Posts Tagged ‘tea’
Diabetic-Friendly Sour cream Coffeecake with Cinnamon Pecan Streusal and Maple Pecan Glaze
March 19th, 2012 | 
Author: I had a few requests for this that was Diabetic Friendly. With my having family members that are diabetic and now TKW family members as well, I’ve revised my recipe to make it Diabetic Friendly.
Now for those that are afflicted with this disease if you see another way I can tweak this recipe to make it sugar free, please let me know!
| Diabetic-Friendly Sour cream Coffeecake with Cinnamon Pecan Streusal and Maple Pecan Glaze |
Author:
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
Cake
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 2 cup Splenda Sugar Blend (white sugar)
- 3 extra-large eggs, room temperature (must be XL)
- 1 1/2 tsp pure vanilla bean paste
- 1 1/4 cups fat free sour cream (you can sub in vanilla yogurt)
- 2 1/2 cups cake flour (do not use all purpose or any other flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (I prefer to use kosher salt)
Stresel
- 1/4 cup Splenda Brown Sugar Blend
- 1 cup all-purpose flour
- 3 tsp cinnamon
- 1/2 tsp kosher salt
- 6 Tbls very cold unsalted butter, cut into pieces
- 1 1/2 cups brown sugared pecans (optional) recipe below*
Brown Sugared Pecans
- 1 1/2 cups pecans
- 6 Tbl butter
- 3 Tbl Splenda Brown Sugar
- Put the butter in a sauté pan on medium heat.
- When melted add in the pecans and stir to coat with the butter.
- Add in the brown sugar and stir for 5-7 minutes until the sugar begins to caramelize and you can smell the nuts ‘toasting’.
- Turn off the heat and move to a cool burner on your stove.
- Allow to completely cool before adding to mixture.
Glaze
- 1/2 cup confectioners’ sugar* – See how to make your own below
- 2 Tbls sugar free maple syrup
- 2 Tbl milk
- 1/2 tsp Splenda Brown Sugar
- 1/2 tsp cinnamon
- 1/2-3/4 cup toasted pecans (whole)
Sugar Free Confectioners’ Sugar
- 1/2 cup Non Fat Milk Powder
- 1/2 cup cornstarch
- 1/4 cup Splenda Baking Sugar
- Combine all ingredients in a food processor or blender.
- Set processor on whip; whip until blended and powdered.
- Stir and reprocess until completely blended.
- Store any leftover in an air tight container
Instructions
- Preheat the oven to 350.
- Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of stand mixer fitted with the paddle attachment until light in color (about 4-5 minutes).
- Add the eggs 1 at a time mixing well after each addition.
- Add in the vanilla and sour cream mixing just until incorporated.
- 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. You do not want to incorporate air into this batter.
- Next make the streusel: Add the brown sugar, flour, cinnamon, salt, and butter in a bowl and using a pastry cutter, cut it until it forms a crumble.
- At this point you can add in the nuts.
- Spoon half the batter into the pan and spread it out with rubber spatula.
- Next sprinkle half the streusel on top of the batter.
- 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 (middle rack), until a wooden skewer comes out clean.
- Allow the cake to cool on a wire rack for at least 30 minutes.
- Place your serving plate on top of the pan and carefully flip it over while pressing the plate and pan together.
- Lift up the pan and the cake will be streusel side up.
- Make the glaze: Whisk together the confectioners’ sugar, brown sugar, cinnamon and maple syrup together, adding a few drops of milk if necessary, to make the glaze thinner.
- Mix in the toasted pecans (1/2-3/4 cups).
- Spoon over the top of the cake.
Posted in Diabetic Friendly | 
Tags: cake, cinnamon, coffee, coffeecake, diabetic, maple, pecan, sour cream, tea | 
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Sour cream Coffeecake with Cinnamon Pecan Streusal and Maple Pecan Glaze
Oh my goodness.. I swear this thing went viral yesterday after my posting it! I received a bajillion requests for the recipe. WOW! I wish you could see my face as I am positively beaming! You just have no idea how much stuff like that means to me. I so want to open up a bistro and to have people all the way across the world asking for the recipe… Thank you!
We’ve been having major network issues here – apparently living in the country our tin cans and string that we use for phone lines and DSL got rusted and we had to wait for them to empty out 2 more soup cans 
With that being said I was going nuts at work today praying they were able to fix the lines. While they are ‘okay’ they still are subpar. I told Mr. Fantabulous to bribe them with coffeecake and a coffee. He must have as they are coming back out tomorrow to possibly run brand new lines outside just for us. THE POWER OF BAKED GOODS! LOL
hmmm… I wonder if that’ll work for me at my work since I’m vying for a promotion this June…
Anyway, without further adieu, here is the recipe. What I LOVE LOVE LOVE about this recipe (like most of the ones I give you) you can easily add other things to it. I’ve made this with dessicated coconut (remember I gave you the recipe how to make your own) and caramel; mashed bananas and rum, chocolate streusal (seriously that stuff should be illegal!); the possibilities are endless I think.
The next time I make this I’m going extreme – Candied Bacon, Maple Walnut and Chocolate. Oh yeah.. it’s going to be INSANE!
| Sour cream Coffeecake with Cinnamon Pecan Streusal and Maple Pecan Glaze |
Author:
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
Cake
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups white sugar
- 3 extra-large eggs, room temperature (must be XL)
- 1 1/2 tsp pure vanilla bean paste
- 1 1/4 cups sour cream (you can sub in vanilla yogurt)
- 2 1/2 cups cake flour (do not use all purpose or any other flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (I prefer to use kosher salt)
Streusel
- 1/2 cup light brown sugar, packed
- 1 cup all-purpose flour
- 3 tsp cinnamon
- 1/2 tsp kosher salt
- 6 Tbls very cold unsalted butter, cut into pieces
- 1 1/2 cups brown sugared pecans (optional) recipe below*
Brown Sugared Pecans
- 1 1/2 cups pecans
- 6 Tbl butter
- 6 Tbl brown sugar
- Put the butter in a sauté pan on medium heat.
- When melted add in the pecans and stir to coat with the butter.
- Add in the brown sugar and stir for 5-7 minutes until the sugar begins to caramelize and you can smell the nuts ‘toasting’.
- Turn off the heat and move to a cool burner on your stove.
- Allow to completely cool before adding to mixture.
Glaze
- 1/2 cup confectioners’ sugar
- 2 Tbls real maple syrup
- 2 Tbl milk
- 1/2 tsp brown sugar
- 1/2 tsp cinnamon
- 1/2-3/4 cup toasted pecans (whole)
Instructions
- Preheat the oven to 350.
- Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of stand mixer fitted with the paddle attachment until light in color (about 4-5 minutes).
- Add the eggs 1 at a time mixing well after each addition.
- Add in the vanilla and sour cream mixing just until incorporated.
- 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. You do not want to incorporate air into this batter.
- Next make the streusel: Add the brown sugar, flour, cinnamon, salt, and butter in a bowl and using a pastry cutter, cut it until it forms a crumble.
- At this point you can add in the nuts.
- Spoon half the batter into the pan and spread it out with rubber spatula.
- Next sprinkle half the streusel on top of the batter.
- 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 (middle rack), until a wooden skewer comes out clean.
- Allow the cake to cool on a wire rack for at least 30 minutes.
- Place your serving plate on top of the pan and carefully flip it over while pressing the plate and pan together.
- Lift up the pan and the cake will be streusel side up.
- Make the glaze: Whisk together the confectioners’ sugar, brown sugar, cinnamon and maple syrup together, adding a few drops of milk if necessary, to make the glaze thinner.
- Mix in the toasted pecans (1/2-3/4 cups).
- Spoon over the top of the cake.
Posted in Breakfast, Cakes/Cupcakes |
Tags: cake, cinnamon, coffee, coffeecake, maple, pecan, sour cream, tea |
1 Comment »
Braided Fruit & Cream Sweet Bread
So when King Arthur Flour sent out their one flyer it had a recipe for Braided Lemon Bread. It didn’t look hard really and it looked amazingly delicious! I finally had a day where I wasn’t running around like a mad woman I decided to give it a whirl. While I didn’t follow their recipe for their sweet dough (sorry KAF but nothing beats my sweet roll dough), I did follow their recipe for the cheese filling. I did make my own Lemon curd, Raspberry Curd, Blueberry Curd and Strawberry Curd.
I figured since I was going to visit the in-laws tomorrow, I would make them these (thus the 4 types of sweet breads), 2 ginormous loaves of Sourdough Bread, a dozen of English Muffins and I am also taking them a dozen of frozen sour dough pretzels that they can make anytime they want.
From King Arthur Flour’s site
| Braided Fruit & Cream Sweet Bread |
Author:
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
Sponge
- 3/4 cup warm water
- 2 teaspoons sugar
- 1 tablespoon instant yeast
- 1/2 cup All-Purpose Flour
Dough
- all of the sponge
- 3/4 cup plain or vanilla yogurt
- 1 stick unsalted butter, softened
- 2 large eggs, beaten
- 1/2 cup sugar
- 2 teaspoons salt
- 2 teaspoons Buttery Sweet Dough Flavor OR vanilla
- 5 cups All-Purpose Flour
- egg wash for brushing braid
- pearl sugar or sparkling white sugar for sprinkling on braid
Cream cheese filling
- 2/3 cup cream cheese, softened
- 1/4 cup sugar
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup All-Purpose Flour
- 1/2 cup prepared lemon curd
Instructions
- Directions
- In a small bowl, combine the sponge ingredients.
- Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.
- In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring.
- Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
- Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.
- Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.
- While the dough is rising, prepare the filling.
- Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free.
- Reserve the filling and lemon curd until ready to fill the braids.
- Gently deflate the dough and divide it in half.
- Cover half with plastic wrap and set it aside as you roll out the first piece into a 10″ x 15″ rectangle.
- Rolling on parchment paper makes moving the bread to the baking sheet much, much easier.
- Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
- Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1″ free on all sides of the filling.
- To form the mock braid, cut 1″ crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side.
- Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally.
- Repeat on the other side with the top dough strip, so that the two strips crisscross each other.
- Continue down the entire braid, alternating strips to form the loaf.
- Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd.
- Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy.
- Preheat the oven to 375°F.
- Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired.
- Bake for 25 to 30 minutes, or until the loaves are golden brown.
- Remove from the oven and cool for 15 to 20 minutes before serving.
Posted in Recipes, Sweet Treats |
Tags: braided, breakfast, brunch, coffee, cream, dessert, fruit, sweet bread, tea |
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Biscotti
“Absolutely Amazing!!!” is probably the most common comment we hear about our Biscotti. Order some today and see why everyone is falling in love with them!
Sold by the dozen – $18.
Custom Flavors are available upon request.
| Almond | Blueberry Almond | Blueberry Lemon |
| Chocolate Almond | Chocolate Banana Pecan | Chocolate Brownie |
| Chocolate Chip | Chocolate Covered Strawberry | Chocolate Pecan |
| Cinnamon Sugar | Cookies ‘n Cream | Cranberry Almond |
| Cranberry Orange | German Chocolate | Gingerbread |
| Midnight Black Chocolate | Orange Chocolate | Original Italian Anise |
| Peanut Butter Kiss | Peppermint Candy Cane | Pumpkin Spice |
| Raspberry Almond | Red Velvet | Sugar Cookie |
| Toasted Coconut | Triple Chocolate | Turtle Pecan |
| White Chocolate Raspberry | Pumpkin Pie | Candy Cane Crunch |
| Raspberry Cheesecake | Strawberry Cheesecake | Don’t see a flavor you want? Contact us about making it for you! |
Plus we’re working on creating Savory Biscotti flavors as well. Not all biscotti has to be sweet after all
Coming soon…
| Parmesan Cheese |
| Parmesan Black Pepper Biscotti |
| Bacon Chocolate Chip |
| Tomato Basil |
| Asiago Rosemary |
Interested in ordering these? Click the Contact Me page to inquire about pricing and placing an order!
Original Biscotti
Peanut Butter Kiss Biscotti
Almond Raspberry Biscotti
Chocolate Brownie Biscotti
Blueberry Lemon Biscotti
Banana Nut Chocolate Biscotti
Triple Chocolate Biscotti
Chocolate Covered Strawberry Biscotti – Vanilla biscotti infused with strawberries topped with decadent milk chocolate and mini chocolates
Midnight Black Chocolate Biscotti made with the deepest of cocoas and chocolates topped with dark chocolate and chocolate shavings
Introducing out first Savory Biscotti – Asiago Parmesan and Bacon.. yes, we said BACON!
Posted in Biscotti |
Tags: anise, biscotti, cheesecake, chocolate, coffee, italian, order, pumpkin pie, tea |
10 Comments »
