Sour Cream Coffee Cake
June 23, 2008 | Filed Under Nectar and Light, Fellow Bloggers, Cakes, Baking | 20 Comments
Recently, I had some dental work done and couldn’t chew or eat for a while. When I finally felt better, I decided to treat myself by making this Sour Cream Coffee Cake. Oh my goodness! Delicious! Highly recommended! Initially, I was skeptical about how sour cream would taste in a coffee cake but the ingredient pleasantly surprised me. The sour cream made the cake moist and counterbalanced the sweetness of the cake.
The recipe instructs dusting powdered sugar on the cake after it’s baked, but by the time the cake had cooled, I’d forgotten to do it. I just wanted to take the photo and have my slice (or two) of cake. So, you’ll see that this cake in the photos is without the sugar dusting. It still tasted good. The cake was already sweet with ingredients that included white and brown sugars. I don’t think I missed anything by leaving out the powdered sugar. The cake lasted about a day, then it was all gone.
I plan on making this cake more often. Thanks, Jenifer! 
Paz
Sour Cream Coffee Cake
~ 1 c. butter
~ 2 c. sugar
~ 2 eggs
~ 1 t. vanilla
~ 1 t. salt
~ 1 t. baking powder
~ 2 c. flour
~ 1 c. sour cream
~ 1 tsp. cinnamon
~ 1/2 c. brown sugar
~ 1/2 c. chopped pecans
Butter a bundt pan thoroughly and preheat the oven to 350F. Sift the flour, salt and baking powder together and set aside. Mix the brown sugar, cinnamon and pecans together and set aside. Cream the butter, sugar and eggs - fold in the sour cream and vanilla. Add the dry ingredients to the batter. Pour half of the batter into the bundt pan then top the batter with all of the brown sugar mixture. Top that with the remaining batter and knock the pan on the counter a bit until the batter settles. Bake for 1 hour. Let the cake cool for 10 minutes before removing from the pan. Flip onto a plate and dust with powdered sugar {after it cools a bit more.}
Chocolate Peanut Butter Love
April 8, 2008 | Filed Under Nectar and Light, Fellow Bloggers, Cookies, Baking | 14 Comments
As usual, I like easy recipes. I found this easy cookie recipe on Nectar & Light. Mmmm! Yum! Chocolate Peanut Butter Love. I love the name of this cookie, too.
Without complications, I put together the ingredients, that included peanut butter, sugar, honey, eggs, vanilla, flour, baking powder, baking soda and chocolate chips. They tasted so good, especially coming straight from the oven. Soft, warm, sweet. The mixture of the chocolate chips and peanut butter? Divine! Loved it, indeed.
Paz
Chocolate Peanut Butter Love
~ 1 c. butter {room temp}
~ 1 1/4 c. peanut butter {preferably smooth Jif}
~ 1 c. sugar
~ 1/2 c. honey
~ 2 organic eggs
~ 1/2 t. vanilla
~ 2 1/2 c. flour
~ 1 t. baking powder
~ 1 t. baking soda
~ 1 c. chocolate chips
Preheat oven to 350. Smooth butter and peanut butter together - add sugar and mix until well blended. Add honey and mix. In a small bowl, whisk eggs and vanilla - add to butter mixture and incorporate well. In another bowl, whisk flour, baking soda and baking powder together - slowly add to wet mixture. Scrap the bottom of the bowl several times to ensure all of the dry is properly mixed into the wet. Stir in chocolate chips.
Place the dough in the refrigerator for up to 30 minutes. Prepare baking sheets with parchment paper. Using an ice cream scoop {or tablespoon}, create {somewhat} equal sized balls of dough - spacing them about two inches apart on the baking sheet. Return the dough to the fridge between each sheeting. Do NOT flatten the dough with a fork or any other means. Bake each sheet for 12 minutes or until edges just begin to turn gold. Pull from the oven and let the cookies stand for about 5 minutes before transferring to a cooling rack.
*These freeze beautifully and defrost quickly if you really must have one right away
