Spicy Tips: Chocolate Up Those Muffins!

So as I posted in an earlier post, Matt has this deep love affair when I make Banana Chocolate Chip Muffins. It’s quite ridiculous, actually. If I make a dozen, they’re sure to be gone within 24-48 hours with no exceptions. Mind you, this is 12 muffins. TWELVE. I would be lucky if I get at least one to try and even then Matt jokes that I only left him less than a dozen.

 

As luck would have it one day, I had super ripe bananas sitting in the fridge. The cold tends to help keep the bananas in their ripe stasis. And while I would normally just make plain banana chocolate chip muffins, I decided to try out a little chocolate experiment. Now, I make these brownie cookies that are downright sinful (but absolutely delicious). To that recipe, I usually add cocoa powder to give the batter this great chocolaty consistency.

 

Since Matt already loves that my muffins have chocolate, why not use some cocoa powder and make them double chocolate banana muffins? When using cocoa powder, the easy way to incorporate it into a mix without drying out the muffin is to adjust the amount of flour. For example, my recipe calls for 1 1/2 cups flour. If i put in 1/4 cup cocoa powder (which I did), then you only use 1 1/4 cups flour. It’s really that simple.

 

The result ended in Matt mentioning how the cocoa powder took a little bit of the banana flavor away, but made it almost like a muffin/cupcake hybrid. I think my next cooking endeavor might be to add a cream cheese frosting to this. Or if I’m daring, possibly Rum Chata frosting could be an interesting twist.

 

For my original post about muffins so you can try out this recipe, click here: A muffin a day makes a happy husband!

 

And for those who didn’t get the chance to see my “chocolatized” (yes I made that word up) muffins:

 Enjoy!


– Jenny V

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Spicy Tips: How to Move Your Halloween Candy (Without Throwing It Out!)

So if you’re like me and Matt, it’s the week after Halloween and you are left with copious amounts of chocolate in your home. We over-bought candy in ratio to the amount of trick-or-treaters in the neighborhood and as a result….were left with the majority of the candy we had purchased.

At first, picking up and eating a piece here and there is fine. Yet after a week of nothing but candy….I’m ready to scream!

But it’s alright, over-buying of Halloween candy seems to be a yearly tradition that all of us appear to go through. (And there’s only so many days in a row that one can grab for a Kit-Kat or Snickers without getting bored.) It reminded me of Thanksgiving, and how at Thanksgiving after we stuff our faces silly, the leftovers need to be “re-invented” in a way so that food is not wasted.

So with our large plastic bowl filled with all the candy that one can imagine, and as the baker in our house, I got to thinking about ways to make the candy move in more creative ventures….and that’s when I decided to make Halloween Candy Cookies.

Using the same recipe that we have to make Chocolate Chip cookies, Matt and I substituted the chocolate chips for M&Ms with chopped up pieces of Snickers and Milky Ways.

And the results? Absolutely delicious!

The caramel oozed out of the cookie just perfectly. And the nougat proved to melt just right into the batter, coupled with that crunch of peanut and candy shell. What we were left with was cookies….as Emeril would say….kicked up a notch!

So if you’re like me and you find that Halloween has left you with more chocolate than Willy Wonka….don’t be afraid to put that candy to good use and bake with it! Cookies, brownies, cupcakes, cheesecake–you name it, I’m sure you can (and will) find a great use for that candy!

And if you’re like me, already planning what to do with your children’s candy. (Or in my case: future children’s….when we’re ready. I sense bargaining in future years.)

Enjoy! (And happy baking!)

~Jenny V

A muffin a day makes a happy husband!

While my post is about a recipe that I found (gasp!), I do want to talk about my latest baking venture: muffins.

Yes, muffins! While I have mastered items such as cookies, cheesecake, bread, and brownies a million times over….I wanted to venture into more of a breakfast territory. Instead of Matt reaching for a cookie in the morning, what better item to have prepared in the house than a fresh batch of muffins? When prepared correctly, they’re light, fluffy, and that one word that seems to put some on edge when they hear it….moist. (I don’t get it, it’s a legitimate word and relevant for what I’m talking about.)

So with Matt away on yet another late night gig, I challenged myself to try making blueberry muffins. I mean, we had two containers of these beautifully ripe blueberries that without a recipe, I would just eat plain (or with chocolate chips). So baking needed to happen. Of course, I did my research on recipes and came across an easy recipe that only required tweaking the measurements to make a dozen rather than four dozen. Because, come on, what does a married couple do with four dozen muffins? I could feed my neighborhood on those! (Or possibly Matt’s co-workers at his seasonal job….they’re requesting muffins after I posted some provocatively delicious photos…like this one:)

The blueberry muffins were a hit! In about 48 hours since baking, those muffins were G-O-N-E….and so was all the milk. (Matt’s addiction to sweets only measures up to his craving for milk with those sweets.) And with the end of the blueberry muffins came the ever-inevitable request for more muffins. This time: banana chocolate chip.

I accepted the challenge and proceeded to diligently research recipes to find an easy and fun recipe for Matt’s ultimate craving. The result? A recipe that uses NO oil and tastes like a muffin that you would expect to be loaded with calories. (They’re not. They’re…..dare I say it? Healthy!)

So while this is not my recipe, I’m going to share it anyway via link. Because my batch of bananas yielded two dozen muffins that are practically gone within about four days. (Mind you, I have only had a handful and only a few of our friends got to try them before Matt went to town on the rest with a lifetime supply of milk.)

Click this link for the recipe: Banana Chocolate-Chip Muffins Recipe

I promise you: these WILL not last in your house!

And if you need a little bit more encouragement to make them….well….there is always this:

Enjoy!

~ Jenny V