Sunday, April 28, 2013

Old Fashioned Blueberry Crumb Cake

This cake is wonderfully light, moist, delicious and old fashioned. The bottom cake layer is filled with bursting blueberries and the top is layered with a crunchy streusel topping. It’s perfect for brunch or served as a decadent dessert…just like how they use to serve it back in the day!

Old Fashioned Blueberry Crumb Cake Recipe

You'll need:

For the cake:
  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
For the streusel:
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter.
 Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve.



Easy Apple Pocket Pies

Did I have you at “easy”? These apple pocket pies are so adorable, so yummy and so easy to assemble. All you need is a great pie dough, store-bought apple pie filling (hey, I normally wouldn’t recommend it but, after all this is the easy version). You’ll also need a 3.5-4” round cookie cutter.
Let's make apple pocket pies!
First, you'll need a foolproof pie crust recipe. I love Ina Garten's perfect pie crust recipe:
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out your dough.

Use your cookie cutter & start cutting...

This actually tastes like homemade apple pie filling!
(It will be our little secret.)
Place spoonfuls of the apple pie filling in the center, allowing some room to crimp the edges.

Place the dough tops and start crimping the edges with a fork.
Brush tops with a simple egg wash (1 egg + 1 Tbsp. water).
Cut 1/2" slits on tops, this allows the steam to vent.
Bake at 400 degrees for 20 minutes.
Aren't they cute! Cute enough to put in your pocket!


Saturday, April 6, 2013

Hey there, Snickerdoodle!

I love Snickerdoodles! They remind me of a warm bear hug. I love how the cookie is buttery and coated with yummy cinnamon and sugar. They’re perfect with a tall glass of milk, coffee or tea. And…they’re easy to make!

Let's make Snickerdoodles! You'll need:
2-¾ cups All-purpose Flour
2 teaspoons Baking Powder
½ teaspoons Salt
2 sticks Unsalted Butter (at room temp)
1-½ cup Sugar
2 whole Large Eggs
 2 teaspoons Ground Cinnamon
2 Tablespoons Sugar
1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put softened butter and 1 1/2 cups sugar in a bowl and mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar mixture. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 minutes.