from State Of The Nation: …crush it before it crushes US out of existence forever. SOTN Editor’s Note: The following analysis represents the grim reality that the Patriot Movement faces today.  It also presents the ONLY way out of the rapidly devolving predicament throughout the 50 states. TRUTH LIVES on at https://sgtreport.tv/ In point of fact‚ the New […]

from We Are Change:  TRUTH LIVES on at https://sgtreport.tv/

by Seamus Bruner‚ Breitbart: Earlier this month‚ I revealed that one of Bill Gates’s most powerful business partners‚ JPMorgan Chase‚ had reached a combined $365 million settlement with Jeffrey Epstein’s victims and the U.S. Virgin Islands‚ which a federal judge approved on November 9. My new book Controligarchs: Exposing the Billionaire Class‚ Their Secret Deals‚ and the Globalist Plot to […]

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This Sour Cream Coffee Cake is loaded with a sweet cinnamon streusel‚ and boasts a super moist and tender crumb. It’s the perfect pairing with your morning cup of coffee or tea. This extra moist and tender Sour Cream Coffee Cake makes for a delicious breakfast‚ dessert‚ or snack! In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Sour Cream Coffee CakeCommonly Asked QuestionsSour Cream Coffee Cake RecipeMore To Bake And Eat View more Video: Watch Us Make This Recipe Why This Recipe Stands Out We’re always ready to jump on any excuse to have dessert for breakfast‚ and this Sour Cream Coffee Cake provides the perfect opportunity. Here’s why it’s one of our favorite sweet breakfast recipes: Texture: The sour cream in this recipe gives the coffee cake that super moist‚ tender‚ and fluffy texture that we’re looking for. Streusel: A cinnamon streusel is layered throughout and sprinkled on top of the cake bringing warm‚ comforting flavors and amazing smells. Versatile: This classic coffee cake recipe creates the perfect base for all our favorite flavor variations‚ like Pumpkin Coffee Cake or Apple Coffee Cake. Large Serving: Since we make this coffee cake in a Bundt pan‚ it serves about 20 people‚ make it great for Holidays and other special occasions. Simple Ingredients: We love that this recipe uses only simple ingredients that we usually already have on hand. Key Recipe Ingredients Butter – A generous serving of butter works with the sour cream to make this cake super moist. It also provides that buttery flavor that we love. Sour Cream – Not only does the sour cream make this cake tender and fluffy‚ it also balances the sweet ingredients amazingly. Vanilla Extract – Vanilla extract makes the whole house smell amazing and brings warm‚ nostalgic flavors to this treat. Streusel – Just three simple ingredients – cinnamon‚ sugar‚ and walnuts (or pecans) – bring that classic spiced element that is essential for any coffee cake. We love streusel in Cinnamon Streusel Coffee Cake‚ too. Substitutions And Variations This recipe is a great base to play around with different flavors. Check out some of our favorite ideas: Streusel: In this recipe‚ we use granulated sugar for the streusel. However‚ if you want a deeper molasses flavor‚ feel free to substitute brown sugar. Glaze: If you’re wanting a glaze for this recipe‚ we highly recommend the spice glaze from our Perfect Pumpkin Scones recipe. You could either drizzle it over the streusel or put all the streusel in the center of the cake‚ leaving the top bare for the glaze. Fall Flavor Variations: Want to give this coffee cake a fall spin? Check out our recipes for Pumpkin Coffee Cake‚ Sweet Potato Coffee Cake‚ and Apple Coffee Cake. We know you’ll love them! Other Flavor Variations: As with most sweet recipes‚ adding chocolate never hurts! We think mixing in semi-sweet chocolate chips would be an amazing addition. You could also mix in your favorite berries like we do in this Blueberry Coffee Cake recipe. Step-By-Step Recipe Instructions In a large bowl‚ beat butter and sugar until light and fluffy. Add eggs one at a time‚ beating after each addition. Then mix in the vanilla. In a separate bowl‚ whisk together flour‚ baking soda‚ and salt. Add half of the flour mixture to the butter/sugar mixture and beat until just incorporated. Then add half of the sour cream to this mixture beating until just incorporated. Repeat. Combine streusel ingredients in a bowl. Set aside. Transfer a third of the batter into greased Bundt pan. Sprinkle a third of the streusel mixture evenly over the batter. Repeat layering two more times‚ ending with streusel on the top. Bake at 350F with rack in lower-middle position for 60-65 minutes. Let coffee cake cool on a wire rack completely‚ before loosening from the pan and slicing. Enjoy! For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead We like prepping some of our coffee cake ingredients ahead of time especially if we plan to enjoy it for breakfast. Here’s some of our best make-ahead tips: Prepping Streusel: You can always mix the streusel ahead of time. We like storing it in an airtight container in the fridge to keep it super fresh‚ but it would also be totally fine at room temperature. Preparing Ingredients: We like using room temperature butter‚ eggs‚ and sour cream to make mixing super easy. So‚ make sure to give yourself plenty of time to let those ingredients sit on the counter before starting. Storing the Cake: Although Sour Cream Coffee Cake is best served fresh‚ it can also be made in advance and refrigerated or frozen for a super simple breakfast or snack. Keep slices in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. What To Serve With Sour Cream Coffee Cake Coffee/Beverages Obviously‚ one of the best things to serve with this coffee cake is a nice big cup of jo. If you’re looking for a good cold brew recipe‚ check out our recipe for Easy Cold Brew. We also love this Thai Iced Coffee as an added treat! We think this coffee cake would also be amazing with a cup of hot apple cider or hot cocoa on a cold winter day. Breakfast/Brunch For a full‚ balanced breakfast‚ try serving sour cream coffee cake with eggs‚ bacon‚ and/or sausage. Check out our recipes for Easy Poached Eggs and Easy Boiled Eggs! We also love this healthy Crustless Quiche and this Bacon and Egg Breakfast Casserole. Fruits Blueberries‚ blackberries‚ raspberries‚ or sliced strawberries would be delicious with this sour cream coffee cake. Commonly Asked Questions How long does sour cream coffee cake keep? Store coffee cake in an airtight container in the fridge for up to 5 days. You can also store it in an airtight container in the freezer for up to 3 months. Why is there no coffee in this coffee cake? Interestingly enough‚ coffee cake doesn’t actually contain any coffee. The reason it’s called “coffee cake” is actually because it’s traditionally served as breakfast or a snack‚ and meant to be enjoyed with a cup of coffee. Why do you put sour cream in the coffee cake? Sour cream is a magical ingredient in cakes and desserts for a couple of reasons. First‚ it’s tangy flavor helps balance the sweetness of recipes keeping them from getting too overpowering. Second‚ the fat content makes cakes super moist‚ tender‚ and fluffy. Can I make this coffee cake in a different kind of pan? Yes! You can absolutely make this coffee cake in an 8×8‚ 9×13‚ or loaf pan as well. Just note that baking times will vary greatly and that you may need to use more than one of these pans‚ since this recipe makes a large amount of batter. Regardless‚ you’ll know when the cake is done when a toothpick inserted comes out mostly clean‚ but with a few crumbs still attached. What is a good substitute for sour cream in this recipe? Your best bet for a good sour cream swap is going to be full fat Greek yogurt. In fact‚ we use this in our Cinnamon Streusel Yogurt Coffee Cake recipe and it’s delicious! Print Sour Cream Coffee Cake This Sour Cream Coffee Cake has the perfect combination of sweetness‚ spices‚ and slight tang thanks to the addition of sour cream. It's moist‚ tender‚ and crisp on the outside. Course breakfast/brunch‚ Dessert‚ SnackCuisine AmericanDiet VegetarianMethod baking‚ Oven Prep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutes Servings 20 servings Calories 337kcal Author Amy Dong EquipmentBundt Pan IngredientsFor the Coffee Cake:1 cup butter softened2 cups granulated sugar4 eggs room temp1 TB vanilla extract3 cups all purpose flour1 tsp baking soda1 tsp salt2 cups sour cream regularFor the Streusel:2 TB ground cinnamon½ cup chopped walnuts or pecans¾ cup granulated sugar InstructionsPreheat oven to 350F‚ with rack on lower middle position. Grease a Bundt baking pan and set aside.In a large bowl‚ beat butter and sugar until light and fluffy‚ about 3-5 minutes.Add eggs one at a time‚ beating after each addition. Add vanilla and beat to combine.In a separate bowl‚ whisk together flour‚ baking soda‚ and salt.Add half of flour mixture to butter/sugar mixture and beat just enough to incorporate. Add half of sour cream to this mixture and beat just enough to incorporate. Repeat for remaining flour mixture and sour cream‚ beating just to incorporate after each addition. Batter should be smooth.Make the streusel by combining cinnamon‚ nuts‚ and sugar in a bowl.Transfer a third of the batter into the prepared Bundt pan. Sprinkle a third of the streusel mixture evenly over batter. Repeat layering two more times‚ ending with streusel on the top.Bake 60-65 minutes or until toothpick inserted in middle comes out almost clean. Cool in pan on wire rack completely. Once cool‚ invert and loosen cake from pan and slice. Video Notes Make sure to let butter and eggs come to room temperature before starting to prevent overmixing the batter. Cool coffee cake completely before attempting to remove it from the Bundt pan to prevent it from falling apart. Enjoy Sour Cream Coffee Cake with a cup of Cold Brew Coffee or Easy Thai Iced Coffee. If you tried this recipe and loved it‚ please come back and give it a rating. We hearing from you!  NutritionCalories: 337kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 264mg | Potassium: 82mg | Fiber: 1g | Sugar: 28g | Vitamin A: 478IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1mg More To Bake And Eat Blueberry Coffee Cake – This coffee cake is buttery‚ tender‚ fluffy‚ and bursting with juicy blueberries. We love enjoying this for breakfast or brunch. Fresh Orange Bundt Cake – This perfectly moist Bundt cake is full of vibrant‚ citrusy flavors. There’s no lack of orange zest and orange juice in this recipe! 5-Ingredient Banana Pudding Cake – This cake only takes 5 simple ingredients and tastes amazing! We love it on it’s own or with a drizzle of icing. Best Blueberry Lemon Bundt Cake – Sweet‚ buttery Bundt cake comes together with bursts of blueberry and fresh lemon zest in every bite. You’ll want to eat this every day! Pear Cake Recipe – This delicious Bundt cake is packed with fresh pears‚ autumn spices‚ and pure honey. It’s a semi-healthy breakfast‚ dessert‚ or snack that the whole family will devour. The post Sour Cream Coffee Cake appeared first on Chew Out Loud.

These Salted Caramel Cheesecake Bites are rich‚ creamy‚ and filled with our favorite homemade salted caramel sauce. They’re perfect for a dessert table‚ holiday tray‚ or any occasion your sweet tooth desires! These dense‚ silky Salted Caramel Cheesecake Bites are the perfect bite-sized treats for the holiday season! In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsSalted Caramel Cheesecake Bites RecipeMore To Bake And Eat View more Video: Watch Us Make This Recipe Why This Recipe Stands Out If you’ve checked out our favorite cheesecake recipes‚ you probably already know that we’re huge cheesecake fans. These Salted Caramel Cheesecake Bites are fantastic. Here’s why: Bite-Sized: Especially during the holidays when there’s so many treats to try‚ we love a good bite-sized dessert that leaves us room for everything. Crust: These cheesecakes have an Oreo cookie crust‚ meaning a super buttery‚ chocolatey base. Filling: We can’t get enough of the rich‚ creamy New York-Style Cheesecake filling in this recipe. Did we mention there’s white chocolate in it? Caramel Sauce: Our favorite salted caramel sauce is dolloped on these little cheesecakes. We love drizzling this versatile sauce on so many of our easy dessert recipes. Quick and Easy: Salted Caramel Cheesecake Bites are super easy to make: no water bath required! Plus‚ they come together in just over 30 minutes. Key Recipe Ingredients White Chocolate Chips – We add white chocolate chips to the filling of this cheesecake for that rich cocoa butter flavor that we love. We love them in White Chocolate Macadamia Nut Cookies. Half and Half – Half and Half helps give the cheesecake a silky‚ creamy texture. Cream Cheese – Make sure to use whole cream cheese for this recipe. The high fat content is essential for a super rich‚ dense cheesecake. Vanilla – A dash of vanilla extract adds amazing smells and complements the white chocolate perfectly. Crust – A simple crust made with crushed Oreo cookies and melted butter makes an amazing chocolatey base that pairs super well with the caramel sauce. Caramel Sauce – A combination of sugar‚ heavy cream‚ butter and flaky sea salt are all that’s needed for this decadent topping. Substitutions And Variations Classic cheesecake is the perfect avenue for loads of flavor variations. Take a look at some of our favorite swaps and garnishes for this recipe: Crust: Instead of an Oreo cookie crust‚ try making a Graham cracker crust like the one in this Perfect New York Cheesecake Recipe. We also think the gingersnap crust that we use in our recipe for The Best Pumpkin Cheesecake would be phenomenal. You could also use golden Oreo cookies for a vanilla crust. Gluten-Free: The only thing in this recipe that contains gluten is the crust. So‚ just grab gluten-free Oreo cookies and you’ll have a completely gluten-free dessert! Filling: As long as the main ingredients in the filling stay the same‚ there are endless ways to play around with the flavors. One easy swap for this recipe is to substitute dark or milk chocolate chips for the white chocolate. Toppings: For even more chocolate‚ feel free to swap out the caramel sauce for this decadent Hot Fudge Sauce. For a raspberry topping‚ check out our White Chocolate Raspberry Cheesecake Bites. Step-By-Step Recipe Instructions Mix Oreo cookie crumbs with butter until the mixture resembles wet sand. Then‚ scoop 1 slightly rounded tsp of the crumb mixture into each lined mini muffin tin‚ and press down to form crusts. In heavy saucepan‚ melt white chocolate chips together with half and half on low heat‚ stirring often. Remove from heat. In a large bowl‚ mix together cream cheese and sugar until smooth. Beat in eggs one at a time. Then mix in vanilla and the melted white chocolate mixture. Scoop 1 rounded TB of batter into each lined muffin tin. Bake at 325F for 20 minutes or until tops are puffy and no longer sticky.  For the caramel sauce: Place sugar in a heavy saucepan and heat‚ whisking frequently. Continue to mix until completely melted. Insert thermometer. When melted sugar turns red-brown and thermometer reads 350F‚ add the butter. Remove pan from heat immediately‚ and pour in cream‚ whisking until smooth. Then whisk in salt. Once caramel sauce has cooled to almost room temperature‚ spoon onto cooled cheesecake bites. Garnish cheesecakes with chopped macadamia nuts or more white chocolate and store in the fridge until ready to eat. Enjoy! For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead If these Salted Caramel Cheesecake Bites are going to be one of your many Christmas treats‚ and you have tons of other things to bake‚ don’t worry! These can easily be prepped ahead. Crust: For the crust‚ the Oreo cookies can be disassembled and crushed days in advance. If you have kids‚ this could be a great job to delegate to them. Caramel Sauce: Feel free to make the salted caramel sauce in advance. It can be kept in an airtight container in the fridge for up to a month. We like to throw it in the microwave just long enough to soften it before drizzling it on anything. Cheesecakes: After making these cheesecake bites‚ you can store them in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months and let them thaw in the fridge until you’re ready to serve them. Commonly Asked Questions How long do cheesecake bites keep? Store cheesecake bites in an airtight container in the fridge for up to 4 days. You can also freeze them in an airtight container for up to 3 months. Can I make these in regular muffin tins? Absolutely! The cooking time for this recipe is for MINI muffin tins. If you’d like to use regular muffin tins‚ you’ll simply need to adjust the baking times slightly. You’ll know they’re done when the tops get puffy‚ and they’re no longer sticky to the touch. Why are my cheesecake bites caving in? It’s absolutely normal for these caramel cheesecake bites to cave in slightly once they cool. This creates the perfect space for the caramel sauce. However‚ if your cheesecake bites cave in extremely are are still sticky‚ you may need to bake them a few minutes longer. How do I know when my caramel sauce is done? We highly recommend a candy thermometer for the caramel sauce. When the melted sugar starts to turn reddish brown and the thermometer reads 350F you’ll want to add the butter then take the mixture off the heat immediately once the butter has melted‚ as it can burn very easily at this point. Why does the cream cheese need to be almost melted? Soft cream cheese is important for the cheesecake because it prevents it from becoming lumpy. Also‚ the softer the cream cheese is‚ the easier the cheesecake will be to mix helping us not overmix it. Overall‚ it’ll help with that silky‚ creamy texture that we’re after. Print Salted Caramel Cheesecake Bites These Salted Caramel Cheesecake Bites are little NY style cheesecakes. They're rich‚ dense‚ creamy‚ and luscious treats topped with salted caramel and chopped macadamia nuts. Watch them disappear fast at your next gathering! Course DessertCuisine AmericanDiet VegetarianMethod baking‚ Oven Prep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutes Servings 48 Calories 125kcal Author Amy Dong EquipmentMini Muffin TinsCandy Thermometer IngredientsFor the Crust:1 ½ cups chocolate Oreo cookie crumbs from 22-23 whole cookies‚ cream removed6 TB salted butter meltedFor the Cheesecake:6 oz white chocolate chips half a bag¼ cup half and half12 oz whole cream cheese softened to almost melted¼ cup sugar2 eggs large1 tsp vanilla extractFor the Caramel Sauce:1 cup granulated sugar6 TB unsalted butter sliced into pieces‚ and softened½ cup heavy cream2 tsp flaky sea salt or coarse kosher saltchopped macadamia nuts for sprinkling optional InstructionsFor the Crust:Preheat oven to 325F‚ with rack on lower middle position. Line mini muffin tins with liners.In a large bowl‚ mix fine cookie crumbs with butter until well incorporated. The mixture should resemble wet sand.Scoop one slightly rounded tsp of crumb mixture evenly into each lined mini muffin tin. Press down to form crusts.For the Cheesecake:In a large saucepan‚ melt white chocolate chips with half and half on low heat‚ stirring often. Remove from heat once smooth. Set aside.In large bowl‚ mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.Scoop 1 rounded TB of batter into each lined mini muffin tin. Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge.*For the Caramel Sauce:In a heavy saucepan‚ place sugar in an even layer‚ and heat over medium-high heat‚ whisking frequently. Continue to whisk as it cooks until all clumps are melted down. When sugar is completely melted‚ turn heat down to medium‚ insert thermometer into the melted sugar‚ and continue stirring until melted sugar turns red-brown. The minute your thermometer reads 350F‚ add all the butter and whisk. (When you add the butter‚ the caramel may bubble up; so be careful).Once the butter melts‚ immediately remove pan from heat. Carefully pour in the cream‚ and whisk until a smooth sauce forms. Then‚ whisk in the flaky salt. Let sauce cool to almost room temp before drizzling over dessert. Store leftover sauce in airtight container for future use. Keep cheesecakes covered and chilled until ready to serve. Video Notes The center of these cheesecake bites will cave in slightly as they cool. This is completely normal and helps create space for the caramel sauce. Instead of macadamia nuts on top‚ you can use roasted/chopped pecans‚ almonds‚ or any other garnish you’d like.  Note that this recipe is for mini muffin tins‚ which make bite-size cheesecakes. This recipe is not written for regular sized muffin tins; if you’d like to make regular muffin sized cheesecakes‚ bake time will need to be increased.  Make sure to keep an eye on the caramel sauce the whole time it is cooking and to keep whisking it. It can burn very easily. For more detailed instructions about the caramel sauce. Check out our 4-Ingredient Salted Caramel Sauce article. If you enjoyed this recipe‚ please come back and give it a rating – we hearing from you.  NutritionCalories: 125kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 235IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg More To Bake And Eat The Best Pumpkin Cheesecake – This New York style cheesecake features pure pumpkin‚ fall spices‚ and a gingersnap cookie crust. It’s the perfect autumn spin on one of our favorite desserts! White Chocolate Raspberry Cheesecake – We can’t get enough of this perfect combo of chocolate‚ raspberries‚ and cheesecake. It’s even better with stabilized whipped cream on top. Chocolate Chip Cookie Cheesecake Bars – This recipe is a hybrid of chewy‚ soft chocolate chip cookies and creamy‚ silky cheesecake all on a buttery graham cracker crust. Enough said! White Chocolate Raspberry Cheesecake Bites – Another one of our favorite bite-sized cheesecake treats‚ this dessert is sure to disappear fast. It’s creamy‚ smooth‚ rich‚ and easy-to-make! The post Salted Caramel Cheesecake Bites appeared first on Chew Out Loud.