Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Overnight Coffee Cake
Serves: 10 - 12
Overall:
4h 20m
Cook:
25m
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
¾ cup firmly packed dark brown sugar
½ cup chopped walnuts or pecans
¾ cup butter - room temperature
1 cup sour cream
2 eggs
INSTRUCTIONS
1. Cream butter and sugar in a stand mixer until light and creamy. Add eggs and sour cream to mixture and mix until ingredients are thoroughly combined.
2. In a separate bowl combine flour, baking powder, baking soda, salt and nutmeg. After the dry ingredients are thoroughly combine add them to the wet ingredients (i.e. the ingredients from step one).
3. In a separate bowl combine the dark brown sugar, chopped nuts, and cinnamon.
4. Grease a 13 by 9 inch baking pan. Pour the batter into the pan and sprinkle the dark brown sugar and nut mixture on top of the batter. Cover the baking dish and place into the fridge overnight.
5. The following morning, remove the baking pan from the fridge and bake at 350 °F for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.