February is “Heart Healthy Month”, which means it is time to check in with yourself and make sure you are eating a healthy diet that is beneficial for your heart and overall health. Eating a “whole-foods diet” meaning foods in their natural form as they come from the ground and not processed, is the cornerstone for a heart healthy diet. Locally grown fresh fruit and vegetables, whole grains, beans and legumes, nuts, fish and green teas all help reduce your risk of developing cardiovascular disease. Fresh produce helps wipe out free radicals in the bloodstream, protecting the blood vessels, while grains, nuts, fish, and tea, provide phytonutrients, which promote health. Protecting your heart by modifying your eating habits or fine tuning your diet will not only give you more energy, but eating properly will bring your whole body in balance. Start by limiting unhealthy fats and cholesterol and remove trans fats completely. Switch to low-fat protein choices. Lean meat, poultry, fish, low-fat cheese, egg whites, beans, legumes and substitute soy protein for animal protein. Eat more fruit and vegetables. Eat more fiber. Choose whole grains. Reduce your salt intake. Moderation – control your portion size. Avoid last minute meal decisions by planning ahead. There are many choices when it comes to choosing foods that protect your heart and blood vessels and variety is important when trying to maintain a healthy lifestyle.
The following heart healthy foods list is a foundation to help build your own recipes.
Salmon – Flaxseed – Oatmeal – Kidney or Black Beans – Almonds – Walnuts – Red Wine – Tuna – Tofu – Soy Milk – Brown Rice – Blueberries – Carrots –Spinach – Broccoli – Sweet Potato – Red Bell Peppers – Asparagus – Oranges – Tomatoes – Acorn Squash – Cantaloupe – Papaya – Organic Tea – my favorite, Dark Chocolate 70% or higher cocoa.

Basic Granola
by Penny Rich
Oatmeal – Grandma called it roughage. Oats are nourishing whole grains and a great source of vitamins, minerals and cholesterol lowering fiber.

2 cups rolled oats, not instant
1 cup almonds, raw
½ cups sun flower seeds, raw
¼ cup sesame seeds
¼ cup canola oil
¾ cup honey

Mix the ingredients in a large bowl. Toss until everything is evenly coated. Pour the ingredients on a baking sheet with a lip or roasting pan. Bake for 30 minutes in a 300F oven, stirring every 10 minutes until golden brown. If you like dried fruit in you granola add it now. Mix and allow to set. Store in an airtight container.


Creamy Spinach Soup
By Penny Rich
Serves 8
Spinach is the powerhouse of the vegetable kingdom. The dark green color comes from the multiple phytochemicals, vitamins, and minerals including folate and iron that fight disease, protect against heart disease, and preserve your eyesight. Soy is an inexpensive, high-quality protein containing fiber and vitamins, assisting in lowering triglycerides.


3 tablespoons olive oil
1 pound red potatoes, diced
2 leeks, washed, cleaned and diced
Salt and pepper
4 cups vegetable broth
2 cups unsweetened soymilk
2 teaspoons fresh thyme leaves
1 tablespoon freshly grated horseradish
10 cups fresh baby spinach

Heat oil in a large soup pot. Add potatoes and leeks. Cook until slightly tender about 7 minutes. Add a pinch of salt and pepper. Add broth, milk, thyme and horseradish. Cook for 20 minutes. Add spinach and cook for about 1 minute just until the spinach wilts. Puree with emersion blender. Adjust seasoning. Serve hot with crusty bread or homemade garlic croutons*.

*To make croutons, dice 2-3 slices of day old bread and toss with minced garlic and 2-3 tablespoons of olive oil. Spread on baking try and toast in a 350F oven for 5-7 minutes.

Salmon with Blueberry Salsa
by Penny Rich
Serves 4
Salmon is a cold water fish, a great source of protein and packed with omega-3 fatty acids.

Salsa
½ cup blueberries*
½ cup diced mango
3 scallions, diced
½ red pepper, diced
2-3 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1 jalapeno, finely diced
Salt and pepper to taste
For the Fish
1 tablespoon olive oil
2 pounds salmon**
Salt and pepper

In a medium bowl mix the salsa ingredients together. Set aside. Heat Olive oil in a large cast iron skillet over high flame. Cut the salmon into 4 servings, sprinkle with salt and pepper and cook3-5 minutes on each side.
*local blueberries can be frozen in the spring for winter time use. Blueberries top the list as one of the most powerful disease fighting foods. They contain anthocyanins, an antioxidant that provides the blue color. Packed with fiber and vitamin C, add blueberries to your regular diet by adding them to cereal, muffins, waffles and sauces.
** Salmon is versatile, easy to cook and tastes great. Try using salmon in pasta dishes, soups, salmon cakes, salads or spreads.


Dark Chocolate Fondue
By Penny Rich
Dark chocolate contains flavonoids that are responsible for lowering blood pressure, improving circulation, defending against free radicals and assisting in digestion.

1 pound premium 70% cocoa dark chocolate, well chopped
1 ½ cups organic heavy cream

Heat the cream in a medium saucepan. Do not let the cream boil. Just at the simmer add the chocolate. Stir until it is melted. Transfer to a fondue pot and enjoy with chunks of fresh fruit, dried fruit and nuts.

Inaugural Lunch

What I would make for Barak Obama's Inaugural Lunch

Inauguration ceremonies for the President and the Vice President have been part of American history for more than two hundred years. The first Inauguration of George Washington took place in New York City in 1789. Inauguration Day was March 4th, which was also the final day of the congressional session. At noon the Vice President-elect would take the oath of office, and then deliver his Inaugural address. The Vice President would call the Senate into extraordinary session, and then the Senators-elect would come forth and take their oaths of office. The procession would form and make its way to the east front portico of the Capitol for the President's swearing-in ceremony. In 1937, Inauguration Day was moved to January 20th, a change enacted by the 20th amendment to the Constitution. The Vice President's swearing-in ceremony also moved, from the Senate chamber to the Inaugural platform on the Capitol's east front. In 1981, the Inaugural ceremonies moved to the west front terrace of the Capitol, where they have been held ever since.
After Barak Obama takes the oath of office on January 20, 2009, he will deliver his Inaugural address and President Bush will depart. The new President will be escorted to Statuary Hall in the U.S. Capitol for the traditional Inaugural Lunch. The menu will often feature the cuisine reflecting the home states of the new President and Vice President and is kept a secret until served.
Abraham Lincoln was served Mock Turtle Soup, Corned Beef and Cabbage, Parsley Potatoes and Blackberry Pie. FDR request Chicken a la King, but the chef could not figure out how to keep the dish warm for 2000 guests. The menu was Cold Chicken Salad, Rolls, and Pound Cake. Harry Truman dined on South Carolina Turkey, Smithfield Ham, Potato Salad and Pumpkin Pie. Eisenhower’s lunch menu included, Creamed Chicken, Baked Ham and Potato Puffs. John Kennedy’s lunch was an elegant menu of Cream of Tomato Soup with Crushed Popcorn, Deviled Crabmeat Imperial, New England Boiled Stuffed Lobster, Prime Texas Ribs, String Beans Amadine, Broiled Tomatoes and assorted Pastries. LBJ enjoyed Grilled Texas Filet Mignon and Blue Lake String Beans. Ronald Reagan started with a California Garden Salad followed by Sautéed Chicken Breast with White Wine Sauce and Capers, Wild Rice Pilaf and Strawberries. Bill Clinton dined on Shrimp, Oysters, Scallops, Beef a la Mode and Quince Ice Cream. George W. Bush was served Lobster Pie, Beef Tenderloin, Vegetables (including broccoli), Biscuits and Toffee Pudding.
Here is my celebration lunch…I will probably make it for dinner though.



Parsnip Bisque with Smoked Paprika
by Penny Rich
Serves 6

2 tablespoons unsalted butter*
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
1 1/2 pounds parsnips, peeled and coarsely chopped **
4 cups vegetable broth
2 cups half-and-half*
2-3 teaspoons smoked paprika
Salt and pepper to taste

Melt butter in a large soup pot. Add onions and celery, cook 5 minutes until just tender. Add parsnips and broth and bring to the boil. Reduce heat and simmer for 30 minutes. With an emersion blender, carefully puree the mixture to a creamy consistency. Add half and half, paprika, and salt and pepper.
*Vegan ingredients can replace dairy in this soup. Use olive oil instead of butter and unsweetened, soymilk instead of half and half.
**This soup can also be prepared with rutabagas or cauliflower.


Composed Baby Greens and Roasted Beet Salad
by Penny Rich
Serves 6

3-4 beets, about 1 pound, trimmed of greens and washed
6-7 cups baby greens such as Romaine
4 ounces goat cheese
½ cup walnuts
Place beets on a foil lined baking sheet prepared with oil spray. Drizzle with a small amount of olive oil and place in a 400•F oven for 20-30 minutes. Remove and allow to cool. When beets can be handled, slide peel off and slice beets.
To compose salad, place a handful of greens on each plate, fan out beet slices in a decorative pattern, crumble goat cheese on each salad and top with a few walnuts. Right before serving drizzle with Lemon Vinaigrette.

Lemon Vinaigrette
½ cup water
1/3 cup fresh lemon juice
1 tablespoon honey
1-2 tablespoon olive oil
2 teaspoons Dijon mustard
Couple of spring parsley
Salt and pepper to taste.

Place all ingredients in a food processor and whiz until combined. Store in an airtight jar in the fridge.


Pan Seared Skirt Steak
by Penny Rich

Serves 6

1 teaspoon ground cumin
1 teaspoon chipotle powder
½ teaspoon salt
½ teaspoon pepper
2 ½ pounds skirt steak, cut in 4 inch pieces

Combine dry ingredients and pat into steaks. Pan sear on medium-high for 6-8 minutes per side. While steak is cooking make the garlic sauce. Turn a food processor fitted with the metal blade on. Drop 2 cloves of garlic in running machine. Process until finely diced. Add ½ teaspoon each salt and pepper, 1 cup of rinsed cilantro, ¼ cup olive oil, 2 tablespoons fresh lemon juice, and whiz until combined and smooth. Drizzle over cooked steaks.

Butternut Squash Risotto
by Penny Rich

Serves 4

½ ounce porcini mushrooms
2 tablespoon olive oil
4 cups vegetable broth
1 onion, diced
1 ¼ cup Arborio rice
2 cloves garlic, minced
½ cup white wine
½ pound butternut squash
salt and pepper to taste
2 scallions, finely chopped
1/3 cup Parmesan cheese

If the porcini mushrooms are dried, soak in for 30 minutes before cooking. Drain and chop.
Warm the stock in a medium saucepan. In a larger saucepan, heat oil and add onion. Cook for 3-5 minutes. Add rice and stir to coat each grain with oil. Add the garlic, wine and squash and cook until liquid is absorbed. Begin to add ½ cup of hot broth at a time stirring the whole time until all the stock is absorbed. Repeat until all the broth is used. Turn off the heat. Stir in scallions and Parmesan cheese. Serve hot.


Fudgy Brownies
by Penny Rich
Server 10-12

2 sticks unsalted butter
12 ounces semisweet chocolate chips
3 eggs
2 tablespoons instant coffee powder
1 tablespoons vanilla extract
1 cup sugar
1/2 cups all-purpose flour,
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup semi sweet chocolate chips
1 1/2 cups walnuts, pieces (optional)

Preheat oven to 350 degrees F. Grease and flour a 9x13 pan

Melt together the butter and chocolate chips in the microwave for 2 minutes. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to the mixture. Toss the chocolate chips and nuts, if using, with 1/8 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30-35 minutes. Do not over-bake!

Seems as though the Apple Butter recipe did not make it onto the blog. Here you go. Sorry no photos of the butter cooking, however I will take a photo of my toast tomorrow and add it later. Enjoy...
Apple Butter
By Penny Rich
Makes about 4 pints

5-6 pounds apples, all different kinds
3 cups sugar
2-3 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Pinch of nutmeg

Peel and core apples. Chop finely in food processor fitted with the metal blade. Add the apples and the rest of the ingredients to a crook pot. Cook on high for about 1 hour then on low for 10-12 hours. Puree butter in the crock pot with and emersion blender and turn the heat to high. Leaving the lid slightly ajar, cook until apple butter reduces by half and becomes thick.
Carefully fill sterilized jars with apple butter and process in boiling water for 15minutes. Remove and allow to sit overnight. Test the seal and refrigerate any jars that have not sealed completely.
Sealed jars will keep for 2 years.
Once opened butter is good for 2 months.

Latkes
by Penny Rich
Makes about 30

2 onions
5 pounds baking potatoes
6 eggs, slightly beaten
½ cup matzoh meal
2 tablespoons parsley, chopped
2-3 teaspoon salt
1 teaspoon pepper
Canola oil, for frying
Old cast iron frying pan

Sides – fresh applesauce, fresh grated horseradish mixed with sour cream, plain sour cream.

Peel and ¼ onions. Place in a food processor with the metal blade. Pulse until the onion is chopped. Remove to very large mixing bowl. Return the processor bowl to the machine and fit it with the shredding disc.
Wash potatoes well and send through the feed tube. Place shredded potatoes in a colander over the sink. Remove hands of potatoes and place in a clean dishtowel. Squeeze all the liquid out and place in the bowl with the onion. Repeat until all the potatoes are drained and in the mixing bowl. Add eggs, matzoh meal, parsley, salt and pepper. No other way to mix this but with your hands.
Place ¼ cups oil in pan. Get it real hot before adding spoonfuls of potato. Brown turn, repeat until all the potatoes are used adding oil as needed.

shredded potatoes draining



make sure to get all the liquid squeezed out


mix in the rest of the ingredients


old cast iron pans are the best for frying latkes


lots and lots of latkes

Black Bean Chili
By Penny Rich
Serves 4

2-3 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 each red and green pepper, diced
2 tablespoons chili powder
1 teaspoon ground chipotle powder
½ teaspoon each salt and pepper
2 teaspoons ground cumin
3 cups soy crumbles*
28 ounce crushed tomatoes
2 14.5 ounce can black beans
1 cup water
1/4 cup cilantro, chopped



Heat oil in a large soup pot. Add onions, garlic and peppers. Sauté for 5 minutes, just until the vegetables are wilted.


Add chili, chipotle, cumin, salt and pepper. Cook for 2-3 minutes.


Add remaining ingredients and simmer for 30 minutes.





Serve piping hot with soy jack cheese and cilantro .

*found in the frozen soy section

Holiday Gifts From Your Kitchen

Gifts From the Heart


Every year we all go through the agony of finding the perfect gift for everyone on our shopping list. Ah! December, the month for giving. This year, instead of spending hours of your time at a crowded mall, on a busy highway, or on-line, why not spend some quality time with your kids in the kitchen, at home. Put the fun and novelty back into gift giving by creating something homemade for each and everyone on your list. Have a wonderful holiday season and a very safe, peaceful New Year.

Hot Honey Mustard
by Penny Rich
Inspired by Joan Soons

1 cup hot mustard flour
1 cup white vinegar
2 eggs
1 cup honey
½ teaspoon salt

Mix the mustard flour and vinegar in a blender until combined. Allow to sit overnight. Place the mixing jar back on the blender base and add eggs, honey and salt. Blend until mixed. Set up a double boiler and place the mustard mixture in the top pot. Wisk as the mixture heats, until thickened, about 30 minutes. Pour into small sterilized jars. Refrigerate after opening.
Always include ingredients on all gifts.


Herb Oil
by Penny Rich

1 cup parsley
1/2 cup packed fresh basil
1/4 cup fresh thyme
1/2 cup packed fresh oregano
Zest of ½ orange or lemon
1 whole dried chipotle chili
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Place all of the herbs, zest, chili and peppercorns in a large sterilized mason jar. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel secured with a rubber band. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into a large measuring cup. Place some fresh herbs, garlic or chili pepper in gift jars and cover with the oil.
Always include ingredients on all gifts.

Chocolate Chip Cookies in a Jar
by Penny Rich
Makes 24 jumbo size cookies

1 ¼ cup light brown sugar
1 cup white sugar
3 cups semi sweet chocolate chips
3 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon

Mix together flour, salt, baking soda and cinnamon. Layer dry ingredients in a large jar in any order. Place a seasonal fabric on lid and tie a ribbon around the top of the jar. To the ribbon attach the recipe and instructions.

1 cup or 2 sticks of butter, room temperature
3 eggs, room temperature
2 teaspoons vanilla

Beat the butter in a standing mixer with the paddle attachment until light and fluffy. Add eggs one at a time beating once again until light and fluffy. Mix in vanilla. Take off the mixer and add the ingredient from the jar, mixing with a wooden spoon just until combined. Prepare a cookie sheet with spray oil or cover with a Silpat. With a medium ice cream scoop drop 6 cookie per tray, bake 350F for 14-16 minutes. Cool on rack. Store in an airtight container, if there are any left.
Always include ingredients on all gifts



Hot Cocoa in a Jar
by Penny Rich
Makes 8 servings

Combine the following ingredients in a bowl.

1 cup dry organic powered milk
¼ cup cocoa powder
½ cup white sugar

Place in a Ball or Mason jar. Place a seasonal fabric on lid and tie a ribbon around the top of the jar. To the ribbon attach the recipe and instructions.
To make a cup of hot cocoa, measure 1/4 cups of the mix and place it in a large mug, add 1 cup of boiling water and stir.
For extra creamy hot cocoa, add 1-2 tablespoons of cream or whipped cream.
Always include ingredients on all gifts.


Chanukah Biscuit (for the dog)
by Penny Rich
makes about 2 dozen

½ cup unsweetened applesauce
1 egg
½ cup fresh ground peanut or almond butter
1 teaspoon vanilla
1 ¼ - 1 ½ cups water
4 cups whole wheat flour
½ cup cornmeal
½ up oats
¼ cup chopped peanuts or almonds

Preheat oven to 350F.
In a large bowl combine applesauce through water. In a second bowl mix dry ingredients flour through nuts. Add dry to wet and mix until combined. Turn out on a floured surface and knead until everything is mixed together. Roll out to ¼ thick. Bring out all you holiday cookie cutters and cut out shapes. Bake on a greased baking sheet for 45 minutes, cool on a rack. Place biscuit in a decorative jar or sealed plastic baggie.
Always include ingredients on all gifts.

Candle Jars

What you need; large saucepan, cleaned coffee can, paraffin wax, old crayons, paint stirrer, candlesticks, wide mouth 1 cup glass jars.

Set up a double boiler to melt the paraffin. Fill the bottom of the saucepan with 4 to 5 inches of water and place the coffee tin in the pan. Then pack chunks of paraffin into the coffee can melting the wax over medium-high heat, carefully adding more chunks until the can is about two-thirds filled. To color the melted wax, break half of a peeled crayon into pieces, add to the wax. To add a scent, add your favorite oil. Slowly mix with a paint stirrer, then turn off the heat and let the paraffin cool for about 10 minutes.
Dip the bottom of each candlestick into the melted wax and stick it to the inner jar bottom. When the candlestick ends have hardened enough to hold, carefully pour enough wax into the jars to cover the candlestick tops but not the wicks. Allow to cool. Decorate the jars with holiday ribbons and screw on lid.

The Perfect Cup of Coffee

The Perfect Cup of Coffee

I used to be a night owl. Well, that is before I had kids. Now I get up at 5:30 a.m. just to do the one simple thing, all alone, no interruptions, no requests, no questions, just me, and well, the dog. I drink my perfect cup of coffee or two or three. My coffee ritual is the same every morning and well worth it.

6 steps to the perfect cup of coffee
Fresh beans: start with fresh roasted coffee beans. There are different varieties and places where you can buy fresh beans*. It really is a matter of taste so explore and find your favorite locally roasted beans. Air, light, heat and moisture are the enemies of coffee freshness, so store your coffee where it will not be exposed to these elements. Coffee beans oxidize and begin to deteriorate after two weeks, so only purchase enough for a 2-3 week period max. Only buy fresh roasted whole bean coffee for your perfect cup of coffee. Buying ground coffee is out of the question as it deteriorates after only a few days.
Grind: Be sure to use the correct grind for your brewing method.
Coffee Press: 6 seconds in blade grinder
Drip (basket filter): 10 seconds in blade grinder
Cone filter and steam espresso: 25 seconds in blade grinder
Espresso: best achieved with a burr grinder
Proportion: 2 tablespoons of ground coffee for each 6 ounces of water used. For espresso 7 grams of coffee for every 1 ounce shot of water.
Water: Always brew with freshly drawn water, heated to just below boiling. Do not trust the water level marking on your coffee machine. Use a measuring cup to get the exact 6 ounces of water for each cup you will brew until you get a feel for where the proper marking should be.
The Coffee Maker: 
 a good electric drip coffee machine is perfect for everyday use. A French press is better when you have more time to devote to your perfect cup of coffee, like on the weekends. Espresso lovers now have many choices from the simple on the stovetop version, to the $3500 fully automated counter top machine.
The Finishing Touches: 
 Pour your perfect coffee into your favorite ceramic coffee mug. Add cream and sugar to taste, keeping in mind that anything you add to your coffee alters the natural taste. Artificial sweeteners almost always leave a bitter taste. A better choice is Stevia or raw sugar. Also, do not expose the brewed coffee to a heat source for more than 20 minutes. If you would like to keep the coffee hot for more than 20 minutes, I recommend that you use a thermal carafe or thermos.

My family is coming to my house this year for Thanksgiving and I know the coffee will be flowing. Here are some of my favorite ways to serve coffee to make my holiday breakfast special. Have a peaceful Thanksgiving celebration.

Mexican Mocha Coffee
4 servings

4-6 cups coffee
1 tablespoon chocolate syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup fresh whipped cream
Cinnamon-sugar in a salt shaker

Add ingredients, coffee through sugar in a decorative thermal carafe. Swirl around just to mix ingredients. Pour into 4 warmed mugs*. Top with whipped cream. Sprinkle with cinnamon-sugar.
Top with whipped cream mixture.
*To warm mugs, fill with boiling water while you are mixing the ingredients.

Spice Coffee
8 servings

8-12 brewed coffee
Peel from one large orange
Peel from one large lemon
30 whole cloves

Place hot coffee and spices in thermal carafe. Allow the mixture to steep for 20-30 minutes. Place a strainer on each mug and pour 6-8 ounces of the spiced coffee in each. Serve with sugar and cream on the side.

Irish Coffee
1 serving

1 cup of hot coffee

1 tablespoon of Irish whiskey

1 tablespoon of cream

1 tablespoon of sugar
Mix together top with fresh whipped cream

Jamaican Coffee
1 serving

1 cup of hot coffee

¼ shot of Tia Maria

¼ shot of Myers Rum

¼ shot of Dark Crème de Cacao
Mix together the top with whipped cream


Chocolate Chip Coffee Cake
by Penny Rich
Serves 12

Topping:
1 cup pecans, chopped finely in a food processor
¼ cup whole pecans
12 ounces dark chocolate chips
¼ cup brown sugar
2 teaspoons cinnamon

Batter:
1 cup white sugar
½ cup butter
2 eggs
1 cup sour cream
2 teaspoon vanilla extract
2 cups flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup powdered sugar

Heat oven to 350•F. Butter and flour a 10-12 cup Bundt pan.
In a medium bowl combine topping ingredients, set aside.
For the batter, cream the butter and sugar in the bowl of a standing mixer using the paddle attachment. Add eggs one at a time until combined. Add sour cream and vanilla, mix for 2-3 minutes scraping down the bowl as needed. In a medium bowl combine flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the mixing bowl and mix just until combined.
Place the whole pecans on the bottom of the bundt pan. Evenly sprinkle ¼ cup of the topping on the whole pecans. Fold the remaining topping into the batter. Pour the batter into the pan and spread evenly. Bake 35-40 minutes or until a toothpick comes out clean from the center of the cake. Cool for 30 minutes in the pan then flip over onto your serving platter. Let the cake cool for 5-10 minutes more. Top with powdered sugar and serve with your perfect cup of coffee.

*My Favorite Local Coffee Beans
http://www.counterculturecoffee.com
http://www.caffedriade.com
https://www.joevangogh.com
http://www.3cups.net
http://www.openeyecafe.com