dark)
• 1/2 tsp pumpkin pie spice or ground cinnamon

FOR THE MAPLE GLAZE:

• 1 cup confectioners' sugar
• 1/4 tsp maple extract (can substitute vanilla)
• 1 Tbsp maple syrup
• 1 Tbsp milk or cream

Instructions

• Preheat oven to 350℉. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).
• For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, and flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.
• Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.
• Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.
• Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.

Notes

If you'd rather, instead of the individual spices in the ingredients list, you may use 3 tsp of pumpkin pie spice.

I recommend using LIGHT METAL baking pans whenever possible. Why? Light metal conducts heat the most consistently, resulting in baked goods that cooked properly. Glass conducts heat the worst, which is why if you bake in a glass pan, chances are your recipes take LONGER to finish cooking. Dark metal conducts heat rapidly, which is why when you bake in dark metal pans, your baked goods likely cook too quickly or burn on the edges. Light metal really is the best, and in a pinch, disposable foil pans are still better than glass or dark metal!

This bread is otherworldly! Pumpkin people, rejoice!

Have a super sweet day!

xo, Hayley

The post Pumpkin Streusel Bread first appeared on The Domestic Rebel.

These Brown Butter Snickerdoodles are crisp, soft, chewy and SO delicious with the extra special addition of brown butter. You do not want to sleep on this recipe!

Even though it’s fall (despite the weather being non-cooperative), I am trying to think outside of the typical pumpkin vs apple recipe box and give you guys other cozy and warm fall flavors. I feel like every year, the internet is dominated with pumpkin and apple recipes, and it seems like it is all the same stuff we’ve seen before.

And while yeah, I will happily engorge myself on apple pie bars and pumpkin bread, I kinda want something different? So if there’s a blatant lack of pumpkin and apple recipes this fall, it’s because I kind of want to bring some other special warm and cozy flavors to the mix.

I gotta say, these Brown Butter Snickerdoodles may usurp pumpkin and apple for the fall title.

How to Make Brown Butter Snickerdoodles

These Brown Butter Snickerdoodles are very easy to make and are made extra special with the addition of brown butter. What is brown butter, you may ask? It happens when you melt butter past the melting point and it begins to brown and caramelize. Little bits of fat in the bottom of the pan will toast and brown, creating this addictive nutty, toasted goodness that adds tremendous depth of flavor to your baked goods.

Because this recipe has melted browned butter in it, these snickerdoodles are a little more on the crisp and chewy side than a soft, pillowy snickerdoodle that we’re used to. But the compromise is worth it for that richness the brown butter imparts!

You’ll combine brown butter with some softened butter, granulated sugar and brown sugar in a stand mixer, then add in an egg and egg yolk. Stir in some vanilla extract, followed by your dry ingredients, which are baking soda, salt, cream of tarter, and flour.

Once the dough has come together, you’ll roll the dough into Tablespoon-size balls and dredge it in a mixture of cinnamon and sugar. Place the dough balls 2″ apart on prepared baking sheets and bake until set and golden.

How to Make Brown Butter

Brown butter is easy to make, but it happens quickly, so don’t plan on stepping too far from the pan.

In a saucepan, add your stick of butter over medium-low heat. Cook until it has melted. Now is the crucial time you don’t want to step away, because once it burns, it’s useless. The melted butter will soon begin to pop, fizzle and bubble violently; this is normal. Gently swirl the pan to prevent scorching. After about 5 or so minutes, you’ll begin to notice some foam, and beyond the foam you’ll notice some bits on the bottom of the pan begin to brown. Swirl the pan to discourage burning. When the butter is amber in color and smells nutty, remove from heat. Be sure to scrape the bottom of the pan to get all those browned bits!

These Brown Butter Snickerdoodles are light, crispy, chewy and have soft middles with a lovely rich flavor! You’re going to swoon over them!

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Brown Butter Snickerdoodles

These Brown Butter Snickerdoodles are light, crispy and chewy with soft centers and the most incredible brown butter and vanilla base! You're going to LOVE this irresistible cookie!

Course Cookies

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Ingredients

• 12 Tbsp unsalted butter, softened to room temperature and divided
• 1¼ cups granulated white sugar
• 1/2 cup light brown sugar, lightly packed
• 1 large egg
• 1 large egg yolk
• 1 Tbsp pure vanilla extract
• 1 tsp baking soda
• 2 tsp cream of tarter
• 1/2 tsp salt
• 2 cups all-purpose flour
• 1/4 cup granulated white sugar
• 3 tsp ground cinnamon

Instructions

• Preheat the oven to 350℉.
• First, prepare your brown butter: In a small saucepan, add in 8 Tbsp (1 stick) unsalted butter over medium-low heat and allow the butter to melt. Once it has melted, do not stray far from the stove as the browning process happens quickly! The melted butter will bubble, pop and sizzle violently; this is normal. After about 5 or so minutes, it may become foamy. Swirl the pan occasionally to discourage burning. You'll begin to notice some browned bits on the bottom of the pan; continue swirling the pan and remove from the heat when the butter is amber in color and smells nutty.
• Pour the brown butter into the bowl of a stand mixer with the remaining 4 Tbsp softened butter. Allow to sit for 5 minutes to help further soften the remaining butter. Then, add in the sugars and beat with the paddle attachment until combined, about 1 minute. Add in the egg, followed by the egg yolk, mixing well, followed by the vanilla. Lastly, add in your baking soda, cream of tarter, salt, and flour and mix until just combined; set aside. Meanwhile, in a small bowl, mix together the remaining granulated sugar and cinnamon.
• Line two baking sheets with parchment paper. Using a Tablespoon-size cookie dough scoop, portion out dough balls one at a time. Drop a rounded dough ball into the cinnamon sugar mixture and toss gently to coat. Place the dough balls 2" apart on the baking sheets.
• Bake for 10-12 minutes, rotating the pans halfway through baking time to ensure even baking. Remove from the oven and allow to cool on the baking sheets for 5 minutes before carefully transferring to a wire rack to cool completely. Cookies may appear puffy and deflate; this is normal as they are a crisper cookie than a traditional puffy one. If you have any leftover cinnamon sugar, sprinkle it over the still-warm cookies.

These snickerdoodles may or may not be life-changing… but I’ll let you be the judge

Have a super sweet day!

xo, Hayley

The post Brown Butter Snickerdoodles first appeared on The Domestic Rebel.

Scotcharoos are crispy rice treats fully loaded with peanut butter, butterscotch and chocolate flavors! They are SO addictive and delicious, and not your ordinary rice krispy treat!

So prior to this, I have to admit – I had never had a Scotcharoo.

Growing up, my parents did not bake. My grandparents did not bake. We did not have the family baking experience. Once in a blue moon, my mom would make my grandma’s coffee cake, but that was about it and we certainly didn’t have fun little treats like these.

Prepared snack cakes and packaged cookies were more our speed, and hey, there’s nothing wrong with that! But a lot of these classic childhood treats everyone requests from me are above my head because I just never grew up with them. But now I’m here as a professional to fix that and experience them as a thirty-something year old. You’re never too old!

The Low-Down on Scotcharoos

What are scotcharoos, exactly? Good question! They’re basically glorified rice krispy treats that get a fancier treatment. Instead of marshmallows and butter like a regular RKT, these have a boiled candy mixture of granulated sugar, peanut butter and corn syrup as the “sauce” mixed with the crispy rice cereal, and a butterscotch and milk chocolate layer as the topping.

In another word, they’re scrumptious. 

How to Make Scotcharoos

You’ll simply melt the granulated sugar, peanut butter and corn syrup together in a medium saucepan until the sugar has dissolved and everything has become melted and smooth. You won’t bring it to a boil, but you want it to be hot and no longer grainy from the sugar. Once it has reached this stage, you’ll pour it in a bowl with your crispy rice cereal and toss it to coat.

Press the coated cereal mixture into a greased pan and then make your topping. The topping is just melted butterscotch chips and melted milk chocolate chips stirred together. Pour it over the top and let the topping set before cutting into squares to serve.

These bars are sweet, salty, chewy and so decadent. They really taste like a gourmet rice krispy treat from a fancy bakery or candy shop, but are surprisingly simple to make!

Tips & Tricks

How do I make sure my scotcharoos stay soft and chewy? The key to ensuring your scotcharoos stay soft and chewy is to not boil the peanut butter mixture. You just want to make sure the sugar has dissolved but take it off the heat before the mixture boils.

How can I store completed scotcharoos? Finished scotcharoos can be kept at room temperature covered airtight up to a week.

These Scotcharoos are so delicious – you and your kids will love ’em!

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Scotcharoos

These Scotcharoos are seriously DIVINE! Combining peanut butter, butterscotch and chocolate, they elevate basic rice krispy treats into a gourmet childhood favorite!

Course Bars, Candy

Cuisine American, Dessert

Prep Time 1 hour hour 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 24 bars

Ingredients

• 1 cup granulated white sugar
• 1 cup creamy peanut butter
• 1 cup light corn syrup
• 6 cups rice krispy cereal
• 1 cup butterscotch chips
• 1 cup milk chocolate chips

Instructions

• Liberally grease a 13x9 baking pan with cooking spray, or line the pan with parchment paper or foil and then grease. Set aside.
• In a medium saucepan, add the sugar, peanut butter, and corn syrup and stir together over medium-high heat. Continue cooking and stirring until the sugar has dissolved and the mixture is melted and smooth, about 10 minutes. Do NOT allow the mixture to boil. If the mixture begins to bubble, pull it off of the heat. It shouldn't be super grainy from the sugar. While this cooks, add your cereal to a large bowl and set aside.
• Pour the peanut butter mixture into the bowl with the cereal and toss to coat completely. Pour the coated cereal into the prepared pan and press into an even layer. Be careful, as the mixture may be hot.
• In a medium microwaveable bowl, combine the butterscotch and milk chocolate chips. Microwave on HIGH power for 30 seconds, stir, and microwave again in 30 second intervals, stopping to stir every 30 seconds until melted and smooth. Pour the mixture evenly over the bars and spread in an even layer.
• Allow the chocolate to set, about 1 hour, before cutting into squares.

If you love sweet and salty flavors, you’re going to fall in LOVE with these irresistible scotcharoos!

Have a super sweet day!

xo, Hayley

The post Scotcharoos first appeared on The Domestic Rebel.