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Challenge the Baking Goddess

Do you have a recipe that you think would be a good challenge for me? Post it here! I want to know what recipes you love – and want to see me take a shot at. Or if you see a recipe that looks interesting, and you want me to try it out, post that too. I have a few gazillion cookbooks (five people, one house – we have a lot of books on our kitchen bookshelf), but I want to try the recipes that don’t always get published. And I may rope a friend or two into a proper baking challenge where we all make the recipe, and y’all get to vote on the winner.

  1. ajl permalink

    I made a pavlova for beau’s bday.
    It is a traditional Aussie dish.

    makes for pretty photos. see FB within the next few days for proof.


  2. charskitchen permalink

    this probably won’t be much of a challenge for you, but i recently made red velvet cupcakes, and they really weren’t as good as i expected. have you ever made these before? if so please tell me on my blog at

  3. sweetiepie11 permalink

    Muffins are really best on the first day (another argument for halved recipes) but I’ve never met one I couldn’t resuscitate split, toasted and patted with salted butter

    Makes 9 to 10 standard muffins

    5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
    1/2 cup (3 1/2 ounces or 100 grams) sugar
    1 large egg
    3/4 cup sour cream or plain yogurt
    1/2 teaspoon grated lemon zest
    1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
    1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
    1/4 teaspoon (1 gram) baking soda
    1/4 teaspoon (2 grams) salt
    3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

    Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack (ha), or you know, serve with a generous pat of butter.

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