Orange Chocolate Chip Pound Cake From Joy the Baker!

For those of you who have not discovered Joy The Baker, allow me to introduce her. She’s amazing food blogger that has been decorated with many blog awards and writes about amazingly tasty things and you can really get a feel for her personality through her writing, which I love. It’s definitely something to aspire to. That said I decided to try out one of her recipes, for her Chocolate Orange Cream Cheese Pound Cake!

I don’t know about you but whenever I think about oranges and chocolate I get the visual of the candy you could get at the store of the chocolate that was shaped like an orange that you had to slam against the table and it would crack into a bunch of different pieces. The chocolate also tasted as if it had been infused with orange, which I remember the first time that I tried it being weird.

That said, my taste buds have progressed passed that and now I loved chocolates infused with different flavor profiles. It’s an adventure for them really. So when I came across her post with this recipe I had to try it.

Chocolate Orange Pound Cake (From Joy the Baker)

makes one 9×5-inch loaf

Print this Recipe!

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

2 tablespoons orange zest

1 (8 ounce) package cream cheese, softened

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

4 large eggs

2 teaspoons vanilla extract

1 cup dark chocolate pieces

Place a rack in the center of the oven and preheat to 325 degrees F.  Grease a 9×5-inch baking pan and dust with flour.  Set aside.

In a medium bowl, whisk together flour, baking powder, and salt.  Set aside.

On a clean cutting board or counter, place the granulated sugar.  Add the orange zest.  With a bench scraper or the back of the spoon, work the zest into the granulated sugar, creating a fragrant and orange flavored sugar.  Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese.  Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed.  Add the citrus zest to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.

Stop the mixer.  Scrape down the sides of the bowl.  On medium speed, beat in one egg at a time, beating for one minute after each addition.  Stop the mixer and scrape down the sides of the bowl as necessary.  Beat in vanilla extract.

Add dry ingredients all at once.  Beat on low speed until dry ingredients are completely incorporated.  Fold in the chocolate pieces.

Spoon batter into prepared pan.  Bake for 50-60 minutes, rotating once or twice during baking.  Bake until a skewer inserted in the center comes out clean, or with just a few crumbs.

*Some readers are finding that the cake takes up to 75 minutes to fully cook.  You might consider loosely placing a foil tent over the cake after about 45 minutes of baking.  This will keep it from browning too much, and help the center bake up.

Cake will last, well wrapped at room temperature, for up to four days.

As you can see if you click over to her site (which you should do!), she takes awesome pictures, but I’ve included mine so you can see the variation.

This makes a great tea snack for my tea drinkers out there!



Oatmeal Scotchies, Yum!

First things first. Sorry I dropped off the planet here for a little while. Life just gets busy sometimes and you have to just roll with.

I was feeling the hurt, of not being able to bake for awhile, and ultimately broke down at about mid-night the other day and got my bake on.

I like to ask people at work what kinds of sweets they like, because it offers both a chance to do something new or perfect a classic, which is how I got the idea for this one. Plus it helps you make friends. Friends are good. This was my attempt at the Oatmeal Scotchie recipe that you can find on the back of the buterscotch chips from Nestle.

Oatmeal Scotchies

1 1/4 C  All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 C Butter or Margarine
3/4 C Granulated Sugar
3/4 C Brown Sugar
2 Eggs (LG)
1 tsp Vanilla Extract
3 C Oats
1 2/3 Butterscotch Chips

Preheat oven to 350 degrees
(If you see the recipe is says 375 but I think 350 works better).

Gather your ingredients before you bake! If you don’t have something if gives you time to gussy up a bit before knocking on your hot neighbors door for a cup of sugar. I don’t know if that would even work, I think the odds are pretty high that he might just think you’re a bit off. (If anyone tries and meets their future hubby, you’re welcome.)

I’m really excited about this next picture, because I get to introduce you to my new best friend. Henry. He was introduced into my life on my birthday this year, and I couldn’t be a happier girl.

(Henry in Action!)

Yeah, that’s right I got a kitchen-aid for my birthday. Yes, I did name it. (Maybe I’m the one that’s a bit off?) My boyfriend got it for me, and clearly is amazing.

Back to the baking.


1. Gather the flour, oats, baking soda, salt, and cinnamon in a small bowl and the put that off to the side.

2. Put the butter and sugar in a bowl and cream together. (About 3-5 minutes) It will become light colored and fluffy. Then add the eggs, one at a time. Make srue that you’re scraping down the sides in between.

3. Add the vanilla extract. (They say that you could use the zest of 1 orange instead as well.)

4. Slowly stir in your dry mixture that you set aside earlier. MAKE SURE NOT TO OVER MIX! You want it to be just combined, which means you’ll still see some of the flour, it’s okay.

5. Gently stir in the butterscotch chips with a spatula.

6. Chill in the fridge for about an hour.

7. Place on a cookie sheet lined with parchment paper or a silicone mat approximately 1-2 or apart. (I had run out of both so I just greased my sheet with some baking spray.)

8. Bake for 10 minutes or until golden brown.

Baking times you should really experiment with. It took me about 4 trial batches to find a time/temp combo that I liked. Each ovens slightly different and everyone likes their cookies a certain way so just use my recommendation as a benchmark and work from their. The original recipe said to do 7-8 minutes at 375 but I liked 10  at 350.

I think these turned out well, they got my creative juices going. Now I just have to figure out what to do with the bag of meyer lemons I have sitting on my counter.