I don’t think I ever met a person that doesn’t love chocolate chip cookies. What’s there not to love about butter, sugar and chocolate? But there’s something extra special about chocolate chip cookie cakes. Could be the size I suppose. Or just …
There are a couple reasons I made a berry smoothie for myself yesterday. Though I will spare you the details for one of the reasons. Let’s just say I’d rather drink one of these delicious, fruity, icy and just plain mouth-watering concoctions over prune juice. The other reason is because it was so beautiful outside that it just felt like smoothie season! Finally!
- I bought a huge bag of frozen berries that include strawberries, blueberries, blackberries and raspberries. I do suggest when you add this type of fruit to your smoothies, leave out the blackberries. They have these big seeds in them that are super annoying to try to suck through a straw and/or get stuck in your teeth. Just throw them back in the bag.
Last August, my husband surprised me with an Oster bread machine for my birthday. I was super excited and admittedly, a little nervous since we try to eat healthy and know we should avoid carbs. But…carbs are sooo good. A few months prior to my birthday, we visited a friend in Charleston who made home-made rolls that were amazing. Of course, the bbq pulled pork was to die for as well. But really, if you think about it, the bread or rolls of a sandwich can make it or break it. It was then I realized I must have one of these amazing machines. And now I do.
I’ve made this coffee cake a couple of times and each time, it’s turned out so wonderfully warm, sweet and a bit nutty. No much unlike myself. 😉 Anyway, figured I should share.
I baked it in my cast iron skillet which works out really well. Just be sure to coat it with enough oil so the cake doesn’t stick.
1 egg yolk
3/4 to 7/8 cup milk
1 Tbs butter
1/4 cup sugar
1 tsp. salt
2 and 1/4 cups bread flour (or all-purpose flour as I used)
2 tsp active dry yeast
1. Measure all ingredients into bread pan.
2. Press and hold down the “Start/Stop” button to clear the display.
3. Press the “Menu Select” button to choose the dough setting.
4. Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0.00”.
5. Press “Start/Stop” button and hold it down until you hear a beep and the display clears.
6. To remove the bread pan, grasp the handle firmly and lift the pan out.
7. Pat dough into greased 9-inch round, or 5×7-inch oblong cake pan.
8. Add topping. Makes 1 coffee cake. (See “Topping” recipe)
2 Tbs butter, melted
1 tsp ground cinnamon
1/2 Cup sugar
1/2 Cup chopped pecans
1. Drizzle butter over dough.
2. In a small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter. Cover; let rise in warm place about 30 minutes.
3. Bake in preheated oven (375 degrees F) 20 to 25 minutes, until golden brown.
4. Cool 10 minutes in pan on rack.
5. Drizzle with powdered sugar glaze if desired. Makes enough to cover one coffee cake.
Powdered Sugar Glaze:
1 Cup sifted powdered sugar
1 or 2 Tbs water or milk
1 tsp butter or margarine, softened
1/2 tsp vanilla
1. In a small bowl, combine all ingredients and blend until smooth.
2. Spread or drizzle glaze on slightly warm coffee cake. Makes enough to cover 1 coffee cake.
It’s funny how so many people out there either love to cook or they love to bake. I’m a baker. Mostly because of my constant sweet tooth. But I really love making things home made…from scratch. I used to be a box girl. You know, only make brownies or cookies that were already all mixed and ready to go. Just add water. But once I began eating healthier I realized how much better it is to make cookies and cakes and brownies myself. I know exactly what’s in it and that makes me feel good. Even if I’m scarfing down a delicious chocolate chip cookie made with 100% real butter. Bring it on! 😛
The other thing I love about baking…the aroma in the house. Nothing beats walking into a warm home that has the smell of something sweet and gooey baking in the oven. Am I right? And especially if it has chocolate in it. I heart chocolate. I put chocolate chips in my banana bread, pancakes, cookies, brownies…so why not zucchini bread?
Here’s a nifty trick…try slicing your cherry tomatoes much faster than one by one.
1. Put a pile in the center of your cutting board so that they’re all resting flat on the board.
2. Place a dessert plate over top of the tomatoes.
3. Hold down firm on the plate (don’t squash the tomatoes though!), take a long, sharp knife and run the knife between the board and the plate, just through the center of the tomatoes and whalaa. Slice 10 tomatoes at once!
Cool, huh? Know of any other shortcuts to cutting fruits or veggies? Tell us below!