November 17, 2010

Delicious, Fatty Recipes

Last week I had several occasions to bake some treats. The eaters gave many oohs and aahs, so I wanted to share the recipes. Since both are Southern Living recipes, I knew they'd be delicous and take no credit for their scrumptiousness. I'd made these brownie cookies before, and they've always been good. Mr. Morgan began calling them "brookies" in honor of our favorite Bailey kid at Clemson.
I also whipped up a sour cream coffee cake, which was a wonderful accompaniment to the coffee and hot tea we served at a women's event. Southern Living no longer has this recipe listed on its site, so I found one online that looked really close.
Sour Cream Coffee Cake
3/4 cup sugar
1/2 cup butter, softened
1 tsp vanilla extract
3 eggs
2 cups flour, all purpose
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup sour cream
1 1/4 cups brown sugar, packed
1 cup pecans, chopped
2 tsp cinnamon

Oven to 350º, grease and flour 10-inch tube pan or Bundt pan.
In a small bowl, combine the brown sugar, pecans, cinnamon; set aside.
In a large bowl, cream sugar and softened butter; add vanilla and eggs. Mix well. Combine flour, baking powder, soda, and salt in a small bowl. To the creamed mixture, add flour mixture alternately with the sour cream, beginning and ending with flour mixture; after each addition mix until just combined.
Spread half the batter into prepared pan; sprinkle with half the brown-sugar mixture. Repeat with remaining batter and brown sugar mixture.
Bake 350º for 35-40 minutes, until toothpick comes out clean. Cool upright in pan for 15 minutes. Invert onto a plate or cookie sheet, then invert again onto serving plate streusel side up. Serve warm or cool.
Today I'm planning to make chocolate chubbies. Though I've never made them before, I'm sure they'll be good; anything with tons of chocolate packed in can't taste bad.

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