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A classic breakfast cake is one of the handiest things to have in your baking repertoire, and this sour cream coffee cake from the famous Zingerman’s Bakehouse in Ann Arbor, MI is one of the very best.
In this recipe, I’ve taken one of my favorite banana bread recipes and subtly infused it with warm chai spices like cardamom, cinnamon, ginger and allspice.
Biscotti are twice-baked, oblong shaped cookies made intentionally dry and crunchy — and these are made with a double dose of chocolate. When you dunk them in coffee or tea, they soften, becoming rich, fudgy and decadent.
These butterscotch pecan scones are tender, sweet, and rich — almost like giant cookies — and perfect for holiday brunches or gifting to neighbors and teachers.
Sweet, tart, and gooey, these bars are a happy marriage of blondies and raspberry jam. Made with oats, coconut, and pecans, they have fabulous depth of flavor and texture.
These hearty muffins are sweetened entirely with maple syrup. As they bake in the oven, they fill your kitchen with the most intoxicating buttery maple scent.
Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this is the kind of old-fashioned, homey cake that appeals to just about everyone — and it’s super-simple.
You can’t eat just one of these adorable little cookies. They taste (and look) like crisp donut holes, and they’re perfect with coffee, tea or milk.
Chocolate for breakfast? Yes, please! Spoil your chocolate lovers with these tender muffins with a double hit of chocolate.