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Cooking with Gooseberry Patch: Buttery Apple Pound Cake with Brown Sugar Glaze

Buttery Apple Pound Cake with Brown Sugar Glaze: Cozycakes Cottage

“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.” ~Dave Barry

As well you should, Dave.  As well you should. 🙂

Good cake almost always makes me feel better.  I love having cake recipes for any time of day, for any occasion: cakes for breakfast (yes, I said that), brunch, tea time, birthday celebrations.  Cakes to drop off to friends who might need their spirits lifted.  Holiday and seasonal cakes.  Cake for nibbling while relaxing in a cozy chair with a book.  Cakes for those I-need-cake-now moments.  So many reasons and occasions for cake.  Might as well add another recipe to the cake repertoire.

This buttery apple cake would be perfect as an autumn treat, but I don’t like to restrict myself to enjoying apple treats only in the fall.  The slight bit of apple layered inside the cake complements the butter and brown sugar wonderfully.  I made this for a friend and my family to enjoy, but I think next time I’ll serve it up when girlfriends stop by for a chat and tea.

This recipe is from Gooseberry Patch’s Family Favorite Recipes and shared by Cheryl Bierley of Miamisburg, OH.  Thanks, Cheryl!

Enjoy! ♥

Buttery Apple Pound Cake with Brown Sugar Glaze

(published as Buttery Pound Cake)

Ingredients

  • 1/2 cup plus 1/3 cup brown sugar, packed and divided
  • 1/3 cup chopped pecans, toasted
  • 1 tsp. cinnamon
  • 1 tsp. ground nutmeg
  • 3/4 cup plus 2 Tbsp. butter, softened and divided
  • 1.5 cups sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 1.5 tsp. baking powder
  • 1.5 tsp. baking soda
  • 1/2 tsp. salt
  • 1.5 cups sour cream
  • 2 tsp. vanilla extract, divided
  • 1.5 cups apple, peeled, cored and thinly sliced
  • 2 Tbsp. milk

Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl; set aside.

Beat 3/4 cup butter at medium speed with an electric mixer until creamy.  Gradually add 1.5 cups sugar, beating 5 to 7 minutes.  Add eggs, one at a time, beating just until yellow disappears.

Combine flour, baking powder, baking soda and salt in another bowl.  Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended.  Stir in one teaspoon vanilla.

Spoon half of batter into a greased and floured 12-cup Bundt pan.  Arrange apple slices over batter, then spoon half of brown sugar mixture over apples; gently press into batter.  Top with remaining batter, then sprinkle with remaining brown sugar mixture.  Bake at 350° degrees for one hour or until a toothpick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes; remove from pan and cool completely on wire rack.

Heat 2 tablespoons butter in a small saucepan over medium heat until butter starts to brown.  Remove from heat and stir in remaining 1/2 cup brown sugar, milk and one teaspoon vanilla.  Stir until smooth; drizzle glaze evenly over cake.  Serves 16.

Cozycakes suggestions: I glazed & served the cake when it was still a bit warm.  Mmm.  Any leftover cake tastes delicious when warmed for about 20 seconds in the microwave.  Also, the cake was done at exactly one hour for me.  Do check for doneness at about 50-55 minutes so as not to overcook and dry out cake. 

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Cooking with Gooseberry Patch: Dilly Casserole Bread

Dilly Casserole Bread: Cozycakes Cottage

I woke feeling a little off today.  Kind of an earache, kind of a throat scratch, kind of icky.  To ward off the cold that was lurking, planning to attack if I plopped on the couch, I drank lots of hot water with honey and lemon, and kept busy.  I still feel icky, but not worse.  No complaints here (for now).

I craved a basic soup meal so made this bread to go with veggie chowder.  It’s easy, soft, and perfect with a bowl of hot soup.  We spread a bit of dill butter on top and enjoyed a slice pre-dinner.  We like dill rolls, but I decided to try this simple bread instead and it’s another keeper from Gooseberry Patch.

Here’s the recipe shared by Margie Schaffner of Altoona, IA.  Thanks, Margie!

Dilly Casserole Bread

101 Homestyle Favorites contributed by Margie Schaffner of Altoona, IA.

Ingredients

  • 1 env. active dry yeast
  • 1/4 c. warm water
  • 1 c. cottage cheese
  • 2 T. sugar
  • 1 T. dried minced onion
  • 2 T. butter, softened and divided
  • 2 t. dill weed, divided
  • 1-1/2 t. salt, divided
  • 1/4 t. baking soda
  • 1 egg, beaten
  • 2-1/4 to 2-1/2 c. all-purpose flour

Soften yeast in very warm water, about 110 to 115 degrees.  Combine cottage cheese, sugar, onion, one tablespoon butter, one teaspoon dill weed, one teaspoon salt, baking soda, egg and yeast mixture in a medium bowl.  Add flour to make a stiff dough.  Cover and let rise until double in size, about 40 minutes.  Stir dough down; place in a greased 9″ x 5″ loaf pan.  Let rise again for 40 minutes.  Bake at 350 degrees for 35 to 40 minutes, or until golden.  Brush with remaining butter; sprinkle with remaining dill weed and salt.  Makes one loaf.

Enjoy! ♥

Cozycakes suggestions: I was out of dried minced onion so I used 1/2 a tablespoon of granulated onion instead of the 1 tablespoon dried minced.  Also, my house was COLD today so my dough took longer to rise.  For the second rising, I placed the dough (in the pan) in a warmed oven (I let the oven heat to about 175 degrees then turned it off ) with the door open and it rose quickly. 

Joined the fun at Feeding Big’s In and Out of the Kitchen Party and Walking on Sunshine and Foodie Friends Friday.

Cooking with Gooseberry Patch: Chocolate Concoction

chocolate concoction

It rained all day.  A bit of rain.  A bit of hail.  A crazy bird banging against a bathroom window.

That bird.  I thought it was a sign at one point.  I was waiting for all birds in a 3-mile radius to fly into the house repeatedly and then I was taking my child, dog, essentials, and BOOKING it to a mountaintop.

But just the one bird.  Flying to the window.  Clasping the lower screen, thrusting his body up to the top of the window, and pecking with all his bird-might.

I taped a colored sheet of paper on the window which seemed to work and got busy distracting my little one (“Mommy!  Mommy, you can’t just LEAVE him out there!  He’s hitting his birdbrain and he needs help! Let him inside! Don’t let him go to heaven yet!” No kidding–I feel bad for that little thing, but what to do?) by spending a good couple hours in the kitchen together.  Although I did stop a few times to Google “bird repeatedly flying into my window” which shed a bit of light on the odd occurrence. 🙂

chocolate concoction2

Back to cooking.  We popped this easy Gooseberry Patch recipe (from Super-Fast Slow Cooking) in the slow cooker and got busy with other things.  There are plenty of variations of slow cooker pudding cakes, but we wanted something chocolate, chocolate, chocolatey.  Served up warm with vanilla ice cream, this hit the spot on a cold, rainy day.  Munchie topped hers (pictured) with caramel sauce and a cherry.  It’s a bit like lava cake.  Nothing wrong with that.  Leave it to Gooseberry Patch to come through for me on a weird-bird-attacking-window day.

Here’s the recipe shared by Marcia Masters of The Woodlands, TX.  Thanks, Marcia!

Chocolate Concoction

Super-Fast Slow Cooking contributed by Marcia Masters of The Woodlands, TX.

Ingredients

  • 18-1/4 oz. pkg. devil’s food cake mix (I use Duncan Hines)
  • 16-oz. container sour cream
  • 3.9-oz. pkg. instant chocolate pudding mix
  • 1-1/2 c. semi-sweet chocolate chips
  • 4 eggs, beaten
  • 1 c. water
  • Optional: French vanilla ice cream

Beat together all ingredients except ice cream until smooth.  Pour into a slow cooker that has been sprayed with non-stick vegetable spray.  Cover and cook on low setting for 6 to 8 hours (see suggestions below please!).  Serve with ice cream, if desired.  Makes 8 to 10 servings.  Storage: I store leftovers in the fridge and reheat in the microwave.

Cozycakes suggestions: Check on this after a couple of hours since all slow cooker models vary.  Mine was ready at about 4.5 hours in and was perfect.  Also, we reheated this later (yes, I had another serving) and it tasted great again. 

Cooking with Gooseberry Patch: Iced Brown Sugar Coffee Bars

It’s a bit of a dreary, cool day.  And I love it, of course.  My little one slept in so we missed out on gym time, but hopefully we’ll make it later (because I seriously need to burn calories after this morning).  We stayed in our pajamas for longer than most deem acceptable.  We lingered over breakfast and then Munchie said, “Let’s bake something for our friends!” (or “Let’s bake sumpin for our fwends!”)

And so we did.

I read off the recipes in what might be my favorite Gooseberry Patch book of all time (that sounds so dramatic.  I like it): Fall, Family & Friends.  Page by page, I read the recipe titles while Munchie questioned the ingredients:  “Does it have 4 or only 3 cups of sugar?  Does it have milk and vanilla?  Do we whip it up with the big mixer or the hand mixer?”  When I read “Mom’s Instant Coffee Bars” she said, “That’s the one!  I want the coffee one!”  I’m guessing that’s because she’s never had coffee and stirs my cup for me on the mornings I partake.  Good pick!

Moist, slightly gooey, and best when warm in my opinion.  The frosting just takes it over the top.  There’s a lot of brown sugar in these.  A lot.  So join me at the gym later, why don’t you?  And for now just grab a cup of tea or (how novel) a cup of coffee and treat yourself to something sweet.  I did.  🙂

Here’s the recipe shared by Kim Malusky of Twinsburg, OH.  Thank you so much, Kim!  I’m calling these “Iced Brown Sugar Coffee Bars” because I want to highlight the brown sugar.  But they’re actually called “Mom’s Instant Coffee Bars” and I like that name, too–it’s homey and cozy.  Anything moms make are usually just so. ♥ Enjoy!

Mom’s Instant Coffee Bars (or Iced Brown Sugar Coffee Bars)

Gooseberry Patch’s Fall, Family & Friends

Ingredients

  • 2 c. brown sugar, packed
  • 1/2 c. butter, softened
  • 2 eggs
  • 3 c. all-purpose flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1 t. instant coffee granules (I used decaffeinated)
  • 1 c. boiling water
  • 1/2 c. chopped nuts (I used pecans)
  • 12-oz pkg. semi-sweet chocolate chips

Blend together brown sugar and butter in a large mixing bowl.  Add eggs; mix well.  Add flour, salt, baking soda and cinnamon.  Mix well; set aside.  Dissolve coffee in boiling water; stir into mixture.  Fold in nuts and chocolate chips.  Spread in a baking sheet with bottom and sides greased and floured.  Bake at 350 degrees for 20 minutes.  Immediately frost with Coffee Frosting.  Cut into squares.  Makes 2 to 3 dozen.

Coffee Frosting:

  • 1 c. powdered sugar
  • 1 T. butter, softened
  • 1 t. instant coffee granules
  • 1 T. boiling water

Blend together powdered sugar and butter in a medium bowl; set aside.  Dissolve coffee in hot water; blend into sugar mixture.

Cozycakes suggestions:  I warmed my frosting in the microwave for a few seconds to loosen it up and help everything dissolve completely.  Also, the coffee flavor is quite mild in these bars.  I like it that way, but you might choose to add a bit more instant coffee granules if you’re looking for a stronger flavor to come through.

Featured at the fun party over at Walking on Sunshine and Foodie Friends Friday linky party.

Cooking with Gooseberry Patch: Simple Scottish Shortbread

My Munchie girl asked to bake a treat with me this morning, but since she wasn’t feel too good I wasn’t keen on her eating something overly sweet or heavy.  So we made shortbread.  A tad “lighter” for her belly than other cookies.  🙂  I like that shortbread recipes generally call for just 4 ingredients like this one from Gooseberry Patch. I also like that shortbread dough is really versatile–I’m planning on making a citrus version as well as an espresso flavored shortbread for a morning tea gathering at my place soon.  I’ll let you know how they turn out!

Today I kept it basic, but I might have dipped a few in melted dark chocolate.  You might want to do that, too.  I won’t tell anyone. I had mine with a cup of black currant tea as a late morning treat.  Munchie also chose a teapot cookie cutter along with a reliable circle and fall leaf cutter to pretty up our shortbread.  Love how she says they taste better when they’re “fancy.”

Here’s the recipe shared by Gooseberry Patch on their website from Big Book of Home Cooking:

Simple Scottish Shortbread

Gooseberry Patch’s Big Book of Home Cooking

Ingredients

  • 1 c. butter, softened
  • 1/2 c. powdered sugar
  • 1/2 t. vanilla extract
  • 2 and 1/4 c. all-purpose flour

Beat together butter, powdered sugar and vanilla until well blended. Add flour, one cup at a time, to butter mixture, blending well. On a floured surface, roll out dough to 1⁄4 to 1⁄2-inch thickness. With a sharp knife, cut dough into 2-inch squares or cut into 13⁄4-inch rounds with a cookie cutter. Place on ungreased baking sheets and prick top of cookies with a fork. Bake at 325 degrees for 20 minutes or until bottoms are golden and tops are light in color. Cool on wire racks. Store in airtight containers. Makes about 4 dozen.

Cozycakes suggestions:  Melt your choice of chocolate chips (I use dark chocolate) and dip one end of shortbread into chocolate for a slightly more decadent treat. 🙂

Featured at the fun party over at Walking on Sunshine and Foodie Friends Friday linky party.

Gooseberry Patch Fan of the Week….Me!

Photo courtesy of Gooseberry Patch

I’m a little over-the-top excited that I’m Gooseberry Patch‘s Fan of the Week (click here to get to their Facebook page)!  They’ve kindly featured my pic (above) on their website and on their Facebook page where they also give Cozycakes Cottage a shout-out.  Totally fun times for this crazy girl!

I probably drive some of you a bit nuts with my vocal adoration of Gooseberry Patch, but I can’t help myself.  Of course when they let me know I was their fan of the week, I squeeeeee-ed and announced it to my husband like I’d won an Emmy.  Or an Oscar.   Or the Pulitzer.

I’m preparing my speech.  😉

I kid.  I did recently start a new segment here on the blog featuring Gooseberry Patch recipes–Cooking with Gooseberry Patch.  You can find it under the “Cottage Recipes” menu above.  I only include recipes I’ve made and that my family has given a big thumbs up.  Here’s what you can find there now:

I’ll be adding to this list very soon and hope you’ll stop by to check out the new, “approved” recipes!

Have a wonderful week!  Thanks to Gooseberry Patch for making my week! 🙂

Cooking with Gooseberry Patch: Overnight Or “Right Now” Coffee Cake

Update: My apologies for leaving out a key ingredient–sugar! I’ve corrected it in the ingredients and apologize if you made it without it!

Since it’s autumn (well, in most parts of the country…not here 😦 ), I feel the need to share cakes and baked items with you.  I can’t help it.  I feel it’s my duty since my blog’s name is, after all, CozyCAKES Cottage.

This is yet another gem from Gooseberry Patch (Quick and Easy Family Favorites).  This coffee cake is a great make-ahead dish:  you can assemble it the night before and pop it in the oven in the morning.  OR you can just put it all together in the morning and bake it right away.  Either way, it ends up very moist and delicious.  It’s not exactly low in calories, but one piece this fall couldn’t hurt ya.  There’s plenty to share with your neighbors. 😉

Here’s the recipe shared by Cathy Lemoyne of Ontario, Canada.  Thank you, Cathy!

Overnight Coffee Cake

(Can be assembled in the morning and baked immediately, too!)

Quick and Easy Family Favorites contributed by Cathy Lemoyne of Ontario, Canada

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1 cup brown sugar, packed and divided
  • 2 tsp. cinnamon, divided
  • 1 cup buttermilk
  • 2/3 cup butter, melted
  • 2 eggs
  • 1/2 cup chopped pecans, toasted

Combine first 5 ingredients, 1/2 cup brown sugar and one teaspoon cinnamon in a large mixing bowl;  add buttermilk, butter and eggs.  Blend on low speed of an electric mixer until moistened; increase speed to medium and blend 3 more minutes.  Spoon batter into a greased and floured 13 x 9-inch pan; set aside.  Mix together remaining brown sugar, cinnamon and pecans;  sprinkle over batter.  Cover and refrigerate overnight OR bake right away! 🙂

Bake, uncovered, at 350° for 30 to 40 minutes or until a toothpick inserted in center comes out clean.  Makes 12 servings.

Cozycakes suggestions:  I didn’t pull out the stand mixer for this.  For quick recipes such as this one, I like to simply use my reliable hand mixer.  Works just fine!

Cooking with Gooseberry Patch: Brown Sugar Muffins

Ahh.  The whole family slept in this morning.  I wasn’t in the mood for oatmeal, but figured I could add some oats to a muffin and call it healthy.  😉  Nice try, eh?  Lucky for me, the first cookbook I opened up had the perfect muffin recipe: Brown Sugar Muffins from Gooseberry Patch’s The Harvest Table.   No surprise there–I can always count on Gooseberry Patch to help me out!

These aren’t overly sweet as the title might suggest and instead of the suggested walnuts, I added pecans which gave it a nice crunch.  They were a snap to throw together.  We had them with sunny side up eggs, fruit, o.j., and coffee, but I plan to enjoy a warm, buttered one with afternoon tea.  Care to join me?

Here’s the recipe shared by Doris Carrig of Miami, FL.  Thank you, Doris!

Brown Sugar Muffins

The Harvest Table contributed by Doris Carrig of Miami, FL.

Ingredients

  • 1 cup quick-cooking oats, uncooked
  • 1/2 cup milk
  • 3/4 cup brown sugar, packed
  • 1/4 cup butter, melted and slightly cooled
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1/2 cup chopped walnuts (I used chopped pecans)
  • 2 tsp. baking powder
  • 1 tsp vanilla (my addition)

Mix oats, milk and brown sugar in a large bowl; let stand for 5 minutes.  Add butter and egg; blend well.  Stir in remaining ingredients just until moistened.  Fill greased muffin cups 2/3 full.  Bake at 400 degrees for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.  Makes one dozen.

Cozycakes suggestions:  Don’t over bake these goodies!  I pulled mine out just at 15 minutes.  We also prefer them warm and buttered as we do all muffins. 🙂

Cooking with Gooseberry Patch: Muffin Doughnuts

I’m slightly addicted to Gooseberry Patch books.  Maybe more than slightly.  I packed 3 novels for our summer vacation at the lake.  I didn’t read one of em.  Not a one.

That’s Gooseberry Patch’s From Grandma’s Kitchen soaking up a little sun.  I read it instead of my novels.  And I don’t regret it. 🙂

While others were enjoying the water, wakeboarding, waterskiing, swimming to the rock in the middle of the lake… Continue reading

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