Ohhhh Desserts and all things yummy....

Cherry, Cinnamon Streusel Coffee Cake

Sweet vs Tart, Moist vs Crunchy

This coffee cake is full of Delicious Contrasts!




I was having my daughter's playgroup and I came up with this for a snack.
No, not a snack for the children; they can have orange slices and goldfish crackers.
The real reason I take my toddler who really doesn't want to interact, share, or take turns to these outings is so I can have a moment to interact, share, and take turns with my friends.

I decided to make this into mini loaves instead of doing it in a baking dish and it turned out great!




This cake was a huge hit and I promised the recipe to all those who came, so here it is...
Cherry, Cinnamon Streusel Coffee Cake Recipe


I am obsessed with order and with cooking one part of order is making the most of the time I have.  Basically, I don't like to have time where something is mixing or cooking and I am waiting.  The reason I bring this up is that in most recipes for baked goods the first instruction given is to mix all the dry ingredients.  Problem is, why not do that while my butter and sugar are creaming?  I know that not everyone has a stand mixer and in that case you would have to be present over the mixing bowl holding the mix-master, but if you do have a stand mixer there is a much more time efficient way.

I begin by getting out all my ingredients.  I then start the butter and sugar creaming.  It is best to let it cream for up to five minutes, so during that time I measure out all my dry ingredients in a separate bowl and whisk them to mix.  I then set this bowl aside.

At this time, you could also make the streusel topping and then set this aside for later.

Next, I start to add my eggs, one at a time, scraping down the bowl after each addition.  

For this recipe, I would then add the sour cream and vanilla.

I add the dry ingredients to the creamed mixture and then mix slowly until just incorporated.

Finally, gently fold in the cherries, pour into the pan, top with streusel and bake.

I am asked quite often how I have time to make so much so quickly.  Some of this has come from instruction and practice, but mostly it is from knowing what can be done in a way that uses my time in the kitchen efficiently.  I hope to share these ideas with all of you and that it will help you have a desire to get in the kitchen and play.



English Muffin Bread

Are English Muffins really English?


Why are they even called muffins?  I have always thought they were more like flat rolls.

None of these questions really matter, the only thing that matter is I LOVE English muffins.  Toasted and topped with melted butter, really it's the best!  

Problem for me is that I live in the Middle east and when I can find English muffins they are terrible quality and are covered in a layer of ice.

New challenge, make my own.  I can do this and have but it is a lot of work for the yield.  With having 3 kids at home doing school and a toddler I just don't find the time often to indulge in making these crispy, chewy delights.  So, when I am in the mood I take the easy way.  I have decided, there is nothing wrong with the easy way as long as it is delicious!

The easy way is to make this amazing English Muffin Bread

It has the texture and taste of an English muffing but has less steps and only one proofing time.

Start by pouring the warm milk and water into the mixing bowl. I use milk made with powder for all my baking, that way I always have it on hand and don't make my kids angry by using all the "drinkable milk."  I never notice a difference for the taste in baked goods.


I then add the dry yeast and sugar.  I do it in this order because I have had instances when if I put the yeast in first when I get my dough out of the bowl there is still dry yeast at the bottom that was not softened.


Next, add the flour, baking soda,  and salt.  Always add the salt with the flour so that it is not touching the yeast, salt will kill yeast and you will get less of a rise.

Mix with the hook for 8 minutes

It will look like a thick batter, it is very sticky

Spray pans and sprinkle with cornmeal

Spoon batter into prepared pans, it will double in size so use that as a guide to how full you fill the pans

Spray plastic wrap with oil spray and cover loaves

Preheat oven to 200 F

Proof until double in size

Bake until golden brown and done (when a thermometer in the center measures 190 F)


Slice and enjoy with butter, honey, or to make your favorite sandwich with.





Cheese Cake Danish Braids

I love to braid.  I used to braid my own hair everyday for school and then I turned to braiding my friends' hair.  I was blessed with 3 girls and I still love braiding, more than they would like.  


When I stated working with bread I found a new way to have fun with braiding.  I can braid rolls, breads, and pastry.  


Braiding transforms delicious baked goods into delicious works of art.  


To begin we start with my Daddy's Roll dough

Preheat the oven to 400 F


After the first rise punch it down and it is ready to shape


Using one pound of the dough, roll it out into a 16x8 inch rectangle


Spread Cream Cheese Filling Down the center


Add any other fillings (fruit preserves, caramel, chocolate)


On each side of the fillings cut the dough in to 1/2-3/4 inch strips

Begin with a strip at the top and fold over the filing.  Take a strip from the other side and fold it over the filling.  Continue to fold strips from each side over the filling, creating the braid effect.  When you get to the bottom pinch and fold under.


Brush with egg wash (whisk one egg with 1 tsp water)  and sprinkle lightly with sugar

Let rise and then put in the oven to back until Golden brown (12 minutes) 



Enjoy for dessert, breakfast, or snack!  Really you could have it at any time and don't forget to make some delicious hot cocoa to accompany it.