Why You’ll Love This Recipe!

Perfect Sweet Treat. This mug coffee cake is the perfect sweet treat when you need just a little bit of sweetness in your day. It’s perfect paired with a cup of coffee or tea in the morning or a evening dessert!

So Simple! Mug cakes couldn’t be any easier. It uses a handful of pantry staple ingredients, takes a few minutes to mix together and only 2 minutes in the microwave or under 15 minutes in the oven.

Egg Free. There is no egg in this recipe so it’s perfect for your egg-free people.

Ingredients for Mug Coffee Cake

• Butter. I always use salted butter but if you are using unsalted, add in a pinch more of salt. Melt your butter for this recipe and allow to cool for a few minutes.
• Sugar. You will need granulated sugar, brown sugar and powdered sugar if you want to add a glaze.
• Flour. I use unbleached all purpose flour.
• Baking Powder
• Salt
• Vanilla Extract
• Cinnamon
• Milk. Use what you have in your fridge. I usually have 2 percent on hand.

How to Make Mug Coffee Cake

• Grease a microwave-safe mug or a 6 oz. ramekin with butter or non stick cooking spray.
• In a bowl, combine melted butter, flour, salt, baking powder and milk in a small bowl. Mix to combine.

• Spoon cake batter into prepared ramekin.
• In another small bowl combine streusel topping, brown sugar, 1/2 tsp softened butter and cinnamon. Mix to combine. If it is too wet, add some additional sugar.
• Sprinkle crumb-topping on top of batter and use a knife to gently swirl the topping into the batter. Don’t overmix.

• Bake in a 350 degree F oven for 12-14 minutes or until cooked through and beginning to pull away from sides or in the microwave for 45 seconds. If not entirely done, microwave for another 15 seconds.
• In a small bowl, combine powdered sugar and enough milk to make a good drizzling consistency. Drizzle over warm mug coffee cake after removing from oven.

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Mug Coffee Cake | Oven or Microwave Methods

Quick and easy mug coffee cake is the perfect amount for one person. It only takes minutes to make thanks to the microwave but can also be baked in the oven.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 1 person

Calories 364kcal

Author Leigh Anne Wilkes

Equipment

• Ramekins (6oz)
• Measuring Spoons

Ingredients

• 1 Tbsp butter melted, salted
• 1 Tbsp granulated sugar
• 3 Tbsp all purpose flour
• 1/8 tsp salt
• 1/4 tsp baking powder
• 1 Tbsp milk or water
• 1/2 tsp vanilla extract

Streusel Topping

• 2 tsp brown sugar
• 1/2 tsp butter softened, salted
• 1/8 tsp cinnamon

Glaze

• 1 tsp milk just enough to make a nice drizzling consistency
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla

Instructions

• Grease a microwave-safe mug or a 6 oz. ramekin with butter or non stick cooking spray.
• In a bowl, combine melted butter, flour, salt, baking powder and milk in a small bowl. Mix to combine.
• Spoon cake batter into prepared ramekin.
• In another small bowl combine streusel topping, brown sugar, 1/2 tsp softened butter and cinnamon. Mix to combine. If it is too wet, add some additional sugar.
• Sprinkle crumb-topping on top of batter and use a knife to gently swirl the topping into the batter. Don’t overmix.
• Bake in a 350 degree F oven for 12-14 minutes or until cooked through and beginning to pull away from sides or in the microwave for 45 seconds. If not entirely done, microwave for another 15 seconds.
• In a small bowl, combine powdered sugar and enough milk to make a good drizzling consistency. Drizzle over warm mug coffee cake after removing from oven.

Video

Notes

1. To make this dairy free, substitute in your favorite non dairy milk and use a mild flavor oil instead of butter.
2. To make it gluten free, use your favorite cup for cup gluten free flour and then allow batter to sit for 20 minutes or so before baking to help prevent grittiness.
3. Don’t overmix your batter. Mix just until the ingredients are incorporated. Overmixing causes too much gluten to build up and will make your mug coffee cake tough.
4. It’s o.k. if your coffee cake sinks a bit in the middle, it is just from the weight of the streusel topping and just makes it more gooey and delicious!

Nutrition

Calories: 364kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 409mg | Potassium: 177mg | Fiber: 1g | Sugar: 37g | Vitamin A: 445IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 1mg

Continue reading Mug Coffee Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Amazing Lemon Flavor! The best part of this lemon pull-apart bread is how it tastes.  It is full of lovely lemon flavor.  

So Easy to Make! The second best part is how easy the recipe is because it uses frozen roll dough!  I actually found this recipe over at the Rhodes website and it was love at first site and first taste!  

Great Texture: The sugar creates a nice crunchy, lemony texture on top and the inside of the roll is soft and sweet.

No Yeast Involved! Because these rolls are made with store bought, frozen roll dough there is no instant yeast or dry ingredients involved!

Ingredients Needed

• Frozen Dinner Rolls. I use Rhodes frozen rolls but you can use other brands. Each roll weighs about 1.3 oz. See below if you prefer to make your own roll dough.
• Lemons
• Granulated Sugar
• Butter, salted
• Powdered Sugar

How to Make Lemon Pull Apart Rolls

• Remove frozen rolls from freezer, place on a baking sheet or plate and cover with plastic wrap. Allow to thaw at room temperature. You want them to be thawed but still cold.  Depending on the temperature of your house, this will take around 1 1/2 hours.  I used 12 rolls for my 10 inch cast iron skillet pan.

• Mix up lemon sugar mixture by combining sugar and lemon zest.  Stir together with a fork or spoon, you can even use your fingers to rub the lemon zest into the sugar so it gets infused into the sugar.
• Cut the rolls in half with a pair of scissors and lay them into the pan.  Pour melted butter over the top.

• Sprinkle half of the lemon sugar mixture over the top.   Cover them with plastic wrap.

• Set the rolls in a nice warm place and let them rise for an hour or until they double in size.
• Sprinkle the other half of the sugar mixture on top after they have risen.

• Bake at 350 degree F until they are nice and golden brown, about 20-25 minutes.
• Combine powdered sugar, melted butter and lemon juice until you have a nice drizzling consistency.
• Remove the rolls from the oven and cool for five minutes, then glaze.

Some of my other favorite recipes bread recipes:

• Cheese Pull Apart Bread
• Buttery Cloverleaf Yeast Rolls
• Cinnamon Roll Pull Aparts
• Pizza Monkey Bread
• 30 Minute Rolls

• Quick and Easy Orange Rolls
• Everything Bagel Seasoning Pull Apart Rolls
• Magleby’s Rolls

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Lemon Pull Apart Rolls

These lovely lemon rolls are a piece of heaven and they literally melt in your mouth! Making them with frozen rolls makes them so easy!

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 231kcal

Author Leigh Anne Wilkes

Equipment

• Cast Iron Skillet (10in)
• Measuring Spoons

Ingredients

• 12 frozen dinner rolls thawed but still cold
• zest from 2 whole lemons
• 1/2 cup sugar
• 1/4 cup butter melted

Citrus Glaze

• 1 cup powdered sugar
• 1 tablespoon butter melted
• 2 tablespoons fresh lemon juice

Instructions

• Mix lemon zest with sugar.
• Cut rolls in half and place in a 10-inch cast iron pan or 9×13-inch sprayed baking pan.
• Drizzle 1/4 cup melted butter over rolls.
• Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.
• Cover with sprayed plastic wrap. Let rise until double in size.
• Remove wrap. Sprinkle on remaining mixture.
• Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack.
• Combine glaze ingredients and mix well. Drizzle over pull-aparts.

Notes

1. Don’t let the rolls start to rise before you cut them in half, they should be just thawed.
2. Enjoy this delicious great warm, I think that is the way it is best enjoyed!
3. If you prefer to make your own homemade dough, form your rolls into 1.3 oz. balls after the first rise and then cut them in half and continue with recipe as written.

Nutrition

Calories: 231kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 268mg | Potassium: 49mg | Fiber: 2g | Sugar: 19g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

Continue reading Lemon Pull Apart Rolls. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

No Cake Mix Needed: I first posted a full size recipe for this Starbucks Copycat Coffee Cake years ago. That recipe is made with a yellow cake mix. When I decided I wanted a mini coffee cake version my favorite coffee cake I didn’t want to use a cake mix. I would only need a portion of the cake mix and it just felt wasteful to throw the rest away.

So, I developed this recipe to taste just like the full size version without using a cake mix. The entire coffee cake is made from scratch and I think it’s better than the real thing!

Ingrediens Needed

• All Purpose Flour
• Baking Powder
• Salt
• Butter, I use salted butter in my baking unless noted in the recipe. If you prefer unsalted butter just add in 1/2 tsp of salt instead of 1/4 tsp.
• Sugar, granulated sugar and brown sugar.
• Egg
• Vanilla Extract
• Sour Cream, use full fat sour cream or substitute full fat plan Greek yogurt.
• Milk
• Cinnamon

How to Make Small Batch Coffee Cake

• Combine butter, sugar, egg, vanilla and sour cream.
• Add in your dry ingredients including flour, salt and baking powder.
• Stir to combine and add in milk.
• Pour cake batter into lined or greased pan and bake for 15 minutes.
• While baking mix up your streusel topping.

• Mix together flour, butter, brown sugar, cinnamon and vanilla until crumbly.
• Pull the cake out after 15 minutes and gently layer or sprinkle the crumb topping on top.
• Bake for another 10-12 minutes or until a toothpick comes out clean.

• Cool in pan for five minutes and then remove from pan by lifting up parchment paper.
• Place on cooling rack.
• Slice into 2-4 pieces.

Check out more of my coffee cake recipes :

• Copycat Starbucks Coffee Cake Recipe
• Raspberry Cream Cheese Coffee Cake
• Blueberry Coffee Cake
• Lemon Blueberry Coffee Cake
• Blueberry Lemon Curd Coffee Cake

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Small Batch Coffee Cake

This small batch coffee cake is just like your favorite Starbucks coffee cake and it is the perfect amount for 2-4 people. A tender yellow cake topped with a crunchy cinnamon streusel topping.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 471kcal

Author Leigh Anne Wilkes

Equipment

• Loaf Pan (9×5)
• Measuring Cups
• Measuring Spoons

Ingredients

• 2/3 cup flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp butter softened
• 1/4 cup sugar
• 1 egg
• 1/4 tsp vanilla
• 2 Tbsp sour cream
• 1 Tbsp milk

Streusel Topping

• 1/2 cup flour plus 1bsp
• 1/4 cup butter soft
• 1/2 cup brown sugar packed
• 1/2 tsp cinnamon
• 1/2 tsp vanilla

Instructions

• Combine butter, sugar, egg, vanilla and sour cream. Mix to combine.
• Add in flour, baking powder, and salt.
• Add in milk
• Pour into a parchment lined or greased 9 x 5 loaf pan.
• Bake at 350 degrees F. for 15 minutes.

Streusel Topping

• Combine flour, butter, brown sugar, cinnamon and vanilla.
• Stir until crumbly.
• Remove coffee cake from oven and gently spread topping over top of cake.
• Return to oven and bake for 10-12 minutes until a toothpick comes out clean.

Video

Notes

1. Line your baking pan with parchment paper to make it easier to remove and serve.
2. Be sure your butter for the streusel is cold so the topping doesn’t get doughy.
3. Change it up a bit by adding in some mini chocolate chips or cinnamon chips. Some chopped nuts such as pecans or walnuts would be delish. Add in 1/4 cup of either. Chopped nuts can be added to the cake batter or to the crumb topping.
4. The addition of some fresh blueberries (about 1/3 cup) would add extra flavor.

Nutrition

Calories: 471kcal | Carbohydrates: 68g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 328mg | Potassium: 187mg | Fiber: 1g | Sugar: 40g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg

Continue reading Small Batch Coffee Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Something Sweet. When you are looking to add something sweet to a holiday breakfast, brunch or any meal, this ooey, gooey monkey bread is the answer. It’s cinnamon goodness can’t be beat.

Easy to Prep Ahead. Monkey Bread comes together in under 20 minutes but if you are really short on time you can prep it the night before all the way up until it goes in the oven and then keep it in the refrigerator to the day. Let it sit at room temperature before baking while the oven preheats.

What is Monkey Bread?

Monkey bread is either a sweet bread that is made with balls of dough baked together in a pan.  It is called monkey bread because you pull it apart and eat it with your fingers, just like a monkey eats!

Monkey Bread Ingredients

• Light Brown Sugar
• Butter, salted
• Cinnamon
• Granulated Sugar
• Canned Biscuit Dough, I use Pillsbury Original Grands. These can be found in the refrigerator section of the grocery store. If you would like to use homemade dough, try my pull apart bread recipe.

How to Make Monkey Bread

• Preheat oven to 350 degrees F.
• Grease a 10 inch bundt pan well.
• Cut biscuits into quarters.

• In a large zippered plastic bag mix together granulated sugar and 1 1/2 Tbsp cinnamon. Toss to mix.
• Place half the biscuits pieces into the sugar/cinnamon mixture and toss to totally coat the biscuit pieces. Remove from bag and place into greased bundt pan. Repeat with the remaining half of the biscuits.

• Combine butter, brown sugar and cinnamon in a small sauce pan
• Stir until butter is melted, sugar is dissolved and it begins to boil.

• Pour over the biscuits in the bundt pan.
• Place in preheated oven and bake for 40-45 minutes. If the biscuits begin to brown too much place a piece of foil over the top. Make sure the biscuits are cooked through.

• Remove from oven and allow it to cool for 10 minutes before removing from the pan.

• Turn the monkey bread upside down onto a plate or serving platter. (Loosen the edges a bit with a knife to make sure it comes out cleanly.)
• Enjoy!

Be sure and follow me over on You Tube for weekly cooking demos.

Try these other fun recipes!

• Buttery Pull Apart Bread
• Mini Monkey Bread
• Pizza Monkey Bread
• Small Batch Biscuits for Two
• Homemade Biscuits Recipe

Print

Monkey Bread Recipe

Monkey Bread is covered in a sticky sweet, cinnamon glaze, This pull-apart bread is the perfect addition to a holiday breakfast, brunch or anytime!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 330kcal

Author Leigh Anne Wilkes

Equipment

• Bundt Pan
• Measuring Spoons
• Measuring Cups

Ingredients

• 1 cup granulated sugar `
• 3 Tbsp cinnamon divided
• 3 16.3 oz. refrigerated original or buttermilk biscuit dough
• 1 cup butter salted
• 1 cup light brown sugar

Instructions

• Preheat oven to 350 degrees F
• Spray a 10 inch bundt pan with non stick cooking spray. Spray well.
• In a large zippered bag, combine sugar and 1 1/2 Tbsp cinnamon. Shake to combine.
• Cut biscuits into quarters.
• Add half of the biscuit pieces to cinnamon/sugar mixture and shake to coat. Remove and place into bundt pan. Repeat with second half of dough.
• In a small to medium saucepan combine butter, brown sugar and 1 1/2 Tbsp cinnamon. Cook over medium heat until butter is melted, sugar is dissolved and it just begins to boil.
• Pour mixture over the top of the biscuit dough in the pan.
• Bake for 40-45 minutes in preheated oven. If the dough begins to brown too much add a piece of foil to the top. Bake until dough is cooked through.
• Allow to cool on a cooling rack for 10 minutes.
• Flip upside down onto a plate or serving platter. Enjoy

Notes

1. You want your bundt pan to be well greased. I always use Baker’s Joy non stick spray – it is the best!
2. Your monkey bread may drip a bit as it bakes and bubbles so I suggest placing it on a baking sheet before putting it in the oven. The baking sheet will catch any drips and is easier to clean.
3. Mix Ins- if you like, add in some chopped walnuts or pecans as you are adding in the biscuit pieces. Chocolate chips or craisins would also be delish.

Nutrition

Calories: 330kcal | Carbohydrates: 44g | Protein: 0.3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 155mg | Potassium: 46mg | Fiber: 1g | Sugar: 41g | Vitamin A: 574IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.4mg

Continue reading Monkey Bread. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

I have been fortunate to have visited France multiple times.  Each time I arrive, the first thing I do is find the nearest crepe street vendor! The next best thing to enjoying a delicious crepe on the streets of Paris is enjoying one in your own home.  Making crepes at home is a lot easier than you may think it is!  With a basic blender crepe batter, some delicious fillings and some kind of pan you’ve got everything you need!

Ingredients Needed

• All Purpose Flour
• Eggs
• Canola Oil
• Milk
• Salt

How to Make Crepes

• Use a blender or food processor.
• Add in all ingredients and pulse until it is nice and smooth.  No one likes lumps in their crepes!
• Pour the blender crepe batter into a bowl and cover with plastic wrap and refrigerate until ready to use it.  I usually make it the night before.

• Heat up your crepe pan or whatever you are using over medium high heat. 
• Grease the pan for the first crepe but I find that you don’t have to grease it after that.  Many times the first crepe doesn’t turn out, that’s normal.  Consider it practice!
• Use either 1/4 cup or a 1/3 cup to measure my batter, depending on the size crepe you want.  Pour the batter into the middle of my pan or crepe maker. 
• Use your crepe spreader to twirl the batter into a circle. This may take a little practice, it’s all in the wrist.  I hold onto the end of the crepe spreader between my thumb and first finger and pull the spreader behind my hand in a circular motion, turning my wrist as I go.

• Watch your crepe and when little bubbles form on the surface, carefully lift the edges of the crepe and turn it over.  You want it to be a very light golden brown.

• Cook for an additional 1-2 minutes until lightly golden brown.
• Remove the crepe and place it on a plate. 

Check out these other crepe recipes:

• How to Fold a Crepe
• Crepe Filling Recipe

Be sure and follow me over on You Tube for weekly cooking demos.

Print

Crepe Recipe

This crepe recipe produces crepes that are thin and delicate, just like the ones they make in France.  Fill them with your favorite crepe filling whether sweet or savory!

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 10 crepes

Calories 152kcal

Author Leigh Anne Wilkes

Equipment

• Crepe Pan

Ingredients

• 2 cups flour
• 3 eggs
• 1 Tbsp canola oil
• 2 cups milk
• pinch of salt

Instructions

• Combine all the ingredients and a blender and pulse until smooth.
• Store batter covered in the refrigerator until ready to use.
• Heat the crepe pan or frying pan over medium high heat.
• Pour 1/4 – 1/3 cup batter into middle of pan and using a crepe spreader, spread into a thin layer.
• Flip and cook on the other side until just lightly golden brown.
• Cover crepes with a towel or wax paper as you cook the rest to keep them from drying out.
• Crepes can be refrigerated until ready to use.

Video

Nutrition

Calories: 152kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 40mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 66mg | Iron: 1mg

Continue reading Crepe Recipe. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.