Chocolate Chip Coffee Cake

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My friend at the blog Tranquil Dreams, mentioned a coffee cake that I made for a get-together. I enjoy baking and usually try to find something that is low in fat and sugar. Whenever I’m invited to a potluck or a get-together, I have the habit of baking something I’ve never made before, so I’m never sure how it’ll turn out. I cross my fingers and remind myself that I can run to the grocery store if it fails. The recipe I used for the Chocolate Chip Coffee Cake is from Anne Lindsay’s New Light Cooking.  I have three of her cookbooks and use them often. Her recipes use ingredients I have on hand, are simple to make and fail-proof.

The only bad thing is that I’ve convinced myself that since it’s low in fat and sugar, I can have a bigger piece. Don’t forget the ice cream!

Chocolate Chip Coffee Cake

 

1/4 cup coarsely chopped pecans

50 ml

1 cup chocolate chips(6 oz/ 175 g)

250 ml

1/4 cup Packed brown sugar

50 ml

2 tsp Cinnamon

10 ml

Cake:
1 Egg

1

1 cup 2% evaporated milk

250 ml

2 tbsp Vegetable oil

25 ml

2 tsp Pure vanilla

10 ml

2 cups All purpose flour

500 ml

3/4 cup Granulated sugar

175 ml

1 tbsp Baking powder

15 ml

1 tsp Baking soda

5 ml

1/4 tsp Salt

1 ml

  1. Toast pecans on baking sheet in 350F (180C) oven for 5 minutes or until golden. Let cool. In bowl, mix chocolate chips, pecans, brown sugar and cinnamon.
  2. Cake: in large bowl, beat egg, stir in milk, oil and vanilla. In sieve on top of milk mixture, combine flour, sugar, baking powder, baking soda and salt, stirring to sift into bowl; stir just until dry ingredients are moistened.
  3. Lightly grease or spray10-inch (3 L) Bundt pan with nonstick cooking spray. Spoon in half of the batter; sprinkle with half of the nut mixture. Spread with remaining batter; sprinkle with remaining nut mixture, lightly pressing into batter.
  4. Bake in 350F (180C) oven for 45 to 60 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack. Turn out onto serving plate, chocolate and nuts facing up. Makes 12 servings.

Make ahead: Cover and store for up to 1 day.

Chinese Pastries

DSC02815Every day on my way to work, I pass by a Hong Kong style pastry shop called Patisserie Cocobun in Atwater metro. It sells a wide variety of freshly baked Chinese buns which include buns filled with either coconut, mango, red bean, custard or if you prefer, no filling at all. I love the bread which is either soft and sweet or lightly crusted. Either way, they’re delicious!  I bought one out of curiosity and now I’m hooked.

The hot buns are filled with either BBQ pork, curry beef, hot dogs or other combinations with ham and are the size of a sandwich. Since  the buns cost less than $2 each, it costs me an average of $4 for lunch.  Cocobun also sells bubble tea and other Hong Kong style cakes and cookies.

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Curry beef bun with flaky egg tart for lunch

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Red Bean laced bun

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Custard bun

Sex in a Pan (a chocolate and Cool Whip dessert)

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It’s not what you think. Or maybe it is.

I can’t remember who gave me the recipe for this chocolate dessert, but it’s been in my binder full of recipe clippings for years. I made it for a girls’ potluck supper yesterday and it was a hit.

SEX IN A PAN

First layer:

  • 1 cup chopped nuts
  • 1 cup flour
  • 1/2 cup butter or margarine
  • 3 tsp. sugar

Second layer:

  • 1 pkg cream cheese (you can use a low fat version)
  • 1 cup icing sugar
  • 1/2 large tub Cool Whip

Third layer:

  • 1 pkg. chocolate instant pudding
  • 1 pkg. vanilla instant pudding
  • 2 cups milk

Fourth layer:

  • 1/2 large tub Cool Whip

You need a 9×13 inch pan, lightly greased.

  • First layer: cut butter into flour, add nuts and sugar; spread into pan. Bake 15-20 minutes at 350 degrees Fahrenheit. Cool.
  •  Second layer: Mix cream cheese, icing sugar and Cool Whip together with an electric beater; spread over first layer.
  • Third layer: Mix chocolate and vanilla pudding powder and milk with electric mixer; spread over second layer.
  • Fourth layer: Spread Cool Whip over top.

You can grate some chocolate over top to decorate.