{Choffy Recipe} Choffy Cake

Take all of your preconceived ideas of Coffee Cake and throw them right our the window!!  Choffy Cake is a creamy, light, moist, slightly sweet bit of heaven on earth.  Pair it with a warm cup of freshly brewed Choffy and my friends…you have a perfect afternoon treat!!

{If you are new to the world of Choffy click here to find out about this amazing new little treat to the culinary world!!}

Choffy Cake

2 1/2 sticks of butter {softened}

2 cups of sugar

4 large eggs

1/2 cup of sour cream

2 T of finely ground Choffy

2 cups of AP flour

1 1/2 cups of cake flour

1 1/2 t baking powder

1/2 t salt

1 cup of whole milk

1 1/2 t vanilla extract

Preheat oven to 350 degrees. 

Take 4 tablespoons of Choffy and place in food processer, coffee grinder or small blender and grind into a fine powder.  Set-aside to incorporate into cake mix and streusel mix.

Cream the butter in stand mixer until smooth and light.  Add sugar and continue to mix until fluffy and fully incorporated.  Add sour cream and finely ground Choffy. Then add one egg at a time beating well after each egg. 

In a separate bowl mix both flours, baking powder and salt. 

In a wet measuring cup measure out milk and add the vanilla.  Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour mixture.

Spray a 9x13 pan with cooking spray and pour half of the cake mix into the pan.  Sprinkle cake mix with streusel and add remaining cake mix on top of streusel layer.  Put remaining streusel mixture on the top of the cake batter.  Bake for 40-45 minutes in a 350 degree oven.  Oven temperatures vary so cook until a cake tester comes out clean and the cake has pulled away from the edges of the pan.

Choffy Streusel

1/2 cup  light brown sugar

1/2 cup AP flour

2 T  finely ground Choffy

1/4 t salt

1 stick butter {cold}

Place light brown sugar, flour Choffy and salt into a small bowl.  Cut in cold butter until it forms a crumble. Set-aside to incorporate into Choffy Cake.

Choffy Glaze

1 cup confectioners sugar

4 T brewed Choffy

Place sugar into small bowl and add strongly brewed Choffy mix well with a small wire whisk or fork.  Drizzle over the top of the Choffy Cake once cooled.

Enjoy!

We’re linking up with…

• Tatertots & Jell-o

 

{Biggest Loser Recipe}The Sarah Bear Smoothie

A little back history on the name…

The “Sarah Bear Smoothie” is my one claim to fame on the Ranch! Getting a food named after me was a victory that I hoped for but hardly believed could happen because I struggled so much in the cooking department while on the show. We were required to cook for ourselves on the Ranch and the kitchen was always kept stocked with the best foods available. Meal time was fun and exciting for most Biggest Loser contestants, but I would end up staring blankly into the refrigerator for the entire hour having no idea what to make—and in the end copying someone else's meal. 

When someone would invent a certain dish that became popular amongst the crowd, we would name it after that player. Because I couldn't come up with anything new on my own, my day would basically consist of eating the Irene for breakfast, the Courtney for lunch, and either the Justin or the Jay-bird for dinner (recipes that I will for sure be sharing!). You get the idea. So, you can imagine my overwhelming joy when I invented this smoothie and everyone loved it so much they started calling it "the Sarah Bear"! I was ecstatic! Not only did it receive my name—which made me feel cooler than Lady Gaga—but it was also given the best breakfast award AND the best dessert award. And since it received both awards I feel justified now in eating it for both breakfast AND dessert in the same day. It's just that good. Enjoy!

The Sarah Bear Smoothie

• 2 cups of frozen strawberries
• 1 cup of almond milk
• 1 cup of Greek yogurt
• Sweeten to taste with Truvia

Once again, I busted out the Magic Bullet (you can use a regular blender if you’re cool like that). Add all of the ingredients to the blender and blend.  That’s it!

It’s Bob and Jillian approved so you must try it… and let me know what you think!

{Recipe} Red Velvet Pancakes with Buttermilk Syrup

Serve up a romantic breakfast-in-bed for your Valentine with these decadent pancakes.  Simply beautiful, and yet more pleasing to the taste-buds than even the eyes.  I know my sweetheart revels in any opportunity to feel just so pampered. How fun it is to celebrate the month of love through the delights of sweet treats.   

Red Velvet Pancakes

• 1 1/2 C. Buttermilk
• 4  Eggs
• 4 Tbsp. Butter, melted
• 1 tsp. Vanilla
• 2 Tbsp. Red Food Coloring
• 2 C. Flour
• 2 Tbsp. Cocoa
• 1/3 cup Sugar
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Salt

Mix together dry ingredients and set aside. Melt butter in separate bowl, then add buttermilk, eggs, vanilla, and food coloring. Blend well. Pour in dry mixture and beat until smooth.

Pour ½ cup worth of the whipped batter on a greased skillet. Pan fry on medium heat until browned. Flip over and brown again. Top with desired toppings and serve warm.

{To make a heart shaped pancake (optional) place a heart shaped cookie cutter on the skillet, and pour batter into the cookie cutter. Remove form before flipping.}

*Optional toppings include syrup, butter, whipping cream, and shaved chocolate.

Buttermilk Syrup

• 1 C Butter
• 1 C Buttermilk
• 2 C Sugar
• 2 Tbsp. Vanilla
• 1 tsp. Baking Soda

Bring the first three ingredients to a boil and boil for one minute, stirring constantly.  Remove from heat and add vanilla and baking soda.  Stir and Serve.