Sour Cream Lemon Blueberry Muffins

So moist and flavorful. They are finely textured with a slight tang from the sour cream that complements the light lemon flavor of the muffin. They are more cake-like than muffin-like but that's maybe why I like them so much. A nutty streusel is the perfect topping to finish these off, making the tops of these muffins simply fantastic.

Sour Cream Lemon Blueberry Muffins
Makes 12 | adapted from Marcy Goldman

1/4 cup butter
1/4 cup shortening
1 1/4 cup sugar
1 tsp vanilla
1 egg
1 lemon, zest and juice of
1 cup sour cream
2 tbsp milk or water

2 1/4 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups blueberries

2 tbsp butter, melted
1/4 cup finely chopped walnuts
1/4 cup brown sugar
2 tbsp flour

1. Preheat oven to 350 degrees F. Line 12 muffin tins. Combine flour, powder, soda and salt in a small bowl.

2. In a separate large bowl cream together butter, shortening and sugars until light and fluffy. Add zest, juice vanilla and egg beating to combine ten add sour cream and milk/water.

3. Stir in flour mixture and blueberries very gently, until just combined. Do not over mix. Spoon into muffin tins right to the brim.

4. Prepare topping: combine melted butter, walnuts, flour and sugar until mixture is like wet sand. Add more melted butter if needed. Sprinkle muffins generously with topping, pressing into the batter to adhere. Bake 25-30 mins or until golden brown and toothpick comes out with just a few crumbs on it.

Oatmeal White Chocolate Cranberry Cookies

Another winning recipe adapted from 400 Sensational Cookies. I am obsessed with this book and keep flipping through it, bookmarking all the cookies I want to bake. In this book there's a whole chapter dedicated to oatmeal cookies!

The ones I baked today are a variation on the wholesome classics, dressed up with nuggets of white chocolate chunks that melt in your mouth. They use old fashioned rolled oats, not instant or quick oats, for a more rugged texture. Unlike most oatmeal cookies, there's no cinnamon or nutmeg, just vanilla extract so the flavor of the white chocolate and cranberries can really shine.



Oatmeal White Chocolate Cranberry Cookies
Makes 24 large | 400 Sensational Cookies

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 3/4 cup rolled oats
1 cup white chocolate chips or chunks
1 cup dried cranberries

1. Preheat oven to 350 degrees F.
2. Combine flour, powder, soda and salt. In a separate bowl cream together butter, sugars using the paddle attachment until light colored. Add eggs and vanilla. Add flour mixture to mixing bowland continue until just combined. Stir in oats, chocolate and dried cranberries.
3. Drop by tablespoonful onto cookie sheet. Flatten to about 1/2" thick with the bottom of a glass or your hand. Bake for 10-15 minutes watching closely that they don't burn. They are done when lightly golden on top.

TWD: Sweet Cream Biscuits

The recipe for these sweet cream biscuits was selected by Melissa of Love at First Bite. I was so glad to see these come up on the TWD rotation. I have made them many many times. However, I call them scones.

You see, my dad lived in England during his college years and was spoiled by the scones they served for tea and at bake shops. He didn't like the other scone recipes I'd tried which were too dense or too dry or had so much spices added that so you couldn't taste the scone itself. For my dad, these scones are winners: lightly sweetened, tender & fluffy, not the least bit dry. They are buttery and flavorful without being overly rich. My dad is a traditionalist and favors raisin/currant scones. I personally like orange zest and dried cranberries or chopped dried apricots and almonds.

Scones vs. Biscuits?
I don't have a conclusive answer. To me it's all the same but some say that scones tend to be richer, including both eggs and cream in the recipe, though not always. Some biscuit recipes enrich the dough with eggs, but use milk or buttermilk instead of cream. Scones also use a bit more liquid than regular biscuits, which make them a bit more cake-like. While biscuit recipes may not call for sugar, scones typically use sugar. Lastly, scones are usually served with coffee and tea or as a dessert, biscuits are served more as a side bread often with breakfast.

**TIP** It helps to freeze these (and all other scones) on the baking sheet after shaping but prior to baking. This makes for a flakier biscuit/scone as the fat gets frozen and then melts into nice layers when it's baked.

**TIP**If you want to use fresh fruit you might want to reduce the liquid in the recipe by a couple tablespoons so the dough doesn't end up too wet.

Peanut Butter-Sour Cream Bundt Cake

I know, you're probably thinking - 'ANOTHER peanut butter recipe!?"

Yes I'll admit I have been slightly obsessed with PB lately. However, I read that food cravings can be your body's way of telling you that you are lacking certain vitamins or minerals. Craving PB could mean I'm low on B-vitamins. Nice excuse to eat more of this cake, eh!? Sure, I'll go along with that idea. Makes me wonder what deficiencies a chocolate craving would signify! lol

This recipe is adapted from a great little book called Cake Keeper Cakes by Lauren Chattman, 2009. Non-fussy, wholesome, dependable cake recipes for everyday baking. A nice combination of solid classic recipes and updated flavor pairings. 100 recipes might not sound like a lot but it really is when all the recipes are winners like in this book (as far as I've tried and from others' feedback).

This cake has a fine, tight crumb and lovely texture. The batter is thick but the finished product is surprisingly not too heavy. It was sooo difficult waiting for this to cool enough to invert and eat. The smell of sweet peanut butter that filled my kitchen was just amazing.



Peanut Butter-Sour Cream Bundt Cake
10" Bundt | adapted from Cake Keeper Cakes

1 cup sour cream
3 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter (I used crunchy)
1 1/2 cups light brown sugar

8 ounces semisweet chocolate
2 tablespoons unsalted butter
1/4 cup heavy cream
2 tbsp chopped peanuts

1. Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan and dust with flour. Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

2. Combine the butter, peanut butter, and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice.

3. With the mixer on low, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat, alternating flour and sour cream mixtures, scraping down the sides of the bowl between additions. Turn the mixer to medium-high speed and beat for 1 minute.

4. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40-50 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

5. Glaze: Place the chocolate and butter in a double-boiler. Heat until melted. Whisk in cream until smooth. Pour/spread the warm glaze over the cake and sprinkle the chopped peanuts over the glaze. Let stand until the glaze is set. Store airtight at room temperature for up to 3 days.

Chipotle Cheese Biscuits

The aroma of baked cheese always makes me hungry... even when I'm really not hungry, ya know what I mean? Yum. These ones had a nice kick from the chipotle and the jalapenos. The best part was definitnely biting into the pockets of melty cheddar sandwiched between the tender biscuit crumb.

Ever since I noticed this Chipotle Chili Powder in the spice aisle I've been sprinkling it on just about everything. Quesadillas, chipotle mayo, on steamed veggies and today baked right into these biscuits. In my opinion the best thing about spices is that they impart so much flavor with so few accompanying calories - zero in most cases! So I go right ahead and sprinkle them on guilt-free.



There's no butter or eggs in this recipe. All the moisture and fat comes from the heavy cream so make sure you don't go light or substitute a lower fat cream.



Chipotle Cheese Scones
Makes 10 wedges

3 cups flour
1 tbsp sugar
1 tbsp baking powder
2 tsp salt
1 tsp chipotle chili powder
1 tsp oil (for sautéeing jalapenos)
3 jalapeno peppers, minced, no seeds/ribs (more if you like)
1 cup sharp cheddar, coarsely grated or chopped
2 cups heavy cream

1. Preheat oven to 400 degrees F.
2. Combine flour, sugar, baking powder, chipotle and salt in a large bowl.
3. Sauté jalapeno peppers until softened slightly. Cool slightly then add to flour mixture along with cheddar cheese. Stir to combine.
4. With a rubber spatula, stir in heavy cream until just combined. Roll out on a floured surface to about 1/2-3/4" thick. Cut into wedges. Brush with more cream if desired. Bake for 20-30 minutes until golden brown.

Orange Cranberry Sticky Breakfast Rolls

This recipe came about when I found a can of whole berry cranberry sauce that needed to be used. I must have bought it before I learned to make my own.

If you like marmalade you will like these. The orange juice, rind and sugar carmellize into a sticky topping. The cranberries are plump AND moist.

Orange Cranberry Sticky Breakfast Rolls
Makes 2 dozen

3 tablespoons active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6 cups all-purpose flour
2 tablespoons orange zest

1 can whole berry cranberry sauce
1/3 cup sugar
1 tbsp orange zest

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
2. Mix the yeast, eggs, 2 tbsp zest and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
3. Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
4. Make filling while dough is rising: Mix the cranberry sauce, sugar and 1 tbsp zest in a sauce pan. Simmer to combine flavors and dissolve sugar and thicken slightly. Spread cooled filling over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices and place in a greased pan. Let rise until doubled in bulk.
5.Bake in a preheated 400 degree F oven for 10 to 15 minutes, or until golden brown.

Milk Chocolate Brownies with Milk Chocolate Ganache

These were surprisingly delicious! We've become so trained to think dark chocolate is the ultimate decadence. The higher the cocoa % the better. Valhrona, Ghirardhelli, Lindt... yes they are amazing, but this recipe is proof that milk chocolate definitly still has a place in my heart and on my palate. One bite of these and POOF, all that dark chocolate snobbery went out the window!

They were great brownies, period. Even without any nuts as you would normally expect in brownies. They had a shiny top, fudgy texture and tons of flavor. There's milk chocolate melted right into the batter as well as chunks of it stirred in just before baking. Because of the milk chocolate they were sweeter and lighter in color than "regular" brownies. I made them even more indulgent by topping them with milk chocolate ganache.

I would definitly make these again and again. They are also a hit with kids and presentation is easy as the frosting cuts cleanly after it is fully set, if you can wait that long. If you can't, that's OK too as these are just as delicious served warm with a scoop of vanilla ice cream (and extra ganache drizzled on top).

Gourmet, I miss you. This recipe is another reminder of how sad I am that it's gone. I guess my Bon Appétit subscription will have to suffice :)



Milk Chocolate Brownies
1 - 9" pan | adapted from Gourmet, Feb 2007

1/2 cup butter
8 ounces milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 tbsp instant coffee powder
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder

1. With oven rack in middle position, preheat oven to 350 degrees F. Butter and flour a 9" square baking pan.

2. Melt butter and half of chocolate in a heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar, instant coffee powder and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.

3. Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate. Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.

Milk Chocolate Ganache
1 cup | adapted from Rose Levy Berenbaum

6 oz. (1 cup) milk chocolate
1/4 cup heavy cream

1. In the top of a double boiler, melt the chocolate almost fully, stirring often. Add the heavy cream and stir to incorporate into the chocolate until smooth. It might look too thin but it will thicken up to a fudge-like consistency when cooled.

2. Spread warm ganache over fully cooled - chilled is better if you have time - brownies and refrigerate to set. Serve either straight from the fridge or at room temperature.

TWD: Lemon-Vanilla Swedish Visiting Mini-Cakes

Having no oven proof skillet, I baked the recipe in 12 very well greased 3-inch mini tart tins. There's something so charming about their understated elegance accented by a smattering of slivered almonds on top. I kept saying over and over, "they are so cute!" and was totally impressed that they came out looking just like the book photo.

Just as Dorie promises, this recipe couldn't be quicker: 1-bowl and no electric mixer required! I had these sitting on the counter ready to be baked before the oven had even finished preheating. I swapped lemon extract for the almond extract to enhance the lemon zest already in the recipe. They had a pleasant, light flavor to them making them a great accompaniment to a hot cup of tea.



This recipe was chosen by Nancy of The Dogs Eat the Crumbs from p. 197 of Baking: From My Home to Yours

Nutty Chocolate Crunch Candy Bars

These are salty, sweet, chocolaty and crunchy all at once. They remind me of a cross between a nut brittle and a fudge, even if that sounds kinda difficult to picture. Cut them in small pieces - they're rich!!!

Nutty Chocolate Crunch Candy Bars
9 x 13" pan | Adapted from Bars and Squares

1/2 cup butter
1/2 cup sugar
2 tbsp corn syrup
2 cups semi-sweet or milk chocolate chips
1 1/2 cups coarsely chopped salted mixed nuts

1/4 cup slivered almonds, for sprinkling

1. Line a 9 x 13 inch baking pan with greased foil or a silicone baking mat. Sprinkle chocolate chips evenly over the prepared pan.

2. In a heavy bottomed saucepan melt the butter, sugar and corn syrup over medium heat, stirring occasionally. Turn up heat a little bit, watching carefully and stirring occasionally. When mixture begins to brown add in the chopped nuts. Continue heating until mixture turns a deep golden brown color - don't burn it!

3. Immediately remove from heat and pour over chocolate chips in pan. With a rubber spatula smooth out to desired thickness (I did mine 1/3"). Sprinkle immediately with slivered almonds, pressing into candy so they stick. Cool fully before scoring and cutting bars. You can cheat here and put them in the fridge to speed up the process if you like.

Chocolate Peanut Butter Butter-Tarts

I've been doing some Easter-Egg hunting of my own the past few days. Grocery stores are selling Easter candy at discounts of 50% off or more so I've been scooping up pastel M&M's, foil-wrapped lilliput eggs and Reese's PB bunnies. I'll admit, a few of the PB bunnies were sacrificed in the making of these tarts but it's all for a good cause: dessert!

This recipe was heavily adapted from the recipe for Chocolate Mixed-Nut Pie by Better Homes and Gardens. I have so many 'all-purpose' cookbooks - JOY, Betty Crocker, Gourmet Today, America's Test Kitchen - that I have developed a blind spot for this 3-ring-bound kitchen stand-by. I had forgotten what a wealth of recipes it contained.

Flaky pastry encases a sensory delight of flavors and textures. Melty chunks of Reese's pb cups (in my case, PB bunnies) are suspended in a buttery creamy filling. Salted peanuts provide a nice crunch and add depth to these rich little treats.

Chocolate Peanut Butter Butter-Tarts
Makes 24 | adapted from Better Homes & Gardens

1 batch - Double Crust Pie Dough
3 eggs
1 cup corn syrup
1/2 cup brown sugar
1/3 cup unsalted butter, melted
1 tsp vanilla
1/2 tsp salt
3/4 cups chopped salted peanuts
1 cup coarsely chopped peanut butter cups

1. Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled pastry dough to 1/4" thick. Lightly grease 24 standard sized muffin tins or tart tins. Cut pastry into circles and place into prepared tins, pressing the pastry up the sides slightly.

2. For filling: In a large bowl, beat eggs lightly. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and the peanut butter cup pieces. Spoon Pour filling into pastry-lined tart tins, filling right to the top. I pur 2 tbsp filling in each tart tin and ended up with 23 tartlets.

3. Bake for 35 to 40 minutes or until center seems set when gently shaken. Cool on a wire rack. Store in refrigerator and drizzle with melted chocolate and a dollop of sweetened whipped cream to serve, if desired.