Pecan Sour Cream Coffee Cake with Maple Syrup Glaze

Bake 350 degrees
for 30-35 minutes in prepared buttered 13 x 9 x 2 pan


Cake

1/2 cup softened butter ( 1 stick)
1 cup white sugar
2 large eggs 1 1/2 teaspoon vanilla
1 cup sour cream (or substitute with 1 cup buttermilk ; see tip of day on how to make your own)
1 7/8 cups flour (almost 2 cups)
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder


Crumb

1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1 1/2 cup finely chopped pecans
3 tablespoons melted butter
1/2 teaspoon salt


Glaze

1 cup confectioners sugar
maple syrup (add enough to powdered sugar to easily spread over cake)


Directions

Prepare crumb mixture mixing all ingredients in medium bowl, set aside. Sift dry cake ingredient in large bowl then add butter, eggs, vanilla, and sour cream (or buttermilk) mix well. Pour half cake mixture into prepared pan. Add half crumb mixture then layer remaining cake mixture and top with remaining crumb mixture. Bake at 350 degrees for 30-35 minutes until toothpick comes out clean.
Let cool then pour maple glaze over entire cake. Enjoy!!!!

Lemon Drizzle Cake

Preheat oven to 350 degrees

Bake 35-40 minutes in prepared  13 x 9 x 2 buttered pan
(lined with parchment paper that has also been buttered)

Prepare


Cake

8 oz flour
2 teaspoons baking powder
8 oz sugar
4 tablespoons milk
4 eggs
8 oz (1 stick) softened butter
grated zest from 2 lemons


Lemon Syrup

juice from 3 lemons
6 oz sugar
(combine juice and sugar in small sauce pan, heat on low until sugar is dissolved)


Glaze

1 cup powdered sugar
lemon juice
(mix enough juice till it's easily spreadable)

Directions

In a large bowl sift dry ingredients add milk, eggs, softened butter, and lemon zest, blend. Pour into prepared pan and bake for 35-40 minutes until toothpick comes out clean. As soon as cake is removed from oven pour lemon syrup over cake evenly let cool. After cake is completely cooled apply lemon glaze. Enjoy!!!!

This is a perfect cake for any celebrations. Prepare yourself for compliments galore!!!!

Vanilla Cupcakes

Preheat oven 350 degrees

Cupcakes

1 1/2 cups cake flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract

Directions

In a small bowl combine both flours.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time. Add dry ingredients in three parts while adding milk and vanilla. Do not over beat. Scrape sides of bowl to incorporate all ingredients. Spoon batter into cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes or until toothpick in center comes out clean. Remove from tins and allow to completely cool before icing. Enjoy!!!

P.S (If you prefer mini cupcakes bake for 15 to 20 minutes.)

Vanilla Buttercream Frosting

1 cup (2 sticks) butter, softened
6 to 8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract

Beat butter and 4 cups sugar until smooth. Gradually add remaining sugar 1 cup at a time beating after each addition until icing is a smooth spreading consistency. You may not need to add all the sugar depending on how much of a buttery flavor you prefer. Use and store at room temperature for up to 3 days in airtight container. Enjoy!!!

This recipe comes from the wonderful Magnolia Bakery in Washington, DC which they posted online for us all to enjoy!!

Easy Gluten Free Brownies

1 1/2 cups semisweet chocolate chips (Nestle's)
1 19 ounce can garbanzo beans rinsed and drained
4 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon baking powder
powdered sugar (optional)


Preheat oven to 350 degrees. Grease 10 1/2 x 7 pan. Melt chocolate chips in either a double boiler or in microwave for about 2 minutes stirring every 20 seconds until chocolate is completely melted. Combine beans and eggs in food processor until smooth. Add sugar and baking powder and blend until smooth. Pour in melted chocolate and blend again. Transfer batter to prepared baking pan. Bake approx 30 - 40 minutes until toothpick of knife inserted in center comes out clean. Cool completely in pan before cutting into squares. At this point you can sprinkle powdered sugar on tops of brownies. Enjoy!!

P.S. This is very kid friendly snack. I bring this as a class snack for my daughters school class and all the kids love them!

Sundried Tomato Chicken with Bow Tie Pasta

10 ounces bow tie pasta (Farfalle)

2 tablespoons olive oil

3 cloves minced garlic

2 boneless chicken breast

1 teaspoon dried basil

1/4 teaspoon crushed red pepper

1 can (14 1/2 ounce) chicken broth

1 cup oil packed sun dried tomatoes, drained and cut into thin strips

1/2 cup white wine

3/4 cup light cream

3/4 cup grated parmesan cheese

2 tablespoons flour

1/4 cup water

1 cup frozen peas

Cook pasta according to package. Heat oil in large skillet over medium-high heat. Add garlic and saute for about 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir until chicken is browned. Add chicken broth, sun dried tomatoes, and white wine. Bring to boil then reduce to a simmer for about 10 minute or until chicken is no longer pink. Stir in light cream and cheese. Mix flour and water till forms slurry and slowly stir enough into skillet to thicken sauce. At this point you can add frozen peas and simmer on low until tender. Stir in cooked pasta and serve with additional parmesan cheese if desired. Enjoy!

Blueberry Crumb Coffee Cake

For Cake:

6 tablespoons softened butter

3/4 cup sugar

2 large eggs

2/3 cup plain sour cream or greek yogurt

1/4 teaspoon lemon zest

1 teaspoon vanilla extract

1 1/4 cups flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cup blueberries

For Crumb Topping:

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon cinnamon

8 tablespoons (1 stick melted butter)

1 1/4 cup flour

Preheat oven to 350 degrees. Butter and flour 9 inch x9 inch square baking pan.

Cream butter and sugar in large bowl until smooth and fluffy. Blend in eggs one at a time then add sour cream or greek yogurt, lemon zest and vanilla. In small bowl sift flour, baking soda and baking powder. Gradually blend the flour mixture into the egg mixture. Gently fold blueberries into batter with spoon until mixed. Pour batter into prepared pan and spread out evenly.

Combine crumb mixture then top evenly over cake batter in prepared pan. Bake for 50 minutes or until a toothpick or knife comes out clean when inserted in middle of cake. Enjoy!!

Tip Of The Day "Spice up corn by adding parmesan cheese"

Saute drained canned corn in butter, add grated parmesan cheese with a little salt and pepper to taste. Heat till cheese starts to melt. Yummy!!