Browsing Tag:



Cinnamon-Sour Cream Pancakes with Blueberries

Breakfast is great any time of the day. One of my favorite breakfasts to make for visiting family during the holidays is pancakes, which are sometimes also called:

  • flapjacks
  • skillet cakes
  • hotcakes
  • griddle cakes
  • crepes blintzes
  • latkes
  • johnny cakes

No matter what you call them, they are delish. The sour cream makes these blueberry pancakes extra fluffy and light, and they will melt in your mouth. What’s your favorite garnish for the top of a big ‘ole stack of hotcakes?

Cinnamon-Sour Cream Pancakes with Blueberries

Cook Time: 15 minutes

Yield: about 16 four-inch pancakes


2 cups all-purpose flour
2 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoons vegetable oil, for the pan
1 cup fresh blueberries for garnish
maple syrup


Whisk together flour, brown sugar, cinnamon, baking powder, baking soda and kosher salt in a medium bowl. In another medium bowl, whisk together buttermilk, sour cream, eggs and melted butter.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix.

Heat vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out the oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup to measure, portion batter for 3 to 4 pancakes in the pan. Cook until the edges are set, first side is golden brown, and bubbles on surface are just beginning to break (about 2 to 3 minutes).

Flip pancakes and continue to cook until second side is golden brown (about 1 to 2 minutes more). Serve pancakes immediately with syrup and blueberries on top. Repeat with remaining batter.


Recipe adapted from Brown Eyed Baker


mocha marshmallow mint chocolate cupcakes

marshmallow mint chocolate cupcakes

When it rains, make it pour…marshmallow and mint! Cold, drizzling days like today are perfect for baking some mocha marshmallow mint chocolate cupcakes. The insides of this cupcake are so rich and minty sweet that you won’t need to frost or decorate them. These are perfect for pairing (while still slightly warm) with a mug of hot cocoa or your favorite coffee.

Mocha Marshmallow Mint Chocolate Cupcakes

Preheat your oven to 350° F. Line a standard cupcake pan with paper liners.

In a large mixing bowl, combine the flour, baking powder, salt, baking soda, cocoa and sugar. Make a well in the center of the flour mixture and add the eggs, coffee, buttermilk, vanilla and vegetable oil. Mix just until combined. Fold in the miniature marshmallows and creme de menthe baking chips.

Fill the cupcake liners about 2/3 full. Bake for 15 minutes, or until a toothpick inserted in center comes out almost clean.



2 cups all-purpose flour
1 cups granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking soda
3 eggs
1 teaspoon vanilla
1 cup buttermilk
1 cup brewed coffee, room temperature
1/2 cup vegetable oil
1/2 cup miniature marshmallows
1/2 cup creme de menthe baking chips


Number of servings: 24

Cooking time: 15 minutes


Buttermilk Brownies

buttermilk brownies

I’ve never cared for the taste of buttermilk straight up from the bottle, but in a recipe it is an entirely different story. When I first started baking with buttermilk, I didn’t really know what buttermilk was. Buttermilk is essentially the liquid that remains after churning butter…the milk from the butter. It has a yogurt-y flavor and is thicker than regular milk, but not as thick as heavy cream. Most commercially made buttermilk is made by adding a lactic acid bacteria culture to pasteurized skim or non-fat milk (and may or may not have added butter flecks).

These buttermilk brownies call for a small amount of buttermilk, so if you don’t have buttermilk in stock and don’t want to purchase an entire bottle, then you have a few homemade options before you:

  1. Substitute for buttermilk: Pour 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Then pour enough milk in the measuring cup to bring the liquid up to the 1 cup mark. Let stand for 5 minutes, then use as buttermilk replacement in your recipe.
  2. Make buttermilk at home: Pour 1 cup of heavy cream (avoid ultra-pasteurized) in a medium mixing bowl. Use an electric mixer to whip the cream until you have butter. Pour off the clear buttermilk liquid to use in your recipe. [If you want to use the butter, knead it under cold water for a couple of minutes to remove any residual buttermilk. Then store in your refrigerator until ready to use.]

Buttermilk Brownies

Cook Time: 35 minutes

Yield: 24 servings


2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla


Preheat your oven to 350° F. Lightly grease the bottom of a 13x9-inch baking pan with butter or shortening.

In a medium bowl, combine the flour, sugar, baking soda and salt. Set aside.

In a medium saucepan, combine the water, butter and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove the saucepan from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add in the eggs, buttermilk and vanilla. Beat for 1 minute.

Spread the buttermilk brownies batter in the prepared baking pan. Bake for 35 minutes, or until toothpick inserted in center comes out clean. Let the brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.


dark chocolate pound cake

dark chocolate pound cake

This dark chocolate pound cake is super moist. It’s secret weapon: sour cream.

Dark Chocolate Pound Cake

Preheat your oven to 350° F. Butter and flour a 9x5x3-inch loaf pan, tapping out excess flour.  Set aside.

Whisk the flour, baking powder, salt, and baking soda in a medium bowl.

In a small bowl, whisk sour cream and buttermilk.

In another small bowl, sift the cocoa powder. Whisk in the honey and 2 tablespoons of boiling water until smooth. Cool completely.

Using an electric mixer, beat the sugar and butter in a medium bowl until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down bowl. Beat in vanilla. Add cocoa mixture, stir until smooth, and occasionally scrape down sides. Beat in flour mixture, alternately with sour cream mixture, in 2 additions each until just blended. Stir in chocolate chunks.

Transfer batter to the prepared pan. Smooth the top. Bake until toothpick inserted comes out clean, about 1 hour. Remove the dark chocolate pound cake from the pan and cool on a wire rack.



2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup granulated sugar
1/2 cup butter, room temperature
2 large eggs
1 teaspoon vanilla
1/2 cup dark chocolate chunks


Number of servings: 16

Cooking time: 60 minutes


blueberry banana nut bread


This blueberry banana nut bread is best when blueberries are in season. You may also use frozen blueberries, if fresh berries aren’t readily available.

Blueberry Banana Nut Bread

Preheat your oven to 350° F. Butter a 9×5-inch loaf pan and set aside.

Mash the bananas with a fork in a large bowl. Stir in the sugar, eggs, buttermilk, salt, toasted wheat germ and oats. Let stand 5 minutes or until oats soften.

Combine the flour, baking powder and baking soda in small bowl. Add to banana mixture alternately with oil, stirring just to incorporate.

Fold in blueberries and pour into the prepared loaf pan.

Bake for 50 minutes or until wooden pick inserted in center comes out clean. Let cool for 15 minutes and serve warm with butter blended with honey.



2 large, ripe bananas
2/3 cup sugar
2 large eggs
1/3 cup buttermilk
1/2 teaspoon kosher salt
1/2 cup toasted wheat germ
1 cup uncooked old-fashioned oats
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup fresh blueberries

Number of servings: 16

Cooking time: 50 minutes