Overnight Fluffy and Moist Coffee Cake

I love Instagram…. love in the obsessive kind of way.

I’m constantly uploading pictures.  I could live without Facebook or Twitter, but Instagram is a different story.

I used to get on Facebook just to look at pictures people would post.  And I can hardly motivate myself to post a Twitter status.  But Instagram is just pictures, which is why I love it.  Plus, the filters are really cool.

Also, it makes my life look cooler than it actually probably is.  For example, I just posted a picture of the lake recently like I’m there every day… when, really, I was only there for a couple of days.  But hey, whateva.

I’m constantly posting pictures of food while I’m making it, so if you want to see what I’m baking before I post the recipe (like this one…lots of coffee cake pics on my Instagram), check it out on my Instagram.  My username is, you’ll never guess, whatkatiesbaking. Check it out!

Do you like Instagram?

 

Overnight Fluffy and Moist Coffee Cake
From: All Recipes

I’m sure you could make this without refrigerating overnight.

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup sour cream
• 3/4 cup packed brown sugar
• 1/2 cup chopped pecans or walnuts
• 1 teaspoon ground cinnamon
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons milk

Directions

1. In a large mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a foiled and greased 13-in. x 9-in. x 2-in. baking dish.
4. In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
5. Remove from the refrigerator 30 minutes before baking.
6. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.

Coffee Milkshake

Hey friends!

Still enjoying Portland… pretty sure I’m going to move here.  It’s so beautiful and the weather is perfect!  I can’t wait to tell you all about it.

Anyway, I’m pretty disappointed because I missed National Coffee Milkshake Day.  If you missed out, too, here’s a delicious and refreshing recipe from KRUPS!

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National Coffee Milkshake Day was July 26th, giving you the perfect opportunity to indulge and cool off as the temperatures soar. Without having to leave your kitchen, the KRUPS KB710 Blender easily whips up this cool and sweet summer treat. 

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Celebrate the delicious holiday today with this 600 watt blender that will make that perfect coffee milkshake.  With 6 variable speeds plus an ice crusher, the KRUPS KB710 Blender  chops, purees, blends and whisks your food with ease. It has a 50 ounce durable and heat resistant borosilicate glass jar, detachable blade for easy cleaning and heavy-duty die cast metal base for stability and durability.

INGREDIENTS:

1 scoop vanilla ice cream

2 tablespoons strong brewed coffee, cold

1/4 teaspoon unsweetened cocoa powder

PREPARATION:

In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.

(Photos, recipe, and article courtesy of KRUPS)

THANK YOU!

(Source)

Happy Sunday! 🙂

I can’t express to you my gratefulness today.  I’m so happy that I started this blog/started reading other people’s blogs.  I feel like I’ve grown so much as a person just in the past seven months because of it.  You’re probably like, “Really? It’s just blogging,” but it’s not just blogging. It’s reading other people’s life stories and learning from them.  It’s finding a common interest with people all around the world.  It’s realizing that there are other people halfway across the world who are just like you.  It’s meeting people through what they have to say instead of what they look like, if they’re wealthy, who their family is, etc.

(source)

On every blog I’ve read, the creator has a story.  Most of them have had struggles that you never would have guessed.  Reading other people’s blogs has taught me just how important it is to be kind to every person you meet because you have no idea what they’ve been through.  I always knew the magnitude of kindness, but now I’m completely aware of it’s necessity. Every “about me” I read on a blog affects me in some way or another.  Some stories move me a great deal and others are just encouraging and inspiring; all of them have bettered me as a person in some way.

So today, I just want to thank you all for everything you’ve done for me, whether you’re aware of it or not. 

There is no way I could name all of the people who have affected me the past seven months I’ve been blogging, but I just want to especially say thank you to a few (there are many, many more):

Lisa at I’m an Okie
Katie at Chocolate Covered Katie
Ali at Food Fitness Fashion
Clare at Fitting It All In
Samantha at Bikini Birthday
Jessica at How Sweet It Is
Tina at Faith Fitness Fun
Angela at Oh She Glows
Kate at Eat the Damn Cake
Heather at Heather Eats Almond Butter
Gabriela at Une Vie Saine

Gracie at Girl Meets Life

These are for you guys!  🙂

Neiman Marcus Cookies
All Recipes

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 3 tablespoons white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons instant espresso coffee powder
• 1 1/2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips.
3. Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart.
4. Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.

THANK YOU!

(Source)

Happy Sunday! 🙂

I can’t express to you my gratefulness today.  I’m so happy that I started this blog/started reading other people’s blogs.  I feel like I’ve grown so much as a person just in the past seven months because of it.  You’re probably like, “Really? It’s just blogging,” but it’s not just blogging. It’s reading other people’s life stories and learning from them.  It’s finding a common interest with people all around the world.  It’s realizing that there are other people halfway across the world who are just like you.  It’s meeting people through what they have to say instead of what they look like, if they’re wealthy, who their family is, etc.

(source)

On every blog I’ve read, the creator has a story.  Most of them have had struggles that you never would have guessed.  Reading other people’s blogs has taught me just how important it is to be kind to every person you meet because you have no idea what they’ve been through.  I always knew the magnitude of kindness, but now I’m completely aware of it’s necessity. Every “about me” I read on a blog affects me in some way or another.  Some stories move me a great deal and others are just encouraging and inspiring; all of them have bettered me as a person in some way.

So today, I just want to thank you all for everything you’ve done for me, whether you’re aware of it or not. 

There is no way I could name all of the people who have affected me the past seven months I’ve been blogging, but I just want to especially say thank you to a few (there are many, many more):

Lisa at I’m an Okie
Katie at Chocolate Covered Katie
Ali at Food Fitness Fashion
Clare at Fitting It All In
Samantha at Bikini Birthday
Jessica at How Sweet It Is
Tina at Faith Fitness Fun
Angela at Oh She Glows
Kate at Eat the Damn Cake
Heather at Heather Eats Almond Butter
Gabriela at Une Vie Saine

Gracie at Girl Meets Life

These are for you guys!  🙂

Neiman Marcus Cookies
All Recipes

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 3 tablespoons white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons instant espresso coffee powder
• 1 1/2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips.
3. Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart.
4. Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.