Thursday, July 9, 2009

Breaking in the NEW OVEN!!!

Today the new oven came, and to top it off we even got a new microwave. Our old microwave use to be on the counter top, but now we have it built in above the oven. I love it! I have more space now to prep food and to have my cooling racks lined up of baked goods for the holidays! I'm just really excited to have a new oven. Isn't that funny? Here is a picture of how the oven looks!! 

Yes, that is a light beer towards the right! It's hot outside!

So I had to make something in the new oven right away. Of course! I had sour cream in my fridge that needed to be used because it was just going to be thrown away once it expired. I rather use greek yogurt in place of sour cream. It is thick and tangy like sour cream, but it is less calories and has more protein! Which I'm always finding ways to up my protein. I bookmarked a recipe that I found on The Life and Loves of Grumpy's Honeybunch called Sour Cream Coffeecake Muffins. I saw it used a cup of sour cream and knew it be perfect! You can find the recipe by clicking HERE. Thanks for sharing this recipe because it is a sure keeper! I made some adjustments. 

First I didn't make muffins. I used a metal 8 x 8 pan instead. My dad will eat most of the coffeecake and is not fond of muffins. That is dad for you! I cut the squares rather tiny, I got 20. I wanted a taste to make sure it tasted good before I gave it to anyone else. That's my excuse! I ended up eating two pieces because one is never enough. Some other adjustments I made was using light brown sugar, instead of dark brown sugar. My reason is, well I don't have dark brown sugar! I had to improvise, but I'm sure dark brown sugar would be even better because the more depth of molasses flavor. I toasted the pecans on the stove top in a small pan, so they'd be crunchy throughout the coffeecake. Yeah they were crunchy and toasty alright! Egg substitute. Who uses this??? I looked at the ingredients once and it has artificial this and that. Gross. So I used one whole large egg. I've actually made muffins once without eggs because I didn't have them, you would of never known they were missing! And the last adjustment I made was, lemon zest! I zested one lemon into the sour cream mixture. The end result was delicious and went well with the tangyness of the sour cream. The recipe also called for a glaze that I skipped because I figured the coffeecake will be sweet enough with 1 cup of brown sugar! The end result was delicious, and really easy to make that I would definitely make again. Probably with greek yogurt though ;) 


I tried to get a picture of the sugar mixture swirled into the batter. The flash is just soo bright. Well my parents are home, they didn't eat dinner tonight, so I'm sure the coffeecake will be gone in minutes!! 
Till next time, 


Shelby said...

Hi Fallon, welcome to the blog world! Thanks for reading my page and trying the recipes! :-)Feel free to email me with any questions you have and I'll be willing to help you out if possible! :-)

Fallon said...

Thank's HoneyB!