Dec 19, 2012

Stupidest Thing I've Ever Done.

Well, one of the stupidest things I’ve ever done.

For my product design class I had been experimenting with savory ice cream. After getting the final flavors down, I worked on the packaging for it for a long time.
At one point I bought some mini Haagen-Dazs ice cream because I needed the containers. And for some stupid reason, I made those ice cream into muffins.
Don’t get me wrong, those muffins are delicious, but I could have just eaten all the ice cream by myself and not share it with anyone.

Dumbest thing I’ve ever done.
And now I’m gonna share this stupidly easy recipe with those of you weirdos who prefer eating ice cream in muffin form. Jk… not really.
Ice Cream Muffins
2 C softened ice cream (any flavor)
2 C self-rising flour (recipe followed)
1 C chocolate chips
1. Preheat oven to 350F
2. Mix together softened ice cream, flour, and chocolate chips

fill muffin tins 1/2 - 2/3 full with batter. They do rise a lot

Bake for 20-25 minutes or until the top of the muffins start to crack.

Self-Rising Flour
- Mix together 2 C all-purpose flour, 3 tsp baking powder, and 1 tsp salt.

I’m curious to know who would actually make these, but I guess I just did another stupid thing by posting this on my blog.

Dec 16, 2012

Chocolate Chip Pumpkin Muffins

I’ve made chocolate muffins before, and I mentioned that this my favorite recipe of all time. well, it still is.
The recipe I’m about to share with you is a great bread/muffin recipe, but since I’m not a huge fan of quick bread or sweet bread, I prefer the previous recipe; the muffins I made before were softer and moister, almost like little cupcakes.
However, if you’re looking for a pumpkin muffin, this is the recipe for you.

Chocolate Chip Pumpkin Muffins
½ C (1 stick) unsalted butter, soften
1 C lightly packed brown sugar
2 eggs, at room temperature, lightly beaten
1 tsp vanilla extract
1 C pumpkin puree
1/3 C evaporated milk
1 ½ C all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ ground allspice
pinch of salt
1 C chocolate chips
1. Preheat oven to 350 F
2. In a bowl, sift together flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Set aside

3. In another bowl, beat soften butter until smooth, add in brown sugar and beat until fluffy. Beat in eggs, a little at a time, and then vanilla until incorporated. Mix in pumpkin puree, and then milk.
4. Take a spoonful or two of flour mixture, toss with chocolate chips; set aside. Mix the rest of the flour into the muffin batter until almost incorporated

stir in chocolate chips.

5. Fill muffin tins ¾ full with batter

and bake for 35 to 40 minutes or until the top of the muffins start to crack.

Let cool in the pan for 10 minutes and then transfer them to cooling rack to let cool completely.


Dec 15, 2012

Pumpkin Blondies

oh yeah, they are currently my favorite dessert.
I’ve never made blondies before. I’ve always wanted to, but for some reason I always go straight to brownies. It just seems more decadent.
I was wrong. I was wrong all along. I’m truly in love with these pumpkin blondies.
I mean pumpkin is a wonderful ingredient to begin with. And then there’s the butterscotch, it really goes well with pumpkin, or I guess everything. AND, on top of that, I made brown butter for these blondies; it really gives the batter a nutty flavor. Oh yeah, perfect, just perfect.

When I first read about brown butter, I didn’t believe it would make that much of a difference. People say after butter is cooked for awhile, it starts to have a “nutty flavor.” At that point, I was like well there are no nuts in butter, and I know that cows don’t eat nuts, so how in the world does butter give a nutty flavor. So being doubtful yet curious, I made brown butter for the first time for these chocolate chip cookies.
Yup, people are right, simmering butter over low heat until it turns brown does make your kitchen smells wonderful and… nutty. Sure, it is an extra step, but trust me, it is worth it, so worth it.

Brown Butter Pumpkin Blondies
Slightly adapted from Brown Eyed Baker
1 ¼ C all-purpose flour
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
pinch of salt
½ C (1 stick) unsalted butter
¾ C lightly packed brown sugar
½ egg, slightly beaten
½ Tbsp vanilla extract
1 C pumpkin puree
½ C butterscotch chips
½ C chocolate chips
1. Preheat oven to 350 F. Grease an 8x8 square pan or an 8-inch round cake pan
2. In a small saucepan, heat butter over medium heat until melted, turn heat down to low and let it simmer until it turns brown.

Remove from heat and pour into mixing bowl and let cool to room temperature. I was impatient, so I stick the bowl in the freezer, and stir it every 5 minutes to make sure it cools down evenly.

Make sure the butter doesn’t get too hard.
3. In a bowl, sift together flour, cinnamon, ginger, nutmeg, allspice, and salt; set aside

4. When the brown butter is soft and nice at room temperature, beat in brown sugar until light and fluffy.

Add in egg and vanilla and beat until incorporated.

Stir in pumpkin puree.

5. Take a spoonful or two of flour mixture, toss it with butterscotch and chocolate chips, set aside.

And then mix the rest of the flour mixture into the blondie batter.

When mixture almost comes together, stir in the butterscotch and chocolate chips.

6. Spread it evenly over the greased pan and bake for 20-25 minutes.

I baked mine for 22 minutes. Let completely before cutting.

If you like fudgy brownies/blondies, go for 22 minutes; just make sure you let them cool completely before you cut into them or they’ll crumble and fall apart. Not that there’s anything wrong with that. If you’re impatient/like your blondies warm, just dig in and devour with a spoon, no one will judge you.
If you like cakey brownies/blondies, bake it for a bit longer. Just make sure you check on it every two minutes or so to make sure they don’t burn.


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