Sour Cream Coffee Cake (King Arthur)

Cake Ingredients:

8 Tablespoons (113g) unsalted softened butter
1 Cup (198 g) granulated sugar
2 large eggs
2 Cups (240g) AP Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 Cup (227 g) sour cream at room temperature

Topping Ingredients:

1/2 cup (99g) granulated sugar

2 teaspoons cinnamon

2 teaspoons vanilla extract

1/2 cup of chopped walnuts or pecans

Directions:

 Preheat the oven to 350 degrees. Grease and flour a 9 1/2 inch tube pan or a 9x9 cake pan. 

To make the cake, beat together the butter, sugar, and eggs.  In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

To make the topping, combine all the topping ingredients stirring until every crumbly.

Spread half of the batter in the prepared cake pan and sprinkle with half of the topping. Repeat with the remaining batter and topping.

Bake for 50 minutes. An instant thermometer will read between 200 and 205 degrees.

This recipe can be gluten free if you substitute Cup4Cup for AP flour.

Slow Cooker Cilantro Lime Chicken

 Servings: 4 to 6

Ingredients

- 2 lbs boneless skinless chicken breasts or thighs
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/2 cup chicken broth
- 4 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- Lime wedges and additional cilantro for serving

Directions

1. Place the chicken in the bottom of the slow cooker.

2. In a small bowl, whisk together the lime juice, chicken broth, garlic, cumin, and red pepper flakes if using.

3. Season the chicken generously with salt and pepper, then pour the lime juice mixture over the chicken.

4. Sprinkle the chopped cilantro over the top of the chicken.

5. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

6. Shred the chicken with two forks in the slow cooker and mix it into the juices.

7. Serve the chicken with the additional fresh cilantro and lime wedges on the side.

DIY Candied Cherries

 Ingredients:

16 ounce jar marashcino cherries

3/4 Cup (149gm) granulated sugar

Directions:

Drain the cherries, reserving 1/4 cup of the juice

combine the 1/4 cup of reserved juice and sugar in a medium-sized saucepan, and cook over medium heat until the suar is mostly dissolved. 2-3 minutes

Add the drained cherries to the pot and bring  the mixture to a boil. cover the pot and reduce the heat so the liquid is simmering.

Simmer fo 45-55 minutes, checing on the cherries and stirring them gently every 10 minutes or so , until they're slightly wrikled and firm when you touch them with a spoon. At this point the syrup should have reached about 235 degrees.

Remove from heat and uncover the pan. Allow to cool to room temperature.

Remove the cherries from the pot with a slotte spoon or strainer, transferring them to a parchment-lined baking sheet or plate.

Store in an air tight container in the refrigerator for up to 6 months.

Notes for use of induction cooktop:

Start at 275 for 2-3 minutes

Simmer at 235 for 45-55 mimutes