Whoa baby!

So, I'm back (again). Yes, I know, I know...I've been a TERRIBLE blogger. There really hasn't been much food stuff to blog honestly. We've been eating boring stuff over and over again in this house. However, with our new little one, we're lucky to shovel down any food at all. Excuses aside, I'm going to try and start this cooking "business" all over again. No more tacos! No more frozen pizza! No more jar spaghetti sauce and noodles! HA! Just kidding! Those things will most likely stick around until this kid is in college, BUT I still want to be the mom who has some of the best food at her house. That means, I really need to get cooking again.

What did I make to welcome myself back to the world of cooking and food? Blueberry coffee cake! After looking at my last post, it seems that blueberries have been a thing for me. I actually happened to have a ton of blueberries in the fridge this past week and needed a good way to eat through them. Also, ever since the pregnancy, I've somehow gained a sweet tooth that never existed before. The coffee cake came out sooooo goooood! It was a perfect treat in the afternoon while Miss Ruby was taking her nap. The recipe is based from one in my wonderful Gourmet cookbook. I cut the white sugar used and added blueberries to the regular coffee cake recipe. I think other additions would be great too! Instead of blueberries, you can also add bananas, apples, pears, chocolate chips...all would be very tasty!

Also, the pics are from my iPhone. I do have a better camera now, but taking and uploading from the phone is just too easy to pass up now.



Blueberry Coffee Cake
adapted from The Gourmet Cookbook

2 1/2 cups all purpose flour
1 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 tsp salt
2 sticks butter (cold, unsalted), cut into cubes
1 tsp cinnamon
1 1/2 pecans, toasted and chopped
1 cup sour cream
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp baking soda

Preheat oven to 350 degrees.

Mix together flour, 3/4 cup brown sugar, granulated sugar, and salt in a bowl. Blend in 1 1/2 sticks of butter with your fingers or with a pastry blender until the mixture looks like a course meal with small pieces of butter mixed through.

Transfer 3/4 of the mixture to another bowl and add cinnamon, remaining 1/2 stick of butter and remaining 1/4 cup brown sugar until crumbly. Add pecans and then refrigerate for 15 minutes. This is the topping.

In another bowl whisk together the wet ingredients- sour cream, egg, yolk, vanilla, baking soda. Add the remaining flour mixture until combined. Don't over stir! Batter will be sticky and stiff.

You can bake in a pan or in a muffin tin. Sprinkle the topping before baking. Bake until golden brown and center comes out clean. If doing muffins, bake about 20-30 minutes. If baking in a pan, it can take from 40-60 minutes depending on pan and your oven.

Cool for about 20 minutes before devouring!