New York Style Crumb Cake Week #10

Crumb Cake

Ingredients

Crumb Topping:

• 8 tablespoons unsalted butter, melted
• ⅓ cup sugar
• ⅓ cup packed dark brown sugar
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1¾ cups cake flour
• 
  
• NEW YORK STYLE CRUMB CAKE Recipe:

• 
  
• 1¼ cups cake flour
• ½ cup granulated sugar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, cut into 6 pieces and softened
• ⅓ cup buttermilk
• 1 large egg plus 1 large yolk
• 1 teaspoon vanilla extract
• confectioner's sugar for dusting

Instructions

1. Preheat oven to 325 degrees. Line 8 inch square baking pan with foil. Place 2 long sheets of foil, criss crossing to make a sling leaving extra foil to hang over edges. Push foil into corners and sides, making completely smooth.

For topping

1. Whisk melted butter, granulated sugar, brown sugar, cinnamon and salt together in a medium bowl to combine. Add flour and salt with wooden spoon until it resembles thick dough. Set aside to cool and make cake batter.

For cake:

1. Using a stand mixer, mix flour, sugar, baking soda, and salt on low speed just until combined. With mixer running, add softened butter 1 piece at a time. Continue beating until mixture is moist crumbs and well blended, about 1 to 2 minutes. Add buttermilk, egg, yolk and vanilla. Beat on medium speed until light and fluffy, about 1 minute. Scrape down bowl as necessary.
2. Transfer batter to foil lined pan. Using spatula to spread out evenly. Break apart crumb topping in pieces over batter. Top evenly. Bake until crumbs are golden and toothpick inserted comes out clean, about 35-40 minutes. Let cool on wire rack for 30 minutes. Remove from pan and dust with confectioner's sugar.

Baked Creamy Chicken Taquitos- Week #9

Creamy Chicken Taquitos

3 ounces cream cheese, softened

1/4 cup salsa

1 tablespoon lime juice

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

2 cloves of garlic, minced

3 tablespoons chopped cilantro

2 tablespoons chopped green onions

2 cups shredded chicken

1 cup shredded Mexican cheese blend

small flour tortillas (if you use larger ones, cut in half)

cooking spray

Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.

In a large bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese. Mix until well combined.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 seconds) or place the tortillas in a gallon size Ziploc bag.

Spoon approximately 3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the Taquitos are not touching each other. Spray the tops lightly with cooking spray.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Red Velvet Valentine Chex Mix Week #8

RED VELVET VALENTINE CHEX MIX 

Ingredients:
5 cups Corn Chex Cereal
6 oz. almond bark
2 oz. or 1/4 cup semi-sweet chocolate chips
2 tbsp. milk
2 oz. cream cheese, softened
1 cup red velvet cake mix
1/2 cup confectioner’s sugar

Directions:
Cover a baking sheet with parchment paper, set aside.

In a large bowl, add chex cereal, set aside.

In a gallon ziploc bag add cake mix and confectioner’s sugar.  Seal and shake to combine. Set aside.

In a medium sized bowl, add almond bark and chocolate chips.  Heat in microwave in 20 second increments, stirring in between each time, until melted and smooth.

Once chocolate has melted, add the cream cheese and milk to the chocolate mixture and stir to combine.  Immediately pour chocolate over the chex cereal and gently stir to coat fully.

Transfer chocolate coated chex into the ziploc bag with the confectioner’s sugar mixture.  Seal bag and shake well until ceral is fully coated.  If necessary, add a couple more tbsp. confectioner’s sugar.

Pour coated cereal out onto the prepared baking sheet and let set until cool.

If cereal doesn’t have that red tint you are looking for, bake it in a 350 degree oven for 2 to 3 minutes and that will help the color come out.  Let cool and store in an airtight container in the refrigerator.