chocolate muffins

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?

Baking

running

spending time with God in the sunset, sunlight, good times and deep in the funk.

And the chocolate. Always the chocolate.

Chocolate Muffins

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.

father’s day breakfast buns

What do you love?

I love breakfast. I love coffee. I love family. I love eating, I love food.

I love sunsets, especially ones shared with friends. Especially ones from my own porch. (They’re beautiful!)

I love winter. I love socks. I love loving stuff, getting so uncontrollably, jump-up-and-down-in-your-chair LOVING stuff. Being so excited by something you literally cannot control yourself. I love uncontrollable laughter with friends.

I love reading. I love writing.

I love baking and cooking. I love sharing, especially something I’ve made, with other people. I love giving.

This week, I got uncontrollably excited about the Melbourne Writer’s Festival. I started reading a book I bought there (I currently have four books I’m juggling, five if you count the Bible. Not that you wouldn’t – it’s just that it’s always being read in some capacity:). I finished writing my essays and drank surprising amounts of coffee (surprising considering the amount of stress I put myself through with those essays). I watched several sunsets from my porch, one from my lecture hall and one in my rearview mirror. I celebrated socks by wearing two pairs at once at the start of spring, the end of winter but still a pretty good season.

I gotta say, I pretty much love all seasons. For different reasons.

This week, I heard about some things that other people love. What other people do in their everyday lives that expresses their love for something bigger than themselves. I gave a piece of myself in the form of a poem. I got a stir in my belly that warned me of getting stuck in a rut.

And I baked breakfast buns for my family for Father’s Day. I didn’t get to be at home for as long as I’d have liked to, but I was there for long enough to make and enjoy these immensely. I’m hoping the next time I try, they’ll rise a little better, though.

What do you love?

Lemon Raspberry Breakfast Buns

Adapted from Joy the Baker

 

So, my yeast wasn’t exactly alive. Not quite dead, but I couldn’t make it into the scrolls that the original recipe requested, so I rolled it out as best as I could and cut it into rounds and we ate it that way. It was still delicious, and I’ll put in instructions for both ways.

1 cup milk

2/3 cup sugar

1 pkt active dry yeast (1 1/2 tbsp)

1/2 cup (110g) butter, room temperature)

2 large eggs

1/2 tsp lemon zest

1/2 tsp salt

4 1/4 cups plus 1/2 cup plain flour, plus more for sprinkling

For the filling:

1 heaping cup fresh raspberries (or frozen, not thawed, unless you’re making buns not scrolls) (I used a mixed berry mix because that’s what we had)

1/3 cup plus 1/2 cup sugar

1 tsp cornflour

1/4 cup butter

 

Warm the milk to just under body temperature (in a saucepan or in the microwave). Pour it into the bowl of a stand mixer. Stir the sugar and yeast into the warm milk and leave it to froth if you like, but you should probably know if your yeast is alive. (HINT, HINT).

Add the butter, eggs, lemon zest, salt and 4 1/4 cups flour. Beat on low speed for a few minutes, then scrape down the bowl and mix again for a few seconds. Now you can use a dough hook, if you have one, and mix on medium speed for ten minutes, or take out the dough and knead it for the same amount of time. Use the 1/2 cup of flour, plus more if needed, to sprinkle on your kneading surface. It should be soft and slightly sticky.

Place in a large, oiled bowl and cover with plastic wrap. Place either in a warm place for 1 to 1 1/2 hours or in the refrigerator overnight.

If you left it in the refrigerator, take it out for half an hour while you do this next bit.

Grease a 9×13″ pan or line two baking trays with baking paper and set aside.

Combine raspberries, 1/3 cup sugar, lemon zest and cornflour and set aside. If you’re making the scrolls, brown the butter in a saucepan and set aside.

Roll out the dough. If you’re making buns, preheat the oven to 200 degrees celsius, and roll the dough out to about an inch or so thick and cut out 2″ rounds. Place on the baking trays and bake about 20 minutes. Serve with the butter and raspberry mix scattered over.

If you’re making scrolls, roll it out to about a centimetre. Brush with the browned butter and scatter the raspberry mix all over. Sprinkle 1/2 cup sugar over and carefully roll the dough and filling lengthways into a log.

Slice it into inch thick rounds and nestle into the baking dish. Cover with a tea towel and let rise another hour in a warm place.

Preheat oven to 200 degrees celsius and bake 20-25 minutes, until the filling is bubbling at the edges and the tops are golden brown. Let cool about half an hour and then gobble them down with your family.