Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 T cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

 

NOTE:  I have no idea how this will turn out, but the thought of rolling blobs of muffin batter in cinnamon sugar delights me, for some reason.  As always, I'll update when I try making them. 

Mocha Streusel Coffee Cake

Mocha Streusel

2/3 cup miniature semisweet chocolate chips
1/2 cup pecans, chopped
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
1 tablespoon instant coffee granules

Coffee Cake

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or 1 cup margarine, softened
1/2 teaspoon almond extract (or try coffee extract!)
3 eggs
1 (8 ounce) containers sour cream

Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.

In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, until light and fluffy. Beat in almond extract. Add eggs, one at a time, beating well after each addition. Add half of the flour mixture; beat on low speed just until combined. Beat in sour cream until well blended. Beat in remaining flour mixture.

Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan.

from recipezaar.com

Zucchini Bread

2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla*
1 cup chopped walnuts

PREPARATION:
Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts. Mix together by hand.

Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake 55 to 65 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little cake clinging to it.

*When I made this, I accidentally omitted the vanilla- and it was still delicious.