From Gate to Plate

where agriculture meets culinary

Strawberry Crisp Milkshake - From Gate to Plate #DairyMonth

Strawberry Crisp Milkshake #DairyMonth

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A hot summer day calls for this Strawberry Crisp Milkshake made with fresh berries!

Strawberry Crisp Milkshake - From Gate to Plate #DairyMonth

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We look forward to sharing all things dairy with you as we are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can’t wait to share them with you.

#DairyMonth2017 hosted by From Gate to Plate and Cooking with Carlee

When a whole month is dedicated to an aspect of agriculture… it’s time to celebrate! I didn’t have my ducks in a row last month for Beef Month (which is my favorite, of course!) so I knew I had to get with some bloggy friends and put something together! 

Dairy is such a misunderstood part of ag. It’s not about ripping babies away minutes after they’re born like some misinformed believe…. it’s about so much more than that! I will talk a little more about life on a dairy cow farm later this week when I introduce a friend from the East Coast! 

I didn’t grow up on a dairy farm… I grew up on a beef farm. Granted there were a few times when we had a milk cow… even though she was of the “beef” breed. Most the time when that happened around our farm was when the mama had way too much milk for her own baby and the baby wasn’t keeping up which in return could of led the cow to get mastitis… and that’s something we do not want–so we’d milk her and either my mom would drink the raw milk or we’d jus feed it to the cats! Sometimes it would be because mama cow lost her baby during birth and so we had to “graph” (which means we had to help mama cow adopt a new baby) a new calf onto her, but needed to milk her out so she didn’t “dry up” before the process was finished. You can get lucky sometimes and it only take a day or two to graph a new calf and other times it can take two weeks. Long process, but it’s part of the job!

Fast forward to present day where my husband and I are doing our own thing in addition to our family farms…. we now have goats.

Dairy goats.

#DairyMonth -- From Gate to Plate

Meat goats.

#DairyMonth -- From Gate to Plate

Black goats.

#DairyMonth -- From Gate to Plate

White goats.

#DairyMonth -- From Gate to Plate

Red goats.

#DairyMonth -- From Gate to Plate

So may know that our Saturdays revolve around his families sale barn. Well…. about six weeks ago, the husband comes into the kitchen (I now run that) and tells me he bought something. That something turned into four little dairy goats.

Wilbur, Charlotte, Billy and Bob.

#DairyMonth -- From Gate to Plate

(Here’s Billy.. or maybe it’s Bob. I just call them both Billy Bob to be safe haha–thinking it’s supper time!)

We had been talking about getting some goats to eat all the weeds that had been growing behind our house after some dozing work had been done. We hadn’t talked about getting goats that day. The fence wasn’t done! We didn’t have anything set up for them. Oh well… what do you do?! I brought then home and turned them lose in our rabbit ground pen (it’s rather large let me tell you–no sarcasm) that was vacant at the time. The four babies spent a few hours in the pen eating the tall grass that had grown up in there because I haven’t had rabbits in quite awhile. I then let them out and is all they wanted to do was follow me around. The played all over the yard, running, jumping and getting chased by the dogs because they weren’t quite sure what to think. They didn’t mind though. They’d come and stand by the glass door looking into the house wondering when I was going to bring them a bottle because of course.. they were bottle babies being that they were dairy goats. It wasn’t very much later and we got them a make-shift pen put up. 

7 days later… guess what. More goats. Yup, the husband bought more goats. Our pen had to be built bigger.

7 more days later… you guessed it. More goats. Now this is when I put my foot down and tell him we have enough goats.

So our pen had to be made even bigger. Now it is finished and it’s not a make-shift pen anymore. We’re up to 19 goats… sadly Wilbur and Charlotte died 🙁 It never fails… once you name something… they’re always the first to go. 

There’s a constant battle for King of the Spools going on as well. It’s always entertaining. 

#DairyMonth -- From Gate to Plate

We do have a few nanny goats in the group, but I don’t expect any babies… If we do end up with some… I might have to learn how to milk a goat 😛 

In the mean time though… I’ll continue to make delicious ice cream and milkshakes and play with the beef cows and goats 🙂 

Strawberry Crisp Milkshake - From Gate to Plate #DairyMonth

Strawberry Crisp Milkshake
Yields 3
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Ingredients
  1. Strawberry Crisp Ingredients
  2. 2 1/2 cups strawberries, chopped
  3. 1/8 cup flour
  4. 1/4 cup sugar
  5. 1/8 teaspoon salt
  6. 3/4 teaspoon vanilla
  7. Streusel Ingredients
  8. 1/3 cup flour
  9. 1/3 cup brown sugar
  10. 1/3 cup quick oats
  11. 1/8 teaspoon cinnamon
  12. 1/8 teaspoon salt
  13. 3 tablespoons butter, cold, cubed
  14. Ice Cream Ingredients
  15. 2 cups (16 ounces) half and half
  16. 1 cup (8 ounces) heavy whipping cream
  17. 1/2 vanilla bean, split lengthwise and scraped
Instructions
  1. Preheat oven to 350*F
  2. Lightly grease a loaf pan
  3. In a large bowl, combine all strawberry crisp ingredients and pour into prepared loaf pan
  4. Then prepare streusel ingredients by combining all in a mixing bowl and mix until crumbly or use a fork to smash ingredients together :)
  5. Sprinkle half the streusel on top of the strawberry mixture and set remaining aside
  6. Bake at 350* for 20-30 minutes
  7. Meanwhile, combine the ice cream ingredients over medium heat, stirring occassionally until steaming and not *Not a simmer though*
  8. Remove from heat and cover for 30 minutes
  9. Once base has sat for 30 minutes place and your crisp is out of the oven, place roughly a cup or two of crisp mixture into the base
  10. Refrigerate for 2-4 hours
  11. Now it's time to spin your ice cream in your ice cream machine until soft serve consistency
  12. Once that happens, blend a spoonful or two of your crisp and mix it with your ice cream and serve!
  13. Top with additional strawberry crisp if desired!
From Gate to Plate http://fromgatetoplate.com/

Strawberry Crisp Milkshake - From Gate to Plate #DairyMonth

Be sure to check out the Dairy Goodness below and come back each day this week for more recipes!

Avocado Ranch Dressing by Tip Garden
Frosty Chocolate Pie by Jolene’s Recipe Journal
Gluten Free Penne with Brie, Fig and Rosemary by Culinary Adventures with Camilla
Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy’s Honeybunch
Orange Creamsicle Martini by A Day in the Life on the Farm
Orange Creamsicle No Bake Cheesecake by Cooking With Carlee
Peaches and Cream Smoothie from Feeding Big
Strawberry Crisp Milkshake by From Gate to Plate
White Cheddar and Bacon Pasta Salad by Palatable Pastime
Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids
Milk Braised Chicken Thighs from A Kitchen Hoor’s Adventures

Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop

Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.

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Banana Bars with Brown Butter Frosting -- From Gate to Plate #SecretRecipeClub

Banana Bars with Brown Butter Frosting #SecretRecipeClub

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Banana Bars with Brown Butter Frosting combine a light and tender bar and a nutty frosting to make a delicious treat for any banana lover!

Banana Bars with Brown Butter Frosting -- From Gate to Plate #SecretRecipeClub

It wasn’t long ago that I joined The Secret Recipe Club. In fact my first post was in February of this year, but bad news bares when this will be my last post. I was originally going to take a break from the group a few months ago as I was just too busy with wedding planning, farming and a new job. Well… now The Secret Recipe Club is closing its web doors. I am very fortunate to have met new bloggers in my few short months with the club and I’m pleased to introduce you to Julie of Little Bit of Everything. She’s a fellow Midwestern…. just a few hours from me actually! How cool is that?

The recipe I decided to make from Julie’s blog was her Banana Bars with Brown Butter Frosting. I browsed through her recipe bank and found many delicious dishes such as Pork Ramen, Salty Honey Pie, and Pear and Cranberry Muffins. The Banana Bars are very tender, light and moist. I love using sour cream in my banana bread too! The Brown Butter Frosting adds a very nice nutty flavor which would accompany the walnuts if you were to add them to the bar batter. 🙂 

Banana Bars with Brown Butter Frosting -- From Gate to Plate #SecretRecipeClub

Banana Bars with Brown Butter Frosting
Serves 18
A light and tender banana bar topped with a nutty flavored brown butter frosting.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups white sugar
  2. 1 cup sour cream
  3. 1/2 cup butter, softened
  4. 2 eggs
  5. 2 teaspoons vanilla
  6. 1 3/4 cup (3-4) bananas, ripe, mashed
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 3/4 teaspoon salt
  10. 1/2 cup walnuts, chopped (optional)
  11. Brown Butter Frosting
  12. 1/2 cup butter
  13. 3 cups powdered sugar
  14. 1 teaspoon vanilla
  15. 3 tablespoons milk
Instructions
  1. Preheat oven to 375*F and grease a 15x10" jelly roll pan (OR I used one 9x13" and one 8x8").
  2. In a mixing bowl, combine the sugar, sour cream, butter, eggs and vanilla, mixing until smooth.
  3. Add the bananas, mixing until smooth.
  4. Next, in a sifter combine the flour, baking soda and salt.
  5. Sift in dry ingredients just until combined.
  6. Pour into prepared pans.
  7. Bake at 375*F for 20-22 minutes or until tests done.
  8. Meanwhile, prepare the Brown Butter Frosting by melting the butter until in a saucepan until browned. Continuously stir, making sure not to burn the butter until it reaches an amber, brown color.
  9. Once you've reached the amber color, remove from heat and slowly mix in the powdered sugar, adding the vanilla and milk to "loosen" the frosting.
  10. Frost the bars and serve!
Adapted from Little Bit of Everything
Adapted from Little Bit of Everything
From Gate to Plate http://fromgatetoplate.com/
Be sure to check out the remaining recipes from our group for our very last posting day ever.

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15 Minute Funnel Cake Bites -- From Gate to Plate #FoodieExtravaganza

15 Minute Funnel Cake Bites #FoodieExtravaganza

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15 Minute Funnel Cake Bites make the popular fair food easy to prepare any time of the year!

15 Minute Funnel Cake Bites -- From Gate to Plate #FoodieExtravaganza

July has arrived and that means it’s time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren of From Gate to Plate told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America’s favorite breakfast treats today. July is National Culinary Arts month so let’s just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).

15 Minute Funnel Cake Bites -- From Gate to Plate #FoodieExtravaganza

Well…. Doughnuts… or… Donuts. Which way is really correct?! Do you know?! Because here in Iowa 9 out of 10 times we’re going to call them donuts, but then when you go to one of the coasts you find doughnuts. I mean really… to-may-toe, to-ma-toe, right? 

I started out this adventure with the wrong month apparently when I decided to choose donuts as a theme, but I also had Breakfast Donut Burgers in mind too (which I still plan to get on the blog soon!)… but needless to say that didn’t get done so I whipped up one of my fair favorites in mini form! 

15 Minute Funnel Cake Bites -- From Gate to Plate #FoodieExtravaganza

I used to devour funnel cakes at the fair when I was younger; when I didn’t gain 20 pounds by just looking at them! Now days, I can only handle two or three bites and I’m done. That’s why these 15 Minute Funnel Cake Bites are perfect for the person who craves funnel cakes, but yet doesn’t want to gain the 20 pounds by eating the whole thing.

Honestly, these could probably be called 10 minute instead of 15 because they’re done that quickly! Mix up the ingredients, drop into hot grease and toss in sugar, then you’re done! Easy as that! 

15 Minute Funnel Cake Bites -- From Gate to Plate #FoodieExtravaganza

15 minute Funnel Cake Bites
Serves 4
A quick and easy fair favorite, made in bite size form in the comfort of your own home!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 1/4 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 1/2 cup milk
  5. 1/4 cup granulated sugar
  6. 3 tablespoons butter, melted
  7. 2-3 cups vegetable oil, for frying
  8. Granulated sugar for tossing
Instructions
  1. In a large skillet, preheat oil to 350*F.
  2. In a small bowl, mix together the flour, baking powder and salt.
  3. In another medium bowl, combine the milk, sugar and melted butter.
  4. Add the dry ingredients into the wet, stirring just enough to combine.
  5. With a small cookie scoop or teaspoon, scoop the dough out and place in the hot grease.
  6. If grease is not deep enough to cover both sides, flip when golden brown, about 1 minute.
  7. Remove once golden brown and drain on a paper towel lined plate.
  8. Toss with sugar!
Notes
  1. *Yields roughly 12-1 inch bites*
From Gate to Plate http://fromgatetoplate.com/
Check out the remaining Donut… or Doughnut recipes! I can’t wait to give a few of them a try! 🙂

Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
Lemon Poppy Seed Donuts by Making Miracles
Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook
Baked S’mores Doughnuts by Tara’s Multicultural Table
Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas
15 Minute Funnel Cake Bites by From Gate to Plate
Cake Mix Donuts by I’m Hungry
Doughnut Trifle by A Day in the Life on the Farm
Watermelon Doughnuts by The Freshman Cook
Baked Cherry Lemon Donuts by Caroline’s Cooking
Orange Glace Donuts by Basic N Delicious
Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe

Foodie Extravaganza

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

15 Minute Funnel Cake Bites -- From Gate to Plate #FoodieExtravaganza

 

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Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

Chocolate Covered Strawberry Sweet Rolls #BrunchWeek

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Taking Chocolate Covered Strawberries to a whole new level. These Chocolate Covered Strawberry Sweet Rolls are the perfect way to wow your brunch crowd. 

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

Welcome! This week marks the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. This year we have 37 bloggers from around the country showcasing their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

#BrunchWeek Logo -- DO NOT PIN

I am so thrilled to be able to participate with all these lovelies for this years annual #BrunchWeek!

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

Cinnamon Rolls are very popular in my house whether they’re regular, sticky, or otherwise. They never seem to last very long. So lately I have been experimenting a little bit, like these Chocolate Peanut Butter Cinnamon Rolls. With the help of Dixie Crystal and RED STAR Yeast sponsoring this event, I took a leap of faith and went for these Chocolate Covered Strawberry Sweet Rolls. I mean it just sounds like heaven right?! Well, wait until you taste them! 

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

I’ve adapted my regular dough into a chocolate dough and switched up my fillings. I’ve even added a chocolate strawberry cream cheese frosting for these! Top them with a chocolate covered strawberry to give it a little extra even! I mean… that’s what I’d do 😛

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

I hope you enjoy these rolls as much as we have! 🙂

Chocolate Covered Strawberry Sweet Rolls
Serves 12
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Prep Time
1 hr 30 min
Cook Time
20 min
Prep Time
1 hr 30 min
Cook Time
20 min
Ingredients
  1. 1 3/4-2 1/4 cup all-purpose flour
  2. 1/4 cup cocoa powder
  3. 3 tablespoons Dixie Crystal sugar
  4. 1 teaspoon salt
  5. 1 package Red Star Yeast
  6. 2 1/4 tablespoons butter
  7. 1/2 cup milk
  8. 1/4 cup water
  9. 1 egg
  10. 3/4 cup strawberry jam
  11. Chocolate Strawberry Cream Cheese Frosting
  12. 1/2 cup butter, softened
  13. 4 ounces cream cheese, softened (Cabot Cheese)
  14. 1/4 cup strawberry jam
  15. 1 tablespoon cocoa
  16. 1 1/2 - 2 cups Dixie Crystal powdered sugar
  17. Additional: Chocolate Covered Strawberries, optional
Instructions
  1. In a mixing bowl fitted with a dough hook, combine the 1 3/4 cup flour, sugar, salt and yeast.
  2. Heat the butter, milk, and water in a microwave safe bowl to 90-110*F.
  3. Slowly pour heated liquid into the flour mixture and mix until flour is absorbed.
  4. Add the egg, adding a little flour at a time until the dough is smooth.
  5. Turn dough out onto a floured surface and punch down.
  6. Allow to rest for 10 minutes before rolling into an 11x15 rectangle.
  7. Once rolled out, then spread the 3/4 cup strawberry jam over dough and roll up.
  8. Cut into 12 equal pieces and place into a 9x13 baking dish.
  9. Place rolls in a warm area and allow to proof until double in size.
  10. Bake in a 350*F preheated oven for 20 minutes.
  11. Once baked, allow to cool.
  12. Meanwhile, in a mixing bowl, combine the butter, cream cheese and jam, mixing until smooth.
  13. Next, add the cocoa and slowly add the powdered sugar until you've reached desired thickness.
  14. Spread over rolls and top with chocolate covered strawberries if desired!
From Gate to Plate http://fromgatetoplate.com/

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

Check out the remaining #BrunchWeek recipes!! 

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Now are you ready for the huge #BrunchWeek giveaway?? Let me first share with you the prizes 🙂

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

 a Rafflecopter giveaway

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

I’m so glad you’re here and I hope you keep coming back each day to check out our #BrunchWeek recipes! 🙂 

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

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Candied Popcorn -- From Gate to Plate #SecretRecipeClub

Candied Popcorn #SecretRecipeClub

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Crunchy. Addicting. Delicious Candied Popcorn!

Candied Popcorn -- From Gate to Plate #SecretRecipeClub I cannot believe I’ve been gone for a month without posting. It has been a crazy busy month. The farm has been busy. I’ve had a few photography shoots in the last month. Ohh and C finally proposed!! Yay! I’m so excited to start this life with him. So needless to say I’ve been trying to get details together because we’re planning a Fall 2016 wedding! Neither of us wanted to wait until next year… even if it’s going to take a lot of quick planning. 🙂

Quick planning, late nights, it all requires a little late night snack and that’s why when I got paired with Rebekah from Making Miracles for this month’s Secret Recipe Club and I ran onto this Candied Popcorn recipe in her archives… I knew it was a match made in heaven for me!

Candied Popcorn -- From Gate to Plate #SecretRecipeClub

I really don’t think Candied Popcorn is the proper name for this dish though. I think Crack Popcorn is more fitting. Like Rebekah mentioned in her post, these little bites are addicting. I have never had a Candied Popcorn quite like this before and that’s why I was so thrilled to try it. This recipe uses honey and dry jell-o mix. It’s really quite easy and doesn’t last long around our house. What I made had a sweet and spicy factor because I just so happened to use Jalapeño Popcorn and strawberry jell-o. :P.

Rebekah mixed her liquid ingredients in the microwave, but I chose to do so over medium-high heat on the stove. I wanted to be able to see the mixture better. I had no issue in doing so either. 🙂 Either way you go about it, there’s no doubt your family will love it. You can use any flavor jell-o you wish and even coordinate the colors with holidays. 😛

Candied Popcorn -- From Gate to Plate #SecretRecipeClub

Candied Popcorn
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1/3 cup butter
  2. 1/4 cup honey
  3. 1/2 cup granulated sugar (Dixie Crystals)
  4. 1 3-ounce package Jell-o, dry
  5. 9 cups popped popcorn (I used two bags)
Instructions
  1. Preheat oven to 250*F and line a large baking dish with a silicon mat or parchment paper.
  2. Pour popcorn onto the baking dish.
  3. In a saucepan over medium-high heat, melt butter and honey.
  4. Next, add the sugar and dry Jell-o.
  5. Bring to a boil, allowing to foam and double in size.
  6. Quickly pour the liquid over the popcorn and stir to coat as much as possible.
  7. Place in oven and bake at 250*F for 30 minutes, stirring every 10 minutes.
  8. Remove, allow to cool and harden.
  9. Store in an airtight container!
Adapted from Making Miracles
Adapted from Making Miracles
From Gate to Plate http://fromgatetoplate.com/

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Strawberry Panna Cotta #SundaySupper

Strawberry Panna Cotta #SundaySupper

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Strawberry Panna Cotta is a soft, creamy dessert that is sure to please your guests!

Strawberry Panna Cotta #SundaySupper

When this weeks #SundaySupper theme was announced I was so happy! I really couldn’t decide what I wanted to make, but then I settled for Panna Cotta. This theme has brought back so many awesome memories for me. Back in 2008 (or 2009–can’t believe I can’t remember the exact year anymore) I traveled to Italy with a about 30 other culinary students and instructors. I’ll share some photos with you, but I just pulled them from Facebook because I couldn’t honestly tell you where I stashed my flashdrive that has them all on it 🙁

We landed in Florence and made our way to our first overnight stay in Lucca where we were accompanied by our “chef tourist”, Chef Paolo. That’s where I had my first introduction of true Italian cuisine, at his restaurant. My first dish… creamy , cheesy, gnocchi. It’s been my favorite thing to eat ever since! Learn how I make gnocchi on this post. 🙂 

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We did lots of traveling in our two weeks abroad. We ate an Italian Sunday meal every day. Don’t know what that consists of? Well… lets just put it this way… it’s a lot of food!! At least 5 courses! We were warned to bring a size larger in pants because we’d most definitely gain weight, ha! Honestly though, I don’t think I did while I was there because we walked everywhere! Fast forward a couple years to the present.. and that’s not the same situation, sadly. 😛 

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I mentioned I was traveling with other culinary students and a chef, right? You know what that means?? Lots of cooking lessons all over the Tuscany region! Yup, we toured, drank lots of wine, ate lots of food, and learned to cook the authentic Italian food as well! Italy was actually where I developed my wine palate! I still have a bottle or two of Moscato from a winery we visited stashed away for that very special day! 

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I mentioned we toured wineries, we also toured a Balsamic Vinegar production plant, went to Parma and toured the Parmigiano Regiano facilities, and a Prosciutto production facility somewhere in the mix as well. We spent a day in Pisa holding up the Leaning Tower. Ohh and while we were next to the Mediterranean Sea we got to experience a fresh seafood market with the boats unloading right there! It was amazing. That’s where I tasted my very first fresh, fresh, fresh scampi. Chef Paolo told us to grab a scampi (they are different than shrimp you know!) from the counter, rip it’s head off (because, yes, they were still alive) and take a bite. I did as he said, but spit it out because I just couldn’t handle the texture! Like I said… Italy was an experience I’ll never forget!

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Anyways…. This Strawberry Panna Cotta brings back memories of an evening we spent in a castle during a lesson. Absolutely beautiful castle with a stunning view from the side of the mountain.

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I mean who can really say they have had cooking lessons… in a CASTLE?! I had to flip back through my Facebook albums to remember just how beautiful it really was, but it’s definitely a memory and experience I will never forget. 

 

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If you’ve never had Panna Cotta before, you’re truly missing out. It’s light, creamy and you can pretty much top it with anything and even make beautiful presentations with it like angled glasses. With only 4 ingredients (not counting your topping choice) this is a perfect dessert to WOW your guests with! 

Strawberry Panna Cotta #SundaySupper

Strawberry Panna Cotta
Serves 6
A creamy delicate dessert that will wow your guests!
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Cook Time
35 min
Total Time
3 hr 35 min
Cook Time
35 min
Total Time
3 hr 35 min
Ingredients
  1. 2 cups heavy whipping cream
  2. 4 teaspoons powdered unflavored gelatin
  3. 4 ounces sugar
  4. 2 teaspoons vanilla
  5. Strawberries, small diced
  6. Whipped Topping
Instructions
  1. In a saucepan (heat off), pour in the heavy cream and sprinkle with the gelatin.
  2. Allow to set about 5 minutes, so the gelatin can soften.
  3. Turn heat on low and allow the gelatin to dissolve, stirring constantly and making sure your cream does not come to a simmer or boil.
  4. Pour in the sugar, continuing to stir until just dissolved.
  5. Stir in the vanilla.
  6. Pour into your desired dishes, glasses, ramekins and refrigerate for at least 3 hours.
  7. Once set up, sprinkle with strawberries and a dollop of whipped topping and serve!
Notes
  1. **If you'd like mix a couple tablespoons of sugar with your strawberries and allow them to create a liquid, then pour over your panna cotta.
From Gate to Plate http://fromgatetoplate.com/
I can’t wait to take a trip through Italy with the remaining Italian inspired recipes! 

Appetizers:

Mains:

Dessert:

Beverages:

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

 

Logo Lauren You can stalk From Gate to Plate by following at these watering holes…

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No-Bake Chocolate Cake Batter Cheesecake Pie #SixteenCheesecakes

No Bake Chocolate Cake Batter Cheesecake Pie #SixteenCheesecakes

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A creamy No-Bake Chocolate Cake Batter Cheesecake Pie is quick, easy and delicious!

No-Bake Chocolate Cake Batter Cheesecake Pie #SixteenCheesecakes

Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes. 

It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.

Last year I didn’t get to participate in celebrating with her cheesecakes, but needless to say I couldn’t resist this year! Happy Anniversary Cam!

It’s not new news to tell you that I’m a huge cheesecake fan. Like Cam, I have always considered having a wedding cake made out of cheesecake… whenever that day gets here! For this event I wanted to try something a little different, but something that is still knock-your-socks-off delicious! That’s what leads me to a No-Bake Chocolate Cake Batter Cheesecake Pie. Try saying that 10 times fast!

We start this with a graham cracker pie crust… or you can use an Oreo crust if you prefer. Since this is a no-bake there is no eggs. Simply cream cheese, sugar, cake mix, vanilla and cool whip. Easy peasy! I started adding a little chocolate cake mix at a time because I didn’t want to make it too thick, but I ended up adding 2 cups! Holy cow I was shocked lol, but I wanted it to have a really chocolatey flavor… after all how can it be a chocolate cake batter cheesecake if it doesn’t taste like chocolate? 

No-Bake Chocolate Cake Batter Cheesecake Pie #SixteenCheesecakes

No-Bake Chocolate Cake Batter Cheesecake Pie
Serves 7
A quick and easy no-bake cheesecake in pie form!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 prepared graham cracker pie crust
  2. 3 8 ounce cream cheese, softened
  3. 3/4 cup powdered sugar
  4. 2 cups chocolate cake mix, dry (I used Betty Crocker Chocolate Fudge)
  5. 1/8 cup milk
  6. 1 teaspoon vanilla
  7. 8 ounces cool whip, thawed
  8. Sprinkles
Instructions
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Add the powdered sugar, mixing until smooth.
  3. Mix in the cake mix.
  4. Then add the milk and vanilla, mixing until smooth again.
  5. Slowly whip in the cool whip, just until combined.
  6. Pour into the prepared pie crust.
  7. Sprinkle with the sprinkles.
  8. Serve and or refrigerate for up to 2 hours. (I've ate it right after being made and after refrigerating).
From Gate to Plate http://fromgatetoplate.com/

Be sure to check out the remaining cheesecakes!! I can’t decide which one I’m going to make first… can you??

 

 
 
More than #SixteenCheesecakes


Logo Lauren You can stalk From Gate to Plate by following at these watering holes…

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Fresh Lemon Hand Pies -- From Gate to Plate #SundaySupper

Fresh Lemon Hand Pies #SundaySupper

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A flaky crust stuffed with homemade lemon curd make these Fresh Lemon Hand Pies perfect for dessert!

Fresh Lemon Hand Pies -- From Gate to Plate #SundaySupper

Spring is quick approaching. Proof being… I have new baby calves “hitting the ground”. Last spring we AI’ed (artificial inseminated) half of our herd and their due date is today (February 28th). We’ve had 6 come early… but early isn’t a bad thing because cows are just like people… some cows just have their babies early, while some go over their due dates. I have 20 more AI’ed cows to go and then our natural bred cows will start in roughly 3 weeks. 

Picture below is of a new mama with a wet, wobbly, fresh baby who is up and looking for its first meal within minutes! 

2016 Calving with From Gate to Plate

It really is the most wonderful time of year!! Just ask anyone with new babies 😉

Ranchers (farmers) really go unnoticed…. cattle ranchers feed the world with the most popular meat protein, but do people really understand the amount of heart and soul that goes into this job?

Each year there are thousands of baby calves born. Thousands of hours of sleep lost, dollars lost, and tears shed. Raising livestock isn’t all about the glory and it’s not always a money maker, but we try to make it about glory and making money!

Picture below is of a day old baldie calf enjoying the warmth of the barn. 

2016 Calving with From Gate to Plate

We all hope that when it’s calving, lambing, or kidding season that we start and finish in the best way possible. Sometimes, that happens. Sometimes, it doesn’t. So far this year, we are on the uphill and we’re 6 for 6 and I hope to be 60 for 60, but we’ve got a long ways to go. Crossing my fingers and toes!

As our calving season approaches we try to get as much sleep as possible as our nights will soon become very slim. Calf checks around the clock. Some check every hour. Some check every two. If you’re cows are really reliable, you can get away with checking every four. When it’s below zero and the wind is blowing up your you-know-what…. it takes you 30 minutes to get dressed and undressed and then an hour to warm up the side-by-side or 4-wheeler and drive through the cows or check everyone locked in the barns. By this time, you’ve already been up for an hour and a half. Then if you have a baby, you must tend to it and the mother to make sure it’s getting up and around as quickly as possible. So then tack on another 30 minutes…. that’s when there isn’t any trouble. You better go check those cows again before you head back to the house just in case!

Our first calf of the year! The girls are wondering, “Why aren’t you black like us?!”

Calving Season 2016 with From Gate to Plate

Remember when I said we always want to stay on the uphill of not losing any babies?! Well… sometimes that doesn’t happen. Mother Nature, animal or human error can cause us to shed tears and lose a new life. Not going to lie… I always shed a tear when one of the babies don’t make it. Not only for the mother standing there bawling and cleaning her lifeless baby, but also because that’s part of our profit going down the drain. That cow that we just housed, fed and cared for for the last 365 days… just lost her paycheck to pay for herself and it hurts. We don’t stop though… we keep fighting and we keep punching that time clock that only gets paid if everything goes right and mother nature, animal and human work together to make it right. 

It’s a struggle. We do everything we can to care for our livestock in the best ways possible. Some choose conventional. Some choose organic. Each have their own benefits, but one thing is for sure we love and care for our livelihood in the best way we know how. Ohh… and this is only the birthing part of raising livestock. There’s many more hours that go into getting our product to your plate!

So if you ever run into a farmer.. or rancher.. be sure to just say “thank you”. Especially if you enjoy that nice rare steak on your plate! 😉

Maybe…. even thank a farmer with one of these Fresh Lemon Hand Pies! 

Fresh Lemon Hand Pies -- From Gate to Plate #SundaySupper

 

These flaky, and I mean flaky, crust hand pies with a tart, but yet sweet filling will bring spring to your taste buds. These small desserts are perfect for a party or when you’re on the go… or when you want to show off a fancy dish with little effort. 

I choose to make them with homemade pastry and lemon curd, but by all means if you’re in a pinch you can substitute boughten… although after you try them with homemade curd, you won’t want boughten again! Promise! 

Fresh Lemon Hand Pies -- From Gate to Plate #SundaySupper 

Fresh Lemon Hand Pies
Serves 12
A flaky crust with a tart, but sweet homemade lemon curd filling in a hand pie!
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. No Fail Pie Crust
  2. 3 cups all-purpose flour
  3. 1 1/4 cups shortening
  4. 5 tablespoons cold water
  5. 1 teaspoon white vinegar
  6. 1 egg, beaten
  7. Lemon Curd
  8. 1/4 cup butter
  9. 1 lemon zest
  10. 1/2 cup sugar
  11. 2 eggs
  12. 1/2 cup lemon juice
  13. Egg Wash
  14. 1 egg
  15. 1/4-1/2 cup water
Instructions
  1. Lemon Curd
  2. In a saucepan over medium heat, melt butter with zest.
  3. Stirring with a whisk add the sugar, stirring until smooth.
  4. Add the eggs, stirring until smooth again.
  5. Finally, add the lemon juice.
  6. Stir constantly until mixture thickens and will coat the back of a spoon.
  7. Remove and refrigerate. Meanwhile prepare pie crust.
  8. Pie Crust
  9. In the mixing bowl fitted with a paddle, combine the flour and shortening, mixing just until it begins to get wet.
  10. In a bowl (*or measuring cup*) combine the cold water, vinegar, and egg.
  11. Pour into the flour.
  12. Mix just until combined.
  13. Turn out onto a floured surface and roll into 1/4 inch thick.
  14. Using a round cutter (I used a wide topped wine glass) and cut as many circles as you can get. (I got 28 circles).
  15. Assembly
  16. Preheat oven to 400*F
  17. Combine egg wash ingredients.
  18. Remove curd from refrigerator and place roughly 1 tablespoon of mixture in the middle of half the circles.
  19. Brush the outside circle with the egg wash.
  20. Top with another circle.
  21. Crimp with the tip of fork or any method you choose.
  22. Brush the top with egg wash (you may also sprinkle with sugar at this point) and with a knife carefully place a slit in the top of each.
  23. Bake at 400*F for 12-15 minutes or until golden brown.
Notes
  1. **Optional: may drizzle with white chocolate once baked**
From Gate to Plate http://fromgatetoplate.com/

Be sure to check out the rest of the Pie loving recipes below!

#SundaySupper Pies: Sweet & Savory

Sweet As Pie

Mealtime Pie

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Logo Lauren You can stalk From Gate to Plate by following at these watering holes…

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One Bowl Blondies -- From Gate to Plate -- #SecretRecipeClub

One Bowl Blondies #SecretRecipeClub

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No mixer. One bowl. 30 minutes. One Bowl Blondies.

 One Bowl Blondies -- From Gate to Plate -- #SecretRecipeClub

No mixer. One bowl. 30 minutes. No baking experience needed. These will soon become a favorite. I want to thank The Secret Recipe Club to introducing me to Life on Food by Emily; my assigned blogger for February. This is my first month participating with the club and I’m excited to join the fun. 

There’s always got to be something sweet in this house and I haven’t made blondies or brownies, for that matter, in awhile. When I was browsing Life on Food and found these One Bowl Blondies… I knew I needed to make them. 

I made these according to Emily’s instructions and tossed in mini chocolate chips and topped them with sprinkles before baking. They came out beautiful! Add a scoop of ice cream on top of them while they’re still warm… and I don’t even have to tell you how delic that is!

One Bowl Blondies -- From Gate to Plate -- #SecretRecipeClub

One Bowl Blondies
Serves 6
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1/2 cup butter, melted
  2. 1 cup light brown sugar
  3. 1 large egg
  4. 1 teaspoon vanilla
  5. 1/8 teaspoon salt
  6. 1 cup all-purpose flour
  7. 1/2 cup mini chocolate chips
  8. 1/4 cup sprinkles
Instructions
  1. Preheat oven to 350*F and line an 8x8 pan with aluminum foil.
  2. In a bowl, cream together the melted butter and sugar.
  3. Add the egg and vanilla, mixing until smooth.
  4. Add the salt and flour, mixing just until combined.
  5. Stir in the chocolate chips.
  6. Spread in the bottom of the 8x8 dish and top with sprinkles.
  7. Bake at 350*F for 25-30 minutes or until tests done.
  8. Serve warm with ice cream!
Adapted from Life on Food
Adapted from Life on Food
From Gate to Plate http://fromgatetoplate.com/

One Bowl Blondies -- From Gate to Plate -- #SecretRecipeClub

Be sure to check out the others to see who was assigned to my blog! I’m excited to find out. 

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Hope you enjoyed these quick and easy, One Bowl Blondies!

Logo Lauren You can stalk From Gate to Plate by following at these watering holes…

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Cinnamon Bundt Coffee Cake -- From Gate to Plate -- BundtBakers

Cinnamon Bundt Coffee Cake #BundtBakers

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A soft, moist, and flavorful Cinnamon Bundt Coffee Cake is the perfect companion for your cup of coffee!

Cinnamon Bundt Coffee Cake -- From Gate to Plate -- BundtBakers

My-oh-my where has the time gone? We’re here for another month of #BundtBakers. It’s just hard to believe that it’s already the third week of February!! This month’s host is the wonderful Lauren from Sew You Think You Can Cook. Her chosen theme… Cinnamon…. one of my favorites! 🙂

Cinnamon Bundt Coffee Cake -- From Gate to Plate -- BundtBakers

My bundt for this month was inspired by a group of aggie ladies. I belong to a Facebook group called Women in Ag. We’re a bunch of ag living and loving women. We talk about a lot in our group, but most the time it all revolves around our love for agriculture. So you’re wondering how is this bundt inspired by them? Well… a week or so ago a conversation got started about soured milk. Do you continue to drink the milk after the date on the jug or do you toss it? That was the conversation. There’s basically two sides to this. The first one: Toss it no matter what! The second one: Smells and tastes fine.. Keep it!

So you can probably already guess which side I fall on, huh? Yup, you guessed it. This bundt is made with soured milk. Nothing wrong with it at all, I promise! 🙂

One thing I learned while taking a Dairy Science course in college…. milk is supposed to be good for up to 10 days after the suggested date on the milk jug. Did you know that? Of course there are some factors that play into that, but if the milk has been handled correctly it will last you every bit of those 10 days. You can check out Dairy Council of California on milk handling. 

The milk in my fridge that I just used to make this bundt was dated a month ago. You read that correctly. It was dated for January 14th. I opened the jug two weeks ago! Seriously though… there’s still nothing really wrong with it… It’s just finally soured and now it makes amazing coffee cake, pancakes and biscuits! 

Cinnamon Bundt Coffee Cake -- From Gate to Plate -- BundtBakers

Before you go and toss that next jug of “bad” milk… try this coffee cake out…. and if you really don’t want to use “soured milk” you can use buttermilk or make your own “soured milk” by putting 1 tablespoon of lemon juice in a measuring cup and adding enough milk to make the required amount.

So tell me… which side of the soured milk are you on? Do you toss it once the date has arrived or are you one that uses it until it smells or tastes bad?

Cinnamon Bundt Coffee Cake
Serves 12
A perfect cinnamon coffee cake to compliment a cup of coffee!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 1/2 cups flour
  2. 1 1/2 cups brown sugar
  3. 1/2 teaspoon salt
  4. 1 teaspoon cinnamon
  5. 2/3 cup butter, cubed
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon nutmeg
  9. 2 eggs
  10. 1 1/3 cup sour milked *OR buttermilk*
  11. Glaze
  12. 1/2 cup powdered sugar
  13. 1 teaspoon cinnamon
  14. 1/4 teaspoon vanilla
  15. 2 tablespoons milk
Instructions
  1. Preheat oven to 350*F and grease and flour a 10-cup Bundt pan.
  2. In a mixing bowl, combine flour, sugar, salt and cinnamon.
  3. Add butter, and mix until course crumbs.
  4. Remove 1/2 cup and set a side.
  5. Add remaining dry ingredients.
  6. Mix in eggs and milk.
  7. Pour into prepared Bundt pan.
  8. Sprinkle with 1/4 cup of the reserved crumbs.
  9. Bake at 350*F for 30-35 minutes or until tests done.
  10. Allow to cool 10 minutes before turning onto a cooling rack.
  11. Combine glaze ingredients and drizzle over warm cake and then sprinkle remaining crumbs.
  12. Serve!
From Gate to Plate http://fromgatetoplate.com/

Cinnamon Bundt Coffee Cake -- From Gate to Plate -- BundtBakers

And don’t forget to take a peek at what other talented bakers have baked this month:

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

BundtBakers

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