May 28, 2015
May 22, 2015
I have been compensated by Market Street for writing this post. All statements and opinions are my own.
One of the best things about summer is the beautiful, sweet, fresh fruit. There are so many ways to love it: eat it right out of your hand, bake it up in a cobbler, swirl it into a frosty smoothie.
One of my favorite ways to enjoy fresh fruit is to serve it with this easy dip. Just two ingredients, a couple of minutes, and you're on your way to cool and creamy fruit dip deliciousness. Everyone loves it.
May 11, 2015
Diffuser in front of a bright east window
It was so easy and worked so well, I thought you might like it, too. It took less than an hour to put together, and cost me about $2.00 to make.
at 10:44 AM
May 1, 2015
This sweet little coffee cake has been brought to you by Red Star Yeast, and I am happy to give you my honest opinions about the entire delicious process.
Lemon Crunch Coffee Cake is a lovely little buttermilk yeast cake topped with a lemon and almond streusel that gives a burst of sweet flavor and chewy crunch in every bite.
This recipe is perfect with your morning or afternoon coffees and teas, and would be especially nice for a Mother's Day breakfast or brunch.
Lemon Crunch Coffee CakeCake:
1 and 1/2 to 2 cups all-purpose flour
1 package (1/4 oz.) Red Star Yeast Active Dry Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup water
2 tablespoons shortening or coconut oil
1/3 cup all-purpose flour
1/3 cup sugar
1/4 cup chopped almonds
1 teaspoon lemon zest (I used 2 teaspoons, and additional for garnish)
1/4 teaspoon vanilla
1/4 cup butter, melted (if you use unsalted butter, add a pinch of salt)
2. In microwave safe bowl, heat buttermilk, water, and shortening or coconut oil until warm (120 to 130 degrees; shortening or oil may not melt). Mix into flour mixture, and add egg. Beat 3 minutes on medium speed.
3. Gradually stir in enough of the remaining flour to make a soft dough (I ended up using all but 2 tablespoons of the total flour, so 1 and 7/8 cups). Knead with dough hook on low until smooth and elastic, about 3 minutes. (This is still going to be a very soft dough; it's not going to look like a thick, springy bread dough). Cover; let rest 5 minutes.
4. In a medium bowl, combine all the topping ingredients except the butter, and combine. Pour melted butter over all and mix well. Set aside.
5. Press dough into prepared cake pan. Sprinkle topping evenly over dough. With the back of a greased spoon, make random indentations in dough. Cover and let rise in a warm place until double, about 30 minutes. A few minutes before rise is complete, preheat oven to 375 degrees.
6. Bake for 25 to 30 minutes or until just golden brown. Do not overbake. Serve warm or room temperature. Store leftovers tightly covered. Serve sprinkled with additional lemon zest, if desired.
Recipe by Red Star Yeast
You may also enjoy another Red Star Yeast recipe baked by Yesterfood,
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at 9:27 AM