Tag Archives: glaze

Recipe: Chocolate Muffins with Nutella Glaze

3 Nov

Or, my Halloween costume.

There is a story behind these muffins. It was 7pm last Friday, on the night before Halloween. I had a party to attend but no idea what to dress as. The night before I had gone to a bar/club thing with some friends dressed as a Moulin Rouge/Can Can dancer, but that costume had involved wrestling myself into a corset (made by Dark Garden; these corsetieres are serious about their work) which is very difficult to do when you live alone. Lacing the back of your own corset while you’re wearing it is just a bit more involved than zipping up your own evening gown.

I was unwilling to grapple with the corset on Friday and was looking for something a little easier, when I remembered that I have a collection of adorable aprons stashed away. It was then that the idea for a 1950s Housewife costume was born. I grabbed one of my circle skirt dresses, a strand of pearls and one of my aprons (from Anthropologie). Yet something was missing, something I couldn’t quite define…

Yes! It was a tray of baked goods. 1950s  housewives always have baked goods. I decided on muffins because I didn’t have ingredients for frosting, but I did have a recipe for chocolate muffins that claimed they were as good as cupcakes. Unfortunately, it was my first time baking with the oven in my apartment and the muffins ended up being burnt around the edges. I solved this problem by creating the Nutella glaze – I essentially mixed together Nutella and milk and poured it over the muffins. Yum!

Oh, and in case you’re wondering what happened to my Recipes I Made as a Child segment, I haven’t forgotten! I plan to start back up next week with a recipe from Samantha’s Cook Book for Apple Brown Betty. I can’t make too many baked goods in a single weekend. That’s just insane.

This isn't too far off from what I look like everyday, actually.

This isn't too far off from what I look like everyday, actually. Notice the single muffin. They were a hit!

Recipe, from Totally Chocolate Cookbook by Helene Siegel and Karen Gillingham

1 stick butter

6 oz semi-sweet chocolate, chopped

3 eggs

1/2 C sugar

2/3 C sour cream

3/4 C flour

2 tsp baking powder

1/2 tsp baking soda

Glaze:

2 TB nutella

1/4 C milk

Melt together the butter and the chocolate in a pan on low heat, whisking occasionally so that it doesn’t burn.

Allow to cool. In a separate bowl, whisk together the eggs and the sugar until they are foamy.

Once the chocolate and butter have cooled (a little warmer than room temperature is ok, you just don’t want it to be hot or there is a chance it will curdle the eggs) add it to the sugar and eggs, stirring to combine. Add the sour cream.

Then, mix in the flour, baking soda and baking powder.

Chocolatey delicious!

Spoon the mixture into muffin tins, filling them nearly to the top. You should have plenty of batter to make 12 muffins. Make sure you either grease the muffin tins or use liners!

Put in a 375˚ oven for 20-25 minutes, or until a toothpick comes out clean.

When they are done and while they cool, make the glaze.

Take 2 TB of Nutella and put it in a pan on low heat. Slowly mix in the milk a little at a time. You want the consistency to be even and smooth, like liquid Nutella.

Take a fork and pierce the surface of each cupcake about 2-3 times. Pour (approximately) 1.5 TB of Nutella glaze over each muffin. If you have more glaze, just distribute as evenly as possible over the muffins.

Allow the muffins to cool. Give to your friends.

<3, Stef

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Recipe: Lemon Thyme Donuts

5 Jun

Today is National Doughnut Day, which is pretty awesome. Every year I find out about more semi-obscure holidays extolling the virtues of all kinds of foods. Examples: National Popcorn Day, National Pie Day, National Candied Orange Peel Day, and National Cherries Jubilee Day. You should go look around on that website. There is a celebration nearly everyday.

So in honor of today’s holiday, I decided to make some donuts. Makes sense, yes? Though I do wonder, how does one officially spell “donut”, anyway? I see it spelled “donut” and also “doughnut” and am very confused. Which is correct? Does it matter? Is one more popular than the other? It seems to simply vary from one shop to the next, without rhyme or reason. I’ve elected to use “donut” because there are fewer letters. Also, the Donut Wheel, the best donut shop ever, utilizes that spelling. I bow to them as the donut gurus.

Donuts with Lemon-Thyme Glaze

Donut recipe from Secret Donut Recipe; glaze modified from their vanilla glaze recipe.

Donuts:

1 C warm milk

1 pkg yeast

2 C flour

1/2 C warm mashed potato

1/2 tsp salt

1/4 C sugar

2 TB oil

Yes, this recipe uses potato. At first I thought that potato was a very strange ingredient, but I decided to give it a chance because I love potato bread so much. It was not a mistake. These donuts are amazing! Very easy to handle and results in a fluffy and moist donut. Give the potato a chance!

So first, what you will want to do is prepare the potato. Prick it all over with a fork, and put it in the microwave to cook. If your microwave has a baked potato setting, use that. Otherwise, microwave for a minute or two at a time and check it . The potato should be soft to the touch. Let the potato cool and warm the cup of milk. Add the yeast to the milk along with a pinch of sugar and allow to sit for 5 minutes. Cut the potato in half and scoop out the insides. Add the flour, sugar, and salt.

Mix together and add the milk and yeast, and 2 TB of oil. Mix with your hands (or using a stand mixer, but I don’t have one of those) until the dough forms a cohesive ball. The dough will be a little sticky.

Spread a surface with flour, turn the dough onto the surface and knead a few times.

Spread to 1/4 – 1/2″ thick. I did mine about 1/4″ using just my hands and a cylindrical rum bottle. I don’t have a rolling pin, either!

Cut donut shapes using either a donut cutter (which I also do not have) or circular household objects. I used a drinking glass for the large circle and a bud vase for the small circle. I’m resourceful!

Let the donuts rise for 10 minutes. While you wait, fill a cast iron pan 1/2″ with oil and heat. I heated mine at about medium heat for 10 minutes and the oil temperature was perfect. During this time, you should also make the glaze.

Lemon-Thyme Glaze

2 TB warm milk

1/2 tsp butter, just a little shave off of a stick

1 C powdered sugar

1 tsp vanilla extract

1 tsp lemon zest

1/2 tsp dried thyme

Warm the milk and the butter. Add to the powdered sugar and mix. Add the lemon zest, vanilla, and thyme. Mix together. Feel fee to leave out the lemon and thyme if you would prefer a simple vanilla glaze.

Cook the donuts until golden brown on each side. This only takes a few minutes, so be sure to watch carefully.

Let cool on a plate lined with paper towels. When the donuts have cooled, dip them into the glaze to cover and put them on a plate to allow the glaze to set.

Look at that deep fried glaze-y shine. Perfection! And yes, they absolutely do taste as delicious as they look!

Now excuse me, I have a half dozen donuts to eat.

❤ Stef