My Recipe Reviews

Recipe Reviews, Recommendations, Tips and Musings. Thanks for visiting!

holiday baking

Chewy Chocolate Molasses Cookies

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I saw these Chewy Chocolate Molasses Cookies in the September 2021 Costco Connection magazine and knew we would love them.  The original recipe is from Anna Olson (annaolson.ca). 

They began life with a bunch of grated and ground ginger in them, but I’ve left most of that out since I don’t prefer the strong taste of ginger.

The final version is a soft, chocolaty, deeply flavorful cookie with just enough molasses and spice to make them a delicious addition to holiday baking.

Rich chocolate cookies on parchment paper

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Cranberry Sour Cream Pound Cake

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Updated: September, 2020

Cranberry Sour Cream Pound Cake

This Sour Cream Cranberry Pound Cake is the next-to-the-last cake that we’re baking from America’s Test Kitchen’s The Perfect Cake.

Come January 2019 we may not be officially baking from the book anymore, but this is truly one special baking cookbook that will take its place on my carefully streamlined cookbook shelf.

I’m not being compensated in any way when I highly recommend The Perfect Cake if you’re in the market for a new cake cookbook!

Cranberry Sour Cream Pound Cake

Although this is what I classify as a fairly easy pound cake, it does take some time to chop up the cranberries, so do that before you begin. The eggs definitely need to come to room temperature, as does the butter.

When using the smaller loaf pan that’s called for, this cake takes over an hour-and-a-half to bake, then it cools for a couple of hours. If you’re using a larger loaf pan, be sure and lessen the baking time and start checking it earlier. So, yes it’s fairly easy to put together, but it does take a bit of time between the bake and the serve.

I use fresh cranberries, but you can also use frozen (don’t thaw before adding). It definitely wouldn’t be as good with dried cranberries, so get fresh if you can.

Cranberry Sour Cream Pound Cake

America’s Test Kitchen is spot-on for this pound cake recipe. From the ingredients to the instructions, each step is carefully structured to make sure your cake comes out its best. And it does!

Cranberry Sour Cream Pound Cake is a delicious, lighter-than-usual, wonderfully flavorful pound cake with bits of tangy cranberries scattered through it. (Enough adjectives for you?) This will be a great Fall or Christmas cranberry pound cake to share with friends and family.

We noticed that this delicious cake gets more moist every day. Grab a slice for dessert, a snack, or for breakfast and you’ll enjoy it immensely.

Cranberry Sour Cream Pound Cake

Cranberry Sour Cream Pound Cake

Yield: 10 slices
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

Soft, tender, delicious cranberry pound cake. Gets more moist every day.

Ingredients

  • 5 large eggs
  • 2 tsp vanilla extract
  • 1 3/4 C (8 3/4 oz) all-purpose flour
  • Salt
  • 1/2 tsp baking powder
  • 1/3 C sour cream
  • 2 tbsp milk
  • 14 tablespoons unsalted butter, cut into 14 slices and softened, but still cool
  • 1 1/4 C (8 3/4 oz) granulated sugar
  • 1 C (4 oz) fresh or frozen cranberries, chopped coarsely
  • 1 tbsp powdered sugar

Instructions

  1. Adjust oven rack to lower-middle position and heat oven to 300°. Spray an 8 1/2" by 4 1/2" loaf pan with cooking spray, then lightly flour the pan.
  2. Whisk the eggs and vanilla together in a small bowl. Sift the flour, 3/4 teaspoon of the salt, and baking powder together into a medium bowl. Whisk sour cream and milk together in a separate small bowl.
  3. Using a stand mixer, beat the butter on medium-high speed until smooth and creamy, 2 to 3 minutes, scraping down the bowl as needed. Reduce speed to medium and gradually add the granulated sugar. Increase the speed to medium-high and beat until pale and fluffy, 3 to 4 minutes, again scraping down the bowl as needed. Reduce speed to medium and gradually add the egg mixture in a low, steady stream.
  4. Scrape down sides of the bowl, then continue to mix on medium speed until completely combined, about 1 minute (batter may look slightly curdled, but that's OK).
  5. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the sour cream/milk mixture in 2 additions. Scrape down the sides of the bowl as needed. Give batter a final stir by hand to make sure everything is blended from the bottom of the bowl.
  6. Toss the cranberries with powdered sugar and 1/8 tsp. salt in a small bowl until evenly coated (to keep them from sinking to the bottom of the cake). Fold cranberries into the batter.
  7. Pour the batter into the prepared pan and gently tap pan on counter a couple of times to release air bubbles. Bake until toothpick inserted in the center comes out virtually clean, 1 3/4 hour to 1 hour 55 minutes - rotating the pan halfway through baking. Start checking the cake for doneness at 1 hour.
  8. Remove the cake pan to a wire rack and cool for about 15 minutes. Remove the cake from the pan and let cool completely on the rack - about 2 hours.

Notes

Tips and Stuff:

Don't use dried cranberries, please.

I used 2% milk and salted butter.

If you use a larger loaf pan, use the same instructions, but keep checking every 15 minutes after one hour of baking. It won't take as long to bake in a larger pan.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 286Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 140mgSodium: 125mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 6g

Nutrition Values are Approximate

© America's Test Kitchen
Category: Cakes

Gingerbread Scones

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Gingerbread Scones

Tis the season and all that! Gingerbread is one of my favorite holiday flavors and when I found this Gingerbread Scones recipe I just knew it was going to be made in my cozy little kitchen.

Scones hold a special place in my heart (and stomach) – they’re tender but hearty and always great with tea or coffee in the mornings. (Search for ‘scones’ on this site and you’ll see just how much I’m in love with them.)

The deep molasses flavor really comes through, along with the cinnamon and ginger. Be sure your ground ginger is fresh (yes, throw it away if the expiry date is 2005) – it really makes a difference in the flavor.

I love the texture and flavor of these scones.

There are a few people out there who’ve never had really good scones. I don’t know how many times I’ve heard people (a.k.a. my husband) say that scones are dry. They’re only dry if you over bake them. Otherwise, they’re tender, almost buttery, flavorful and delicious!

You’ll definitely know the holidays are upon us when that wonderful aroma from cinnamon/ginger baked goods is coming from your kitchen.

Whip up these fairly easy Gingerbread Scones for Thanksgiving or Christmas morning!

Looking for some more fantastic scone recipes? Look no further:

Oatmeal Peanut Butter Chocolate Chip Scones
Cinnamon Scones with Orange Glaze
Glazed Lemon Blackberry Scones

Gingerbread Scones

Gingerbread Scones

Yield: 8
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

These scones have a deep gingerbread/molasses flavor and a nice scone texture. 

Ingredients

  • 2 C all-purpose flour
  • 3 tbsp brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 3/4 tsp cinnamon
  • pinch of ground cloves
  • 1/4 C cold butter, cut into tablespoons
  • 1/3 C molasses
  • 1/4 C milk
  • 1 egg separated
  • coarse sugar for sprinkling tops of the scones

Instructions

  1. Preheat the oven to 400°.  Cover a cookie sheet with parchment paper (or Pam-sprayed aluminum foil).
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and pinch of cloves.  Cut in butter until the mixture resembles coarse crumbs.
  3. In a small bowl, combine the molasses, milk, and egg yolk until blended and smooth.  Pour the wet mixture into the dry mixture and stir until just moistened and combined.
  4. Lightly flour a flat surface and turn out the dough onto it.  Gently knead the mixture 6-8 times and pat into an 8-inch circle.  Cut into 8 equal wedges and place 1-inch apart on the prepared cookie sheet.  Beat the egg white with a fork, then lightly brush the top of each scone with the egg white and sprinkle generously with sugar.
  5. Bake the scones for 12-13 minutes, then remove from the pan and cool on a rack.

Notes

Tips and Stuff:

I like to cut the butter into the flour with my hands so I can break the butter up better and feel the texture.

I used coarse sugar, but regular table sugar will work OK.

Don't overbake!  They won't brown much while baking.

Nutrition Information:
Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 563mgCarbohydrates: 47gFiber: 1gSugar: 15gProtein: 5g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins