While shopping for a holiday party, my daughter and I were discussing her birthday cake and party. She had decided to have friends over for pizza, a movie, popcorn with candy and cake! We saw cute tall plastic bags that had printing to make them look like old style popcorn boxes and next to them we saw large plastic tubs made to also look like popcorn boxes. Inspiration hit and I knew I had to make a “popcorn cake!”
When thinking about making popcorn for the top I immediately thought of mini marshmallows. I bought a bag and went to work. I took each one and cut the top in a cross hair pattern about a 1/4 to 1/2 way down, which made them look like molars!! Not exactly what I needed for this cake, but who knows what I might need in the future!
I pinched the bottom where it wasn’t cut and twisted which made them puff slightly where it was cut. On some I pulled the cut ends a little more apart to give variation to each “kernel.” Grab a marshmallow, cut, pinch, pull, repeat. Once I had enough to create the illusion of a mound of popcorn, I added a layer of fresh buttercream to the top of the cake to ensure the pieces would stick to the cake. To give it some color I took some yellow gel food coloring and put some in a dish with a touch of water to make it easier to paint onto the marshmallows. I did try the liquid food coloring first, and even with water, it looked more orange than yellow. I randomly picked pieces to color, and the end result was amazing!
My oldest turned 12 a few days ago. After talking about Christmas and trying to make present wish lists, we got on the topic of how much stuff we really have and how a lot of it doesn’t get used. We are those parents that have in years past gone through all the girls things and gotten rid of stuff to make room for all the birthday and Christmas presents that would make their way into our home. So, long story short, my oldest daughter decided for her birthday she wanted to have friends come over and watch a movie, play, eat popcorn, candy and cake (of course it had to look like a box of popcorn!), and just have a fun time. She also decided that she didn’t want her family and friends to give her gifts for her birthday. She wanted them to give her money, that she would then purchase gifts for The Angel Tree at our local Walmart. So she called her grandparents and told her request for her birthday and we made sure on all her invitations for her friends to let them know she didn’t want presents, but for them to help her in making her birthday wish a reality.
After one busy day preparing, one evening full of laughter and giggles, she came away with $280 graciously given by family and friends to spend on others for Christmas.
The next day we put out the invite to join us shopping for The Angel Tree and thankfully one of her friends was able to go! She and her friend picked out several tags and we went on the hunt to find the items. The first tag the girls saw I think really make an impact on them – it was for a Christmas dinner for a family of four. My daughter was so saddened that a child’s wish for Christmas – instead of cool toy – was merely a family dinner. They each grabbed one. They were able to purchase cologne, many toys, a car seat, a children’s play kitchen, two gift certificates for Christmas dinners and a child’s “couch” that unfolds to become “bed.” The entire time we were in the store, not once did they look at other toys on the shelves or make comments about items that they would like or want. The mission was clear – give to others.
At the register Kailee was proud to pay for all the items in their very full cart. I realized at check out that I had forgotten to throw a roll of tape in my purse so that we could attach the tags to each gift. I asked they clerk if she thought the service desk would lend us tape and was assured they would. As we stood in line at customer service a clerk came over and asked if we had a few items for the Angel Tree because she could help us with them. Her mouth dropped when she was told that the entire cart was for The Angel Tree and Kailee explained about her birthday request. The clerk immediately gave Kailee a big hug and thanked her and her friend, Olivia, for being so kind-hearted. We then went to pick up a few groceries and while we were in line paying for my items, the same clerk came up and asked to borrow the girls. They followed her back to the service desk where they were praised for their good deed by several employees – it truly was a group effort that made this possible!
Sometimes it is hard to see beyond the end of our own nose. We don’t do it on purpose. Life is chaotic – for everyone. I consider any day that I can get my oldest daughter ready for school without out her forgetting something and me getting to work on time a good one! I would be thrilled if that were my biggest problem in a day, but it isn’t. I have been very fortunate (even with some of the curve balls thrown at me) to be able to keep my head above water. I have an awesome support system that I am super grateful for.
I often wonder what it would be like if when my life is on high tilt and I feel like I am going in 20 different directions at once if life just went on automatic slo-mo. This way I would be forced to realize what is in front of me at any given moment. I try to actively keep this in mind, so that on crazy busy days I take a few moments to take a breath and appreciate what it around me and how my life is truly blessed.
Silver linings aren’t too hard to find if you just make time to look for them. Life could always be a little more difficult and busy. There have been times when we have struggled and the community we live in has helped – sometimes without us even knowing before hand. My oldest daughter was born in December, and the year she was born someone in our town put our name in at the local church and we came home one night to a bag of baby supplies and toys, along with a box full of food to make a Christmas dinner. I was blown away. Someone saw us as a young family getting started and thought they might be able to help us during that holiday season, and we were very appreciative. We knew we would be going to our families house for dinner and that someone else could really use that dinner – that was the first year I donated to Manna (http://www.mannamaine.org/pantry-kitchen/pantry-kitchen).
Every year since I have donated money when our local radio station does a turkey drive with all donations going to Manna, which helps fill local food pantries and serves meals to those in need. I know that my kids will have a hot meal every night, not just on holidays, and that they don’t have to worry about what they will have for their next meal – or if there will even be a meal. We also do the Stamp Out Hunger food drive through the postal service, and other events throughout the year, along with donations to other entities. I also know that in the grand scheme of things, my little donations aren’t much, but when a community comes together it can turn into something amazing!
In the spirit of giving and saying thank you, I decided I would bring a sweet treat, along with my donation, to the local DJs this year and say thank you for what they do each year to help raise awareness of hunger in our community and help Manna meet their goal. They have spent three days in the local Hannaford parking lot to collect turkeys. I hope they enjoy the cheesecake with strawberry sauce!
I hear her laugh and I immediately smile. I can hear the smile in her voice and even if I am not in sight of her, I know her smile is from ear to ear. I love that for every serious photo she takes there are 20 that have some goofy expression or her tongue sticking out. She is one of the most sincere people I have ever met and her hard work and dedication are to be admired. SHE IS THE BEST HUGGER EVER and her freckles … adorable!
When I found out Michele was engaged I couldn’t have been happier for her. She was absolutely glowing. I knew before she started planning that her wedding would be gorgeously planned and stunningly beautiful – she is a graphic designer after all – and I knew she would put that flourish into every part of her wedding planning.
During this time my relationship with Michele grew so much, we became more than just work friends. I went with her to see the wedding gown she had picked out and I watched her transform as she walked out with that gown on. I got to meet her wedding planner and shop for wedding decorations and ideas. My good friend and co-worker, Mariza, and I were asked to put our baking skills to the test; we were asked to bake for the wedding. Michele’s wedding colors were orange and navy blue, so we made blueberry cobbler and peach cobbler. Mariza and I spent several hours one evening testing recipes and coming up with a plan to feed 150+ people cobbler. The night before the wedding we went to Michele’s house and took over her kitchen! There are a handful of times I have made something and really poured my heart and soul into it, and this one of those times.
Mariza and I drove down the coast of Maine with my girls first thing the morning of the wedding so that the cobbler could be delivered to the venue before the celebrations began. We put our heads together and managed to fit many, many dishes of cobbler into the back of Mariza’s Jeep. Since we were early to the wedding and after sneaking peeks of the tent where the reception was being held- it was breathtakingly beautiful and elegant – we decided to wander the roads for a bit. We ended up in Blue Hill and we were pulled into the charming shop of Black Dinah Chocolatiers Tasting Room.
My girls were captivated by the amazing smells as we walked through the shop. There items for sale, along with goodies for sale. Mariza and I each decided on a molasses cookie half dipped in dark chocolate. I never would have thought of this combination on my own. It was amazing. That warm spicy flavor of the cookie, with it’s soft and chewy texture, mixed with the smooth and rich flavor of the dark chocolate. AMAZING! I was hooked.
My relationship with Michele continues to grow, like any great friendship does. Her outlook on life, her zest for enjoying what life has to offer, and her beautiful, encouraging soul has made me a better person. I love laughing with her, swapping random funny photos found on the internet, and watching her grow as a mommy to a beautiful baby boy, with the most adorable curly red hair. Thank you Michele for alway encouraging me and being there to listen. My courage to start this blog and let it take me where it may, is in part from you and your love! XOXO
Betty Crocker Molasses Cookies INGREDIENTS: 1 c. packed brown sugar
3/4 c. shortening
1/4 c. molasses
1 egg
2 1/4 c. AP flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
3 tbsp. granulated sugar
DIRECTIONS: Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart. Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack. After the cookies have cooled slightly I take a bag of dark chocolate chips and slowly melt them down. You can do this in 30 second bursts in the microwave or using a double-boiler on the stove. Just make sure to keep stirring so that you don’t burn your chocolate. Gently dip cookies half way and place on parchment paper for setting. Try not to eat them all at once!
You can hear the crumble. Bit by bit, piece by piece. The sound echoing within the empty walls … the hollow finally showing it’s depth. During the day it is drowned out by the background noise of daily life. At night, alone in the dark, with nothing but your muffling sobs to drowned it out, the familiar shattering ensues.
It is one thing in life to know something. It is quite another to say it out loud. What makes it truly unbearable and downright full of shame and embarrassment is someone else saying it out loud. This is not the validation you want. This is not what you want to be recognized for or have attention drawn to. Yes, you know it. How can you not? You can “not” by ignoring it and acting as though it doesn’t exist. You have perfected the toddler mentality of if you can’t see it then neither can they. You know this isn’t true, but you still let yourself believe it. You have to in order to make it through. You tell yourself it isn’t that bad. That you can change it if you want to. It will be different this time. This is what has and always will define you, because you let it. Is it comfortable? No. Is it healthy? Hell no, and on so many levels. You know all of this … So does that make it worse? Does it make it worse to be an adult, know you have an issue and with a sound mind refuse to acknowledge it? Or is that the definition of scared? Maybe it is a fine line we walk between scared shitless and ignorance is bliss.
They say knowledge is power, so why after someone else tells you what you have known deep down in that hollow space, that you feel powerless and at your must vulnerable and/or shameful. How did you let it get this far. How did it domino so fast? Maybe you have to be so low you are forced to work up. Maybe you need to be scared so shitless that there really is only one choice … to move forward and to stare into the face of what ails you and tell it to sit down and shut up. The choice is yours and yours alone.
Salted Caramel: In a large sauce pan combined 1 can sweetened condenced milk and 3 bags of Werther’s Soft Caramels. Stir until all caramels are melted and it is smooth and bubbly. Add 1/4 tsp. fine sea salt and stir until it is distributed. Resisit licking the spoon … the caramel is scalding hot! Pour this mixture on top of your brownies and set in the fridge sans cover to firm up.
Chocolate Ganache: Keep in mind chocolate ganache (recipe in previous post here) needs to set at room temp. for about 12 hours to become solid and non-melting at room temp. If you make the ganache and pour it immediately over the brownies it will set up in the fridge but become very soft at room temp. I suggest letting the brownie and caramel set in the fridge while the ganache sets at room temp. After 10-12 hours you can beat the ganache with an electric mixer, just to make it spreadable and then slather it on.
Peanut butter + Chocolate = LOVE for most people, but I am not one of them. I would much rather drag my celery sticks through thick and gooey creamy peanut butter or slather on some chunky peanut butter and raspberry jam onto toast for a great throw back sandwich. Whenever I think of peanut butter cups I think of my brother, who is a peanut butter and chocolate lover, and “50 First Dates” with Adam Sandler and Drew Barrymore. “Want me to put some peanut butter cups in your eggs?” – https://www.youtube.com/watch?v=4quLuThn_Sc I had intended to make these awhile back for a friend and his tattoo shop. They were doing a great donation night for Project Semicolon. Unfortunately I wasn’t able to go and support this great endeavor due to previous obligations with my children, but I was there in spirit (and still owe Sam some goodies!).
Since I was going to be making quite a few of these in not a lot of time, I had bought pre-made chocolate shell cups. I do have a candy mold to make these by hand, but this was way simpler for the time I was going to have to make them. I bought three packages (about $4 each at Walmart) of ChocoMaker dessert cups. These cups come in two trays of six and unwrapped. There is no need to peel anything off these delicious Dark Belgian Chocolate cups. To make these from scratch you would need a mold and tempered chocolate. These cups are so versatile. You can fill them with any type of ganache or cream, the possibilities are ENDLESS!
I made up a triple batch of chocolate ganache (ensuring I would have some leftover to make some goodies that I do like!). Ganache is so easy to make. It is my go-to filling for cupcakes and cakes. If you leave it out at room temp. it will set and can be used for a rich and decadent frosting. For a single batch of ganache you will need 1/2 cup heavy cream and 8 oz. of good chocolate chips – I used dark, and a pinch of salt and a tsp. of instant coffee granules.
Keep in mind, dark chocolate is easiest to make into a ganache and white chocolate is the hardest. I put all my ingredients into a pan and and stirred constantly until it was smooth, creamy and combined. Don’t let this mixture stand or it will burn; you need to keep stirring it. You can do this in a microwave by combining all the ingredients in a microwave safe bowl and heating in 30 sec. intervals and stirring throughly between each heating session.
After ganache was made, I set it aside off the stove to set slightly before using as my peanut butter cup topping. For the centers I used double batch of filling. For a single batch you will need 1 c. creamy peanut butter, ¼ c.unsalted butter, ¼ c. light brown sugar and 1¼ c. powdered sugar. In a medium saucepan over med. heat, combine peanut butter, butter and brown sugar. Heat until completely melted, stirring constantly. Pour mixture into a mixing bowl and add powdered sugar a little at a time. Mix on low until it is complete incorporated. Set aside and let cool slightly. I put this mixture into a disposable piping bag, which makes the process much cleaner and easier. Once the mixture is cooled, pipe into shells. You will need to flatten the top slightly and push it into any open gaps.
Then spoon on the ganache and smooth it out for a delicious and indulgent treat! P.S. – You might want a glass of milk – just sayin’! ENJOY!
This blog is part of my path to health. I am a hot mess – aren’t we all? I finally realized at 33 that I am not capable of changing how I handle and/or manage my stress. I have always been hard on myself … ALWAYS. Let’s be real, it needs to stop or I will end up teaching my daughters this bad habit.
I am use to dealing with a million things at once; I am a mom of two, best friend to their dad, who owns his own business, and my job requires me to multi-task in several departments. I have stress on a daily basis. We all have our laundry list of daily responsibilities. I always thought I was good at dealing with stress – I honestly thought this with all of my being.
Then it happened. I had a “melt down.” I was sitting at my desk at work tearing up over something I knew wasn’t my fault. I had been snapped at by someone else (who was obviously stressed out also). I was absolutely dumb-founded. I kept replaying the scene over and over and over in my head. What could I have differently? How did I not know ahead of time this would happen? I shouldn’t have said anything. I am so stupid. And around and around it went. I felt like I was vibrating in my own skin. My ears were pounding and I shaking, I felt like the room was closing in on me and I couldn’t breathe. I know now I was the proud owner of my first panic attack.
I called my doctor’s office and they fit me in the next morning. I was nervous at first. I remember thinking geesh, another ailment. Lets add to the list. I wasn’t ashamed to talk to my doctor about my feelings – he is an amazing doctor. He goes out of his way to help me when it comes to thinking outside of the box in regards to not being able to take any kind of pain medicine. The first thing his medical assistant said to me is “Just breathe, it gets better from here.” Wow! So simple and yet so powerful for me.
I have a hard time releasing control. I am in the school of thought that if you want something done right, do it yourself. Sitting in that room, then and there, many memories flooded back to me of times where I chastised myself over and over for something that went wrong – where I felt I had disappointed someone. I knew in that moment I need to let go and let someone else (my doctor) be in charge.
Fast forward to today. People are noticing a difference. My daughters notice a difference. I notice a difference. There is no shame in needing help, regardless of what it is for, and asking for help is truly the first step – AND IT IS A HUGE ONE! Knowing there is a light at the end of a dark tunnel, happiness and smiling is possible, this is relief that you don’t understand until you have been the opposite. I took what my doctor told me to heart and really listened to what he had to say. “There are three types of people with anxiety and depression that receive medicine to help them. One is someone who takes medicine for a time and gets to a point they don’t need it anymore, kind of like a reset. Two is someone who takes medicine for a time, then goes off of it for a time, then back on for a time, and so on. Three is someone who takes medicine for the rest of their life. Is there a right or wrong way to do this? No. Everyone is different and that means their needs are different. Should you try to define yourself as one of the three? No. Just know that whichever third you happen to be, there are others, and that you are trying your best to help yourself into the light.” So I have chosen to breathe, take time each week for myself and not feel guilty, and do what I do best and love … bake.
Pumpkin Chocolate Chip Cookies
Ingredients:
2 1/2 c. AP flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. pumpkin pie spice 1/2 tsp. salt 1/2 c. unsalted butter, softened 1 1/2 c. granulated sugar 1 c. canned pumpkin puree 1 lg. egg 1 tsp. vanilla extract
1 bag semi-sweet or milk chocolate chips
Directions:
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, pumpkin pie spice and salt; set aside. In a med. bowl cream together the butter and sugar. Add pumpkin, egg and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Add in chips and stir gently to combined. Drop onto parchment lined cookie sheet (I use a 2 tbsp. cookie scoop). Bake for 15 to 20 mins. in preheated oven.
Turn these into whoopie pies! You can make a simple cream cheese or buttercream frosting, or your favorite whoopie pie filling, and you have a double duty recipe!
Blueberries are bountiful in Maine, especially Downeast. When I travel home down on Route 9, I am constantly in awe with the beauty of the blueberry barrens. With the last of my fresh blueberries from the Route 9 area I made an open face pie and treated my co-workers to some sweet semi-homemade deliciousness.
Semi-homemade you say? YES! There is only one area in life that I condone, and sometimes even encourage, cheating! That is when it comes to the kitchen. There is no shame in utilizing a quality pre-made product. I am a mom of two girls, I work full time, the girls have karate 2-3 times per week … the list goes on and on. Doesn’t it for everyone? I don’t always have time to knock out a pie crust or batch of brownies, but I will spruce it up and make it my own by adding homemade components.
I hear over and over again how people don’t have time to bake. I get that and fully understand it. I think with baking people feel it’s not okay to use a pre-made pie crust or a box of brownie or cake mix, but we don’t always have this mind set with cooking. Sometimes I want an easier and sometimes faster way to make something yummy. I have NO SHAME in this EVER!
Pie Crust: Use your favorite recipe or use store bought. Make sure to blind bake your crust. Once I line my pie plate with the crust and crimp the edges, I line my pie with parchment paper and fill it with beans (that I re-use) to weight the crust down. This ensures that the crust doesn’t shrink down the sides of the pie plate and keeps it from bubbling up all around, since I don’t want to prick the bottom of the crust.
I bake the pie crust following the directions on the box for the oven temp., however, I rarely use a timer. Once I start smelling the heavenly scent of toasted butter, I know my crust is just about ready! While the crust is baking, I prepare my filling.
Pie Filling Ingredients: You can substitute any frozen or fresh berry for this type of open-face pie. 2/3 cup sugar 1/4 cup cornstarch 1/2 cup water
Zest of one lemon 1/4 cup lemon juice 3 cups blueberries
In a large saucepan, combine the sugar, cornstarch, water and lemon zest and juice until smooth. Add blueberries and stir gently. Bring mixture to a boil over medium heat. Cook and stir until it has thickened. It should coat the back of a spoon, and you should be able to run your finger through the mixture and have the line stay. (CAREFUL, mixture will be HOT). Once the pie crust is baked add this mixture slowly and gently into it. Let pie cool before serving.
I added homemade whipped cream to this pie just before serving. I hope you enjoy this pie as much as my co-workers did. It was gone shortly after it was brought in! (Note the pie plate is for a cherry pie – oh well!)
Whenever I stumble across a recipe that I fall in love with, there is usually one ingredient that makes me say, “Wow, using that made a difference.” For instance, I don’t drink coffee and I never have. Seeing that many dessert recipes that are chocolate based used hot coffee to melt the chocolate or had espresso powder in the batter, I couldn’t wrap my head around it. I mean, I don’t drink coffee or like the taste of it, so why on earth would I put it in my dessert? Well, I had been doing it wrong for so long! I finally tried it when it came to making a Pot du Creme. I had such a new love for how coffee really does enhance the chocolate flavor.
There are so many basic ingredients that enhance the flavor of what we eat without us even knowing it or giving it much thought! For example, berries are so much brighter in flavor with some lemon or orange zest and some fresh squeezed juice of either added to them. Many sauces that adorn your dish when eating in a restaurant “finish” that sauce with a some butter to give it a glossy shine, a rich flavor and even at times to thicken.
Many people also overlook salt. I understand that people have diets that require them to reduce salt intake or remove it completely from their diets, however, if that isn’t you, then don’t skimp on seasonings, especially salt! There are many dishes I make that I season throughout with salt. It may be that I am sweating down or caramelizing vegetable, and then I will season the protein that goes into the vegetables, and finally the sauce that will go onto the protein and vegetables. Many think that this may create a dish that is too salty. The key is knowing how much salt to put in at each stage so that it doesn’t overpower the dish. Salt is just as essential to many baking recipes as it is for cooking recipes. Adding a touch of salt to many dishes gives it just what is needed to bring out the best in the dish.
There are hidden surprises in many dishes we know and love, and sometimes they are not so hidden; regardless, never under estimate a simple ingredient, as it just might be your key to success.
A friend gave me some Wild Maine Blueberries – 4 pints to be exact. I knew right away that I would make PIE, but I also LOVE coffee cake. If done right, it is tender and moist, and mouthwateringly delicious. So, I started looking online for a good recipe and decided to try out Ree Drummond’s Blueberry Coffee Cake (Original recipe: http://www.foodnetwork.com/recipes/ree-drummond/blueberry-coffee-cake.html). I have to say, I normally default to someone on the Food Network and/or Cooking Channel;I could watch the Food Network and Cooking channels all day long if I left myself.
I find the more simple the ingredients the better the taste, and it is always easier to make something if I don’t have to run out and buy special ingredients. I laugh often when a friend will ask me for a recipe and I start the answer with, “It’s so easy … ” They never believe me, but it’s true. If a recipe is too complicated and takes a ton of time to make, I won’t make it. The truth is I just don’t have time, not that it isn’t a recipe worth making or won’t taste amazing, but I just don’t have time. I usually bake late at night after everyone has gone to bed and it is just me and my mixer. Many sleepless nights are filled with heavenly aromas, beaters for licking and treats for my family, co-workers and friends.
This recipe had ingredients I already had on hand (thanks to my friend I even had FRESH blueberries) so it was a no brainer. This recipe will definitely get added to my stash at home, as my daughters were begging for seconds!
Ingredients List for Cake:
5 tbsps. unsalted butter, softened – Ree’s recipe calls for salted butter
2 c. AP flour
2 heaping tsps. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 c. granulated sugar
1 lg. egg
1/2 tsp. vanilla extract – high quality if possible, it really does make a difference
3/4 c. milk – I used skim
2 c. fresh blueberries
Ingredients List for Topping: 1/2 c. AP flour
1/2 c. granulated sugar
6 tbsp. unsalted butter – Ree’s recipe calls for salted butter
1/2 tsp. cinnamon
1/4 tsp. salt
Granulated sugar, for sprinkling
Directions for the cake: Preheat the oven to 350 degrees F. Grease a 9 x 13 in. baking pan with butter or shortening. Add flour, baking powder, cinnamon & salt to a medium bowl & stir to combine. Set aside. Cream together butter & sugar with an electric mixer. Add egg & vanilla; mix until just combined. Add dry mixture that you set aside & milk, alternating, & mix until totally incorporated. DO NOT OVER BEAT or your coffee cake won’t be crumbly and tender. Stir in the blueberries until evenly distributed. Pour batter into prepared pan and gently smooth out to reach sides of pan.
Directions for the topping: Combine flour, sugar, butter, cinnamon & salt in a medium bowl & cut together using a pastry cutter. I used my fingers to combined, which gave me a smaller crumb topping. Sprinkle over the top of the batter.
Bake 40-45 mins. or until cake is golden brown. Often oven temps. and times will vary, so I suggest using the light in your oven to check on the coffee cake around 30-35 minutes. Sprinkle with sugar and ENJOY!