I've been wanting to try this recipe for a while now and i figured today was as good a day as any. Let me tell you this coffee cake is fabulous!! It's so moist and flavorful! A definite keeper! The only changes I made where that I used large eggs instead of extra large and I didn't use the walnuts. I think next time I would double the streusel too. Sour Cream Coffee Cake Barefoot Contessa, Ina Garten (food network) Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature 1 1/2 cups granulated sugar 3 extra-large eggs at room temperature (i used large and it came out just fine) 1 1/2 teaspoons pure vanilla extract 1 1/4 cups sour cream 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt For the streusel: 1/4 cup light brown sugar, packed 1/2 cup all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into pieces 3/4 cup chopped walnuts, optional For the glaze: 1/2 cup confectioners' sugar 2 tablespoons real maple syrup Directions Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Tim Hortons has introduced "Chocolate Time"! It's a limited time offer of all new chocolate products, such as; - Their new Hot Chocolate Supreme with added chocolate syrup, whipped topping, and chocolate drizzle. - Their "delicious" new Triple Chocolate Donut with rich chocolatey filling topped with chocolate fondant and chocolate chips. - Existing products include their Triple Chocolate Cookie, Chocolate Danish and Chocolate Chip Muffin. They also have very fine print stating *At participating restaurants for a limited time. Contains artificial flavours. 'Nuff Said! Their chocolate donut is pure crap in my opinion... looks like it too! On the first day they introduced these new products, I got a new triple chocolate donut and the Hot Chocolate Supreme. The Hot Chocolate supreme was such a ripoff. They filled my extra large coffee cup half way with the hot chocolate and the rest with the whipped creme crap; I was expecting a 3:1 ratio of hot chocolate vs whipped creme. They also probably messed up on the donut because instead of a chocolate filling they had a boston creme filling. I admit that was f***en delicious! I tried their "real" triple chocolate donut a few days later and spit it right out. Yuk! Tim Hortons is only successful because of their coffee and convenience (that's why i go there frequently). Here's an idea! Instead of wasting money on new products and all that advertising, how about bring down the prices to what they used to be? (and invest in hiring polite employees as you're lacking them...)