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Monthly Archives: October 2012

Apple Coffee Cake

This will fill your kitchen with the most heavenly scents of autumn–apples and cinnamon and nutmeg and clove and butter. It feeds a crowd–I brought this to work (amongst other breakfast goodies) to feed my 13 employees, and there was still some left over nearly a week later. But the real magic of this coffee cake? It tastes better on days 2 and 3, which means it is perfect to make ahead.

I was limited to the apples in my Danish grocery store, which were unmarked but tasted something like a braeburn…I think this would be even better with a few granny smiths to temper the sweetness. Regardless of which type of apple you use, the coffee cake is moist with a large crumb, and at least 1/2 inch of crumble topping. And that’s what coffee cake is really all about, the crumble topping…

This recipe is closely based off of Emeril’s Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze, minus the glaze and a few other tweaks…

Ingredients for Cake:

-1 stick butter

-1 cup light brown sugar

-1/4 cup dark brown sugar

-2 large eggs

-2 cups all purpose flour

-1 tsp baking soda

-1 tsp cinnamon

-1/2 tsp nutmeg

-pinch cloves

-1/2 tsp salt

-3/4 cup sour cream

-1/4 cup apple sauce (I used homemade, but an unsweetened store bought version would be fine)

-1 tsp vanilla extract

-2 cups peeled apples, approx. 1/4 inch cubes

For the Crumble Topping:

-1/2 cup light brown sugar

-1/2 cup all purpose flour

-1/2 tsp cinnamon

-4 to 6 tbsp butter, softened

How to:

1.Preheat oven to 350 degrees F and grease a 13 by 9 inch baking dish (I used butter, PAM would work, too).

2. In a large bowl, cream together the butter and sugar until light and fluffy, at least two minutes.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, sift together the flour, baking soda, spices and salt.

5. Add 1/2 of the dry ingredients to the sugar, butter, and egg mixture and mix well.

6. Add 1/2 of the sour cream and mix well.

7. Add the last of the dry ingredients and mix well.

8. Add the remaining 1/2 cup of sour cream and vanilla, mix well.

9. Fold in the apples.

10. Spread evenly into the prepared pan.

11. Mix all of the crumble topping ingredients together in a small bowl using a fork. Start with 4 tbsp of butter and add more as needed to achieve a thick crumb.

12. Sprinkle evenly over top of cake batter.

13. Bake for 35/45 minutes until golden brown and cake tester inserted into center comes out clean.

14. Cool on wire rack completely before serving.

I miss my Kitchenaid…

sour cream in Denmark = creme fraiche

 

Before…

After

 

As I mentioned, this cake held up for days. But I might have heated it up in the microwave and topped with vanilla ice cream and homemade caramel sauce a full week later…

Enjoy!

xo

 

 

Sooo Over Under Eye Circles

Nothing kills your complexion quite like dark under eye circles. It’s impossible to look radiant when the windows to your soul are anchored by inch-wide purple panes. The past month (literally–four weeks) I have traveled to Vienna, Munich, Ann Arbor, and Zurich, which has left me run down and exhausted. To combat the under eye blues, I’ve turned to the following arsenal of products:

I’m pretty excited about this product. The active ingredients (mulberry root extract, green tea, vitamins A and C, caffeine, milk protein, yeast extract, mushroom extract, and sodium chloride) have a solid track record of attacking all elements of under eye circles…namely, thin skin, pigmentation, and dilated veins.

This is definitely pricey, but I bought it at duty free, which following the “area code” rule (thank you, Ludacris) doesn’t count. Especially because I bought it in Swiss Francs, which looks like Monopoly money.

See? Anyway, so far I have really liked Clinque’s Even Better Eyes. It is oil free so it soaks in immediately and is easy to layer under makeup. Which leads me to my foundation du jour…

This is a heavy base, but it blends so beautifully you really can make it quite light. I picked this up to wear for Jessica and James’ wedding, but have reached for it just about every day. The foundation is yellow toned, which is so warmifying. I have it in the lightest shade, but it is still a touch too dark. However, like most Rimmel foundations, it works so well into the skin that there is no demarcation line or noticeable difference between my face and neck/chest. I highly recommend checking this one out–I hope it’s in US drugstores!
The final step to lightening and brightening my dreaded bags? A highlighting concealing pen:

This Maybelline concealer is a total rip off of the YSL touche eclat, and I think it’s actually a pretty good dupe. I pat this on OVER my foundation, and it really does help wake up my face. Caution, though: like all light reflecting products, this photographs really unnaturally. Like, Kim Kardashian style:

YIKES! Too light under eyes is almost as bad as dark under eyes, no?

No, no I don’t actually think so. Just trying to make myself feel better as I was mistaken for Wednesday Addams on the street earlier today. Sigh…

xo

 

Make Up Sex (Without the Fight)

I’m sorry I disappeared. My only excuse was that life got in the way: I moved to Ann Arbor, and then to Copenhagen, and then I couldn’t find my camera cord, and then it just felt awkward to call…I mean post. So here we are, me–promising it’ll be better this time, you–trying to keep your expectations low.

We’ll take it slow.

Two ways to rock my favorite fall trend, denim on denim:

With skinny jeans and lots of gold:

All tied up–two button downs and high waist jeans:

xo