Chocolate Chunk, Graham Cracker Muffins

Have you ever watched the TV show Friends? I hope so! It is probably one of my all-time favorite shows. A show that I have no problem watching re-runs of. I'd like to think that my personality doppelganger is Monica. As a psychologist in training, I have no issue admitting that I am undoubtedly a person with Obsessive Compulsive Personality Disorder. Organizing and cleaning are some of my favorite things to do. Though, I realized that I did not include it in my About Me (so I just updated it :). When the hubby and I moved into our first place together this past September, we got a two bedroom apartment, so that one bedroom could be used as an office/guest bedroom. Mostly our office, since we do not often have guests.

I have so much random papers from teaching and school- then I have accumulated various piles on the floor- which is really annoying! And since I have been quite busy until now- I have not kept up with my weekly, thorough cleaning (I know- don't judge me ;).  Well my schedule has lightened up a bit, and I have proclaimed tomorrow to be a cleaning/organizing day. I am going to go through the apartment from top to bottom- dusting, scrubbing, wiping, washing, vacuuming, and organizing! I bought paper racks, magaxine holders, trays, and bins! I am also planning on finally putting up the hubby and I's diplomas. So, I thought I would get on it. Also, the hubby and I picked up some beautiful artwork in South Asia that I would like to display as well. I am excited!

Until then, enjoy this recipe for muffins. I have not made the hubby breakfast in sometime. He has been on a kick of trying different cereals. Kashi and Kellog's came out with some interesting flavors (dates, pecan and cinnamon, etc.). Well, he recently finished his last cereal box that he wanted to try and I jumped on the opportunity to make some muffins. I stumbled upon this recipe on Pinterest and it looked so yummy. Graham cracker and chocolate make a great combination (I mean it is 2/3 of a s'more, right?). And, this muffin has crumble on top, and I really enjoy muffins with crumble on it. Plus, muffins, in general are great. They are super easy to make, and unlike cupcakes, you do not have  worry about frosting them :)

CHOCOLATE CHUNK, GRAHAM CRACKER MUFFINS

Adapted from Chocolate, Chocolate and More

INGREDIENTS

Preheat Oven to 375F Degrees

FOR THE MUFFINS
2 c. flour
1 tbsp. baking powder
3/4 c. sugar
2 c. crushed graham crackers (1 c. chunks, 1 c. crumbs)*
1 2/3 c. milk
1/2 c. of butter, melted
2 eggs, beaten 
1 c. chocolate chunks (or more if desired)

FOR THE CRUMBLE
2/3 c. graham cracker crumbs
1/2 c. brown sugar
1 tsp. cinnamon
4 tbsp. butter, melted

*For the chunks, I used a Ziplock freezer bag, and crushed graham crackers into chunks. For the crumbs, I used a food processor (or you can buy graham cracker crumbs at the grocery store).

DIRECTIONS

For the Muffins:
In a bowl, whisk together flour, baking powder, sugar and crushed graham crackers. Set aside. In the bowl of a stand mixer, fitted with paddle attachment, mix together milk, butter, and eggs. Slowly add in dry ingredients, one cup at a time, until well incorporated. Finally add in chocolate chunks and mix until evenly distributed throughout batter. Line muffin trays with liners or grease each muffin well. Distribute batter among 8 muffin wells (equaling about 2 ice cream scoops in each well).

For Crumble:
In a small bowl, combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Mix together until a sand-like consistency is reached. Sprinkle crumble over muffins, making sure to completley cover each muffin top.

Bake for 18-22 minutes, until inserted toothpick comes out clean. Allow muffins to cool on wire rack for 5-10 minutes. Store in airtight containers.

Enjoy,
Chika

Strawberry Muffins

It must be hectic when I drop off the planet and stop blogging for two whole weeks....queue music for ::LAME:: :) But I am back! After going to Boston for Spring Break, there was just so much work to catch up on, that I ended up working constantly to finish it and I may be working off just an hour of sleep. I am happy to say, though, that I am kinda, sorta catching up. Okay--maybe I should say--feel like I am not drowning anymore ;) And so I decided to start cooking and baking again. I would like to say that my life has been interesting and fill you in on all the wonderful things that has happened over the past two weeks, but sadly, that is not the case. My life is pretty much the same-- still truckin' along in graduate school, excited and eager for the semester to finish.

I do have to say that I hope you all had a wonderful Easter holiday (if you celebrate it). So more insight into my life I guess. My mother-in-law died about 4 months after the hubby and I had gotten engaged (about 3 weeks before I started graduate school). She was so many wonderful things you guys, I cannot tell you how much I loved this women and miss her so. Well, one thing she used to do is make a Easter basket for all of her children, and then a joint hubby and me basket for when I came along-- even though we were all grown up! I loved it! Well, since she passed away, I like to keep up some of her traditions, both to bring a smile to the hubby's face and to just keep traditions that remind me of her. So this year, I decided to make and surprise the hubby with an Easter "man basket." I think he really loved it! 

Let's move on to the important stuff: FOOD. Well, it has been quite some time since I last made the hubby some breakfast. Since it is strawberry season, I have been buying strawberries at the grocery store and eating them up (#sogood, #lovestrawberries). I decided that for the hubby's breakfast, I wanted to make him fresh strawberry muffins. I think they came out perfect and they smelled so good! They were so fragrant they filled up our little apartment with the fresh smell of strawberries. I just know the hubby is going to LOVE them! I included almonds in them too since I had some left over from my Almond-Date Muffins, and the hubby loves almonds but you can easily go without them. I also may have added way more strawberry than the original recipe--but you can't go wrong with that! (I put the amount I added on the recipe below) These are a great way to get ready for the Summer!

Oh and can I say: I've missed posting! It's nice to be back :) 

STRAWBERRY MUFFINS

Adapted from Wendy's Food Files

INGREDIENTS

Preheat Oven to 400F Degrees

2 1/3 c. of flour
2 tsp. baking soda
1 stick of butter, melted
1 c. of sugar
1 egg, room temperature
2 tsp. vanilla
1 c. milk 
2 1/2 c. of chopped strawberries
1/2 c. of almond slivers (optional)
Cinnamon-Sugar blend for garnish

DIRECTIONS

In a large bowl whisk together flour, baking soda and sugar. Set aside. In a large measuring cup or small bowl, mix together milk, egg, vanilla extract and melted butter. Pour wet ingredients over dry ingredients and combine--folding batter rather than stirring. Continue folding batter, until all dry ingredients are incorporated (i.e., you do not see any flour any more and instead see only batter). The folding by hand rather than mixer-- will prevent over-mixing. Finally mix in chopped strawberries and almond slivers- again folding the ingredients in rather than stirring.

Line muffin pan with liners or coat with cooking spray. Then evenly divide batter among 10 muffins wells-- I use an ice cream scoop for quick and easy filling (a cupcake batter dispenser will not work so well because the strawberries and almonds create a chunky batter that will clog the cupcake batter dispenser). Sprinkle Cinnamon-Sugar blend over muffin batter. Bake for 20-25 minutes, until golden brown and inserted toothpick comes out clean.

Makes 10 jumbo muffins or 12 large muffins. 

Enjoy,
Chika

Almond-Date Muffins

Can I start with my compulsive nature today? I usually attempt to create my posts at home on my laptop. Well, lately I have noticed that depending on what computer you view this blog on it looks slightly different- on my computer at school the font is bolded, on the same computer using internet explorer and not mozilla or google chrome- the header is slightly too big, and at my home desktop the brown is much brighter. Now, for others this would probably be no big deal, but given that I am picky and I have tried to make this blog purtty-- this has made me intrigued in an irritated way :) But I got to share my feelings, so I will let it go....

Although my sister did not come Monday- I quite enjoyed my time to catch up on personal things and things that have been long over due on my list of things to get done. I cannot say that I accomplished everything I needed to but I am definitely one step closer. I simply went off my "list" of things and started with the most "overdue." I have such busy weeks and I definitely always feel like I am working super hard-- so it is such an awful feeling to always feel behind :/ Life of a graduate student? I definitely think so. I dream one day if the feeling of imminent falling behind will ever go away ;) Hahaha..it is okay! If you have a dream- gotta keep truckin'!

I also did some baking and cooking. The hubby has to drive to Houston three times this week, so I wanted to make a muffin that he would really enjoy- to give him that extra sweet boost in the morning to start his day! Since he loves dates and nuts, I wanted to make him a recipe that used both those elements. Sadly- there are very few recipes out there! So I found one recipe and improvised slightly. Well not only did they smell amazing when they came out of the oven, but the hubby said he really liked them (score one for the wifey ;) Fun story: my dad actually introduced the hubby to dates, but now they "disagree" on what their favorite type of dates are :)

These muffins are so festive- I can definitely also seem them as a Christmasie Muffin. 

ALMOND-DATE MUFFINS

Adapted from About.Com: Southern Food

INGREDIENTS

Preheat Oven to 400F Degrees

2 c. all purpose flour
1 tsp. baking soda
2/3 c. + 2 tbsp. sugar
1 c. milk or buttermilk
1 egg
2 tsp. vanilla extract
1/2 c. of butter melted (1 stick)
1 1/2 c. chopped dates
3/4 c. almond slivers 

DIRECTIONS

In a large bowl whisk together flour, baking soda and sugar. Set aside. In a large measuring cup or small bowl, mix together milk, egg, vanilla extract and melted butter. Pour wet ingredients over dry ingredients and combine--folding batter rather than stirring. Continue folding batter, until all dry ingredients are incorporated (i.e., you do not see any flour any more and instead see only batter). The folding by hand rather than mixer-- will prevent over-mixing. Finally mix in chopped dates and almond slivers- again folding the ingredients in rather than stirring.

Line muffin pan with liners or coat with cooking spray. Then evenly divide batter among 10 muffins wells-- I use an ice cream scoop for quick and easy filling (a cupcake batter dispenser will not work so well because the dates and almonds create a chunky batter that will clog the cupcake batter dispenser). Bake for 17-20 minutes, until golden brown and inserted toothpick comes out clean.

Makes 10 jumbo muffins or 12 large muffins.

Enjoy,
Chika

Cheese Muffins

Last night the hubby and I finally got around to the sweet dessert surprise that he planned for me for Valentine's Day but which I was too full to enjoy: chocolate dipped strawberry fondue fun. A blast from the past: for our six month anniversary (I know dorky), the hubby surprised me with a date to the Melting Pot. I absolutely loved it! Ever since, I have loved fondue. Well, I really liked the appetizer and the dessert. I am not so much of a fan of the main course--I just do not like having to cook my own food--and when it comes to cooking raw food I get overly cautious.

For this Valentine's Day I was mentioning how I really love chocolate covered strawberries. I think since they are "fruit"--it does not make you feel so guilty about indulging in them. Plus, they taste absolutely fantastic. Well- after having dinner the hubby surprised me with having bought a chocolate dipping pot, chocolate to melt and strawberries so not only could I enjoy some fondue fun but I could also have some chocolate covered strawberries. It was so sweet! But I got so full after eating the cake balls, that we decided to wait till the next night to enjoy it-- a Valentine's Day part two kinda thing. It was super fun!

For the past week, the hubby has been enjoying these Cheese Muffins based on a recipe that I found on Pinterest. The texture of the muffin turned out to be awesome- it was a hybrid between a muffin and a biscuit. And the cheesiness of the muffins just melted in your mouth and kept the muffins extremely moist. The hubby and I really enjoyed it! Plus, it is so savory that I bet you could enjoy this as a side for dinner and not only for breakfast. I cannot lie, I may have enjoyed these muffins for lunch!

CHEESE MUFFINS

Adapted from Pioneer Women

INGREDIENTS

Preheat Oven to 375F Degrees

1 1/2 c. flour
1/2 tsp. sugar
1 tsp. baking powder
1 tsp. salt
3 c. shredded cheese (Mexican Blend)
1 c. milk
1 egg
1/4 c. melted butter (1/2 stick)

DIRECTIONS

Whisk together flour, sugar, baking powder, and salt in a large bowl. Then add in shredded cheese and mix together. In a separate bowl or large measuring cup, whisk together milk, egg and butter. Pour wet ingredients into dry ingredients and stir with a spatula to combine well.

Spoon out into greased or lined muffin pan (evenly distribute the batter between the 6 muffin wells). Bake for 20-25 minutes.

Makes 6 jumbo muffins.

Enjoy,
Chika

Banana Crumb Muffins

I love being a "foodie" and I am really enjoying getting into the persona. Last night, Justin and I had a quick Dairy Queen run. I got a simple vanilla ice cream cone that was dipped in chocolate. As I was eating it, I realized just how long it had been since I had a simple ice cream cone that I actually ate without a spoon! Ice Cream Shoppes have changed so much-- offering such different things--like Cold Stones (i.e., the ice cream cookie I had last week, and funnel cake!), that sometimes it's nice to enjoy ice cream the old fashion way. I got the hubby a root beer float-- another classic :) After having a late nice ice cream run-- Justin, the hubby and I enjoyed a game night. Justin and the hubby were adorable as they enjoyed a fun night of Mario Kart as Ninja and I just watched.

On a totally different topic: growing up I always had home cooked meals (yes, I love my mommy) even though my mom was a working mom. What she would do is spend either a Saturday or Sunday cooking--ALL day. Well, she has inspired me :) Now that I am married--and hope one day to have children-- I want to be able to provide home cooked meals everyday (and yes--that includes those lovely left over days). But going to school full time and having such a hectic schedule makes it difficult. So, I stole a piece from my mom's book- and decided to cook ALL day today! Well not technically all day-- I cooked all day and stopped when the sun went down because I photograph all my food with natural lighting. And well there is no point cooking if I cannot blog about it, right?! ;)

I really need to start learning other things to make for the hubby's breakfast other than muffins, but until then, for this week his breakfast is banana muffins with a brown sugar-cinnamon streusel (crumb). These muffins came out really well! They looked and smelled amazing-- and since the hubby is the taste tester- he said it tasted awesome and he really enjoyed the crumb:) He said these muffins tasted like banana bread topped with a sweet, crunchy topping.

BANANA CRUMB MUFFINS

Adapted from Lovin' the Oven

INGREDIENTS

Preheat Oven to 375F Degrees

FOR THE MUFFINS

1 1/2 c. all purpose flour

2 tsp. baking soda

3 large bananas, sliced into medallions

3/4 c. sugar

1 egg, beaten

1/2 c. butter, melted 

FOR THE CRUMB TOPPING

3 tsbp. all purpose flour

1/3 packed brown sugar, light

1 tsp. cinnamon

1 tbsp. butter, softened

DIRECTIONS

For the Muffins:

Set up by lining muffin trays with liners or grease each muffin well. Then in a medium bowl whisk together flour and baking soda- set aside. In the bowl of a stand-mixer fitted with paddle attachment, mix bananas starting on low speed until slightly mashed and then increase speed to thoroughly mash bananas- until "liquidy." Then add sugar, egg, and melted butter and combine well. Next slowly stir in dry ingredients until just well incorporated. Evenly distribute batter among 11 muffin wells, filling 2/3 of the way full. 

For the Crumble:

Whisk together flour, brown sugar and cinnamon  Then cut butter into mixture (I cut the butter into the mixture and then used my fingers to combine well)- until the mixture resembles a corn meal or sand like texture. Completely cover each muffin with crumble. Bake for 18-20 minutes- until inserted toothpick comes out clean.

Enjoy,

Chika

Double Chocolate Chip Muffins

Living in College Station, definitely has its perks. Its a small town-- let me pause there-- it's a small town for me coming for Los Angeles and Houston. And it has a wonderful cost of living, which when you are a graduate student is pretty darn niffty. The commute to school is short and the people are generally nice. But along with being a small town-- there is not much to do, especially if your a Foodie. I love to eat food-- all different kinds of food. But most of all I love to try new places. See the hubby loves to try new foods, whereas I am content with trying classics or new foods- but I require new places. Living in College Station-- this has become a different story.

WELL-- I ran across a restaurant that was featured on Food Network's Dinners, Drive-ins and Dives, called Hullabaloo!!! I had to try it-- so of course I asked Justin and Luke to join me and the hubby ;) and we went there yesterday (what I considered a post birthday brunch). I was expecting this really cute diner with delicious food. It was a diner-- but looked more like a "dive"-- not that I've really seen a "dive." And the food was okay. Very typical of a brunch place but with limited choices. Nothing that I could not find else where. I was a bit disappointed at a place featured on the Food Network-- wouldn't you expect more?! The only plus was the portion size-- very Texas--very HUGE.

Not quite sure why my cheek looks swollen :/

Weekends bring the joy of making a new muffin for the hubby to try as his breakfast for the week. I am trying to do a kitchen cleanse by using ingredients I have-- so that I do not build up on things I never use (it is helpful in preventing clutter). So this weekend I made him double chocolate chip muffins. What did he think: a good, chocolatey muffin. Though I think the hubby is not as appreciative of chocolate as I am ;)

And on the plus side, I got to use some of my new, cool baking toys I got :) I used these cupcake liners that I got from a bridal shower, plus some of my birthday presents-- the muffin trays, whisks, liquid measuring cups, and the cake stand (for photographing the muffins)- it was awesome!

DOUBLE CHOCOLATE CHIP MUFFINS

Adapted from Barbara Bakes

INGREDIENTS

Preheat Oven to 350F Degrees

1 stick of butter, softened

1 c. sugar

2 tsp. vanilla

2 eggs, room temperature 

1 c. evaporated milk or whole milk 

1/2 c. sour cream

2 c. all purpose flour

2/3 c. cocoa powder (Hershey's Special Dark)

2 tsp. baking soda

1 1/2 c. chocolate chips 

DIRECTIONS

In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar for 6-8 minutes-- until fluffy. Once fluffy, add in vanilla and mix until incorporated. Add eggs, one at a time followed by evaporated milk and sour cream. 

In a separate bowl- whisk together flour, cocoa powder, and baking soda. Pour dry ingredients into wet ingredients and combine until just incorporated-- remember to not over mix. Finally mix in chocolate chips. 

Line muffin pan with either cooking spray or muffin liners. Divide batter evenly among 12 muffin cups; filling 2/3 of the way full. Bake 25-30 minutes or until inserted toothpick comes out clean. Garnish with sugar if preferred. 

Enjoy,

Chika

S'more Muffins

T-Minus 5 days till my birthday! For the hubby's breakfast this week, I wanted to make some s'more muffins. One item on my wishlist was a muffin tray. Okay- so I admit it- I peeked- BUT only in the big box. I just knew my sister got it for me...flash forward a few seconds...fail! It was not in there and now I feel guilty for peeking. Since I am a blabber- when the hubby came home from a quick run to his work- I confessed that I peeked.

He let me know--after I put the muffins in the oven- that they did get me a muffin pan! He also told me that all the boxes from what he and my sister got me have not come yet! Now- not only am I excited about my muffin tray but to know there is more! I have officially turned 5 again :)

About these muffins: I love s'mores! In anyway I can eat them- traditional over a campfire, cookies, pies, cupcakes, bars....and now MUFFINS! When I searched for a s'more muffin recipe- there was only one good recipe I found. I was so surprised at how little s'more muffin recipes there were out there. But now I know why! These muffins are messy! Not so much to prepare and bake but the aftermath! Marshmallow fluff and stickiness everywhere :)  

When I read the reviews of the original recipe- some people said that it did not taste like s'mores per say and that the muffins were a bit dry. I compensated by adding more graham crackers and some heavy cream for moistness- but I may have overcompensated on the moistness. As for the taste- the hubby said that it did taste like s'more but you could not taste the graham cracker as much as he would have preferred. The recipe reflects how I would bake them next time. 

S'MORE MUFFINS

Adapted from Taste of Home

INGREDIENTS

Preheat oven to 400F Degrees

4 tbsp. of butter, softened

1/4 c. packed brown sugar

4 tsp. sugar

1 egg

1/3 c. sour cream

5-6 tbsp. heavy cream*

2/3 c. all purpose flour

2/3 c. graham cracker crumbs

1/2 tsp. baking powder

1/2 tsp. cinnamon 

1/2 c. of chocolate chips

6 tbsp. marshmallow creme

*Add 5 tbsp. at first- if the batter appears too dense, add remaining heavy cream

**optional: 1/3 c. mini marshmallows 

DIRECTIONS

In the bowl of a stand-mixer fitted with paddle attachment, creme together butter and sugars on medium high speed. Add egg, sour cream, and heavy cream and mix on medium-high heat until well incorporated. 

In a separate bowl- whisk together flour, graham cracker crumbs, baking powder, and cinnamon. Combine dry ingredients with wet ingredients- and mix until just incorporated. Fold in chocolate chips and, if you choose, mini marshmallows.

Fill each muffin tray- 1/4 of the way full with batter. Then place one tbsp. of marshmallow creme on top. Then top with remaining batter. Bake for 14-16 minutes. Allow to cool completely. Should make 6 large muffins. 

Enjoy,

Chika 

Snickerdoodle Muffins

Last night was a challenge! Ninja would not sleep all night! My poor baby spent the night crying- I could only imagine how much pain he was in. I tried to figure out what things he wanted and what he was trying to indicate but sometimes it just did not work. He finally went to sleep around 5-6am (I lost track after being so sleepy). The hubby and I made a make-shift bed on the floor since Ninja cannot climb up and down, and slept with him on the floor. I think, or I hope, it made him feel better. This morning was another battle. Ninja has decided that (1) he does not like being cold packed and would rather attempt to run away with a gimp leg than let the ice pack touch him and (2) that his pain medicines suddenly taste gross (Ninja has never had a problem with eating pills) and that he would rather eat around them (when we put it in his food) or spit them out. Thankfully - though- his little curly tail, which is usually always up- but was straight down since the surgery- came back up and started wagging :) Which makes me- a happy mommy!

So now I am sitting here- after shoving pills down Ninjas mouth :( and watching him like a hawk to make sure he does not lick his leg and jump around (two things he suddenly wants to do!). The hubby was going to stay home with him all day as I had meetings to go to but with Ninja not sleeping, not eating his meds and his wound leaking a bit (yes, gross)- this was just too foreign for the hubby (oh husbands) and so I had to help Ninja. We have a vet visit to ask some follow up questions and for the vet to look at Ninja's leg but sadly the appointment is at 1pm- so the hubby will have to take him alone because I have an evaluation to conduct that I cannot miss.

While waiting for the hubby to come back- I decided I would post about some muffins I had made him yesterday during my anxious await to see if Ninja's surgery went well. I think it is pretty obvious by now that I have a huge love of chocolate and rarely eat desserts that do not have some form of chocolate in it (or red velvet). Well, I have to admit that these muffins are pretty darn good and I may have ate some before the hubby got home ;) I normally am not a cinnamon fan but for some reason I wanted to eat these muffins up- they were so moist and just melted in your mouth. I suggest you whip some up, since they are so holiday spirited and eat them!

SNICKERDOODLE MUFFINS

Adapted from Eat Me, Delicious

INGREDIENTS

Preheat Oven to 350F degrees

2 stick of butter, softened

1 c. of sugar

1 tbsp. vanilla

2 eggs, room temperature

2 1/2 c. flour 

2 tsp. baking soda

1 tsp. cream of tartar 

3/4 tsp. ground nutmeg

2 tsp. cinnamon

1 1/4 c. sour cream

1/2 c. sugar with 1 tbsp. sugar mixed together for covering the muffins* 

*I used a pre-bought "spice" that is equally Sugar and Cinnamon.

DIRECTIONS

In the bowl of a stand-mixer fitted with the paddle attachment, cream together butter and sugar until fluffy, approximately 6-8 minutes. Add vanilla and then eggs, one at a time until incorporated. In a separate bowl, mix together flour, baking soda, cream of tartar, nutmeg, and cinnamon. Add dry ingredients to wet ingredients, alternating with sour cream-- start with dry ingredients end with dry ingredients. Meaning, I divided the dry mixture into roughly equal fourths and I added the sour cream like such: 1/4 dry mixture, 1/2c. sour cream, 1/4 dry mixture, 1/2c. sour cream, 1/4 dry mixture, 1/4 c. sour cream, 1/4 c. dry mixture. 

Cover muffin pan with non-stick spray so muffins will not stick. Cover the bottom of each muffin well with the cinnamon sugar mixture. Then, using and ice cream scoop, fill each muffin well. Once filled, cover each muffin with cinnamon sugar mixture. Place in oven and cook for 18-20 minutes or until tooth pick comes out clean. 

Enjoy,

Chika