Showing posts with label coffee. Show all posts
Showing posts with label coffee. Show all posts
Friday, May 16, 2014
SWEET CHERRY COFFEE CAKE
This coffee cake is sweet, moist and perfect for Sunday morning. I made it with frozen dark sweet cherries, but it works just as well with fresh raspberries.
2 cups frozen dark sweet cherries (thawed and drained well)1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.
Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.
Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:
Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar.
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.
GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.
IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).
Read More..
It is excellent warm with a scoop
of vanilla ice cream.
of vanilla ice cream.
2 cups frozen dark sweet cherries (thawed and drained well)
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.
Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.
Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.
GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.
IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).
Thursday, April 10, 2014
Coffee Cup Giveaway
Kenco have partnered with Danielle Proud, eco interior design expert, to launch her first venture into homeware design with a beautiful eco coffee cup, available exclusively through the Kenco Rewards Club.
The Coffee Cups are available through the Kenco Rewards Club until the end of March. The Kenco Rewards Club is about Kenco giving something back to their loyal drinkers. For every pack of Kenco bought, points can be redeemed to receive great rewards. Once enough have been collected, you could be the ‘Proud’ owner of this beautiful limited edition cup. As with the cup, all the items in the range have been selected with the environment in mind as a small way to help make a difference. The Danielle Proud Eco Coffee Cup is worth 60 reward points. Simply collect points on pack to exchange for this new and exclusive item!
I have three Kenco Coffee cups to give away to my loyal readers and, of course, any new ones who would like to enter. Just follow the instructions on the Rafflecopter widget below:
a Rafflecopter giveaway
Wednesday, March 26, 2014
Gluten Free Chocolate Cupcakes with Coffee Icing
 |
| Gluten-free chocolate cupcakes. |
Gluten-free cupcakes are hot. Or should I say, HAWT. Tack on vegan status, too, and you've got a trend worthy of the most BoHo WeHo GoGo. So I'm reprising this chocolate cupcake recipe to tempt you into baking this weekend. These little beauties remind me of Devil's Food Cake. Dark, moist and chocolatey. So go grab your inner Domestic Goddess by the hand and stir up some trouble.
But before we get to (what happens to be my favorite) chocolate cupcake recipe from the archives, I want to share something. Maybe it's the waxing moon, that cyclic siren pulling us toward wholeness, to embracing our shadow, urging us to let go, shed the outworn for the sake of authenticity. Or maybe it's the fresh start of a new school year, possessing me with cravings for newly sharpened pencils and thick stacks of paper, clean as a cloud. Fall always wakes me up. It conjures images of new beginnings.
And yes, there will be baby pictures.
Read more + get the recipe >> But before we get to (what happens to be my favorite) chocolate cupcake recipe from the archives, I want to share something. Maybe it's the waxing moon, that cyclic siren pulling us toward wholeness, to embracing our shadow, urging us to let go, shed the outworn for the sake of authenticity. Or maybe it's the fresh start of a new school year, possessing me with cravings for newly sharpened pencils and thick stacks of paper, clean as a cloud. Fall always wakes me up. It conjures images of new beginnings.
And yes, there will be baby pictures.
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