Classic Crumb Cake

I was looking for a Classic Crumb Cake, that  was easy to do and yummy.  I came across this recipe in one of my Martha Stewart’s books.  I read the ingredients and thought it would be the perfect cake for breakfast.


The cake is super moist, not too sweet.  A perfect Classic Crumb Cake.  Don’t forget to add some confectioners’ sugar before serving.


The house smells so good, can’t wait to enjoy a piece of this crumb cake.

Cake Ingredients

1 1/4 sticks (10 tbsp) unsalted butter, room temperature plus more for pan
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
3 eggs
1 tsp pure vanilla extract
1 1/4 cups sour cream

Preheat the oven to 350 degrees.  Generously butter a 13-by-9 inch baking pan, set aside.  Whisk together the flour, baking soda, baking powder, and salt in a bowl, set aside.

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.  Add eggs, one at a time, beating until incorporated after each addition.  Mix in the vanilla.  Add the flour mixture and sour cream, beat just until combined.

Spoon the batter into the pan, and smooth with an offset spatula.  Sprinkle the topping over the batter.  Bake rotating the pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean.  Bake for 40-50 minutes.  DO NOT OVER BAKE.  Transfer to a wire rack to cool.  Before serving dust with confectioners’ sugar.  Enjoy!

Crumb Topping Ingredients

3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1 ½ teaspoons coarse salt
3 ½ sticks (1 ¾ cups) unsalted butter, room temperature

In a medium bowl, whisk to combine the flour, sugar, cinnamon and salt.  Cut in the butter using a pasty blender, until large, moist crumbs form.

Source:  Martha Stewart’s Baking Handbook


Apple Cider Doughnuts

These Apple Cider Doughnuts are the perfect treat during this time of year.  A couple of weeks ago I went to an apple orchard and we filled up 3 bags of apples, a mix of Granny Smith and Golden Delicious.   I  bought honey, some jams, apple cider and  Apple Cider Doughnuts.   The doughnuts were so good that I decided to make my own at home using the apple cider I purchased at the farm.


These doughnuts turned out so good that there is no way you can only eat one.  They are perfect with a cup of coffee or just a glass of cold milk.  The doughnuts are dipped in a glaze made with apple cider and confectioners’ sugar, then a sprinkle of cinnamon sugar over the top.


When frying them make sure not to walk away because these doughnuts cook pretty quick.


When the dough is done make sure to let it sit in the refrigerator for at least 2 hours.  The dough is very sticky and letting it sit will make it easier to handle.

Doughnut Ingredients

2 red apples, such as Cortland or McIntosh
1-1/2 cups apple cider
3-1/2 all purpose flour, plus more for dusting
4 tsp baking powder
1/4 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp freshly grated nutmeg
2/3 cups granulated sugar
3 tbsp vegetable shortening
1 large egg, plus 1 egg yolk
1/4 cup buttermilk
1 tsp vanilla extract
vegetable oil, for frying

Glaze Ingredients

1 cup apple cider
1/4 confectioners’ sugar

Cinnamon Sugar Topping

1 cup granulated sugar
2 tsp cinnamon

Core and coarsely chop the apples (do not peel). Combine with apple cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda,  cinnamon, salt and nutmeg in a medium bowl.

Beat granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

To make the glaze simmer  cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners’ sugar until smooth and glossy, then set aside.

For the sugar topping mix  granulated sugar and cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Source:  Food Network
Yield: 12-16 Doughnuts

White and Milk Chocolate Chip Cookies

I was craving some good homemade cookies. I looked in my pantry to see if I had all of the ingredients to make these delicious White and Milk Chocolate Chip Cookies, and I did.  This is my go to recipe when I’m craving chocolate chip cookies.  I decided to add some white chocolate to give it a twist.

I highly recommend making cookies from scratch at home, you can really taste the difference.  I find that the cookies you buy at the supermarket are way too sweet.  These cookies are perfect right out of the oven with a nice cold glass of milk….these are the best!!


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Puerto Rican Cake

This Puerto Rican Cake is soaked with a syrup made with sugar, a touch of brandy, or almond extract and the finish product is to die for.  This cake is very different than any other cake due to the use of the syrup.  The syrup gives the cake a really moist and soft texture.  This cake was served at my reception on my wedding day.  It was made by a great friend of mine and until this day it is my husband’s favorite and mine too. My friend gave me her secret recipe and it has been kept secret ever since.

This recipe is NOT her recipe because I cannot and will not share it, again it’s a family secret recipe that she has only shared with me. But this recipe is the one I have been making for years, it’s just as good and you will find it delectable.

I made this cake for my 21st wedding anniversary in June. I had some friends over for a special dinner and then we had this cake for dessert, they loved it!! I explained to them that it should be soaked a little more and they said that it was just perfect.


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Vanilla Ice Cream

I had purchased a Cuisinart Frozen Yogurt, Ice Cream and Sorbet  Maker a few years ago.  I’ve made Vanilla Ice Cream, Lemon Sorbet, Pineapple Sorbet and Coconut Sorbet.  The frozen desserts come out really good.  Since July 23rd was National Vanilla Ice Cream Day, I decided to make Vanilla Ice Cream once again.

If you enjoy eating ice cream, yogurt or sorbet, I think this is a great machine to have.  You can make all kinds of frozen desserts in the summer and have them in the freezer ready to eat.   The best part about making your own, you can control how much sugar you put into it.


The ice cream is creamy and delicious.  I added some hot fudge, but you can add anything you want bananas, nuts, strawberries, blueberries, or just have it plain.  Your choice, enjoy!!


1-1/2 cups milk
3 cups heavy cream
1-1/8 cups granulated sugar
1-1/2 tbsp vanilla extract

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes.

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

The instructions on this recipe are for the Cuisinart, Yogurt, Ice Cream and Sorbet Maker. If you have a different brand follow their instructions on how to make the ice cream.

Peaches and Cream Cake

The first time I had this delicious Peaches and Cream Cake was at my friend Lisa’s house. It was Christmas morning and she had invited us over for breakfast. The cake was a hit with my husband and I.

I’ve made this cake a couple of times before and it never disappoints. This cake is really easy to make and it’s perfect for summer cookouts, and winter events.


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Raspberry Buckle

Last week I went to the supermarket and they had these fresh raspberries that looked amazing.  I knew I wanted to  bake something with them, but I really didn’t know what.  I started searching my baking books and I came across a couple of recipes that were okay.

I decided to do a search online and I came across this recipe for Raspberry Buckle.  I wanted to bake something super easy, with few ingredients.  This recipe was perfect.


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Tiramisu meaning “lift me up or pick me up” is a delicious coffee-flavored Italian dessert. I am a dessert junky and so the first thing I do when I get a menu at a restaurant is check out their dessert section. If it’s an Italian restaurant, I will always get Tiramisu.


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Apple Cobbler

On Sunday we had a group of friends over to watch the basketball game. We had some great food, great music and we really had a good time. I wanted to make something easy and delicious for dessert.   I knew that all of my friends would enjoy some Apple Cobbler with some vanilla ice cream.


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Vanilla Madeleines

The first time I had Vanilla Madeleines was at my sister’s house.   She had purchased some from the local supermarket and I immediately wanted to make them myself.  These little sponge cakes are so delicious you won’t be eating just one.

These little madeleines require a special pan that has a shell-like design.  I found this great recipe on-line and once I read it, I knew I had to make it.


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