• Frogcake on October 27, 2017

  SOUR CREAM AND CINNAMON COFFEE CAKE MUFFINS - as you can imagine, these were more like mini-cakes. Nevertheless, they were a delicious treat at work after a very busy week and everyone raved about them. Due to allergies I omitted the coconut and pecans, altering the topping as follows: one half cup of each of flour and brown sugar -the rest of the recipe for the topping remained the same. As well, I added one and a half cups of butterscotch chips in place of one cup of toffee chips. Will definitely make these again!

Notes about Recipes in this book

• White chocolate chunk blondies

  • hbakke on December 11, 2022

    I accidently underbaked these so the center was pretty gooey (which my husband didn't mind at all). Nice flavor, but these were very sweet and could have used a touch more salt.

• Pucker-up lemon-raspberry bars

  • hbakke on December 18, 2022

    Delicious lemon bars. These were easily the best lemon bars I've made or eaten. I kept them plain and didn't add the optional raspberry preserves layer, but I will definitely try that next time. I didn't use lemon oil and kept the citric acid at 1/4 tsp.

• Holiday spritz cookies

  • hbakke on December 27, 2023

    Very nice traditional spritz cookies. They are easy to overbake, so I would keep a closer eye on them next time. I added some sprinkles for a little holiday flair.