Brown Butter Brown Sugar Pecan Coffee Cake


The combination of brown butter with brown sugar in this Brown Butter Brown Sugar Pecan Coffee cake is perfection! And it’s loaded with both.  

There’s brown butter and brown sugar in the batter of the cake, and there’s a cinnamon-pecan brown butter brown sugar topping that gets sprinkled in the cake and on top of it.  So much brown butter and brown sugar my friends.  It’s amazing! 


I made this coffee cake to help celebrate 12 Days of Sweetness with Wholesome Sweeteners, where they are giving away lots of fun prizes (a $1000 prize basket each day) on facebook for 12 days!  

I used their Organic Light Brown Sugar for this cake and I love how soft and tender it is. Paired with the brown butter and pecans, it gives this coffee cake a rich, sweet and nutty flavor keeping it super soft.  


Add this coffee cake to your holiday breakfast or brunch menu! And to really make the cake, top a warm slice with another sprinkle of brown sugar!! 


Brown Butter Brown Sugar Pecan Coffee Cake
  1. 1/2 cup butter
  2. 1 1/4 cup Wholesome Sweetener's Organic Light Brown Sugar
  3. 2 eggs
  4. 1 tsp vanilla
  5. 1 cup sour cream
  6. 4 tbsp heavy cream
  7. 2 cups flour
  8. 1 1/2 tsp cinnamon
  9. 2 tsp baking powder
  10. 1/4 tsp salt
for the topping
  1. 1/4 cup butter
  2. 1/2 cup chopped pecans, toasted
  3. 1 1/2 tsp cinnamon
  4. 1/3 cup organic brown sugar
  1. Preheat oven to 375.
  2. Melt 1/2 cup brown butter in a small saucepan over medium heat. Let it begin to simmer, stirring occasionally. Let it continue to simmer (it should start to get foamy). Once brown specks in the butter begin to appear and it starts to smell nutty you know you're almost done. Continue cooking until the butter is golden in color. Remove from heat and let cool in the fridge for 30 minutes.
  3. In a medium bowl whisk flour, cinnamon, salt and baking powder together. Set aside.
  4. Once the brown butter has cooled, beat the brown sugar and brown butter together in the bowl of a stand mixer until creamy. Beat in eggs and vanilla, then add sour cream and heavy cream. Beat slowly until everything is combined.
  5. Slowly whisk the dry ingredients into the wet ingredients.
for the topping
  1. brown the 1/4 cup butter (same method as above)
  2. whisk pecans, brown sugar, and cinnamon together
  3. stir in the brown butter
  4. Grease an 8 X 8 inch square pan. Pour half of the cake batter into the pan. Sprinkle half of the brown sugar pecan mixture over the batter. Pour the remaining batter over the top, then sprinkle with the remaining brown sugar pecan mix and gently swirl it into the batter to distribute it evenly over the top. Bake for 25-30 minutes or until the center is set (passes the toothpick test). It will be golden in color. Let cool for several minutes.
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Dark Chocolate Peanut Butter Pretzel Bark

Dark Chocolate Peanut Butter Pretzel Bark made with just three ingredients!! A perfect sweet and salty treat to gift to neighbors and snack on through the holidays!


One of my favorite sweet-tooth fixes is a spoonful of peanut butter sprinkled with chocolate chips- sometimes milk chocolate and sometimes dark.  Sometimes I grab a few pretzels to add some salty to the sweet, plus a little bit of crunch.  So the thought of this Dark Chocolate Peanut Butter Pretzel Bark made perfect sense!  

There’s a good chance you have all THREE ingredients needed to make it sitting in your pantry.  Dark chocolate chips (if not, use milk), peanut butter, and pretzels.  I love using the big, thick sourdough pretzel twists!  Ohhh, I could eat this stuff all day–okay, maybe I did


Melt the chocolate and peanut butter together, stir in the pretzels, spread it out on a pan then chill it in the fridge.  Add some red, white and green sprinkles to make it festive for the holidays.  It’s perfect for a holiday party or gifting to neighbors :) 

Dark Chocolate Peanut Butter Pretzel Bark
  1. 8 oz dark chocolate chips
  2. 1/2 cup creamy peanut butter
  3. 1 1/2 cups pretzels, broken into pieces
  4. sprinkles (optional)
  1. Melt dark chocolate and peanut butter together over a double broiler stirring until smooth and creamy.
  2. Remove from heat and pour over crushed pretzels in a large bowl.
  3. Gently stir together, then spread mixture out on a baking sheet lined with parchment paper. Cover with sprinkles (optional)
  4. Chill in the refrigerator until firm. Break into pieces and serve.
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Candy Cane Kiss Cheesecake Cookies

The perfect holiday cookie, these Candy Cane Kiss Cheesecake Cookies are festive and full of peppermint and cheesecake flavor! 


Cookies are my jam, friends.  They are my very, most favorite dessert to make (and eat)! And there’s no better time to make cookies than around Christmas!  Some of my favorites are these Unforgettable Sugar Cookies and these White Chocolate Dipped Molasses Cookies, but I always look forward to making and trying new cookies to give to friends and neighbors.  

Some of my blog friends and I are having a virtual Holiday Cookie Exchange today to help you get your cookie-baking on :) Just scroll on down to the bottom to see all of the delicious cookies! 

Candy Cane Kiss Cheesecake Cookies

You might just want to start with these cute cookies!

These Candy Cane Kiss Cheesecake Cookies are perfectly soft and chewy, and super cute and festive.  The dough is made with cream cheese giving it a subtle cheesecake flavor, and a splash of peppermint accentuates the Candy Cane flavor.  The Candy Cane Kiss and the white chocolate drizzle on top adds the perfect touch of sweetness…because cookies are always better with a little chocolate!

Candy Cane Kiss Cheesecake Cookies
  1. 1/2 cup butter, soft
  2. 6 oz cream cheese, soft
  3. 1 cup sugar
  4. 1 egg
  5. 1 egg yolk
  6. 1/2 tsp vanilla extract
  7. 1/4 tsp peppermint extract
  8. 2 cups flour
  9. 1/4 tsp baking powder
  10. 1/2 tsp baking soda
  11. pinch of salt
  12. 24 candy cane kisses, unwrapped
  13. 1/2 cup white chocolate chips, melted
  14. *extra sugar for rolling cookies in
  1. Preheat oven to 375.
  2. In the bowl of a stand mixer, beat butter and cream cheese together until smooth. Mix in sugar, egg, egg yolk, vanilla, and peppermint extract and beat until creamy.
  3. In a small bowl combine flour, baking powder, baking soda, and salt together. Slowly mix dry ingredients into the wet ingredients and mix until combined well.
  4. Chill dough in the fridge for 1 hour.
  5. Scoop into one-inch round balls and roll in sugar. Place on cookie sheets lined with parchment. Bake for about 10 minutes (watch so they don't brown. a little under-done is okay!)
  6. Let cool for a couple of minutes then press a candy cane kiss into the center of each cookie. Let cool for a couple more minutes then transfer to a cooling rack. Drizzle tops of cookies with melted white chocolate.
  1. **dough will be sticky so you need to chill it. once it has chilled, work quickly to get cookies in the oven. keep unused dough chilling until you are done.
  2. adapted from my
  3. Rainbow Sprinkle Cheesecake Cookies.
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Check out all of the tasty cookies my friends are sharing in our virtual holiday cookie exchange! 

Holiday Cookie Exchange
Eggnog Snickerdoodles from Cooking Classy

Fruit Filled Pecan Thumbprint Cookies from Chef in Training

Gingersnap Biscotti from Completely Delicious

True Love Cookies from Creme de la Crumb

Salted Caramel Chocolate Chip Macaroons from Inside BruCrew Life

Candy Cane Kiss Cookies from Our Best Bites

Pumpkin Spice White Chocolate Cookies from Sweet Basil

Candy Cane Cheesecake Cookies from Sweet Treats and More

Chocolate Cherry Sandwich Cookies from Taste and Tell

Chocolate Mallow Drops from The Recipe Critic

Peppermint Chocolate Chip Shortbread Cookies from The Girl Who Ate Everything

Rudolph Cookies from Your Cup of Cake

Slow Cooker Chicken Tinga

Spicy, flavorful chicken tinga cooked in the slow cooker.  Perfect to add to any Mexican dish for a quick weeknight meal!

Slow Cooker Chicken Tinga | Sweet Treats and More

This Slow Cooker Chicken Tinga is perfect to make on a busy weeknight (oh, hello holiday season!)  Once the meat is done you can use it to make tacos, lettuce wraps, quesadillas, or even just a taco salad.  It will give those simple, classic dishes new flavor!  Chipotle peppers in adobo sauce give this chicken smoky flavor and some kick, and depending on how much spice you like you can leave the seeds from the peppers in or out.  

I made this for my family while we were together in Arizona and might have forgot to leave out the seeds :| The boys loved it, and while a few of us suffered through the heat, everyone still loved it.  

Slow Cooker Chicken Tinga | Sweet Treats and More

 All that goes into your slow cooker is chicken, tomato, onion, chipotle peppers, garlic and chicken broth! We almost always use the Chicken Tinga to make lettuce wraps for my husband and I and quesadillas for the kids.  

Slow Cooker Chicken Tinga | Sweet Treats and More

Slow Cooker Chicken Tinga
  1. 2-1/2 to 3 lbs boneless, skinless chicken breasts cut into 2 to 3-inch pieces
  2. 1/4 cup Mazola® Corn Oil
  3. 3 cups chopped onion (I used white onion)
  4. 5 plum tomatoes, cored and chopped
  5. 2- 3 chipotle peppers in adobo sauce, finely chopped (from 7-ounce can)
  6. 2 tsp Spice Islands® Minced Garlic
  7. 1-1/4 cups chicken broth
  1. shredded cheese
  2. sour cream
  3. avocado slices
  4. salsa
  1. Pat chicken dry using paper towels. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of the chicken to skillet and cook until lightly brown on one side, 3 to 4 minutes. Transfer chicken to 6-quart slow cooker. Repeat with remaining chicken.
  2. Add 2 tablespoons oil and onions to skillet and cook for 3 to 4 minutes or until onions begin to soften. Add to slow cooker with tomatoes, chipotles, garlic and chicken broth. Mix well.
  3. Cook for 3 to 4 hours on HIGH or 4 to 6 hours on LOW. Once chicken is cooked through and tender, remove chicken and shred. Stir back into the sauce. Serve in romaine lettuce cups with desired toppings.
  1. source: Mazola Corn Oil.
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Oatmeal Cookie Dough Dip

Oatmeal Cookie Dough Dip | Sweet Treats and More

If you haven’t already purchased The Girl Who Ate Everything Cookbook, you need to do it ASAP.  Put in on your Christmas wish list! It’s such a great cookbook full of easy, mouth-watering recipes your family will love! Christy is my sister-in-law, so even though I’m a little biased, I just think she’s amazing for creating such a beautiful book. I know how hard she worked on it and think it turned out perfect. And I know how good the food she makes is:) She’s so talented and someone I look up to- as a mother (of five!), a blogger, baker and chef, and just a genuinely kind and loving person.  

My first visit to Christy’s house she had a huge bowl of Peanut Butter M&M’s on the night stand in the room we stayed in.  Right then I knew I’d love her!  It’s been fun to share our journeys in food blogging together.  As well as our love for all things chocolate and peanut butter, diet dr. pepper, running, and cookie dough:)

When I saw the Oatmeal Raisin Cookie Dough Dip in her new cookbook I knew I had to try it. 

Oatmeal Cookie Dough Dip | Sweet Treats and More

Christy is also a great entertainer and loves bringing people together with food. I pictured her making this for a party or gathering with friends.  And that’s exactly what I did!   I made this dip for a girls game night last week and it was such a hit.  I even sent some of it home with a friend….who couldn’t stop eating it :0

I only made one small change to the recipe and used chocolate chips and holiday M&M’s instead of raisins.  That might be one thing she and I are different on…I don’t do raisins.  So I just added chocolate, because oatmeal chocolate chip cookies are probably my fav. 
Oatmeal Cookie Dough Dip | Sweet Treats and More

Serve this with graham crackers, pretzels, apple slices or just get crazy and eat it with a spoon! 

Oatmeal Cookie Dough Dip
  1. 1 (8 oz) pkg cream cheese, soft
  2. 1/2 cup butter, soft
  3. 2 cups powdered sugar
  4. 4 tbsp brown sugar
  5. 1 tsp vanilla extract
  6. 1/2 cup flour
  7. 2 tsp cinnamon
  8. 2 1/2 cups quick oats
  9. 3/4 cup raisins (I used chocolate chips & m&m's instead)
  10. milk (optional)
  1. In a large bowl, beat the cream cheese, butter, powdered sugar, brown sugar and vanilla until creamy.
  2. Add the flour and cinnamon and mix until combined.
  3. Stir in the oats and raisins (or chocolate chips). Add milk if you want a thinner consistency.
  4. Serve with vanilla wafers, graham crackers, or apple for dipping.
  1. I chilled mine for a little bit before serving and stored it in the fridge :)
  2. Source: The Girl Who Ate Everything Cookbook from
  3. The Girl Who Ate Everything.
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Bacon Grilled Cheese Croutons and DOLE Garden Soups

Crispy and cheesy, these bacon grilled cheese croutons are a fun addition to soup! 

Bacon Grilled Cheese Croutons and DOLE Garden Soup

This post is sponsored by DOLE Garden Soups and the Mom It Forward Network.  All opinions are my own.

It’s been a rainy, cold week here in San Diego.  We’ve been bundled up in long sleeves and sweats all week long (aside from my toddler who refuses to wear anything other than shorts and a t-shirt! Always! Whyyy?)

Naturally with the colder weather, soup was in order! My boys can be picky eaters but one thing they love is tomato soup with a grilled cheese sandwich!  These Bacon Grilled Cheese Croutons are bite-sized grilled cheese sandwiches, loaded with bacon, and ready to be dropped into any soup.  Totally cute and fun….and tasty! 

Bacon Grilled Cheese Croutons

Make them just like you’d make a grilled cheese sandwich, get ‘em nice and crispy, then just cut into small squares.  

Bacon Grilled Cheese Croutons

I have a great 5 Minute Blender Tomato Soup but with hungry kids sometimes you need something even easier and quicker! DOLE Garden Soups is a new line of ready-to-eat-soups, inspired by garden-fresh flavors.  Perfect for my impatient kiddos :) Roasted Garlic Tomato Basil,  Tomato Vegetable, Carrot Ginger, Southwestern Black Bean & Corn, and Sweet Corn are the new flavors you can enjoy.  We’ve tried them all and they really are good, and are a great option for a quick lunch or dinner, paired with your favorite sandwich or toppings, or even used in other recipes! 

We paired these Bacon Grilled Cheese Croutons with the Roasted Garlic Tomato Basil and it was a perfect combo! 

Bacon Grilled Cheese Croutons

You can really taste the garden-fresh flavors in this vibrant, smooth and creamy soup!  The full line of DOLE Garden Soups is non-GMO, with no preservatives and MSG, is vegetarian, gluten-free, cholesterol free, low-fat, and a good source of fiber.  Makes me feel pretty good about what I’m feeding my family :)

Bacon Grilled Cheese Croutons

My boys decided it was more fun to dip the Grilled Cheese Croutons into the soup!! 

Bacon Grilled Cheese Croutons

Bacon Grilled Cheese Croutons
  1. 4 slices of bread
  2. 3 slices of bacon, cooked and crumbled
  3. 4 slices cheddar cheese
  4. 2 tbsp butter
  1. Heat a panini press to medium heat.
  2. Butter one side of each slice of bread. Place buttered side of the bread down on the panini press. Place a slice of cheese each on the bread, sprinkle with bacon crumbles, then top with another slice of cheese. Cook until cheese is melted and bread is golden crispy.
  3. Place on a cutting board and cut sandwiches into bite sized squares. Add to any soup!
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Graham Cracker Toffee

Quick and easy Graham Cracker Toffee with chocolate, almonds and toasted coconut!

Chocolate Almond Graham Cracker Toffee | Sweet Treats and More

This is the easiest toffee you’ll ever make! It’s perfect to have around for the holidays at parties and gatherings, for people to munch on, or wrap it up as a cute gift!

You start with graham crackers lined on a baking sheet.  Melt some butta’ and brown sugar together (creates that toffee flavor!) and pour it over the crackers.  Bake in the oven for about ten minutes then sprinkle with broken pieces of Hershey’s Milk Chocolate with Almond.   

Chocolate Almond Graham Cracker Toffee | Sweet Treats and More

Pop back in the oven for a minute or two until the chocolate is melted. Spread it over the crackers, sprinkle with toasted coconut and let it all chill for an hour or so.  Break it into pieces and serve.  

I love using the Hershey Milk Chocolate with Almonds to add a little extra crunch to this toffee.  I happened to stock up on them back in July when I visited The Hershey Company.  I learned all about how Hershey sources the highest quality almonds to use in their chocolate.   

You can watch this really cool video about how they source their almonds (select the almond video).  One of the most impressive things about Hershey has been the importance of using high quality ingredients in their chocolate products!  It’s no wonder everything tastes so good :) 

Graham Cracker Toffee

You’ll just love this quick and easy holiday treat!

Graham Cracker Toffee
  1. 14 graham crackers
  2. 1 cup butter
  3. 1/2 cup brown sugar
  4. 1/2 tsp vanilla extract
  5. 12 oz Hershey Milk Chocolate with Almonds bar
  6. 1/2 cup toasted coconut flakes
  1. Preheat oven to 350.
  2. Line a cookie sheet with foil and spray with cooking spray. Line graham crackers in a single layer covering the cookie sheet. Set aside.
  3. Melt butter, brown sugar and vanilla extract over medium heat whisking continuously. Bring to a boil and let boil for a couple of minutes. Remove from heat and pour over the graham crackers.
  4. Place in the oven and bake for 10-12 minutes until the butter-brown sugar mixture is bubbling.
  5. Remove rom oven. Sprinkle with bits of chocolate and place back in the oven for another minute or two.
  6. Spread the chocolate over the graham crackers and top with toasted coconut. Let chill for 1-2 hours then break into pieces and serve. Store in air-right container.
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This post is sponsored by The Hershey Company.  All opinions are my own! 

Holiday Gift Guide for the Food Blogger!

 I was making a little Christmas wish list for my husband and noticed several of the things on my list were blog-related.  So I thought maybe there are other husbands, or friends and family of food bloggers that could use some gift giving guidance for the food blogger in their life?! 

We love PROPS! You can’t go wrong with cute bowls, plates, towels, vintage bakeware and silverware, or fancy straws. We can never have too much butter, cream, or cream cheese (but, seriously!)  We love cooking and baking supplies.  And we love things that smell good!

 The list could go on and on, but I’ve rounded up 26 ideas for you!!  

GIFT GUIDE for the Food Blogger | Sweet Treats and More

1. Anthro Towels | 2. Textured Bowl Set | 3. World Vanilla Set | 4. Heavy Cream, Cream Cheese, or Butter (we really never can have too much!) | 5. Vintage Bakeware (lots on Easy)| 6. Spatula Spoons | 7. Non-stick Silicon Baking Mats | 8. Mason Jar Measuring Cups | 9. Mosser Jadeite Cake Stand | 10. Branch & Twig Pie Server | 11. Mason Jar Measuring Spoons | 12. Paper Straws | 13. Cookie Scoop | 14. Anthro Crowned Leaf Measuring Cup

GIFT GUIDE for the Food Blogger | Sweet Treats and More15.  Cool Cutting Boards | 16. Jo Totes Camera Bag (ahem, honey) | 17. Cute Cupcake Liners | 18. Bulk Sprinkles | 19. Essential Oils Winter Forest Dish Soap | 20. Torani Peppermint Bark Sauce | 21. Circlet Tile Napkin Set |  22. Aqua Owl Spoon Rest | 23. Culinary Tweezers | 24. Metal Hand-Stamped Spoons  25.  Mini  Appetizer Spoons  | 26. Cinnamon Caramel Swirl Candle 

Almond Joy Protein Shake

Almond Joy Protein Shake | Sweet Treats and More

I thought I’d take a quick break from the dessert madness and share one of my favorite protein shakes! Because even though I’ve been pumpin’ sugary treats out of my kitchen like no other lately, it’s not the only thing I’ve been eating.  

Ironically though, this protein shake tastes just like dessert.  It’s made with one of my favorite protein powders, Lean Body for Her in Whey Chocolate.  I love it because it’s made with all natural ingredients- no gluten, no preservatives, no artificial sweeteners or flavors, and really it just tastes good! 

Almond Joy Shake | Sweet Treats and More

Almond-Coconut milk, chocolate protein powder, almond butter, banana, and flaked coconut with a little ice get blended together.  It doesn’t taste exactly like an Almond Joy candy bar but you can see where the “Almond Joy” idea comes from right? 

It’s such a great post workout drink and it really tastes like a treat! Of course I’m enjoying a few naughty treats this holiday season, but I always  try to start my day with a nutritious shake.   

Almond Joy Shake Protein Shake | Sweet Treats and More

Almond Joy Protein Shake
  1. 8 ounces coconut-almond milk
  2. 1 scoop chocolate protein powder
  3. 1/2 tbs almond butter
  4. 1 tsp shredded coconut
  5. 1/2 banana
  6. 1 cup crushed ice (more or less depending on how thick you want it)
  1. Place everything in a blender and blend together until smooth and creamy! Top with a sprinkle of shredded coconut!
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Pumpkin Chocolate Chip Pancake Muffins

Pumpkin Pancake Muffins | Sweet Treats and More

We are spending the week in Arizona for Thanksgiving.  It’s a full house with lots of little kiddos playing, having fun, and causing a little ruckus:) (the best way to spend a holiday!!)

These super  Pumpkin Pancake Muffins are perfect for a week like this when feeding everyone can be a little crazy.  You can make these in minutes and even make them ahead of time and freeze them.  
Pumpkin Pancake Muffins | Sweet Treats and More

I saw these over at The Girl With the Smile and new I had to make them for the kids.  They love pancakes, love muffins, and love chocolate.  All you need is pancake mix, pumpkin puree, water, and chocolate chips.  Pour the batter into a mini muffin pan and bake! 

They are light and fluffy just like pancakes and studded with chocolate chips.  Super easy for the kiddos to eat and make for a mess-free breakfast.  Just what we need this week:)

Pumpkin Pancake Muffins | Sweet Treats and More

Pumpkin Chocolate Chip Pancake Muffins
  1. 2 cups pancake mix
  2. 1/2 of (15 oz) can pumpkin
  3. 1 tsp pumpkin pie spice
  4. 1 1/3 cup water
  5. 1/4 tsp vanilla extract
  6. 1/2 cup milk chocolate chips
  1. Preheat oven to 350.
  2. Mix everything together (except chocolate chips) until evenly incorporated. Scoop batter into lined or greased mini muffin tin. Sprinkle the tops with chocolate chips. Bake for 12-15 minutes or until puffed up and golden.
  1. makes two dozen mini muffins or 12 regular muffins
  2. source: The Girl With the Smile
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