January 15, 2011

SnapDoodle Coffee Cake



On the weekends, when my kids are sleeping in, warm in their cocoon of sheets and blankets, I am compelled to bake.  One of my fondest memories of childhood is waking up slowly, luxuriously, to the sweet smell of cinnamon and brown sugar.  My mother made coffee-cake, "SnapDoodle Cake", when I was growing up, and now I do.  Almost religiously.  My grandmother Gi Gi's recipe.



It is simple and streamlined... one of those "one bowl" sort of recipes that is practically foolproof.  I do tend to load on the butter and I use the best cinnamon I can find, but it's the weekend.  It's a memory for my children and a staple in our house now, and worth every calorie.  I think the name came from "Snickerdoodle", which is one of my all time favorite cookies.


This is divine with a hot cup of coffee and makes your house smell like the weekend.  I can't think of a more comforting way to greet a Saturday morning.



SnapDoodle Coffee Cake


1 egg
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 cup milk


Preheat oven to 400 degrees
Beat ingredients thoroughly-place in greased pan.  
Dot with butter, sprinkle with brown sugar and cinnamon.


Bake in one layer for 20 minutes.


Serve with a Mimosa.



January 10, 2011

Freakin Delicious Kale Chips.

Now THIS is absolutely BRILLIANT.

I must be late to the party.  Supposedly, this little gem of a recipe has been floating around the Internet for a few years now, and I am so glad I finally stumbled upon it.

I KNOW kale is good for you.  It's one of those "dark-green-leafy" vegetables that is not only in season in the dead of winter and surprisingly cheap to buy, but it is chock full of things that are supposed to be healthy for you.  I've tried to stir fry it, soak it in vinegar, saute it and add it to stews, but I have not been impressed.  I've read it's loaded with antioxidants, fiber, and even cholesterol lowering benefits, and I want to eat it.   But honestly, I've never really liked the taste of Kale. 

Until now.

Crunchy, salty, slightly briny and savory, Kale chips are divine.  Baked and served this way, you may even entice your kids to eat healthy leafy greens, and I haven't come across a simpler recipe.

  • First, buy what is called "Dinosaur Kale" or Tuscan Kale.  (You may need to go to Whole Foods, New Seasons.  I'm not sure Safeway or Albertsons carry the curly kind.)  Using a small sharp knife, cut out the stalk/stem from the middle of each leaf. 

  • Preheat your oven to 250 degrees, and while you're at it, toss about a tablespoon of olive oil into a Ziploc back with the prepared kale leaves.  Coat evenly. 

  • Spread out evenly in a single layer on two large baking sheets and sprinkle with salt and pepper.  (sea salt if you have some) and pop into the oven for about 30 minutes until crisp.  Transfer to a rack to cool.
In Bon Appetite, they are served upright, like this, in a vase...

They are surprisingly addictive, and look super cool on the table.