Saturday, May 2, 2015

Blueberry Almond Sour Cream Coffee Cake




It was the most gorgeous day today.  Maddy and Owen were over and we played outside all day.  With Mother's Day coming up next Sunday this is an ideal recipe for breakfast/brunch or dessert.  The almond flavoring is just perfect - just enough to taste it but not overpowering.  This recipe is from www.odense.com.

Ingredients:

Filling:
1 7 oz box almond paste, chilled
1 pint blueberries, washed and stemmed
2 tbsp flour
2 tsp grated lemon rind

Cake batter:
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 sticks unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 tbsp confectioners sugar for dusting

Directions:
Grate the almond paste into a medium bowl.  Add blueberries, flour and lemon rind.  Mix well and set aside.


Preheat oven to 350 degrees.  Grease and flour the 10 inch bundt pan. Sift the flour with the baking powder, baking soda and salt.  Set aside.  Beat together the butter and sugar until smooth.


Add eggs one at a time beating well between each one.  Mix in the vanilla extract.  Add the sifted flour to the creamed ingredients, alternating with the sour cream and ending with flour.


Spoon 1/2 of the batter into the bundt pan and top with all the reserved blueberry mixture.  Spread remaining batter on top.





Bake for 45 minutes or until cake is a deep golden color and a toothpick inserted near the center comes out clean.  Cool on wire rack for 20 minutes.  Gently loosen the sides of the cake and invert on the wire rack to finish cooling.



Dust with confectioners sugar.



Enjoy!!

Tuesday, April 28, 2015

Wonderful Wednesday Blog Hop #121

What a great party we had last week.
So many posts.
So many views.


Here is what you loved the most followed by an exciting new party this week!

Most Viewed






Editor's Pick
Mother's Day Pop Up Chore Chard Card from Christianity Cove


Flavors by Four Chose:
With Cinco de Mayo around the corner I was on the look out for Mexican themed food and I definalely found it with this Churro Cupcake Recipe from Mariah at Formula Mom. She even dips the top of the cupcake in butter and then cinnamon and sugar before topping them with cinnamon frosting!!


Our Wonderful Wednesday Hosts


We can hardly wait to see what you have for us this week!
Let's party!
Simple Guidelines:

  • Please follow our host and co-hosts in as many ways possible (social media links below) 
  • PLEASE TWEET THIS PARTY !!!!  We want everyone to know about it!
  • Add as many of your family-friendly posts as you would like, no giveaways please.
  • Visit three or more others. Let them know you've been there! 
  • Visit our FEATURES and comment, pin or share -- do what you can to bless them!
  • When you are PINNING, please remember to do it from the original post. ♥
  • If you are new,  let us know in the comments so that we can follow you back. ♥
  • And, thanks for joining us!

Follow our hosts as you can 

Jaime of The Stay At Home Mom Survival Guide

Carrie of A Mother’s Shadow

Kim of 2JustByou

Sinea of Ducks 'n a Row  

Brittany of Mommy On Demand

Libby and Rachel of Two Keck Girls

Diane of Recipes For Our Daily Bread

CD of CD's Country Living

Heidi Jo of Simplee Thrifty 

Dawn of Spatulas on Parade 

Tammy of My Life Abundant

Nicole and Susan of Flavors By Four

Saturday, April 25, 2015

Orange Sweet Rolls

We must be in a citrus mood lately because our last two recipes have been make with lemons and now today I have a version of sweet rolls made with oranges. I made these sweet rolls for Easter brunch and everyone loved them!! They are time consuming since you have to allow the dough to rise 4 different times but they were completely worth every minute. These Orange Sweet Rolls would be perfect to make for your mom to eat her breakfast in bed when we celebrate Mother's Day in two weeks.

Ingredients for the Rolls:
1 3/4 Cup Warm Water
1 Small Package Active Yeast
1/3 Cup Sugar
2 Eggs
1/2 Cup I Can't Believe it's Not Butter - Melted
1 Tsp Salt
5 Cups Flour

Ingredients for the Filling:
1/2 Cup I Can't Believe it's Not Butter - Softened
1/2 Cup Sugar
Zest of 1 Orange

Ingredients for the Glaze:
2 Cups Powdered Sugar
2 Tbsp Orange Juice
Zest of 1 Orange

Adapted from: http://tastesbetterfromscratch.com/

In a small bowl combine the warm water, yeast and sugar. Let the mixture rest for 15 minutes, you will know the yeast is active when the water becomes frothy. In your mixer bowl with the dough hook attachment add the yeast mixture, eggs, melted butter, salt and flour. Knead the dough for 3 minutes on a medium speed. Cover the bowl with a towel and allow it to rise for 10 minutes. You will knead the dough two more times with the same amount of time. 3 minutes of kneading on a medium speed with 10 minutes of rest afterwards.

While the dough is resting and rising one of the three time you can make the filling for the rolls. In a small bowl combine the softened butter with sugar and orange zest. Make sure to wash the orange before you zest it. Also you don't want to zest down to the fruit because the white part under the rind is bitter so keep turning the orange as you zest it to make sure you don't go too deep into any section.

Preheat your oven to 400 degrees. Lightly flour your table or counter-top. Using a spatula take all of the dough out of the mixer bowl. I had a hard time with this because it was very sticky. Section the dough into 3 large balls, making them as even as possible. 

Take each ball of dough and roll it out into a large rectangle. Spread each sheet of dough with some of the orange filling. I made a mistake by leaving a border and not spreading the filling all the way to the edges so learn from me.

Roll each dough sheet with filling up as tightly as you can. Using a serrated knife cut each roll every 2 inches or so to make the individual rolls.

Spray a muffin tin with Pam and place the individual rolls into each muffin tin opening. I have never made cinnamon rolls or anything similar like this I generally put them all together in a baking dish but this worked just as well with out any mess of trying to separate them after they were cooked. Allow the rolls to rise and rest once more for 30 minutes before baking them in the oven at 400 degrees for about 12 minutes or until the tops have gotten slightly golden brown.

While the rolls are baking you can make the glaze. In a small bowl combine the powdered sugar, orange juice and orange zest. Allow the rolls to cool for a few minutes before taking them out of the pans and drizzling them with the glaze.

Enjoy!!



Linked at: http://www.thecountrycook.net/

Tuesday, April 21, 2015

Wonderful Wednesday Blog Hop #120

Welcome to our party!
We are so glad you're here!
Every week you share so many amazing crafts, tips, recipes and ideas we just LOVE to promote what you do.

Our party features spotlight the posts that you, our guests, particularly liked from the previous week.
Last week there were many!!!

Most Viewed

Very Popular


Editor's Pick

DIY Herb Garden Chalkboard Pots from Robyns Hobbies


Flavors by Four chose:
This week we chose to feature these Chicken Parmesan Stuffed Zucchini from Mandee at The Kitchen Wife. I've stuffed peppers, an eggplant and even a spaghetti squash but never zucchini and I've always wanted to try. This recipe would be perfect to start with!!


We can hardly wait to see what you have for us this week!
Let's party!
Simple Guidelines:

  • Please follow our host and co-hosts in as many ways possible (social media links below) 
  • PLEASE TWEET THIS PARTY !!!!  We want everyone to know about it!
  • Add as many of your family-friendly posts as you would like, no giveaways please.
  • Visit three or more others. Let them know you've been there! 
  • Visit our FEATURES and comment, pin or share -- do what you can to bless them!
  • When you are PINNING, please remember to do it from the original post. ♥
  • If you are new,  let us know in the comments so that we can follow you back. ♥
  • And, thanks for joining us!

Follow our hosts as you can
Sinea of Ducks 'n a Row  

Brittany of Mommy On Demand

Libby and Rachel of Two Keck Girls

Diane of Recipes For Our Daily Bread

CD of CD's Country Living

Heidi Jo of Simplee Thrifty 

Dawn of Spatulas on Parade 
Tammy of My Life Abundant


Nicole and Susan of Flavors By Four

Jaime of The Stay At Home Mom Survival Guide

Carrie of A Mother’s Shadow

Kim of 2JustByou


Saturday, April 18, 2015

Lemon Sugar Cookie Tart


It was almost 80 degrees today and sunny!  We have been waiting for this for so long in New Jersey. Everything is finally budding and sprouting and turning green.  The birds are chirping. People are jogging or walking their dogs and I heard the ice cream truck this afternoon.  

The sugar cookie tart is a nice change from the traditional pie crust for this spring time dessert.  This recipe is adapted from Inquiring Chef who made little tarts in mini muffin cups.  We had for this our Easter dessert.  

Ingredients:

12 tablespoons (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
2-1/4 cups all purpose flour
1/4 tsp baking powder

4 eggs
6 egg yolks
1/2 cup whipping cream
juice from 2 large lemons
1/2 cup granulated sugar

1/2 cup whipping cream
2 tbsp powdered sugar
1/4 tsp vanilla
15 raspberries for garnish

Directions:

For crust - In a standing mixer, beat butter and sugar until light and fluffy.  Add egg and mix on medium
until mixed fully.  Add flour and baking powder and mix on medium until no flour remains but do not overmix.  Wrap dough in parchment paper and refrigerate for at least 30 minutes.


Preheat oven to 350 degrees.  Lightly spray a tart pan with PAM.  While oven is preheating make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice and granulated sugar until smooth.


Remove the cookie dough from the refrigerator and spread evenly in prepared tart pan.  Use your hands or the back of a spoon to press the dough evenly over the entire pan.  


Pour the lemon filling into the tart pan.


Bake until the filling is set and the crust begins to turn golden brown about 30 minutes.  Allow to cool completely to room temperature and then refrigerate until ready to serve.  Before serving beat the remaining whipping cream with the powdered sugar until stiff peaks form.  Pipe around edges of tart and put a raspberry on top of each dollop of cream.


Serve chilled.


Enjoy!!

Linked at: http://www.thecountrycook.net/

Monday, April 13, 2015

Wonderful Wednesday Blog Hop #119

Welcome to our party! 
We are so excited to have 
a new co-host, so our party now appears on 12 awesome blogs! 

So let's not waste any time. 
Here is what you loved the most last week...


Most Viewed




Very Popular

Editor's Pick
I was so hungry when I was deliberating over whose post to select this week.
And then I saw this ...number 424 on last week's party. Yum!

Slow Cooker Creamy Chicken Tacos from All She Cooks


Flavors by Four Chose:
We picked these adorable looking Wiggly Worm Dirt Bars from Katie at A Mother Thing. I've had dirt cups, even sand cups which are vanilla pudding and cookies instead of chocolate, but never dirt in the form of a bar!! They look messy and deliciously perfect for kids to enjoy!!

Meet our hosts...

And welcome to our special APRIL co-hosts... Heidi Jo and Dawn!



Simple Guidelines:

  • Please follow our host and co-hosts in as many ways possible (social media links below) 
  • PLEASE TWEET THIS PARTY !!!!  We want everyone to know about it!
  • Add as many of your family-friendly posts as you would like, no giveaways please.
  • Visit three or more others. Let them know you've been there! 
  • Visit our FEATURES and comment, pin or share -- do what you can to bless them!
  • When you are PINNING, please remember to do it from the original post. ♥
  • If you are new,  let us know in the comments so that we can follow you back. ♥
  • And, thanks for joining us!

Follow our hosts as you can. 
Heidi Jo of Simplee Thrifty NEW !!

Dawn of Spatulas on Parade 
Tammy of My Life Abundant

Nicole and Susan of Flavors By Four
Brittany of Mommy On Demand

Libby and Rachel of Two Keck Girls

Diane of Recipes For Our Daily Bread

CD of CD's Country Living

Carrie of A Mother’s Shadow

Jaime of The Stay At Home Mom Survival Guide

Kim of 2JustByou

Sinea of Ducks 'n a Row  



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