background preloader

Cinnamon-Sugar Crusted Coffee Cake Muffins

Cinnamon-Sugar Crusted Coffee Cake Muffins These taste just like an old-fashioned doughnut with cinnamon and sugar. Be prepared to make more immediately because they'll be gone in no time. . Ingredients 1 ¾ cups all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon salt 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 1/4 cup vegetable oil 2/3 cup granulated sugar 1 egg 1 cup milk For the Cinnamon Sugar Topping: 1/4 cup butter, melted 1/3 cup granulated sugar 1 Tablespoon cinnamon Instructions Preheat the oven to 350º F. Notes Nutrition Information for 1 Muffin: Calories 220, Total Fat 9.2 g, Total Carbohydrate 31.5 g, Dietary Fiber 0.5 g, Sugars 17.6 g, Protein 3.1 g Recipe adapted from Tasty Kitchen These are best when eaten warm, fresh from the oven, but consuming them at any point on the day you make them is just as lovely.

Chicken Pot Pie with Cornbread Crust Sometimes I wonder if Whole Foods wouldn’t be kinder to shoppers if they erected an electric fence of sorts around some areas of the store. Not a high intensity zap, but just a little bzzz to keep me away from, say, the wall of energy bars, the fine quality chocolate, and the greek yogurt. Actually, what might work even better would be a timer. One of those little sand filled hourglasses from Pictionary. Something to limit the minutes, ahem hours, I can spend gazing at artisanal cheeses that cost upwards of $10 a pound. I have a sneaking suspicion that I’d adapt to that sort of speed shopping, though. Case in point: I wagered Daniel’s love and affection for a few of these yesterday: …aaaand about a dozen of these Apparently I thought his affection was worth $2.29 a pop. The saving grace of it all was probably the dinner I prepared. I only wish she looked a bit prettier. The recipe is from Miss O. Filling: Crust: Directions: To make filling: Preheat the oven to 400°. Enjoy!

S'mores Coffee and Fudge Ice Cream Cake Recipe at Epicurious photo by David Bishop yield Makes 10 to 12 servings A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Preparation Preheat oven to 350°F. Spread 2 cups softened ice cream in crust. Preheat broiler. Australian Meat Pies The second country in the lineup of World Cup themed dinners: Australia. It took everything in my power not to slather Vegemite on toast. And Daniel might have blocked his ears after a while, but I know I got in at least a half dozen “G’day!’s” before the sun went down. Blokes and sheilas aside, though, you’re here for dinner. Australian Meat Pies (makes 4 palm-sized pies) 1 sheet of puff pastry (from a standard pkg of Pepperidge Farm Puff Pastry)8 oz raw ground beef½ cup minced onion¼ cup minced celery¼ cup minced carrots1 TBSP minced garlic1 tsp oregano¼ tsp each salt and pepperdash nutmeg¼ cup ketchup1 tsp dijon mustard2 tsp soy sauce or worcestershire sauce½ cup beef broth1 ½ TBSP all-purpose flour3 TBSP water1 egg, beaten Preheat the oven to 350°. Add the garlic and ground beef. Add the salt, pepper, and oregano. Stir in the ketchup, dijon mustard, soy sauce, and broth. In a small bowl, whisk together the flour and water until smooth. Pour into the pan and stir.

The Brownie Project Hearty Chicken Stew I don’t generally like soup. Or maybe soup doesn’t like me. Either way, we’ve never had a relationship, and unless I take into account that soup is one of the most beloved of foods, I am okay with being abnormal. This can also be evidenced by wardrobe from 1985 to…well…2010. Normalcy be damned. You probably won’t find me sitting down to a bowlful of soup anytime soon. Stews on the other hand, well…stews are a world more lovable. And while I’m partial to beef stew, I had roasted a small chicken this weekend and had leftovers to spare. I wanted the flavors of fall and Thanksgiving- those lovely notes of thyme and rosemary and bay. This is comfort food. This is: cue the storm outside, wrap yourself in a blanket, find a channel replaying Ferris Bueller’s Day Off (that’s TBS, thankyouverymuch), and wear that sweatshirt you got on a trip to Calgary Canada circa 1996. Hearty Chicken Stew Warning: This is thicker than most stews. Serve. (makes 3 large servings) Total Fat 2.4g Cholesterol 65.7 mg

Lincoln’s Red Velvet (Cheesecake) Cake Wednesday, April 7, 2010 Lincoln’s Red Velvet (Cheesecake) Cake Psssst…. there’s a surprise inside this pale exterior! Oh yeah! Red Velvet Cake, with Cream Cheese Frosting… AND A LAYER OF CHEESECAKE IN THE MIDDLE! This cake has been in the planning process since February. I spent a LOT of time thinking about “Lincoln’s Cake” (which is what I always referred to it as when discussing it). When it came down to choosing the actual recipes I would follow, I wanted sources I trusted. Now for some notes on the structure and assembly of this gorgeous cake. Now, you probably want to know what this tastes like, right? I know I don’t usually write this much, but this cake was just so delicious, and surprisingly easier than I expected. This cake was so delicious and stunningly beautiful, I did something I’ve NEVER done before. (Love the idea of this cake, but are you more of a chocolate & peanut butter person? Commenter #48 Amber’s cake: Commenter #49 Patrick’s cake:

Dimply Peach Cake Dimply Peach Cake with Almond Breakfast and Brunch, Cakes and Cupcakes, Coffee Cakes, Fruit Desserts, Summer Recipes | 20 comments My neighbor gave me a bag of peaches from his tree and then his wife gave us another. We are in peach heaven! We’ve enjoyed eating them over the weekend, but I knew I wanted to bake something sweet with them as well. I’ve always wanted to make this recipe in Baking: From My Home to Yours called Dimply Plum Cake, but every time I have plums I would forget. If you haven’t checked out this cookbook yet, I encourage you too. P.S. Dimply Peach Cake Ingredients:3 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon cardamom 10 tablespoons unsalted butter 3/4 cup granulated sugar 3/4 cup brown sugar 4 eggs 1/2 cup olive oil zest of 1 lemon 2 1/2 teaspoons vanilla 3/4 teaspoons almond extract 8 small peaches, halved and pittedDirections:Preheat oven to 350 degrees F. About the Author:

Rainbow Cake in a Jar | The Family Kitchen I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. For even more great desserts in a jar, check out our slideshow “Contain Yourself!

Individual Pumpkin Spice Cheesecakes I should have mentioned it sooner, but, I have a thing with individual-sized desserts. And by thing I mean fixation. And by fixation I mean please call Dr. Drew and his addiction medicine specialist team. And if he’s not available, just come over to my house. I’m certainly not the first person to pimp out a pumpkin cheesecake. And I still can’t tell if that would flatter me. I love cheesecake. I love that it’s slightly tangy with a sweet aftertaste, but not cloyingly so. But I’ll leave it at that, because this is a family show, and because Thanksgiving needs no provocative story lines. To make these charming cheesecakes fall-flavored, I added pumpkin, a heavy handful of warm spices, a piped puff of cinnamon-spiked whipped cream, and a sprinkling of homemade pecan praline. Because I enjoy taking things to new heights. They have all the creaminess and spicy warmth that traditional pumpkin pie has, with its deliciously moist middle. Add melted butter and stir so that all crumbs are coated.

Someone Left The Cake Out In The Rain Makin’ A Potato, Bakin’ It Twice I had to call my parents after I ate this. For 21 years they served me dinner and not once did they dish up a potato this grand. Sure, there were spuds. If your family was similarly neglectful, I suggest you do the same. Twice baked potatoes are satisfying enough to enjoy one half as the side dish to your meal. Tonight I’m heading out for a big birthday bash. What are your plans for the weekend? Twice Baked Potatoes (makes 2 stuffed halves) 1 large russet potato, washed and dried1-2 tsp canola oilsalt and pepper2 slices bacon1/4 cup shredded cheddar cheese (or a blend of cheddar and monterey jack)2 TBSP sour cream1/4 cup fresh chopped scallions Preheat the oven to 400°. When it is cool enough to handle, slice the potato in half lengthwise. Use a spoon to scoop out the inside, leaving a 1/4″ border all the way around. Brush the insides and outsides of the potato halves with the canola oil. Place the halves, cut side down, on a roasting pan.

Peanut Butter Cup Cheesecake In my mind, there are two types of desserts: those of a simple, classic nature, and those with such an ooey gooey factor that they deserve a siren and a flashing red light bulb. Both are delicious in their own right. Both keep me up at night. Traditional cookies like chewy sugar and browned butter chocolate chip, a pure vanilla cake, and squares of dark chocolate fudge, are just lovely by themselves. They’re sort of the cornerstone to a perfect recipe box. But many times they are just that: building blocks. I hear there are right brain and left brain orientations of thinking. If there’s a group I can join or a program that may help sober me of things I want to add whipped cream, milk chocolate ganache, and peanut butter drizzles to, then please pass that information along. Last year, I began baking for work on How Do You Know , and baked something new every single day for sixty days . This Reese’s cheesecake is representative of my penchant for being over the top. Sensory overload.

Victoria Sponge Cake It has been a challenging week - coming down with a cold and nursing a sprained back, yet having to go about my daily routine, because mummies are not entitled to sick leave. And to top it off, being in an accident. My car was hit from behind, but thankfully, it was minor and no one was injured. Having said that, the sudden loud bang, in the thick of crazy morning traffic, at a very busy junction ... now, that was nerve wrecking. Luckily my children were not with me. Well, it's Friday already, and I'm seeing the light at the end of the tunnel. Now, on to today's post - CAKE (also known as "the solution to bad days"). My family eats strawberries almost everyday - the Korean ones, obviously. :) Often times, we eat them fresh, but on and off, I like to use them in my desserts. Last weekend, I made a Victoria Sponge Cake. This is a recipe from the doyen of British cook shows, Delia Smith, and I liked how the cake turned out. Recipe(from Delia Online)Serves 6-8 1. 2. 3. 4. 5.

Pumpkin Spice Cake with Cream Cheese Frosting I don’t claim to be an expert on many things. In fact, only three things come to mind when I think of mastery. The first: peanut butter and fluff sandwiches. The second: The View. The third: cake. Cake, however, well cake…deserves to be spoken about at length. Some people save cake, and desserts in general- cookies, pies, all the sweetest and dreamiest of confections- for special occasions. The very notion was absolute lunacy to me for twenty years. Five years ago I took a break from cake. The good news is that she came back, with a vengeance, and she’s never leaving my side again. And in some respects, I get that people want cake to be special, a treat. I may be pushing it here, but I’d say that a wedge of cake and a fork, plate or no, warrants at least two mylar balloons, a greeting card, and a sequins mini. For this reason, I celebrate my heart out. This cake will be a special occasion in and of itself. Enjoy! Pumpkin Spice Layer Cake with Cream Cheese Frosting Whisk in the eggs.

Related: