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I'm Julie, a feisty, but rather shy redhead from New York, who moved to the Midwest to follow my dreams (and the love of my life). I'm passionate about decorating our home with my own unique affordable DIY style which is a mix of eclectic, contemporary, traditional, with a splash of country. I don't follow the crowd, but trust my gut instead. I hope to inspire you to try some of my ideas. I also love to cook and share my easy recipes. My family begs me to make my homemade meatballs and pizza. I hope you will try them and hang out with me for a while or subscribe to my e-mail letter here:

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Coffee Cake & My Keurig K Cup Holder

Good morning!
Welcome to Redhead’s Coffee house…
Picture

My new blog photo courtesy of me.
May I take your order?
Decaf or regular?
Cream, sugar?
How about a slice of warm cinnamon coffee cake to go with that?
Does that look scrumptious or what?
Guess what?
It’s low fat/calorie too.Today I’m sharing both a recipe that my children and husband LOVE,
and also a little kitchen storage/decor tip
for Keurig K cups.First the recipe…I discovered this coffee cake about 2 years ago when I was on a low calorie diet.
I do not remember where I found it (as usual).
It’s very easy to make.

I lost 15 lbs. watching my calorie intake.
I kept my calories to around 1300 per day, and lost about 1-2 lbs. per week.

There are 230 calories in a slice which isn’t bad for a coffee cake.
I usually serve this with scrambled eggs and fruit.
I just gave Daphne & Val a piece before school this morning.
Lets just say they went to school with a cinnamon smile :)

Cinnamon Coffee Cake

Cake:
2 cups low fat Bisquick
1/4 cup sugar
1/4 cup egg substitute
2/3 cup skim milk
1 1/2 teaspoon vanilla
Topping:
1/3 cup low fat Bisquick
1/3 cup brown sugar
2 tablespoons butter
1 teaspoon cinnamon
***
Preheat oven to 375 degrees.  Use non stick cooking spray to spray a round 9in. cake pan.  Prepare cake part first by mixing all listed ingredients, and spread in pan.  Then use medium bowl for topping ingredients, cutting butter in with a fork until it crumbles.  Sprinkle on top of cake and bake 22 minutes at 375 degrees.  Serve warm.
(8 servings)
YUM!
Now on to something I stumbled upon a couple weeks ago.
It was 7am and I was making Rick’s tea.
By the way, the cake goes well with tea too :)My droopy eyes wandered onto the spice rack Rick gave me for Christmas 21 years ago.  Holy tea bags.
21 year’s ago?  How can that be?
You mean to tell me that some of these spices are 21 years old?
They’re legal for crying out loud.  That can’t be.
Shouldn’t these spices be cement by now?
Or maybe becoming spice monsters or something?
Actually, most of them have been replaced, but honestly,
a couple of them haven’t.  Shame on me.
Don’t worry I don’t cook with those-I know that could be dangerous.
Valerie may have made a couple “pretend soups” with them, but that’s it.
I mean really… who uses coriander?
(no offense to coriander!)That Christmas I found a prime location for it in my kitchen,
and have done so in every kitchen we’ve lived in.
I love this little guy.  He’s been there through it all.
He’s seen everything from my lemon chicken that turned green,
to my lemonade cake that turned heads.
I’ll never throw him out.
Never!So anyhow…
this is what I discovered.
K cups fit!
I couldn’t get over this.
A true shocker if you ask me.
It’s like it was the plan all along.
Guess it was meant to be.Now what do I do with all of those spice bottles?
hmmmm?I think Rick deserves some of this…

Ps:  My gallery on “Dwellinggauker is growing”.  Hope you can visit sometime.
I’m very proud of those photos considering I’m a self taught photographer.
I’m learning lots and I hope to improve more and more.

my dwellinggawker gallery
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