Mini Pies

I had very big baking eyes this year for Christmas - mini pies! 3 kinds! It was a bit of a disaster. Mini-pies, while adorable, are much more work than regular sized pies, especially when you're attempting to make several different types. If I were to try again, I would stick to one kind of pie and just make a double recipe. I made 2 of the 3 in this Serious Eats article, Apple and Pear Cranberry Crumble - I ended up with LOADS more apple than I needed, and too much crumb topping for the Pear Cranberry, which led me to put (probably) too much on top of each pie and therefore made it impossible to scoop out of the muffin tin after baking. I ended up getting them up and putting them immediately into ramekins. The Pear Cran was my favorite, and think it would work great without the pie dough at all and just baked in the ramekin with the topping. Lastly, there was an error in the pie dough recipe provided, so I ended up making my favorite Martha Stewart Pate Sucree.

PIE CRUST
Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon ice water

Directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.

 Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk. Refrigerate until firm, about 1 hour or overnight.

Use a rolling pin to roll out the dough out into an even rectangle, that’s at least 9- by 13-inches. Use a bowl or the lid of a takeout container and a pizza slicer to cut 4-inch circles from the sheet of dough. Carefully transfer to a cookie sheet lined with parchment paper and chill for 30 minutes.

If the scraps are still cold, you can re-roll them and use the pizza slicer to slice thin strips for lattice. Place those into the refrigerator to chill separately for later use (if you are making fruit lattice mini pies).

Melt about 2 tablespoons of butter in the microwave and use a pastry brush or a paper towel to generously grease the top and cups of a muffin tin.

Fit your circles into the muffin tin, making sure that there are no air bubbles on the bottom or sides of the pan. Chill for 30 minutes while you make your filling.

PEAR CRANBERRY CRUMBLE
Ingredients:
For Topping
1 cup rolled oats
1/2 cup flour
3 tablespoons brown sugar
3 tablespoons white sugar
8 tablespoons melted butter
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/2 teaspoon salt

For Filling
1 1/2 pounds pears, thinly sliced and then cut crosswise into small pieces
3 1/2 ounces cranberries, cooked with 3 tablespoons water and 3 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup sugar
2 teaspoons lemon juice
2 teaspoons lemon zest
2 tablespoons cornstarch

Directions:
For Topping: In a medium-sized bowl, mix together the dry ingredients bowl. Pour the melted butter over the dry ingredients and mix until completely incorporated. Set aside.

For Filling: 
Adjust oven rack to middle position and preheat oven to 350°F. In a small bowl, mix together the salt, cinnamon, and sugar.

In a sauce pan over medium heat, cook the cranberries with sugar and water. After the cranberries have burst and the sauce starts forming, add in the pears and cook, while covered, until the pears are tender (5-10 minutes). Let cool, then sprinkle in the sugar/cinnamon/salt mixture and mix until well incorporated. Add in the lemon juice and zest, and mix again, being careful not to crush the pears.

Add in the cornstarch, and mix until completely incorporated, then spoon the filling into the muffin cups lined with pie crust, pressing the filling with the back of a spoon to eliminate any air pockets. Fill the cups all the way to the top. Sprinkle crumble generously over the top.

Bake in oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.

After removing the mini pies from the oven, allow them to cool in the pan for 10 minutes before removing them with an offset spatula and placing them on a sheet pan to cool completely.

APPLE LATTICE
Ingredients:
1 3/4 pounds apples, washed, cored and chopped into pieces the size of dimes
1.5 Tablespoons all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon zest
1 1/2 tablespoons unsalted butter

Directions:
Adjust oven rack to middle position and preheat oven to 350°F.

Upon prepping the apples, sprinkle the lemon juice over the slices to prevent browning. Mix the flour, sugar and spices together and add to the apple slices. Then add the lemon zest and butter, and mix.

Add the apple mixture to a baking dish and cover with aluminum foil. Bake for approximately 10 minutes until the apples are barely fork tender. Remove foil, mix, and cool completely.

Spoon the cooled apple filling into shells, all the way to the top. Lay four strips of lattice horizontally over each mini pie, and four strips vertically. Trim the over hang of the lattice strips, then push the ends of the lattice into the edge of the shells.

Brush all exposed crust with cream or egg wash, and sprinkle liberally with coarse sugar. At this point, if the pastry has gotten a bit warm, place directly into the freezer for 5-10 minutes.

Bake pies for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.

After removing the mini pies from the oven, allow them to cool in the pan for 10 minutes before removing them with an offset spatula and placing them on a sheet pan to cool completely.

Sweet Potato Wedges

Recipe courtesy of Cooking Light.

Ingredients:
2 medium sweet potatoes (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper

Directions:
Preheat oven to 450°. Peel sweet potatoes; cut in half lengthwise. Cut each half lengthwise into thirds. Place potatoes in a bowl; add olive oil, kosher salt, and ground red pepper, tossing to coat. Arrange potato wedges on a baking sheet coated with cooking spray; bake at 450° for 10 minutes. Turn potatoes; bake 10 to 12 minutes or until tender.

Balsamic-Roasted Brussels Sprouts

Recipe adapted from Ina Garten's (minus the pancetta).

Ingredients:
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Directions:
Preheat the oven to 400 degrees. Place the Brussels sprouts in a bowl and add olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Toss until the sprouts are coated then spread them out in a single layer on a sheet pan. 

Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

Chimichurri Sauce

Delicious over steak and for dipping bread, courtesy of Serious Eats.

Ingredients:
1 cup packed fresh parsley, washed and dried
5 medium cloves garlic, peeled
2 tablespoons oregano leaves
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes

Directions:
Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.

Baked Jelly Donuts

For Thanksgivikah this year, I wanted to make some jelly donuts to share with my family, but the idea of yeast and frying still scared me. Then I found this baked donut recipe online and tried it out!I didn't get a full 12 out of my batter, I probably put too much in each muffin cup, but they were delicious fresh. Not as good the day after when I was serving them - the jelly gets soaked into the donut. 

Ingredients:
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat organic vanilla bean yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon+ 1/2 cup sugar
2 tablespoons butter (melted)
1 jar of your favorite jelly

Directions:
Preheat the oven to 400 degrees. Toss the cinnamon and 1/2 cup sugar together and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, sugar, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Place batter in a plastic baggie, seal and cut off the corner then pipe dollops of batter into a greased muffin tin. Each muffin cup should only be 1/3 to 1/2 full. Bake for 8 to 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Dip the tops of the donuts into butter and then sprinkle the tops with cinnamon sugar. Let cool slightly. Fit a pastry bag with the 1/2 round tip and fill the bag with jelly. Insert the tip into the end of each donut and pipe a squirt into each donut. Makes 12.

Plum Blackberry Galette

Recipe courtesy of Martha Stewart.

Ingredients:
For Dough:
2 sticks cold unsalted butter, cut into small pieces
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1/2 cup ice water

For Filling:
2 tablespoons all-purpose flour, plus more for parchment
2 pounds mixed plums (about 8), halved, pitted, and cut into 1/2-inch wedges if large
1 teaspoon fresh lemon juice
Pinch of coarse salt
3/4 cup plus 1 tablespoon granulated sugar, divided
6 ounces blackberries
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 tablespoons coarse sanding sugar

Directions:
For Dough:
Lay roughly three quarters of butter on a parchment-lined baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.

Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.

Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.

Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.

Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).

For Filling:
Combine plums, lemon juice, flour, salt, and 3/4 cup granulated sugar. Gently stir in blackberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.

Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.

Baked Turkey and Jack Cheese Chimichangas

Recipe adapted from Weight Watchers.

Ingredients:
2 spray(s) cooking spray
1-2 cloves garlic, minced
1 medium zucchini, diced
1 medium onion, diced
1 red pepper, diced
1/2 pound(s) uncooked ground turkey breast
16 oz fat free canned refried beans
1 3/4 cup(s) fat free salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp uncooked scallion(s), thinly sliced
1 cup(s) reduced-fat shredded Monterey Jack cheese
8 item(s) (large) burrito-size wheat flour tortilla(s)
1 cup(s) fat free salsa (Optional)
1/2 cup(s) fat free sour cream (Optional)

Directions:
Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.

Add garlic, zucchini, pepper, and onion to skillet and cook over medium-high heat until softened. Add turkey to skillet and cook until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in most of the cheese (reserve about 1/4 cup to sprinkle on top of chimichangas).

Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.

Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream, if desired.

French Onion Dip

 From my favorite, Alton Brown.

 

Ingredients:

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

Directions:
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/onion-dip-from-scratch-recipe/index.html?oc=linkback

White Chocolate Coconut & Banana S’more Bars

Recipe courtesy of Top with Cinnamon.

Ingredients:
1 ½ cups shredded coconut
1 tsp vanilla extract
1/8 tsp salt
2 egg whites
1/3 cup granulated sugar
1/3 cup white chocolate, chopped
2 large bananas
4 oz semisweet chocolate, chopped
2 cups mini marshmallows

Directions:
Preheat your oven to 350 degrees. Line an 8-inch square tin with foil, then spray the foil with non-stick cooking spray or oil.

In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and sugar. Press into the lined tin.

Wrap the bananas in foil. Place the foil-wrapped bananas and the coconut base into the oven separately. Bake for 25-30 minutes until the coconut base is golden brown and the bananas are dark and starting to seep a bit.

Immediately peel the bananas into a bowl and mash roughly with a fork. Spread the mashed banana over the coconut base and sprinkle on the chopped chocolate. Spread the chocolate evenly to cover the entire base and sprinkle with marshmallows.

Turn your broiler on and put the oven rack on the top third of the oven. Place the pan under the broiler for less than one minute, just until the marshmallows are toasted. Watch them closely! Remove from the pan and peel away the foil. Cut s’mores bars into 12 or 16 squares. You could also make these s’mores over the barbecue by making the base in the oven ahead of time and roasting the remaining ingredients over the heat. Enjoy!

Berry Trifle with Pound Cake

Pound cake recipe from Martha Stewart. Berry Trifle recipe from Recipe Girl.

Ingredients:
Pound Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt

Syrup:
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup water

Layers:
Pound cake
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
3 cups fresh blueberries
3 cups fresh strawberries

Directions:
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.

Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.

Slice cake into 3/4-inch slices. Then brush over both sides of each cake slice. Quarter each slice.

Beat cream cheese with sugar on high speed until light and fluffy. Reduce speed to medium and slowly add cream. Continue beating until mixture resembles soft whipped cream.

Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter half of the blueberries and strawberries on top. Repeat layering with cake, cream cheese and berries. Pile additional strawberries on top.

Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.

Marinade for Grilled Vegetables

Great marinade for grilled vegetables, courtesy of AllRecipes.

 Ingredients:
1/2 cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetables: I've used this on zucchinis, red peppers, red onions and potatoes

Directions:
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss vegetables in soy sauce marinade. Marinate for about 45 minutes.

Rose Sangia

Amazing sangria using Rose wine, courtesy of (ironically enough due to my personal feelings toward the herb...) The Cilantropist.

Ingredients:
1 large orange
2 ripe yellow peaches
About 2 cups strawberries
About 1 cup raspberries
1/4-1/3 cup sugar
3/4 cup triple sec
1/4 cup citron vodka
1 bottle Rose wine
1 1/2 cups ginger ale

Directions:
First wash all the fruits well. Then cut the orange in half, and cut the halves into slices. Next thinly slice the peaches (slice around the peach to divide into quarters, then pull each quarter away from the pit to slice again), hull and quarter the strawberries, and leave the raspberries whole. Place all the fruits in a large bowl, and add the sugar, triple sec, and vodka. Mix the fruit well, pressing it down in the bowl so it is mostly covered by the sugar/alcohol mixture. Soak the fruit, mixing occasionally, for at least 1 hour, but if you can soak it for 2-3 hours it will be even better.

To mix up the sangria, add the bottle of Rose wine, and the ginger ale to a large bowl, then stir in the fruit and alcohol. (Or if you have a drink dispenser, you can just add everything in there and swirl it around.) Mix well, and chill before serving. If you like, serve with ice, in glasses garnished with orange slices or fresh raspberries.

Skillet Matzo Brei with Cinnamon, Apple, and Raisins

 Fabulous Passover breakfast, from Martha Stewart.

Ingredients:
5 matzos, broken into 2-inch pieces
2 large eggs
1/2 teaspoon salt
1/2 cup granulated sugar
1 Granny Smith apple, peeled and diced
1/2 cup raisins
1/4 teaspoon ground cinnamon
1/2 cup plus 2 tablespoons vegetable oil
Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)

Directions:
Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.

Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.

Strawberry-Lemon Trifle

Recipe courtesy of Martha Stewart. A great Passover addition!

Ingredients:
Lemon Curd for Passover
8 large egg yolks
3/4 cup sugar
1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
3 tablespoons grated lemon zest
1 pinch of salt
1 teaspoon potato starch
8 tablespoons (1 stick) margarine, cut into 12 pieces

Passover Sponge Cake, cut into 1 1/2-inch pieces
Margarine, for pan
Matzo meal, for pan
4 large eggs, separated
1/2 cup sugar
1 pinch salt
Grated zest of 1 orange
1/2 cup potato starch

Trifle
2 pints strawberries, hulled
1 1/2 cups sugar
1 cup freshly squeezed orange juice

Directions:
To make the Lemon Curd, whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming. Let cool, and store in the refrigerator up to 2 days.

To make the Passover Sponge Cake, preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and dry the mixer bowl and the whisk attachment.

Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.

Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.

 

To assemble the Trifle, quarter the strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Enjoy!

Guacamole

Fabulous guacamole, courtesy of Alton Brown. As I am a tomato and cilantro hater, I leave those out from the original recipe and add in Red Pepper for color and texture!

Ingredients:
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
1 red pepper, diced
1 clove garlic, minced

Directions:
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, red peppers, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Baked Plantain Chips

A healthier chip option, courtesy of Martha Stewart.

Ingredients:
2 pounds plantains or green bananas, scored, peeled, and thinly sliced on the diagonal
1/4 cup vegetable oil
Coarse salt and ground pepper

Directions:
Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels.

To store, place cooled chips in an airtight container, up to 2 days.

Passover Crumb Cake

Another amazing Passover cake! Recipe courtesy of Susie Fishbein's Passover By Design cookbook.

Ingredients:
nonstick cooking spray
1 cup sugar
1 cup brown sugar
1 teaspoon baking powder
1 tablespoon vanilla sugar
1 cup vegetable oil
4 large eggs
1 cup potato starch

Crumb Topping:
2 teaspoons ground cinnamon
4 tablespoons (1/2 stick) butter or margarine, cut into small bits
3/4 (5.5-ounce) box vanilla cookies, crushed and crumbled (I used a food processor)
1/4 cup brown sugar
1/4 cup sugar

Directions:

Preheat oven to 350°F.

Spray a 9- by- 13-inch baking pan with nonstick cooking spray. Set aside.

In the bowl of a stand mixer, at medium speed, mix the sugar, brown sugar, baking powder, vanilla sugar, oil, eggs, and potato starch until you have a smooth batter.

Pour into prepared pan and bake, uncovered, for 20 minutes.

In a medium bowl, toss the cinnamon, butter or margarine, crushed cookies, brown sugar, and sugar. Use your fingers to pinch into coarse crumbs.

Sprinkle the crumbs on top of the cake and return to the oven to bake for an additional 35 minutes.