Friday, July 23, 2021

Mini Yeasted Streusel Coffee Cakes

Mini Yeasted Coffee Cakes

This coffee cake is a family favorite. My grandma would always have at least one in the freezer to feed us when we went to visit her. Today I decided to make a small, muffin sized version just for fun. They are cute and tasty. Not very sweet, but they taste just like I remember: yeasty, a little buttery, with just enough sweet cinnamony crispness on top. 

I plan to freeze most of these and enjoy them gradually over the next few weeks.

Mini Yeasted Streusel Coffee Cakes


  • 1/4 cup butter
  • 1 cup milk 
  • 2 1/4 teaspoons instant dry yeast (If using regular dry yeast, reduce milk to 3/4 cup and proof yeast in 1/4 cup barely warm water before adding to the cooled milk & butter.)
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 2 eggs, beaten
  • zest of 1/2 lemon
  • 3 cups King Arthur Unbleached All-Purpose Flour
Streusel Topping
1. Scald the milk in a heavy saucepan over medium-high heat (scalding means to bring to a boil), and then remove from heat immediately.  Place 1/4 cup butter in a large heat-proof bowl and pour scalded milk over it.  Stir to melt butter and then let mixture cool to lukewarm or a little cooler. While milk/butter cools, mix the flour and instant yeast in a medium sized bowl.

2.  Once milk/butter has cooled somewhat, add the sugar, salt, eggs, lemon zest, and flour/yeast mixture.  Stir with a sturdy spoon until completely mixed.  Dough will be the consistency of a thick batter, more than a dough.  Transfer dough to a greased bowl. Cover with plastic wrap and set in warm place to rise until double in bulk. 

Note: For this batch, I allowed the dough to rise for about 30 minutes, and then I placed it to finish rising over night in the refrigerator. In the morning, I set it on the counter to come to room temperature while I prepared the muffin pans.

3.  Preheat oven to 400 degrees Fahrenheit.  Prepare streusel topping by mixing the sugar, flour, and cinnamon in a medium bowl.  Add butter chunks and mix with your fingers until all the butter is incorporated into the dry ingredients.  Squeeze and crumble so you have a nice semi-chunky consistency.

4.  Butter 24 muffin cups (2 12-cup pans). Once dough has risen, punch down and turn out onto a lightly floured surface. Flatten the dough into a rectangle, about 1/2 inch thick. Using a pizza cutter or sharp knife, cut rectangle into 24 somewhat evenly sized squares. If some are larger and some are smaller, trim off some of the large ones and add it to the smaller ones.

5. Place one dough square in each of the buttered muffin cups. Spoon about 1 1/2 tablespoons of streusel on top of each dough square. Cover with plastic wrap.

6. Bake at 400° for about 15-18 minutes, or until you see some of the dough starting to brown. Set muffin pans on wire racks to cool for at least 5 minutes before removing the mini coffee cakes with an offset spatula or dull knife. Set unpanned mini coffee cakes on a wire rack to cool further. Freeze leftovers by wrapping individual coffee cakes in plastic wrap and then placing in a large zip top freezer bag. Defrost by microwaving at 20 second intervals until desired heat level is reached.

Makes 24 mini coffee cakes

Sunday, July 11, 2021

Potato & Beef Burritos

Potato and Beef Burritos
I like to eat mine with a fork.

If you live in Southern California and have access to a Smart and Final store, you are able to purchase Ramona's Potato and Beef burritos, $19.99/dozen, any time you want. Since I no longer live in SoCal, but really really wanted to eat a delicious potato and beef burrito, I took to the internet and found this fantastic recipe from 
Pina en la Cocina

These burritos don't taste exactly like Ramona's but they're pretty darned close and pretty darned satisfying.

I still need to find a better, more consistent way to introduce heat. I have yet to actually try the Anaheim chiles called for in the recipe at Pina en la Cocina. So far Trader Joe's jalapeno sauce has been sufficient and easy.

So there you go. Potato and beef burritos. Try them.

Potato and Beef Burritos
     --Adapted from Pina en la Cocina

  • 2 pounds cooked, simply seasoned beef (Click here for a good recipe.)
  • 4 - 6 tablespoons vegetable oil
  • 3-4 medium russet potatoes, peeled and cut into 3/4 inch cubes
  • salt and pepper to taste
  • 4 cloves of garlic, minced
  • 1 medium onion, diced
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups beef stock (I use as much of the liquid from the roast recipe linked above as I can)
  • 4 cans (4 oz. each) fire roasted diced green chiles
  • Jalapeno hot sauce to taste (I use 3-4 tablespoons Trader Joe's Jalapeno Sauce.)
  • 12-16 large flour tortillas

  • In a Dutch oven over medium-high heat, heat up 2-3 tablespoons of oil. add the cubed potatoes. Salt and pepper the potatoes to taste. Stir potatoes occasionally until they start to brown and begin to soften.
  • Add the garlic, onion, and cumin to the potatoes. Stir and cook until potatoes are cooked through.
  • Add the cooked beef, green chiles, jalapeno sauce, and beef stock. Stir to combine and heat through.
  • Scoop about a cup or so of the mixture into the middle of a tortilla and roll up into a burrito. (Click here for a video that shows the best way to fold/roll a burrito.)
  • For real Ramona's authenticity, wrap each rolled burrito in plastic wrap. When you do this, the tortilla becomes soft, steamed, and even moist from the filling juices.
  • Any burritos you do not eat the day you make them can (and should be) frozen (in their plastic wrap) and placed in a zip top freezer bag for later enjoyment.
  • When ready to reheat from frozen, place wrapped burrito on a microwave safe plate and microwave on high for 2 minutes*. Turn burrito over and heat for another 30-60 seconds. Allow to sit for at least 3 minutes to allow heat to evenly disperse throughout the burrito. Unwrap and enjoy.

*You may need to adjust this time depending on which size tortilla you used and how big your burritos end up.

Makes 12-16 burritos

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