I completely identify with Garfield. We both love lasagna and hate Mondays. To ease into the harsh realities of Monday I often turn to this recipe. It’s quick and easy and involves dark chocolate and syrup. I think Buddy the Elf would completely approve of this breakfast dish, Chocolate Chip Maple Muffins. In my defense, I usually combine it with some type of fruit so I don’t feel so guilty. Okay, okay, but then sometimes I eat two.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
2 tablespoons maple syrup (I use Trader Joe’s)
2 tablespoons melted butter
1/2 cup dark chocolate chips (Depending on what the week holds, I might be generous on this)
1. Preheat oven to 350.
2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl and sift with a wire whisk.
3. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
4. Add wet ingredients to dry and stir.
5. Bake 15 minutes.
Now you’re ready for the week! If you’re feeling adventurous, add some crumbled bacon on top.
Like most dads, mine has a sweet tooth and is always happy to try my new baking creations. Payment for looking after my car and various handyman projects usually comes in the form of sugar from me. A few weeks before Father’s Day, hints for the need of cake pops were dropped.
As I’ve mentioned before, this whole cake pop craze rejuvenated my love of baking. A few years ago I made my first batch of cake balls for New Years Eve…
Not bad, right?
I soon realized cake pops were much easier when it came to getting rid of the excess coating and decorating.
Oh, how the mighty have fallen.
Out of sticks, I decided to do cake balls for Father’s Day. I even thought of making them look like golf balls. Well, fast forward to Friday night at 9 p.m. after a couple of crazy weeks and this is the mess I created:
I found myself hating the process with little patience. Luckily, my family didn’t really notice and boasted that they were the best flavor combination yet. I used vanilla cake, chocolate frosting and a white chocolate coating.
You’re can’t win them all. The important thing is they were delicious. Note to future self: don’t take on a tedious baking project the night before facing a 15 hour work day.
The past few weeks have been filled with several baking adventures. Mainly, working with new ingredients.
I love Nutella. After my trip to Paris last year I went on a complete Nutella crepe craze and would make them once a week. So, of course I wanted to try baking with this delicious spread. I wasn’t completely satisfied with the first batch, so after some perfecting I’ll share the recipe.
Using the Drunken Cupcake recipe, I substituted the whiskey for bourbon to make this treat resemble the classic cocktail. A Manhattan isn’t my cocktail of choice, but these were just as good as the Drunken Cupcakes. I’m happy to report the chocolate buttercream icing was much easier thanks to the new mixer! I also used my Cupcake Decorating 101 skills to make them prettier than the first Drunken Cupcakes. Although, perhaps it’s more fitting when they’re a bit sloppy. And speaking of my cocktail of choice, I wonder how a mojito cupcake would taste…
On the baking schedule I have cake pops, muffins and cupcakes so expect new recipes soon! I also wanted to share my new plates. I can’t wait to serve dessert on these beauties from Anthropologie.