a Tale of Two Kitchens...

So, I find it only fitting that, this being my first authentic post, that there would be a slightly hilarious story to go with it. 

I called this post a tale of two kitchens, because this weeks baking projects spans two New York City Burroughs, and two very different kitchens. 

Allow me to explain.

I have the luxury of working in a building that has a industrial sized kitchen in the basement. It's used for our cooking classes, and It's been a great help to me when taking on big baking projects. So, with permission, after my work day had come to a close this wednesday at 6:00 I was set to work til my heart's content in the big ole kitchen, until about 8:30 p.m.

Now, if any of you know anything about baking, you know that being under a time crunch is the worst! However, I powered through, and worked at lightening speed, snapping picture after picture of the process.

Until I realized I forgot to take some very important photos. 

But no matter you see! because 8:30 crept up on me, I put my treats away, did the dishes, and came home...yknow, because I had baking to do when I got here ;) So I got lucky, I was able to snap the missing photos ( and almost forgot again, HULLO exhaustion!)

So this week's offering is what I affectionately refer to as SugarTown Coffee Cake. I'd like to personally give thanks to The Pioneer Woman for the recipe initially, but in the year that I have been making it, I have tweaked a few things within it.

Recipe

3 cups of all purpose flour

3 teaspoons baking powder

1 teaspoon kosher salt

1 teaspoon of ground  cinnamon ( or nutmeg, the texture will not change, but I prefer ground cinnamon)

2/3 cup of butter, softened ( about a stick and a third)

2 eggs

1 cup of sugar ( I used organic cane sugar for the first time the other night and LOVED it)

1 cup of whole milk 

whisk the flour, baking powder, salt and cinnamon/nutmeg and set aside

Combine the butter and sugar until creamy. Add the eggs in one at a time. Mix well, scraping the sides of the bowl frequently.

alternate adding the dry mixture and the milk, but be sure not to overmix when doing so- or else your cakes will come out a bit on the chewy side, and goal is light and fluffy!

Pour the batter into greased muffin tins and bake at 350 for 25 minutes, or until golden brown ( I always fork test mine just to be sure)

To make the coating:

Melt two sticks of butter either on the stovetop or in the microwave amd combine copious amounts of cinnamon and sugar in a seperate bowl ( I stopped measuring this part long ago)

dunk each little cake in the butter, and give it a good roll into the cinnamon and sugar mixture, shaking off any excess! 

(this picture cracks me up. it's like an army of cinnamon coated soldiers converging on the uncoated!! "Come, join the sweet side!")

(Recruitment mission accomplished.)

My own finished product...

I love love love this recipe and I am so very grateful to have found it, and had the opportunity to tweak it a little bit! I cranked out 10 dozen batches this past week, and was really excited to hand them out as gifts yesterday at work. ( I even got a present of my own that I'll share more about in the coming weeks!)

Big thanks to Pioneer Woman for helping me along the way!!

what are your Christmas plans this year!? This afternoon, I'm headed to the movies to catch "It's A Wonderful Life" on the big screen, and then going out for Chinese ;) Merry Christmas Everyone!

Peace Love and Sugar,
Jamie