Ingredient: sour cream

Chocolate Chip Cookie Bread

Chocolate Chip Cookie Bread

This is the ultimate chocolate chip bread! There are no cookies in this recipe, but it tastes so much like freshly baked chocolate chip cookies that Chocolate Chip Cookie Bread is the perfect name for it. Brown sugar, vanilla and jumbo chocolate chips really help to mimic that beloved chocolate chip cookie flavor. I love the big pockets of chocolate that come from using jumbo chocolate chips, but of course you can substitute regular or mini chocolate chips if you prefer.

I typically wait until a loaf is cooled off before slicing it, but in this case, I wanted to capture the melted pools of chocolate for the video. The fresh baked chocolate chip aroma was so heavenly, that it took all of my willpower not to immediately devour the entire loaf! It’s easier to slice a fresh baked loaf when it’s cooled off. But if you want to experience the melty chocolate chips, warm your slice in the microwave for 10 seconds.

To watch the TikTok video, click here.

Print Recipe
 Chocolate Chip Cookie Bread
A moist, tender loaf cake with brown sugar and chocolate chips that tastes just like chocolate chip cookies
Course Breakfast, Brunch, Dessert
Keyword cake, chocolate chip
Servings
loaf
Ingredients
Course Breakfast, Brunch, Dessert
Keyword cake, chocolate chip
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 375ºF. Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda and salt.
  3. In a large bowl, cream butter and brown sugar until fluffy and well combined.
  4. Beat in egg, egg yolk and vanilla in 3 separate additions, making sure each one is fully incorporated before adding the next.
  5. In a small bowl, whisk milk and sour cream together.
  6. Add flour mixture to batter in two additions, alternating with half of milk mixture after each addition. Beat just until combined. Do not over mix.
  7. Set aside a handful of chocolate chips for top of loaf. In a small bowl, toss remaining chips with 1 teaspoon flour, making sure to coat them all, then fold them into the batter. This will help to prevent them from sinking.
  8. Transfer batter to prepared baking pan. Top with reserved chocolate chips.
  9. Bake for 10 minutes. Turn oven heat down to 325ºF and continue baking until loaf is golden brown and toothpick inserted in center comes out clean, about 45-50 more minutes.
  10. Cool loaf in pan for 10 minutes then turn loaf out onto a cooling rack.
Recipe Notes

*If you want to use mini chocolate chips, use one cup (6 oz or 170g)

Sweet Cornbread Muffins

These soft, tender, fluffy, sweet cornbread muffins are my favorite version of cornbread ever! No hate to the crumbly, savory cornbread that some people prefer. I like that too! Coincidentally, the latter has fans who leave the most heated comments on my cornbread posts. Maybe their cornbread is making them cranky. This cornbread recipe is delightful and would cheer up anyone, especially when it’s served warm and slathered with butter and honey. Positively divine.

I used a square muffin pan because it makes the muffins look absolutely adorable. The pan is also known as a brownie pan. The pan details are in the recipe notes. Feel fee to use a standard round muffin pan instead.

Print Recipe
 Sweet Cornbread Muffins
Soft, tender, fluffy, sweet cornbread muffins
Keyword cornbread, muffins
Servings
square muffins
Ingredients
Keyword cornbread, muffins
Servings
square muffins
Ingredients
Instructions
  1. Preheat oven to 350ºF. Grease and flour a 12-serving square muffin pan, also known as a brownie pan.* (You can also use a traditional round muffin pan. The baking time may be a little shorter.)
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. In a separate bowl, whisk eggs, sour cream, oil and butter until smooth.
  4. Add egg mixture into the flour mixture and mix just until combined. A few lumps are okay.
  5. Transfer batter to prepared pan, filling wells halfway full. (Fill 2/3 full if using a round muffin pan.)
  6. Bake until edges turn golden brown and a toothpick inserted into center comes out clean, about 17-20 minutes. Do not over bake.
  7. Let cool in pan for 5 minutes them transfer muffins to a cooling rack. Serve warm or room temperature.
Recipe Notes

*I used a Fat Daddio's square muffin pan. It's available at kitchen stores and online.  If you can't find that one, Chefmade also makes a good one. The cavities on that one are a little smaller, so the baking time may be shorter. To find it, click here.

If you're using a dark colored pan, reduce your oven temperature to 325ºF

Pink Lemonade Cake

This cheerful little loaf cake feels like a spring or summer picnic with lemonade and sunshine. It’s similar to a pink lemonade cake that my elderly neighbor used to make when I was growing up. She made it for all the neighborhood kids and we always gobbled it up. When I was about eight years old she taught my friend and me how to make it. She used a yellow cake mix in a large baking pan and poked holes all over the cake, then drenched it in a pink, sugary lemon icing. I transformed that happy pink lemonade memory into a delightful loaf cake made from scratch.

To watch the TikTok video, click here.

Print Recipe
 Pink Lemonade Cake
A tender, moist loaf cake that tastes just like pink lemonade
Course Brunch, Dessert
Keyword cake, pink lemonade
Servings
8 x 4-inch loaf
Ingredients
Pink Lemonade Cake
Lemon Syrup
Icing
Course Brunch, Dessert
Keyword cake, pink lemonade
Servings
8 x 4-inch loaf
Ingredients
Pink Lemonade Cake
Lemon Syrup
Icing
Instructions
Pink Lemonade Cake
  1. Preheat oven to 325ºF (163ºC). Line the bottom of an 8 X 4-inch loaf pan with parchment paper. Grease and flour the sides.
  2. In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
  3. In a small bowl, whisk together the milk and sour cream.
  4. In a large bowl, beat the sugar, oil, eggs, lemon zest and strawberry extract until smooth.
  5. Stir in the flour mixture in two additions, alternating with the milk mixture. Stir just until combined. Stir in food color a little at time until your desired shade is achieved.
  6. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into center of the loaf comes out clean, about 45-50 minutes. Meanwhile, prepare lemon syrup.
  7. Let the cake cool in the pan for 10 minutes, then remove from pan and transfer to a cooling rack. Poke holes all over the top of cake with a skewer.
  8. Brush the warm cake generously with the lemon syrup. Let the cake cool completely, then top with icing.
Lemon Syrup
  1. In a small saucepan, combine the juice of one lemon with enough water to equal 1/4 cup. Add sugar and stir over medium-low heat until sugar is dissolved. Remove from heat.
Icing
  1. In a medium bowl, beat the butter, powdered sugar, 1 tablespoon lemon juice, the strawberry extract and a pinch of salt, until smooth. Add more lemon juice until your desired consistency is reached. Mix in gel food color.
Recipe Notes

*To find the gel food color I used, click here.

Blueberry Skillet Cornbread

This is a sweet, fluffy blueberry cornbread that my family loves. It’s heavenly served with honey and butter. I love baking it in a cast iron skillet because of the delicious crust that forms from the steady high heat conducted with cast iron. If you don’t have a cast iron skillet, you can use an 8-inch round cake pan instead. To find the 8-inch cast iron skillet I used, click here.

The texture of this cornbread is more like a quick bread than a cake and my family has always called it cornbread. When I posted this recipe previously, I called it a skillet cornmeal cake because I was trying to shy away from the cornbread police who inevitably show up when I post sweet cornbread recipes. This group of enforcers of non existent cornbread laws no longer intimidates me because I’ve done my cornbread research. There are many different regions who make cornbread in many different ways. Various groups of people in the United States argue over whether or not cornbread should contain sugar. Historically, some people had to add sugar to cornbread because of the lower quality cornmeal they had access to. But the first cornbread was made long before that in ancient Mexico. People then and now use the ingredients available to them to create food that tastes good to them. So by any name, it’s all good.

Print Recipe
 Blueberry Skillet Cornbread
Sweet cornbread with blueberries baked in a cast iron skillet.
Keyword blueberry, cornbread
Servings
Ingredients
Keyword blueberry, cornbread
Servings
Ingredients
Instructions
  1. Preheat oven to 350ºF. Grease an 8-inch cast iron skillet.*
  2. Set aside 1/4 cup of blueberries. In a small bowl, toss the remaining 1 cup of blueberries with 1 teaspoon of flour.
  3. In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
  4. In a medium bowl, whisk together eggs, sour cream, oil and melted butter until well combined.
  5. Add egg mixture to flour mixture and stir just until combined. A few small lumps are okay.
  6. Gently fold one cup of blueberries into the batter.
  7. Transfer batter to prepared pan. Top with reserved 1/4 cup of blueberries.
  8. Bake until top looks golden brown and a toothpick inserted in center comes out clean, about 35-45 minutes. Let cool in pan 10 minutes.
Recipe Notes

*To find the skillet I used, click here.

If you don't have a cast iron skillet, you can use and 8-inch round cake pan.