Tag: Sour Cream

Red Velvet Chocolate Chip Cookies

Another Valentine’s Day themed recipe! These red velvet cookies are amazing. They are soft and slightly chewy with the signature red velvet flavor.


Ingredients: Cookies

1/2 cup unsalted butter, cold

3/4 cup granulated sugar

2 large egg yolks

3 tablespoons full-fat sour cream

1 teaspoon vanilla extract

*red food coloring gel

1 and 1/2 cups all-purpose flour

2 tablespoons unsweetened natural cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Recipe: Cookies

Preheat the oven to 350F.

Cream together the butter and sugar until light and fluffy.

Beat in the egg yolks until smooth; add the sour cream, vanilla, and food coloring.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

While mixing on low, gradually pour the dry mixture into the wet until smooth.

With a spoon, stir in the chocolate chips.

Bake for ten minutes.



Coffee Cake

This is the fluffiest, moistest, and easily the most delicious coffee cake I have ever made (or eaten.) It has the best crunchy brown sugar topping and underneath a super awesome cinnamon sugar layer. All I can say is- make this now!


Ingredients: Crumb Topping (adapted from here)

3/4 cup all-purpose flour

3/4 cup dark brown sugar

1/2 teaspoon salt

3/4 cup pecans, toasted

6 tablespoons cold unsalted butter, cubed

Cinnamon Swirl

1/2 cup granulated sugar

2 teaspoons ground cinnamon


1 and 3/4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

8 ounces full-fat sour cream

2 teaspoons buttery vanilla bakery emulsion

Recipe: Crumb Topping

In a food processor, pulse together the flour, sugar, and salt until combined.

Add the pecans and pulse until they are finely chopped and incorporated.

Add the butter and pulse until mixture looks like coarse sand.

Cover and refrigerate until ready to use.

Cinnamon Swirl

Mix ingredients together.


Preheat the oven to 350F. Butter a 9-inch spring-form pan.

Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.

Cream the butter until smooth. Add sugar and beat until the mixture is light and fluffy, about three minutes.

Add the eggs, one at a time, beating well after each addition and scraping bowl as needed.

Add the sour cream and vanilla and beat just until incorporated.

Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated.

Pour cake batter into the prepared pan. Use an offset spatula to spread batter evenly in pan. Top with cinnamon swirl mixture. Sprinkle the crumb topping evenly over the top of the batter. (Yes, there’s a lot of crumb topping, but that’s what makes it so good!)

Bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes.



Strawberry Sour Cream Snack Cake

This is a rustic cake because, well, mainly because it doesn’t have frosting, but I was going for an old fashioned cake-y vibe. Sometimes people don’t want to make a three layer cake with like one hundred parts. So make this cake instead. 🙂 A dense and soft buttermilk cake with strawberries throughout. It’s so good. You get a bite of one of the best cakes I’ve ever had, and then a bite of sweet strawberry. It’s also a thick cake- it’s baked in an 8×8 pan.  🙂


Ingredients: Cake

2 cups strawberries, hulled and chopped

1/2 cup granulated sugar

1 teaspoon lemon juice

1/3 cup whole milk

2.5 ounces large egg whites (about 2 and 1/2 egg whites)

1/2 large whole egg

1 teaspoon vanilla

1 and 1/2 cups cake flour

1 rounded cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, chopped

1/3 cup sour cream

Recipe: Cake

Preheat oven to 350F and grease a 8×8 square pan.

In a small bowl, mix together the strawberries, sugar, and lemon juice and let sit until you are done with the cake batter.

In another small bowl, whisk together the milk, egg whites, whole egg, and vanilla. Set aside.

In a medium bowl, combine on low speed the flour, sugar, baking powder, and salt for 30 seconds.

Add the butter, one piece at a time, until a moist crumb forms.

Add the milk/egg mixture on medium speed for 90 seconds.

Mix in the sour cream for about 50 seconds.

Pour batter into greased pan.

Strain the strawberries and pour over the top of the batter.

Bake for about 50-60 minutes and let cool on a wire rack.