Wednesday, November 9, 2011
I needed to be up early for a Tzu Chi event. I decided to make some coffee cake for the volunteers that were going early to set up in the morning. I would say 8am on a Saturday morning qualifies are early. Knowing I would be sleepy and hungry in the morning I made this coffee cake the night before.
Sour Cream Coffee Cake
Adapted from Kirbie's Cravings
1/2 cup butter, room temperature
1 cup sugar
1 cup all purpose flour
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
8 oz sour cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup sugar
1/4 cup brown sugar
1/2 cup chopped pecans
1. Preheat oven to 350 degrees. Grease a 8 x 8 inch pan.
2. Cream together butter and sugar. Add eggs to the mixture one at a time.
3. Whisk together flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the creamed mixture.
5. Add the sour cream and vanilla. Mix until combined.
6. Pour half of the batter into the prepared pan. Sprinkle with half of the topping. Add the remainder of the batter on top and sprinkle with the remaining topping.
7. Bake for 40-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
This coffee cake is yummy. The pecans add a great touch of crunch. For coffee cake it's also not too sweet. Just right with coffee.
Keep baking and stock up on pumpkin pie puree for the holidays!
What do you do when you have beer left over from tailgating? You make beer bread! If you have never had beer bread then you are missing out. It is quick, easy, and yummy when made correctly. I have been wanting to try this beer bread on steroids for a while but haven't had the chance. Since I decided to make pasta I figured there is no better time.
Loaded Beer Bread
Adapted from JavaCupcake
1 1/2 cups all purpose flour
1 1/2 cups wheat flour
1/4 cup sugar
4 1/2 teaspoons baking powder
2 1/2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon parsley
1 teaspoon basil
2 cups cheddar cheese
12 oz beer
3 tablespoons butter, melted
1. Preheat your oven to 375 degrees F. Butter a 9 x 5 loaf pan.
2. In a large bowl, mix together flour, sugar, baking powder, salt, and herbs.
3. Add the cheese and mix until incorporated.
4. Pour 12 oz of beer into the flour mixture and with a wooden spoon mix it until all the ingredients are wet and incorporated. Do not over mix!
5. Pour batter into the prepared loaf pan.
6. Bake for about 50 minutes, rotating pan after 30 minutes.
7. About 2 minutes before it is done pour the melted butter over the top of the bread and put back in the oven for the last 2 minutes.
8. Cool in the pan for 10-15 minutes before removing the bread to cool completely.
This bread came out pretty dee-lish. A little on the salty side but with pasta it was good. I will be sticking this recipe in my recipe book.
Tuesday, November 1, 2011
I found some Andes mint chips a while ago and have been meaning to use them for the longest time. I am pretty sure there is not better mint than a Andes mint. Well maybe a York peppermint. But that is a whole other story. So I decided to make some mint cookies for a family gathering over the weekend. Something different. Plus, my mom loves Andes mint.
2 sticks butter, room temperature
3/4 cup sugar
1 cup packed brown sugar
2 eggs, room temperature
2 tablespoon vanilla extract
3 3/4 cups wheat flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
12 oz bag of Andes Mint chips
1. Preheat oven to 350 degrees F.
2. Cream butter and sugars until well beaten.
3. Beat in eggs one at a time.
4. Add vanilla extract until well combined
5. Mix wheat flour, baking soda, and salt in a large bowl
6. Slowly add dry ingredients to wet ingredients. Alternate dry ingredients and Andes Mint chips.
7. Scoop about a tablespoon of batter on to cookie sheet. Space cookies about 2 inches apart. Cookies will not rise much so press down on the batter to make cookies flat.
8. Bake for about 9 minutes.
The cookies were a big hit. My great grandmother loved them and that little Asian lady is super picky. Great grandma started out sharing half a cookie with my uncle. Then she asked my mother to get her a whole cookie. She may be just shy of 100 years old but she sure knows what she wants.
The Hundreds blog! My pumpkin is the last one BobbyHundreds post. Best for last!