Monday, January 27, 2014

Cream Cheese Coffee Cake with Coffee Glaze

Yum
We are having a horrible winter here in Ohio.  This weekend was no different.  It was cold and snowy.  We woke up Saturday to a driveway full of snow.  Good thing we had no where to be because we would have been going nowhere fast.




Yum

Since we were snowed in I decided to make this coffee cake.  Boy was it good.  The cream cheese adds a nice flavor to the cake.  It was suppose to be in the middle of the cake but for some reason mine sank to the bottom.  I also put on a crumb topping before I baked it but for some reason mine sank into the cake.  Even though I had these mishaps the cake was still really moist and delicious!

My favorite part is the coffee glaze.  I love it almost as much as I love browned butter icing. After I drizzled the glaze over the cake I licked the icing bowl clean and oh was it good.

Cream Cheese Coffee Cake with Coffee Glaze

cake:
3 C Bisquick
1 tsp baking powder
1/2 C Butter, softened
1 C sugar
4 eggs
2 tsp vanilla
1 C sour cream
filling:
12 ounce cream cheese
3/4 C sugar
1 egg
1 Tbsp cornstarch
2 Tbsp whipping cream
2 tsp vanilla
topping:
1/2 C Bisquick
1/2 C sugar
6 Tbsp cold butter
glaze:
1 C powdered sugar
1 Tbsp whipping cream
2 Tbsp melted butter
2 Tbsp strong brewed coffee, slightly cooled

cake: Mix together all the ingredients for the cake until well blended. 

filling: In another mixing bowl beat together the cream cheese and sugar until light and fluffy.  Add egg, cornstarch, whipping cream and vanilla, mix until well blended.

topping: In a small bowl combine the Bisquick and the sugar.  Cut in the butter with a pastry blender or using a fork to make the topping crumbly.

To Assemble the cake:
In a 9x13 greased pan put half of the cake batter in bottom of pan and smooth out.  Then put all the cream cheese filling on top of the bottom layer of batter.  Next top the cream cheese layer with the rest of the cake batter.  Lastly sprinkle the topping over the top of the cake and bake in a 350 degree oven for 45 to 50 minutes.  Slightly cool and then top with the coffee glaze

Coffee Glaze:
Put the glaze ingredients in a bowl and mix until a soupy consistency.  If too think add a little more coffee to thin it out.  If too thin add some more powdered sugar.  Then drizzle over top of the cake.


Saturday, January 25, 2014

Game Day Recipes and a Giveaway



I have teamed up with some of my Favorite Bloggers to bring you this awesome Super Bowl Giveaway and Super Game Day Recipes.




If you do not have a paypal account, it is easy to set one up and does not cost anything to do so.  The Winner will be chosen at kickOff on Superbowl Sunday!

To enter all you have to do is follow the prompts in the below box.  Good Luck!!!!

a Rafflecopter giveaway



Sunday, January 19, 2014

Buttermilk Oatmeal Cookies with Browned Buttercream Icing


I made cookies today for Billy to take home with him.  I love anything covered with Browned Buttercream Icing.  The smell is heavenly when I am browning the butter on the stove.  I just have to make sure I do not burn it because there is a big difference in the smell of browned butter and butter that is burning.


In this picture you can see the little flakes of browned butter.  While browning the butter it starts to get a little gritty so make sure you include the little pieces of grit into your icing, as it is the best part.

Billy and his roommate came home this weekend to go to the Detroit Auto Show with Bill.  They also went
snowmobiling last night as we have gotten several inches of snow over the last couple of days.  On Friday the weatherman was calling for less than an inch of snow here in Clark County, well they were wrong and we ended up with 4 inches.  Last evening it started snowing again.  I think the snow is going to hang around awhile here as it is suppose to get really cold again this week.  I hate the below zero temps!



The Buttermilk Oatmeal Cookies are a little dry if you eat them plain.  But with the icing they are really scrumptious. I think they would be really good to have with your favorite cup of coffee.  If you added raisins to the cookie dough I bet they would be moister.  I just am not a raisin fan.

Buttermilk Oatmeal Cookies with Browned Buttercream Icing  

cookies:
1 C sugar
1/2 C butter
1 egg
3/4 C buttermilk
1 t soda
1/2 t salt
1 t vanilla
1 t cinnamon
1 1/2 C flour
2 C Oatmeal

Icing:
1/2 C butter, softened
1/2 C browned butter
4 C powdered sugar
2 t vanilla
3T whipping cream

to make the cookies: Cream the sugar and butter until smooth.  Add buttermilk, vanilla, egg, soda, salt, and cinnamon, mixing well.  Add the flour and oatmeal and mix until well combined.  Scoop dough out onto greased or parchment paper covered baking sheets.  Bake at 375 degrees for 10 minutes, cooling on cookie sheets for 1 minute before removing to cooling racks.  Cool the cookies then ice.

to make the icing: Put 1/2 C butter in a small sauce pan and cook over med/high heat.  Cook stirring the butter until it gets a nice brown color with little specks of brown butter in the bottom of the pan.  Make sure to keep an eye on it as it can burn very easily while browning.

After browning the butter, let it cool off so it is not hot.  Then add the browned butter and softened butter to a mixing bowl and mix until well combined.  Next add the powdered sugar mix until crumbly.  While the mixer is running add the vanilla and whipping cream and continue to mix until the icing forms.  If it is too wet you can add more powdered sugar, too dry add a little more whipping cream.

I iced my cookies using Wilton Icing tip 1M.  I start in the center and swirl the icing around in a circle until I reach the outside edge of the cookie.  You can also just spread icing on top of the cookie using a knife.

I am sharing this recipe over at Saturday Night Fever, click HERE to go visit this awesome party to see some amazing recipes.


Sunday, January 12, 2014

Buffalo Chicken Enchiladas


We like anything that has a Buffalo Chicken flavor to it.  These Enchiladas were no exceptions, they were really good.  The only thing I would change is next time to use smaller tortillas.  I used extra large tortillas and to fit them in my 9x13 pan I had to put them longways.  That limited the amount that I could have gotten in the pan if I had more enchiladas to bake.  I made half of the recipe and it made 3 enchiladas.

Buffalo Chicken Enchiladas
makes 6

1 lb chicken, cooked and shredded
2  10oz cans enchilada sauce
1/2 C Franks hot sauce
8 oz shredded Monterey Jack cheese
8 oz cream cheese
1/2 t onion powder, can use fresh diced onion if you prefer
6 extra large tortillas, smaller if you want more enchiladas
Cilantro, I used dried but can use fresh if you prefer
Blue Cheese Crumbles

In a bowl mix together the enchilada sauce and hot sauce, set aside.

In another bowl combine the chicken, onion powder and 1/2 C of the enchilada/hot sauce mixture.

Take each tortilla and spread with 1/6 of the cream cheese, then layer 1/6 of the chicken mixture and 1/8 of the monterey jack cheese reserving some for putting over the top of the enchiladas before baking.

lay the enchiladas in a 9x13 baking dish that has been sprayed with cooking spray.  Continue until all tortillas are assembled.  Pour the remaining enchilada/hot sauce mixture over top of the enchiladas.  Sprinkle Cilantro and blue cheese crumbles over the top of the enchiladas.

Bake in a 350 degree oven for 20 to 30 minutes.



Saturday, January 11, 2014

Almond and Toasted Coconut Cake in a Cup


I did these cakes in the microwave and they sure were good.  I was surprised at how quick it was to make them in the microwave.  They are pretty similar to my White Texas Sheet Cake. The Almond flavor was amazing in the cake and icing.

The part I liked the best is there were 2 servings of cake so no left overs.  Being just Bill and I home most of the time if we have left overs I tend to pick at it until it is gone and end up eating way too much cake.

The cakes are suppose to be made in a mug but I decided to make them in my little trifle dishes.  You could make them in any microwave safe bowl that you have.

Almond and Toasted Coconut Cake in a Cup

cake:
4 T flour
4 T sugar
1/2 t baking powder
1 egg
3 T sour cream
3 T butter, melted
1/4 t almond extract

icing:
2 T butter, melted
1 T milk
1/4 t almond extract
3/4 C powder sugar
toasted coconut

Sift together the dry ingredients in a bowl, flour, sugar and baking powder, set aside

Mix together the wet ingredients in another bowl, egg, sour cream, melted butter and almond extract

Pour the wet mixture into the dry mixture and stir until mixed.

Divide mixture between 2 cups/mugs and microwave for 1 min 30 seconds

For the icing, mix together the melted butter, milk, almond extract and powder sugar.  Pour icing over cakes and then sprinkle on the coconut.

To toast the coconut, I put the amount of coconut I wanted into a small skillet that had been sprayed with cooking spray and cooked the coconut until it was toasted to what I wanted.... oh it smelled heavenly!





Sunday, January 5, 2014

Easy Cinnamon Rolls


I made these Easy Cinnamon Rolls using a package of Pizza Crust and a can of Cream Cheese Icing.


The rolls were small since I only used 1 pouch of Pizza Crust mix.  Next time I am going to use 2 pouches of Pizza Crust mix.


The texture of these rolls reminded me exactly of homemade cinnamon rolls.  They were super easy and fast to make.  They would be a nice breakfast to make on a Saturday morning without all the wait time to allow the yeast dough to rise.


Easy Cinnamon Rolls

1 package Pizza Crust mix plus water to make the dough
1/4 C sugar
1 1/2 t cinnamon
butter to cover dough
1 can cream cheese icing (I only used about half of the can)

Make dough according to package directions.  Cover dough and let rise in a warm place for 5 minutes. Place dough out on flour covered counter.  Knead dough about 10 times.  Roll dough out into about a 9x13 rectangle.  Spread dough with butter and then sprinkle with the cinnamon sugar.  Start rolling the dough up by the longest side.  After rolled up cut into rolls and place in a greased baking pan.  Cover pan and place in a warm spot for about 10 minutes.  Bake in a 375 degree oven for 15 minutes.  While still warm ice the rolls with the Cream Cheese icing.

Saturday, January 4, 2014

Asti Rainbow Sherbet Float



This was my drink of choice on New Years Eve.  One of my gifts for Christmas from Bill was this bottle of Asti.  I added rainbow sherbet ice cream and oh was it good. It was a fruity Asti.  If you like Asti you'll have to give it a try.

1 1/2 Cups Sparkling wine
2 scoops sherbet


Pour Asti in a glass and add Rainbow Sherbet

The above is just a suggested amount.  I needed to write a recipe to post this on Yummly but feel free to use any amount of Asti sparkling wine and Rainbow Sherbet  :)



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