Tag Archives: cake

How father of nine feels about Father's Day

Things to do for Father’s Day weekend

Raise a toast to dad at the Westin Kierland
The Westin Kierland Resort is offering a double-header of weekend events celebrating dad. First, check out “Drams for Dads,” a special scotch-tasting event in the resort’s Scotch Library. Try four Glenmorangie whiskies while learning about the differences between the labels, the whiskey regions of Scotland and different ways to drink scotch. Dads who bring an old tie can trade it for a special gift bag with a customized scotch glass, cigar and cigar cutter. Then, head back to the resort for a Father’s Day beer brunch at Nellie Cashman’s Monday Club Cafe on Sunday, where you and dad can snack on beer-infused dishes and dad can enjoy a complimentary 22 oz. Dad’s Little Helper Black IPA.
The Westin Kierland Resort, 6902 E. Greenway Parkway, Scottsdale. Drams for Dads: June 19, 6 p.m., $60. Father’s Day Beer Brunch: June 21, 11 a.m. to 2 p.m., $37 for adults, $12 for children ages 5-12

Half Moon Comedy Night
Get ready for a laugh-filled night at the Half Moon Windy City Sports Grill! Las Vegas comedian Brandt Tobler, who has traveled the country making people laugh, will be headlining a night of comedy. Tobler is the founder of the Backyard Comedy Show, which is an independent comedy show that allows comedians to perform in Vegas without censorship. Local comedians Andy Steinberg and Erin Otko will be opening for Tobler. Guests have the option of purchasing an all-inclusive ticket, which includes entry into the show, access to an appetizer buffet and two drink tickets.
Half Moon Windy City Sports Grill, 2121 E. Highland Ave., Phoenix, June 20, 8 to 10:30 p.m., $18-$60

Scottsdale Beer Palooza
More than 30 breweries will be represented at Scottsdale Beer Palooza, a one-day beer festival at WestWorld of Scottsdale. Escape the heat at this indoor event and sample great local and national craft brews, including refreshing summer seasonal beers. Visit the Beer Store to pick up your favorites from the event. Entry into the event includes a custom 4-ounce beer mug and 20 tastings from participating breweries; VIP tickets get in an hour early for VIP hour, which includes exclusive access to beers not available at the regular event.
WestWorld of Scottsdale, 16601 N. Pima Rd., Scottsdale, June 20, 1 to 6 p.m. (VIP ticket holders get in at noon), $10-$50

Family drumming workshop at MIM
The Musical Instrument Museum is all about providing a hands-on musical experience for its guests, and its inviting families to do just that in a special Father’s Day family drumming workshop. Guests of all ages are invited to learn the basics of African, Latin and pop music hand drumming under the instruction of expert drummer and instructor Frank Thompson. At the end of the session, participants can join in a jam session and put their newly learned drumming skills to work. Guests are welcome to bring their own drum or use the drums provided by the museum.
Musical Instrument Museum, 4725 E. Mayo Blvd., Phoenix, June 21, 11 a.m., 1 p.m. and 3 p.m., $12

CAKE at the Marquee Theatre
Check out alternative rock band CAKE this week at the Marquee Theatre on their latest tour. The band, which formed in 1991 as a more muted response to the era’s grunge rock, is led by frontman John McCrea. The band’s fun, catchy music with a message has led to platinum albums and chart-topping hits. See them perform some of their greatest hits, like “The Distance” and “Short Skirt/Long Jacket,” and catch some of their newer work from “Showroom of Compassion,” their 2011 release, and their upcoming album.
Marquee Theatre, 730 N. Mill Ave., Tempe, June 21, 8 p.m., $40-$50

coffee cake

The Dish: Mother’s Day Coffee Cake

Skip the crowded breakfast spots this Mother’s Day and show mom how much you love her by preparing one of her favorites! Share with us in the comments some of your mom’s favorite recipes. Who knows, maybe it’ll be featured on The Dish someday!

To start things off I’ll share one of my mom’s favorites.

My mom is a New Yorker through and through. She loves her back-east baked goods and always brings a suitcase full of bagels and bialys home with her each time she visits.

Another favorite that’s a bit more difficult to fit in her carry-on is coffee cake. The combination of soft, moist cake and crumbly topping go great with your morning coffee. It was ages before I found a recipe that did justice to a true New York style coffee cake. Trust me, make this recipe for mom and she’ll never want the stuff from Starbucks again!

As always, you can find this recipe and many more Mother’s Day inspriation at Scottsdale Living: The Dish on Pinterest!

Sour Cream Coffee Cake

Serves 12 or more

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1 1/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, coarsely cut
1/2 cup chopped pecans
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F. Grease a 1 1/2-quart Bundt or tube pan.

Sift the flour, baking powder, baking soda and salt into a bowl. Cream the butter in a separate bowl. Add 1 cup of sugar to the butter and gradually beat until the mixture is blended, 2 to 3 minutes.

Add the eggs to the creamed butter mixture one at a time, beating well in between additions. Beat in the dry ingredients and sour cream alternately, beginning and ending in flour. Add the vanilla.

In a separate bowl, combine the chocolate, pecans, the remaining 1/4 cup sugar and cinnamon.

Sprinkle a third of the chocolate and nut mixture into the bottom of the greased pan. Spoon in half of the cake batter. Sprinkle more of the chocolate and nut mixture over the batter, reserving some for the top. Pour the remaining batter into the pan. Smooth it out evenly and top with the remainder of the chocolate and nut mixture.

Bake for 45 minutes or until tester inserted in the center comes out clean. Cool. Remove from the pan to a rack.

Goes great with just a nice hot cup of coffee or sliced and served as part of a brunch buffet.

Share with us your Mother’s Day favorites and be sure to give her a big kiss this year!

porter cake 4_no line_edited

The Dish: Porter Cake

If you’re like me, you’re over the bar scene associated with St. Patrick’s Day. Skip the green beer this year and make yourself a proper Irish breakfast. Pour a nice cup of Irish Breakfast tea or better yet an Irish coffee and enjoy a slice of Porter Cake.

If you’re interested in a true Irish breakfast check out this guide to a proper fry up. For other Irish recipes and many more featured on The Dish check out the Pinterest board where I pin my inspirations for all the recipes you enjoy each week.

This cake tastes even better when its had a week or so to let the flavors meld.

Porter Cake

1 cup butter, at room temp
1 cup brown sugar
3 cups flour
pinch of salt
1 tsp baking powder
1 tsp pie spice
3 eggs
2 3/4 cups mixed dried fruit (golden raisins, dried cherries, cranberries, currants, chopped apricots, etc…)
zest of 1 orange
1/2 cup chopped pecans or walnuts
2/3 cup stout, such as Guinness

Preheat oven to 325°F. Grease and line the bottom of an 8 inch round cake pan with parchment paper or grease a bundt pan.

In a bowl, sieve the flour, salt, baking powder and spice. Set aside.

Cream the butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time adding a 1/4 cup flour with each egg. Beat well after each addition. Mix well and add remaining flour. Add stout until batter is a soft consistency. Add fruit and nuts and mix well.

Scrape mixture into prepared pan and bake for 1 hour. Reduce heat to 300°F and bake for another 1-1 1/2 hours until the top springs back when touched and skewer comes out clean. Cool cake in pan.

*If baking in a bundt pan cook cake for 45 minutes at 325°F, reduce temp to 300°F and cook for another 30 minutes.

When cool, turn out cake and remove paper if using a cake pan. Wrap in parchment paper and store in an airtight container in a cool dry place.

You can eat it right away but it tastes best when it has had up to a week to let the flavors mellow and meld. Enjoy spread with butter alongside a hot cup of Irish Breakfast tea.