Lemon Blossoms- these are good. That's all i'm going to say!

These taste like little lemon donuts... but better. My "foodie" girlfriend made them and sent hubby and I home with some extra's; we fought over them :) Apparently they are best if you make them the night before.

http://www.foodnetwork.com/recipes/paula-deen/lemon-blossoms-recipe/index.html

Addendum: I found the food network recipe left out a few important instructions.  Do not fill the muffin cups more than half way or they will spill over the top while they bake and look weird.  To make them uniform, use a scoop so the same amount of batter goes in each muffin cup.  ***let the lemon blossoms cool for at least 5 minutes before removing from pan.  If you "bang them out, right out of the oven as suggested, they will get all mashed and deformed (trust me.)  You might need to loosen them with a knife to get them out easily.  I hope that helps!!!

The BEST "Stolen" Chocolate Cake

So, rumor has it this recipe was originally from a Master Pastry Chef that served this popular cake at a very high end Vancouver hotel restaurant. I have no idea how my co-worker came across the recipe, but after we tried it at a pot-luck lunch at work, we ALL demanded the "secret" recipe!!! This is the most delicious, light and moist chocolate cake that is not too sweet! The recipe is also easy and very reliable. Give it a try! It is great with ice cream and fresh berries, or on it's own with a cup of coffee :)

Stolen Chocolate Cake
2 cups brown sugar
1 1/4 cups flour
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup buttermilk
1 cup black coffee
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees. Combine the first six ingredients in a large bowl. Mix the remaining wet ingredients in a separate bowl. Add the wet ingredients to the dry and mix only until completely moist. The batter will be quite runny; don't worry! Pour into a well greased bundt pan and bake for 35-40 minutes (or until toothpick comes out clean.) Let cool at least 10 minutes before removing from the pan and let cool on a wire rack. Dust with icing sugar before serving.

*I've also made these into cupcakes; put 1/4 cup of batter into a well greased muffin cup and bake about 20 minutes until toothpick comes out clean in the middle.