Pumpkin Bread with Streusel Topping

This is a combination of a few of my favorite pumpkin bread recipes. To me it has the perfect blend of spices and texture. It tastes even better the day after it's baked. It freezes well too. 1 (15 ounce) can pumpkin puree 4 large eggs 1 cup vegetable oil ⅔ cup water 3 cups white sugar 2 tsp. vanilla 3 ½ cups all-purpose flour 2 teaspoons baking soda...

Gigantic Chocolate Chip Walnut Cookies

I have tried a couple Levain Bakery copycat recipes and they were both good, but this one from Serious Eats is my favorite. I like how specific the instructions are, from the temperature of the butter to how many grams of salt. That's my kind of recipe. And of course they taste unbelievably good. You're...

NY Times Tall & Creamy Cheesecake

NY Times Cooking hasn't steered me wrong yet. This cheesecake definitely tastes like it came from a really good restaurant. They call it "All American" and not "New York" cheesecake because there's no lemon in it, which I didn't miss. No toppings or sauces either; just pure, un-adulterated classic cheesecake. It was an easy recipe...

Ridiculous Oatmeal Cookies

This recipe is based on a copycat Levain recipe, which is a New York bakery I am very sad to have never been. The main difference is the addition of nuts. Levain doesn't put nuts in their oatmeal raisin cookies, and to me nuts are a must. I usually add walnuts but one time when...

Too Much Chocolate Bundt Cake

This is a doctored cake mix that is so good it doesn't even need frosting. I like how the chocolate chips give it a little texture. You can serve this plain, dust with powdered sugar, add a little icing on top, or just go ahead and turn it into a layer cake with full-on frosting....

Loaded Peanut Butter Toffee

This is a richer, chunkier even more decadent version of Graham Cracker Toffee-- graham cracker toffee + peanut butter + peanut butter cups + chopped peanuts. I usually make a smaller recipe than the original toffee since it's so over the top. Keep it in the fridge or freezer. Serve room temp or straight out...

Mom’s Sour Cream Chocolate Chip Coffee Cake

My mom made this cake all the time when I was growing up. Lucky me! It's something you (or at least I) can rationalize eating any time of day. The sour cream makes it rich and a little tangy, the cinnamon sugar layers are kind of gritty in a good crunchy way, and of course...

Carrot Cake

I don't think I've ever had bad carrot cake honestly. This recipe is a delicious one. It's adapted from Paula Deen. If you're wondering why this cake looks like a 5 year old cut it, I am still wondering that myself. I brought this cake to someone's house who had generously invited us for dinner...

Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies

I don't know if I love or hate you, ModernHoney.com, for sharing this recipe. You were correct- they did knock my socks off-- and I'm obsessed with them. Luckily they freeze well so I can keep a stash ready to bake at all times. I modified it to omit the cake flour because I don't...

Super Lemon Pound Cake

This is a recipe from Ina Garten. It has lemon zest and juice in the cake, then you poke the baked cake with holes and infuse it with lemon syrup, and then you top the cooled cake with lemon glaze. It may sound like too much lemon but it is definitely not. This makes one...