Super easy Cinnamon Coffee Cake

We'll with today being Super Bowl Sunday I knew that I needed to have something Super for all my peeps. So instead of blowing up the Internet with another appetizer/or snack food item, I thought I would pass along my Super Easy Cinnamon Coffee Cake that can be frozen for another day.

Super Cinnamon Coffee Cake

1 box butter recipe (or yellow) cake mix

1 (3.4 oz) box of instant French Vanilla pudding

4eggs

1/2 cup of oil

1/2 cup of water

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup of flour

2 tsp. cinnamon

1/2 cup margarine

2  9 inch cake pans ( well greased)

Mix together cake mix, pudding, eggs, oil and water in a large bowl until combined.  Pour 1/2 of the cake mixture into each of the greased and floured 9 inch round cake pans. Set aside.  In a seperate bowl combine sugars, flour and cinnamon.  Cut in margarine until mixture resembles coarse crumbs.  Sprinkle half the cinnamon mixture evenly over the batter in each pan.  Bake at 350 for 25 -30 minutes.  Makes 2 round cakes.

** These cakes are easy to freeze and use during the week for a fast breakfast. These can be frozen after they have cooled down for an hour.  Remove the coffee cakes out of cake pans and place in Ziplock bags and place in freezer.  When ready to use. Remove from the freezer the night before and leave out on the counter over night to defrost.**

Happy Baking!!

Stacie

Freezer Fridays ~ Banana Chocolate Chip Muffins

On Friday's I will be posting recipes that are freezer friendly.  These recipes can be used in your monthly and weekly meal planning.  My kids love these and are great for packed lunches! Just pull as many as you want from the freezer, put in a zip bag, and put in your child's lunch. These delightful muffins will be defrosted by the time your little one goes to lunch.

                                                   Banana Chocolate Chip Muffins


3 ripe bananas, mashed
2 eggs well beaten
1tsp Vanilla Extract
1/4 cup of oil
2Tbs milk or flavored creamer ( I used Coffemate Hazelnut Creamer in mine)
2 cups flour
3/4 cup of sugar
3/4 tsp of salt
1tsp baking soda
1/2 cup of walnuts (optional my family doesn't like nuts)
3/4 of bag of milk chocolate chips


Preheat over to 350 degrees.  Line 24 muffin tins with muffin liners and set aside. In a large bowl mix bananas, eggs, vanilla, oil and milk. In a separate bowl mix together the flour, sugar, salt, baking soda.  Stir the dry ingredients into the banana mixture. Add the nuts and chocolate chips last. Combine just to blend. Spoon the batter into the muffin tins about 1/2 full.  Bake for about 15 minutes or until a toothpick comes out clean.  Let these cool on a rack for an hour. You can eat them after they are cooled down or you can stack them in Ziplock bags and place in the freezer to eat later.


Hope you enjoy these yummy muffins!


Stacie