Tag Archives: cocoa

Vegan. No, Really. Chocolate Hazelnut Gooey Cupcakes

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Question: What do you do when you’re not sure you’re going to even see an oven for the next several months?

Answer: You go mad baking and force feed whoever is within a five mile radius.

Obviously.

I did this recently. I’m still not sure when I’m going to see an oven again – within the next few weeks and months I’m going to become a traveling vagabond and have some adventures while I build up my (other) career.

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Vegan Cocoa Banana Nut Muffins

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Alright, another write up on a reader-tested creation before this weekend’s batch goes up. These were another scary batch to make (the recipe specifically asks you to curdle almond milk for the batter. Argh!) But they got enough happy feedback that I’m happy with them! Different, in a positive sense.

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Chocolate Peanut Muffins

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These are a short, simple & amazing recipe I hijacked from the god of good things, Dan Lepard. All credit to this glorious man, and his recipes. They are sweet without being offensive about it (and don’t get me wrong, I like offensively sweet). You’ll find yourself eating about one a night for a good five days after you make your first batch. It’s like there’s secret cake drugs in there. Did I mention that they keep for absolutely ages? They’re magic.

Here’s the how-to! Ingredients to make twelve:

75g Unsalted Butter

100g Peanut Butter (smooth or chunky to your liking)

175g Caster Sugar

3 Medium Eggs (respect your hens and buy free range organic, yo)

75g Sour Cream

75ml Cold Milk (full fat)

100g chopped salted roasted peanuts (although I didn’t chop ’em to be honest) plus 25g

225g chocolate chips (milk dark or white to taste)

150g plain flour

25g cocoa

2 teaspoons baking powder.

Directions:

1. Be good boys and girls, preheat your over to 180 celsius (160 for a fan) and line your muffin trays with twelve pretty muffin liners before you get started. It prevents you getting slowed down later 🙂

2. Mix your butter, peanut butter and sugar together until the mix is smooth. I managed to do this by hand because I’d left my butter out for ages, but use a mixer if you need. beat in the eggs to the mix one by one.

3. Next to the mix, tip in the sour cream, and the milk. Combine to smoothness, then throw in your peanuts and chocolate chips.

4. Finally, combine the flour, cocoa powder and baking powder in a separate bowl and sieve them in to the batter. To be honest, I’m not sure why the sieve part is necessary – possibly it’s about the texture end result – but I followed this direction obediently and they turned out lovely, so I’ll keep stipulating it. A finicky cake maker produces better cakes…

5. When the mixture has been completely combined, spoon into the muffin papers, distributing evenly. Dot a few peanuts on the top of each and bake for about 25 minutes.

6. Enjoy these with a caramel lovoka vodka & coke for being extra bad. You know you want to.

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