Posts Tagged ‘Chocolate Chip’

A healthier chocolate muffin

August 4, 2011

Banana Chocolate Muffins

Anna at Cookie Madness posted a recipe for Apple Butter Chocolate Muffins and I nearly went running to the kitchen to make them. The only problem is I don’t have apple butter on hand, I don’t have enough apples to make any, I don’t have applesauce to reduce, and I don’t have time to run to the grocery store. I didn’t let any of that stop me. I did have an overripe banana on the counter and I thought it might be okay in place of the apple butter.

I have a personal pet peeve about comments on blogs and recipe sites that say, “I made  your recipe but I changed this, that and the next thing and my results are different than yours. What did I do wrong”? Swapping out banana for apple butter is a major ingredient swap. I hoped it would work, but if it didn’t I could only blame my cavalier ways in the kitchen. (All that said, I love to read your comments, and am happy to answer any questions you might have… even if you change things up to suit your own tastes or what you have on hand.)

The muffins are relatively low in fat and the fruit adds to the sweetness in a tasty, healthy way. The white whole wheat flour adds to the nutritional profile and the chocolate chips and cocoa add a bit of decadence without being over the top.

How did they turn out? They’re very tasty and just moist enough. They’re tall with nice crowns, and they smell great! When apple season rolls around I’ll definitely make some apple butter and make these according to Anna’s recipe. In the meantime. Here’s how I made them.

The banana substitution made me concerned that they wouldn’t be as moist as they would be with apple butter. Let’s face it. There are a lot of differences between banana and apple butter. I added a little almond milk, and upped the spices and hoped for the best.

Cross section of Banana Chocolate Chip Muffins

Banana Chocolate Muffins (Adapted from Cookie Madness’ Apple Butter Chocolate Muffins)

3/4 cup plus 2 tablespoons white whole wheat flour (114 grams)
1/3 cup unsweetened cocoa powder (28 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/8 teaspoon salt
1/2 teaspoon cinnamon
pinch of allspice
pinch of cloves
1/3 cup firmly packed brown sugar (63 grams)
1/2 cup mashed overripe bananas (114 grams)
2 large egg whites
3/4 teaspoon vanilla
2 generous tablespoons vegetable oil (30-33 ml)
1/2 T. almond milk
1/4 cup semisweet chocolate chips

Preheat oven to 375 degrees F. Spray 6 silicone cupcake molds with release spray. Mix the flour, cocoa powder, baking soda, baking powder, salt and spices together in a bowl. In a mixing bowl, stir the brown sugar, mashed banana, egg whites, vanilla, almond milk and oil together. Pour the dry mixture into the banana mixture and stir until almost mixed. Add the chocolate chips and mix just until incorporated. Divide batter equally among the cupcake molds. Bake for 20 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Sour Cream Chocolate Chip Scones

January 11, 2011

Sour Cream Chocolate Chip Scones

In my last post I mentioned all the great recipes I’ve recently made from Cookie Madness and this is one of my favorites. I have all kinds of ideas swirling around in my head for future variations. These have a great texture. A little crust on the outside, but soft and moist on the inside.

I’m easily entertained, so I grated the very cold butter. This was fast, easy, and fun to do and the grated butter made the scones especially easy to mix without over mixing which can lead to toughness. This is a good technique that can probably be applied to other recipes.

I like to bake my scones in a circle. I place the dough on a piece of parchment paper on top of the baking sheet and pat the circle out. Then I cut the circle into wedges with a bench scraper and pull the wedges apart so there is about a half inch between the wedges. I like the way the scones turn out when I bake them this way.

This will be my go to scone recipe for those times when I can’t make the eggnog scones, which I also love!

For the complete recipe click here.

Back in the kitchen

November 3, 2009

October was as much of a whirlwind as I expected it to be. I believe I was out of town more days than I was home. All that traveling and eating out made me want to come home and eat basics. Oatmeal, fresh fruit, toast. I’m just now getting around to wanting some time in the kitchen.

An interesting recipe that I didn’t blog about but is worth sharing is this recipe for Southwestern Stuffed Acorn Squash from Eating Well. I love that the recipe delivers a lot of flavor without the fat and sugar from the way I usually make it. I subbed Monterery Jack for the Swiss, but otherwise pretty much followed the recipe. It’s also worth noting that it reheats well.

Today I’m going to talk about biscotti. This is not at all what I had in mind when I set out to make biscotti, but I had these ingredients and didn’t want to run to the grocery store to get other things. The Biscotti di Prato I blogged about back in January were better than these in my opinion, but I would make these again to satisfy a need for a bit of sweet, with a bit of tang, in a good crunchy satisfying cookie.

Cranberry, Chocolate Chip Biscotti with Pecans

The original recipe is from Cooking Light. I made a few modifications. I really wanted to add pecans, and I intentionally added more oil. I’m glad I did because I don’t think I would have gotten these to come together without it. Even with the added oil I had to work at it to get them to come together enough to shape into logs. I also felt they would be a little blah without something more in the way of flavoring so I added some cinnamon. My original plan was to drizzle these with white chocolate but I decided they didn’t need it, and I’m saving the white chocolate for another recipe another day.

Cranberry Chocolate Chip Biscotti with Pecans (adapted by Sue)
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
1/2 cup toasted, chopped pecans

Prepare a baking sheet by lining it with non stick baking parchment paper. Preheat the oven to 350 degrees.

In the large bowl of an electric mixer whisk together the dry ingredients. In a small bowl, whisk together the oil, vanilla, and eggs. Add the wet ingredients to the dry and mix on low speed until the dry ingredients are thoroughly wet. The mixture will be crumbly. Add the cranberries, chocolate chips, and pecans and mix until evenly distributed.
Turn the mixture out onto a lightly floured surface and mix the ingredients with your hands until bigger chunks start to cling together. Divide the dough in half and make two rolls each about 8 inches in length. Transfer the rolls to the parchment paper and press the logs into pieces that are about 1 inch thick.
Bake for 35 minutes at 350 degrees.
Remove the logs from the oven and allow them to cool on a rack for 10 minutes.
Cut the logs at 1/2 inch intervals and stand the cookies up on the unlined baking sheet. Bake for another 10 minutes at 350 degrees. Remove the cookies from the baking sheet and allow to cool completely.

Yield: 26 cookies

Blondies

May 28, 2009

Blondies 007It seems like I’ve seen one version of Blondies after another lately, and after trying different recipes, one which was a total gooey, icky dud I made this version. As always I learned a few things during my search for a Blondie recipe that I like. I learned that Congo Bars are a variation on Blondies. It seems obvious now, but I hadn’t considered that prior to reading it in Baking Illustrated. Wouldn’t you know that I have a recipe for Congo Bars that people always seem to love, and I could have made those and been done with it? This revelation makes it clear that I haven’t made many Blondies in my life, nor even thought about them much.

The recipe for these Blondies is here, so I won’t retype it. The only change I made was to use 6 oz. of cut up white chocolate in place of the 1/2 c. white chocolate chips.

These tasted best to me once they were completely cool. We really liked these and I will definitely make them again.


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