Giveaway Winners- Happy 2014!

Happy New Year!

I gave everyone a couple extra days to enter the giveaways and now here are the winners. The winners were selected by random.org and both giveaways are now closed. 

The winner of Lick The Bowl Good cookbook and other goodies is commenter #15 Felice Geoghegan 

and

The winner of the Pillsbury prize pack and $100 gift card is commenter #23 Sharonjo

Congratulations ladies! Please email me with your address so your winnings can be sent to you. Thank you all for entering!

Celebrating 6 Years Of "Lick The Bowl Good" With A Giveaway! (CLOSED)

Every year my blog anniversary comes and goes and I forget about it. I intend to do something special to celebrate the day (November 3rd) and time escapes me, stuff comes up and then the holidays hit and my blog birthday goes unmentioned again. Well this year, to say "thank you for sticking by me!" I have a giveaway for you. I've been blogging for 6 years and so much good has come out of it. I've connected with some amazing people, made and eaten lots of tasty treats and some not so great ones too. I've learned a lot about baking formulas, food styling and photography and I even wrote my own cookbook, gosh darn it! Such an amazing opportunity and accomplishment that was! Would you like to win a signed copy of Lick The Bowl Good? 

I'll tell you more about the giveaway in a moment, but first let me tell you about this cake, streusel squares to be exact. The recipe comes from Great Cakes by Carole Walter. The Cake Slice Bakers are baking from this new book. This was a good recipe, the cake had a soft tender center, lightly scented with vanilla. The topping was the best part though- those buttery, cinnamon-y crumbs were hard to resist. This would be a great one to share with a crowd or to give as gifts this Christmas. You can even play up the flavorings a bit and use rum, lemon, or almond extracts in the cake. 

Streusel Squares
Recipe from Great Cakes by Carole Walter
via All That's Left Are The Crumbs

Printer Friendly Version

Streusel Topping:

• ⅓ cup (⅔ stick) unsalted butter
• 1¼ cups unsifted all-purpose flour
• ⅔ cup sugar
• 1 teaspoon ground cinnamon

Cake:

• 2¼ cups unsifted all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter
• 1 cup superfine sugar
• 2 large eggs
• 1 large egg yolk
• 1½ teaspoons vanilla extract
• 1 cup milk 
• 1 large egg white

Position a rack in the lower third of the oven and preheat to 350⁰F. Butter a 9 x 13 x 2” pan.

To Make The Streusel Topping: Melt the butter, then cool slightly.

Add the flour, sugar and cinnamon all at once and stir with a fork until the mixture forms small crumbs. Take a handful of the crumbs and make a fist to press the mixture into a large clump, and then separate into smaller clusters, at least two or three times the size of the original crumbs.

Repeat until all of the crumbs have been reshaped, then set aside.

To Make The Cake: Sift together the flour, baking powder and salt, set aside.

Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with the paddle attachment to soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1½ to 2 minutes.

Add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well, scraping the sides of the bowl as necessary.

Add the eggs and additional yolk, 1 at a time at 1-minute intervals, scraping the sides of the bowl as necessary.Blend in the vanilla.

Reduce mixer speed to low and add the dry ingredients alternately with the milk, dividing the flour mixture into three parts and the milk into two parts, starting and ending with the flour. Mix just until incorporated after each addition, scraping the sides of the bowl and mix for 10 seconds longer.

Spoon the batter into the prepared pan and smooth the surface with the back of a tablespoon.

Beat the egg white lightly with a fork, and using a pastry brush, spread about half of the beaten egg white over the top of the cake batter. Discard the remainder - the egg white helps the streusel adhere to the top of the cake.

Sprinkle the entire surface of the batter generously with the streusel, gently patting the crumbs into the batter with the palm of your hand; do not press hard.

Center the pan on the rack and bake for 40 to 45 minutes, or until the cake is golden brown on top, begins to come away from the sides of the pan, and the streusel is crisp. A toothpick inserted into the center should come out dry.

Remove the cake from the oven and set on a cake rack to cool. When ready to serve, dust the top with powdered sugar and cut into squares.

Can be stored at room temperature for up to 5 days.

The Giveaway! 

1. A Signed Copy of Lick The Bowl Good

2. Red Striped Paper Straws

3. Kitchen Utensils Magnets

4. Magnetic Note Pad

5. Baker's Twine

6. "For You" Baker's Tags

7. Recipe Cards

8. Sticky Notes for Bookmarking Your Favorite Recipes :-)

Giveaway open to U.S. residents only. You have 4 chances to win. Please leave a separate comment per entry. 

Entry #1 (mandatory entry)- Leave me a comment on this blog post telling me about your favorite holiday traditions.

Entry #2- "Like" Lick The Bowl Good on Facebook

Entry #3- Follow monica_h30 on Instagram

Entry #4- Share this giveaway with your friends and family and help spread the word about Lick The Bowl Good

Please remember, if you enter more than once to leave me separate comments per entry. 

I will select and announce the winner using random.org on Monday, December 30th. 

~ ~ ~ ~ ~

Best of luck and Happy Holidays to you all. Thank you for your generosity and support over the last 6 years. My family and I are thankful for you.

~Monica Holland