Spiced choco chip muffin © dan and tuesday
This muffin recipe puts a twist on the regular choco chip muffin by adding spices. I used a spice I found in the Sunday Riverside market in Cardiff. It’s called Victorian cake spice. I’m not really sure what’s in it – if you know, feel free to enlighten us! But it smells of Christmas, of cinnamon and nutmeg!
Victorian cake spice © dan and tueday
I’ve made this a few times now – to share at work, to give us a present for Kielo, and, now, for our friends Helen and Phil.
100 g softened unsalted butter
100 g caster sugar
100 g dark muscovado sugar
5 tbsp milk
150 ml sour cream
2 free-range eggs
250 g plain flour
1 tsp mixed spice
2 tbsp cocoa powder
1 tsp bicarbonate of soda
200 g dark chocolate chips
dark chocolate chips © dan and tuesday
12-cup muffin tray, lined with muffin cases
pre-heated oven at 190˚C
What to do:
Mix butter and sugars in a bowl and mix well.
Beat in eggs.
Add milk and cream and mix until everything is thoroughly mixed.
In another bowl, sift flour, spice, bicarbonate of soda, and cocoa powder.
Mix the wet and dry mixture very well. I just use a spoon at this stage and not the handmixer.
making muffins © dan and tuesday
Add the chocolate chips. Mix well, agin with a spoon.
Spoon mixture on the muffin cases.
Bake for about 28 – 30 mins then take out from the oven and let it cool in the tray for about 10 mins. Transfer to a wire rack to cool properly.
spiced choco chip muffin © dan and tuesday
Maybe this is more of a Christmas muffin… but so far no one has objected to a little taste of Christmas in the summer.
muffin, recipe Tagged
bicarbonate soda, caster sugar, cocoa, dark chocolate chips, dark muscovado sugar, free-range eggs, milk, muffin, plain flour, sour cream, spiced choco chip muffin, unsalted butter, Victorian cake spice
Dark chocolate peanut butter cookies © dan & tuesday
So far I’ve done 3 recipes from the hummingbird bakery cookbook. The
Pecan pie, that was first, and then this wonderful peanut butter cookies, second. The third one was the lemon loaf but that will be another post.
If, like me, you enjoy a super chunky peanut butter and dark chocolate, then this is a little piece of heaven on earth! It was even more delish after a day or two as the cookies become a bit chewy.
225g unsalted butter at room temp
200g caster sugar
200g light brown sugar
2 free-range eggs
1/2 tsp vanilla extract
240g chunky peanut butter
340g plain flour
2 1/2 tsp bicarbonate soda
1/2 tsp salt
75g chopped dark chocolate
Cookie dough © dan & tuesday
baking trays x 4 lined with greaseproof paper
freestanding or handheld mixer
Pre-heated oven at 170˚C
What to do:
Dan tries to help © dan & tuesday
Use the mixer to cream butter, caster sugar and light brown sugar until it’s light and fluffy.
Add the eggs one at a time. Make sure that the ingredients are mixed well by scraping the side of the bowl using the rubber spatula.
In low speed, beat in the vanilla extract and peanut butter.
Add the flour, bicarbonate soda, and salt. Mix until you have a smooth dough. Then add the dark chocolate and mix well. Taking a break from writing
his awesome blog, Dan wants to help! Put about 6 cookie dough on each baking tray. Space them apart as they will spread when they are baking.
Bake until the cookies are golden brown which is about 10 mins.
Cool the cookies onto a cooling wire rack.
Cooling the peanut butter cookies © dan & tuesday
desserts, recipe Tagged
bicarbonate soda, caster sugar, cookies, dark chocolate, free-range eggs, light brown sugar, peanut butter, plain flour, salt, unsalted butter, vanilla extract