Monday, March 28, 2011

Wishes and Yogurt Coffee Cake

My daughter wrote this poem when she was eight.

Things are Perfect the Way They Are

Did you know that I don't
have any wishes to put in this
world because the world is
perfect the way it is.

Rainbows have perfect colors
so I think that rainbows are
perfect the way they are.

Houses have perfect shelter
so I think houses are
perfect the way they are.

Blankets are warm and
cozy so I think blankets are
perfect the way they are.

Teddy bears help me go to sleep
so I think teddy bears are
perfect the way they are.

The world is a safe place to
live so I think the world is
perfect the way it is.

You are special the way
you are so you are you
and that is...PERFECT!

© Anna Goodman, (Dec. 2007)

Here's Anna's favorite coffee cake.
It's perfect just the way it is.

Yogurt Coffee Cake

Serves 12

1 cup firmly packed golden brown sugar
1 cup chopped walnuts (or pecans)
1½ teaspoons ground cinnamon

1½ cups flour
1½ teaspoons baking powder
½ teaspoon soda
½ cup (1 stick) unsalted butter, room temperature
1½ cups sugar
3 large eggs
1 cup plain yogurt (or sour cream)
1½ teaspoons vanilla

Preheat oven to 350°F. Prepare pan by greasing and sprinkling with flour. {You can use a bundt pan, a brownie pan, or a loaf pan.}

Mix topping ingredients (brown sugar, walnuts and cinnamon) in small bowl and set aside.

Whisk together flour, baking powder and soda.

Using a stand mixer fitted with the paddle attachment, beat butter and 1½ cups sugar in large bowl until fluffy. Add eggs one at a time, beating well after each addition. Mix in yogurt and vanilla. Add flour mixture and mix until combined.

Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl into batter. Spoon remaining batter over. Sprinkle remaining brown sugar mixture over.

Bake cake until tester comes out clean, about 1 hour (depending on what you bake the cake in).

Monday, March 21, 2011

Cancer and Almond Fried Chicken

The the best fried chicken is one that you dry with a paper towel first. Then sprinkle with salt and pepper. Then dredge in flour. And then soak in the egg and cream mixture. And finally dip in the best almonds you can find that have been ground in a food processor. Season all stages with salt and pepper for even better flavor. Heat a pan. Then add the [peanut] oil. Brown all sides. Set off the fire alarms. And finish in a 375°F oven until the juices run clear.

Recipe for Almond Fried Chicken

Makes 6 servings

6 boned, skinned, chicken breasts (about 1½ pounds), flattened
⅓ cup flour
⅛ teaspoon salt
1 egg
3 tablespoons whipping cream
2 cup almonds, finely chopped {you can use hazelnuts or cashews or your favorite nut}
8 tablespoons peanut oil

Combine flour and salt in one pan. Beat the egg and whipping cream in another. Mix the almonds in a third. Have a wire cooking rack ready to hold the breaded chicken before and after frying.

Bread the chicken.

Fry and bake to finish.

Monday, March 14, 2011


I get approached through my blog to do reviews of all sorts. When Masters of Malt contacted me to review their Drinks by the Dram, I knew I couldn't do this review alone since I'm not a connoisseur or even one who chooses to drink Whiskey. But I have a good friend, Dave Kerr, who enjoys a dram or two now and then. So I enlisted his help for this review.

Dave and I go way back. We worked together for several years. I as a junior technical writer at the time and he as a technical lead writer, and as we worked together a bond of friendship formed. There was even one night that we were at work in the wee hours of the morning laughing over font and Microsoft Word issues while making Daffy Duck impersonations. We bonded and I count him as one of my best friends.

Consequences, Schmonsequences, as long as I'm rich.
- Daffy Duck
Dave helped me by providing his expertise on Whiskey and writing this guest blog post.
Thanks, Dave!


It’s not every day, or week, or even year that I get invited to a whiskey tasting. So when the opportunity recently came my way, I jumped at the opportunity.

Click here to read more.

Monday, March 7, 2011

Hospitals and Oatmeal Raisin Coconut Cookies

It's been awhile. I've been busy. With life. With cancer. With three kids. With work. With moving houses. With separation agreements. With radiation. With loneliness. With emptiness. With happiness. With hope.

I've spent a lot of time lately at hospitals. There is a lot of love, touchable and palpable, in those purell-washed walls. Those memories will be with me forever. I found out last week that my scan shows my thyroid cancer is "gone". Yay.

So, here's a recipe. My favorite cookie. It can be whatever you want it to be. Raisin oatmeal (my favourite). Chocolate chip (my daughter's favourite). Plain or fancy but always comforting.

Recipe for The Only Cookie Recipe You Need

This cookie recipe can be all that you want it to be. It likes chocolate chips, raisins, dates, coconut. It plays well with others. Just substitute the raisins and coconut listed in the recipe with your favorite stand-in. If you're making chocolate chip cookies, you may want to leave the cinnamon out.

Makes 24 2-inch round cookies

1 stick (¼ pound or 1 cup or 8 ounces) unsalted butter
½ cup brown sugar
½ cup granulated sugar
1 egg
¾ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
1 ½ cups quick cooking oats
¼ teaspoon cinnamon
½ cup raisins
¼ cup coconut

Preheat oven to 350˚F.

In a stand mixer fitted with the paddle attachment, beat the butter for 1 to 2 minutes until soft. Add the brown sugar and granulated sugar and mix until light and fluffy (about 2 to 3 minutes). Add the egg.

In a different bowl, whisk together the flour, salt, baking powder, oats and cinnamon. Mix in the raisins and coconut.

Drop the batter by spoonfuls on a lined baking sheet.

Bake for 18 to 20 minutes. Let cool.

My girls were very excited to find out that my cancer is gone
and made me this carrot cake!
They're so sweet!

If you like this post, share it!

If you like this blog, you can subscribe and get updates automatically.

  • Click here to learn about subscribing.

  • Click here to subscribe.

  • To see an index of recipes, click here.
    To see a visual index of recipes, click here.
    To see an index of Julia Child-inspired recipes, click here.

    Sunday, March 6, 2011