NY Style Crumb Cake Yesterday was Martha Monday and I’m a wee bit late with this post. But this awesome recipe will make up for me being tarty. Brette from Martha and Me picked this weeks choice, and a fine choice indeed! This is such an easy coffeecake to make and the reviews were incredible. My friend Donna said “This is the best coffee cake I have ever eaten. I wanted to bake the cake fresh in the morning, so I made the batter the night before. Then I put all the ingredients for the crumb topping, minus the butter, in a ziplock baggy. In the morning, all I had to do was pull out my cake, and spread a layer of jam on it. Martha suggested Blueberry, but I used my homemade Vanilla Pear Jam. Then I added my melted butter to the crumble mix, and sprinkled it on. There is a lot of crumble, hence the name Crumble Cake. It took me literally minutes to finish it and I threw it in the oven for an hour to work it’s magic, while I got ready for work. It’s such an impressive coffeecake and really, it couldn’t be easier.
Lemon Olive Oil Cake This past week I did zero baking. Over the weekend I felt the pressure to spend some free afternoon hours in my kitchen, but I talked myself out of it. It was my birthday weekend after all, and truth be told, I was on a little sugar overload from all of the cupcakes. So my kitchen stood empty and I enjoyed the break. I really enjoyed it, actually. I think lately I’ve lost sight of the whole purpose behind this blog. It’s about doing something that I love. I love to bake. I love to share my baking with you. Most importantly, I love interacting with you, my readers and my friends. You want to know something else I love? The olive oil produces a cake that is very moist and light, and compliments the fruitiness of the lemon, but it does so without drawing attention to fact that you’re eating a cake made with the stuff. Like I said, I’ve made this cake several times. This cake is not the most beautiful, and it isn’t super fancy. Preheat oven to 350 degrees F. Print this recipe
The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake! First of all, thanks to everyone who participated in the Layer Cake Shop giveaway. I knew you all would love it just like I did. See the bottom of my post for the winner! What a fabulous Labor Day Weekend we had. During their stay, we celebrated my Dad’s aka “Teedo” birthday early so we could be a part of it. I’m excited for you all to give this fab birthday cake a try, trust me it’s incredible!! The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake 1 box Pillsbury Devils Food Cake Mix 4 large eggs 1/2 Cup canola oil 1/2 Cup water 8 oz sour cream 1 small box instant chocolate pudding mix 1 bag mini or regular chocolate chips 4 8oz packages softened cream cheese 2 sticks softened butter 16 oz bag powdered sugar (most of it) 1 Cup melted creamy peanut butter 1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier) 1. 2. 3. Here are some pics I snapped before and while we dug into this bad boy cake. Have a great new week!
Snickerdoodle Muffins Snickerdoodle Muffins I have been obsessed with Pinterest lately! Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes. I really need to stop looking at Pinterest after dinner! I found using an ice cream scooper with a release lever the easiest way to scoop out the batter. After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert! Yield: 16 muffins Prep Time: 10 minutes Cook Time: 18 minutes Ingredients: 2 ¼ cups flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon cream of tartar 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 sticks (16 tablespoons) unsalted butter, softened 1 cup sugar 2 large eggs 2 teaspoons vanilla 1 cup sour cream 1/4 cup buttermilk Directions: Leave a Comment
Tartelette A lot has been said about Canneles [kah-nuh-leh] : they taste like a fudgy bite of crepe, they are moist on the inside and crispy on the outside, they have a faint hint of rum, etc... I need to add that they are hands down good and truly addictive! I am on batch number 3 and the neighbors only got to try a dozen...Yes, my name is Tartelette and I am a canneles addict. Actually, I am blaming Veronica for this week's thigh expansion! You see, every Sunday I tutor her in French for an hour and we usually start our lesson with a rundown of the recipes we tried the past week and we end it with a exchange of the recipes we plan on trying. This past Sunday we prolonged the hour by talking baking resources online, utensils and molds. I blogged about Canneles last year when I could not wait to get the proper molds and decided to use muffin tins. Canneles: Makes 18 to 24 depending on your molds 750 milk (2 1/2 cups) 50 gr butter (2 TB) 3 eggs plus 3 egg yolks 200 gr granulated sugar (1 cup) 1/4 cup rum
Homemade Samoas « Yeah, that’s right. I made homemade Samoas. OK, so these are a bit more time-consuming to make than your average cookies (there are a few assembly-related steps), but they are so worth it. Because Girl Scouts don’t come along nearly often enough. And – no joke – they taste even better than the originals. Plus: how great would these be as Christmas gifts? I found the Samoas recipe on BakingBites; you can also find recipes for Thin Mints, Do-Si-Dos, Tagalongs, and Trefoils. What you need: For the cookies: 1 cup butter, softened 1/2 cup sugar 2 cups all-purpose flour 1/4 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla extract up to 2 tbsp milk For the topping: 3 cups shredded coconut 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 8 oz. dark or semisweet chocolate (chocolate chips are ok) What you do: First, the cookies. 1. 2. 3. 4. 5. 6. 7. Now…the topping! 1. 2. 3. 4. 5. (This step is sort of delicate – and can be painful, what with the hot caramel and all – so be careful. 6. 7.
Gimme S’more. Sep22 Nothing says fall, bonfires, and gooey deliciousness like a s’more. Nothing. But the thing is, s’mores don’t have to be reserved for special outdoorsy occasions. If you get creative enough you can squeeze them into your daily food pyramid just about anywhere. (And who’s going to say no to that?!) 34 Comments on “Gimme S’more.” Leave a Comment
Mini Fruit Pies I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Sunday Sweets: Butterbeer Cupcakes | amyBITES Love Butterbeer Cupcakes? Check out Golden Snitch Butterbeer Cake Pops! Welcome to a very special edition of Sunday Sweets! If you’re new to this blog, let me explain. Sunday Sweets is a series I do every few weeks to share super indulgent recipes that wouldn’t otherwise be featured amongst my healthy, everyday eating recipes. . Your cast of characters for the cakes. First, cream your room-temperature butter together with your sugars until well-combined and fluffy, like so: Now beat in your eggs, one by one. Now you’re going to alternate adding buttermilk… Cream soda… And your dry ingredients (whisked together) until they’re all added. I could’ve eaten this entire bowl with a spoon. And bake for 15 to 17 minutes until a tester comes out clean and the cake springs back slightly when touched. Mmm. Now it’s time for your butterscotch ganache, which will be the filling and be in the buttercream frosting. This will be a lot thinner than your standard chocolate ganache, but don’t worry. I wish!
Snickers Caramel Cheesecake Cookies Happy Thursday! Hope everyone is enjoying summer. CA is always full of life in the summer, there’s always family visiting, beach trips and partying going on. I have a feeling it’s going to fly by and school will be back in session in no time. Better enjoy this while I can Wait until you try these individual cheesecakes! We made this recipe while my family was visiting this week and let’s just say they didn’t last long. Take a peek…hope you enjoy! Here’s your line up, pretty easy right?! Ahhh, I think this will be my new computer wallpaper Whip up the cheesecake batter… Feel free to use any caramel sauce you’d like. Graham cracker crust….YUM! I have officially fallen in love with my muffin top pan! Told you these were ridiculous Snickers Caramel Cheesecake Cookies 2 Cups chopped Snickers Bars 2 1/2 Cups graham cracker crumbs 2 Tablespoons granulated sugar 5 Tablespoons melted butter 2 8oz packages softened cream cheese 1 Cup granulated sugar 2 eggs 1 Tablespoon pure vanilla 3 Tablespoons caramel sauce