one serving chocolate chip dessert

..when you just Need a few bites of something sweet…

single serving chocolate chip dessert

One Serving Baked Chocolate Chip Dessert

(adapted from chocolatemoosey.com)

Ingredients:

  • 2T butter, melted
  • 1T granulated sugar
  • 1T dark brown sugar
  • splash of vanilla
  • pinch of salt
  • 4T all purpose flour
  • 1/2 t baking soda
  • 2T chocolate chips

Mixing:

  1. Preheat oven to 375 degrees
  2. Melt butter in microwave safe dish
  3. Remove from microwave and stir in granulated sugar and dark brown sugar
  4. Add vanilla and salt
  5. Stir in flour and soda; the mixture will be thick
  6. Stir in chocolate chips
  7. Spoon into an oven safe, single serving dish; it’s not necessary to grease the dish
  8. Bake for 14-15 minutes
  9. Remove from oven and cool 10 minutes

You could drizzle with chocolate syrup or caramel sauce or top with a scoop of ice cream….

Enjoy!

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(Hipstamatic photos)

sour cream pound cake

This recipe for sour cream pound cake has been in my hand written recipe file since the early 1980s. I must confess I didn’t know such cake existed until requested by one who passed through my life for a time.

Sour cream…I’m not a fan.  As a young, country homemaker, I could not imagine a cake made with this ingredient. My pallet has developed extensively over the years.  And, it all began with this cake.

The sweet, cracked, crunchy top of the sour cream pound cake is extraordinary.  It’s delicious!  The pound cake shines with a hint of lemon and a soft texture.

This sour cream pound cake is delicious eaten alone; however, topped with fruit or jam or caramel or ice cream or chocolate sauce or-or-or…. would be delicious.


eggs:

 gently fold in beaten egg whites:

 sour cream pound cake batter ready for the oven:

Sour Cream Pound Cake
(unknown original source from 1980)

Ingredients:

  • 1 cup (two sticks) butter, softened to room temperature
  • 3 cups granulated sugar
  • 6 eggs, separated and at room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 3 1/3 cups sifted all purpose flour

Mixing:

  1. Preheat oven to 325 degrees F.
  2. Grease and flour a 10″ x 4″ tube pan
  3. Cream butter and 2 1/2 cups granulated sugar until creamy; about 7 minutes
  4. Add egg yolks, one at a time, mixing at least 30 seconds between yolk additions
  5. Add extracts and beat until mixture is light and creamy
  6. In a separate mixing bowl, add egg whites; whisk until foamy
  7. Gradually add 1/2 cup granulated sugar to egg whites; whisk to soft, glossy peaks; sit aside
  8. Stir baking soda into sour cream
  9. Add flour and sour cream alternately to butter/sugar mixture, mixing well between each addition
  10. Fold 1/3 of egg whites into cake batter to lighten batter
  11. Fold in remaining egg whites, turning carefully
  12. Bake 1 1/2 hours, or until cake tests done
  13. Cool in pan 10 minutes; remove to wire rack to cool completely
  14. As cake cools, the top will crack and become crunchy – this is the best part!!!! 
My brother cut and served the sour cream pound cake cake.  His version – the manly version…
(quick, iPhone photo while serving)
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chocolate shots

The dough didn’t come together.
I thought the recipe was a disaster.
As a last effort, I poured the batter into mini cupcake liners and baked 14 minutes as instructed.

They were a hit!
Oooey  goooey in the center, the trick to eating these was to squeeze the molten chocolate out of the mini liner and directly into the mouth.

I’m sure that was not the intent of the recipe, but it works!
(Sorry, no pictures of the real thing…I thought they were a disaster….but they weren’t.)

Chocolate Shots
(adapted from here)
Ingredients:

  • 12 oz powdered sugar
  • 2 oz cocoa powder
  • 1/4 teaspoon salt
  • 7 oz semi-sweet chocolate chips
  • 4 large egg whites
  • 2 teaspoons vanilla
Mixing:
  1. Preheat oven to 350 degrees
  2. Combine powdered sugar, cocoa, salt and chocolate chips.
  3. Add egg whites and vanilla and stir well
  4. Pour into 24 mini muffin cups, almost to the top (there may be a little extra batter)
  5. Bake for 14 minutes, then remove from oven and cool (top may crack; center will be gooey)

pumpkin spice espresso muffins

…feels like fall
…looks like fall
…smells like fall

The cinnamon was a gift, brought to me from Estonia.  Thanks LP!

The muffins are moist, melding the flavors and leaving a lingering spice on the palate.  Pumpkin and espresso support the overall flavor, yet are not prominent in taste. Delicious!
Pumpkin Spice Espresso Muffins
(adapted from here)
Ingredients:
  • 2 2/3 cup all-purpose flour
  • 3 T espresso powder
  • 2 t baking soda
  • 2 t baking powder
  • 1 stick cinnamon, ground fine (or 1 t ground cinnamon)
  • 1/8 t ground nutmeg
  • 1/8 t ground cloves
  • 1 t salt
  • 15 oz pumpkin puree (I used fresh pumpkin, roasted in the oven until tender)
  • 1 cup granulated sugar
  • 1 cup brown sugar (I used dark brown sugar)
  • 1 cup vegetable oil
  • 3 large eggs
Mixing:
  1. Preheat the oven to 350 degrees F
  2. Line 24 muffin wells with paper liners
  3. Combine the first 8 (dry) ingredients in a mixing bowl
  4. In a mixer bowl, combine the pumpkin, sugars, and oil.
  5. Add eggs, one at a time, mixing well after each addition.
  6. Add dry ingredients, and mix only until the dry ingredients are incorporated
  7. Divide batter evenly between the 24 muffin liners
  8. Bake for 18 – 20 minutes, or until the muffins test done.
I glazed the muffins with 1/3 cup white chocolate chips, melted and a few teaspoons of whipping cream added until of drizzling consistency.

Laduree Paris

The Laduree boutique in the Paris – Charles de Gaulle airport was a welcome sight since I didn’t visit the store at  75 Avenue des Champs-Elysées.

aren’t they beautiful, adorned in colors of the rainbow and flavored by nature:

The packaging is exquisite, colors and designs reminiscent of a victorian tea room.

DELICIOUS!!!!  At first bite, the macaron shell cracked on the outside and the inside of the macaron was soft and chewy.  Perfect!!!!

Do not pass by Laduree in the CDG airport in fear of old or stale or out of date macarons; the macarons are supurb!

The packaging containers are beautiful!  I purchased macarons in a round cylinder that opens like a lipstick case.  The inside of the container is gold foil lined, reflecting the beauty of the macarons.  Paris……………