I feel like I keep saying I’m back, but this time I’m really thinking this is it. I’m two weeks post-op and feeling like a new person. Before the operation I was useless. I was in so much pain that I required at least 2 hours to just get moving in the morning because it took that long for all the medications to kick in. Now I require the occasional pain killer (non-narcotic) but on the whole I’m doing pretty good. I can almost touch my toes :)
I haven’t made a lot recently, but when I got up one morning the need to bake hit me. Problem, I’m not allowed to pick up my kitchen aid. I know I can do it the “old fashioned” way but why! I also have to be careful when bending, so getting the bowls and all other bakers items is tricky. So my awesome hubby went to work making our kitchen Karen friendly.
First up, after I did pick it up and got yelled at for doing so, my kitchen aid now sits permanently on the island. Isn’t she pretty, she’s one of the original professional series Kitchen Aid sold to the public. She’ll be 15 this year!
Next up I needed better storage for all my stuff, so he put together two baking racks. I stored all my stuff in our spare room but it was starting to creep out, so now it all fits on the shelves with space to spare. I’m going to put curtains up to hide the mess so our guests don’t have to live looking at it.
Finally, he added pull out shelves in several of our lower cabinets so I don’t have to bent too much. We have so much storage space now its crazy. You would think with all sorts of closets and cabinets there would be tons of useable space but not so much. Coming from Canada, the land of basements, we were use to storage space. So now with all these additions, our cabinets aren’t crammed anymore and I don’t have to hurt myself just to make a cookie
My husband rocks!
Ok, enough about me, you’re here for the food.
Now with all my new digs, I made a breakfast favourite…coffee cake!
Possible the best tasting and simplest morning treat I’ve made. Taken orginally from the William Sonoma’s Brunch cookbook and converted to suit my needs.
Greek Yogurt Coffee Cake
- 3 eggs
- 2 cups sugar
- 1 cup canola oil
- 2 tsp vanilla bean paste
- 2 3/4 cup unbleached flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup greek yogurt
- 1/3 cup sugar
- 2 tsp cinnamon
- Pre-heat oven to 350 and prepare pan with cooking spray
- In stand mixer, mix eggs and sugar until fluffy, add oil and vanilla.
- Combine the flour, powder, soda and salt and slowly add to egg mixture.
- Do not over mix, when just combined add yogurt until just incorporated.
- Pour 1/2 of the batter to pan.
- Sprinkle half the cinnamon sugar over the batter, then pour the remainder of the batter on top.
- Cover with the rest of the cinnamon sugar.
- Bake for 50 minutes or until a knife comes out clean. Let sit for 10 minutes
- Use serrated edge knife to release cake. Sprinkle with icing sugar and enjoy!
I loved this cake because it’s moist in the centre but has a crunchy outer shell. The flavour is amazing. The zest from the Greek yogurt balances the sweetness from the cinnamon sugar.
I also love that you all continually come back to see what’s happening here at Trilogy Edibles. In the next month I celebrate this blog’s 2nd Anniversary, almost hitting 3000 fans on Facebook and going over 400 follows on Twitter. I can also be found on Flickr, Pinterest, and Etsy! To thank you for your continual support I’m planning a little celebration. So stay tuned!
Thanks for looking!