Wow! What an exciting Spring. Earlier this Spring, I had the chance to attend the Sweet Paul Makerie. It was held in Philadelphia and included workshops at Terrain, and the Urban (Anthropology/Urban Outfitter) campus. Think... arts & crafts for grown-ups. Paul Lowe and his team of artists designed great retreat.
The Terrain grounds provided incredible inspiration and shopping galore! I took a class in embroidery, a beautiful and tiny - yes! very tiny art form. I was all thumbs, yet rely enjoyed the challenge.
Other workshops included printing with Lotta Jansdotter, lessons in calligraphy and stamp making. What a time! To top if off, the food was as beautiful as it was delicious.
Just before leaving for Philly, I learned that I'd be speaking on a panel at ALT Summit, a conference for bloggers! Pinch me. I'm joining Aimee Broussard, and Jill Nystal to discuss blog-to-book and the publishing world. If you're a blogger or are wanting to be a blogger, this is the conference for you. It's the experts of the blogging world, here to share their best tips and ideas.
Gary and I usually take trip in early summer. He gladly accepted my invitation to join me in Salt Lake City. We arrived a day early and took a drive in our rental car. I need to back up. We were to have arrived three days early, but had to reschedule our trip. You see, I was mowing our yard on the riding mower, glanced right when I should have been looking straight ahead and ran into a tree limb. Instead of leaving for the airport, we left for Urgent Care. My eye laceration is "glued" but looks to be healing nicely.
Look at these beautiful mountains! It's the Wasatch National Forest between Park City and Salt Lake City. We had a great ride, and Gary was stellar at the wheel.
What about a recipe or two? While I'm out and about, I want to share a few Spring recipes I love. Rhubarb is in season so let's make a wonderful morning coffee cake.
I have a special recipe for you. It's a gluten free coffee cake. Can you believe it? I generally don't seek out or try GF recipes, but I've been interested in new options for GF guests, and this one hits the jackpot. For those of you who have been turned off by, or don't need gluten free options, please don't pass this one by. It's really, really good and you'll never know that it's made without flour. I've made it with strawberry/rhubarb and just strawberries. I think you could easily toss in blueberries or other fruits more options.
You can also make it with wheat flour. Use about 1 cup flour, and eliminate the xanthan gum.
Strawberry Rhubarb Coffee Cake
For the Topping
8 T unsalted butter, or heart healthy butter-like stick
1 cup all-purpose gluten free flour. (Bob's Red Mill AP version is great!)
1/2 tsp xanthan gum
1/4 cup granulated sugar
1/3 cup packed light brown sugar
1/8 tsp salt
For the Batter
3-4 stalks fresh rhubarb, cut into tiny 1/4 inch pieces
1-2 cups fresh strawberries, hulled and sliced
1 1/4 cup all purpose gluten free flour
1/2 tsp xanthan gum
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
2 T butter - room temperature
4 T shortening
6 T plain Greek yogurt
3 large eggs, or equivalent of egg substitute
1/2 tsp vanilla extract
Preheat oven to 350 degrees F. Grease and flour an 8 inch cake pan. (round or square). Line the bottom with parchment paper.
Combine the topping ingredients and blend with a fork until just combined. Place in refrigerator until needed.
For the cake batter, in a small bowl, combine the fruits with the brown sugar, and 1/4 cup flour, stir and set aside.
In another bowl, mix the remaining flour, xanthan gum, baking powder, soda, salt and 3/4 cup granulated sugar. By hand or with a mixer (paddle attachment for Kitchen aid) add the butter, shortening, yogurt and mix. Add the eggs, one at a time and mix after each addition. Add vanilla, then fold in the fruit. The batter will be thick. Mix just until combined.
Scrape batter into the pan, smooth, and bake in preheated oven for 30 minutes. After the cake has been baking about 20 minutes, remove the topping from the refrigerator, and toss/fluff with a fork to create the crumbles.
Remove the cake from the oven, sprinkle on the topping, and return to the oven for another 20-30 minutes or until a toothpick inserted comes out clean or with just a few crumbs. Remove from the oven and cool completely, carefully turn out of pan and remove parchment. Then return to plate or pedestal. Slice into squares or wedges. Serves 8-10
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