Sour Cream Coffee Cake With Cinnamon and Sugar

This recipe makes 2 loaves and I get rave reviews when I bring it to others.  Freezes great, if you want to eat one now and freeze the other for later.  Since we only have 3 people in the house now, I have started cutting the loaves in half and freezing 1/2 loaves, so they stay fresh as we eat it and none goes to waste.



Ingredients:

Cake: 
1 cup butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
For topping:
1/2 cup brown sugar
2 teaspoon cinnamon
Directions:

Cream butter, sugar, and eggs in large bowl. Combine sour cream and vanilla. Add to butter-sugar-egg mixture.
In another bowl, sift flour, baking powder, baking soda, and salt. Gradually, add flour mixture to sour cream mixture, stirring until just combined.
For topping, combine brown sugar and cinnamon in small bowl.
Put 1/2 of the dough into 2 buttered, floured loaf pans. Sprinkle 1/2 of topping over dough. Put remaining dough over toppings. Finish with remaining topping.

 Bake at 350 until toothpick inserted into the center of the cakes comes out clean, about 45 minutes.  Makes 2 loaves.

Chocolate Coconut Candies

These are winners at dinner parties and as gifts anytime of year.  So easy, but look like you took a lot of time to make.

Ingredients:

1 3/4 cups confectioners' sugar
1 3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups(12 ounce package) semi-sweet chocolate chips
2 tablespoons shortening

Directions:
In a large bowl, combine confectioners' sugar, coconut, almo nds, and sweetened condensed milk.  Shape into 1 inch balls.  Refrigerate until firm, about 20 minutes.

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth.  dip balls in chocolate; allow excess to drip off.  Place on waxed paper; let stand until set.  Store in an airtight container.  These freeze great and can also be refrigerated(I prefer to leave in fridge if not serving that day).  Makes 2 1/2 dozen.

Biscotti

Ingredients:
1/3 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 tsp orange zest
2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/8 tsp nutmeg
1/4 tsp salt
1 cup semi sweet chocolate pieces
 1/2 cup toasted almond pieces(optional)
Directions:
Preheat oven at 325 degrees.  Line baking sheet with parchament paper.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. 

Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.   

Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.

With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.  

Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle chocolate on top of pieces. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container. 

Cocoa Brownies

 Cocoa Brownies

Makes 16 large or 25 small brownies

Ingredients:
10 tablespoons (140 grams) unsalted butter(you can use light butter)
1 1/4 cups  sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup  all-purpose flour


Directions:

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium microwave proof bowl. Place in microwave for 30 seconds at a time, stirring after each 30 seconds until melted and combined.

Stir in the vanilla.. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes.  Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Place the pan in the freezer once cool, for 30 minutes, if you want to cut them with clean lines.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.