Monday, May 30, 2016

Rhubarb Coffee Cake

Rhubarb Coffee Cake

It's finally Memorial day. Seems like it took forever to get here. The month of May just seemed to go on for ever and ever and now here we are at the end of the month celebrating Memorial day. If you haven't been able to tell by my lack of posts, my job as consumed my life and I'm changing that starting this summer.

 I'm ready to start summer big time. I'm ready to go ride my bike on a hot summer day down to the lake. I want to take the dogs for a walk in the early morning and not feel rushed to get home so I can get ready for work. I want to go camping and cook over an open fire and make smores with different kinds of chocolates. I want to lounge outside reading a good book (still working on which book to read). I want to go hiking on a nice summer day. I am also ready to just hang out at the pool.

I'm also ready to do a little more baking and cooking this summer. I'm going to go to the farmers market and pick all that awesome produce that I just don't have room for in my garden. I want to make some new and interesting dishes with what I find at the farmers market. I'm ready to have some fun in the kitchen.

I planted rhubarb in my garden about 2 years ago and then last year I got a couple plants from my mom's old house and planted them in my garden. This year all of my plants look amazing. I'm going to have to get creative with using rhubarb.

Last year I made some pie with the rhubarb and it was really good. Brought back memories of my childhood when my mom use to make rhubarb pie. This time I'm trying out a new recipe I found online. It's Rhubarb Coffee Cake. The picture on the blog grabbed my attention right away and I just had to make it.

So I got up early this morning and after walking the dogs I went out to the garden and got some fresh rhubarb. Now if you don't have rhubarb as handy as I do just go to your local farmers market. You'll find plenty of it there right now. It's prime rhubarb time.

This recipe was super easy to make. The recipe did call for 1/2 pound of rhubarb,but of course the battery in my scale was dead. So I did the next best thing. I estimated. I measured out about 1 1/2 cups of rhubarb and called it good. I also of course had no baking powder left so I had to improvise with that a bit too. It called for 1/2 teaspoon of baking powder so I added 1/4 teaspoon of cream of tarter and 1/8 teaspoon of baking soda together and added that to my cake batter. 

Hope you give this recipe a try. I don't think you'll be disappointed. I also hope that you come back and see what else I've got cooking in the kitchen.


Rhubarb Coffee Cake
Preheat the oven to 325 F and grease a 8X8 pan and set aside.
Rhubarb filling
1 1/2 cups diced rhubarb
1/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon ginger

Dice the rhubarb and in a small bowl toss with sugar cornstarch and ginger. Set this aside.

Crumb topping
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1 stick of butter melted
1 3/4 cups all purpose flour

In a medium bowl mix sugars, spices and salt together. Add melted butter and mix well. Slowly add the flour to this mixture. It will get to a doughy consistency. Set this aside.

Cake mixture
1/3 cup sour cream
1 egg
1 egg yolk
2 teaspoons vanilla
1 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
6 tablespoons softened butter, cut into small chunks

In a medium bowl mix sour cream, egg, egg yolk and vanilla together. Add sifted flour, baking soda, baking powder and salt. Add softened butter and mix until the softened butter has been incorporated.
Reserve 1/3 cup of batter.Put the rest of the batter in the prepared pan. Take the rhubarb mixture and sprinkle on top evenly. Drop little spoonfuls of the 1/3 cup of reserved batter on top of the rhubarb. Using your fingers crumble the crumb topping on top. Bake for 45-55 minutes. Cool completely before serving.

Original recipe from Jamhands.net 





Sunday, September 13, 2015

Pecan Topped Banana Bread

Pecan Topped Banana Bread
     The weather is quickly changing here in Minnesota. We had a beautiful Labor Day weekend and a fabulous summer, but like all good things it must come to an end. It seems that as soon as Labor Day was finished the weather was too. I wake up to 45 degree mornings. BRRR! Thankfully it warms up during the day, but it is still fall like weather.

     This past Saturday morning I decided to make some banana bread. It was such a cool morning and after walking the dogs around the block I decided I needed something warm for breakfast. I was at first going to make banana muffins, but opted for banana bread. This is my old recipe. I have no idea where I ever got it from, its been around so long.

     I did add a little bit to it this time. I sprinkled cinnamon on top and added chopped pecans before baking. There is just a hint of cinnamon, but it is so delicious and the pecans are equally delightful.

   Well here's to welcoming fall and all the chilly days it is about to bring to us. Time to enjoy the changing season and the changing leaves.

Pecan Topped Banana Bread

3 very ripe bananas, mashed
1/2 cup sour milk, or 1/2 cup +1 teaspoon vinegar
2 eggs
2/3 cup melted fat
Beat these ingredients then add the following and beat well.
2 cups flour
1teaspoon soda
1 cup sugar
1/2 teaspoon salt
Pour in loaf pan sprayed with cooking spray.Sprinkle cinnamon on top of batter and add 1/4 cup chopped pecans. Bake at 325 for 1 hour and 20 minutes. Cool in pan
    

Thursday, August 13, 2015

BIrthday Cake Bars

Birthday Cake Bar
     Hard to believe that summer is on the down swing. Now I don't want to be a party pooper, but it's sad to see these beautiful days of summer go and I know it is inevitable. When I start seeing advertisements for school supplies and for the state fair I know the days are numbered.

     I also feel it coming as my daughter gets ready to move out as she starts another chapter in her life. She'll be attending chiropractic school and she'll be moving closer to school. We've got plenty of boxes all over the family room right now.  The school is still in Minnesota, but the other side of the Twin Cities. I would hate to see her have to drive in that traffic every day. Now she'll be close to school and have a very nice place to live with some roommates.

    The recipe I'm sharing is a recipe that you could use anytime of year. It's kind of a celebratory type of treat. This past month Food Network Magazine had a nice little insert with all these fabulous bars. There are so many bars that it makes it hard to choose. I did, however, decide on this one the Birthday Cake Bar.

     A lot of these bars just start with a base bar and then you add a little something special to create a whole new bar. This one was super easy and really not that difficult to make. You do need a lot of sprinkles that I was not sure I would be able to produce, but I did with a little bit of sprinkles from various containers. The frosting was simply a can of vanilla frosting that I had on hand.

   Everyone loved these bars and I think they were gone in about a day and a half. I know I'll be making these again real soon.

Birthday Cake Bars
2 sticks of butter
1 1/2 Cups sugar
3 eggs
1 Tablespoon vanilla
2 Cups flour
1/4 teaspoon salt
1/2 Cup rainbow sprinkles (I combined a variety of sprinkles to make 1/2 cup)
Vanilla frosting and some extra sprinkles

Melt 2 sticks of butter; let cool slightly. In your mixing bowl whisk sugar, eggs and vanilla. Add butter and mix well. Stir in flour and salt. Fold in sprinkles. Pour into a 9X13 cake pan that you have sprayed with cooking spray. Bake for about 25 minutes or until the edges are set, but the center is soft. Let bars cool before frosting and topping with sprinkles.

adapted from Food Network Magazine September 2015