Tag Archives: Desserts

New York-Style Crumb Cake

25 Jul

I dont even know why I wanted to make this cake.

Ingredients

I found it on foodgawker and both the pics and the mixture of spices for the crumb topping suckered me in. There was cinnamon and cardamom – yum!

Crumb Topping

Wet mixture in dish

I love dishes where you can see distinct layers in the food!

Look at the layers

Baked layers

It was so easy to throw together.

First piece!!

Look at that dish of sweet goodness

It was great to take to an early morning meeting that I had with clients – and then was nice to leave at my client’s office, rather than in my house šŸ™‚

Look at the crumbs

New York-Style Crumb Cake

(makes a 9ā€³ x 13ā€³ cake)

For the topping:

  • 2 1/2 cups all-purpose flour
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, melted and warm

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup 100% whole wheat flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2) sticks unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 1/4 cups sour cream at room temperature
  • 1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350 degrees and position the rack in the center. Butter the sides and bottom of a 9ā€³ x 13ā€³ pan. You can use glass or metal, but the sides of the cake may get a bit crispier if you use metal.

For the crumb topping, mix flour, both sugars, salt, cinnamon and cardamom together in a medium bowl. Add the melted butter and whisk or stir until well incorporated. Set aside.

For the cake, sift both flours, baking powder, baking soda and salt together in a medium bowl. Set aside.

In a large bowl, beat the butter with a hand or stand mixer until completely smooth. Add the sugar and beat until the mixture begins to look pale and fluffy. Add the eggs, one at a time, and beat until well mixed. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat until well incorporated. Add the dry ingredients in three batches, scraping down the bowl before each addition. Be careful not to overmix.

To assemble the cake, pour all of the batter into your prepared pan. Use your hands to scoop up a handful of crumb topping and squeeze it in your fist until it holds together. Break off in chunks and drop them over the cake. Repeat until youā€™ve used all the topping (and yes, thereā€™s a lot of it).

Bake the cake for 45 to 55 minutes (rotating the pan once or twice) or until a toothpick inserted into the middle comes out clean. Let cool completely on a wire rack before cutting; about 30 minutes.

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Blueberry Crisp

1 Jun

I snagged this recipe out of People magazine a couple weeks ago. It looks simple and fresh ā€“ and itā€™s “berry time” of the year right now!!

Ingredients

This happens to be a Martha Stewart recipeā€¦..she does EVERYTHING so well. And this recipe does not disappoint.

Blueberry base

With topping on

All of the ingredients come together so quickly and effortlessly. I believe it took me about 10 minutes to throw this together.

Mmmmmmmm

Does this look amazing or what? I think my favorite part is the topping.

Big Bite

Be sure to use the NON-INSTANT rolled oats. It makes a huge difference. And I believe if you dont, it will not turn out right.

Dig in!

Blueberry Crisp

IngredientsĀ for the filling:

  • 6 cups (3 pints) fresh blueberries
  • Ā½ cup sugar
  • 1 tblsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tsp coarse salt

Ingredients for the topping:

  • Ā¾ cup all-purpose flour
  • Ā½ cup old-fashioned rolled oats (not instant or quick-cook)
  • Ā½ cup chopped nuts, such as almonds
  • Ā½ tsp baking powder
  • Ā½ tsp coarse salt
  • 6 tblsp unsalted butter, softened
  • 1/3 cup sugar

Directions:

Preheat the oven to 375Ā°.Ā  Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: In a medium bowl, stir together flour, oats, nuts, baking powder, and salt. With an electric mixer on medium speed, cream butter and sugar until light and fluffy. Stir flour mixture into butter mixture. Using your hands, squeeze topping pieces together to form clumps.

Sprinkle evenly over the filling. Bake until filling is bubbling in the center and topping is golden brown, about 1 hour. Transfer to a wire rack and let cool for 30 minutes before serving

Healthy Peanut Butter Bars

25 May

My sisterinlaw, Julie, passed this recipe along to me – and I am soooooo glad she did! My mom has been cleaning out old cookbooks andĀ Julie snagged one that is all about meals that provide energy for your body. Julie is always on-the-go and looking for healthy snacks – and it doesnt hurt that she is a fabulous baker, too!

Ingredients

She emailed me the recipe as soon as she had made it and vouched for its excellence. She uses golden raisins and craisins – and mentionedĀ a week or two laterĀ that she started to put some chocolate chips on top after they came out of the oven. That sounds amazing – cant wait to try! These are versatile with regards to the types of dried fruits and extras you can add.

Mixture

Word of caution: I got so excited about trying them immediately, that I thought I could just use my 2-minute quick cook oats in place of the rolled, non-quick……I was wrong. They came out so crumbly that we had to eat them with a spoon. But they still tasted so good that we knew it was simply a matter of getting the correct oats and re-making.

Fresh Baked

This is a nice sweet snack that deems the phrase “Oh, thoseĀ dont stand a chance against me” from Robbbbb. They are THAT tasty. And the great part is that they are soĀ versatile – you can use any mixture or type of driedĀ fruit and make it to your liking. They are portable andĀ good for you – perfect to take to work, too! What more could you ask for in a fabulous treat?

Nutty Oaty Texture…so good!

Healthy Peanut Butter Bars

  • Ā¼ cup crunchy peanut butter
  • Ā¼ cup honey
  • 1 Ā½ cup rolled oats (not the quick cook kind)
  • 1/3 cup golden raisins (or dried cherries or cranberries)
  • 1 tablespoon stoneground whole wheat flour

Put peanut butter and honey in saucepan and heat gently until melted, about 4 minutes. Be sure not to burn! Add oats, raisins and flour and stir well until thoroughly mixed and has consistency of crumbs.

Pack into a 6 x 9 no stick pan and bake at 375 for 15 minutes. And take out of the oven to cool.

IMPORTANT: Leave until completely cooled before cutting/removing. Can be stored in airtight container for up to 2 weeks.

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