Cinnamon Crumble Coffee Cake

Cinnamon Crumble Coffee Cake

Cinnamon Crumble Coffee Cake


Adapted from: Two Peas and their Pod


Ingredients

Cinnamon Crumble:

1/3 cup light brown sugar, packed
2/3 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces

Cake:

3/4 cups unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup plain yogurt (I used 3%)
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl mix up the cinnamon crumble topping: stir together brown sugar, flour, cinnamon, nutmeg and salt. Cut the cold butter in to small pieces and add to sugar flour mixture.  Combine with the back for a fork, or your fingers, until a crumble forms. Set aside.
  3. On to the cake…
  4. In the bowl of a mixer, cream together the butter and sugar. Add the eggs and vanilla and beat until fluffy. Mix in vanilla and yogurt.
  5. In a separate bowl combine the flour, baking powder, baking soda, and salt. Add to the creamed butter and sugar bowl and mix only until combined.
  6. Spoon half of the cake batter into a bundt pan that has been thoroughly greased. Sprinkle in half of the cinnamon crumble mixture.  Top with the rest of the cake batter and smooth out slightly, then sprinkle on the rest of the cinnamon crumble.
  7. Into the oven goes the cake for 50-60 minutes until a cake tester comes out clean.
  8. Let cake cool in the pan on a wire rack.  Then flip onto a plate…then flip again until you have the cinnamon crumble side up.  Slice and serve with your favourite tea or coffee!

Cinnamon Crumble Coffee Cake

Cinnamon Crumble Coffee Cake

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cinnamon Roll Cookies


Source: Dinner with Julie

Yield: 30ish cookies


Ingredients

Dough:
1/2 cup room temperature butter
1/2 cup sugar
1/4 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt

Filling:
1/3 cup brown sugar
1/4 cup finely chopped walnuts (or pecans, both optional)
2-3 Tbsp. honey
cinnamon

Instructions

  1. Cream together the butter and sugars. Add the eggs and vanilla and beat until fluffy.
  2. In a separate bowl combine the flour, baking powder, and salt. Add to the creamed butter and sugar bowl and mix until combined.
  3. Cover the dough and refrigerate for 30 minutes.
  4. Divide dough in to two equal balls. On a floured surface roll out on dough into a rectangle with dough about 1/4″ thick.
  5. Using half of the filling ingredients, sprinkle rolled out dough with brown sugar, chopped nuts, and cinnamon.  Drizzle with honey.
  6. Up like a jelly-roll and wrap in saran wrap. Repeat with second half of dough and filling ingredients. Refrigerate until firm (or freeze to save for later).
  7. When ready to bake: preheat oven to 350F. Slice dough into 1/4″ slices and place on parchment lined pan.  Bake 10-12 minutes until golden brown. Move to wire rack to cool.

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cinnamon Roll Cookies

 

Caprese Pasta Salad

Caprese Pasta Salad

We’re having a bit of a heat wave in Vancouver the last few weeks.  That leaves me with very little interest in being in a hot kitchen cooking…or eating in general.  However, with lots of nice sunny weather I also tend to get lots of exercise…so I really need to be doing more than snacking throughout the day! I took a couple days off work to turn Canada Day into an extra long weekend, so I decided that with my time off I would do my cooking in the morning while the place is still cool and then I’ll have some good pre made food around for lunches and dinners.  This pasta salad is coming with me for a beach picnic tonight!

Caprese Pasta Salad

Caprese Pasta Salad

Caprese Pasta Salad


Yield: 6 side dish servings

Ingredients

  • 8oz farfalle (bowties) (or other small pasta shape)
  • 6 tablespoons pesto
  • 1 pint cherry tomatoes, halved
  • 170g small bocconcini (fresh mozzarella balls), halved
  • 1/2 cup loose (unpacked) chopped fresh basil

Instructions

  1. Boil large pot of water with pinch of salt and cook pasta according to box instructions, about 12 minutes.
  2. Drain pasta and rinse pasta with cold water until cool.  Get as much of the water off the pasta as you can.
  3. In a large serving bowl, stir pesto into the pasta until it is lightly coated. I used about 6 tablespoons, but you can adjust according to taste.
  4. Stir in halved cherry tomatoes, bocconcini, and chopped fresh basil.
  5. Refrigerate until serving. If making ahead of time, keep the fresh basil out until serving time or it will wilt and brown.
  6. Enjoy!

Tea Sparrow – April

Tea Sparrow is a fun company for tea lovers. It’s a subscription service for $20/month that gets you 4 new loose leaf teas to try a month – I think this is my fourth month. They send about 0.6oz of each tea, which gets you 18-20 cups of tea total. They don’t sell teas through their website, so if you want to reorder something that you thought was delicious you’re on your own to find the tea blenders website.  This month I decided to try to find out how re-orderable the teas were if I were to fall in love and want more. There was only one of the four that seemed quite mysterious, Sonnetor looks like it’s a German company, and I couldn’t easily find a way to re-order the Organic Cheery Fruit Tea – good thing it wasn’t a favorite. The good news is, I have so far not recieved anything from Tea Sparrow that I couldn’t finish off, so I have a constant supply coming in and haven’t really found myself needing to order more of anything!

Clouds and Mist - The Tea Spot

Clouds and Mist Organic Green Tea – The Tea Spot

Ingredients: 100% Organic Yunwu

My Thoughts: A very light and colour, and flavour green tea.  I don’t drink plain green tea often – I usually prefer a green tea with a bit of fruit in it, but this was good.

Orderability (in Canada): $10 shipping on packages < 4lb, $25 packages > 4lb with USPS + possible duties and taxes

Price: 1/4lb (113g) $12US

Blood Orange Smoothie - The Tea Spot

Blood Orange Smoothie – The Tea Spot

Ingredients: Rooibos, orange peel, hibiscus, rosehips, apples, safflowers, rose petals, vanilla, and citrus flavors.

My Thoughts: This tea smells like candy and tastes like an orange creamsicle  – in a good way. Tastes better the longer it steeps and makes a great dessert tea with some honey. I might consider some milk in my next steep, as I often like milk in rooibos teas.

Orderability (in Canada): $10 shipping on packages < 4lb, $25 packages > 4lb with USPS + possible duties and taxes

Price: 1/4lb (113g) $17US

Chocolate Blueberry Organic - Thay Tea

Chocolate Blueberry Organic – Thay Tea

Ingredients: Black tea, cornflowers, cacao nibs, tea flowers, and natural botanical extracts (all organic).

My Thoughts: When I told my boyfriend the name of this tea he said “ohhh…that combines all of your favourite things”.  Which is exactly true – I have a bit of a thing for chocolate and I’m surprised I don’t turn blue every summer when it’s blueberry season.  A nice natural tasting chocolately black tea with a blueberry flavour that is not overwhelming.  Yum.

Orderability (in Canada): Canadian company based in Ucluelet, BC with shipping at $6.95 or free shipping on a $50+ order

Price: 100g – $14.50

Organic Cheery Fruit Tea - Sonnentor

Organic Cheery Fruit Tea – Sonnentor

Ingredients: Rose hips, orange peels, rooibos, pears, quince fruit, fennel bitter dark, organic vanilla bourbon flavour.

My Thoughts: This one didn’t really do much for me.  At first I thought I hadn’t used enough tea, but the second time I used a lot and steeped it for a long time and still didn’t get a lot of flavour out of it. I actually liked it best as an iced tea.

Orderability (in Canada): Their webshop is in German and they work with distributors internationally – I could not find an easy way to buy this online.

Price: unknown