Thursday, November 3, 2011

Double double Muffins/Bread

I'm trying to catch the blog up to my baking over the past week or so.

I was so excited to get the Chocolate-chip Pumpkin Muffins to a friend on Halloween (who I created the recipe for) that I didn't remember to take pictures.

This is what I was listening to while I was baking, though:

I made a dozen muffins and put cute little orange and black sprinkles on 6. (I was scared that cooking the sprinkles wouldn't work, so I hedged my bets.)  I also made a tiny loaf with the chocolate chips for my dad and a regular sized loaf without chips for me!

Here's my half-eaten loaf and tiny loaf:

I used this recipe and the first time followed it exactly because I can eat everything in the recipe.  It turned out so sweet.  I'm not huge into sweets, so it was a little too much.

When I decided to remake it with the chocolate chips I decided that I'd balance out the added sugar in the chocolate by removing 1/2 cup of sugar.  I used 1/3 of a cup of semi-sweet chocolate chips for the dozen muffins.  I sprinkled a few chips in the bottom of the muffin papers the poured in the batter and topped them with more.  Then 6 got the superstar treatment (AKA sprinkles).  It took about 30 minutes for the muffins (check with a toothpick and keep an eye on them).  The little loaf took another 5 or 10 minutes.

I received some pretty great reviews for the muffins.  I did not make this up.  Seriously, they're real quotes, guys!

"@kristenbritt_ makes the BEST muffins in the world!!!! :)"

"My parents loved the muffins- Dad said they were the best he's ever eaten!"

Happy November!

Autumn Bakes

I did some baking last week.  I was trying to use some seasonal veggies in sweet baked goods.

I had some canned pumpkin and fresh sweet potatoes sitting around from making some super-awesome savory meals and snacks lately.

That first picture is Sweet Potato Muffins!  So delicious!

Here's the original recipe from :

6 tablespoons butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2/3 cup evaporated or regular milk
1 1/2 cups peeled finely shredded sweet potato
2/3 cup chopped walnuts or pecans
In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.

In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375° for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins.

I subbed in Earth Balance Original (contains corn products) for the butter and plain soy milk for the milk.  I used walnuts because that's what I had.  I did put a little extra of the walnuts in because I like them.  I also had to leave the muffins in the oven for about 5 extra minutes.  Just wait until a toothpick inserted comes out clean.

The second picture is of Pumpkin scones.  I found a recipe adaptation here.  The only thing I changed with it was the pumpkin pie spice.  I used 1/4 teaspoon of nutmeg and cloves mixed and 1/2 teaspoon of cinnamon.  The scones were still a little bland.  I'm probably not going to try them again, but I didn't hate it!

You and I

Over the past few weeks, I have been considering what to do with this blog.  The year I had given myself to complete 100 99 breads has concluded and I only made 71 breads.  Even though I have failed I feel like I have accomplished so much and learned that I am actually a fantastic baker.  With that knowledge I am moving on from the experiment and only making the breads and pastries that I want to make from here on out.

I have decided to work on creating allergen-free recipes.  I have some issues with food including lactose-intolerance and a coconut allergy and I have friends with allergy issues, as well.  It's really a challenge to work around food allergies and intolerances every day, and I'm hoping to make things easier.

I may still try to make some of the breads from my failed challenge, if I'm so moved.  I'd like any readers I have to come along on the journey.  I'm working to create something I can be proud of.  Plus there'll be free recipes for you guys!

Love and baked goods to all of you!