My Name Is Alison And I Have A Problem

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cho muf 1 We’ve had such weird weather this fall, I mean its December 3rd and it’s 50 degrees in Chicago of all places. The land of the crazy wind chill and bad, blustery, cold, snowy winters. We did already have snow once this year, but it just hasn’t felt like winter. That too could be my own problem because I don’t have any kids = no crazy SANTA or holiday decorating going on here beyond the baking. 

With cooler temps typically I want fresh baked bread, muffins, casseroles all those good things.  I feel like I should re-introduce myself here. I’m Alison and I bake and cook everything from scratch. So here is my confession, I’ve got a baking problem.  Cravings are hard to quit and mine is to prep and make amazing treats.  All while conquering new skills and ideas.  After I am done, then I love giving them away.  The neighbors know me ringing the doorbell normally means I’ve got a plate-full of goodies coming their way.

While they’ve all been benefiting from my baking addiction, it’s been radio baking silence on the blog. If you’ve been following me on instagram/facebook/twitter there’s been lots of crazy things happening. We made boozy pop-tarts (I used someone else’s recipe and hated the crust), a really hearty wheat bread. While yesterday, I candied an entire pound of ginger.  An undertaking that I highly recommend if you are looking to kick up your baking an extra notch. This requires stirring as you are cooking sugar, but the flavor is worth the effort.  

Today I had big plans too. I wanted to bake a batch of muffins, make something with the leftover cranberries and use the last of the turkey for tetrazzini. Weeelllll I only got to the muffins cause when I went downstairs….it seems we have a mouse.   So, he was in my dry bean storage area. This mouse ate an entire bag of black beans along with a couple others. I went through all the storage and found he’d also helped himself to some chocolate chips and coconut sugar.  Therein lies my problem, all of my time went to cleaning.  Cut to my mighty mouse hunter who has taken it upon himself to guard the basement by napping on my pasta stores.  You see it too, right? That right there is a whole lot of ginger.  cat sit 1

But I did get the muffins baked :)

I crave baked things for breakfast. I’m not an egg and bacon kinda girl, unless it is in a biscuit. Just never been my thing. Bring me bread, muffins, scones, pancakes, waffles, biscuits, and sweet rolls!

Let me present Brown Sugar Mini Chocolate Chip Muffins (just the way the neighbors get them!)

These muffins are crunchy on top, buttery and have that cake-like interior the best bakery muffins have. A hint of chocolate keeps them from being plain.  You should have no problem finding these muffins a good home. 
 

Brown Sugar Mini Chocolate Chip Muffins
Serves 12
Bakery cake style chocolate chip muffins with a hint of brown sugar to make them extra indulgent
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Ingredients
  1. 8 Tbsp unsalted butter, softened
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar
  4. 1 large egg + 2 yolks
  5. 2 tsp baking powder
  6. 1/2 tsp salt
  7. 1 tsp vanilla
  8. 2 cups flour
  9. 1/2 cup buttermilk
  10. 1/2 cup mini chocolate chips
Instructions
  1. Cream butter and sugars until combined about 2 mins on medium.
  2. Add egg and yolks, one at a time until incorporated.
  3. Directly add baking powder, salt, vanilla and mix.
  4. Add 1 cup of flour and mix.
  5. Now we add 1/2 cup buttermilk and mix.
  6. Add rest of remaining flour and mix.
  7. Fold in mini chocolate chips.
  8. Chill for at least 20 minutes.
  9. Scoop into desired muffin pan.
  10. Bake at 450°F until domed on top roughly 8-10 minutes depending on size of muffin.
  11. Reduce heat to 350°F and bake until done roughly 8-12 minutes.
Notes
  1. Do not open the oven door. You can use your oven light to check, but do not open the door.
Rosie Discovers http://rosiediscovers.com/

 

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