Carrot Muffins with Cream Cheese Filling Recipe. Cupcake. Muffin. Really now, is there a difference between a cupcake and a muffin? Is not one the same as the other with merely an aspiration of frosting? Is not a cupcake just a prissier muffin, perhaps a slightly finer body made with cake flour, but with no real substance on the inside, only covered with frosting make-up and adorned with flashy chocolate and candy accessories on the outside? Or is is that a muffin is the back asswards, lumpy, bumpy country cousin of the sophisticated city cupcake? These questions, they are too much. The hour’s approaching to give it your best And you’ve got to reach your prime That’s when you need to put yourself to the test And show us the passage of time We’re gonna need a montage Ooh, it takes a montage a montage starts with mise en place just the result of shredding a muffin has substance no need to show the baking In anything, if you want to go From just a beginner to a pro You need a montage Even Rocky had a montage skip to finished muffin.
Zucchini Muffins with Nutella Swirl. Zucchini Nutella Swirl Muffins Baking Drama produces Zucchini Muffins with Nutella Swirl. Life and baking are one and the same. There are firm rules and other areas that offer plenty of room for interpretation. There are moments of triumph and toothsome rewards. There are devastating failures that you can’t fully grasp the depths of until the very end. I often find little life lessons in my interaction with food. The latter I find to be the most difficult. There is something deep within me that often wants to fling “the process” off a cliff and not look back.
In baking, as with life, the process matters. This zucchini muffin recipe in particular, was a refresher course in “trusting the process.” So now that my flaws are out on the table, let’s discuss what I did wrong. Batch One. Batch Two. Batch Three. Batch Four. These Zucchini Muffins were light, moist, and flavorful with a decedent chocolatey top. Print Save Yield: 12 muffins Prep Time: 20 minutes Cook Time: 20 minutes Ingredients: See Brooke Cook: Banana Bread Muffins. We have certainly established my love for muffins, so it's not surprising to find another muffin recipe here. However, I have yet to share a banana bread recipe, which is a little surprising to me because it is one of my favorite things.
There are two distinct types of banana bread, the dark banana flecked kind and the light slightly sweeter kind, this is the latter of the two. This bread is moist and sweet, but I have to say I am a bigger fan of the dark speckled banana bread I grew up on. This was a great alternative to the classic banana bread, and from reviews it seems like it is a great banana bread for those who swore they hated bananas or banana bread. This recipe was originally posted as being made in a bundt pan, but in true fashion I made them into muffins. Either way it was quite delicious, enjoy. Directions: Preheat your oven to 350º. October Daring Bakers | Chocolate-Glazed Espresso Doughnuts « X The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
I was so excited to see that the challenge was doughnuts, since I have had a particular recipe from Martha Stewart in mind since before I got married… waaaaaay back in September 2007. I saw this recipe in a Martha Stewart Weddings magazine issue, one of the MANY wedding magazines I acquired in the process of planning the best party of my life our wedding.
I was so enamored of the idea of an espresso glaze for doughnuts, but I had some cocoa in my cabinets and thought that would be an excellent addition. I thought these were a great deviation from your standard Krispy Kreme, sugar overload, diabeetus diabetes-on-a-plate fried ring of dough. Chocolate-Glazed Espresso Doughnuts Adapted from Martha Stewart Weddings Makes about 2 dozen Reduce speed to low. Nutella Bomboloni with Hazelnut Sugar. The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann, and Epicurious. Personally, I have never liked doughnuts. Crazy, right? But I only speak the truth. I was a bit stubborn as a child. Unfortunately for Mike, this means I do not make homemade doughnuts very often.
When I took this homemade Italian doughnut and decided to fill it full of warm, gooey, chocolaty Nutella, someone's eyes grew large. So, if you happen to have a special someone with Italian roots, or anyone who might dream of Nutella, I suggest rolling the hot-from-the-oil bomboloni in sweet hazelnut sugar and serving alongside a strong double Illy espresso. Even if you are like me and do not actually enjoy doughnuts, the smile you receive in return satisfies more than you can imagine. Nutella Bomboloni with Hazelnut Sugar makes about 48 bomboloni Ingredients. Yeasted Doughnuts: Daring Bakers Challenge, October 2010. As Daring Bakers, our monthly challenges mostly involve quite a bit of baking. Occasionally though, we take a break do challenges that do not involve baking and this month was one such challenge.
This October, our hostess for the month challenged us to make ourselves some doughnuts. While many of us chose to fry our doughnuts, some others chose to bake them. We had the choice to fry them, bake them, glaze them, fill them, or make them any which way we wanted to, but we had to make some doughnuts. The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. Lori wanted us to make doughnuts using one of the four given recipes, but beyond that we were free to experiment with shapes, flavours, glazes or anything else we could think of. So I shall bake doughnuts another day. Yeast Doughnuts (Adapted from Alton Brown) Baked Apple Donuts. I have been going to the Long Grove Apple Haus for as long as I can remember. They make the absolute BEST apple donuts. Long Grove is a little shopping area with all kinds of cute shops.
I never really went for the shopping though. I went for the food. We would always get donuts from the Apple Haus, soup and cheese samples from the General Store, fudge from the Long Grove Confectionary, popcorn from the Popcorn Shoppe and ice cream from the Peppermint Stick. During Apple Fest and Strawberry Fest the amount of food only increased. There was the cinnamon roasted nut stand, the corn on the cob stand, the fried candy bar stand and more chocolate covered strawberries than you could ever imagine.
I don’t go to Long Grove very often anymore. Here is what you'll need Combine the dry ingredients Dice up the apples Add the shortening Mix until broken up Combine the apples, milk and eggs Add the apples to the flour mixture Stir Put about 1 tablespoon of batter into each for mini donuts Dip in butter. Chocolate Zucchini Muffins. I think I may have magic zucchinis. I buy a box on Saturday (grocery day), and it doesn't matter if I make zucchinis every day, I still seem to have some left the next Saturday! I don't know what they're doing in there...breeding like little bunnies?
Either way, this is a great way to use up that wonderful summer vegetable. I can't take credit for this recipe; it is from the Slice of Feist blog. Overall, the muffins are very rich. They're not frou frou chocolate cupcakes, so if you really need to fill that chocolate void, these are for you! Enjoy! INGREDIENTS: (makes 7 jumbo muffins)1 1/2 cup finely chopped zucchini1 cup all purpose flour1/2 cup cocoa1 tsp baking soda1/4 tsp baking powder1/4 tsp salt1/2 tsp cinnamon1/2 cup oil (I used half olive oil, half canola...because I only had a quarter cup of each! 1. N to 350. 2. 3. 4. Chocoholic Muffins - Once Upon A Chef.
The men in my life all have one thing in common: a strong, deep-seated penchant for chocolate. Growing up, my dad lived on a steady diet of Nestle Crunch bars and Oreo cookies. These days, I live with chocolate lovers of a more discriminating sort (no offense, dad:)) – my husband and son, who know that a little begging and praise is all it takes to get me in the kitchen, covered in cocoa powder. These tender muffins with a double hit of chocolate are one of their favorites…and just as true chocoholics would, they eat them for breakfast. If you’re wondering what kind of woman would feed her family chocolate for breakfast, please don’t confuse these muffins with chocolate cupcakes; they’re not nearly as sweet, and since they’re made with buttermilk, brown sugar and baking soda, they have an open crumb as opposed to a fine, cake-like texture. Hmmmm… Okay, who am I kidding? Ingredients Instructions Position a rack in the center of the oven and preheat to 425 degrees.
Raspberry glazed baked chocolate donuts. This past christmas, my sister got me everything i need to make donuts: lara ferroni's book, a donut cutter, and a mini donut pan. which gave me the perfect opportunity to retry mini baked chocolate cake donuts. i made the exact same recipe, this time using my donut pan and this time, they're topped with a perfectly sweet raspberry glaze. did i mention these are done - start to finish, i even did all the dishes - in thirty minutes?! Don't have a donut pan or haven't quite decided yet if you need one?! These bake up perfectly in a mini muffin pan. the only thing missing is the characteristic hole. raspberry glazed baked chocolate cake donuts donut recipe adapted from lara ferroni 30 minutes, makes 24 mini donuts for the donuts: 1 cup all purpose flour 2 tablespoons cocoa powder 1 teaspoon baking powder 1/4 teaspoon baking soda 2/3 cup sugar 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 2 tablespoons unsalted butter 1/4 cup buttermilk 1/4 cup sour cream 1 teaspoon vanilla extract 1 egg.