This week the sweetthangs at Bookworks made some sweet treats from The Complete Magnolia Bakery Cookbook by Allysa Torey and Jennifer Appel. Suzanne is an amazing little baker elf, especially chocolate cakes! And Dani, well… she likes to try things.
prepared by Dani Henke
So I’m gonna lay this out on the table… I don’t bake. There is the occasional, or slightly more frequent than occasional, frozen pizza when I come home after a night out or am just being lazy. But even though I push the “bake” button on the oven, I know better. That’s not really baking. So when Suzanne told me that she needed to do a birthday cake this weekend and chose this book, I had to be a trooper. I mean, seriously, I think I’m old enough now to own my own muffin tin. That’s right… I purchased one at Stop-n-Shop today, gave it a quick bath, and buttered it up generously, as stated in my recipe. Now that you know that tiny bit of info, I’m sure you’re not surprised that I chose the blueberry muffin recipe. Baby steps, baby steps.
Simon, my husband, came home for lunch while I was in the throws of mixing. He looked at our counter covered in dishes that used to contain the fixings for my muffin concoction, my shirt that was covered in flour and the floor beneath me that matched aforementioned shirt and just shook his said as he said, “How do you plan on mixing that? The bowl is about to overflow.” Well, Simon, that’s a good question. The bowl I was using, the biggest bowl I could find, was just shy of heaping with the combo of dry and liquid ingredients and I still needed to “gently fold in the blueberries.” But have no fear, my excellent dexterity made short work of mixing without “overmixing” and folding in my jubilee of mixed berries. I know, bold move on my part changing the recipe as if I’m a seasoned veteran. The frozen berry medley from Stop-n-Shop was a good call. Blueberries are okay, but blueberries, blackberries, and strawberries are awesome. I’m especially fond of strawberries. I’m wondering why there aren’t strawberry muffins more often. It kinda worried me, but I looked it up and found loads of strawberry muffin recipes, obviously. So really… why no strawberry muffins at the coffee shop?
Aside from changing the berry, I followed the recipe. However, I think my muffin pan wasn’t as large as the pan suggested for the recipe. The recipe says a 12-cup muffin tin and that’s what I bought today. But the recipe also says that you should end up with 12 muffins and I ended up with 20. They are pretty tiny, but they didn’t burn or anything which is puzzling, since I baked them for the suggested 20-22 minutes. How ever it worked, the muffins are delicious!
Chocolate Sour Cream Cake with Chocolate Chips
prepared by Suzanne Keller
Well the traditional Keller-Bennett Birthday cake is known in these parts as “The Maltball Cake” for reasons that are obvious. For the sake of our blog I used the same everything but tried a new cake recipe from The Magnolia Bakery Cookbook… Chocolate Sour Cream Cake with Chocolate Chips. This is how I changed it..I did 3 layers instead of using a tube pan…