Lovin' From the Oven

Baked Cinnamon Breakfast Bites

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This was the first thing that I baked at my new apartment. Can you tell that I wasn’t used to my oven yet? My oven here in Berkeley bakes at lightning speed and I wasn’t prepared to have things done 10 minutes ahead of time. This means my batch of baked cinnamon breakfast bites didn’t turn out as planned. The bottom of the bites burnt and they came out a bit dry. Totally my fault, I should have paid more attention.

I subbed whole wheat flour for the AP flour in the recipe, which I definitely would NOT recommend doing. Stick to the AP flour. I would also add more than 2 tablespoons sugar into the dough next time I make these since they weren’t nearly sweet enough for me. Slightly adapted from Oh My! Sugar High.

  • 1-1/3 cups all-purpose flour
  • 1 cup crisp rice cereal, coarsely crushed
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cubed
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  1. Mix together the flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.
  2. Cut in the butter with a fork until it’s crumbly.
  3. Gradually add in the milk until just moistened.
  4. Roll the dough into approximately 1 inch balls.
  5. Mix the 1/2 cup sugar and 1 tsp ground cinnamon in a separate bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.
  6. Place balls onto a lined cookie sheet.
  7. Bake at 425 degrees for 15 minutes or until inserted toothpick comes out clean.

Cake Pops & a Giveaway

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Cake pops. The baking world just can’t get enough of them.

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(excuse the phone picture quality in this photo)

I was asked to bake something for a birthday; how could I say no? Baking really is my passion. From the little decorating details to the labor of love put into each treat, I can’t get enough.

You can see my previous cupcake pops and bouquets here, here, and here.

Because it’s Friday, because I love you guys, and because it’s my birthday, I’m doing a giveaway.

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You’ll be getting all this goodness from Crate & Barrel. I went shopping on my birthday just to pick out these treats for you guys: A vibrant apron, the cookbook Giada at Home, an individual cupcake to-go container, and burger basket liners (that I normally use for cookies and picture taking). Don’t you feel special? We can learn how to cook together!

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What, a giveaway on my birthday? That doesn’t even make sense.

Of course it does! You see… I’m too old to be receiving gifts, so I figured that I’d give a gift away instead. On my birthday, it’s everyone’s birthday; We all get to share in the love.

My blog would be nothing without word of mouth. Especially in these last few weeks, I’ve never felt more grateful for you guys and for your support. Thank you!!

To enter this giveaway, I want you to spread the word. Tell a stranger, post it on Facebook, tweet about it, write an email… however you choose do it, tell others about this giveaway or my blog. Leave a comment telling me how you chose to spread the word and an email address for me to reach you at. A link to your status update is a plus! Giveaway ends a week from today, Friday, September 2nd, 2011 at 11:59 PM Pacific time and a winner will be chosen via random.org. Open to US residents only, sorry!


Good luck!

Sour Cream Coffee Cake

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Hello. My name is Kim. I graduated from UCLA, have 7 years experience working with kids and clerical/front desk work, was supervisor of a museum store, and bake whenever I’m bored. Want to hire me?

Hah! I wish it was that simple. I’ve been on the job hunt ever since I moved up here on Monday. Okay, I know that you don’t normally find a job in a week, but here’s to wishful thinking! Patience.. patience.. patience.  My goal is to turn in an application a day, in hopes of finding a job that will suit me. Until then, I’ll bake my little heart away.

I’ve always been a fun of coffee cakes; they’re light, versatile, and easy to pack. The best part? The crumb topping! My cake may look a little off to you because I baked it in a bundt pan rather than a tube pan. Note to self: Bundt pans are not made for inverting twice. It doesn’t really matter what it looks like, just as long as it tastes good. And oh boy, this coffee cake tasted like a buttery soft cloud of joy.

From The Meaning of Pie.

Streusel: (you will divide this between 2 bowls)

  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons unsalted butter, cold
  • 1 cup pecans, chopped

  1. Mix together the flour, both sugars, and cinnamon. Take 1½ cups of this mixture and set it in a separate bowl. This second bowl will be for the inside of the cake and I will call it LAYERING streusel. In this second small bowl of layering streusel, add an additional ¼ cup of brown sugar and mix it in. Set aside. 
  2. Add the butter and pecans to the original bowl. This will be the TOP streusel. Using a food processor or your hands (the best tools in the kitchen!), work the butter into the TOP streusel mixture until all of the topping is moistened. Set aside.

Cake:

  • 12 Tablespoons unsalted butter (1½ sticks)
  • 4 large eggs
  • 1½ cups sour cream (divided use)
  • 1 Tablespoon vanilla extract
  • 2¼ cups all purpose flour
  • 1¼ cup sugar
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt

  1. Preheat the oven to 350 degrees. Butter a 10 cup tube pan. In a bowl, combine the eggs, 1 cup of the sour cream and the vanilla.
  2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda and salt for about 30 seconds. Next, add the butter and 1/2 cup remaining sour cream and mix on low until just combined. Turn up the speed of the mixer to medium and mix for an additional 30 seconds.
  3. Slow down the mixer and add the first egg and sour cream mixture in 3 separate additions, beating for 30 seconds and scraping the bowl after each addition to make sure everything is combined. Increase the speed to medium-high and beat for an additional minute.
  4. Add 2 generous cups of batter to the bottom of the prepared tube pan and spread it evenly. Evenly sprinkle half of the LAYERING (not nuts) streusel on top of the batter. Add one and a half cups more of the batter on top of the streusel. Sprinkle on the rest of the LAYERING (no nuts) streusel. Top with the remaining batter and sprinkle on the TOP (with nuts) streusel.
  5. Bake for approximately 60 minutes or until a toothpick comes out clean. Remove the pan to a rack and allow the cake to cool in the pan for 30 minutes before removing.
  6. Re-invert it so that the streusel side is on the top.

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