Croissant Strata with Sausage Filling and Monterey Cheese

"That is one good thing about this world...

there are always sure to be more springs."

-L.M.Montgomery, Anne of Avonlea

Croissant Strata with Sausage Filling and Monterey Cheese

Cook's Notes: This casserole is rich, delicious, and company-worthy for a Saturday or Sunday brunch. It's a hearty, filling dish that combines a few favorite ingredients, like hot ground sausage, flaky croissants, and Gruyère or Monterey Jack cheese. Combine the ingredients in 3 qt casserole dish with the creamy milk mixture. Letting it chill for eight hours is the trick to letting the flavors meld together before baking. The chill time also helps you get this casserole together the night before, making it less stressful to get breakfast on the table the next day! Whether you have company in town or just early risers with hearty appetites, this casserole makes your life just a little easier and way more delicious. 
Pair the meal with a fruit compote topped with your favorite yogurt.
Ingredients:

• 8 purchased large croissants
• 3/4 lb. Italian sausage
• 1 cup onions, diced
• 1 cup mini red and yellow peppers, diced
• 1 cup sliced mushrooms
• 1/2 teaspoon each basil, parsley, oregano
• 2 cups lightly packed spinach leaves, stems removed
• 2 cups shredded Monterrey cheese
• 6 large eggs
• 2 cups whole milk 
• 3 tablespoons Dijon mustard
• 1/4 teaspoon pepper

Directions:

• Cook sausage, crumble, and set aside.
• In the same pan, saute onions, peppers, and mushrooms. Add torn spinach leaves and spices for the last 3 minutes of cooking time. Add sausage back to the pan and mix all ingredients well.

• Preheat the oven to broil. Slice croissants and place them on a baking sheet, cut side up. Broil for 1 minute, watching carefully so they don't burn. You just want them lightly toasted.
• Lightly grease the bottom of the baking dish.
• Arrange croissant bottoms, cut side up in a single layer overlapping slightly in the baking dish. Sprinkle cheese over croissants, topping with sausage mixture. Add croissant tops and cut sides down over the sausage mixture.
• In a blender, mix eggs, milk, mustard, and pepper. Carefully pour the egg mixture over the strata and gently press down on the croissants with a sheet of wax paper. Remove wax paper and refrigerate covered overnight. 

Cooking Tip: I found that there was a little too much milk mixture for the size pan I was using, so I did not use the last 1/4 cup.

• Cover and chill overnight. Uncover and preheat the oven to 325 degrees. Bake uncovered for 55 minutes or until a knife inserted near the center comes out clean. Covering with foil for the last 15 minutes of baking time avoids over-browning. Let set for 10 minutes before cutting.

Also, as you can see from the photo, I ran out of croissants, so I had to substitute small Kaiser rolls I just happened to have. I readjusted the number of croissants in the recipe ingredients above.

Mexican Street Corn Salad and Glazed Lemon Blueberry Loaf

There are many reasons to celebrate spring as nature begins to put on a showy display. With May around the corner, celebrations abound with Cinco de Mayo, Mother's Day, and Memorial Day. It's always good to have a few recipes on hand that are easy to prepare that guests will enjoy. 

Do you remember the MUST GO gatherings we had?

It was a wonderful opportunity for all of us to clean out our refrigerators and share surplus food before we all headed back up north. Sadly, this year, this party was not held for various reasons. So, I am in high gear, trying to be creative about unloading and making meals with what I have. 

Mexican Street Corn Pasta Salad

Cook's Notes: This flavorful comfort salad comes together in under 30 minutes. Make the salad early in the day for the flavors to meld. A real plus for this dish is that with ample dressing, you can easily increase the ingredients for your next spring gathering or potluck. The recipe was adapted from juliasalbum.com and serves four.

Salad Ingredients:

• 1-1/2 cups spiral, bowtie, penne
• 1 package Honey Roasted Steamed Corn (Green Giant) thawed or 4 ears of corn 
• 1 cup diced mini red and yellow peppers
• 1/2 cup black beans, rinsed and drained
• 1 cup small mozzarella balls (ciliegine), halved 
• 1 cup broccoli, cut in medium-sized pieces 
• 1/3 cup diced red onions 
• Optional 1 cup halved cherry tomatoes
• Garnish with pine nuts or croutons

Dressing Ingredients:

• 1/4 cup each mayonnaise (I used Miracle Whip) and yogurt
• 1 small lime, freshly squeezed  
• 1 tablespoon chili paste or a few drops of Sriracha sauce 
• 1 teaspoon Elote seasoning 
• Optional dash of cayenne pepper (use with caution as it can make the dish spicy) 

Directions:

• Cook pasta al dente, drain, rinse, and set aside.  
• Prepare the dressing and set aside.
• Mix all the prepared salad ingredients and moisten with the dressing. Some dressing will remain, so refrigerate in a screw-type jar. 

Glazed Lemon Blueberry Loaf  with Toasted Coconut 

Cooking Tip: Toast more coconut than you need for the recipe and store in zip loc in the refrigerator for future baking. Small blueberries work the best for this recipe.
Bread Ingredients:

• 1-1/2 cups flour
• 1/2 teaspoon  salt
• 1 cup sugar  
• Grated lemon peel from 2 large lemons  
• 1 tablespoon baking powder
• 3/4 cup buttermilk 
• 2 large eggs beaten
• 1/2 cup melted butter
• Juice of 2 large lemons, about 1/4 cup 
• 1/2 teaspoon  each vanilla and almond extract 
• 1 cup blueberries, rinsed and dried on a paper towel 

Directions: 

• Preheat oven to 350 degrees. 
• Whisk flour, salt, sugar, grated lemon, and baking powder set aside. 
• In a bowl, beat eggs with milk, butter, lemon juice, and extracts, 
• Add eggs to the dry ingredients and combine only until mixed. 
• Fold in blueberries. 
• Grease well a loaf pan and pour the mixture into a prepared pan. 
• Bake @ 350 for about 45 minutes. 
• Cool the bread in a pan for 15 minutes and invert it onto a cooling rack. With a long skewer, poke holes in the top of the bread. Slowly drizzle, glaze, and baste top several times. Sprinkle with toasted coconut. 

Lemon Glaze
Combine 1 cup confectioners sugar with 2-3 tablespoons lemon juice. 

HAVE A GREAT DAY AND

Enjoy Wednesday Blooms

Puff Pastry with Salmon, Radishes and Garlic Cream Cheese

Radishes and Smoked Salmon with Puff Pastry
Cook's Notes: An easy puff pastry treat that's a great way to start your morning or serve as a brunch or lunch item.  No matter when it's served always a delicious combination of flavors. The recipe was adapted from Food Network in April 2019.
Ingredients:

• 1 sheet puff pastry (half of a 17-ounce package)
• 1 large egg
• 1/4 cup heavy cream
• 1 bunch of radishes (about 1-1/2 cups) thinly sliced
• 1-5 ounce package (container garlic herb cheese such as Boursin) at room temperature
• 1 tablespoon champagne vinegar or good quality white balsamic vinegar
• 2 oz. smoked salmon
• Optional garnish fresh snipped parsley, dill, or tarragon

Directions:

• Preheat the oven to 400 degrees. Roll out the puff pastry sheet on parchment paper or a silicone pad and transfer it to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough. Then, fold each side about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush the dough all over with egg wash.

• Bake the dough until crisp and golden brown, 22 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten it a bit. Remove to a wire rack to cool.
• Meanwhile, soak radishes in a large bowl of ice water until crisp, about 15 minutes. Drain radishes and pat dry with a paper towel.
• Mix garlic herb spread with heavy cream until smooth. Spread the cheese mixture over the tart with a spatula.
• Crumble salmon pieces over the tart.
• Whisk vinegar and radishes with a pinch of sea salt. Place on top of salmon.

Now we have another choice-cut tart in smaller pieces for an appetizer.

Veggie and Hummus Sandwich

 . 

Today is one of those warm, sunshiny days in the 90s—hard to imagine for April 20th. I declare it the perfect day for making a healthy vegetarian sandwich with no oven cooking required.  

Cook's Notes: First and foremost, you need a firm multigrain bread. I would suggest using 

Killer Dave Bread (21 whole grains) and lightly toast it for a firm base. It holds up well with moist ingredients. 

I will list the ingredients used for creating this delicious sandwich. You decide how many sandwiches to make. 

Ingredients:

• Multi-grain bread-2 slices per sandwich 
• Hummus (I used roasted red pepper) found in the deli section
• Lettuce leaf
• Thinly sliced cucumbers
• 1 small grated carrot
• Avocado slices
• Tomato slices
• Red onion slices
• Provolone cheese
• Broccoli sprouts (refrigerated organic section) 
  

Directions: 

Have all ingredients accessible so ready to assemble

Lightly toast bread

Place one toast slice on the cutting board and build a sandwich by 

1. Spread hummus on toast slice 

2. Add lettuce leaf

3. Cheese slice

4. Cucumber slices

5. Carrots 9grated) 

6. Red onion slices

7. Tomato slices 

8. Sprinkle broccoli sprouts

9. Top with another toasted bread slice

Spring Garden Blooms

Cowboy Country and Cowboy Baked Beans

 Cowboy Country  

Hacienda de la Canoa Tour

Canoa Ranch in Green Valley, AZ was a working cattle ranch from 1820 to the 1970s. At its peak, the ranch controlled more than 500,000 acres. Pima County bought the 4,800-acre ranch property, about 25 miles south of Tucson, in 2001 with the goal of making it a public site and nature refuge. Today, historic ranch buildings and numerous archaeological sites remain. Visitors are led on guided tours through the historic ranch that was once home to Native Americans, Spaniards, Mexicans, and Americans at various points in history. It gives visitors insights into the fascinating stories of those who lived and worked on the ranch. The ranch often hosts outdoor concerts, events, and presentations. 

Below is a scenic view of the Santa Cruz River Valley. Note that the Santa Cruz River is usually a dry river bed unless heavy rains are likely to occur in late July, August, and even September. Since we are not here during those months, I have only seen the river once, full and running from a video I saw.   

After a six-month stay in cowboy country, it's not hard for me to reimagine life and the challenges of cooking back in the 1800s. I'm so happy it's 2024, with a variety of foods readily available. With family gatherings, several holidays approaching, and summer adventures, it is good to have a side recipe your guests will enjoy. 

 This recipe has a few customization options. I decided to turn mine into a walking taco with all the trimmings. But the recipe makes a flavorful side for a grilled meal that can be baked in the oven or in a crockpot. 

The recipe serves 6 and was adapted from therecipecritic.com

COWBOY BAKED BEANS

Main Ingredients:

•  1/2 pound of bacon, halved  (used thick sliced Applewood) 
• 1-1/2 cups diced sweet onions
• 3 garlic cloves, minced
• 1 pound ground beef (85 %)  
• Salt and Pepper to taste
• 1 can each rinsed and drained, kidney beans, pinto, cannellini

Sauce Ingredients:

• 1-1/2 cups barbecue sauce (I used Sweet Baby Rays brand)  
• 1-1/2 to 2 tablespoons chili powder (taste test)  
• 1-1/2 cups ketchup 
• 1/4 cup brown sugar
•  2 tablespoons yellow mustard
•  1 tablespoon Worcestershire sauce
• 1 tablespoon Apple Cider Vinegar 
• 2 cups water

Directions:

• Make sauce ahead by whisking ingredients together and set aside.
• In an oven-safe pan or Dutch Oven pan on the stovetop, fry bacon until crisp. Toward the end of the frying time, add chopped onion and minced garlic. Cook with bacon, and when done, remove everything from the pan to a paper towel-lined towel plate. Crumble the bacon. 
• Wipe the grease from the pan and add the ground beef. Cook and crumble the meat, adding the desired salt and pepper amount. 
• Pat meat dry from grease in the pan and mix in the sauce mixture. 
• Cover and cook for 40 minutes in the oven at 350 degrees, or transfer the beans to a crock pot for 3 hours on low. 

Option 1: Serve the bean mixture in a bowl with toppings, including shredded   

cheese, chopped chiles, and chopped tomatoes.

Option 2. Walking Tacos 

Remove the chips from individual Frito Lay bags. When adding the bean mixture to the Frito Lay bag, drain some of the bean liquid with a slotted spoon. Add your 

preferred toppings and some crumbled Frito chips to the bag. 

Looking for a sweet treat with this? Try Cowboy Cookies 

https://sockfairies.blogspot.com/2023/01/cowboy-cookies.html

Book Review It's Murder, You Betcha!

 Author Jeanne Cooney has cooked up another cozy mystery for her fans with her newest book, “It's Murder You Betcha,” Book Two in the It's Murder Series. Her pot simmers with crisp, sharp bites and witty sentences peppered with liberal use of metaphors, idioms, similes, and hyperboles gently stirred in. One-line zingers with added doses of betcha, dontcha, gotcha, uff-da deliver distinctive Midwest flavors. Readers will find themselves served a heaping bowl of a satisfying and entertaining murder mystery authored by Cooney.

Cooney, a skillful wordsmith, creates memorable and often hilarious scenes for the reader using authentic dialogue with relatable characters. The setting is a small real Northern Minnesota town of Hallock in the Red River Valley.

The main protagonist, Doris Day Anderson Conner, narrates the story. In the previous book of the series, Doris was instrumental in solving a murder in their town where a local pharmacy is robbed and the prime suspect is murdered. Her sister, Grace Kelly Anderson, owner of the More Hot Dish Please Cafe, is often an unwilling sidekick to Doris's self-imposed investigative work. Ninety-year-old feisty Rose O'Brien, temporarily staying at their house, often joins them on their sleuthing adventures. Rose's fragile health is a concern to Doris and Grace. They are continually trying to minimize her stress without much success. When Lars, Rose's love interest, has been found murdered and his body in the lake, they find themselves thick in the middle of the sheriff's investigative work. Doris is compelled to make inquiries among the town folks, much to the sheriff's chagrin. He feels the investigative work is being compromised by her meddling. When a second murder occurs, the whole town goes into overdrive. As the suspect list grows, so do possible motives. Doris is determined to solve the crimes with her sister's reluctant help.

Cooney is a master at creating red herrings, moving the storyline along. Many persons of interest, shifting relationships and alliances, and possible motives keep the reader guessing all the way to the end of the story about who is responsible for these two murders.

I would be remiss if I didn't mention food, which is often central to the storyline. Doris's weakness for sweets and snacks creates relatable and funny scenes, like the need for a convenience store stop for snacks to fortify herself and Grace while on surveillance watch. The mention of comfort food recipes from the 50s, 60s, and 70s throughout the story evokes a sense of nostalgia. 18 mouthwatering recipes are in the back of the book and are waiting for you to try. 

Readers beware: It's an addictive read. 

All About The Author (jeannecooney.com) 

Jeanne Cooney is the author of the popular Hot Dish Heaven Mystery Series: Hot Dish Heaven, A Second Helping of Murder and Recipes, and A Potluck of Murder and Recipes. Her new series, It’s Murder, kicks off in March 2022, with the release of It’s Murder, Dontcha Know. Jeanne splits her time between northwestern and central Minnesota.  

Chia Pudding Cups

Guest Food Blogger M E Fuller

Artist Online Gallery

Author, Workshop Facilitator, & Writing Coach mefuller.com 

@mefullerarts

Meet ME Fuller (author of a cozy mystery series and artist) at the 2024 Northwoods Art and Book Festival. She will be a vendor outside this year, selling her books and artwork. This photo is from 2024 Art and Book Festival

The following recipe is one of Maggie's favorite snacks. 
 

 CHIA PUDDING CUP

A half cup of Chia pudding paired with blueberries or strawberries makes a tasty mid-morning snack. Chia seeds are a good source of fiber and omega-3 fatty acids, which can reduce inflammation and support healthy digestion. Coconut milk is high in calories and fat, adding energy to your morning, and is a good source of potassium.
Ingredients:

• 1-14-ounce can light or full-fat coconut milk. Do not use coconut milk from cartons. It won’t set up the same.
• 5 tablespoons chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon pure vanilla extract
• Optional add-ins- fresh fruit or nuts

Directions: 

• Mix the ingredients (not the fruit/nuts) in a bowl. Place the bowl in the refrigerator overnight, stirring the pudding once or twice to ensure the Chia seeds are well distributed. Keep refrigerated until you make the next batch.

Blueberry Lemon Buttermilk Loaf Cake

 

One of the best things about blueberries is their simplicity. You don't have to peel them before use, a simple rinse will do. Throw them in your cereal, morning yogurt, smoothie, or salad, or just enjoy them as a quick snack. Packed with vitamins and minerals, these little berries can be a healthy addition to any diet.

Lemon Blueberry Buttermilk Loaf Cake

Cook's Notes: This loaf cake bursts with blueberries and a tart lemon flavor. Buttermilk, an acidic ingredient, helps tenderize gluten, giving baked goods a softer texture and more body. Plus, it helps quick breads rise. Enjoy a slice for dessert, a snack, or for your next coffee or tea time.
Ingredients:
For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 2-3 tablespoons lemon zest
• 3/4 cup buttermilk
• 1/2 cup oil canola or coconut oil
• 2 large eggs, slightly beaten
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract 
• 1/2  teaspoon almond extract
• 1 cup fresh or frozen blueberries

For the lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Directions:

• Preheat the oven to 350 degrees. Spray an 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
• Ensure the blueberries are dry, then toss them with 2 tablespoons of flour and set aside.
• Whisk together the flour, salt, cinnamon, and baking powder in a large bowl. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• Combine the buttermilk, oil, eggs, lemon juice, and vanilla extract in a separate medium bowl.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into the prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
• Bake for 47 minutes or until a toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove the loaf from the pan. Let it cool completely on the wire rack.
• While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze on the cooled loaf cake. Cut into slices and serve.
• Note: If the cake isn't done and the top is browning too much, drape a piece of aluminum foil over it and finish baking until a toothpick comes out clean.
  

Ratatouille

       

for this French dish

France is renowned for its cuisine. French vegetarian dishes include tomato croque, mushroom tomato quiche, zucchini casserole with red peppers, creamed cauliflower casserole, and the traditional Provencal Ratatouille. Ratatouille is a stewed vegetable side dish that originated in Nice. It can also be served as a main course. The key ingredients are tomatoes, zucchini, garlic, onions, and herbs. French cooking strives to make the most of locally grown food. This is a great way to use spring/summer produce. There is some debate among chefs about the correct method for making this recipe. Some cooks insist on layering the vegetables, sauteed separately, and then baked in the oven, while others use the stovetop method. I used the stove top method. 

Remember Remey, the rat who aspires to become a French chef in the movie Ratatouille? I really enjoyed this movie so much that I even purchased it. It is a heartwarming story with many humorous moments.

I found the following Ratatouille recipe easy and quite flavorful. I put my own spin on it. I might suggest making the dish day before so the flavors can meld.
Ratatouille

Cook's notes: This recipe is my version of the classic French dish. There are many variations depending on the veggies used and the preparation method. I wanted a healthy dish that was packed with flavor. It makes a great side dish. Ratatouille can be served by itself, over pasta, or rice. The recipe serves 4.
Cooking tip: Dice onions, garlic, and veggies ahead and place on a plate for easy assembly.
Ingredients:

• 1 can (28 oz, ) San Mazzano Plum Style Tomatoes
• 1/2 teaspoon sugar
• 2 tablespoons olive oil, divided
• 1 cup sweet onion, diced yellow onion
• 3 garlic cloves, minced
• 2 cups medium diced eggplant (skin on) that has been salted after cutting, rinsed, and drained so there is no bitterness or 2 cups asparagus, diced into 2-inch pieces
• 1/2 cup each of red and green peppers
• 1 large zucchini, sliced thin
• 1 cup yellow squash, sliced thin
• 1-1/2 cups chopped tomatoes, patted dry on paper towels
• 1 teaspoon herbes de Provence
• 1/2 teaspoon each crumbled dried oregano. and fresh chopped basil
• 1/4 teaspoon red pepper flakes
• 1/2 cup Parmesan cheese

Directions:

• Make the sauce the day before or early so the flavors can meld. Add canned plum tomatoes, sugar, and 1 teaspoon of herbs de Provence in a saucepan. Break up the tomatoes with a fork. Over low heat, simmer the sauce for 30 minutes. Cool and refrigerate.
• Set oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Place zucchini, squash, eggplant, asparagus, and chopped tomatoes on a baking sheet. Drizzle 1 tablespoon olive oil over the veggies and sprinkle with dried oregano and fresh basil. Roast for 15 minutes, stirring once during cooking time. 
• In a large fry pan, heat oil and saute onions, peppers, and garlic until they are lightly caramelized 5-7 minutes
• Add in roasted vegetables, red pepper flakes, and 1-1/2 cups of the stewed tomato sauce (room temperature). Save the rest of the sauce for another dish.
• Simmer on low, uncovered for 15 minutes. Sprinkle Parmesan cheese on top to serve.
  
  
  
  
  

Broccoli Pasta Salad

 

It's never too early to think about family get-togethers, Mother's Day, picnics. and graduation parties. This Broccoli Salad is a winner- winner in my book. The star of the salad is homemade poppy seed dressing that comes together in just 5 minutes. Loaded with tons of fresh broccoli and fruit, which adds in lots of nutrients and is also a way to get kids to eat their veggies and fruits. 😊 

Broccoli Pasta Salad

Cook's Notes: The beauty of this salad is that the ingredients can easily be increased depending on how many servings are needed. Any extra dressing should be stored in the refrigerator in a screw-type jar. This side salad serves 4-6. 

Make the salad dressing early in the day so the flavors can meld. The recipe called for mayonnaise, but I used Miracle Whip for more flavor.

Optional add-ins include bacon and cubed mozzarella cheese or balls. 

Poppy Seed Dressing Ingredients: 

• 1/2 cup mayonnaise or Miracle Whip
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
•  1/4 cup honey
• Salt to taste 
• 1/4 teaspoon Dijon mustard 
• 1 tablespoon poppy seeds

Directions:

• Blend ingredients until smooth with a small whisk. 
• Refrigerate the dressing for several hours.

Salad Ingredients:

• 2 cups dried pasta, bow tie, rotini, fusilli
• 4-5 cup broccoli, rinsed, dried and chopped in pieces
• 1 large crisp red apple e.g. Honey Crisp
• 1 green apple, diced
• 1/3 cup diced red onion
• 1 cup toasted cashews
• 2/3 cup dried cranberries
• 1 cup halved cherry tomatoes 

Salad Directions:

• Cook pasta al dente and rinse with cold water. 
• In a large bowl, toss all ingredients together. There is ample dressing, so only fold in enough to moisten, not drench salad ingredients. 
• Refrigerate salad for several hours for flavors to meld. 
  
  
  

    

Baileys Irish Cream Coffee Cake

You don't need to be Irish, be in the month of March, or even own a cactus covered with shamrocks to appreciate a recipe made with Baileys Irish Cream. 

This coffee cake is beyond amazing. I recently had morning company, and they were sampling it before I even served it on a plate. It was warm from the oven. The coffee cake is buttery and moist with a generous amount of delectable cinnamon crumble. The flavor is amped up with Bailey's Irish Cream. 

The recipe is adapted from casualfoodist.com

Ingredients for the Crumble Mixture

• 3/4 cup all-purpose flour
• 2/3 cup brown sugar
• 2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
• 1 teaspoon espresso powder
• 6 tablespoons unsalted butter cold and cubed
• 3/4 chopped walnuts

For the Cake, Batter

• 1⅓ cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter softened
• 2 large eggs
• 1/2 cup Greek yogurt or sour cream (I used yogurt) 
• 1/3 cup Baileys Irish Cream
• 2 teaspoons vanilla extract

For the glaze

• 1 tablespoon softened butter
• 2 tablespoons Bailey's Irish Cream
• 1/2 cup +1 tablespoon powdered sugar 

Directions: 

• Preheat the oven to 350 degrees.
• Prepare the crumble. Combine the all-purpose flour, brown sugar, cinnamon, and espresso powder in a medium bowl. Add the cubed butter with a pastry blender or two knives until the mixture is combined with pea-sized crumbs. You can also place the mixture in a food processor and pulse it three times. Stir in nuts. Refrigerate the crumble mixture until ready to use.
• Prepare the cake batter. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat together the granulated sugar and softened butter until creamy, using a hand mixer. Add the eggs, Greek yogurt (or sour cream), vanilla extract, and Bailey's Irish Cream and beat until well combined. Add the flour mixture and beat at low speed until combined. 
• Use cooking spray and grease an 8×8 inch baking pan. 
• Spread half the cake batter in the prepared baking pan and top with half the crumble mixture. Layer with the remaining cake batter and top with the rest of the cinnamon crumble.
• Bake the cake for 30- 35 minutes. Remove it from the oven and allow it to cool on a wire rack for 15 minutes.
• Prepare the glaze by stirring together the powdered sugar, butter  and Baileys Irish Cream. Drizzle the glaze over the coffee cake.
• Store the cake in an airtight container for 3 days at room temperature or up to a week in the refrigerator.