Wednesday, December 23, 2009

Epic Library!

This is a picture of a library. That looks like books. Awesome books. I want to visit this library! Isn't this amazing?

Sunday, December 13, 2009

Snickerdoodle Muffins!

I have to say, these muffins are one of my favorite new recipes! They turned out so moist and wonderful! They got good reviews from my guinea-pig colleagues!

It's always a struggle to fit all the ingredients into one shot and be able to see them all! Also, I'm sorry for the poor quality of the photos, I've been taking them on my Blackberry because my camera's batteries have died and I keep forgetting to replace them!

Butter and sugar creamed together!

The eggs awaiting their demise...

I love muffin batter. I really do.

A whisk is so much easier than sifting, for sure.

Mmm muffin batter!

This made so many muffins! I forgot to get a picture of them pre-baking as I was doing 23989 other things as well.

These were so good, and definitely even more fantastic warm!

Here's the recipe:

Snickerdoodle Muffins

2 sticks unsalted butter (I had 1 1/2 sticks, and used 1/2 a stick of salted. You couldn't tell, I swear.)
1 cup sugar
2 teaspoons vanilla
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon freshly grated nutmeg (I had pre-ground. Also, the directions don't actually say when to put this in, so I just put it in with the other dry ingredients.)
1 1/4 cups sour cream (I used light, and they turned out fine)
2 1/4 cups flour
1/2 cup sugar and 1 tablespoon cinnamon mixed together for rolling (original recipe calls for 1 cup sugar, 2 tablespoons cinnamon)

1. Cream butter and sugar until soft. Add vanilla. Add in eggs one at a time.
2. In a separate bowl, combine flour, baking soda, baking powder and cream of tartar (and nutmeg!)
3. Add flour mixture and sour cream alternately to egg-butter mixture. Start and end with flour.
4. Scoop out balls of batter, roll in cinnamon-sugar. Place in muffin tins. You should get about 12-14 muffins, depending on the size of the tins. Bake for 20-22 minutes at 350 degrees.

Above all, enjoy!

Tuesday, December 8, 2009

Cinnamon Brownie Cupcakes (and an apology!)

I have to apologize for how long it's been! Somehow life got in the way of... life!

Anyway, I made one of the many recipes on my list last night, and although the aesthetics were... shall we say, lacking, the results were delicious nonetheless!

This recipe is actually from and was super easy! However do not, as I did, mistake the 4 teaspoons of cinnamon for 4 teaspoons of baking powder, or the cupcakes will end up like mine!

Anyway, here's the process!

For some reason, the array of ingredients is always so impressive to me! It looks so neat and organized... not at all how I actually make things!

Real ingredients wind up looking like brownie mix... but they taste so much better!

I adore chocolate chips. The recipe called for minis, but I didn't have any. I also use milk chocolate chips because they get all gooey and melty and they're sweet and delicious, as chocolate should be!

I also love this KitchenAid mixer. I will miss you when I move out!

As you can see, the cups were very full! This recipe definitely makes more than the 15 promised!

They look pretty ugly, partly because of the baking powder mishap (I removed most of the excess, but obviously not all) and partly because I overfilled the cups!

Post-frosting, they didn't look so scary!

Here's the recipe:

Cinnamon Brownie Cupcakes

1 cup flour
1 cup unsweetened cocoa powder
4 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
1/2 cup unsweetened applesauce (we were out, so I used canola oil)
3 eggs
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

1. Preheat oven to 350 degrees Farenheit. Mix flour, cocoa, cinnamon, baking powder and salt in medium bowl, set aside.
2. Mix sugar, applesauce, eggs and vanilla in large bowl. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
3. Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans, cool completely on wire rack. Frost as desired.