There comes a time in every woman’s
life when the only thing

that helps is a glass of 
Champagne.

 

                   ~Bette Davis

Sour Cream Coffee Cake

Good Morning!

I'm sure many of you are  familiar with Ina Garten from the Barefoot Contessa,  she is extremely talented and someone I truly enjoy watching and learning from.  She is by far, one of my favorites!  In the past year, I have attempted to make a few of her amazing coffee cake recipes, which I do plan on sharing with you once I make them again and take a decent photo (sometimes  it gets a bit tricky to capture a good photo before the food  some how disappears).   There is nothing better than a rainy Sunday that starts off with a warm, homemade slice of coffee cake!  Enjoy!

Sour Cream Coffee Cake

adapted from:  Barefoot Contessa

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

for the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

(double the above ingredients if you prefer more streusel, I do...)

Directions:

Preheat the oven to 350 degrees F. 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 to 5 minutes, until light. Add the eggs 1 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 wire rack for at least 30 minutes.  Carefully transfer the cake, streusel side up, onto a serving platter.   Enjoy with a fresh brewed cup of coffee!

Linking to:
504 Main

Polish The Stars
It's Overflowing
A Diamond in the Stuff 

New TOMS Ballet Flats

Exciting news...TOMS is releasing ballet flats this Spring 2012!!!  I can't wait to finally own a pair of these lovelies!  TOMS philosophy of "One for One" (with every pair of shoes purchased, TOMS will give a pair of new shoes to a child in need) is one of my favorite features about these shoes, along with the fact that they are super comfy and so stylish.

 I love that these new lil beauties will be available in suede, burlap, linen, leopard, and more!   

 You can sign up now to be the first to know when they are available for purchase.  

Happy Shopping!

Lana Del Rey

Okay, so I have a confession to make...I'm totally obsessed with Lana Del Rey!  If you have not experienced her AMAZINGNESS, you must check her out! 

(click on play button to enjoy)

(click on play button to enjoy)

Mini Rosemary & Asparagus Quiche

I  found this recipe over the summer for my sister's champagne birthday brunch,  it quickly became one of my favorites.  This simple recipe is full of fabulous flavor and can easily be prepared ahead of time, making it perfect for entertaining.  Enjoy!

Mini Rosemary & Asparagus Quiche

adapted from:  The Professional Palate

Ingredients:

1/4 cup cornstarch or 1/2 cup all-purpose flour

1 1/4 cup milk, divided

3 large eggs

6 oz. plain, low or non-fat Greek yogurt (about 3/4 cup)

1/2 tsp. salt

1/4 tsp. pepper

2 tbs. olive oil

3 garlic cloves

2 shallots

1 bunch asparagus, trimmed and cut into 1-inch pieces

Cooking spray

1.5 cups grated extra-sharp Cheddar cheese (Trader Joe's has a great vintage reserve)

1 tbs. fresh rosemary, chopped

1/2 cup grated Parmesan & Romano cheese blend

Directions:

Preheat oven to 400 degrees.  Whisk together cornstarch (or AP flour) and 1/2 cup milk until smooth in a large spouted measuring cup (if you don’t have this; mix together in a bowl and simply spoon the mixture into muffins tins).  Add in eggs and whisk together.  Gradually whisk in remaining milk, yogurt, salt and pepper.

Meanwhile, heat olive oil in skillet over medium heat.  Add garlic and asparagus and cover, stirring frequently. Cook until asparagus is tender, about 10 minutes.

Coat muffin tins with cooking spray.  Put a pinch (or enough to cover the bottom of the muffin cup, since it's cheese, I'm pretty generous with my "pinch") of grated cheddar cheese in the bottom of each muffin cup (this will make the “crust”).Add a pinch of rosemary to each cup and about a heaping tsp. of asparagus and garlic mixture.  Pour about 2 tbs. of egg mixture into each muffin cup; top with pinch of parmesan cheese.

Bake until puffed and golden brown; about 15 minutes.  Remove from oven and let cool in pan about 10 minutes. 

(makes 18 mini-quiches using regular-size muffin tins)

 

Linking to:

504 Main

Polish The Stars 

The Shabby Nest 

Craft-O-Maniac 

Embellishing Life 

It's Overflowing 

The 36th Avenue

Crafty, Scrappy, Happy

A Diamond in the Stuff

Homemaker on a Dime 

The Shabby Creek Cottage

Cheers to a New Year!

Wow, I can not believe it's already the start of a new year, ahhhh!  There is something about taking down all the Christmas decor and an end to all of the holiday parities that makes me sad, always wish it could last longer.  But, I am very anxious to see what this new year will bring - hoping for  much happiness, love and cheer to all of you!

Christmas Recap

Good Morning!

Hope all of you had an amazing Christmas with friends and family.  We were extremely busy, but very  blessed with a fabulous time.  Thought I would share a few photos, better late than never right.  This year I tried decorating with a very neutral look - lots of mercury glass, hints of gold and silver, and of course a lil vintage charm.