Treat of the Week: A Light Springtime Meal

Nothing hits the spot more, sometimes, than a Mexican-inspired meal. Pork loin flavored with cumin and a brown gravy with onions lime, lime zest, black beans and corn makes a great burrito. Add rice seasoned with lime zest, sauteed onions, parsley and tumeric with some freshly made guacamole, sour cream and a side of asparagus topped with compound butter and you've got a flavorful, filling, but light springtime meal.

And for dessert...why not have the perfect coffee cake? With a light, fluffy texture and a crunchy praline topping, this coffee cake is a great alternative to heavier, frosted pastries. If you’re a fan of pralines, you’ll really like this.

This gorious coffee cake is topped by a thick crust of brown sugar, pecans, bourbon and chocolate chips. The result of a carefully-timed tanning session under the broiler, the praline topping is bursting with a rich caramel flavor—accented by the creaminess of chocolate chips. The secret, according to my mother, is to put the chocolate chips on the cake at the last minute so that they retain their structure, but become soft as they absorb the sugars around them.

This blending of textures makes for an exciting piece of cake! Served with stiffly whipped cream, this is a treat to enjoy with a cup of coffee or tea and makes a wonderful after-dinner bit of sweetness or, even, a perfect breakfast pick-me-up. How could a day be bad when you start it with a gorgeous, big hunk of cake?