chocolate (sour cream) bundt cake

I love bundt cakes year-round!

They're simple to prepare, and don't typically require out-of-the ordinary ingredients, which makes it easy to bake one at a moment's notice. And I love that you can dress them up with a garnish when you have company, or enjoy them with a simple dusting of powdered sugar.

This beautiful chocolate bundt cake was a staple for me this holiday season.

I baked several mini bundt cakes to give as gifts, and made large bundts to share with friends who came by to visit. It's heavenly with a glass of eggnog, or a cup of coffee or hot cocoa!

For an extra special treat, buy a pint of your favorite high-quality egg nog OR peppermint ice cream. Leave it out on your counter-top for about an hour before serving dessert. The ice cream will melt, making the most delectable cream sauce to drizzle over your bundt slices.  It is so good!  *Another great tip from Ina Garten :0).

 Although my chocolate bundt cake is dressed for the holiday season, they're delicious year-round.  It's no surprise that I turned to my Cook's Illustrated Cookbook for their recipe.

The addition of Dutch cocoa AND bittersweet chocolate, along with sour cream and 5 eggs . . . makes for a truly chocolatey and MOIST cake!

Be sure and take the time to properly butter and 'cocoa powder' your bundt pan to ensure a clean release.

With the Littles home on Winter break and cooler temperatures outside . . . we're still baking up a storm.

So many fun and happy memories to be had - gathered in the kitchen!

Happy baking, friends!

chocolate (sour cream) bundt cake 

3/4 cup Dutch-processed cocoa

6 ounces bittersweet chocolate, chopped

1 teaspoon instant espresso powder (optional)

3/4 cup water (boiling)

1 cup sour cream, room temperature

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

1 teaspoon baking soda

12 Tablespoons unsalted butter (1 1/2 sticks), room temperature

2 cups light brown sugar

1 Tablespoon vanilla extract

5 large eggs, room temperature

confectioners' sugar for dusting

for a clean cake release

1 Tablespoon butter, melted

1 Tablespoon cocoa

Preparation

FOR THE PAN

Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan.  

FOR THE CAKE

Adjust oven rack to lower-middle position; preheat oven to 350 degrees.

Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.

In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. 

Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. 

Reduce to medium-low speed; add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. 

Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. 

Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. 

Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. 

courtesy Cook's Illustrated

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whole-wheat blueberry muffins

We LOVE this whole-wheat muffin recipe from Cook's Illustrated!

It's NOT a new recipe in my baking repertoire, but it is my first time sharing it on the blog.

I've tried many whole-wheat recipes over the years that were too heavy, and worse yet - DRY. So I was excited when I found Cook's Illustrated's recipe for 100% whole-wheat blueberry muffins.  They boasted that their whole-wheat muffins were moist and tender. Really? A 100% whole-wheat muffin that's both moist and tender!?

Well friends, it's TRUE! 

I know I say it often, but Cook's Illustrated has delivered yet another amazing recipe. 

Because these muffins are 100% whole-wheat, they have the most delightful nutty flavor.  The crumb is tender and moist (a WIN-WIN in my book!); and the streusel gives just the right amount of sweet and crunch. YUM!

Although the recipe calls for blueberries, I've also used fresh (and frozen) blackberries, and mini chocolate chips. They're all great! 

I alternate making these - and whole-wheat pancakes - on Sundays so that we can enjoy them hot out-of-the-oven as a special treat on the weekends. I individually wrap the extras, and send them with the Littles to school for a snack throughout the week.

I can't tell you how happy I am to have found such a healthy and yummy treat for my family.  I even add 1-2 Tablespoons of white chia powder to the batter for extra nutrition; and the best part - no one knows I added it!

I hope I've inspired you to make a batch this weekend to share with your family and friends!

Whole-Wheat Blueberry Muffins

Makes 12-15 muffins

You can substitute frozen (un-thawed) blueberries for fresh in this recipe.

.     .     .     .     .     .     .

streusel

6 tablespoons granulated sugar

6 tablespoons packed brown sugar

6 tablespoons whole-wheat flour

Pinch salt

4 tablespoons unsalted butter, melted

muffins

3 cups (16 1/2 ounces) whole-wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup (7 ounces) granulated sugar

2 large eggs

4 tablespoons unsalted butter, melted

1/4 cup vegetable oil

1 1/4 cups buttermilk

1 1/2 teaspoons vanilla extract

7 1/2 ounces (1 1/2 cups) blueberries

.     .     .     .     .     .     .

for the streusel

Combine granulated sugar, brown sugar, flour, and salt in bowl. Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout; set aside.

for the muffins

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin, including top, generously with vegetable oil spray. Whisk flour, baking powder, baking soda, and salt together in large bowl. Whisk sugar, eggs, melted butter, and oil together in separate bowl until combined, about 30 seconds. Whisk buttermilk and vanilla into sugar mixture until combined. Do not over-mix!

Stir sugar mixture into flour mixture until just combined. Gently stir in blueberries until incorporated. Using heaping 1/4-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with streusel.

Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 20 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tin and let cool 5 minutes longer. Serve.

Courtesy Cook's Illustrated

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pumpkin spice brown butter brown sugar cookies

It's officially Fall . . . WOOHOO!

I couldn't think of a better way to welcome this glorious season than with pumpkin spice brown butter brown sugar cookies!

I'm so excited to share these amazing cookies with you!

I shared brown butter brown sugar cookies for the first time last August, and then shared a Fall-inspired version studded with dried apples and cranberries a few weeks later. They are delicious . . . and taste like hand-held buttery apple pies!

And now I'd like to introduce you to this year's version . . . PUMPKIN SPICE brown butter brown sugar cookies!

I discovered this amazing recipe for brown butter brown sugar cookies last year while researching various cookie recipes in my trusted Cook's Illustrated Cookbook.

I adore fool-proof, solid recipes like this one. The brown butter brown sugar base yields a flavorful, chewy, and moist cookie.

They're delicious all by their lonesome, but when you have the perfect cookie base - it makes is easy and FUN to add spices, dried fruits, and chocolate.

I've made this PUMPKIN SPICE version several times for family and friends over the last few weeks . . . and they're a hit!

The browned butter adds a caramel toffee flavor . . . and the pumpkin spice gives a Fall flavored under-tone . . . YUM! These might just be my favorite Fall cookie yet!

pumpkin spice 
brown butter brown sugar cookies

24 cookies

.     .     .     .     .     .     .

14 tablespoons unsalted butter (1 3/4 sticks)

1 3/4 cups packed dark brown sugar

2 cups unbleached all-purpose flour plus 2 tablespoons

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon table salt
2 teaspoons pumpkin spice

1 large egg

1 large egg yolk

1 tablespoon vanilla extract
.     .     .     .     .     .     .
TOPPING
1/4 cup packed dark brown sugar
1/4 cup granulated sugar

.     .     .     .     .     .     .

Preparation

In 10-inch skillet over medium-high heat, heat 10 tablespoons butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer. Stir remaining 4 tablespoons butter into hot butter to melt; set aside to cool for 15 minutes.

While butter is cooling, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until WELL combined; set aside.

In medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice; set aside.

Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute.

Roll two heaping tablespoons of dough into ball between your palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone); 12 to 14 minutes, rotating baking sheet halfway through baking.

Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Recipe Note: Use fresh brown sugar, as older (harder and drier) brown sugar will make the cookies too dry.

recipe courtesy of Cook's Illustrated

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orange cardamom cream scones

I'm loving our Summer break from school!

Although it seems like I'm busier than ever, I'm enjoying the change of pace. My schedule isn't dictated by drop-offs and pick-ups three times a day, so the extra time and freedom allows for more fun in the kitchen . . . and PLAY.

The three little ones and I made strawberry lemonade this morning, which we enjoyed when we returned home from the park. I love lemonade in the Summer! It's such a treat!

And along with the lemonade, we enjoyed these scones for an afternoon snack. Yum!

I made them last weekend so that we could take a few with us on our Father's Day picnic at the beach. 

They're so light and delicious! 

Cardamom and orange are an amazing combination! Just a little cardamom adds a warm, floral note to the scones . . . making the bright citrus orange flavor taste like it's been wrapped in a big, warm hug. 

I've shared many scone variations on this blog, but this one is my favorite!

I can't wait for you to try it, too!

orange cardamom cream scones

.     .     .     .     .

2 cups all purpose flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

1 cup heavy cream

1/2 teaspoon ground cardamom
zest of 1 large orange

.     .     .     .     .

Preparation
Adjust the oven rack to middle position and heat oven to 450 degrees F.

Line baking sheet with parchment paper.

Pulse flour, sugar, baking powder, cardamom, and salt together in a food processor to combine, about 3 pulses.

Scatter butter evenly over top and continue to pulse until mixture resembles coarse meal with some slightly larger pieces of butter, about 12 more pulses.

*If you don't have a food processor, then a pastry cutter or fork will do just fine.

Add orange zest to 1 cup of heavy cream; stir to scatter and suspend zest.

Stir in cream until dough begins to form, about 30 seconds.

Turn dough and any floury bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds.

Take care NOT to over-work the dough. It will be VERY crumbly, and that's OK.

Pat dough into 9-inch round and cut into 8 wedges.

Place wedges on prepared baking sheet. Bake until tops of scones are lightly golden brown, 12 to 15 minutes, rotating baking sheet halfway through baking.

Prepare orange glaze.

Transfer baking sheet to wire rack and let cool for at least 10 minutes.

Drizzle vanilla bean glaze over the top of the scones.

Serve warm or at room temperature.

orange glaze

.       .      .       .       .       .  

1 cup confectioners' sugar

1/2 teaspoon grated orange zest           

1 Tablespoon freshly squeezed orange juice, or as needed

Whisk sugar with orange zest and orange juice in a small bowl until smooth.

.       .      .       .       .       .   

In a medium bowl, prepare the glaze by mixing together the confectioners’ sugar,
orange zest, and orange juice.  

Whisk until smooth. 

Drizzle on top of scones, or dip the tops into the glaze. 

.       .      .       .       .       .

more scones . . .

vanilla bean cream scone

pumpkin scones with pumpkin spice icing

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the best lemon bundt cake!

Lemons! Lemons! Lemons!

This is the third lemon dessert in an amazing line-up that I've shared with you over the last few weeks. Thanks to a bag of lemons that was gifted to us by our oldest daughter's teacher. Thank you, Mrs. Hughes!

.     .     .     .     .

glazed lemon cookies

lemon bundt cake

lemon and honey tart with salted shortbread crust
lemon poppy-seed muffins
vanilla bean lemonade

.     .     .     .     .

I'm really excited to share this amazing lemon bundt cake recipe with you.

It's the best lemon bundt cake I've ever eaten.

It's perfectly flavored, incredibly moist, and has a tender crumb. Honestly, it's perfection!

It's my new favorite lemon cake recipe. The perfect addition to any breakfast or brunch . . . a wonderful dessert to enjoy with tea, and a scrumptious dessert to enjoy for any special occasion.

I think it would be quite spectacular with the center over-flowing with fresh berries. Ahhhh, so pretty!

So where did I find this amazing recipe? It's another one from my Cook's Illustrated Cookbook.

They developed a battery of tests challenging the classic lemon bundt cake ingredient proportions, and finally decided to increase the butter and replace the milk with buttermilk. The result? An amazingly light, tender, and moist bundt cake. Sigh.

Cook's elevated the lemon flavor by adding the zest of 3 lemons, which not only perfumes the cake beautifully, but flavors it perfectly.

The glaze! It's a simple mixture of lemon juice, buttermilk, and confectioners' sugar. The zip from the lemon juice and the tang from the buttermilk makes for the most delightful glaze.

Half of the glaze is poured over the cake while it's warm, soaking into the tender crumb . . . oh my heavens! And the remainder is poured over the top after it has slightly cooled, giving it  more of the traditional glazed top that we're used to seeing on bundt cakes.

And finally, I sprinkled a little lemon zest on top for a simple, yet pretty, finish.

Since discovering this recipe, I've played with citrus variations and used oranges (in the place of lemons) and made an orange bundt cake. It's equally delicious! Tastes like Summer!

I can't wait for you to try this recipe! Enjoy!

  

lemon bundt cake

.     .     .     .     .

4 lemons 

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

3/4 cup buttermilk

3 large eggs, room temperature

1 large egg yolk, room temperature

18 Tablespoons (2 1/4 sticks) unsalted butter, room temperature

2 cups sugar

.     .     .     .     .

cake preparation
Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick baking spray (the kind with flour), or butter and then flour your pan.

Zest and juice 3 lemons and then mince the zest until it is almost a paste - you should have about 2 Tablespoons.

Mix zest with 3 Tablespoons of lemon juice in a medium bowl and set aside for 10 - 15 minutes. (set aside the rest of the juice for the glaze)

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

To the lemon juice mixture, add vanilla and buttermilk and whisk to combine.

In a separate small bowl, gently whisk eggs and egg yolk.

In the bowl of a stand mixer fitted with the paddle attachment, bet together butter and sugar at medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.

Turn speed down to medium and add half the eggs. Mix for about 15 seconds, then add the rest of the eggs and mix until combined.

Turn speed down to low and add 1/3 of the flour mixture. Mix for about 5 seconds, then add half of the buttermilk mixture and mix for another 5 seconds. Repeat this process with flour, buttermilk, and flour. Give the batter a final stir with a rubber spatula to make sure all flour is incorporated.

Spoon batter into prepared pan. Bake for 40 - 50 minutes, until top is light golden brown and a toothpick inserted comes out with a few moist crumbs.

Start checking it for doneness at 40 minutes, and every few minutes after that  Do not over bake!

Cool in the pan on a wire rack for 10 minutes.

Turn the cake out of the pan onto a wire rack. Set the rack on a rimmed baking sheet for easy cleanup. Pour half the glaze over the cake and then let it cool for an hour. Cover the glaze bowl with a damp towel while the cake cools. After an hour, pour the rest of the glaze over the cake and then let it cool to room temperature.

courtesy Cook's Illustrated

lemon glaze

.     .    .     .     .     .

2 - 3 Tablespoons lemon juice

1 Tablespoon buttermilk

2 cups confectioners' sugar

.     .    .     .     .     .

Add 2 tablespoons lemon juice, buttermilk, and confectioners' sugar to a bowl and whisk until smooth. Add more lemon juice until desired consistency is reached - you want the glaze pourable but still slightly thick.

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raspberry almond muffins

We're packing as I write this post . . . . laundry is in the works, suitcases are being filled, and snow gear is being snugly packed away in duffel bags.

We're heading out-of-state for a break from 'the every day' and 'California's eternal warm weather' to enjoy the COLD and snow for several days. We have our fingers crossed that it will snow on New Year's Eve!

Muffins (and scones) are one of my favorite foods to share with family and friends.

I LOVE baking a variety of them, and then giving them away in a beautiful basket.

They're wonderful enjoyed as a snack, with breakfast, or for dessert. For me, I enjoy them most warmed up with a cup of coffee in the afternoon, when all is often quiet.

I thought I would share this recipe for raspberry almond muffins before the weekend, as so many of you are still enjoying a long holiday break . . . and you might be in the mood for a little something sweet. 

So much of the holiday hustle and bustle is behind us now . . . so it's a great time to make a batch of them . . . and invite your family family or a few friends over for a relaxed visit.

These raspberry almond muffins are moist and tender! 

I'm a big fan of the warm almond flavor and sweet, slightly tart raspberry jam filled centers . . . YUM!

I hope that you enjoy them as much as we do!

And if you're looking for another delicious muffin, please come by see my Cranberry Orange muffins, here.

raspberry almond muffins

.     .     .     .     .     .

3 cups all purpose flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tablespoons unsalted butter, softened

1 3/4 cups, PLUS 3 Tablespoons sugar

2 large eggs, room temperature

1 1/2 cups plain low fat yogurt

1 ounce Almond Paste

Raspberry Jam

.     .     .     .     .     .
streusel topping
6 Tablespoons all purpose flour
2 Tablespoon packed light brown sugar
8 teaspoons granulated sugar
4 Tablespoons unsalted butter, cut into 1/2-inch pieces, and softened
pinch salt 
Process flour, brown sugar, granulated sugar, butter and salt in food processor 
until mixture resembles course sand. 
Transfer to a small bowl; set aside
.     .     .     .     .     .

Preparation
Adjust oven rack to lower middle position and heave oven to 375 degrees F.

Spray (or use liners) 12-cup muffin tin with vegetable oil spray.

Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Using a stand mixer fitted with a paddle attachment, beat butter, sugar, and almond paste on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add dry ingredients in 2 additions, alternating with 3 additions of yogurt, scraping down bowl as needed.

Spoon half portion batter into each muffin cup, then with a small spoon make wells in the center of each portion of batter. Spoon about 1 teaspoon raspberry jam into each well. Fill cups with remaining batter.

Generously sprinkle streusel on top of muffin batter.

Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25 to 30 minutes, rotating muffin tin halfway through baking.

Remove muffins from the time and set on a wire rack. Let cool for 5 minutes. Serve.
recipe courtesy of Cook's Illustrated

* I like raspberry jam in this recipe but any jam will work.
* I prefer baking muffins in LARGE muffin liners/tins to give them that luscious home-baked appearance.

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