(Crumblicious) Rhubarb Coffee Cake

Hooray it is rhubarb season here in Southern NH!  Yes, indeed.  Last year a good friend of mine gave me a rhubarb plant (I think he was sick and tired of hearing me always wish and moan and groan for my very own rhubarb patch in my back yard).  The funny thing is is that I totally forgot about the plant until just last week when as I walking around in my back yard and came upon the lovely large leaves of the rhubarb stalks. Yippee my VERY own rhubarb is growing! I am happy girl. 

I was even a happier girl when I came upon a lovely recipe for Rhubarb Coffee Cake from The Culinary Enthusiast (my blog assignment for the month of April from The Secret Recipe Club).  Such. A. Good. Recipe.  A yummy recipe that makes a moist layered coffee cake filled with fresh rhubarb and topped with a thick layer of crumbled sweetness - which is why I had to add to the name of this recipe "CRUMBLICIOUS" as the crumble topping is a large part of this cake.  So good!  And the beauty of this recipe is that you could easily substitute a different kind of fruit for the rhubarb filling such as berries, apples or even a mixture of strawberries and rhubarb.  YUM. I just love a versatile recipe!

Kelley, from The Culinary Enthusiast is a young woman from Chicago that enjoys being in the kitchen and loves food to the fullest.  I could definitely picture myself becoming good friends with Kelley for not only does she LOVE food but she LOVES to travel - my kind of gal! Her blog is well rounded for not only does she have a large selection recipes for baked goods (2 thumbs up from me!) but also a large variety recipes for savory dishes.  She also does a great job in reviewing new/recently released cookbooks which is always fun to read about in my eyes. I really enjoyed getting to "know" Kelley through her blog this past month! Thank you Kelley for all your sweetness, happiness and talent that you have added to the food blogging world. :-)

(Crumblicious) Rhubarb Coffee Cake

(recipe from The Culinary Enthusiast)

Rhubarb Filling Ingredients:

2 (heaping) cups rhubarb, sliced into 1/4-1/2" pieces

1/4 cup granulated sugar

2 tsp cornstarch

1/4 tsp salt

Crumb Ingredients:

1/3 cup brown sugar

1/3 cup granulated sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp salt

1/2 cup (1 stick) butter, melted

1 3/4 cup cake flour (all-purpose flour will work also)

Cake Ingredients:

1/3 cup sour cream (or plain yogurt)

1 large egg

1 egg yolk

2 tsp vanilla extract

1 cup cake flour (or all-purpose flour)

1/2 cup granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 Tbsp softened butter, cut into 8 pieces

Directions:

1. Preheat oven to 325 degrees F. Grease an 8x8 baking pan and set aside.

2. In a medium size bowl add in all filling ingredients - toss to combine well.  Set aside.

3. Prepare crumble topping in a medium bowl.  Add in sugars, cinnamon, ginger and salt.  Whisk all together and then pour in melted butter.  Mix together until smooth.  Add in flour until well combined.  It will resemble a solid dough.  Pack down into the bowl and then set aside.

4. Prepare cake batter.  In a small bowl combine sour cream, egg, egg yolk and vanilla extract. - set aside for the moment. 

5.  In a Kitchen Aid bowl fitted with a paddle attachment add into bowl flour, sugar, baking soda and powder and salt.  Mix together well. Add in softened butter pieces and one spoonful of the sour cream/egg mixture.   Beat together on low speed for a good 20 seconds and then increase speed for another 30 seconds.

6. Add in remaining sour cream/egg mixture. Mix all together for about 30 seconds.

7. Pour 1/2 of cake batter into prepared pan and then the rhubarb filling. Then dollop remaining cake batter over filling.

8. Break up crumble mixture with your hands or a fork into uniform pieces and sprinkle evenly over cake.  Pop cake into preheated oven for 45-55 minutes. Inserted toothpick will come out clean when coffee cake is fully baked.  Cool to desired temperature - warm or cold - and serve.

Yummmmmy.

Even my littlest enjoyed a little bite of it....she enjoys all of my baked treats....and I love her.

.

Happy (Crumblicious) Rhubarb Coffee Cake Baking!

Blueberry Pie Pancakes

I am always on the look out for new pancake recipes.  I kind of have a thing for pancakes....my girls do to.  When I came across a "pin" on Pinterest for these lovely blueberry pancakes I couldn't resist trying my hand at the recipe.  Goodness am I glad I did! Such. Good. Pancakes this recipe created!!!  And yes, these pancakes do taste like blueberry pie.  I believe it is the combination of oats and blueberries along with a touch of sugar, a sprinkling of cinnamon and vanilla extract that makes such a taste possible in these pancakes.  Honestly, I can not wait to make these pancakes again.  They are my new favorite pancakes. 

The original recipe was only enough for one serving so I tripled the recipe.  And unlike many pancake recipes are NO eggs in this recipe.  If you are a pancake lover like me and like blueberries these pancakes are a must for you.  :-)

Blueberry Pie Pancakes

(recipe slightly adjusted from Chocolate Covered Katie)

Ingredients:

1 cup blueberries - fresh or frozen
1 cup flour (of your choice - I used all purpose)
6 Tbsp rolled oats
1 tsp ground cinnamon
1/2 tsp salt
2-3 Tbsp sugar
1 cup milk (I used 2 %)
1 Tbsp oil (if you wish)

Directions:

1. In a large bowl combine dry ingredients and then wet ingredients.  Stir together just to combine - do not over mix.

2. Pour batter by 1/4 cupful onto a hot and greased frying pan or griddle.  Flip pancakes once.  Serve with topping of your choice....such as warmed REAL maple syrup and sweet cream butter....d'lish!

Happy Blueberry Pie Pancake Making!

This post has been linked up to A Slice of Southern :-)

Kielbasa Pasta Casserole

As a full-time working mom I always rejoice when I have a recipe that is comforting and delicious up my sleeve.  Something that comes together easily and that everyone (hopefully) will eat in the family.   If I am lucky there will be left-overs for the following day as a snack, lunch or even another dinner - I am NOT afraid of left-overs!!!

I hope your family enjoys this delicious casserole as much as mine did.  Simple ingredients of sauce (homemade or from a jar...your choice), diced tomatoes, pasta, cheese, spices, a little seasoned bread crumbs and kielbasa are the characters that make up this dish. Of course adding mushrooms, black olives, green peppers or even some nicely sauteed onions would be lovely additions to this dish.  Go ahead and make it as simple or as colorful as you wish.

Kielbasa Pasta Casserole

(recipe from Just A Pinch Recipe Club)

Ingredients:

16 oz dry ziti pasta (I used gremelli)

1 lb kielbasa, sliced in 1 inch pieces

1 Tbsp oil

2-3 (14.5 oz) cans diced or stewed tomatoes

1 large jar tomatoe sauce

1 tsp oregano, dried

1/4 cup parsley, fresh ( I used 2 Tbsp dried)

1/2 tsp ground pepper

1/4 cup italian bread crumbs

8 - 12 oz. shredded cheese (I used a mixture of mozzerella and parm)

Directions:

1. Preheat oven to 350 degrees F.  Boil large pot of salted water and cook pasta for 8-10 minutes until al dente.  Drain pasta.

2. Cook sliced kielbasa over medium heat in oil until lightly browned - about 5 minutes.

3. In a large bowl combine pasta, cooked sausage, tomatoes, sauce and spices.  Mix well all together.  Pour into a 9x13 baking dish. 

4. Sprinkle bread crumbs over pasta mixture and then top with cheese.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 10-15 minutes longer until cheese has melted and golden.

Yum! 

Serve with warm crusty bread, a salad and a smile on your face...all will be happy!

Happy Kielbasa Pasta Casserole Making!



Chunky Monkey Oatmeal Cookies

Coffee is pretty important to me.  It is part of my day.  Part of my daily routine I would say.  Every day before work you can usually find me either going through the drive-thru at Starbucks (if I'm running late) or stopping on Main St. in my lovely town at a delightful little coffee shop called, Brewbakers Cafe.  It is here at Brewbakers Cafe that I found inspiration to make these cookies. Not only do I worship the coffee served at this establishment but also the wonderful muffins that are baked fresh every morning right there in their tiny little kitchen. Such flavors as Raspberry Mango, Four Berry and Pineapple Apple are just some of the muffins that are sold at BC.  On Saturdays Chunky Monkey Muffins are available for my eating pleasure.  Yet another reason for me to live for Saturdays! Bananas, chocolate and pecans all together for breakfast in the form of a muffin....goodness is that just simple yumminess. So good!

If all three flavors could be in a muffin than why not exist in a cookie?  Sure enough after a little browsing through the internet (Pinterest to be exact) I came upon the perfect recipe for such cookies.  Hooray! One of the best parts of this cookie recipe is that it has oatmeal in it! I love adding rolled oats to my cookies as it gives the cookies a hearty and healthier appeal. 

I loved this recipe.  I had to share!  I hope you enjoy it as much as I did (and my family).

Oatmeal Chunky Monkey Cookies

(recipe found on Martha Stewart's site)

Ingredients:

1 cup flour

1/2 cup whole wheat flour

1 tsp salt

1/2 tsp baking soda

3/4 cup (1 1/2 sticks) butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp vanilla extract

1/2 cup mashed ripe banana (1 medium/large banana)

1 cup rolled oats

8 oz. semisweet chocolate, cut coarsely chopped into 1/4 inch chunks (I used Nestle semisweet chunks)

1/2 cup coarsely chopped walnuts (I used pecans)

Directions:

1. Preheat oven to 375 degrees F.

2. Whisk together flours, salt and baking soda in a small bowl - set aside. 

3. Cream together butter and sugars until light and fluffy. Add in egg and vanilla extract - mix until combined.  Add in mashed banana and then flour mixture - just until combined.  Stir in oats, chocolate chunks and nuts.

4. Drop cookie batter onto baking sheets lined with parchment paper.  Allow 2 inches between each cookie scoop.  Bake for 12-13 minutes.  Allow cookies to cool on sheets for 5 minutes before removing.  Then grab a glass of milk and enjoy!

Happy Chunky Monkey Cookie Baking!

Fluffernutter Blondies (for the Secret Recipe Club)

I have a delightful treat of a recipe for you today! Yum, yum, YUM....Fluffernutter Blondies.  I found this recipe on the blog, The Spiffy Cookie that was assigned to me this month through the Secret Recipe Club. Definitely a recipe to make for those that you love, that you adore, that you know REAL well and even those that you may just know by name.  You will make ALL of them happy with these blondies (except those that are allergic to peanut butter as there is indeed PB in them as predicted by the name of these treats).  When you bite into one of these bars you will take a double take to the treat in your hand as you will think you just took a bite of a fluffernutter sandwich.  The taste of peanut butter and fluff melts in your mouth as you enjoy

The owner of The Spiffy Cookie, Erin is just adorable!  She is a graduate student that just adores to cook and bake - hmmm, sounds like someone else I know! Erin has worked hard on filling her blog with lots and lots of recipes.  Definitely take a moment to hop over to blog to check out her recipes. Also be sure to keep your eyes open for the gorgeous pottery in some of her pictures as SHE is one that has made them! Erin is an all around talented

gal. :-)

Fluffernutter Blondies

(recipe from The Spiffy Cookie)

Ingredients:

8 Tbsp unsalted butter, softened + 2 Tbsp for melting

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

pinch of salt

1 cup flour

1/4 + 1/3 cup peanut butter, divided

1/2 cup marshmallow creme (otherwise known as, fluff)

1/4 cup white chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease an 8x8 pan (I used a 9x9 pan with success) - set pan aside.

2. Cream together 8 Tbsp butter, white and brown sugar until light and fluffy.  Add in eggs and vanilla extract - mix to combine. Add in salt and flour - again mix until incorporated. Next add in 1/4 cup peanut butter.

3. Pour batter into prepared pan.

4. In a small sauce pan add in the remaining 2 Tbsp of butter, 1/3 cup peanut butter and marshmallow creme.  Cook over medium heat, stirring constantly as it melts until it is smooth.  Drizzle this lovely mixture over the batter in the prepared pan.

5. With a knife swirl the peanut butter/fluff melted mixture into the blondie batter.  Lastly, sprinkle the white chocolate chips over the top.

Pop pan into oven and bake for 20-25 minutes (23 minutes was just right for my blondies). Cool completely before cutting into bars.

Yum!  Enjoy!

Happy Fluffernutter Blondies Baking!

DEEP Dish Cookie Pizza

Pizza is so good.  In our house we have it at least once a week...sometimes twice in a good week. So yes, I have special place in my heart (or should I say tummy?) for pizza.  And as you all know very well by now I have a very special place in my soul for sweet baked treats.  Combine the two together and you have a SWEET pizza pie....HEAVEN.  A DEEP Dish Cookie Pizza - there is nothing wrong with that!  Yup, a lovely sugar cookie crust which is topped with a sweetened cream cheese frosting and fresh colorful fruit for the very top = a cookie pizza.

Not only does this recipe feed a crowd but it is a dessert that is fun.  Kiddos LOVE it and so do the grown-ups. A crowd pleaser of a dessert! :-)

DEEP Dish Cookie Pizza

(recipe from the Pioneer Woman - I am waiting on pins and needles for her NEW cookbook to show up on my front door!! Can't wait!!)

Ingredients:

1 1/2 cups shortening (butter can be substituted...which is what I used - unsalted)

1 1/2 cups sugar

1 tsp orange zest

1 tsp vanilla extract

2 eggs

8 tsp whole milk (I used 2%)

4 cups flour

3 tsp baking powder

1/2 tsp salt

*2 jars (13 oz. each) marshmallow creme (I only used 1 jar)

*2 packages (8 oz each) cream cheese - at room temperature (I only used 1 package)

A variety of FRESH fruit of your choice - berries, kiwi, pears, peaches, bananas

Directions:

1. Cream together shortening (or butter) with sugar, orange zest, and vanilla extract for a couple of minutes until mixture is light and fluffy.   Add in eggs and beat again until light and fluffy.  Add in milk and mix.

2. Sift together dry ingredients - flour, baking powder and salt. Add to the creamed mixture. 

3. Remove cookie dough from bowl and slightly flatten between two sheets of waxed paper.  Refrigerate for 1 hour or freeze for 20 minutes.

4. Press dough into cookie sheet that has a 2" deep rim. Or you can divide dough into 2 pieces and roll out into large circles and place in a pizza pan (I used one cookie sheet).

5. Bake for 12-15 minutes until cookie dough is cooked and is lightly browned but not overly crisp.  Remove from oven and cool completely.

6. Make frosting while cookie sheet cools. *Combine marshmallow creme and softened cream cheese - beat until light and fluffy. I only used 1 jar of marshmallow creme and 1 package of cream cheese for my frosting - which gave me plenty to cover my cookie crust with some left over.

7. Spread frosting over cookie crust and then generously decorate with sliced fruit of your choice.  Slice into wedges or squares.

Enjoy!

Happy DEEP Dish Cookie Pizza Baking!

FRESH Raspberry Crumb Bars

It has been two years since I started this blog.  It really is simply amazing how fast two years has gone by.  Within these past two years I have grown to love, respect and appreciate greatly the world of blogging - especially food blogging.  The talent, creativity and passion that is put into food blogging is immense.  When I am not updating my own blog (which unfortunately recently has decreased a great deal for me since I have gone back to work full time) I am enjoying discovering other blogs that are devoted to food.  And it has been through my involvement of the Secret Recipe Club that I have been introduced to countless other food blogs that leave me in awe and amazement of all the work, devotion and deliciousness that exists in food blog land. 

This month my blog assignment from the Secret Recipe Club was a lovely blog by the name of Lemon Drop.  Isn't that name just adorable!?! I love it! And what a fun blog Linda, the owner of Lemon Drop has created.  It is packed with fresh and delicious recipes all which have been paired with wonderful pictures that leave your mouth watering.  And for those of you that are searching for gluten-free recipes this is the place for you.  Lemon Drop has countless gluten-free recipes that are sure to catch your eye....and your palate.

The recipe I choose to make from Lemon Drop is called,  FRESH Raspberry Crumb Bars (which are not gluten-free).  Man,  oh man are these bars GOOD!!! What a treasure of a recipe!!!  Four words come to mind when I think of these bars; SIMPLE, EASY, DELICIOUS and VERSATILE.  In a nut shell they are super delicious, easy to make, the ingredients are nothing fancy and the recipe allows for flavor changes or substitutions if so desired.  I highly, highly recommend that you make this recipe for yourself especially if you are a berry lover.   The raspberries in these bars are show cased perfectly along side the tender crumbs of the crust and topping.  Instead of using chopped walnuts as the original recipe asked for I used silvered almonds.  Yum.  Raspberries and almonds are just made for one another in my book.

FRESH Raspberry Crumb Bars

(recipe slightly altered from Lemon Drop)

Ingredients:

2 1/4 cup flour

1 cup sugar

1 cup butter, at room temperature

1 egg

1 tsp almond extract (this was my addition)

1 heaping cup chopped nuts (walnuts, almonds or pecans are a great choices)

1 cup fresh raspberries (I used 1/2 cup fresh and 1/2 cup frozen without any problem)

3/4 cup seedless raspberry jam

Directions:

1. Preheat oven to 350 degrees F. Line an 8x8 pan with parchment paper so that 2" are above the top of the pan.

2. Cream together butter and sugar.  Add in flour and then egg followed by almond extract.  Add in nuts of your choice by stirring quickly but gently just to incorporate into the batter. Set aside.

3. In a medium bowl add in raspberry jam and stir to loosen then add in raspberries and stir just to coat with jam.

4. Press 1/2 of the batter into bottom of prepared pan to create the crust of the bars. Dollop berry/jam mixture over crust....this is where a little helper comes in handy...

....and then take remaining batter and break pieces all over berry/jam layer as this will be the "crumble" of the bars....

5. Pop into oven and bake for 40-45 minutes or until top is lightly browned.  Cool completely before cutting and serving.

Enjoy with yummy happiness!  And a HUGE thank you to Linda from Lemon Drop for sharing such a wonderful recipe!  I am delighted to have discovered your blog and this recipe.

Happy FRESH Raspberry Crumble Bar Baking!