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Written on November 16, 2009 by Kate

Is it me or did the world starting spinning a teeny bit faster last week? Things are busier, and I can feel the holidays creeping up. My usual Monday happy hour post will be posted mid- week, as I’m a bit behind on life. Last week I had a chance to work with my favorite wine guy and pick his brain for wine recommendations that pair well with turkey dinner. – can’t wait to share his fabulous suggestions!

I was almost pumpkin-ed out this season, but couldn’t resist making this pumpkin streusel coffee cake for our monthly book club meeting this past Friday. It’s similar to the Copycat Starbucks Coffee Cake recipe that I make (which people always devour!). It starts with a yellow cake mix, pumpkin puree is added, a few spices are thrown in, and a crumbly streusel topping finish it off to make this the perfect fall coffee cake. It does taste even better the second day, so resist temptation and do not eat this all in one sitting!

Pumpkin Streusel Cake

Cake

1 (18 ounce) package yellow cake mix

1 (16 ounce) can solid-pack pumpkin

3 eggs

1/4 cup butter, softened

Streusel

1 cup packed brown sugar

2 teaspoons ground cinnamon

1/3 cup butter, softened

1 cup chopped pecans

Directions

Preheat oven to 350°F.

Streusel: Combine brown sugar and cinnamon in a small bowl. Add butter and nuts. Set aside. Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread half of the batter into ungreased 13 in x 9 in x 2 in pan.

Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.

Bake 40 to 45 minutes or until toothpick test passes.

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Written on April 14, 2009 by Kate

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When life hands you lemons, make electric lemonade, no done that… When life gives you a whopper, make Simon Cowell’s Malt Shoppe Pie, no done that already. Okay, this is it – When life tells you that you are officially being reassigned to another position at work, make this coffee cake and open a bottle of Kendall Jackson. I am in desperate need of a piece of this coffee cake. This batch disappeared within minutes of arriving on my Easter buffet table. My dad wasn’t quick enough to get any on Easter, so that and the fact that I was told yesterday that I did lose my current job are reasons to make and indulge in another batch of coffee cake. (I promise to save you a piece Dad!)

My coping mechanisms of choice are currently baking, sipping wine, and living in that lovely world called “denial” (ever been there?). So back to what’s really important - this coffee cake. Starbucks, unfortunately, did not make it into my weekly budget and I am a recovering addict (from Starbucks, just to be clear). My coffee frother made by Nespresso is amazing and has eased my Starbucks withdrawal through this recession. And now that I’ve discovered this copycat recipe, who needs Starbucks?

I’m not going to hide it, the recipe starts with a cake box mix. I’m not ashamed. That didn’t stop the crowd from devouring it a few days ago. The crumb topping is to die for and just like Starbucks crumb cake. So when life hands you a lemon and you’re not in the mood for lemonade, make up a batch of this and join me in the land of denial! I’ll bring the whine (I mean wine!).

Copycat Starbucks Coffee Cake

Box Yellow Cake Mix (plus ingredients on back of box)

2 Sticks cold salted butter

2 1/4 Cups flour

1 1/2 Tablespoons cinnamon

1 3/4 Cups brown sugar

1 1/2 Tablespoons vanilla

Powdered sugar (for dusting)

Prepare cake mix in large bowl according to directions on box. Spray 9 X 13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set. While cakes are baking, prepare crumb topping. In large bowl with electric mixer combine, butter, flour, cinnamon, brown sugar and vanilla until all crumbly. Immediately after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve. Cut into squares and serve.

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Written on January 20, 2009 by Kate

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The inauguration today will definitely be one for the history books. However, there is one minor detail that I think can be left out…dessert. Have you seen the menu for the celebratory luncheon? The menu has a Lincoln theme - seafood stew (supposedly a favorite of Lincoln’s), pheasant and duck served with sour cherry chutney and molasses sweet potatoes (inspired by Lincoln’s childhood on the Kentucky- Indiana frontier). The dessert will be apple-cinnamon sponge cake and sweet cream glacé. Maybe the food will be fabulous, but it just wouldn’t have been my choice. And dessert would have been much more extragavant if I had any say in the menu. I scoured the Internet for apple-cinnamon sponge cake recipes and just couldn’t get excited about any of them.

In the process, I stumbled upon something better – Apple Struesel Cinnamon Swirl Cupcakes. The recipe comes from Cupcakes by Elinor Klivans. Coincidently, she also wrote one of my new favorite cookbooks The Essential Chocolate Chip Cookbook. I shared the cookie dough cheesecake bar recipe a few weeks back from her book and have a great cookie recipe to post later in the week.

These cupcakes did not disappoint! The crunchy streusel on top and the cinnamon sugar middle is awesome. I would definitely make these for breakfast, brunch, or dessert. The icing is optional and tastes great both ways. You can never go wrong with cream cheese frosting. The end result is more like coffee cake than cupcakes, but regardless of what you choose to call it, it’s delicious.

Apple Streusel Cinnamon Swirl Cupcakes

Swirl and Topping

½ cup sugar
2 Teaspoons ground cinnamon

Cupcakes

1 cup grated peeled apple (1 large apple)
2 tablespoons cinnamon sugar (from above)
1¼ cups unbleached all-purpose flour
¾ cup sugar
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup canola or corn oil
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted

Position a rack in the middle of the oven. Preheat the oven to 350°F. Line 12 muffin tin cups with paper cupcake liners.

Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together.

Make the cupcakes: In a small bowl, mix together the grated apple and the 2 table spoons cinnamon sugar; set aside. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until blended. Stir the reserved apple mixture, with any juice that bas been released. Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle ½ teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake.

Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

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Written on December 22, 2008 by Kate

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My son will tell you that French toast is one of my signature recipes. Several years ago, shortly after my divorce, I was devastated when he came home one day and told me that his dad’s girlfriend’s french toast was better than mine. Put a knife through my heart why don’t you. I laugh at it now just thinking of it. Time definitely heals. Since then, I’ve learned that this wonderful woman, who has come into our lives, also loves to cook. I’m glad the boy can get his fill of french toast from both houses and I’m glad I have someone who understands the pain of having two picky eaters!

The only tricky thing about french toast is getting just the right degree of crispiness on the outside, while still keeping it soft and moist, but not mushy on the inside. Well, what’s even better than french toast is french toast that you can make ahead the night before. This recipe has been given rave reviews on Epicurious, so I had to try it. I’m not a fan of egg nog and am not someone who enjoys fruit on my breakfast so I went into this a bit skeptical, but with an open mind.

This was awesome – truly like eating dessert for breakfast. The french toast suprisingly baked up well in the oven and though the compote takes a little bit of time, it is what takes this recipe from good to outstanding. The eggnog flavor in the toast is subtle and the compote tastes like pie filling. The best part is that after the presents have been unwrapped, an amazing meal is ready without the mess. You’ve gotta love that!

The only changes I made to the original recipe below was using light eggnog and buying Texas french toast bread.

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Breads, Breakfast, Holidays, Recipes

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Written on December 16, 2008 by Lynda

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I’ve always loved to entertain and one of the things I most enjoy is having friends and family stay as weekend guests in my home. There are many easy ways to make your overnight guests feel special. With a few extra dollars and a little bit of thoughtfulness you can turn your guest’s room into a mini Ritz Carlton.

Start off with a clean room and fresh linens–that’s pretty obvious. Next fill a crystal bowl with an apple and a bannana and scatter with chocolate kisses. Place the bowl on the nightstand along with a magazine or book that may be of interest to your guest. If you stay in our guest room you’ll find a People magazine and a book about our local Mission at San Juan Capistrano.

I purchased two fluffy terrycloth robes on sale and keep them just for guests. I arrange them on the bed before my guests arrive and it brings a welcoming touch to the room.

In the bathroom travel size items they may have forgotten - a toothbrush and toothpaste, a comb and brush, shaving cream, shampoo and conditioner, bandades, Q-tips and cotton balls, asprin and Tums, are placed in a basket. Some items are from hotels I’ve stayed in, but most were purchased at Target.

Right before my guests arrive I cut a few flowers from the garden, put them into small vases, and place them in the bedroom and bathroom. With these little personal touches my guests are reminded how special they are to me.

To be a truly good host or hostess you need to be organized. I plan the meals ahead of time so I can spend the optimum time renewing friendships. The following is a breakfast menu I’ve used several times. It’s easy–and delicious. Give it a try!

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Written on November 12, 2008 by Kate

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Last week I posted my pie entry for the group “You Want Pies With That?”. I was fashionably late getting my entry in, which in the end worked well with the “fashion” theme. On Monday (Mondays are not my best day.), I was having one of those crazy afternoons and proved that multi-tasking is not a good strategy. In the midst of helping with homework, cleaning up the kitchen, wrapping a present, and working on the pie, I made a mistake which would later prove disatrous for my fashion pie. During the homework hour, I tried to make do with the vanilla ice cream on hand by thawing it in the microwave, anything to avoid one more trip to the grocery store. There just wasn’t enough, so a few of hours later I made yet another trip to the store determined to get this pie done on time!

When I got back to the kitchen I went to the freezer, and to my horror discovered my pie was missing. My first reaction was to laugh. You’ve got to find the humor in every situation, right? I then proceeded to search every shelf in both my freezer and refrigerator. With no success, the pie was officially put on the missing pies list. Where was John Walsh when I needed him? Well, I breathed, counted to ten (did all those things they tell moms to do to calm down) and was sure there had to be a logical explanation. I hypthesized that my mom came over while I was at the store and took the pie back to her house. Why would she take the pie? Well, I have no idea, but I when I couldn’t get a hold of her, I assumed she must still be driving back home with my pie in hand.

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Baking my way through the trials and triumphs of life!

Category Archives: Breakfast

Pumpkin Streusel Cake

Cake

Streusel

Directions