RASPBERRY & CINNAMON CREAM CHEESE COFFEE CAKE

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Ingredients

Cake:
2 1/2 cups/600 mL flour
3/4 cups/180 mL sugar
1 tsp/5 mL Watkins Pure Ground Cinnamon
1 cup/250 mL (2 sticks) butter, cold
1/2 tsp/2.5 mL baking powder
1/2 tsp/2.5 mL baking soda
1/4 tsp/1.2 mL salt
3/4 cup/180 mL sour cream
1 egg
1 tsp/5 mL Watkins Pure Vanilla Extract

Filling:
1 pkg (8 oz/227 g) cream cheese, softened
1/4 cup/60 mL sugar
½ tsp  Watkins Pure Vanilla Extract
1 egg
1/2 cup/125 mL raspberry preserves

Glaze (optional):
1 ½ cup/375 mL powdered sugar
½ tsp  Watkins Pure Vanilla Extract
2 tbsp water

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Directions

Cake: In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cups/125 mL of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla extract; blend well. Spread batter over bottom of 8 x 8-inch/20 x 20-cm baking pan.

Filling: In a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle 1 cup of reserved crumbs over preserves. Bake before adding glaze.

Glaze: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.

Bake at 350ºF/180ºC for 45 to 50 minutes. Serve warm or cold.

Pumpkin Bars

4 eggs

1 2/3 cups/410 mL granulated sugar

1 cup/250 mL vegetable oil

15 oz/425 g can pure pumpkin

2 cups/500 mL all-purpose flour

2 tsp/10 mL baking powder

1 tsp/5 mL baking soda

1 tsp/5 mL salt

1 1/2 tsp/7.5 mL Watkins Organic Ground Cinnamon

1/2 tsp/2.5 mL Watkins Organic Nutmeg

2 tsp/10 mL Watkins All Natural Original Gourmet Baking Vanilla

Cream Cheese Frosting

3 3/4 cups/930 mL powdered sugar

3 tbsp/45 mL butter

4 tbsp/60 mL milk

2 tsp/30 mL Watkins Cream Cheese Flavor

Bars

In a large bowl using an electric mixer, combine eggs, sugar, oil, pumpkin and Watkins All Natural Original Gourmet Baking Vanilla® until combined.

In a medium bowl, stir together flour, baking powder, baking soda, salt, Watkins Organic Ground Cinnamon and Watkins Organic Nutmeg. At a slow speed, slowly add dry ingredients to wet ingredients until combined. Spread batter into greased 9 x 13-inch/23 x 33-cm baking pan. Bake for 30-40 minutes at 350°F/180°C.

Remove from oven and let cool on a rack before frosting. 

Frosting

In a medium bowl using an electric mixer, beat butter and Watkins Cream Cheese Flavor until smooth. Slowly add powdered sugar until combined. Add milk to desired consistency. Frost cooled pumpkin bars with frosting, cut and serve.

Makes approximately 12 bars.

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Triple Chocolate Cheesecake Bars

Triple Chocolate Cheesecake Bars

Photo: Taste of Home

1/4 cup butter, cubed

1/2 cup sugar

3 tablespoons baking cocoa

1/2 teaspoon Watkins Vanilla Extract

1 large egg, room temperature

1/4 cup all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon salt

Cheesecake Layer

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1-1/2 teaspoons Watkins Vanilla Extract

3/4 cup semisweet chocolate chips, melted and cooled

2 large eggs, lightly beaten

Ganache

1-1/2 cups semisweet chocolate chips

1/2 cup heavy whipping cream

1 teaspoon Watkins Vanilla Extract

Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread into a thin layer into prepared pan. Bake until top appears dry, 6-8 minutes.

Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack.

For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack for 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

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Pistachio Quick Bread

Pistachio Quick Bread - Learn more about Watkins at www.trustednaturalhomeproducts.com

1 package white cake mix (regular size)

1 package (3.4 ounces) instant pistachio pudding mix

4 large eggs, room temperature

1 cup sour cream

1/4 cup water

1/4 cup canola oil

1/3 cup sugar

3/4 teaspoon Watkins Cinnamon

In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick).

Combine sugar and cinnamon. Spoon half of the batter into two greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar.

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Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Sex In A Pan

Photo: food.com

Photo: food.com

Photo: food.com

Tip:  Give this an extra punch by adding a teaspoon of Watkins Baking Vanilla to the Cool Whip.
Or substitute Cool Whip for Whipping cream.  YUM

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Cinnamon Vanilla Macaroon

Cinnamon Vanilla Macaroon

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2 cups/500 mL powdered sugar

1 cup/250 mL almond flour

3 large egg whites, room temperature

1/8 tsp/ 0.6 mL salt

3 tbsp/45 mL granulated sugar

1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla

2 tsp/10 mL Watkins Organic Ground Cinnamon 

Filling

1/2 cup/125 mL cup butter, softened

1/4 cup/60 mL brown sugar, packed

3/4 cup/180 mL powdered sugar

1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla

1/2 tsp/2.5 mL Watkins Organic Ground Cinnamon

Macaroon

Place the powdered sugar and almond flour in a food processor or blender. Pulse for 30 seconds until combined and fine in texture. Set aside.

In a stand mixer, beat the egg whites, salt and Watkins All Natural Original Gourmet Baking Vanilla® together on medium speed. Switch to high speed and beat until stiff peaks form. Fold in the sugar 1 tablespoon/15 mL at a time until combined. Fold the almond flour mixture into the egg whites until combined. The mixture will be smooth, sticky and glossy when it is done. Let the batter rest for 10-30 minutes.

Line 2-3 baking sheets with ungreased parchment paper and prepare your piping bag. Fill the piping bag and pipe small (about 2-inch/5-cm) circles on the baking sheets. Gently tap the sheets to release bubbles and sprinkle cinnamon on the top of each cookie. Let the cookies rest for 45-60 minutes.

Preheat oven to 325°F/160°C. Bake sheets one at a time for 10 minutes each, then remove and allow cookies to cool completely before removing from the sheets and assemble with filling.

Filling

In the bowl of a stand mixer, beat the butter and brown sugar for one minute on high speed, until the butter is smooth and creamy. Beat in powdered sugar until it is completely blended and then add in Watkins All Natural Original Gourmet Baking Vanilla® and Watkins Organic Ground Cinnamon. Mix until blended.

Total Time: 2 Hours

Prep Time: 90 minutes

Cook Time: 10 minutes (for each sheet pan)