Ingredient: eggs

Morning Glory Cake

You may have tasted Morning Glory Muffins at your local bakery or coffee shop. They date back to the 1970’s and originated at Nantucket’s Morning Glory Cafe. The original muffins contained carrots, apples, coconut, raisins and nuts. Over the years I’ve tasted many versions of the hearty breakfast muffins with countless variations of nutritious add-ins. I was inspired to make a cake version using fall harvest ingredients. I replaced the coconut with zucchini and omitted the nuts. But you can certainly add in your favorite toasted chopped nuts, such as pecans or walnuts. Whether or not you like raisins, you’ll love the golden raisins I used in this recipe. They’re soaked in juice prior to baking and they taste like juicy little jewels, nothing like traditional raisins. I also added a brown sugar glaze, but the cake is equally delicious without the glaze.

Print Recipe
 Morning Glory Cake
Moist tender single layer spice cake with carrots, apples, zucchini and golden raisins topped with brown sugar glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cake, carrot, zucchini
Servings
servings
Ingredients
Morning Glory Cake
Brown Sugar Glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple, cake, carrot, zucchini
Servings
servings
Ingredients
Morning Glory Cake
Brown Sugar Glaze
Instructions
Morning Glory Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan** with parchment paper. Grease and flour the insides.
  2. In a small heat proof bowl, combine the raisins and apple juice, making sure the raisins are submerged. Heat in the microwave for 10-15 seconds until the raisins are plump and hydrated. Set aside to cool to room temperature, then drain the raisins.
  3. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  4. In a large bowl, whisk together the brown sugar, granulated sugar, orange zest, oil, eggs and vanilla until smooth and well combined. Stir in the flour mixture just until combined. Fold in the carrots, apples, zucchini and the drained raisins.
  5. Transfer the batter to the prepared cake pan. Bake until the top is deep golden brown and a toothpick inserted into the center of the cake comes out clean, about 28-35 minutes. Cool the cake in the pan for 10 minutes then turn the cake out and transfer it to a cooling rack.
Brown Sugar Glaze
  1. In a small saucepan over medium-low heat, melt the butter and brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble. Let it bubble gently for 30 seconds, then remove it from the heat. Stir in the heavy cream and salt until smooth. Whisk in the powdered sugar until smooth and well combined. Spread the glaze over the cooled cake.
Recipe Notes

*Wrap the shredded zucchini  in a clean kitchen towel or a sturdy paper towel and squeeze out the excess liquid.

**To find my favorite 8-inch cake pans, click here.

To find parchment cake rounds, click here.

Mocha Pumpkin Spice Bread

Mocha Pumpkin Spice Bread

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, deluxe version of pumpkin bread has mocha batter swirled though it and a rich chocolate glaze that takes it over the top. It’s dangerously delicious and nearly impossible to eat just one slice. I think this will become your new favorite fall baking recipe.

Print Recipe
 Mocha Pumpkin Spice Bread
Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a shiny chocolate glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cake, loaf, mocha, pumpkin spice
Servings
loaf
Ingredients
Mocha Pumpkin Spice Bread
Chocolate Glaze
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cake, loaf, mocha, pumpkin spice
Servings
loaf
Ingredients
Mocha Pumpkin Spice Bread
Chocolate Glaze
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
  2. In a medium-size bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well combined.
  3. Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, evaporated milk and vanilla extract until smooth and well combined. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  4. Place one cup (237g) of the batter in a separate medium-size bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix until incorporated.
  5. Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn the loaf out and continue cooling on a cooling rack.
Chocolate Glaze
  1. Melt the butter, chocolate, and corn syrup together in a medium-size heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly then spoon the glaze over the cooled loaf and let it drip down the sides.
Recipe Notes

To find the 9 x 5 inch loaf pan I used, click here.

Raspberry Iced Pistachio Loaf

Raspberry Iced Pistachio Loaf

This lovely Raspberry Iced Pistachio Loaf is one of the many delicious recipes I shared in my cookbook, “Enchanted Baking.” I’m happy to announce that the cookbook is officially out today! Click here to order. I’m sharing the recipe here on my website as a preview for you to enjoy.

The vibrant colors of this cake look like something out of a fairy tale. Pistachio flour gives a nutty flavor to the cake and the fresh raspberry icing is the perfect sweet-tart addition. This charming loaf is a delightful summer dessert. It’s also a perfect accompaniment to your afternoon tea, whether it’s hot or iced tea.

Print Recipe
 Raspberry Iced Pistachio Loaf
A soft pistachio loaf cake topped with fresh raspberry icing
Course Dessert
Keyword cake
Servings
9 x 5-inch loaf
Ingredients
Pistachio Loaf
Raspberry Icing
Course Dessert
Keyword cake
Servings
9 x 5-inch loaf
Ingredients
Pistachio Loaf
Raspberry Icing
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside.
  2. In a large bowl, whisk together the flour, pistachio flour, baking powder, baking soda and salt.
  3. In a separate large bowl, cream the butter, granulated sugar and lemon zest with an electric mixer at medium speed, until the mixture is light and fluffy. Beat in the oil gradually until it's well combined. Beat in the eggs in three separate additions, making sure each one is fully incorporated before adding the next. Beat in the extracts. Then, if using, beat in the food coloring a little at a time until your desired shade is reached.
  4. On low speed, mix in the flour mixture in two additions, alternating with half of the sour cream after each addition. Mix just until combined. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 42-47 minutes. Cool the loaf in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
  5. To make the fresh raspberry icing, purée the raspberries together with the lemon juice in a blender or small food processor. Strain the raspberries through a sieve. In a medium-size bowl, whisk together the raspberry purée, powdered sugar, melted butter and a pinch of salt. Spoon the icing over the cooled loaf, letting the icing drip down the sides. Sprinkle with chopped pistachios. Decorate the top with edible flowers or fresh raspberries.
Recipe Notes

*To find my favorite pistachio flour, click here.

Iced Almond Brownies

Iced Almond Brownies

If you like almond desserts, you’ll love these Iced Almond Brownies. They have the base ingredients of frangipane or almond cream, but in brownie form. The addition of white chocolate gives them a fudgy texture and the toasted almonds add a satisfying crunch.

Print Recipe
 Iced Almond Brownies
Fudgy almond brownies made with white chocolate, topped with almond icing and toasted almonds
Course Dessert
Keyword almond, bars, brownies
Servings
2-inch brownies
Ingredients
Almond Brownies
Almond Icing
Course Dessert
Keyword almond, bars, brownies
Servings
2-inch brownies
Ingredients
Almond Brownies
Almond Icing
Instructions
Almond Brownies
  1. Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan** with parchment paper, leaving a couple of inches of overhang.
  2. Melt the butter, white chocolate and heavy cream together in a large heat safe bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly.
  3. In a medium bowl, whisk the together the all purpose flour, almond flour and salt.
  4. In a large bowl, whisk together the sugar, eggs, egg yolk, and extracts until smooth and well combined. Stir in the white chocolate mixture until well combined. Stir in the flour mixture just until combined.
  5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies has a few moist combs attached, about 18-23 minutes. Don't over bake. Let the brownies cool in the pan. Remove the brownies from the pan. Top with almond icing and toasted almonds.
Almond Icing
  1. In a small bowl, whisk together the powdered sugar, heavy cream, 1 tablespoon (15ml) of milk and the almond extract until smooth. Add additional milk as needed to achieve your desired consistency.
Recipe Notes

*To toast sliced almonds, preheat the oven to 350ºF (180ºC).  Line a baking sheet with parchment paper or aluminum foil. Spread the almonds out onto the baking sheet in a single layer. Bake until lightly toasted, about 4-5 minutes. **To find the 8-inch baking pan I used, click here.

Deluxe Cinnamon Swirl Bread

This dreamy Cinnamon Swirl Bread is a perfectly soft, tender loaf with two layers of brown sugar cinnamon. It was already delicious on its own, but I’m sure Grandma wouldn’t mind that I upgraded it with a generous amount of crumb topping and a drizzle of cream cheese icing. This versatile loaf is enjoyable year round. During spring, it’s delightful served with a cup of blueberry tea. On summer mornings, it’s perfect with a glass of peach iced tea. And of course, during fall and winter, this comforting loaf is cozy served with a mug of hot coffee or cocoa.

To watch the Instagram video, click here.

Print Recipe
 Deluxe Cinnamon Swirl Bread
Soft, tender vanilla loaf cake with two layers of brown sugar-cinnamon swirl, topped with crumb topping and cream cheese icing
Course Breakfast, Brunch
Keyword cinnamon swirl, loaf
Servings
loaf
Ingredients
Crumb Topping
Cinnamon Swirl Bread
Cream Cheese Icing
Course Breakfast, Brunch
Keyword cinnamon swirl, loaf
Servings
loaf
Ingredients
Crumb Topping
Cinnamon Swirl Bread
Cream Cheese Icing
Instructions
Crumb Topping
  1. In a medium bowl, stir together the flour, brown sugar, sugar, cinnamon and salt until well combined. With your fingertips, work the butter into the flour mixture until it looks like wet sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Cinnamon Swirl Bread
  1. Preheat the oven to 350ºF (180ºC). Line a 9 x 5-inch loaf pan with parchment paper.
  2. In medium bowl, stir together 1/2 cup (100g) of brown sugar and the cinnamon until well combined. Set aside.
  3. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  4. In a large bowl, beat the butter, granulated sugar and the remaining 1/4 cup (50g) of brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Beat in the vanilla extract.
  5. In a small bowl or a glass measuring cup, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Mix just until combined.
  6. Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Swirl with a skewer. Add the remaining batter and repeat with the remaining brown sugar-cinnamon mixture. Sprinkle the crumb topping on evenly.
  7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes. (The toothpick may have some brown sugar or crumb topping on it, but not wet batter.) Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack.
Cream Cheese Icing
  1. In a small bowl, whisk together the cream cheese, butter, powdered sugar, vanilla extract, salt and 1 tablespoon (30ml) of milk until smooth. Whisk in additional milk if needed to achieve your desired consistency. Drizzle the icing over the cooled loaf.
Recipe Notes

*To find my favorite cinnamon, click here.

Chocolate Olive Oil Cakes

Chocolate Olive Oil Cakes

These soft, plush mini chocolate loaf cakes with a silky chocolate glaze are perfect for fairy picnics. They also make adorable Mother’s Day treats for moms who love chocolate. They’re easy to make and don’t require a mixer. I garnished them with edible pressed flowers for a magical finishing touch.

Print Recipe
 Chocolate Olive Oil Cakes
Chocolate olive oil mini loaf cakes with silky chocolate icing
Course Dessert
Keyword cake, chocolate, olive oil
Servings
mini loaf cakes
Ingredients
Chocolate Olive Oil Cakes
Chocolate Glaze
Course Dessert
Keyword cake, chocolate, olive oil
Servings
mini loaf cakes
Ingredients
Chocolate Olive Oil Cakes
Chocolate Glaze
Instructions
Chocolate Olive Oil Cakes
  1. Preheat the oven to 350ºF (180ºC). Grease and flour the cavities of an 8-serving mini loaf pan,** I use a mixture of equal parts flour and cocoa powder to flour them. It's also helpful to line the bottoms of the cavities with parchment paper. I used a pan with eight 2 1/4-inch by 3 1/2-inch cavities.
  2. In a medium bowl, whisk together the flour, cocoa powder, almond flour, baking powder, baking soda and salt until well combined.
  3. In a large bowl, whisk together the sugar, brown sugar, oil, eggs and vanilla extract until smooth and well combined.
  4. In a small bowl, whisk together the milk and sour cream.
  5. Stir the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
  6. Transfer the batter to the prepared pan, filling the cavities half full. Bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached, about 13-17 minutes. Be diligent and avoid over baking the cakes.
  7. Cool the cakes in the pan for 7 minutes, then transfer to a cooling rack to cool.
Chocolate Glaze
  1. Melt the butter, chocolate and corn syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly.
  2. Spoon the glaze over the cooled cakes. When the glaze is almost set, garnish with edible pressed flowers if desired.
Recipe Notes

*  I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.

**To find a mini loaf pan, click here.

Triple Chocolate Brownie Cookies

Triple Chocolate Brownie Cookies

What’s your self care indulgence? Mine is chocolate. These Triple Chocolate Brownie Cookies are the ultimate brownie cookies with the perfect combination of chocolate to satisfy any craving. They taste just like brownies with rich, fudgy centers and crisp edges. A sprinkle of sea salt flakes gives them the perfect balance.

I was inspired to create these cookies after I paid $5 for one disappointing chocolate cookie at a posh bakery. That impressive looking cookie promised gooey decadence, but it was dry and crumbly. I set out to create a cookie that does not disappoint. To achieve the perfect fudgy texture, it’s important not to over bake your cookies. To avoid over baking, I suggest baking one cookie as a test to determine your optimal baking time.

Print Recipe
 Triple Chocolate Brownie Cookies
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Instructions
  1. Melt the chopped semisweet chocolate, the bittersweet chocolate and the butter together in large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and cool slightly. (Alternately you can melt the chocolate and butter in the microwave in short bursts, stirring after each one.)
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well combined.
  3. In a large bowl, whisk together the brown sugar, sugar, eggs and vanilla extract until smooth and well combined, about 2-3 minutes. With a rubber spatula, stir in the melted chocolate mixture until combined.
  4. Stir in the flour mixture just until combined. Fold in the chocolate chips. Refrigerate the cookie dough for about 10 minutes, just long enough to make the dough easier to work with.
  5. Meanwhile, preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  6. Roll 2-tablespoon (40g) size portions of cookie dough into balls. I used a #30 portion scoop.*** Place the dough balls on the cookie sheet, about 3 inches apart. Bake until the tops of the cookies are set and beginning to crack, about 9-11 minutes, being careful not to over bake. Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. Sprinkle the warm cookies with sea salt flakes.
Recipe Notes

*To find Dutch process cocoa powder, click here.

**To find sea salt flakes, click here.

**To find the portion scoop I used, click here.

 

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.

I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.

Print Recipe
 Lemon Bundt Cakes with Blueberry Cream Cheese Icing
Soft, fluffy lemon bundtlette cakes topped with blueberry cream cheese icing
Course Dessert
Keyword cake, lemon bundts
Servings
Bundtlette cakes
Ingredients
Lemon Simple Syrup
Lemon Bundt Cakes
Blueberry Cream Cheese Frosting
Course Dessert
Keyword cake, lemon bundts
Servings
Bundtlette cakes
Ingredients
Lemon Simple Syrup
Lemon Bundt Cakes
Blueberry Cream Cheese Frosting
Instructions
Lemon Simple Syrup
  1. In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.
Lemon Bundt Cakes
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until smooth and well combined.
  4. In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
  5. Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.
Blueberry Cream Cheese Icing
  1. In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
  2. In a medium bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
  3. Add the powdered sugar, vanilla and 2 tablespoons of milk and beat until smooth and well combined. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve your desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.
Recipe Notes

To find the bundt cake pan I used, click here.

Brownie Cheesecake Cookies

Brownie Cheesecake Cookies

If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.

The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.

Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*

Print Recipe
 Brownie Cheesecake Cookies
Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
Course Dessert
Keyword brownie cheesecake, cookies
Servings
cookies
Ingredients
Filling
Cookies
Course Dessert
Keyword brownie cheesecake, cookies
Servings
cookies
Ingredients
Filling
Cookies
Instructions
Filling
  1. In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.
Cookies
  1. Melt the chopped chocolate and butter together in a large bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly. (Alternately, you can melt the chocolate in the microwave with short bursts.)
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Fold in the mini chocolate chips.
  4. Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  5. Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
  6. Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.
Recipe Notes

To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

If you’re looking forward to spring as much as I am, you’ll love these tender, fluffy Blueberry Cornmeal Tea Cakes. They taste like soft, sweet cornbread with the added freshness of juicy blueberries. The Honey Butter Icing adds the perfect, sweet finish. Who doesn’t love cornbread slathered with honey and butter? It’s a match made in heaven and it works so well on these delightful tea cakes.

I placed them upside down because they look more pretty and elegant that way. I added some fresh, pesticide free violas to the tops. They would also be cute decorated with fresh blueberries or chamomile flowers.

This versatile recipe can also be made into muffins by filling the muffin pan cups 2/3 full instead of 1/2 full. The baking time may be a little longer. Place the muffins right side up on the cooling rack.

To see the inside of the tea cakes, watch the TikTok video. Click here.

Print Recipe
 Blueberry Cornmeal Tea Cakes with Honey Butter Icing
Sweet, soft cornbread cakes with blueberries, topped with honey butter icing
Course Breakfast, Brunch, Dessert
Keyword blueberry, cake, cornbread
Servings
Ingredients
Blueberry Cornmeal Tea Cakes
Honey Butter Icing
Course Breakfast, Brunch, Dessert
Keyword blueberry, cake, cornbread
Servings
Ingredients
Blueberry Cornmeal Tea Cakes
Honey Butter Icing
Instructions
Blueberry Cornmeal Tea Cakes
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a 12-serving muffin pan*.
  2. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  3. In a medium bowl, whisk together the eggs, sour cream, oil, butter, vanilla and lemon zest until smooth.
  4. Stir the wet ingredients into the dry ingredients until combined. Don't over mix. A few lumps are okay. Fold in the blueberries.
  5. Fill the muffin cups half full. Bake until the tops of the cakes are light golden, the tops are springy and a toothpick inserted into the center of the cakes comes out clean, about 14-16 minutes.
  6. Cool the cakes in the pan for 5 minutes, then remove them from the pan and place them upside down on a cooling rack. Top the cooled cakes with Honey Butter Icing.
Honey Butter Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, honey, salt and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Whisk until smooth.
Recipe Notes

To find the muffin pan I used, click here.

Double Chocolate Oreo Muffins

Double Chocolate Oreo Muffins

If you’re craving something sweet, decadent and intensely chocolate, these Double Chocolate Oreo Muffins might be just what you need. They were born when I had a craving for Double Chocolate Muffins, but I didn’t feel like driving all the way to my favorite cafe. I noticed the internet had an overwhelming number of chocolate muffin recipes, each one claiming to be the best. I said goodbye to the sea of chocolate muffin recipes and went to work on a muffin recipe that fulfilled my dream muffin wish. I used black cocoa powder to capture the Oreo essence, semisweet chocolate chips, for those little pools of melted chocolate throughout and a cookies and cream filling. I used tulip muffin liners* because they hold more batter so you end up with more generous sized muffins. They’re high recommended if you want to make the muffins exactly the way I made them.

The most challenging part of this recipe is testing for doneness, because you don’t want to over bake these. Insert a toothpick or a cake tester into the cake part of the muffins. If there are a few moist crumbs on it, that’s what you’re looking for. If there’s melted chocolate on it, you’ve likely hit a chocolate chip, so test again with a clean toothpick. If you see cake batter on the toothpick, the muffins need more time in the oven.

To watch the Instagram video of Double Chocolate Oreo Muffins being made, click here.

Print Recipe
 Double Chocolate Oreo Muffins
Dark chocolate muffins with semisweet chocolate chips and cookies and cream filling
Keyword double chocolate oreo, muffins
Servings
muffins
Ingredients
Cookies & Cream Filling
Double Chocolate Muffins
Keyword double chocolate oreo, muffins
Servings
muffins
Ingredients
Cookies & Cream Filling
Double Chocolate Muffins
Instructions
Cookies & Cream Filling
  1. In a medium bowl, mix together the cream cheese, sugar and vanilla. Gently fold in the Oreos.
Double Chocolate Muffins
  1. Preheat the oven to 400ºF (200ºC). Line a 12-serving muffin pan with tulip liners*
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  3. In a separate large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla extract, sour cream and milk until well combined. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. Fold in the chocolate chips.
  4. Scoop the batter evenly into the muffin cups, about 3 1/2 ounces ( in each one. Scoop or spoon a scant tablespoon size dollop of the filling into the center of each muffin.
  5. Bake for 5 minutes, then turn the oven temperature down to 350ºF (180ºC). Continue baking until a toothpick inserted into the cake part of the muffins comes out with a few moist crumbs on it, about 7-10 more minutes. If the toothpick hits a melted chocolate chip, reinsert a clean toothpick and test again. Cool in the pan for 5 minutes, then transfer to a cooling rack. Top each muffin with a quarter piece of Oreo cookie.
Recipe Notes

*Tulip muffin liners are preferred. To find tulip muffin liners, click here. You can also make your own by pressing  6-inch squares of parchment paper into the muffin pan cups. If you want to use standard muffin liners, fill them 3/4 full and use less filling. Standard muffin liners hold less batter so you'll end up with a a couple of extra muffins.  Keep in mind, the baking time will be shorter.

Blueberry Pecan Banana Bread

This banana bread was a happy accident. One morning, I started to make banana bread. My recipe called for three over-ripe bananas, but I realized that I only had two. So I changed my recipe, and then I added blueberries, toasted pecans, a pecan crumb topping and a brown sugar cinnamon glaze. The results were so tender, moist and delicious that I can confidently say this is the best banana bread I’ve ever tasted. And I’ve tasted a lot of banana bread. I’ve tried many different recipes and tasted loaves baked by other people. I also like picking up a slice of banana bread at bakeries and coffee shops sometimes, alongside my coffee or tea.

The three biggest problems I typically see with banana bread are rubbery texture, dry texture or bland flavor. Over mixing can cause a rubbery loaf, so when you add your dry ingredients to the batter, mix it just until the flour is incorporated, to avoid excess gluten formation. To avoid a dry loaf, make sure not to over bake it. Test it before you think it might be done. When measuring your dry ingredients, weigh them for the best results. Sometimes people inadvertently add too much or too little flour when using measuring cups.

For the best flavor and sweetness, make sure to use very ripe bananas when making banana bread. I like to use bananas that are soft and covered with brown spots. I avoid the black, oozing bananas, even though you may see people on social media recommending them for use. These are technically rotten bananas and can give your banana bread an unpleasant fermented flavor. The toasted pecans in this recipe add texture and a rustic nutty flavor. Even people who don’t like nuts tend to appreciate them in this banana bread. But if you have a nut allergy you can certainly leave them out. The addition of cinnamon, nutmeg and vanilla also add lovely flavor to this loaf. This banana bread is quite delicious on its own, but the crumb topping and brown sugar glaze take it over the top!

To watch the Blueberry Pecan Banana Bread Instagram video, click here.

Print Recipe
 Blueberry Pecan Banana Bread
Moist tender banana bread with blueberries and toasted pecans, topped with pecan crumb topping and brown sugar cinnamon glaze.
Course Breakfast, Brunch, Dessert
Keyword blueberry pecan banana, loaf
Servings
loaf
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
Course Breakfast, Brunch, Dessert
Keyword blueberry pecan banana, loaf
Servings
loaf
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
Instructions
Crumble Topping
  1. In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks like wet sand. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.
Blueberry Pecan Banana Bread
  1. Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
  4. In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
  5. Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.
Brown Sugar Cinnamon Glaze
  1. In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.
Recipe Notes

*To find the loaf pan I used, click here.