Lemon Crumb Muffins

I love the color yellow so anything with lemon works for me.  Especially with a crumb topping and glaze.  This is super simple and absolutely delicious!!

Lemon Crumb Muffins

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Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 cup sour cream (1 cup sour cream and omit buttermilk.  I love the tang of buttermilk.)
1/2 cup buttermilk
1 Tablespoon grated lemon peel
1 Tablespoon fresh lemon juice
1 1/2 teaspoon lemon extract
1/2 teaspoon vanilla

Crumble

3/4 cup all purpose flour
1/2 cup sugar
1/4 cup melted butter

Glaze

1 cup powdered sugar
1 Tablespoon lemon juice
1/4 teaspoon lemon extract (did I tell you I love lemon!)

Directions

Preheat oven 375 degrees

1.  In a small bowl, mix crumb ingredients together until crumbly.  Set aside.
2. Beat eggs with electric mixer on medium speed until eggs are frothy, about 1-2 minutes.  Add sugar and oil, beat until creamy.  Add sour cream and buttermilk, lemon peel, lemon juice and extracts, mix well.
3.  Stir in dry ingredients until blended.
4. Fill muffin cups 3/4 full.  Put 1 Tablespoon of crumb mixture on top.  If you make a cake, top with all the crumb mixture.
5.  Bake at 375 degrees for 20 minutes or until toothpick comes out clean.
6.  Cool for 5 minutes before removing from pan to wire rack.
7.  In a small pan over low heat whisk glaze ingredients until lumps from sugar are dissolved. Drizzle over warm muffins.
8.  Eat immediately –  YUM!!  Simple and Delicious!!

Garlic Herb Pizza

This is a family favorite.  I make this pizza at least a couple of times a month.  We don’t usually have any leftovers the next day for this one.  We had a food day at work today.  I made this in the morning (without crushed red pepper addition) and it went over well.  Here is the simple and delicious recipe;

Garlic Herb Pizza

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Ingredients

(PREHEAT oven to 475 degrees.  I leave my stone in the oven and preheat for at least 30 minutes.)

2 Tablespoon olive oil
1 clove garlic, minced
1 teaspoon basil
1 teaspoon oregano
1/4-1/2 teaspoon thyme
1/4-1/2 teaspoon rosemary
1/2-1 teaspoon crushed red pepper
Season with salt and pepper
2 cups mozzarella
1/2 cup parmesan

Directions

1.  Mix the olive oil and minced garlic together.   Spread with brush over pizza dough.
2.  Sprinkle herbs, crushed red pepper, salt and pepper over pizza.
3.  Top with Mozzarella and Parmesan.  (I usually top with a little basil and oregano for some color and more flavor!)
4.  Bake at 475 degrees for 10-12 minutes.

Enjoy!!

Chocolate Cake with Peanut Butter Frosting

I saw a recipe last week for Chocolate Cake with Peanut Butter Frosting.  I had to whip it up this morning.  Here is a peanut butter frosting I conjured up.  My 3 favorite fats – butter, cream cheese and peanut butter!

Peanut Butter Frosting

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1/2 cup butter
1/2 cup cream cheese
1 cup peanut butter
1 teaspoon vanilla
2 cups confectioners sugar
1 Tablespoon heavy cream (or milk)

Combine butter, cream cheese and peanut butter, medium speed.  When combined add sugar and mix together.  Add vanilla and cream.  Mix on high for 30-45 seconds.  Done!!

So creamy and peanut buttery.  Simple and Delicious!!

Chocolate Cake

I have been using Hershey’s Chocolate Cake recipe for years.  I love it and whenever I want a quick, chocolate fix this is my go to recipe.

Hershey’s Chocolate Cake

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Ingredients

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2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa (I used the dark chocolate cocoa)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

1.  Preheat oven to 350 degrees.   grease and flour the baking dish.
2.   Whisk together the dry ingredients.
3.  Add the eggs, milk, oil and vanilla extract.  Mix on medium speed for 2 minutes.
4.  Add boiling water.  The batter will be thin.
5.  Fill your baking dish; 13×9 cake pan or 2-9″ round cake pans or cupcake pan.
6.  Bake for 30-35 minutes if using 13×9 pan, 25-30 minutes for round pans and 20 minutes for cupcakes.
7.  Remove from oven and cool on wire rack.
8.  Frost or not.

Simple and Delicious.  Enjoy!!

Coffee Cake – Super Easy!

I was checking out Facebook last evening and saw a recipe for Coffee Cake from America’s Test Kitchen Feed Blog.  I was going to ignore the urge to make this delicious treat.  I woke up this morning and the thought of making a Coffee Cake did not go away.  So, here it is.  Simple and Delicious!!

Coffee Cake

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Ingredients

Topping

1/3 cup packed light brown sugar
1/3 cup sugar
1/3 cup all purpose flour
4 Tablespoons unsalted butter, softened
1 Tablespoon cinnamon
1 cup pecan or walnuts, chopped (I used pecans)

Cake

3 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cup sour cream, room temperature
1 cup packed light brown sugar
1 cup sugar
3 large eggs, room temperature
7 Tablespoons unsalted butter, melted and cooled

For the topping

Using your fingers, mix brown sugar, sugar, flour, butter and cinnamon together in bowl until mixture resembles wet sand.  Stir in your choice of nuts.

For the cake

1.  Preheat oven to 350 degrees.
2.  Grease two 9 inch cake pans.
3.  Whisk flour, baking powder, baking soda, cinnamon, and salt together in large bowl.
4.  In separate bowl, whisk sour cream, brown sugar, sugar, eggs and melted butter together until smooth.  Gently fold egg mixture into flour mixture until smooth>
5.  Scrape batter into prepared pans, smooth tops, and evenly sprinkle with topping.
6.  Gently tap pans on counter to settle batter.  Bake cakes until tops are golden and toothpick inserted in centers come out with few crumbs attached, 25-30 minutes, rotating pans halfway through baking.
7.  Let cakes cool in pans for 30 minutes.  Serve slightly warm or at room temperature.February 005

To make ahead;  Portion batter and topping into cake pans but do not bake.  Wrap cake pans tightly with plastic wrap and refrigerate for up to 1 day, or freeze for up to 1 month.  Bake cakes as directed, increasing baking time 30 to 35 minutes if refrigerated or 40-45 minutes if frozen (do not that cakes before baking).