Introducing... Pictures!

Coffee Cake with Fruit Preserves
2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup fruit preserves/jam/jelly (I used
seedless blackberry jam)


Preheat oven to 350 degrees F. In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

In a small mixing bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture. Bake at 350 degrees F for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.


















Nuts about Cookies!
1 cup butter or margarine, softened
3/4 cup white sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups all purpose flour
2 cups mixed nuts, coarsely chopped
1 cup chocolate chips

Preheat oven to 350 F. Mix together butter and sugars until thoroughly combined. Add eggs and vanilla and mix well. Stir in baking soda and flour. Add nuts and chocolate chips. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake about 10 minutes, or until edges are golden brown and center is set. Remove from sheet immediately and allow to cool on racks.

I made the coffee cake for my riveting professional development meeting at work on Friday, and the cookies for Brad to take to work on Saturday. Deliciousness all around!