orange spiced crumb cake . . . a new Fall favorite

 

I'm really excited to share this recipe with you!

I discovered it last Fall while watching Brunch @ Bobby's, one of my favorite shows on Food Network.   If you know me well, or if you've followed me for very long, then you know that my favorite time of day to entertain is brunch.

I'm always looking for new recipes to add to my brunch menus . . . and this recipe for orange spiced crumb cake will be a new staple for my Fall and Winter menus.

It's moist . . . flavorful . . . and has a tender crumb. And oh! the streusel topping . . . it's perfection, too! And there's a lot of it. I think the ratio might be 50% cake / 50% streusel . . . oh my!

What makes this crumb cake a perfect recipe for any Fall gathering is the addition of cardamom and orange . . . a combination made in heaven.  And because it's baked in a 9 x 13 inch baking dish, it yields enough to serve a crowd.

I noticed that it tastes even better on the second and third day. I'm sure it's even better on the fourth day, but I wouldn't know because it's always gone before that.

It's also a great recipe to bake the day before hosting a gathering, since the flavors intensify with every passing day.  You can spend the extra time you'll have the day of your gathering with your family and friends, instead of in the kitchen (smile).

My crew gobbled up the first batch within 48 hours!

It was so good that I quickly baked another batch to share with our Littles' teachers. I cut big 5 x 5-inch squares, wrapped them in cellophane sheets, and then tied them with big burnt orange-colored bows. Our youngest daughter's teacher told her that it was her favorite treat yet!

I keep oranges in our fridge these days, just so that I can make this crumb cake at a moments notice!

We have guests coming from out-of-state to stay with us soon (I'm so excited!), and I think a beautiful platter piled high with orange spiced crumb cake will surely be on our breakfast table . . . along with my favorite strata with spicy Italian sausage, Gruyere, spinach, and shallots. 

Fall entertaining can't get much easier than this! Enjoy, friends!

Crumb Topping 
1 1/2 cups pecans, optional 
2 sticks unsalted butter, melted 
3/4 cup light brown sugar 
1/2 cup pure cane granulated sugar 
2 2/3 cups all-purpose flour 
1/2 teaspoon ground cardamom 
1/4 teaspoon ground cinnamon 
1/4 teaspoon fine sea salt 
1/8 teaspoon ground nutmeg 
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Cake 
1 stick unsalted butter, melted, plus more for greasing 
3 cups all-purpose flour 
1 1/4 cups granulated sugar 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1 cup whole milk 
1/4 cup canola oil 
2 teaspoons finely grated orange zest 
1 teaspoon pure vanilla extract 
2 large eggs 
.     .     .     .     .     . 

Glaze 
3/4 cup confectioners' sugar 
2 Tablespoons unsalted butter, melted 
2 teaspoons orange juice 
1 teaspoon finely grated orange zest 
1/2 teaspoon pure vanilla extract  
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Preparation

For the crumb topping
Preheat the oven to 350 degrees F. 
Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping.
Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. 
Whisk in both of the sugars and cook until smooth. 
Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.

For the cake
Heavily butter a 9- by 13-inch baking pan. 
Whisk together the flour, sugar, baking powder and salt in a large bowl. 
Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. 
Add the wet ingredients into the dry ingredients and stir until just combined. 
Scrape the batter into the prepared baking pan, smoothing out the surface. 
Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep.
Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. 
Transfer to a rack to cool.

For the glaze 
Whisk together the sugar, butter, juice, zest and vanilla.
Once the cake is cool, drizzle the glaze over it and cut into 9 pieces. 
Serve on a platter.
recipe courtesy of Bobby Flay

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minted sugar shamrock cookies

I bake these unique and sophisticated minted sugar cookies every March.

They remind me of an old-fashioned cookie . . . the kind of cookie that my grandma would've enjoyed with a cup of chamomile tea in her garden.

Although they might be a simple sugar cookie flavored with vanilla and peppermint, it's the minted sugar sprinkled on top that make them so special. Because the sugar is flavored with the oils from fresh mint leaves, it's taste is subtle and clean. The flecks of mint in the sugar are so pretty . . . and the texture of the sugar is fine, so the cookies taste delicate.

shamrock fun fact . . .

The shamrock was a sacred plant in ancient Ireland because it symbolized the rebirth of spring.

Minting sugar is a simple process of rubbing fresh mint leaves into sugar until they release their oils, naturally flavoring the sugar. This can be done easily, using an electric mixer.

It might be a little extra work, but the result is unique and quite pretty . . . making them the perfect little cookie to share with your best of friends, perhaps over a cup of chamomile or mint tea in your garden (smile).

 

Ingredients

2 ¼ cups all-purpose flour

¼ teaspoons baking powder

¼ teaspoon salt

12 Tablespoons (1 ½  sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon peppermint extract

1 egg, room temperature
3 tablespoons heavy cream
 powder sugar (instead of flour) for rolling out dough

for minted sugar
1 cup sugar
15 fresh mint leaves

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Preparation

To make the cookies . . . 
In a bowl, sift together the flour, baking powder, and salt . . . set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extract and egg. Reduce the speed to low and add the flour mixture in three additions, scraping down the sides of the bowl after each addition. Mix until just combined.

Form the dough into a ball, wrap with plastic wrap and refrigerate for at least 3 hours or as long as overnight.

Preheat an oven to 350°F.

Line 2 baking sheets with parchment paper. 

On a lightly floured powder sugar surface, roll out the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes. Transfer to the prepared baking sheets, spacing cookies about 2 inches apart, and bake until just golden around the edges, 10 to 15 minutes, depending on the size of the cookies. Transfer the pans to wire racks and let cool for 5 minutes, then remove the cookies from the pans and let cool completely.

 

Preparation for minted sugar

In the bowl of an electric mixer fitted with a flat beater, combine 1 cup of sugar with the fresh mint leaves. Turn on slow speed for several minutes. The beater will rub the leaves in the sugar to release their oils; set aside until ready to use.

Remove and discard mint leaves from sugar. For quick mint leaf removal,  SIFT the sugar. 
Brush each cookie with a thin coating of cream and sprinkle with minted sugar.

Makes 10 to 24 cookies, depending on cutter size.

 

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Sharing with . . . .

Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Between Naps on the Front Porch, Rustic Refined,  Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co,  My Uncommon Slice of Suburbia, Savvy Southern Style, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  Chic California, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Everyday Enchanted Home, Pure Grace Farms A Dish of Daily Life, Bacon Time, Sunflower Supper Club, Tater Tots and Jello,  Cooking with Curls, Made from Pinterest, Simply Gloria

my Keurig . . . and an Italian Roast affogato

My sister bought me a Keurig for my birthday, and I couldn't have been more excited!

She bought me the K-10 Mini Plus, which is a personal-size brewer. It's great, because she's knows that I'm not a fan of leaving appliances out on the counter-top (except for my Kitchen Aid. I use it almost every day!). So its small enough to tuck away in the corner, or back into the cupboard. Perfect. Perfect.

 

She also bought me 'The Entertainer' box, which includes 48 cups that range from light to dark roast coffees, hot chocolate, and herbal teas!

I was so surprised (and excited) to see that Keurig brews hot chocolate and cider!! We're big hot cocoa drinkers in the Winter. They're so much fun to enjoy with flavored creamers and marshmallows.

And tea . . . I love relaxing with a cup of herbal tea at sunset.

So even if you're not a coffee drinker, it's hard to dismiss this amazing little machine. It can brew just about anything in less than 2 minutes. I love mine!!

We've entertained quite a bit this Summer, so I've been a big fan of simple desserts . . . especially in the heat. Here have been a few of my favorites . . .

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sliced Sherlyn melon with a scoop of raspberry sorbet

strawberry meringue parfaits
watermelon with rose water

root beer floats & Weinhard Black Cherry floats

blackberry & vanilla galette with vanilla bean ice cream

& affogatos
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I shared a few of these favorites in posts throughout the Summer. I love that they're so easy to assemble, with little to no baking involved . . . and yet they're refreshing and so good!

Affogatos are new on my list of favorites!

The most well known espresso-based 'dessert' drink is Italy's . . . affogato. Some versions add whipped cream, or even liqueur ~ like amaretto.

I had one for the first time while vacationing in Peru several years ago. Although affogatos didn't originate from there, many countries have a very similar coffee-based 'dessert.'

Side note . . .
I recently had lunch at CHADO's in Los Angeles and they serve a similar 'dessert' drink, but with a Madagascar Vanilla Bean Tea (instead of coffee), a scoop of vanilla ice cream, and a dollop of clotted cream . . . Oh. my. goodness. It was so good.

Since I'm not a fan of espresso, I like to make mine with a full-bodied Italian Roast. 

They're so simple to prepare! Here's my version . . . .

Italian Roast affogato

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Italian Roast coffee

quality vanilla bean ice cream

chocolate covered espresso beans, chopped (optional)

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Preparation

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brew Italian Roast, pour into a small pitcher or carafe

scoop a generous dollop of vanilla bean ice cream into a shallow cup or bowl

slowly pour hot Italian Roast coffee over the ice cream

sprinkle chopped chocolate covered espresso beans on top

Serve with a spoon . . . and enjoy!

.     .     .     .     .

This has quickly become a favorite dessert for me. Not just because it's so fast and easy to make . . . but because I love the combination of the rich, creamy vanilla bean ice cream with a light hint of a full-bodied coffee bath.

Add a few chopped chocolate covered espresso beans for added yumminess . . . and you have you a . . . sigh . . . deliciously, unique dessert.

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home-made blueberry syrup

I was inspired to make this simple blueberry syrup after watching an episode of one of my new favorite cooking shows on the Food Network, called Farmhouse Rules. Nancy, the show's host, made a Blueberry Maple Syrup, which was even faster and easier to make than mine. 

Her recipe reminded me of one that I've made for several years now, and I thought I would share it with you. It's ingredients and preparation remind me of making jam, like here; except with blueberries instead of strawberries.

I typically make it in the Spring and Summer, and serve it on top of ice cream and home-made buttermilk pancakes & waffles. 

It's a wonderful syrup to have in your fridge for those evenings when friends stop by to relax and enjoy lingering Summer sunsets with you. 

It is during warm Spring and Summer months that keeping a gallon of quality Vanilla Bean ice cream in your freezer is a great idea . . . because serving a scoop of creamy, vanilla ice cream with warm blueberry syrup is a simple, yet delicious, dessert. 

I just love simple desserts, don't you?

Blueberry Syrup also pairs well with

.     .     .     .     .     .     .     .     .     .     .

butter toasted pound cake

sweet rolls

biscuits

pancakes & waffles

scones

ice cream

a filling for lemon cupcakes 

muffins

lemon bundt cake

blueberry syrup

 .     .     .     .     .     .     .     .

2 cups fresh blueberries

1/3 cup sugar

1 Tablespoon fresh lemon juice

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

 .     .     .     .     .     .     .     . 

Wash and crush blueberries. 

Add sugar, lemon juice, and salt. Mix well. 

In a small saucepan, bring blueberry mixture to a boil.

Boil for about 1-2  minutes, or until it slightly thickens. 

Remove from heat and add vanilla. 

Chill or serve warm

Enjoy!

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lemon blueberry bread pudding . . . a Spring-inspired 'comfort' dessert

Bread pudding is an incredibly easy dessert to make . . . and it is soooooo delicious!

I love how versatile it is. With the perfect creamy, custard base . . . you can add just about anything to it . . . fruit & berries, toasted coconut, chocolate, nuts . . . whatever your heart desires.

My favorite (so far) is just plain ol' bread pudding, made with a vanilla bean custard base and brioche bread.

I had a leftover baguette and heavy cream that I didn't want to waste or throw out, so I thought I would make a Spring-inspired bread pudding using lemons and blueberries (both of which I always have on hand).

The combination of the vanilla and warm brown sugar base, brightened with the zest of a lemon and slightly sweet berries, is so good.  So good.

Instead of making a sauce to drizzle over the top, I sprinkled raw sugar over them about 10 minutes before taking them out of the oven.

The raw sugar gives this bread pudding an extra hint of sweetness and a delightful crust on top. Yum!

I thought it would be fun to make individual servings, so I prepared them in these small ruffled ramekins.

I sliced the bread into 1/4-inch pieces so that more would fit in the ramekins, and it worked great. If you don't have ramekins, then you can use a large muffin tin. You'll have to wait for them to cool slightly so that you can remove them from the tin.

You can serve it with a scoop of soft vanilla ice cream, or enjoy all by its lonesome.

Ingredients

2 Tablespoons unsalted butter, melted, plus more for the baking dish

4 large eggs

2 cups heavy cream

2 cups whole milk

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

2 teaspoons finely grated lemon zest

10 ounces stale/dry bakery white bread or brioche, cut into 1/4-inch cubes for individual ramekins or 1/2-inch cubes for a large baking dish (about 6 cups)

2 cups fresh or frozen blueberries 
raw sugar (to sprinkle on top)

Preparation

Generously butter a 10-by-14-inch baking dish. 
In a large bowl, whisk the eggs with the cream, milk, brown sugar, vanilla and lemon zest. Add the bread cubes and stir well, then mix in the melted butter. Let the bread soak for 30 minutes.

Preheat the oven to 325°. 

Layer the bread pudding mixture and blueberries in your prepared dish.
Pour half of the bread pudding mixture into the prepared dish, then evenly sprinkle 1 1/2 cups of blueberries over the mixture. Pour the second half of the bread pudding mixture on top. Sprinkle remaining blueberries on top. 

Bake on the upper rack of the oven for about 1 hour. 
Sprinkle raw sugar over the top 10-15 minutes before you take it out of the oven. 
Return it to the oven and continue baking, until firm when pressed in the center.
Let cool on a rack for about 20 minutes. Serve warm.
Enjoy!

 

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