Sunday, June 9, 2019

Effortless Apple Coffee Cake


Yum

Effortless Apple Coffee Cake:  An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. - Slice of Southern

My love of apples is calling me.

With the different varieties of apples I've been eating lately I'm on an apple kick.  I wanted to make something comforting and yummy, but I wanted something simple.  

This dish has all the flavors of my mom's homemade coffee cake without all the effort!  

The batter is quick to pull together and in no time you will have a house smelling delectable and a coffee cake just waiting to snack on!

This is so good that you'll want to make this incredibly delicious dish for your next brunch.  


Effortless Apple Coffee Cake:  An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. - Slice of Southern


EFFORTLESS APPLE COFFEE CAKE

An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. Perfect for breakfast, brunch, dessert, or a snack with coffee.  This cake will remind you of your mom's and grandmothers coffee cakes, bring back the nostalgia of long ago!


Effortless Apple Coffee Cake:  An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. - Slice of Southern

A dish the whole family will love.  You'll want to make this over and over again!






Effortless Apple Coffee Cake

Topping:
1/2 cup brown sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
1 tablespoon butter

Cake:
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
2 eggs
3/4 cup milk
1/2 to 3/4 can of a 14oz can apple pie filling
 Preheat oven to 350 degrees.

In a small bowl, Add topping ingredients. Cut in butter with flour, sugar, and cinnamon until crumbly. Set aside.

In a large bowl, cream butter and sugar with a stand or hand mixer. Add the flour, baking powder, cinnamon and salt. Mix until blended. Add milk and eggs one at a time and mix until well combined.
Pour 1/2 of the batter in to a greased 9x9" pan.  Top the batter with the apple pie filling.  Pour the remainder of the batter over the apple pie filling trying to cover as best as you can.  Sprinkle with the topping mixture.

Bake for 45 - 50 minutes, or until a toothpick inserted in the middle comes out clean.  Cool 10 minutes, then slice and serve.



Effortless Apple Coffee Cake:  An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. - Slice of Southern

Effortless Apple Coffee Cake:  An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. - Slice of Southern

Sunday, May 26, 2019

Side Dish Galore: Asparagus and Avocado-Herb Dressing


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Asparagus and Avocado-Herb Dressing:  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives! - Slice of Southern

 Everyone needs a good side dish don't you think?

When I was planning my menu this past Easter I came across a wonderful side dish that screams "Spring" is here!  I knew instantly from the recipe that this had to go on my Easter menu.  I tell you it truly is a wonderful vegetable side dish!  The main star is Asparagus.  What says spring more than asparagus?  maybe carrots, but asparagus always reminds me to light spring meals.

Asparagus and Avocado-Herb Dressing:  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives! - Slice of Southern

This dish can be served at room temperature or made ahead and served cold.  Either way will do.  This is a good make ahead dish.  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives!  Yum!!!!

So the only regret with this dish is that it took me so long to get it to you.  It was outstanding!  The dressing really makes the dish so don't skip that part.  The dressing actually makes a ton but it will keep for a few days and can be used on salad or as a dip for veggies.  Dang that stuff is good!  The addition of  fresh torn basil and chopped chives takes this dish over the top.   We liked this dish so much that I've made it three times in the last 3 weeks.  Gotta get that good asparagus in my belly while it's in season!

Asparagus and Avocado-Herb Dressing:  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives! - Slice of Southern

What do you eat this with?  This is the perfect side dish with Grilled Pork or Grilled Chicken or even a nice juicy Steak!  

This is definitely a side dish you will want in your recipe box!  Make this soon and enjoy!







Asparagus and Avocado-Herb Dressing

serves 8


2 lbs fresh asparagus, trimmed
1 ripe avocado sliced
1 c buttermilk
1/4 c fresh basil, divided
1/4 c fresh sliced chives, divided
1 1/2 oz goat cheese
1 Tbls white wine vinegar
3/4 tsp pepper
1/2 tsp salt
1/2 tsp sugar

Bring a large pot of water to boil over high heat.  Add asparagus and boil until crisp tender, about 3 minutes.  Drain, rinse under cool water and pat dry.  Set aside.

In a blender combine avocado, buttermilk, half of the basil, half of the chives, the goat cheese, vinegar, pepper, salt, and sugar.  Blend until smooth.  

Arrange asparagus on a platter.  Drizzle with dressing and top with the remaining basil leaves and chives.  Serve at room temperature.



adapted from : Cooking Light


Asparagus and Avocado-Herb Dressing:  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives! - Slice of Southern

Asparagus and Avocado-Herb Dressing:  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives! - Slice of Southern


Sunday, May 19, 2019

Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette


Yum


Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette:  Wonderfully sweet and tender roasted carrots sit atop a bed of arugula, mixed with thin sliced Easter egg radishes, and doused with a honey thyme vinaigrette.. Slice of Southern

It's definitely spring here and I want to bring to you several great spring recipes I've made lately.  The trees are budding, flowers are blooming, and birds are singing.  A family of blue jays have taken up residence in my backyard and we enjoy watching them flit around in the morning when we eat breakfast out on the patio.

However, as I type this it's raining again! What is up with this weather? Usually it is hot and we are swimming by March/April, but not this year.  An extra long winter has made me crave some healthy Spring food loaded with fresh veggies and fruits.


Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette:  Wonderfully sweet and tender roasted carrots sit atop a bed of arugula, mixed with thin sliced Easter egg radishes, and doused with a honey thyme vinaigrette.. Slice of Southern


ROASTED CARROT NOODLE SALAD WITH HONEY THYME VINAIGRETTE

First up is a wonder salad.  Carrots are in season right now and what is better than sweet tender carrots?  How about roasted, sweet tender carrots!  In a salad no less. So that's what we are going to make.

This salad uses a spiralizer to make rings of carrots.  It's very hard to find gigantic carrots that will create noodles.  They have to be about 2-3 inches wide and those are rare.  So the rings made from smaller carrots are just fine.  Don't have a spiralizer?  Use a peeler to make long fine strips and you'll be fine.  

Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette:  Wonderfully sweet and tender roasted carrots sit atop a bed of arugula, mixed with thin sliced Easter egg radishes, and doused with a honey thyme vinaigrette.. Slice of Southern

What gives this salad it's edge is that we roast the carrots.  Toss them with some olive oil and honey, adding a little thyme to give them extra flavor and they come out sweet and completely tender. They are the star of the salad!

Wonderfully sweet and tender roasted carrots sit atop a bed of arugula, mixed with thin sliced Easter egg radishes, and doused with a honey thyme vinaigrette.  Doesn't that just sound amazing?  Well it is.  And don't skip the dressing.  It is the BOMB!  It totally makes the salad.  I wouldn't think of eating it without this dressing, it's that good.

Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette:  Wonderfully sweet and tender roasted carrots sit atop a bed of arugula, mixed with thin sliced Easter egg radishes, and doused with a honey thyme vinaigrette.. Slice of Southern

We had this for Easter along side our ham, and some roasted chicken.  It was so wonderful that I've made it twice since!  This would be the perfect salad to eat all Spring and Summer long.

Enjoy!




Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette


1½ - 2 lbs Carrots peeled & spiralized (about 8 large carrots)
3-4 Radishes assorted colors – thinly sliced
4 cups Arugula
1/3 cup Slivered Almonds 


Dressing:

1/3 cup Extra Virgin Olive Oil plus more for carrots
2 tbls White Wine Vinegar
tbls Honey plus more for carrots
tbls Thyme Leaves plus more for carrots – roughly chopped
Salt and Pepper to taste


    Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil for easy clean up. 


    Place carrot noodles on the baking sheet and toss with 1 ½ tablespoons of oil and 1 teaspoon of honey.  Add 2-3 sprigs of thyme among the carrots.   Season with salt and pepper to taste.

    Roast in the oven for 15-20 minutes, or until the carrots are tender. 

    Meanwhile, make the dressing.  In a small jar add oil, vinegar, honey, thyme, and a pinch of salt and pepper.  Shake to emulsify. 

    Place arugula on a large platter.  Top with roasted carrots and sliced radishes.  Drizzle about 2-3 tablespoon of the dressing over the salad.  Sprinkle with almonds.


    Serve at room temperature.  



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