Category Archives: Bread/Muffins

Chocolate Chip Muffins

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How ironic is it that I seem to be doing all my baking whenever I have midterms or finals? I guess baking is a way of relieving my stress and I do need sugar to function. 🙂 This quarter I normally buy myself a chocolate muffin in between my Vietnamese and Stats class from the dining hall so I decide why not make them by myself. After all I am a baker and dining hall desserts have nothing on me!
What I love about this recipe is that it only contains a little bit of cocoa powder so it’s not too chocolate-y like a cupcake or too overly sweet. Recipe from Nigella Lawson from Food Network!

Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Directions
Special equipment: Muffin tin with paper muffin cases

Directions
Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

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Chocolate Chip Banana Muffins

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Within my group of my friends from back home one of my signature items is my chocolate chip banana muffin. It’s one item they always request and I don’t mind making it for them at all because they’re so easy to put together. I wanted my apartment mates to experience the delicious of this muffin however instead of using my normal recipe, I used a recipe for a banana cake from the book Baking From My Home to Yours by Dorie Greenspan. Her recipe calls for sour cream which helps add moistness to the cake. I had some sour cream left over from the coffee cake I made previously. Although this is called a cake, I halved the recipe and baked them as muffins.

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Batter.

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Stirring in the blueberries.

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Ready to bake.

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Cooling.

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Time to enjoy!

Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1 cup sour cream or plain yogurt

Directions
Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

Grade: A
Banana chocolate chip muffins, you can never go wrong!

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Blueberry muffins

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Another travel provision made for Alice’s return to college. Also one day when I needed to buy plain yogurt I was in a complete and total daze so after taking two trips to Trader Joe’s I bought two wrong containers of yogurt by accident-French Vanilla and plain Vanilla. Since I am not a yogurt fan at all, I needed to find a way to use up yogurt since I hate wasting food. Then bam the idea of muffins popped in my head.
From All recipes.

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container blueberry flavored yogurt
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
3. Bake in preheated oven for 25 minutes.

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Flour mixture.

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Eggs and yogurt.

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Stirring in the blueberries.

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Ready to bake.

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Done and cooling.

Grade: A
Alice loved the muffins.

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Chocolate Chip Scones

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Although scones normally fall in the breakfast category, in my eyes since they are sweet and in this case have chocolate, they are worthy of being a dessert or for this occasion a travel provision. What exactly is a travel provision by my standards? It’s something sweet to eat while on the road or plane to college for my friends as a reminder of me. These scones were made for my friend Alice. Although I did not get to see her a lot this summer since she was busy working on the west coast, we had fun times together and she always makes me laugh with her stories. Since my school starts pretty late, I’ve had to say good bye to many close friends and this one was hard since she goes to school so far away. However, time flies by extremely fast and before we know it, it’ll be Thanksgiving! Now on to the food. I was not a huge scone fan until this past year were I ate delicious chocolate chip scones sold on campus at a coffee score. However spending all that money to buy a scone every time I was in need of something sweet adds up! Now that I have a delicious recipe I will be saving $1.70 each time by making my own. Hey, I’m a poor college student!

Recipe from one of my favorite websites Annie’s Eats.

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Flour mixture and chocolate chips.

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Add in the heavy cream and tada the dough is done.

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Ready to bake.

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Cooling and ready to be given to Alice.

Ingredients:
1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup (6 oz.) chocolate chips
1 cup heavy cream
2 tbsp. butter, melted
Additional sugar for sprinkling (optional)

Directions:
Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.
Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.

Grade: A+
The best part about these scones were not only how delicious and fluffy they tasted with the perfect amount of chocolate chips but how simple they were to make. Seriously, all I did was mix together the ingredients and bake. Good thing I don’t always have heavy cream on hand or else I’d probably make these every week.

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Pumpkin Bread

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Today the girls and I went to the beach. After two attempts of encountering cloudy weather, first at ditch day and last time we went to the beach with Olga, finally it was a sunny and beautiful day! I enjoyed splashing in the water with Roya and Neesha and attempting to make use of self timer with Connie and Josephine as the three of us tried to take the most flattering photos of ourselves. The countdown to college is beginning and I’m trying to spend as much time as I can with my friends before we all split up.

I made this pumpkin bread after tasting a delicious sample from Starbucks.

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Batter.

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All done and cooling.

Ingredients (I 1/3 the recipe)
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Grade: A
Scumptious! The girls polished off all the bread while I ate the delicious mac and cheese that Neesha made. It’s a very simple easy recipe to make and other than the can pumpkin, I always have all the other ingredients on hand.

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Banana Muffins with Crumb Topping

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Today was my first day back from vacation and I have to admit it was a pretty fantastic one. Not only did I get to sleep in my own bed, but I got to the spend the day with some of my most favorite people in the world-the best friends. We went to the beach, although the weather was rather grey and dreary, it was a day full of laughter, jokes, taking pictures, and of course throwing Devina into the water. I also ran around with a rope of seaweed. Somehow while we were at the beach it got very foggy and cold and being me I forgot a jacket, but we began driving it became sunny. Since we didn’t get too much water at the beach unlike Devina, Josephine, Olga, and I went swimming at Olga’s pool. Then on the drive home I saw Connie in the review mirror! With college coming up in September I do hope we have more days like these were I get to hang out with the girls and just laugh.

Anyways, I made these muffins for our trip today. I had some bananas in the house and decided to try the highest rated banana recipe on All Recipes my favorite site.

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Banana mixture.

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Dry ingredients.

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Muffin batter.

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Crumb topping.

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Ready to bake.

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All done and cooling! These turned out humongous.

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
2. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
3. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Blueberry Muffins

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Last Saturday was Senior Ball which was on a boat in SF! I can’t really describe the whole experience but i would have to say it was an extremely amazing night and wish I could relive it again. The best part was: being on a fricking BOAT, the fact that it was senior ball, and of course being with my best friends dancing the night away. Our boat was gorgeous and I loved exploring: walking outside near the railing, on the top, and admiring the amazing views like Alcatraz and the Golden Gate Bridge. I also loved the fact that all my friends were dancing and I would have to say I’ve never danced like I did before. Anyways I made these muffins for the sleepover afterward which I have to say I was pretty pooped from that fun night. Senior Ball was a perfect way to end Senior Year.

Note: Since I made to make many muffins I decided to double this recipe. For some reason the dough was turning out pretty stiff so I just added another egg and a splash of milk.

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Flour mixture.

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Beating oil, eggs, and milk. I couldn’t find my measuring cup so I mixed it in a bowl.

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Batter.

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Stirring in the blueberries.

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Ready to bake.

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All done!

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The inside.

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Yummy!

Recipe from All Recipes

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Grade: A
Yummy! These were good after being so exhausted from prom waking up.

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