Cinnamon-Streusel Sour Cream Coffee Cake

If you need to serve an army, this is the coffee cake for you! This recipe came together really quickly, but it took a few stages. To start, I toasted pecans and mixed them with brown sugar and cinnamon for the streusel filling. Next, I blended the dry ingredients (cake flour, baking soda, baking powder, and salt). After creaming softened butter and sugar I added four eggs and vanilla, then alternated additions of sour cream and the dry ingredients to create the batter. I didn’t realize how much this recipe would make—I filled a bundt pan halfway with the batter, sprinkled the streusel evenly over the top, and topped with the remaining batter. I baked the coffee cake for 55 minutes in a 350-degree oven until it was a deep golden brown and a toothpick came out clean. The coffee cake was incredibly moist, flavorful, and the streusel had the right amount of sweetness to complement the cake. This was a winner and I can’t wait to make this recipe again (although next time, I will cut the recipe in half and bake in a loaf pan!).

On deck: Woo hoo! I am on to chapter 4! Get ready for pies, turnovers, and dumplings!

Herb Corn Bread

Sometimes a classic recipe is improved with the addition of new ingredients, and sometimes its not. Sadly to say, this recipe for corn bread would have been better without adding so many herbs. On the plus side, this recipe was very easy to make. I blended the dry ingredients (corn meal, flour, salt, sugar, baking soda, and baking powder) in a large bowl. I whisked in frozen corn, fresh sage, parsley, thyme, and a minced shallot. I then added in half and half and eggs and mix until just combined. The muffins baked up to a golden brown after 22 minutes in a 350-degree oven. They smelled really good, but the when I tasted them I found the herbs a little overwhelming. If I make this recipe again I would leave out the corn and decrease the herbs by half. (sadly, I accidentally deleted the photo of the finished muffin!)

On deck: Cinnamon-Streusel Sour Cream Coffee Cake (say that five times fast!)

Chocolate-Banana Marble Bread

Banana bread never fails to please and this recipe is no exception! This recipe was different than any of the other banana bread recipes I’ve baked because it called for adding cocoa powder to half of the batter (and a lot of mixing bowls!). I started by mashing three very ripe bananas with vanilla. In another bowl, I blended the dry ingredients. Next, I creamed butter and sugar together until light and fluffy then added in two eggs, one at a time. While the wet ingredients blended, I created a cocoa paste by mixing boiling water with cocoa powder. Next, I alternately added the banana purée and dry mix until the batter was fully incorporated. I poured half of the batter into a mixing bowl and blended in the cocoa paste. Finally, using an ice cream scoop, I filled a loaf pan with a scoop of banana batter, then chocolate batter, until the pan was full. After a quick swirl to marbleize the batter, into the oven it went for 55 minutes at 350-degrees. The banana bread was fragrant, incredibly moist, and I found that the cocoa complemented the banana in a way that added a complexity to an otherwise standard recipe. This one is a winner!

Up next: Herb Corn Bread

Pumpkin Walnut Bread

If anything conjures up the feelings of autumn, its pumpkin walnut bread! The best part of this recipe was how easy it was to make—it didn’t require a mixer and was ready for the oven in a matter of minutes. I blended the dry ingredients (flour, salt, baking soda, baking powder) with the spice blend (cinnamon, allspice, ginger, and cloves). In a separate bowl, I blended the pumpkin puree, vegetable oil, vanilla extract, eggs, and sugar. After blending the wet and dry ingredients together, I folded in toasted walnuts and baked in a loaf pan for 55 minutes in a 350-degree oven. The finished bread was complex and aromatic, however, it wasn’t as moist or sweet as I prefer. I think with a few minor tweaks this could be a great recipe, but for now I’ll stick with Ryan’s mom’s recipe!

On deck: Chocolate-Banana Marble Bread

Candied Ginger Scones

This scone recipe intrigued me because it was so different than any other scone I’ve baked. Unlike other recipes, there was no butter involved—instead, heavy cream was whipped into stiff peaks and folded into the dry ingredients. The result was an extremely light scone with a fluffy texture. At first I wasn’t sure how the recipe was going to come together because the dough seemed very crumbly and a little dry. However, after kneading the mixture a few times it all came together. The ginger flavor was pronounced but not overwhelming due to the blend of ground ginger and crystallized ginger. I really enjoyed how the spicy bite of the ginger was a nice contrast to the lightness of the scone. The scones were topped with brown sugar before baking for an additional crunch and touch of sweetness. If you’re a ginger fan, these are a must.

Coming soon: Pumpkin Walnut Bread

Buttermilk Scones with Dried Cranberries and Orange

Of all the scone recipes in this book, Buttermilk Scones with Dried Cranberries and Orange has to be my favorite! The buttermilk adds a depth of flavor you don’t get with milk or cream, and the combination of the tart cranberries with the aromatic orange is irresistible. The recipe was very easy to make—it begins like the previous scone recipes where butter is pulsed into the dry ingredients then mixed with the wet ingredients. After cutting the dough disc into eight wedges, I brushed each with an egg wash and baked for 16 minutes in a 400-degree oven. The finished scones had a flaky yet substantial texture and the flavor combination is just classic. If you’re planning a tea or just like scones, you have to try this recipe!

Up next: Candied Ginger Scones

Chocolate Toffee Scones

These scones are not for the faint of heart! More like a dessert than breakfast, these scones are jam packed with dark chocolate chips and toffee bits. To start, I placed all of the dry ingredients in the food processor and pulsed in the cold butter, then I added in the sweets. In a separate bowl, I mixed together the milk, eggs, and vanilla them stirred that into the dry mix. The mixture was a little sticky, but I dumped it onto the floured counter and shaped it into a disc then cut it into eight wedges. The scones were topped with extra toffee bits for added crunch before baking in a 400-degree oven for 16 minutes. The scones were extremely decadent without being overly sugary. The toffee crunch provided a nice contrast to the flaky scone and the flavors went together very well. These are the scone to make if you have a sweet tooth!

On deck: Buttermilk Scones with Dried Cranberries and Orange