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Showing posts from April, 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 Directions: Preheat the oven to 350 degrees F. B

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:   Ingredients: 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   Directions: 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

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     Directions: 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 b