Crumb Cake Muffins

Crumb Cake Muffin

New Jerseyans have a crazy love affair with crumb cake.  It is sold in every bakery, diner, and bagel shop across the state.  From north to south and east to west, New Jersey is overflowing with crumb cake and Jerseyites never seem to tire of eating it.  There are even heated discussions over steaming cups of coffee and huge pieces of crumb cake in the local diners as to which part is the most cherished and desirable - the cake or the crumb.

It can be a messy proposition to eat a piece of crumb cake.  All that crumb is crumby.  I am surely not complaining, but sometimes I like to take my treat on the road.  I decided it was time to develop a handheld version of this popular bakery treat.  It would need to be easily portable for a quick breakfast while heading out the door and sturdy enough to be packed in a lunch bag and still make it to school with crumb intact.  After some trial and error and lots of taste testing, the perfect Crumb Cake Muffins were born.  And my No Thank You Boy deemed them "the best muffin.....ever."  With a dense, moist cake-like muffin base and a heaping layer of crumb that both sinks slightly and graces the top of the muffin, the portable baked good does not disappoint.

Make a batch of Crumb Cake Muffins this weekend and decide for yourself which part of the muffin you like the best - the crumb or the cake.  It is a tough decision, but it will be tasty trying to decide.

Crumb Cake Muffins

makes 15 muffins

for the crumb topping--

2 tablespoons sugar
1/3 cup brown sugar, packed
1/2 teaspoon cinnamon
1 2/3 cups cake flour *
1 sticks butter, melted


for the muffins--

2/3 cup half and half
1 tablespoon vinegar
2 1/2 cups cake flour *
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter, cut in chunks
2 extra large eggs
2 teaspoons vanilla

Preheat oven to 350 degrees.  Line a regular sized muffin pan with muffin papers and set aside.

In a large bowl, combine the crumb topping ingredients and stir to combine into large chunks. Set aside.

In a small bowl, add vinegar to half and half and set aside. In a large mixing bowl of a standing mixer, combine the flour, sugar, salt and baking soda. With mixer on low, add the butter chunks, one at a time. Mix for about 2 - 3 minutes until mixture resembles a coarse crumble. Add eggs, vanilla, and half and half mixture. Beat on medium high speed for about 1 - 2 minutes until smooth.

Fill muffin papers about 2/3 full and top with a generous amount of the crumb topping. Bake for 18 - 20 minutes or until toothpick comes out clean.  Let cool in pan for 5 minutes and then remove to a cooling rack.  Store at room temperature for 3 - 4 days (if they will last that long ;) .

* - If you do not have cake flour, you can make your own with all purpose flour and cornstarch.  Here's the formula: Take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in.  In other words, 1 cup all purpose flour - 2 tablespoons all purpose flour + 2 tablespoons cornstarch = 1 cup cake flour.

Overnight Creme Brulee French Toast

New Year's Day breakfast and a house full of kids = Overnight Creme Brulee French Toast.

It will take all of 10 minutes for you to prep this divine breakfast for your next overnight guests.  While my kids and their friends are still sleeping after a late night of New Year's fun with fireworks, ping pong, and Dance Dance revolution, I popped this overnight casserole in the oven for 30 minutes and breakfast is ready.  This French Toast is TO DIE FOR!  Thick slices of crusty bread soaked overnight in a creme brulee sauce and baked with brown sugar and butter.  It is a decadent dream come true!

Good thing it reheats well because I am not sure when they will wake up to enjoy it.

Happy New Year!!


Overnight Creme Brulee French Toast

serves 6

1 stick (1/2 cup) butter
1 cup packed dark brown sugar
2 tablespoons corn syrup
1 loaf (unsliced) crusty white bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon triple sec

In a small heavy saucepan melt the butter with the brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1 1/2-inch thick slices from the center portion of the bread, (reserving the ends for croutons). Arrange the bread slices in one layer in a baking dish or casserole, squeezing them slightly to fit.

In a bowl, whisk together the eggs, half-and-half, vanilla, and triple sec until well combined and pour evenly over the bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat the oven to 350° F. and bring the bread to room temperature.

Bake the french toast, uncovered, in the middle of the oven until puffed and edges are golden, 30 to 35 minutes.

Serve sprinkled with powdered sugar and topped with berries.

*recipe adapted from one by personal chef Jim Gray

Breakfast Quinoa

Breakfast Quinoa

Everywhere you look today, there are articles, food products, and talk of eating gluten free.  More and more people are discovering that they have gluten intolerance and are eliminating or greatly limiting the foods they eat containing wheat. Luckily, I have no problem with gluten-loaded foods, and I am the first to grab a bagel or muffin to go along with my morning coffee.  But every once in a while I cook up a batch of Breakfast Quinoa when I am feeling the need for a different sort of hot breakfast.

Quinoa is a protein rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.  Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.  It cooks in a similar manner as rice.   Along with the many other gluten free foods available, quinoa and a less gluten diet seem to have the following health benefits:

•Weight loss

•Better energy

•Better sleep

•Clearer complexion

•Better mood

•Reduced joint pain

With school starting next week, who doesn't need a better mood and more energy to get though the day.  Shake up your morning and give Breakfast Quinoa a try.

Breakfast Quinoa

Any leftover quinoa can be stored in the refrigerator and reheated in the microwave for about 1 minute on 70% power before serving.


serves 2

1/2 cup toasted almond slivers
1/2 cup quinoa
1 3/4 cups water or milk
1/2 teaspoon cinnamon
pinch of salt
1 cup dried fruits (such as apricots, cranberries, raisins), chopped
2 tablespoons butter
1/4 cup brown sugar

In a medium sized saucepan, add almonds, quinoa, water or milk, cinnamon, and salt.  Bring to a boil, then reduce to a simmer and cover.  Cook for 15 - 20 minutes or until all the liquid is absorbed (just like when cooking rice).  Remove from heat and stir to fluff.

To serve, place about 1 cup of the cooked quinoa in a bowl and top with 1/4 cup of the dried fruits, about 2 teaspoons of butter and a tablespoon of the brown sugar. 

The Ultimate Banana Chocolate Chip Muffin

The Ultimate Banana Chocolate Chip Muffin

 Most of my Saturday mornings start off with baking.  I let the dogs out and hope this is the morning when one of them will finally bring the paper in for me.  With my first cup of coffee in hand, I pick out which muffin, scone or coffee cake to bake.

Overripe bananas end up in my freezer.  One of my brother-in-laws once commented that my sisters and I always have a bunch of black bananas in our freezers.  Stop by any one of our homes and check the freezer.  There is a 99% chance that you will find frozen bananas waiting to go in smoothies or better yet be the basis of the recipe for The Ultimate Banana Muffin.

I received this recipe from my friend Amy Baragar who I worked with at a small gourmet cafe in our town.  We had a fun time cooking and baking together and would make batches and batches of these muffins.  I was skeptical of the recipe at first for 2 reasons:

1.  it contains no eggs
2.  it calls for LOTS of bananas

But the recipe makes the moistest, bananaiest muffins I have ever tasted so I will never go back to my old recipe again.  I like my muffins to be homemade but look professional so I use these muffin papers and this sanding sugar.

The next time you find you have a few black bananas on hand, whip up a batch of The Ultimate Banana Chocolate Chip Muffins.  If you are out of black bananas, stop by my freezer.  I am sure I will have a bunch to lend you.

The Ultimate Banana Chocolate Chip Muffin

makes 14 muffins

2 cups flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup oil - I use extra light virgin olive oil
4 large, very, very ripe bananas
1/2 cup mini chocolate chips
sanding sugar or Sugar In The Raw Turbinado Sugar for sprinkling

Preheat oven to 350 degrees.  Line a regular sized muffin tin with muffin papers and set aside.

In a large bowl, whisk the flour, brown sugar, baking soda, baking powder, and salt.  Stir in the oil; the batter will be very dry.  Mash the bananas in a bowl and add them along with any of the accumulated juices and the chocolate chips to the flour mixture.  Stir to combine.

Fill the muffin papers almost to the top and sprinkle with a generous amount of sanding sugar or Sugar in the Raw.  Bake for 20 minutes rotating the pan once during baking.  Let cool in the pan for 5 - 10 minutes then serve.

Baked Eggs in Ham Crisps

Baked Eggs in Ham Crisps

Breakfast is the most important meal of the day - along with lunch and dinner.

An ideal morning meal for me is two eggs over easy with toast, orange juice and coffee. It is simple to make and filling enough so I am not hungry within an hour. Even though I love this breakfast, the inquisitive cook in me is always on the lookout for a new preparation for an old favorite.

I have come across many recipes for baked eggs, and a recent lazy Sunday morning was the perfect time to try my hand at this easy recipe for Baked Eggs in Ham Crisps. With only 2 ingredients, a muffin tin, and a can of cooking spray, my breakfast was in the oven in less than a minute. A cooking time of about 13 - 14 minutes gave me enough time to brew a pot of coffee, pour a glass of juice and toast 2 slices of bread.

Sliding the just cooked eggs which were cradled in ham out of the muffin tin, I decided that I may have a new go-to breakfast. The slightly browned ham is perhaps the perfect accompaniment to the slightly runny egg. Toast completes the meal.

I'll be having Baked Eggs in Ham Crisps at least once or twice in the next week. That is until I find a new recipe to replace it.



Baked Eggs in Ham Crisps
serves 1

2 thin slices of honey ham
2 large eggs
cooking spray
salt and pepper to taste

Preheat oven to 350 degrees. Spray 2 muffin cups with cooking spray and line with one ham slice each. Crack an egg into each ham cup. Bake for 12 - 15 minutes. Remove pan from oven and slide the egg filled ham crisps out of the pan and on to a plate. Season with salt and pepper. Serve immediately.

The Perfect Breakfast Sandwich

Breakfast is the most important meal of the day. We have been told this for years. It is the meal that jump starts the day. In the warm summer months, a smoothie whipped up with nonfat Greek yogurt and ripe strawberries, peaches and plums is a standard breakfast at our house. But as the warm days give way to cold and dark winter mornings, something a little more hardy and not so healthy is a grab and go meal that can be eaten with one hand.

I have loved the American institution that is the Egg McMuffin for as long as I can remember. The Perfect Breakfast Sandwich was created to fill my need for this McDonald's breakfast staple when there was not a McDonald's in sight. The English muffin is made with white flour, the egg is high in cholesterol, the ham and American cheese are loaded with fat, and the butter is full of calories, but boy does this morning sandwich sure taste good. On occasion, I have been known to make a half dozen of The Perfect Breakfast Sandwich, wrap each in parchment paper, and store them in the refrigerator for a quick breakfast. Just heat in the microwave on low power for about a minute and you will be out the door and on with your day in no time at all.

Swimsuit season is months away. Why not enjoy The Perfect Breakfast Sandwich today. Add a glass of orange juice and all your food groups are covered.



The Perfect Breakfast Sandwich

makes 1 sandwich

1 English muffin, split
butter
1 large egg
2 slices American cheese
2 slices honey ham

Heat a small skillet to medium and add a pat of butter. Spray the inside of a 3 inch round biscuit cutter and place in the skillet. Crack egg into the biscuit cutter and cook the egg until the outside of the yolk is cooked just through.


Loosen the egg from the edge of the cutter with a small knife and remove the cutter from the pan. Flip the egg and cook for an additional 2 - 3 minutes. You want the yolk of the egg just cooked through.


Remove to a plate and cover to keep warm. Add the ham to the pan and cook to just heat through.

Meanwhile, toast the English muffin and butter both sides. Immediately top each side with a slice of American cheese. Place the ham on the bottom half of the muffin and top with the cooked egg. Place the remaining half of the muffin on top of the egg.

Breakfast is served.

Print recipe

Hash Brown Quiche

Our holidays are spent with family. Family that live almost half way across the country. For the past 9 Christmases, we have packed our car full of duffel bags, blankets, laptops with movies, snacks, gifts, and Christmas cookies and travelled to visit our 39 - give or take a few - family members that live 770 miles away. Most years, the drive goes smoothly, but occasionally we hit a bump in the road. One year we were stuck in a blizzard on the off ramp of a rest stop in Ohio. Not a good time for My Middle One to be wearing flip flops. Another year No Thank You Boy played in the stacks of tires at the auto repair shop as a new alternator was installed in our car. Even with with these diversions, we would never travel any other way to get to our Christmas destination.

Every year there is the list of events we attend. Christmas Eve mass followed by eating and drinking and present opening at one of my sister-in-laws' homes, Christmas Day spent eating and drinking and opening presents at my Dad's home, an afternoon of bowling and beer and cheese fries at the local lanes, an evening at the mega movie theater to see one of the latest blockbuster releases, and a semi-traditional Polish dinner with pierogies filled with mushrooms, slightly sweet farmers cheese, and potatoes, golabki stuffed with pork and rice and a sweet and sour tomato sauce, and the sharing of opatek. This year's menu also included my niece's Polish version of the tex-mex favorite of chili con queso made with Polish sausage.

But my favorite time of our trip is not even planned. It is each morning spent around the island in my brother and sister-in-law's kitchen. A hot pot of coffee, the morning newspaper, talk of the previous evenings events and the ones planned for the coming day, and breakfast fill the next hour or two. During these relaxed mornings, the only required activity is the reading of our horoscopes. Sometimes the talk turns political and other times it centers around the latest celebrity gossip, but usually the main conversation is about what to eat for breakfast.

One snowy, cold morning I made a couple of hash brown crusted quiches. Similar to a breakfast casserole, the savory pies are a good recipe to tuck away for blustery winter mornings. By using refrigerated hash browns, there is no need to worry about grating your fingers if you start to make this breakfast before the first pot of coffee is brewed. Tossed with a good amount of melted butter and pressed into waiting pie plates, the potatoes are ready to be transformed into a crispy crust in the oven. After enjoying your first cup of coffee and whipping up the eggs, diced ham, sliced green scallions, and shredded sharp cheddar cheese, the browned potato crusts are ready to be filled. Another short stint in the oven and a second cup of coffee is all that is needed to produce the eggy, cheesy, salty and hammy with just a little bite from the scallions quiche-like pies. If you can wait a couple minutes for the slightly puffy and lightly browned pies to cool, they set up nicely so wedges can be cut. Even if you can't wait, it will still taste delicious.

Try it. You know you will like it.


Hash Brown Quiche
adapted from this Paula Deen recipe

makes 2 (9-inch) quiches

8 cups refrigerated hash browns
1 stick butter, melted
8 large eggs
2 cups half and half
1 1/2 cups diced ham
1/2 cup thinly sliced scallions
2 cups shredded cheddar cheese
salt and pepper to taste

Preheat oven to 450 degrees.

In a large bowl, toss the hash browns with the melted butter. Place half of the hash browns in each of the 2 (9-inch) pie plates and press them into the bottom and up the sides plates to form a crust. Bake for 25 - 35 minutes or until golden brown and starting to get crispy. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

Meanwhile, in the same bowl, add the remaining ingredients and whisk to combine. Divide evenly between the browned hash brown crusts. Return to oven and bake for about 20 - 25 minutes or until the eggs are just set. Remove from oven and let rest for 5 minutes before cutting into wedges to serve.

Cappuccino Mini Chip Muffins

Who doesn't like homemade baked goods? Most people do not make their own baked goods, and I am not counting making a box cake or brownie mix as "homemade" even though it was made in your home. Sure most of you who are reading this blog make your own cookies, cakes, muffins, and brownies, but you are foodie people and it is just what you do.

I think the days of baking have fallen by the wayside. With the rush, rush of everyday life, making a batch of chocolate chip cookies or pumpkin muffins is a thing of the past. Stopping by the local grocery store for a package of super sugary treats with an ingredient list longer than the phone book is the norm. Instead of the packaged treats, pick up a bag of Nestle Semi- Sweet Mini Chocolate Chips which are perfect in Cappuccino Mini Chip Muffins.


It only takes a about 30 minutes to bake up a batch of mini muffins; about the same amount of time it takes you to run to the grocery store to buy the same treat. And your version will taste so, so much better.

Bake up a batch today.


Cappuccino Mini Chip Muffins

adapted from a recipe in The American Country Inn and Bed & Breakfast Cookbook

makes about 30 mini muffins

1/2 cup butter
1 cup milk
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons instant espresso powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup mini semi-sweet chocolate chips

Preheat oven to 375 degrees and spray a mini muffin pan with cooking spray. Set aside.

In a small saucepan, melt butter with milk. Set aside to cool. When cool, add egg and vanilla extract and stir to combine.

In a large bowl, combine flour, sugar, baking soda, baking powder, espresso powder, salt, and cinnamon. Add butter/milk mixture and stir to just combine. Stir in chocolate chips.

Spoon batter into prepared muffin pan. Bake for 10 - 11 minutes. Let cool 5 minutes and then remove from pan.

A Little Blue for Mother's Day

With Mother's Day fast approaching, here are a couple recipes for all you moms to print out for your families to help them in preparing your breakfast in bed this Sunday morning. A buttery, crumb-topped muffin studded with plump blueberries and a blueberry yogurt smoothie would be welcome additions to your leisurely morning spent lounging and reading the Sunday newspaper.


Just print out the recipes and place them in a spot your family will find them. Hopefully they will get the hint.

Happy Mother's Day!



Blueberry Crumb Muffins

makes about 12 muffins

for the muffins -
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups blueberries
1 tablespoon flour

for the crumb topping -
1/4 cup sugar
1/4 cup brown sugar
1/4 cup butter, softened
1/3 cup flour
1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Line a standard sized muffin pan with cupcake liners and set aside.

For the muffins, in a large bowl cream together 1/2 cup butter, and 3/4 cup sugar. Add egg and beat well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with the milk. Toss blueberries with 1 tablespoon of flour and gently fold into batter. Fill each muffin liner about 2/3 full. Set aside.

In a small bowl, combine the topping ingredients until it is crumbly. Use your fingers or a fork to combine ingredients. Sprinkle some of the topping on top of each muffin.

Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean. Cool in pan for 5 minutes. Serve warm with butter.

The Blueberriest Smoothie

Using frozen fruit produces a thick smoothie without adding ice.


makes 1


1/2 cup frozen blueberries
1/2 cup frozen banana chunks
1/2 cup blueberry or vanilla yogurt - I like Greek yogurt
1/2 - 3/4 cup pineapple juice


Place ingredients in a blender in the order listed. Blend on medium high speed just until the fruit is no longer chunky. Serve in a tall glass with a straw.

Peanut Butter Bread

I like being home alone in the morning. Still in my fuzzy pink robe, the only sound is the occasional barking of Shadow and Trixie as kids pass our house on the way to the bus stop.

Some mornings are filled with hustle and bustle. There is showering (the last one probably is without hot water), lunch making, feeding 2 hungry dogs after persistent nudging by cold noses, and waiting for the perfect pair of jeans du jour to finish drying in the dryer. The result is an exit of the 5 of us as we head to school and work.

On the mornings of my days off from personal cheffing, I savor a cup of hot coffee with a smidgen of sugar and a splash of of half and half with a freshly baked muffin, slice of quick bread, or chunk of coffee cake while reading the daily newspaper. I read it cover to cover. Stories about the lost dog found 50 miles away, the latest restaurant review that I tear out and put in my "Must Try" pile, the horoscopes, the trade between the Chicago Cubs and the Cleveland Indians, and the impending rise in gas prices. I love the newspaper. It will be a sad, sad day for me when the inevitable happens and newspapers are only online.

I am partial to sweets that are on the less sweet side. Peanut Butter Bread is just the not-so-sweet sweet for me. Lightly toasted and slathered with butter, my 15 minutes of morning quiet makes me happy.

My morning time seems like an indulgence in our busy world. But who doesn't need a little break every once and a while.


Peanut Butter Bread

makes 1 loaf

To add piazza to your bread, top with chopped peanuts and chocolate chips before baking.

3/4 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups milk
2 1/4 cups flour
4 teaspoons baking powder
1/2 teaspon salt

Preheat oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper. Set aside.

In a large bowl, cream sugar, peanut butter, and vanilla. Add eggs and milk and mix well.

Combine flour, baking powder, and salt and add to the peanut butter mixture. Beat well.

Bake for 50 - 55 minutes until golden brown and a skewer comes out clean. Allow to cool in pan 10 minutes before unmolding.

Brown Sugar Strawberry Crepes

When I'm feeling like a really nice mom, I make The Kids crepes for breakfast. They are just a super thin pancake topped with strawberries, cinnamon sugar, and whipped cream. But they make The Kids happy. I can even get them to empty the dishwasher or clean the bathroom after I make a batch of crepes.

The batter takes about 5 minutes to whip up in the blender. It is the actually cooking of the crepes that takes some time. I heard Martha Stewart say on her show the other day that she could make 9 crepes at one time. Man, does she have a huge stove. I could make a maximum of 4 crepes at one time, but that means I would have to but 3 more crepe pans. I'll stick with making one at a time. That way I'll make them less often, and they will be that much more special when I do.



Brown Sugar Strawberry Crepes

makes about 15 crepes or 4 - 5 servings

1 pint of strawberries sliced and mixed with 1/4 cup brown sugar
whipped cream
1/2 cup sugar
1 teaspoon cinnamon
3 eggs
1 cup milk
1 teaspoon vanilla
3 tablespoons butter, melted
3/4 cup flour
1/8 teaspoon salt
1 tablespoon sugar

Combine 1/2 cup sugar with cinnamon in a small bowl; set aside.

In a blender, combine eggs, milk, vanilla, butter, flour, salt, and sugar. Blend on high for 30 seconds.

Butter an 8-inch nonstick pan and heat over medium heat. Pour about 2 tablspoons of batter to form a thin sheet in the bottom of the pan. Cook for about 30 seconds until the edges just begin to brown and pull away from the side of the pan. Using a spatula, flip the crepe over and brown on the other side for about 15 seconds. Remove from the pan and repeat with the remaining batter.

For each serving, fold one crepe in half and then in half again. Repeat with 2 more crepes. Top with brown sugar strawberries, whipped cream, and a generous sprinkle of cinnamon sugar.

Pumpkin Oatmeal with Cranberries and Pecans

I rarely eat breakfast until my family is off to school and work for the day. If it is a work day for me, I usually eat my yogurt and a banana on the way to shop for my client's groceries.

Today is a get-organized-around-the-house-type of day and Pumpkin Oatmeal with Cranberries and Pecans was my breakfast. Besides lowering my cholesterol, my pumpkin enhanced oatmeal loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, is a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. Wow!! and I get all this nutrition before 9 a.m.

Now I won't feel so guilty (not that I ever did) eating my kids' Halloween candy later this afternoon.

Pumpkin Oatmeal with Dried Cranberries

serves 1

1 cup milk
Dash of salt
½ cup old-fashioned oats
¼ teaspoon cinnamon
¼ cup canned pumpkin
1 tablespoon dried cranberries, such as Craisins
1 tablespoon chopped pecans
1 tablespoon brown sugar
1/2 tablespoon butter

Bring milk and salt to a boil. Stir in the oats. Cook for about 3 minutes. Add the cinnamon and pumpkin and cook and additional 2 – 3 minutes.

To serve, top oatmeal with dried cranberries, pecans, brown sugar, and butter.

Apple Cinnamon Bundt Cake

You need big chunks of apples to make a good Apple Cinnamon Bundt Cake. I like my to see the apples when I slice off a fat piece of cake to go with my morning coffee.

One of my twin sisters gave me the Apple Cinnamon Bundt Cake recipe. The Family usually requests Great Aunt Rose's Pound Cake about once every couple of weeks. This week I replaced that old standby with a new cake that is a nod to all the fall apples around these days and still has a little bit of a pound cake taste to it.

I don't think they were disappointed with the new bundt cake on the cake stand. It was gone within a day and a half.




Apple Cinnamon Bundt Cake

3 large MacIntosh apples, peeled and sliced in thick pieces
2 1/4 cups sugar, divided
1 tablespoon cinnamon
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup canola oil
1 tablespoon vanilla
1/2 cup apple juice
6 large eggs, beaten

In a large bowl, combine apple slices, 1/4 cup sugar, and cinnamon. Set aside.

Preheat oven to 350 degrees. Spray a 10-cup bundt pan with cooking spray and dust with flour. Set aside.

In a bowl, combine remaining 2 cups of sugar, flour, baking powder, and salt. Make a well and pour in oil, vanilla, apple juice, and eggs. Stir to just combine the ingredients and the flour mixture is incorporated.

In the bundt pan, put about one-half of the batter and top with the apples making sure they don't touch the sides of the pan. Top with the remaining batter. Bake for about 1 hour or until the top of the cake is golden brown. A long skewer should come out clean when inserted into the cake.

Cool on a baking rake for 15 minutes. Run a knife around the pan and invert cake on a platter.

Looking for more apple desserts? Here are a few more recipes you may like:

Apple Turnovers Filled with Spiced Cream Cheese

Petit Apple Crumb Tarts

Caramel Apple Crumb Cake

Crustless Quiche Squares

Crustless Broccoli and Swiss Quiche Squares

Besides having a couple dinners in the refrigerator, I like to keep a few healthier breakfast items on hand. After indulging in chocolate chip bagels, Sugar Corn Pops, and those so-called cereal straws I was coerced into buying, I made Crustless Quiche Squares as a more nutritious alternative to my kids sugar-overloaded diet.

This recipe was adapted from one by The Frugal Gourmet - Jeff Smith. He was a television chef in the 1980s before it was in vogue. I did watch his show a few times, but mainly because it came on after Julia Childs' The French Chef. From my endless hours of viewing PBS cooking shows, I was probably the only fourth grader who knew what a pissaladierie was.

This dish can be assembled in about 10 minutes with an additional 30 minutes cooking time. Based on what you like in your quiche, you can change up the fillings you add. I liked this recipe because it did not have a crust (mine is usually soggy) like a traditional quiche, and the vegetables did not have to be sauteed before being stirred into the egg mixture. The finished quiche can be cut in nice neat squares for serving. Refrigerate any leftovers and reheat in the microwave on 50% power for 30 seconds.

Now let's see if No Thank You Boy will swap out his cinnamon swirl toast for a quiche square this morning.


Crustless Quiche Squares

makes about 16 (2-inch squares)

5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cottage cheese, small curd
4 tablespoons butter, melted
1/4 teaspoon ground mustard or a squeeze of prepared mustard
2 cups of vegetables chopped, ham, cooked and crumbled bacon or sausage
1/2 cup grated cheese - cheddar, gruerye, swiss

Preheat oven to 400 degrees. Spray a 9 x 9 inch baking pan with cooking spray and set aside.

In a large bowl whisk together the eggs, flour, baking powder, salt, and pepper. Stir in the cottage cheese, butter, and mustard. Add the vegetables and/or meat and cheese and stir gently.

Pour mixture into prepared pan and bake for about 25 - 30 minutes or until the center is just set. Let cool slightly and cut into squares.

Lemon Poppy Seed Muffins with Citrus Glaze

Instead of a purchased coffeecake or Dunkin Donuts, I like to have a homemade bundt cake or muffin with my morning coffee. Lemon Poppy Seed Muffins are a quick recipe for you to throw together (all the ingredients are combined in one bowl) and will bake up in about 20 minutes - about the same time it takes you to run to the bakery for donuts. The muffins are good, but it is the glaze that puts them over the top.

No Thank You boy can devour about a half dozen Lemon Poppy Seed Muffins in one sitting. See if you can beat his record.

Lemon Poppy Seed Muffins

makes about 24 muffins

for muffins-
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 cups sugar
3 eggs
1 1/8 cups canola oil
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
juice and zest of 1 lemon
1 1/2 tablespoons poppy seeds
1 1/2 cups milk

for glaze-
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

powdered sugar for dusting

Preheat oven to 350 degrees. Line a standard sized muffin pan with muffin liners or spray with cooking spray.

In a large mixing bowl, combine all the ingredients. Mix until just blended. Fill muffin cups a little more than 3/4 full. Bake for about 20 - 24 minutes or until a toothpick comes out clean. Remove from oven and cool for 10 minutes.

Meanwhile, make the glaze. In a small saucepan over medium high heat, combine glaze ingredients. Bring to a boil and cook, stirring occasionally, or until sugar dissolves. Remove from heat and cool for 5 minutes and then pour over muffins. Dust with powdered sugar when cool. Let glaze harden before enjoying with your morning coffee.

It makes a large batch - stash a few in the freezer!!

Strawberry No Bake Cheesecake with Peach Compote

Strawberry No Bake Cheesecake with Peach Compote

"What are you making?"

"Strawberry No Bake Cheesecake."

"Ohhh!! You know me so well. That means I can lick the spatula without getting salmonella."

That was the exchange between My Oldest and myself while making Strawberry No Bake Cheesecake with Peach Compote. She loves cheesecake and was excited to lick the bowl without having to eat raw eggs.

I have a great cheesecake recipe. I got it from my sister-in-law's neighbor's brother. The recipe takes lots of eggs, cream cheese, and sour cream and graham crackers for the crust. I was out of eggs and sour cream so off to the internet to find a recipe for cheesecake with ingredients I had on hand. I found a cheesecake recipe that could be made in less than a half an hour with about 3 to 4 hours of chilling time and I had everything needed to whip it up. We still get to eat cheesecake and I have to do much less work. Thanks to Adam over at Baking with Dynamite for providing the basis of my recipe.

The resulting cheesecake did not disappoint. A light and creamy filling with a crunchy granola based crust combine for a delicious cheesecake. No Thank You Boy liked it enough to have 2 pieces. He also just finished his first day of football camp so that may have had something to do with his overindulgence. My Oldest gave a simple review, "That was really good." I'll be having another piece as soon as I finish this post and before heading off to bed. I think I'll have another piece for breakfast tomorrow morning too.

This would be a welcome addition to any 4th of July party. Top with some blueberries for a red, white, and blue treat.

Strawberry No Bake Cheesecake with Peach Compote

Crust:
2 cups granola
1/4 cup sugar
2 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1/4 cup butter, melted


Cheesecake:
2 – 8oz. packages neufchatel cheese
2 – 6 oz. containers strawberry yogurt - fruit on the bottom
1/2 cup sugar
2 teaspoons vanilla extract
1 tablespoon unflavored gelatin mixed in 1/3 cup hot water


Peach Topping:
about 2 cups sliced and peeled peaches
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Preheat your oven to 350 degrees. Grease a 10-inch springform pan.

In a small bowl, combine granola, sugar, cinnamon, nutmeg, and melted butter. Mix so that the granola is evenly coated and there are no super large pieces. Spread into the springform pan, pat down so it covers the pan completely, and bake in the oven for 10 - 15 minutes, or until lightly browned. Remove from oven and cool completely.

In a food processor, add all of the cheesecake ingredients except for the gelatin and water. Pulse until smooth. With the food processor running, add in the gelatin-water mixture slowly. Once the cheesecake mixture is well blended, pour over the granola crust.

Refrigerate for 3 - 4 hours - until the cheesecake is set.

Meanwhile, prepare the peach topping. Place peaches, brown sugar, and cinnamon in a small saucepan. Cook over medium heat for about 4 - 5 minutes, or until peaches soften up a bit. Cool slightly.

Serve cheesecake topped with peach compote.

Lemon Berry Crumb Cake

Lemon Berry Crumb Cake

A Memorial Day breakfast treat. The Husband says it is his new favorite. Add a cup of coffee to get your day off to a festive start.


Lemon Berry Crumb Cake

adapted from Fine Cooking, July, 2008

1 cup unsalted butter
3 cups all-purpose flour
1 1/2 cups old fashioned rolled oats -- not quick oats
1 1/3 cups light brown sugar -- packed
1 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg -- separated
1 can sweetened condensed milk -- 14 oz
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 cup blueberries
1 cup blackberries

Position a rack in the center of the oven and heat to 350 degrees. Line a 10 - inch springform pan parchment paper. Spray the bottom and sides with cooking spray.

In a large bowl, combine the flour, oats, sugar, salt and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl, add cinnamon and nutmeg and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.

Meanwhile, in a bowl whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the berries. Spread gently with a spatula to distribute a little more evenly, but take care not to crust the berries; it's fine if the lemon mixture isn't perfectly even.

Sprinkle the reserved topping over the lemon blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the cake cool in the pan on a rack for about an hour. remove the outer ring of the pan to cool completely. The cake may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.

Sunken Raspberry Poppy Seed Treasures

In honor of Mother's Day, I have taken the week off from preparing dinner. That does not mean we are resorting to take out or pizza every night. My decision was actually prompted when I decided to clean out my freezer on Monday. Here is a list of dinners I had packed away for future use and kinda forgot about:

3 pounds of Pulled Pork for sandwiches
2 containers of Chicken Verde
4 Veggie Burgers
Enough Grilled Soy-Lime Skirt Steak for fajitas

I can't go a day without cooking or baking so this week I'll be posting about my baked goods. Yesterday I had a spare hour that I thought I could put to better use than trying to tackle the ever-growing mound of laundry. No Thank You Boy loves my Poppy Seed Bread. Not wanting to make the same old recipe again, I created Sunken Raspberry Poppy Seed Treasures. The poppy seed muffin has the hidden bonus of raspbery jam and is topped with a orange-raspberry glaze.

I made the mistake of only making a dozen. I don't know what I was thinking. No Thank You Boy ate 4 before his lacrosse game, My Middle one had a couple for herself, and The Husband commented this morning, "I really like your muffins." Wink. Wink.

Whip up a batch. It takes less than an hour and is more enjoyable than separating the colors from the whites.

Sunken Raspberry Poppy Seed Treasures

makes 1 dozen

for the muffins -
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 cups sugar
2 eggs
1/2 cup oil
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
2 teaspoons poppy seeds
3/4 cup milk
4 tablespoons raspberry jam

for the glaze -
1/4 cup sugar
1/4 cup orange juice
1 tablespoon raspberry jam
1/4 teaspoon vanilla extract

Preheat oven to 400 degrees. Line a muffin pan with paper liners. Set aside.

In a large bowl, mix all ingredients for the muffins together except for the raspberry jam. Fill each muffin liner about half full. Add a teaspoon of raspberry jam and top with enough batter to fill about 3/4 full. Bake for about 18 - 20 minutes. Remove from oven and let cool for about 10 - 15 minutes.

Meanwhile, in a small saucepan, combine the glaze ingredients and bring to a boil. Let reduce for 3 - 4 minutes. Spoon glaze over muffins. EAT!

Petit Banana Cakes

A quick recipe to make you a hit at your next brunch, picnic, or morning coffee with friends, with your kids when they walk in the door after school, or the donation to a bake sale. I adapted a recipe from a fellow personal chef - Chef Leslee of the Daily Gourmet in the Boston area.
Petit Banana Cakes take the humble banana bread to a new level. I prepared the recipe in a large baking sheet, added a drizzle of ganache and VIOLA!!! An impressive presentation with a minimum amount of work.

Get your apron on and impress your friends and family!

Petit Banana Cakes

makes about 60 cakes with some leftovers for the cook

2 sticks unsalted butter -- softened
2 extra large eggs
1/2 cup sugar
1 1/2 cups brown sugar
6 very ripe bananas
1 tablespoon vanilla
3 cups flour - I used white whole wheat for a nutty taste
2 teaspoons baking soda

1 1/2 cups semi sweet chocolate chips
4 - 6 tablespoons half and half

Preheat oven to 400 degrees. Spray a 12 x 17 inch baking sheet with cooking spray and line with parchment paper. Set aside.

In large mixing bowl, combine butter, egg and sugars. Add bananas, breaking up and pressing against side of bowl. Stir in vanilla. Combine flour and baking soda. Add to banana batter.

Spread batter into prepared baking sheet. Bake for 20 minutes. Tent with foil if the cake is getting too dark.

Remove from oven and let cool. Remove from baking sheet and cut into 1 inch by 3 inch pieces.

For ganache, melt chocolate and half and half in a small saucepan. Watch closely so the chocolate doesn't scorch. Add enough half and half to make a good drizzle consistency of the ganache. Let cool slightly. Put ganache in a ziploc bag. Trim off a small corner of the bag and drizzle ganache over the petit cakes.

Pineapple Applesauce Pumpkin Muffins

Pineapple Applesauce Pumpkin Muffins

I like baked goods. Lots of baked goods. I get a little agita if I don't have a bundt cake on my cake stand, a jar full of cookies or quick bread on the counter. No Thank You Boy can polish off a dozen of my Pineapple Applesauce Pumpkin Muffins in one sitting or as he is just passing through the kitchen. It makes his siblings quite upset when the muffins disappear before they have each had their dozen.

I have begun to enlist the help of the shorter members of the family in the baking detail. My Middle One and I made No Bake 'Ems - candylike cookies with oats, peanut butter, cocoa, butter, and sugar a couple nights ago. They were gone by the time I packed lunches in the morning. Probably because I usually pack some extras in my kids' lunches for their drooling friends at the lunch table.

I had ulterior motives for including pumpkin in my muffin recipe. I belong to a restaurant supply club. It is like Costco or Sam's but has all supplies needed for operating a restaurant. It is like Disney World to me. I couldn't resist picking up a couple cans of pumpkin while I was there. The only drawback was that the cans were a little large - enough pumpkin for eight 9-inch pies. I needed to come up with some new recipes to use up all that pumpkin.

No Thank You Boy will be getting a baking lesson in Muffin 101 very soon. I can't keep up with his muffin intake.

Pineapple Applesauce Pumpkin Muffins

makes 36 mini muffins - enough for 3 kids

1 1/2 cups flour
3/4 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

1/4 cup canola oil
1/4 cup applesauce
1/4 cup crushed pineapple
2 eggs
3/4 cup canned pumpkin

Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. Set aside.

In a large bowl, combine first 8 ingredients. In a separate bowl, combine oil, applesauce, pineapple, eggs, and pumpkin. Add to dry ingredients and stir just to combine. Spoon a rounded tablespoon into each muffin cup. Bake for 12 - 14 minutes.

Note - the pineapple, applesauce and pumpkin make these muffins very moist!!