Recipe

Easter Brunch & Blueberry Sour Cream Coffee Cake

Easter Brunch & Blueberry Sour Cream Coffee Cake At Home With The O'Neils

This Blueberry Sour Cream Coffee Cake is top 3 of my favorite desserts that my Mom used to make.  It is a bit tedious and requires precision but the outcome is amazing.  Now that there are little ones in our family, my Aunt and Uncle have moved Easter Lunch back a few hours to Easter Brunch.

It was the perfect opportunity to break out the recipe book and surprise the family with this delicious treat.  

My Dad actually requested this since my Mom no longer bakes and he had a craving.  Since Chuck isn’t a fan of anything that includes blueberries, I was more than happy to comply to get my fix as well.

I did not plan for this to be a blog post, so there are no step by step pictures.  I had shared this image on my Instagram and had a request for the recipe.

Here is the recipe!

Blueberry Sour Cream Coffee Cake

Ingredients

¾ C Oleo

1 ½ C. Sugar

3 Eggs

1 ½ tsp. Vanilla

3 C. Flour

1 ½ tsp B. Powder

1 ½ tsp B. Soda

¼ tsp Salt

1 ½ C. Sour Cream

1 C. Frozen Blueberries

Filling:

½ C. Brown Sugar

1 ½ tsp. Cinnamon

½ C. Nuts (Optional)

Glaze:

Confectioners Sugar

3 – 4 Tsp. Milk

Directions

  1. Preheat oven to 350 degrees.
  2. Combine butter, sugar, eggs & vanilla in bowl.  Mix well and beat for 2 minutes.
  3. Next add flour, baking soda, baking powder, salt to wet mixture and mix with beater.
  4. Fold in in sour cream and blueberries to the mixture.
  5. In a separate bowl, create the Filling by mixing brown sugar, cinnamon and nuts.
  6. In greased pan, spread 1/3 (about 2 Cups) batter and sprinkle with 1/3 of filling (About 6 Tbsp.).
  7. Repeat step 4, two more times.
  8. Bake 350 degrees 50 – 60 minutes or until toothpick comes out clean.Blueberry Sour Cream Coffee Cake (3)
  9. Once the Coffee Cake is cooled, mix confectioner’s sugar and milk, until desired Glaze consistency.  This should be thick enough that it slowly drips off a spoon.
  10. Add Glaze and serve.

Blueberry Sour Cream Coffee Cake (1)

To jazz it up, after I made the Glaze, I divided it into smaller bowls and added food coloring to bring in some Easter Colors.  I used pink and yellow but you can use any color combination you want.

Glazing Tip:

  1. Take a spoon with Glaze color 1, and drip the Glaze from left to right on the Coffee Cake. Give it a few minutes to harden.
  2. Take another spoon with glaze color 2, and repeat step one.
  3. Next rotate the cake 180 degrees and repeat steps 1 and 2.

By using this method it evens out the glaze. Typically in the beginning there is a blob of Glaze and then it thins out.  By rotating the Coffee Cake it makes it more consistent.

Enjoy!

Feel free to write a comment or send a picture (tag me on Instagram @AtHomeWithTheOneils) and let me know how it comes out! 

7 Step Easy-to-Make Potato Salad

7 Step Easy-to-Make Potato Salad At Home With The O'Neil's

I gave you the recipe to my Delicious Homemade Broccoli Salad, now I am sharing my 7 Step Easy-to-Make Potato Salad.

It is always a hit whenever I bring it to a cookout.  This could be the fact that Chuck praises it up and down and no one has the heart to tell him otherwise.  Just kidding, I always loved it when my Mom made it, she passed the recipe on to me and now I am sharing with you!   This isn’t just a summer recipe either, it is a great side for any meal.

Note: This is a very basic recipe.  You are welcome to add different ingredients to your liking.  I have an extremely picky husband.  Some suggestions to add would be: onions, raisins, or dried cranberries.  They would all go nicely with this recipe.

Ingredients

  • 1 5 lb. bag of potatoes (Any kind you like, I use Russet potatoes)
  • 3 sticks of celery
  • Celery Salt
  • 1 Capful of Vinegar
  • 2 packages of Sweet ‘N Low (sugar of your choice)
  • 2 – 3 Cups of Mayo or Miracle Whip.

7 Steps 

  1. Peel and dice the 5 lb. bag potatoes into cubes and place in pot of cold water.At Home With the O'Neils 7 Step Easy to Make Potato Salad
  2. Once potatoes have been diced, place on the stove and boil the potatoes.  Let the potatoes cubes boil for about 5 minutes. You can tell when they are ready when you can stick a fork in and remove it easily from the potatoes.
  3. Drain the potatoes, place in serving bowl or Tupperware container, let cool.
  4. Cut up the celery into thinly sliced pieces.
  5. Once the potatoes are cool add celery, celery salt, vinegar, Sweet ‘N Low, Mayo and mix together. At Home With the O'Neils 7 Step Easy to Make Potato Salad
  6. Taste test: I may add a little more of one ingredient or the other to balance it out.
  7. Refrigerate for a couple of hours and serve chilled.At Home With the O'Neils 7 Step Easy to Make Potato Salad

That is it!

You will WOW your guests or friends at your next family gathering.  It is simple to make, the hardest part is peeling the potatoes.

What is your go to cookout dish to bring to family and friend gatherings?

Delicious Homemade Broccoli Salad

Wow it has been almost a month since I wrote my last post!  Summer is flying by.  Chuck and I are trying our hardest to take in every single moment of these beautiful summer days.  If you follow us on Instagram you see what I am talking about.  How about you?  What are you doing to celebrate the warmer weather?

One of Chuck’s favorite things about summer is the summer salads I make.  I have 3 go to salad recipes (inherited from our Moms) that I make for him.

The three recipes are:

  • Broccoli Salad
  • Potato Salad
  • French Dressing & Ham Pasta Salad

Every time I make one of these salads I could win the Wife of the Year Award (he is that happy).  I am pretty sure one of those salads is the reason he proposed and the other is why he married me.

Back to his Summer Salad obsession Anytime we have a cookout or family function, Chuck volunteers me to make one of these salads.  Typically it is whichever one he is most in the mood for.  If I don’t make a side batch for him for our home, he whines.  Don’t tell him I told you that!  So I indulge in his bad behavior and for the fact  I secretly love his passion for my cooking.  Don’t tell him I said that either!  

Delicious Homemade Broccoli Salad Recipe

1 Red Onion (Optional, I don’t use this because he is Mr. Picky)
1-2  Large Bunches of Broccoli
4 or 5 Carrots (or you can cheat buy a bag of shredded carrots)
1 Package of Grated Cheddar Cheese
1 Cup of Mayo
3 Sweet’N Low (or sugar substitute)
2-3 Tbsp Vinegar

1.)  Chop up the Red Onion in a food processor and place into a large bowl.
2.)  Rinse the Broccoli under cold water and pat dry.
3.)  Cut the tops off into little Brocolli florets and put into the bowl.
4.)  Dice the stem of the Broccoli into chunks and chop this in the food processor too.
4.)  Add the diced Broccoli stem to the bowl of vegetables.
5.)  Rinse the Carrots and put those into the food processor.
6.)  Add the Carrots and Grated Cheddar Cheese to the bowl.
7.)  Next add the Mayo, Sweet’N Low and Vinegar to the vegetable mixture.

At Home With The O'Neils Delicious Homemade Broccoli Salad 5
8.)  Mix all together with a spoon.
9.)  I refrigerate this for 1 or 2 hours (at the least) to let the ingredients set together.
10.) When you are ready to serve, I like to add a little cheese on the top for garnish and presentation.

Notes

  • I always make this to taste.  After making it a couple of times you will be able to tell which ingredient you need to add more to balance the salad.
  • The ingredients listed above are in proportion to one another.   I always buy 3 – 4 heads of broccoli and build my salad from there. (As with the photos of this blog post).  Also, 1 Cup of Mayo won’t cut it.  Add to your preference.

It is a lot of work for what you have as the end result.  Hence the reason I always make more.  This salad never lasts more than 3 days in our home.

Let me know what you think and share your Broccoli Salad Creation photos on Instagram or Twitter with me!

Homemade Iced Tea

At Home With the O'Neil's Home Made Iced Tea

I love tea.  It is at the root of who I am.  My paternal grandparents used to give me tea all the time growing up.  “Tea time” was everyday at 4:00 PM after school.  To this day, I cannot make a cup of tea without thinking of my grandmother.  There is something so soothing and relaxing about it.  I love to heat up the water in the kettle, letting the tea bags steep, waiting for it to be just the write temperature, cradling the warm cup between your hands and letting the steam hit your face.  So naturally in the summer, I decided to make homemade iced tea.  Store bought iced tea doesn’t do it for me.

This homemade iced tea recipe is very simple to do.  Yes, you can go out and buy the Nestea mixture and scoop powder and add water.  There is just something so delicious and rewarding about this recipe.  I encourage you to try it at least once this summer.  Maybe it is the hard work of making it, or the anticipation for when it cools down, but it is worth the wait.  It took me awhile to perfect this recipe, to have the perfect and have the right blend of tea, sugar and lemon.

At Home With the O'Neil's Home Made Iced TeaIngredients:

  • Water
  • 5 Tea Bags
  • 1 Whole Lemon
  • 1 Cup of Sugar
  1. Boil water in a tea kettle.
  2. As the water boils place 5 teabags in pitcher or carafe.
  3. Slice 1 lemon in half.
    1. Place one half of the lemon to the side.
    2. Cut the other half into thin slices.
  4. Once the water has boiled, pour into carafe with tea bags. You may need to boil water twice to fill the pitcher.
    Tip:  While the second round of water boils, I add the lemon and sugar.
  1. Add sugar.
  2. Take the untouched half of the lemon and squeeze the juice into the iced tea.
  3. Stir the iced tea mixture.
  4. Then float the lemon slices.
  5. Top iced tea off with rest of the boiling water.
  6. Let tea bags steep for 10-15 minutes then remove.
  7. Once all tea bags have been removed, stir once again.
  8. Let iced tea cool on counter or place in refrigerator.  Since I use a glass carafe, I let it cool for about an hour and then place in the fridge.
  9. You are ready to serve your delicious Homemade Iced Tea.

At Home With the O'Neil's Home Made Iced Tea

It is a bit of a process, however this tea NEVER lasts long in our home.  And it is SO GOOD!  Let me know what you think after you make a batch!

The carafe I use is 84 Ounces (fl oz) or 2.48418 Liters (L).  This post contains affiliate links.

Healthy Living: Lemon-Infused Water

When life hands you lemons, make lemon-infused water.

Leading up to our wedding, I was in full-on “Bride mode”.  I never was a Bridezilla but I must have bought ever bridal magazine I could find and read every online article on The Knot.  Those around me noticed some changes in my behavior.  Some habits were for the better.  Like eating healthier.  I would have yogurt with fruit every morning instead of my morning jaunt to Dunkin’ Donuts for coffee and a pastry.  I also started drinking lemon water to help give me more energy and clear up my skin.  Some wedding prep habits were not so good.  Like that time I took vitamins to help my hair and nails grow, messed with my hormonal balance and started acting like a crazy pregnant woman. My Maid of Honor intervened with this one.  Although the ‘yogurt-for-breakfast’ fad ended as soon as the dress came off, the lemon-infused water stuck.

At Home With The O'Neils - Healthy Living Lemon Infused WaterWe are supposed to drink 8 ounces of water a day.  However water tastes bland to me.  In the warmer months it is easier for me to consume water to quench my thirst, but I have never been a huge water drinker.  By adding lemon to the water, it was easier to hit my daily intake without it feeling like a chore.  I noticed a change in my skin, I had more energy and rarely became sick.  I stuck with this habit after the wedding.

Just recently, I stumbled across this article “20 Reasons you should Drink Lemon Water in the Morning” from Living Traditionally

From my wedding research, I knew lemon water helped with metabolism, digestion, gave me more energy, and attacked free radicals reducing the chance of getting sick.  However, I didn’t know that it cleanses the liver (5), battles depression and anxiety (9), is good for high blood pressure (11), reduces joint pain (14) and here is the kicker – it prevents cancer (20)!  When I was discussing this article with a friend she shared an interesting fact with me.  I cannot officially be quoted, however she is very knowledgeable on the topic, since her husband fought a life-threatening battle with cancer and lives to tell the story.  She said, “it is known that tumors feed on sugar and that is how they grow.  Lemons have a high concentration of alkaline, the opposite of sugar and this prevents cancer from growing”.

Healthy Living Lemon Infused WaterThis article states to drink warm lemon water first thing in the morning.  However, I like mine refrigerated.

  1. Cut half a lemon into thin slices.
  2. Place in pitcher and pour water into pitcher.  The lemon taste is best after it has had a few hours to sit.
  3. Refill water as needed.  I typically change out the lemons on the third day.

Since I read the article to Chuck and told him the Cancer prevention fact, he has now turned into a lemon water drinking fanatic and loves it.  If you want to give the lemon water an extra kick, add cucumber slices.  That same friend shared this fact with me.  Balance the lemon and cucumber slices together.  It gives a nice refreshing “zing” to the water.

Do you have healthy living tips that you would like to share!  I would love to know!

Article Source: Living Traditionally

A Blizzard Served With a Side of Fried Dough

This isn’t my first blog post that ties food to weather.  In November, I wrote about A Nor’easter, Mac and Cheese and a Birthday Cake.  Apparently, extreme weather pulls me indoors and inspires me to cook.  Most likely this is a behavioral trait I inherited from my Mother (and her Mother).  Chuck is not complaining, living in New England he will eat really well.

I grew up on this family tradition of making fried dough during winter snow storms.  My maternal grandmother would always cook fried dough for the family.  My Mother tried but often had to work during storms.  However if her schedule allowed, she would carry out the tradition. Growing up, I thought Fried Dough and Snow Storms went together like Peanut Butter and Jelly.  It made sense – to me.  When I moved 3 cities away, not so much.  I recently discovered, this is a regional tradition or perhaps a city tradition.  I talk to non-Gloucester, MA residents (where I grew up), and they have never heard of this.  For those who grew up in Glouceester, or had family there, it make just as much sense as serving Fruit Salad with Sherbet on Thanksgiving (another tradition).

As you may have heard, or experienced, a Blizzard hit the Northeast last week.  Our area was crippled with an intense amount of snow.  We had 29″ of snow in 24 hours.

#Blizzardof2015 in #beverlyma a few more hours to go. #snowmageddon

A photo posted by At Home With The O’Neils (@athomewiththeoneils) on

Chuck’s work was cancelled.  We could sleep in, we did not have to be anywhere or do anything, just be together and enjoy one another’s company.  And yes, I was making Fried Dough.  I have decided to bring this tradition into our marriage.  My husband loves it because the end result is delicious food.  It is very simple to do.  I don’t make the dough.  I assume if you wanted to go that route you could.  We have always just bough pizza dough at the grocery store.

You don’t need a Blizzard to make this, it is fun however, saving it for special occasions.

Blizzard-Friendly Fried Dough

What you need:

1 lb. Fried Dough
This was just enough for the two of us.  Double up if you have Kiddos or Guests.
2 C. Vegetable Oil

Toppings:
Butter
Confectioners’ Sugar
Sugar and/or
Cinnamon

The night before:

1.)  Take the dough out of our refrigerator and cut into small chunks.

2.)  Spread out with your fingers, like mini pizzas, and place on a hand towel on a flat surface.

Fried Dough - At Home With The O'Neils

3.)  Once all the dough has been divided, place a towel over the dough. Let it rise over night.

At Home With The O'Neils - Fried Dough

The next day:

4.)  Pour 2 cups of Oil into frying pan.  Let it heat up on medium for 3 – 5 minutes.

5.)  Start taking 1 – 2 pieces of your dough and placing with tongs into oil.

6.)  Let each piece sit for a minute and then flip the dough to the other side.  You may have to do a couple times as the oil heats up.  You will know when to remove your fried dough when it puffs up and takes on a golden glow.

Fried Dough - At Home With The O'Neils

7.)  Place pieces of Fried Dough on a plate lined with a towel or paper towel to absorb extra oil.

8.)  Continue until all pieces are fried and serve hot.

Fried Dough - At Home With The O'Neils

Simple, easy and a delicious tradition to start with your family!

Side notes:

Tip 1 – Toppings are a personal preference.  I like butter and sugar, but confectioner’s sugar and cinnamon are favorites too.

Fried Dough - At Home With The O'Neils

Tip 2 –  This is a smelly meal.  Our apartment smelt like fried food for 2 days.  I would suggest you close off doors to other rooms, if possible to contain the smell.  Cracking the window for a little ventilation does not hurt either.

Tip 3 –  Always have a bag of dough on hand in your freezer for these special occasions.