This quick recipe combines the moistness and sweetness of banana bread with little hints of tartness from blueberries. The combo muffins are great for breakfast or a snack.

We made our version with a combination of fresh and frozen berries, adding frozen berries to the top just before baking for a little cuteness. We also use fat-free yogurt, which makes the muffins lower in calories, but perhaps not quite as moist as with full-fat yogurt. We didn't miss the extra fat on the first day, but we think that using a higher-fat yogurt would extend the shelf life of these little treats.

We used our mixer and SideSwipe for this recipe (as always). It makes mashing the bananas and creaming everything together a breeze. Just remember with a quick bread like this to use slower mixer speeds and to mix only until ingredients are combined. Otherwise you'll end up with a tougher textured end result.

Fold your blueberries by hand. They're too fragile for the mixer!

​Makes 24 standard size muffins or 48 mini-muffins. Best within a day or so of baking.
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This is a great topping for Irish coffee, hot chocolate or a chocolate dessert. Super simple to make in your stand mixer with SideSwipe or a whisk attachment. Watch the video to see how easily it comes together!

Pour ingredients into the chilled bowl of your mixer. Beat on medium speed until soft peaks form. Serve immediately. Keep any leftovers refrigerated until ready to use. May lose some volume as it sits.

This dense, single-layer cake is perfect for St Patrick's Day, but you may find yourself using this recipe when you want some simple chocolate cake. We're frosting it with a cream cheese frosting, but you might also like to top it with an Irish Cream Frosting (Bailey's or similar) or some Irish Creme Whipped Cream.

You don't need your mixer for this cake recipe, by Nigella Lawson. We made ours in a 6-inch springform pan and baked for 35 minutes. We had a little sinkage in the center, but our usual tests for doneness seemed accurate. (Toothpick and finger print bouncing back.) The cake, however, was done perfectly. 

Cake keeps for a several days at room temp and can be frozen. Refrigerate if you top with cream cheese or Irish Cream frosting. It you choose to use whipped cream, add that to individual slices just before serving! Serves 4-6.
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We're not exaggerating when we say this is the best pound cake we've ever eaten. We made half a recipe, as we often do, when trying it out. Instead of a normal bundt, we used a vintage tube pan that we think was originally made for jello. But it worked well. And we got the most tender, buttery pound cake. We couldn't stop  eating it! You'll love it, too.

Here is the original Cook's Country recipe, designed to be baked in a 12-cup bundt pan. You can halve the recipe and make it as a loaf. A half recipe in our jello pan took about 55 minutes to bake. The loaf we made later took about 60 minutes. The original bundt size serves 12-14 and will keep at room temperature several days. We won't tell anyone if you eat it for breakfast.
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