Thursday, February 26, 2015

Chocolate Sea Salt Muffins



For pretty much every holiday, friends and family members buy me baking supplies. Cupcake liners, baking pans, and exotic ingredients. This Christmas, my brother and sister-in-law got me some dulce sal gema. Basically, it's sea salt and raw cane sugar. It comes from Hawaii.


I've been trying to find an opportunity to use it, and I thought it would taste great sprinkled atop dark chocolate muffins. I used dutch process cocoa powder to make the muffins darker than regular chocolate.  This recipe is tweaked from Call Me Cupcake

Chocolate Sea Salt Muffins

300 g (2 1/2 cups) flour
80 g (2/3 cup) dutch process cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
250 g (1 1/4 cups) sugar
100 g (7 tbsp) butter, melted
250 mL (1 cup) buttermilk
2 eggs
100 g dark chocolate, finely chopped
1 tbsp sea salt

1. Preheat oven to 400 degrees fahrenheit. Line a muffin tin with 12 papers.

2. Combine flour, cocoa powder, baking powder, baking soda, and sea salt in a medium bowl.

3. In a large bowl, combine sugar, butter, buttermilk, and eggs. Beat until combined. Slowly add dry ingredients and mix until combined.

4. Add dark chocolate and mix. Scoop into muffin cups and sprinkle with sea salt. Bake 18-21 minutes, or until toothpick comes out clean.






Sunday, February 22, 2015

Cosmic Brownies



When I was in elementary school, one of my favorite things to eat was Zebra Cakes. They're one of life's greatest pleasures, provided for us by Little Debbie. I remember I ate them like most people eat Oreos-- I'd split them in half horizontally and lick the filling out. Yum!

My husband's favorite Little Debbie snack has always been Cosmic Brownies.


When I was trying to decide what to bake a few weeks ago, my husband saw the recipes I was looking at and insisted that I make the cosmic brownies. I didn't have the delicious "chocolate chip candy" (chocolate chips dipped in like an M&M coating), so naturally I had to make an order at Amazon. (Wilton Rainbow Chip Crunch 5.25 oz.)

The best part about these is that they taste unbelievably fresh (as opposed to Little Debbie snacks which have been sitting on a shelf for who-knows-how-long)! No preservatives means they don't have the unmistakable chemicaly flavor. Recipe adapted from Life Made Simple Bakes

Cosmic Brownies

Yields: 16 brownies 

Brownies
1 cup sugar
2/3 cup brown sugar
3/4 cup butter, melted (1 1/2 sticks)
2 tsp vanilla
2 eggs
3 tbsp milk (I used whole milk)
1 1/4 cups flour
3/4 cup cocoa powder, unsweetened
1/2 tsp baking powder
1 tbsp cornstarch
1/4 tsp salt

Ganache Topping
1 1/2 cups chocolate chips (I used semi-sweet, but you can use milk chocolate, dark chocolate, or whatever kind you like best)
1/2 cup heavy cream
Candy-coated chocolate chips-- Wilton Rainbow Chip Crunch 5.25 oz.

1. Preheat oven to 350 degrees fahrenheit. Line a 9x13" pan with a piece of parchment paper and lightly grease. 

2. In a stand mixer, combine melted butter, sugars, and vanilla. Beat on high for 4 minutes. Add eggs and beat again. 

3. Combine dry ingredients (flour, cocoa, baking powder, cornstarch, and salt). Alternating with the milk, add dry ingredients to the butter/sugar mixture. Beat until just combined. 

4. Spread evenly in the pan and bake for 18-24 minutes. Let brownies cool in the pan. 

5. In a microwave-safe bowl, combine chocolate and cream. Microwave for 1 minute, then stir. Continue in 30 second increments until completely smooth. Spread evenly on cooled brownies and top with sprinkles (Wilton Rainbow Chip Crunch 5.25 oz.)