Archives for category: coffee

Autumn is here! Happy HAPPY day!! :) Crisp mornings, glorious fall leaves crunching under foot, and wonderfully hot Lattes. During a delightful week in Colorado, I found a fantastic little coffee shop with an unusual latte. They ventured away from the typical “Pumpkin Spice” that tends to be the craze during this time of year and created a cup of “Autumn Spice” goodness! So, being me, when I returned home I recreated the cup of goodness. :) Give it a try and let me know how you like it!! <3

serving size: 1 delightfully delicious latte!
Latte ingredients:

  • 2 shots espresso or 1/2 cup strong brewed coffee
  • 1 TBS brown sugar
  • 1TBS Caramel sauce
  • 1/4 tsp cinnamon
  • 1/4 tsp Vanilla Extract
  • 1/2 cup whole milk

Whipped Cream:

  • 1/2 cup Heavy Cream
  • 2 TBS Pure Maple syrup or Powder Sugar
  • Cinnamon & Nutmeg for dusting (optional)


  1. In electric mixer on medium speed, whisk heavy cream & maple syrup until whipped cream consistency. Set aside!
  2. Combine hot espresso(or coffee), brown sugar, caramel, & vanilla extract in your favorite mug. Stir thoroughly to dissolve sugar and caramel!
  3. Steam milk and pour over coffee. Top with whipped cream, sprinkle with extra  cinnamon and nutmeg if desired. Sit back and ENJOY!


“Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over.”
Psalm 23:5


Espresso Float 2

Spring is here and it is getting warm! :) No longer the season for hot lattes but rather iced Americanos… and Espresso Floats. ;) These floats were originally created by my highly caffeinated sister but after many many days seeing her drink them it was time I try one! Perfection! :) Like a frappuccino but SO much better. Be warned, cut back on the espresso if you don’t like your coffee too strong!

Yields 1 float


  • 2 Shots Espresso or 1/2 cup strong brewed coffee
  • 2 large scoops Vanilla Ice cream
  • 2 TBS Caramel
  • Fresh Whipped Cream


  1. Drizzle 1TBS caramel on the inside of a glass.
  2. Add Ice cream then pour espresso over the ice cream.
  3. Top with whipped cream and remaining caramel!
  4. Enjoy! :)

Espresso Float

Espresso Float 1


“O taste and see that the Lord is good: blessed is the man that trusteth in Him. ”
Psalm 34:8



cupcakes 4.14-2

How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!
Psalms 119:103

Friday cupcakes! I made a vanilla pound cake base and needed the perfect icing. Chocolate was necessary and a bit of coffee wouldn’t hurt a bit! ;) Add a bit of cream cheese? Yes please! Chocolate Coffee Cream Cheese Frosting was developed and very much enjoyed this weekend and I thought I would share the recipe with you! :)


  • 6-7 cups powdered confectioner sugar
  • 2 sticks butter {softened}
  • 1 oz package cream cheese {softened}
  • 1/4 cup milk
  • 1 tbsp instant coffee
  • 1 tbsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt


  1. Dissolve instant coffee in milk. Place all ingredients in mixing bowl and beat with kitchen aid or mixer and beat on medium speed for 2 minutes!
  2. Scrap sides and bottom of bowl and beat for an additional minute.
  3. Generously ice your dessert and enjoy! :)

cupcakes 4.14-7.jpg-1

cupcakes 4.14-7.jpg-2


I have often day-dreamed about opening a coffee & cupcake shop! But until then I will just have fun filling my Saturday afternoons with cupcake baking. (; My sweet Washington friend was married today but due to distance and work we sadly couldn’t attend the wedding so we celebrated with cupcakes! Plus, I like to make the kids “valentine’s treats” a bit early. I thought perhaps I would make Vanilla Cupcakes but then I had an idea pop into my head. Swiss Miss Cupcake! :) I used to love swiss miss rolls way back but haven’t had one for years and the combination as a cupcake sounded too good to be true! So, a delightful combination of rich chocolate cake, cream filling, a thin layer of chocolate ganache, and finish of this combination with a cream cheese frosting! I know, y’all are thinking “wowza, that’s too rich!” Well, you will just have to give them a try and see for yourself!

Swiss Miss Cupcake GranolaGirlBakes 3

Yields 24-30 irresistibly delicious cupcakes


  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

cream filling

  • 7oz jar marshmallow fluff
  • 1/2 cup butter {softened}
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup powder sugar


  • 1 1/2 cups semi sweet chocolate chips
  • 2 tbs butter
  • 1 cup heavy cream
  • 1tsp vanilla extract


  • 1/2 cup butter {softened}
  • 8oz cream cheese {softened}
  • 1 tbs vanilla extract
  • 6 cups powder sugar


  1. Preheat oven to 350 degrees F. Line muffin cups with liners. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
  4. While cooling, blend cream filling ingredients until fluffy. Place into a prepared piping bag! Once cupcakes are completely cooled, gently placing tip into cupcake and fill each cupcake{as pictured}.
  5. To prepare ganache: Place chocolate chips and vanilla{1 tsp} in a bowl. Bring butter and heavy cream to a boil and then pour over chocolate chips. Allow to set for 3 minutes then whisk together with a fork. Spread approximately 1 tbs over each cupcake!
  6. Frosting: Place cream cheese, butter, powder sugar, & vanilla in a mixing bowl and whisk until fluffy! Generously pipe on top of each cupcake!
  7. Brew a giant pot of coffee and devour a cupcake or three. ;)

Swiss Miss Cupcake GranolaGirlBakes 4

Swiss Miss Cupcake GranolaGirlBakes 5

Swiss Miss Cupcake GranolaGirlBakes 6

Swiss Miss Cupcake GranolaGirlBakes 9

Swiss Miss Cupcake GranolaGirlBakes 10

Swiss Miss Cupcake GranolaGirlBakes 11

Swiss Miss Cupcake GranolaGirlBakes 12

Swiss Miss Cupcake GranolaGirlBakes 16

Swiss Miss Cupcake GranolaGirlBakes 17

Swiss Miss Cupcake GranolaGirlBakes 15

“How sweet Your word is to my taste– sweeter than honey in my mouth. “

Psalm 119:103


When I was putting together a few gift boxes of baked goods, I instantly knew I needed to make a muffin. But what type? Suddenly I eyed the leftover bag of fresh cranberries{I bought 1 too many for a pie} and then I saw the radiant oranges which were suppose to be used for a wassail but who would miss just 1?!  ;) The delightful combination of Cranberry & Orange in an outrageously moist slightly sweet muffin… you really can’t go wrong! :)

Original recipe from with a few minor tweaks from me! :)Yields 12 moist muffins

  • 2 cups all-purpose flour (+ 2 teaspoons for coating fresh cranberries, if used)
  • 1½ tsp baking powder
  • 1/2 tsp salt
  • 2 cups fresh cranberries
  • ½ cup butter {room temperature}
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • zest of 1 LARGE orange
  • 1/4 cup unsweetened plain or Greek yogurt {I used greek!}
  • 1/4 cup milk
  1. Preheat oven to 375º F. Line 12 muffin cups with paper or butter & flour tray.
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step.
  4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
  5. Gently fold in flour mixture, alternating with yogurt/milk. Stir until just combined. Fold in cranberries  and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 20 minutes.
  6. Once muffins have baked, remove from the oven and allow to cool slightly.
  7. Pour a delicious mug of coffee and enjoy! :)
Boxes GGB

Pecan Pie :: Granola Girl Bakes

Well, I hope y’all enjoyed your Thanksgiving feast immensely! I honestly ate way too much and enjoyed every bite. ;) We truly have so much to be Thankful for. God is GOOD!

When a pecan pie was requested for our Thanksgiving Dinner a few days prior by my Dad, I very very eagerly offered up my services! I decided to do a “traditional” pecan pie with corn syrup{< and yes, just whispered that word ;)}. You see,  we gave up corn syrup a long time ago, striving to bake without it at all costs…. BUT it was thanksgiving and if my pie turned out distasteful due to the fact I didn’t use corn syrup… well, I would never live it down! So, I jotted “corn syrup” on my grocery list. Fast forward to the morning of thanksgiving, I wake up and start my pie only to find I forgot the corn syrup. ;) I remember I instantly thought, “No worries, by the grace of God, I can make a pecan pie without cornsyrup… and if it tastes bad I will just blame it on the fact I didn’t have corn syrup.” ;) Well, I can say God is good, and the pie was a HUGE success! A buttery crust, crunchy pecans, and sweetly rich filling baked to golden brown! If your like me, top it off with both ice-cream & freshly whipped cream, then pour a rather large mug of coffee and enjoy! ;)

Yields 1 pie! :)


  • 1 cup light brown sugar {packed}
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 cup roughly chopped pecans
  • 1/2 cup butter {melted}
  • 2 tablespoons milk
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1 tbs dark rum {optional}
  • 1/2 tsp salt
  • One 9-inch deep dish pie shell {unbaked}
  • 1 cup pecan halves


  1. Preheat the oven to 325 degrees F. In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour, rum, salt and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
  2. Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center!
  3. Serve with vanilla ice cream or with a dollop of whipped cream or if you like me, BOTH!!
  4. Enjoy :)

Pecan Pie :: Granola Girl Bakes 2

Pecan Pie :: Granola Girl Bakes 1
Pecan Pie :: Granola Girl Bakes“O give thanks unto the Lord, for he is good: for his mercy endureth for ever.”
Psalm 107:1

Granola Girl Bakes :: Biscotti 3

Twas the day before thanksgiving and all through the house… there was a lovely aroma of Cherry Almond Biscotti! ;) Now, I have to admit, I was never a HUGE biscotti fan but when my mom showed me the recipe and asked me to make it I was eager to give it another try. I have to say, I now love Biscotti!! So, I sit here with a lovely cup of coffee and a  piece of crunchy sweet biscotti while I post the recipe. :) Makes for a delightful afternoon! The combination of dried cherries & almonds are just perfect! Whether you Dip it in chocolate, or dunk it in coffee, eat it with icecream, or just by itself, y’all are sure to love this biscotti recipe!

Recipe source: Allrecipes
Original recipe makes 32 biscotti
  • 1 3/4 cups dried cherries
  • 1/2 cup amaretto liqueur
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1 cup white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup chopped blanched almonds
  • 1 egg, beaten
  • 3 tablespoons white sugar, divided


  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  3. Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  4. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  5. Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  6. Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  7. Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Granola Girl Bakes :: Biscotti 6

Granola Girl Bakes :: Biscotti 5

Granola Girl Bakes :: Biscotti 7

Granola Girl Bakes :: Biscotti 2

Well y’all know how much I love finding new companies that offer a superb product{And of course, I blog about them}! Whether it comes to the Old German Bakery in Fredricksburg Texas or Slickepott fudge & Caramel or KBR Magazine published by my dear friend in Kansas, or, for today,  Church & State Coffee Co., based out of New York! :) Needless to say I have updated my Links I love page. ;)

But it’s not just the supremely delightful roast that sells me on their product or their eye-catching labels, it’s their mission statement! For each pound of coffee you buy, they will donate a portion of their proceeds to a pro-life organization! So far we have tried their brilliantly bold Espresso Roast, Smoothly delicious Mexican roast, and today it was their Red Cherry Yirgacheffee Kochere Roast which was superb! So, without further ado, Church & State Coffee Co.!

Danish courtesy of my most talented older sister, Micah! Next to my mom, shes the world’s best baker. ;)

Granola Girl bakes :: Danish

Fresh Eggs 19

Granola Girl bakes : Danish 2

Granola Girl bakes : Danish 1

“O satisfy us early with thy mercy; that we may rejoice and be glad all our days.”
Psalms 90:14


Fall is here!! Whats not to love about this beautiful season? :)  And though the temperatures nearing 100°F, I figured it was time for a Pumpkin Spice Latte to officially start off the Autumn season! ;) Homemade pumpkin milk, delightfully buttery caramel, and, yes, freshly whipped cream{sweetened with maple, of course!} come together to create a grand combination! Add a few friends and you have a lovely coffee break. :) Happy Fall!

Yields 1 lovely Latte :)


  • Your favorite mug!
  • 1/4 cup organic milk{may want more or less}
  • 1/3 cup pumpkin milk {recipe here!!!}
  • 2 shots strong espresso
  • 1 tbsp raw sugar
  • 1/4 tsp pure vanilla extract
  • Whipped cream
  • Caramel for drizzling{recipe here}
  1. Grab you favorite mug and pour in espresso. Add raw sugar & vanilla!
  2. Combine regular milk and pumpkin milk then froth{or heat}.
  3. Pour over espresso, top with whipped cream and lots of Caramel.
  4. ENJOY!

Pumpkin Spice Latte

“To every thing there is a season, and a time to every purpose under the heaven
Ecclesiastes 3:1

Cinnamon Roll Cupcakes :: Granola Girl bakes 18

Have I mentioned my family has the ability to consume extremely rich food?! ;) It was a beautiful Sunday afternoon, and was FREE for me to get in the kitchen & experiment! The first time in a couple of weeks but what will I make? Dessert for sure! Not really in the mood for a fruity dessert today, perhaps chocolate and caramel but, than again, I have a dessert planned for that combinations that requires a few more ingredients from the grocery store. Then it came to me, Cinnamon Roll Espresso Cupcakes!! :) I know, cupcakes again. But they happen to be my favorite! :) A rather sweet combination of vanilla cake and buttery cinnamon-swirl, with a rather delightful espresso glaze, and top it off with an extremely cream-cheesy icing! Sprinkle a little cinnamon and call it a cupcake! :) My sister said they were “indescribably delicious!” :)

Original recipe credits go to with a few minor tweaks from me.

Yields 24 delicious cupcakes!

Cinnamon SWIRL

  • 1/2 cup butter {melted}
  • 2/3 cup brown sugar
  • 2 tsp cinnamon


  • 3 cups flour
  • 1 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup butter{room temperature}
  • 1 cup sour cream
  • 4eggs
  • 2 tsp vanilla extract

Coffee Icing

  • 4 tbs butter {softened}
  • 2-3 cups powder sugar
  • 1 tsp vanilla extract
  • 3 tbs (15 to 30 ml) espresso or rather strong coffee
  • 8oz cream cheese {at room temperature}
  • 1/4 cup butter {at room temperature}
  • 4 cups powder sugar
  • 1 tsp vanilla
  1. To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside!
  2. To make the cupcakes: Preheat oven to 350 degrees. Line muffin pans with cupcake papers!
  3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining.
  4. Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
  5. Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.
  6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
  7. To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the espresso until desired consistency is reached (I only used all 4 tablespoons). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
  8. Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then pipe on cream cheese icing!
  9. Enjoy!! :)

Cinnamon Roll Cupcakes :: Granola Girl bakes

Cinnamon Roll Cupcakes :: Granola Girl bakes 2

Cinnamon Roll Cupcakes :: Granola Girl bakes 3

Cinnamon Roll Cupcakes :: Granola Girl bakes 5

Cinnamon Roll Cupcakes :: Granola Girl bakes 6

Cinnamon Roll Cupcakes :: Granola Girl bakes 7

Cinnamon Roll Cupcakes :: Granola Girl bakes 9

Cinnamon Roll Cupcakes :: Granola Girl bakes 12

Cinnamon Roll Cupcakes :: Granola Girl bakes 11

Cinnamon Roll Cupcakes :: Granola Girl bakes 22

Cinnamon Roll Cupcakes :: Granola Girl bakes 14

Cinnamon Roll Cupcakes :: Granola Girl bakes 21