SGC Blueberry Muffin Recipe

This is our recipe for the blueberry muffins we serve on our brunch buffet.  We make them in large batches so we have reduced the quantity for home-friendly baking.  Let us know what you think!

Makes 24 Muffins:

Ingredients: Pre-heat oven 350 degrees F

  • 3 Cups all purpose Flour
  • 2 Cups Sugar
  • 1 1/2 Tsp Baking powder
  • 1 Tsp Cinnamon
  • 1  Cups Fresh Blueberries (Frozen will work too)
  • 2 Eggs
  • 1 1/2 tsp vanilla extract
  • 2 Cups Milk
  • 1 Stick Salted Butter (Melted)
  • 1/3 Cup Vegetable Oil


In a large mixing bowl, whisk together Flour, sugar, baking powder, cinnamon and blueberries until combined thoroughly.

In a medium bowl, mix together eggs, milk, melted butter, vanilla and oil.

Slowly add wet ingredients to the large mixing bowl and stir gently.  Stir until all the ingredients are incorporated evenly.  A few lumps are ok. You do not want to over mix, doing so will prevent the muffins from rising and they will have a sunken hole on the top instead of the nice puffy top we are used to seeing.

Grease muffin pans with non-stick spray and scoop them in, we use an ice-cream scoop but a spoon will do the job.  Fill the muffins about 3/4 of the way.

Bake in preheated oven for 12-18 minutes, or until a toothpick comes out clean.





Chocolate Fudge Brownies

These Brownies are super fudge-y and delicious! They take no time at all to bake and you probably have all the ingredients in your pantry! It is also the most versatile recipe too! You can ice them or throw in candies, nuts and other goodies in the mix and then bake them. You can serve them warm a la mode – or even eat them at cold or at room temperature!


  • 3 cups Semi Sweet Chocolate Chips
  • 2 1/2 sticks (or 3/4 lbs) Butter
  • 6 whole eggs at room temperature
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1 cup all purpose flour



the first step is to melt your chocolate with your butter. I put them both in a microwave safe bowl and place in the microwave for about 2 mins and 30 secs until the butter melts completely. Mix your flour and your baking powder in a small separate bowl. Once the butter and chocolate are finished, mix well until completely smooth.


The next step is to mix in your powdered sugar.  I make sure I sift my powdered sugar first to ensure no lumps.  I like to do this step before adding the eggs because it makes a nice paste and helps dissolve the sugar. Also, I can feel free to mix it as long as I’d like without worrying about over mixing since the flour hasn’t been added yet.


Next add the eggs and vanilla


Grease an non-stick baking pan very well! I use a butter flavored vegetable oil spray.  Line the pan with parchment paper and spray that as well.


Bake at 350 for about10-15 minutes. Do NOT wait until the toothpick comes out dry.  The way I test my brownies is to touch the top. If it leaves a light indent but feels firm I pull them out. They will continue to cook once they are out of the oven. If you over bake them they will not be fudge-y but very cake like and dry.

Brownies6   Brownie7



SGC Chocolate Chip Cookie Recipe

The SGC Chocolate Chip Cookie Recipe

This is the recipe that we use to make our chocolate chip cookies for the Sunday brunch.  They are thick cookies with a soft cake like inside and a crunchy outside.  The trick for these cookies is 1.) making sure the butter is creamed well 2.) Cake flour 3.) Refrigerating them for at least 2 hours.  Its a super simple recipe and the dough can be made in advance since they are better refrigerated!

Chocolate Chip Cookies:
Half pound Salted butter
3 1/2 cups cake flour
2 tsp baking powder
1 tbs vanilla
1 1/4 cups Light brown Sugar
1 Cup white Sugar
1 1/2 cups chocolate chips
2 eggs whole


Baking isn't difficult. One of the things I tell my staff about baking is to read the directions a couple times before starting. I also like to get all my ingredients measured and ready before I start to make sure there are no errors.

I like to I use soft room temperature butter so that it is easy to cream. Mix the flour and the baking powder in small bowl. Beat the butter and the white and brown sugar together for about 5 minutes. 


It should start to look very fluffy and light in color.


Then add the vanilla and eggs and beat that for about 30 seconds.

Add the flour mixture and mix just until it is combined. Finally slowly beat in the chocolate chips.  You don't want to over mix the flour otherwise the dough will end up tough and your cookies will be dense.

Place in a bowl and refrigerate for up to 24 hours.


Grease a non stick cookie sheet and bake at 350 degrees for about 8-10 minutes, or just until the edges of the cookies turn golden brown.








Coming Soon!

We receive many requests for recipes and kitchen tips so we’ve decided to create a blog where we can share some of our secrets with our SGC fans! We will be featuring recipes such as our famous homemade chocolate chip cookies which are served during our Sunday brunch and some of our other popular items.

We hope you will enjoy! If you have any requests to what will be featured in the blog, please feel free to email us at: