So I am on a bit of a muffin kick these days. I actually have a new set of muffins baking in the oven as I write this post. In my mind, a muffin is a great treat from breakfast all the way to a midnight snack and anywhere in between. I myself am a mid-morning snack muffin girl. I recently borrowed my Mum’s Muffin Mania cookbook with the intention of trying out a few new recipes. Muffin Mania, in my mind, is the classic muffin book. Recently, a number of my friends and I have discovered that our mums all use their banana muffin recipe! Also, I have a feeling there will be some muffin baking required for the wedding so I am trying to taste test a few recipes!
I was drawn to this recipe because I had previously made a batch of peanut butter muffins that didn’t win me over. Thankfully, Muffin Mania pulled through! These are a tasty little muffin and something I would make again. The original recipe didn’t call for chocolate chips, but if you have read our blog for a while, you know we love to add chocolate where possible!
Peanut Butter Muffins
Source: Muffin Mania
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup peanut butter (smooth or chunky)
1/4 cup butter (I used margarine)
1 cup milk
2 beaten eggs
~3/4 cup chocolate chips
Mix dry ingredients and cut in peanut butter and butter until mixture is crumbly.
Add eggs, milk and chocolate chips and stir until moistened.
Bake at 375 degrees for 15-20 minutes.
Options: sprinkle muffins before baking with mixture of chopped peanuts and sugar or after baking, brush tops with melted jelly and dip in chopped peanuts.
Now I know that I already shared a cake that I made for my birthday but let’s be honest, it isn’t a GREAT birthday unless there are at least two cakes. I whipped up this Chocolate Cake with Mocha Frosting for a small gathering at S’s house. I saw the recipe in Chatelaine and I knew I had to make it. Thankfully, they had it online and I easily pulled it together.
I haven’t always had success with chocolate icing but thankfully this one worked! The recipe called for unsweetened chocolate but I didn’t have enough so I used half bittersweet. I thought the cake was delicious, especially the post-birthday Sunday night in lieu of supper!
Posted in cake
Tagged cake, chocolate, mocha
I just celebrated a birthday and it sure isn’t a birthday celebration if it doesn’t involve cake. I had my eye on a chocolate cake but I wanted to bring in a cake to work and I felt like my birthday day itself needed a fruity cake. I love bundt cakes, not as much as Mary the Food Librarian, but I do really dig them. I knew I wanted a blueberry lemon cake and I found this recipe over at My Baking Addiction.
Instead of a cream cheese icing I just made a basic lemon juice (1/4 cup) and icing sugar (2 1/2 cups) mixture, that I whisked together and drizzled over the cake. I think the cake was delicious and I definitely will be making it again.
Posted in cake
Tagged blueberry, cake, lemon
Wow, it has been a long time since there has been activity on the blog! It has been a busy month for both Caroline and I, but rest assured we have some good recipes coming soon which should hopefully make up for our neglectfulness this past month.
First off, a new Tuesdays with Dorie post! I spent a good portion of this past weekend on the 401 between Ottawa and Toronto, being a good sister and attending Caroline’s birthday party! I stopped in Kingston on Saturday while en route to Toronto to visit my mum. I made these muffins for her hoping that they would bring a little sunshine into her weekend.
My mum and dad had these with tea after I left, and they were enjoyed by both. I had a taste of one on Friday night when they were just out of the oven and they tasted quite nice! I made a few adjustments to the recipe including blueberries instead of raisins and margarine instead of butter (for a slightly more healthy muffin).
Thanks to Lauryn of Bella Baker for choosing this weeks recipe. They certainly were a nice intro to some more spring-like baking. You can head over to Lauryn’s blog to get the recipe or it can be found on page 7 of BFMHTY.
Happy Valentine’s Day! This is just a quick post (with a not-so-stellar pic) of what I made this weekend for a friend’s Valentine’s Day party.
This recipe is originally from Martha Stewart and I found it on Annie’s Eats. The top of the cupcake is supposed to be a swirl but as I started to swirl a few of them, I realized I could make hearts! How festive:) Not all of the hearts turned out but it was fun and one of my more creative baking moments!
These cupcakes were yummy and I definately will add them to my baking repertoire. I may even give them a go with different fruit toppings or perhaps add some chocolate!
I love muffins. There are no two ways about it. I have a preference for banana and pumpkin but really I will eat any kind possible. And of course, they are even better if they contain chocolate. I made these last night and I have to say that I dig them. Not as much as the lemon blueberry muffins from a few weeks ago (Dorie outdid herself on those ones!) but those contained lemon curd. Hands down, no competition, these ones didn’t have a chance, but regardless they were good. I really dug the cornmeal and maple. When I offered some to S. he said “sure, they sound healthy!” I sheepishly replied “well, I added chocolate chips” and he said “Of course you did. That’s my girlfriend.” In my defense, I think that the chocolate chips really added something.
If you want to try these out for yourself, you can head on over to Christine’s blog Happy Tummy for the recipe or better yet check out Baking: From my Home to Yours by Dorie Greenspan.
This recipes marks a first for me. My first bundt cake! I asked for a bundt pan two Christmases ago and it has been sitting in my cupboard patiently waiting for me to test it out. And let me tell you, it was worth the wait! This cake was absolutely delicious!
With anything I make for the first time, I am usually a little nervous about whether is cooked enough, etc. especially when working with such a deep pan. But this cake came right out of the pan and was baked perfectly. As always, I made a few changes including omitting the nuts and raisins. Next time, I will try and improve my swirling technique, but I think I did well for my first time:)
I served this cake this past weekend while at Mont Tremblant with friends. We stayed at a hotel and made our own meals. I brought the cake wrapped in tin foil and didn’t think about the need to take pictures, hence the ugly tin foil shot! I was a little nervous about it because I know some people aren’t into orange and chocolate but everyone seemed to enjoy it, including myself! This cake is a definate make-again and was a great first foray into the world of bundt cakes!
Thanks to Jennifer of Cooking for Comfort for choosing this weeks recipe. You can head on over to Jennifer’s blog or you can find the recipe on page 182 of BFMHTY.
Let me just say that I now believe that all lemon muffins should have lemon curd in them. The sheer genius of that is unparalleled. I was fortunate enough to have a little container of lemon curd in my freezer and when I saw that suggestion in the playing around section I jumped on it. I am smitten with these muffins. Basically you make them as normal but put a tsp or so of lemon curd in the middle. Scrumptious.
Now I am not the biggest poppyseed fan so I made half with blueberries. They IMHO were superior. But I guess that’s a preference. I didn’t glaze them as I am taking them to my parent’s house this weekend and I needed to freeze them. I will confess that I had two for supper on Sunday night. My coworker commented that muffins aren’t the healthiest dinner. But what about the blueberries and lemons? Aren’t they healthy;)
Thanks to Betsy of A Cup of Sweetness for picking this recipe. BTW I love the header on Betsy’s blog, so pretty!
PS We are hosting the Tuesdays with Dorie crowd in February!!!! It was really hard to pick a recipe. In case your wondering, it’s of the chocolate variety. Stay tuned.
I have been waiting to make this recipe from the moment I saw it on Annie’s Eats. It combines so many things I love. However, it has been put on the back burner a few times because of the time required for cooling, chilling, etc. Thankfully, keeping my New Years resolution in mind, I was a little more organized when it came to the time requirements for this recipe.
I took these squares to a New Year’s Eve party and they didn’t disappoint! I made a few modifications (low fat cream cheese and 1% milk) to avoid buying things I didn’t have on hand. You can find the recipe on Annie’s Eats and if you have never visited her site before, you should, it’s great!