Cinnamon Streusel Coffee Cake

slightly modified from Sugar Spun Run

This coffee cake (which we love as a dessert too) is super-cinnamony, which is perfect for our family. You can cut back on the cinnamon a bit if you prefer.

Streusel Topping

1/3 cup whole wheat pastry flour
1 cup all-purpose flour
1 cup brown sugar, packed
2 Tablespoons cinnamon
1/4 teaspoon table salt
10 Tablespoons butter, cut up into about 10 pieces, so it will melt more quickly


1/2 cup butter, softened
8 oz low-fat cream cheese softened
1 cup light brown sugar tightly packed
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup whole wheat pastry flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon table salt
1/2 cup buttermilk

Cinnamon Ripple

Whisk together in a small bowl
1/4 cup granulated sugar
2 Tablespoons cinnamon

Glaze (optional)

Whisk together in a small bowl
1/2 cup powdered sugar
2-3 teaspoons milk


Preheat oven to 350 degrees F and lightly grease a 13×9 baking pan.

Prepare the streusel topping: Microwave butter in a small bowl or glass measuring cup for 10 seconds, stir, then another 10 seconds, repeating until just melted. Set aside to cool a bit. In a medium bowl, using a fork, stir together flours, sugar, cinnamon, and salt.  Add the melted butter and stir until combined. Set aside.

Make the cake: In a stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese until smooth. Beat in sugars until light and fluffy. Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula. Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flours, baking powder, cornstarch and salt.

Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.

Spread about half of the batter into prepared pan (batter will be thick). Sprinkle the cinnamon ripple mixture evenly over the batter. Using two teaspoons or a small cookie dough scoop, drop small spoonfuls of the remaining batter evenly over the cinnamon ripple layer, covering it as much as you can. With your fingers, sprinkle streusel evenly over everything. Bake at 350 degrees F for 35-40 minutes (check doneness with a toothpick inserted in center). Allow to cool, then glaze if desired.

Glaze (optional)
If desired, make glaze by whisking together powdered sugar and milk.  Drizzle over cooled coffee cake with a spoon.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. Individual servings are delicious when warmed slightly in the microwave, 10-30 seconds depending on the size of the piece.

Published in: on December 31, 2020 at 9:15 am  Leave a Comment  

Christmas 2018


Breakfast for 7:
grapefruit supremes (3 grapefruit)
hot chocolate (2 cups)
tangerine juice
scrambled eggs (3 no-salt, 12 regular)
turkey bacon (lower sodium than regular bacon)
chicken sausage links (4)
Morningstar Farms strips & links
breakfast potatoes (3 medium potatoes, made without salt)
wheat, white toast
buttermilk pancakes (single recipe)
Log Cabin
maple syrup tasting
cranberry applesauce muffins


Dinner for 5:
Onion Dip with potato chips (part with no salt)
Carrot Sticks

Spaghetti & Splendid Meatballs
– Sprouts Marinara with no added salt for mom
– Meatballs with no salt or cheese for mom

Blueberry Lime Cake
Homemade vanilla ice cream
Christmas cookies



Published in: on December 24, 2018 at 8:11 am  Comments (2)  

Potato Salad with Sour Cream and Dill

For Swedish Christmas Eve Smorgasbord

3 pounds white rose or Yukon Gold potatoes

3/4 cup light sour cream
1/4 cup mayonnaise
1/2 bunch green onions, thinly sliced
1/4 cup tightly packed chopped fresh dill
juice of 1/2 lemon
1 Tablespoon Dijon mustard
3/4 teaspoon salt

Place the potatoes in a big pot with enough water to cover by 1 inch.  Season with salt and bring to boil.  Cook until tender when pierced with a knife, about 25 minutes.  Drain and return to the uncovered pot, off the heat, to remove excess water.  Let them sit until almost room temperature.  In a large bowl, whisk together all the dressing ingredients.  Taste and adjust as needed.  When the potatoes are cool enough to handle easily, peel them and cut into 1/2″ dice, adding them to the bowl as you go.  Stir gently with a large rubber spatula to combine.

Published in: on December 24, 2018 at 7:07 am  Comments (3)  

Stove Potpourri


From our neighbor Kirsten Reilly

1 orange, sliced
2 Tablespoons whole cloves
2 cinnamon sticks
1 handful of fresh or frozen cranberries
1 or 2 short sprigs of evergreen (your Christmas tree won’t mind if you trim a little)

Put the ingredients in a small saucepan.  Cover with 2 cups water (or more) and set over low heat.  Refill water as needed.  Your home will smell heavenly!

Published in: on December 26, 2017 at 8:57 am  Leave a Comment  

Christmas 2016

Breakfast for 7:
Bring Your Own Coffee
grapefruit supremes (4 grapefruits are plenty)
hot chocolate (2 cups – in carafe)
orange juice
scrambled eggs (14 – could do 12 next time)
Oscar Meyer center cut bacon
Lunardi’s pork sausage links (8)
diner hashbrowns (2 small, unpeeled potatoes in individual portions)
wheat, white, sourdough and cornbread toast
pancakes with lingonberries, Log Cabin, and maple syrup
doughnuts and apple fritters

Dinner for 5:
Sheep Dip with Sumano’s Watsonville Soudough and Trader Joe’s Social Snackers
Onion Dip with Wavy Lays
Carrot Sticks

Beef Ribeye Roast
Sauteed Mushrooms
Scalloped Potatoes
Romaine salad with Pastor Matt’s Herbes de Provence vinaigrette
King’s Hawaiian Savory Rolls

Apple Crisp
Ice Cream
Christmas Cookies

Published in: on December 26, 2016 at 5:52 pm  Comments (2)  

Boneless Prime Ribeye Roast

from Utah Beef Council

for 5

3.85 lbs

unwrap, set in a rack in a roasting pan, fat side up, at least 3 hours before starting to roast

combine 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon cracked black pepper, 1 teaspoon crushed dried thyme, 1/2 teaspoon crushed dried tarragon and spread over all sides of the meat.

heat the oven to 350 degrees F.  insert thermometer probe and set for 126 degrees F.

roast for approx 2 hours, until temp is reached.  Remove from oven, tent with foil and let rest for about 15-20 minutes until temp reaches 132 degrees F for medium-rare+.

snip string, slice, remove fat if desired, and serve

Published in: on December 26, 2016 at 5:48 pm  Comments (1)  


12717273_10153225850765672_1048137392352013043_nSwedish “Lingonberry Caves”
Makes about 40

1.5 sticks butter, at room temperature
3/4 cup granulated sugar
2 egg yolks
1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup ground almonds
1/2 teaspoon ground cardamom
zest from one lemon
2 teaspoons cold water
lingonberry jam (and/or apricot, blackberry, etc.)

Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks until incorporated. Stir in the flour, ground almonds, and ground cardamom until a flaky dough is formed. Add the zest and water gently working the dough until it forms a ball.

Form dough into balls about 3/4″ in diameter. Place each ball onto the baking stone or baking sheet, pressing your thumb into the center of each and slightly flattening. The cookies will not spread.

Spoon about 1/3 teaspoon lingonberry jam to each thumbprint. Bake until golden brown, about 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire rack to cool completely.

Published in: on December 26, 2015 at 10:06 am  Leave a Comment  

Christmas 2015

Breakfast for 7:
grapefruit supremes
hot chocolate
orange juice
scrambled eggs (14)
turkey bacon
wheat, white & sourdough toast
pancakes with lingonberries

Dinner for 5:
Warm Spiced Cranberry Cider
Deviled Chex Mix
Dried Cherry & Pecan Cream Cheese Spread
Relish Tray:  carrots, red pepper, Swedish Cucumber Salad
Diestel Turkey Breast
Mashed Potatoes
Green Beans
Creamed Onions
Mom’s Famous Cranberries
Cookies & Ice Cream

Published in: on December 23, 2015 at 10:05 am  Leave a Comment  

Classic Sugar Cookies

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup superfine sugar (regular granulated worked just fine)
1 1/2 sticks (3/4 cup) butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Royal Icing:
1 cups confectioners’ sugar
2 Tablespoons meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optionalFor the cookies: Whisk together the flour, baking powder and salt in a small bowl.Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.

Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.

Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.

For the royal icing: Beat the confectioners’ sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)

Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Published in: on December 22, 2015 at 1:04 pm  Leave a Comment  

Make-Ahead Roast Turkey Gravy

serves 8

2 turkey wings
1 yellow onion, peeled, sliced thickly
1 Tablespoon canola oil
1 carrot, peeled and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
several sprigs each of fresh thyme, fresh sage, fresh parsley (to taste)
2 teaspoons Chicken Better Than Bouillon
2 Tablespoons butter
4 Tablespoons flour

At least one day ahead:
Heat oven to 400 degrees F.  Film the bottom of a roasting pan with the canola oil.  Place the turkey wings in the pan and top with the onion slices.  Roast for 75 minutes or until the wings are brown.

Put the roasted wings into a stock pot.  Add the onions, discarding any completely blackened parts.  Add 1/2 cup water to the roasting pan and scrape up any brown bits.  Add that to the stock pot, along with the carrot, celery and herbs, Better than Bouillon, and 2 more cups of water.  Bring to a boil, then reduce the heat and simmer, uncovered, for 90 minutes.  Strain.  Let cool completely, then refrigerate.

1 or 2 days later:
Remove and discard the fat that solidifies on the top of the stock.

Bring the stock to a simmer.  Meanwhile, melt the butter in a 2 qt sauce pan.  Add the flour and whisk occasionally for 10 minutes, until nutty and fragrant.  Gradually add the hot turkey broth.  Whisk constantly and vigorously to avoid lumps.  Simmer 3-4 minutes or until the gravy has thickened.  Taste and correct seasoning with salt and pepper.

Published in: on December 28, 2014 at 3:04 pm  Leave a Comment