Sour Cream Coffee Cake

It's surprise recipe swap time again!  This month I got to pick my recipe from Jennifer's blog Jenmi Jenmi.  Jennifer is a Dietetics Student who shares loads of healthy recipes to eat.  You might be wondering how I found this recipe on her blog...I had to search kind of hard to find something for my sweet tooth, but I found this coffee cake & it's a good one!

I seriously love coffee cake!  And I think I have a slight obsession with adding sour cream to my cakes or breads.  It just adds a level of moist, fluffiniess that you don't get from anything else.  So when I saw this recipe for Sour Cream Coffee Cake it had my name all over it!  Sour cream, cake, & streusel.  YES MA'AM!  Enjoy!

Sour Cream Coffee Cake

Recipe altered from Jenmi Jenmi by: Amber (Dessert Now, Dinner Later!)

Cake:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups sour cream
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Streusel:

• 1/2 cup brown sugar
• 3 Tbsp sugar
• 1 tsp cinnamon
• 1/8 tsp salt
• 1 1/2 cups flour
• 1/2 cup butter, melted

1. Cream butter with sugar.  Add eggs, vanilla, & sour cream.  Scrape bowl.
2. Combine flour, baking soda, baking powder & salt in another bowl.  Slowly add to wet mixture.  Mix until just incorporated.
3. In a separate bowl, prepare streusel by stirring all the dry ingredients.  Add melted butter & mix well with a fork until combined & crumbly.
4. Spread half of the cake batter into the bottom of a greased 13x9" pan.  Sprinkle half of the streusel on top.  Dollop the remaining cake batter on top of the streusel & spread it the best you can (the batter is thick.)  Sprinkle remaining streusel over the cake.
5. Bake at 350˚F for 30-35 minutes.

It's surprise recipe swap time again!  This month I got to pick my recipe from Jennifer's blog Jenmi Jenmi.  Jennifer is a Dietetics Student who shares loads of healthy recipes to eat.  You might be wondering how I found this recipe on her blog...I had to search kind of hard to find something for my sweet tooth, but I found this coffee cake & it's a good one!

I seriously love coffee cake!  And I think I have a slight obsession with adding sour cream to my cakes or breads.  It just adds a level of moist, fluffiniess that you don't get from anything else.  So when I saw this recipe for Sour Cream Coffee Cake it had my name all over it!  Sour cream, cake, & streusel.  YES MA'AM!  Enjoy!

Sour Cream Coffee Cake

Recipe altered from Jenmi Jenmi by: Amber (Dessert Now, Dinner Later!)

Cake:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups sour cream
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Streusel:

• 1/2 cup brown sugar
• 3 Tbsp sugar
• 1 tsp cinnamon
• 1/8 tsp salt
• 1 1/2 cups flour
• 1/2 cup butter, melted

1. Cream butter with sugar.  Add eggs, vanilla, & sour cream.  Scrape bowl.
2. Combine flour, baking soda, baking powder & salt in another bowl.  Slowly add to wet mixture.  Mix until just incorporated.
3. In a separate bowl, prepare streusel by stirring all the dry ingredients.  Add melted butter & mix well with a fork until combined & crumbly.
4. Spread half of the cake batter into the bottom of a greased 13x9" pan.  Sprinkle half of the streusel on top.  Dollop the remaining cake batter on top of the streusel & spread it the best you can (the batter is thick.)  Sprinkle remaining streusel over the cake.
5. Bake at 350˚F for 30-35 minutes.

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Peanut Butter Chocolate Chip Pretzel Bars

It's that time of the month again...Surprise Recipe Swap time!  This month I had:

Cindy from Hun... What's for Dinner?

Cindy shares lot's of fabulous recipes, most of which are quick & easy recipes for those busy weeknights.  Her photos are mouthwatering & it seems that she has a sweet tooth like I do, hence this post.  

I chose to make these Peanut Butter Chocolate Chip Pretzel Bars because I tend to have a hankering for all of those ingredients; like my Caramel Pretzel Chocolate Chip Cookies, Caramel Pretzel Magic Bars, or Peanut Butter Wonder Bars.  I love the sweet & salty combinations.  These are right up there with all the others.  Great chewy texture, slightly sweet, slightly salty, & a little bit of crunch.  Perfection!  Try them, you won't be disappointed!

Peanut Butter Chocolate Chip Pretzel Bars

Recipe lightly altered from Hun... What's for Dinner? by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, at room temperature
• 1/4 cup smooth peanut butter
• 2/3 cup light brown sugar
• 1/3 cup sugar
• 2 large eggs
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 to 2 cups chocolate chunks or chips
• 1 1/2 cups pretzel twists, coarsely broken & divided; plus 24 whole pretzels
• 1/3 cup peanut butter
• 1/4 cup chocolate chips

1. Preheat oven to 350*F & grease a 9x13" pan.
2. In a stand mixer with the paddle attachment, beat the butter & peanut butter with both sugars, until light & fluffy.  Beat in the eggs & vanilla.
3. Add the flour, baking soda & salt, & stir until almost combined; fold in the chocolate chips & 1 cup of pretzel pieces.  
4. Spread the the dough evenly in the pan & bake for 20-25 minutes, until golden on top.
5. In a small bowl, melt the peanut butter & chocolate chips in the microwave for 20-30 seconds.  Stir until smooth.
6. Place whole pretzels in rows 4x6.  Drizzle chocolate, & then sprinkle the top with the remaining 1/2 cup pretzel pieces.  Refrigerate to help the chocolate set up.  Cut 24 squares & serve.

*Makes 2 dozen (24 bars)

It's that time of the month again...Surprise Recipe Swap time!  This month I had:

Cindy from Hun... What's for Dinner?

Cindy shares lot's of fabulous recipes, most of which are quick & easy recipes for those busy weeknights.  Her photos are mouthwatering & it seems that she has a sweet tooth like I do, hence this post.  

I chose to make these Peanut Butter Chocolate Chip Pretzel Bars because I tend to have a hankering for all of those ingredients; like my Caramel Pretzel Chocolate Chip Cookies, Caramel Pretzel Magic Bars, or Peanut Butter Wonder Bars.  I love the sweet & salty combinations.  These are right up there with all the others.  Great chewy texture, slightly sweet, slightly salty, & a little bit of crunch.  Perfection!  Try them, you won't be disappointed!

Peanut Butter Chocolate Chip Pretzel Bars

Recipe lightly altered from Hun... What's for Dinner? by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, at room temperature
• 1/4 cup smooth peanut butter
• 2/3 cup light brown sugar
• 1/3 cup sugar
• 2 large eggs
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 to 2 cups chocolate chunks or chips
• 1 1/2 cups pretzel twists, coarsely broken & divided; plus 24 whole pretzels
• 1/3 cup peanut butter
• 1/4 cup chocolate chips

1. Preheat oven to 350*F & grease a 9x13" pan.
2. In a stand mixer with the paddle attachment, beat the butter & peanut butter with both sugars, until light & fluffy.  Beat in the eggs & vanilla.
3. Add the flour, baking soda & salt, & stir until almost combined; fold in the chocolate chips & 1 cup of pretzel pieces.  
4. Spread the the dough evenly in the pan & bake for 20-25 minutes, until golden on top.
5. In a small bowl, melt the peanut butter & chocolate chips in the microwave for 20-30 seconds.  Stir until smooth.
6. Place whole pretzels in rows 4x6.  Drizzle chocolate, & then sprinkle the top with the remaining 1/2 cup pretzel pieces.  Refrigerate to help the chocolate set up.  Cut 24 squares & serve.

*Makes 2 dozen (24 bars)

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Philly Cheesesteak Sloppy Joes

Surprise!  It's the 20th again & that means it's time for the Surprise Recipe Swap.  This month I had:

 Dawn from Spatulas On Parade!

Dawn has some awesome desserts on her blog, but I decided to go savory this month with these Philly Cheesesteak Sloppy Joes.  I don't have sloppy joes very often, mostly because my kids aren't huge ground beef fans, but there is just something about the name, "Philly Cheesesteak" that makes my mouth water.  This is a super easy dinner, very flavorful, & very sloppy; hence the name, right?  Oh, & the leftovers are fabulous, if you have any leftover.  We enjoyed this dinner & I hope you will too!

Philly Cheesesteak Sloppy Joes

Recipe lightly altered from Spatulas On Parade by: Amber (Dessert Now, Dinner Later!)

• 1 lb ground beef
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 Tbsp cornstarch
• 1 cup beef broth
• 1/4 cup A-1 steak sauce
• 2 tsp peppercorn steak seasoning (not the red steak seasoning, the minced garlic & peppercorn kind like McCormick Montreal Steak Seasoning)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Sliced Provolone or Mozzarella
• Hamburger Buns

1. Brown beef in a large skillet.  Drain fat & set aside.  In the same pan heat olive oil & sauté onion & pepper for 4 minutes until starting to soften.  Return beef to the pan with the vegetables.
2. Whisk cornstarch into beef broth & add the steak sauce & beef broth/cornstarch mixture to the meat.  Add steak seasoning, salt & pepper.  Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.  
3. Toast hamburger buns (if desired) & top with meat mixture & a slice of cheese.  (I placed my slice of cheese in the warm pan with the meat, waited until it melted & scooped up the cheesy meat mixture onto my bun.) 

*Makes 6 servings.

Surprise!  It's the 20th again & that means it's time for the Surprise Recipe Swap.  This month I had:

 Dawn from Spatulas On Parade!

Dawn has some awesome desserts on her blog, but I decided to go savory this month with these Philly Cheesesteak Sloppy Joes.  I don't have sloppy joes very often, mostly because my kids aren't huge ground beef fans, but there is just something about the name, "Philly Cheesesteak" that makes my mouth water.  This is a super easy dinner, very flavorful, & very sloppy; hence the name, right?  Oh, & the leftovers are fabulous, if you have any leftover.  We enjoyed this dinner & I hope you will too!

Philly Cheesesteak Sloppy Joes

Recipe lightly altered from Spatulas On Parade by: Amber (Dessert Now, Dinner Later!)

• 1 lb ground beef
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 Tbsp cornstarch
• 1 cup beef broth
• 1/4 cup A-1 steak sauce
• 2 tsp peppercorn steak seasoning (not the red steak seasoning, the minced garlic & peppercorn kind like McCormick Montreal Steak Seasoning)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Sliced Provolone or Mozzarella
• Hamburger Buns

1. Brown beef in a large skillet.  Drain fat & set aside.  In the same pan heat olive oil & sauté onion & pepper for 4 minutes until starting to soften.  Return beef to the pan with the vegetables.
2. Whisk cornstarch into beef broth & add the steak sauce & beef broth/cornstarch mixture to the meat.  Add steak seasoning, salt & pepper.  Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.  
3. Toast hamburger buns (if desired) & top with meat mixture & a slice of cheese.  (I placed my slice of cheese in the warm pan with the meat, waited until it melted & scooped up the cheesy meat mixture onto my bun.) 

*Makes 6 servings.

reade more... Résuméabuiyad

BBQ Meatball Sliders

It's Surprise Recipe Swap time again!  I sure love a surprise!  I look forward to the 20th every month so I can see who had my blog & what recipe they chose.

This month I got to be inspired from Meghan at The Tasty Fork for today's recipe: BBQ Meatball Sliders!  

I love a good meatball, I love BBQ sauce, & I crazy love coleslaw!  Meghan's idea of putting the three on a bun & making a sandwich is superb!  I stuck with her coleslaw recipe since it is similar to my own,  but I had to go with the base of my favorite meatball recipe & I am using my all-time favorite Kansas City BBQ Sauce made by Bullseye.  Plus, I decided to make my own slider buns for this post.  Meghan uses Hawaiian Rolls, which I am sure, are just as awesome as my Everything Slider Buns!

Doesn't this recipe just make you crave Summer?  Get to cooking it & let me know what you think!

BBQ Meatball Sliders

Recipe inspired & adapted from The Tasty Fork by: Amber (Dessert Now, Dinner Later!)

For the Meatballs:

• 1lb ground beef (I like 85/15)
• 1/2 cup onion, minced
• 1/2 cup panko bread crumbs
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1 medium egg
• 3 Tbsp skim milk
• 3/4 cup Favorite BBQ Sauce (I LOVE Bullseye Kansas City BBQ)

For the Coleslaw:

• 3 cups shredded cabbage mix
• 4 scallions, sliced
• 3 Tbsp mayonnaise
• 1 Tbsp apple cider vinegar
• 1/8 tsp celery seed
• 1/2 Tbsp sugar
• 1/4 tsp each Salt & Pepper

Additional Ingredients:

• Cooking Spray
• 12 dinner rolls or slider buns

1. FOR THE COLESLAW (Prepare first): Toss the cabbage and scallions with the mayonnaise, cider vinegar, celery seed & sugar; season with salt and pepper. Allow to macerate & break down in the fridge while you make the meatballs.
2. FOR THE MEATBALLS: Combine all ingredients, except the BBQ sauce in a large bowl.  Line a baking sheet with foil & spray with cooking spray.  Form meatballs (about 2 Tbsp each) & place onto prepared baking sheet (makes about 12-14 meatballs.)  Bake at 400*F for 15-16 minutes, or until no longer pink.  Heat BBQ sauce in a large saucepan, add baked meatballs & gently fold/toss in the sauce.  Remove from heat when it boils/sizzles.
3. TO ASSEMBLE: Place a saucy meatball on the slider bun and top with fresh coleslaw.

*Makes 12-14 slider sandwiches

It's Surprise Recipe Swap time again!  I sure love a surprise!  I look forward to the 20th every month so I can see who had my blog & what recipe they chose.

This month I got to be inspired from Meghan at The Tasty Fork for today's recipe: BBQ Meatball Sliders!  

I love a good meatball, I love BBQ sauce, & I crazy love coleslaw!  Meghan's idea of putting the three on a bun & making a sandwich is superb!  I stuck with her coleslaw recipe since it is similar to my own,  but I had to go with the base of my favorite meatball recipe & I am using my all-time favorite Kansas City BBQ Sauce made by Bullseye.  Plus, I decided to make my own slider buns for this post.  Meghan uses Hawaiian Rolls, which I am sure, are just as awesome as my Everything Slider Buns!

Doesn't this recipe just make you crave Summer?  Get to cooking it & let me know what you think!

BBQ Meatball Sliders

Recipe inspired & adapted from The Tasty Fork by: Amber (Dessert Now, Dinner Later!)

For the Meatballs:

• 1lb ground beef (I like 85/15)
• 1/2 cup onion, minced
• 1/2 cup panko bread crumbs
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1 medium egg
• 3 Tbsp skim milk
• 3/4 cup Favorite BBQ Sauce (I LOVE Bullseye Kansas City BBQ)

For the Coleslaw:

• 3 cups shredded cabbage mix
• 4 scallions, sliced
• 3 Tbsp mayonnaise
• 1 Tbsp apple cider vinegar
• 1/8 tsp celery seed
• 1/2 Tbsp sugar
• 1/4 tsp each Salt & Pepper

Additional Ingredients:

• Cooking Spray
• 12 dinner rolls or slider buns

1. FOR THE COLESLAW (Prepare first): Toss the cabbage and scallions with the mayonnaise, cider vinegar, celery seed & sugar; season with salt and pepper. Allow to macerate & break down in the fridge while you make the meatballs.
2. FOR THE MEATBALLS: Combine all ingredients, except the BBQ sauce in a large bowl.  Line a baking sheet with foil & spray with cooking spray.  Form meatballs (about 2 Tbsp each) & place onto prepared baking sheet (makes about 12-14 meatballs.)  Bake at 400*F for 15-16 minutes, or until no longer pink.  Heat BBQ sauce in a large saucepan, add baked meatballs & gently fold/toss in the sauce.  Remove from heat when it boils/sizzles.
3. TO ASSEMBLE: Place a saucy meatball on the slider bun and top with fresh coleslaw.

*Makes 12-14 slider sandwiches

reade more... Résuméabuiyad

Cinnamon Brown Sugar Bars

It's Surprise Recipe Swap #2 & my surprise blog is Who Needs A Cape?

These gals are "not your average super moms."  They do it all:

• Crafts
• Entertainment
• Family
• Fashion
• Frugal Living
• Fun Times
• Health & Fitness
• Organization
• Recipes 
• Relationships
• Travel

Go check them out & tell them that Amber @ Dessert Now, Dinner Later! sent you!  So I decided to go the dessert route again for the swap & I picked their Snickerdoodle Bars.  

These bars are absolutely delicious & so not good for you, but what delicious things are?  They are darker & richer than a snickerdoodle cookie due to the use of brown sugar compared to white, so I have re-named them Cinnamon Brown Sugar Bars.  I feel that resembles the flavors better than that of a snickerdoodle even though I know this recipe is repeatedly blogged by many as a snickerdoodle bar.  

Anyway, if you want a super easy dessert that feeds a lot, this is perfect & is sure to cure your sugar cravings.  My kids gobbled them up!  Enjoy!

Cinnamon Brown Sugar Bars

Recipe via Who Needs A Cape? & approved by: Amber (Dessert Now, Dinner Later!)

• 2 2/3 cup flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups brown sugar
• 1 cup butter, softened
• 2 eggs, room temperature
• 1 Tbsp vanilla
• 2 Tbsp sugar
• 2 tsp cinnamon

1. Combine flour, baking powder, & salt in a bowl.  Set aside.
2. Cream brown sugar, butter, eggs, & vanilla until light & fluffy making sure everything is combined well.  Scrape bowl.
3. Gradually add flour mixture until just incorporated.
4. Press into a greased 9x13" pan (I used my mini rolling pin & rolled it flat using a little flour on my pin.)  Combine sugar & cinnamon & sprinkle over the top.
5. Bake at 350*F for 25-30 minutes or until the surface springs back after a gentle push.  Cool, cut & serve.

*Serves 20-24

It's Surprise Recipe Swap #2 & my surprise blog is Who Needs A Cape?

These gals are "not your average super moms."  They do it all:

• Crafts
• Entertainment
• Family
• Fashion
• Frugal Living
• Fun Times
• Health & Fitness
• Organization
• Recipes 
• Relationships
• Travel

Go check them out & tell them that Amber @ Dessert Now, Dinner Later! sent you!  So I decided to go the dessert route again for the swap & I picked their Snickerdoodle Bars.  

These bars are absolutely delicious & so not good for you, but what delicious things are?  They are darker & richer than a snickerdoodle cookie due to the use of brown sugar compared to white, so I have re-named them Cinnamon Brown Sugar Bars.  I feel that resembles the flavors better than that of a snickerdoodle even though I know this recipe is repeatedly blogged by many as a snickerdoodle bar.  

Anyway, if you want a super easy dessert that feeds a lot, this is perfect & is sure to cure your sugar cravings.  My kids gobbled them up!  Enjoy!

Cinnamon Brown Sugar Bars

Recipe via Who Needs A Cape? & approved by: Amber (Dessert Now, Dinner Later!)

• 2 2/3 cup flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups brown sugar
• 1 cup butter, softened
• 2 eggs, room temperature
• 1 Tbsp vanilla
• 2 Tbsp sugar
• 2 tsp cinnamon

1. Combine flour, baking powder, & salt in a bowl.  Set aside.
2. Cream brown sugar, butter, eggs, & vanilla until light & fluffy making sure everything is combined well.  Scrape bowl.
3. Gradually add flour mixture until just incorporated.
4. Press into a greased 9x13" pan (I used my mini rolling pin & rolled it flat using a little flour on my pin.)  Combine sugar & cinnamon & sprinkle over the top.
5. Bake at 350*F for 25-30 minutes or until the surface springs back after a gentle push.  Cool, cut & serve.

*Serves 20-24

reade more... Résuméabuiyad

Blueberry Crumble Cake

So once a month you will see this special header in my blog posts.  I was invited to start a Surprise Recipe Swap with some of my blogging buddies & this is the first month for all of us!  It was so exciting to get my email with the blog I will be baking/cooking from.  Just a little info about the swap if you are also a fellow food blogger & might be interested in joining.  You must have 50 recipes on your blog & be willing to do one post on the 20th of every month making a recipe from another blogger.  Easy right?  Click on the "I participate in the SRS" button at the bottom of this post to sign up.  

So this month my surprise blog is Bibi's Culinary Journey!!!

This gal has loads of recipes to choose from, it was so hard to pick one.  She has some great Slovak recipes to try as well.  So if you want to expand your culinary genre go take a peak & try some of the unique dishes she has to offer.

Since I have been going soup crazy & making other savory comfort foods, I decided it was time to bake something up.  I haven't made anything sweet since last month's 12 days of Christmas Sweets & I am officially having sugar withdrawals.

This recipe is fruity & sweet.  I loved the crunchy streusel topping.  The recipe made a lot of crumb topping, so if you are trying to save a few calories you might want to cut that part in half.  But, if you are not trying to save calories, I can see this dish being perfect served warm with a scoop of ice cream too.  Delicious!  It would also be great for a summer party, & I am totally looking forward to summer already even though we have all of winter & spring to get through first.  Anyway, try this cake & go visit Bibi & tell her Amber @ Dessert Now, Dinner Later! sent you!

Blueberry Crumble Cake

Recipe from Bibi's Culinary Journey & lightly altered by: Amber (Dessert Now, Dinner Later!)

Cake:

• 1/2 cup butter, softened
• 1 cup sugar (or Splenda or Equal)
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1/8 tsp salt
• 2 tsp baking powder
• 1 cup buttermilk (I used 1 cup skim milk + 1 tsp lemon juice; let sit 10 minutes before using.)
• 1/4 cup fine breadcrumbs (I used plain panko)
• 1 lbs fresh blueberries (I used 3 cups frozen)

Crumb Mixture:

• 1/2 cup butter, cold
• 1 cup sugar
• 1/2 cup flour

1. Preheat oven to 375*F.  Grease a 11x13" baking pan.
2. Prepare crumb mixture: In a bowl, cut up cold butter, sugar & flour.  Set aside.
3. In a stand mixer, beat together butter & sugar until light.
4. Beat in eggs one at a time & add vanilla.  Scrape bowl.
5. In a separate bowl, whisk together flour, salt & baking powder.
6. On medium speed, mix flour alternating with buttermilk into butter mixture.
7. Spread cake mix onto greased pan.  Evenly coat with breadcrumbs & then top with washed blueberries.
8. Sprinkle the top with crumb mixture & bake for 20-35 minutes (less time if using fresh blueberries, more time if using frozen blueberries) or until the edges are brown & a toothpick comes out clean from the center.  Allow cake to cool before you cut it.

So once a month you will see this special header in my blog posts.  I was invited to start a Surprise Recipe Swap with some of my blogging buddies & this is the first month for all of us!  It was so exciting to get my email with the blog I will be baking/cooking from.  Just a little info about the swap if you are also a fellow food blogger & might be interested in joining.  You must have 50 recipes on your blog & be willing to do one post on the 20th of every month making a recipe from another blogger.  Easy right?  Click on the "I participate in the SRS" button at the bottom of this post to sign up.  

So this month my surprise blog is Bibi's Culinary Journey!!!

This gal has loads of recipes to choose from, it was so hard to pick one.  She has some great Slovak recipes to try as well.  So if you want to expand your culinary genre go take a peak & try some of the unique dishes she has to offer.

Since I have been going soup crazy & making other savory comfort foods, I decided it was time to bake something up.  I haven't made anything sweet since last month's 12 days of Christmas Sweets & I am officially having sugar withdrawals.

This recipe is fruity & sweet.  I loved the crunchy streusel topping.  The recipe made a lot of crumb topping, so if you are trying to save a few calories you might want to cut that part in half.  But, if you are not trying to save calories, I can see this dish being perfect served warm with a scoop of ice cream too.  Delicious!  It would also be great for a summer party, & I am totally looking forward to summer already even though we have all of winter & spring to get through first.  Anyway, try this cake & go visit Bibi & tell her Amber @ Dessert Now, Dinner Later! sent you!

Blueberry Crumble Cake

Recipe from Bibi's Culinary Journey & lightly altered by: Amber (Dessert Now, Dinner Later!)

Cake:

• 1/2 cup butter, softened
• 1 cup sugar (or Splenda or Equal)
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1/8 tsp salt
• 2 tsp baking powder
• 1 cup buttermilk (I used 1 cup skim milk + 1 tsp lemon juice; let sit 10 minutes before using.)
• 1/4 cup fine breadcrumbs (I used plain panko)
• 1 lbs fresh blueberries (I used 3 cups frozen)

Crumb Mixture:

• 1/2 cup butter, cold
• 1 cup sugar
• 1/2 cup flour

1. Preheat oven to 375*F.  Grease a 11x13" baking pan.
2. Prepare crumb mixture: In a bowl, cut up cold butter, sugar & flour.  Set aside.
3. In a stand mixer, beat together butter & sugar until light.
4. Beat in eggs one at a time & add vanilla.  Scrape bowl.
5. In a separate bowl, whisk together flour, salt & baking powder.
6. On medium speed, mix flour alternating with buttermilk into butter mixture.
7. Spread cake mix onto greased pan.  Evenly coat with breadcrumbs & then top with washed blueberries.
8. Sprinkle the top with crumb mixture & bake for 20-35 minutes (less time if using fresh blueberries, more time if using frozen blueberries) or until the edges are brown & a toothpick comes out clean from the center.  Allow cake to cool before you cut it.

reade more... Résuméabuiyad