Chocolate Chip Streusel Topped-Cherry Sour Cream Pie

A nd a GIVEAWAY!!

Aren't you excited? I am SO excited to be hosting another giveaway! Giveaways are the cat's pajamas.

The nice folks at MixMyGranola would like to give away a $20.00 gift certificate to one of my readers, to use on their website!
(Check out my last post to read more about MixMyGranola.)
I feel like I'm using too many exclamation marks. But I can't help myself!

This is exciting - that's a sweet prize. Can I enter myself in it? No?

All you have to do is visit MixMyGranola.com, pick what your favorite granola mix would be, leave it as a comment on THIS POST, and you'll be entered to win the gift certificate.

Anyone can enter; you don't have to have a blog - just be sure to leave your name and a way to contact you. Also, you can only comment once. The giveaway starts today and ends on Sunday, May 31, 2009 at 11:59 PM (CST).
I'll pick a winner using a random number generator and post the result on Monday's blog. Good luck!

Here's their site again so you can pick your mix: MixMyGranola
I can't wait to read what you guys pick to put in your granola!

When I order more granola from them, I'll probably pick some sort of cherry-chocolate-nut combo. Doesn't that sound good? I love bing cherries.

And guess what? Cherries are coming into season now. Time to bake a pie. Chocolate Chip Streusel Topped-Cherry Sour Cream Pie, as a matter of fact.

I had that Sour Cream Peach Pecan Pie on my mind a few weeks ago, and that's what inspired me. I love the idea of combining sweet fruit and tangy sour cream in the filling, and then topping it with a nutty streusel.



First I made a chocolate pie dough using cocoa powder, and rolled it out and fitted it into a pie plate. Next came the sugar-sour cream-cherry filling, and then the topping. The chocolate chip streusel is a combination of butter, brown sugar, flour, salt, chocolate chips and almonds.

Oh wow, was this good. I made this on a whim, but I'd definitely make this pie again, or a variation. I'm going to be hooked on chocolate pie dough for a while, I just know it. It's like a a chocolate shortbread cookie.

Chocolate Chip Streusel Topped-Cherry Sour Cream Pie (Recipe by Me)
Printable Recipe

Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons ice water

Filling
12 ounces dark sweet pitted cherries
1/2 cup sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Streusel
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
2/3 cup dark chocolate chips
1/4 cup sliced almonds, toasted
6 tablespoons cold unsalted butter, cut into tiny pieces

To make the crust, in a large mixing bowl, stir together flour, cocoa powder, granulated sugar and salt. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, flattened disc. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Preheat oven to 350 degrees F. Roll dough out thinly on a floured surface and fit into a 9-inch pie plate; trim and flute edges.

To make the filling, in a medium mixing bowl, stir together cherries, sour cream, granulated sugar and vanilla until combined; place filling into unbaked pie shell.

To make the streusel, in a medium mixing bowl, stir together brown sugar, flour, salt, chocolate chips and almonds until well combined. Knead butter into mixture, using fingertips, until combined and clumpy; evenly sprinkle over cherries. Bake for 45-50 minutes or until golden brown and bubbly.

Makes 8 servings

MixMyGranola

Have you heard of MixMyGranola? Raoul from the company contacted me and asked if I would like a sample.

I had never heard of MixMyGranola until then, but after taking a look at their fun website, I quickly figured out what their company was about.

Andreas, Matt, and Raoul founded MixMyGranola in 2008, after discussing what the perfect granola would be at breakfast. They all had different opinions on what it would be. They also had trouble finding their desired granola at the grocery stores.

They created the website where YOU customize your granola to make it perfect. What a great idea! I would have never thought of that.

How does it work?

First you choose a healthy granola base, then add delicious ingredients. The delicious ingredients include fruit, nuts, and extras. Then they mix your granola order and ship it anywhere in the U.S.

I must have spent an hour on their website, trying to decide on what to mix into my granola. Ohhh, decisions, decisions.

First I chose organic granola and then came the fruit... should I choose dried raspberries? Banana chips? Dried bing cherries? Goji berries?

I went with dried raspberries because I've never had a dried raspberry before.

Next came the nuts and seeds... Macadamia nuts? Hazelnuts? Hemp seeds? Oh geez, how can I choose?

Hazelnuts. Gotta have the hazelnuts because I can't buy them here and they're delicious.

The last step was picking your "extras" for the granola. This was the hardest step of all. The extras consisted of mini yogurt pretzels, gummy bears, chocolate covered espresso beans, peanut butter bites, tiramisu caramels, fruit loops, sesame sticks, and more.

If you read my blog regularly you must know about my coffee addiction. So of course I had to choose the chocolate covered espresso beans.

Before you place your order, you give your granola a name, and that name will be printed on the canister they ship you. I love that!

I put on my thinking cap for this one. I brainstormed. I made charts and graphs.
Raspberries. Hazelnuts. Chocolate covered espresso beans. Think, think, think.
And finally I came up with it.



My granola: Jazzy Razelnut Granola. That's about the lamest name you can give to granola, but yes, I did it. Come on! You like it and you know it. It's catchy.

My Jazzy Razelnut Granola was shipped to me promptly. I popped open the canister and took a peek. Wow, did it look good - the granola was loaded with the goodies I selected, and oh, the scent. It smelled amazing and I quickly poured myself a sample.



I couldn't believe how fresh it tasted... it was absolutely the best tasting granola I've ever had. The dried raspberries were sweet and delicious, the hazelnuts were toasted and smoky-tasting, and the chocolate covered espresso beans were amazing.

Best. Granola. Ever. And I'm not just saying that. Give it a try! I know I'm going back to their website for more. Think of what a great, unique gift this would be.

Thanks, Raoul! I loved it.

MixMyGranola.com

Lemon-Blueberry Madeleines

It's Memorial Day weekend, and the official start of summer. It's also getting into that time of year for fresh blueberries. And for my family and myself, this is a huge deal. We are willing to wake up super early and fight the crowds at the farmers' market for locally grown blueberries.

I'm just getting started with the blueberry recipes. Ohhh yes. So many more blueberry posts in the future, my pets. My intention was to get this post up yesterday, but I went fishing instead. So a Saturday post it is!
That's surprising... a Saturday post is quite rare.

This was my first time going fishing. Yes, that's right - I am now a proud owner of a Missouri fishing license. We went to Tablerock Lake in the morning to avoid the crowds that would show up later in the day. I enjoyed fishing, but I really liked riding around in the boat at 50 miles per hour. My hair looked like a troll doll when we would slow down.

I caught the first fish of the day - a Kentucky bass. He came up a fightin' and playing bluegrass music.



I thought about making a filet-o-bass sandwich, but I let him go.

I also caught a rather large rock. It came up a fightin' too. I'm lucky it didn't get away from me.

It was a long, hard day of fishing, so I'm glad I had a big bucket of these lemon-blueberry madeleines to snack on. Just pop one for quick energy.



Hahaha I'm just kidding. That would be weird to eat madeleines on a fishing trip. Especially in a bucket.

I think I prefer these madeleines over the ones I made a while back. These were so delicious and I hope you get around to trying them this summer. The tiny cakes were light and tangy from the lemon and sour cream, and I actually used blueberry preserves instead of fresh blueberries, so I don't know what that spiel was in the beginning.

Meh. Have a good holiday weekend!
I will be working. Yaaaaaaaaaaaaay.

Lemon-Blueberry Madeleines (Recipe by Me)
Printable Recipe

3/4 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 teaspoon finely grated lemon zest
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
3 tablespoons milk
1/4 cup blueberry preserves
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. Butter shells of madeleine pan extremely well.

In a medium mixing bowl, sift together flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter, granulated sugar and lemon zest until creamy, about 1 minute. Beat in sour cream, egg and vanilla until combined; reduce mixer speed to low and beat in flour mixture and milk until well combined, about 1-2 minutes. Gently fold blueberry preserves into batter. Fill madeleine shells and bake for 10-12 minutes or until puffed, set, and golden brown around edges. Immediately run a butter knife around madeleine edges and remove from pan to cool.

Dust with confectioners' sugar if desired.

Makes 2 dozen madeleines

Banana-Macadamia Nut Blondies

Banana. Check.
-Butter. Check.
-Brown sugar. Check.
-Coconut. Check.
-Macadamia nuts. Check.
-Chocolate chips. Check.

Do you have everything you need? Okay then, let's make some blondies.

Blondies. The bar cookie overshadowed by its sibling - the brownie.
Ohhh poor, poor blondies. You deserve more attention. I'd like to give you a hug.

I love blondies... I mean, don't get me wrong, I love brownies equally as much. Sometimes it's just nice to take a break from chocolate. That's right - I said it. It's okay to take a break from chocolate. Have a vanilla milkshake every once in a while. Eat a sugar cookie over a double chocolate chip. Order a caramel frappuccino over the mocha.

With blondies, you get that wonderful caramel, buttery, brown sugar flavor, and you don't even miss the chocolate. Well... maybe a little bit. That's why you throw in large handful of chocolate chips at the last second.



You could make regular blondies, or, you could jazz things up a bit and make your life more interesting by baking Banana-Macadamia Nut Blondies. These blondies have some tropical flavors going on; banana, coconut, macadamia nuts - what else could you possibly want?

These were delicious. I hope you like them as much as I did. The pictures don't do them justice. I think I took these on a rainy day.

Hmm. Do you think Deborah Harry likes blondies?

Banana-Macadamia Nut Blondies (Recipe by Me)
Printable Recipe

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 medium banana, mashed
1/4 cup unsalted butter, softened
1/4 cup shortening
3/4 cup firmly packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup sweetened flaked coconut, toasted
1/2 cup chopped macadamia nuts, toasted
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; grease foil.

In a medium mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, butter, shortening and brown sugar until creamy, about 2 minutes. Beat in egg and vanilla for an additional 2 minutes. Beat in flour mixture until just combined. Beat in coconut, macadamia nuts and chocolate chips until just combined.

Spread batter evenly into prepared baking dish. Bake for 25-30 minutes or until deep golden brown and a toothpick inserted into blondies comes out with moist crumbs attached. Cool completely before lifting out foil and slicing into bars. Freeze for easier slicing.

Makes 12 bars

Chocolate-Peanut Butter Marble Cake

Cake. So much cake lately. This happens.

Wow. That picture is giant. I don't know how I even did that.

I bake the same thing over and over again for a while. Lately it has been cookies, so expect cookie posts in the near future.

I like cake. It's so fluffy and delicious. It's a requirement for birthdays... at least my birthday, anyway. And I like baking them for other people's birthdays as well.

You know what else I like?

-Six Feet Under. I'm on season four. I love that show.
I'm sorry I'm just now getting into it.

-Taco Bell. I ate it for about three months, got sick of it, but now I'm back on it again. It's cheap and delicious. And they're open late.

-Frosted shredded wheat. Or "Shoocoos" as I called it when I was a kid. That's a crazy-ass name, but I like it. It's such a delicious and satisfying cereal. It's a race to eat it all before the frosting falls off into the milk. Wheeee!

Do you know what I do not like?

-Lemon chicken. If you were in hell, and were being forced to eat Chinese food, you would be fed lemon chicken. I almost vomited on my plate. That chicken did not taste like lemon at all.

-Applications and quizzes that show up in my notifications and news feed on Facebook. I do not want to know which Golden Girl you are.

-Too many Jon & Kate Plus Eight stories in the news. No one cares. Well, some people do, and that's fine. But I have watched that show maybe three times and I could tell they fight all of the time.

That's too much negativity. Let's get back to birthday cake. Everyone loves a birthday cake. Everyone loves people standing around and singing to them on their birthday. Right?

I know I love everyone staring and singing to me while I look at a cake lit with candles and giggle and smile awkwardly. And then everyone gets silent when you huff and puff, trying to get all of the candles out, most likely getting your saliva all over the cake.

You should always expect traces of saliva on a birthday cake.



All right, everyone ready for the recipe?

This was Eric's birthday cake, because he told me his parents used to be buy him a marble cake for his birthday when he was a kid. I had never made a marble cake, so I thought I would give it a try. It's a chocolate and peanut butter swirled marble cake, with chocolate frosting. The frosting is the same as the kind I used for the dirt cake. It's the most delicious chocolate frosting in the world.

Chocolate-Peanut Butter Marble Cake (Recipe by Me)
Printable Recipe

Cake
2 1/4 cups cake flour
2 1/4 teaspoons baking power
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup milk
1/2 cup creamy peanut butter
2/3 cup semi-sweet chocolate chips, melted

To make the cake: Preheat oven to 350 degrees F. Grease and flour two (9-inch) round cake pans.

In medium mixing bowl, sift together cake flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and beat in flour mixture, alternating with milk, until combined, about 2 minutes; remove half of the batter and place in medium mixing bowl. Beat peanut butter into one of the bowls filled with batter until combined. Beat melted chocolate into the other bowl filled with batter until combined.

Divide peanut butter batter into each cake pan, placing only on one side. Divide chocolate batter into each cake pan, on the opposite side; swirl batters together using a butter knife. Bake for 30 minutes or until well risen and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes, on a wire rack, before running a knife around outside edges and inverting onto wire racks to cool completely.

Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted

To make the frosting: In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes.

Spread frosting onto cake layers.

Makes 10 servings

Peanut Butter Twix Ice Cream

The Twix is the most delicious candy bar ever created; this isn't just my opinion, but a scientific proven fact.

Scientists have studied for years what makes Twix so darn delicious and irresistible. Could it be its buttery cookie center? Creamy, decadent caramel? Heavenly milk chocolate?

When you put all three things together you get one amazing candy bar that blows away Snickers, Butterfinger, and Reeses (I actually love all of those).
But wait! You don't get just one amazing candy bar when you purchase a Twix, but two. Two! That's quite a deal.

Oh yes. I'm a fan of the Twix. I remember when it was introduced to the United States back in 1979. It was a good year. My older sister was born, The Beegees were king, and M*A*S*H was hot, hot, hot.

Ahhh! I want a bite!

Have you heard of Peanut Butter Twix? Apparently they've been sold off and on since 1983. I had never seen or tasted one until recently. Eric likes them and pointed them out to me.

I was intrigued and bought five of them. I think they're delicious, and they almost beat the original Twix. I love the chocolate cookie center - it's like an Oreo cookie.



I chopped the Peanut Butter Twix up and incorporated the candy into a homemade peanut butter ice cream. I made this ice cream for Eric's birthday, to go along with a cake I baked for him... which I'll talk about on Monday.

Soooooooo good. I love ice cream. It brings me happiness.

Have a wonderful weekend. Eat or make some ice cream. Tis the season.

Peanut Butter Twix Ice Cream (Recipe by Me)
Printable Recipe

6 large egg yolks
4 cups heavy whipping cream
1 1/2 cups milk
1 1/4 cups firmly packed light brown sugar
1 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
5 packages Peanut Butter Twix

Whisk the egg yolks in a large mixing bowl until well combined.

Heat the cream, milk, brown sugar and peanut butter, in a large saucepan, over medium heat, whisking frequently, until mixture is hot and starts to bubble.

Gradually whisk half of hot cream into egg yolks until well combined. Return egg-cream mixture back into saucepan and continue to cook, whisking constantly, until mixture thickens, and coats the back of a spoon (custard should be 170-175 degrees F).

Strain the custard into a large mixing bowl; whisk in vanilla. Chill bowl, covered, in the refrigerator until cold, about 3 hours, or refrigerate overnight.

Pour ice cream base into ice cream maker, and process according to manufacturer's direction. In the last 5 minutes of processing, coarsely chop Twix, add to ice cream, and allow to finish churning.
Scrape ice cream into a freezer-proof container, and freeze for 2 hours, or until ready to serve.

Makes 8-10 servings

Best Chocolate Chip Cookies Ever

I wasn't planning on posting this recipe today, but I had to. The world can't go on without this chocolate chip cookie recipe! Not just any chocolate chip cookie recipe, but the best chocolate chip cookie recipe EVER.

I'm obsessed with creating the ultimate chocolate chip cookie. I've come close in the past, but now I think I've done it.

I whipped these cookies up late last night after work, and man was I happy with them. I wasn't even going to bake, but a certain someone had a craving for some chocolate chip cookies, and so did I. Does this movie scene not make you crave them??

My cookies are bigger than her cookies. Nah nah nah take that Maggie Gyllenhaal.


What makes these unique?

1. Browned butter.
2. Yeast.
3. I use kosher salt, then sprinkle more on top.
4. Lots of brown sugar.
6. Chopped up bittersweet chocolate bars.
7. Toasted walnuts.
8. Chilling the dough.



I don't think I can have a chocolate chip cookie without browned butter ever again. And forget chocolate chips! Chopped up bittersweet chocolate bars is the way to go. If you think you have a recipe that can beat mine, I'd love to try it.
No, really I would. You try mine and I'll try yours.

Let me know if any of you bake these. I'm curious to know your opinion... I just can't think how these could be more perfect.

They're giant, slightly chewy, soft, crisp, and buttery, all at the same time.



And yes, I created this recipe myself. That is what I do, and I work very hard at it. I create and write recipes, and I don't use other recipes to base them off of. How am I able to do this? Well, I've been baking for years. I bake almost every day. I create and write a recipe almost every day. You see?

I don't always get it right the first time; often I have to test a recipe a few times. Or when I'm developing it, I will have to adjust measurements when going through the process.



I do not like when people question this.

I do not like it when people accuse me of copying other recipes. Because I don't.

Sorry if this is annoying to you. Am I annoying you?? Geez, I'm sorry.

Yes, I'm very sorry about everything. I'm sorry I spend my hard-earned money to buy ingredients to bake with to test recipes. I'm sorry I spend my time and energy every day in developing, testing and writing recipes, and taking pictures to go along with them.

I don't usually let stuff get to me, because I'm a very tough cookie (Ha!), but I'm only human.

Comments like that make me want to quit blogging.

Anyway, enjoy the FREE chocolate chip cookie recipe.

Best Chocolate Chip Cookies Ever (Recipe by Me)
Printable Recipe

1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast
1 teaspoon kosher salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped bittersweet chocolate (60%)
3/4 cup coarsely chopped walnuts, toasted

Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.

In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.

In a large mixing bowl, using a mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 40 minutes.)

Preheat oven to 375 degrees F. Generously butter a cookie sheet.

Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.

Makes 16 large cookies

Strawberry-Rhubarb Crumb Cake

Raise your hand if you like rhubarb!
Leave your hand by your side if you don't.

I know my hand is waving wildly in the air.

I'm guessing half of you raised your hands and the other half didn't. It seems like you either love rhubarb or hate it. Until a year ago, I thought I disliked it. Sure, it does have a strange, celery-like texture, and is very tart, but the flavor is incredible. At least I think so. Please, please try it if you haven't, and think you don't like it.

A year ago, I tasted it for the first time in these tartelettes I made, and fell in love with it. Rhubarb has this completely unique flavor and it goes perfectly with strawberries. Who came up with that strawberry-rhubarb combination? I'd like to give them a hug.



So let's take a poll in the comments section. Tell me if you like or dislike rhubarb, and why. If you want to.. no pressure. I'm just curious to hear what you think. I won't be offended.

I baked this cake yesterday and my grandmother was visiting. She informed me she doesn't like rhubarb. But then she took a slice of this cake home with her, so I'm a little confused by that, honestly.

Silly grandma.

This cake is simple; it's a buttery cake topped with strawberries, rhubarb, and a crumb topping. I guess that description was a little unnecessary if you've read the title of this post.

This isn't the last time you'll see rhubarb on my blog this year! It's a short season and I intend to use it several more times.

By the way - Here's my favorite ROO-BARB blogger.

Strawberry-Rhubarb Crumb Cake (Recipe by Me)
Printable Recipe

1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2/3 cup milk
1 cup sliced strawberries
2/3 cup finely chopped rhubarb

3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
5 tablespoons chilled unsalted butter, cut into small pieces

Preheat oven to 350 degrees F. Grease and flour 1 (9-inch) round cake pan.

In a medium mixing bowl, sift together 1 cup flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks (and a drop of yellow food coloring, optional) and vanilla until combined. Gradually beat in flour mixture, alternating with milk until combined, about 1-2 minutes. Spread cake batter evenly into prepared pan.

Top batter with strawberries and rhubarb. Bake for 20 minutes.

Meanwhile, prepare the crumb topping: Combine brown sugar, 1/2 cup flour and 5 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together. Keep in freezer until ready for use.

When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 30 minutes before running a knife around outside edges and inverting. Invert again onto platter.

Makes 8 servings

Coffee Shop Raspberry-Nutella Madeleines

Madeleines for Mom.

I don't think I tell my mom how much I appreciate her. I hope in her heart she knows this. I should tell her more often. Geez.. I should hug her more often, too. I don't do that nearly enough.

Linda. Oh Linda. You buy me chalupas and fix my Prada purse and taste my desserts when no one else wants to.

Have I told you about my mom? I think I have but I'm going to do it again.

Mom is a very unique individual. Creative, artistic, smart, fun, and she's almost always happy. I'm serious about that; she is rarely in a bad mood.

A jack of all trades, she is. She can sew a prom dress, grow a vegetable garden, fix a car, clean the gutters, and stick a frozen pizza in the oven, all in a day's work.

I'm kidding about the frozen pizza. Kind of. Heh, sorry mom.
I love giving her a hard time.

She can cook when she wants to, and it's always delicious. Some of her specialties include enchiladas, chicken and noodles, lasagna, chicken tortilla soup, strawberry shortcake, and homemade vanilla ice cream.

Both parents influenced me a lot, growing up, and got me interested in cooking. They've been very supportive of my contests, blog, etc. Mom even came with me when we filmed Ultimate Recipe Showdown. She had to sit in the audience all day while we filmed, talk to Guy Fieri, and faux smile for the cameras. And then she was there to comfort me after the show, after losing $25,000 and my culinary school future.

Mom, you mean so much to me. I want you to know that. Thank you for always being there for me... and giving birth to me. I bet that was hell. And you missed your fourth of July celebration, which I'm sorry about.

I hope I've been a semi-decent daughter to you... I know I'm not perfect and kind of strange sometimes.
I hope I've made you proud. Is everyone teary yet??



I made these Coffee Shop Raspberry-Nutella Madeleines for you. Don't they look yumptious? They're little cakes flavored with chocolate and Nutella, dipped in raspberry preserves, with coffee-flavored chocolate piped on top.

They'd go great with your morning cup. Mmmm coffee. That's something we can both agree on. God bless it.

Happy Mother's Day Mumsie! Happy Mom's Day to all the mothers out there.. including my sister. I keep forgetting she has a kid.

Coffee Shop Raspberry-Nutella Madeleines (Recipe by Me)
Printable Recipe

3/4 cup cake flour
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup Nutella
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup confectioners' sugar, plus additional for dusting
1/4 cup raspberry preserves
Melted coffee-flavored chocolate, optional


Preheat oven to 350 degrees F. Butter shells of madeleine pan extremely well.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter, Nutella and granulated sugar until creamy, about 1 minute. Beat in egg and vanilla until combined; reduce mixer speed to low and beat in flour mixture and milk until well combined, about 1-2 minutes. Fill madeleine shells and bake for 8-9 minutes or until puffed, set, and golden brown around edges. Immediately run a butter knife around madeleine edges and remove from pan to cool.

In a small bowl, stir together confectioners' sugar and raspberry preserves until combined; dip the madeleines in mixture to coat, shaking off excess; place on a wire rack to dry. Don't dip too much of the madeleine into mixture because you won't have enough for all of the madeleines.

Pipe melted chocolate over the tops and dust with confectioners' sugar if desired.

Makes 2 dozen madeleines

Blueberry Buckle Cake with Lemon Cream Cheese Glaze

I feel like I'm slipping a bit lately with my blog. I'm getting behind on replying to comments and reading blogs. I think this just happens with time, the longer you've had your blog. Or it could be that I've been baking so much. I have about ten recipes I need to post.

I've been meaning to thanks some laaaaadies. I would give you these flowers if I could.

Brindi of Of Food and Fat sent me a copy of Nigella Lawson's Nigella Express. Thanks Brindi! I love the cookbook. Nigella is one of my favorites.

Aimée of Under the High Chair sent me a spice rub and a tonka bean. I have to think carefully about how to use the tonka bean, because I'll never get another one ever again. Thank you Aimée.

Heather of Diary of a Fanatic Foodie sent me some truffle oil! Yummmm. I can't wait to use it. Thanks Heather.

Also, Stonyfield Farms sent me coupons for free Oikos Organic Greek Yogurt. I was very excited to use them, and then I discovered my grocery store doesn't sell that brand. Very disappointing. Oh well.. thanks anyway. I bet your yogurt is delicious!! Sorry I live in the middle of nowhere.



I'm not feeling very well so I'm going to make this (fairly) quick. I'm never tasting any of my raw batters for baked goods ever again. And yes, I actually did that all of the time. I did it for you fine folks. I had to make sure the flavors were right.

I created this cake and it was very, very tasty. I made it for Easter, but I think it would be lovely for mother's day, don't you? Bake it for your mom! She'll love you for it!

It's a blueberry cake topped with an almond-oatmeal-spiced streusel, and then that is topped with with a luscious lemon-cream cheese glaze. I love blueberry and lemon together.

Are you kidding me with this next picture?! Look at that drippage.

Blueberry Buckle Cake with Lemon Cream Cheese Glaze (Recipe by Me)
Printable Recipe

1 3/4 cups cake flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup milk
2 1/4 cups blueberries

Almond Streusel
3/4 cup firmly packed brown sugar
1/2 cup finely chopped almonds, toasted
1/3 cup old fashioned oats
1/4 cup cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/3 cup confectioners' sugar
2 tablespoons milk


Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.

In a medium sized mixing bowl, sift together 1 3/4 cup cake flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and beat in flour mixture, alternating with milk, until combined, about 1 minute. Toss the additional 2 tablespoons cake flour together with the blueberries until well coated; gently fold into batter. Divide batter into prepared cake pans.

To make the almond streusel, stir together brown sugar, almonds, oats, cake flour, cinnamon, ginger and salt until combined. Knead in butter using fingertips until well combined and mixture starts to clump together; sprinkle evenly over batter.

Bake for 35-38 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 12 minutes; run a knife around outer edges and invert cakes onto wire racks to cool for 30 minutes.

To make the lemon cream cheese glaze, combine cream cheese, lemon zest and confectioners' sugar in a medium sized mixing bowl. Beat together using a mixer on medium speed, until creamy, about 2 minutes. Beat in milk until combined. Spread and drizzle glaze over one cake round, top with second cake round, and drizzle and spread remaining glaze over the top.

Makes 8 servings