Old Fruit

Posted by casey on March 29, 2012 in In The Kitchen, Most Important Meal of the Day

I am quite picky about the ripeness of my bananas…and pears…and apples – okay fruit.  Colter likes to say that I eat banana-apples because I like them when they still have a little green to them.  It is all about texture – once I piece of fruit gets a little gritty I just can’t do it. So, what do you do with old fruit?

Make banana-pear muffins of course!

I loved this recipe because compared to others it had some “healthier” perks.  Less sugar (in comparison), no butter, and more fruit!

2-3 large very ripe bananas
1/2-3/4 cup sugar, white or brown  (I used half of each)
2 large eggs
2-4 Tbsp. vegetable oil
1 tsp. vanilla
1 1/2 cups all-purpose flour, or half all-purpose and half whole wheat
1 tsp. baking soda
pinch salt
1 ripe pear, roughly chopped

Preheat oven to 375F.

In a medium bowl, mash together the bananas, sugar, eggs, oil and vanilla until blended and the bananas are well mashed – don’t worry about getting all the lumps out. Add the flour, baking soda and salt, and stir just until the batter starts coming together; add the pear and walnuts, or whatever additions you are using, and stir just until combined. Don’t overmix, or your muffins could be tough.

Spoon the batter into muffin tins that are lined with paper liners or sprayed with nonstick spray, filling them about 3/4 full. If you like, sprinkle the tops with coarse sugar. Bake for 20-30 minutes, depending on the size of your muffins, until golden and the tops are springy to the touch.

Makes 10-12 regular muffins.

(A Word of Warning – Mine were delicious but a little gummy – but I added extra bananas because I had them which I believe were the culprit!)


Fall for Breakfast

Posted by casey on September 30, 2011 in In The Kitchen, Most Important Meal of the Day

Just in time for your Saturday or Sunday brunch and the beginning of October, I am bringing you a special fall treat. Pumpkin Pancakes.  Say it with me – “Mmmmm mmmmm delicious.”  There are a couple of things I like about this recipe besides it being a seasonal twist on a classic.  First, because the original recipe came from a “Cooking for Baby”  cookbook it has minimal added sugar.  Therefore when you go ahead and add syrup you are only at a small sugar overload instead of a ridiculous one.  The second thing I love about this is that they freeze for up to a month.  Surprise, surprise something else I can stick in my freezer.

Pumpkin Pancakes
1 cup milk
1/2 – 3/4 cup puree pumpkin (the can works fine)
1 egg
2 Tablespoons vegetable oil
1 Tablespoon vinegar
1 cup whole wheat flour (if you are feeling extra healthy)
if you don’t have whole wheat, white flour is fine
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon cinnamon
1/4 teaspoon allspice
1/4 heaping teaspoon nutmeg

** For freezing, I doubled the recipe and then put the cooled pancakes in pairs in ziploc freezer bags**

** Additional topping ingredients to consider – blackberries, walnuts or pecans, raspberries, powdered sugar **

1. Whisk together your milk, pumpkin, egg, oil and vinegar until well blended.  (I added a little extra pumpkin because I couldn’t resist.)

2. In a different bowl, combine your dry ingredients. (flour, brown sugar, salt, spices).

3. Combine your liquid and dry mixtures until just combined.  Then let the mixture sit for a few minutes and thicken some.

4. Spray your griddle or cooking surface with a cooking spray or however you like to keep them from sticking.  Pour your pancakes to size (recommended 1/4 to 1/3 cup spoonfuls) and cook over medium to medium high heat until golden on each side and cooked throughout.

5. Top your pancakes as you please, serve warm or cool to freeze for later.

Happy Fall!




Holy Cinnamon Rolls

Posted by casey on September 12, 2011 in In The Kitchen, Most Important Meal of the Day, Sweet Treats

Pioneer Woman got me again.
Pioneer Woman andBaby Kaz II

In my nesting craze to prepare and freeze as much as my little hands can cook, I decided that I wanted to conquer PW‘s famous cinnamon rolls.  The problem?  Just as she said, I may never be able to eat a different roll and I have a feeling that this is going to become a holiday requirement among family members just like my apple pie.

I did it though, and I am not sorry.  Not even one bit.  Even the fact that there isn’t one thing remotely healthy for you in these rolls makes me sorry.  Sure, having to do an extra round of P90X post baby because of these rolls will make me sorry but I have weeks to think about that.  I don’t know what your reasoning will be, but find a reason and make these cinnamon rolls.  Sure you could just go by Pillsbury premade rolls but don’t.  Yes it is a bit of a process, and yes it involves active yeast and waiting for dough to rise (which can really make you feel like a chef) but you won’t be sorry – I guarantee it.

Dough Ingredients

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 9 cups (8 Cups, Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon Salt
  • 2 cups melted butter (4 sticks)
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon (1/2 cup or more)
  • 6 foil round pans


  • 1 bag Powdered Sugar (2 lbs)
  • 1 Tablespoon Maple Flavoring
  • 1/2 cupwhole Milk
  • 6 Tablespoons Melted Butter
  • 1/4 cup Brewed Coffee
  • 1/8 teaspoon Salt

(Freezing Options are at the Bottom)

1. In a medium saucepan over medium heat, mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point).

2.  Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for one minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover with a clean kitchen towel and let rise for at least an hour. (set somewhere warm & dry for best results)

3. After rising for at least an hour, dump on top of the dough 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (I didn’t do this, I used it right away.  But, she says that you could cover the dough and put it in the fridge until you need it – up to three days, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.)

4. When ready to assemble rolls: Sprinkle rolling surface generously with flour. Pour a tablespoon of melted butter in each pie plate and swirl it around to place the cut rolls in.

5. Take half the dough and roll out to a rather large rectangle. (30 X 20 ) Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 cup melted butter over the dough and use a brush or your clean fingers to evenly spread. (yes it may leak off of your dough) Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.  Really, you can do as much sugar & cinnamon as you see fit for your gooey filling. Don’t be shy.

6. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Don’t worry if your filling oozes out, that just means you did it right by adding lots of filling. :)

7. Using a large, sharp knife (not a butter knife it will stick) Cut down your rolled dough log to make rolls that are approx 1 inch to 1 1/2 inch thick.    After each slice place the roll in a pan. until filled.  Don’t overcrowd your rolls (6-8 to a pan)

8. Repeat this process with the other half of the dough Cover your pans with kitchen towels and let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 13 to 18 minutes.

While they are baking make your frosting. It is truly simple.  Ready? Mix together all ingredients listed and whisk well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.(They soak it up when they are warm – it is perfect)Pour away and be excessive.  After all, they are cinnamon rolls not bran muffins.

– Easy Option: Make as directed above straight through the baking and icing.  Once cooled cover your baked, iced rolls with foil and freeze.  Then you just have to bake them at 250 degrees for 15 min to reheat.

– Pre-Baked/No Icing Option:  After you cut the dough cover with foil and freeze.  To cook, you then have to let them thaw, rise and then bake as originally directed (375 degrees – 13/18 min).  Make your icing now and frost.

Thank you Pioneer Woman for letting me blame you and Baby Kaz II for this delicious treat that my expanding body should probably resist.


12 Days of Christmas Treats & Eats – Day 9 – Sweet Festive Start Oatmeal

Posted by casey on December 21, 2010 in In The Kitchen, Most Important Meal of the Day, Sweet Treats

On the ninth day of Christmas Treats & Eats, my mess of a kitchen gave to me….
Festive Oatmeal, Perfect Kahlua Fudge, Pecan Pie to Die For, Grown Up Hot Cocoa, Cinnamon Corn Casserole, Gingersnap Cherry Cheesecake, Candied Pecans, Snowtop Cookies and Peppermint Pretzel Baaaarrrrrkkkk !!!!!

I realized that you might not be in charge of bringing dessert this year and maybe you are frantically trying to find something festive to serve for a Christmas morning breakfast that is adorned with shreds of wrapping paper and new toys being rolled about the house.  I have several options for you.  Some being those that I have shared in the past like my Saturday Scones, Weekend Waffles or Blueberry Streusel Coffee Cake.  Today’s addition though is quite comforting for a cozy holiday morning, and nourishing too!

Festive Spiced Oatmeal
(recipe for one bowl)
Oats (You can Used “Quick” Oats or the Old Fashioned Kind)
1/2 Fuji Apple (Or Apple of Your Choice – Just Make Sure it is A Sweet One)
1 1/2 Tablespoons Brown Sugar
1 teaspoon cinnamon sugar

1. Peel and core your apple.  Then cut it into bite sized chunks.  I think you need at least 1/2 of the apple in one bowl of oatmeal but feel free to use an entire apple for each bowl!

2. Cut your pomegranate and begin removing the seeds.  If you have never done this I suggest looking on YouTube or the “POM” site for easier directions.  Yes…those little red corn looking things are the pomegranate seeds and yes that is what you will be eating.  I think 1/4 cup of seeds is appropriate for this bowl.

3. Cook your oatmeal to the specified directions.

4. While it is cooking place your apples in the bottom of a soup bowl.  Sprinkle the brown sugar and cinnamon sugar on top.

5. Dump the hot oatmeal over your apples and stir until thoroughly mixed.  If you like your oatmeal very sweet just tack on some extra brown sugar.  A sort of “season to taste” recipe.

6. Sprinkle the pomegranate seeds on top and there you have it, festive spiced and fresh oatmeal!

(The pomegranate seeds can really dress up any morning sweet especially for Christmas.  Consider throwing them on top of the Weekend Waffles with some butterscotch chips, os adding them to the icing drizzle on the Saturday Scones)


A Little Spice For Your Night! – Pumpkin Spice Cake

Posted by casey on November 11, 2010 in In The Kitchen, Most Important Meal of the Day, Sweet Treats

I’m not quite ready to let my pumpkin inspired treats go, just like I’m not quite ready to let fall go.  I just have to get my pumpkin fix through Thanksgiving!  I’ve given you pumpkin bread, and pumpkin cookies so of course, there had to be a pumpkin cake!  I swear, there are subtle differences in them all…I swear it isn’t the same thing over and over. Plus it is gloomy and rainy outside right now which means we all need a cozy treat.

Pumpkin Spice Cake

  • 1 cup  unsalted butter, at room temperature
  • 3 cups all-purpose flour
  • 5 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 can pumpkin (15 oz)
  • 1/2 cup milk
  • 1/4 cup molasses
  • 1-2 White Chocolate Squares (baking chocolate)
  • Bag Powdered Sugar
  • Cream

1. Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.
2. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
3. Beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes.
4. Beat in the eggs, one at a time.
5. Beat in the pumpkin puree, milk, and molasses (don’t worry if the mixture appears curdled).
6. Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined.
7. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes.
8. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.

The original recipe called for a lemon-ish glaze that I didn’t particularly care for so I whipped up some of my own.

– Melt the white baking chocoalte squares in the microwave in 30- sec intervals.  Be very careful to not overheat and burn the chocolate.  Stir it well after each interval to see if it is smooth and melted enough to not heat again.
– Combine the melted chocolate with 1/4 cup scoops of powdered sugar and 1 Tablespoon of cream at a time until you get the consistency that you like.
– Drizzle over the cooled pumpkin cake

Adapted from RealSimple


Treats Without Tricks – Frosted Pumpkin Puffs

Posted by casey on October 27, 2010 in In The Kitchen, Most Important Meal of the Day, Sweet Treats

I “tweeted” about these delicious little pumpkin morsels the other day and knew I couldn’t wait long before posting them!   These frosted pumpkin cookies are wonderful, and not tricky at all!  I discovered a few things about them though that might help you along the way.  If you peek at the picture you might notice they seem a little puffy so to speak.  Do not be alarmed if you look into your oven while they are baking and they seem to be staying in the ball shape you put them on your cookie sheet in.  They won’t flatten out, but will puff up more than anything.   This isn’t a chewy, gooey cookie if you are one of those people, they are more cakey.  In fact, I think they would be the perfect addition to a morning cup of coffee even, instead of say a scone or muffin.  (Plus, they are the perfect size.)  Don’t you just love pumpkin season?

Frosted Pumpkin Puffs

Preheat Oven to 375 Degrees
Cookies Will Bake for 13 – 15 Minutes


1 cup shortening
2 cups packed brown sugar
2 cups canned pumpkin
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/8 teaspoon salt
1 cup chopped pecans


½ cup butter
1 ½ cups packed brown sugar
¼ cup milk
1 teaspoon maple flavoring
½ teaspoon vanilla
2 cups powdered sugar

 The frosting is wonderful, but the next time I think I will use it as more of a glaze, or drizzle instead of an actual frosting.  I also think that my carrot cake icing would make a perfect alternative if you prefer that!


– Cream shortening and brown sugar. Add pumpkin and mix well.
– Combine the flour, baking powder, baking soda, cinnamon and salt.
– Gradually add the dry ingredients to the pumpkin mixture
– Stir in the pecans
– Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheets.
– Bake at 375 Degrees for 13 – 15 minutes.  Remember, they won’t flatten out.

– For the frosting, combine the butter, brown sugar, and milk in a saucepan.  Bring to a boil over medium heat, stirring constantly.
– Boil for 3 minutes and then remove from the heat.
– Stir in the maple flavoring and vanilla.  Cool slightly.
– Beat in enough powdered sugar to achieve spreading consistency and frost the cookies while they are still warm!


Saturday Scones

Posted by casey on July 24, 2010 in In The Kitchen, Most Important Meal of the Day, Sweet Treats

I love Saturdays. 
I love them because Saturday means there is no work-day for the husband.  I love them because Saturdaymeans Caden and I get to go to yoga.  I love them because Saturdaymeans we might spend an entire day watching Dexter on Netflix. (Unfortunately it’s true…a whole day)  I love them because Saturday means Starbucks.

I said it. I have become one of those.  There is something about a week with my sweet boy that wears me out to where I just need a Saturday morning Starbucks fix.  It has become quite the peaceful little ritual but I was getting tired of one thing…pastries.  Sometimes I forget that I’m not pregnant anymore and that I really shouldn’t get a baked good to go along with my steaming beverage.  I also sometimes forget that I am paying way too much for that “fresh from the oven” treat so damn it, I’m making something that is actually fresh from the oven. You, will, LOVE them!

Pecan Scones with Maple Icing
3 Cups Flour
1/3 Cup Sugar
5 teaspoons Baking Powder
1 teaspoon Salt
1/2 pound (2 sticks) Unsalted Butter, Chilled
1/4 Cup Pecans ( I like a little more than this)
1 Large Egg
3/4 Cup Heavy Cream

Maple Icing – Recipe #1              
Powdered Sugar                                      
Pure Maple Syrup
(For this icing, mix some of each ingredient with an electric mixture until you like the taste and consistency.  Drizzle over the cooled scones for flavor. Yes drizzle, as in a little not spread on top ,as in a lot.)

1. Preheat your oven to 350 Degrees. (Heads up – No Electric Mixer is Needed for This)
2. Stir Together your dry ingredients (flour, sugar, baking powder & salt) in a large bowl.
3. Slice your butter into small pieces.  Dump the slices into your bowl and cut into the dry mixture until it looks like you have a big bowl of crumbs.
4. Finely chop your pecans. (Their texture is better when done by hand instead of using one of those rotating grinder choppers. A very technical name I know – the rotating grinder chopper.) Throw them into your bowl and stir to combine.
5. First, mix the egg and cream together.  Then add your egg/cream liquid mixture to your bowl.  Stir until just combined but not anymore than that!
6. Now, dump the contents of your bowl onto a mixture for rolling.  Have no fear, you didn’t mess up…it is supposed to look like a pile of large crumbs – I promise.
7.Carefully push that pile of crumbs together with your hands until it forms a large ball.  Once it is sticking roll ot your scone dough into a 10 inch round that is about 3/4 inch think.
8. Slice your dough like a pizza into 8 triangles.
**Please don’t sit there and slice them one at a time hoping they are even.  Cut a plus sign and then an “X” and there you go!**
9.Place your scone wedges on a baking sheet lines with a Silpat.  If you don’t have a Silpat, you should invest…they bake everything to perfection. I’ll forgive you for not owning one though and tell you that just spraying with cooking spray will do a fine job for these also.

Bake for 22 – 26 minutes until they are just barely beginning to brown.  You don’t want them to actually look brown or be dark around the edges.  Allow them to cool completely before icing.
Scone Recipe Courtesy of Pioneer Woman



Weekend Waffles

Posted by casey on July 10, 2010 in In The Kitchen, Most Important Meal of the Day, Sweet Treats

Around here we find at least one morning of our weekend to be the perfect time to cook a nice relaxing breakfast to start the day off right.  While some days it might be omelettes and Blueberry Streusel Coffee Cake, and others breakfast migas, we recently decided to put one of those random appliances to use. That’s right, the Waffle Maker.  I have tried several waffle batter recipes over the past few years, but this one exceeds them all in flavor by far. So go ahead, get out your waffle maker that has been sitting in hiding for the length of your marriage and whip up a batch of these beauties this weekend.

Sunday Waffles

  • 1-¾ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 2 whole Egg Yolks
  • 1-¾ cup Milk, Whole Or Skim
  • ½ cups Melted Butter (1 Stick) Or Substitute Canola Oil
  • 2 whole Egg Whites
  • ½ teaspoons Vanilla Extract
  • 1. In a bowl combine flour, baking powder, and salt. Set aside.

    2. In a separate bowl, beat egg yolks slightly and then add milk and melted butter/oil. Pour this mixture into the flour until just combined, leave it lumpy.

    3. In a separate bowl combine egg whites and vanilla and whip to stiff peak. Then gently fold into the bowl of batter.

    4. Then pour batter into a preheated waffle iron. Cook until golden. Repeat until you use up all of your batter. This recipe makes approximately 8 -10 waffles in a 4 square waffle maker.

    For a new addition, try topping your waffles with various jams instead of or in addition to some syrup!

    Recipe courtesy of Tasty Kitchen


    A Delicious Start – Migas

    Posted by casey on July 21, 2009 in In The Kitchen, Most Important Meal of the Day

    As breakfast goes, I tend to burn myself out on one item or another.  Cereal is perfect for a chunk of time and then it moves on to bagels and fruit, etc.  Plus, if you are in the mood for a “real, cooked” breakfast you have either worn out your sausage egg casserole recipe or don’t feel like a meal of bread and sugar otherwise known as pancakes.  So, I am bringing you an alternative.  Actually, I am just relaying the message, because it is Pioneer Woman’s recipe.

    Pioneer Woman’s Breakfast Migas

    dsc_0112_edited-1For a hearty, spicier breakfast, you must get…
    * 4 – 6 corn tortillas
    * Vegetable oil (to fry tortillas)
    * 10 to 12 large eggs (just go for all 12)
    * 1/4 cup half & half (not milk people, actual 1/2 and 1/2)
    * 1 tablespoon olive oil
    * 1 tablespoon butter
    * 1 medium onion, roughly chopped
    * 1 red bell pepper, roughly chopped
    * 1 green bell pepper, roughly chopped
    * 4 plum tomatoes, roughly chopped
    * 1 to 2 jalapenos, seeded and finely diced
    * 1/4 to 1/2 cup chopped cilantro, depending on your taste
    * 1 cup grated Monterey Jack or Cotija cheese

    1. In a large mixing bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

    2. In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.  Let the oil in the pan cool and set aside because you will not need this pan again.  Also, if you are in a rush, it is not 100% necessary to fry the tortillas.  You can just tear them up as is and it will taste more or less the same. (Sorry Pioneer Woman)

    3. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

    4. Reduce heat to low.

    5. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. It will take a little bit for all of the eggs to cook through so be patient!

    The best part of this breakfast is that it can be served as is or paired with so much (cinnamon rolls, fruit, black beans, toast, etc)! If you are in need of a complete picture tutorial of how to make these migas or what they look like as you complete each step (not just the final product above) click on the Pioneer Woman link I attached at the top and it will take you straight to her recipe! I hope this gets your day started off right or even inspires a breakfast for dinner night. :)


    One Bite in Heaven-Blueberry Coffee Cake

    Posted by casey on March 8, 2009 in In The Kitchen, Most Important Meal of the Day, Sweet Treats

    I have to say…I too am a sucker for the Blueberry muffins from a box,that come with the little cinnamon streusel topping mix.  You know the one that is a blueberry and cinnamon concoction of deliciousness?  However, once you try this recipe it will be difficult to go back.  Instead of seven minutes in the closet kissing, I am saving you some time, because this is really one bite in heaven.

    Blueberry Coffee Cake
    ingredientsFirst, from the pantry/cabinet/fridge/store, you will need…

    4 Tablespoons Butter at room temperature
    3/4 cup sugar
    1 egg
    1/2 cup milk
    2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 cups fresh or frozen blueberries
    You will need an additional 1/2 cup sugar, 1/3 cup flour, 4 more Tablespoons butter and 2 teaspoons cinnamon for the topping.

    Before you begin, preheat your oven to 375 degrees and grease all sides of a 9 X 9 glass baking dish

    One – Place, okay lets be honest, dump the sugar in a large mixing bowl and cut the butter into pieces on top of it.


     Two – Cream the butter and the sugar together until the mixture is light and fluffy. Light and fluffy?  I hate that description I mean isn’t that really an opinion?  Basically, it will combine together into tiny balls when it is mixed. (see below picture)

     Three – Add the egg to the creamed butter and sugar and then beat to combine. (Try and keep the eggshell out of there would you?)

    step-2creamegg     step3creamed

    Four – Measure out 1/2 cup milk and gradually (so don’t dump it all in there at once folks) pour into the mixing bowl stirring until blended.

    step4milk     step5pourmilk

    Five -  Place..sorry again, dump, throw, toss whatever suits you –  the flour, baking powder and salt into a sifter.  Then, sift the dry ingredients over the creamed mixture stirring just enough to blend all of the ingredients.  I find that I never use the handle on the sifter to make it come out, but I angrily pound the side of it.  Must be a stress reliever

    step7sifteringred     step8sifter     step9sifting

    Six – Add the blueberries to the dough and fold into the mixture. (looks a bit like choc. chip cookie dough) Then spread the mixture into the greased baking dish.  It truly does not matter if they are fresh or frozen.  I have made it with both and it tastes the same, so save yourself some time and use what you have or what is more convenient for you.

    step10blueberries     step11bbmixed

    Seven - To make the topping, you need to place the remaining 1/2 cup sugar, 1/3 cup flour and cinnamon into a small bowl.  Cut 4 tablespoons of butter (Who doesn’t love butter?  Get over the calorie count and just enjoy yourself for once) over the dry ingredients into large pieces.  Then, take a butter knife and continue to cut the butter into the bowl until the mixture resembles coarse crumbs.


    Eight - Pour the cinnamon topping mixture evenly over the dough in the baking dish.  Place in the center of the oven and bake 45 – 50 minutes. Check the center with a knife to make sure the coffee cake is done throughout.  Let cool a few minutes before cutting to serve.

    step15done     step16finishedpiece


    I am telling you, you will not regret this one bite in heaven and you will be wanting to make it every morning.  It pairs great with eggs and fruit for a full breakfast or brunch, but is just as wonderful alone.  I hope this is a successful recipe for you to add to your “repertoire”! Eat up and Enjoy! – C


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