Sour Cream Coffee Cake

This recipe comes from Barefoot Contessa Parties.  I've gotten tons of recipes from this cookbook that I love.  If you don't want to buy it, check it out from the library.  

Ingredients

12 T butter at room-temperature

1 1/2 cups sugar

3 eggs at room temperature

1 1/2 t vanilla

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising) (you can sub 2 1/4 c flour + 1/4 c cornstarch)

2 t baking powder

1/2 t baking soda

1/2 t kosher salt

For the Streusel

3/4 c light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 t ground cinnamon

1/4 t kosher salt

3 T cold unsalted butter, cut into pieces

3/4 c chopped walnuts (optional)

For the Glaze

1/2 c confectioners' sugar

 2 T real maple syrup

Instructions

Preheat the oven to 350 degrees.  Grease and flour a 10-inch tube pan

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 or 5 minutes, until light.  Add the eggs one at a time, then add the vanilla and sour cream.  In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low, add the flour mixture to the batter until just combined.  Finish stirring with a spatula to be sure the batter is completely mixed. 

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.   Mix in the walnuts, if desired. 

Spoon half the batter into the pan and spread it out with a knife.  Sprinkle with 3/4  cup streusel.  Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.  Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes.  Carefully transfer the cake, streusel-side up, onto a serving plate.  Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny.  Drizzle as much as you like over the cake with a fork or spoon.   

Blueberry Smoothie

I never really got into making smoothies because it seemed like you always had to throw a banana in to get the right consistency and I really don't love bananas (unless they are served with Dulce de Leche).  Then I came across The Pioneer Woman's blueberry smoothie post and I fell in love.  I don't even like blueberries.  But I love these smoothies.  The only change I make is that I use vanilla yogurt instead of plain.  I think it adds a little extra punch.  

Valentine's Day

Abram and I made a deal when I found out how much flowers cost on Valentines Day.  No gifts, no nothin'.  We just spend all the money on really good food.  We stay in so that we don't have to worry about crowds or babysitters and we eat the night away.   

I couldn't decide on a dessert, so I just figured I'd give you the choice of two.  Both are chocolate because I don't think you should be allowed to celebrate Valentine's day without it. 

MENU

Spinach Almond Salad

Ribeye with Gorgonzola Sauce

White Cheddar Mashers

Tropical Green Beans

Rolls

Double Chocolate Pumpkin Cheesecake

Chocolate Mint Bundt Cake

Spinach Almond Salad

This is a good one, and really easy to throw together.  Spinach, apples, bacon and almonds.  You can find the recipe (including the dressing) at Our Family Cooks.  

Grilled Ribeye with Gorgonzola Sauce

I don't have a picture of this succulent dish because I sent someone who shall remain nameless to the store to pick up some ribeye steaks and he came back with round eye steaks.  We made do, but I'm going to let you use your imagination to picture how delicious this recipe is. 

This recipe is from the Common Grill Cookbook.

Ingredients

4 10 oz. ribeye steaks

Ribeye marinade

Gorgonzola Sauce

4 T Gorgonzola cheese, grated

4 fresh herb sprigs, such as rosemary or thyme

Instructions

Marinate steaks in ribeye marinade for 4 hours in refrigerator. 

Grill steak to personal taste.  Ladle Gorgonzola Sauce over steaks and sprinkle with grated Gorgonzola cheese.  Garnish with fresh herb sprigs.

Ribeye Marinade

1 cup olive oil

2 T dry mustard

1 T Worchestershire sauce

1 t garlice, minced

1 t soy sauce

1 t lemon juice

1/8 t hot sauce

1/4 t kosher salt

1/8 t cracked black pepper

Combine all ingredients; mix well.

Gorgonzola Sauce

1/4 c butter for sauteing onion

1/4 c butter cut into pieces and chilled

1/2 small red onion, finely chopped

1 1/2 c Madeira sherry 

3 c beef stock

1 c gorgonzola cheese, crumbled 

Melt 1/4 cup butter in saute pan.  Add onion and saute until brown.  Add Madeira, bring to a boil and continue cooking until liquid is reduced by half, approximately 15 to 20 minutes.  

Add beef stock; return to a boil and continue cooking until liquid is reduced by half again. 

Slowly add chilled butter pieces, whisking to dissolve. 

Add cheese and mix well.  Remove from heat.

White Cheddar Mashers

For most of my life I saw mashed potatoes strictly as an accompaniment to gravy.  They were only there so that I didn't have to drink the gravy straight from the gravy train.  Then I tried these and I find myself eating the leftovers straight out of the dish.  No adornments needed.  I also find myself hiding them in the back of the fridge so that no one else will see them and I'll get them all to myself, but that's another issue all together.  

Adapted from the Common Grill Cookbook

Ingredients

2 lbs. Idaho potatoes, peeled

1/4 lb. white cheddar cheese, grated

2 T melted butter

2 t seasoning salt

1/2 t white pepper

1/2 cup half-and-half

1/4 cup sour cream

Instructions

Cook potatoes in boiling water until soft, approximately 30 minutes.  Drain and transfer to large mixing bowl and slowly mash potatoes (use a masher, NOT electric beaters), add remaining ingredients and beat until well blended. 

Tropical Green Beans

I could eat these all day. 

Ingredients

4 T olive oil

1 lb fresh green beans, cleaned, cut, and dried

1 small yellow onion

6 cloves garlic, peeled and minced

1/2 t salt

2 T balsamic vinegar

1/3 cup sun-dried tomatoes packed in oil, diced

2 t toasted pine nuts

freshly ground black pepper

Instructions

Preheat oven to 400 degrees.  Brush a large baking dish with 2 T of olive oil.  Put green beans, onion, and garlic in the dish, drizle with remaining oil and sprinkle with salt.  Bake for 25 minutes, stirring beans at least 3 times.  When tender, remove beans from oven and transfer to bowl.  Immediately drizzle with vinegar.  Add tomatoes, pine nuts and pepper, to taste, and toss.