It’s Kitchcraft!

I truly have developed a love for kitchen wizardry? kitchen-witching? kitchcraft? Whatever 🙂  This blog allows me the chance to share some of the recipes my Bear has deemed “menu-worthy”, a semi-secret family recipe or two, and solicit feedback from my readers.  Enjoy!

I just wanted to let everyone know that my wife is in no way a tyrant “deeming” foods as “menu-worthy”.The whole “menu-worthy” thing started as an inside joke and grew from there 🙂

Love you, Bear!

Copycat Recipe for Butter Streusel Coffee Cake – Sara Lee

Copycat Recipe for Butter Streusel Coffee Cake – Sara Lee

Prep Time: 45 minutes

Cook Time: 45 minutes

Cake Ingredients

  • 1/3 cup warm water
  • 1/2 teaspoon sugar
  • 1 package active dry yeast (2 teaspoons)
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 cup (2 sticks) good-quality unsalted butter, softened
  • 1 whole egg + 2 yolks
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt

Streusel topping

  • 3/4 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 4 tablespoons chilled unsalted butter, cubed


  1. In a small bowl, add the warm water and sprinkle in the sugar and yeast. Let sit for about 10 minutes. It will begin to foam.
  2. In a large bowl (or stand mixer with beater blades) mix the flour, 3 tablespoons sugar, and butter together until almost creamed.
  3. Next, add the eggs and vanilla, followed by the salt and dissolved yeast.
  4. Mix until the ingredients are combined enough to form the dough is wet and sticky. Yes, it is messy…be warned 🙂
  5. Transfer the dough to a well-greased bowl and cover with plastic wrap.
  6. Let dough sit for 30 minutes at room temperature, then place the bowl in the refrigerator to chill overnight.
  7. When properly chilled, take the dough out of the refrigerator and let it sit at room temperature for 45-60 minutes.
  8. Preheat the oven to 350°
  9. Directions for streusel topping
    • Pulse the flour, brown sugar, granulated sugar, and salt in a small food processor. Add the butter and continue to pulse until the mixture forms coarse crumbs.
  10. Press the dough evenly into a thoroughly greased pan and top with the streusel mix.
  11. Bake until the cake is golden brown (about 40-45 minutes).
  12. Once cooked, let the cake cool for about 5 minutes before removing from the pan.
  13. Best served warm, enjoy!




Oven Pancakes!

​Ever wanted pancakes without all the hassle? So fast and easy you’ll never go back! If you want, you can add chocolate chips or blueberries to change it up.

Prep Time: 5 minutes

Cook Time: 10 minutes


  • 2 cups pancake mix
  • 1 1/2 cups of milk
  • 2 tbs oil
  • 1 egg


1. Preheat oven to 425 degrees.

2. Mix all ingredients together.

3. Spray a 13×9 baking dish with cooking spray.

4. Place pan in oven and bake for 10 minutes, or until golden around the edges and enjoy!

S’mores Sweet Potato Fries

This past October, my wife and I, along with our besties Shelly and Beth went to a haunted house. On our way back home, we stopped at Red Robin for some late night noms and saw these on the menu. I’ve been meaning to give these a try sooner, but better late than never, right?🎃

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Servings: 2


  • 1 bag of frozen sweet potato fries
  • 1 1/2 cups of mini marshmallows
  • 1 tsp cinnamon sugar
  • 1/4 cup chocolate chips
  • 2 tbs milk
  • Graham crackers
  1. Cook the fries according to the directions.
  2. Once done, sprinkle cinnamon sugar and marshmallows over the fries.
  3. Place tray back in the oven and broil for 2-4 minutes to melt the marshmallows.
  4. While everything is in the oven, melt the chocolate chips and milk in a bowl in the microwave.
  5. Once the marshmallows are starting to look toasted to your liking, remove tray from the broiler.
  6. Drizzle melted chocolate over the fries.
  7. Garnish with graham crackers and enjoy.

Pumpkin Cream Cheese Swirl Muffins


  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin pans with non-stick cooking spray. Set aside.
  2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.Fill muffin tins 3/4 full.
  4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
  6. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. If using a mini muffin pan, cook for about 13 minutes.

Soft Glazed Pumpkin Sugar Cookies

Yield: 3-4 dozen

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes



  • 1/2 cup Pumpkin puree


  • 2 Eggs, large

Baking & Spices

  • 4 cups All purpose flour
  • 1/4 tsp Baking soda
  • 1/4 tsp Cream of tartar
  • 1 cup Granulated sugar
  • 3 1/2 cup Powdered sugar
  • 3/4 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla

Oils & Vinegars

  • 1/2 cup Vegetable oil


  • 1/2 cup Butter


  • 4 tbsp Water


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
  2. While cookies bake, stir all ingredients together for glaze until smooth.
  3. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze 🙂