Hello everybody! I hope this post finds everyone enjoying the holiday season…I’m currently at home in front of the fire, coffee in hand, and savoring this snowy Georgia day. It certainly feels festive and our daughter’s wedding is now just 23 (TWENTY-THREE!!) days away. We are so excited about that and albeit a good reason, it’s been a distraction from taking in the Christmas vibes.

We just returned from our last event of 2017 and it was a great one- for you locals, if you’ve never ventured to Chattanooga in December, now’s a good time to do so- the Chattanooga Holiday Market is a wonderful source for unique Christmas gifts!

Speaking of thoughtful gifts, our mixes make a really good one…pair them with an apron, spatula, measuring cups/spoons, or tea towel and you have a truly special present for your GF loved one! We are stocked up and ready to receive your orders, but please get them in by December 20th to ensure they are there by the big day and don’t forget your own mixes for hosting all those gluten intolerant guests…it’s something the whole crowd will enjoy! In case you haven’t had a chance to peruse our recipes, this one is an oldie but goodie- COFFEE CRUMB CAKE!

 

Reserve 2 tablespoons of dry cake mix and set aside.  Mix remaining cake mix as directed on package.  Use a well-greased 9 X 13 pan instead of the bundt pan and bake at 350 for approximately 15 minutes, or until cake is partially set. While cake is partially baking, mix the following with a pastry blender or with a fork:

  • 2/3 cup light brown sugar
  • 3 tablespoons softened butter
  • 1 teaspoon cinnamon
  • 1/3 cup roughly chopped pecans or nut of your choice (or you can omit them, if that’s your preference)
  • the 2 tablespoons of reserved dry cake mix

Mix well until butter is well-incorporated and mixture is crumbly.  Remove partially baked cake from oven and working with your hands, crumble topping over cake and continue to bake for another 12-17 minutes or until a toothpick inserted in the middle of the cake comes out clean.  This last part is TOTALLY OPTIONAL, but I think it takes it from ordinary to extraordinary:  In a small saucepan, add 2 cups powdered sugar and 3 tablespoons milk.  Whisk over low heat until mixture is smooth; working quickly, use a spoon to drizzle over crumb topping, let cool (if you can wait that long!), and serve with a cup of your favorite brew. * You can also add 1 cup of fresh blueberries to the batter, just reserve an additional tablespoon of dry mix and toss with the berries before folding them in the prepared batter, so the berries don’t sink to the bottom.

Pumpkin Coffee Cake

Follow the above directions for coffee cake, except add 1 cup of pure pumpkin puree (not pumpkin pie filling) and 1 teaspoon pumpkin pie spice to the batter.  Note: Bake as directed above, but this version requires additional cooking time.  Temperature varies with each oven, but mine required about 12 additional minutes of final baking time.  After 17 minutes, check with a toothpick to ensure doneness.

We’ll be out of the office from 12/22/17 to 1/2/18 to spend time with our loved ones and marry off our beautiful daughter and gain a wonderful son. We want to wish each of you a very Merry Christmas and a blessed 2018.  As always, thank you so much for your support! Love, Shannon & Doug