Friday, June 10, 2011
Snickerdoodle Bundt Cake
Snickerdoodle Bundt Cake
Ingredients
2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla
1 cup sour cream
Directions
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well. Preheat oven to 325 degrees. Generously spray a 9-inch Bundt pan with cooking spray, being careful to cover all the nooks and cranies, as well as the center tube. Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside.
Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
I am linking this to Full Plate Thursday and Foodie Friday !!
Thursday, June 9, 2011
From The Good Life
As a kid in Minnesota, I learned seeing a fish jump and catching a fish are two different things. We were lucky enough to catch a nice 15 pound Yellow Fin. After reeling him in, our deck hand filleted the fish out at 40 MPH on the back of the boat. If you have ever cleaned fish it’s hard enough doing this standing still. We ended up with 4 nice fillets that would sure taste good on the grill this summer.
This week, We fired up the grill to enjoy our catch. We lightly covered the 1 1/2 inch thick filets with olive oil and seasoning. Having never grilled this type of fish, our wisdom and Google said to cook 2 minutes each side. The joy of cooking is to experiment and learn. Looks like we needed to sear on one side and flip over after 1 minute, or less as they were a little bit over done. Still tasty, it brought back great memories of a great vacation.
Tuesday, June 7, 2011
Strawberry Rhubarb Dump Cake
If you have rhubarb in your garden, give this recipe a try. This cake has great flavor and the coconut gives the topping a nice crunch.
Grandma's Strawberry Rhubarb Dump Cake
Recipe courtesy of Finding Joy in My Kitchen
4 C rhubarb
1 C sugar
3 T cornstarch
1 box (4 servings) Strawberry Jello
1 small can crushed pineapple
1 box dry yellow cake mix
1/2 C butter
1/2 C coconut
Combine rhubarb, sugar and cornstarch in a pan and heat until warm; stirring frequently as rhubarb cooks and becomes thick. When thicken, pour rhubarb into a 9x13 glass pan. Sprinkle with strawberry jello and 1 can of crushed pineapple (do not drain, use the juice!).
Meanwhile, mix together cake mix and butter until crumbly. Stir in coconut. Sprinkle over the rhubarb mixture.
Bake at 350 for 60-70 minutes.
*If you wish to make a bottom crust, place 1/2 of the cake mixture over the bottom of the cake pan and press to form. Bake crust for 10 minutes at 350. Then pour cooked rhubarb over the top and follow the directions above.
I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at the Table.
Monday, June 6, 2011
Meet Me On Monday
Meet Me on Monday is fun way to get to know more about your fellow bloggers. If you'd like to participate, you can find the details at Never Growing Old!!
1. What is was the last piece of candy that you ate?
A Reeses Peanut Butter Cup! I made Graduation Cap Candy Pops today! (Look for a post on those sometime in the next couple of weeks.)
2. Do you "read" in the bathroom?
NO!! Isn't that a guy thing?
3. I can't stand when someone _________?
Wow, this one was hard. Just ask my husband, I am sure he would tell you there's tons of things I can't stand but I had trouble coming up with one.
How about when someone brings their young child to a nice restaurant? To me there's nothing worse than sitting there trying to enjoy a nice dinner and at the next table is a two year old banging their spoon.
4. Do you do daily, weekly or monthly grocery shopping?
Weekly! I try to plan the week's menu, scour the grocery ads and then do my grocery shopping on Sundays.
Do you plan your menu's in advance or are you a spur of the moment cook?
Saturday, June 4, 2011
Friday, June 3, 2011
Salt and Pepper Chicken
Grilled Salt and Pepper Chicken
Source: original recipe can be found at Martha Stewart online
Courtesy of There's Always Thyme to Cook
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry ( I used thighs, and removed the skin!)
Preheat grill to medium-high.
Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Or put the mixture in a ziploc with the chicken and shake it all up. Let stand at room temperature 30 minutes.
Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
Transfer chicken to a plate, and let rest 15 minutes.
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, June 2, 2011
From The Good Life
Tim's son Michael graduated from high school! Congratulations, Mike! We're so proud of you!!!
Mike will be attending The University of Nebraska Omaha this Fall. We are looking forward to watching you grow in this next chapter in your life!!!