gimme some’o dat “muffin top”

MARBLED CREAM CHEESE & CHOCOLATE MUFFINS

How Many: 12-14 marvelous muffins

What you need to make the CREAM CHEESE TOPPING:

• 8 oz. cream cheese (softened)
• 1 large egg
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1/2 tsp. vanilla extract
• 1 cup coarsely grated/finely minced semisweet chocolate

What you need to make the MUFFIN BATTER:

• 1 & 1/2 cups sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 & 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• pinch of ground cinnamon
• 3/4 cup cocoa powder
• 1 cup mild brewed coffee

How to make the MUFFIN:

1. Preheat oven to 350 degrees. Line a large muffin pan with paper liners.

(onto the cream cheese topping)

1. Put the cream cheese, egg, sugar, flour and vanilla into a food processor and blend until smooth (keeping the minced chocolate on the side).

(onto the muffin batter)

1. In a large mixing bowl blend the sugar, oil, eggs & vanilla together.
2. Fold in the flour, baking powder, baking soda, salt, cinnamon & cocoa.
3. Stir in the coffee & blend the entire mixture until smooth (this is a loose batter)
4. Pour the batter into prepared muffin cups (3/4 of the way)
5. Top each muffin with a portion of cream cheese topping and sprinkle some grated chocolate.
6. Using a knife, gently swirl topping into batter.
7. Baking for about 25 minutes (do the toothpick check!)

NEW YORK CHEESECAKE

How Many: one amazingly delicious pie <3

What you need to make the CRUST:

• 1/2 tsp ground cinnamon
• 1/4 cup butter
• 1 & 1/2 cup graham cracker crumbs
• 1/4 cup sugar

What you need to make the CHEESECAKE:

• 4 (8 oz.) packages of cream cheese (room temperature)
• 1 & 1/2 cup sugar
• 3/4 cup milk (interestingly, I used condensed milk — just added water)
• 4 eggs
• 1 cup sour cream
• 1 tbs. vanilla extract
• 1/4 cup all-purpose flour

What you need to make the TOPPING:

• 1 pint strawberries (or blueberries)
• 1/3 cup sugar
• 1 tsp. vanilla extract

How to make the CHEESECAKE:

(first, the crust)

1. Preheat oven to 350 degrees & grease a 9″ springform pan
2. In a medium bowl mix graham cracker crumbs with melted butter — then press onto bottom of the pan.
3. Cover the entire pan with foil — making sure that the bottom is waterproof.

(onto the cheesecake)

1. Mix the cream cheese & sugar until smooth.
2. Blend in milk and mix in eggs one at a time.
3. Mix in the sour cream, vanilla & flour until smooth. Pour complete mixture into the pan and make sure that it covers the entire crust.

(onto the specific baking instructions)

1. Place your foil-covered springform pan in the middle of a broiling pan (basically an oven proof pan that will fit your springform.
2. Fill the broiling pan with boiling water until it reaches halfway up the springform (this process is called  bain-marie — a.k.a. the water bath)
3. Bake in preheated oven for 1 hour. Run a warm/greased knife around the rim of the cake to loosen the sides.
4. Turn the oven off & and let the cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.
5. Chill in the refrigerator until serving.

(onto the topping)

1. Cut about 1/3 of the strawberries in half
2. Place that portion into a saucepan and combine it with the sugar and vanilla.
3. Once boiling, place the other portion of the strawberries inside.
4. Cook until the sauce thickens (about 5 minutes).

happy v-day ya’ll

VEGAN CHAI LATTE CUPCAKES

How Many: about one dozen (give or take)

What you need for the CUPCAKES:

• 1 cup soy milk/rice milk
• 4 black tea bags/2 tbs loose black tea
• 1/4 cup canola oil
• 1/2 cup vanilla soy yogurt
• 3/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1 & 1/3 cup all-purpose flour
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1 tsp. ground cardamom
• 1/2 tsp. ground ginger
• 1/4 tsp. ground coves
• pinch of white/black pepper

What you need for the TOPPING:

• 1/2 cup powdered sugar
• 2 tbs. cocoa powder
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

How to make the CUPCAKES:

1. Preheat the oven to 375 degrees and line cupcake trays with paper liners
2. In a small saucepan heat soymilk until almost boiling — then add the tea bags, cover & remove from heat.
3. Let it sit for at least 10 minutes.
4. In a large bowl whisk the oil, yogurt, sugar, vanilla & tea mixture until all yogurt lumps disappear.
5. Slowly sift the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves & pepper into the wet ingredients (I know, I know…it’s a LOT)
6. Fill each cupcake tin to the brim and bake for about 20-22 minutes

(onto the topping)

1. Sift the powdered sugar onto the cupcakes.
2. Mix the cocoa, cinnamon & nutmeg — then sift that mixture on top!
3. You can get creative with this portion! I opted to use heart-shaped cutouts and mixed the topping pattern!

hey! look at the kids…

Wednesday/ February 10, 2010

So, an entire month has transpired since my initial entry — how shall I update thee. Many adventurous tasks have been tackled; arguments have been had; solutions have been found…and we’re only talking about the first 4 weeks.

Although my enthusiasm has suffered a treacherous roller coaster ride, my stomach, heart and brain (in that order) are still fully intact and functional. My job has outreached it’s “outreach” title and my involvement has quadrupled since I first signed onboard — which is neither good nor bad, just an interesting fact I’ve observed.

We gained one student, but lost another, so we’re unfortunately back to the same jingle. We need more students! Reaching out to the surrounding school district offices have proved unfruitful and a wonderful waste of time. Optimistically however, our interaction with classroom teachers has been extremely helpful and we hope that our fudge-shaped bribes shall secure us deeper into their pockets. Not really bribes, just a tasty thank you for allowing us conversation and insight. It’s quite lovely really.

The weather has been mostly damp and bone-marrow cold — but it’s something I’ve become quite accustomed to; something I rather enjoy.

We’re in position to set ourselves up for a strong March and I hope that this positivity continues to radiate from my cranium…

Until then <3

MmmMMM!..you smell that??

CINNAMON ROLLS!

How Many: one dozen

What you need for the DOUGH MIXTURE:

• 4 eggs
• 6 oz. granulated sugar
• 1 tsp. fine salt
• 2 cups luke-warm milk
• 4 oz. margarine
• 8 cups all-purpose flour (divided into two parts)
• 2 tbs. yeast (about one packet)

What you need for the FILLING:

• 4 oz. margarine
• 2 cups brown sugar
• 3 tbs. ground cinnamon
• 1 cup chopped pecans (optional — so I opted without)

What you need for the GLAZE:

• 2 cups powdered sugar
• 4 oz. margarine
• 4-6 tbs warm milk/water
• 1 tbs. almond extract

How to make the CINNAMON ROLLS:

1. Beat the eggs, sugar and salt together
2. Combine the warm milk and margarine and add to the egg mixture.
3. Slowly add 4 cups of flour and beat WELL.
4. Add yeast and then slowly add the remaining flour (yes, 4 cups) and mix on medium for about 7 minutes.
5. Place the dough in a oiled bowl and refrigerate for 2 hours (until the size has doubled)
6. Roll the dough into a 1.5ft x 2ft rectangle

(onto the filling)

1. Spread 4 oz of softened margarine over the dough and sprinkle the entire surface with brown sugar, cinnamon, and (if using) chopped pecans
2. Beginning with the 2ft side, roll the dough up and pinch the edge together to seal.
3. Cut into 12 slices
4. Place the rolls close together on a oiled pan and bake at 350 degrees for about 30 minutes.

(onto the glaze)

1. Mix the powdered sugar, margarine & almond extract.
2. Add the milk/water one tablespoon at a time until the glaze reaches desired consistency.
3. Spread over slightly cooled rolls!

when I’m not baking…

Monday / January 11, 2010

I’ve officially entered into my second week at GROWING TREE and it’s been nothing short of a whirlwind adventure. The students are as charming as they are troublesome and have begun calling me a very suitable Ms. Robin.

My excitement for this project has become more apparent — and hopefully it’s coming through. However, our trio is still faced with some severe obstacles.

The concept of our tutoring program is inspiring, but the actual application of it and its success is still undetermined.

Until then <3

CHOCOLATE GOOEY BUTTER COOKIES

How many: about 2 dozen gooey cookies

What you need for the GOOEY COOKIES:

- 1 brick (8 oz.) of cream cheese (room temperature — warm)
- 1 stick of unsalted butter (room temperature)
- 1 egg
- 1 tsp. vanilla extract
- 1 box (18 oz.) of moist chocolate cake mix
- confectioner’s sugar (powdered sugar) for dusting!

How to make the GOOEY COOKIES:

- preheat oven to 350° F
- with an electric mixer, cream the cream cheese and butter until smooth
- beat in the egg and vanilla extract — mix well
- slowly mix in the cake mix
- once fully mixed, cover and refrigerate for 2 hours
- roll the chilled batter into tablespoon sized balls
- roll individual balls in confectioner’s sugar
- place them on an ungreased cookies sheet two inches apart
- bake for 12 minutes
- cool completely and sprinkle with more confectioner’s sugar (haha though NOT required..)

YUM! ENJOY!

for the COOK in me

CHOCOLATE-CHOCOLATE CHIP COOKIE DOUGH COOKIES

How many: 30 decadently rich cookies

What you need for the CHOCOLATE COOKIE BASE:

- 6 oz. unsalted butter
- 1/2 cup granulated sugar (basically, the normal kind)
- 1 cup brown sugar
- 1 egg (and no, not with the shell…)
- 1 egg yolk (and yes, that means…only the yolk)
- 1 tsp. vanilla extract
- pinch of salt (please practice discretion)
- 1/2 tsp. baking soda (not to be mistaken for baking powder)
- 1 & 1/2 cups all-purpose flour
- 2 tbs. (that’s tablespoons)  unsweetened dark cocoa powder (I used regular instead of dark)
- 1 & 1/2 cups mini cookie dough truffles (see recipe below)

What you need for the COOKIE DOUGH TRUFFLES:

- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/2 tsp. vanilla extract
- pinch of salt (again, dis-cre-tion…)
- 1 cup all-purpose flour
- 7 oz. sweetened condensed milk
- 1/4 cup mini chocolate chips

How to make the MINI COOKIE DOUGH TRUFFLES:

- cream together sugars & butter (approx. 3 min)
- beat in vanilla extract
- slowly add condensed milk — alternating with flour (make sure you mix well after each addition)
- add chocolate chips
- refrigerate for 5-10 minutes
- shape into tiny 1/4 inch balls
- lightly dust with flour and store in airtight container
- keep them in the freezer for at least 3 hours

How to make the FINAL PRODUCT:

- preheat to 375° F
- grease cookie sheets w/ butter or cooking spray

1) use an electric mixer to cream together sugars & butter (until light & fluffy — approx. 3 min)
2) add egg/egg yolk/vanilla extract (approx. 3 minutes)
3) combine salt/baking soda/cocoa powder/flour
4) slowly mix flour mixture
5) slowly incorporate cookie dough pieces
6) place in fridge for 20 minutes
7) place on cookie sheets and bake for 9-10 minutes

NOW LET THEM COOL & ENJOY!

the typewriter goes ding (part I)…

From the Jungle and back…

I must first begin this entry with a heartfelt apology for my continuing absence. Believe me, it is not in my nature to neglect but for some unknown reason I’ve lost my written voice — and that, unfortunately, has led to a painful apathy towards writing of any kind.

But I am back and I shall spend this time welcoming you back into my world of sunshine and exaggeration.

Now I’ve recently returned from a fantastic trip through Peru and as the bug bites have begun to fade and the memories of lomo saltado and chicha morada melt into the mental abyss I am welcomed back to my unsensational reality.

But before I surrender myself to the responsibilities of adulthood, I’d very much like to regurgitate my past 33 days in South America. Now I initially went into S. Am. with the expectation that I’d be traveling to Peru, Argentina and Brazil.  However, sans* passport I was forced to invest the entire trip to Peru — which ended up being a blessing in disguise.

* looooong story, don’t ask..

I don’t wish to recount every little thing I may have encountered and cherished on the trip, but in order to appreciate this entry a map and a “where I’ve been” list is necessary.

Where I’ve Been:
- Lima – Miraflores – Barranco
- Arequipa
- Puno – Lake Titicaca – Islas Flotantes – Isla Taquila – Isla Amantani
- Cuzco – Urubamba – Ollantaytambo – Machu Picchu
- Paucartambo – Pilcopata (entrance to Manu) – Boca Manu
- Trujillo – Chan Chan – Las Huacas del Sol y de la Luna
- Huanchaco
- Chiclayo – Sipan
- Cajamarca – Cumbe Mayo – Los Banos del Inca
- Piura
- Mancora

So, yes, a LOT of ground was covered.

MY FAVORITE: THE FOOD
If you love seafood, then Peru is the south american locale for you. Sprinkled by hole-in-the-whole cebiche bars (cebicherias) and surrounded by a healthy stretch of water front restaurants your options between crustaceans and aquatic vertebrates are bountiful. Cebiche has been one of the most exciting introductions to seafood I’ve ever experienced (and being Chinese, that says a lot). The simplicity of the dish is its grandeur: slices of very fresh raw fish (usu. seabass) marinated with lime juice..covered with onions..some garlic…and a garnish of salsa de rocoto (local chili pepper-very spicy!)..usually partnered with some corn-on-the-cob bits on the side. Altogether a truly exuberant affair.

Now if  you’re opting out of seafood, the infamous Lomo Saltado is right there waiting for you at every cafe/restaurant you set foot in. At first glance this dish might look like a Chinese stir-fry dish — and you actually wouldn’t be far off. It’s a meat-eater’s concoction: each strip of sirloin is normally marinated in lime (sensing a theme?) and soy sauce..then stir fried with bell peppers, tomatoes and parsley…lastly served on top of a dome of white rice. (sidenote: I probably ate more rice here than at home!). It’s delicious, but very very hearty since it’s always accompanied with french fries or some other variation of potatoes.

Well that’s enough food talk for now…I’m getting hungry!