Bubby's Oatmeal Cookies

This week we present yet another tasty throwback as we pay homage to Paul's grandmother's world famous oatmeal cookies! These treats are easy to make and undeniably delicious. The cookies are low in fat since the recipe does not call for butter and high in healthy fiber- with a whopping 3 cups of oatmeal per batch. So sit back, enjoy, and don't feel too guilty--there is no better way to ease into the Christmas cookie season!

Difficulty Level: Easy

Prep Time: 5 minutes

Cook Time: 20-30 minutes

Serves: 20-24 cookies

INGREDIENTS

3 cups oatmeal

1 cup all-purpose flour

1 cup brown sugar

1/2 cup white sugar

1/4 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 cup water

3/4 cup vegetable oil

2 egg whites

2 tsps vanilla

a pinch of salt

***add chocolate chips, raisins, or whatever might strike your fancy for an extra kick in these cookies***

1. Preheat oven to 350 degrees.

2. Mix all of the dry ingredients together: oatmeal, all-purpose flour, brown sugar, white sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt.

3. Separately, mix together the wet ingredients: water, vegetable oil, egg whites, and vanilla.

4. Combine the wet ingredients with the dry ingredients until completely mixed.

5. Scoop out golf ball-sized batter and place on a greased baking sheet, lightly pat down.

6. Bake for 20-30 minutes, depending on how chewy or crispy you prefer your cookies. (We go the 25-30 minutes route since we especially enjoy them extra-crispy!)

7. Enjoy!

Happy tasting,

Paul/a

Mini Bourbon And Chocolate Pecan Pies

Enjoy this mouth-watering recipe for Bourbon and Chocolate Pecan Pie as a regular 9-inch pie or use Paul's take on portion control by creating individual-sized pies. The same amounts for the ingredients apply to both options so the choice is yours!

Difficulty Level: Moderate

Prep Time: 30 minutes

Cook Time: 50 minutes

Serves: 8

INGREDIENTS

For the Pie Pastry:

1 cup all-purpose flour, and more for dusting

1/4 cup finely ground pecans

1 tbsp sugar

pinch of salt

1/2 cup unsalted butter, cold and cut into chunks

2 tbsps ice water, plus more if needed.

For the Filling:

1/4 cup unsalted butter

2 ounces unsweetened chocolate

3 large eggs

1 cup sugar

3/4 dark corn syrup

1/2 tsp pure vanilla extract

3 tbsps bourbon

1/4 tsp salt

1 1/2 cups pecan halves

1. To make the pastry: combine the flour, ground pecans, sugar and salt in a large mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs.

2. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is still crumbly, add more ice water, 1 tablespoon at a time.

3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. Grease a large cupcake holder pan and set aside. Preheat oven to 350 degrees.

5. Roll out the dough on a lightly floured surface. Cut out small circles of dough to fit in large cupcake holders. Press the dough into the holders so it fits tightly and trim the excess around the rims.

6. Place the cupcake holder pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.

7. Preheat oven to 350 degrees and bake pie crusts for 5 minutes. Remove from oven and let sit.

8. To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.

9. Arrange the pecans on the bottom of the individual pie crusts and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes.

10. Test the pies by sticking a cake tester or thin knife in the center of each pie, if it comes out clean, then the pies are cooked.

11. Transfer to a pie rack and let cool before removing from the cupcake holder and serving.

*NOTE: This recipe is also good for a 9-inch pie. The same amounts for the ingredients apply

12. Enjoy!

Happy tasting,

Paul/a

Thank Goodness for Rich Mashed Potatoes

Happy Thanksgiving! Hopefully last night's tryptophan has worn off by now and you are working on a second wave of doziness as you make that turkey sandwich for lunch. While we have your attention and before you nod off again, we wanted to share our top two favorite recipes from this year's Thanksgiving feast.

First off, we will give you the inside scoop for the most delicious and creamy mashed potatoes, followed by an attempt at portion control with Paul's incredible individual-sized Bourbon And Chocolate Pecan Pies. Whether you hold on to these recipes for next year's feasting festivities or try them out tomorrow, we guarantee that they will not disappoint!

Rich Mashed Potatoes

Difficulty Level: Easy

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: 8

INGREDIENTS

4 lbs Yukon Gold potatoes

2 cups heavy cream

1 cup whole milk

8 tbsp butter

salt & pepper to taste

1. Place potatoes (peeled or unpeeled--we do not peel our potatoes but some people prefer their potatoes peeled) in a large pot and add enough water to cover them by 1 to 2 inches. Add a generous amount of salt and bring to a boil.

2. Reduce the heat to low and simmer until the potatoes are tender, about 30 minutes.

3. Drain the potatoes and return them to the pot. Place over low heat, shaking frequently, until any remaining moisture evaporates, about 1 minute.

4. Meanwhile, in a small pan over low heat, heat the cream and milk.

5. Using the back of a wooden spoon (or a potato masher), mash the potatoes. They should be smooth without being overworked.

6. Add 8 tablespoons of butter and almost all of the cream mixture and salt and pepper to taste and mix until combined.

7. Serve immediately.

8. Enjoy!

Happy Tasting,

Paul/a

Nothing Tastes Better Than My BROCCOLI SOUP!

When you love a certain food or meal enough for it to become tradition, you must share it with the people in your life that you love. When I (Paul) was a little boy, my grandmother (Bubby) would make endless amounts of these delicious foods. One of my favorites was a creamy broccoli soup that was pretty healthy considering the alternatives. My brother, cousins and I loved it so much that we coined a little jingle for it every time we delighted in its savory goodness, and that catchy tune goes a little something like this..."Broccoli Soup. Broccoli Soup. Nothing tastes better than my Broccoli Soup!" Do not be mistaken, this classic tune has not been retired to some dusty shelf, in fact I sing it for Paula each and every time I make the soup... usually followed by the explanation that it was probably much cuter when I was five years old. In any case, I guarantee that once you taste this soup, it won't be long before you are singing its praises too..

INGREDIENTS

1 large bunch of fresh broccoli

1/2 cup of reserved broccoli water

1/4 cup of milk

3 tbsps butter

1/3 cup of flour

14 ounce can of chicken broth

12 ounce can of evaporated milk

1/4 tsp nutmeg

salt & pepper to taste

parmesan to taste

1. Steam the fresh broccoli until tender.

2. Put 1/2 cup of the water the broccoli was steamed in, the broccoli and 1/4 cup of milk in a blender and blend until smooth.

3. Melt the butter in a pot on low to medium-low heat and whisk in the flour. Whisk in the chicken broth until the mixture is smooth without any lumps.

4. Add the blended broccoli mixture and continue to whisk. Add the salt, pepper, nutmeg and evaporated milk (add milk as desired depending on how creamy you like it).

5. Let the soup cook on low heat for about half an hour while whisking intermittently.

6. Serve warm and add parmesan on top.

7. Enjoy!

Happy Tasting,

Paul/a

Mexican Martinis

Move over Long Island Iced Teas and AMFs and say hello to the Mexican Martini! This is a drink that is guaranteed to knock your socks off so sit back and relax...on second thought, it might be better to stand up for this one. The Mexican Martini is an awesome take on your standard tequila infused cocktail. The original Mexican Martini hails from a restaurant in Austin, TX called Trudy's where students and locals alike indulge in this badly behaved bevy. In fact, these cocktails are so crazy that there is a limit of two Mexican Martinis per customer down in Austin...you have been warned! Lucky (or unlucky-depending on how you look at it) for you we have the recipe so you can create your very own astonishing aperitifs.

INGREDIENTS

-2 fluid ounces of tequila

-1 fluid ounce of Cointreau liqueur

-1-2 fluid ounces Sprite soda

-1 fluid ounce orange juice

-1/2 lime, juice of

Simply shake all of the ingredients together and strain in to a glass rimmed with salt and garnish with a couple stuffed olives.

Note: The amounts listed above are for one drink.

Happy Tasting,

Paul/a

A Trick for Your Treats

Since Halloween is the unofficial excuse for overdosing on tasty treats, we figured that we would pass along this quick and easy tip to spruce up your sugary snacks. For anyone who is short on time and needs a little help from the Betty Crocker aisle at the supermarket we suggest adding a little ghoulish garnish to your Halloween baked goods. We bought yellow cake in a box and some festive Halloween frosting to make some quick cupcakes. We also picked up some cool cupcake holders from the Martha Stewart collection (you can find them at Target or Michael's) to complete this super spooky look.

Super Simple Savory Salad

Difficulty Level: Easy

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 2

Who says salads can't be tasty, healthy and satisfying? Our super simple savory salad will defy everything you thought a salad couldn't be. We came up with this original recipe through trial and error and it wasn't long before we discovered a satisfying and delicious way to get four servings of vegetables and fruits. Combined with Paula's easy to make homemade salad dressing, this leafy fare will not fail you!

INGREDIENTS

For the salad:

-1 large head of butter lettuce

-1 Gala apple

-1 tomato

-1 avocado

-2 organic chicken breasts

-2 tbsps olive oil (for cooking chicken)

-1 garlic clove (for cooking chicken)

For the dressing:

-2 tbsps Dijon Mustard

-4 tbsps of apple cider vinegar

-8 tbsps of olive oil

-salt and pepper

-2 tbsps of milk

1. Heat pan and add two tablespoons of olive oil. Add minced garlic until it is golden brown. Add the chicken breasts and cook throughly. Let cool a little and cut in to medium-sized pieces. Set aside.

2. Wash and prepare the lettuce and put it in a large bowl.

3. Chop and combine the tomato, avocado, apple and add it to the bowl of lettuce.

4. Add the cooked chicken.

FOR THE DRESSING

5. Whisk together the olive oil, vinegar, mustard, milk, salt and pepper.

6. Add it to the salad and toss.

7. Enjoy!

For a heartier version of this salad, add bacon pieces and crumbled blue cheese! You will lose a little of the healthfulness but add some great flavor to the dish.

Happy tasting,

Paul/a

4th of July Party Cakes

Difficulty Level: Easy

Prep Time: 5 minutes

Cook Time: 25 minutes

Serves: 16

In honor of our favorite summer holiday, we thought we would share a fun and easy recipe that is sure to be the hit of any 4th of July party. These cupcakes are the perfect pairing for any booze you have mixed up in your red (white, and blue) cups and will also make a great after-party snack. Cheers to a great holiday weekend!

INGREDIENTS

For the cupcakes:

1/2 cup butter, room temperature

1-1/4 cups sugar

2 large eggs, room temperature

3/4 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsweetened cocoa powder

1/2 cup milk

1 tsp vanilla extract

2/3 cup mini semi sweet chocolate chips

For the frosting:

2 cups confectioners sugar

2 tbsps butter, softened

2 tbsps milk

1/2 tsp vanilla extract

1. In a mixing bowl fitted with the paddle attachment, beat the butter until softened and then add the sugar and continue to beat until it is light and fluffy (about 3 minutes). Add the eggs, one at a time, until well combined.

2. Mix together the sifted flour, baking soda, baking powder, salt and cocoa powder and add it to your mixing bowl.

3. Stir in the milk and vanilla extract.

4. Stir in the chocolate chips.

5. Scoop batter in to your cupcake cups and bake at 350 degrees for 22-25 minutes or until your cake tester comes out clean.

6. Let them cool.

FOR THE FROSTING:

7. In a bowl combine the sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy.

8. Apply frosting to the tops of your cupcakes once they have completely cooled.

9. Garnish with blue and red sprinkles and whatever else makes your mouth water (we used oreos).

10. Enjoy!

Happy tasting,

Paul/a

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Hot & Cold Tomato Soup

Difficulty level: Moderate

Prep Time: 10-15 minutes

Cook Time: 45-60 minutes

Serves: 4-6 bowls

Vegetables seem to take a back seat in most American households, but this delectable soup will steal the show. Whether you're in the mood to be cooled down or warmed up, this is the perfect soup to put an end to your hunger. Next time you go to the farmers market or your local grocery store, make sure to skip the meat section and head for the wonderful world of vividly vibrant vegetables. This vegetarian friendly dish will indulge any person's palate while also satisfying your daily nutritional needs.

INGREDIENTS

3 lbs ripe tomatoes, cored

3 tbsps olive oil

3 large cloves garlic, chopped

2 sprigs thyme

2 sprigs basil

1 bay leaf

1 large red bell pepper, seeded and sliced

1 small onion, diced

1 small leek, white part only, sliced

1/3 cup diced celery

1/4 cup diced fennel

1 tbsp tomato paste

3 cups vegetable or chicken broth

hot sauce

salt pepper

GARNISH

1 cup fresh basil leaves, chopped

1/3 cup feta cheese

1/3 cup kalamata olives

Olive oil

1. Bring a large pot of water to a boil and gently drop the tomatoes in for 1 minute. Drain the water, and when cool enough to handle, take off and discard the skins. Quarter the tomatoes and set aside in a bowl.

2. Heat a large pot to medium with the olive oil. Tie the thyme, basil, and bay leaf together with kitchen twine or in a cheese cloth. Add the bunch of herbs along with the garlic, bell pepper, onion, leek, celery, and fennel. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are soft. Stir in the tomato paste, and cook for another 2 minutes. Add the broth, raise the heat to medium-high and bring to a boil. Once boiling, reduce the heat so the liquid is at a simmer. After simmering for 20 minutes, add the bowl of tomatoes, and raise the heat until it reaches another boil. Once boiling, reduce heat and simmer for 5 minutes. Remove the pot from the heat.

3. FOR HOT SOUP SKIP THIS STEP. Let the soup cool, cover, and refrigerate until cold, about 1-2 hours.

4. Remove and discard the herb bunch. Purée the soup until smooth. Season to taste with the hot sauce, salt, and pepper.

5. Ladle the soup into individual bowls and garnish with the chopped basil, feta, olives, and a drizzle of olive oil.

6. Enjoy!

Happy tasting,

Paul/a

White Chocolate Chip Banana Mini Muffins

Difficulty level: Easy

Prep time: 5 minutes

Cook time: 12-15 min

Serves: 2-4

Bananas are delicious, but too often we neglect them beyond a point of recognition- literally. In the blink of an eye our bright yellow bananas are transformed in to an unrecognizable brown, mushy fruit. Once this metamorphosis has occurred, it is improbable that we will peel these fruits and find them palatable. Rather than tossing your produce aside, we have come up with a simple yet delicious, quick and easy recipe that is sure to reincarnate your banana's life. We usually find ourselves with a companionless [banana] casualty so the recipe that we are providing can be multiplied to suit your number of near-losses.

INGREDIENTS:

1 very ripe banana, mashed

1/2 cup white chocolate chips

1/3 cup white sugar

2 tablespoons brown sugar

2/3 cup all-purpose flour

1/8 teaspoon salt

2 tablespoons vegetable oil

1/4 teaspoon baking soda

3/8 of an egg

1. Preheat oven to 350 degrees. Place mini muffin cups in a mini muffin pan or grease mini muffin pan with butter.

2. Mix sugars, oil, and egg until creamy and light yellow.

3. Add banana and white chocolate chips. Add flour, baking soda, and salt. Stir until completely smooth and spoon the batter in to mini muffin pan.

4. Bake for 12-15 minutes, or until toothpick poked in center comes out clean.

5. Enjoy!

Happy tasting,

Paul/a

Really, Really Good Asparagus Risotto

Difficulty level: Moderate

Prep time: 5 minutes

Cook time: 40 minutes

Serves: 4

Risotto is an irresistible Italian rice dish that is surprisingly very simple to master. There are hundreds if not thousands of possible variations on this dish, but the basic main ingredients remain constant. Our personal favorite, is a vegetable risotto that is made with fresh asparagus. Although risotto may feel like an indulgent treat, it is actually quite nutritious and depending on the amounts of veggies, cheese and butter you use, it may actually surprise your calorie counter.

As there are so many different variations of this dish, there are equally as many different ways to prepare it. Some recipes will call for the substitution of some of the chicken stock for water, while others may insist that you use cream in the recipe. For our variation of asparagus risotto, we rely heavily on low sodium chicken stock but we cut out the cream and some of the butter. This dish might appear to be daunting, but in reality it is quite simple to execute. The most difficult part of the process is exercising your attention span and arm muscles as you must continuously stir the rice to keep it cooking evenly. Trust us, it is worth every second of your time!

INGREDIENTS

5 cups chicken broth

• 2 tbsps butter
• 1 lb fresh asparagus spears, steamed and sliced
• 1/2 cup onion, chopped
• 1 cup Arborio Rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese

1. Rinse off the asparagus and cut 1-inch of the bottom of the stems. Steam the asparagus until vibrantly green and tender (about 4-5 minutes). Remove from heat and place under cool water. Cut in to 1-inch sections and set aside.

2. In a large saucepan, heat the butter on medium heat until melted but not browned. Place the chopped onion and cook until translucent (about 6-8 minutes).

3. Add the rice and gently toast for 2-3 minutes.

4. Add the wine to the rice and let it absorb, stirring consistently.

5. Once the wine is absorbed, begin to add the chicken stock in 1/2 cup increments. Continue to stir constantly. As the rice continues to absorb more of the liquid, add more chicken stock and continue this process until the rice is tender (about 25-30 minutes).

NOTE: You may need more or less of the chicken broth that we have listed here. Use your judgement to decide when enough is enough ;)

6. When the rice is ready, add the parmesan and asparagus and stir until well mixed. Serve promptly and warm.

7. Enjoy!

Happy tasting,

Paul/a

The Best Chocolate Chip Cookies

Difficulty level: Easy

Prep time: 8-10 minutes

Cook time: 15 minutes

Makes: 34-40 cookies

A great chocolate chip cookie recipe is a must-have in your personal recipe repertoire. In our opinion, a perfect chocolate chip cookie will be crispy on the outside and soft and gooey on the inside. It seems that in most cases cookies will either be chewy or crunchy, but rarely is that perfect combination achieved. At long last, we have discovered a recipe that yields these very results and produces a rich and flavorful crispy, cushy chocolate chip cookie! Our recipe uses chocolate chunks rather than your standard chocolate chips, which makes these tasty treats just gooey enough and remember, more chocolate=more flavor. Be sure to have a cold glass of milk on hand and don't be afraid to dunk.

PS. A Kitchen Aid mixer is ideal for this recipe, but if your kitchen doesn't house one, fear not, a good ol' spatula and whisk will do the trick!

INGREDIENTS

2 cups all-purpose flour, sifted

2 large eggs, room temperature

1/2 lb unsalted butter, room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 1/2 lbs semisweet chocolate chunks

2 tsps pure vanilla extract

1 tsp baking soda

1 tsp kosher salt

1. Preheat your oven to 350 degrees.

2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the two types of sugars until they are light and fluffy. Add the vanilla and then the eggs, one at a time, and mix well.

3. Sift together the flour, baking soda, and salt and add it to the butter mixture. Mix on a low speed until combined.

4. Fold in the chocolate chunks.

5. Dampen your hands (so that the dough doesn't stick to them) or use a dampened rounded tablespoon to scoop the dough in to golf ball-sized rounds (about 1 1/2-inch-diameter). Place the scooped dough on the cookie sheet and flatten it slightly.

6. Bake for exactly 15 minutes.

7. Remove the cookies from the oven and let them cool partially on the baking sheet. Then, transfer the cookies to a wire rack and let them cool completely.

8. Enjoy!

Happy Tasting,

Paul/a

Simply Delicious Spinach

Difficulty level: Easy

Prep time: 2 minutes

Cook time: 3-5 minutes

Serves: 4 people

Per one of our follower's requests, we bring to you today some delectable veggie fare! A special shout out is in order for Sharon H. who inspired today's selection.

Spinach is one of those leafy vegetables that has it all. It is as rich in flavor as it is in nutrients. It is an excellent source of Vitamins A, C, K and E, as well as folate, fiber, iron, manganese and calcium. As if that weren't enough punch, this super veggie is also packed with antioxidants and omega-3 fatty acids. To top it off, it is also one of the tastiest vegetables on the market. There are many ways to prepare this veggie: steaming, boiling or just eating it raw...but our personal favorite is a light sauté. This is one of our go to recipes because it is easy to prepare, tasty and very nutritious.

INGREDIENTS

4 cups of baby spinach, rinsed

2 garlic cloves, minced

2 tbsp olive oil

lemon

salt

pepper

1. Rinse the spinach in cold water and make sure that it is very clean. Pat or spin dry, leaving just a little water clinging to the leaves.

2. Heat a frying pan to medium heat with olive oil. Add minced garlic and sauté for about 1-2 minutes or until golden, but not browned. Add rinsed spinach to the the mixture and let cook for another 1-2 minutes, stirring with a wooden spoon, until all the spinach is wilted.

3. Remove spinach from heat with a slotted spoon to avoid any leftover liquids. Squeeze with lemon juice and sprinkle with salt and pepper to taste.

4. MAKE THIS RECIPE FANCY by adding two simple ingredients to this concoction: toasted pine nuts and warmed currants. To do this, toast the pine nuts in the warmed pan before adding the olive oil and garlic (1-2 minutes). Once you have added the olive oil and garlic throw the currants in to warm them right before you add the spinach. TA DA! Instant fancy-ness added to your super simple spinach dish! (Thanks to our follower, Corinne R. for giving us this great tip!)

5. Enjoy!

Happy tasting,

Paul/a

New York-Style Crumb Cake

Difficulty level: Easy

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 8-10 people

Crumb cake is a delicious and indulgent combination of the usual baking suspects: butter, flour and lots of sugar. As expected, when these are your three main ingredients they are simply too big to fail, as might be your waistline if you spoil your sweet-tooth. Most likely, you are like us and the only time you have savored this treat is in a coffee shop or out of an Entenmann's box from the grocery store. We sought out to find a recipe that would satisfy our craving from scratch. What we discovered is a recipe that is as simple as it is delicious and some interesting facts about the cake along the way.

Not surprisingly, most people have a difficult time distinguishing crumb cake from a regular streusel-topped coffee cake. This is because both cakes originated in Northern/Central Europe sometime in the 17th Century and were brought to America by German, Dutch and Scandinavian immigrants. The Krummelkuchen made its debut in New York City in the late 1800s and we've been enjoying crumb cake ever since!

Crumb cake consists of two major parts: yellow cake and crumb topping. Perhaps the most challenging part of this rather simple recipe is in the yellow cake. It is crucial to keep it moistened but not greasy. While we were sifting through recipes to find the perfect method we discovered that replacing some of the butter with buttermilk yielded those imperative results. Another noteworthy discovery we made along the way is the cruciality of cake flour rather than your standard all-purpose flour. Using the latter will likely make your cake dry and tough-reminiscent of cardboard, which is never delicious.

CRUMB TOPPING

8 tbsp unsalted butter, melted and still warm

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

3/4 tsp ground cinnamon

1/8 tsp salt

1 3/4 cups cake flour

CAKE

1 1/4 cups cake flour

1/2 cup granulated sugar

1/4 tsp baking soda

1/4 tsp salt

6 tbsp unsalted butter, softened

1/3 cup buttermilk

1 large egg

1 large yolk

1 tsp vanilla extract

1. FOR THE CRUMB TOPPING: Whisk melted butter, sugars, cinnamon and salt together in a medium bowl. Stir in the flour until the mixture resembles a thick, cohesive dough. Set aside to cool to room temperature while you begin preparing the cake.

2. FOR THE CAKE: Heat oven to 325° and adjust an over rack to the upper-middle position. Line an 8-inch square baking pan with foil allowing the extra foil to hang over the edges of the pan.

3. Whisk the flour, granulated sugar, baking soda and salt in a large bowl until combined. Add the softened butter in 1 tbsp increments, beating the mixture with a hand-held mixer at low speed until it resembles moist crumbs, with no visible butter chunks remaining. Add the buttermilk, egg, yolk and vanilla and beat at medium-high speed until the batter is light and fluffy.

4. Pour the batter in to the prepared pan and smooth with a spatula. Break the crumb topping in to large pea-size pieces and spread in an even layer over the batter. When topping the cake make sure not to push the crumbs in to the batter, the cake will take care of that for you.

5. Bake until the crumbs are golden and a cake tester inserted in to the center comes out clean, about 35-40 minutes. Cool the cake for at least 30 minutes; remove from the baking pan by lifting the foil lining.

6. Enjoy!

Happy tasting,

Paul/a