Who was the genius who dreamed up the idea of putting the word coffee in front of the word cake to make it a perfectly acceptable breakfast food? Personally, I think that every slice of cake should be accompanied by a steaming cup of hot coffee but that's just MY opinion. I am not a morning coffee drinker but I do like to eat coffee cake in the morning. I don't want to offend any true coffee cake aficionados but I like to enjoy my coffee cake without the coffee. I guess that means that I'm really just eating cake for breakfast. I got this recipe from Martha Stewart. In my opinion, her recipes tend to be a little more complicated than they have to be - so I simplified. Cinnamon Streusel Coffee Cake Streusel 1 3/4 cups all-purpose flour 1 cup packed light-brown sugar 1 1/4 teaspoons ground cinnamon Coarse salt 1 1/2 sticks cold unsalted butter, cut into small pieces 1 1/2 cups coarsely chopped toasted pecans Cake 1 stick unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda Coarse salt 1 cup granulated sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup sour cream Glaze 1 cup confectioners' sugar 2 tablespoons whole milk
Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
There you go - with coffee - or without - its delicious either way.
Ciao!
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I had high hopes for this Southern Living key Lime pound cake recipe because the photograph in the magazine looked AMAZING. I made a trip to the grocery store and bought my key limes and started on this cake almost immediately after seeing the picture. Unfortunately, my cake didn't turn out ANYTHING like the picture. I had a really hard time getting it out of the pan so I had to do some patchwork on the top. I think that was a result of my cheapo bundt pan. (When all else fails, blame the cookware, right?) Anyway, the cake was supposed to have a nice light key lime glaze over the top but I had to make a really think glaze instead to cover up all of the imperfections in the cake. Even though this cake didn't LOOK like the picture in the magazine, it still tasted really great. When will I ever learn that my cake is NEVER going to look like magazine food? I need to remember that food pictures and pictures of supermodels are a lot a like - airbrushed and edited. Key Lime Pound Cake 1 cup butter, softened 1/2 cup shortening 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1 teaspoon lime zest 1/4 cup fresh Key lime juice
Bake 60 - 70 minutes at 325. I didn't even get a picture of the cake when it cake out of the pan because I was so disappointed. It wasn't a pretty sight so I patched it up the best that I could, covered it in plastic wrap and went to bed. It amazing what a few hours of sleep will do for my attitude because the next morning, the cake looked a better. I decided that it was salvageable and I whipped up a glaze of powdered sugar and key lime juice and milk and spooned it over the top. I am headed out today to buy a new bundt pan and then I'm going to remake this cake. I'm REALLY hoping that the next one turns out better so that I can say that it really was the pans fault and not mine.
Ciao! I rarely make a meal that makes everyone stop and take notice. Normally I can appeal to at least one of my family members taste buds but hardly ever do they all agree on the same dish. The salmon BLT's that I made a couple of weeks ago were the exception. We ALL agreed that these were delicious. I love that they were simple and healthy and most of all, super yummy. Salmon BLT 4 salmon filets salt and pepper 4 strips of bacon 1 avocado 1 tomato 4 lettuce leaves 4 chiabatta rolls 2 Tablespoons mayonnaise 1 Tablespoon Dijon mustard Cook bacon on the grill. (My dad taught me this trick.)
Layer on remaining ingredients. I prefer the open faced version. But my family likes the sandwich version. These sandwiches make the perfect, quick summer meal. They're light and yet filling at the same time - I don't even know how that happens - but it was.
You need to try these for yourself. I'm pretty sure that you're going to love em. Ciao! Happy 4th of July!!! What better way to celebrate America's birthday than with a fresh berry pie? I've got the most delicious fresh strawberry pie recipe to share with you today. Hope you enjoy. Double Crust Strawberry Pie 1/2 cup + 1 Tablespoon sugar 1/4 cup flour 1/2 teaspoon cinnamon 8 cups fresh strawberries pastry crust 2 Tablespoons milk
Bake 35-40 minutes. My mini pie baked 35 minutes and my big pie baked 40 minutes. Let cool completely. If you are anything like me - this will be the hardest part of the whole process because a warm strawberry pie, hot out of the oven smells AMAZING! No matter what you might be eating today, I hope that you are able to share this special day surrounded by the people that you love. Happy 4th of July friends.
Ciao! I have to admit that the convenience of pre-marinated salmon in the supermarket fish case is tempting when I'm rushing through the isles at 5:00, anxious to pick up a quick dinner to take home and feed to my hungry family but the risks of buying pre-marinated fish far outweigh the convenience factor for me. Curiosity got the best of me one day though and I bought a couple of pieces of bourbon marinated salmon from the supermarket and brought it home and tried it. To tell you the truth, it was pretty tasty BUT it was the fear of the unknown that got me. I had no way of knowing how much salt and sugar and "other spices" were added to the fish and/or the marinade. Plus, I had to wonder how long that fish had been soaking in that brine bath? People say that I'm a control freak but in this case, it works to the advantage of our health. When I'm in control of the amount of sodium and sugar that goes into the food that I prepare for my family, I feel like I have more control over our overall health. I found a recipe for a Smoked Barbecued Salmon in the July issue of Cooking Light magazine that sounded similar to the salmon that I had tried from the grocery store, so I thought I would give it a try. I renamed the recipe Bourbon Salmon - just because. I tried the recipe just as it was written in the magazine but next time, I think I will use about half the sugar and salt that it calls for. Bourbon Salmon 1/2 cup bourbon 1/2 cup brown sugar 2 Tablespoons black pepper 1 Tablespoon kosher salt 1 teaspoon lemon zest 1 1/2 pounds salmon filets
Grill. I served my salmon with a side of couscous. ALMOST as easy as supermarket salmon and WAY better. I think you're going to like this recipe.
Ciao! |
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