Coffee Cake

I have a secret. 
Are you ready? 
Here it is… 
I don’t like coffee. 
I can’t stand the taste of it and I never drink it. 
I wish I could be a coffee drinker.  I’m just not. 
I am and forever will be a hot chocolate girl. 
The worst part about all of this is that I am having to live a lie. 
My kids have been led to believe that I drink a cup of coffee each morning. 
Well to my credit, it is hot and brown and in a mug. 
It just happens to be hot chocolate instead of hot coffee. 
I know soon enough they will find me out
but for now it’s really nice not having to share. 
Phew….
I feel better.
Now let’s have some cake!
Coffee Cake
1 cup Oil
1 cup Brown Sugar (plus 2 T. for topping)
½ cup Granulated Sugar
2-½ cups Flour (plus 2 T. for topping)
1 teaspoon Salt
1 cup Buttermilk
1 Egg
1 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ cup Powdered Sugar
1 Tablespoon Half and Half
Combine the oil, sugars, flour, and salt. Mix thoroughly.
Set aside 3/4 cup of the mixture for a streusel topping.
To the remaining mixture, add the buttermilk, egg, baking soda, cinnamon, and nutmeg. Mix.
Pour batter into a greased 9×13 pan.
Add 2 tablespoons of flour and 2 tablespoons of brown sugar to the reserved streusel mixture.
Use a fork to combine.
Crumble the streusel mixture on top.
Bake at 350 degrees for 23-25 minutes, or until a toothpick inserted comes out clean.
In a small bowl, combine powdered sugar and half and half.
While the cake is still warm, drizzle the glaze on top.
Enjoy!
source:  adapted from little miss mel originally from Tasty Kitchen

Pineapple Green Chile Pork Tacos

Two weeks before my first son entered this world, I waddled out of the office to go on my maternity leave.  That was six years ago and I still have not returned.  Two years after Caleb was born, Bella made her way into this world, and a little over a year after that came our surprise baby Drew.  That is three babies in three years.  In such a short time, I went from a working woman to full time mommy nearly drowning in my daily responsibilities of caring for three little ones ages three and under.  I could see no end in sight to the nursing, changing, feeding, dressing, napping life of my children until recently.
This past fall when Caleb entered kindergarten and Bella began her first year of preschool, I was finally able to catch my breath.  I even began to get a little itch to do something with myself outside the home.  I have never liked “direct sales” companies and I have never liked attending people’s home parties.  I like to shop, I just don’t like the products that are being offered at most home parties.  However when I was doing my job searching this past Fall, I discovered Vault Denim.  It was a brand new company that was selling designer jeans at in home parties.  Being a sucker for jeans, I signed up to be a consultant with the company.  It really was a great decision.  I still get to be home with my kids but I get to have justified (honey, I’m getting paid…) Girls Night Out quite often.  I never thought I would be a direct sales girl but I’ve also never been able to resist a cute pair of jeans :)
I thought I should share my little endeavor with you all since it is part of the reason I have been a bit blog neglectful these days. My quiet evenings that I used to spend blogging are now spent at Jean Parties :)  Soon I will find balance again but for now I am enjoying my full-time mom and wife status while being a part-time blogger and Vault Denim Consultant.
Here is a quick and easy meal for your busy life.
Pineapple Green Chile Pork Tacos
1 (3 pound) pork roast
1 (16 oz.) jar salsa verde
2 (8 oz.) cans crushed pineapple, undrained
1 (4 oz.) can diced green chiles
1/4 cup brown sugar
1-2 teaspoons chopped jalepeno
Salt and pepper, to taste
Corn tortillas
Favorite taco toppings
Place the pork roast into the slow cooker.
In a medium bowl, combine salsa verde, crushed pineapple, green chiles, brown sugar, jalepeno, salt, and pepper.
Pour over pork roast.
Cook on low for 6-8 hours.
Remove roast from crock pot.
Drain the juices in the slow cooker through a colander, reserving the pineapple salsa mixture.
Shred the roast with a fork and combine it with the drained pineapple/salsa mixture.
Serve in warm tortillas with your favorite taco toppings.


Enjoy!

source:  adapted from Let’s Dish

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