I can’t think of a better rainy day
activity….My boys are baking a newly found recipe from their Grandma
Sandi for her Famous Cherry Cheesecake Pie! Recipe coming to my blog
soon!
All the recipes by the chef Gordon Ramsay
I can’t think of a better rainy day
activity….My boys are baking a newly found recipe from their Grandma
Sandi for her Famous Cherry Cheesecake Pie! Recipe coming to my blog
soon!
I’ve never understood coffee cakes that skimp on the crumb topping. That seems to me one of the most essential parts of a coffee cake. Then again, when I come across a recipe that doesn’t seem to have enough topping I just double it, so it’s not like I let those crumbless cakes interfere with my high crumb standards anyways.
This recipe takes the topping to a whole new level. It is piled on there to the extent that it ends up being about 2/3 cake and 1/3 crumb. I guess that’s what makes it New York-style? I’m from the south, so that’s just my best guess based on the title. Per usual, I tried pieces at all temperatures over the course of the
time it was on my counter (just so I could report back, obviously), and
my favorite was heated up for about 15 seconds. The cake itself is relatively dense when it’s just room temperature, though not in a bad way. Heating it makes it seem much lighter and the cake flavor came through stronger as well. That’s just my personal preference for this recipe. That’s not to say I didn’t like it room temperature. I ate it that way day one and two, and heated it after that to combat the inevitable drying out that usually occurs as coffee cakes sit out. All-in-all, this is a delicious coffee cake, and I highly recommend everyone trying it out!
As a side note – sorry for the delay in posts. I was out of town for a few weekends, moved to a new house which meant everything was a bit chaotic in the kitchen realm for awhile, and then my computer decided to start moving at a snail’s pace, which in turn meant I couldn’t go through my pictures without wanting to smash it into a million pieces. The computer issue hasn’t been resolved, but I’ll work on my patience or stop being lazy and take it by the Apple Store. The good news is my new house has plenty of light so hopefully you’ll start getting pictures that look much better than these (…which were taken in a basement apartment that was pretty much void of sunlight).
New York Style Crumb Cake
Recipe from Kitchen Meets Girl
Ingredients
I’ve been preparing for my foot surgery that will have already taken place by the time this is posted, and in the process of meal planning I found myself really wanting to make a soup.
I know, it sounds crazy! It’s 100+ degrees F. in Texas and I want soup. But, I was craving some comfort food that would be easy for me to deal with in the process of getting surgery-ready and then healing.
This particular soup is very lightly based off one of my mom’s favorites . I basically swapped out all of the vegetables for summer equivalents, left out the potatoes… and tossed it in the slow cooker rather than standing at my stove to babysit.
Okay… so the only thing similar, as it turns out in the end, is the lemon. Shh… don’t tell my mom.
Crock Pot Summer Vegetable Soup
TheSkinnyFork.com
The Skinny:
Servings: 6-8 • Size: 1 Cup • Calories: 99.8 • Fat: 0.4 g • Carb: 20.1 g • Fiber: 5.2 g • Protein: 4.4 g • Sugar: 3.7 g • Sodium: 237.9 mg
Ingredients:
1 Can Cannellini Beans, Drained & Rinsed
1 C. Carrots, Sliced
1 C. Green Beans, Cut in Half
1 C. Corn
1 Zucchini, Sliced & Halved
1 Pint Cherry/Grape Tomatoes, Halved
1 Celery Stalk, Sliced
1/2 White Onion, Chopped
3 Garlic Cloves, Chopped
4 C. Chicken or Vegetable Stock (I used prepared No Sodium Instant Chicken.)
1 Handful Parsley, Chopped
Salt & Pepper to Taste
1 Lemon, Cut into Wedges
Directions:
Toss everything into your slow cooker, except for the lemon!
I decided to go with fresh veggies, though I’m sure this would work just as well if you used canned or frozen.
It may not appear to be enough water, but never fear! Once the veggies start to cook it will all work out.
Secure the lid on the crock pot and cool on high for 4-6 hours or low for 6-8 hours until everything is nice and tender.
Once done, dish out the soup and serve with a lemon wedge.
Don’t forget the lemon!
I’m serious.
My mom will be mad at you if you if you leave the lemon out.
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