Classic Coffee Cake

This recipe is very special to me. It's based off of a coffee cake recipe from my grandma, who passed away a few years ago. It's still hard for me to think about her not being around. I can so clearly hear her laugh in my head, and envision her taking bites of all the food in the kitchen while she cooked. She made the BEST chocolate chip cookies in the world, and I'm sure some of my love of baking came from her. I always felt so loved by her,  and I hope this coffee cake recipe sends a little bit of love your way this Christmas. It was even better the morning after I made it, so you could easily make this the night before and cover it until the morning. It's not an overly sweet cake, but more of a bread/cake sweetness. I've added an option to make it sweeter if you like, so check that out as well! 

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  • 8 TBSP cold non dairy butter
  • 1 c natural cane sugar
  • 1 cup blended silken tofu
  • 1 TBSP apple cider vinegar
  • 4 TBSP non dairy milk
  • 2 cups AP flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda

Streusel topping

  • 1c AP flour
  • 1/3c brown sugar
  • 1/3c natural cane sugar
  • 1 1/2 tsp cinnamon
  • 7 TBSP melted non dairy butter

Preheat oven to 350F, and grease an 8"x8" pan. Start by making your streusel topping. Combine flour, brown sugar, cane sugar and cinnamon in a bowl. Add in melted margarine and stir together until it forms a crumbly topping.

Now make your cake batter! Cream together butter and sugar. Add vanilla, nondairy milk, apple cider vinegar and mix together. Alternate adding blended silken tofu and dry ingredients into the other wet ingredients until just combined. Pour batter into greased pan and top with streusel. 

Bake for 45-50 minutes

*optional sweetness. Add an icing drizzle on top! Combine powdered sugar, a splash of vanilla extract, and a splash of milk until you reach a 'drizzle' consistency. Drizzle over cooled cake for a sweetness kick. 

Kim CorbettComment
Sugar Cookie Tips and Tricks
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It finally snowed here in NYC, which means that the holiday season is officially upon us! For me, Christmas time means hot apple cider, Christmas movies, and sugar cookie decorating!

The thought of trying to veganize a sugar cookie recipe is very nerve wracking...So I didn't do it. No, I'm not saying I used eggs or butter- but I did borrow someone else's recipe and just used egg replacer and Earth Balance. If you've never used egg replacer, I'm about to change your vegan baking life. It's a combination of starches that acts as the 'binder' in vegan baked goods. It comes in a package that looks like its from the 1970's, and is usually pretty easy to find in the grocery store. I don't use it a lot, but in this sugar cookie's perfect. 

Another Christmas cookie difficulty is trying to decorated them in a way that doesn't end up looking like your 4yr old cousin did it. (Who I'm sure is very cute, but maybe isn't Picasso just yet)  

After quite a bit of trial and error, I'm going to share some tips and tricks with you that have saved me many cookie headaches!

  • keep is simple. No need to try and create a multicolor masterpiece. Pick one or two colors of frosting and top it with sprinkles! 
  • If you do want to do a design on your cookies, pick simple shaped cutters that won't require intricate piping work! Stars, Stockings, Trees, and Candy Canes are all fairly simple designs that require one or two colors with minimal intensive piping. 
  • Chill your rolled out dough in the refrigerator for at least 30 minutes before cutting out your shapes and putting them into the oven. Working with warm cookie dough will result in spread out cookies. The butter inside will be too warm right after it's rolled out and will melt/expand your shapes.
  • Cookies must be COMPLETELY cooled before you try to decorate them. Otherwise the icing will melt into the cookie.
  • If you want to create fancy piped designs.....get piping bags or plastic bottles with tips. It's just easier. Ziploc bags will work just fine, but piping bags will truly up your game. 
  • Make Mini Cookie Bites! (Pictured in this post) Cut out little squares and frost them different colors! Often times people don't want a full cookie, so these little bites are a perfect sweet treat. 


Icing Tips

  • Use royal icing instead of a buttercream frosting. I suggest this because royal icing will keep its shape after drying for about 12 hours - buttercream will always stay soft and smear any design you try to make if you stack, layer, or do anything with your cookies. Classic Holiday sugar cookies require royal icing. 
  • Royal icing is extremely simple to make! It's two ingredients! Powdered sugar and water. That's it! Pour powdered sugar into a bowl, and then add water to it 1 tsp at a time while whisking. You want it at a consistency that it will stick to the fork and spoon when lifted from the bowl, but when it falls back in, holds its shape for a second or two before blending into the other frosting. This way it won't slowly roll off the cookie before it dries, or be too firm to spread at all.
  • Let your frosting DRY. I cannot stress this enough. Royal icing takes at least 12 hours, if not more,  to firm up. So don't think you'll be creating multi colored/leveled cookies in one evening. Intricate sugar cookies can take days to make. 
  • If you want shiny royal icing, you can always add a little bit of corn syrup. I know corn syrup is the devil, but I'm just letting you know how to get that gorgeous shiny frosting that you're probably envisioning in your mind. 


I hope these tips help you in any cookie conundrum you may find yourself in! If there are any other questions I didn't answer, leave a comment below and I'll get back to you asap.

Happy Decorating!

Sugar Cookies
Kim Corbett Comments
Chocolate Peanut Butter Cookies
PB Cookies

I have always been terrified of cookies. For some reason, every time I make a cookie recipe they fall apart. Until I created this recipe. These peanut butter cookies are so delicious I'm already wondering when I can make my next batch. If you don't love chocolate and peanut butter together or you can't find chocolate peanut butter at your store, you can always sub in plain pb. They will work just as well! These cookies would also be the PERFECT addition to any holiday dessert table or cookie exchange. Don't just take my word for it, you'll have to try them out yourself. 


  • 1 1/2c AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c light brown sugar
  • 1/3c cane sugar
  • 3/4c chocolate peanut butter*
  • 1/2 c chilled non-dairy butter (earth balance is my go to)
  • 1 tsp vanilla extract
  • 3 TBSP brewed coffee
  • Chocolate Chips (optional)
  • Sea Salt (optional)

Preheat oven to 350F

Using a hand or stand mixer beat together the butter, peanut butter and sugars together. Once combined, mix in the coffee and vanilla extract. In another bowl, sift together the dry ingredients. 

With your stand mixer on low, slowly add your dry ingredients into the wet. The dough is going to be a bit crumbly, but that is okay! Scoop out dough and shape into one inch balls. Place on a baking sheet lined with parchment paper and flatten with a fork to create a flat disk. Bake for 9-11 minutes. Let cool on a cooling rack. 

While your cookies are cooling, melt your chocolate chips using a bain-marie or in the microwave. 

If you’re using the microwave, heat in 15 second increments and stir in between each heating.

Drizzle the melted chocolate over your cooled cookies and sprinkle with sea salt.


*I used the chocolate peanut butter from Peanut Butter & Co.   (follow link to shop) 

*You can also use plain peanut butter or other nut butter if you don't have chocolate nut butter options around. Just make sure the kind you use isn't the one that separates. You want a to use a thick consistency nut butter. 


PB Cookies
Kim Corbett
Cinnamon Pumpkin Scones

One of life's great mysteries is WHO decided scones had to be dry and crumbly?! I love the idea of something between a cake and a biscuit, but I don't think that equals a baked good that crumbles the minute you bite into it. These pumpkin scones are unlike any other. They have a soft spiced inside, with a crunchy toasty outside. They are the PERFECT morning treat, simple to make, and I promise they will become a holiday morning tradition.



  • 1/3 c +2 Tbsp pumpkin puree
  • 2 TBSP non dairy milk
  • 1/4 c maple syrup
  • 3 TBSP non dairy butter, cubed
  • 1 tsp vanilla extract
  • 3/4 c white ap flour
  • 1/2 c whole wheat + more for kneading
  • 3/4 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp cinnamon
  • Salt

Preheat the oven to 410F

In a large bowl whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt. Using a fork or pastry cutter, cut the cubed butter into the dry ingredients until well distributed. In another bowl, mix together all of your wet ingredients. Pour the wet ingredients into the dry and combine until a dough starts to form. If your dough is sticky, you can always add a little more flour before kneading. 

Place your dough onto a flat, floured surface and knead the dough for about 30 seconds or until it is able to be formed into a ball. Roll out the dough to a 1/2 inch thick round disk. Cut into 6 triangles and place on a parchment covered sheet pan. Bake for 15 mins. Let cool before topping with glaze.

Cinnamon Glaze

  • 1/2 c powdered sugar
  • 1/8 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 TBSP + 1/2 tsp milk

Whisk all ingredients together and top scones. Let the glaze set before transporting. 

Kim Corbett
'Leftover' Cranberry Orange Pop-Tarts
Cranberry Orange Poptarts

I'd say that it's pretty common knowledge that the best part of thanksgiving is getting to eat all the leftovers. I love eating leftovers the next day for lunch, but I realized that we skip a whole meal before we get to enjoy Thankgiving Take Two. Breakfast!  This led me to create these amazingly delish cranberry poptarts. You save your leftover pie dough from making my Easiest Pumpkin Pie Ever, fill it with leftover cranberry sauce, and top it with some orange cinnamon glaze. The only thing you really have to make is the glaze! You could also make these the day before without the glaze, heat them up the next morning, and then drizzle some of the glaze on top. No reason to wait until lunch for Thanksgiving leftovers!

Cranberry Sauce

  • 1 3/4c cranberries
  • 1 tsp orange zest 
  • 1/4 c brown sugar
  • 1/4c maple syrup
  • 1/4 tsp salt

In a pot on medium high heat, combine all of your ingredients. Keep on medium high heat until your mixture starts to boil, and then reduce to a low simmer. Simmer for about 15-18 minutes, stirring occasionally. Once sauce has started to thicken, remove from heat and let cool. 

Cranberry Sauce

Orange Cinnamon Glaze

  • 1 tsp orange zest
  • 2 TBSP Fresh orange juice
  • 1 cup powdered sugar
  • 1/4 tsp cinnamon

Whisk together in a bowl and drizzle on top of pop tarts

Pop Tarts

(Makes 6 Poptarts if using full Pie Dough recipe)

Preheat your oven to 350F

Roll out the leftover pie dough, and cut out rectangles 5" x 3" for full size poptarts. (You could also do mini poptarts with less filling to make more of them)

Spread about 1.5 TBSP of cranberry sauce onto the middle of half the rectangles. Place the remaining rectangles of dough on top and crimp the edges with a fork. Using the fork, poke a few air holes on top. Place on your baking sheet and bake for 15-17 minutes, or until the edges barely begin to brown. Let cool. 

While your poptarts are baking, make the orange cinnamon glaze

Once the Poptarts have cooled, you can top with the orange cinnamon glaze and enjoy!


Cranberry Orange Poptarts
Kim Corbett