Chocolate Breakfast Muffins - King Arthur Flour

Chocolate Breakfast Muffins

Chocolate for breakfast. Sign me up!

This is pretty much a cupcake without frosting...so that makes it totally legit for breakfast. ;)

This recipe is super duper easy and from the fine folks at King Arthur Flour. You can throw the ingredients together in the morning and bake them while you are taking a shower. The muffin has Dutch-process cocoa and some chocolate chips for a double chocolate punch.


My friend Racheal came down with the dreaded cold... Have you had it yet? It is going around like crazy. I dropped this care package for Racheal and her cute son, Caden to get the healing started. Chocolate is medicinal, right?! Believe me, this is much better than a get well card.


Look what I bought myself for my birthday! A little stamp that says "From the Kitchen of...The Food Librarian." It's made by Three Designing Women. You can pick one up on Amazon - they mail you a blank stamp and a certificate to order the design online.

Recipe:

Adapted from King Arthur Flour's website

Chocolate Breakfast Muffins

2/3 cup (2 ounces) Dutch-proces cocoa 

1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour

1 1/4 cups (9 3/8 ounces) light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder, optional (I used the espresso powder...coffee punches up with chocolate flavor) 

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (6 ounces) chocolate chips (I used Nestle semi-sweet chocolate chips)

2 eggs

1 cup (8 ounces) milk (I used whole milk)

2 teaspoons vanilla

2 teaspoons vinegar

1/2 cup (4 ounces, 1 stick) butter, melted

Optional: coarse pearl sugar, for topping (I didn't have any pearl sugar (must get some, it is so pretty on the chocolate muffin)...I used some sanding sugar instead)

Prep: Preheat oven to 400°F. Prep muffin tin (I sprayed mine with Pam with Flour spray).

1. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. 

2. In a large measuring cup or medium mixing bowl, whisk together the eggs, milk, vanilla and vinegar. 

3. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend, just until combined. Do not overbeat.

4. Scoop the batter into the prepared muffin tin. King Arthur makes 12 muffins with big tops, but I made them a bit smaller and got 16 muffins. Sprinkle with sugar. 

5. Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, to cool on a rack.

Vegan Cocoa Cake with Cinnamon Sugar Topping

Vegan Cocoa Cake

Happy New Year! How is 2012 treating you?

I sort of missed the first half the month... sick on New Year's Eve with days of sinus infection...and a Z-Pack that killed my stomach for a couple days. Then I almost broke my 4th toe (what's that called? The "ring" toe?) yesterday hiking up a mountain. Well, you can replace "hiking up a mountain" with "in my house, moving junk around." Sigh.

Why don't you start of your 2012 with some vegan cocoa cake with a light cinnamon sugar topping. I found this recipe in Hawai'i's Best Local Desserts by Jean Watanabe Hee. The fact that it's vegan isn't mentioned in the cookbook, but as I started to assemble the ingredients, I noticed it was vegan! The resulting cake is very moist. I cut it when it was still warm so the edges are all ragged...but it was still enjoyed at the library!

Recipe:
Vegan Cocoa Cake
Adapted from Hawai'i's Best Local Desserts by Jean Watanabe Hee

2 1/2 cups flour (350 grams)
1 1/2 cups sugar (300 grams)
1/2 cup cocoa (40 grams Hershey's cocoa)
2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup oil (I used canola oil)
2 Tablespoons white vinegar
1 Tablespoons vanilla
2 cups cold coffee or cold water (I used two packages of Starbucks Via. I dissolved the coffee in 1/2 cup boiling water and then added ice and cold water to get 2 cups of cold coffee)

Topping (combine together in a small bowl):
1/4 cup sugar (50 grams)
1/2 teaspoon cinnamon

1. Prep: Preheat oven to 350 degrees. Grease a 9 x 13 pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt into a large bowl. Whisk to combine.
3. Add oil, vinegar, vanilla and coffee/water to the bowl. Stir together with a whisk - but be sure you don't overbeat. Do not make this in a KitchenAid mixer or electric mixer - a fork or whisk are just fine. You'll see bubbles because of the reaction of the baking soda and vinegar.
4. When combined, immediately pour into the 9 x 13 pan. Sprinkle with cinnamon and sugar topping.
5. Bake until toothpick comes out clean, about 30-35 minutes.
6. Let cool and cut into squares.

Chocolate Crown Bundt Cake - Day #27 of Food Librarian's I Like Big Bundts 3

Chocolate Crown Bundt Cake

I Like Big Bundts - Day #27

We are almost there! National Bundt Day is Tuesday! I hope you are planning to make an awesome bundt to celebrate. I can't wait to do the round-up of Bundts you make!

We're on Day #27 of I Like Big Bundts...my marathon of 30 Bundts in 30 Days. I'm in the last stretch and see the finish line!

Today, it's one of those "back of the package" recipes. This recipe was on the packaging that came with the Nordic Ware 6-cup Bundt pan. I have two 6-cup Bundt pans. I really like my new "Platinum Collection" pan (Amazon) - the curves are sharper and it's heavier than the other one (both made by Nordic Ware)

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!

This recipe is very easy to make...it's a vanilla batter with a bit taken out and chocolate syrup added to make a chocolate batter. Although the chocolate batter goes on the bottom of the pan, it ended up on the top of the pan (which, when inverted, is the bottom of the cake).

Have a great Saturday! We should have some rain here in Los Angeles...perfect time to make a Bundt! :)

See you tomorrow for another bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt

Recipe: Click here for printable recipe
From the Nordic Ware 6-Cup Bundt Pan package (a "back of the can" recipe!)

Bundt Pan: Smaller 6-cup Bundt Pan (the traditional bundt pan is 12-cups)

Cinnamon Chocolate Bundt - Day #23 of Food Librarian's I Like Big Bundts 3

Cinnamon Chocolate Bundt

I Like Big Bundts - Day #23

It's Day #23 of I Like Big Bundts...bringing you 30 bundts in 30 days! I allow myself a few repeats each year and today it's my favorite and easiest bundt - the Cinnamon Chocolate Bundt!

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!


I got my delivery of JustJENN Designs buttons in the mail! So excited. You can see that they are small enough to fit in a Tablespoon! :)


This cake is mega moist and delicious! You don't need a KitchenAid or anything fancy. I have step-by-step photos here. You can use Hershey's chocolate or Dutch processed. Totally easy peasy. And don't you need easy peasy these days?! I think so!


Thanks for visiting! See you tomorrow for another Bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt

Recipe: Click here for printable recipe (for a full size recipe)
I baked half a recipe in a 6-cup bundt, and the full recipe is for a 10-cup or 12-cup bundt pan.

Bundt Pan option: Traditional 12-cup Bundt Pan
Bundt Pan option: Smaller 6-cup Bundt Pan (the traditional bundt pan is 12-cups)

Chocolate & Zucchini Bundt - Day #20 of Food Librarian's I Like Big Bundts 3

Chocolate & Zucchini Bundt

I Like Big Bundts - Day #20

Whoo Hoo! 2/3 done with I Like Big Bundts 3!! We are on Day #20 of my crazy posting of 30 bundts in 30 days! And that means we are getting closer to National Bundt Day (November 15th). I hope you have your Bundt recipe picked out to celebrate the day of the sexy cake with lots of curves. :)

Today, it's a vegetable bundt. Doesn't that make it sound totally healthy?! This bundt has fresh zucchini and chocolate. You can't taste the zucchini, but you can really enjoy the chocolate.

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!

This recipe is from Clotilde Dusoulier's blog Chocolate and Zucchini. My friend and I attended a book signing when Clotilde was in the Los Angeles area a few years ago. Love her blog and book!

The recipe is very easy... some zucchini, dark chocolate, cocoa powder, flour and butter or oil. I used butter and instead of chocolate chips, I chopped up some Trader Joe's 72% chocolate. Instead of coffee granules, I put in a dash of instant espresso powder.

I baked it in a 10-cup Bundt pan. It doesn't rise too much and the texture is dense...this isn't a light and airy cake. It's great with coffee or tea or a nice tall glass of milk.

Here is the bundt straight from the oven... You can melt chocolate to top the bundt or powdered sugar. I went for the simplicity of powdered sugar. Clotilde makes her in a 10" springform pan...but I, of course, bundtized it. :)

Have a great Saturday! I'll see you tomorrow for another Bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries

Recipe: Click here for printable recipe on Epicurious
by Clotilde Dusoulier, blogger & author of Chocolate and Zucchini (does your library have it? WorldCat listing)

Bundt Pan: Nordic Ware Festival Pan

"Buried Alive" Bundt Cake - Day #15 of Food Librarian's I Like Big Bundts 3

Halloween Grave - Buried Alive Bundt

I Like Big Bundts - Day #15

Happy Happy Happy Halloween! It's Day #15 (Halfway!!) of I Like Big Bundts, my marathon of 30 bundts in 30 days!

We had a Fall Costume Parade at the library on Saturday and lots of cute Batman, Princess, Mario Bros. and Spiderman costumes passed by. What are you going to be? I've been eating way too many candies...next year, I need to wait until Halloween day to pick up the goodies!

The submission info can be found here! Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a button for baking along with me!

Today's bundt again freaks me out! Doll ARMS! After my crazy Doll Bundt, I'm relieved to know that there are many others who find dolls scary. My favorite story was Kirbie's...her parents would put dolls (gifted to her) near things they didn't want her to touch like electrical outlets!!! Hee hee. Perhaps I could incorporate the doll into a diet plan... place a doll in the cookie jar! :) By the way, these arms were NOT cut off the earlier doll bundt (too traumatic). JustJenn gave me a handful of them for this cake - she gets them here.

This Bundt is based on a cupcake I saw on my friend's JustJenn website. She saw it in Clare Crespo's “Hey There, Cupcake!” cookbook (Amazon or Library). I used JustJenn's chocolate cupcake recipe (on her site) in my smaller 6-cup Bundt Pan (I made 1/2 the recipe). Topped with Hershey's chocolate frosting, and crushed Trader Joe's Chocolate Cat Cookies (in the shape of cats, not made of cats!)

Have a safe and fun Halloween! Our house gives our full-size candies so I think we'll be popular! :) See my next post for a greeting from the doggie, Cidney! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt

Recipe: Cupcake recipe on JustJenn Recipes

Recipe: Hershey's "Perfectly Chocolate" Chocolate Frosting
(I made 1/2 the recipe):  1/2 cup (1 stick) butter,  2/3 cup HERSHEY'S Cocoa , 3 cups powdered sugar,  1/3 cup milk, 1 teaspoon vanilla extract. Instructions: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.Add small amount additional milk, if needed. Stir in vanilla.

Bundt Pan: Smaller 6-cup Bundt Pan (the traditional bundt pan is 12-cups)

Light Chocolate Bundt with Coffee Glaze - Day #12 of Food Librarian's I Like Big Bundts 3

Light Chocolate Bundt with Coffee Glaze

I Like Big Bundts - Day #12

We are on Day #12 of my crazy and exhausting adventure of posting 30 bundt cakes in 30 days...all leading up to National Bundt Day on November 15th. I hope you bake along and spread lots of Bundt love around town!

When I saw this on one of my favorite blogs this summer, I immediately knew it was destined for I Like Big Bundts! Tracey's Culinary Adventures is filled with tons of delicious treats and such beautiful photos!

If you make a bundt along with me for National Bundt Day, I'll send you this coooooool JustJennDesigns small button. It is perfect for your apron, backpack or bulletin board! It proclaims that you too like Big Bundts (and plants the Sir Mix-a-Lot tune in your head for the rest of the day) - who doesn't want that?! :) Submission info on the next post.

This simple recipe, from the folks at Cook's Illustrated, features both bittersweet chocolate and Dutch-processed cocoa. Since I don't drink coffee (I'm a tea girl), I used Starbucks Via coffee to make the coffee used in the glaze. Starbucks Via is now a staple in my kitchen cabinet. It's perfect for baking and brewing just a single cup of coffee.

For the glaze, it is a combination of powdered sugar and coffee. If you use the optional instant espresso powder, I suggest dissolving the instant espresso in the coffee before combining it with the powdered sugar for a smoother finish.

Have you picked out your recipe for Bundt day?! See you tomorrow for, you guessed it, another bundt!

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake

Recipe: Click here for recipe on Tracey's Culinary Adventures blog

Bundt Pan: Traditional 12-cup Bundt Pan

Dark Chocolate Bundt Cake - Day #7 of Food Librarian's I Like Big Bundts 3

Dark Chocolate Bundt Cake

I Like Big Bundts - Day #7

Good Morning! It's Day #7 of my crazy I Like Big Bundts 3 celebration of the awesome Bundt cake. I hope you will make a Bundt on National Bundt Day - November 15th! Can you believe how fast the year is going? Halloween, Bundt Day, then Thanksgiving! :)

30 days.
30 bundts.
What? I'm only a week in? Stick with me and see if I make it!

For this bundt, I  headed to the library's 641 section and leafed through some cookbooks. Do you use your library to browse cookbooks? I hope so!  Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More from the Editors of Southern Living Magazine has a Dark Chocolate Bundt recipe. Can't go wrong with more chocolate bundts, right?

This bundt calls for a 16 ounce can of chocolate syrup. I searched and searched for a can of Hershey's but couldn't find it in the 10 stores I visited (this bundt marathon is hard work!). I ended up using Trader Joe's Midnight Moo chocolate syrup. I wasn't sure if the 16 ounce can was by weight or volume...and I only had 8 ounces (volume, 1 cup) that weighed 11 ounces. Anyway, it was all I had and it worked out okay. The book was published in 2010 by the editors of Southern Living - is canned chocolate syrup more abundant in the South (along with White Lily Flour)?

Just a dash of powered sugar was enough for this cake.

The crumb is tight. The combo of the chocolate syrup and melted chocolate make a heavier cake - no one is going to confuse this with a chiffon cake! Although the title is "Dark Chocolate" is uses semi-sweet chocolate and whatever is in the chocolate syrup. It isn't "dark" like bittersweet chocolate, but does have a rich chocolate taste. Perfect for an afternoon coffee break.

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt

Recipe: Click here for printable recipe

Adapted from: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More from the Editors of Southern Living Magazine



Bundt Pan: Traditional 12-cup Bundt Pan

Double-Chocolate Bundt Cake with Ganache Glaze - Day #3 of Food Librarian's I Like Big Bundts 3

Double-Chocolate Bundt Cake with Ganache Glaze

I Like Big Bundts - Day #3

Chocolate and Bundt are perfect together. Really. Like true love.

We're on Day #3 of I Like Big Bundts marathon of Bundts. I'm actually in beautiful Monterey, CA for the Internet Librarian conference!

Today's Bundt is from Food & Wine. It's Double chocolate (melted bittersweet chocolate and cocoa powder) with a chocolate gananche.

Have you circled November 15th on your calendar? It's National Bundt Day and I hope you make a Bundt for someone you love, like, or just tolerate...everything will be better with a Bundt. Last year, about 90 bakers made Bundts around the world - I hope you can join me again! (Submission instruction will be posted next week)

This bundt doesn't require your Kitchen Aid mixer! You can make it with a few bowls and a whisk. Sometimes my Kitchen Aid needs a break.

I was running around the kitchen when I made this (most of my baking is done in the morning before work...about 4:30 am) and missed the butter in the ganache. I also think I let it sit for a little too long so it wasn't nicely pourable. But it still worked out!


See you tomorrow for...wait for it... another Bundt! :)

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt

Recipe: Click here for printable recipe

Bundt Pan: Traditional 12-cup Bundt Pan
Adapted from Double-Chocolate Bundt Cake with Ganache Glaze from Food & Wine's website

Buttercake Bakery's Marble Bundt Cake - Day #1 of Food Librarian's I Like Big Bundts 3

Buttercake Bakery's Marble Bundt Cake

Day #1 - I Like Big Bundts 2011

Where has the time gone?! I'm back for another marathon of Bundts! Because I cannot lie, I Like Big Bundts!

For those who are new to the blog or just visiting, I love the Bundt cake. I like cake but don't care for frosting (too sweet for me). The bundt? It's perfection with just a light dusting of powdered sugar or a light glaze. A couple years ago, I thought I would celebrate National Bundt Day on November 15th by making 30 different bundt cakes prior to an awesome holiday. I mentioned this to my totally sharp friend, JustJenn and she said, "I Like Big Bundts!"

I hope this year is fun for you, and I hope you mark November 15th on your calendar! Last year, if you made a Bundt for National Bundt Day, I mailed out a JustJenn designed button proclaming that you too like Big Bundts. This year, I have something special planned for those who bake along! (submission info coming next week)

Dust off your Bundt pan and let's get going! And hey, a TUBE pan isn't a Bundt pan. I feel Bundts need to be inverted and have some sort of sexy curves! Tube pans are just so boring compared to the Bundt! Here is a look at my collection of Bundt pans!

It's Day #1 of I Like Big Bundts: 30 days of bundt cakes! I hope you stick around, and I hope you find a recipe to try on National Bundt Day (November 15th).

I saw this cake on Jami's Night Baking blog. Have you been to her blog? It is stunning. Jami makes the most creative birthday cakes and cupcakes. Check out this SoCal themed (complete with surfboard) cake and these cute Penguin cookies. If you don't have Night Baking on your reader, add it now!

Come back tomorrow, and the next day, and the next.... for another Bundt!
- mary the food librarian


Recipe: Click here for printable version

Bundt Pan: Traditional 12-cup Bundt Pan
Recipe adapted from the Los Angeles Times Food Section Culinary SOS. Culinary SOS is great - readers ask (well, most of the time they beg) for a recipe from a local restaurant or bakery. In 2008, someone asked for the Buttercake Bakery's recipe. If you are in So Cal, visit the Buttercake Bakery in West LA or West Hollywood. (I used Night Baking's weight measurements and have included them on the recipe. Thanks Jami!)