Lovin' From the Oven

Meyer Lemon Coffee Cake

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Can you imagine waking up to a big pan of this on your birthday morning? How glorious would that be? Give me a chai tea latte and you’ve got my perfect breakfast. Working as a flight attendant, coffee cakes are my achilles heal. I can bring them with me in my luggage and I can eat it on the go– no utensils needed. That makes it convenient and delectable.

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Chinet sent me over some disposable bakeware to try out, and I thought this Meyer lemon coffee cake would be the perfect thing for the 8×8 inch pan. I hardly ever bake with disposables, so I was eager to see how it compares with regular heavy duty baking pans.

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The pan itself is actually rather light. It’s made of a paper/cardboard feeling material and is textured. The inside is coated with a dark layer and the outside remains white. All of Chinet’s bakeware comes with a lid, making it easy to take with you to a party or just for transferring in general. The only issue was that the top didn’t actually “snap” into place. It loosely covers your baked good and moves around on its own. I just used some tape to keep it shut while transporting it.

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It sure looks pretty, though. It’s nice to be able to take a coffee cake to someone and not worry about bringing the bakeware back. One and done.

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I was very impressed with how evenly the cake baked in the pan. There was no sinking in the middle and it seemed as if the edges browned normally. There was no “weak spot” of the pan.

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I was also curious as to how the bakeware would keep its shape, but sure enough, it proved me wrong. There was no sagging, bending, or melting (wouldn’t that be terrible?!). It was sturdy. I could hold it from one end and it wouldn’t fold.

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Bottom line is that you should definitely bring a cake to someone… for breakfast! Let them celebrate in the morning instead of having to wait all day for celebrating in the evening.

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I have to be honest about this lemon coffee cake. I didn’t try it because I don’t like lemon desserts. I actually packed it up and brought it with me to work so that my coworkers can enjoy their mornings. I even left it on the counter in the communal area for everyone to enjoy. From the feedback that I got, the cake seemed to be a hit with everyone. It wasn’t too strong in lemon flavor.

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This streusel recipe made a lot and I only used 2/3 of it. I’m saving the rest to top off some muffins. Recipe is slightly adapted from Martha Stewart.

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Meyer Lemon Coffee Cake

Ingredients

  • Streusel:
  • 1 ¾ cups all-purpose flour
  • ¾ cup brown sugar
  • pinch of salt
  • ¾ cup (1 1/2 sticks) cold unsalted butter
    • Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 tablespoons finely grated lemon zest (from 3-4 Meyer lemons)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup plain greek yogurt (I used Chobani)
    • Glaze:
  • 1 cup powdered sugar
  • juice of half a lemon

Directions

  1. First make the streusel by cutting together the butter and the rest of the ingredients until crumbly. I used a food processor for ease.
  2. Preheat oven to 350 degrees F.
  3. Cream together the butter and sugar until fluffy. Mix in the lemon zest, eggs, vanilla, and yogurt.
  4. Gradually stir in the flour, baking powder, baking soda, and salt until combined.
  5. Pour the batter into an 8x8 pan and top with the streusel (I only used 2/3 of it).
  6. Bake for 50-60 minutes, or until toothpick comes out clean.
  7. Let cool completely before mixing the powdered sugar and lemon juice together and drizzling.
https://lovintheoven.com/meyer-lemon-coffee-cake/

*This is a sponsored post by Chinet, but the opinions expressed are my own.*

To Die For Blueberry Muffins

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Looking at these muffins, I’m utterly craving one again. They’re that good. Just look at the name description! You can’t title something “to die for” if it’s just mediocre. They’ve got to knock your socks off, wipe you off your feet, and make you speechless at the same time.

Have I convinced you to make these blueberry muffins yet?

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No? Okay, I’ll keep going.

Look at the rise on these muffin tops! The golden color around the rim! The bright blueberry color ever so slightly bleeding through the muffin liner!

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The crumb topping. You guys, THE CRUMB TOPPING.

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Great– now my stomach’s growling. I’ll let the pictures speak for themselves.

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I’ve recently discovered the magic of YouTube workout videos. It’s so much easier to maintain a workout schedule when you can do it anywhere at your convenience. Plus, there are thousands to choose from. Don’t like a certain trainer? Change it.

I’ve been partial to PopSugarTVFit and BeFit. It may not be much, but it’s certainly enough for me to feel it in my glutes. My DB does Insanity and at first, I thought I’d give it a go before I tried anything else.

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It was bad news bears within the first five minutes. I only lasted seven minutes into the warm up before I was lying on the floor with the wind knocked out of me. How in the world do people do Insanity? It’s not only impossible but definitely unsafe… Well, for people that haven’t worked out in ten years, anyways.

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I think I’ll stick to my kitchen workouts. Lifting 25 pound bags of flour and sugar is my kind of workout. These blueberry muffins are from AllRecipes.

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To Die For Blueberry Muffins

Yield: 8 large muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup applesauce
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup blueberries (fresh or frozen)
    • For the topping:
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 2 1/2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line muffins tin with liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  3. Place vegetable oil and applesauce into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
  4. Fold in blueberries.
  5. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  6. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.
https://lovintheoven.com/to-die-for-blueberry-muffins/

Buttermilk Blackberry Crumble Muffins

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Happy summer! Have I apologized lately about how I severely suck at posting during June, July, and August? Without fail, summer comes around and my computer collects a layer of dust while I’m out enjoying the weather. Basically, I get lazy. Instead of baking, I’ll fall asleep under an umbrella in my backyard or on the beach.

Since I’m partially living at my parent’s house at the moment, I’m spoiled by not having to cook dinner. I can get away with showing up around dinner time with food ready to eat.

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My dad does, however, constantly asks for sweets. That is one thing that is not made in the house when I’m away: dessert.

That’s also one thing I can and will gladly do.

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I love baking with fruits during the summer because grocery stores are overflowing with ripe, plump, and colorful goods. Nothing screams summer more than fresh berries, pineapple, and watermelon!

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Don’t get too caught up in the office this summer. Go out and enjoy this glorious weather! We haven’t quite hit the 90’s yet where I live, so this mid 80 degree weather calls out to me every day.

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I don’t really bake with blackberries too often, so the amount of seeds in these muffins caught me off guard. Do people actually like biting into all those little blackberry seeds? I never notice them when eating the fruit as is, but in desserts, I feel as if you need to crush and strain the blackberries before adding them in.

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Then again, that would defeat the purpose of having whole fruit mixed into the batter. You’d be adding more of a jam swirl into these muffins if you did that.

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In the end, it’s really all about personal preference. I thought there were way too many blackberries and it overpowered the batter. I’d halve the amount of blackberries and deseed them prior to adding them in next time. Recipe from Scarletta Bakes.

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Buttermilk Blackberry Crumble Muffins

Yield: 14 muffins

Ingredients

    For the muffins:
  • 3/4 c. white sugar, granulated
  • 5 tbsp. unsalted butter, softened
  • 3/4 c. buttermilk
  • 2 large eggs
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 2 c. blackberries, roughly chopped
    • For the crumble topping:
  • 3/4 c. dark brown sugar, tightly packed
  • 1/2 c. Maria cookies, crushed (You can use any type of plain vanilla cookies here, I just suggest that you crush them relatively unevenly -don’t completely pulverize all the cookies- and leave a few larger chunks for some crunch in the finished muffins.)
  • 3 tbsp. unsalted butter, melted

Directions

  1. Preheat oven to 400°.
  2. Line the cavities of a standard-sized muffin tin with paper liners and set aside.
  3. To prepare the crumble topping, toss the sugar, crushed cookies and melted butter in a small bowl with your hands until well combined. Set aside.
  4. Meanwhile, begin preparing the muffins by creaming the butter and sugar together until light and fluffy. Beat in the eggs, and then the flour and baking powder alternating with the buttermilk, mixing just until you have a uniform batter. Fold in the chopped blackberries and fill the lined muffin cavities approximately 2/3 full. Top each muffin generously with the crumble topping. Bake for 18-22 minutes or until a cake tester inserted in the center of a muffin comes out clean. Serve baked muffins warm or store in a covered container for up to 1 week.
https://lovintheoven.com/buttermilk-blackberry-crumble-muffins/

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