Lunch Lady Peanut Butter Cookies

Update: I decided to bring this recipe, originally published on this blog in June of 2011, back to the forefront. I've intended to make these again, but this recipe is on my long list of things I want to make. In trying to find the original recipe, I found out that the website is no longer online, so the links do not work. I removed the hyperlinks, but left the original posting intact.

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I browse a lot of cooking blogs and recently found this recipe on
Elle's New England Kitchen.  These cookies are very good!  They stay soft and still taste fresh, even a few days later!  I cut the recipe in half, and they still made quite a few cookies.  You mix together a mixture of butter, peanut butter, and honey that you then add to the cookie dough.

Note: The recipe calls for 4 oz. of honey in the peanut butter mixture, and I wasn't sure if it means by weight or by volume, and if it even makes a difference in the way you measure it out.  I will have to contact Elle and ask her.  I did measure it by weight and the peanut butter mixture seemed a little runny, but in the end, the cookies still tasted great.  However, they did seem a little on the thin side and I had to cool them completely on the cookie sheets before removing them.  Maybe next time I will use a measuring cup instead of weighing it, and see if that makes a difference.  Perhaps chilling the dough before baking will help, too.

I divided the dough in half and used Reeses Pieces in half, and milk chocolate chips in the other half.  These are definitely a new favorite!

See the original recipe here.


2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temp
1/4 cup shortening, room temp
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Peanut butter mixture (see below)
1/2 (10 oz) bag Mini Reese's Pieces

Peanut Butter Mixture
1 cup peanut butter
1/4 cup butter, room temp
2 tbsp honey

Mix together the peanut butter mixture and set aside.

Mix together the flour, baking powder, baking soda, and salt and set aside.

In a large bowl, cream the 3/4 cup of butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs, beating well after each one. Add the vanilla and the peanut butter mixture. Add the flour mixture in thirds and beat on low speed until mixed in.

Roll into large balls and bake 350 degrees for 9-11 minutes, depending on the size of the ball of dough. Do not over bake.  Remove from oven when lightly golden brown.  They will set up nicely as they cool.  Cool a few minutes on the cookie sheets before removing to a cooling rack to cool thoroughly.  Store in an airtight container.

Fudgy Chocolate Brownies

I used to make this frequently when my oldest son was young. He loved them and requested them frequently. It comes from an old Betty Crocker cookbook, so old that I can't find it online, anywhere.

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1/2 cup butter
1 (12-oz) package semisweet chocolate chips, divided
1 1/2 cups granulated sugar
1 1/4 cups all-purpose flour
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
3 eggs

Preheat oven to 350 degrees. Grease a 9x13" pan. In a large saucepan, melt the butter. Add 1 cup of the chocolate chips and melt over low heat, stirring constantly. Turn off the burner and stir in the sugar, flour, vanilla, baking powder, and salt. Stir until well blended. Add the eggs, one at a time, beating until smooth. Stir in the remaining chocolate chips and then spread batter in the prepared pan.

Bake 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely and then cut into bars. Store in a tightly-covered container.

Strawberry Cream Pie

This is a very old recipe. Other than a short baking time for the crust, this is a no-bake pie that is easy to make and tastes very good.

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Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/3 cup powdered sugar

6 tbsp butter, melted

Mix together the ingredients and press into a 9-inch pie pan. Bake 375 degrees for 7 minutes. Cool.

Pie Filling

1 (8-oz.) package cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

dash nutmeg

1 cup fresh strawberry slices, divided

1 cup whipping cream

1/4 cup powdered sugar

Garnish (Optional)

Additional strawberry slices

Additional whipped cream

In a large mixing bowl, combine the cream cheese, granulated sugar, vanilla, and nutmeg, mixing well until well combined. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture. In another mixing bowl, beat together the whipping cream and powdered sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices. Spoon mixture into the prepared pie crust and chill for several hours. If desired, serve with additional strawberry slices and whipped cream.

Orange Jello Salad

This is another recipe that is very old, coming from an old church cookbook. We used to make this frequently in my family, and it is very good. You can find similar recipes online. I can see this being made with other flavors of jello and sherbet, as well. You can add the mandarin oranges, or not. It's whatever your preference might be.

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2 (3-oz) packages orange jello
2 cups boiling water
1 pint orange sherbet, slightly softened
1 small can mandarin orange, drained
1 cup whipping cream, whipped (You could also use Cool Whip instead, if you want to lighten it up)

Dissolve the jello in the boiling water and as soon as the jello has dissolved, mix in the sherbet and chill until somewhat firm, but no too firm. Fold in the whipped cream and oranges and then chill until completely set. 

Strawberry Supreme Jello

This recipe comes from a very old cookbook. I haven't made it in years, but it is delicious.

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2 (3-oz) packages strawberry jello mix, divided
2 cups boiling water, divided
1 (10-oz) package frozen strawberries
1 1/2 cups vanilla ice cream, slightly softened

Dissolve 1 package jello in 1 cup boiling water and add the strawberries. Stir until thickened and pour into a pretty 5-cup glass bowl. Chill until almost set, but not completely firm.

Dissolve the 2nd package jello in the other cup of boiling water. Add the ice cream by spoonfuls, stirring until the ice cream has melted. Pour over jello mixture in bowl and then chill until firm. 

Rocky Road Fudge Bars

I've never made these, but they sound fantastic. The recipe can be found here on the Pillsbury.com website.

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BROWNIE BASE
1/2 cup butter
1 oz. unsweetened chocolate, cut up
1 cup all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla extract
2 eggs
3/4 cup chopped nuts, optional

FILLING
1 (8-oz.) package cream cheese, softened and reserving 2 oz. for the frosting
1/4 cup butter, softened
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/2 tsp vanilla extract
1 egg
1/4 cup chopped nuts, optional
1 cup semi-sweet chocolate chips
2 cups mini marshmallows

FROSTING
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, chopped
Reserved cream cheese
3 cups powdered sugar
1 tsp vanilla extract

1. Heat oven to 350 degrees. Grease and flour a 9x13" pan.

2. To make the brownies, in a large saucepan, melt the butter and unsweetened chocolate over low heat, stirring until melted and smooth. Remove from heat and stir in the flour, sugar, baking powder, vanilla, eggs, and nuts. Mix well until smooth and spread in the prepared baking pan. Set aside.

3. To make the filling, in a small bowl, combine 6 oz. of the cream cheese, butter, sugar, flour, vanilla, and egg. Using an electric mixer, beat for 1 minute at medium speed until smooth and fluffy. Stir in nuts and spread over brownie base. Sprinkle evenly with the chocolate chips.

4. Bake 350 degrees for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately sprinkle over the mini marshmallows. Return to the oven for 2 minutes. Remove from the oven.

5. Meanwhile, to make the frosting,  in a large saucepan, combine the butter, milk, unsweetened chocolate, and reserved cream cheese. Cook over low heat stirring until well blended. Remove from heat, and stir in the powdered sugar and vanilla, beating until smooth.

6. Pour the frosting over the marshmallow layer immediately after removing pan from the oven, and lightly swirl with a knife to marbelize. Refrigerate for 1 hour or until firm. Cut into bars. Store in the refrigerator.

Sheet Pan Hawaiian Pineapple Chicken

I haven't tried this recipe yet, but I do plan on making it soon. It sounds so good ...

I found this recipe on the Jamie Cooks it Up blog. This sounds like a sweet and sour chicken sort of recipe that is baked on sheet pans and served with cooked, white rice.

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1 (20-oz) can pineapple chunks
1 red onion
2 green bell peppers
1 red bell pepper
1 yellow bell pepper
3 boneless skinless chicken breasts (about 1 1/2 pounds)
3-4 tbsp olive oil
garlic salt
lemon pepper

SAUCE:
1 cup pineapple juice
1/4 cup water
3/4 cup apple cider vinegar
2 tsp soy sauce
1 tsp chicken bouillon granules
1 cup sugar
1 tbsp brown sugar
2 tbsp cornstarch  (see note at the bottom)*
1/2 tsp garlic powder
1/4 tsp ground ginger
1/2 tsp lemon pepper

cooked white rice

Preheat oven to 400 degrees. Drain the juice from a 20 oz can of pineapple chunks into a glass measuring cup and set aside. Chop the onion, and bell peppers into uniform 1-2" chunks. Cut the chicken breasts into 1" chunks. Place the chicken, onion, bell peppers, and pineapple chunks into a large bowl. Drizzle 3-4 tbsp olive oil over all, and toss to coat. Sprinkle with garlic salt and lemon pepper and stir to combine.

Line two large baking sheets with parchment paper or foil and spread out the mixture evenly between the two pans.Bake 400 degrees for 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

Meanwhile, prepare the sauce. Take the reserved pineapple juice (you should have about 1 cup of juice, adding enough water to equal 1 cup if you are short on the juice) and add to it the 1/4 cup water, apple cider vinegar, soy sauce, chicken bouillon granules, sugar, brown sugar, cornstarch (see note)*, garlic powder, ground ginger, and lemon pepper. Whisk everything together to combine, making sure the cornstarch is completely dissolved. Pour the liquid into a saucepan and bring it to a boil over medium-high heat, stirring occasionally. Allow mixture to boil for 2 minutes.

Pour 1/3 cup of the sauce over the chicken and vegetables over each pan, leaving 1/3 cup remaining to drizzle over individual servings. Stir the sauce into the chicken and vegetable to coat all. Bake for an additional 10 minutes or until the sauce bubbles up and becomes nice and sticky. Serve in individual bowls over cooked white rice and drizzle remaining sauce on top.

*Note*
In the sauce recipe, my advice is to stir the cornstarch into the sugar and brown sugar so that the cornstarch does not clump up. It might be okay without doing this, but it is easy for cornstarch to clump up, and by mixing it into something else first, such as the sugars, this might be less likely to happen.

Easy Lemon Chicken Piccata

The original recipe can be found here at The Chunky Chef.

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4 boneless skinless chicken breasts, pounded to a 3/4 to 1" thickness
salt and pepper to taste
pinch of ground thyme
1 tbsp fresh basil chopped
1/2 cup flour
2 tbsp butter
2 tbsp olive oil
1 shallot, thinly sliced
3 cloves garlic, minced
1/2 chicken broth
1/2 cup dry white wine (See here for a list of substitutions if you, like me, do not use alcohol)
2 lemons
3/4 cup heavy cream
fresh parsley and basil for garnish
1 pound thin spaghetti pasta

1. Heat butter and oil in a skillet over medium-high heat. Season flour with salt, pepper, and chopped fresh basil.

2. Place the chicken breasts in the skillet. Cook batches of 2 (unless you have a huge skillet) to ensure a golden brown exterior. Cook for about 4 minutes on each side, or until chicken is completely cooked through. Remove chicken to a plate and set aside. Repeat with remaining chicken breasts.

3. Drop your pasta in salted boiling water and cook until al dente (according to package directions).

4. Reduce the heat to medium-low. Add the shallots and garlic in the same skillet, stir to saute for 1 minute. Add chicken broth, wine, lemon juice, and heavy cream. Whisk to combine and bring the sauce to a low boil. Taste the sauce and adjust the salt and pepper, if needed. Simmer the sauce for 3 minutes.

5. Drain the pasta, place in a bowl, and drizzle with olive oil and add the fresh parsley and basil, and toss to combine.

6. Slice the chicken into strips and place over cooked pasta. Pour sauce over the top and garnish with additional chopped parsley and basil.

Note: May serve with cooked pancetta or bacon, as additional garnish.

Easy Chicken Parmesan

This recipe comes from the Delish cooking website. If you haven't visited it yet, you should go and check it out.

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For the Chicken

Set up three separate bowls for breading the chicken.

Bowl 1:

1/2 cup flour

Bowl 2:

2 large eggs, beaten together with 1 tbsp water

Bowl 3:

1 1/2 cups panko bread crumbs

1/2 tsp garlic powder

1/4 cup cup freshly grated parmesan cheese

1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness

kosher salt

freshly ground pepper

vegetable oil

1 cup shredded mozzarella cheese

For the Marinara 

2 tbsp extra virgin olive oil

1/2 small onion, finely diced

4 cloves garlic, thinly sliced

1 (28 oz) can crushed tomatoes

1/4 cup water

kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

2 tbsp freshly chopped basil, plus more for topping

1. Preheat oven to 400 degrees. Prepare breading station with 3 large mixing bowls: 1 bowl for the  flour. In a second bowl, beat together the eggs and water. In a third bowl, add the panko bread crumbs, garlic powder, and parmesan cheese mixed with a fork.

2. Season the chicken with salt and pepper, then coat in the flour and shake off the excess. Dip the chicken into the egg mixture and then into the bread crumb mixture. Repeat these steps for remaining chicken and set aside on a plate. 

3. In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add the chicken. Cook until golden brown, 5-7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.

4. Meanwhile, make the marinara: In a medium pot over medium heat, heat the oil. Add the onion and garlic and cook until soft, about 4 minutes. Add in the tomato and water, season with salt, pepper, and red pepper flakes and let simmer, about 10 minutes. Remove from heat and stir in the basil. 

5. Pour sauce into a 9x13" baking dish and top with the mozzarella and bake until cheese is melty about 10-12 minutes. If desired, broil until cheese is golden, 3 minutes.

6. Garnish with parsley and serve immediately. 

Cherry Almond Bread

This recipe comes from The Recipe Critic.

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1 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
1 tsp vanilla extract
1 1/2 tsp almond extract
2 1/4 cups all purpose flour
2 tsp baking powder
1 (8 oz) jar maraschino cherries, chopped and juice reserved
powdered sugar for garnish

Preheat oven to 325 degrees. Grease and flour (or line with parchment paper) two 8x4" loaf pans; set aside. In a large mixing bowl, cream the sugar and oil; add the eggs, vanilla and almond extracts and beat well. In a separate bowl, whisk together the flour and baking powder. Measure out 1/2 cup of the reserved maraschino cherry juice. If juice does not equal 1/2 cup, add enough water so that it equals 1/2 cup. Alternately add the flour mixture and cherry juice to the sugar mixture just until it is combined. Stir in the chopped cherries.

Divide the batter equally between both loaf pans. Bake 325 degrees for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then remove from the pans and cool on a wire rack. Dust tops of bread with powdered sugar, of desired. Serve. 

Salted Butterscotch Coffee Cake

I make a similar cake to this that I've also served as a breakfast cake. The recipe is right here. This particular recipe is found on the Julie's Eats and Treats blog.

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Cake
1 (15.25 oz) yellow cake mix, dry
4 eggs
1 (3.4 oz) instant butterscotch pudding mix
1 cup vegetable oil
1 cup water
1/2 cup butterscotch chips

Cinnamon Swirl
1/2 cup brown sugar
1 1/2 tsp ground cinnamon

Salted Butterscotch Glaze    Note: You can also use just a regular vanilla glaze, if you prefer
1 cup powdered sugar
1/4 cup butterscotch ice cream topping
2-3 tsp milk
1/4 tsp sea salt

Preheat oven to 350 degrees. Grease a bundt or a 9x13" cake pan. Mix together the cake mix, eggs, pudding, vegetable oil and water until well combined. Stir in the butterscotch chips. Pour half of the cake batter into the prepared pan. In a small bow combine the brown sugar and cinnamon and sprinkle over on top of the cake batter.

Bake 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool cake. In a small bow, combine the powdered sugar, butterscotch topping and milk (you want the glaze to be fairly thick so it doesn't run off the cake). Drizzle the butterscotch glaze over the cake and then sprinkle the sea salt over the glaze. 

Apple Cinnamon French Toast Casserole

This recipe can be found at The Gunny Sack.


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8 cups French bread cubes (slightly less than one loaf)
1 1/4 cups half-and-half
3/4 cup milk
1/2 cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 cups peeled, diced apples (about 2 large apples)

Crumb Topping
1/2 cup flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup cold butter, cut into small cubes

1. Cut the French bread into slices, and then into cubes. Spread in an even layer in a greased 9x13" pan.

2. Peel, cube and dice two apples and sprinkle over the bread cubes. (Note: If preparing the night before or if you want softer apples in the baked casserole, microwave the diced apples fo 2-3 minutes in a small bowl.

3. whisk together the eggs, half-and-half, milk, granulated sugar, vanilla, ground cinnamon, and ground nutmeg. Pour the egg mixture over the bread cubes and apples in the prepared pan. (If preparing the night before, cover the apple cinnamon french toast casserole at this point and refrigerate.

4. To make the crumb topping, combine the flour, brown sugar, and ground cinnamon in a small bowl. Cut in the cold butter until crumbly. Sprinkle over the top of the casserole. (If preparing the night before, store the crumb topping in an airtight container and store in the refrigerator. Sprinkle over the casserole just before baking.)

5. Bake 350 degrees for 40-45 minutes. 

Overnight S'Mores French Toast Casserole

I love s'mores and I love baked french toast, so this recipe sounds like it will be real good. It can be found at The Chunky Chef.


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12 oz French bakery bread (may also use sourdough bread)
5 large eggs
1 1/2 cups chocolate milk
2 tbsp granulated sugar
1 tsp vanilla extract
1 cup chocolate chips (any variety)
1 cup mini marshmallows
1/4 cup crushed graham cracker crumbs
powdered sugar for dusting on top

Spray a 2 or 3 quart baking dish with cooking spray and set aside. Cube the French bread into about 1-inch squares. Place in the prepared baking dish. Sprinkle with most of the chocolate chips, mini marshmallows and crushed graham cracker crumbs, reserving the rest for later.

In a mixing bowl, beat together the eggs, chocolate milk, sugar, and vanilla extract. Whisk to combine well and pour mixture over the bread cubes. Carefully stir up the chocolate chips, marshmallows and graham cracker crumbs.

To the top of the bread mixture, sprinkle on the remaining chocolate chips, marshmallows and graham cracker crumbs. Cover dish tightly with foil and refrigerate overnight. Preheat oven to 350 degrees. While oven is preheating, remove the casserole dish from the refrigerator and let sit on the counter to take the chill off. Bake, uncovered, for 25-30 minutes, or until golden brown. Dust with powdered sugar and drizzle with maple syrup. Serve.

Toffee Banana Bread

You can find this recipe at Chef in Training. This makes one loaf.


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2 eggs
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups toffee bits

Preheat the oven to 325 degrees. Spray a 9x5" loaf pan with cooking spray and set aside. In a large bowl, whisk together the eggs, buttermilk, and oil until thoroughly combined. Add in the mashed bananas, both sugars, and the vanilla and mix well. In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the creamed mixture and mix just until combined.

Pour half of the batter into the prepared pan and sprinkle with 1 cup of the toffee bits. Pour the remaining batter over top and sprinkle with the remaining 1/2 cup toffee bits. Bake 325 degrees for one hour or until a toothpick inserted in the center comes out clean. 

Lemon Coffee Cake

Another favorite cooking blog, OMG Chocolate Desserts is a wonderful cooking blog. Click on the link to see some fantastic photos and a video of the recipe. 

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Crumb Topping

2/3 cup all-purpose flour

dash salt

3 tbsp light brown sugar

5 tbsp granulated sugar

4 tbsp butter, melted and slightly cooled

Cake

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp butter, softened to room temperature

1 cup sugar

1 tsp vanilla extract

grated zest of 1 lemon

2 eggs

3/4 cup sour cream

1 cup lemon curd, store bought or homemade (see recipe below for a homemade version)

Cream Cheese Filling

8 oz cream cheese, softened to room temperature

1 egg

1/2 tsp vanilla extract

4 tbsp granulated sugar

Homemade Lemon Curd

1/2 cup lemon juice

2 tsp lemon zest

1/2 cup sugar

2 eggs

5 tbsp butter

1) To make the homemade lemon curd, in a saucepan, melt the butter. Remove from heat and add the sugar, lemon juice and lemon zest, whisking to combine. Add the eggs and whisk well. Place over  medium heat and cook for 5-6 minutes until all the sugar is dissolved and mixture is thick enough to hold the marks from a whisk. Cool completely.

2) Preheat oven to 350 degrees. Line an 8x8x2 or 9x9" square baking pan with parchment paper leaving an overhang on the sides. Spray with non-stick cooking spray and set aside. 

3) Make the crumb topping by combining the flour, sugar, brown sugar, and salt. Add the melted butter and stir with a fork until pea-sized crumbs form. Set in the refrigerator until ready to use.

4) Make the cake by beating the softened butter for one minute, then add the sugar and beat until creamy. Add the lemon zest, vanilla extract, and eggs and beat until combined. 

5) Add the sour cream and mix well. Beat in the flour, baking powder and salt. Spread half of the mixture in the prepared pan. 

6) Spread 1 cup of the lemon curd over the batter, but do not spread all the way to the edges, or else it will burn during baking.

7) Spoon over the remaining batter on top of the lemon curd.

8) Beat the cream cheese, vanilla extract, sugar and egg until smooth, Spread the cream cheese mixture over the batter.

9) Sprinkle the crumb topping on top and bake at 350 degrees for 45-55 minutes or until the center has set, If it browns too much, tent the top with aluminum foil.

10) Cool for 30 minutes in the pan, then pull the paper and lift the cake out of the pan and cool thoroughly on a wire rack.

11) Dust with powdered sugar before serving. 

Chocolate Swirl Coffee Cake

This recipe can be found here on Baker by Nature. I can't wait to make this coffee cake - the photos on the website look fantastic.

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For the Crumb Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, melted

For the Chocolate Swirl Coffee Cake:
1 and 2/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground nutmeg
1 cup full-fat sour cream
10 tbsp butter, softened at room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, at room temperature
10.5 oz Lindt Excellence Dark Chocolate, roughly chopped

To make the crumb topping
In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and becomes more crumbly by the time you're ready to use it.

To make the coffee cake
Preheat oven to 350 degrees. Grease the bottom and sides of a 9" springform pan; set aside until ready to use. In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and nutmeg until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, ot in a large mixing bowl using a handheld electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition and scraping the bowl, as needed.

Reduce the mixer speed to low and add in the flour mixture in three additions, adding in the flour mixture first and last, and alternating with the sour cream in two additions. Scrape the sides and bottom of the bowl with a rubber spatula and spread in the prepared pan. Sprinkle the chopped chocolate evenly over the top of the batter.

Bake at 350 degrees for 45 to 50 minutes, or until the crumbs are golden brown and a toothpick inserted in the center of the cake comes out clean. Place the cake in the pan on a cooling rack and cool completely before cutting. 

Apple Cinnamon Scones

This recipe also comes from Jo Cooks. 

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2 cups all-purpose flour

2/3 cup rolled oats

1 tbsp baking powder

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup cold butter, cubed

1 large apple, peeled, cored and chopped

1/2 cup milk

1/4 cup honey

Topping

2 tbsp rolled oats

1 tbsp turbinado sugar

1/2 tsp ground cinnamon

2 tbsp milk 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the flour, rolled oats, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter using two knives or a pastry blender. In another small bowl, combine the milk, honey and chopped apples. Add the apple mixture to the flour mixture and toss. 

Turn dough out onto a floured surface and form dough into a 9-10" disk, and about 1/2 inch thick. Place dough onto the prepared baking sheet and cut into 8 wedges, and separate them by about 1 inch. 

To top the scones, combine the 2 tbsp rolled oats, 1 tbsp turbinado sugar, ad 1/2 tsp cinnamon. Brush the scones with the 2 tbsp milk from the topping ingredients and sprinkle with the oat mixture. Bake 400 degrees for about 20 minutes or until nice and golden brown. 

Strawberry Chocolate Chip Scones

This recipe comes from Jo Cooks, another great cooking blog. I've never made scones before, but I've purchased them before, and they are a great addition to your breakfast or brunch menu. They are not too sweet, and usually have a nice crunch to them.

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2 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 egg
1/2 cup cold butter, cubed
1 cup strawberries washed and quartered
1/2 cup milk chocolate chunks
1/4 cup flour for dusting over your work surface
extra buttermilk for brushing scones
sugar for sprinkling over scones

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat. In a large bowl, mix together the flour, sugar, baking soda, baking powder and salt. Pour buttermilk in a large glass measuring cup and whisk the eggs into the buttermilk. Add the cubed butter to the flour mixture and using 2 knives or a pastry blender, cut in the butter until dough until the mixture is crumbly and resembles peas.

Add the buttermilk mixture to the flour mixture and mix well with a fork or wooden spoon. Add the strawberries and chocolate chips and roughly mix everything until combined. Turn the dough out onto a floured surface and form into a round disk, about 10 inches in diameter and about 3/4 of an inch thick. Cut into 8 triangles.

Place the scones onto your prepared baking sheet and brush with buttermilk, then dust with sugar. Bake 400 degrees for about 25-30 minutes.

These can be be stored in the freezer for up to one month, 

Orange Dreamsicle Bread

Another recipe from Chef in Training. This recipe just smacks of spring, and sounds delicious, and I can't wait to try it out. You will need 3 (8x4" loaf pans for this recipe.

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For the quick bread:
1 1/3 cup vegetable oil
3 eggs
1 1/4 cups milk
2 1/4 cups sugar
1/4 cup orange juice
3 tsp orange extract
3 cups flour
1 1/2 tsp baking powder
A few drops of orange food coloring, optional

For the Cream Cheese Filling:
8 oz cream cheese, softened to room temperature
1/3 cup sugar
2 eggs
1 tbsp flour

For the Cream Frosting:
1/4 cup butter, softened to room temperature
2 cups powdered sugar
1 tsp orange extract
1/2 cup heavy whipping cream


Preheat oven to 350 degrees. Grease and flour three 8x4" loaf pan. In a large mixing bowl, using an electric mixer, beat together the oil, eggs, milk, sugar, orange juice and orange extract until smooth. Add in the flour, salt and baking powder and mix until well combined. Stir in the orange extract one drop at a time until you've reached your desired color. Set aside.

In a medium bowl, using an electric mixer, beat together the cream cheese and sugar until well combined. Add in the eggs one at a time, beating well after each addition. Ad the flour and mix well.

Fill each of the loaf pans with 1/6th of the batter. Spoon 1/3 of the cream cheese filling over the batter in each loaf pan. Swirl in or marbelize the cream cheese mixture into the batter using a knife. Pour the remaining batter over the cream cheese mixture, dividing evenly between each pan. Bake 350 degrees for about 50 minutes, or until a toothpick inserted in the middle of each pan comes out clean.
Cool the loaves in the pans for 10 minutes, then remove from the pans and cool thoroughly on a wire rack.

For the topping:
Using an electric mixer, cream the butter in a medium bowl. Add in the powdered sugar, orange extract and heavy whipping cream and beat until smooth. Once the loaves of bread have cooled, frost the tops of each with the topping mixture.

Store in the refrigerator.

Orange Coffee Cake

This recipe also comes from the Chef in Training cooking blog. This is for a coffee cake, and it sounds delicious. Recipe can be found here. You will find numerous orange-flavored recipes at her website. It has been a long winter, and I am looking forward to making some citrus-flavored recipes because they just make me think of spring and warmer weather. Of course, these recipes would be great anytime of the year.

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For the Coffee Cake

1 3/4 cup sugar

2 eggs

1/4 cup buttermilk

3/4 cup orange juice

1/2 cup canola or vegetable oil

1 tsp vanilla extract

4 tbsp grated orange zest

2 cups flour

1 1/2 tsp baking powder

1 tsp salt

For the Crumb Topping

6 tbsp butter

1 cup sugar

1 cup flour

1 tbsp grated orange zest

For the Glaze

1/2 cup powdered sugar

3 tbsp heavy whipping cream

1/2 tsp grated orange zest

To make the cake:

Preheat oven to 350 degrees. Spray a 9" springform pan with cooking spray. If you don't have a springform pan, you may use a 9" square baking pan. In a large mixing bowl, using an electric mixer, beat the sugar and eggs together until the eggs are nice and thick, and frothy. Add the buttermilk, orange juice, canola oil, and orange zest and beat until well combined. Stir in the flour, baking powder and salt by hand, mixing just until dry ingredients are wet. Do not overmix, or your coffee cake will become too dry. Spread in the prepared baking pan.

To make the crumb topping:

In a small bowl, combine the butter, sugar, flour and orange zest and mix with a fork until combined and crumbly. Sprinkle over the cake batter in the pan. Bake 350 degrees for 30 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the springform pan for 10 minutes and carefully remove the cake from the springform pan (leave the cake on the bottom of the springform pan) and cool on a wire rack. If you are using a regular, 9" square baking pan, just skip this part and cool cake on a wire rack. See below: drizzle the glaze on the cake while it is still warm. 

To make the glaze:

Combine the powdered sugar, heavy whipping cream, and the orange zest until combined and drizzle over a warm cake. Serve warmed or at room temperature. 

For other orange dreamsicle recipes, try these recipes out:

Orange Creamsicle Pie