Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.
Happy Birthday to my fabulous husband!
We love you!
You are the BEST husband, father and friend I could have ever asked for!
Cass, Etta, and Lydia!
(p.s. My great friend Destinee took pictures of us while we were in Asheville, I’ve only seen a few can’t wait to see them all. If you need a great photographer and live near Asheville NC go to Destinee Blau Photography!
Recipe Party on a NEW DAY!
Okay, so I know I said I was going to do this on Tuesdays,
but as I looked at my schedule I think that Wednesdays will be the best! Hope that is okay!
On to the recipe. I have been really needing to clean out my fridge. But haven’t had the time, and things keep getting put where they shouldn’t be, for example. On the top back shelf of my fridge things freeze. Well my third container of sour cream has migrated it’s way back there and been frozen and ruined… I was pretty upset, cause I just got back from grocery shopping and I didn’t buy sour cream, although i considered it, and sour cream is just one of those things that I have to have in my fridge at all times..
But once it is frozen, its texture is basically destroyed… but I did something naughty, I might just be a bad person for doing this but, like I said before this is the third container wasted, so I decided to try and bake with it, just to see if it could work. And it worked fine, okay better than fine I think I ate 7 cupcakes yesterday…. I can’t compare the results cake to cake, but if you find yourself with still new but frozen sour cream… give it a try… (by the way this recipe is EXCELLENT with good PROPER sour cream as well!)
Streusel Pound Cupcakes Recipe
*makes a beautiful Bundt Cake-which is how I usually this them btw!
2 cups sugar (I left out about 1/2 cup, worked great)
3/4 cup Butter (softened)
1 tsp Vanilla
In another bowl combine:
2 cups flour (I used 1 cup white whole wheat)
1/4 tsp salt
1 tsp Baking Powder
1 cup sour cream
Add 1/3 dry ingredients to sugar, butter & egg mixture alternately with 1/3 cup sour cream until it is all combined.
In another bowl (double this is you like it)
2 Tbsp Brown Sugar
1/2 tsp Cinnamon
1/2 c Chopped Pecans (or almonds or walnuts…)
Grease pan (I just always use my spray olive oil, I know this might bother some people but it has never bugged me, and it works like a charm. Pour half of the batter onto either your Bundt pan or 1/3 full in a muffin tin. Sprinkle with streusel mixture; add remaining batter ans top with remaining streusel.
p.s. I also used half of the dough to make chocolate chip almond cupcakes. I really liked them. Just add chocolate chips and almonds to dough scoop into muffin tins and sprinkle with a few extra chips and almonds!
Bake at 350 for:
Cupcakes, approx 25 minutes
Bundt cake, 1 hour
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