Coffee Cake...but where's the coffee?

Does anyone else feel like they might melt away at any moment due to this horrible summer heat?  I'm only a few hours from CANADA for goodness sake, shouldn't it be just a little bit more comfortable around here?  I never thought I would be missing Boston's winter...

Even though it has been terribly hot I probably shouldn't be complaining because...it was only 75 degrees today!  And the beautiful weather caused me to be incredibly productive.  I woke up early, had a healthy breakfast, did pilates, booked campgrounds for the upcoming great adventure (more on this later), went to the pool to read for a while, and then went on a run.  All of which I accomplished before 1:00.

Now you are wondering, "why in the world did she just tell me all that...I don't care what she accomplished."  Well I have an answer for you.  There is only one reason I found this necessary.  It is for my mental health.  I am justifying the fact that after this healthy morning, I whipped up and devoured the coffee cake that I am about to give you the recipe for.  The coffee cake that has about 12 pounds of butter in it.  And about 5 pound of sugar.

But boy, oh boy was it delicious...and totally worth it.

Ready to indulge and love every second of it?

The Best Coffee Cake. Ever. -from the wonderful Pioneer Woman
 THE CAKE: 

• 1-1/2 stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-1/4 cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff

 THE TOPPING:

• 1-1/2 stick Butter, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-1/2 cup Pecans, Chopped

 -Seriously don't be alarmed by the amount of butter.  Butter is wonderful.

1. This is my antique sifter that I am in love with.  That probably didn't require a "step 1" but oh well.

2. But really step 1...Sift flour, baking powder, and salt.  And set aside.

3. Beat egg whites until stiff.  Set aside.

4. Cream butter and sugar.  When smooth alternately add flour mixture and milk until combined.

5. Fold in egg whites.

6. Combine topping ingredients in a large bowl.

7. Pour batter into a well greased 9 x 13 baking dish.

8. Spread topping over batter.  Pop it into the oven and bake at 350 for 40-45 minutes.

9. Let it cool for a couple of minutes.

10. EAT!

11. Eat more!  And grab a cup of coffee...it is coffee cake after all!

 I should probably go on another run...but maybe I'll go get another piece...

A little heads up...
In about 14 days time Kaston, Nick, and I will be heading out on an epic adventure from Boston to Ozark.  Not only is this a road trip back home...it is also going to be a mini My Politic tour!  We will  be stopping in Philidelphia PA, Staunton VA, Asheville NC, Atlanta GA, Nashville TN, and Memphis TN.  The plan is to drive, play shows, eat good food, camp, explore, eat more and so on.  I will be documenting the trip via videos and this blog so check in occasionally to see what town we are in and what we are up to!  In the mean time check out their youtube page! My Politic Music

Remnants of an Edible Flag...Pancakes with Blueberry Butter.

Do you remember back in April/May when I told you school was almost over and that meant I would be able to blog my way through the summer?

Do you also remember when I've been laying by the pool, reading books, going on adventures, having visitors and basically just not blogging?  Oh, wait no!  That couldn't be me. 

Moving on.  A week or so ago I started to plan the 4th of July festivities and of course what food we would be eating.  I must admit I was somewhat heartbroken about not spending the 4th on a boat on Table Rock Lake like I've done the last 19 years of my life.  But I went into it with an open mind, even though I had very high expectations.  And you know what?  Boston's 4th of July pulled through for me.  It was such a great day full of friends, grilling, playing games, eating, and then of course the epic Boston fireworks (which are the ones shown on T.V. every year!).

I of course had every intention of blogging about all of my festive 4th of July dishes but...I ended up using recipes that aren't mine to give out.  Sorry!  Do you at least want me to torture you and tell you what we had?  Okay.

• Grilled hot dogs and corn on the cob (done by grill master Kaston)
• Kaston's mom Annette's famous potato salad
• Spring Creek Tea Room white chocolate cheesecake (which was of course decorated in American fashion with a blueberry and raspberry flag)
• Ms. Ashley Fear's delicious turkey-dill roll up things.
• Blueberry Lemonade

That was rude wasn't it?  I'm sorry.  But guess what?  I bought way too many blueberries and raspberries for the occasion (I didn't know when the opportunity would pop up to put a blueberry and raspberry flag on something and I wanted to be well prepared).  And that means that I had a ton of leftovers that I needed to do something with.  So.....this is what happened....

Pancakes with Blueberry Butter

for the batter:

3 tablespoons sugar

2 eggs

1/2 teaspoon vanilla extract

3 tablespoons butter, melted

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

1 cup + 3 tablespoons milk

for the butter:

1 stick butter, salted and softened

1 1/2 tablespoons powdered sugar

3/4 cup fresh blueberries

Gather all of those yummy ingredients.  And probably a cup of coffee if you're into that kind of thing in the mornings.

Throw the sugar, eggs, and vanilla into a bowl and whisk until foamy.

Stir in the melted butter.  And then the flour.

Mix in the salt and baking powder.

Now the milk.

Whisk like crazy until you have a smooth batter with no lumps.

Okay here is where I failed.  I forgot to take pictures of the actual pancake making process.  Who am I?  I'm sorry it was early and I was only on my first cup of coffee.  Forgive me.

Here is what you do...Use a skillet that is lightly greased with butter, pour about 1/4 cup batter onto the pan when the butter has started sizziling.  Fry until bubbles appear on the surface and then flip.  Cook for 2-3 minutes on the other side until golden.

Now for the buddah. (That's Boston for "butter")

Combine the softened butter and powdered sugar.

Measure out 3/4 a cup of blueberries.

Combine the two.  Mash some of the blueberries up so the butter turns a light purple.

And now.....pay attention.  This is important.

Step 1: Put pancake #1 on the plate.

Step 2: Slather pancake #1 with blueberry butter.

Step 3: Place pancake #2 on top of pancake #1.

Step 4: Now slather pancake #2 with blueberry butter. (See where this is going?)

Step 5: No?  Okay I'll keep going.  Place pancake #3 on top of pancake #2.

Step 6: You'll never believe this step.  Slather pancake #3 with blueberry butter.

Step 7: Drench pancakes #1, 2, & 3 with warm maple syrup.

Step 8: Now grab a handful of fresh blueberries.

Step 9: Throw those fresh blueberries on the plate.

Step 10: This is the best step.  You'll like it.  Take a bite of those pancakes that are so perfectly stacked, slathered with blueberry butter and drenched in maple syrup.

Enjoy!