Is a chocolate-chocolate-chunk muffin really a muffin? Or, is it a cupcake? It is a sweet muffin that is a crossover between the two! So, now you can have your desert for breakfast! Or, your breakfast for desert!

I grew up calling this crispy treat as Mandel Brot. It’s the Yiddish word for almond bread. To those who grew up with Biscotti, you will find it very similar. I am not a fan of almonds, so I placed walnuts in the recipe instead. They are baked twice yielding a crunchy cookie that goes perfectly with your tea or coffee. After it is baked it is dusted with cinnamon sugar, making them irresistible!

These cupcakes have the sweet combination of maple syrup and brown sugar. Topped off with a maple frosting made with cream cheese, so as not to make this too sweet. Not a good for mail orders, but will be on the menu for pick up.

Calling all chocolate lovers! Here they are. These are chocolate mint cookies. A chewy decadent cookie with melted chocolate chips in the batter and to top it off a piece of German chocolate mint candy is place on the warm cookie as it comes out of the oven. The end result, perfection!

It was a Hallmark moment. I was home watching a Hallmark romance movie (yes, I am a sap for love stories) and the main character’s name was Poppy. Afterwards I was inspired to use the ingredient in baking. I had some fresh lemons and the result was this lemon muffin with heavy cream for moisture and poppy seeds for a bit of texture.

Nothing dry about this muffin! The heavy cream in the recipe makes this probably the moistest muffin you will ever have. Blueberries add natural sweetness and the muffin is topped lightly with a Swedish pearl sugar.

Summer time brings sun, beach, BBQ’s, and S’mores! Yes, I have baked the tastiest treat of summer into a cookie. Nancy, found this recipe and the kid in me couldn’t resist baking them. I used graham cracker crumbs in the dough, real Hershey’s semi-sweet chocolate chips for that authentic S’mores flavor, and best of all the mini-marshmallows toast in the last minutes of bake time. Perfect with a tall, cold glass of milk.

I’ve been working on new additions to my menu. Lately I have been obsessed with creating the perfect, moist muffins. These are filled with pears, candied ginger, and have roasted walnuts that you crunch into every bite. By using oil and heavy cream in the batter, this adds wonderful flavor and a moist soft texture. The pearlized sugar topping is imported from Sweden. Baking at a high oven temperature is what gives these muffins their high peaks.

I modified my signature chocolate chunk cookie today. I’ve been working out the perfect blend of chocolates to find the right combinations. This new version has a blend of superior quality semi-sweet, bitter sweet, and unsweetened chocolates topped with sea salt to enhance the sweetness. Using block chocolate in chunks allows the chocolate to melt slightly, as apposed to chocolate chips that stay in tact.

This is a wonderful, moist, midnight-black chocolate cake. It is for the serious chocolate lover! The chocolate frosting sends it to an entirely different dimension. Sorry, not on the menu.