#WiltonSweetUp GIVEAWAY!

One week from today, I will be on a flight to Chicago for #WiltonSweetUp 2015. If you’re not familiar with Sweet Up, it is an annual event that Wilton hosts at their headquarters. They reveal their new products, give live demonstrations, host decorating workshops, and reveal the Cake of the Year.

I attended Sweet Up last year and had the time of my life! I can’t wait to see what they have planned for this year! Make sure to follow me on Twitter and Instagram and check out those channels next Friday as I share some behind-the-scenes action.

One of the great things about Sweet Up is that they reveal their NEW products for the year! Wilton is giving ONE lucky reader an amazing swag bag full of these NEW products, as well as a FREE Wilton Method class via Craftsy! How awesome is that?!

Wilton Sweet Up Giveaway

Trust me, you WANT to win this giveaway!! The #WiltonSweetUp swag bag is packed full with these NEW products:

Color Right System – a new way to mix your colors!
Treatology Flavor System – add fun flavors like Champagne and Coconut to your icing or cake batter.
Color Swirl Tri-Color Coupler – a couple that allows you to swirl 3 colors together! I can’t wait to use this for my graduation cupcakes!
Mega Mini Muffin Pan – bake 48 mini muffins at once.
Mega Cookie Sheet – the biggest cookie sheet you’ve ever seen!
Variety of Cupcake Liners – who doesn’t love cupcake liners?
Display Your Way Cake Stand – a cake stand that you can customize with your own colors and patterns. I LOVE THIS ONE!
Display Your Way Cupcake Stand – a new display that holds up to 25 cupcakes.
Cupcake Cone Rack – this one hasn’t been released yet but I can’t wait to see it!

All of these products will come in the purple Wilton bag which is perfect for carrying and storing your supplies. Oh, and don’t even get me started on the Craftsy classes – they are so much fun! I recently did one for holiday sugar cookies and had a blast!

THIS GIVEAWAY IS CLOSED

Have you used Wilton products before?
If so, what product is your favorite?

Chocolate Chip Coffee Cake

Disclaimer: This recipe has been sponsored by Wilton as a member of their Sweet Treat Team. However, all opinions are my own.

Did you know that April 7th is National Coffee Cake Day? Yes, such a thing really does exist! I encourage you to make this and invite some friends over for coffee and cake to celebrate!

Coffee cake doesn’t actually contain coffee, but is named because it pairs perfectly with a cup of warm joe. In my opinion, it is perfectly acceptable to eat anytime you need something light & sweet. I love it in the afternoon with a side of fresh fruit or warm it up and serve alongside bacon and eggs for breakfast. YUM!

Chocolate Chip Coffee Cake

Coffee cakes come in all flavors and sizes. I’ve had fruit-flavored coffee cakes, like apple and blueberry. There are also many people who make coffee cakes (and other desserts) with nuts but I am NOT one of those people. However, if you like the texture of nuts in your coffee cake, replace the 1/4 c. of mini chocolate chips in the crumble topping for pecans or walnuts.

As for sizes, most of the coffee cakes I’ve tried are either made in a bundt pan (deep) or 13×9 (shallow) pan. For this coffee cake, I used for an 8 inch round cake pan because I wanted the cake to be deep but I don’t own a bundt pan. I’m happy to report that it worked perfectly!

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Chocolate Chip Coffee Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients

  • 1 1/4 c. all-purpose flour
  • 3/4 c. brown sugar, packed
  • 1/4 tsp. salt
  • 1/3 c. butter, softened
  • 1 tsp baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2/3 c. buttermilk
  • 1 egg, beaten
  • 1/2 tsp. vanilla bean paste
  • 1/2 c. mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees and spray the bottom and edge of an 8-inch round cake pan with Bake Easy non-stick spray; set aside.
  2. Combine flour, brown sugar, and salt in a large bowl. Cut in butter until the mixture resembles course crumbs; set aside 1/2 c. of crumb mixture for topping. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining mixture.
  3. Add beaten egg, buttermilk, and vanilla bean paste to dry mixture and mix well. Add 1/4 c. mini chocolate chips to batter and pour batter into prepared pan.
  4. Stir together reserved crumb mixture and remaining 1/4 c. mini chocolate chips. Sprinkle on top of the cake batter.
  5. Bake for 30-35 minutes or until a wooden toothpick comes out clean.

Notes

Recipe adapted from BHG cookbook.

http://www.framedfrosting.com/2015/04/chocolate-chip-coffee-cake.html

Have you made coffee cake before?
What is your favorite mix-in? Nuts? Fruit?

The Grand Reopening of the Dandelion Cafe: Author Interview and Giveaway

Disclaimer: This eBook was provided to me, complimentary, by Carina UK in exchange for my review. However, all opinions are my own.

I recently had the opportunity to read Jenny Oliver’s newest novella, The Grand Reopening of the Dandelion Cafe. This is the first installment of her new quartet, Cherry Pie Island. Today, Jenny is visiting my blog to answer a few questions as part of her virtual book tour. First, let’s take a look at the gorgeous book cover. Isn’t this island just the cutest?!

The Grand Reopening of the Dandelion Cafe: Author Interview and Giveaway

The Grand Reopening of the Dandelion Cafe by Jenny Oliver
Series: Cherry Pie Island #1
Buy on Amazon | Add to your Goodreads shelf
My rating: 4/5 stars (read my review)

Jenny, welcome to Framed Frosting! I’m so honored that you are taking the time to answer some of my questions, and for offering one of my readers a FREE eBook copy! Thank you!!

FF: The Grand Reopening of the Dandelion Cafe is the first book in the Cherry Pie Island quartet. What inspired you to write this series?
JO: I wanted to write shorter novellas that were linked by an overarching place or business. I toyed with a lot of different ideas but when I came up with Cherry Pie Island (click here for a map of the island!), it just felt right. I adore a good cherry! I wait every year in anticipation for the blossom, and the river is one of my favourite things (if a river can be a thing). I also like a strong sense of community in a story and an island immediately tightens people’s relationships – through proximity and a sense of belonging – so it seemed the perfect setting.

FF: Without spoiling the book, can you tell us what your favorite scene was to write and why?
JO: Ooh that’s so tricky! About four or five have just rolled through my mind. Probably a scene near the beginning when Annie leaves her mum’s house frustrated and bumps into Matt who’s out walking his pug dog. It’s really awkward and a bit tense and there’s clear attraction between them that they both refuse to acknowledge. It was fun to write.

FF: Where do you go to write your novels without distractions?
JO: I have a desk at home but quite often I’ll go up to London and find a quiet cafe or space where I can sit for a while and write. More often than not I eavesdrop instead so the desk at home is better but less fun.

FF: The main character Annie, owns The Dandelion Cafe, known for the best slice of cherry pie on the island. Is cherry pie something that you bake for your family? Do you eat yours with cream or custard?
JO: My older sister used to watch Twin Peaks and cherry pie is a huge part of that series. I think it really stuck with me from watching that (I was too young to really understand anything else that was going on!). When we used to have it at home there were the same conversations as in the book – I wanted custard, my mum wanted cream, my sister wanted ice cream, the other sister wanted it plain, and my dad, I think, had a bit of everything!

FF: If this book were made into a movie, whom would you want to play Annie and Matthew, the main characters?
JO: Maybe Matthew McConaughey and Jennifer Lawrence. There are lots of lovely pics of Matthew on my Pinterest board – for research of course!

FF: What book are you currently reading? What has been the best book you’ve read this year?
JO: The best book I’ve read this year was Love, Nina by @ninastibbe. I’m currently reading I am Charlotte Simmons by Tom Wolfe and when I get through that I’m excited to read The Day We Disappeared by @lucy_robinson

FF: What can we expect from you next?
JO: Well there are three more Cherry Pie novellas still to come. Then there will be a book in the winter that’s packed with everything Christmas which is always a treat to write!

Thanks so much Jenny for being here today! I throughly enjoyed reading your novella and look forward to reading the rest of the series! Jenny and her publisher, Carina UK, are giving one reader an eBook copy of The Grand Reopening of the Dandelion Cafe! This giveaway is open internationally and ends April 10th.

THIS GIVEAWAY IS CLOSED

The Grand Reopening of the Dandelion Cafe Blog Tour

Do you like your cherry pie with cream or custard?
Will you be purchasing Jenny’s novella or adding it to your reading list?