Cream Cheese Coffee Cake

Yesterday, I spent most of the day sick. I don't know if it's allergies or a cold or what, but I have the ENT (eyes, nose and throat) junk. Watery eyes, stuffy nose and sore throat. Hoping this goes away soon.

After taking a one-hour turned four-hour nap (whoops!), I woke up in a hurry FIRST to check on my baby (who was peacefully still sleeping as well, whew!) and second, to get dinner ready. I had planned on making my Wednesday ritual - Crockpot Potato Soup and was really looking forward to it. But since I overslept, I threw everything in a pot on the stove and tried boiling it for an hour.

30 minutes later I smell something burning. Let's just say... that didn't work. Thankfully I had leftovers in the fridge to warm up.

Only problem was I had already taken the cream cheese I was planning to use for the soup out of the package, placed it in a bowl and softened it in the microwave. So I quickly googled cream cheese desserts to find a solution. No way was I going to let it go to waste! (And ok, maybe I was craving a cream cheese filled dessert, just a little bit)

I found this one.  And thankfully, I had all the ingredients!


Cream Cheese Coffee Cake

You will need: 13 x 9 cake pan

For the filling:

Two 8 oz. packages cream cheese, softened (light or regular) ½ cup sugar ½ teaspoon vanilla extract 1 large egg

For the cake:

3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup (1 stick) unsalted butter, softened 1 cup sugar 4 large eggs 1 teaspoon vanilla extract 1 cup sour cream (light or regular)

For the streusel topping:

¼ cup sugar ¼ cup flour 3 tablespoons butter, chilled and cubed

For the glaze:

¼ cup confectioners’ sugar 1 ½ teaspoons milk


Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside.

Make the filling:  In a small bowl use an electric mixer to mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy.  Set aside for the filling.  

Make the cake batter:  In a medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.

In a large bowl use an electric mixer to cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract. Slowly pour in the flour mixture alternating with the sour cream until it is all combined.

Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter. (The batter will be a little stiff, this is normal. Dollop the batter on top of the cream cheese layer and lightly spread together with spatula)

Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter.

Bake for 35-40 minutes until slightly golden on the top. Cool for 5 minutes.

To make the glaze:  In a small bowl, combine confectioners’ sugar and milk until creamy.  Drizzle over cake.

photo-28And there you have it!

A yummy cream cheese coffee cake.

This would go great with a bowl of fruit in the morning or a warm cup of coffee in the evening. Or in my case, with a bottle of water and some Emergen-C. :)

Hope you enjoy, friends!


Crockpot Bacon Chicken Ranch Pasta

Okay, so who doesn't love bacon, chicken, ranch and pasta? I mean, if there could be a title for my favorite meal - THIS would be it. And this crockpot dish is so simple and easy, it has become one of my favorite "go-to" meals. >>> The original recipe can be found here.


Prep time: 10 minutes Cook time: 3 hours

What you need:

  • 1 lb Boneless skinless chicken breasts
  • 2 Tablespoons Real bacon bits (or 4 pieces of cooked bacon)
  • 1 Teaspoon minced garlic
  • 1 Package Ranch dressing mix
  • 1 Can Cream of chicken soup
  • 1 Cup Sour cream
  • 3 cups of Medium egg noodles


1) Clean chicken and place in crockpot.

2) Combine bacon, garlic, ranch dressing mix, cream of chicken soup and sour cream in a bowl. Mix well.

3) Pour over chicken in crockpot. And cook on high for 3 hours.

4) About 30 minutes before serving, prepare egg noodles. While they are cooking, shred chicken with a fork in the pot (it should fall apart very easily).

5) Mix cooked egg noodles in with chicken mixture and serve!

Makes enough for 4 people. 

Hope you enjoy!

The BEST Crockpot Potato Soup!

photo (7)A couple months ago, in the midst of being a new mom and desperate for more quick & easy meals to prepare for dinner, I did what every female does when she wants answers... I posted a Facebook status. :) I asked for ladies to send me their favorite crockpot recipes (because when I said easy I meant easy, and we all know there's nothing easier than throwing-it-all-in-a-pot-and-letting-it-simmer!) I received nearly 50 replies (yay, Facebook!) And ended up trying almost all of them (some of them were duplicates - don't worry, I didn't cook 50 new meals!) We loved a lot of them and eat a few regularly. But the ONE recipe that I make pretty much every week (and look forward to eating every week, because it's seriously THAT good) is a simple, delicious potato soup.

This isn't an original recipe - I found it via this blog. But there are a few things I figured out while preparing it (nearly a dozen times) that I thought I would pass on to all of you! It's sooo great. I make it every Wednesday night at our house, because Josh doesn't get home until around 9:00pm after work/church and it's the perfect meal for those nights when we don't want to go to bed with a whole lot of hard-to-digest food in our tummies.

What you need:

30oz. bag of frozen, shredded hash browns (I use Ore Ida)

(3) 14oz. cans of chicken broth

(1) can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese (NOT fat free, it won't melt!)


1) Combine everything (except the cream cheese) in a crockpot. Simmer on low for 6-8 hours. 2) About 1-2 hours before serving add room temperature cream cheese to pot. Stir in well. (This has required multiple attempts to get right - my best advice is to put the cream cheese in a bowl and laddle some soup out of the pot over it and stir together until it's nice and creamy) 3) Top with shredded cheese, bacon bits, green onions and we like to add a little bit of Tony Chachere's seasoning.

That's it! SO good!! Hope you all enjoy this easy and yummy meal!

Thanks to my friend Amber for the recommendation via Facebook.