I first found this recipe in Southern Living Magazine in December of 2014. It was one of the first recipes that I felt didn’t need any changes. It was actually an advertisement for Kraft products.

Once I made it I knew it was perfect as is. I even titled the post, “If it Ain’t Broke, Don’t Fix It!”

I made dinner for a friend that had recently had a hip replacement. I wanted dinner to be good but pretty simple. this cake was the best way to finish a dinner of roast chicken, potatoes and green beans.

I love the was the brown sugar gives it a molasses undertone but the acid in the buttermilk cuts right through too much sweetness. I used the chocolate that was called for but you could easily change this recipe up with a different chocolate or even adding toffee chips. I hope you enjoy this oldie but goodie!

Don’t forget to tag me on instagram when you make this recipe and give me a follow while you are there @whiskinthesouthern.

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Brown Sugar Chocolate Bundt Cake

A buttermilk chocolate chunk cake made with mostly brown sugar.

Course: brunch, Dessert

Cuisine: American

Keyword: brown sugar, bundt, chocolate, cake

Ingredients

Topping:

• 1/3 cup Chopped Pecans
• 1/4 cup Unsalted Butter, softened
• 2 Tbs. Granualted White Sugar

Cake:

• 2 3/4 cups All-purpose Flour
• 1 tsp. Baking Soda
• 1 tsp. Fine Sea Salt
• 1 cup Unsalted Butter, room temperature
• 1 cup Dark Brown Sugar, pack firmly
• 1/2 cup Granulated White Sugar
• 1 Tbs. Vanilla
• 4 large Eggs, room temperature
• 1 cup Buttermilk
• 1 (4oz.)Bar Baker's Semi-Sweet Chocolate, chopped

Instructions

• Preheat oven to 350°

  Butter and flour a bundt pan.

  Mush together, pecans, butter and sugar for topping. Use a fork and crumble evenly into prepared bundt pan. Set aside.
• In a medium bowl, whisk together flour, baking soda and salt. Set aside.
• In the bowl of a tand up mixer, cream together butter with both sugars. Add in vanilla. Add eggs, one at a time, until just combined.
• Alternating with flour mixture, stir in buttermilk. Start and finish with dry ingredients. Do not overwork the batter. This causes a tough or dense cake.

  Fold in chocolate and spoon into prepared pan, evenly.
• Bake for 45-55 minutes, The tester should have just a few crumbs left on it.

  Cool in pan and then turn out on rack and cool completely.

Back in the ’90s I came across a recipe in a Bon Appetit Magazine for an oatmeal muffin that was filled with jam. It was more oats than flour. It had only brown sugar, no white, and even that was only half a cup. It felt healthyish.

As we often do, I threw the magazine away and instantly regretted that I had forgotten about that recipe. I didn’t obsess over it, at first. There are so many great recipes for breakfast muffins. But over time, I thought about them. A lot!

I began going through old Bon Appetit issues. I mean maybe I had forgotten what issue it was in; maybe I did have it. Hope springs eternal. Then I started looking on the Bon Appetit website and finally all over the internet. I couldn’t find it!

So I started baking muffins. Lots and lots of muffins. Some were too mushy. Some were too dense. I’d add the jam and it would be too sweet. I’d make my own jam and it was too bland (in the muffin).

Then one day, it happened! I came up with the recipe exactly as I remember it. It was divine. I make them on the smaller side. I eat them with a little fruit and coffee. It is the perfect breakfast.

I put the jam in before baking but it was suggested that you could inject the jam after baking. Let me know what you think of this recreated recipe.

As always please send me your comments, suggestions and photos. You know I want to hear from you. And please follow me on Instagram @whiskinthesouthern.

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Oatmeal Jam Muffins

The best breakfast muffins. I combined oatmeal, buttermilk and jam for the perfect bite.

Course: Breakfast, brunch, Morning Beginnings

Cuisine: American

Keyword: oatmeal, breakfast, jam, muffins

Servings: 12 muffins

Ingredients

• 1 1/2 cups Buttermilk
• 1 1/2 cups Uncooked, rolled oats
• 2 large Eggs
• 1/4 cup Canola oil
• 1/2 cup All-Purpose Flour
• 1/2 cup Light Brown Sugar, firmly packed
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 12 tsps. jam of your favorite flavor

Instructions

• Preheat oven to 425°.

  In a large bowl soak oats in buttermilk for 15 minutes.

  Whisk together eggs and oil then stir into oat mixture.
• Whisk together flour, sugar, baking powder and salt.

  Graduall fold into oats/egg mixture. Do not overwork.
• Line 12 muffin tins with paper liners.

  Fill each compartment 1/3 of the way up. Dollop 1 teaspoon of jam in center of muffin then top with enough batter to go 2/3 of the way up.
• Reduce heat to 350° and bake for 17-20 minutes, until muffins are golden brown and cooked through. Let cool in tin for 10 minutes then cool on rack.

This past week, I made Oatmeal Blueberry Cookies. I haven’t made them in years. But like a lot of you, I am digging deep into my resources to come up with different things to cook and bake, during this “stay-at-home” time.

I first made these cookies in 2002! Two of my step-sisters had been diagnosed with cancer (breast and ovarian) within three weeks of each other. I don’t remember a time that I felt more helpless. Around the same time Time magazine came out with an article about the Top Ten Foods for Health. This was really the first we started to hear about functional foods and nutraceuticals. Both term, we are well-versed with now.

Basically, these were foods that your body knows how to use them to benefit health, without any work on our part. So what does a chef do when she feels helpless? She cooks and bakes. Started developing recipes based on the ten foods discussed in this article. I made a marinade and a soup, but I started with cookies. I wanted a cookie that my sisters cold eat during treatment that hopefully wouldn’t make them sick and they could feel good eating knowing that there were good things happening in their bodies.

I know that may seem like a naive attitude but it made us all feel better.

My family still loves these cookies. They are not so sweet and have just the slightest cinnamon undertone. You can omit the cinnamon if you have someone that is allergic, but I like it. They are a fairly healthy cookie so you can feel good serving as a snack with a glass of milk or a few more berries.

The cookies will stay fresh for about a week in an airtight container or sip top bag. But even when they are a little stale, crumble them up on top of yogurt or ice cream.

I hope you enjoy these cookies as much as we do. Be sure to comment and let me know what your thoughts are.

I hope you re all following me on Instagram- @whiskinthesouthern I am trying to get a book deal and publishers like followers. Let’s show them who you are!

Happy Baking!

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Oatmeal Blueberry Cookies

A great alternative to Oatmeal Raisin cookies with some health benefits.

Course: Breakfast, Dessert, Endings, Snack

Cuisine: American

Servings: 40 cookies

Ingredients

• 1 cup unsalted butter, at toom temperature
• 1 cup light brown sugar, firmly packed
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. sea salt
• 3 cups uncooked rolled oats
• 1 1/3 cups dried blueberries

Instructions

• Preheat oven to 325°.

  Cream together butter and both sugars, until fluffy.

  Add in eggs, one at a time then vanilla.
• In a separate bowl, whisk together flour, baking soda, cinnamon and salt.

  Gradually add flour mixture to butter mixture. Do not overwork.

  Fold in oats then blueberries.
• I use a small ice cream scoop, but you can use a teaspoon to drop cookies onto ungreased baking sheet. Do not flatten here.
• Bake for 15 - 19 minutes. Cookies should be golden brown on bottom.

  As soon as cookies come out of oven, give them a tap to flatten, if needed.

  Cool 5 minutes on pan then transfer to rack and cool completely.
• Cookies will store well in an airtight jar for up to a week.

  Dough can also be scooped and frozen for future use.