Picnic Baking
Blueberry Muffins
Batter:
Fresh out of the oven!
The liners are, as you can see, much too big for my muffin tin because my mother bought "jumbo" sized liners for a regular tin. But I ended up trimming the ones I brought to the picnic.
Pipsqueaks.
I made half with chocolate chips, half without, and added a bit of flaxseed to the entire batch. They were good, though I think the ones with chocolate tasted better because it offset the sourness of the blueberries after baking. [Does that just happen to berries? Because most of them weren't sour beforehand.]
Double Chocolate Chip Cookies
I finally bought myself some Ghirardelli cocoa powder, so I was itching to use it. I made half a batch of the recipe.
Hands down, the most tantalizing batter I have EVER seen. I usually don't have an urge to taste batter, but there's something about the cocoa powder here that made it smell unbelievable.
They were beautifully thick, which always makes me happy.
Tempting, aren't they?
Mine were a little dry, possibly because I had butter woes; I might have put too little in because of a mishap calculating the butter in my muffins.
Anyway, recipes!
Double Chocolate Chip Cookies
I finally bought myself some Ghirardelli cocoa powder, so I was itching to use it. I made half a batch of the recipe.
Hands down, the most tantalizing batter I have EVER seen. I usually don't have an urge to taste batter, but there's something about the cocoa powder here that made it smell unbelievable.
They were beautifully thick, which always makes me happy.
Tempting, aren't they?
Mine were a little dry, possibly because I had butter woes; I might have put too little in because of a mishap calculating the butter in my muffins.
Anyway, recipes!
Muffins
DRY INGREDIENTS
1 1/2 cup flour
1/3 cup white sugar
1/4 cup brown sugar (packed)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
WET INGREDIENTS
2 eggs, whisked
1/2 cup milk
1/2 cup buter, melted and cooled
1 tsp vanilla extract *I used almond extract instead*
ADD-INS - your discretion
3/4 cup blueberries
1/4 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
Directions:
1. Preheat oen to 375 degrees and grease one muffin tin.
2. Whisk together the dry and wet ingredients in separate bowls. Then combine and stir together until just combined. Stir in the add-ins gently.
3. Divide batter between muffin cups and bake 20-22 minutes.
DRY INGREDIENTS
1 1/2 cup flour
1/3 cup white sugar
1/4 cup brown sugar (packed)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
WET INGREDIENTS
2 eggs, whisked
1/2 cup milk
1/2 cup buter, melted and cooled
1 tsp vanilla extract *I used almond extract instead*
ADD-INS - your discretion
3/4 cup blueberries
1/4 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
Directions:
1. Preheat oen to 375 degrees and grease one muffin tin.
2. Whisk together the dry and wet ingredients in separate bowls. Then combine and stir together until just combined. Stir in the add-ins gently.
3. Divide batter between muffin cups and bake 20-22 minutes.
Cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
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