As we do almost every Sunday morning, we enjoyed "cookie bread" for breakfast. It's actually a coffee cake, but a few years ago Matt called some zucchini bread "cookie bread" trying to entice Tobin to eat it, and since then all sweet breads and quick breads have been called cookie bread. Matt's mom has been making this coffee cake for years. It is simple and delicious.
Here's the recipe for Grandma's Black Skillet Coffee Cake:
2 cups flour (we use 1 cup white whole wheat flour + 1 cup all-purpose)
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt (omit if using salted butter)
1 stick butter, melted
1 tsp. baking soda
1 cup soured milk (1 Tbsp. vinegar + 1 cup milk)
Preheat oven to 350 degrees. Melt butter in iron skillet over medium-low heat. In a bowl, combine flour, sugar, cinnamon, nutmeg and salt. Mix in melted butter. Reserve 1/2 cup of this mixture for topping. Then add egg, soda and milk and stir to combine. Pour batter in skillet. Sprinkle with topping. Bake for 25 to 30 minutes or until toothpick comes out clean.
Tobin has declared coffee cake his favorite breakfast food. Evan loves it too.
We hope you are enjoying your Sunday like we are. Here's some additional sweetness from our little home this week. First, this is the funniest picture of the week: Lauren assisting me as I dress Evan. Matt said it makes him think Lauren will have no trouble holding her own.
Here's the babies being extra sweet. Evan enthusiastically kisses his sister. She reciprocates by clapping!
Finally, Lauren continues to love the tub. Be warned: she is insanely, magnificently chubby. Scrumptious! And so pleased with herself.