CHOCOLATE CHIP COFFEE CAKE

This recipe is from my Sweet Kathleen's Cookbook and is perfect for a brunch. It is moist and loaded with chocolate chips.

Cinnamon Topping
1/4 c. granulated sugar
1 tsp. ground cinnamon

Cake
1 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. (1 stick) butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. granulated sugar
2 tsp. vanilla extract
2 lg. eggs, room temp
1/4 c. milk
1 c. semi-sweet chocolate chips
2 T. all-purpose flour
1 T. butter, melted


Preheat oven to 325. Grease a 9-inch springform pan. Prepare Topping: In small bowl combine the sugar and cinnamon. Cake: Sift together the 1 3/4 cups flour, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream the 1/2 cup butter, cream cheese, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Mix the chocolate chips with the 2 tablespoons flour and fold into batter. Spoon the batter into the prepared pan and spread evenly. With a pastry brush spread the 1 tablespoon melted butter over the batter. Sprinkle the cinnamon-sugar evenly over the batter. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Carefully run a knife around the edge of the pan to loosen. Remove sides of the pan. Cool completely before slicing. Serves 10-12.

TOMATO BRUSCHETTA

I hope you all had a wonderful Christmas. I know how hectic the season is and we are getting a little tired of baking. This is a delicious and easy appetizer that would be perfect for New Year's. Dried basil can e substituted but it is best with fresh.

6 roma (plum) tomatoes, chopped
1/2 c. sun-dried tomatoes in oil
3 cloves minced garlic
1/4. c. olive oil
2 T. balsamic vinegar
1/4 c. fresh basil, stems removed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 French baguette
2 c. shredded mozzarella cheese

Preheat oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, or until slightly brown. Divide the tomato mixture evenly over the slices. Top the slices with mozzarella. Broil for 5 minutes, or until the cheese is melted.

WISHING YOU A HAPPY HOLIDAY SEASON

It is so hard to believe that Christmas is only 12 days away! I hope all of you have a wonderful holiday filled with joy and happiness. I look forward to the New Year and sharing some of my favorite recipes with all of you.

RED VELVET POUND CAKE

With Christmas fast approaching, I am sure that many of you are busy baking and getting ready for the holiday. I love the Christmas season and the entertaining too. This pound cake will look so pretty on your holiday buffet table and I know your guests will enjoy it.

Cake

3 c. all-purpose flour

3 T. unsweetened baking cocoa

¼ tsp. baking soda

¼ tsp. salt

1 c. (2 sticks) butter, softened

2 2/3 c. granulated sugar

6 lg. eggs, room temperature

1 T. vanilla extract

1 c. sour cream

2 T. heavy cream

2 bottles ( 1 oz. each) red food coloring

Glaze

¼ c. milk

5 T. butter

½ c. granulated sugar

1 c. white chocolate baking chips

1 tsp. vanilla extract

Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan or spray with nonstick baking spray containing flour. Sift together the flour, baking cocoa, baking soda and salt. Sift again. Set aside.

In large mixing bowl, cream the butter, sugar and vanilla on medium speed for 10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the sour cream, heavy cream and the food coloring. Add the flour mixture in thirds. Mix just enough to blend the batter after each addition.

Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove cake from the pan onto wire rack to cool completely. Drizzle the glaze over cooled cake. Serves 16.

Prepare glaze: In saucepan bring milk, butter, and sugar to boil over medium heat. Remove from the heat and whisk in the vanilla and chips until the chips are melted. Strain mixture through mesh strainer and cool about 3 minutes before using.