Saturday, September 3, 2011

Cookies and Coffee Cake

Another wonderful week of work and now it's Saturday. Horray for the weekend and especially for a long weekend!!!! :) My brother and sister in law came down from DC to help us with some house projects this weekend. They arrived yesterday afternoon and have already put a fan/heater in the bathroom and a recessed light in the shower. When I got home from work yesterday I went straight into the kitchen and began cooking. I was ready to make cookies and coffee cake for the weekend. I wanted to make pumpkin chocolate chip brownies, but Kroger was out of pumpkin. boo. Instead, I made these fabulous Oatmeal Chocolate Chip cookies. Needless to say, there are no more left now. After the cookies were made, I made a delicious Blueberry Coffee Cake. We all had bagels for breakfast this morning, so I'm thinking of having some coffee cake for dessert tonight since we are out of the cookies? I love that you can eat coffee cakes any time of the day! I wanted to make one that was somewhat healthier than the typical coffee cake. I think this is it!
Blueberry Coffee Cake Cake: 1 egg 1/2 cup low-fat buttermilk 1/2 cup plain fat-free greek yogurt 1/4 cup vegetable oil 1/2 cup brown sugar 1 cup all-purpose flour 1 cup whole wheat flour 1 tablespoon baking powder Pinch of salt 1 1/2 cup blueberries (I used fresh but I'm sure you could use frozen too) Preheat oven to 400 degrees F. Lightly grease a bundt pan. In a large mixing bowl, mix together the egg, buttermilk, yogurt, oil, and brown sugar until completely combined. Gently fold in the flours, baking powder, and salt until just mixed. Do not overmix or it will result in a tough cake! Fold in the blueberries. Transfer batter to prepared pan. Almond Crumble: 1/4 cup brown sugar 1/4 cup sliced almond 1/2 teaspoon ground cinnamon In a small bowl, combine all ingredients until mixed. Sprinkle over the top of the batter. Bake for 20-25 minutes (or 30-35 minutes if using frozen blueberries), or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake and let cool for 10 minutes in pan before flipping onto a plate. Serve hot or room temperature. *I meant to add flax seed, but forgot. Next time I will do this.
The guys are making great progress with the house projects. I spent the morning studying and now we are waiting on the arrival of our new couch. Soon my sister in law and I will head out for a little shopping. On the menu for dinner tonight is Cornell BBQ chicken, oven roasted potatoes, green beans and salad. I am going to make corn dip for an appetizer that is a great recipe from my other sister in law in Raleigh. I will post the recipe soon. Off to enjoy the weekend! :)

3 comments:

  1. Nice recipe, I will try it for sure!

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  2. I sure love having these fantabulous cooks in the family...sounds like Scott and Dan are going gangbusters! Have fun!

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  3. @ Claudia, you should try it!!! :)

    @ Sush, yes Scott and Dan have been going gangbusters...they are awesome!

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