Baked Goodies

I want something snacky!

Who hasn't heard, thought, and/or said that once in a while? I think we've all wanted something snacky on occasion.

Today's Baked Goodies post should help with those times when the snack attacks hit, and includes such yumminess as Cinnamon Baked Doughnuts and Vegan Vanilla Maple Banana Bread. Enjoy!

RASPBERRY CHEESECAKE BROWNIES

This yummy recipe comes from Peggy Trowbridge on The Spruce Eats. Peggy originally posted this when she was on About.com, which has since morphed into .dash. I have yet to be able to find this recipe on Peggy's Spruce thread, so if anyone is able to locate it, please let me know!

Peggy originally wrote, “Chocolate and raspberries are a brilliant pairing. The cheesecake layer is flavored with raspberry and swirled into the brownies. Frosting is optional.”

Prep Time: 15 min; Cook Time: 30 min

Yield: 24 to 36 brownies, depending on cut size

Ingredients

1 package brownie mix

2 large eggs

1/2 cup vegetable oil

3 Tbsp water

8 ounces cream cheese (1 large block), at room temperature

1 egg

1 cup confectioners' sugar

1 tsp raspberry extract

1-1/2 cups semi-sweet chocolate chips for frosting (optional)

Directions

Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with non-stick foil.

Combine brownie mix, 2 eggs, vegetable oil, and water in a large bowl. Stir with a fork only until combined. Pour into prepared pan and smooth evenly.

Beat cream cheese, 1 egg, and confectioners' sugar until smooth. Mix in raspberry extract. Plop dollops of cream cheese mixture over the top of the brownie mix. Using a dull butter knife, swirl the cheesecake mixture into the brownies.

Bake 30 minutes. If frosting, sprinkle chocolate chips evenly over the top of the hot brownies immediately after removing from the oven. Tent with foil and wait about 5 minutes for chocolate chips to soften. Use a spatula to gently smooth the melted chips evenly over the brownies. Let cool to room temperature before lifting out of the pan and cutting.

NUTTY DARK BANANA BREAD

This is from tbsp. (tablespoon.com), and begins, “Crunchy walnuts and dark brown sugar make this banana bread moist and utterly sinful.”

Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Servings: 2 loaves

To view this online, click here.

Ingredients

3 large bananas

1 1/s cups sugar

1 1/2 cups dark brown sugar

1 teaspoon salt

2 teaspoons baking soda

4 large eggs

2/3 cup water

1 cup oil

3 1/2 cups Gold Medal™ all-purpose flour

2 cups walnuts, chopped

Directions

Preheat oven to 350° F. Spray 2 loaf pans with non-stick baking spray (preferably the kind with flour in it).

Peel bananas and add to large mixing bowl. With mixer, cream bananas and add sugar and brown sugar, salt and soda, mixing well. Add eggs one at a time, beating after each. Add water and oil.

Slowly add flour, mixing well. When all flour is added, beat well. Stir in nuts.

Pour into prepared pans and bake at 350° F for 60-65 minutes, until toothpick inserted in center comes out clean and edges of loaves are brown.

Cool completely on a cooling rack before slicing.

VEGAN VANILLA MAPLE BANANA BREAD

This is by Girl Versus Dough on tbsp. (tablespoon.com), and begins, “A delicious, healthy (and dairy-free and egg-free!) take on a quick bread favorite.”

Prep Time: 20 minutes; Total Time: 1 hour 20 minutes; Servings: 1 loaf

To view this online, click here.

Ingredients

1 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1 cup brown sugar, packed

2 1/2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

1/2teaspoon cinnamon

1/2 teaspoon nutmeg

3 very ripe bananas, peeled and smashed

1/2 cup oil (I prefer vegetable)

2 1/2 tablespoons maple syrup

2 1/2 tablespoons water

Directions

Preheat oven to 350°F.

In the bowl of a stand mixer, combine flours, brown sugar, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

In a separate medium bowl, combine vanilla, bananas, oil, maple syrup and water.

Pour wet ingredients into dry ingredients and mix until well combined.

Pour batter into a lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Wait at least 15 minutes to remove bread from loaf pan. Allow to cool completely on a cooling rack before slicing or serving.

SALTED CARAMEL BANANA BREAD

This is from tbsp. (tablespoon.com), and begins, “Banana bread is delicious all by itself, but add a layer of salted caramel to the top and it's just plain decadent!”

Prep Time: 15 minutes; Total Time: 2 hours 0 minutes; Servings: 1 loaf

To view t his online, click here.

Ingredients

2 whole eggs

1 1/2 cups sugar

1/2 cup oil

1/3 cup buttermilk

1 teaspoon vanilla

1 3/4 cups Gold Medal™ all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 ripe bananas

20 unwrapped caramels

2 tablespoons milk

1 teaspoon sea salt

Directions

Preheat oven to 350°F. Spray a loaf pan with cooking spray. Add eggs, sugar, oil, buttermilk, and vanilla to a large bowl. Whisk until combined.

Add flour, baking soda, and salt to the wet ingredients.

Mash bananas with a fork and add to the batter. Mix until just combined.

Pour batter into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack.

Make the glaze by melting caramels and milk in the microwave for 1 minute. Stir until smooth. Poor over bread and sprinkle with sea salt.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

PUMPKIN CRISP

This comes from Delish.com, and begins, “This crisp will make you forget pumpkin pie ever existed. The crunchy topping is the perfect accompaniment to the smooth pumpkin filling.”

Yields: 6 servings; Prep Time: 15 minutes; Total Time: 1 hour

To view this online, click here.

Ingredients

Cooking spray, for pan

3 eggs

1 c. granulated sugar

1 (15-oz.) can pumpkin purée

2/3 c. heavy cream

2 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

For the Topping

1 1/2 c. all-purpose flour

1 1/2 c. dark brown sugar

Pinch kosher salt

3/4 c. cold butter, in 1/2" cubes

1 c. chopped pecans

Whipped cream or vanilla ice cream, for garnish

Directions

Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Serve with whipped cream or ice cream.