Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Engineered Cooking
The smell of this coffee cake baking in the morning immediately reminds me of Christmas Day; not because this recipe is only good during the winter month, but instead because it has been made every Christmas morning since I could remember. The first time I made this I think I was about 10 years old.... not sure if I can say made, more like assisted my mom in making it and that might be even a little strong of a word (probably more like hindered). However, since that first time "making" this recipe it has always been a great recipe when you are having family or friends over in the morning before you dive into the breakfast or brunch of your choosing. Give it a try, live a little and put some butter on it... I have heard that everything is better with butter (I have found this statement 100% true in my life time). Let us know what you think and if you did any variations on the recipe that you enjoyed below!
Serves: 10 - 12
PREP TIME: 25 mins TOTAL TIME: 500 mins
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
¾ cup firmly packed dark brown sugar
½ cup chopped walnuts or pecans
¾ cup butter - room temperature
1 cup sour cream
2 eggs
INSTRUCTIONS
1. Cream butter and sugar in a stand mixer until light and creamy. Add eggs and sour cream to mixture and mix until ingredients are thoroughly combined.
2. In a separate bowl combine flour, baking powder, baking soda, salt and nutmeg. After the dry ingredients are thoroughly combine add them to the wet ingredients (i.e. the ingredients from step one).
3. In a separate bowl combine the dark brown sugar, chopped nuts, and cinnamon.
4. Grease a 13 by 9 inch baking pan. Pour the batter into the pan and sprinkle the dark brown sugar and nut mixture on top of the batter. Cover the baking dish and place into the fridge overnight.
5. The following morning, remove the baking pan from the fridge and bake at 350 °F for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Adapted from: Author's Name, Publication, location of original