Saturday, March 23, 2013

Oatmeal Muffins

I do love a baked good, that's no secret. And since I've been easing up on the grain it takes a lot to get me to indulge. But there are 2 key reasons that make it irresistible to me: healthy grain (in this case oatmeal & oat bran) and something sweet (banana & chocolate). And the more the better, for me! This is a new muffin recipe and it's looking hopeful:)

Begin by combining the milk with the dry oatmeal and oat bran.

The coconut I have on hand is a large shave, so I'm giving it a little extra chopping. Using a food processor might have been a better idea, these bad boys are flying everywhere! Yikes!

Add that, along with egg, oil and vanilla to the wet ingredients, mix well and set aside.

In a large bowl whisk together the flour, sugar, baking powder and salt.

Add the wet ingredients to the dry and mix lightly.

In a small bowl mash the bananas. I'm a taking an extra minute to mash them well because the muffin batter is a little dry, so I want the bananas to add some moisture to the mix.

Add the bananas and mini chocolate chips to the mix and combine. Spoon into lined muffin tins and bake for 15-20 minutes. YUM!

Oatmeal Muffins
1 1/4 c milk
3/4 c oat bran
3/4 c oats
1/2 c unsweetened coconut, shredded
1 egg
1/4 c canola oil
1 t vanilla
1 1/4 c ap flour
1/2 c sugar
1 T baking powder
1/2 t salt
2 medium bananas, mashed well
1/2 c mini chocolate chips

Preheat oven to 400 degrees. In a medium bowl combine milk, oat bran, oats, coconut, egg, oil and vanilla. Mix well and let sit for a few minutes. In a large bowl whisk together flour, sugar, baking powder and salt. Add wet ingredients into the dry, lightly mix. Add in banana and chocolate chips, mix til combined. Scoop into paper lined muffin tins and bake for 15-20 minutes, or til lightly browned on top & tooth pick inserted in center comes out clean. Makes about 18 muffins. Enjoy!

Friday, March 15, 2013

Chocolate Crinkles

My husband is a smart guy, and I'm a lucky lady to have him! Two weeks ago he was traveling on business (boo) in Fort Wayne, Indiana (where? exactly.) But, like I said, he is a smart guy and when he's traveling he likes to make it up to me by bringing me my favorite treat, chocolate truffles. And lucky for me there's a chocolate shop in Fort Wayne that is now my favorite! How good are they? Let's just say that Donald Trump keeps these little tasties on hand at all times and gives them as gifts and thank yous. So, if they're good enough for the Donald then they're good enough for me! And then some, I devoured the box in two days...2! That wasn't so smart because now they've been haunting me, I can't get them out of my mind. And since I don't have these delicious truffles to turn to in my time of need I'm going to have to take some measures to fix this serious chocolate craving I'M. HAVING. RIGHT. NOW!!! This is where chocolate crinkles come in, thankfully:) sigh

ok, let's get started. As for most baking, the eggs need to be at room temp, especially because this recipe uses melted chocolate. I wouldn't want the cold eggs combining with the warm chocolate and creating unsweetened chocolate lumps- not good. Here's a trick if you're like me and you bake on a whim- fill a bowl with hot tap water, drop - gently - the cold eggs into the water and let sit while you work on melting the chocolate and gathering the other ingredients. Works like a charm every time!

I prefer to melt chocolate in the microwave. Roughly chop unsweetened chocolate and place in a glass measuring cup.

Microwave on high, stirring every 30 seconds until the chocolate is smooth. This took a total cooking time of 1:30.

On to the mixing, in a large bowl combine eggs, sugar, baking powder, oil, vanilla and mix well.

Add in melted chocolate, mix well.

Add flour and mix til well combined. Scrape the sides of the bowl if needed.

Cover and refrigerate for 1-2 hours, or up to the night before baking.

When you're ready to bake, preheat the oven to 375 degrees. Pour some powdered sugar into a small bowl. Scoop about a tablespoon of dough and roll between your hands til you have a ball - about 1" across is the goal. Place into powdered sugar.

Roll in powdered sugar until completely coated and ... on a cookie sheet about 1" apart. Continue til full and bake for 8-10 minutes.

Aren't these scrumptious looking?! They are like the perfect little brownie bite, crispy on the outside, chewy on the inside and the powdered sugar puts it over the top, yum! I got about 50 cookies out of this batch, they may last more than 2 days, mmmmm, maybe not:-)

On a side note, I was telling my husband how AMAZING those chocolates were and to my surprise he shipped me another BIGGER box, wow, true love<3

Chocolate Crinkles
from Better Homes and Gardens Cook Book

3 eggs, room temp
4 oz unsweetened chocolate, melted
1 1/2 c sugar
2 t baking powder
1/2 canola oil
2 t vanilla
2 c ap flour
1 c powdered sugar

In a large mixing bowl combine eggs, sugar, baking powder, oil and vanilla. Mix well, scraping sides of bowl as needed. Add in chocolate, mix well, scraping sides of bowl as needed. Add in flour and combine well, scraping sides of bowl as needed. Cover and chill for 1-2 hours. When ready to bake preheat oven to 375 degrees. Scoop about 1 tablespoon of cookie dough, roll between hands to shape ball and roll in powdered sugar to coat fully. Place on a cookie sheet about 1 inch apart. Bake for 8-10 minutes. Let set for a few minutes after removing from oven, then cool completely on a wire rack. Enjoy:)