Muffins Triple Chocolat

Un beau dimanche froid d'hiver. Il vente et la température est froide mais le soleil est au rendez-vous.



Un matin parfait pour faire des muffins au chocolat! Et c'est encore mieux, si le chocolat est en triple!



Comme il était trop tôt pour aller courir, j'ai commencé ma journée en faisant 2 sortes de muffins et des biscuits à la mélasse.

Entre les 3, c'est sûr que le chocolat a mon vote!!



J'ai trouvé cette recette sur le blog Tout à vos chaudrons. Première fois que je les fais et je les ai déjà fait 2 fois aujourd'hui! Une fois dans des moules à muffins de grandeur ordinaire et une fois dans des mini-moules.



Voici la recette:

Muffins Triple Chocolat de tousavoschaudrons.blogspot

1 1/2 tasse farine
3/4 tasse sucre (j'en ai utilisé un peu moins)
1/3 tasse cacao
3/4 cuil. à thé de bicarbonate de sodium
3/4 cuil. à thé de poudre à pâte
3/4 tasse mayonnaise (j'ai utilisé de la mayo légère)
3/4 tasse d'eau
1 œuf
3/4 tasse de pépites de chocolat mi-sucré
3/4 tasse de pépites de chocolat blanc

Mélanger les ingrédients secs dans un bol.

Mélanger les ingrédients humides dans un autre bol.

Incorporer délicatement les ingrédients secs aux ingrédients humides et mélanger.J'ai ajouté quelques pépites de chocolat sur le dessus des muffins avant de les mettre au four ;-)

Cuire à 350°F de 15 à 20 minutes. (pour les mini muffins, je les ai fait cuire environ 11 minutes)

Lime Cupcakes

It has been a while. I have been baking but not posting much on my blog. Made these cupcakes for Father's Day a couple of weekends ago.



They were amazing!!! Made my regular buttercream frosting and added some lemon zest. Mmmmmm!!



I think my dad enjoyed them because he kept the leftovers!! :)

I took the recipe from the book Butter-Baked-Goods.

Here's the recipe:

Lime Cupcakes (makes 18 cupcakes)

2 cups pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
4 large eggs
3/4 cup whole milk (used low fat)
1/4 cup lime juice, freshly squeezed (about two limes) (used more!)
Zest of 4 limes (reserve the zest of 1 for sprinkling)
1 teaspoon pure vanilla

Lime Syrup
1/4 cup lime juice, freshly squeezed (about 2 limes)
1/4 cup granulated sugar

1. Preheat oven to 350F.

2. Sift together both flours, baking powder, baking soda and salt. Set aside.

3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffly. Scrape down the sides of the bowl several times.

4. Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.

5. In a liquid measuring cup, whisk together the milk, lime juice, two-thirds of the lime zest and vanilla to combine.

6. turn the mixer to low and add the dry ingredients in two parts (begin and end with the dry). Scrape down the sides of teh bowl several times to make sure everything is fully combined.

7. Use an ice cream scoop to fill each paper liner about three-quarters full with batter.

8. Bake in the preheated oven for 20 to 25 minutes or until a wooden skewer inserted into the center comes out clean.

9. Meanwhile, prepare the lime syrup: in a small saucepan over medium-high heat, bring the lime juice and sugar to a boil. Boil for 1 minute, then remove from the heat and allow to cool.

10. Remove the cupcakes from the oven. use a wooden skewer to poke several holes in the top of each warm cupcake, then use the pastry brush to gently coat the top with syrup. Transfder to wire racks and cool completely.

11. Frost with your favorite frosting :)

Muffins Triple Chocolat - Triple Chocolate Muffins

It has been a while. I haven't blogged in more than 3 months... Will try to get back at posting more!!

Decided to come back with a yummy muffin recipe... ;) There is a secret ingredient... Mayo!! ;) Makes for very moist muffins!

The recipe is in French - can translate it if anyone is interested to try this yummy recipe!




Triple Chocolate Muffins
from recettesdepixel.blogspot.ca/

1 1/2 tasse (180 g) farine
3/4 tasse (150 g) sucre
1/3 tasse (35 g) cacao
3/4 c. à thé de bicarbonate de sodium
3/4 c. à thé de poudre à pâte
3/4 tasse (75 ml) mayonnaise
3/4 tasse (75 ml) eau
1 oeuf
3/4 tasse (135 g) de pépites de chocolat mi-sucré (moi 210 g)
3/4 tasse (135 g) de pépites de chocolat blanc (moi 60 g haché grossièrement, j'ai pris ce qui me restait et compensé ce qui manquait avec plus de chocolat mi-sucré)
Méthode :
Mettre les ingrédients secs ensemble et ceux liquides ensemble et mélanger délicatement les 2 préparations. Cuire à 350°F (180 °C), 15 à 20 mn, vérifier avec un cure-dent, s'il sort propre ils sont prêts !

Toblerone Muffins

Can you believe I had some leftover Toblerone to use up?

Never thought I would say this one day - what to do with chocolate??!!!

I have to confess here that Ben had brought from work 2 huge Toblerone chocolate bars...


 after eating one huge bar... I went looking for a recipe to use the other bar :)

Toblerone Muffins
from onegoodthingbyjillee

3 cups flour
3 tablespoon cocoa powder, preferably Dutch processed
1 tablespoon baking powder
1 1/2 cups brown sugar
9 tablespoons unsalted butter, melted & cooled slightly
2 eggs, lightly beaten
1 1/2 cups milk
1 1/2 cup Toblerone chocolate, roughly chopped (about 2 bars)

Preheat oven to 325 F. Line a standard muffin pan with paper liners and set aside.

Sift together flour, cocoa powder and baking powder in a large bowl and combine well. Mix in sugar and set aside.

In another bowl, whisk together eggs, butter and milk. Add wet ingredients to dry ingredients and mix until just incorporated. Fold in 1 cup of Toblerone chunks.

Fill each muffin liner about 3/4 full and bake muffins for about 20 minutes, until a toothpick inserted into center comes out clean. Halfway through baking time, remove muffins and scatter remaining 1/2 cup of chocolate over muffins.

Allow muffins to cool for 10 minutes in the pan before moving to a wire rack to cool completely.

Oatmeal Raisin Cookies

A couple of weekends ago, I was in the mood for oatmeal raisin cookies.
Probably because I had seen this post in my blog feed: the-ultimate-oatmeal-raisin-cookie!
They are amazing!!! Soft and chewy in the middle... mmmmmm!! They were so good, I had to make them again last weekend!! ;)


Here's the recipe. Thanks Annie for another great recipe!!

The Ultimate Oatmeal Raisin Cookies
from annies-eats
Makes about 2 dozen cookies

1 cup plus 1 tsp. (144 grams) all-purpose flour
1 tbsp. (7.7 grams) ground cinnamon
1½ tsp. (7.4 grams) baking soda
1¼ tsp. (3.6 grams) kosher salt
11 tbsp. (5.5 oz or 155 grams) unsalted butter, at room temperature
¾ cup (140 grams) light brown sugar (used a little less)
5½ tbsp. (69 grams) granulated sugar
¼ cup (62 grams) eggs (about 2 large eggs)
2 vanilla beans, split lengthwise (just used a bit more extract)
1 tbsp. vanilla extract
2 cups (155 grams) old-fashioned oats
1 cup (156 grams) mixed raisins*

Directions

• In a medium bowl, combine the flour, cinnamon, baking soda and salt; whisk to blend. In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 2-3 minutes. Add in the sugars and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape the seeds from the vanilla bean into the bowl and mix to blend in. With the mixer on medium-low speed, blend in the vanilla extract and eggs just until incorporated.
• Scrape down the sides of the bowl. With the mixer on low speed, add in the flour mixture in two additions, mixing just until incorporated. With the mixer on low speed, stir in the oats and raisins, mixing just until evenly incorporated. Cover and refrigerate the dough for 30 minutes.
• Preheat the oven to 325˚ F. Remove the cookie dough from the refrigerator and let stand at room temperature for about 10-15 minutes. Line baking sheets with parchment paper or silicone baking mats. Use a large dough scoop (about 3 tablespoons) to drop the dough in rounds on the baking sheets, about 2-3 inches apart. Bake, rotating the pans once halfway through baking, until the cookies are just golden brown and nearly set (they will continue to bake for a few minutes once removed from the oven, so try not to overbake), about 17-18 minutes total. Repeat with the remaining dough.
• A blend of regular and golden raisins is recommended in the book. To rehydrate them, place in a bowl and cover with hot water. Let stand for 30 minutes. Drain the raisins and spread into an even layer on clean kitchen towels. Press gently with another towel to help blot away all the excess water.

Mini Chocolate Cupcakes

Made these cute and yummy chocolate cupcakes for a birthday!


Made them mini and colourful.


I used marthastewart's recipe!


I think they were a hit!!

Chocolate Chip Oatmeal Muffins

Made these last weekend.



Love oatmeal in my muffins

Even better oatmeal and chocolate chips!!
And why not add some toffee baking bits??!! ;)

Chocolate Chip Oatmeal Muffins
from /insidebrucrewlife.com

1 1/4 c. quick oats (used regular oats)
1 1/4 c. milk (used low fat)
2 eggs
1/2 c. oil (used Canola oil)
1/2 c. brown sugar
3/4 c. miniature chocolate chips
1/2 c. toffee baking bits
1 1/4 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. powdered sugar (didn't make the drizzle this time...!!)
2 tsp. brewed coffee, cooled


1.In a mixing bowl, combine the brown sugar and oil. Add in the eggs and beat well. Sift together the flour, oats, baking powder, salt, and cinnamon. Alternately add the milk and flour mixture to the bowl. Stir lightly until combined. Do not over mix. Fill muffin liners 2/3 full and bake at 400* for 18-20 minutes. Cool.

2.In a small bowl combine the powdered sugar and coffee. Drizzle over the top of the cooled muffins. Store in a loosely covered container.

Notes Slightly adapted from My Beautiful Disasters

Peanut Blossom Cookies

Two days in a row of sweets... Hope you don't mind!!


These are some of my favorite cookies - love peanut butter and chocolate!!

Peanut Blossom Cookies
from joyofbaking

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (185 grams) peanut butter (smooth or crunchy)

1/3 cup (70 grams) light brown sugar

1/3 cup (65 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons milk

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Coating (optional):

1/3 cup (65 grams) granulated white sugar

Garnish:

48 Chocolate Kisses, unwrapped

 

Line three baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

Roll the batter into 1 inch (2.5) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a unwrapped Chocolate Kiss into the center of each cookie, pressing down gently until the cookie just starts to crack. Cool completely on a wire rack.

Makes about 4 dozen cookies.

2013 Word

Decided to try my hand at Ali's onelittleword2013. Haven't registered and don't know if I will, but I decided that Joy would be my word for 2013.

I want to find joy in little things I want to find joy every day Baking is one thing that brings me joy for sure!!
Happy new year to all my friends :)

Chocolate Pretzels

Love the mix of sweet and salty - I made these for Christmas goody bags and I think they were my favorite!!! So easy and so mmmmmmm!!

Christmas

I haven't posted on my blog for too long!! The last few weeks have been crazy busy and I had no time or energy to take photos :(



But I am back :) and with cupcakes too!! :)


I was in charge of dessert on Christmas eve - made Martha's white cupcakes and chocolate cupcakes - mmmmm!!!


and I tried my hand with working with fondant... still have a lot to learn!!


For my first try, I think they are not too bad... they do look like Christmas trees, no?!! ;)


Hope you had a wonderful Christmas with your family and friends!