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Simply Hungry Kitchen 🍽️ Easy, cozy & delicious recipes anyone can make at home. From quick meals to viral treats, we keep it simple and tasty. Recipes Hungry

Cook with joy, eat with love, and stay hungry for more every day! 🤍

05/11/2026

Chocolate Chunk Pecan Cream Cheese Cookies

Pockets of melted chocolate and toasted pecans make these cream cheese cookies especially inviting straight from the oven.

Ingredients:
- 1/2 cup unsalted butter, softened
- 4 oz full-fat block cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon alcohol-free vanilla flavoring
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chunks
- 3/4 cup chopped toasted pecans, cooled

Steps:
1. Beat softened butter, cream cheese, and granulated sugar until creamy. Beat in the egg and vanilla flavoring.
2. Whisk flour, baking powder, and salt separately. Mix into the butter mixture just until combined, then add the mix-ins. Fold in the chocolate chunks and cooled toasted pecans.
3. Cover and refrigerate for 1 hour. Preheat oven to 350°F and line two baking sheets with parchment.
4. Divide into 24 portions. Place 2 inches apart and flatten each mound slightly.
5. Bake one sheet at a time for 12–16 minutes, until edges are lightly golden and centers are set but soft. Do not leave wet dough in the center.
6. Cool on the baking sheet for 5 minutes, then transfer to a rack. Allow to cool completely before storing.
7. Store airtight for up to 3 days or freeze once completely cool.

05/11/2026

Lemon Pecan Cream Cheese Cookies with a Simple Lemon Glaze

Fresh lemon zest brings a bright twist to buttery pecan cookies, finished with a thin lemon glaze.

Ingredients:
- 1/2 cup unsalted butter, softened
- 4 oz full-fat block cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon alcohol-free vanilla flavoring
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon finely grated lemon zest
- 3/4 cup chopped toasted pecans, cooled
- Glaze: 1/2 cup powdered sugar
- Glaze: 2–3 teaspoons lemon juice

Steps:
1. Beat butter, cream cheese, and granulated sugar until creamy. Beat in the egg, vanilla flavoring, and lemon zest.
2. Whisk flour, baking powder, and salt separately. Mix into the butter mixture just until combined, then fold in the cooled toasted pecans.
3. Cover and refrigerate for 1 hour. Preheat oven to 350°F and line two baking sheets with parchment.
4. Divide into 24 portions. Place 2 inches apart and flatten each mound slightly.
5. Bake one sheet at a time for 12–16 minutes, until edges are lightly golden and centers are set but soft. Do not leave wet dough in the center.
6. Cool on the baking sheet for 5 minutes, then transfer to a rack. Allow to cool completely before storing.
7. Whisk the glaze powdered sugar with 2 teaspoons lemon juice. Add the remaining teaspoon gradually if needed for a thin drizzle. Drizzle over completely cooled cookies and let set.
8. Store airtight for up to 3 days or freeze without the glaze.

05/11/2026

Cinnamon Pecan Cream Cheese Biscuits with a Simple Glaze

Flaky biscuit layers, cinnamon sugar, and chopped pecans bring a sweet twist to a familiar homemade bake.

Ingredients:
- Biscuits: 2 cups all-purpose flour
- Biscuits: 1 tablespoon baking powder
- Biscuits: 2 tablespoons granulated sugar
- Biscuits: 1/2 teaspoon salt
- Biscuits: 4 tablespoons cold unsalted butter, cubed
- Biscuits: 4 oz cold full-fat block cream cheese, cubed
- Biscuits: 3/4 cup cold buttermilk, plus 1–2 tablespoons if needed
- Cinnamon layer: 1/4 cup packed brown sugar
- Cinnamon layer: 1 teaspoon ground cinnamon
- Cinnamon layer: 1/2 cup finely chopped pecans
- Cinnamon layer: 1 tablespoon melted unsalted butter
- Glaze: 1/2 cup powdered sugar
- Glaze: 2–3 teaspoons milk

Steps:
1. Preheat oven to 425°F. Line a baking sheet with parchment. Mix the cinnamon-layer brown sugar, cinnamon, and pecans in a small bowl.
2. Whisk biscuit flour, baking powder, granulated sugar, and salt. Cut in cold butter and cold cream cheese until coarse crumbs remain, with some small butter pieces.
3. Stir in 3/4 cup cold buttermilk just until a shaggy dough forms. Add the extra 1–2 tablespoons only if dry flour remains. Avoid kneading until smooth.
4. Turn onto a lightly floured surface. Pat into an approximately 8 × 12-inch rectangle. Brush with the cinnamon-layer melted butter and scatter with the cinnamon-pecan mixture.
5. Fold into thirds like a letter. Gently pat to about 1 inch thick and cut into 8 squares. Place 1 inch apart on the sheet.
6. Bake for 16–22 minutes, until risen, golden, and cooked through. Cool on a rack for at least 15 minutes.
7. Whisk glaze powdered sugar with 2 teaspoons milk, adding the third teaspoon as needed. Drizzle over cooled biscuits. Store airtight for up to 2 days or freeze without glaze.

05/11/2026

Apple Cinnamon Cream Cheese Coffee Cake with Buttery Crumbs

Cinnamon apples, a creamy middle, and a buttery crumb topping make this coffee cake easy to picture beside a warm cup.

Ingredients:
- Cake: 1 1/2 cups all-purpose flour
- Cake: 1 1/2 teaspoons baking powder
- Cake: 1/4 teaspoon salt
- Cake: 1 teaspoon ground cinnamon
- Cake: 1/2 cup unsalted butter, softened
- Cake: 3/4 cup granulated sugar
- Cake: 2 large eggs
- Cake: 1 teaspoon alcohol-free vanilla flavoring
- Cake: 1/3 cup milk
- Cake: 1 cup peeled apple, finely diced
- Filling: 8 oz full-fat block cream cheese, softened
- Filling: 1/4 cup granulated sugar
- Filling: 1 large egg yolk
- Crumbs: 1/2 cup all-purpose flour
- Crumbs: 1/4 cup packed brown sugar
- Crumbs: 3 tablespoons melted unsalted butter
- Crumbs: 1/2 teaspoon cinnamon

Steps:
1. Preheat oven to 350°F. Grease and line a 9-inch square metal pan with parchment.
2. Mix the crumb ingredients until clumpy. In a separate bowl, beat the cream cheese filling ingredients until smooth. Set both aside.
3. Whisk the cake flour, baking powder, salt, and any cinnamon listed for the cake. Separately beat softened butter and cake sugar until fluffy. Beat in eggs one at a time, then vanilla flavoring.
4. Fold in the dry mixture alternately with the milk, then fold in the finely diced apple. Spread two-thirds of the batter in the pan.
5. Spread the cream cheese filling over the batter. Dot with the remaining batter and gently spread where possible. Scatter the crumbs over the top.
6. Bake for 45–60 minutes, until the center is set and a skewer through a cake section has no wet batter. Cover loosely with foil if browning too quickly.
7. Cool in the pan for 30 minutes, then on a rack for at least 1 hour before slicing. Refrigerate leftovers within 2 hours and use within 4 days.

05/11/2026

Honey Pecan Cream Cheese Cookies with Soft Centers

A little honey, toasted pecans, and tangy cream cheese give these soft cookies a warm, buttery flavor.

Ingredients:
- 1/2 cup unsalted butter, softened
- 4 oz full-fat block cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon alcohol-free vanilla flavoring
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped toasted pecans, cooled

Steps:
1. Beat butter, cream cheese, granulated sugar, and honey until creamy. Beat in the egg and vanilla flavoring.
2. Whisk flour, baking powder, and salt separately. Mix into the wet ingredients just until combined, then fold in the cooled toasted pecans.
3. Cover and refrigerate for at least 1 hour. Preheat oven to 350°F and line two baking sheets with parchment.
4. Divide into 24 portions, place 2 inches apart, and flatten slightly.
5. Bake one sheet at a time for 13–17 minutes, until edges are golden and centers are set. Honey browns readily; check early and keep the tray on the middle rack.
6. Cool on the sheet for 5 minutes, then on a rack. Store completely cooled cookies airtight for up to 3 days or freeze.

05/11/2026

Caramel Apple Cream Cheese Cookie Cups

Little cookie cups hold a creamy filling and cinnamon apples, finished with a light caramel drizzle.

Ingredients:
- Cookie cups: 1/2 cup unsalted butter, softened
- Cookie cups: 1/2 cup packed brown sugar
- Cookie cups: 1/4 cup granulated sugar
- Cookie cups: 1 large egg
- Cookie cups: 1 teaspoon alcohol-free vanilla flavoring
- Cookie cups: 1 3/4 cups all-purpose flour
- Cookie cups: 1/2 teaspoon baking soda
- Cookie cups: 1/4 teaspoon salt
- Filling: 8 oz full-fat block cream cheese, softened
- Filling: 1/3 cup powdered sugar
- Filling: 1/2 teaspoon alcohol-free vanilla flavoring
- Apples: 2 cups peeled apples, diced small
- Apples: 1 tablespoon unsalted butter
- Apples: 2 tablespoons packed brown sugar
- Apples: 1/2 teaspoon cinnamon
- Finish: 1/4 cup caramel sauce

Steps:
1. Preheat oven to 350°F. Grease a 24-cup mini muffin pan well.
2. Beat cookie butter, brown sugar, and granulated sugar until creamy. Beat in egg and vanilla flavoring. Whisk flour, baking soda, and salt separately, then mix into the wet ingredients.
3. Divide dough among the 24 wells. Press into the bottoms and slightly up the sides. Bake for 11–15 minutes, until edges are golden and dough is set.
4. While warm, press a small indentation into each center with the rounded back of a teaspoon. Cool for 15 minutes, gently loosen, and transfer to a rack to cool completely.
5. Cook diced apples with the apple butter, brown sugar, and cinnamon in a skillet for 8–10 minutes, until tender and excess liquid evaporates. Cool completely.
6. Beat the filling cream cheese, powdered sugar, and vanilla flavoring until smooth. Divide among the cooled cookie cups.
7. Top with cooled apples and drizzle with caramel sauce. Refrigerate until serving. Refrigerate leftovers within 2 hours and use within 3 days.

05/11/2026

Cherry Vanilla Cream Cheese Crumble with Golden Oat Topping

Sweet-tart cherries, creamy vanilla pockets, and golden oat crumbs make this a comforting scoop-and-serve dessert.

Ingredients:
- Fruit: 2 cans cherry pie filling, 21 oz each
- Fruit: 1 tablespoon lemon juice
- Cream cheese: 8 oz full-fat block cream cheese, softened
- Cream cheese: 3 tablespoons granulated sugar
- Cream cheese: 1 teaspoon alcohol-free vanilla flavoring
- Topping: 1 cup all-purpose flour
- Topping: 3/4 cup rolled oats
- Topping: 1/2 cup packed brown sugar
- Topping: 1/2 cup cold unsalted butter, cubed
- Topping: 1/4 teaspoon salt

Steps:
1. Preheat oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
2. Spread cherry pie filling in the dish and stir in lemon juice.
3. Beat cream cheese with its granulated sugar and vanilla flavoring. Dot small spoonfuls evenly among the cherries.
4. Mix topping flour, oats, brown sugar, and salt. Cut in cold butter until you have coarse, clumpy crumbs.
5. Scatter the topping evenly over the fruit and cream cheese pockets without stirring.
6. Bake for 40–50 minutes, until the topping is golden and the filling bubbles near the center. Cover loosely if browning early.
7. Rest for 20 minutes before scooping. Refrigerate leftovers within 2 hours and use within 4 days.

04/11/2026

Peach Pecan Crumb Cake with a Buttery Topping

Tender peach pieces and a pecan crumb topping give this simple cake a cozy, homemade finish.

Ingredients:
- Cake: 1 1/2 cups all-purpose flour
- Cake: 1 1/2 teaspoons baking powder
- Cake: 1/4 teaspoon salt
- Cake: 1/2 cup unsalted butter, softened
- Cake: 3/4 cup granulated sugar
- Cake: 2 large eggs
- Cake: 1 teaspoon alcohol-free vanilla flavoring
- Cake: 1/2 cup plain sour cream
- Cake: 1 1/2 cups diced peeled peaches, fresh or thawed and drained
- Crumbs: 1/2 cup all-purpose flour
- Crumbs: 1/4 cup packed brown sugar
- Crumbs: 3 tablespoons melted unsalted butter
- Crumbs: 1/2 cup chopped pecans
- Crumbs: 1/2 teaspoon cinnamon

Steps:
1. Preheat oven to 350°F. Grease and line a 9-inch square metal pan with parchment. Drain thawed peaches thoroughly and pat them dry.
2. Combine crumb flour, brown sugar, melted butter, pecans, and cinnamon until clumpy.
3. Whisk cake flour, baking powder, and salt separately. Beat softened butter and cake sugar until fluffy. Beat in eggs individually, then vanilla flavoring.
4. Fold in the flour mixture alternately with sour cream, then gently fold in the diced peaches.
5. Spread batter in the pan and scatter the crumb topping evenly over it.
6. Bake for 40–55 minutes, until the center springs back gently and a skewer has no wet batter. Tent loosely if needed.
7. Cool in the pan for 20 minutes, then on a rack for at least 40 minutes before cutting. Refrigerate leftovers within 2 hours and use within 4 days.

04/11/2026

Cranberry Pecan Cream Cheese Cookies with Orange Zest

Chewy cranberries, toasted pecans, and orange zest brighten these tender cream cheese cookies.

Ingredients:
- 1/2 cup unsalted butter, softened
- 4 oz full-fat block cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon alcohol-free vanilla flavoring
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
- 1/2 cup chopped toasted pecans, cooled
- 1 tablespoon finely grated orange zest

Steps:
1. Beat softened butter, cream cheese, and granulated sugar until creamy. Beat in the egg and vanilla flavoring.
2. Whisk flour, baking powder, and salt separately. Mix into the butter mixture just until combined, then add the mix-ins. Beat the orange zest in with the egg and vanilla flavoring. Fold the cranberries and cooled toasted pecans into the finished dough.
3. Cover and refrigerate for 1 hour. Preheat oven to 350°F and line two baking sheets with parchment.
4. Divide into 24 portions. Place 2 inches apart and flatten each mound slightly.
5. Bake one sheet at a time for 12–16 minutes, until edges are lightly golden and centers are set but soft. Do not leave wet dough in the center.
6. Cool on the baking sheet for 5 minutes, then transfer to a rack. Allow to cool completely before storing.
7. Store airtight for up to 3 days or freeze once completely cool.

04/11/2026

Orange Pecan Cream Cheese Loaf with a Light Orange Glaze

Orange zest and chopped pecans brighten a tender cream cheese loaf, with a simple glaze over the top.

Ingredients:
- Loaf: 1 1/2 cups all-purpose flour
- Loaf: 1 teaspoon baking powder
- Loaf: 1/4 teaspoon salt
- Loaf: 1/2 cup unsalted butter, softened
- Loaf: 4 oz full-fat block cream cheese, softened
- Loaf: 3/4 cup granulated sugar
- Loaf: 3 large eggs
- Loaf: 1 tablespoon finely grated orange zest
- Loaf: 2 tablespoons orange juice
- Loaf: 1 teaspoon alcohol-free vanilla flavoring
- Loaf: 3/4 cup chopped pecans
- Glaze: 1/2 cup powdered sugar
- Glaze: 2–3 teaspoons orange juice

Steps:
1. Preheat oven to 325°F. Grease and line an 8 1/2 × 4 1/2-inch metal loaf pan with parchment.
2. Whisk flour, baking powder, and salt. In another bowl, beat butter, cream cheese, and loaf sugar until fluffy.
3. Beat in eggs one at a time, then orange zest, 2 tablespoons orange juice, and vanilla flavoring.
4. Fold in the flour mixture just until combined, then fold in pecans. Spread evenly in the pan.
5. Bake for 55–70 minutes, until a skewer in the center comes out without wet batter. Cover loosely with foil if the top browns early.
6. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
7. Whisk glaze powdered sugar with 2 teaspoons orange juice, adding the remaining teaspoon only as needed. Spoon over the cooled loaf. Store airtight for up to 2 days, or refrigerate for up to 4 days.

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