Sunday, December 26, 2010

Sour Cream Coffee Cake Recipe

{print this recipe}

The recipe came from my grandma. My grandparents lived in Hawaii for a few years in the 1960s and this recipe came from a neighbor of theirs while they lived there.  It's been a family favorite every since!  It was my contribution to Christmas breakfast this year.  I've eaten this coffee cake so many times but it was my first time making it.  I was surprised to find out just how easy it is!  Would be perfect for special occasions, brunch, serving to your Sunday School class or PTA group!

source: Grammy/Mom - family favorite recipe.

2 C flour
1 ¼ teaspoons baking pwder
¼ teaspoon salt
1 C butter (2 sticks), softened
2 C sugar
2 eggs
2 ½ teaspoons vanilla
1 C sour cream
½ C chopped nuts (walnuts or pecans are good)
2 teaspoons brown sugar
1 teaspoon cinnamon
powdered sugar (for dusting)

  1. Preheat oven to 350°
  2. Grease and flour an angel food cake pan.
  3. Sift together the flour, baking powder and salt. Set aside.
  4. Cream together the butter, sugar, eggs and vanilla. Alternately add the dry ingredients and the sour cream to the creamed mixture. Put half the batter into the prepared cake pan. Sprinkle with half of the filling. Add the remaining batter and top with the remaining filling. Bake for 1 hour.
  5. Remove from oven and sprinkle with powdered sugar.
  6. Cool right-side up in the pan for 2-3 hours or overnight.  Carefully lift the cake off the angel food cake pan, slice and serve!

Sunday, December 19, 2010

Peppermint Chippers Cookie Recipe

{print this recipe}

Peppermint Chippers are a family favorite for the holidays!  They're basically just chocolate chip cookies with crushed candy canes but the cookie recipe is different than the one I use for chocolate chip cookies.

They are soooo good.  You can even freeze them and eat them just as they start thawing - cold, pepperminty, chewy, crunchy. Yum.

cookies for Santa!

source: family favorite recipe
• 1 cup shortening
• 1 cup sugar
• ½ cup brown sugar
• 2 teaspoons vanilla
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1 ½ teaspoons salt
• 2 cups chocolate chips
• 1 cup crushed peppermint candy canes (about 8 candy canes) *see kitchen tip*

1. Preheat oven to 350°.
2. Cream together the shortening, sugar, brown sugar and vanilla. Add eggs and mix well.
3. Sift together flour, baking soda and salt. Add to creamed mixture.
4. Stir in chocolate chips and peppermint candy.
5. Drop by spoonfuls onto a baking sheet. Bake for 8-10 minutes.

Kitchen Tip:
To crush the candy canes, unwrap them, put them in a plastic bag and break them with a meat mallet or rolling pin.  Don't break them up too small or you'll end up with candy cane powder!

Saturday, December 4, 2010

Brie & Goat Cheese Panini with Basil Tomato Soup Recipe

{print this recipe}
I'm not a big "soup and sandwich" kind of girl but as soon as our weather turned colder I started craving grilled cheese.  One evening for dinner, my husband decided to fix a brie and goat cheese panini that he had heard Bobby Flay mention on an episode of Throwdown.  Bobby's recipe called for bacon and tomato but we left it out.  Personally, I'm super glad we left it out.  I LOVED the flavors of the brie and goat cheese together and their different textures.  There was so much going on in the sandwich that it didn't need any other flavors competing!
This was my first time eating tomato soup so I didn't have anything to compare it to.  I did like it and it was awesome with the panini.  We followed reviewers on and increased the sugar.  It was pretty sweet so the second time we made it, we left the sugar as-is (the recipe you'll find below).... so much better!  We froze half of the soup to have for next time!  Simply let the soup cool slightly and pour into a ziploc freezer bag.  Remove as much air as possible and lay flat to freeze!  Be sure to label your freezer bag  :)  I usually place the freezer bag on a cookie sheet until frozen through and then I can store it upright in my freezer.

source: adapted from
total time: 20 minutes
serves: 6

  • 2 (28oz) cans crushed tomatoes - aim for no-salt added!
  • 1 (14.5oz) can vegetable broth
  • 18 fresh basil leaves, minced (about a cup of leaves)
  • 1 teaspoon sugar
  • 1 cup whipping cream
  • 1/2 cup butter

  1. In a large saucepan, bring the tomatoes and broth to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add basil and sugar.  Reduce heat to low, stir in cream and butter.  Heat (do not boil) until butter is melted.

source: adapted from Bobby Flay's recipe
serves: 4

  • 8 slices ciabatta, focaccia, herb slab or other favorite bread (we also liked it on sliced sourdough)
  • 8 to 12 ounces of good brie
  • 8 ounces soft goat cheese
  • watercress
  • butter
  • salt and fresh ground black pepper to taste

  1. Heat a cast iron griddle or cast iron pan over medium heat (or your panini grill...).
  2. Spread butter on 1 side of each slice of bread. Layer four of the slices of the bread with 3 to 4 slices of brie, watercress, and 2 slices of goat cheese (you can freeze the goat cheese slightly to make it easier to slice). Season with salt and freshly ground black pepper.
  3. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.