Sour Cream, Chocolate Chip, & Butterscotch Chip Cake

Yes, I take the Oxford comma seriously. That said, this kind of cake just sounded a little too good to be true. However, I think it delivers. Sour cream gives it a tang, and chocolate chips are really pretty good, but add the butterscotch chips and it seems a good balance – but I do have butterscotch thing. Always had. My father used to buy me butter rum lifesavers and bring them home after work. I seemed to always be checking his shirt pockets for lifesavers and the butter rum and cherry were my favorites. . The MotH* tried it and had some suggestions that I think will be good the next time I make it. His idea is to leave off the butterscotch chips and add some chopped pecans (Renfroe Pecans = local pecans) and to be honest, I think I could do without butterscotch and chocolate and just put in the pecans and this cake would be just, pretty much amazing.dd_1549

1 1/2 cups (6.8 ounces) all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
5 tablespoons unsalted butter, melted and cooled
2/3 cup granulated sugar
1 teaspoon of vanillla
1 cup sour cream
1 large egg
1/4 teaspoon plus a pinch of salt
1/3 cup semi-sweet chocolate chips
1/3 cup butterscotch chips

Vanilla Icing – sorry did not do this, but if it works for you – go on then.**
1 tablespoon unsalted butter
1/2 cup confectioners’ sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan – I just love baking spray – it makes this part easier.

Sift together the flour, baking powder and baking soda together over a piece of waxed paper.

In a mixing bowl, stir together the cooled butter, sugar, vanilla, sour cream, egg and salt. Add the flour mixture to the sour cream mixture and stir until blended (batter will be thick), then stir in the chips. Transfer the batter to the loaf pan and bake for 45 minutes. Let cool for about 15 minutes in the pan, then carefully turn from pan and let cool on a wire rack.

*Man of the House.

**Again, did not do this – it seemed to be gilding the lily, but I am not a fan of overly sweet things. Melt the butter in a microwave-safe bowl or a 2 cup Pyrex measuring cup. Add the confectioners’ sugar and stir to coat it with butter – it will be thick and pasty. Slowly add the milk about 1/2 tablespoon at a time, mixing well and adding more until you get the consistency you like. Stir in the vanilla. Drizzle over the cooled cake.

Again, I think this vanilla icing is so not necessary. Just me though. To each her own.dd_1548

Source: Cookie Madness – once again. A great site with lots of recipes I really like. That does not mean I will not try modification of this idea – because that what people who cook/bake do. Everything is a springboard to something new.

Toffee Bit Snickerdoodles


Toffee Snickerdoodles

Snickerdoodles are a pretty perfect cookies. It is unreal that it took until I was grown up-ish to have them. Toffee is always a good thing. Adding them to a cookie I already like, is a great thing. I could go on about this, but let’s just cut to the chase.*

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening (Crisco)
1 cup sugar
2 large eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 1/3 cup (8 ozs.) Heath bits
2 tsp ground cinnamon
3 Tbs sugar

Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda, and salt over wax paper. It is just a thing I do with dry ingredients. I think sifting is important.
Beat butter, shortening and 1 cup sugar in the bowl of a stand mixer until fluffy.
Add eggs. one at a time; mix thoroughly.
Gradually add flour mixture to the butter mixture, beating until well blended. But don’t over do it.  Stir in toffee bits.
In a small bowl, mix 3 tablespoons sugar and the 2 tsp cinnamon together. Shape cookie dough into 1 1/4 inch balls – how do you measure that?, roll in sugar-cinnamon.
Set onto a parchment-lined baking sheet and bake 9 to 11 minutes or until lightly browned around the edges. Cool slightly then remove from cookie sheet.

Notes: Once again have no idea where this recipe came from (until I did a photo search), but am glad that my friend Zach said these are his favorite cookies I’ve made ever. Making notes – I’ll make this recipe for him for Christmas – just for him.

*So I had to look up “cut to the chase” – apparently it means a western movie thing – just cut to the chase because we don’t want to hear dialogue  – cut to the exciting part – the chase. I get it, but it is anti-climatic in a way. I thought it would be, well, more interesting.

I’m pretty sure this is from Cookie Madness, a favorite site of mine. It’s kind of funny, sometimes when I look for a source for a recipe (if I haven’t written it down), I do it by photos. My brain works much better in the visual world than in the world of words. Odd, since I enjoy writing as well, but for me, the visual brain is so much stronger.

Cracked Top Sugar Cookies


Cracked Top Sugar Cookie

I am devastated. I cannot find my Christmas sugar cookie recipe. I had a friend ask for sugar cookies and I cannot find my recipe.  I can find the recipe on the inter web, but not my printed copy with all the times I have made it which is way(!) more important to me. All those times I made it for the Boy. But that is just a problem of my random way of keeping up with recipes and pulling them out of binders because I want to make them and then they shuffle down the list and I get – what? – distracted again. The search will be extensive.  I’m sure that means it is in plain sight somewhere that I just have not thought to look. Ugh. When I do find it, I will be taking a picture so I cannot lose it again.

Consequently, I have tried this new sugar cookie recipe since I have had it sitting around for a while but have never given it a go. So earlier this week I did my usual thing and sifted all the dry ingredients and put them in a zip top bag. Then later, on a day of my choosing, I will ask MotH to take the special bowl out of the fridge in time for the butter to soften and the eggs to come to room temperature.

Yes, I have a bowl in the fridge with butter and eggs in it just for that purpose. You don’t?

Cracked Top Sugar Cookies

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon cream of tartar
1/2 teaspoon salt
8 oz unsalted butter ( 2 sticks)
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
Turbinado sugar or additional granulated sugar for rolling

Preheat oven to 350 degrees F.

Stir flour, baking soda, cream of tartar and salt together on some waxed paper1 like I always do. When I prep the dry early, I put the sifted mix in a zip top bag until I’m ready to use. Cream the butter, sugar, brown sugar and vanilla together in a mixing bowl, and beat until combined. Add the egg and beat to incorporate, then add the flour mixture and stir by hand until it is mixed in.

Roll the dough into 1 inch balls and coat tops with sugar – I used Turbinado – love that crunch. Arrange about 2 inches apart on a parchment lined cookie sheet and bake 12-13 minutes or until edges are nicely brown and tops appear crackly and set.

Makes 36 cookies

Since I seem to be in a HUGE cookie phase, it is not surprising that I’m leaning on one of my favorite cookie blogs – Cookie Madness. While cookies drive that engine, they are not the only thing that Anna does. It is a great site and I follow because you never know what will show up – and that is my favorite kind of blog – see what happens.

This made, for me, 37 cookies. Yep. I’m like that. But they were hugs hits at the office and with my friends. This will be in the rotation.