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Big Crumb Strawberry Rhubarb Cake

February 6, 2022 by chrissy@mythankfultable.com

While I write this entry, it is sleeting, and miserably cold. It was 40* earlier this week, and last weekend we had a big snow storm. So, there you go New England weather…Good times.

I don’t mind the cyclical movement of the seasons, there is something absolutely beautiful in each, and there is a reminder that things change. Winter brings about a certain type of darkness and quiet that I do not get in the summer.

Which is all a gift. I’m more apt to be comfortable in my own skin during the warmer productive months. Summertime brings long days outside working either in my own yard or my other job (which I love- working on a local flower farm). I am up really early, am outside later, and I go to bed tired. I like the long hours of sunlight. I like the sound of crickets and birds.

So during winter, I have found, I am not good at sitting still. I’m working on it, but it’s not something that comes naturally. I kind of envy the people that slowly ease into their day or sit on a sofa on a Saturday morning just to watch TV. It is just not who I am. I had a friend who could nap anywhere. What a talent! Winter is nice for a few weeks, but it is wearing out its welcome. Winter is just too quiet.

No matter the weather today, I have to remember that soon the days will get longer and the plants will send forth their shoots, and the world will be green again. It will happen, I mean, in a few months or so…but still. A girl can dream.

I planted four Rhubarb plants over the course of the last few years, and they are always a welcome reminder that spring is coming. They pop up with their little “hello world” selves and my heart is so happy. Four rhubarb plants provide enough for multiple recipes, even being newly established.

In Pennsylvania, my children’s great grandparents -affectionately called “Grandma and Grandpa Choo Choo” (because he had built an elaborate train set in his basement) had a real-deal victory garden. He had served overseas in WWII, they had known what it was like to live without during that time. He would tell stories of having to ration items, to make due with what they had. Every year their garden was sizable and productive.

They had rhubarb plants so big you could hide in them. Or maybe that’s just my memory.

What I loved most about that garden was, whenever you needed rhubarb, Grandpa would hold back the leaves, grab an old knife hidden/stuck in the ground near the base of the plant, and whack off a few stalks. It was genius. Maybe not super safe according to today’s standards, but it worked.

I know rhubarb isn’t an ingredient well loved by all. It’s a sour-celery sort of thing. But when it is baked into a cake with strawberries, it provides the moist, bursts of flavor that balance a sweet cake and definitely the cinnamon sugar buttery topping.

There are a few renditions of this recipe out there in the recipe world, the original one I found was the New York Times recipe that is straight up rhubarb. I added the strawberry. You can add or substitute as you see fit. It might be really good with blueberry or without anything extra.

The cake batter comes together quickly and is the top and bottom layer for a generous fruit filling.

Now, the crumb topping is out of this world. When you make it and set it aside as the cake bakes, you think…did I do this right? It may appear stiff and clumpy. The answer is yes, yes you did. The buttery cinnamon and sugar goodness is so complimentary to the strawberry rhubarb/cake part of this recipe. Don’t skimp.

When this bakes up the crumb topping stays in chunks, and it is glorious.

Now if we could just get the weather to agree and move on to spring. Soon, soon, soon.

I hope you enjoy this recipe, and as always, I thank you for coming to the table.

Love, Chrissy

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Big Crumb Strawberry Rhubarb Coffee Cake

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This perfect spring dish combines the tart tangy rhubarb and the sweet bright taste of strawberry. Topped with a big crumb cinnamon brown sugar streusel, this coffee cake is a winner. Originally in the New York Times, my version is made in a bigger pan due to the increase in ingredients and addition of strawberries. I hope you enjoy it!

Author: chrissy@mythankfultable.com

Ingredients

Butter, for greasing pan

FOR THE STRAWBERRY RHUBARB FILLING:

2 Cups rhubarb, chopped into small dice
2 Cups sliced strawberries
¼ cup sugar
2 teaspoons cornstarch
½ teaspoon ground ginger (I used fresh)

FOR THE CRUMBS:

1/2 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
⅛ teaspoon salt
½ cup melted butter
1 ¾ cups flour (original recipe called for cake flour but I used all purpose)

FOR THE CAKE:

½ cup sour cream
3 large eggs
3 teaspoons vanilla extract
1 cup flour (cake or All purpose)
3/4 cup sugar

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons softened butter, cut into small pieces

Instructions

Preheat oven to 325 degrees. Grease an 9×11” baking pan.

For filling:

Slice rhubarb and strawberries 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumb topping, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look and feel like a solid dough. Set aside.
To prepare cake, in a small bowl, stir together the sour cream, eggs, and vanilla.
Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt.
Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 of batter and set aside.
Scrape remaining batter into prepared pan. Spoon strawberry and rhubarb mixture over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
Using your fingers, break topping mixture into big crumbs, about 1/2 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Mini Monkey Breads and Staff Breakfasts

February 19, 2021 by chrissy@mythankfultable.com

So, you may know I am an educator. More specifically, a Language Arts Consultant in a K-2 building. Which means, I am a reading teacher, an interventionist, a staff resource, and data organizer/collector (Prior to this year I also got to do morning announcements and plan fun reading community activities like assemblies). It’s a pretty cool gig. I have told my children that no matter what they chose in this life, they need to love what they do. I figure the average person spends more consistent time in their work space (Pre-Covid, that is) than anywhere else. You might as well LOVE being there and what you do.

And I am just going to put this out there, educators across the world changed how they did things over a weekend. Literally. We were in person one day, and the next day we were virtual and learning platforms and transitioning how we did things ASAP. Amidst a pandemic. With grace, even when overwhelmed. We were one of the many heroes.

Well now we are considered by some to be lazy, and sitting on our couches, and not earning our pay. It’s nice how the world sways.

Yet, every educator I know is busting his/her rear end to get the job done. Whether it be hybrid, in person, asynchronous, remote, the amount of work put into making sure our learners learn is amazing. Whether we are home or in the building, it is getting done. Then add in the multitude of technology being handed out and utilized, breakfasts and lunches feeding families, emotional learning support, and just trying to be more than enough for our students in a time where yes, we are all doing our best to navigate everything from grocery shopping to Facebook posts.

Add in racial injustice of epic proportions and the political landscape that is USA at this point. If our point of view as educators hasn’t been touched and transformed yet…we need to do better.

For one small and quick second I want to talk about what it really looks like in some schools, including my own, right now. I preface this by saying I honestly feel like I work in one of the best districts. Our BOE and Union work together to keep us as safe as possible. I consider myself fortunate.

We are masked. We follow arrows on the hallway floor and we stay socially distanced. This means desks, supplies, everything. We are sanitizing and hand washing and minimizing contact. Breakfasts and lunches are served in classrooms. Recess and mask breaks happen outside, and we follow the rules. While still managing to keep our kiddos engaged and looking forward to a time when things will look differently. (I am done using the word “normal” when it comes to returning back to life. I don’t think we had “normal”).

As a specialist, if I get to be me (we sub a lot at this point), I am isolated in a sense that I am not mingling with staff daily except electronically. I am in the building, but I am not always seen in the building. Which I tell myself is fine, but it isn’t. I understand and fully believe in doing everything to keep everyone safe. I do my job. Like everyone else.

So when I go through the back log of blog posts I haven’t written yet and stumble across these photos, my heart breaks a little. Because, these Monkey Bread Muffins are a Friday Staff Breakfast staple. And they are not being made at all this year.

When I was newly married and a minister’s wife, an old pastor who attended our church during his retirement had a great saying, “If you feed them, they will come.”

This is true in just about everything. School activities. Church activities. Life activities. And our building does Friday Morning Breakfast like nobody’s business. I make a sign up sheet and you can count on one team or another (we do groups of four or five) providing a spread of sweet and savory. Everyone comes to the table. If you have bus duty you get in and out. If you don’t, you pull up a chair. You sit with colleagues who have a different lunch wave than you. You catch up with the faces you don’t normally see. It’s a great way to end the week, and let me tell you, it is a community builder.

In my emails to staff (and they are all signed from BREAKFAST BOSSY PANTS) I have one rule regarding sign ups (and if you don’t and show up to eat I know who you are) IF YOU FILL YOUR PLATE, PARTICIPATE. Somehow, most of the staff who eat, do.

And honestly at this point, 100 days into the school year, I think any of us would not complain about the “takers” just to have a breakfast around the table on a Friday morning.

That’s the gift of this year. We have seen what we need to change, toss, and what we need to keep going forward.

I vote for staff breakfasts once it is safe to return to this type of activity. That’s for darn sure.

If you love the idea of Monkey Bread but don’t necessarily like to commit to the messiness of pulling pieces off the bigger unit, and let’s face it these are the days where individualized anything is better, you need to try these mini versions.

You melt your brown sugar and butter until caramel-like, and fill your muffin tins, then add the pre-coated with cinnamon and sugar biscuit pieces. Bake until golden and bubbly and slightly crispy. Top with cream cheese glaze/frosting of your choice. I usually whip cream cheese, confectioner’s sugar, vanilla, and milk to desired consistency. These are super easy and there are never left overs. As in, never.

I hope you enjoy this recipe and as always, thank you for coming to the table. To my Big Cats, Friday breakfasts aren’t forever gone, just postponed for now. 🙂

Chrissy

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Mini Monkey Breads and Staff Breakfasts

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Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Cans of Refrigerator Biscuits (I have used Pillsbury and Generic and both work)

½ Cup Butter, melted

½ Cup Brown Sugar

½ Cup White Sugar

2 ½ Teaspoons Ground Cinnamon (you can add more to taste)

Instructions

Preheat your oven to 350*

Spray two dozen muffin cups with nonstick spray.

In a skillet, mix melted butter and brown sugar and cook until bubbly and slightly caramel like.

Spoon 1 Tablespoon of mixture in the bottom of each muffin tin.

Place cinnamon and white sugar in a large Ziploc bag.

Cut up biscuits into fourths. Put the biscuits in the bag and shake to coat (I do this in small batches).

Place approximately 8 pieces in each muffin tin, or until full.

Bake in oven at 350* for 12-14 minutes, until browned and caramel is bubbly.

Remove from the oven and set aside to cool for 1-2 minutes.

Turn upside down or scoop muffins out.

Top with cream cheese frosting, glaze, or eat as is! So yummy.

Cinnamon Swirl Bread

January 2, 2021 by chrissy@mythankfultable.com

I must confess, I am the only American who did not embrace a sourdough starter during this pandemic. Don’t get me wrong, I can and do make my own kombucha, I am all about sourcing local ingredients and making things from scratch. (I learned this from my ex, before I met the father of my children, I had never made a cake that didn’t come from a box.) However, in the midst of all that has been going on in the world, I just couldn’t wrap my head around the nurturing of a starter. So, we were a non-homemade bread household…sigh. (Let’s be honest if that was the worst thing in the last nine months? there needs to be a paradigm shift).

In one of my favorite podcasts, the last question the host asks each guest is, “What is saving your life right now.” The response can be anything from something serious to something silly. My response, would be bread. Yes the scale reflects this but darn it, bread has made me happy. I have been buying artisanal bread at my grocery store. Hello toast. Hello grilled cheese. Hello pretty sandwiches for breakfast and lunch. Bread has been a beautiful part of every day. I am not sorry.

This bread, however, I did make all by myself. It did not require a starter, it made two perfect loaves (I realize I do not have proper bread pans with the exception of those disposable ones), and it was pretty simple. My kitchenmaid is showing signs of wear, so I switched over from the dough hook to hand kneading and that was therapeutic as well.

It is winter in New England, and even though we haven’t had too much snow yet, the cold has arrived for sure. So for me the idea of setting my oven to a warm temperature, making sure there is an environment where my baby bread can double in size, and slicing into a freshly baked loaf all have an allure. I am not really a fan of cinnamon raisin bread, but straight up cinnamon bread is beautiful.

Because of the timing, I also used the remainder of the bread to make my Christmas morning casserole (overnight French toast with blueberries and cream cheese). I think it was extra special this year, using my own cinnamon bread. And hey, if we didn’t need Christmas morning to be a little more special this year (for those of use who celebrate), when would we? I also believe in the sharing of baked goods, which has made this school year so weird. No Friday morning breakfasts, no cookies to bring to the lunchroom, no cinnamon rolls for PD days. I am like a wandering baker. This recipe makes two beautiful loaves, so get to baking and gift someone the other loaf. It will be good for both the receiver and the giver. I promise.

In these crazy times when we are doing our best to make the world safe and do good things, why not make cinnamon bread? You’d be surprised how comforting it is for the soul. Then, if you are like me, go take a big long walk so your clothes still fit. (Insert praying hands emoji here).

As always, I hope you enjoy this recipe, which I straight up took from Taste of Home (credit is given in the recipe link) and thank you for coming to the table.

love,

Chrissy

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Cinnamon Swirl Bread

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The original recipe for this bread is from Taste of Home. I changed the directions only in using more cinnamon in the mix. It is a simple, flavorful bread recipe with a delightful cinnamon swirl. It’s one of those recipes that will be baked again and again.

Author: Taste of Home

Ingredients

Scale

2 Packages of Active Dry Yeast
1/3 Cup Warm Water (110*)
1 Cup Warm Milk (110*)
1 Cup of Sugar, divided
2 Large Eggs, room temperature
6 Tablespoons Butter, softened
1 1/2 Teaspoons Salt
5 1/2–6 Cups of Flour
4 Tablespoons Cinnamon

Instructions

In a large bowl, dissolve yeast in warm water (I usually mix in a few tablespoons of sugar to bloom the yeast).
Add milk, 1/2 Cup Sugar, Eggs, Butter, Salt, and 3 Cups of Flour. Stir in enough of the remaining flour to form a soft dough.
Turn dough onto a floured surface, knead until smooth and elastic. (6-8 minutes). Place in a greased bowl, turning once to oil the surface of the dough. Cover, set to rise in a warm place until it is doubled in size (one hour).
Mix Cinnamon and remaining sugar. Punch down dough and divided into two parts. Roll each portion into a rectangle measuring approximately 8 x 18 inches.
Sprinkle Sugar/Cinnamon mixture within 1/2 inch of the edge.
Roll up each dough jelly roll/cinnamon roll style, starting at the short edge and pinch to seal.
Place each roll of dough into a greased loaf pan, seam side down.
Cover breads with damp kitchen towels and set to rise in a warm spot. (1 1/2 hours) until doubled in size.
Preheat oven to 350*
Bake breads until golden brown 30-35 minutes.
Remove from pans to wire racks to cool.

Sunday Dinners and Irish Apple Cake

March 24, 2020 by chrissy@mythankfultable.com

Sunday dinners are still a thing. Well, at the moment they are a smaller thing, but typically we eat together on Sunday. With work schedules, school schedules, and life in general, we try to all eat together before the week kicks off again. If I am lucky, I don’t have to cook (Sunday I meal prep for the week so the idea of creating something specific for dinner does not bode well). Even if I do, sitting together with my family and puppy at my feet, that’s the norm. I look forward to it. It’s the little things.

My heart is always thankful for the family that gathers together, but once in a while we get to eat with our chosen family, and that is a special treat. It starts with a group text, evolves to a Facebook event with a sign up sheet, and ends with a driveway full of cars and me having someone back my car out when I leave because I am afraid of hitting someone’s truck. True story. There are packaged up leftovers, drinks and laughter. You can move from one room to another and there is always someone to talk to. Those are the extra special Sunday dinners.

This cake made an appearance at last year’s Saint Patrick’s Day Dinner. When the menu included items such as corned beef and cabbage, shepherd’s pie, bangers and mash, and the like…I was on the hunt for a more traditional dessert. We did have a selection of bailey’s cupcakes and trifle, but for some reason, this simple apple cake called out to me.

Flash forward to now. Here we are at the onset of an “essential trips only” stay in place advisory. I find myself asking if I really need anything…or can we make do? Do we risk exposure to this virus or worse, endangering others if we don’t need to? No. Our family is staying put.

That said, I don’t want to waste one thing. I usually have a large bowl of fruit in the middle of the table and I am finding myself with some apples I need to turn into something and quickly. Enter this recipe.

This simple apple cake is layers of dough and prepared cinnamon sugar apples. It is easy to prepare, and if you make it in a spring form pan, looks really pretty when plated. A quick note about making the cake part, if you grate the butter ahead of time and stick it back in the refrigerator to chill, when you cut in the butter to the dry ingredients, it goes really quickly.

While the dough is light and slightly sweet, this dessert isn’t overly so. The apples retain their texture and so there is a nice tooth to this recipe. In a world of crazy sweets, this cake brings a change to the table. You also don’t feel overly guilty having a slice because hey, its mostly apples.

I don’t know when the next big Sunday dinner will be. I know I will be thankful for the invite. I know there will be laughter and friendship. I know we will be changed by what we are living now. I also know that the hearts of those people were already precious and tethered before something like this came into our lives. Because, those are the types of people I am lucky enough to have in my life. I may swim in my own lane, but I know who is with me in the pool. And while I don’t get to go to every thing, they can have my toilet paper if they find themselves without.

To the next family dinner, when we are hearty and hale, and together again. Sending you love friends.

I hope you enjoy this recipe, and thank you for coming to the table.

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Irish Apple Cake

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This lightly sweet apple cake combines spicy apple chunks between two doughy layers, sprinkled with confectioner’s sugar. It can be served with a caramel or custard sauce, but it is delicious on its own. Adapted recipe from Irish Traditional Cooking.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Granny Smith Apples, peeled and chopped
2 Cups All Purpose Flour
2/3 Cup Sugar
8 Tablespoons Butter, Chilled and Cut/Grated
1 Egg
½ Cup Milk
2 Teaspoons Sugar
1 Teaspoon Cinnamon

Instructions

Peel and chop apples into chunks. You could do slices if you prefer.
Toss apples with cinnamon and sugar to coat. Set aside.
Preheat oven to 350* and spray springform pan or cake pan with cooking spray.
In a bowl, combine flour, baking powder, and sugar.
Cut in butter using a pastry blender or two knives. until pieces are no larger than pea sized.
In a separate bowl, mix egg and milk together.
Pour wet ingredients into dry ingredients.
Mix until just combined.
Pat one half of mixture into prepared baking dish.
Spread apple cinnamon sugar mixture over the dough.
Cover apples with remaining dough. It is ok if this is imperfect looking.
Bake for 40 minutes. Cake will be lightly brown on the top.
Remove and let cool.
Right before serving, dust with confectioner’s sugar.

Mary’s (Sort of) Apple Cake

February 19, 2019 by chrissy@mythankfultable.com

This past year we were blessed at our school with the best intern anyone could ask for. When you work in a team, you count yourself lucky when every one who comes to the table (figuratively) is a contributing member.

In the world of primary education, we wear a lot of hats. We aren’t just teachers, we are so much more…but more on that in another post. You have to jump in with both feet and hit the ground running a lot of the time. You get a lot of great stories, and loving children is a gift in itself, but it’s like the ocean; you don’t turn your back on it.

When a new member joins the team, there is always that time period where you lean in and wonder if it is going to work. Then, you have someone like Mary who just fits right in, right away. Mary not only was kind, but also always did more than was expected, got the job done, and just grafted right into our school family (she is actually a first grade teacher in our building this year). Oh! and she shared this cake…which I then stole the recipe and made myself.

This recipe is the quintessential apple cake. Loaded with chunks of crisp apple and surrounded with cinnamon cake-y goodness, it is not only for autumn when the apples are abundant. I actually made this recipe in the spring, when the final snows were melting and it was time for the freshness of strawberries. To commit to a fall-is recipe when you can dream of sunshine and fresh berries says something!

This cake is one of those recipes that could be served for dessert, but is just as wonderful for breakfast with a cup of your favorite warm beverage. It is sweet, but in a naturally apple-y way.

The original recipe is from Burdick Orchards of New Hartford, Connecticut. Some differences between the original and my changes…

The original called for for more than a cup of oil, which I reduced by reducing the amount and adding applesauce to make up the difference. It also calls for sliced apples and for the cake to be baked in a rectangular baking pan. I changed up the recipe a bit, adding more apples, tweaking the oil; I also baked my cake in a bundt pan and chunked my apples for more texture.

This cake is so moist and flavorful, it doesn’t require a glaze or frosting. It doesn’t even need a dusting of confectioner’s sugar…though any of those would work. I loved that this versatile cake celebrates one of the best parts of New England, the season of apple picking. Yet, it can be made year round.

Just like our Mary, when you encounter something so precious, you tuck it away in your heart and are thankful the universe brings it to you.

I hope you enjoy this recipe. Thank you Mary for sharing! And as always, thank you for coming to the table!

Love,

Chrissy

Click below for a printable recipe.

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Mary’s (Sort of) Apple Cake

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This delicious, apple and cinnamony cake brings together all of the wonders of fall, although truth be told, the first time I made this was spring! Original recipe is from Burdick’s Orchard, with some alterations by myself.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 well-beaten Eggs
1/2 Cup Vegetable Oil
1 Cup unsweetened Applesauce
2 Cups of Sugar
3 Cups AP Flour
1 1/2 Teaspoon Baking Soda
1 Teaspoon Salt
3 Teaspoons Cinnamon
4 Cups chopped Apples
1 Cup Chopped Walnuts (if desired)
2 Teaspoons Vanilla

Instructions

Preheat oven to 325*
Prepare either a Bundt Pan or a 8 X 12″ pan with non stick spray.
Combine Eggs, Vegetable Oil, Apple Sauce, and Sugar and Vanilla.
Sift together Flour, Baking Soda, Salt, Cinnamon.
Add Flour mixture to Egg mixture.
Add Chopped Apple, and Nuts (if desired).
Pour batter into prepared pan and bake at 325*
Bake for 45 minutes or until cake tester comes out clean.
Serve plain or with whipped, sour, or vanilla ice cream.

Pumpkin Bread (Super Moist)

December 4, 2018 by chrissy@mythankfultable.com

If for some reason you are not a fan of pie during the holidays, never fear, the world is filled with this fall-ish deliciousness. I have been whipping up pumpkin protein smoothies and muffins, and this spectacular bread made from the Key Ingredient Recipes website. This makes three full loaves or six smaller loaves, should you wish to share.

What I love about this bread is that it is super moist. As in, stays that way for a few days. It is fully cooked but somehow doesn’t dry out and get crumbly. I’m a fan. Another bonus is that even though I was reticent to add as many spices as the recipe called for, I followed the recipe to the letter and found it was just enough without being too much. I always consider myself heavy-handed in the spice department, but for some reason I shy away from cloves. Cloves seem to be a heavyweight and a bossy pants when added to a recipe. In this recipe, clove reigns supreme. It is enough to bring out the fall-ish celebration that is pumpkin bread.

And wait…did I mention it is EASY? As in one bowl throw together mix and pour into pans easy? It is. I know the directions say to add the dry ingredients at once, but I mixed my wet ingredients and moved from small to large in dry quantities (I ended with the flour) and did it all in one bowl. I have done this more than once, it has not impacted the quality of the bread. It is still delicious.

This bread freezes nicely, and the recipe makes enough to share. It’s perfect with a cup of coffee or tea, it is perfection still warm from the oven. I will tinker with the recipe to add less sugar, and maybe even a cream cheese swirl because, hello, cream cheese and pumpkin.

I am so thankful for the holidays and for a time to gather with the family you are born into and the family you are grafted into. The people you love and hold close to your heart. I am for sure adding this amazing bread recipe to my table.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Pumpkin Bread (Super Moist)

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This recipe from Key Ingredient Recipes is an amazing moist pumpkin bread full of flavor!

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Cups Sugar
3 1/3 Cups Flour
2 Teaspoons Baking Soda
½ Tablespoon Baking Powder
1 ½ Teaspoon Salt
1 Teaspoon Nutmeg
1 Teaspoon Ground Cloves
1 Teaspoon Cinnamon
4 Whole Eggs
15 Ounces *1 Can Pumpkin
1 Cup Oil
1 Cup Water

Instructions

Preheat oven to 350*
Mix dry ingredients in a bowl, set aside.
Combine eggs, oil, water, pumpkin in another bowl.
Add wet ingredients to dry ingredients all at once.
Mix well, prepare three 9×4 or six 3×5 bread pans.
Bake at 350* for 45 minutes -an hour (when knife or toothpick comes out clean).

Coffee Cake Banana Bread

July 18, 2018 by chrissy@mythankfultable.com

I don’t know if it is an age thing or a mom thing, but I tend to forget. I make lists and set reminders and own a large stock in post-its of every color and size to compensate for this, but the truth is, if I don’t write it down, I forget. I tell my kids to remind me when I am older that I did this when I was in my forties to make me feel better.

I forget the ingredient that I specifically went to the grocery store for, even though I buy other stuff I forgot to write down. I forget to put the card in the mail even though I bought it two weeks ago just so it wouldn’t be late (I am the worst auntie ever, sorry kids for the late birthday cards…).

I remember to pay my bills and feed and clothe my children and keep a house that’s clean and my yard is nice. I am kind to the dog and I do my job at work to the very best of my ability. So, for the most part, the forgetting is the other stuff.

Which includes myself. I forget to remember that exercise is important. That rest is necessary. That self-care is not only a priority but is essential to the people around me. I get caught up in not wanting to be selfish but the truth is, sometimes, in order to survive, we need to not forget ourselves.

Like anything you let slide, getting back into the remembering is hard at first. Remembering how good it feels to leave the gym after a workout. Remembering that meal prep and eating healthy is actually not as hard as you thought it was. Remembering how writing resonates deep within after not being able to string along sentences for a while. That taking the time to stop and enjoy life around you is worth remembering to do.

I would like to say I have found perfect balance and have achieved whatever zen I am looking for in my life, my kitchen, my table. I haven’t. I still want to eat a slice of banana bread or a cookie after I eat my salad with a protein. It is what it is. I am trying to remember balance, and kindness to myself, and indulge without going overboard. Like this Coffee Cake Banana Bread. (Creative stretch to segue into the recipe? Maybe?) It’s a stretch…but I’ll take it.

Banana bread is beautiful on its own. But combine it with a Coffee Cake Crumble topping and you have a healthy base with an indulgent flare that says, “YES PLEASE!” It is a moist tender bread with the crumbly crunch of cinnamon and sugar. It is worth the freezing of the ripe bananas. It is worth the effort to bake from scratch. It reminds me to stop. Sip the coffee. Eat the banana bread. Enjoy the view.

While I will continue to write post it notes and lists for myself, I will also remember to feed my soul, in whatever form that takes. Because healthy is important, as well as a generous portion of crumble topping.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Coffee Cake Banana Bread

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This moist banana bread is topped with a buttery crumb topping. Original recipe from www.alattefood.com.

Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter, softened
1 Cup White Sugar
2 Tablespoons Brown Sugar
1 ½ Teaspoon Vanilla Extract
2 Eggs
½ Teaspoon Cinnamon
2 Cups Flour
3–4 Mashed Ripe Bananas
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Tablespoons Sour Cream or Plain Greek Yogurt

Crumb Topping:

1 Cup Flour
1 Tablespoon Cinnamon
1 Cup Brown Sugar
6 Tablespoons Butter, Cold and cubed

Instructions

To prepared the Crumb Topping:

Combine cinnamon, brown sugar, and flour.
Cut in butter until crumbly in texture.

To Prepare Banana Bread:

Preheat oven to 350*
Spray two 8 x 4 pans with non-stick spray, butter, or oil of choice. (I also make these in the smaller loaf pans and it makes approximately five loaves.
In a mixer, cream together butter and sugars until light and fluffy.
Add in eggs, vanilla extract, and sour cream (or Greek yogurt)
Add in mashed bananas until combined.
Combine dry ingredients in a separate bowl.
Add dry ingredients until incorporated.
Divide batter between two prepared pans.
Sprinkle Crumb topping generously over both pans.
Bake at 350* for 35-40 minutes until tester comes out clean.

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Coffee Cake Banana Bread

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Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter, softened
1 Cup White Sugar
2 Tablespoons Brown Sugar
1 ½ Teaspoon Vanilla Extract
2 Eggs
½ Teaspoon Cinnamon
2 Cups Flour
3–4 Mashed Ripe Bananas
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Tablespoons Sour Cream or Plain Greek Yogurt

Crumb Topping:

1 Cup Flour
1 Tablespoon Cinnamon
1 Cup Brown Sugar
6 Tablespoons Butter, Cold and cubed

Instructions

To prepared the Crumb Topping:

Combine cinnamon, brown sugar, and flour.
Cut in butter until crumbly in texture.

To Prepare Banana Bread:

Preheat oven to 350*
Spray two 8 x 4 pans with non-stick spray, butter, or oil of choice. (I also make these in the smaller loaf pans and it makes approximately five loaves.
In a mixer, cream together butter and sugars until light and fluffy.
Add in eggs, vanilla extract, and sour cream (or Greek yogurt)
Add in mashed bananas until combined.
Combine dry ingredients in a separate bowl.
Add dry ingredients until incorporated.
Divide batter between two prepared pans.
Sprinkle Crumb topping generously over both pans.
Bake at 350* for 35-40 minutes until tester comes out clean.

Momma’s Apple Nut Sour Cream Coffee Cake

January 22, 2018 by chrissy@mythankfultable.com

Momma’s Apple Nut Sour Cream Coffee Cake

Growing up, the holidays for me meant two types of cookies, and these breads. Every Christmas, my parents would bake chocolate chip and oatmeal raisin cookies, and this Apple Nut Sour Cream Coffee Cake.

If you were loved by my parents, you got one or two of these to eat Christmas Eve and Christmas morning and a tray of cookies. Our dining room table would be covered, as well as every other possible surface, with wrapped breads and cookies to be delivered. It was a confectionary wonder when I was little. My Mom and Dad worked together and it was a fun time. My parents were not everyday bakers, so for me, this was such a great tradition. Cookie dough batches were literally mixed in a lobster pot to accommodate the measurements of ingredients. Giant foil bows awaited to be placed on top of the breads and cookies. It was our pre-christmas tradition.

Momma’s Sour Cream Apple Nut Bread

I have only ever seen this coffee cake made in double, triple, or quadruple batches. The idea of only making only one of these breads has never happened- so this recipe actually makes two breads. Which is perfect, because it will be gone so fast you will be happy you have a back up. Or, you could be like my mom and dad and give one away.

This is a one bowl mix recipe, with a topping you combine either on the stovetop or after microwaving the butter to melt.

When I made this bread for the first time, I doubled the apples and the topping and essentially got hot, warm, apple cinnamon goo. It was awesome. But, it was not bread. So, if you add more of either, go a little at a time and see how it goes. For me, the topping is what makes this bread and it is amazeballs. It sinks into the bread and makes the apples sing.

Think apple dumpling or apple fritter into coffee cake but not cake cakey. As in, it doesn’t have the same crumb when you cut into it like a buckle.

These breads keep for a few days, if they last that long, but not much longer. Kept cold you may extend the shelf life, but I recommend eating it within the first day or two. We have never frozen these breads to my knowledge, but I can’t see why it wouldn’t freeze well, if warmed gently in an oven before serving.

I know every family has traditions, especially around the holidays. It’s funny that even as I am writing this, I am wondering why I never make this bread during apple picking season- but I don’t. It’s for the Christmas table. You, however, can make it whenever you want.

Momma

I have to admit, when I was helping my mom with these breads, and watching my daughter put the topping on, my heart was full. Three generations of family creating something wonderful and delicious for our loved ones. In my world, it doesn’t get any better than that. The only thing that would have made it better would be if my Dad was there with us, but in a way, he was.

My Dad Mixing Christmas Cookies

I intentionally choose to live a life where I search for the blessings and view every day a gift. On days like these, with loved ones far and near and crossed over, I am thankful for the simple things like cinnamon and walnuts sinking into a sour cream apple bread. They will head out to other kitchens and rest on other people’s tables. My bread will have the most topping because I choose the one with the most (baker’s privilege). It’s that simple. Though the list of people who receive them has shortened, because some have already passed on, the people who do get them know that this is part of Christmas for us. They too, remember, and it will be something I carry on when Mom decides she is tired of making these breads (this will never happen).

For the two mornings after it is baked I will eat a breakfast of Momma’s bread and coffee and be thankful. Thankful for who I am lucky enough to call Mom and Dad, thankful for my children, thankful for this life we live.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

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Momma’s Apple Nut Sour Cream Coffee Cake

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This sour cream apple nut coffee cake has been a part of my family’s Christmas for decades. Delicious apple coffee cake topped with a brown sugar cinnamon walnut mixture.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Shortening
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Cups Flour
1/4 Teaspoon Salt
2 Cups Chopped Apples
1 Cup Sour Cream

Topping:

1/2 Cup Chopped Walnuts
1 Cup Brown Sugar
1 Teaspoon Cinnamon
2 Teaspoons Butter, melted

Instructions

Preheat oven to 350*
Chop apples into small pieces.
Cream together shortening and sugar.
Add eggs, vanilla, and combine well.
Add flour, salt, baking soda, and baking powder alternately with sour cream.
Fold in chopped apples.
Spread batter in a prepared pan (grease and flour in advance).
Combine topping ingredients and spread over the top of the batter.
Bake for 35-40 minutes.

Caramel Filled Snickerdoodles

January 11, 2018 by chrissy@mythankfultable.com

Caramel Filled Snickerdoodles

The month of December was jam packed with all things holidays and programs of one thing or another. As I am writing this, this recipe was made almost three weeks ago but I haven’t had the time or the stamina to write.

I will say this, if you aren’t a snickerdoodle fan (which I wasn’t before this cookie), you may change your mind. I found this recipe on www.sallysbakingaddiction.com and was interested. Anything caramel gets my attention, what can I say? Surround it in a buttery soft cookie and roll it in sugar and cinnamon…you have my attention.

Caramel Filled Snickerdoodles

This recipe was intended for a girls night filled with baking and movies and pajamas. Due to a wrestling tournament, it became one type of cookie on my end, and one movie (and I fell asleep with the dog on the couch fifteen minutes in) but the pajamas and the friendship are the kind where I can do that. My friend and her daughter love me and my daughter even if we are late and can only watch one movie. Life is good.

Caramel Filled Snickerdoodles

For this recipe, you measure out balls of dough into tablespoon sized servings, roll them and refrigerate. Then, taking a half a caramel, you smoosh it between two balls of dough and roll to cover. The ball of dough is

then rolled in a sugar and cinnamon mixture, and baked.

Caramel Filled Snickerdoodles

I think it is important to comment here that if you are using older caramels, the cookie will look sort of, well, breast like. As in, the carmels stay more firm and look rather like nipples. I know. I said breast and nipple in one blog post. So, that said, make sure your caramels are fresh.

Fortunately, the nipples dispersed as the cookies continued to bake and all was well. The soft melty caramel and the sugary sweetness of the cookie made for a nice treat.

Another point to make is be sure to store these in an airtight container- as the buttery chewy texture will turn to a firmer cookie if left out without being covered.

As far as friendships and girls nights and baking go, this was a success. For the snickerdoodle lover it definitely hits the spot. For the newbie covered, I am sold.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Caramel Filled Snickerdoodles

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Caramel Filled Snickerdoodles

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Original recipe from www.sallysbakingedition.com. These soft chewy snickerdoodle cookies are filled with a sweet, melty caramel center.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Butter, softened
1 Cup White Granulated Sugar
2/3 Cup packed Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
1 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3 Cups Flour
12 Soft Caramels, cut in half

Topping:

1/4 Cup Granulated Sugar
1 1/2 Teaspoon Cinnamon

Instructions

Combine flour, baking powder, baking soda, cream of tartar, and salt together.
In a mixer, combine butter and sugar until light and fluffy.
Beat in eggs and vanilla extract. Scrape down the sides of bowl as needed.
Slowly incorporate dry ingredients until combined.
Scoop and roll 1 teaspoon sized balls of dough.
Refrigerate for a few hours up to three days.
Preheat oven to 325*
Take one ball of dough, place a 1/2 Caramel and cover with another ball of dough, rolling together until caramel is covered.
Roll completed ball in topping mixture.
Bake for 11 – 12 minutes on a silpat or parchment lined baking sheet.
Allow cookies to cool additional time on the cookie sheet, then transfer to cooling rack and cool completely.

Mimi’s Gingersnaps

January 8, 2018 by chrissy@mythankfultable.com

Soft Chewy Ginger Cookies

Anything Mimi makes is delicious. This recipe was originally a cookie swap cookie from my best friend, and the recipe I have is written in my notes is from Mimi. I think we all make them slightly different, but this is the recipe as I got it.

The only thing I do differently (which, I believe so does said person who gave me the recipe) is I am heavy handed when it comes to the spices. As in, use the recipe as a suggestion, and go overboard with all things ginger, cinnamon, and clove. (ok, maybe not so much the clove). I have been known to either heaping spoonful the measurement or even double the spice as written in this recipe, so buyer beware. You can do this recipe as is and it will be wonderful. You can amp up the spices and it will be a cross between a ginger cookie and death by ginger (my preferred cookie).

For me, ginger is a spectacular flavor. I am currently (and have been) in love with David’s Organic Super Ginger Tea. My daughter says it’s like drinking fire. I say, bring it. There is nothing better than ginger with chicken, ginger in my tea, or ginger in my cookie.

Soft Chewy Ginger Cookies

I’ve said it before and I will say it again, if you are going to consume something that is considered indulgent, it should be worth it. So for me, a gingersnap that is meh, I don’t want to bother with. If it is coming out of my kitchen, I want it to be a ginger snap.

Soft Chewy Ginger Cookies

So, soft or snappy? That’s up to you. I like them both. These tend to be chewy, which I love. They can get harder the longer you bake them, and do get a little harder as they cool, but overall, this is a chewy ginger cookie. This batch that I photographed tended to be more spread out than usual- but the taste was exactly the same. The chewy factor was also the same even though I have made these where they do look puffier.

The combination of shortening, molasses, spices, oh my. So good. I roll mine out and refrigerate before baking but you don’t have to. They bake at 300* which is low heat, even by my standards, but this is magic in the works. If Mimi says bake at 300*, I bake at 300*.

When you bake these, your kitchen will make you remember everything about Hansel and Gretel and the Gingerbread Baby (which you must read if you haven’t yet) and for me, home. I loves me a good cookie, but these specifically make me think of my friend and her family and so they are like the soft blankie equivalent in the realm of cookies. You just need them on your tray.

I treat these cookies like I do mint cookies. I keep them separate until the last minute. I don’t want anything messing with the burst of spice.

They are also an easy cookie to bake. One mix, roll in sugar, and bake. Which is partially why they are my go to cookie for cookie swaps. Unlike the multi-step cookies I have shared lately, these are a must make, true as can be cookie. Or as my son’s friend says, “Momma, we gotchu.” cookie.

Some things are snappy and spicy, some people are snappy and spicy. We need them all on the cookie tray. It adds to the mix. I find myself more of a gingersnap person in life, which works for me.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

Chrissy

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Meme’s Gingersnaps

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★★★★

4 from 1 reviews

Author: chrissy@mythankfultable.com

Ingredients

Scale

¾ Cup Crisco
½ Teaspoon Salt
1 Cup Sugar
1 Egg
½ Cup Molasses
2 Cups Flour
3 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Ginger
½ Teaspoon Cloves

Instructions

Mix shortening and sugar until light and fluffy.
Add eggs and molasses and beat again.
Add dry ingredients and mix well.
Roll into balls and then roll in additional sugar.
Bake at 300* for 12-15 minutes. Remove to wire rack to cool.
Cookies will be a little soft and turn hard after cooling.