Sour Cream and Cinnamon Crumb Cake Sour Cream for Crumb Cake Sour Cream and Cinnamon Crumb Cake recipe Sour Cream Crumb Cake recipe I’m currently in Boise for my sisters Bridal Shower and I’m really excited because it means I get to eat at my favorite burger place in the world: Hawkins Pac Out. I personally think that it is better than Five Guys, or Fat Burger, or even In and Out. Honestly, I am not sure if the burgers (AND TOTS! Can’t forget about the tots!) at Hawkins are actually better, it might just be one of those foods you grow up eating and as an adult still love while others might just think meh. Do you guys have any favorite foods you grew up eating that you still love that other people think are meh or gross?

Today we have a Crumb Cake recipe for you. This is a Sour Cream and Cinnamon Crumb Cake. I grew up not liking crumb cake very much. I thought it was kind of a rip off. Where the heck is the frosting? Where are sprinkles? And WHY does this taste like coffee? Obviously my first experience ever eating a crumb cake was a coffee crumb cake. As a kid I thought cake meant birthday cake. As an adult, I know it doesn’t. I have learned to like Crumb Cake now. I think a lot of it has to do with that fact there is no frosting, and that it’s a one pan kinda deal that’s really easy. The sour cream in this results in a really fluffy cake that isn’t dry which is ideal for a cake with no frosting. With Easter just around the corner this might be a recipe to consider!
♥ Teri

 

Sour Cream and Cinnamon Crumb Cake
Makes 1 (10”) round cake

Ingredients:
streusel:
1/3 cup superfine sugar (granulated is fine)
3 1/2 tablespoons all purpose flour
1 1/2 tablespoons cold unsalted butter, cut into small cubes
sour cream and cinnamon crumb cake:
2 1/4 cup all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup superfine sugar (granulated is fine)
1/2 cup light brown sugar
3 large room temperature eggs
1 1/2 cups sour cream
1/2 teaspoon vanilla extract

Directions:
1. Preheat oven to 350˚F.
2. streusel: In a small mixing bowl toss together sugar and flour. Cut in butter until the mixture resembles a coarse sand texture. Set aside.
3. sour cream cake: In a large mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
4. In another mixing bowl or using a stand mixer, cream together butter and sugars. Add eggs, one at a time, scraping down the sides of the bowl once all eggs have been added. Stir in sour cream and vanilla extract and mix until just combined.Stir the flour mixture into the sour cream mixture and stir together until the batter just comes together.
5. Pour batter into a lightly greased cake pan or springform pan and top with streusel.
6. Bake crumb cake for 45 to 55 minutes or until a toothpick comes out clean when inserted into the center of the cake.
7. Allow the crumb cake to cool for about 30 minutes before removing from the cake pan. Slice and serve.

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Sour Cream and Cinnamon Crumb Cake

April 17, 2014  /   /   //  13 Comments

Sweet Corn Gazpacho Corn for Sweet Corn Gazpacho Fresh Corn for Sweet Corn Gazpacho Corn for Sweet Corn Gazpacho ingredients Corn for Sweet Corn Gazpacho recipe Hi Guys! I’m getting so excited for the summer because there’s always something going on and something to do. I also love summer grilling, barbecues and eating one of my favorite things in the whole world…sweet corn! We were lucky enough to receive some gorgeous sunshine sweet corn from a collective of family farmers in Florida. What’s particularly exciting about this corn is that the sweetness peaks throughout April and May, which means getting our corn-fix on two whole months before summer begins! The lovely people over at Sunshine Sweet Corn are also running a fun Pinterest contest where you can win great prizes. Make sure to head on over to their site for full details.

We used our corn to create this super light and refreshing Sweet Corn Gazpacho. I love raw corn. I always find myself nibbling on freshly cut kernels, every time I cook with corn. I love the crunch of each individual kernel and how they explode the bright sweet flavors into your mouth. So fresh, so good. I don’t think people use raw corn enough, I certainly don’t but need to start…which takes me back to this gazpacho. It’s a different take on the standard tomato gazpacho. I love fun flavored gazpachos, like our Strawberry and Tomato Gazpacho. Our sweet corn gazpacho is a tad bit more hearty, but still makes for a super fresh and light dish. You can kick up the heat by adding in a serrano or jalapeno pepper to the mix. This soup is so easy to make and you can add in whichever fresh ingredients you want, depending on your taste. Sometimes I’ll blend 1/2 a bunch of cilantro directly into the mixture for a more intense flavor.Yum. This recipe is great because it’s vegan and gluten-free (so long as the stock/broth you use is homemade or gluten-free, as some store bought stocks/broths contain gluten). As the weather starts to warm up, I hope you guys try out this quick, easy and delicious sweet corn gazpacho. Enjoy! xx, Jenny

Sweet Corn Gazpacho
Makes 6 to 7 cups

Ingredients:
3 ears of Sunshine Sweet Corn
12 ounces (about 2 heaping cups) yellow cherry tomatoes
1 yellow bell pepper, seeded roughly chopped
1/2 medium shallot
6 garlic cloves
1/2 canned white beans, drained
3/4 to 1 cup vegetable stock
juice of 1 lime, optional
1/2 teaspoon cayenne pepper
1 teaspoon of ground ginger
salt and pepper to taste
garnish:
radish sprouts
high quality extra virgin olive oil
raw Sunshine Sweet Corn kernels
cilantro leaves

Directions:
1. Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve 1/3 cup kernels for garnish. Using the back of your knife, remove the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels. Discard cobs or reserve for later use.
2. Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Refrigerate mixture (in the blender well) for at least an hour.
3. When ready to serve, blend mixture for 30 seconds and adjust seasonings.
4. Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels.
5. Finish each serving with a drizzle of oil and a small about of radish sprouts and cilantro leaves. Serve.

*This post was sponsored by the Sunshine Sweet Corn Farmers of Florida. Thank you for supporting our sponsors! It helps us keep going!*

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Sweet Corn Gazpacho

April 14, 2014  /   /   //  20 Comments

Cantaloupe and Brie Grilled Cheese Sourdough for Grilled Cheese Brie Cheese Cantaloupe and Brie Grilled Cheese If you’re really over these Grilled Cheese posts, good news, this is the last one! It’s a personal favorite: Cantaloupe and Brie Grilled Cheese. I love brie, and brie with cantaloupe is really awesome. If you want to get really crazy, I would add some prosciutto. So with all these Grilled Cheese situations we have been posting I kind of want to throw a grilled cheese party. This would be such an awesome party for so many reasons. First, you have your guests cook the food and not you, that’s pretty cool. Second, you can just buy everything and you don’t have to slave in the kitchen for hours and hours. Third, everyone gets to eat what they want. I imagine it being some kind of awesome set up with all kinds of pre shredded pre sliced cheese, and lots and lots of toppings. Why isn’t this is a thing? Oh wait, it is a thing. I just looked it up on Pinterest. Man, sometimes Pinterest can be such a downer. Quick! Direct me to the best inspirational quote board you know! ☺(All jokes aside, I love Pinterest).
♥ Teri

Cantaloupe and Brie Grilled Cheese

Ingredient List:
sliced sourdough bread
sliced brie cheese
peeled, seeded and thinly sliced cantaloupe
fresh thyme leaves, optional
salted butter, softened

Directions:
1. Slather both sides of each slice of bread with butter.
2. Layer brie onto a piece of sourdough and top with pieces of cantaloupe. Top the cantaloupe with another thick layer of sliced brie.
3. Top the cheese with fresh thyme leaves, if using and top with another slice of sourdough.
4. Top grilled cheese with another slice of sourdough and gently press together.
5. Place a cast iron skillet over medium heat and melt a couple tablespoons of butter. Once the butter has melted and the skillet is hot, carefully place the grilled cheese into the skillet and cook for 4 to 5 minutes or until the bottom is nicely toasted and some of the cheese has melted.
6. Flip the grilled cheese and continue to cook for an additional 3 to 4 minutes or until the bottom is toasted and the remaining cheese has melted.
7. Transfer grilled cheese onto a cutting board. Allow the sandwich to sit for 3 to 5 minutes before cutting the half and serving.

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Cantaloupe and Brie Grilled Cheese

April 11, 2014  /   /   //  12 Comments

Eggplant and Sundried Tomato Grilled Cheese Olive load for Grilled Cheese Mozzarella Eggplant and Sundried Tomato Grilled Cheese Eggplant Grilled Cheese Day 4 of Grilled Cheese. Are you sick of them yet? I googled why eggplants are called eggplants and it’s because some of them look like goose eggs. In case you were wondering also. Today we have a vegetarian option for you, this Eggplant and Sun Dried Tomato Grilled Cheese. I always wonder how vegetarians out there feel about eggplant. It seems like when you go to a lot of restaurants their vegetarian entrees always consist of some kind eggplant situation. I always thought it was kind of a cop out in a way. I’m not entirely sure why I feel this way when I think about it, I think it is because I always notice it as being the token vegetarian option. Once upon a time I was a vegetarian (hard to believe I know), and I always hated going out to eat and having to choose between something eggplant, and a salad. I loathed eggplant, but as my diet changed and I started eating pretty much anything, I now love it. Do you guys like eggplant?

Yesterday I had an interesting conversation with the people I work with about Grilled Cheese. It seems that two of them were Grilled Cheese purists. They don’t think you can call a Grilled Cheese a Grilled Cheese if you shove a bunch of other ingredients in there. What do you think? I think if it’s going to make it taste better, you should probably do it.
♥ Teri

 

Eggplant and Sundried Tomato Grilled Cheese

Ingredient List:
grilled eggplant:
1 eggplant, sliced into 1/2 inch thick rounds
2 teaspoons salt
3 tablespoons extra virgin olive oil

sliced olive bread
shredded provolone or mozzarella
grilled eggplant rounds
thinly sliced sundried tomatoes
fresh minced rosemary leaves
store-bought or homemade basil pesto
unsalted butter, softened

Directions:
1. For grilled eggplant: Sprinkle each slice of egg plant with salt, flip over and repeat. Allow slices to sit for 20 minutes. Rinse salt off each slice and gently pat dry. Heat a grill or grill pan to high heat and brush with oil. Grill eggplant rounds on each side for 4 to 5 minutes. Lightly season with salt and pepper and set aside until ready to use.
2. Slather both sides of each slice of bread with butter.
3. Sprinkle some shredded cheese onto a piece of olive bread and top with grilled eggplant rounds. Top eggplant with another generous sprinkle of cheese and a small amount of rosemary.
4. Top the cheese with a layer of sliced sundried tomatoes followed by a final sprinkle of cheese.
5. Drizzle pesto over the layered ingredients, top with another slice of bread and gently press grilled cheese together.
6. Place a cast iron skillet over medium heat and melt a couple tablespoons of butter. Once the butter has melted and the skillet is hot, carefully place the grilled cheese into the skillet and cook for 4 to 5 minutes or until the bottom is nicely toasted and some of the cheese has melted. Flip the grilled cheese and continue to cook for an additional 3 to 4 minutes or until the bottom is toasted and the remaining cheese has melted.
7. Transfer grilled cheese onto a cutting board. Allow the sandwich to sit for 3 to 5 minutes before cutting the half and serving.

 

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Eggplant and Sundried Tomato Grilled Cheese

April 10, 2014  /   /   //  11 Comments