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Where We Gather: A Food Blog by Kimber Casteel

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January 6, 2017

Blueberry Coffee Cake for Breakfast

January 6, 2017

Happy New Year! Happy Friday! We have been blessed with a light snow day. Just enough snow to make me giddy and for our street to look beautiful, but not enough to keep us inside all weekend.

This glorious weather inspired me to stitch up something special while my blueberry coffee cake was baking in the oven. What is better than cake for breakfast?! Grab this one of a kind embroidery hoop here!

Now on to the good stuff – fresh blueberries baked into an airy cake, topped with almonds and cinnamon. This recipe is forgiving and also flexible! You can swap out your berry of choice, or add other toppings to really make this kitchen staple unique to your tastes.

Blueberry Coffee Cake

Serves 8-10 people

Ingredients:

  • ½ cup whole milk
  • 1 large egg
  • ½ cup greek yogurt
  • 3T vegetable oil
  • ¾ cup sugar
  • 2 cups AP flour
  • 4t baking powder
  • 1 ½ cups fresh blueberries, rinsed and dried

For topping:

  • 4T sliced almonds
  • ½t cinnamon
  • raw sugar (turbinado sugar)

Optional Toppings:

  • chopped nuts (walnuts, pecans, hazelnuts)
  • shaved coconut
  • lemon zest
  • chocolate chips

Instructions:

Preheat your oven to 400 degrees.

In a large mixing bowl, whisk together the egg, milk, oil & yogurt. Mix together the flour, baking powder, and sugar, in a separate bowl and add it to the liquid mixture. Be careful not to over mix.

The dough will be pretty thick. Gently fold in the cleaned blueberries, reserving a handful to the side. Pour the batter into a prepared 9 inch cake pan or springform pan, and spread with a spatula until even. Take the remaining blueberries and spread them out on top of the batter. Combine the topping ingredients of your choice into a bowl and then sprinkle this on top of your cake. Bake in the oven for 25-30 minutes. Let the cake cool for 30 minutes before removing it from the pan. Slice & enjoy with a cup of coffee or my favorite hot cocoa!

 

Until next time!

Kimber

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Posted by Kimber Casteel Leave a Comment
Filed Under: KimArt on the Daily, KimArt Recipes, Uncategorized Tagged: baking, cake, coffee cake, cooking, embroidery, home, recipe, recipes

December 13, 2016

Cozy Up with Nutella Hot Cocoa

December 13, 2016

homemade

 

Christmas is less than 2 weeks away, and I am in a thick fog of Christmas orders!

No matter how busy I am, I always make time to make some sweet treats to perk up my spirits (and my husband’s!) during this very busy time of year for my hand embroidery business.

I wanted to take a quick break and share with you my go-to recipe for homemade hot cocoa! No packets of hot cocoa (gasp!) will ever be found in our home. Plus, the best part of making homemade cocoa is that you can tweak the recipe for dietary restrictions, preferences, and to mix it up with different flavors!

Use my super easy hot cocoa recipe and take a peek into my holiday decor this year, complete with my hand embroidered Nordic ornament set!

unnamed

Personally, my idea of a good time is a hot chocolate bar! This is a great and easy treat for kids. A great way to get them involved is to have them pick & prep their hot chocolate toppings. This recipe is easily doubled, modified, and can be altered to taste. I prefer a thick, rich hot chocolate, but not everyone does!

Nutella Hot Cocoa

Serves 2

Ingredients:

  • 16 oz of whole milk (or your favorite non dairy alternative)
  • 3 Tablespoons of Nutella (you can always add more to taste)
  • 4 Tablespoons of dark unsweetened cocoa powder
  • 2-4 Tablespoons of sugar (start off with a little and add to suit your tastes)

Optional Toppings:

  • Marshmallows (homemade are best! I will eventually share my own recipe here 🙂 )
  • a Ghirardelli chocolate square
  • crushed candy canes
  • chocolate chips
  • a gingerbread cookie!

Instructions:

Heat the milk (or non-dairy alternative) on medium heat so that it does not burn. Once it starts to warm up, whisk in the cocoa powder, making sure all clumps are thoroughly mixed through. Add the sugar and nutella to taste, whisking frequently. As soon as the cocoa is at the desired temperature, remove from heat immediately and pour into mugs. Top with your favorite toppings and enjoy!

unnamed-2

I hope you enjoy this recipe! Please pin, tweet, share, and check out my hand embroidered ornaments!

The ornaments featured in these photos were inspired by my trips to Iceland. I made 4 exclusive sets of 3 ornaments, each set having one heart, one tree, and one horse. Every single ornament is one of a kind and different! You can choose from the curated sets I have available and purchase directly here:

XO

Kimber

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Filed Under: KimArt Recipes, KimArt Updates, Uncategorized

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Welcome! My name is Kimber and I am a wife, foodie, and hand embroidery designer. I am passionate about creating delicious meals with fresh ingredients, supporting local eateries, and spreading my passion for both with everyone. I hope you will gather with me here and enjoy the recipes, experiences, and stories I share with you. You may even learn something along the way!

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Recent Posts

  • Blueberry Coffee Cake for Breakfast
  • Cozy Up with Nutella Hot Cocoa
  • Asbury Park Food Crawl: Part II
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