BLUEBERRY CINNAMON COFFEE CAKE

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It’s blueberry season! Here’s something new to try. I had blueberries in the freezer. I didn’t even thaw them. I took them out when I began making the batter and threw them in when it was time. They are great! This is my old standby coffee cake, you know . . . the one I’ve been making forever. The one with the slightly crispy edges like cornbread and brownies have. Oh yes, I need another piece.

The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl part. The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture.
INGREDIENTS: for an 8 x 8 or 9 x 9 pan. (Feel free to double. You can make one to give away or make mini coffee cakes in a cupcake tin.) NOTE: If doubling, don’t forget to double the streusel.
¼ cup Crisco
¾ cup sugar
1 TBSP sour cream or 1 TBSP soft butter
1 egg
2 tsp baking powder
½ tsp vanilla
¾ cup milk
1 ½ cup flour
½ tsp salt

STREUSEL PREPARATION:
In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

CAKE PREPARATION:
In mixer bowl, beat Crisco and sugar until light and fluffy. Add sour cream or butter, egg, baking powder, vanilla and mix well. Alternately add milk and flour, mixing until combined. Pour the batter into a prepared baking dish, add the cinnamon mixture, swirl it and get your fork ready.

STREUSEL PREPARATION:

In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

OPTIONAL BLUEBERRIES:
¾ cup fresh or frozen blueberries
1 TBSP flour
¼ tsp cinnamon

In small bowl, mix all ingredients and toss gently. After swirling streusel through cake, fold blueberries into cake.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.

GLAZE INGREDIENTS:
This is something I’ve eyeballed for years. The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.
1 cup confectioner’s sugar
1 TBSP butter
½ tsp vanilla
¼ tsp almond extract
Small dash salt
2 TBSP warm half and half or milk

GLAZE PREPARATION:
In mixer bowl, combine sugar, butter, vanilla and almond extracts along with a quick dash of salt. On low speed, begin adding the half and half until you have a nice drippy glaze. Then beat on medium speed for a minute. Using a large spoon, drizzle this on the cake while the cake is still a little warm, just don’t put it on a hot cake.
NOW . . . How easy was that??? Yep. Pretty easy for all this delicious, moist, cinnamon goodness.

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By Tika for CHEW WANNA EAT? © 2017

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STRAWBERRY RHUBARB PIE

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  It’s strawberry and rhubarb season.  Need I say more?  Strawberries and rhubarb in a homemade lattice-topped pie crust is sure to wow your guests. It’s quite easy, too.  Really!

INGREDIENTS:

Double pie crust (unbaked)

1 ¼ – 1 1/3 cups sugar

3 TBSP quick-cook Tapioca

¼ tsp nutmeg

3 cups rhubarb, cut into 1/2 pieces (don’t peel)

2 ½ cups fresh strawberries, cut in half or quarters

PREPARATION:

Place all ingredients (except pie crust, of course) into a large bowl and mix with a serving spoon until well combined.  Place pie crust into a pie plate and pour in the fruit mixture.  Go ahead and give the lattice top a try.  It’s very easy.  I usually cut 1″ strips.

Bake at 375° F for about 50 minutes.

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By Tika for CHEW WANNA EAT? © 2017

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NO-BAKE CRISPY PEANUT BUTTER CHOCOLATE BARS

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  Today’s recipe is something I’ve seen all over the internet, and with good reason.  These chocolate peanut butter crisp bars are simple as well as delicious.  I added vanilla just cause, but you don’t have to.  I kept seeing the recipe with honey, but I said no no to that.  I saw a few that called for maple syrup, but who wants maple syrup flavored chocolate and peanut butter?  No no again.  I cut down on the butter and added a bit of milk for creaminess.  It worked!  Love them!

INGREDIENTS:

1 cup peanut butter

4 TBSP butter

1 cup sugar

1 ½ cups semi-sweet chocolate chips

1 tsp vanilla

2 TBSP milk

3 cups Rice Krispies or Corn Flakes

 

PREPARATION:

Line an 8 x 8 baking dish with Parchment Paper.  Set aside.

In microwave or on top of double boiler, melt peanut butter, butter and sugar, stirring until sugar is dissolved.  (Use a large bowl)

Add chocolate chips and stir until dissolved.  Add vanilla and milk, stirring until combined.

Stir in cereal and press mixture into baking dish.  Chill at least 2 hours.

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By Tika for CHEW WANNA EAT? © 2017

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SNICKERDOODLE CHEESECAKE

 

 

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   My daughter-in-law was teasing me with photos and a recipe for Snickerdoodle Cheesecake.  I’ve seen them around before, but I might have been in one of my moods for cinnamon.  And Bob is always in the mood for cheesecake. 

     By now, you must know that I’ve never met a recipe I couldn’t alter.  It’s just my thing, and I can’t help myself.  I added an extra half tsp of vanilla and more cinnamon.  Since most of us have a stand-up mixer with only one bowl, I made a note after the cheesecake portion of the recipe so you can use the same bowl twice.  Oh yeah, one other thing.  I rarely use unsalted butter and then add salt to the recipe.  I think that’s silly.  Each stick of salted butter has approximately ¼ tsp of salt.  If a recipe calls for 2 sticks of unsalted butter and 1 tsp salt, I use 2 sticks of salted butter and ½ tsp salt.  I also added baking soda and salt to main snickerdoodle mixture, and then added flour slowly.  (Saves washing another bowl.)

By the way?  This cake is OUTSTANDING!

Ingredients

Cheesecake

  • 2 blocks cream cheese, softened
  • 1/2 c. sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract (I used 1 tsp)
  • pinch of kosher salt

Snickerdoodle

  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt (I cut this to 1/2 tsp because I used salted butter)
  • 1/2 tsp. baking soda
  • 1 1/2 sticks unsalted butter, melted (I used room temp salted)
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. ground cinnamon (or more)
  • cinnamon sugar, for sprinkling

Directions

  1. Preheat oven to 350º. Grease (I used butter) a 9″-x-13″ baking pan with cooking spray.
  2. Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Note: If you have only one mixer bowl, transfer cheesecake mixture to a small bowl and set aside. You’ll have to rinse and dry bowl and beater.
  3. Prepare snickerdoodle dough: In mixer bowl, beat butter, sugar and brown sugar until pale and fluffy, about 3 minutes. Add eggs and vanilla and mix until just combined. Add baking soda, cinnamon, and salt. Slowly add flour and mix on low until just combined.
  4. Press about two-thirds of the snickerdoodle dough into an even layer in the bottom of the pan. Sprinkle with cinnamon-sugar on top. Pour cheesecake batter on top and smooth the top with a rubber spatula. Break up remaining snickerdoodle dough into small clumps and sprinkle over cheesecake layer. (I found it easy to use a serving spoon and scrape pieces right onto the cheesecake with a butter knife. Sprinkle with more cinnamon sugar.
  5. Bake until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes. Let cool completely until slicing into squares.

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By Tika for CHEW WANNA EAT? © 2017

Snickerdoodles Cheeecake

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Snickerdoodle Cheesecake (5)

EVERYDAY CHOCOLATE CAKE

IMG_4070      Who doesn’t love a good chocolate cake?  I don’t think I know anyone.  This cake is so easy that it won’t have to wait for the weekend.  It just might be your new family favorite.

INGREDIENTS:

1 ¾ rounded cup sugar

1 ½ sticks room temp butter

2 tsp vanilla extract

3 large eggs

½ tsp salt

1 rounded tsp baking powder

1 tsp baking soda

2/3 rounded cup baking cocoa

1 cup coffee (prepared) or 1 cup water

2 cups AP flour

 

PREPARATION:

In mixer bowl, beat sugar, butter and vanilla until very well mixed. Add eggs one at a time, beating well after each.  Add salt, baking powder, and baking soda, and cocoa, mixing well.  Add coffee or water and flour alternately, and beat until well combined.  Pour into prepared 9 x 13 cake pan or 2 round pans which have been buttered well.

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By Tika for CHEW WANNA EAT? © 2017

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EASTER CUPCAKES & MINI CAKES

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These were so much fun to decorate.  I used Russian ball tips and multi-colored buttercream frosting.  Each cupcake is topped with either a jelly bean or fruit chew.

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By Tika for CHEW WANNA EAT? © 2017

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ST PATRICK’S DAY CUPCAKES W/MINT FROSTING

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     Green Mint Frosting for St Patty’s Day?  You bet!  Use your standard frosting recipe and add Spearmint Extract and Green Food Coloring.  I used a Russian Ball tip to pipe.

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By Tika for CHEW WANNA EAT? © 2017

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CINNAMON STREUSEL COFFEE CAKE

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Cinnamon, gotta, gotta have it.  If you’ve been following me for a while, you know how much I love cinnamon.  And of course, I love cake.  Sometimes I simply don’t want a cake with lots of frosting.  Or, I’m too lazy to make it.  On those days, I opt for my longtime popular Cinnamon Streusel Coffee Cake.  I’ve had this recipe for probably forty years.  It’s the only one I use. It’s that good.  It’s been a staple in my kitchen since my boys were little, and you know they’re both grown now with little ones of their own.  It was one of Cory’s favorite cakes.  On those days when you’re making a big meal, this cake takes little energy and sometimes you just want dessert to go with your fabulous dinner.

     The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl, but even that takes two minutes.  The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture. 

     Today I’m making a glaze to drizzle over the top.  I don’t care for a glaze that is just sugar and milk.  Too blah!  I’ve taken a basic glaze and added real flavor to it.   

INGREDIENTS: for an 8 x 8 or 9 x 9 pan.  (Feel free to double.  You can make one to give away or make mini coffee cakes in a cupcake tin.)  NOTE:  If doubling, don’t forget to double the streusel.

¼ cup Crisco

¾ cup sugar

1 TBSP sour cream or 1 TBSP soft butter

1 egg

2 tsp baking powder

½ tsp vanilla

¾ cup milk

1 ½ cup flour

 

STREUSEL PREPARATION:  (If you doubled the cake for a 9 x 13 pan, don’t forget to double the streusel!)

In the same mixer bowl, mix with a pastry cutter, two forks, or two knives:

1/3 cup brown sugar

¼ cup flour

½ tsp cinnamon

3 TBSP room temperature butter

You want to see small lumps in it.  Don’t mix until it’s smooth, or you’ll ruin it.

 

CAKE PREPARATION:

In mixer bowl, beat Crisco and sugar until light and fluffy.  Add butter, egg, baking powder, vanilla and mix well.  Alternately add milk and flour, mixing until combined.  Pour the batter into a prepared baking dish.  Swirl the cinnamon mixture throughout the cake.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.

 

GLAZE INGREDIENTS:

This is something I’ve eyeballed for years.  The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.

1 cup confectioner’s sugar

2 tsp butter

½ tsp vanilla

¼ tsp almond extract

Small dash salt

1 TBSP half and half or milk

 

GLAZE PREPARATION:

In a small bowl, heat milk and butter. (About 10 – 15 seconds in the microwave).  Stir until butter is melted.  Add extracts, and salt.  Stir.  Add confectioner’s sugar and stir until no lumps remain.  You want a nice drippy glaze.  If too thick, add ½ tsp milk.  If too thin, add another TBSP confectioner’s sugar.  combine sugar, butter, vanilla and almond extracts along with a quick dash of salt.  Using a large spoon, drizzle this on the cake while the cake is still barely warm, just don’t put it on a hot cake.

NOW . . . How easy was that???  Yep.  Pretty easy for all this delicious, moist, cinnamon goodness.

 

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By Tika for CHEW WANNA EAT? © 2017

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VALENTINE’S DAY COOKIES

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These are by far the best rolled sugar cookies ever!  I won’t tell you how many disappeared before they were frosted.  They’re just that good!  Love this frosting because it spreads easily and dries to a beautiful shine.

COOKIE INGREDIENTS: Yields about 60 cookies

1 cup salted butter, at room temp

1 ½ cups confectioner’s sugar

1 tsp baking soda

1 tsp cream of tartar

1 large egg

2 ½ cups AP flour

1 ½ tsp vanilla extract

½ – ¾ tsp almond extract

 

FROSTING INGREDIENTS:

5 cups confectioner’s sugar

5 TBSP Karo syrup

4 TBSP milk or ½ and ½

Dash of salt

Extracts for flavoring

Food coloring to tint

 

COOKIE PREPARATION:

In your mixer bowl, cream butter and confectioner’s sugar until fluffy (about 90 seconds at medium speed).  Add vanilla and almond extracts, and then add the egg.  Beat well.

Add baking soda and cream of tartar, mixing until blended.  Add flour, beating until just combined.

Cut four lengths of Parchment paper approximately 12” – 14” long.  Divide dough in half.  Place each ball of dough between two sheets of cut Parchment paper and roll to 1/8” (or thicker if you want a thicker cookie).  Be sure that the dough is rolled evenly in height.  If you have some thick areas and some thin areas, the cookies will not cook evenly.

Chill both sheets of dough for 20-30 minutes.  This makes dough easy to work with and helps prevent spreading during baking.  If you don’t have stoneware baking sheets, save the Parchment paper to bake the cookies on later.

Preheat oven to 350 ° F.  Cut cookies and place on Stoneware sheets or Parchment paper.  They need only about 1” in between because they shouldn’t spread.  Save the scraps, roll, and chill again.  Bake 9 – 13 minutes or until cookies are barely turning brown on the edges.  Time depends on size of cutter you used and thickness.  Place on racks to cool.

 

FROSTING PREPARATION: 

Combine confectioner’s sugar, corn syrup, and enough milk to achieve desired consistency.  I never add extracts at this stage because I want to make a variety of flavors and colors.  I add them AFTER I’ve separated the frosting into individual bowls and just stir with a fork or butter knife.  You want the consistency to be just a smidge runny or drippy.  It shouldn’t have any stiffness to it like a buttercream has.  You can pipe it or spread it with a knife.

When you’re ready to tint and add extracts, match the colors with the flavorings.  Red tint and cinnamon flavoring.  Green tint for spearmint.  White tint for peppermint or vanilla.  Yellow tint for lemon.  Blue tint for raspberry.  See?  How much fun is this?

If you’re going to use sprinkles, brushing a teesy bit of Karo syrup after frosting will make them stick.  I don’t know about you, but I hate it if I use sprinkles and they fall off when you’re eating the cookie.

Keep the bowls covered because the frosting dries out.

If you’re going to pipe, small round tips work best.

Now go make cookies and have some fun!

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By Tika for CHEW WANNA EAT? © 2017

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CARROT CAKE COOKIES W/ORANGE CREAM CHEESE FROSTING

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    These cookies are so delectable, nobody will guess that they’re chock full of healthy ingredients.  Low in sugar, full of beta carotene, Vitamin C, as well as fiber.  They are like taking a piece of carrot cake to go!  You can add dates, chocolate chips, raisins, or walnuts. You can frost them or eat them plain.  You can add walnuts to the delicious Orange Cream Cheese Frosting.  You can omit an egg and make them a little firmer, or use both eggs and end up with a soft cake-like result.  They’re your cookies.  Bake them your way. It’s more fun!

INGREDIENTS:  Yields 36 cookies

1 stick room temp butter

½ cup shortening

½ cup white sugar

¼ cup packed brown sugar

2 eggs for cake-like (1 egg, 1 TBSP canola oil if you want more cookie-like)

1 cup carrots, cooked, mashed and cooled (3 – 5 carrots)**

1 tsp vanilla extract

1 ½ rounded cups AP flour (or 1 rounded cup AP flour and 1/2 cup wheat flour)

½ cup oatmeal

2 tsp baking powder

1 tsp cinnamon

1/8 tsp cloves

Couple dashes salt

OPTIONS:  chopped nuts, dates, raisins, chocolate chips.

 

PREPARATION:

Peel carrots, cut into chunks and cook in covered pan with about 2” water until soft.  When cool, drain (reserving water) and mash with fork.  (Cooked a bit too much?  No problem.  If you have a baby, there’s lunch.  If not, give the dogs whatever is left over.  I also pour the cooled liquid over their dry food to provide extra nutrients.   The cooled liquid can also be frozen to use in soups or stews.)

In mixer bowl, beat butter and shortening for 30 seconds.  Add sugars and beat for 1 minute.  Add eggs, cooled carrots, vanilla, oatmeal, baking powder, cinnamon, salt, cloves and beat until well incorporated.  Add flour and beat until thoroughly mixed but not over beaten.  Add Optional Ingredients.

I use my large cookie scoop (2 TBSP or so per cookie.)  Bake at 350 ° F for 16 – 17 min on stoneware, silicone sheet or regular sheet with parchment paper.

 

Orange Cream Cheese Frosting Ingredients:

2 oz cream cheese, at room temp

1 TBSP butter, room temp

2 TBSP orange juice +/-

2 tsp orange zest

½ tsp vanilla extract

1 ½ cups confectioner’s sugar

Dash salt

OPTIONAL:  ½ tsp cinnamon, crushed walnuts

PREPARATION:

In mixer bowl, beat cream cheese and butter until just combined.  Add remaining ingredients and beat until desired spreading consistency is reached.  Add a bit extra orange juice if it seems too thick.  If too thin, add a bit extra confectioner’s sugar.

If you want the crushed nuts, they can be added directly to the frosting, or sprinkled on top.  I usually do half with nuts on top and half plain.

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By Tika for CHEW WANNA EAT? © 2017