Red Velvet Cupcakes

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This is a recipe for the best red velvet cupcakes with sweet, tangy cream cheese frosting that melts in your mouth. The perfect cupcake recipe for birthdays, Christmas, Valentine’s Day, Memorial Day, or just anytime you need a deliciously soft fluffy cupcake.

These Red Velvet Cupcakes are SO good! They have that traditional cocoa flavor with an amazingly soft texture. I top the cupcakes with my cream cheese frosting that is perfectly sweet with a little bit of tang from the cream cheese.

Needless to say, these are the absolute perfect cupcakes for all your celebrations, or you know just your casual day to day breakfast, lunch, and dinner 🤷‍♀️

What Makes a red velvet cupcake?

A lot of people think red velvet cake is simply a vanilla cake tinted red, but it is much more than that. Red velvet is created by using cocoa, white vinegar, buttermilk, and red food color.

Not only is the flavor of red velvet outstanding, but it’s ultra-soft, moist texture alone will knock your socks off. However, I think the real showstopper might be the big swirl of cream cheese frosting on each cupcake. It’s silky, smooth, and perfectly sweet.

It’s no secret that I LOVE cupcakes! They are just so cute and delicious. You can check out a couple more of my favorite cupcake recipes on my blog if you need another one to try out after this. 😊

• Chocolate Chip Cheesecake Cupcakes 
• Ultimate S’mores Cupcakes 

Ingredients for red velvet cupcakes

• Cake flour: Cake flour is the key to soft cake. However, I know cake flour isn’t a ingredient we keep in our pantry all the time. If you don’t have any, you can easily make your own using all-purpose flour and corn starch. For every cup of flour you need, take 2 Tablespoons of it out and replace it with 2 Tablespoons of cornstarch. Sift the flour and cornstarch together or whisk thoroughly.  
• Baking soda: A leavening agent in the cupcakes. Helps them rise. 
• Cocoa powder: This is so the cupcakes have a hint of chocolate. For red velvet, vanilla is a big flavor but there is definitely a hint of chocolate, so you get the best of both worlds. 
• Salt: Because everything sweet needs a little salt 😉. 
• Butter: You will notice that I use two types of fats in this cupcake recipe. This is because I wanted the oil for added moisture, but I felt like it needed that buttery flavor. 
• Vegetable oil
• Eggs
• Buttermilk: An essential in red velvet cupcakes. Adds lots of moisture, a  yummy tanginess, and helps make a delicious texture. You can make your own buttermilk by adding 2 teaspoons of vinegar or lemon juice to the milk. Stir it and let it sit for 10 minutes before using. 
• Vanilla 
• White vinegar: Helps activate the baking soda and makes the red color more red. Don’t worry, you will not be able to taste the vinegar. 
• Red food color

Cream Cheese Frosting

This frosting with red velvet cupcakes is incredible! This is my all-time favorite cream cheese frosting recipe, so of course, a big ol’ swirl was going on these cupcakes. It’s perfectly sweet, tangy, and creamy. If you know how to make American buttercream, you’ll know how to whip together this cream cheese frosting with only a few ingredients.

• Cream Cheese 
• Butter
• Powdered sugar 
• Milk – You may not need the milk. Depending on how hot or how cold your kitchen is the frosting will change in consistency. If it seems too thick to pipe, add one Tablespoon at a time until it’s the perfect consistency.  

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https://youtu.be/L0fSNxZb9fs

Making this recipe?

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Red Velvet Cupcakes

This is a recipe for the best red velvet cupcakes with sweet, tangy cream cheese frosting that melts in your mouth.

• 2 cups cake flour (See ingredient list above for substitutions*)
• 1 tsp baking soda
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk (See ingredient list above for substitutions*)
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 1-2 Tbsp red food color (more or less depending on how red you want it*)

Cream Cheese Frosting

• 3/4 cup unsalted butter (softened )
• 5 oz cream cheese (softened )
• 4 cups powdered sugar
• 1-2 Tbsp milk (depending on kitchen temperature, you may not need any. If it's too thick, add one Tbsp at a time*)

1. Preheat oven to 350F and line muffin tins with cupcakes liners.

2. In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt until well combined. Set aside.

3. In a large mixing bowl, cream butter, and sugar together until light and fluffy. Add eggs one at a time. Beat until fully incorporated.

4. Add vegetable oil, vanilla, buttermilk, and vinegar. Beat until everything is well mixed together. Mix in red food color.

5. Slowly add dry ingredients (flour, baking soda, cocoa powder, salt) to the wet mixture. Beat just until everything is fully combined.

6. Scoop batter into prepared muffin tins. Fill the liners 2/3 the way full.

7. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 3-4 minutes in the pan, and then transfer them to a cooling rack to cool completely before frosting.

Cream Cheese Frosting

1. Beat softened butter and cream cheese together until light and fluffy, 3-4 minutes. Mix in vanilla. Slowly add in powdered sugar. Beat until everything is mixed together and it is fluffy and smooth. If your frosting feels too thick to pipe, you can add a Tablespoon of milk at a time.

2. Once you are happy with the consistency, transfer the frosting to a piping bag. You can also just use a knife to decorate, or a freezer bag. I use a Wilton 2D tip to decorate.

3. Decorate and Enjoy 😊

Blueberry Coffee Cake Muffins

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Blueberry coffee cake muffins are the perfect breakfast comfort food. They make your house smell incredibly delicious when baking, and they are just as delicious to eat! Bake a batch of these muffins for your friends and family, and they will be asking for them every week.

I am so excited for blueberry season! I know I’m jumping the gun a little bit here, but I couldn’t resist 😂. The store had them on sale, and I was craving blueberry muffins. I didn’t want just a plain blueberry muffin though. Those are good and all, but I thought about how good coffee cake is, and I knew combining the two was a must.

A muffin with a crumb topping, COUNT ME IN! The moist, soft muffin with the added texture of the crumb topping is absolutely to die for. And no skimping on this part, I want to see 2 big tablespoons of crumb topping on the muffins 🤣. Trust me.

Can I use frozen berries?

Yes, if you do not have fresh blueberries on hand, you can use frozen blueberries and still get a perfect muffin. Do not thaw the blueberries. If you keep frozen, the blueberries won’t dye the batter when you are folding them in. That’s what you are looking for.

Fresh or frozen, be sure you are folding your blueberries in the batter at the end, not stirring. Like most muffin batters, you don’t want to overwork it, or you won’t get light and tender muffins. Folding the berries in will ensure the blueberries stay intact, so the color does not bleed, resulting in a purple and blue batter.

Can I freeze these muffins?

These muffins freeze very well, and freezing them is so easy! Let the muffins cool completely and store them in an airtight container or bag. The muffins will stay fresh in the freezer for up to two months. To thaw the muffins, you can defrost them and warm them in the microwave, or you can take them out of the freezer the night before and warm in the microwave when you are ready for a delicious fresh muffin.

If you are new here, first off welcome😊! Second, I started a YouTube channel recently that I share most of my recipes on, this is super helpful because I share step by step how-to videos on how I make the recipe. I know this was always a plus for me because I am a visual learner, and I just thought the cooking videos were so satisfying😂. Just thought I’d share that little extra tip with you so you can subscribe and always have them on hand if you need some help during a recipe. You can also message me on Instagram and I’d be happy to help! 

Blueberry Coffee Cake Muffin Video

https://youtu.be/CJo1dxvEtBI

Now that we have gone over the muffin basics, lets get started with the baking! 

Making this recipe?

Take pictures and share them with me! Tag @katieannskitchen on Instagram and Facebook and use the hashtag #katieannskitchen

Questions? Comments. Let me know in the comment section below. I love hearing from you 😊

Blueberry Coffee Cake Muffins

Blueberry coffee cake muffins are the perfect breakfast comfort food. Bake a batch of these muffins for your friends and family, and they will be asking for them every week. They are loaded with bursting blueberries and they smell irrisistable when baking!

• 1 cup + 1Tbsp all-purpose flour (seperated )
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1/4 tsp cinnamon
• 1/2 cup vegtable oil (or a nutural oil )
• 1 cup sugar
• 1 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups blueberries (fresh or frozen not thawed )

Crumb Topping

• 1 cup all-purpose flour
• 1/2 cup butter (melted )
• 1/4 cup brown sugar
• 1/3 cup granulated sugar
• 1 tsp cinnamon
• 1/3 cup pecans (optional )

1. Preheat oven to 400F degrees and line a muffin pan with liners. Set aside. (this recipe makes around 15 regular muffins)

Crumb Topping

1. In a small bowl, whisk melted butter, flour, brown sugar, granulated sugar, cinnamon, and pecans together with a fork until crumbly. Set aside for later.

Muffin Batter

1. In a medium bowl whisk 1 cup of the flour, salt, baking powder, and cinnamon together. Set aside.

2. In a large mixing bowl, beat granulated sugar, oil, and sour cream together until combined and creamy.

3. Add vanilla extract and eggs one at a time.

4. Beat in dry ingredients until everything just combined. Do not over mix at this point.

5. In a small bowl, sprinkle blueberries with 1 Tablespoon of flour. Gentley stir to coat the blueberries. This will help the blueberries to not sink to the bottom of the muffin.

6. Gently fold the coated blueberries into the batter.

7. Scoop the batter into your prepared muffin tins, filling each one about 2/3 full. Give each muffin a generous amount of crumb topping.

8. Place the muffins into the 400F degree oven and reduce the temp to 375F after you put them in. Bake for 17-20 minutes, or until a toothpick comes out clean.

9. Let the muffins cool for a few minutes before taking them out to cool on a wire rack. Serve and enjoy 😊

Creamy Macaroni and Cheese

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The best homemade Creamy Macaroni and Cheese recipe! Deliciously creamy, ultra cheesy, topped with a crisp panko breadcrumb topping. A BBQ favorite, and a side that will have people asking for the recipe.

I don’t know about you, but pasta is one of my favorites. Add cheese to that OHHH my goodness I am one happy lady! This dish will not disappoint if you feel the same way. It is so cheesy (SIX cups cheesy😂), with a homemade creamy cheese sauce that the noodles get smothered in. It’s topped with a panko topping that adds an irresistibly crispy, crunchy element

Mac and cheese is one of those amazing recipes that can transform into many different types. Some of our favorites are BBQ chicken, lobster mac, and buffalo chicken. But of course, I have a sweet spot for this classic macaroni and cheese.

Lets talk pasta:

You’ve probably heard the word al dente used when cooking pasta bakes. It just means the pasta is still tender. Cooking your pasta to al dente is very important when you are going to bake your pasta in the oven. If you fully cook your pasta in the water and then go to bake your pasta, it will become overcooked and mushy. To ensure you do not run into that issue, slightly under cook your pasta by 2 minutes (use the directions on the package for reference). When the pasta is done, drain and give it a little rinse before tossing in that delicious cheese sauce. Rinsing the pasta with stop it from cooking and it will get rid of any extra starch.

I used elbow macaroni for this bake, but any type of tubular pasta will work great for this recipe. My favorite pasta to use in mac and cheese is cavatappi noodles. They are a corkscrew type of pasta ridges on the surface, which helps the creamy cheese sauce cling on to every noodle.

My favorite cheeses for Macaroni and cheese:

Depending on the occasion and your mood, the types of cheeses that go great in mac and cheese can vary. Classic cheddar, gruyere, parmesan, pecorino, fontina, monterey jack, and gouda are all great options! I always tend to stick with a mix of sharp cheddar, monterey jack, and gruyere. 

Now, let me get on my soapbox for a second to talk about shredded cheese 🤣. Whatever cheese you pick for your mac, if you can, grate the cheese yourself! Freshly shredded cheese works so so much better than the pre-shredded bagged cheese. The pre-shredded cheese is coated, and it does not melt the same as the freshly shredded block cheese. It’s well worth the extra effort – trust me.

The other ingredients:

Now that we’ve talked about the pasta and the cheese, let’s move on with the other ingredients. These staple pantry items that shouldn’t be too hard to find.

• Butter – for the roux mixture and the crispy panko breadcrumb topping. 
• Flour – This is what makes the cheese sauce thicken. It is important to cool the flour for a couple minutes before adding your milk, to get rid of any raw flour taste. 
• Milk – Whole milk is best, but I’ve made this recipe with reduced fat milk plenty of times with no fuss. 
• Cream cheese –  This is one of my secret ingredients I throw in. Cream cheese makes the sauce so amazingly smooth and creamy. 
• Garlic Powder – My favorite. Extra delicious flavor. 
• Paprika – For seasoning. 
• Mustard Powder – Always have, always will add this to my macaroni and cheese.
• Salt & Pepper – Basic must have seasoning for the sauce and topping. 
• Panko – For the most delicious crunch on top. 

Now that we’ve gone over everything… lets get ta cookin’ shall we! 😊

⬇ Macaroni & Cheese Video ⬇

https://youtu.be/V7-w3rB5hm0

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Making this recipe?

Take pictures and share them with me! Tag @katieannskitchen on Instagram and Facebook and use the hashtag #katieannskitchen

Questions? Comments. Let me know in the comment section below. I love hearing from you 😊

Creamy Macaroni and Cheese

The best homemade Creamy Macaroni and Cheese recipe! Deliciously creamy, ultra cheesy, topped with a crisp panko breadcrumb topping. A BBQ favorite, and a side that will have people asking for the recipe.

• 16 oz elbow macaroni noodles, cooked al dente (or any small tubular pasta )
• 1/2 cup butter
• 1/2 cup all purpose flour
• 4 1/2 cups whole milk
• 4 oz cream cheese (soft)
• 1 tsp mustard powder
• 1/2 tsp garlic powder
• 1/4 tsp paperika
• 1/2 tsp salt (or to taste )
• 1 tsp pepper (or to taste)
• 6 cups freshly shredded cheese (see tips above on what kind )

Panko Topping

• 1 cup panko breadcrumbs
• 2 tbsp butter (melted )
• 1 tsp salt
• 1/2 tsp pepper

1. Preheat oven to 375F. Lightly grease a large casserole dish and set aside.

2. Mix panko breadcrumbs, melted butter, salt, and pepper together. Set aside for later.

3. Cook pasta one minute shy of al dente. Drain, and rinse lightly.

4. Melt butter in a deep saucepan.

5. Whisk flour into melted butter over medium-low heat. Continue whisking and cooking for 1-2 minutes until golden. Do not let the flour burn and turn brown. This will give you a bitter taste.

6. Slowly and graduly whisk in milk until smooth. Turn heat up to medium high and allow the mixture to start gently bubbling while slowly whisking. Cook for 4-5 minutes or until the sauce has started to thicken.

7. Once the mixture has thickened slighlty add the cream cheese and allow that to fully melt in and incorporate.

8. Turn heat down to low, mix in mustard powder, garlic powder, paprika, salt, and pepper.

9. Add 4 cups of the freshly shedded cheese. You will save 2 cups for the top of the bake. Mix until the cheese is fully melted and the sauce is creamy.

10. Stir in drained pasta until combined and the noodles are fully coated in the cheese sauce.

11. Pour mac and cheese into the prepared baking dish. Top with remaining 2 cups of cheese and panko breadcrumb topping.

12. Bake in preheated oven for 25 minutes or until the top in golden and bubbly.

13. Serve fresh and warm. Enjoy! 😊

Double Chocolate Cookies

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If you’re a chocolate lover like me, you are going to LOVE these double chocolate cookies. They are fudgy, gooey, and just about everything you could dream a chocolate cookie to be.

Ok so uh – It’s no secret that I love chocolate cookies or ya know just cookies in general 🤣:

Peanut Butter Stuffed Chocolate Cookies 

Brown Butter Chocolate Chunk Cookies 

Turtle Pecan Thumbprint Cookies 

Fudgy Brownie Cookies 

Let’s just say I am an experienced cookie connoisseur. Or maybe just a cookie addict I dunno. Who’s to say?

So, today I am sharing my delicious double chocolate cookie recipe. They are thick, chewy, gooey, and ultra chocolatey! You get a ton of good chocolate flavor in these cookies because I use a mix of melted chocolate and cocoa powder in the dough.

Lets talk chocolate

This type of cookie can get pretty rich and overpowering if you don’t choose the right chocolate. Bittersweet, semisweet, milk, and dark, those are all the main types of chocolate that we are all used to using. For this cookie, I would stay in the range of 50%-60% chocolate. Semisweet or dark chocolate would work perfectly. If you want to make these double chocolate chip cookies you can add some white chocolate chips as well as your dark or semi sweet. 

making these cookies

Double Chocolate Cookies are super easy to make. If you know how to make chocolate chip cookies, you’ll know how to make this deliciousness. There is only one small difference, which is cocoa powder, and the extra melted chocolate. To start these cookies, we mix dry ingredients. You will notice this recipe has cornstarch in it, which makes the cookies extra chewy and helps give them the crisp chewy edge with the fudgy center. Butter and sugar get whipped, along with an egg and additional yolk. Again, the extra yolk is there for the chewy, gooey center. The melted chocolate and vanilla go in, and last but not least the dry ingredients. It’s that simple!

Tips and Tricks

• If your cookies are coming out flat, try refrigerating the dough for 30 minutes to an hour. I almost always at least chill my dough while the oven is preheating. Chilling cookie dough helps with the spreading thin problem because the fat in the dough solidifies. Now when the cookie bakes, the fat takes longer to melt.
• Chocolate cookies can be a little tricky when it comes to baking and knowing when to take them out of the oven. I always say underbaked is 100% better than over when it comes to double chocolate cookies. They might not look done all the way when the timer goes off, but that is perfect. The cookies will set perfectly when you give them a little time to cool. For medium size cookies, I think 11 minutes is a perfect time.
• This dough is the perfect freezable cookie dough. If you don’t want to make a whole batch, or you need to make them ahead, just scoop out your cookie dough balls and freeze them in an airtight container for up to 3 months. When you are ready to bake, simply preheat the oven, place frozen dough balls on a cookie sheet and add 2-3 minutes additional baking time.
•  

Alright, now that you have all the tips and trick to make the perfect chewy gooey Double Chocolate cookie, let get baking! 

⬇YouTube video for Double Chocolate Cookies⬇ Subscribe for more videos. 

https://youtu.be/T18b8Mk9Jns

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Take pictures and share them with me! Tag @katieannskitchen on Instagram and Facebook and use the hashtag #katieannskitchen

Double Chocolate Cookies

If you're a chocolate lover like me, you are going to LOVE these double chocolate cookies. They are fudgy, gooey, and just about everything you could dream a chocolate cookie to be.

• 1 1/4 cups all purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp cornstarch
• 1/2 cup butter (softened )
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 egg + 1 egg yolk
• 1/3 cup semi sweet chcolate chips (melted )
• 1 tsp vanilla extract
• 1 cup chocolate chips

1. Preaheat oven 350F.

2. In a medium bowl, whisk flour, cocoa powder, baking soda, cornstarch, and salt together. Set aside.

3. In a large mixing bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy. Mix in melted chocolate.

4. To the butter, sugar, and chocolate mixture, add one egg plus one an egg yolk, and vanilla. Mix just until combined.

5. Slowly start beating in your dry ingredients that you set aside earlier. Mix until the flour mixture is fully incorporated.Fold in chocolate chips.

6. Scoop cookie dough onto a cookie sheet and bake in preheated oven for 10-12 minutes. The cookies will look underbaked, but they will set up once you give them a couple minutes to cool.

7. Enjoy! 😊

If your cookies are coming out flat, chill the dough for 30 minutes to an hour before baking. 

Chocolate Peanut Butter Power Balls

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Chocolate peanut butter power balls – Deliciously chocolatey, chewy power balls loaded with peanut butter! This is an easy to make, no-bake healthy snack. Perfect for the whole family.

Look at all that goodness😍.

Chocolate and peanut butter is my favorite dessert combo! This recipe not only checks that box, but it also is a no-bake, quick recipe, and it is a great healthy snack.

I love love a good quick snack recipe! These Chocolate Peanut Butter Power Balls are just that. They are so fudgy and chewy with an incredible peanut butter flavor. The texture from the oats and coconut is amazing! They are the perfect snack when you are craving chocolate but want to stay on the healthier side. You have to try them!

Energy bites are a big hit now a days, and these peanut butter chocolate ones are ready to join the party! In my recipe, you will see that I use ground flaxseed, but if you want more protein you can use half flax seed half protein powder. A vanilla protein powder would be really good in these.

Making these power balls:

• Rolled Oats: You can also use quick oats.
• Toasted Coconut: If you are not a fan of coconut you do not have to add this. It really does not have much of a coconut flavor at all though. It adds nice texture
• Cocoa Powder: Use unsweetened.
• Ground Flax seed: This is where you can change things up a bit. If you want more protein you can use half the amount of flax seed and use protein powder for the rest.
• Chia Seeds: This ingredient is optional.
• Peanut Butter: You can use creamy or crunchy for added texture.
• Honey, Maple syrup, or Agave: For added natural sweetness.
• Vanilla Extract
• Semi-sweet, Dark chocolate chips, or cacao nibs

Simply mix all of the ingredients together in a large bowl until everything is combined. You might find it easier to use your hands to mix. If the mixture seems too dry you can add more peanut butter or honey. If it is too wet, add more oats.

Next, you can roll them into cute little power protein balls. (If you have trouble forming the balls, stick the mixture into the refrigerator for 30 minutes or until they are easier to roll)

I use a medium size cookie scoop and get about 20-24 bites.

See recipe card below for measurements and full directions 😊.

 

⬇ My YouTube video ⬇ I post new videos weekly, so be sure to subscribe.

More chocolate Peanut butter recipes on my blog:

• Peanut Butter Stuffed Chocolate Chunk Cookies 
• Peanut Butter Cookie Dough Truffles 

 

Making this recipe?

Take pictures and share them with me! Tag @katieannskitchen on Instagram and Facebook and use the hashtag #katieannskitchen

Peanut Butter Chocolate Power Balls

Deliciously chocolatey, chewy power balls loaded with peanut butter! This is an easy to make, no-bake healthy snack. Perfect for the whole family.

• 1 cup rolled oats
• 1/2 cup ground flax seed (or protein powder. Read tip above. )
• 2/3 cup toasted coconut
• 1/4 cup cocoa powder
• 1 Tbsp chia seeds (optional)
• 1/4 cup honey, maple syrup, or agave
• 3/4 cup peanut butter
• 1 1/2 tsp vanilla extract

1. Mix all the ingredients in a large bowl until fully combined. You may need to chill the mixture for 30 minutes if it does not roll easily.

2. Roll into 1" balls. I used a medium cookie scoop. Store in an airtight container. They do store well in the freezer or fridge if you want them to last longer.

3. If the mixture seems too dry, add more honey or peanut butter. If it is too wet, adds more oats, protein powder, or flax seed.

Chocolate Chip Banana Bread

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This banana bread recipe will be the last one you will try in your search for a good one. It is so soft, loaded with nuts, and delicious melty chocolate chips.

Don’t throw those brown bananas away! Don’t do it! We all are guilty of buying bananas at the store that we fully intend on eating, but somehow the sneaky banana thieves steal the freshness away before we get to them 😂. I’ve got you covered, make this Chocolate Chip Banana Bread, and I promise you won’t regret it. It’s so so soft and moist! The most perfect way to sneak chocolate into your mornings 😉… orrr it’s a great snack.

Overripe bananas are the best way to make the perfect loaf of banana bread. They make it deliciously soft, sweet, and flavorful!

If you don’t have ripe bananas, but you are craving this banana bread, I have a helpful trick for you. If you put your bananas on a sheet pan in a 300F degree oven for 15-20 minutes, they will turn brown and get that sweetness that we need for the banana bread. Be sure not to go far if you do this because this process can go quickly.

I know when you read the ingredient list, you’re going to think I’m crazy on an ingredient I’ve added in here 🤣. Mayonnaise. I know I know… Katie what in the world is this about!? Trust me on this, you guys. It’s a secret ingredient in the bread, and you can’t taste it AT ALL. It adds extra moisture. Now, if you really don’t want to add it, you can substitute in sour cream or greek yogurt.

Now that I’ve created this perfect banana bread recipe, I get extra excited when I see the bananas going bad 😂. The texture is amazing, and the flavor is delicious! I love adding walnuts or pecans to my banana loaf to give it a crunchy element, but that is totally optional.

YouTube video

https://youtu.be/VQjaND-gC3A

If you like this banana bread recipe, I have a similar recipe on the blog for Blueberry Banana Bread. Perfect for the upcoming spring and summer months.

Making this recipe?

Take pictures and share them with me! Tag @katieannskitchen on Instagram and Facebook and use the hashtag #katieannskitchen

Chocolate Chip Banana Bread

This banana bread recipe will be the last one you will try in your search for a good one. It is so soft, loaded with nuts, and delicious melty chocolate chips.

• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas ((about 2 cups) )
• 2 Tbsp mayonnaise
• 1 stick (1/2 cup) butter (softened )
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs (room temp)
• 3/4 cup chopped walnuts (optional )
• 1 cup chocolate chips (plus 1/4 cup for top)

1. Preheat oven to 350F and line a 9×5 loaf pan with parchment paper.

2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.

3. In a medium bowl, mash bananas, and mix in mayonnaise. set aside.

4. In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs and vanilla extract. Mix in mashed banana mixture.

5. Slowly add dry ingredientsinto the wet. Beat until combined.Once the batter is fully mixed in, fold in chocolate chips and walnuts.

6. Pour batter into prepared loaf pan and bake in preheated oven for 55-60 minutes or until a toothpick comes out almost clean.

7. Cool on a wire rack before lifting out of the pan.

8. Enjoy 😊

Fudgy Brownie Cookies

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These cookies are everything you would want in a brownie cookie. They are so chocolatey, soft, fudgy, with that delicious crisp edge!

I mean… COME ON!! Look at those beauties! You have to try this recipe. It’s a brownie and a cookie combined, does it get any better?! 

These brownie cookies went through three recipe tests before I decided on the final ingredients and measurements. I’m not complaining, because that means I got/had to try a lot of cookies 😂. After all the testing and all the tasting, I can say definitely that these are up there on my favorite cookie list.  

They are so fudgy, soft, decadent, and chocolatey. My favorite part… they have the two best parts(in my opinion) of brownies all in one cookie! You get a crisp but still chewy edge, with that to die for gooey soft center 😍.

If you can melt some butter and chocolate together, and add eggs and a few dry ingredients, you can make some of the most scrumptious cookies ever. I do want to share a few handy tips and tricks to ensure you get a perfect cookie. 

Tips and tricks for success

• Make sure your eggs and butter are at room temperature. 
• After you melt your chocolate and butter, set it aside while mixing your eggs and sugars together, but do not allow the chocolate to cool for too long. You still want the chocolate and butter to be warm when you add it to the rest of the ingredients. 
• Be sure to mix your eggs and sugar for the full 4 minutes.
• After your dough is mixed, allow it to cool in the fridge for only 10 minutes. If you chill the dough for too long your cookies with not spread and get that crackly top. 

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I started my YouTube channel!!😁 I will be posting step by step videos for my recipes, and my brownie cookie will be the first one. Head on over and check it out. If you enjoy, be sure to subscribe so you don’t miss any new videos. 

https://youtu.be/eWEpZsubMik

If you try this recipe or any others, be sure to share pictures and tag me with the hashtag #katieannskitchen. 

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Fudgy Brownie Cookies

These cookies are everything you would want in a brownie cookie. They are so chocolatey, soft, fudgy, with that delicious crisp edge!

• 3/4 cup butter
• 1 cup semi-sweet or dark chocolate chips
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs + 1 egg yolk
• 1 1/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 1/4 tsp baking powder
• 1/2 tsp salt

1. Using a double boiler or microwave, melt chocolate and butter together. Set aside, but do not allow the chocolate to cool completly.

2. In a large mixing bowl, beat brown sugar, granulated sugar, and eggs together for 4 minutes. It will become pale and fluffy.

3. Beat in the warm chocolate butter mixture to your eggs and sugars. Mix until combined.

4. Add the flour, cocoa powder, baking powder, and salt. Beat until everything is well incorporated.

5. Chill the dough for about 15 minutes. Be careful not to over chill your cookie dough. This will cause your cookies to not spread properly and get that crackly top. Your dough should still be soft enough to scoop easily.

6. Preheat your oven to 350 F and line a cookie sheet with parchment paper or a silicone aking mat.

7. Once your dough has had time to chill, scoop cookies onto the cookie sheet and bake for 12-13 minutes. When the cookies come out they will look under done, bt that is because they need to cool on the pan so they will set up and get a crackly brownie like top.

8. Enjoy 😉

Brown Butter Chocolate Chunk Cookies

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These brown butter chocolate chunk cookies are soft, chewy cookies with brown butter and melty chocolate in each bite! These cookies are definitely a crowd pleaser.

I have been making chocolate chip cookies for years! I’ve tried dozens of recipes that are all similar, and very yummy. The one chocolate chip cookie recipe that I was missing in my life this year was one with brown butter in it. It’s seriously a life-changing ingredient😂. This recipe not only uses brown butter, but it also uses chunks of chocolate. So basically it’s the best.

The brown butter is really what makes these cookies so unique. It gives the cookie a different yet irresistible flavor; nutty, sweet, and toasty. The butter gives it almost has a hint of caramel and hazelnut to it. This cookie also has a higher brown sugar to granulated sugar ratio. It makes the cookie chewy with those delectable crispy edges.

If you know me, you know I’m a sucker for a good cookie. I must get my love for chocolate and sweets from my dad because we could polish off a batch of cookies like no one’s business. I do have standards for my cookies though; chewy center, crisp edges, and LOTS of chocolate.

Speaking of chocolate, let’s talk about why I used chunks in this recipe. The number one reason, of course, is that they are delicious! They also add a rustic look to the cookie that I really like. I chopped my chocolate, but you can definitely use the chocolate chunks that come in a bag. Both semi-sweet and dark chocolate work great in this recipe, and pairs perfectly with the brown butter.

Making the Brown Butter

• If you’ve never made brown butter before, don’t let that stop you from making this recipe! It’s so dang easy. You’ll need a saucepan, butter(it doesn’t matter if you use salted or unsalted butter, but if you use salted, cut back on the salt you add), a wooden spoon or rubber spatula, and a little patience – that’s it! You’ll start by melting your two sticks of butter into the saucepan; once the butter is fully melted, continue cooking the butter on medium heat stirring almost constantly, until it’s a golden brown color. The butter will boil and foam – that’s perfect! Don’t let the butter go too deep in color because it will start to burn and get bitter. It changes from brown butter to burnt very quickly!  Pour the butter into a heatproof bowl, make sure to get all the brown bits on the bottom of the saucepan. 
• The butter needs to be cooled completely before making the cookie dough. If it is still hot or even warm, the cookies will spread more than you’d like. To be sure this doesn’t happen, pour the butter into a heatproof bowl and allow to come to room temperature – about 1 hour. You can also place the butter in the fridge for 30-40 minutes. You want the butter to start getting solid again.

Making this recipe?

Take pictures and share them with me! Tag @katieannskitchen on Instagram and Facebook and use the hashtag #katieannskitchen

Questions? Comments. Let me know in the comment section below. I love hearing from you 😊

Brown Butter Chocolate Chunk Cookies

Soft, chewy chocolate chunk cookies with brown butter and melty chocolate in each bite!

• 2 sticks (1 cup) butter
• 2 1/4 cups all-purpose flour
• 3 Tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs (room temp )
• 12 oz semi-sweet chocolate chunks

For the Brown Butter:

1. Place the butter into a small saucepan over medium-high heat and cook for around 3-4 minutes – stirring often, making sure nothing burns – the butter will boil and foam – cook until it turns an amber color. Quickly remove from heat when it gets color. Pour the butter into a heatproof bowl (you want all the brown bits as well), and allow it to cool for 1 hour or until it has fully cooled.

For the Chocolate Chunk Cookies:

1. Preheat oven to 375 degrees (F).

2. In a medium bowl combine flour, cornstarch, baking soda, baking powder, and salt; set aside until needed.

3. In a large bowl using a hand mixer, or a stand mixer fitted with paddle attachment, beat brown butter (should be slightly melted still), brown sugar, and granulated sugar on medium speed until light and fluffy, around 2 minutes. Add vanilla and eggs one at a time, beating until fully incorporated each time. Slowly add flour mixture to the wet ingredients, beating just until the flour is mixed in. Do not over mix the dough.

4. Form 2-3 tablespoon-sized scoops of dough into balls. Place the dough balls onto an ungreased nonstick cookie sheet (make sure to leave enough room to allow cookies to spread and puff). Bake cookies in preheated oven for 9-10 minutes, or until golden around the edges. Sprinkle with sea salt right when they come out of the oven. Let the cookies cool slightly on the pan, then transfer to a cooling rack.

5. Enjoy 😊

Pumpkin Chocolate Chip Bread

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This pumpkin chocolate chip bread is seriously the most delicious pumpkin bread you’ll make! It’s a lightly spiced bread with pumpkin and plenty of chocolate chips.

Pumpkin bread is a beautiful fall treat, and this version is nothing short of delicious! The weather is starting to get cooler(or freezing 😬), and there is not much better than getting cozy on the sofa and having a slice of warm pumpkin bread. I love heating my piece in the microwave for a few seconds to get the chocolate chips a little melty. Ohhh it is SO good!

One of the good things about this loaf is that it uses very simple ingredients. The oil and the pumpkin puree make the bread super soft and tender. Of course, I had to put chocolate chips in it, because pumpkin and chocolate are an irresistible combination.

Making the recipe

To make this recipe, all the dry ingredients(flour, baking soda, baking powder, spices, and salt) get mixed in a medium bowl.

Then, in a large bowl, you’ll beat the sugars, oil, pumpkin, vanilla, and eggs until combined.

Next, beat dry ingredients into the wet. Be careful not to over mix on this step. Over-mixing the batter will result in a tough dough.

Tips for making the bread

This bread, along with my Blueberry Banana Bread takes longer to bake than most baked goods. 55 minutes. If the top of your loaf starts to get too dark, loosely cover with aluminum foil until it has finished baking. Sometimes the top will appear done which will make you want to take it out, but the center of the bread will most likely sink. So be sure to check with a toothpick before taking the bread out of the oven.

A crack on the top of the loaf is a good sign. Do not stress if you see this when you go to check to see if the bread is done. It’s the sign of a good Pumpkin Chocolate Chip bread 😉.

Did I mention that your house will smell amazing after you bake this! The loaf is filled with fall spices and pumpkin, which gives off an incredible warm aroma. I use cinnamon, nutmeg, and allspice. If you do not have nutmeg or allspice you can use a teaspoon of pumpkin pie spice.

Can I freeze this bread?

Yes! This bread freezes beautifully. If you want extras, you can double the recipe, so you have an entire loaf ready in the freezer. You could also slice and wrap individual pieces of bread. Wrap the loaf or piece tightly in plastic wrap and place in a resealable freezer bag. This pumpkin bread can be frozen for up to 3 months.

Making this recipe?

Take pictures and share them with me! Tag @katieannskitchen on Instagram and Facebook and use the hashtag #katieannskitchen

Questions? Comments. Let me know in the comment section below. I love hearing from you 😊

Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread is seriously the most delicious pumpkin bread you'll make! It's a lightly spiced bread with pumpkin and plenty of chocolate chips.

• 1 1/2 cups all-purpose flour (+ extra for pan )
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup pumpkin puree
• 3/4 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups semi-sweet chocolate chips (divided)

1. Preheat oven to 350 degrees F. Grease and flour the bottom and sides of an 8"x4" loaf pan.

2. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.

3. In a large bowl, beat granulated sugar, brown sugar, oil, pumpkin, and vanilla for 1 minute. Add eggs one at a time and beat until combined.

4. Add flour mixture to the wet ingredients and beat until combined, 1-2 minutes.

5. Fold in 1 cup of the chocolate chips.

6. Pour batter into your prepared loaf pan and sprinkle reserved chocolate chips over the top of the batter.

7. Bake pumpkin bread for 55-60 minutes or until a toothpick inserted in the center of the bread comes out clean.

8. When the bread is done, let cool, run a knife around the edge of the pan to loosen it, invert, slice and serve.

If the top of the loaf is getting too dark, loosely cover with aluminum foil.

Apple Streusel Cheesecake Bars

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A Delicious apple recipe perfect for Thanksgiving dessert! Buttery shortbread crust, cheesecake filling with sweet cinnamon apples, topped with a brown sugar oat streusel.

The leaves are turning, the air is crisp, and the apples are ready to make delicious desserts! These Apple Streusel Cheesecake Bars are perfect for this time of year. You get apples and cinnamon spice in every bite. There will not be a single bar left if you have these on the counter or dessert table for Thanksgiving! 

This time of year is one of my favorites! I love all the colors and smells of fall, going to pumpkin patches, and just enjoying the fresh air. It’s also one of my favorite seasons to be in the kitchen. There are so many spices and flavors to play around with that fill the house with a beautiful aroma. This is one of those recipes, your house with smell AMAZING after making this. It is the perfect dessert to have after a nice big bowl of Creamy Chicken Tortellini Soup 

Making the Cheesecake bars

These bars combine some of the most delicious fall flavors – apples, cinnamon, nutmeg, and brown sugar. They have a tender shortbread crust that gets pre-baked for 15 minutes. The cheesecake layer is added, along with the apples, and a brown sugar cinnamon streusel topping.

Now… if you are anything like me, cheesecake is not the easiest of desserts, but these bars are way easier than normal cheesecakes. They require no water bath and zero stress about cracks because that delicious streusel is on top.

Shortbread crust

The first step to make the Apple Streusel Cheesecake Bars is the crust. This is a shortbread crust, which is very different from the traditional graham cracker crust. All you have to do is combine flour, sugars, spices, and salt. Then you will grate or cut cold butter into the flour mixture until it is crumbly but combine. It gets pressed into a 13×9 pan and pre-baked for 15 minutes.

Cheesecake layer

The cheesecake layer is a very simple step. Just beat cream cheese, sugars, spices, eggs, flour, and vanilla together until creamy. 

Cinnamon Apple layer

This layer is also very easy. Chop apples, mix in sugar, spices, and that’s it! Make sure you don’t do this step too far in advance, the apples will produce too much liquid.

Brown sugar cinnamon streusel topping

The final step to this delicious dessert is the topping. You’ll combine sugar, oats, flour, and cinnamon. Then cut cold butter in until crumbly.

Making this recipe?

Take pictures and share them with me! Tag @katieannskitchen on Instagram and Facebook and use the hashtag #katieannskitchen

Questions? Comments. Let me know in the comment section below. I love hearing from you 😊

Apple Streusel Cheesecake Bars

Buttery shortbread crust, creamy cheesecake filling with apples, and a cinnamon streusel topping! A perfect fall or Thanksgiving dessert.

Shortbread Crust

• 3/4 cups cold butter
• 1/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 3/4 cups all-purpose flour

Apple layer

• 4 cups chopped peeled apples ((about 4 apples))
• 3 Tablespoons granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Cheesecake layer

• 16 oz (2 blocks) cream cheese (room temperature )
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 2 eggs
• 3 Tablespoons all-purpose flour
• 1 tsp vanilla

Streusel Topping

• 1/2 cup all-purpose flour
• 3/4 cups light brown sugar
• 1 tsp cinnamon
• 2/3 cups oats
• 4 Tablespoons cold butter

Shortbread Crust

1. Preheat oven to 325 degrees F and line a 13×9 inch pan with parchment that goes above the sides of the pan, so the bars can e easily removed later for cutting.

2. In a medium bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, and nutmeg. Grate the cold butter into flour mixture, and cut with a pastry cutter or fork until combined and crumbly.

3. Press the mixture evenly into the 13×9 pan and bake for 15 minutes. When the shortbread crust is done baking, let cool for 7-10 minutes. Turn the oven temp up to 350 degrees.

Cinnamon Apple Layer

1. In a large bowl, combine chopped apples, sugar, cinnamon, and nutmeg. Set aside.

Cheesecake Layer

1. In a medium bowl, beat cream cheese, granulated sugar, brown sugar, eggs, flour, and vanilla on medium speed until smooth and creamy. About 3 minutes.

Streusel Topping

1. In a small bowl, combine flour, brown sugar, cinnamon, and oats. Cut butter in with a pastry cutter or fork until topping is crumbly. You should still see small pieces of butter.

Assembly

1. Pour cheesecake mixture over the slightly cooled shortbread crust. Spread the chopped cinnamon apples evenly over the cheesecake layer, and top with streusel topping. Bake in 350 degree oven for 35-40 minutes or until center is almost set. Take the bars out of the oven, and place on a cooling rack until completely cool, then place in refrigerator until cold and firm.

2. Lift the bars out of the pan by the parchment paper. Cut into even bars. Serve cold and enjoy!