CINNAMON STREUSEL COFFEE CAKE

Cinnamon Streusel Coffee Cake




Ingredients
Volume Ounces Grams

STREUSEL TOPPING
1 cup granulated sugar
1/4 teaspoon salt (if you use unsalted butter)
1 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon ground cinnamon
6 tablespoons butter, melted

FILLING
1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder

CAKE
3/4 cup butter
1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup sour cream or plain yogurt
1 1/4 cups milk (anything from skim to whole)
3 3/4 cups King Arthur Unbleached All-Purpose Flour

Instructions


Note: As a result of reader feedback, as of 3/24/17 we've adjusted the ingredient amounts in the streusel to yield a less dry, more pleasantly crumbly topping.
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
Sprinkle the filling evenly on the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the topping over the batter in the pan.
Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

SWEET HONEY CORNBREAD

Sweet Honey Cornbread {Whole Grain}

Recipe type: Bread

Serves: 8x8-inch pan or 14 muffins

 

I’m betting this whole grain Sweet Honey Cornbread will become a staple in your house, just as it is in ours.

Ingredients

• 1 cup yellow cornmeal
• 1 cup white whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk*
• 1 large egg
• ½ cup unsweetened applesauce
• ⅓ cup honey
• 1 teaspoon vanilla
• 4 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 400 degrees F.
2. Spray an 8x8-inch baking dish or muffin tin with cooking spray (or line with paper liners). Set aside.
3. In a large bowl, whisk together cornmeal, white whole wheat flour, baking powder and salt until well combined.
4. In a liquid measuring cup or medium bowl, whisk together buttermilk, egg, applesauce, honey and vanilla. Whisk in the melted butter.
5. Pour the wet ingredients into the dry and stir until just combined. Be careful not to over-mix; it’s ok if you see a few streaks of flour in the batter. Transfer to the prepared baking dish (or scoop into the muffin tin).
6. Bake for 22-25 minutes, until a tester inserted in the center comes out clean. (Bake muffins for 12-15 minutes. Let cool in the pan for 5 minutes before removing.) Serve warm.

*You can substitute whole milk plus lemon juice. Juice a lemon (half if it's a large lemon) into a liquid measuring cup. Add milk to make 1 cup; stir gently. Set aside for 5 minutes while you prep the rest of the ingredients.

CARROT CAKE

To-Die-For Carrot Cake








The Prep time






This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!



Recipe type: Desss


Serves: 16 slices
One
1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs, room temperature


Two
2 cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon


Three
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}


Cream Cheese Frosting:
1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla
2 lbs powdered sugar
top with toasted pecans or coconut if desired










See a 15 Minute Chicken & Rice Recipe






Instructions
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.


For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Invert the cake onto a cake plate or stand.
Apply a generous dollop of frosting and spread...
Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
Refrigerate for an hour before serving for best results.






Notes





The frosting recipe can be halved if you are not planning on piping a border and adding a lot of frosting decorations to the top of the cake.

RASPBERRY LEMON CAKE

RASPBERRY LEMON CAKE

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Print Recipe 

Ingredients

• 1 box lemon cake mix
• 1 cup water
• 1/2 cup oil
• 3 eggs
• 1 3 oz package raspberry instant Jell-o mix
• 1 cup boiling water
• 1/2 cup ice cold water
• 2 3.4 oz lemon Jell-o instant pudding mixes
• 3 cups milk (2% or whole)
• Fresh raspberries

Instructions

• Mix cake mix, water, oil, and eggs well. Pour mix into a greased 9x13 pan and bake according to package directions.
• Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake.
• Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
• Pour raspberry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan.
• Refrigerate cake for 2 hours.
• While cake is in the refrigerator, mix the lemon pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
• Frost the cake with the pudding and keep refrigerated until ready to serve.
• Garnish the cake with fresh raspberries just before serving.

OLD FASHIONED SOUTHERN TEA CAKES

INGREDIENTS

2 1/2 c. sifted plain flour
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1 tbsp. milk

DIRECTIONS

Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350 degrees to 375 degrees for 12 to 15 minutes.

PICKLED JALAPEÑOS

INGREDIENTS



1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices
2 medium carrots, cut into 1/4-inch rounds
1 1/2 cups cider vinegar
2 bay leaves
2 teaspoons coarse salt
1 teaspoon sugar
1/4 teaspoon whole black peppercorns



DIRECTIONS




Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.

BEETROOT AND GOAT CHEESE SALAD

5 from 2 votes Print
Roasted Beetroot, Goats Cheese & Walnut Salad
If I am serving this at home, I assemble the salad in layers so it doesn't turn uniformly pink. If I am transporting it, I have been known to toss the rocket with the beetroot, adding the goats cheese and walnuts when I have arrived at the destination.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Tania @ The Cook's Pyjamas

Ingredients

To roast the beetroot
1 kg medium beetroot washed but not peeled
2 cloves garlic crushed
A few sprigs of thyme
Red wine vinegar
Olive oil salt & pepper
1/4 cup water

To construct the salad
3 Tablespoons walnut oil
1 Tablespoon red wine vinegar
Salt & pepper
1 kg Roasted beetroot
150 g rocket leaves
150 g goats cheese
1/3 cup roasted walnuts chopped
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Instructions

To roast the beetroot
Pre-heat the oven to 180C
Place the beetroot, garlic cloves and thyme into a baking dish.
Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.
Season with salt and pepper.
Pour the water into the bottom of the baking dish.
Cover the baking dish with alfoil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.
The beetroot are ready when a metal skewer slides easily through the centre.
Remove from the oven and allow to cool slightly.
Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.
Proceed with the salad whilst the beetroot is still warm.

To construct the salad
Whisk together the walnut oil and red wine vinegar in a large bowl.
Season with salt and pepper.
Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.
Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.
Crumble the goats cheese over the top of the beetroot.
Scatter the walnuts over the goats cheese.
Serve.

Recipe NotesBeetroot become impossible to peel if they are allowed to cool completely. Peel them as soon as they are cool enough to handle. Trust me on this one.

I suggest you taste the beetroot before you toss it with the dressing, as some varieties are quite sweet. If your beetroot is very sweet, then add more vinegar to the dressing to balance out the flavours. The vinegar should be evident in the dressing before you add the beetroot.

Olive oil can be readily substituted for the walnut oil. Don't buy walnut oil specifically for this recipe. It is just as good without it.

WHITE BEANS AND CABBAGE

Jumpin’ Johnny’s White Bean and Cabbage Power Pot

• 1 pound white beans
• 1 ½ sweet onions, chopped
• 2 tbsp. olive oil
• Salt and pepper to taste
• 1 head garlic, chopped
• 1 quart chicken stock
• 1 bay leaf
• Garlic Powder
• Cajun seasoning
• ½ head green cabbage, chopped
• Grated pecorino or Parmesan cheese
• Crusty bread for serving

Soak the beans in water for at least 6 hours. Heat in a medium-large cast-iron skillet or Ditch oven over low heat. Add the onions and oil. Season with salt and pepper. Caramelize the onions slowly. Add a splash of wine if necessary then add garlic and sauté until garlic is fragrant. Add the drained beans and enough chicken stock to cover. Add the bay leaf, garlic powder, Cajun seasoning, salt and pepper. Simmer for a few hours and until the beans are tender. Add the cabbage and simmer. Remove the bay leaf. Season to taste. Add cheese and crusty bread, serve.

PINEAPPLE CUCUMBER SALAD

PINEAPPLE CUCUMBER SALAD

1/2 long cucumber sliced in half

1 red chili, cut in slanted slices

1/2 pineapple, skinned and cut into cubes

DRESSING:

1/4 cup apple cider vinager

2 tbsp brown sugar

1 tsp salt

Add ingredients and dissolve in a small bowl.

1. Add ingredients in a bowl.

2. Pour dressing on top 15 mins before serving.

GREEN CURRY ZUCCHINI AND COCONUT MILK SOUP

Soupe de courgettes au lait de coco

petitsplatsentreamis.com/soupe-de-courgettes-au-lait-de-coco/

5/14/2017

C’est une délicieuse recette de soupe de courgettes au lait de coco que je vous invite à découvrir. Cette soupe simple mais ô combien gourmande, m’a été transmise par le chef Fabienne qui dirige une des meilleures tables de Luzarches. Aromatisée au curry vert, cette soupe est sans doute une des plus savoureuse qu’il m’ait été donné de déguster. Une recette à tester sans attendre.

Par Patricia, 14 mai 2017

• Temps de préparation 15 minutes
• Temps de cuisson 40 minutes
• Nombre de personnes: 6

Ingrédients:

• courgettes - 2 grandes
• lait de coco - 20 cl
• oignons - 2
• ail - 2 gousses
• curry vert - 1 cuil. à soupe
• bouillon de poule déshydraté - 1 cube
• ciboulette - quelques brins
• sel et poivre -
• crème de coco - (facultatif)
• huile d'olive -

Explications:

Lavez les courgettes, épluchez-les partiellement et coupez-les en petits dés.

• Emincez les oignons en petits dés puis faites les revenir dans une cocotte ou un wok avec un filet d'huile d'olive environ 10 mn à feu moyen. Saupoudrez la cuillère de curry vert puis ajoutez les dés de courgettes en mélangeant bien.
• Laissez 10 mn sur le feu en remuant puis versez le lait de coco. Salez peu, poivrez et ajoutez enfin 70 cl de bouillon de poule reconstitué.
• Laissez mijoter à feu moyen environ 30 mn en remuant régulièrement afin d'éviter le bouillonnement.
• Mixez la soupe à l'aide d'un mixer plongeant ou dans un blender, rectifiez l'assaisonnement en sel et poivre et réchauffez-la avant de la verser dans la soupière.
• Au moment de servir ajoutez un peu de ciboulette ciselée.
• Pour une soupe encore plus onctueuse: incorporez 10 cl de crème coco au moment de réchauffer la soupe et laissez frémir 5 mn.

SALTED CARAMEL BUTTERCREAM

Ingredients
2 cups (453g) unsalted butter
1, 14-ounce can (396g) dulce de leche
1 teaspoon (5ml) vanilla
1/4 - 1/2 tsp salt, adjust to flavor
2 to 3 cups (250-375g) confectioner's sugar

Instructions
Place softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well.
Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner's sugar to thicken the frosting.
Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner's sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.

MEATBALLS

Italian Herb Baked Meatballs
make 15 (2 tablespoon) meatballs


1 pound lean ground beef (I used 88%)

½ cup Italian breadcrumbs

¼ cup fresh grated Parmesan cheese

2 garlic cloves, pressed (or minced)

½ small onion, grated (or minced)

2 tablespoons marinara

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

1 large egg, lightly beaten

Preheat oven to 375°. Prepare a baking sheet by lining with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

COOK'S NOTE: If you lightly wet your hands the meatballs will form better and crack less.
Bake for 20-22 minutes.
Remove and transfer to sauce or serve immediately.

CARAMEL FROM SWEETENED CONDENSED MILK

How to make caramel from sweetened condensed milk

I use can boiling method to make the caramel. This would be perfect for my "cupcakes spectacular 2008" cupcakes *wink* Just wait and see! I will post this entry soon in My Culina Sanctuarium.

 

How to make caramel from sweetened condensed milk :

Caramel

source : Chockylit

 

Ingredients :

1 8 ounce can sweetened condensed milk

 

Direction :

1. Immerse closed can on its side in a pot of boiling water.

2. Leave on a simmer or light boil for 2 hours topping off with water as needed. Be careful and don’t let the water dry out.

3. Remove from heat and let cool thoroughly before opening can. Condensed milk should be thick and a nice caramel color. Don’t open the can while its still hot, I hear that can be very, very messy.

 

FRIED OKRA WITH GREEN ONION AIOLI

You asked for it, this is it.  Corn flour is corn starch, FYI.  No gluten.

Fried Okra Recipe

1 lb Fresh Okra, both ends trimmed and cut into 1/2 inch pieces

For the Eggwash:

3 Egg Yolks
3/4 Cup Buttermilk or whole milk
2 Tbsp Hot sauce
2 Tbsp Kosher salt
1 tsp Cayenne

For the breading:

1/2 Cup White Corn Meal
1/2 Cup Corn Flour
2 Tbsp Kosher salt 1 tsp Cayenne
1 Tbsp Garlic Powder

Oil for frying

Heat the oil to 360 degrees F.

Whisk together the egg yolks, milk, hot sauce, salt, and Cayenne. Place the cut Okra into the eggwash, mixing it up a bit to cover. Let stand 15 minutes.

In the meantime, combine the cornmeal, corn flour, and seasonings in a brown paper bag, shake well. Take the okra out of the eggwash and place into the paper bag, shake well. Do this in 3 stages for even coating. Fry the okra in batches until golden brown, I did mine in 3 batches to prevent overcrowding the pan, and making the fried okra greasy. Drain and remove the okra to a paper towel lined plate. Season with Kosher salt immediately after removal. Serve with Green Onion Aioli (recipe below).

Green Onion Aioli Recipe

4 Tbsp Sliced Green Onions
1 Tbsp minced Garlic
1 egg
2 tsp Lemon juice
1/2 tsp Kosher salt
1 pinch Cayenne
1/2 Cup Vegetable Oil

Combine the green onions, garlic, egg, lemon juice, and salt in the workbowl of a food processor. Puree well until the mixture is green. With the motor running on low speed slowly drizzle in the oil until the mixture is thick.

SESAME GINGER SLAW

SESAME GINGER SLAW

 Ingredients
1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.