Coffee Cake

February 19, 2013 / pumpkinhoney / 2 Comments

COFFEE CAKE.

I’ve been wanting to make coffee cake forever. THIS coffee cake.

And it did not disappoint.

The cake is perfectly light. Not overly sweet. And the topping is crunchy & full of brown sugar – cinnamon flavor.

And does anyone else care that it’s called coffee cake but doesn’t contain any actual coffee?

Is it because it goes perfectly with your morning cuppa joe or what? Must be.

Eat this.

Trust me.

Vegan East Coast Coffee Cake

by Isa Chandra Moskowitz in Vegan Brunch

Snickerdoodles!!

January 8, 2013January 8, 2013 / pumpkinhoney / 3 Comments

Happy New Year, everyone!

I know the new year’s resolutions usually dictate getting fitter, healthier, eating fewer sweets, etc.
Which especially makes sense after the holidays…
but I feel it has been long enough since Christmas to indulge in a little 2013 treat.
And one of my mom’s coworkers demanded 3 dozen snickerdoodles! Lol.
And apparently Snickerdoodles are Stephen’s favorite cookie. Which I guess I should have known since he loves cinnamon 🙂

Snickerdoodles:

1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 1/2 cups + 2 tbsp AP flour
2 tsp angel cream (or cream of tartar)
1 tsp baking soda
1/2 tsp salt

combine & roll in:
1 tbsp cinnamon
3 tbsp sugar

Preheat oven to 350F. Use center rack in oven.

Beat butter & shortening on medium until light, creamy & fluffy. Add sugar and beat thoroughly. Add eggs & vanilla and beat until all of the ingredients are incorporated and everything is still light & fluffy. Begin adding the dry ingredients and mix slooowly. Increase the speed until mixture is consistent.

Flour flying out of the bowl is the worst.

Combine extra sugar & cinnamon in a shallow bowl or on a plate. Making tablespoon sized balls of dough, gently roll them in the cinnamon-sugar to coat. Place on baking sheet.

Bake each batch for about 10 to 12 minutes. Cool on drying rack.

Indulge.

These cookies are especially good with a steaming cup of coffee.

Or all by themselves.

After dinner. For a nice & simple dessert.

Even for a lovely, cinnamony breakfast ; )

They’re light. And crispy. And they melt in your mouth.

They’re probably delicious dipped in a cold glass of milk (cow OR almond).

Or 10 at a time.

Or just one bite.

Enjoy!!!

Mexican Chocolate Ice Cream

June 30, 2012 / pumpkinhoney / 12 Comments

Continuing on my obsessive Rick Bayless kick…

(Okay, it’s really more of a Mexican food kick.)

And inspired by the ridiculous humidity here…

I give you….

Mexican Chocolate Ice Cream. Oh. Yes.

I started seeing a lot of homemade ice cream recipes on Foodgawker months ago. People were obviously getting ready for summer early & had no self-control. Typical 🙂

From tropical sorbets to creamy, decadent peanut butter & chocolate combinations… everyone was making their ice cream at home. Still are… I think. So, naturally, I wanted in too. And I made a wonderful, albeit not very creamy, lemon-coconut ice cream (more like sorbet). It was very delicious but I used light coconut milk, despite all the information that said FULL fat and it wasn’t exactly creamy ice cream texture. We still ate it all. In April. In State College. It was still cold outside.

This Mexican Chocolate Ice Cream is like WHAM, full-on Mexican Chocolate flavor. It’s creamy and delicious. You can taste the cinnamon in the background & the kahlua emphasizes the powerful chocolate flavor. You can use ordinary chocolate, but the flavor profile will definitely be different. If you can find Mexican Chocolate (like Ibarra) I recommend you use it, at least in part. This would be delicious with any good quality chocolate. I mean, honestly, it would be good with any chocolate!