Tag: Pinch of Yum

Carrot Cake Coffee Cake

Happy Thursday y’all! This week is the last week of class, so on Sunday I decided to make this Pinch of Yum recipe to celebrate! We’re big carrot cake fans in this house, and I love streusel topping so much I could eat it with a spoon (no joke). This recipe perfectly combines both!

I didn’t have a 9 inch round cake pan, so I made this in a regular loaf pan which worked just fine! You’ll just have to bake it for about an hour instead of a half hour.

Also the honey butter: I have a sensitive stomach when it comes to sugar, but my roommates absolutely do not, so I mixed up some honey butter for them. Just mix 1/4 cup butter with 1/4 honey! Super easy and made plenty (and perfect for other baked goods or some fancy toast).

10/10 recommend this recipe! I’m always here for cake that’s acceptable to eat for breakfast and I hope you are too.

Carrot Cake Coffee Cake

Ingredients

Cake:

  • 2 large carrots
  • 3/4 cup granulated sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch of salt

Streusel topping:

  • 4 tablespoons melted butter
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt

Instructions

  1. Preheat the oven to 350°F. Peel and grate the carrots. You should have about 1 1/2 cups.
  2. Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.
  3. Mix ingredients for the streusel until you get a texture like pebbles (I used my hands).
  4. Spread batter into a greased 9 inch round cake pan (or a loaf pan). Sprinkle with streusel. Bake for 30 minutes or until center is set (about 60 mins for a loaf pan). Top with honey butter if desired.

Teriyaki Tofu Bowls

Ready for a super easy, super tasty dinner recipe? Then this post is for you. Bringing you another Pinch of Yum recipe, this time their Crunchy Roll Bowls. This is a tasty combo of tofu cooked in teriyaki sauce, fluffy rice, tons of crunchy vegetables (edamame, cucumber, jalapeño), smooth avocado, and spicy mayo!

I made this recipe a few weeks ago and it lasted me 4 dinners, and it truly couldn’t be easier! Just cook the rice, fry up the tofu, and chop all your toppings. Store everything in separate containers to keep it fresh throughout the week and you’ve got your meal prep sorted! Bonus points, this recipe is vegetarian! But if you’re a meat lover, you could definitely use chicken or pork (though the cook time will be different).

Another shoutout to Pinch of Yum for always bring super tasty recipes to the meal prep game! And try these teriyaki tofu bowls for a fresh, easy, and tasty dinner with tons of different textures

I forgot to buy jalapeños, so just imagine some sliced jalapeños on top too!

Teriyaki Tofu Bowls

Ingredients

  • 1 block extra firm tofu
  • 1 cup rice, uncooked
  • 2 cups frozen shelled edamame
  • 1 cucumber, finely diced
  • 1 avocado, cut into chunks or slices
  • 1 jalapeño, thinly sliced
  • swish of neutral oil
  • 1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I like the Aldi brand!)
  • 1/2 cup crunchy fried onions, crushed (the kind on top of green bean casserole)
  • spicy mayo (just mix mayo with sriracha, or other hot sauce of choice to taste)

Instructions

  1. Press the water out of the tofu by layering in paper towels and pressing down with a large pan
  2. Cook rice according to package directions
  3. Cook edamame according to package directions
  4. Cut the tofu into cubes. Heat oil over high heat and fry tofu until golden brown. Add about 1/4 to 1/3 cup of sauce (just enough to coat the tofu) and stir fry again until golden brown.
  5. Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, avocado, crunchy onions, and spicy mayo. Enjoy!
  6. For meal prep, store ingredients in individual containers to stay fresh.

Homemade “Oreos”

Ready for the easiest, best cookie ever? I saw this recipe on Pinch of Yum a few weeks ago and knew I immediately had to try it. I love Oreos and thought it would be fun to spend a snow day at home baking this super easy version.

As Lindsay says, these are only “Oreos” insofar as that they’re chocolate cookies with frosting sandwiched inside. But they honestly might be better than Oreos: the cookies are soft and super chocolatey, and truly what could be better than a filling of cream cheese frosting (the superior frosting, yes I said it)? These also couldn’t be easier thanks to boxed cake mix!

I made these once, a few days after coming home, and I think they were gone in 2 days. So my brother David humbly requested that I make them again before Christmas, and they were once again demolished by all (including our dog… don’t leave treats within dog distance for any period of time lol). I think I’m gonna make them for a third time with my boyfriend in the next week or so because they’re that easy and delicious. But you’ll just have to try them for yourself to see 😉

Homemade “Oreos”

Ingredients

  • 2 eggs
  • 3/4 cup (1.5 sticks) butter, room temperature
  • 1/2 teaspoon vanilla
  • 1 box Devil’s Food cake mix
  • 8 oz cream cheese
  • 1/2 cup (one stick) butter
  • 1 tsp vanilla
  • 2 cups powdered sugar

Instructions

  1. Beat eggs, butter, vanilla, and cake mix together with an electric mixer until combined.
  2. Preheat the oven to 350°F. Roll into small one or two tablespoon balls. Place on a baking sheet. (Chill the dough for about 30 minutes if it’s too soft to roll)
  3. Bake for 8 minutes. Remove and allow to cool.
  4. Beat cream cheese, butter, vanilla, and powdered sugar together with an electric mixer. Using a plastic bag with the end cut off, or a pastry bag (or spread with a knife because college), pipe a swirl of frosting onto one cookie and gently press a same-size cookie on top.
  5. Store in the fridge and enjoy!

Note: extra cream cheese frosting is delicious spread on graham crackers

Design a site like this with WordPress.com
Get started