Thursday, October 20, 2011
Hey ya'll! What's cookin'? I've been waking up every morning with no motivation to step into the kitchen. None at all. Zero. Zilch. With my daughter's exams out of the way, I have been going out a lot! Movies, concerts, shopping, dining out ... you name it, I've done it. It's great to be able to chill with friends who I have not seen in a while. The downside is, going out almost everyday can be very tiring! ;)
Of course I have been spending more time with my daughter too. Poor girl was holed up at home prior to the exams (like all 12-year olds in Singapore!), so she definitely deserves nice treats. Both of us had a few girls' nights out so far (cos the boys don't get it). We wined and dined, shopped for her new wardrobe and watched a phenomenal flamenco performance by Ballet Nacional de España, among other things. She's totally loving it, and I must say, so am I! :)
Well, that would explain the sluggish rate of my blog postings for now. I guess with so many fun distractions, who wants to cook/bake and blog, huh? ;) I did manage one day of baking though ... it was raining very heavily and the diva in me didn't want to ruin my nice shoes, so I stayed home. Tee hee! And as always, with gloomy weather, I'd tend to end up working with chocolate. :)
Personally, I didn't think these Mocha Muffins were extraordinary, but they were definitely decent and served their role as comfort food. Perhaps the addition of cinnamon did not quite agree with me. Chocolate and coffee - yes. But throw in some cinnamon? Hmmmm, kinda confusing, no? Also, for some reason, they were slightly on the dry side, so I would recommend having some coffee, tea or milk to dunk them along with.
All right then, till the next post, wishing all of you good food, good wine and good company! Cheers, everyone!
(from Joy of Baking)
Makes about 12 regular sized muffins.
- 2 large eggs
- 1/2 cup (120 ml) buttermilk (I used regular full fat milk, or you could try yogurt too)
- 1/2 cup (120 ml) safflower, corn, or canola oil (or other flavorless oil)
- 1/4 cup (60 ml) strong black coffee or espresso, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (130 grams) all-purpose flour
- 3/4 cup (95 grams) whole wheat flour (I used all-purpose flour)
- 1/4 cup(25 grams) cocoa powder, sifted
- 1 cup (205 grams) light brown sugar (can reduce to about 180g or 190g if you don't like it too sweet, and especially if you are going to add chocolate chips)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (I would omit this next time)
- 1/2 teaspoon salt
- 1 cup (100 grams) pecans or walnuts, coarsely chopped (I omitted)
- 1 cup (170 grams) cappuccino, semisweet, milk, or white chocolate chips (I omitted)
1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line 12 - 2 3/4 x 1 1/2 inch muffin cups with paper liners, or butter or spray with a non stick cooking spray.
2. In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
3. In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 - 23 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.