Pecan Cheesecake Rolls

Pecan Cheesecake Rolls | Crumbs and Chaos This post is brought to you by International Delight.

Easter weekend is {finally} here. Am I the only one that feels like that took forever?! Holiday weekends are usually full of family, friends, celebration and sometimes craziness. One thing you definitely don’t need is complicated recipes to keep you away from guests. Enter Pecan Cheesecake Rolls…a simple breakfast or brunch recipe that will have you back to enjoying your family in no time.

5 simple ingredients including crescent roll dough makes this a speedy morning treat. This recipe is easy to customize to your particular crowd. If you don’t have nut lovers, then use a different flavor of International Delight creamer and everyone is happy. This particular day I was feeling nutty, so I used the Southern Butter Pecan Creamer, which also happens to be an excellent addition to your morning coffee ;)

Need more inspiration for your Easter weekend? Head on over to the International Delight Pinterest Page for some adorable and delicious ideas!  Happy Easter from the Crumbs and Chaos crowd!… 

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Coconut Coffee Cake

Coconut Coffee Cake | Crumbs and Chaos Grab the plates and pass the forks…Coconut Coffee Cake is a fun twist on a classic brunch must-have!

So spring break has come and gone and Easter is this coming weekend…which means we’re already half way through April?!  Seriously, I can’t keep up.  Last week was pretty busy and then it was finally nice enough to do some things around the yard, ride bikes and all that jazz.

Do you have a special meal on Easter?  Growing up we had always had brunch at my Grandma’s house.  This coffee cake would have been the perfect for a meal like that.  It’s super easy to put together and it makes two!  One for you and one to share. A simple, buttery coffee cake topped with a layer of milk chocolate chips and a crunchy coconut topping – an irresistible combo that’s sure to make brunch a little more special…. 

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Southwest Breakfast Stacks

Southwest Breakfast Stacks | Crumbs and Chaos

This hearty meal is brought to you by Simply Potatoes.

Raise your hand if you love potatoes.  Raise your other hand if you love recipes with a short list of ingredients.  Me too!  It’s your chance to take your love for both and submit a recipe in the Simply Potatoes 5 Ingredient Fix Recipe Contest - terrific prizes are up for grabs so be sure to stop on over for more details!

The humble potato is the perfect backdrop for so many different flavors.  Simply Potatoes are fresh potatoes found in the refrigerated section of the grocery store that are ready to cook and make a simple start to any meal, side dish or appetizer.  I personally love a meal that can be breakfast, lunch or dinner.  And hot, crispy hash browns rank pretty high on my list of all time favorite breakfast foods.  So Southwest Breakfast Stacks it is!

I enjoy things on the spicy side, so it was an obvious choice for me to use the Simply Potatoes Southwest Style Hash Browns for my recipe.  I also used chorizo, which can also be quite spicy and pepper jack cheese.  If you prefer things a little more tame, feel free to use their original shredded hash browns, a milder cheese and sausage.  Cook the egg to your preference and grab your fork because breakfast for breakfast-lunch-or-dinner is served.

Southwest Breakfast Stacks | Crumbs and Chaos

SOUTHWEST BREAKFAST STACKS

(serves 1, multiply as needed)

2/3 cup SIMPLY POTATOES SOUTHWEST STYLE HASH BROWNS

2 Tablespoons cooked and crumbled CHORIZO SAUSAGE

1 Tablespoon PICO DE GALLO or REFRIGERATED SALSA

2 Tablespoons SHREDDED PEPPER JACK CHEESE

1 EGG, cooked to your preference

Prepare hash browns according to the package directions, cooking 5-6 minutes before flipping and cook 5-6 minutes on the opposite side until golden.  Remove to plate.

Layer on chorizo sausage, pico de gallo and cheese.  Top with egg and serve immediately.

For rules on how to enter the Sweepstakes click here.

This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

Thin Mint Streusel Muffins

Thin Mint Streusel Muffins | Crumbs and Chaos Your favorite Girl Scout cookies meets your morning muffin in this Thin Mint Streusel Muffins recipe!

There are few things better than a warm muffin alongside a steaming, hot cup of coffee.  They go together so well, in fact, I’ve considered telling my husband that he’s the muffin to my morning coffee because some things should just be together.

You're the Muffin to My Morning Coffee and a recipe for Thin Mint Streusel Muffins | Crumbs and Chaos  www.crumbsandchaos.net So this muffin, this muffin…absolutely incredible.  A buttery vanilla muffin full of Thin Mint cookie chunks and topped with Thin Mint cookie streusel…there are few words to describe this amazing-ness.  The only way you’re going to know is to make them yourself!  Serve them with coffee, of course, for breakfast or brunch.  They’d also make a fun lunchbox treat or after school snack.  Seriously, just do it!

Thin Mint Streusel Muffins | Crumbs and Chaos

Thin Mint Streusel Muffins

Yield: 12 muffins

Thin Mint Streusel Muffins are your favorite Girl Scout cookie for breakfast! Perfect with your morning coffee!

Ingredients

    MUFFINS:
  • 2 cups FLOUR
  • 2 1/2 teaspoons BAKING POWDER
  • 1 cup SUGAR
  • 1/2 cup BUTTER, room temperature
  • 1 teaspoon VANILLA
  • 2 EGGS
  • 1/2 cup MILK
  • 16 THIN MINT (or Grasshopper) COOKIES, coarsely chopped
  • STREUSEL:
  • 2 Tablespoons BUTTER, room temperature
  • 2 Tablespoons SUGAR
  • 2 Tablespoons FLOUR
  • 6 THIN MINT (or Grasshopper) COOKIES, finely chopped

Instructions

  1. Preheat oven to 375 degrees. Prepare a 12 count muffin tin by lining with paper liners.
  2. In a small bowl, stir together flour and baking powder.
  3. In a large bowl, beat together sugar and butter until well combined. Add vanilla and eggs and beat until completely combined.
  4. Add in flour mixture and mix on low. Pour in milk and continue to mix until evenly incorporated. Fold in the cookies and divide mixture evenly among muffin cups. (I used a standard ice cream scoop to make this job easy.)
  5. In a small bowl, combine streusel ingredients with a fork at first and then use your fingers to rub the mixture together to form bigger 'crumbs'. Sprinkle on top of muffins.
  6. Bake for 18-22 minutes or until a toothpick tests clean. Remove to a wire rack to cool. Serve warm with coffee.
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becca

More muffins to love…

Double Chocolate Muffins

Salted Caramel Muffins

Blueberry Muffins with Creamy Lime Glaze

Oreo Streusel Muffins

Glazed Lemon Bread

Glazed Lemon Bread | Crumbs and Chaos

This recipe for Glazed Lemon Bread is easy to make and perfect for breakfast or brunch.

It’s time for a squeeze of fresh citrus…lemon to be exact.  I love how refreshing zesting or squeezing a lemon is, it brightens up the entire room.  Something that is absolutely needed during these long, cold winter days.  This lovely little loaf of lemon bread is a delight with your morning coffee and it would be perfect for a brunch spread or an afternoon snack.  You could make this to take to work to brighten up someone else’s day too.

Glazed Lemon Bread | Crumbs and Chaos

Glazed Lemon Bread

This easy recipe for Glazed Lemon Bread is perfect for breakfast or brunch.

Ingredients

  • 1 1/2 cups FLOUR
  • 1 cup SUGAR
  • 1 teaspoon BAKING POWDER
  • 1/2 teaspoon SALT
  • 2 EGGS
  • 5 oz. can EVAPORATED MILK
  • 1/3 cup VEGETABLE OIL
  • JUICE & ZEST of 1 LEMON
  • 3/4 cup POWDERED SUGAR

Instructions

  1. Preheat oven to 350 degrees. Grease the bottom and 2 inches up the sides of a loaf pan.
  2. Combine dry ingredients in a large bowl. In a small bowl, whisk together eggs, evaporated milk, oil and 2 teaspoons of lemon zest. Pour wet ingredients into dry and stir to combine. Transfer mixture to prepared pan.
  3. Bake 50-55 minutes or until toothpick tests clean, be careful not to over bake. Allow to cool in pan for 10 minutes and turn out onto a wire rack to cool completely.
  4. Stir together powdered sugar and enough lemon juice to make a glaze. Drizzle over cooled bread and garnish with extra lemon zest.
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Recipe Source: Very Best Baking

becca

 

More lemon to love…

Pull Apart Lemon Rolls

Lemon Vanilla Dream Bars

Cream Cheese Lemon Cake Bars

Double Chocolate Muffins {+ a giveaway}

Double Chocolate Muffins | Crumbs and Chaos #muffins #chocolate   www.crumbsandchaos.net A decadent breakfast or a sweet snack – this recipe for Double Chocolate Muffins is simple and delicious!

Muffins are one of the easiest things to bake up and don’t require a ton a baking skill to pull off.  They also make a great breakfast on the go or a quick snack – my kids love them.  This double chocolate version was an absolute hit and the kids were a little sad that I threw the rest in the freezer for our upcoming road trip.  Awesome served at room temperature, I enjoyed mine before they did…warm and with plenty of butter.

Private Selection Butters Private Selections sent me their new finishing butters to try out.  They are seriously amazing and perfect for adding a touch of flavor to whatever you’re making.  The Caramel Sea Salt butter took these double chocolate muffins to another level.  We’ve enjoyed the sweet butters on freshly popped popcorn, with corn bread and they’d be quite lovely stirred into a bowl of oatmeal.  The savory butters are delicious over hot pasta or vegetables and the Roasted Garlic & Herbs butter makes an incredible egg sandwich!  

Double Chocolate Muffins | Crumbs and Chaos #muffins #chocolate   www.crumbsandchaos.net

Double Chocolate Muffins

This simple recipe for Double Chocolate Muffins makes a decadent breakfast or a sweet afternoon snack.

Ingredients

  • 1 1/4 cup FLOUR
  • 1/2 cup GRANULATED SUGAR
  • 1/3 cup BROWN SUGAR, packed
  • 1/4 cup UNSWEETENED COCOA POWDER
  • 2 teaspoons BAKING POWDER
  • 1/4 teaspoon BAKING SODA
  • 1/4 teaspoon SALT
  • 1 cup MINI SEMI-SWEET CHOCOLATE CHIPS
  • 1/2 cup VEGETABLE OIL
  • 1/2 cup MILK
  • 1 EGG

Instructions

  1. Heat oven to 375°. Line a 12 count muffin tin with paper baking cups.
  2. In a large bowl, stir together flour, sugars, cocoa powder, baking powder, baking soda and salt. Add in mini chocolate chips.
  3. In a 2 cup measuring cup, measure oil and milk together. Add egg and mix together with a fork. Pour into dry ingredients and stir until just combined.
  4. Scoop into muffin tin, filling each well about 2/3rds full. Bake for 18-20 minutes or until a toothpick tests clean. Cool in pan for 5 minutes and finish cooling on a wire rack.
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Recipe Source: BHG Baking

becca

Muffin Madness!

Blueberry Lime Muffins

Strawberry Nutella Muffins

Salted Caramel Muffins

*GIVEAWAY DETAILS*

Leave a comment on this post telling me which Private Selections Finishing Butter you’re most excited to try!

Giveaway ends Monday, December 30th at midnight.  Winner will receive a Private Selections Sample Kit and a $100 Kroger Family Stores Gift Card.  I received the same prize pack and all opinions are my own.

The Best of 2013: Breakfast

The Best of 2013: Breakfast on Crumbs and Chaos #breakfast www.crumbsandchaos.net

Good morning!  For the remainder of the year, we’ll be joining a few other bloggers in sharing a The Best of 2013 series as we countdown to 2014.  Thanks to Finding Joy in My Kitchen for hosting!   We’ll highlight some of our favorite and your favorite posts from the last year.  First up, breakfast…which turns out to be a little sweet around these parts – ENJOY!

Strawberry Croissant French Toast | Crumbs and Chaos #strawberry #breakfast #frenchtoast www.crumbsandchaos.net Strawberry Croissant French Toast

Lemon Pull Apart Rolls | crumbsandchaos.net | #lemon #rolls #brunch Lemon Pull Apart Rolls

lime chocolate_chip muffins Lime Chocolate Chip Muffins

Puff Pastry Sausage Bites | Crumbs and Chaos #breakfast #sausage #recipe www.crumbsandchaos.net Puff Pastry Sausage Bites

Mini Chocolate Chip Pumpkin Muffins | Crumbs and Chaos #pumpkin #snack #muffin www.crumbsandchaos.net Mini Pumpkin Chocolate Chip Muffins

Cinnamon Roll Donuts | crumbsandchaos.net | #donuts #breakfast #cinnamonroll Cinnamon Roll Donuts

Cranberry Streusel Coffee Cake | Crumbs and Chaos #coffeecake #breakfast #cranberries www.crumbsandchaos.net Cranberry Streusel Coffee Cake

Salted Caramel Muffins | Crumbs and Chaos #muffins #caramel #breakfast   www.crumbsandchaos.net Salted Caramel Muffins

Peanut-Butter-Cookie-Dough-Overnight-Oats Peanut Butter Cookie Dough Overnight Oats

The Ultimate Donut List brought to you by Crumbs and Chaos | 50+ Ways to get your donut fix #donuts #nationaldonutday #breakfast The Ultimate Donut List

don’t miss last year’s review - The Best of 2012: Breakfast

Cranberry Streusel Coffee Cake

Cranberry Streusel Coffee Cake | Crumbs and Chaos #breakfast #cranberries  www.crumbsandchaos.net

Cake for breakfast?  Yes, please!

I’ve been thinking about November and December and all of the food that goes with those months over the last week or so.  I was so ready and excited when I saw fresh cranberries at the grocery store.  It is time to get baking with these gorgeous red berries.  So I ran right home and made this Cranberry Streusel Coffee Cake.

Cranberry Streusel Coffee Cake | Crumbs and Chaos #breakfast #cranberries #fall  www.crumbsandchaos.net

This cake would be perfect for a holiday brunch or just any ol’ day really.  It is the perfect combo of tart cranberries and slightly sweet coffee cake, all rounded out with the sweet cinnamon streusel.  And is just right served slightly warm with a fresh cup of coffee…a cranberry lover’s delight!

Cranberry Streusel Coffee Cake | Crumbs and Chaos #coffeecake #breakfast #cranberries  www.crumbsandchaos.net

 

Cranberry Streusel Coffee Cake

This is the perfect Cranberry Streusel Coffee Cake recipe - the tart cranberries shine through the slightly sweet cake.

Ingredients

  • 1 cup fresh or frozen CRANBERRIES
  • 1/2 cup SUGAR
  • 2 cups FLOUR
  • 2 teaspoons BAKING POWDER
  • 1/2 teaspoon SALT
  • 1/3 cup BUTTER
  • 1 EGG
  • 2/3 cup MILK
  • 1/4 cup FLOUR
  • 1 teaspoon CINNAMON
  • 2 Tablespoons packed BROWN SUGAR
  • 2 Tablespoons BUTTER

Instructions

  1. Preheat oven to 400 degrees. Chop the cranberries and place into a bowl, add 2 Tablespoons of sugar. Stir together and set aside.
  2. Line a 9x9 baking pan with foil and lightly grease bottom of the pan.
  3. Stir together the remaining 1/4 cup + 2 Tablespoons of sugar with the flour, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
  4. In a measuring cup, combine egg and milk. Add to the flour mixture and stir together with a fork until just moistened. Use a spatula to fold in the cranberries. Spread into pan.
  5. Combine 1/4 cup flour, cinnamon, brown sugar and 2 Tablespoons of butter using a pastry blender. Sprinkle streusel over cake batter.
  6. Bake for 20-25 minutes or until golden and a toothpick tests clean. Serve warm with coffee.
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Recipe Source: Comfort Food 2013 Magazine

becca

 

Some of our favorite breakfasts…

Cranberry Eggnog Muffins

Breakfast Pizza

Eggnog Coffee Cake

Oatmeal Berry Bites

Oatmeal Berry Bites | crumbsandchaos.net | #oatmeal #berries #snack #kidfriendly

Just over a year ago, my husband and I purchased our first house.  Not long after moving in, a new magazine showed up in my mailbox. It is called KIWI Magazine, it was one that I had never heard of and didn’t ever remember subscribing to.  Nevertheless it has arrived at my house, addressed to me, about 6 times per year.  It is a magazine that focuses on growing families and natural/organic foods and products.  I always find an interesting tidbit of information or an informative article that I enjoy.  This time, I found a recipe for these Oatmeal Berry Bites, a healthy and filling snack that was pretty simple to make.  It was kind of like an alternative to a muffin.  A lot more dense and little less cake-like.  A little more filling and a lot less sugar.  It uses whole wheat flour and oatmeal with pure maple syrup as the sweetener.  It originally called for raspberries and blueberries but I only had blueberries available so that’s all I used.  We especially loved the bites that included a juicy blueberry!  Made in individual cups makes it easy to grab and go for breakfast or the perfect after school snack to tide them over til dinner.

OLYMPUS DIGITAL CAMERA

 

Oatmeal Berry Bites

Ingredients

  • 2 cups OATMEAL
  • 1 cup WHOLE WHEAT FLOUR
  • 1 teaspoon BAKING POWDER
  • 1 teaspoon CINNAMON
  • 3/4 teaspoon SALT
  • 1/2 cup PURE MAPLE SYRUP
  • 1/4 cup BUTTER, melted and cooled slightly
  • 2 EGGS
  • 1 teaspoon VANILLA
  • 1 cup BLUEBERRIES

Instructions

  1. Preheat oven to 350 degrees. Prepare 12-muffin tin with papers or grease with cooking spray. In a large bowl whisk together dry ingredients. In a medium bowl, whisk together wet ingredients. Add wet ingredients to dry and stir until just moistened. Add berries and stir gently to combine. Divide batter evenly among prepared muffin tins and bake for 20 minutes. Allow to cool in pan for 5 minutes before removing to wire rack. ENJOY!!!
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Original Source: KIWI Magazine, September 2013 Issue

megan

 

This post may also be shared over at Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayMarvelous Mondays,  Monday FundayManic Monday,  Two Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayTasty TuesdayWhat’s In Your Kitchen WednesdayLil’ Luna Link PartyWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysWhimsy WednesdayPin It ThursdaysYour Creative TimeoutThursdays TreasuresArtsy CornerAll Things ThursdayWeekly Creative,  All Things PrettyChic & Crafty PartyThe Creative ConnectionWhat’s Shakin’Weekend PotluckI’m Lovin’ It, Shine on FridaysCreate & InspireSaturday Show & TellStrut Your Stuff Saturdays

Easy Blackberry Bars

Another super easy yet impressive dessert,

these Easy Blackberry Bars are perfect for your next potluck or picnic.
Easy Blackberry Bars | Crumbs and Chaos #piefilling #dessert   www.crumbsandchaos.net

 I hope you’ve had a wonderful weekend so far.  We attended a church potluck today and I wanted to take an easy dessert that I didn’t have to spend half the day yesterday making.  I had better things to do…like watch a local BMX bike group wow my 6 year old with their stunts and scour thrift stores for food props (like my new-old yellow plates?)  So I decided on blackberry bars that had minimum prep time and a quick 30 minutes in the oven.  They were very well received and completely gone by the time lunch was over.  This is one of those desserts that you should print out and file it away for one of those days when you don’t have much time, but need a dessert that is simple yet impressive.

Easy Blackberry Bars | Crumbs and Chaos #piefilling #dessert   www.crumbsandchaos.net

What I loved about this recipe?  The crescent rolls made an fantastically easy crust and they were sturdy enough to hold all of the goodness in between.  And the cream cheese layer?!  Don’t get me started…there are few things better in life than sweetened cream cheese.

What you’re going to love about this recipe?  The fact that you could use your favorite pie filling to make it a dessert you really love.  And probably the drizzle?!  What’s not to love?  Also, the fact that these could definitely be breakfast – delicious either way.

Easy Blackberry Bars | Crumbs and Chaos #piefilling #dessert   www.crumbsandchaos.net

Easy Blackberry Bars

This simple recipe for Easy Blackberry Bars combines crescent roll dough, blackberry pie filling, a sweetened cream cheese layer and is topped with a sweet lemon drizzle.

Ingredients

  • 2 cans CRESCENT ROLLS
  • 2 8 oz. pkgs. REGULAR CREAM CHEESE
  • 2 teaspoons VANILLA EXTRACT
  • 1 cup SUGAR
  • 1 EGG YOLK
  • 1 can LUCKY LEAF BLACKBERRY PIE FILLING
  • 1 cup POWDERED SUGAR
  • Juice of 1/2 a LEMON

Instructions

  1. Preheat oven to 350.
  2. Place one can of crescent rolls in the bottom of a 9x13 pan. Press seams together to form a crust.
  3. Beat together cream cheese, vanilla, sugar and egg yolk. Spread evenly over the crust. Top with pie filling. Open remaining crescent rolls. Press two dough triangles together at the seams and place on top of 1/4 of the pie filling layer. Repeat with remaining dough, the pie filling will be mostly covered.
  4. Bake for 30 minutes until golden brown. Cool completely before glazing.
  5. Mix together powdered sugar and lemon juice. Drizzle over cooled bars.
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becca

More to love….

Puff Pastry Cherry Blossoms

Cherry Cookie Pie Bars

 

This post may also be shared over at Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayMarvelous Mondays,  Monday FundayManic Monday,  Two Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayTasty TuesdayWhat’s In Your Kitchen WednesdayLil’ Luna Link PartyWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysWhimsy WednesdayPin It ThursdaysYour Creative TimeoutThursdays TreasuresArtsy CornerAll Things ThursdayWeekly Creative,  All Things PrettyChic & Crafty PartyThe Creative ConnectionWhat’s Shakin’Weekend PotluckI’m Lovin’ It, Shine on FridaysCreate & InspireSaturday Show & TellStrut Your Stuff Saturdays