German chocolate cake

This cake was soooo good! everything about it! so I would strongly suggest that you make it! my Mom and I made it at my Grandpa's when we were visiting him.

The recipe is from-> The New Best Recipe From The Editors Of Cook's Illustrated. Check it out!

Cakey chocolate chip cookies

I tried these cookies because I hadn't tried any kind of cakey chocolate chip cookie before and I was curious to see which one was better in my opinion. They were very different from what I am used to making so I don't think that I can pick a favorite but if you like a cakey texture you should definitely try these!

I found the recipe in Martha Stewart's Cookies.

Peanut butter oatmeal chipsters

These cookies are very chewy and yummy!

I found the recipe in Baking from my home to yours by Dorie Greenspan.

Brownie

This is a brownie picture that I forgot to blog a long time ago.

Lemon Lover's cookies

Lemon Cookies:
3/4 cup butter, softened
3 T sugar
2 t lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 t grated lemon peel

In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.

Shape into a 1-1/2-inch roll; wrap in plastic wrap. Refridgerate for one hour or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets.

Bake at 350 degrees for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.

Lemon Frosting:
1/4 cup butter, softened
1 cup powdered sugar
2 t lemon juice
1 t grated lemon peel

In a small bowl, beat butter until fluffy. Add the powdered sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

Lemon poppy seed muffins

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

Icing:
1 cup confectioners' sugar, sifted
2-3 tablespoons fresh lemon juice

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin pan or fit the molds with paper muffin cups. Alliteratively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on the baking sheet. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda and salt. in a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter togethr until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-a few lumps are better than overmixingg the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden brown and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

This recipe came from Baking From My Home To Yours bye Dorie Greenspan.

1942 Devil's food cupcakes with rich buttercream frosting

I loved the actual cake part in these cupcakes but I wasn't so crazy about the very RICH buttercream frosting, so that's why I didn't put the recipe on.

Oh yeah and don't worry about the cupcake batter looking grainy and lumpy, it happened to me and they turned out yummy!

3 ounces unsweetened chocolate
1 1/3 cups bleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
3/4 cup boiling water
1 1/2 cups sugar
6 tablespoons buttermilk or sour cream
2 large eggs

Position a rack in the middle of the oven and preheat to 350 degrees.

Melt the chocolate in a large heatproof bowl set over hot, but not simmering, water. Let cool.

Stir together the flour , baking soda, and salt in a bowl, mixing well.

Add the butter to the chocolate, then pour in the boiling water and stir well to mix. Whisk in the sugar and buttermilk. Stir in the flour mixture. Whisk in eggs.

Distribute the cupcake batter evenly throughout the prepared cupcakes tins.

Bake for about 20 minutes, or until toothpick comes out clean. Let the cupcakes cool completely before frosting them.

The author of this book is Nick Malgieri, the same author of Cookies Unlimited, Chocolate, and How To Bake.