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No-Bake Chocolate Ganache Tart with Strawberries and Sea Salt Flakes

26 Feb
No-Bake Chocolate Ganache Tart with Strawberries and Sea Salt Flakes

No-Bake Chocolate Ganache Tart with Strawberries and Sea Salt Flakes

Are you ready for the Daytona 500??? No? Then why not have some easy no-bake chocolate ganache instead. With strawberries. And sea salt flakes. Did I mention no-bake? 😉

When my friend Jodi posted this recipe on her blog, it went straight to the printer in prep for making this chocolate delight for my family.

Anyone who has known me for any length of time knows I’m not much of a baker of breads and sweet treats. But give me chocolate and sea salt? I’m game! Ooh, and the chocolatey pie crust is made from Oreo cookies. YES. Oreos. Cream filling and all. Shut up, right?

I halved the recipe since I don’t own an 11-inch tart pan that it called for. One that has a bottom that conveniently pops off the bottom no less. I missed this fact in my excitement to make the recipe, and PM’d Jodi asking her how on earth she got the tart out of the pan without destroying it. My tart was served from the dish, to the anxiously waiting mouths of my family and friends. My daughter and her friend dived into it with extra strawberries on top. It may be pretty with the strawberries arranged, but plan on serving extra strawberries with this, yum!

Without further ado, here is the recipe which is way shorter than my preceding ramblings:

No-Bake Chocolate Ganache Tart with Strawberries and Sea Salt Flakes
Adapted from Jodi at The Creative Life in Between

16 Oreo cookies
2 tablespoons butter, melted
6 ounces dark sweet chocolate (I used Baker’s German Sweet)
3/4 cup heavy cream
Sea salt flakes, for garnish
Fresh strawberries, halved-lengthwise
Additional melted chocolate, for garnish

Add the Oreo cookies to a food processor (I used my 2-cup Ninja) and process until they are fine crumbs. Pour in the melted butter, and pulse until the butter is combined.

Pour the crumb and butter mixture into a 9-inch (7 ½ at base) tart dish. Using your hands, pat the crust onto the bottom and up sides of dish. Refrigerate until for at least one hour before preparing and adding filling.

Pressing the Pie Crust

Pressing the Pie Crust

To make filling, break up chocolate and place in a heat-proof bowl. Add the heavy cream to a small sauce pan and bring to a boil. Immediately pour over chocolate. Allow the hot cream to melt the chocolate for a minute or two, then slowly whisk the mixture until smooth and fully incorporated. Pour into the chilled, firm crust. Refrigerate for four to six hours or overnight.

Lightly sprinkle sea salt flakes over the chocolate, then arrange the strawberry halves over top. Drizzle additional melted chocolate over all, if desired. This serves about six.

No-Bake Chocolate Ganache Tart

No-Bake Chocolate Ganache Tart

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

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Chocolate-Covered Cookie Butter-Filled Oreo Thins

23 Sep
Chocolate-Covered Cookie Butter-Filled Oreo Thins

Chocolate-Covered Cookie Butter-Filled Oreo Thins

Surprise, surprise, I have a a dessert on my blog! If you’ve followed me for any length of time you know I really don’t have much of a sweet tooth, but when my friend Jodi at The Creative Life In Between posted this, I thought heck yes, I can handle that! I know my husband and daughter really like Oreos so surprised them with this recently. I think I more shocked than surprised them, as in sugar shock. Zowee, one bite is certainly a head rush.

I only made four of them in case they didn’t like them. They both liked them enough, but daughter could only eat half of one, and hubby took one bite and said it was like eating three cookies in one bite! Anyhoot, they store well in Tupperware so the fam gets to take a bite or two from them when they want.

I attempted to make fancy squiggles with chocolate on the top, but they came out more like scribbles, lol. The recipe below is taken directly from Jodi’s website here, so please navigate over there if you want to see a prettier version of these cookies. I even stole her idea to use my daughter as a hand model for them. Jodi is an excellent photographer, painter, and writer too!

p.s I’ll be gone the next two weekends fishing and crabbing! So hopefully all the sugar in this will tide you over until we get back and I can post a new recipe.

Chocolate-Covered Cookie Butter-Filled Oreo Thins
From Jodi at The Creative Life In Between

One box of Oreo Thins Chocolate cookies
One jar of Biscof or Trader Joe’s Speculoos cookie butter (I used Trader Joe’s)
One and 1/2 bags of Wilton’s Candy melts in dark chocolate (I used a microwavable tub of Baker’s Semi-Sweet Dark Chocolate)

Place the amount of Oreo Thins Cookies on a cookie sheet that you plan on making.  Top each cookie with a teaspoon-sized scoop of cookie butter.  Press a second Oreo Thin on top to make a sandwich.

Assembling the Cookies

Assembling the Cookies

Freeze for approximately 30 minutes.

Melt the chocolate in microwave in 30 second increments, stirring after each increment, until chocolate is melted and smooth.

Take 3-4 cookies out of the freezer at a time, and carefully dip – one at a time – in the melted chocolate.  Use a fork to tap excess off, and slide the bottom of the cookie along the edge of the bowl to remove excess.  Set on parchment or wax paper to harden. (Since I am SO GOOD at reading directions, I put them in the freezer AFTER I added the chocolate, sheesh! They still came out fine. 🙂 )

Dipped Cookies Ready to Harden

Dipped Cookies Ready to Harden

Add sprinkles (if desired) before chocolate hardens, or drizzle with white or contrasting chocolate after it hardens. (I just drizzled the same chocolate over top.)

P.S. I’ve added this recipe to The Secret Recipe Club site! Pop on over to The Bewitching Kitchen here to see her creation, and tap on the frog to see many more great recipes!

Half Eaten Cookie

Daughter Modeling her Half Eaten Cookie

Download and Print this Recipe

Download and Print this Yummy Recipe!

A Pie for My Parents ~ Peach and Blueberry Tart

7 Aug
Mom and Peach and Blueberry Tart

Mom and Peach and Blueberry Tart

I have been super-busy while my parents are visiting from Texas, and also have been cooking up a storm! I saw this beautiful tart my friend Suzanne over at A Pug in the Kitchen made a few weeks ago, and couldn’t wait to hit up our local farmer’s market to make this “pie” for my parents. Technically it’s a tart, but pie sounds so much cozier. (My daughter would disagree but that’s another story…)

Friday (I played hooky at work) and Saturday were beautiful, sunny days to hit up our local farmer’s markets, where I picked up peaches, blueberries, summer squash, pickling cucumbers (I made another batch of Spicy Refrigerated Dill Pickles), a Papadew pepper, and some flash-frozen Pacific Cod from the beautiful Oregon coast. I did find some tomatillos that I wanted , but they were very small so bought other ones at the local store (I made chicken enchiladas with Fire-Roasted Tomatillo Sauce). My mom also picked up a banana chocolate chip bread, which by all accounts was delicious.

I thought my mother would be a great model to present the “pie” for you, as I had a bit of an accident whereby our new dog Penny ripped a good portion of my skin off of my lower arm with her freshly-clipped paws. The groomers forgot to file them after clipping and WOW were they sharp! They’ve since been filed. (It was an ACCIDENT, she is not mean. I got between her and our other dog Hannah Banana who stole Penny’s stick, and was trying to give it back to Penny. Lesson learned!)

The original recipe called for 6 to 8 peaches, but 3 rather large ones fit the small, shallow pie pan I had.

Without further ado, here is how I made the pie:

Peach and Blueberry Tart
Adapted from Suzanne at A Pug in the Kitchen

Pie Dough and Tart

1 1/2 cups wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup grapeseed oil
1/4 cup light olive oil
2 tablespoons half and half
3 large peaches (I used both white and yellow)
1/2 pint blueberries

Peach and Blueberry Filling

Peach and Blueberry Filling

Place the flour, sugar and salt in a mixing bowl, then add the oil and milk and mix with a fork until well combined.

Press into a shallow pie or tart pan with your fingers. Set aside. Preheat the oven to 425 degrees and line a sheet pan with parchment paper.

Arrange the peaches in the pan around the sides and pour the blueberries in the middle. Place on the parchment-lined baking sheet (in case of drips).

Crumble Topping

3/4 cup sugar
2 tablespoons regular flour
2 tablespoons cold butter
Pinch of salt

Mix all ingredients in a bowl with your hands until it resembles fine crumbs. Distribute the crumbs on top of the tart and bake until golden brown and bubbly, about 45 minutes.

Peach and Blueberry Tart

Peach and Blueberry Tart

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Food52 Community Pick! Coffee-Infused Upside-Down Banana Skillet Cake

12 Feb
Coffee-Infused Upside-Down Banana Skillet Cake

Coffee-Infused Upside-Down Banana Skillet Cake

Oh wow, how exciting! I’ve made it to the Community Pick level for the most recent Food52 cooking contest for Your Best Recipe Made with Coffee! This was a tricky category for me as I don’t cook a lot of desserts (as you can probably tell by the amount of recipes available in that category on my blog).

This was a great piece of news for the start of a three-day weekend for me! Yay! I’ve never made it to the finals but bragging rights at this level are still OK, right?

Click here for the Recipe as shown on Food52 —-> Coffee-Infused Upside-Down Banana Skillet Cake

And if you are truly adventurous, you can volunteer to test my recipe to submit notes on the entry for the judges. Click here for that —–> Community Picks Recipe Testing—Recipes Made with Coffee

*Beaming* 🙂

Happy Thanksbirthday!

27 Nov

A clever friend of mine wished me that today! Today I am celebrating both my birthday and Thanksgiving. We all have much to be thankful for, but today I am especially thankful for my wonderful husband who is building me a beautiful big kitchen in the house we are remodeling.

I do not have to cook today, as a very special friend’s sister is hosting Thanksgiving dinner for my family. I am very much looking forward to the feast tonight!

And look at what another special friend made for me:

Casserole Carrier

Casserole Carrier

Yes, a very clever casserole carrier! Or in this case…

 

Pie Carrier

Pie Carrier!

a pie carrier! I made my grandma’s Texas Pecan Pie last night with true Texas pecans, shipped to me yearly by my mother in Texas. Thank you Mom!!!

Texas Pecans

Texas Pecans

I hope you all have a wonderful Thanksgiving surrounded by family and friends.

Here is a link to the recipe: Texas Pecan Pie

Crêpes Caroline

1 Mar
Crêpes Caroline

Crêpes Caroline

Last weekend I asked our foreign exchange student if she had a French recipe she would like to cook for the family, and if so, what would she like to make? Luckily the French word for crepes is the same as the English word, so I understood immediately what she was planning to make. I told her she could make them for us for breakfast the next morning. Around 9:30 am the next day, I asked her if she was ready to make the crepes for breakfast. She shook her head yes, then brought up the recipe on her cell phone — in French and metric! Thank goodness for Google  Translator and my handy dandy weight scale that converts to metric! (I discovered that 250 grams is 2 cups!)

Weighing the Flour

Weighing the Flour

When I finally got the gist of the recipe translated, I found out we had to let the batter sit for two hours. Looking at the time, I said, “I guess we are having crepes for lunch instead!” So we ate small bowls of cereal to tide us over.

Caroline told me the French eat their crepes filled with jam. I said we like to put fresh fruit in ours. I let her assemble the first one, and she filled hers with jam and folded it over like a washcloth. I then made mine (using both jam and fruit) and showed her how to roll one up enchilada style. We sprinkled them with powdered sugar. A wonderful, light lunch!

Crêpes Caroline

2 cups flour (250 g farine)
3 eggs (3 oeufs)
2 cups milk (1/2 litre de lait)
1 tablespoon sugar (1 cuillère a soupe de sucre)
1 pinch salt (1 pincée de sel)
A little oil (Un peu d’ huile)
Let stand for 2 hours (Laisser reposer pendant 2 heures) 

Cracking in the Eggs

Cracking in the Eggs

Add the flour to a bowl, then crack in the three eggs. Mix the eggs into the flour with a whisk until well combined. Slowly add the milk, whisking to combine. After watching her struggle with some lumps, I decided to pull out the electric mixer for her, as she was having trouble getting it to combine well. Mix in the rest of the ingredients, mixing on high until well combined. Let stand, uncovered, for two hours.

Whisking the Batter

Whisking the Batter

When ready to make, heat up a medium-sized skillet to medium-high and spray with olive or vegetable oil. Pour in about 1/3 cup to 1/2 cup of batter, tilting the pan around so a thin layer coats the bottom. Cook each crepe for several minutes until the bottom stars to brown and the crepe is cooked through to the top. Using a spatula, flip the crepe over and heat about 30 seconds more.

Beautiful Crepe

Beautiful Crepe

Slide out of skillet and keep warm on a plate under a kitchen towel. Repeat until batter is gone. This makes about 10 crepes. Serve with jam, fresh fruit, and powdered sugar, folded or rolled any way you want!

Strawberries and Jams

Strawberries and Jams

Caroline is leaving back to France tomorrow, and we are all sad to see her go. She has been a wonderful addition to the family this past three weeks, and our entire family has really enjoyed the experience of hosting a foreign exchange student. If you are interested in hosting a student, please check out the Andeo organization. They are very well organized and I can’t be happier with the student we were paired with! Bon Voyage Caroline!

Crêpes Caroline

Crêpes Caroline

Download and Print this Recipe

Download and Print this Yummy Recipe!

Voting is Open for the Diced! Competition Winner

7 Feb
Upside Down Banana Cake

Upside Down Banana Cake

Please hop on over to the Ranting Chef’s voting poll and vote for my Coffee Infused Upside Down Banana Baba au Rhum if you think it’s the winner. Many thanks!

Vote here —-> http://rantingchef.com/2014/02/07/vote-for-the-winner-of-the-diced-competition/

Coffee-Infused Upside-Down Banana Baba au Rhum

5 Feb
Coffee-Infused Upside Down Banana Baba au Rhum

Coffee-Infused Upside Down Banana Baba au Rhum

Once again, a big shout-out to all the wonderful folk who voted my last recipe through to the final round of Diced! This next round had me a bit nervous, as I don’t have much of a sweet tooth and don’t do a lot of dessert dishes. So I had to rely on finding some other recipes that I could cobble together to come up with something “original” that included the three required ingredients: Coffee, Bananas, and Brown Sugar. The voting won’t open for a few days so I’ll post a linky when it does.

The day I got the ingredient list, I also got the latest edition of Southern Living in the mail. (Yes, I love my print magazines!) And lo and behold, way in the back of the issue was a coffee-flavored bundt cake called Baba ah Rhum. Bingo! But there were no bananas to be found in that one, so had to go find another recipe that used bananas as a dessert. I ran across an interesting upside-down banana tart on Chow’s website but it used a pastry dough as the crust. I started thinking about how I could combine those two, and settled on scaling down the bundt cake and using the cake instead as the “crust” for the bananas.

For the coffee, I decided to use a dark roasted coffee called “Amen Again,” which is hand-roasted and delivered to your door by Dan over at Coffee on the Porch website. He makes a lot of great coffees, so stop on by there and check out his selections. Link to Coffee on the Porch here.

Amen Again Coffee Beans

Amen Again Coffee Beans ~ From Coffee on the Porch

There was a lot of hand-wringing and fretting as I whisked, combined, simmered, and baked each step of the dish. And oh my gosh, it came out just incredible! The coffee infusion into the cake and bananas helped tone down the sweetness and the dollop of ice cream on top of the warm cake and bananas made for a heavenly dessert. (Which I ate, by the way, BEFORE my dinner.)

Although technically Baba au Rhum is made with rum, I had to make this kid-friendly so my daughter could eat it, so left out the alcohol. Either way, leaving it out sure did not make any difference in how delicious this came out!

Coffee-Infused Upside-Down Banana Baba au Rhum

For the Banana Topping:
1 stick of butter (8 tablespoons)
1/2 cup light brown sugar
1/4 cup strong-brewed coffee
1 large cinnamon stick
2 teaspoons vanilla extract
3 large almost ripe bananas
Juice from 1/2 large lemon
Vanilla bean ice cream, for serving

For the Baba au Rhum:
3 large eggs, separated
5/8 cup granulated sugar
1 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely ground coffee
1/2 teaspoon salt
3/8 cup butter, melted
1/4 cup milk
1 cup brewed coffee
1 cup firmly packed light brown sugar

Preheat oven to 350 degrees.

Coffee Syrup

Coffee Syrup with Cinnamon Stick

In a deep-sided cast iron skillet, melt the butter over medium high heat, then add the brown sugar, coffee, and cinnamon stick. Stir continuously until it starts to boil, then reduce heat down and simmer for about 15 minutes, stirring occasionally, until thickened. Remove the cinnamon stick and remove from heat. Stir in the vanilla extract.

Now slice the bananas on the diagonal, then mix them and the lemon juice gently into the coffee syrup in the skillet. I’m assuming the lemon juice is to keep the bananas from turning brown. I found there was way too much syrup, so I removed about 1/3 cup of it at this point. You can arrange the slices in a pattern in the skillet, but I just pushed them around to cover the bottom of the skillet. Now it is time to make the cake batter.

Slicing Bananas

Slicing Bananas

In a large bowl, whisk together the yolks and white sugar until it is thick. In another bowl, sift together the flour, baking powder, ground coffee, and salt. Add it to the yolk mixture until blended. It’s pretty thick at this point but the next step loosens it up. Stir in the melted butter and milk and mix until blended.

Using an electric hand mixer, whisk the egg whites in another bowl until stiff peaks form. Fold about one-third of the egg whites into the yolk batter. Gently fold in the rest of the egg whites until combined, but don’t over-mix it.

Pour the batter evenly over the bananas and syrup. Place skillet in preheated oven, and bake for about 50 minutes or until toothpick inserted into center comes out clean.

Baked Upside-Down Cake

Baked Upside-Down Cake

Meanwhile, add coffee and brown sugar to a medium saucepan and bring to a boil. Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until slightly thickened. Set aside until cake is done, and reheat slightly just before removing the cake from the oven.

When the cake is done, remove from oven, and let sit for 10 minutes on a wire rack. Pierce the top of the cake all over about 20 times with a skewer. Pour all but about a half a cup of the syrup evenly over it. Now comes the scary part. Using oven mitts, place a large platter over the skillet, then quickly flip the platter and skillet upside down. I held my breath as I lifted up the skillet. (Did you hold your breath with me???)

Upside Down Banana Cake

Upside Down Banana Cake

WHEW! Not too bad. Only a few of the bananas stuck to the skillet, so I simply unstuck them with a fork and replaced them to the top of the cake. Beautiful!
Serve slices of the warm cake with vanilla ice cream, pour some of the extra coffee syrup over it, and dig in! Just heavenly!

Coffee-Infused Upside Down Banana Baba au Rhum

Coffee-Infused Upside Down Banana Baba au Rhum

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chocolate-Gingerbread-Toffee Cake

25 Dec
Chocolate Gingerbread Toffee Cake

TA-DAH! Chocolate Gingerbread Toffee Cake

Merry Christmas to all my family and friends! Today I bring you a photo compilation of this delicious cake made by my daughter. These recipes come from last year’s December Southern Living magazine. My daughter cooked just the cake portion of this last year in a bundt pan and we used store-bought icing, but this year she went all out and made the entire thing from scratch, including the filling and frosting. (Except the cookie garnish, we did buy those and she decorated them.) We brought this to a friend’s house for her family’s annual Christmas Eve Dinner Party, and it was a hit!

Here are the links to the recipes:

Chocolate-Gingerbread-Toffee Cake

Ginger Whipped Cream

Silky Ganache

Mixing the Brown Sugar, Molasses and Eggs

Mixing the Brown Sugar, Molasses and Eggs

Adding the Melted Chocolate

Adding the Melted Chocolate – You’d think I was advertising for Arm and Hammer, lol!

Mixing the Flour and Spices

Mixing the Flour and Spices

Making the Batter

Making the Batter

Filling the Cake Pans

Filling the Cake Pans

Cooling the Cake Layers

Cooling the Cake Layers

More Melted Chocolate for Filling

More Melted Chocolate for Filling

Whipping Up Some Chocolatey Goodness

Whipping Up Some Chocolatey Goodness

Topping the First Layer

Topping the First Layer

First Layer Toffee Bits

First Layer Toffee Bits

Second Layer Complete

Second Layer Complete!

Three Layers Ready to Chill

Three Layers Ready to Chill

Whipping the Ginger-Infused Cream

Whipping the Ginger-Infused Cream

Frosting the Cake

Frosting the Cake

Chocolate Gingerbread Toffee Cake

TA-DAH! Chocolate Gingerbread Toffee Cake

Cutting the First Slice

Cutting the First Slice

First Slice of Chocolate Gingerbread Toffee Cake

First Slice of Chocolate Gingerbread Toffee Cake

I hope you enjoyed this journey of baking!

Starbucks Old Fashioned Coffee Cake

13 Mar
Starbucks Old Fashioned Coffee Cake

Starbucks Old Fashioned Coffee Cake ~ Coffee Anyone???

“MOM!!! I just found the best recipe book in the entire world!”

“Well then, I think I want that too! Where do I buy it?”

Turns out it was a Pinterest link to all the Starbucks recipes in electronic book form, so I didn’t have to buy it, but there was no option to print it! I know that sounds odd, but even using the web browser print feature didn’t work properly.  So I captured a screenshot of one of the recipes she wanted to make and printed it. I’ve typed it out below so that you can copy and paste it to a word editor if you want to print it, or just print this page from your browser. It’s been on my bucket list to get some kind of widget for print-friendly recipes, but alas I have not gotten around to that research. And by the way, the website where I got this from is not the original author. I tried to get to the original source of it, and ended up on all kinds of pfishy and scary pages so I am leaving the link to it off of here in the interest of security.

Since I am not the baker in the family (as I’ve told you too many times, right?) we followed this recipe exactly. I am pretty sure you can’t fudge on baking ingredients without something in the process failing. OK, maybe adding more nuts or a different type would work, or subbing raisins or something, but the rest of it is in the  “no-touchy-changey” zone for me.

I let my daughter make the majority of this, but I did have to supervise and step in periodically. She’s actually coming along quite well with her mixing and measuring techniques. This coffee cake came out just delicious, and having a piece warm out of the oven was divine! It’s not overly sweet, and the house just filled with this lovely aromatic cinnamon and fresh baked bread smell, which lingered for hours and hours afterwards. I am glad we made this. We’ll have a yummy breakfast or afternoon snack for several days now!

Starbucks Old Fashioned Coffee Cake

Starbucks Old Fashioned Coffee Cake

Starbucks Old Fashioned Coffee Cake
Copied from somewhere on the WWW

For the Struesel:
1 1/2 cups graham cracker crumbs
3/4 cup chopped walnuts
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted

For the Cake:
Butter and flour for pan
2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Preheat oven to 350 degrees. First, butter and flour the inside of a Bundt pan or 8-inch square pan, or something of that size. We used a Bundt pan, which is the round baking pan thingy with a hole in the middle. In a medium bowl, combine the Struesel ingredients. To make the 1 1/2 cups of graham cracker crumbs, all you need to do is take a full sleeve of them and crush them in a baggie with a pestle or your fist. It would have been nice to know that, as we kept crushing them up three at a time and adding them to a measuring cup, and lo and behold! Oh well. Lesson learned. An entire sleeve of graham crackers is exactly one and a half cups. And that cardamom ingredient? I almost fell on the floor with the price. It costs over $48 a pound for it!?!?! Thank goodness for bulk aisle bins. I pretty much got exactly what we needed (actually about 1/4 teaspoon too much) and it cost me 46 cents. It didn’t break my bank for that much. However, if you don’t have a bulk aisle to purchase this from, do NOT buy a spendy container of it in the spice aisle. Just leave it out, OK? Just sayin’…

Moving on, take a much larger bowl, and mix the flour, sugar, and baking powder. Chop up the softened butter into smaller cubes and add to the bowl with the eggs, vanilla extract, and milk. According to the recipe, you should “beat vigorously until smooth and quite thick,” for about one minute. Well we didn’t use an electric mixer because it didn’t say to do that, so we used a fork and took turns until we deemed it vigorously beaten and quite thick, which took longer than one minute. Maybe three or so.  Spread half of the batter in the bottom of your pan, then sprinkle half the Struesel mixture evenly over that. Layer the rest of the batter and Struesel again. Bake for 50 minutes, or until a toothpick in the center comes out clean. Cool for a minimum of 20 minutes, then remove from pan and serve. Coffee would be an excellent choice with this. My daughter is really trying to turn me into a baker!

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