I don’t get many requests from my husband like this, but he asked if he could take some muffins to work to share with his colleagues. He is well aware of my #MuffinMonday fix, and knows that unless the week is lost due to an extremely hectic schedule, muffins shall be made! He and his co-workers work really hard, and for long hours on rotating shifts. It’s very hard on their bodies and affects their sleep pattern. I was more than happy to send this weeks #MuffinMonday goodies for a break time treat! It’s the least I could do for such hard-working guys 🙂
Today’s #MondayMuffin recipe is adapted from Culinary Concoctions by Peabody. This is my first time making snickerdoodle anything. The ingredients looked great but rolling the batter in cinnamon sugar seemed hilarious to me. Couldn’t wait to give it a try! I didn’t make too many changes as I really wanted to keep it simple. I did however, add a topping that somehow just went so well with these muffins. I also believe that this topping made this muffin “a cupcake in disguise”. This has got to be one of the best muffins I’ve tried. (Do I say that every #MuffinMonday?) Seriously, this muffin is moist, delicate, and needed more frosting! I purposely made a small amount of frosting to adorn these muffins. It’s all about control, especially during the holiday season!
Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting
Very visually appealing. The tops really do look like cookies! Or do I just have cookies on my mind…
I realized after I put these muffins in the oven that I used pretty pink muffin liners for my husband and his co-workers. Hopefully it will make them smile, before and after the first bite.
Snickerdoodle Muffins
The white chocolate cream cheese frosting was just an experiment and I’m glad it worked out. I’m sure semi-sweet would work just as well. I’m tempted to try it with dark chocolate.
Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting
A very moist muffin. Not too sweet. Seriously addictive.
Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting
Happy Monday!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week.
Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
This weeks #SundaySupper theme is Favourite Celebrity Chef! Wow! How can a food blogger ever choose!!?? We are all so very excited about this weeks #SundaySupper. Our host for this week is Tammi from Mommas Meals. I am eager to see what everyone has made and also to see what celebrity chef has inspired them. I was a bit indecisive in the beginning because I adore so many Chefs on television. It is reasonable to say that I don’t have one specific chef as my favourite, since they each offer their own unique style and culinary flair.
For a long time, The Food Network is where I got most of my inspiration. It all started in 2007 when I was home for a year on maternity leave with my son. I was tired of just making sure the meat was merely cooked. I was especially tired of making cakes from a box. I really wanted to make a change in how I prepared meals for myself and my husband. I wanted to cook and I wanted to bake, and I wanted to do them well. This was something that was, and still is very important to me. For a while it was all about Paula Deen, Rachel Ray, Michael Smith, Giada De Laurentiis, Anna Olson, Laura Calder, Nigella Lawson, Jamie Oliver, and Ina Garten. I’ve made recipes from all of them. I watched their technique, learned about ingredients that were unfamiliar to me, and also I learned about dishes from other cultures. I still draw inspiration from them to this day. My appreciation for food, and for the culinary craft continues to grow. I don’t watch as much Food Network anymore, as my time is very limited. But when I do get the chance, I ask not to be disturbed. In time, I will acquire their cook books and continue to be inspired.
After the birth of my daughter, I decided to stay home with my little girl and her big brother. I discovered and watched Everyday Food which came on the Oprah Winfrey Network (OWN). I don’t believe I missed an episode. In fact, you’ll find that many of my earlier recipes came from The Food Network or Everyday Food. Everyday Food is no longer a part of my cable programming for whatever reason, but their website is still a very good resource for me. Can you imagine being one of the chefs in that test kitchen?
I got to thinking… who offers a selection of recipes that really appeals to me? …Martha Stewart. I buy her books, I bake her cakes, I follow her on Pinterest, I trust her recipes! I also love that she introduces and collaborates with other awesome celebrity chefs like Emeril Lagasse. Aside from the fact that Martha is a MOGUL in her own right, she is also a teacher. She is the epitome of culinary excellence as well as classic home cooking and entertaining.
Today I’m sharing with you a recipe that I adapted, simply because I wanted to try it with other ingredients. This is a great cake for the season, and also it is my most recent recipe from Martha Stewart that I have made. I made the original recipe first ~ Pumpkin Chocolate Chip Squares, and it was amazing! Then I made it my way, and guess what? It was amazing!
Sweet Potato Chocolate Chips Squares
Sweet Potato Chocolate Chip Squares for #SundaySupper
A delicious cake made with sweet potatoes and chocolate chips
Author: Lyn via Martha Stewart
Recipe type: Cake
Serves: 12
Ingredients
2 Cups All Purpose Flour, Unbleached
2 Tsp Pumpkin Pie Spice
1 Tsp Baking Soda
¾ Tsp Salt
1 Stick Unsalted Butter, Softened
½ Cup Coconut Oil
½ Cup Granulated Sugar
½ Cup Coconut Sugar
1 Large Egg
2 Tsp Vanilla Extract
1 Cup Sweet Potato Puree
¾ Cup Dark Chocolate Chips
Instructions
Preheat Oven to 350F
Line the bottom and sides of a 9X13 inch pan with foil or parchment paper. Spray with cooking spray.
In a medium bowl, sift flour, pumpkin pie spice, baking soda. Add salt. Whisk to combine. Set aside.
In a large bowl, cream butter, oil and sugar until combined.
Beat in egg and vanilla until combined.
Beat in the sweet potato puree
On a low speed, gradually add the flour mixture until combined.
Fold in the chocolate chips
Spread the batter evenly into the pan. Push the batter into the corners as best as possible.
Bake for 30 minutes or until toothpick inserted into the centre comes out clean
Allow to cool completely in the pan
Cut into squares, serve and enjoy.
Notes
This recipe is adapted from http://www.marthastewart.com/336431/pumpkin-chocolate-chip-squares
3.1.09
Well, of course the cake smells amazing. It was firm but moist to the touch. Cut into portions using a very sharp knife. I made 15 squares but you can cut them a lot smaller if you wish.
Sweet Potato Chocolate Chip Cake – fresh out the oven!
One thing for sure – the colour and texture of this cake is awesome. Moist and chewy. Certainly something to consider for gatherings over the holiday season. It’s so easy to make and also very easy to transport.
Sweet Potato Chocolate Chips Square
How about this tasty little treat for your friends and family?
Sweet Potato Chocolate Chips Squares
Please enjoy the recipe selections from the #SundaySupper bloggers:
Starters or Snacks :
Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto Pie, though. Until now.
This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!
Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
In a medium-sized saucepan, heat olive oil.
Add the rice and stir for about a minute. Gradually add about ¼ cup of broth at a time, stirring often until the liquid is absorbed.
When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
Season well with salt and pepper.
Remove from heat.
Stir in eggs
Add spinach, parsley and corn, stir to combine.
Transfer the mixture into the prepared pan
Smooth the mixture into the pan, then bake for 30 minutes until golden brown
Cut and serve when warm
3.1.09
I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.
Risotto Pie, ready for the oven
This pie is quite delicate so care should be taken when transferring to a serving platter.
Risotto Pie, made with spinach, scallions, mushrooms, parsley and sweet corn
I garnished with some fresh spinach and a few carrot shavings.
Risotto Pie
This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.
Risotto Pie
My husband and I really enjoyed this Risotto Pie. It was different, it was interesting. I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.
These muffins were destined to be baked. I’ve been wanting to make Rum & Raisins muffins for a while now. The time just didn’t seem to be right, until now. I was so determined to make these muffins that I made 2 batches before I actually got to the one you see here.
Determined.
Rum & Raisin Cinnamon Muffins
You see, the first batch I made was…well, lets just say I didn’t want to eat them. I realized afterwards that I had too many ingredients, or not enough moisture. Either way, it just was a disaster. I had a good laugh at myself. I don’t often throw anything away but I’m well aware that it can happen. I was a little bit annoyed though, as I don’t like to waste food/ingredients. I couldn’t save them. When I realized where I went wrong, I had renewed confidence and proceeded with a big grin.
And then as soon as I carefully placed the muffins into the oven – I saw a main ingredient on the counter. I forgot to fold in the raisins!!!!! Argh!!!!! Ok, now I was MAD! How could I have forgotten to add the raisins!!!???? I could have continued and called the muffins something else. But I really REALLY wanted raisins! So…I proceeded for the third time to make my muffins.
Has this ever happened to you? A bad baking day that turned out great?
Today’s #MuffinMonday recipe comes from King Arthur Flour – Simply Sinful Cinnamon Muffins. Of course, my own spin made it a tad bit risqué. I think I may have created a filling. Butter, sugar, cinnamon and Jamaican Appleton Rum. I’m going to call it Rum Butter. How’s that for festive?
The rum butter oozing out of the muffin. The aroma in my kitchen. Just lovely.
Fresh out of the oven
A sweet and crunchy topping, for your Monday morning delight.
Rum & Raisin Cinnamon Muffins
Moist muffins with a hint of rum.
Rum & Raisin Cinnamon Muffins
Happy Monday!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
I guess every now and again, we can indulge in some chocolate goodness. Besides, there’s no better time than the upcoming holiday season. The sweet indulgences that I get flooded with on Pinterest leaves me no choice but to just dive in!
When I first saw this recipe as our selection for #MuffinMonday, the first thing I wanted to do was add chocolate chips. But then I thought… that’s too easy. And is it really festive? Of course it would taste great but, I wanted to do something else. From now until the end of the year, our #MuffinMondays will be quite sensational. I hope I can keep up! I’ll be wearing my special holiday pants on from now on. You know? The one with the stretchy waist? Yes, you know the one. We ALL have a pair!
On my trip to the grocery store, I went along my merry way, picking the items on my list. I came across my most favourite treats ever! Belgian Chocolate Truffles!!!! You guys have no idea how much restraint it takes for me not to have more than one or two at a time. That’s why I rarely buy them unless it’s around Christmas time.
While I was envisioning what I was going to do with my truffles, I had to figure out how not to eat them. Sadly, I lost about three before they could get to the batter. I wanted my muffins to have a truffle centre. Can you imagine that smooth velvety truffley centre of a muffin? Heavenly! What I love about this muffins that it’s not overly sweet but still quite a chocolatey muffin. This is the most decadent muffin I have made to date. The possibilities are endless, now that I’ve made these gorgeous muffins.
A chocolate treat with a sweet and decadent truffle centre
Author: Lyn via Food Network
Recipe type: Muffin
Ingredients
¾ cup granulated sugar
1 stick (1/2 cup) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 Tbsp 2% Milk
2 Tsp Vanilla
1 Tsp Ground Cinnamon
2 cups All Purpose Flour, Unbleached
¼ Cup Dutch Dark Cocoa
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
15 of your favourite Truffles
Instructions
Preheat Oven to 325F
Grease a 12 hole muffin pan, or line with 12 paper cups
In a medium bowl, mash bananas until smooth. Add milk, cinnamon and vanilla. Mix until combined
In a large bowl, cream sugar and butter until light and fluffy
Add eggs one at a time, beating after each addition
Add the banana mixture to the butter mixture and stir until combined
In a medium bowl, sift flour, baking soda, baking powder and cocoa powder. Combine with a whisk.
Add flour mixture gradually to the banana mixture, stirring to combine after each addition
Put about 2 tablespoons of batter into each paper liner
Add a truffle to the centre and then cover with batter until about ¾ full
Bake for 22 minutes until a toothpick inserted comes out clean
Notes
This recipe yields 15 muffins
Adapted from http://www.foodnetwork.com/recipes/banana-bread-recipe/index.html
3.1.09
I didn’t actually decide to add the cocoa powder until when I realized that the batter was going to be plain. Yes, filled with sweet flavourful banana, but plain. I added it on a whim, and hoped that it would turn out okay. I can’t see how I could have gone wrong with adding more chocolate.
Each Truffle inserted into batter
I used two spoons to fill each cup with the remaining batter.
Truffles covered in batter
The kitchen was filled with that comforting aroma of chocolate. I could not wait to dig in! You have no idea!
Warm Muffins
And because I simple could not wait for my muffins to cool, this is what my truffle shavings looked like after a mere few seconds of making contact. I wasn’t complaining though! It wasn’t the look I was going for but hey ~ I ate this one first!
Melted Truffle Shavings
I just couldn’t help but wonder what the inside looked like… yes, the muffins were still warm. I was on a roll 🙂 The centre gets firmer when the muffins are completely cooled.
Warm Truffle Centre
Sweet, messy, awesome, Truffles! Believe me when I say none of this went to waste.
Truffle Shavings
I waited for the muffins to cool completely so that I could cover them with some truffle shavings. I allowed the truffles to firm up a bit by putting them in the fridge for a few minutes before using them. This helped me to achieve the desired results. I was very VERY happy with these muffins. My family LOVED them!
Chocolate Banana & Truffle Muffins covered in Truffle shavings
Happy Monday!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
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