Warning: Another photo-heavy post coming up.
Mostly because I’m still kinda scattered.
But sunsets are something that helps me to stay calm.
Even though I’m behind on my uni work and I’m nervous about camp.
So, less words.
I am a big fan of Greek-style yogurt.
And I love five:am yogurt.
And I love chocolate!
And I love cake. And snacking. So they’re all represented here.
And sometimes you just gotta bake.
Hence, the chocolate yogurt snack cakes. Again, from Smitten Kitchen: one of my major inspirations in cooking and in photography and in blogging.
Beware of the tiny ones, though. They’re dangerous. They slip under your guard and suddenly, BAM! You’ve eaten twelve.
How do you de-scatter? Calm down? Refresh?
spending time with God in the sunset, sunlight, good times and deep in the funk.
And the chocolate. Always the chocolate.
Adapted from Smitten Kitchen
I doubled the recipe because I have a lot of yogurt to use (and I’ll be making more this week because as I mentioned I have a camp that I am going to 🙂 and it made 36 cupcake sized muffins and 12 mini muffins. So I’ll give the doubled recipe with the original measurements in square parentheses.
400g [200g] dark chocolate, coarsely chopped- I used a combination of 72% and 54% cocoa
1 cup (250ml) [1/2 cup – 125ml] vegetable oil
1 cup (250ml) [1/2 cup – 125ml] yogurt (I used Greek-style – plain yogurt is fine too)
2 cups (400g) [1 cup – 200g] sugar
2 1/2 tsp [1 tsp] vanilla extract
(I didn’t use almond extract but Deb suggests 1/2 teaspoon)
3 cups (400g) [1 1/2 cups – 200g] plain flour
3 tsp [1 1/2 tsp] baking powder
1 tsp [1/2 tsp] sea salt
Preheat oven to 180 degrees Celsius and line two muffin tins with patty pans.
Melt chocolate and half the oil in a ceramic or glass bowl over a pot of simmering water or in the microwave. Meanwhile, stir together the rest of the oil, yogurt sugar and extracts together.
Sift the flour, baking powder and salt together in a large bowl. Make a well in the middle and pour in the yogurt mix and the slightly cooled chocolate mixture. Stir together.
Divide between the patty pans (use more if you need to) and bake about 20 minutes . Serve with lightly sweetened whipped cream and berries. Or, you know, as is. With milk.