Classic Cinnamon Coffee Cake

Classic Cinnamon Coffee Cake

Moist, tender cake with a thick cinnamon-brown-sugar streusel topping

Makes: 12–16 pieces

Pan: 9 × 13-inch baking pan

Prep: 20 minutes

Bake: 35–42 minutes

Oven: 350°F (175°C)

🛒 Cake

½ cup (113 g) butter, softened

¾ cup (150 g) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup (240 ml) sour cream

2 cups (250 g) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

🍂 Cinnamon Streusel

¾ cup (150 g) packed brown sugar

1 cup (125 g) all-purpose flour

2 teaspoons ground cinnamon

¼ teaspoon salt

½ cup (113 g) cold butter, cut into small cubes

½ cup (60 g) chopped pecans or walnuts, optional

👩‍🍳 Directions

1. Prepare the pan

Preheat oven to 350°F (175°C).

Grease a 9 × 13-inch baking pan and, if desired, line the bottom with parchment paper.

2. Make the streusel

In a medium bowl, combine the brown sugar, flour, cinnamon and salt.

Add the cold butter and work it into the mixture with your fingers or a pastry cutter until you have coarse crumbs with some larger chunks.

Stir in the nuts if using.

Set aside.

3. Make the cake batter

Beat the softened butter and granulated sugar together for 2–3 minutes, until light and fluffy.

Beat in the eggs one at a time, then add the vanilla.

Add the sour cream and mix until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour remains.

Don't overmix.

4. Assemble

Spread about half of the batter into the prepared pan.

Sprinkle approximately ⅓ of the streusel evenly over the batter.

Carefully spread the remaining batter over the top.

Finish with the remaining streusel, making sure you get plenty of those larger buttery crumbs across the surface.

5. Bake

Bake for 35–42 minutes, or until:

The top is golden brown.

A toothpick inserted into the center comes out with a few moist crumbs.

The center springs back lightly when touched.

Don't overbake it—the sour cream is what helps give this cake its wonderfully moist texture.

6. Cool

Let the cake cool in the pan for 20–30 minutes before cutting.

Serve warm or at room temperature.

☕ Optional Vanilla Glaze

For an extra bakery-style finish, whisk together:

1 cup (120 g) icing sugar

1½ tablespoons milk

½ teaspoon vanilla

Drizzle lightly over the cooled cake.

⭐ Mitch & Tonya's version

For an even more old-fashioned bakery/kitchen-table coffee cake, I'd use the pecans and skip the glaze. The thick cinnamon-brown-sugar crumb topping gives you that buttery, slightly crunchy top that makes coffee cake so good with a cup of coffee.

One important tip: Don't make the streusel too fine. You want a mixture of small crumbs and some pea-sized chunks of buttery brown sugar goodness.

Carrot Cake Cheesecake with Pecan Caramel

For a bakery-quality Carrot Cake Cheesecake, I’d make it taller, use a proper cheesecake layer, keep the carrot cake moist but sturdy, and finish it with a salted pecan caramel that drips beautifully down the sides.

This is the kind of dessert that looks like it came from a bakery display case.

🥕 Carrot Cake Cheesecake with Pecan Caramel

Makes: 12–16 generous slices

Pan: 9-inch springform pan, at least 3 inches deep

Prep: About 45 minutes

Bake: About 1 hour 30 minutes

Chill: Minimum 6 hours; overnight is best

PART 1 — Cheesecake Layer

Ingredients

24 oz (680 g) full-fat cream cheese, softened

¾ cup (150 g) granulated sugar

3 large eggs

1 tsp vanilla extract

½ cup (120 g) sour cream

2 tbsp all-purpose flour

1 tbsp cornstarch

¼ tsp salt

Directions

Beat the cream cheese and sugar on medium-low speed until completely smooth.

Add the eggs one at a time, mixing just until incorporated.

Add vanilla, sour cream, flour, cornstarch and salt.

Mix only until smooth. Do not whip air into the batter.

Set aside while you prepare the carrot cake.

PART 2 — Bakery Carrot Cake

Ingredients

1½ cups (190 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp allspice

¾ cup (150 g) packed brown sugar

¼ cup (50 g) granulated sugar

¾ cup (180 ml) vegetable oil

3 large eggs

2 tsp vanilla extract

2 cups (220 g) finely grated carrots

½ cup (55 g) finely chopped pecans

½ cup (120 g) crushed pineapple, very well drained

¼ cup (25 g) unsweetened shredded coconut

Directions

Heat oven to 350°F (175°C).

Grease the springform pan and line the bottom with parchment.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice.

In another bowl, whisk brown sugar, white sugar, oil, eggs and vanilla.

Add the dry ingredients to the wet ingredients and stir just until combined.

Fold in carrots, pecans, pineapple and coconut.

PART 3 — Assembly

Spread about half of the carrot cake batter into the bottom of the springform pan.

Carefully spread the cheesecake batter over it.

Spoon the remaining carrot cake batter over the cheesecake layer.

Don't worry if the top carrot-cake layer isn't perfectly even.

Important

Try to keep the cheesecake mixture from touching the sides of the pan directly. The carrot cake should essentially surround the cheesecake layer.

PART 4 — Baking

Place the springform pan into a large roasting pan.

Pour approximately 1 inch of hot water into the roasting pan.

Bake:

350°F (175°C) — 20 minutes

Then reduce the temperature to:

325°F (165°C) — approximately 60–70 minutes

The cake is done when:

The edges are firm.

The centre still has a small, gentle wobble.

A thermometer inserted into the cheesecake portion reads approximately 150–155°F (65–68°C).

Turn the oven off.

Crack the oven door open and leave the cheesecake inside for 30 minutes.

Remove from the water bath and allow it to cool completely.

Refrigerate for at least 6 hours, preferably overnight.

PART 5 — Pecan Caramel Topping

This is where the dessert goes from "really good" to bakery quality.

Ingredients

¾ cup (150 g) granulated sugar

¼ cup (60 ml) water

4 tbsp (57 g) unsalted butter

½ cup (120 ml) heavy whipping cream

½ tsp vanilla extract

¼ tsp salt

1 cup (110 g) toasted pecan halves, roughly chopped

Directions

Put the sugar and water into a heavy saucepan.

Stir just enough to moisten the sugar.

Heat over medium heat.

Once it begins boiling, stop stirring.

Cook until the syrup turns a deep golden amber colour.

Watch it carefully. Caramel can go from perfect to burnt surprisingly quickly.

Remove the saucepan from the heat.

Carefully whisk in the butter.

Be careful—the mixture will bubble violently.

Slowly whisk in the cream.

Return the saucepan to low heat and whisk until smooth.

Remove from heat.

Stir in vanilla and salt.

Fold in about ¾ cup of the toasted pecans.

Allow the caramel to cool for approximately 15–20 minutes.

It should still be pourable but noticeably thicker than when it first came off the stove.

PART 6 — The Bakery Finish

Remove the completely chilled cheesecake from the springform pan.

Place it on a serving plate or cake board.

Pour approximately ½ cup of the pecan caramel onto the centre of the cheesecake.

Using the back of a spoon, gently push the caramel toward the edges so that it forms controlled drips down the sides.

Don't completely cover the top.

You want some of the beautiful cream-coloured cheesecake and carrot cake to remain visible.

Scatter the remaining toasted pecans around the top.

Finally, drizzle another thin ribbon of caramel over the pecans.

Optional Professional Touch

For an especially polished bakery presentation, pipe small rosettes of cream-cheese frosting around the outside edge.

Simple Cream-Cheese Frosting

4 oz (113 g) cream cheese

¼ cup (57 g) butter

1½ cups (180 g) icing sugar

1 tsp vanilla

1–2 tbsp heavy cream

Beat until completely smooth and fluffy.

Pipe 12 small rosettes around the edge.

Put a small pecan piece on each rosette.

Then drizzle the caramel between the rosettes.

🔥 A Couple of Tricks That Make a BIG Difference

Toast the pecans

Spread the pecans on a baking sheet and toast at:

350°F (175°C) for 7–9 minutes

Cool completely before chopping.

This brings out considerably more pecan flavour.

Grate the carrots properly

Use the small side of a box grater, rather than a food processor.

Very fine carrot shreds practically disappear into the cake and keep it incredibly moist.

Don't overbake the cheesecake

The biggest mistake with this dessert is baking until the cheesecake looks completely solid.

It will continue cooking as it cools.

A slight wobble in the centre is exactly what you want.

Chill overnight

This isn't optional if you're aiming for that bakery texture.

After an overnight chill:

Carrot cake → moist and dense

Cheesecake → firm, creamy and sliceable

Caramel → thick and glossy

🍰 How I'd Serve It

Take the cheesecake out of the refrigerator about 20–30 minutes before serving.

Use a thin sharp knife dipped in hot water and wiped dry between slices.

Serve each slice with a little extra warm pecan caramel on the plate.

The ideal slice should show:

Carrot cake → cheesecake → carrot cake → caramel → toasted pecans

No-Bake Peanut Butter Bars

No-Bake Peanut Butter Bars

Makes: 12 small squares

You need:

• 1 1/2 cups crushed honey graham crackers • 1 cup creamy peanut butter 

• 1/2 cup unsalted butter, melted 

• 1 cup powdered sugar 

• 1 cup chocolate chips + 1 tbsp peanut butter for topping 

Steps:

• Mix crumbs, powdered sugar, 1 cup peanut butter, and melted butter until thick. 

• Press into a parchment-lined 8x8 pan. 

• Melt chocolate chips with 1 tbsp peanut butter, spread over top. 

• Chill 1 to 2 hours, then cut.

Chicken Taco Soup

Since you're talking about your Taco Seasoning, I think we can make this into a really good thick, hearty chicken taco soup rather than a watery soup.

🌮 Chicken Taco Soup

Serves: 6–8

Prep: 15 minutes

Cook: 30–40 minutes

Ingredients

2 tbsp vegetable oil

1 medium onion, diced

3 cloves garlic, minced

2 boneless, skinless chicken breasts, about 1½ lb

2 tbsp Mitch & Tonya's Taco Seasoning

1 can (14.5 oz) diced tomatoes, undrained

1 can (10 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

4 cups chicken broth

1 tbsp tomato paste

1 tsp cumin

½ tsp black pepper

½ tsp chili powder, optional

½ cup cream cheese, softened

½ cup shredded cheddar cheese, plus more for serving

Directions

Cook the onion.

Heat the oil in a large soup pot over medium heat. Add the onion and cook for 4–5 minutes until softened.

Add the garlic and chicken.

Add the garlic and chicken breasts.

Season it.

Sprinkle the 2 tbsp Taco Seasoning, cumin, black pepper and optional chili powder over the chicken.

Build the soup.

Add the diced tomatoes, tomatoes with green chilies, black beans, corn, tomato paste and chicken broth.

Simmer.

Bring to a boil, then reduce the heat and simmer, covered, for about 25–30 minutes, until the chicken is cooked through.

Shred the chicken.

Remove the chicken, shred it with two forks, and return it to the pot.

Make it creamy.

Reduce the heat to low. Stir in the cream cheese until completely melted, then stir in the ½ cup cheddar.

Taste and adjust.

Give it a taste. Your Taco Seasoning should provide most of the taco flavor, so I'd wait until the very end before adding any salt.

🌮 Toppings

This is where it gets really good:

Shredded cheddar

Sour cream

Green onions

Diced avocado

Crushed tortilla chips

Jalapeños

A squeeze of lime

Fresh cilantro if you like it

One change I'd make specifically for your Taco Seasoning: start with 2 tablespoons, rather than the 3 tablespoons you used in the Hamburger Helper-style recipe. Soup gives the seasoning plenty of liquid to disperse through, and you can always add another tablespoon near the end if you want it stronger.

Honey Garlic Taco Shrimp, Sausage & Broccoli

Mitch & Tonya’s Taco Seasoning fits this recipe surprisingly well. I’d make it a deliberate part of the sauce rather than just sprinkling it in at the end.

Honey Garlic Taco Shrimp, Sausage & Broccoli

Serves: 4

Prep time: 10 minutes

Cook time: 15–20 minutes

A sweet, garlicky skillet with smoky sausage, tender shrimp, broccoli, and the savory kick of Mitch & Tonya’s Taco Seasoning.

Ingredients

Main Dish

1 lb (450 g) large shrimp, peeled and deveined

12 oz (340 g) smoked sausage, sliced into coins

4 cups broccoli florets

1 tbsp vegetable oil

2 tbsp butter

3–4 cloves garlic, minced

2 green onions, sliced — optional

Cooked white rice, for serving

Honey Garlic Taco Sauce

⅓ cup honey

¼ cup low-sodium soy sauce

2 tbsp ketchup

2 tbsp Mitch & Tonya’s Taco Seasoning

1 tbsp lemon juice

1 tbsp brown sugar

1 tsp sesame oil — optional

½ tsp black pepper

¼ tsp red pepper flakes — optional

1 tbsp cornstarch

2 tbsp cold water

Directions

1. Make the sauce

In a bowl, whisk together the honey, low-sodium soy sauce, ketchup, Taco Seasoning, lemon juice, brown sugar, sesame oil, black pepper, and red pepper flakes.

Set aside.

2. Brown the sausage

Heat the oil in a large skillet over medium-high heat.

Add the sliced sausage and cook for 3–4 minutes, turning occasionally, until nicely browned.

Remove the sausage from the skillet and set aside.

3. Cook the broccoli

Add the butter to the same skillet.

Add the broccoli and cook for about 3–4 minutes.

Add 2–3 tablespoons of water, cover the skillet, and steam for another 2 minutes, until the broccoli is bright green and just tender.

4. Add the shrimp

Add the shrimp and minced garlic.

Cook for approximately 2 minutes per side, until the shrimp are pink and opaque.

Don't overcook them.

5. Bring everything together

Return the browned sausage to the skillet.

Pour the honey-garlic taco sauce over everything and gently toss to coat.

Bring it to a gentle simmer.

6. Thicken the sauce

Mix the cornstarch and cold water together until smooth.

Pour the mixture into the skillet while stirring.

Cook for 1–2 minutes, until the sauce becomes glossy and thick enough to coat the shrimp, sausage and broccoli.

7. Serve

Sprinkle with sliced green onion if desired.

Serve over hot white rice, spooning plenty of that honey-garlic taco sauce over the top.

Mitch & Tonya's Tip

Start with 2 tablespoons of Taco Seasoning. If you want a stronger taco flavour, increase it to 2½–3 tablespoons.

The combination of honey + garlic + Taco Seasoning + smoked sausage + shrimp gives this a really interesting sweet/savory flavour without turning it into a traditional taco dish.