Today was a treat..we had 2 of our little grandsons over for a few hours..
I REALLLY wanted to make them Teddy Bear Muffins..in the cups my friend Jain sent to me while I was vacationing in Florida..
What to make?
I decided to make a classic sour cream choclate chip cake so that I could just make a few bear muffins..and have a cake for J..W/ Coffee in the am..C'est bon!
Well I LOVE these little bears..they have Nana written all over them..So much so the boys tried to eat the cups first:)
They are just too cute
The rest..ended up being a coffee cake for tomorrow..
Not a Martha recipe..but the book happens to be in my cookbook stand..and well..the light was there..And she looks great..and happy:)
I have quite a few of her books..I learned a lot from her.
She taught me..so many things.. without even knowing it.
When my daughter brought the first wee boy over..she also brought her linzers..
Better than mine..
Who would have thought of Nutella in a Linzer?
Trust me..it works.. and yes.. better than jam.Oy these are sooo good..
These are hers..
A new recipe keeper..instead of jam..NUTELLA!
It was such a treat to have the boys..
Look..look at the t-shirt and the darling little chubby edible fingers:) I just love them.
Sour Cream Chocolate Chip Cake Recipe
Chocolate Chip Sour Cream Cake
1 stick butter, at room temperature
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350°F.
In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.
Bake for 40 to 50 minutes, or until a tester comes out clean.
*I used different pans/muffin cups and adjusted..the original recipe calls for 16 ozs of sour cream..my old one called for 8 ounces..I now go half way..
I used Penzey's Cinnamon that my friend Mary a@ Once Upon A Plate sent me..It's quite frankly.. deliciously flavorful.