Sour Cream & Pecan Coffee Cake - super cakey & moist!

Here is my new version of the recipe Sour Cream & Pecan Coffee Cake I found at Lana's Cooking. The only change I made was to double the pecans, cinnamon and brown sugar for layering. To me, it just needed more of that yummy cinnamon-sugar-pecan mixture!! So do as many layers of it as you want, next time I plan to do at least 3 plus the top!;) If you don't care for nuts or are allergic, just leave those out, it is still a fabulous coffee cake! If you make this, please leave me a comment with what you thought! Enjoy!

Sour Cream & Pecan Coffee Cake 

Ingredients

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp. vanilla
• 2 cups cake flour, sifted
• 1 tsp. salt
• 1 tsp. baking powder
• 1 cup chopped pecans
• 4 tsp. ground cinnamon
• 8 tblsp. brown sugar

Instructions

1. Heat the oven to 350 degrees.
2. Grease and flour a 10-inch tube pan.
3. Cream the butter and sugar in a large bowl.
4. Add the eggs one at a time, beating well after adding each.
5. With the mixer on low speed, beat in the sour cream and vanilla.
6. Sift together the cake flour, salt, and baking powder.
7. Start with your mixer on very slow speed and gradually add the dry ingredients to the wet mixture. Increase the mixer speed as you add more of the dry ingredients and the batter becomes thicker.
8. In a small bowl, combine the pecans, cinnamon, and brown sugar.
9. Put 1/4 of the batter in the prepared pan.
10. Sprinkle 1/4 of the pecan-cinnamon-sugar mixture over the batter.
11. Add another 1/4 of the batter and sprinkle with the another 1/4 of the topping. Repeat until all the cinnamon-sugar-pecan mixture is used up.
12. Bake for 50-60 minutes or until a tester inserted halfway between the center and edge of pan comes out clean.
13. Cool completely in the pan on a wire rack.
14. Remove from pan, slice and serve.
15. Dust with powdered sugar if desired.

Little Dish #4 - Pancetta & Potatoes

Pancetta & Potatoes

This recipe originated from Brunch with Bobby, I only tweaked it a little :)
Ingredients:

• 1/2 cup canola oil
• 1-2 sprigs fresh rosemary leaves

• 4 cloves garlic, crushed
• Salt and freshly ground black pepper

• One 1-inch-thick piece pancetta, diced
• 3-4 small-medium red potatoes,diced into 1/2" squares/pieces
• Kosher salt and freshly ground black pepper

• 1/4 cup chopped fresh flat-leaf parsley (optional)
• 1/4 cup fresh parmesan cheese (optional)

Directions:

For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.

For the home fries: Heat 1/2 of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate.

Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, reserved pancetta and cheese.

Enjoy with other breakfast/brunch dishes or as a side dish!

Little Dish #2 – The Monte Cristo

Have you heard of this sandwich?? The Monte Cristo…it’s a fried ham and cheese sandwich, a variation of the French croque-monsieur. IF you have never tried one – you must. For those of you that have tried it, you are nodding your head in agreement! It’s definitely a comfort food. It’s cheesy, crispy, savory and sweet. I made them in culinary school and the other day saw them being made on the show Eat Street on the Food Channel. I was like ooooh I need to make those for Galen! So, here is my take on this famous sandwich! If you make it, leave me a comment what you thought of it!
I love how you get the crunch from the crispy crust, the chewy ham and gooey cheese! Such awesome mouth feel. The sweetness of the jelly really balances it too. I promise you’ll love it!

Monte Cristo
Recipe makes 2 sandwiches
4 pieces of good white bread with the crusts cut off (I used homemade bread)
2 slices of ham (about 1/8″ thick)
2 slices of Gruyere cheese or shredded
3 eggs
1/2 cup cream (or milk)
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3 Tablespoons butter
Raspberry jelly- heated in saucepan or microwave
Plastic wrap
Directions:
Beat the eggs with the cream and season with salt and pepper, set aside. Melt the butter in the microwave, then brush each piece of bread, both sides with a little butter. On top of 1 piece of bread, put 1 slice of ham then the cheese then top with another slice of bread. Press down on the sandwich to help seal it together. Squish the edges together to help seal the edges so your cheese won’t melt out! Do the same for the other pieces of bread. Wrap tightly with plastic wrap and place in the fridge for about 20-30 minutes. This will help the sandwich to stay together and hold its shape.
Put the leftover melted butter into a nonstick pan and heat on medium heat. Remove the sandwiches from the plastic wrap and dip into the egg batter on both sides. Place in the pan and let it get nice and golden brown on each side.
Do the same for the other sandwich. Remove and top with a little raspberry jelly or syrup if you like!