Monthly Archives: February 2012

Chocolate Covered Strawberry Mini Muffins

Saturday, Mr Ginge bought me shoes.

But here’s the thing. He didn’t just buy me shoes. He outdid me at buying shoes. How does that even happen?

Here I am, minding my own business, contemplating a pair of pink ruffly pumps, when he ever so casually brings me over another box.

How bout these he says, and hands me over a pair of pink satin peep-toes, with the cutest little bows at the heel. In my size. My exact favorite  colour of pink. And dammit if they didn’t look better on.

How. Does. This. Even. Happen.

I mean, he is not a man afraid to shop, and I am the first to admit that he can outshop me when it comes to may things, but SHOES???????

This is a crime against humanity.

Pink shoes. PINK shoes. PINK HIGH HEELED SHOES!!!!!

Oh well.

I did beat him shooting once.

Anyways, muffins. Mini ones to be exact. The chocolate kind, studded with chocolate chips and strawberries.  Perfect for making for your Valentine.  Or if you are sans-Valentine, for yourself. Plus they are the perfect size so you can eat 6 guilt free!!!

Chocolate Covered Strawberry Mini Muffins

makes 48 mini muffins, or 12 regular muffins

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 tbsp baking powder
  • pinch of salt
  • 3/4 cup brown sugar
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs beaten
  • 1/2 cup dark chocolate chips
  • 1 cup strawberries, fresh or frozen and thawed, finely chopped.
  1. Preheat the oven to 375°F. Grease  (2) mini muffin pans, and line them if desired.
  2. Sift together the flour, cocoa, baking powder and salt into a large bowl.  Stir in the sugar.
  3. In another bowl, whisk together the milk, oil and eggs. Make a well in the dry ingredient, add the wet, the mix together until just combined. The batter should still be lumpy. Stir in the chips and the berries.
  4. Spoon the batter into the prepared pan, about 2/3 full, and bake for 10 minutes ( 20 if you are making regular muffins), or until  a toothpick comes out clean.
  5. Let cool in the pan for a couple minutes, then remove to a cooling rack and let cool completely.

They rock.

-Mel

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I linked this recipe up to The Weekend Potluck and Strut Your Stuff Saturdays! Click the link to check out more great recipes!

Categories: Breads | Tags: , , , | Leave a comment

Homemade Almond Joy Hearts

Look!

I made you a heart. Can you feel the love?

Since I discovered the little almond joy pieces last year, I have been obsessed. I want to make everything almond-joy flavored. I made cookies in the summer, but seeing as  Mr. Ginge doesn’t like anything with nuts in it, I have been hesitant to make anything else. But I’ve wanted to.

Valentines seemed like the perfect excuse.  And much to my surprise, my no-nuts-allowed-in-my-treats man eats them. No arm twisting needed. I swear! The explanation I get : Well they are just like Almond Joys.

Like him liking almond laced treats was common knowledge.

Homemade Almond Joy Hearts

Make 12 hearts

  • 1/4 c butter, melted
  • 1 c unsweetened shredded coconut
  • 1 to 1 1/2 c icing sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or cream
  • 24 whole natural almonds
  • 1 pkg milk chocolate chips
  1. In a bowl, mix together the first 5 ingredients. If the mixture is still a bit soft or runny, add more sugar. It should hold together and not be sticky.
  2. Line a sheet or plate with parchment. Shape a couple tablespoons of  the coconut mixture into a heart shape. I freehanded it, but you could always use a small cookie cutter as a mold. Press two hold almonds, with the tips together so that they also make a heart shape, into the coconut. Top with some more of the coconut to cover the almonds. Stick them in the fridge for several hours to firm up, or in the freezer for at least half an hour.
  3. Meanwhile, melt the chocolate chips in a large bowl. When firm, dip each of the hearts in chocolate so that they are completely covered, and set on a parchment lined sheet. Set back in the fridge to allow the chocolate to firm up. One the chocolate is set, drizzle any remaining over top of the hearts, if desired. Store in the refrigerator.

Try not to eat them all in one sitting!

-Mel

Categories: Candies | Tags: , , , , | 1 Comment

C’s Berry Bread

This was a week of discovery for me. Allow me to share my new found knowledge.

1. Wearing high heeled boots to work after a particularly heavy spell of freezing rain is maybe not a smart idea. Particularly when the driveway/skating rink is sloped. Particularly since everybody and their brother told me it was icy. Particularly since this is not my first experience with freezing rain. I’ve lived in this climate my whole life. Mel=Genius.

2. Alone time with scissors and an idle brain = reappearance of bangs. Bangs that I have tried to grow out at least 6 times. Fail.

3. Books are far too consumable. Especially when you are reading one novel  a day. Needless to say, I’m taking a Dark-Hunter break. It’s amazing how much I can get done in a day.

4. Apparently escape-ee border collies are foxes. Who knew?

5. Toasted blueberry bread makes for an excellent breakfast. :)

This recipe came from C, who I used to work with. Every year when the strawberries came in season, she would make loaf after loaf of this bread, dotted with the sweet berries. It was a treat everyone looked forward to. I was fortunate enough to snag the recipe and tweaked it a bit to suit my taste. The beauty of it is that it’s good with really any berry. Or even a mix of berries.

C’s Berry Bread

makes 1 loaf

  • 1/2 c butter, softened.
  • 3/4 c sugar
  • 3 eggs
  • 1 tsp lemon extract ( or the zest of 1 lemon. I just didn’t have any in the house)
  • 2 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c sour cream
  • 1 1/2 c chopped berries ( I used blueberries this time around)
  1. Preheat the oven to 350°F. Grease and flour a 5×9 loaf pan.
  2. In a large bowl, beat together the butter and the sugar, until light and fluffy. Add the eggs, one at a time, mixing well after each. Add the lemon extract (or zest)
  3. In another bowl, mix together the flour, baking powder, baking soda, and salt. Slowly add the dry mix to the butter mixture, alternating with the sour cream, mixing just until combined.
  4. Stir in the berries, then carefully pour the batter into the prepared pan.
  5. Bake for about and hour, or until a toothpick comes out clean.
  6. Let cool for 10 minutes in the pan, then transfer to a wire rack and let cool completely.  ( Or you know just until you can handle it, the hack of a big slice, slather it in butter and eat it warm. You know)

Did I mention this is amazing toasted with a bit of butter?

-Mel

Categories: Breads | Tags: , , , | 3 Comments

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