If you like sticky buns/cinnamon buns, then you will love this version of a coffee cake with the ooey-gooey sticky topping.
This cake has a super topping, a streusel middle and the texture of a coffee cake. Now, all you need is a pot of coffee and the day is, once again, wonderful.
- 1 cup plain Greek yogurt
- 3/4 tsp. baking soda
- 2 cups flour
- 1 1/2 tsp. baking powder
- pinch of salt
- 2/3 cup butter
- 1 cup sugar
- 2 large eggs
- 1/2 tp. good quality vanilla extract
Preheat oven to 350 degrees. Grease a round cake pan (9 inch) with at least 2 inch high sides. Line the base with parchment paper.
Combine the yogurt and baking soda and set aside. In another bowl sift together the flour, baking powder and salt. In the electric mixer bowl cream the butter, sugar and eggs, beating well with each addition. Add the vanilla and now turn the speed to low. Add the flour and yogurt in alternating additions, ending with the flour.
Streusel
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 1/2 cup flour
- 1 tbsp. ground cinnamon
- 1/4 cup chilled butter, cut into pieces
In a bowl, combine the sugars, flour and cinnamon. Using a pastry blender cut in the butter until the mixture is crumbly.
Topping
- 1/3 cup butter, melted
- 1/3 cup corn syrup
- 1/4 cup brown sugar, packed
- 1 cup chopped pecans
In a saucepan melt the butter, add corn syrup and sugar, whisking until smooth.
Spread the topping over the prepared cake pan base. Sprinkle the pecans evenly. Spread one half of the cake mixture over the base and sprinkle one half of the streusel evenly over that. Spread remaining batter over the streusel and sprinkle the remaining streusel mixture over the top.
Bake for 40-45 minutes until a toothpick, when tested, comes out clean. Co0l on a rack for about 4 minutes and run a small knife round the edges of the cake and remove cake from the pan.
Yum!
Blueberry Pecan Cake
This makes a great cake when the girls come over for coffee. It is even more delicious with a dollop of whipped cream to go with the caramel sauce. What more can we ask for?
- 2 1/2 cups flour
- 2 tsp. baking powder
- generous pinch of cinnamon and allspice
- 3 tbsp. butter, room temperature
- 3/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 2 large eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- 1 large peach, peeled and chopped
- 3/4 cup chopped pecans
- caramel sauce
- whipped cream
Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan. Tap lightly to remove excess flour. Set aside.
Combine the flour, baking powder, cinnamon and allspice well. Set aside.
In your mixing bowl, beat the butter for 25 seconds on high speed and beat in the sugars. Beat for another 30 seconds until light and fluffy. Add the flour mixture and milk alternating each addition, beating until well combined.
In a small bowl combine the blueberries, pecans and peach with remaining 1/2 cup of flour, tossing to coat. Fold into the batter gently. Spoon into the prepared cake pan.
Bake 45-50 minutes until a toothpick comes out clean.
For a spectacular showing, top the cake with more fresh fruit. Slice and add a dollop of whipped cream and spoon some caramel sauce over the cake.
Make a fresh pot of coffee and call the girls. It is time to sit and chat.
To make the caramel sauce combine 1 cup packed brown sugar, 1/2 cup butter, 1/2 cup whipping cream, 1 tbsp. corn syrup in a saucepan and bring to a boil to dissolve the sugars. This could take a couple of minutes. When completely dissolved, remove from the heat and add a tsp. of vanilla. Cool a little (serve warm).
Valentine’s-To Pamper Or Not To Pamper?
In our home, we still go all out (if not actually going out to a restaurant) and pamper each other. If you have small children you have a choice: feed them first and put them to bed OR let them help you, and enjoy a later dinner.
Lay out a clean, crisp tablecloth, charger plate, dinner plate…having a homemade soup? Then a soup bowl….no soup but having a salad? then put out a pretty salad bowl or small salad plate….candles….fresh flowers (supermarket has them). Pretty card or funny one (depends on your significant other). No other gift is necessary. You care, you both care…let him barbecue, you make the salad or whatever works for you. But, just take the time to slow down and enjoy the day set aside for love.
You don’t have anyone? Set the table anyway…..for you. You matter, you love yourself- so….what’s stopping you? Go for it.
Here is a dinner that is yummy, costs about $3-4 per serving and only needs a salad or side dish of vegetables. Having wine? Use pretty wine glasses. Don’t drink? Pour a sparkling water or juice…in a pretty wine glass…why not? Who said you couldn’t?
Pecan Glazed Pork With Lime-Maple Glaze
- 1 pork tenderloin (silver skin removed) about 2 lbs.
- pinch of salt and freshly ground pepper
- 4 tbsp. maple syrup
- 1 cup finely chopped pecans
- 2 tbsp. vegetable oil
- 3 limes, juiced and 1 cut into thin wedges)
- pinch of cumin
- pinch of cayenne pepper
Trim pork and cut in 1/2 inch slices. Flatten with the palm of your hand and season with salt and pepper.
Place 3 tbsp. of syrup in a dish, place pecans in second dish. Heat the oil in a skillet and dip the slices in the syrup and then into the pecans. Pat to make sure it adheres and carefully set into skillet. Pour the balance of the syrup and pecans over the top and cook for 3-4 minutes each side (just pink in the center). remove from the skillet.
Stir in the lime juice, remaining syrup, cumin and cayenne and cook for 1-2 minutes (until thickened). Pour over the pork and add a slice or two of lime on top. Add a salad or side dish and enjoy.
P.S…..you don’t have to wait for Valentine’s to enjoy this scrumptuous dish.
Whiskey Pumpkin Cheesecake
I love cheesecake…..any kind….and this is a really nice one to present to company. Sit down, pour a coffee and read through. Gather all the ingredients needed and go for it.
Crust
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup melted unsalted butter, cooled
pinch of cinnamon (secret ingredient)
Filling
1 1/2 cups pure pumpkin (not pie filling)
3 large eggs
1/2 cup brown sugar, packed
2 tbsp. whipping cream
1 tsp. really good vanilla
1 tbsp. whiskey
1/2 cup sugar
1 tbsp. cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
pinch of salt
3 x 8 0z. pkgs. Philadelphia cream cheese, room temperature
Topping
2 cups sour cream
2 tbsp. brown sugar
1 tbsp. whiskey
Garnish
Toasted pecans, coarsely chopped
Invert the bottom of a 9 inch springform pan (create a flat bottom, making it easier to remove cake later). Then lock on the side and butter the pan.
Put the rack in the middle position of your oven and preheat to 350 degrees.
Whisk together the pumpkin, eggs, brown sugar, cream, vanilla and whiskey, until well combined.
Stir together the sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add the cream cheese with an electric mixer at high speed until creamy and smooth (about 3-4 minutes). Reduce speed to medium and add pumpkin mixture and beat until completely smooth.
Pour filling into the crust, smoothing the top with an off-center spatula. I always wrap the pan in tin foil (to catch any leaks, if there are any). Put a bowl of water in the bottom rack, and place the pan on the middle rack and bake for about 55-60 minutes.Transfer to a rack to cool for 5 minutes.
Leave the oven on….Whisk together the sour cream, brown sugar and whiskey until smooth and spread over the cake, sprinkle the top with the toasted pecans and bake for 5 minutes. Remove and cool for 3 hours. Chill, covered until cold.
When ready to serve, simply remove from the pan and take to the table to show the cake to your company then return to the kitchen to cut and serve.
Beyond yummy and damn you did it!
Tasty Snacking Pecans
You just heard that unexpected company is coming over and all your holiday baking is in the freezer. Fear not, oh kitchen diva, grab a bag of pecans, some honey and away you go.
- 1/2 cup honey
- 1/4 cup sugar
- 1 tsp. ground chipotle chiles
- 2 cup pecan halves
- coarse kosher salt
- aniseed
Bring the honey, sugar and ground chiles to a boil in a large skillet, stirring to dissolve the sugar.
Add the pecan halves and cook until the mixture thickens and darkens in colour (about 6 minutes). This will almost begin to smoke.
Turn out onto tin foil and with some salad forks, start to separate the nuts as quickly as you can. Lightly sprinkle with the salt and aniseed.
Cool completely. You will find that the coating becomes crisp and don’t start to sample. Remember, company is on their way.
YUMMY!
Creamy Pecan Sauce for Pasta
This sauce has such great flavour, you will want pasta every night for dinner.
- 1 cup toasted pecans, chopped
- 1 slice Dempster’s multigrain bread
- 2/3 cup of buttermilk
- 1 tsp. dried thyme leaves
- 1 minced garlic clove
- 1/3 cup of grated Asiago cheese
- 3 tbsp. extra virgin olive oil
- pinch of salt
- pinch of pepper
- pasta for 6 (your choice)
On a parchment lined cookie sheet, toast the pecans in a 350 degree oven for about 8 minutes. Set aside.
While cooking the pasta to al dente, start the sauce.
Combine the bread and the buttermilk in a small bowl and let sit for about 5 minutes. In a blender, place the bread mixture, 3/4 of the chopped pecans, thyme, garlic and cheese. Blend until smooth and season with salt and pepper.
Drain the pasta, saving about 1/2 cup of the liquid. Add the nut mixture to the pasta, adding only enough of the cooking liquid to make the sauce creamy.
Put in a pretty bowl, sprinkle the remaining chopped pecans and more cheese on top. The oohs and ahhs will be so worth it.
Now, would you like a glass of wine? Red or White? Done…..
Cheater Cheese Rolls
This is one fast and easy recipe for a breakfast roll. Even your children can make this one. Great for Dad’s to put together for Mother’s Day or Birthdays. Add a glass of juice, a flower in a glass and you have more brownie points.
- 3/4 cup sugar
- 1/4 cup chopped pecans
- 1 tbsp. grated orange rind
- 6 oz. softened cream cheese
- 2 10z. pkg. flaky biscuits (I told you it was for cheaters)
- 1/2 cup melted butter
Preheat oven to 350 degrees. Combine the sugar, pecans and grated orange rind. Set aside.
With a sharp knife, carefully cut the cream cheese block into 20 pieces, equal in size. Split each biscuit in two and place 1 square of the cheese in the middle and put the top back on. With a fork, seal the edges together.
Dip each biscuit in the butter to coat and then into the sugar mixture. Place
on a parchment lined cookie sheet and bake for about 18-20 minutes until lightly browned.
YUMMY!
Iceberg Lettuce With A Cheddar Mayonnaise
This silly recipe reminds me of a time many years ago at a restaurant in Salt Lake City. We (4 of us) ordered a salad. What came was a head of lettuce cut in 4 and that was it. I still laugh when I think of the shocked looks on our faces. Never mind, this is good and tasty for sure.
- 1/2 cup pecans
- 2 tbsp. maple syrup
- 2 cups cheddar cheese, grated
- 1 tbsp. flour
- 1/4 cup whipping cream
- 1 cup mayonnaise
- 1 tsp. Dijon mustard
- 2 drops of Worchestershire sauce
- pinch of salt and pepper
- Milk – as needed
- 1 head of iceberg lettuce, cut in 6 wedges
- 3 tbsp. cheddar cheese, crumbled
Preheat oven to 325 degrees. In a small bowl, mix the nuts and syrup together and spread them out on a parchment lined cookie sheet. Toast for 15 minutes, turning them every 5 minutes. Remove from the oven and cool to room temperature. When cool, break into pieces.
In a small saucepan, combine the cheese, flour and cream. Over a low heat, stirring constantly, let it come to the boil and starts to thicken. Remove from the heat immediately and cool to room temperature.
In a blender, pulse the cooled cheese mixture with the mayonnaise until smooth. Add the mustard, Worchestershire sauce, salt and pepper and blend well. Add just enough milk to make it pourble. Refrigerate.
To serve, place a wedge on a plate, drizzle the cheese sauce of it, and garnish with the carmellized nuts and crumbled cheese.
Bananas Foster French Toast
Anyone who had ever stayed at our B & B or even had a dinner in our home knows that I have never been shy when it comes to calories…..can’t help it. If you want fabulous food, then you must pay for it….just kidding. That comment probably has the ire of any dietician reading this.
Never mind…this is one fabulous French Toast.
- 2 cups whipping cream (heavier the better)
- 3 large eggs
- 1/4 tsp. vanilla
- 1/4 tsp. almond extract
- 1/4 cup dark brown sugar
- 1 tbsp. ground cinnamon
- 4 slices of brioche
- 1 stick unsalted butter
- 4 ripe bananas, sliced into 1/4 inch rounds
- 2 tbsp. rum
- 1/2 cup chopped pecans
- 1/2 pint whipping cream
In a large bowl combine the cream, eggs, vanilla and almond extracts and beat until well combined. In a smaller bowl, mix together the sugar and cinnamon and set aside. Dip the slices of bread into the cream mixture and use half of the sugar mixture, sprinkling on both sides.
Melt the butter in a frypan and when hot, cook as many pieces of bread as the pan will hold, cooking until a golden brown.
Heat remaining butter in another pan. Sprinkle the bananas with the sugar, add pecans. Remove from heat and stir in the rum and cook until caramelized. Place 2 slices of bread on a plate, pour the banana mixture over them and, of course, add the whipped cream.
A cup of freshly brewed coffee will complete this meal. Many groans and moans of pleasure will follow. Yummy!
Terrific Tantalizing Fudge
Sooooo simple, but sooooooo good. You can change the type of condensed milk and chocolate to change things up or give a variety. Makes a super good gift as well. This is what I did this time…..
- 8 oz. Belgian milk chocolate (best quality)
- 8 oz. Belgian dark chocolate (best quality)
- 1 can of Dulce de Leche condensed milk
- 1 cup chopped pecans
In a saucepan melt all the chocolate with the condensed milk, using a rubber spatula to blend. When completely melted, stir in the chopped nuts.
Line a large loaf pan with plastic wrap and fill the pan with the mixture. Smooth the top with your rubber spatula and place in the refrigerator to cool down completely. When chilled, remove from the pan and cut in to squares (4 across for sure ). This way, it makes lots.
It is soooooo smooth and absolutely scrumptious. This absolutely melts in your mouth and makes you feel so “happy and glad to be alive”.
Change it up with white chocolate, regular condensed milk and pistachios or milk chocolate, chocolate condensed milk and orange or raspberry flavouring. The choice is yours. Make this and enjoy.
Pumpkin Pecan Pie
Well now….pecan pie and pumpkin are my two most favourite pies. If you combine them into one dessert, you may have baked your way into “baker heaven”. Just kidding…try this one out , it may not last from oven to dinner though. Once you test it, you won’t put your fork down.
Pastry – your own favourite recipe here
- Pumpkin filling
- 3/4 cup canned pure pumpkin (not the pie filling)
- 2 tbsp. dark brown sugar, packed
- 1 large egg, beaten
- 2 tbsp. sour cream
- pinch of ground cinnamon
- pinch of freshly grated nutmeg
Whisk together the pumpkin, brown sugar, egg, sour cream and spices. Add a pinch of salt and whisk until smooth.
- Pecan Layer
- 3/4 cup light corn syrup
- 1/2 cup packed dark brown sugar, packed
- 3 large eggs, beaten
- 3 tbsp. butter, melted and cooled
- 2 tsp. pure vanilla
- 1/4 tsp. freshy grated lime zest
- 1 1/2 tsp. fresh lime juice
- pinch of salt
- 1 1/3 cups pecans (chopped coarsely)
Preheat oven to 375 degrees. Stir together the syrup, sugar, eggs, butter, vanilla, zest, juice, and salt in a bowl until combined. Add the pecans and stir to mix.
Prepare the pastry and fit into 9 inch pie pan. Prick the bottom and sides of the pastry and bake for about 20 minutes. (Use dried baking beans or cover the bottom with tin foil.) Spread the pumpkin mixture evenly in the shell and carefully spoon the pecan layer over it.
Bake until the crust is golden and the filling has puffed up (about 35-40 minutes). Center will still be slightly wobbly. Run a sharp knife blade around the pan to a depth of 1/2″ and cool completely. This helps the cheesecake from cracking.
Whip some cream and put a dollop on each slice of pie when served. Yup! I would have to decide which hip to rub it onto…..BUT it is yummy!
Vanishing Pecan/Oatmeal Cookies
They are called this for a good reason. Make them and you’ll see. Whew! Gone…all of them.
- 1/2 cup plus 6 tbsp. softened butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3 cups Quaker Oats (not instant)
- 1 cup chopped pecans
Heat oven to 350 degrees. In a large bowl beat the butter and sugars until creamy.
Add the eggs, one at a time, and add the vanilla. Beat well until well combined and smooth.
Sift together the flour, baking soda and cinnamon and mix. Add to the sugar mixture and mix well. Stir in the nuts and oatmeal, combining well.
Drop by generous teaspoonfuls onto parchment lined cookie sheets. Bake for about 10 minutes until golden. Cool one minute on the cookie sheets and remove to a wire rack to cool completely.
You can, if you wish, to sprinkle some icing sugar evenly over the cookies while they are hot. The little treats are crispy, tasty and a comfort food. Truly yummy.