“Latte” Coffee Cake

 

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Don’t you just love it when your local barista makes that beautiful heart on top of your latte.  It’s like beautiful art that’s almost too pretty to drink…almost:).

I made this coffee cake last weekend.  I was craving cake with a good crumb topping and this treat was created (inspired by Tasty).   I shared a piece with my dear neighbor.   She sent me a text the next day and said it was a keeper.  Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester.  Thanks Carol:)!

Ingredients for crumb topping:

  • 1/2 cup + 2 Tablespoons granulated sugar (125 grams)
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (190 grams)

Instructions for crumb topping:

Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl.  Stir until smooth.

 

Add the flour and stir with a fork until mixture is crumbly.  Refrigerate topping until ready to use.

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Ingredients for Cake:

  • 2 1/4 cups all-purpose flour (280 grams)
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • Confectioners’ sugar for dusting (optional)

Instructions for Cake:

Coat a 9″ springform pan with baking spray and line with parchment paper.  Coat parchment paper with baking spray.

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Preheat oven to 325° F.

In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.

In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.

Pour the butter mixture over the flour mixture and gently whisk, just until combined.

Pour cake batter into the prepared springform pan.

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Sprinkle the chilled crumb topping over the top.

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Bake for an hour and 15 minutes.  Insert a toothpick into the center of the cake and remove from the oven if it comes out clean.  If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.

Transfer the cake to a wire rack to cool.  When cake has cooled for an hour, unmold the cake and transfer to dessert plate.  Dust top with confectioners’ sugar (optional).  I topped mine with the traditional latte “heart”.  Enjoy!!

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Looks good enough to drink…I mean, eat:)

I hope you make this delicious “latte” coffee cake.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).

 

 

 

 

Delicious Gnocchi

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Comfort food at its finest!
I have been crossing a lot of baking and cooking “firsts” off my list.  I’ve conquered sourdough bread, made mascarpone AND cream cheese….from scratch!!  I’ve made homemade ravioli 3 times!  It’s been down right “Little House on the Prairie” around here!  Nightly walks after dinner with the hubby and morning workouts have helped to undo some of the damage (mental and physical…wink wink).
I finally made gnocchi today.  I still plan on making it with Colleen someday.  I just won’t be a rookie:).
I have to admit that I struggled a bit when I was rolling the gnocchi on the fork.  I tried rolling them off the back of the fork.  That didn’t work very well for me, so I turned the fork around and voila′, instant gnocchi!
I also didn’t have a potato ricer.  Pushing the hot potatoes through a fine wire sieve with a large spoon (or plastic spatula) works well too!!  No fancy gadgets needed:).
I had some 00 flour from those homemade ravioli I was telling you about, so I used it in this recipe.  All-purpose flour would work just fine too.
Now, let’s get started!!
Ingredients:
  • 4 medium (approx. 900g) potatoes (I used Russet)
  •  3 tablespoons olive oil
  • 1 large egg, room temperature
  • 1 cup 00 flour (120 grams) All-purpose flour can be used if you don’t have 00 flour
  • salt (for baking and seasoning)

Instructions:

Preheat oven to 425° F. Prepare potatoes.  Thoroughly wash and dry the potatoes.  Place on a parchment lined baking sheet.  Poke the potatoes several time with a fork.  Rub potatoes with olive oil and sprinkle on a generous amount of fine sea salt.  This will help draw moisture out of the potatoes.  You don’t want a lot of moisture as it will cause your gnocchi to be soggy.  Place in oven and bake for 60-70 minutes, until a fork will easily pierce the center.

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After they have baked for an hour. You can see the water that released when they were baking. That’s a good thing!

Remove from the oven and sit for 5 minutes.  Cut the potatoes in half lengthwise and scoop out the center leaving the skins (maybe for baked skins or compost pile).

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Using a fine strainer (or ricer), press the potatoes through the strainer while they are still hot.  Do this using the back of a large spoon.  Do a couple at a time.  Be careful…those spuds are hot!!

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Break your egg in small bowl and thoroughly whisk (use a fork or small whisk).

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Make sure your egg is at room temperature. The potatoes are warm and you don’t want to cook the egg.

Pour over the top of the strained (or riced) potatoes.  Sprinkle 1 cup of flour over the potatoes and egg.

Using a bench scraper, gently bring the dough together by folding from the outside and press together in the center until the dough comes together is no longer sticky. Gently knead just until mixture comes together.  Sprinkle a bit more flour over top if needed.  You don’t want to overwork the gluten in the flour.  We want our gnocchi to be light and fluffy:).

Roll into a log shape (about 8″ long).

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Cut the dough into thick slices (about an inch thick), and on a floured surface roll them out into ropes roughly 3/4 inch in diameter.

Cut each rope into 3/4″-1″ pieces. 

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Dip a fork into flour. Hold it in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the tines of the fork.

Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork. If it becomes sticky, coat your fingers with flour. At this point,  refrigerate the gnocchi on a parchment covered baking sheet for several hours or you can freeze them.  They can be cooked when they are frozen.  The cooking time will be a little longer.

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Freeze your gnocchi until you are ready to use it. Cook while still frozen, but don’t cook too many at once. It will take the water too long to come back to boil:)
Drop gnocchi into a pot of boiling water (make sure to salt your water for more flavor) and cook until they float to the surface (about 2 minutes if refrigerated, if you are cooking them after freezing them, they will take a little longer to float to the top).
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Once they rise to the top give them another 20 seconds before removing with a slotted spoon. Try not to stir while cooking as they are delicate and this can break them up.
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Serve with any of your favorite pasta sauces or simply with brown butter.  I made tomato pesto and grated a little parmesan on top.  This is comfort food at its finest!  I hope you make these amazing little pillows of deliciousness!!  If you do, tag me Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).  Enjoy!!

 

 

Sourdough Loaf Sandwich Bread

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There’s something to be said about a warm slice of homemade bread slathered with fresh jam…oh my!

I really enjoy sourdough bread.  I was intimidated to make my own starter.  I watched so many videos and read a LOT of tutorials.  When my daughter’s friend offered me some discard I was very excited.  When I started feeding it, I was so happy to see how well it responded!  I only feed Van Dough (yes, I named him) King Arthur all-purpose flour and filtered water.  I was super excited to make my first loaf of sourdough bread.  Check out my sourdough bread post.  It really is very beginner friendly:).

I love a good crusty artisan loaf as much as the next guy, but I got to thinking “Why not turn this amazing starter into a delicious sandwich loaf?”.  And so it began.  This recipe is inspired by Emilie at The Clever Carrot.  Thanks Emilie!!

Make sure your starter has been fed as is active.

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I like to do the drop test to see if “Van” is ready.  Simply drop a teaspoonful of starter in a small glass of room temperature water, if it floats, you’re ready to go!

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Your starter will float on top when it’s ready.

I purchased a new ceramic bread pan (made by Libbey) and I was really wanting to use it, so what better time than with this awesome sandwich bread.

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Look how pretty:)!

This bread makes a delicious tuna sandwich.  I made one for the hubs today for lunch.  He was a very happy camper!  I used fresh parsley from my herb garden and yummy lettuce from the garden.  There is something so rewarding and satisfying about gardening and growing your own fruits and veggies.  That being said, take a look at this delectable sandwich.

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Yummy!

Now that I have your attention, you simply must make this bread (I have another loaf proofing as I am writing this).

Please, please, please use a scale to measure your ingredients.  I Can Not emphasize enough the importance of using a scale for baking.  You will have consistency and your product will come out amazing every time!

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Weighing my flour for this bread loaf. Get in the habit of using a scale to measure both dry and wet ingredients. I promise you will see a difference in your baked goods:)

Enough of the chit chat…let’s get started making your sourdough sandwich bread!!

Ingredients:

4 cups all-purpose flour (500 grams)

4 tablespoons unsalted butter, (60 grams) softened and cut into cubes

1 tablespoon granulated sugar (12 grams)

1 1/2 teaspoons fine sea salt (9 grams)

1/4 cup active sourdough starter (60 grams)

1 cup + 2 tablespoons room temperature water (270 grams)

Mix the Dough:

In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined.  It should resemble crumbs.

Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with a damp towel and let rest for 30 minutes.  This allows the gluten to relax.

After the dough has rested, switch to a dough hook and knead for 6-8 minutes on medium speed.  The dough will feel soft and supple and not stick to your hands.  If the dough is too sticky, add a dusting of flour.

Bulk Rise:

Cover the bowl with plastic wrap and let rise overnight at room temperature until double in size, about 10-12 hrs.

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Shape your dough:

In the morning, coat a 9×5-inch pan with butter.

Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.

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Roll the dough into a log (approximately 8″ x 15″).  Tuck the ends underneath.  Using a bench scraper, place the dough into the loaf pan seam side down.

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Second Rise:

Cover the dough with plastic wrap sprayed lightly with cooking spray.  Let it rest at room temperature until it has risen to about 1″ above the rim of the pan.  This takes about 2-4 hours depending on the temperature of your house.

Bake the dough:

Preheat oven to 375° F.

Remove the plastic from the pan and bake the dough on the center rack for about 40-45 minutes, or until golden brown.

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Remove bread from the oven and cool in pan for about 10 minutes.  I like to brush a little melted butter on top while it’s very hot.  Transfer to a wire rack to cool completely.

This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.  You can also slice the loaf and freeze it.  Remove slices as needed.  You can keep the bread in the freezer up to 60 days!

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Wrapped properly, your bread will keep well in the freezer up to 60 days. Remove slices as needed:)

I hope you make this bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Sourdough Waffles

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I have been on the hunt for recipes that use sourdough discard.  This stuff is so good!  I refuse to “discard” it.  It should be called “leftover sourdough starter that you can make delicious food with”…okay, I guess that name would be too long ;).

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I’ve made pancakes and delicious crispy crackers to use some discard, but I think these are by far my favorite…YUM!!!   My grandsons Seth and Kory love waffles.  They would rather have waffles than pancakes any day.  I can’t wait to make these delectable gems for them:)!

These waffles are so light and crispy.  They are so easy to make too!!

Ingredients:

1 cup flour (120 grams)
1/3 cup rolled oats (27 grams)
1 Tbsp. baking powder
1 Tbsp. coconut sugar (or granulated sugar)
1/2 tsp. salt
3 large eggs, beaten
1 cup sourdough starter discard (240 grams)
8 Tbsp. melted butter
1/2 cup whole milk (120 grams)

Instructions:

Preheat waffle iron.

Whisk the flour, rolled oats, baking powder, sugar and salt together in a large bowl.

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Mix the eggs, sourdough starter, melted butter and milk together in a measuring cup (or bowl).

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Add milk mixture to the flour mixture and whisk together until just combined.  Batter will be thick.

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Scoop the batter into the heated waffle iron.

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Cook for 4-5 minutes or until your beeper or light goes off.

Repeat until the batter is all used up.  This recipe made 4 large waffles with my waffle iron.

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Serve waffle with whatever toppings you desire:).  Enjoy!!

I hope you make these mouthwatering waffles and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

 

Amazing Chewy Chocolate Chip Cookies

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My goal this year is to post my tried and true recipes and this recipe is at the top of my list. I started my food blog back in June of 2019 and I’m not quite sure how I haven’t posted this amazing (it really is!) chocolate chip recipe.
I would like to talk a little bit about using a scale to measure your ingredients.

I made this purchase a few years ago, and I have to say it is one of the best kitchen gadget investments….just saying.
Please trust me on this! The consistency in the outcome of your baked goods will be so noticeable that you will wonder how you ever survived without one. Yes, it is that good!! I use mine for both dry and wet ingredients. This thing is a deal changer!

Next, I would like to talk about the quality of the ingredients you put into your homemade confections. When choosing an extract, be sure to buy pure and not imitation. It is going to make a huge difference in the overall taste of your product!
When I first started baking chocolate chip cookies, like most people my age, I used the recipe on the back of the Nestle Tollhouse bag. There was no Google or food bloggers and according to Wikipedia, the Food Network launched it’s first live broadcast on November 23rd, 1993.

It was over forty years ago when I first started making these very popular confections. They always came out pretty tasty, but they weren’t consistent.  I mean, they tasted really good, but sometimes they were flat and crunchy, and sometimes they were puffy and chewy.  It took me a while to figure out that dough needed to be refrigerated.

Fast forward to around 8 years ago.  After Christmas, when I opened the last tin of cookies, I gave our grandson Seth a chocolate chip cookie (this was his favorite).  He ate the cookie and innocently said, “I just like fresh cookies Mimi”.  My heart sank just a little bit.  He wasn’t saying he didn’t like my cookies, he just likes them “fresh”.  I thought to myself, “I can do this”.  I have been making “fresh” chocolate chip cookies ever since.

A few years ago I found this chocolate chip recipe by Sally McKenney @sallysbakeblog.  I had to get Seth’s approval for this new recipe I had come across.  Sure, I thought they were delicious but I wasn’t sure how well they would be received by my sweet grandson (did I mention he doesn’t like change?).  As he ate the “new” chocolate chip cookie, he immediately gave me two thumbs up…YES!!!  I was very excited!  Thanks Sally!

I have been making these at least once a week (sometimes more) ever since.  I make double batches and keep some frozen cookie dough in the freezer at all times.  The dough can be baked in it’s frozen state at 350°F until golden brown.  This takes around 15 minutes.

Since we have been quarantined, we leave frozen scooped cookie dough on our grandchildren’s doorstep, and their parents can bake it off whenever they would like:).

Ingredients: 

  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch*
  • 12 tablespoons unsalted butter (170 grams), room temperature
  • 3/4 cup dark brown sugar (150 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 bag semi-sweet chocolate chips (340 grams)

Instructions:

Line 2 baking sheets with silicone pads or parchment paper.

In a large bowl, whisk together the flour, salt, baking soda and cornstarch and set aside. *The cornstarch makes the cookies so chewy!

Cream butter for 1 minute in a mixing bowl with paddle attachment (you can also use a handheld mixer).  Add brown and granulated sugars and cream for 2 more minutes.

Add egg and vanilla and mix until combined.  Scrape sides of bowl and paddle as needed.

Add flour mixture and mix until combined.  Add chocolate chips and mix until chips are incorporated.

Using a medium size scoop,  Scoop onto cookie sheets and refrigerate for at least two hours. This recipe will make 24 cookies.  My husband is usually in charge of this step.  He is very precise and the cookies always come out very uniform in shape and size:).  Thanks Babe!

Remove dough from the refrigerator and cook at 350°F for 11-13 minutes. Cookies will be golden brown.   Remove cookies from the oven and allow to cool on the baking sheet for a couple of minutes.  Transfer to a cooling rack.  Eat when warm, or “fresh”,  with a tall glass of milk.

You can freeze the scooped dough on a baking sheet.  Once the dough is frozen, transfer to an airtight container or Ziploc freezer bags.  The frozen dough can be kept in the freezer to enjoy whenever you want a sweet treat.

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Keep some frozen cookie dough in your freezer so you can have delicious chocolate chip cookies any time you want!

I recently purchased a couple of miniature cast iron pans by ©Lodge.  I made some cookie dough yesterday and I placed a large scoop of dough (65 grams each) in the mini pans. Gently press the dough into the pan and bake them for 11 minutes.

I scooped some chocolate chip ice cream on top and drizzled with chocolate.  Don’t forget the cherry on top!  Enjoy!!

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If you make these chocolate chip cookies, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

 

 

 

 

 

 

 

 

English Muffins

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When I was a little girl, my mom would buy Thomas’® English muffins.  They weren’t something she bought all the time,  so when they were in house, it was a treat.

I would always toast mine, and I would slather one side of my muffin with peanut butter and the other side with jelly.  I loved the way the peanut butter would nestle down into the famous “nooks and crannies”.

Fast forward to the present.  I still love English muffins.  I still like to toast them, and instead of peanut butter, I slather them with butter and jelly (homemade strawberry is the best!).  You won’t want or need to toast these amazing muffins.  Eating them fresh and warm is the way to go!

My youngest grandson Emerson loves English muffins and strawberry jam, so I thought it would be fun to make him some!

Ingredients:

2 1/2 cups all-purpose flour (355 grams)
1/4 teaspoon instant yeast
1/4 teaspoon salt
2/3 cups milk (160 grams)
1/2 cups water (120 grams)
1 tablespoon butter

Instructions:

In large bowl whisk flour,  yeast and salt.  Set aside.

In a saucepan warm the milk, water and butter on low heat just until the butter melts. It should not be real hot!!

Pour almost all of the milk mixture into the flour mixture and stir with a wooden spoon.  If the dough is too dry, add the remaining milk.  The dough should be a little sticky and you should be able to form a shaggy ball.

Cover the bowl with plastic wrap and place in a warm area.  The dough will sit for 12-18 hours (I usually start the dough the night before making them).   This is the fermentation period and the reason you don’t have to knead the bread.  This also gives the muffins all those “nooks and crannies”.

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Look at all those beautiful bubbles!

Place the dough on a floured surface.

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Sprinkle a little flour on top.  Cover with a linen towel and let rest for 10 minutes.

Roll the dough to about 3/4″ thick.   Make sure to keep your rolling pin and work surface floured so the dough doesn’t stick.  The dough is a little sticky.

Using a 3″ round cutter, make 6-7 circles.  Place a couple of inches apart on a baking sheet lined with parchment and dusted with corn meal (you can use flour if you don’t have corn meal).   Cover with a towel and allow to rest for 45 minutes.

After 45 minutes the muffins will be a little puffy.

Heat a large non-stick pan over medium-medium/low heat.  Gently place 3 muffins in the pan (being careful not to deflate them).  Cover with a lid (this helps to steam them), and cook for 7-8 minutes.  Remove the lid and turn the muffins over.  Cook for another 3-4 minutes.  The sides will be soft, but not sticky.  Place on a cooling rack to cool.

I like to fork split my muffins.

Place on a plate and cover with a generous amount of butter and homemade strawberry jam.  YUM!!!

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I hope you make these delicious English muffins and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:).

 

 

 

Sourdough Pancakes

During this time of being quarantined I am having a lot fun experimenting with new recipes, and tweaking old ones.  I was given some sourdough starter about a month ago, and let me tell you, this stuff is a baker’s dream!  I was contemplating starting my own from scratch.  Searching videos and tutorials, and seeing all the Instagram posts and stories was quite frankly a bit overwhelming (to say the least!!).

When I was seeing how much of the starter needs to be discarded, I searched for recipes and ideas for using the discard, rather than throwing it away (gasp!).  If you know me than you know I do not like to waste food.  I grew up in a large family, and my mother always made leftovers, and I always made leftovers when my children were growing up.  I like to get a bit more creative these days with ways to reinvent leftovers.

I love seeing all the inventive and delicious ways to use leftovers.  My Instagram foodies and bloggers are very inspiring…Thanks guys!!

On my quest to use my sourdough discard, I came across this sourdough pancake recipe.  As I was reading the comments I immediately knew I had to make these!

I have always enjoyed going out to breakfast.  I think I actually enjoy it more than going out to dinner!  I posted my go to pancake recipe a couple of weeks ago.  Although that recipe will stay in my recipe arsenal, but this sourdough recipe is right up there.

This recipe is inspired by Tastes of Lizzy T.   Thank you so much for sharing this wonderful recipe!!

Enjoy my friends!!

Ingredients:

  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar (25 grams)
  • 1/2 teaspoon fine kosher salt
  • 1 cup sourdough starter (240 grams)
  • 1 1/2 cups milk (370 grams)
  • 1 large egg, beaten
  • 2 tablespoons canola or olive oil (28 grams)

Instructions:

Whisk flour, sugar, baking power, baking soda and salt in a large bowl.

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Add sourdough discard, milk, beaten egg and oil.  Mix until combined.

Spray griddle with cooking spray or coat with butter.  Heat griddle on medium heat.

Pour batter by 1/4 cupful on heated grill.  Cook until pancakes start to bubble.  Flip and continue process until pancakes are cooked through (about a minute).

These pancakes are so light and fluffy!  The hint of sourdough taste pairs well with pure maple syrup…YUMMM!!!

You can get creative with toppings and fillings for these gems!  I think these would make the perfect birthday waffle, loaded with sprinkles and more sprinkles!!

I hope you make these delicacies, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

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Blueberry Coffee Cake

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I have always enjoyed coffee cake.  There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake.  The lemon juice and zest are a pleasant choice along with the plump blueberries .  Don’t even get me started on the scrumptious streusel topping.  That extra little crunch in every bite…oh dear!  You need to make this!  In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking.  Trust me, this coffee cake is delish:)!!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 4 tablespoons unsalted butter (57 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 2 teaspoons baking powder
  • 1/2 teaspoons fine kosher salt
  • 1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
  • Zest of 1 lemon (approx. 1 tablespoon)
  • 1 large egg
  • 1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

  • 1/3 cup all-purpose flour (42 grams)
  • 5 tablespoons unsalted butter (70 grams)
  • 1/4 cup brown sugar (57 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3/4 teaspoon cinnamon

Instructions:

Toss blueberries with a tablespoon of flour and set aside.

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Blueberries coated with flour

Zest one lemon.  Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk.  The milk will be added alternately with flour mixture.

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Zest of one medium lemon

Preheat oven to 350 degrees.  Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute.  Scrape down sides of bowl and paddle.  Add egg, lemon zest, and vanilla bean extract.  Mix until fully combined.

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In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk.  Beginning and ending with flour mixture.  Mixing just until combined.

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Fold blueberries into batter and spread in prepared pan.


Combine all topping ingredients in a small bowl. Mix until crumbly.  Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean.  Place pan on cooling rack and cool completely.  Store any leftovers in an airtight container.  Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi.  I would love to see your photos:)!

 

 

 

 

Sprinkle Cupcakes

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When I was making my sister’s birthday cake last week  I got a FaceTime call from my daughter.  I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times.  My grandson (who is almost 6 years old)  heard my mixer running.  He immediately asked what I was making.  I told him it was a birthday cake for Aunt Kathy.  When I told him it was a “sprinkle”  cake;  he said he wanted to have a piece.  Well, my heart was breaking because I knew that wasn’t going to happen.  I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.

I took the ingredients out to come to room temperature just before lunch.  I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie).  Just typing their names puts a smile on my face.  Our children and grandchildren all live within a mile of us,  and this lockdown is so difficult.  I understand the importance of social distancing, but this “new normal” feels anything but normal.  This too shall pass:).

As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa.  She was pretty excited about the cupcakes too.  My children and grandchildren are my biggest fans.  They understand my passion for baking…they get me:)!

If you follow the instructions as written and use the proper ingredients (no substitutions),  your cupcake will be moist and flavorful.  This recipe is very similar to my vanilla cupcake recipe.  Adding the sprinkles just adds to the fun!!  Enjoy!

Cupcake Ingredients:

  • 1 and 3/4 cups (200 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 grams) full fat sour cream, room temperature
  • 1/2 cup (123 grams) *buttermilk room temperature
  • 1/3 cup Sprinkles

Instructions:

Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.

Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.

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In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).

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Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.

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Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter.  Mix on low (or you can use a spatula at this point).  Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. IMG_3894  Add the sprinkles and gently fold into batter.  Do not overmix!

Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer.  This recipe makes 16 medium size cupcakes.

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Bake at 350 degrees for 17-20 minutes.  All ovens are different, so begin checking for doneness at 17 minutes.  If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them or you will end up with a dry cupcake!

Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.

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I frost these with my buttercream frosting.  You can find the recipe on my vanilla cupcake post Perfect Vanilla Cupcakes.

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I hope you make this recipe,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your photos:)!

*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk.  Let it sit for 5 minutes.  It will become thick as it sits.

 

 

 

 

 

Sprinkle Cake

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Everybody loves sprinkles!  Celebrating with a cake loaded with sprinkles is FUN!!  Come on, you have to admit, they are just so darn pretty!

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I made this cake for myself this year for my birthday.  I usually ask my husband for an ice cream cake from Dairy Queen, but not this year:).

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Happy Birthday to me:)!

This cake is inspired by Sally’s funfetti cake (from @sallysbakingaddiction).  It has a nice crumb and just the right amount of sprinkles.  I think confetti cakes look so pretty when you cut into them.  The inside looks fun!!

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Look at those beautiful sprinkles!

I made this cake for my sister Kathy’s 70th birthday today.  Because of the pandemic and having to be quarantined, we couldn’t all celebrate together.  I’m so glad we were all able to drive by her house this afternoon, honk our horns, blow kisses and wave.  We all love you so much Kathy, and hope you enjoyed your birthday parade! XOXO

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Ingredients:

  • 3 3/4 cups cake flour (430 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 1 3/4 cups granulated sugar (350 grams)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups whole milk (360 grams) room temperature
  • 4 teaspoons lemon juice (or vinegar) Add to the milk to make buttermilk

Instructions:

  1. Preheat oven to 350° F.  Prepare 3 pans (8 or 9 inches) with baking spray and line with parchment paper.
  2. Whisk flour baking soda, baking powder and salt.  Set aside.
  3. Add lemon juice or vinegar to milk.  Set aside.
  4. Beat butter on high speed for 1 minute.  Add sugar and beat on high speed for 5 minutes.  Scrape down sides of bowl and paddle as needed.
  5. Add eggs one at a time, mixing well after each addition (don’t add egg whites yet).  Mix in vanilla extract.
  6. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour (flour, buttermilk, flour, buttermilk, flour, buttermilk).  Mix just until incorporated. DO NOT OVERMIX!
  7. Whisk the egg whites until soft peaks form (about 2 minutes).  Gently fold into the cake batter just until incorporated.
  8. Gently fold the sprinkles into the batter and pour evenly into the pans.  I like to use my scale for this.
  9. Bakes cakes for 25 minutes or until toothpick comes out clean.  Cool cakes in pan for 10 minutes.  Finish cooling completely on a wire rack before frosting.

Frosting Ingredients:

  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 6 cups confectioners’ sugar sifted (720 gram)
  • Pinch of kosher salt
  • 1 tablespoon pure vanilla extract
  • 5-6 Tablespoons milk (use more or less for desired consistency)

Frosting Instructions:

Whisk butter in large bowl on high speed for 5-7 minutes.  Scrape bowl and add vanilla extract and salt.  Mix until combined.

Start to add sugar one cup at a time.  Slowly adding sugar and milk to desired consistency.  Frosting will be light and creamy…yum!

Trim cake so that it has a flat top.IMG_3905

 

If you would like, cake can be soaked with a simple syrup to keep it moist.

Place first layer on platter and top with about 1 1/2 cups frosting.  Spread evenly with offset spatula.  Continue with next two layers.  Decorate as desired.  Use your imagination and have fun with it!

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I hope you make this cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:)!