Sweet, Sweet Sunday

Making the Perfect Muffins

Preheat your oven to 350. Grease your muffin pan.
Stir together the dry ingredients.
Stir together the wet ingredients.
Make a well in the dry ingredients.
Add the wet ingrefients to the dry.
Stir all the ingrdients together.

Fill the muffin liners 3/4 of the way up.

Bake for 20 minutes.

Let cool for 5 minutes before serving.

Sweet, Sweet Sunday

Making the Perfect Coffee Cake

Coffee cake is great for breakfast…or lunch…or dinner…or any time in between…along with a perfect cup of coffee…(next post—Making the Perfect Cup of Coffee…go figure(?!))…

 

 

The perfect coffee cake is moist and tender…with a perfect gooey middle layer of dark cinnamon filling…and a crumbly streusel topping.….with lots and lots of crumbs.

 

This is a simple and quick recipe for a delicious, homemade coffee cake made from scratch…and best of all, you probably already have all the ingredients in your pantry or fridge…that will be great for making ahead of time and serving for a special brunch or holiday breakfast.

By the way, I used to hate it when I was growing up and my mom would make a cake…saying that it would taste better tomorrow…dang it..I didn’t want to wait until tomorrow…I wanted a piece right then and there…

Same with this coffee cake…I want it as hot as my coffee…straight out of the oven.

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Prep Work

  • Preheat oven to 350°F.
  • Grease and flour 9″ springform or Bundt pan.

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Making the Streusel

  • 1/2C flour
  • 1/4C brown sugar
  • 1-1/2tsp cinnamon
  • 3Tbsp cold unsalted butter, cut into pieces
  • 3/4C chopped walnuts, optional

Combine flour, brown sugar and cinnamon. Note that making your streusel by hand will help make the streusel crunchier.

Cut in butter with a whisk.

Pinch together with your fingers until it forms a crumble.

 

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Making the Cake

  • 2 eggs
  • 2tsp vanilla
  • 1C sour cream
  • 1-1/4C milk
  • 1C sugar
  • 2C flour
  • 1-1/4tsp baking powder
  • 1/2 tsp salt

     

Mix together your wet ingredients—eggs, vanilla, sour cream, and milk.

 

Mix together your dry ingredients—the sugar, flour, baking powder and salt.

Combine the two mixtures. Mix until the batter is smooth, fluffy, and resembles frosting, about two minutes.

Spoon half the batter into the prepared pan.

Sprinkle half of the streusel mixture…about three cups… evenly over batter.

Top with remaining batter.

Spread evenly using a spatula.

Sprinkle the rest of the streusel evenly over the top of the cake..

 

 

 

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Baking Your Coffee Cake

Bake at 350 for about an hour…or until a toothpick inserted into the center of the cake comes out clean.

Let cool on a wire rack for at least thirty minutes before carefully transferring the cake, streusel side up, onto a serving plate. 

Sweet, Sweet Sunday

Making the Perfect Twice Baked Potatoes

There are times with a simple baked potato will not do, even how well dressed it might be.

You want something “extra”…you want to take what you’ve learned about Making the Perfect Baked Potatoes and turn them into something more…something a little fancier than regular baked potatoes.

The perfect twice-baked potatoes have crispy skins that are overflowing with creamy mashed potatoes and  covered with extra cheese and bacon.

Russet potatoes are the best choice for making twice baked potatoes because of their shape and size. The skins of Russet potatoes are sturdy enough to stay intact while you are hollowing them out and stuffing them.

 

 


Pre-heat oven to 400. Line a baking sheet with foil.

Bake your potatoes as explained in this post. I always make way more baked potatoes whenever I do make baked potatoes for making these and keeping stocked in my freezer for later…

Cut each potato in half lengthwise, Scoop out most of the inside of the potato, leaving a little bit so that the skins don’t crack or tear when you are working with them.

Hollow out each half, leaving a bit of a shell so the skins don’t break or crack.

Mash the insides, , as if you were making mashed potatoes. While you are making the mashed potatoes, you might want to stick the potato shells back in the oven to make them crispier.

Spoon the filling into the shells or snip off the corner of a freezer bag and pipe the filling into the shells.

Top with cheese, bacon and green onions.

Bake at 375 for 10-15min or until cheese is bubbly.

 

 

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Making Twice-Baked Potatoes Ahead of Time

You can save meal prep time during the week by baking, mashuing, and stuffing your potatoes. You can store them in your fridge in an air-tight container up to three days ahead….that way when prepping dinner on a work night all you have to do is simply warm the stuffed potatoes in the oven fot about 15min.

 

You can also keep twice baked potatoes on hand by freerzing them. After the potatoes have cooled, wrap each twice baked potato individually in aluminum foil and stick in the freezer.

Thaw your frozen twice baked potatoes by thawing them in the refrigerator overnight and then baking at 350 for 15-20 minutes.