Thursday, May 29, 2014

Apple-Pecan Coffee Cake


  • 1 cup oil
  • 1 cup brown sugar
  • 3 eggs
  • ½ tablespoon vanilla
  • ½ tablespoon cinnamon
  • ½ tablespoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 ½ cups flour (I use whole wheat)
  • 1 pint (16 oz.) sour cream
  • 2 apples, chopped
  • ½ cup pecans
  • Prepared Pecan Streusel (recipe below)
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish. In a large bowl, beat oil, sugar, and eggs. Stir in vanilla, cinnamon, baking soda, baking powder, salt, and 1 cup flour. Mix in the sour cream. Then stir in remaining 1 ½ cups flour. Mix in apples and pecans. Pour into baking dish. Sprinkle pecan streusel on top. Bake for 45-55 minutes, until toothpick inserted in center comes out clean.

Pecan Streusel
  • ¼ cup melted butter
  • 6 tablespoons brown sugar
  • 6 tablespoons flour (I use whole wheat)
  • 1 tablespoon cinnamon
  • ½ cup nuts
Stir all ingredients together and use in recipe.

Thursday, May 22, 2014

Chocolate, Vanilla, Chocolate-Vanilla, Cranberry Oat, Maple-Pecan - All Cookies - From One Batch!

I walk into the kitchen and get a bowl out of the cupboard. Mind blank. What to do? Get out the flour. Okay. Done. What next? Grab the sugar too. So, what? Flour. Sugar. What else? What am I making anyway? I notice some dried cranberries in the pantry. How about cranberry-oat cookies? So I start mixing ingredients together. Maybe I should try to make several types of cookies out of one batch of dough? Sounds good. Plan. So here are five types of cookies out of one batch of dough! 

  • 2 sticks softened butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups flour (I use whole wheat)
Cream butter and sugar. Stir in the remaining ingredients. Divide dough into four small bowls. Each bowl should contain ¾ cup dough. Preheat oven to 350 degrees Fahrenheit.

Chocolate Cookies

Stir 3 tablespoons cocoa and 1 tablespoon sugar into one bowl. Shape two-thirds of the chocolate dough into six cookies. Save the remaining dough for the chocolate-meets-vanilla-cookies.

Cranberry-Oat Cookies

Stir 1/3 cup dried cranberries and 1/3 cup oats into one bowl of dough. Shape into nine cookies.

Maple-Pecan Cookies

Stir 1/3 cup chopped pecans or walnuts, 2 tablespoons maple syrup, 2 tablespoons flour, and 1/8 teaspoon salt into another bowl of dough. Shape into nine cookies.

Simple Vanilla Cookies

The last bowl of dough will remain plain. Shape two-thirds of it into six cookies. Save the remaining dough for the chocolate-meets-vanilla-cookies.

Chocolate-Meets-Vanilla Cookies

Take the saved chocolate dough and form into six small acorn-sized balls. Do the same with saved vanilla dough. Place a chocolate and vanilla ball side-by-side in your hands and roll into a 2 inch log. Balance one end of the log in one hand and place the other hand on the other end. Press into a ½ inch thick circle. This really isn't that hard at all. It's so much easier to do than to explain! :)


Bake all the cookies 1 ½ inches apart on ungreased cookie sheets for 12 minutes. Let cool before storing, unless eating immediately!   



Thursday, May 15, 2014

Chia Squares

This is a good (and tasty) way to eat those healthy chia seeds!

  • 1 cup melted butter
  • 1 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • 2 cups flour (I use whole wheat)
  • ½ cup chia seeds
  • 1 cup oats

Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch glass baking dish. In a large bowl, mix butter, sugar, egg, and vanilla. Stir in the remaining ingredients. 



Pat into the baking dish. Bake for 25 minutes. Cut into squares. Enjoy!!



Friday, May 9, 2014

Danish Kringle


  • ½ cup warm water
  • 2 teaspoons yeast
  • 5 tablespoons brown sugar
  • ¾ cup warm milk
  • 1 egg
  • 1 teaspoon salt
  • 3 ½ cups flour (I use whole wheat)
  • 1 ½ sticks cold butter
  • Pecan Filling (recipe below)
  • Glaze (if desired)
In a large bowl, dissolve yeast in warm water. Stir in sugar, milk, egg, salt, and flour. Knead for 2-3 minutes. Cover dough and refrigerate for 1 ½ hours. Place the dough on a clean surface and roll out into a 12x16 inch rectangle. Thinly slice a quarter of the butter onto one-half of the surface. Fold the non-buttered half over the buttered dough half. Roll out again and repeat until butter is used up. (Total you should fold it four times.) Tightly wrap in plastic wrap or aluminum foil. Refrigerate for 2-3 hours.
Prepare pecan filling.
Cut the dough into thirds like this:

Then roll each portion of dough into a 18x8 rectangle. The layers of butter should be parallel with the counter. Spread a third of the filling down the center of dough. 

Fold dough over filling and pinch edges. Place on a baking sheet and curve into a “C”. (You might want to put it on a baking sheet with edges – like a jelly roll pan – just in case it leaks a little butter)
Repeat with remaining dough. Let rise for 15 minutes while you preheat the oven to 375 degrees Fahrenheit. Bake for 25-30 minutes, until golden. Drizzle with glaze while hot, if desired.



Pecan Filling
  • 2 cups of finely chopped pecans
  • ½ cup brown sugar
  • 1 stick butter, melted
Stir all ingredients together in a small bowl. Use in recipe