Mocha Almond Biscotti

Mocha Almond Biscotti | Revamperate Mocha Almond Biscotti | RevamperateBiscotti is one of my favorite things to make lately. It’s incredibly easy and it’s a great excuse to eat cookies for breakfast. Who doesn’t love that? 

I made this chocolate peanut butter chip biscotti a couple months ago, and it’s a tough call between that and this mocha almond biscotti. So if you’re the type who likes to dip their biscotti in coffee, it’s like double the coffee! A little chocolate, coffee and almonds combine to create a great cookie. Whether eaten alone or with your cup of morning coffee, it’s a great combination. 

When I made this batch, the dough expanded a bit more than I expected, so I actually cut the biscotti in half so that it wouldn’t be so long. I recommend forming the dough into a fairly thin log so that you don’t have to cut it into smaller pieces, unless you want to of course. 

Anyway, here’s how to make it! 

Mocha Almond Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp ground coffee, dissolved in 1 tbsp water 
  • 2 cups flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sliced almonds
  • 4 oz. dark chocolate, melted

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until pale. Add each egg and the vanilla, beating well between each addition. Then add the dissolved coffee. Slowly mix in the dry ingredients in batches and then stir in the almonds with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Mocha Almond Biscotti | RevamperateEnjoy with your morning coffee or just a glass of milk, and you’re sure to enjoy! 

Crescent Roll Monkey Bread with Pecans


Hey there! I shared a really simple recipe for crescent roll monkey bread with pecans over on RecipeChatter last week! If you love bread and cinnamon and breakfast, or even if you don’t, you’ll love this very classic monkey bread recipe. Personally, I take breakfast very seriously. I will skip lunch and dinner but the only time you’ll see me skip breakfast is when I’m waiting for brunch. 

Head over to RecipeChatter for the recipe for this deliciously gooey monkey bread! 

1-Hour Cinnamon Rolls

1-Hour Cinnamon Rolls | Revamperate 1-Hour Cinnamon Rolls | RevamperateI will never make store-bought canned cinnamon rolls again. No doubt Pillsbury makes some amazing cinnamon rolls, but nothing compares to homemade cinnamon rolls with homemade icing and a little love. Although, pro tip: if you put Pillsbury cinnamon rolls in a waffle maker to bake them, they are SO AMAZING. But these 1-hour cinnamon rolls still have them beat by a mile. 

Oh my gosh. Just look at the puffiness. 

That’s probably the only time I’ve used the word puffiness as a good thing…

Anyway, today I’m going to walk you through how to make cinnamon rolls in only about an hour, but I should note that it will only take an hour if you work very quickly. These cinnamon rolls come together very quickly considering the yeast only requires one rise and requires very little baking skills. I’m still new to baking with yeast, and I found it very intimidating at first, but it’s really nothing to be afraid of. You’ve just gotta go for it. Making cinnamon rolls can be a long process normally, so I hope this helps make it a little easier for anyone new to working with yeast (or just anyone who’s cramped for time)! Please just note that it might take more than an hour for beginners, which is what it did for me when I made them, but if you work quickly, they should only take one hour. 

No matter how you make them, these babies are perfectly sweet and buttery, and I kind of just want to eat the icing with a spoon. (Sorry not sorry?) They’re simple enough to make on a weekend morning and serve warm with coffee or milk. Basically, these are the definition of my dream Sunday morning. It just doesn’t get better than fresh cinnamon rolls with the smell wafting through the house. 

1-Hour Cinnamon Rolls | Revamperate 1-Hour Cinnamon Rolls | RevamperateCinnamon roll ingredients (makes about 8 rolls):

  • 2 1/3 cups flour
  • 2 tbsp butter, melted
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 package instant (quick rise yeast)
  • 1/2 cup water
  • 1/4 cup milk (I use low-fat)
  • 1/2 tsp salt

Cinnamon filling:

  • 3 tbsp butter, room temperature
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp granulated sugar 
  • 2 tbsp brown sugar

Preheat the oven to 200 degrees. Lightly spray a baking pan with cooking spray. Cinnamon rolls are best when confined to a small area so that they lightly press against each other, so an 8 or 9-inch round pan or 9×9 square pan are ideal choices for this recipe. I used a 9-inch glass pie pan.  

If using a stand mixer (which I do suggest if possible), toss together the flour, yeast and salt in the bowl of your mixer. In a microwavable bowl, melt the butter, water, milk and sugar for about 1 minute. Be sure to watch it carefully so the mixture doesn’t explode in your microwave. 

Pour the microwaved mixture into the dry mixture and mix using a paddle attachment. Add the egg and continue to mix until the dough is soft and sticky. At this point, switch to a dough hook attachment on your mixer and mix on the lowest setting for about 5 minutes. If you’re not using a stand mixer, knead the dough on a floured surface for 4-5 minutes. Let the dough rest at room temperature for about 5 more minutes. 

In a small bowl, toss the cinnamon, sugars and nutmeg and set aside. Lay out a large piece of parchment on your countertop and sprinkle with flour. 

Once it’s had a few minutes to rest, use a rolling pin to roll out the dough on your floured surface into a rectangle measuring about 14×9 inches. Measurements don’t have to be exact but this is ideal for proper size and baking times. Spread the softened butter over the entire piece of dough and sprinkle evenly with the cinnamon topping. Then tightly roll up the dough from the 8-inch end, and cut the roll into 8-10 equal sized pieces. I wanted extra large rolls, so I cut 8. You can use dental floss or a knife to cut the rolls. To ensure they’re somewhat even, cut the entire roll in half and then cut each piece in half until you’ve cut enough rolls, an they should all be about the same size. 

Turn OFF the oven. 

Arrange the rolls a couple inches apart in your greased pan, casserole dish or even a lipped baking sheet. Cover loosely with aluminum foil and place the pan in the warm oven for about 20 minutes to give the dough time to rise. They should double in size. 

Remove the rolls and heat the oven to 375 degrees this time. Once preheated, remove the foil and bake for 16-18 minutes until puffy and lightly brown. Pay close attention to the middle because those rolls will bake the slowest. About 5 minutes before the rolls finish baking, begin mixing the icing. This is ideal if you’re serving them right away while still very warm so that frosting practically melts into the cinnamon rolls. 

1-Hour Cinnamon Rolls | Revamperate 1-Hour Cinnamon Rolls | RevamperateVanilla icing ingredients:

  • 1 1/2 cups powdered sugar, sifted
  • ¼ cup butter, melted
  • 1 tsp vanilla extract
  • 2-3 tbsp milk (I use low-fat)

To make the glaze, sift the powdered sugar into a bowl and set aside. Melt the butter in a small saucepan on low heat, and whisk in the sifted powdered sugar, vanilla extract and milk until smooth. Pour it evenly over the warm rolls. If you make the icing a little early, you’ll see it begin to harden on top, so just whisk again on low heat to thin it again. 

Once cool enough to touch, serve warm and be amazed. Have a happy Friday! Celebrate the weekend with a batch of cinnamon rolls!

Cinnamon French Toast Muffins

DSC_0924Breakfast is my favorite meal of the day. Honestly, when I go to bed at night, I dream of breakfast. When I lived at home, my mom even used to make fun of me because I knew exactly what I wanted for breakfast by the time I got out of bed in the morning. In fact, breakfast is probably the reason I get out of bed (well, breakfast and Andrew and Oliver). That’s how much I love breakfast, and french toast is my number one choice every single time, so here’s a quick way to have french toast every morning, without needing to wake up extra early to make it.

To make 12 of these delicious french toast muffins, you’ll need:

  • Cinnamon swirl bread (approx. 10 pieces, cut into 1/2 inch cubes) without crust
  • 1 cup of low-fat milk
  • 3 eggs
  • 1/4 cup of melted butter
  • 2 tbs brown sugar (set 1 tbs aside)
  • 1 tbs vanilla extract
  • Powdered sugar
  • Nonstick cooking spray
  • Maple syrup

DSC_0881First, preheat your oven to 350 degrees. Cut the crust from your cinnamon bread and cut it into 1/2 cubes. Beat your eggs and slowly add in milk and melted butter in a separate bowl. Whip in vanilla and 1 tbs of brown sugar until well-mixed.

Spray your muffin pan with nonstick cooking spray and divide the bread pieces between the trays. Pour about 1/4 cup of mixture on top. You don’t want to drown the bread because it will end up soggy, so less is better – just enough to wet each piece. Sprinkle some brown sugar on top before baking.DSC_0891 DSC_0886Bake for 25-35 minutes until tops are slightly browned and an inserted toothpick comes out clean. You don’t want the insides to be mushy!DSC_0929Leave them to cool inside the pan on a cooling rack until they are cool enough to handle. Serve warm and topped with powdered sugar, drizzled in maple syrup for best results!

You can also save these in an airtight container and pop in a microwave or toaster oven for a few minutes to reheat throughout the week.

*Tip: You can also try a similar recipe as a casserole!

Classic Monkey Bread


Did you ever have those days as a kid when you would wake up to the smell of sugary cinnamon in the morning? Those were always the best mornings – usually after a sleepover at my friend’s house.

Monkey bread is a symbol of my childhood and a staple of those weekend mornings. This weekend, I tried my hand at the age-old classic, and the result was deliciously sweet!


To make classic monkey bread, you’ll need:

  • 2 cans of biscuits (approx. 16 oz each)
  • 1/2 cup sugar
  • 3 tbs cinnamon
  • 3/4 stick of butter
  • 1/4 cup brown sugar
  • Cooking spray (not pictured)
  • Bundt pan (approx. 6 cup/8inch pan)

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Start by preheating the oven to 350 degrees. While your oven heats, pop open the cans of biscuits and cut each one into fourths. Then combine 1/2 cup sugar and 2 tbs cinnamon in a large ziplock bag (or mixing bowl), close and shake until well mixed. If you prefer a more cinnamon-y flavor, add an extra tablespoon to the mix.

Drop in a few biscuit pieces at a time into the bag, close and shake until the pieces are well covered. Spray your bundt pan with a nonstick cooking spray and place the sugared pieces into the pan. Repeat until the pan is almost completely filled. Because the biscuit pieces expand, it could overflow if you fill it too high.

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In a small saucepan, heat 3/4 stick of butter on low until melted, and slowly add in 1/4 cup of brown sugar. Mix well and remove from heat. Carefully pour the butter mixture over the bundt pan until you have completely covered all the pieces. The butter will drip down and pool toward the bottom (which is why that’s the BEST part of the monkey bread). Personally, I don’t think an extreme amount of butter is necessary for monkey bread if you distribute it well, but you can always add more melted butter and brown sugar if you feel you need more to cover all of the pieces.

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Pop the pan in the oven and cook for about 40 minutes. If you’re worried about overflowing like I was, place a cookie sheet underneath to catch any of the mess. After about 40 minutes or until the top appears golden brown, take it out of the oven to cool, flip your bunt pan and serve warm! I served it with a side of blended chia for me and coffee for Andrew – perfect way to start a Saturday morning.