TWD - Chocolate-Chocolate Chunk Muffins and More!

 Call it muffin or call it cupcake - just don't spend too long talking because while you debate, someone else will eat the whole plate.  I loved the not-too-sweet batter of these.  It allowed for many sweet additions.  I used half a cup each of white and dark mini chocolate chips and a quarter cup of skor pieces.  Or you could follow Dorie's pictured choice and simply dollop on some jam.  The recipe is on Bridget's blog The Way the Cookie Crumbles.  It's a keeper.

Here are last week's Sour Cream Chocolate Cake Cookies.  These weren't a favourite.  Neither here nor there, even with my addition of peanut butter chips.  Spike of Spike Bakes has the recipe and she came up with the great idea to use them in an ice cream sandwich.  That would work perfectly.  I wish I'd thought of it.

 Date Nut Loaf.  I had neither dates nor walnuts, so I softened Mission figs in hot water and chopped up some pecans and voila!  This was a delicious loaf.  Good fresh, it was great toasted the next morning.  Now this is a breakfast food I could get used to.  Thanks to  Mary at Popsicles and Sandy Feet for this recipe choice.

Finally, here's a rewind.  Does anyone remember the Coconut-Roasted Pineapple Dacquoise of two years ago?  I love a dacquoise but the combination of pineapple and white chocolate in this recipe was just too much.  I recently remade it using rhubarb.  Rhubarb provided an excellent balance to the sweetness of the cake.  It was a winner!