Mini Lemon Poppyseed Cakes

I happened upon a mini Bundt cake pan a couple of years ago on a factory clearance.  I realized this weekend, in trying to figure out what to make for dessert on Sunday, that I hadn't used the pan yet.  Feeling slightly guilty, I tried to figure out what to make.  I bought lemons at the store, so I thought something lemon would be good. For not having much of a plan, these were remarkably good.  The lemon flavor is strong the cake is dense and very moist.  I highly recommend them. (Note: I used a pan like this Nordic Ware 54737 Platinum Collection Cast Aluminum Garland Bundt Pan, but a regular muffin pan would probably work also.)

Makes 6 mini cakes (if making one large Bundt cake, double recipe)

1/2 cup cake flour
1 cup flour
2 teaspoons baking powder
Dash salt
1/2 cup sour cream
Juice of 1 lemon, divided
Finely grated rind of one lemon, divided
1/4 teaspoon pure lemon extract
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon poppy seeds
1 cup powdered sugar
1-2 teaspoons milk

1. In small mixing bowl, mix together flours with salt and baking powder.  Stir well and set aside.
2. Grate half of the lemon rind into small mixing bowl.  Juice half of the lemon over rind in bowl.  Set aside for glaze later.
3. Measure sour cream into a measuring cup or small bowl.  Add half of the lemon juice and half of the lemon rind.  Stir well, then stir in lemon extract.  Set aside.
4. In mixing bowl, beat butter and sugar until sugar is incorporated.  Add eggs one at a time, beating as vigorously as possible after each.  Add 1/3 of the flour mixture and mix well.  Stir in half of the sour cream mixture.  Mix in another 1/3 of the flour, then the rest of the sour cream.  Stir well and scrap sides.  Add remaining flour mixture and poppy seeds, mixing just until incorporated.
5. Grease baking pan(s) with butter, then flour or spray them with baking spray that has flour in it.  Spoon batter into pan(s), dividing batter evenly if needed.  Smooth top and tap pan on the counter a few times to get out air bubbles.
6. Bake cake(s) in 350 degree oven for 20-25 minutes for mini cakes.  If making a full 12-cup cake, bake for 55-65 minutes.
7. Cool cake in mini pans for 10 minutes.  If using full pan, cool for 15 minutes.  Pull cake away from the edges of the pans or tilt pan slightly to loosen.  Invert cake or cakes onto cooling rack and for 30 minutes for mini or 60 minutes for full. Cake should be slightly warm.
8. Make the glaze for the cake by placing powdered sugar in small mixing bowl with reserved lemon juice and rind.  Stir well and add enough of the milk to produce a thin glaze.  Using a knife or small spatula, spread glaze evenly over the top of the cake or cakes.  Allow cakes to cool completely before serving.

Toffee Cookies

I really like the flavor of English Toffee, but I have never had great success in incorporating it into cookies.  I think it's because toffee isn't usually a very strong flavor on its own.  Every cookie I have used toffee in has either tasted like something else (i.e.: chocolate chips) or has been so crunchy and hard after baking that they almost tasted burned.  Husband mentioned the other day that he was really hungry for a toffee bar, so I bought a bag of milk chocolate toffee bits to see if I could make some satisfying cookies.  And boy are they.  Baked the way I made them, the edges are chewy and the centers are fluffy and soft.  The toffee flavor comes through with just a hint of chocolate.

Makes about 40 cookies

1 cup butter, softened
1 cup dark brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 2/3 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup toffee bits with chocolate

1. In bowl of an electric mixer, cream butter and sugars.  Add vanilla and eggs, beating well.  Scrap sides and bottom of bowl with a strong spatula.  Stir in 1 cup of the flour and the soda and salt.  Mix well and scrap bowl again.  Add remaining flour, mixing at low speed until incorporated.  Add toffee bits and mix on lowest speed just until incorporated. Turn off mixer and mix a few times with strong spatula by hand, ensuring all flour and toffee bits are incorporated.
2. Line a heavy baking sheet with parchment paper. Parchment will keep the toffee from sticking after baking.
3. Scoop dough by tablespoons onto lined baking sheet, spacing down about 2 inches apart.  Bake in 375 degree oven for 10-12 minutes or until edges are golden and centers are puffed and set.  Allow to sit on the sheets for a minute before removing them to a waxed-paper covered surface to cool.  Waxed paper will keep the toffee from sticking while cooling.
4. Cool cookies completely before stacking in an air-tight container.  They will keep in this container for up to 4 days.