Chocolate marzipan scone loaf

Watching traditional weekend morning cooking shows (i.e., old-school cooking shows with recipes, not reality or competition-based shows) is still one of the things I like to do.  Recently, I've been watching Molly Yeh's new show, Girl Meets Farm, and spotted a cool recipe I had to try.
It was her chocolate marzipan scone loaf, and I was captivated in more ways than one.  First of all, if there's one thing I really struggle with when it comes to making scones is...cutting and shaping them.  My dough is invariably too dry and it's a high-wire act trying to cut them into individual scones that don't fall apart.  Here was a chance to make scones in an easy loaf cake form!  Not only do I get to skip the shaping and cutting, the result promises to be more moist, and stay that way longer.  
Beyond being technically easy, the flavors drew me in as well.  Because if there's one type of pastry/dessert that I particularly favor, it's got to be ones that include things like chocolate and almond paste.  In this case, the loaf is studded with chunks of marzipan - the sweeter sibling to almond paste (I considered subbing it with almond paste but stuck with the recipe in the end) and bits of dark chocolate chips.  They provide tons of flavor and each bite of this scone loaf is like a treasure hunt for these generous bits.  
I adored how this scone-bread baked up...its rustic top with craters of marzipan and specks of chocolate chips on display.  A sprinkle of sanding sugar gives it extra crunch and sweetness.  And true to promise, the scone loaf stayed moist for a few days.  We enjoyed it for breakfast and it's just a fantastic treat for lovers of almond and chocolate baked goods.
I have baked my fair share of almond and/or chocolate treat (from buns/rolls to scones and babka, to name a few) and they rarely disappoint.  This one didn't either! 


Jordan Marsh's blueberry muffins

I've got blueberries on my mind lately.  Certainly because it's that time of year - summer, when fresh berries and berry desserts take center stage, particularly around the 4th of July.  But beyond that, I've got blueberries on the mind since getting back from a short road trip to Maine.  There, it was a constant lookout for wild Maine blueberries in every form - from donuts, to ice cream and lemon tarts!
Though there are no wild Maine blueberries to bake with at home, I made do with the usual garden variety.  And the easiest way I can think of to bake with blueberries is certainly in muffins.  It's lucky that I happened to have spotted "Jordan Marsh's famous blueberry muffin" recipe from i am a food blog not long ago and vowed to give them a try.  
I'd never heard of Jordan Marsh until spotting the recipe but I now know it was a popular department store based in Boston until the mid-90's.  These muffins were served on the top floor of the department store and deemed "the best" by many.  I've been disappointed more than a few time when it comes to my hunt for bakery-style muffin recipes but it truly pays not to give up because I finally found a winner (and I'm doing the happy dance)!  
So I wanted to post this gem of a muffin recipe. It turns out some lovely bakery-style muffins, which I think of as soft and tender yet hearty muffins that sport a signature slightly-domed, golden brown top.  Now these are the muffin tops I've always wanted!  A sprinkle of coarse sanding sugar before baking accentuates the crust.  I just adore these golden craggy tops with its crisp crust.  
And the crispy top and edges (which taste remarkably like Danish butter cookies) give way to soft, moist, cake-like muffin studded with juicy blueberries in the center.  All that and these muffins can be mixed together by hand very quickly.  I'm glad I didn't give up my search for bakery-style blueberry muffins.  i am a food blog tweaked the recipe to make a banana chocolate chip version, which I'm more than willing to try.  In fact, I might have to do some experimenting of my own because this base recipe, and the results it produces, is too good not to daydream about.  
Temps were much cooler when we were up in Maine but we've been having a serious heat wave back home in NJ.  Even with the heat, I still can't resist turning on the oven and baking.  It was definitely worth it in this case!



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