My son, Cameron and daughter-in-law, Mandy, gave me a great cookbook called Dessert for Two, by Christina Lane. It is wonderful and I highly recommend it to anyone who loves dessert as much as we do, but hates the thought of baking 4 dozen cookies, knowing that unless you give them away, you would eat the entire 4 dozen, making it necessary to go out and buy a size bigger blue jean. This once again proves just how much everything tends to cause a ripple effect. Anyway, back to the recipes. Last night, thumbing through the book, which has colored pictures on almost every page, I found the first thing I am going to make: mini sour cream pound cakes. We are hitting the road again tomorrow and there is nothing better that to have a large sack of snacks to grab to make going through the desert a little less deserty. I have baked oatmeal cookies and brownies, but will be making these Mini Sour Cream Pound Cakes for Randy, hoping he will leave the brownies for me.
This cook book uses Mason jar lids for little pies, bread loaf pans for bars and cookies. Do yourself a favor and get one of these cookbooks, (after you have ordered Princess On The Porch, of course).
Mini Sour Cream Pound Cakes
Makes 4
1/4 cup granulated sugar
4 tables unsalted butter, at room temp
1/2 teas vanilla
1/4 teas almond extract
1 large egg plus 1 large egg yolk
3 tables sour cream
1/2 cup flour
1/4 teas baking powder
1/8 teas salt
Preheat oven to 350. Place cupcake liners in four cups along the edge of a muffin pan.
In a medium size bowl, cream together the sugar and butter for 1 minute with mixer. Add the vanilla and almond extracts and beat until well combined. Next, add the whole egg, egg yolk and sour cream. Beat until combined.
Sprinkle the flour, baking powder and salt on top of the wet ingredients. Beat until just combined, do not over mix.
Divide the batter equally among the prepared muffin cups. Bake for about 15-18 min, depending on your oven until they test done. It’s ok to remove the cakes when moist crumbs cling to a toothpick which has been inserted in the middle and the tops appear slightly damp. Let cook in the pan for 5 min and then allow to cool completely on a cooking rack.
Sprinkle powdered sugar on top if desired.
Some of our snacks for the road (Randy just walked in and saw all of the snacks and ask me when we were going to be able to eat all the snacks and how long did I think we would be driving. I told him that I just like to be prepared. They can save our lives in case we get stuck on the road or maybe can use them to bribe a policeman if we get stopped. (oops already tried that once and the officer told me in no uncertain terms not to keep offering him a brownie, my goodness, was just trying to show a little southern hospitality)
Snacks for the Desert
Chocolate Castles as wel 