Toffee Coffee Cake

It's another edition of the Cake Slice Baker's.  Today is the 20th of the month and I am glad to be back in with these bakers.  The original recipe for Laura Chattman's Coffee Heath Bar Crunch Cake is here. 

Some things I changed to the original recipe: I eliminated the instant coffee granules because I did not have any on hand.  I am not the type of person to go to the store for one thing, partly because I will walk out with much more than one item, and also because I would never use instant coffee again and would be a waste.  There is always a solution, in this case a very good solution.  Brew some strong coffee.  I like real food, to me real coffee is real good and real food.

My favorite part of baking this cake, it smells like State Fair Mini Donuts! 

Toffee Coffee Cake
Print recipe here
1½ C white whole wheat flour, unbromated and unbleached
1½ tsp aluminum free baking powder
½ tsp celtic sea salt
½ C (1 stick) unsalted butter, softened + 1 TB for greasing pan
1 C raw cane sugar, turbinado or brown sugar
1 large egg
1 tsp pure vanilla extract
½ C organic heavy cream
½ C strong brewed coffee
½ C Heath baking bits or 2 Heath bars, chopped

For the Streusel
1 C Heath baking bits or 4 Heath bars, chopped
4 TB raw cane sugar, turbinado or brown sugar
4 TB white whole wheat flour, unbromated and unbleached
2 TB unsalted butter, softened
⅛ tsp celtic sea salt

1. Preheat the oven to 350 degrees F. Melt 1 TB butter and pour into a 9 inch springform pan. Swirl butter around the pan until coated on bottom and all the way up the sides. Set aside.

2. Brew your coffee, measure out ½ cup amount and set aside to let cool until it is time for the coffee to make it’s entrance. Take the leftover brewed coffee, add a little Homemade Creamer and sip happily.

3. Prepare the topping by placing sugar, flour, butter and salt in a small bowl and smash with a fork until it forms little pebble size crumbs. Add the Heath bits and mix through. Set aside.

4. In a large bowl beat the butter and sugar for 3 minutes until creamy and fluffy. Mix in the egg and vanilla.

5. Add in the flour, baking powder and salt, mix in just until combined. Pour coffee and cream over batter and mix on low until batter is same texture throughout. Spoon in the Heath bits and stir in.

6. Pour batter into the prepared pan. Top with streusel, bake 55-60 minutes. Test with toothpick, when it is done you will pull out a clean toothpick with just a few crumbs. Let cool for 5 minutes on a wire rack. Remove from springform pan and slice to serve.

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Homemade Coffee Creamer: Christmas Edition

My long lost love is coffee creamer, my new found love is raw cocoa butter, better known as unsweetened white chocolate.  Buy it just to open the jar and smell, very aromatic.  Cocoa butter is high in antioxidants and fatty stearic acid.  These have been found to lower your cholesterol and raise metabolism!  Cheers to that! 
This started as an ode' to the Berry White Mocha from Caribou Coffee.  So in a sense it is a copy-cat.  But this is much better when brewed at home with your favorite roasted beans.  This recipe post has 2 nice and 1 naughty...if you have little mini coffee sneakers in the house like me, do not let your children drink from the Eggnog Creamer.  See here for my first edition of Homemade Coffee Creamer!   Also learn How To: Make a latte.  Have a very Merry Christmas!

Homemade Coffee Creamer: Christmas Edition

White as Snow White Chocolate Raspberry Creamer
Print recipe here
1 C whole milk

1 C heavy whipping cream

½ C raw cane sugar, ¼ C pure maple syrup or ½ tsp stevia

2 TB raw cocoa butter (unsweetened white chocolate)

2 tsp raspberry extract



This was hard to find for me, but glad I kept searching.  It is food grade but I found it in the lotions.  This stuff smells amazing!



Whisk together milk, cream, sweetener and cocoa butter in a medium saucepan over medium heat. When mixture begins to steam up from pan, remove from heat and stir in raspberry extract. Let cool, pour into a glass bottle and store in the refrigerator. Use according to your own taste in coffee, hot cocoa, ice cream, oatmeal, french toast...

Eggnog Creamer
Print recipe here
1 C whole milk
1 C heavy whipping cream
2-4 TB good quality bourbon
½ C raw cane sugar, ¼ C pure maple syrup or ½ tsp stevia
1 tsp ground nutmeg
¼ tsp Vietnamese cinnamon

Whisk together milk, cream, bourbon, sweetener and spices in a medium saucepan over medium heat. When mixture begins to steam up from pan, remove from heat and let cool. Pour into a glass bottle and store in the refrigerator. Use according to your own taste in coffee, hot cocoa, ice cream, oatmeal, french toast...

Christmas Tree Candy Cane Creamer
Print recipe here
1 C whole milk
1 C heavy whipping cream
½ C raw cane sugar, ¼ C pure maple syrup or ½ tsp stevia
2 tsp Homemade Peppermint Extract
½ tsp pure vanilla extract

Whisk together milk, cream and sweetener in a medium saucepan over medium heat. When mixture begins to steam up from pan, remove from heat and stir in peppermint and vanilla extract. Let cool, pour into a glass bottle and store in the refrigerator. Use according to your own taste in coffee, hot cocoa, ice cream, oatmeal, french toast...



Today's recipes where brought to you by, inspired or adapted from:  Saved by the Egg Timer: Original

Would you like some coffee in your cream?

Alright, so I love fresh coffee with a little cream.  But after tasting this, I love fresh cream with a little coffee! 

The flavored creamers that you buy in the grocery stores are sooooo bad for you!  Did you know they usually don't even contain cream in them at all?  Many popular brands contain bad oils and horrible ingredients.  Don't even get me started on the sugar free ones!  Yucky!  Why would I buy a bottle of "creamer" that does not contain any cream!  These recipes taste so much better and is much better for you.  Take this as a base and experiment until you find your perfect little cloud of happiness that you can pour in your favorite mug.  Remember mine?  It still makes me happy!  As far as the option I listed for milk and sugars, it is all personal taste and allergen based.  I have used all of them and like all of them equally.  I basically use whatever is already open in my fridge for milk and sweetener depend all on what I feel like adding...totally random. 

Which also bring me to Kitchen Technique #6-  Grade A Maple Syrup has less maple flavor, more sweet, thinner and lighter.  Grade B Maple Syrup has more maple flavor, less sweet, thicker and darker.  Choose based on how much maple flavor you want...or in my case, go with what you have in your pantry.  More recently my pantry contains the latter- Grade B Maple Syrup is divine!  From a health perspective it contains more mineral content too.

Serve this on your holiday table before your large meal and with your huge piece of holiday pie.  I hope you and your guests enjoy them as much as I do!


Homemade Coffee Creamer: Holiday Pie Edition

Pumpkin Praline Pie Creamer
Print recipe here

1 cup whole milk, almond milk or coconut milk
1 cup heavy whipping cream
1/2 C sucanat/ raw cane sugar, 1/4 C pure maple syrup or 1/2 tsp stevia (KT#6)
3 TB pumpkin puree
1/2 tsp Vietnamese cinnamon
1/2 tsp pumpkin spice
1 1/2 tsp butterscotch extract
1/2 tsp vanilla extract

1.  Whisk together milk, cream, sweetener, pumpkin and pumpkin spice in a medium saucepan over medium heat.

2.  When mixture begins to steam up from pan, remove from heat and stir in butterscotch and vanilla extract. Pour into a glass bottle and store in the refrigerator. Use according to your own taste in coffee, hot cocoa, ice cream, oatmeal, french toast...

Coconut Cream Pie Creamer
Print recipe here

1 cup whole milk, almond milk or coconut milk
1 cup heavy whipping cream

1/2 C sucanat/ raw cane sugar, 1/4 C pure maple syrup or 1/2 tsp stevia (KT#6)
2 tsp coconut extract

1/2 tsp vanilla extract

Whisk together milk, cream and sweetener in a medium saucepan over medium heat. When mixture begins to steam up from pan, remove from heat and stir in coconut and vanilla extract. Pour into a glass bottle and store in the refrigerator. Use according to your own taste in coffee, hot cocoa, ice cream, oatmeal, french toast...

French Silk Pie Creamer

Print recipe here

1 C whole milk, almond milk or coconut milk
1 C heavy whipping cream
1/2 C sucanat/ raw cane sugar, 1/4 C pure maple syrup or 1/2 tsp stevia (KT#6)
2 TB unsweetened cacao powder
2 tsp almond extract
1/2 tsp vanilla extract

Whisk together milk, cream, sweetener and cocoa powder in a medium saucepan over medium heat. When the mixture begins to steam up from pan, remove from the heat. Stir in almond and vanilla extract. Pour into a glass bottle and store in the refrigerator. Use according to your own taste in coffee, hot cocoa, ice cream, oatmeal, french toast...

How To: Make a Latte
Print recipe here

1.  4 TB of your favorite creamer in a coffee mug.

2.  Use this "Whizzer" or more appropriately Milk Frother.  Just before you pour the coffee in, place the Whizzer down in cup and into the milk, whip for about 20 seconds until the milk begins to froth and thicken.

3.  Turn the Whizzer off before removing from milk, pour fresh strongly brewed coffee over top and watch magic happen! 

Top with whip cream, cinnamon, pumpkin spice, nutmeg ,cocoa or vanilla sugar if you desire. 

4.  Repeat.

What is "The" pie that will make you cave and stuff more down your throat even though you cannot fit in another bite after Thanksgiving or Christmas dinner?  I would love to know!

And...How do you like the new look?!?!

Today's recipes where brought to you by, inspired or adapted from:  Deliciousley Organic