A while back I asked my friends to share some bad (though funny) morning experiences. Here are some of my favorites:
- As you get ready to leave for work you pack a beer in your lunch instead of what you thought was a Diet Coke.
- You get your son and yourself ready to go shopping and realize you still have your snowman pajama bottoms on when you drive into the parking lot of the grocery store.
- You put an energy fizz tab into the baby bottle instead of the water bottle-but luckily realize it before feeding the baby purple milk.
- You begin to put Barbie panties on your 1 year old son while your six year old daughter holds a diaper and says, "Seriously, mom?"
Chocolatier May 2002 yields: 10 servings
Chocolate streusel filling and topping:
1/2 cup firmly packed light brown sugar
1 cup pecans
1 tsp. ground cinnamon
1/2 cup miniature semisweet chocolate morsels
1/4 cup cake flour
1/4 cup cocoa powder
4 Tablespoons unsalted butter
Sour cream coffee cake:
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups. sugar
1 egg yolk
1 1/2 tsp. vanilla extract
1 cup sour cream, at room temperature
Confectioner's sugar for dusting
- Make filling and topping: In food processor, pulse together sugar, pecans and cinnamon until nuts are coarsely chopped. Transfer 3/4 cup of mixture to a small bowl and stir in chocolate morsels (this is the filling). To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly. (this is the topping)
- Make cake: Position rack in center of oven and preheat to 325 degrees F. Butter bottom and sides of 9" springform pan. Dust pan with flour, tapping out excess.
- Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
- In bowl of electric mixer, using paddle attachment, beat butter at medium-high speed for 1 minute, until creamy. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. Add eggs and yolk one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients in 3 additions and sour cream in 2 additions, beginning and ending with dry mixture and mixing until combined.
- Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping and bake for 65-75 minutes, or until toothpick inserted into center of cake comes out cleaned and cake pulls away from edges of pan. Let cake cool in pan set on wire rack for 10 minutes. Remove sides of pan and cool completely.
- Dust cake lightly with confectioners' sugar before serving.