Yummy

Blueberry Streusel Coffee Cake

/ Jodi / 58 Comments

Blueberry Streusel Coffee Cake.

What is a girl to do when a bestie friend comes home after a long time away?!

Well…. run over and visit and hug as soon as possible!  Right?!

But you can’t go empty handed!

So – what to bake to take?  I needed something quick, but yummy, that my sweet friend Janet and her Mom and Dad would enjoy…

I had some amazing fresh blueberries in the fridge I had recently bought at a local farm market, so I decided to make a blueberry cake.

And OH was it yummy!  (I know because I kept half for hubby and me and took half to them.  She is that kind of friend!  The best kind – that you can take half a cake to – LOL!)

I arrived just in time to serve it to them for dessert!

Oh the joy of friendship!  Oh the joy of baking and sharing!

Make this for yourself!  Make this to give away!  But make this amazing Blueberry Streusel Coffee Cake today!  (oh dear – am I still rhyming?! )

Welcome home sweet Janet!  Looking forward to our time together.

Here is the recipe I made as I adapted from LifeLoveandSugar:

Blueberry Streusel Coffee Cake

Ingredients:

Streusel:

  • 3/4 cup flour
  • 3/4 cup packed brown sugar
  • 1 tsp. cinnamon
  • 6 Tbsp. salted butter, melted

Cake:

  • 1/2 cup white sugar
  • 6 Tbsp. salted butter, room temperature
  • 1/4 cup sour cream (light sour cream works fine)
  • 1/4 cup milk (I used Skim)
  • 1 large egg
  • 1 1/2 tsp. vanilla
  • 1 1/2 tsp. baking powder
  • 1 cup all-purpose flour
  • 2 cups fresh blueberries

Glaze:

  • 1/2 cup powdered sugar
  • 1 Tbsp. milk

Directions:

Preheat oven to 350 degrees F.

Prepare an 8-9 inch cake pan by greasing bottom and sides with shortening and then placing a circle of parchment paper in the bottom.

Prepare streusel by combining ingredients in a medium bowl with a fork.  Set aside.

Prepare cake batter by beating sugar and butter in electric mixer for 3-4 minutes until light and fluffy.  Add sour cream and milk  until well incorporated.  Add egg and vanilla.  Finally, add baking powder, then flour just until thoroughly combined.

Spread half of the batter in prepared pan.  Top with half of the streusel mixture, then  3/4 cup blueberries.  Repeat batter, streusel, then 1 cup blueberries.

Bake for approximately 35 minutes or until toothpick inserted comes out clean.

Cool in pan for 20 minutes, then remove from pan.

Prepare glaze by  by combining powdered sugar and milk until a glaze consistency is achieved.  Add more powdered sugar or milk as needed.

Drizzle cooled cake with glaze, and top with remaining 1/4 cup fresh blueberries.

Serve warm or cold – plain or with a scoop of ice cream or whipped cream!

Enjoy!

Cheers & Hugs,
Jodi

 

Caramel M&M Cookies

/ Jodi / 44 Comments

Caramel M&M Cookies.

Have you tried the new Caramel M&Ms yet?

O. M. Geeeee!

I would never have believed the Mars Candy Company could made an M&M better than my favorite – Peanut.

My sons love the Peanut Butter M&Ms, and I know they make Crispy and Pretzel and Dark Chocolate, and of course the good old standby – Plain – but these Caramel M&Ms….

They are just the Rock Stars of the family!  The cat’s meow… The bee’s knees.. The bomb dot com!

Once hubby talked me into buying a bag and we tried, I knew I had to make cookies out of these little gems of heavenly deliciousness!

And they did not disappoint!  I made them for a picnic this past weekend, and it’s a good thing I took them all, because I might not be able to resist these babies!

I used my standard chocolate chip cookie recipe – replacing the chocolate chunks with the Caramel M&Ms.  Simple – but oh so delightful!

Give them a try!  Let me know if you agree.

Caramel M&M Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:

4 sticks (1 lb.) butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
2 9.6oz bags Caramel M&M Candies

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in Caramel M&M Candies.  Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter.  Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 5-10 minutes, then remove to cooling rack to cool completely.

Enjoy!

Cheers & Hugs,
Jodi

#MadewithM

I am not being paid by M&Ms to promote them, though I wish I was!  

Roasted Brussels Sprouts & Chicken Salad

/ Jodi / 34 Comments

Roasted Brussels Sprouts & Chicken Salad.

On warm Summer days, salads are so great for dinner!

And there are so many fresh ingredients available to mix and match.

I had some fresh Brussels Sprouts and thought they might work great in a dinner salad.

They are so delicious roasted simply with olive oil, garlic powder, salt and pepper.

Then all you have to do is add your favorite greens to a bowl and top with some yummy, healthy additions of fruit and nuts and cheese and protein and more veggies.

The grand finale topping is the roasted Brussels sprouts and a drizzle of balsamic vinaigrette.  It is a full meal deal covering all the  bases!

Here’s the recipe for the way I made it, but feel free to mix and match and tweak it up to how you like.   Roasted Brussels sprouts are a great addition to any salad!

Roasted Brussels Sprouts & Chicken Salad

Ingredients:

  • 1 lb. Brussels sprouts
  • 2 Tbsp. olive oil
  • 1 tsp garlic powder
  • Salt & Pepper to taste
  • Chopped Romaine lettuce or your favorite mixed greens
  • 1/4 cup chopped carrots
  • 1/4 cup chopped walnuts (or almonds or pecans)
  • 1/4 cup golden raisins (or dried cranberries or cherries)
  • 1/4 cup shredded Parmesan cheese (or your favorite)
  • 1 grilled chicken breast, sliced
  • Balsamic Vinaigrette Dressing (or your favorite)

Directions:

Preheat oven to 400 degrees F.

Cut stems off Brussels sprouts, then cut into quarters.  In mixing bowl, combine Brussels sprouts, olive oil, garlic powder, salt, and pepper.  Pour into baking pan and roast approximately 25 minutes, stirring occasionally.

In a bowl, add lettuce.  On top of lettuce, add carrots, nuts, raisins, cheese, and chicken.  Top with a half cup of Roasted Brussels sprouts (or as many as you like – leftovers are always delish too!)

Pour dressing on top, then mix.

Enjoy!

Cheers & Hugs,
Jodi2

Easy Skinny Zucchini Pasta Caprese

/ Jodi / 36 Comments

Easy Skinny Zucchini Pasta Caprese.

I bought a few zucchini recently itching to use my Spiralizer again, and I created this super easy, wicked fast, uber healthy, gloriously delicious lunch that came together in 10 minutes.   Seriously!

I spiralized two small/medium zucchini to create the “pasta” and tossed them in a skilled with some minced garlic and a dash of red pepper flakes sizzling in olive oil.  After just a few minutes. I tossed in some chopped fresh basil, chopped campari tomatoes, and some grated Parmesan cheese.

After I poured it from the skillet to my bowl, I sprinkled it with some fresh black pepper and flaked sea salt.    That’s it!

And it was absolutely amazing!  You will seriously question if you are eating fresh pasta!   I can’t wait to make it again and again this summer when I am able to pick the fresh produce right from my yard.

Here’s the simple recipe I came up with:

Easy Skinny Zucchini Pasta Caprese

  • Servings: 1 as main course, 2 as side dish
  • Print

Ingredients:

  • 2 small/medium zucchini, spriral sliced
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • Dash red pepper flakes
  • 3-4 Campari tomatoes, chopped
  • 1/3 cup chopped fresh basil
  • 1/3 cup freshly grated Parmesan cheese
  • Salt & Pepper to taste

Directions:

Spiralize zucchini.

Heat olive oil in stir fry skillet.  Add minced garlic and red pepper flakes.  After about a minute when oil begins to sizzle around garlic, add zucchini.  Cook for 3-4 minutes, tossing every minute or so.  Add chopped tomatoes, basil, and Parmesan.  Cook and toss for about 2 more minutes.

Pour into bowl or on plate.  Sprinkle with salt and pepper to taste.  Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

 

Lemon Garlic Herb Marinated Pork Tenderloin

/ Jodi / 37 Comments

Lemon Garlic Herb Marinated Pork Tenderloin.

It’s what’s for dinner!

If you are a pork fan, like I am fast becoming, this marinated tenderloin is a MUST try!

It turns out tender and juicy with a fresh citrusy herb flavor that pairs great with potatoes and fresh vegetables for a delicious, easy weeknight dinner.

Prepare and marinade the meat the night before, then all you have to do is throw it on the grill for 10-15 minutes for dinner.

Leftovers are great sliced thinly for sandwiches or tossed in a stir-fry.  Such a bonus to get a couple completely different meals from one easy recipe.

Hope you will give it a try, and hope you enjoy as much as we did.

Lemon Garlic Herb Marinated Pork Tenderloin

Ingredients:

  • 4 Fresh Ripe Lemons, Juiced and Zest from one
  • 1/2 cup Olive Oil
  • 6 cloves Garlic, minced
  • 2 Tbsp chopped fresh Rosemary
  • 1  Tbsp chopped fresh Thyme (or 1 tsp dried)
  • 2 Tbsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp ground Black Pepper
  • 2 Pork Tenderloins (approx. 1 lb each)

Directions:

Make marinade by whisking together first 8 ingredients.  Pour into large Ziploc bag.  Add the pork tenderloins and coat.  Marinade overnight in refrigerator or at least 8 hours.

Preheat grill to 400 degrees F.   Place tenderloins on grill.  Discard excess marinade.  Grill 10-15 minutes or until meat reaches 135 degrees F.  Allow to rest 5-10 minutes.  Cut into thin slices to serve.

Enjoy with roasted new potatoes and steamed broccoli or your favorite vegetable.

Cheers & Hugs,
Jodi

 

*Recipe slightly adapted from Ina Garten’s Herb Marinated Pork Tenderloin

Cinnamon Pecan Crumb Cake

/ Jodi / 34 Comments
cinnamon-pecan-crumb-cake-piece

BEWARE:  This Cinnamon Pecan Crumb Cake is only for the most serious crumb cake lovers!  Are you one like me?  Do you love more buttery, sugary, nutty crumbs than cake?  If so, this is the cake for you!  And I dare say it should not be consumed without a large steaming cup of coffee to wash down the “crumby” goodness.  Be still my coffee crumb cake lovin’ heart!

Let’s take a closer look at all that “crumby” deliciousness…

cinnamon-pecan-crumb-cake-piece-2

Don’t say I didn’t warn you.  This is a seriously “crumby” cake!

cinnamon-pecan-crumb-cake-piece-3

With buttery, nutty, cinnamony wonderfulness, this cake is a serious indulgence justified as breakfast when served with coffee…. but Hubby discovered it works very well as an evening snack when topped with a scoop of Vanilla Caramel Gelato!

If you don’t like your cake quite so “crumby,” you could double the cake batter or half the crumb topping.  Also – be careful not to overbake and dry the cake out – –  unless you are eating it with vanilla caramel gelato or dunking it in coffee.  In that case – who cares!

Diet shmiet – this cake is worth the calories!  Enjoy!

Cinnamon Pecan Crumb Cake

Ingredients:cinnamon-pecan-crumb-cake-piece-2
  • Topping
    • 2 1/2 cups flour
    • 1 cup packed light brown sugar
    • 2 1/2 tsp ground cinnamon
    • 1/2 tsp freshly ground nutmeg
    • 2 sticks (1 cup) butter, melted
    • 1 cup finely chopped pecans (or walnuts)
  • Cake
    • 1 1/2 cups flour
    • 1/2 cup sugar
    • 2 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2/3 cup milk
    • 1 large egg
    • 2 Tbsp canola or vegetable oil
    • 3 tsp vanilla extract

Directions:

Preheat oven to 325° F.  Prepare  8 or 9 inch square baking pan by spraying with vegetable spray and lining with parchment paper so it overhangs sides of pan. Spray the parchment paper with vegetable spray and set aside.

Make topping by combining flour, sugar, cinnamon, and nutmeg in a large bowl.  Make a well in the center of the mixture and add the melted butter. Stir to combine, then add the pecans using your hands to thoroughly mix. Topping should have a loose, crumbly consistency.  Set aside.

Prepare cake by whisking milk, oil, egg, and vanilla in medium bowl.  Add sugar, baking powder, salt, and flour.  Stir until just combined.

Pour the cake batter into prepared pan. Add all of the crumb topping evenly over the batter.

Bake approximately 30 mins.  The cake will rise, and the topping will bake into the cake batter.

Remove from oven and cool for 10 mins. in pan. Run a butter knife along the edges of the pan to loosen cake and lift it out to a cutting board. Cut into 9 squares. Sprinkle with powdered sugar to garnish if desired. 

Cheers & Hugs,
Jodi

*recipe adapted from Garlic&Zest

Best Ever Pecan Pie

/ Jodi / 31 Comments

pecan-pie-2

If you have it with coffee, it counts as breakfast.
Right??
Confession – I ate a slice of pecan pie for breakfast the day after Thanksgiving.

There.
It’s out!

And O M G – was it delicious!

pecan-pie-1

I made this pecan pie for Thanksgiving, and I have to admit,  I was too full of turkey and stuffing and much too busy holding my new granddaughter to even give a second thought to dessert that day.

pecan-pie-3

But the next morning (while decorating for Christmas 😉  ), I decided to have my piece.

This recipe is simply divine.  If you’ve never tried making a pecan pie, you really should try this.  You won’t be sorry!  MMM MMM Good!

Best Ever Pecan Pie

Ingredients:pecan-pie-2

Pie Crust:

  • 1 cup flour
  • Heaping 1/3 cup Crisco shortening
  • Dash of Salt
  • 1/3-1/2 cup cold water

Filling:

  • 1 cup brown sugar, packed
  • 1 1/2 cups light corn syrup
  • 4 eggs
  • 1/4 cup butter
  • 2 tsp. vanilla
  • 2 cups whole pecans

Directions:

Preheat oven to 350 degrees F.

Prepare pie crust by blending flour, shortening and salt with pastry blender until fine crumbs form.  Add cold water and mix just until dough comes together and can be formed into a ball.  Do not overwork dough – this makes it tough.  Place ball on floured surface and roll out to fit into 9″ pie plate.  Fold dough in half and then in quarters.  Life and unfold in pie plate.  Pinch edges to flute.

Prepare filling by boiling brown sugar and corn syrup in a saucepan for 2-3 mins.  Set aside to cool slightly.

In a large bowl, beat eggs lightly.  Slowly pour the syrup mixture into the eggs, stirring constantly.  Stir in butter, vanilla and pecans, and pour into crust.

Bake for approximately 50-60 minutes or until set.  Cool completely.

Cheers & Hugs,
Jodi