#comfortbaking

[ladleleafandloom]

Dark Chocolate Espresso Layer Cake with Coconut Buttercream

Dark chocolate + bold espresso layered into the richest cake, finished with silky coconut buttercream. Full recipe on Ladle Leaf and Loom.

[forkfulofflavor]

Apple Crisp Cheesecake Bars Ingredients: Brown Sugar Shortbread: 8 oz unsalted butter, room temperature 3/4 cup light brown sugar 1/2 teaspoon salt 1 teaspoon vanilla bean paste or vanilla extract 2 cups all-purpose flour Crisp Topping: 1/2 cup all-purpose flour 3/4 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 3 oz unsalted butter, cold and cubed 1/2 cup rolled oats Brown Sugar Vanilla Bean Cheesecake: 16 oz cream cheese, room temperature 1/4 cup granulated sugar 1/3 cup light brown sugar 2 eggs 1 teaspoon vanilla bean paste 1 tablespoon whiskey (optional) Apple Layer: 3 medium Granny Smith apples, peeled, cored, and diced 2 tablespoons granulated sugar 3/4 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg Instructions: Make the Brown Sugar Shortbread: Preheat oven to 325°F (160°C). Spray a 9x13-inch pan with nonstick spray, line with parchment paper, then spray again with nonstick spray. In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Mix in vanilla bean paste or extract. Gradually add flour and salt, mixing just until combined. Press dough evenly into the prepared pan and bake for 20 minutes, rotating the pan halfway through. Remove from the oven and set aside to cool. Increase oven temperature to 350°F (175°C). Prepare the Crisp Topping: In a food processor, pulse flour, brown sugar, salt, and cinnamon just to mix. Add cold, cubed butter and pulse until butter pieces are the size of small peas. Transfer mixture to a bowl, stir in oats, and place in the freezer until ready to use. Prepare the Cheesecake Layer: In the bowl of an electric mixer, beat cream cheese and both sugars on medium speed until smooth. Add eggs, one at a time, followed by vanilla bean paste and whiskey (if using), mixing well. Set aside. Prepare the Apple Layer: In a bowl, toss diced apples with granulated sugar, cinnamon, and nutmeg until evenly coated. Assemble the Bars: Pour cheesecake mixture over the baked shortbread crust. Layer apples evenly on top, then sprinkle with the crisp topping. Bake at 350°F for about 35 minutes, rotating the pan halfway through, until the top is golden and the cheesecake layer is set. Cool and Serve: Allow bars to cool to room temperature, then refrigerate. To slice, lift bars from the pan using parchment overhang and cut into squares with a sharp knife. Store in an airtight container in the refrigerator. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes Calories: 350 kcal | Servings: 12 bars These Apple Crisp Cheesecake Bars bring together the best of autumn’s flavors with a delicious twist. Each bite reveals a buttery shortbread crust topped with creamy vanilla bean cheesecake, perfectly spiced cinnamon apples, and a crisp oat topping. The warmth of cinnamon and nutmeg paired with the sweet-tart Granny Smith apples adds a comforting, familiar flavor that’s perfect for cozy fall days. Ideal for gatherings or simply a special treat at home, these bars are as visually appealing as they are satisfying. Serve chilled for a firm texture or slightly warm for a softer, melt-in-your-mouth experience. With layers of texture and flavor, these bars are the ultimate fall dessert that’s sure to impress.

[essenceofmeanin]

Hey so in my house we have two trained cooks, one who is an executive chef at an organic farm to table restaurant who also has a chemistry degree, as well as a former confectioner/chocolatier/pastry person. I know a lot of people are stress/comfort cooking right now & id be happy to troubleshoot or answer any questions. Just ask @hansbekhart I’m her guru

[forkfulofflavor]

Pumpkin Chip Banana Bread Ingredients: 3 very ripe bananas, mashed (about 1 1/2 cups) 1 large egg, room temperature 2/3 cup pumpkin puree 1 1/2 cups all-purpose flour 5 tablespoons butter, melted and cooled 1/3 cup brown sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt 1 cup dark chocolate chips, divided 1/2–1 teaspoon pumpkin pie spice (optional) Instructions: Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a bread pan, or line it with a parchment paper sling that spans the length of the pan and overhangs the edges for easy removal. Mix Wet Ingredients: In a medium bowl, mash the bananas until smooth. Add the egg and whisk together. Stir in the melted butter, vanilla extract, pumpkin puree, and brown sugar until well combined. Combine Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, baking soda, baking powder, and pumpkin pie spice (if using). Combine Wet and Dry Ingredients: Pour the dry ingredients into the bowl with the wet ingredients, stirring until just combined. Fold in 3/4 cup of the dark chocolate chips. Add Batter to Pan and Top with Chocolate Chips: Pour the batter into the prepared bread pan, spreading it evenly. Sprinkle the remaining chocolate chips over the top of the batter. Bake the Bread: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent a piece of foil loosely over the bread during the last 20 minutes of baking. Cool and Serve: Allow the bread to cool in the pan before slicing. Enjoy warm or at room temperature! Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Calories: 280 kcal | Servings: 8 slices Pumpkin Chip Banana Bread is a delicious fusion of fall flavors that combines the sweetness of ripe bananas with the warm, spiced notes of pumpkin. Dark chocolate chips add a decadent touch, making each slice rich and satisfying. The bread has a moist, soft texture that pairs perfectly with a hint of pumpkin pie spice, adding a cozy twist to traditional banana bread. Ideal for breakfast, an afternoon snack, or dessert, this bread is perfect for cozy autumn days. Serve it warm to let the chocolate chips melt slightly, creating a gooey, indulgent treat. It’s an easy, delightful recipe that’s sure to bring warmth and comfort to your fall season.

[forkfulofflavor]

Cinnamon Sugar Pumpkin Bread Ingredients: Bread: 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon pumpkin pie spice 1/4 teaspoon salt, or to taste 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 3/4 cup pumpkin puree (not pumpkin pie filling) 1/3 cup vegetable oil, canola oil, or melted coconut oil 1/4 cup Silk Unsweetened Vanilla Almondmilk 2 tablespoons mild or medium molasses 2 teaspoons vanilla extract Cinnamon Sugar Topping: 3 tablespoons granulated sugar, divided 1 1/2 teaspoons cinnamon, divided Directions: 1. Preheat Oven: Preheat your oven to 400°F. Spray three 5x3x2-inch mini loaf pans with floured cooking spray or grease and flour the pans. Set aside. 2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside. 3. Prepare Wet Ingredients: In another large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil (coconut or other), almond milk, molasses, and vanilla extract until combined. 4. Combine Mixtures: Pour the wet pumpkin mixture over the dry ingredients and stir until just combined. Avoid overmixing to prevent dense bread. 5. Fill the Pans: Evenly distribute the batter between the three prepared pans, filling each about two-thirds full. 6. Add Topping: For the topping, evenly sprinkle 1 tablespoon of sugar and 1/2 teaspoon of cinnamon over each loaf. 7. Bake: Place the pans on a baking sheet for easier handling. Bake for 40 to 43 minutes, or until the tops are set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 30 minutes as baking times may vary. 8. Cool: Allow the bread to cool in the pans for 15 minutes before transferring to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 210 kcal per slice | Servings: 3 mini loaves This Cinnamon Sugar Pumpkin Bread is the perfect blend of sweet, spiced, and comforting flavors. The moist pumpkin base is enhanced with pumpkin pie spice, while the cinnamon-sugar topping adds a delightful crunch to every bite. These mini loaves are ideal for sharing or enjoying as a cozy fall treat with a cup of tea or coffee. Whether you're looking for a simple fall baking project or a comforting homemade treat, this pumpkin bread is sure to satisfy. The combination of warm spices, rich molasses, and tender pumpkin creates a nostalgic flavor that makes this recipe a seasonal favorite. Bake these mini loaves for a gathering or enjoy them as a delightful breakfast or snack.

[forkfulofflavor]

Cranberry Orange Sour Cream Scones Ingredients: Scones: 2 1/4 cups all-purpose flour 1/2 cup granulated sugar 3 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup cold butter, cubed 1/2 cup sour cream 1/4 cup heavy cream 2 large eggs, divided (1 for egg wash) 1 1/2 tbsp grated fresh orange zest 1 tsp pure vanilla extract 2/3 cup sweetened dried cranberries (or Craisins) 3 tbsp sliced almonds, roughly broken 2 tbsp turbinado sugar (sugar in the raw) Optional Orange Glaze: 1 cup powdered sugar 1 tsp freshly grated orange zest 2 tbsp juice from orange Instructions: Scones: Preheat your oven to 375°F (190°C). Line a large baking sheet (or two standard-sized sheets) with parchment paper and set aside. In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened. Turn the dough out onto a lightly floured surface. Lightly coat the dough with flour and turn it a few times to reduce stickiness, being careful not to overwork the dough. Pat the dough into an 8-inch circle, about 1 inch thick. Using a sharp knife dipped in flour, cut the circle into wedges. Place the wedges on the prepared baking sheet, ensuring at least 3 inches of space between each wedge. Egg Wash: 9. In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the top of each scone. Sprinkle with broken sliced almonds and turbinado sugar. Bake the scones for 20-22 minutes, or until golden brown. Serve warm with fresh whipped cream and orange marmalade, if desired. Optional Glaze: 11. In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice. Add the juice 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones just before serving. Prep Time: 15 minutes | Cooking Time: 20-22 minutes | Total Time: 40 minutes | Kcal: 350 kcal per scone | Servings: 8 scones These Cranberry Orange Sour Cream Scones are the perfect blend of tart cranberries, zesty orange, and a rich, tender sour cream base. Light and fluffy, these scones are topped with crunchy almonds and turbinado sugar for an extra layer of texture, while the optional orange glaze adds a sweet and citrusy finish. They’re perfect for breakfast, brunch, or an afternoon snack. Whether you enjoy them plain or with the orange glaze, these scones are a delightful way to start your day or to treat yourself with something homemade. The fresh orange zest and cranberries provide bright flavors that make these scones a refreshing twist on the classic treat!

[forkfulofflavor]

Apple Cinnamon Pecan Bread Ingredients: 1 3/4 cups all-purpose flour 2 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon baking powder 2 large eggs (room temperature) 3/4 cup sugar 1/3 cup vegetable oil 2 tablespoons applesauce 1 teaspoon vanilla extract 2 cups finely chopped peeled apples 1 cup chopped toasted pecans 1 tablespoon sugar (for sprinkling the top) 1/4 teaspoon ground cinnamon Directions: Preheat your oven to 350°F (175°C). Grease a loaf pan. In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder. In a large bowl, beat the eggs, sugar, vegetable oil, applesauce, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the chopped apples and half of the pecans. In a small bowl, combine the remaining pecans, 1 tablespoon of sugar, and 1/4 teaspoon of ground cinnamon. Sprinkle this mixture over the top of the batter in the loaf pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 55-60 minutes | Total Time: 1 hour 15 minutes Kcal: 280 kcal per serving | Servings: 10 servings This Apple Cinnamon Pecan Bread is the essence of autumn baking. The combination of tender, juicy apples, aromatic cinnamon, and crunchy pecans makes this loaf a delightful treat for the season. It's soft, moist, and perfectly spiced, offering a burst of flavor with each bite. Ideal for breakfast, an afternoon snack, or even dessert, this bread pairs beautifully with a warm cup of tea or coffee. The crunchy pecan topping adds the perfect touch of texture and sweetness, making this recipe a must-bake for fall gatherings and cozy weekends.

[forkfulofflavor]

Caramel Apple Crisp Ingredients: Filling: 8 cups sliced apples (about 5-6 large apples, such as Granny Smith or Honey Crisp) 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 14 oz caramels (about 2 1/4 cups) 6 tablespoons milk Topping: 1 1/4 cup all-purpose flour 1 cup brown sugar 1 cup oats 3/4 cup butter, softened 1 teaspoon ground cinnamon Instructions: Prepare the Filling: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. Peel and thinly slice the apples. In a large bowl, toss apples with sugar, flour, and cinnamon until evenly coated. Spread the apple mixture evenly in the prepared baking pan and set aside. Make the Caramel Sauce: In a microwave-safe bowl, combine caramels and milk. Microwave in 30-second increments, stirring after each interval, until the caramel is fully melted and smooth. Drizzle about half of the caramel sauce over the apples in the baking pan. Prepare the Topping: In a medium bowl, mix flour, brown sugar, oats, softened butter, and cinnamon until crumbly. Sprinkle the topping evenly over the apple and caramel mixture. Bake: Bake for about 45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. Serve: Serve warm with vanilla ice cream and drizzle with the remaining caramel sauce for extra indulgence. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes Calories: 380 kcal | Servings: 8 servings This Caramel Apple Crisp is the ultimate fall dessert, combining tender cinnamon-spiced apples with a buttery oat topping and a rich layer of gooey caramel. Each spoonful brings together the warmth of baked apples, the sweetness of caramel, and the crisp texture of the oat crumble, making it a comforting treat on a chilly day. Serve it warm with a scoop of vanilla ice cream and a drizzle of extra caramel sauce for a truly indulgent experience. Whether you’re celebrating a cozy family dinner or a festive autumn gathering, this dessert’s delightful flavors and textures are sure to impress. It’s a seasonal classic that’s as satisfying as it is beautiful.