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Blueberry Sour Cream Coffee Cake

Reviewed: Aug. 25, 2014
If you enjoy cloyingly sweet grocery store bakery items, then this is the recipe for you. I followed the recipe exactly as posted. I'm an experienced baker, with plenty of Bundt cakes under my belt. I planned to make it to use up left-over sour cream and take it to work. It came out of the oven pretty, but it was impossible to get out of the pan. The streusel caramelized and bonded it to the pan. It finally came out, in chunks. I contemplated compromising my baking cred by taking it to work anyway - until I tasted it. Too sweet and unappealingly damp and dense. I'm giving it 2 stars. I appreciate I don't share everyone's taste for extremely sweet cakes, so if this recipe appeals to you I'd recommend keeping the streusel away form the sides of the pan.
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Chef John's Pumpkin Scones

Reviewed: Jan. 20, 2013
I'd call this a biscuit, rather than a scone. If you like a scone moist, flaky, and bland you might like it, but I prefer a dry, loose crumb. The absence of egg and spices in the batter should have tipped me off, but I probably would have tried them anyway, just to see.
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Chef John's Pumpkin Pancakes

Reviewed: Jan. 20, 2013
I'm not a big fan of pancakes, but for so long though pumpkin pancakes sounded good. With some left-over pumpkin on hand, I decided to give them a try. I thought these were fantasitc - light, fluffy, and not soggy. I think the level of spices are on par with pumpkin pie, so if that's what you like no adjustments are necessary. I stored the left-overs in the refrigerator and warmed them up in the microwave and they were quite acceptable.
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