Midnight Muffin Mania

One night, just around midnight, I was very suddenly craving muffins. Delicious, moist, chocolaty muffins with butter melting over their still-hot-from-the-oven fluffy interiors.

But I had no muffin mix. Now, I am generally a proponent of making things from scratch, because it's generally more fun and often has better results. One of a few exceptions to this 'rule' is muffins. I had never actually made muffins from scratch, unless you count my banana ones, which I don't, since they're actually only my banana bread baked in muffin-size which doesn't really count.

So anyway. I was struck by the urge to make muffins.

So I pulled out Great Grandma's ancient, crumbling, may-have-been-Betty-Crocker-but-who-knows-we-lost-the-cover cookbook and looked up muffins. There were two options: Popular Muffins or Sweet Muffins, and a list of add-ins and varieties. Fun!

I thought Popular Muffins sounded good, and dove right into making them.

Mixed up my wet ingredients - egg, oil, milk.

Piled on the flour, baking powder, sugar, salt and chocolate chips.

Oh-so-carefully folded everything together until it just, just was combined because if there's one thing that's been drilled into my head about muffins, it's that you'd better not ever over-mix them.

I dished the dough out into a greased 12-muffin pan, and baked according to the directions.

They puffed up tall and pretty and delicious-looking! They tasted... like biscuits. The suggestions in the book made it sound like these would make great berry or fruit muffins, but honestly? They'd work much better with flavors like cheese, or corn.

They aren't inherently bad, really, but they were definitely not what I was looking for. I mean, they were edible. Hubby and I certainly ate them, no use letting decent food go to waste, but they weren't what I wanted a muffin to be.

I guess what constitutes 'popular muffins' has changed somewhat in the last 40-50 years. Huh.

So when I got another muffin craving a few weeks later, this time with guests over for breakfast, I knew the sweet muffins were the way to go.

They started off much the same, with slightly different amounts of oil and milk added to the egg.

And slightly different amounts of flour, baking powder, sugar and salt tossed on top. I still kept the same amount of chocolate chips though.

Folded it all together extra carefully...

Greased my pans and filled them up, and followed the baking directions exactly. Certainly, this time I would have delicious, perfect muffins to serve my guests.

As the timer went off, I gleefully donned my oven mitts, pranced to the oven and threw open the door to reveal -

... Dry, slightly burnt, crunchy, vaguely muffin-like bulgy disc things.

Let me reiterate that I followed the baking directions exactly. Heck, I even timed them for the lowest suggested time just to be on the safe side. Burnt crunchy muffin discs.


I think on that particular day back in the Betty Crocker test kitchens, someone forgot to record how this muffin variation should actually be baked. Just to be clear, the directions they printed were not the correct way.

These poor little muffins tried so hard to be tasty, and you know, with a little butter on there, they almost made it. I only hurt my teeth a bit on the outside. Luckily, I did have a pack of bran muffin mix on hand, so breakfast for my guests was not a complete loss. Phew.

At this point, I was well and truly ready to just swear off muffins from scratch. Far too much trouble, really. Too finicky an item, surely I'd never have it right.

But then the other night, it happened. My tummy had the grumblies, and as I glanced around my humble abode, there were scarce snacks to be found. I knew I had all the makings for muffins, but dare I be so bold as to attempt them again, after such crushing defeat?

Suddenly, I was filled with a steely resolve. This would be the night. This would be the one. The batch of muffins that worked. There were gonna be some changes around here.

I kept the mix the same but changed everything about the directions. 12 muffins? Pfft. This is making 8, tops. Forget carefully-measured dollops filling the cups 2/3 of the way. We're piling all the batter in there we've got.

Next, the original directions called for baking 20-25 minutes at 400 degrees. I should have known from the start that this was insane but, filled with muffin-baking enthusiasm as I was, I had failed to see the signs. Now, older, wiser and more jaded, I knew better.

Just about 19-20 minutes, and only at 350.

I peeked into the oven with some slight trepidation. Despite my initial confidence and bravado (as I baked muffins at 2 AM in my pyjamas) I feared that this, too, would fail, and I would be forever condemned to muffin-less misery.

But what's this? Beautifully rounded little muffins with perfectly golden sides and bottoms? Could it be?

And... the insides are moist and fluffy? The whole thing is sweet and tasty and overall pleasing to the palette?

By Jove, I think we've got it!

Third-Time's-The-Charm Muffins
(Adapted from an old Betty Crocker Cookbook)
1 large egg
1/2 cup milk (I used 1%, but whatever's in your fridge should be fine)
1/4 cup canola or vegetable oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chips (or blueberries, or add-in of your choice)

Whisk together egg, milk and oil. Pile on remaining ingredients, and fold/stir gently until very nearly combined. A slightly chunky batter with a touch of visible flour is much better than a tough muffin.

Divide evenly among 8 greased muffin cups. Bake in 350 degree oven for 19-20 minutes. Remove from pan ASAP to prevent over-browning and allow to cool for a few minutes.

Enjoy!

These muffins were so, so good, and part of why I'm so excited about them is now that I've got a basic, simple muffin recipe under my belt, I can start playing and tinkering with it and maybe come up with something new and exciting! I'm thinking apple streusel muffins, lemon cranberry muffins, berry blast muffins - but I better save those for another post.

Definitely give these a go, friends. I know I'll be making them again.

A side note (because I haven't blabbered on nearly enough yet) I went on a small shopping spree at Home Outfitter's today, because a very thoughtful someone gave me a gift card! Well, they gave it to me and my husband, so I could only spend half of it on new baking pans and accessories... But the point is I am super full of ideas for new treats to make and I can't wait to share it all with you guys! You can expect about 1 post per week for the coming month. Next time: probably a birthday cake for a very special lady.

Until then!

- Tamara

Super Duper Double Peanut Butter Cookies

Want to know something that may shock you?

My husband doesn't really like baked goods. He's just not really much of a fan. I had no idea of this when we were first dating... So when I tried to win him over with my cookies that everyone told me were incredible, I expected he'd have a bite, and his eyes would roll up into his head a moment, and that he'd sort of shudder in ecstasy then immediately ask me to marry him.

If I remember correctly, the first time he tried one of my chocolate chip cookies, waaaay back in high school, his reaction was something along the lines of:

"Hm. That's pretty good," and that was it. He... he didn't even ask for a second one. I was stunned. So! My mom and I conspired to have him over for dinner. Mom slaved for hours over an amazing beef stew. Jon sat down, and proceeded to sift through his portion until he had removed every last bit of onion. Then he sort of grudgingly ate what was on his plate.

He wasn't impressed with my cookies and he didn't like my mother's best stew. I was sure it was over. But, somehow, 12 years later, here we are, still together and going strong.

And I finally found a cookie that makes his eyes roll back in his head. So let's get to that!

My microwave is just in the background there, like, 'Hey, how you doing? I'm just so glad to be a part of the blog today. Okay, you can ignore me now. Thanks.'

Start with 1/4 cup each of butter and shortening and a half cup of your favorite peanut butter, and get 'em all friendly-like in your mixing bowl.

Yeah, that looks real friendly.

Chuck in a half cup each of white sugar and brown sugar (I used golden brown sugar here, but this recipe would be amazing with dark brown sugar, I bet! I'll have to try that next time.)

Once your sugars are all creamed in, throw in one large egg, mix it all up.

Pile your flour on top with some baking soda, baking powder and salt, and once that's mixed up you're almost done...

Except we haven't made it 'double' yet. Throw in a half package of Chipits Reese peanut butter chips. Heck, throw in as much as you like, I'm not going to judge.

Now this dough has to hang out in your fridge for at least an hour, because at this stage it is simply way too soft to work with. I know, it's hard, but you can do this.

Once the dough is chilled and firmed up a bit, scoop it out onto your baking pan (use a teaspoon if you're not insane enough to spend $12 on a stainless steel spring-loaded 1-inch scoop, of course.)

Gently press down on the tops of the cookies to flatten them just a smidge before baking. When making PB cookies without chips, I usually use a fork for this to make a pretty pattern, but the chips kind of obliterate the pattern anyway, I've found, so might as well use your nice clean digits instead.

These babies are ready to bake. Chuck 'em in the oven at 375 for about 10 minutes. Ovens vary of course, so keep an eye on them. As soon as they start to go golden-brown a bit around the edges they are done. They'll still be soft and marvelously chewy in the middle, and that is exactly what you want, believe me.

What's this? There was a tiny bit of semi-sweet chocolate chips leftover in the cupboard from a previous baking project? Aw, heck, throw those into the last of the dough, it's a party.

Oh man, look at these babies.

You really, really want to make someone's head explode with peanut buttery pleasure? Spread some peanut butter frosting on the back of one of these and press it to another to make the most astounding pirate cookie in the universe.

Oh my gosh what did I do to the lighting in this picture? I am not good with cameras.

For me, these ones with the peanut butter and chocolate chips in them were my favorite, because I'm a bit of a chocolate freak. And in my books, nothing goes better that peanut butter and chocolate. I didn't get to eat too many of the other kind, my husband kind of found them.

If you want to tempt your own loved ones, here's the recipe, adapted from one of my Great Grandma's ancient cookbooks:

Super-Duper Double Peanut Butter Cookies

1/4 cup shortening

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 large egg

1 1/4 cups flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt (half that if using salted butter)

1 cup peanut butter chips

Combine fats and peanut butter, add sugars and egg, beat with wooden spoon until well combined. Add dry ingredients and mix until soft dough forms. Add peanut butter chips (and any other add-ins that sound good. Peanuts would be great, come to think of it.) 

Chill dough for at least one hour, covered, in the fridge. Place 1-inch balls of dough on baking sheet, flatten a little with fork or fingers, and bake for around 10 minutes or until golden brown around the edges. Cool.

Ingest. Roll eyes in ecstasy.

Until next time!

Oatmeal Cookies for All!

Until very recently, I had never made oatmeal cookies. I tried out a recipe for them about a year ago at the request of a friend and, well... They sucked. The recipe called for too much liquid and I ended up with a very puddle-y dough, resulting in weird too-thin-some-spots-too-chunky-in-others cookies.

Blecch. 

So, I've been modifying and tweaking the recipe, and here's what I've got so far.

The original recipe called for just shortening, but I like a little buttery richness in my cookies, so I used half unsalted butter & half shortening.

I stuck with the recommended amounts of white and brown sugar, and mooshed them up together well.

And reduced the liquid. Above, I'm adding one egg and about 1/8th of a cup of water. This would be the time to throw the vanilla in, too.

In the eternal words of Rob Rainford, "Moosh moosh moosh." That is, mix it all up. Profound.

Add your dry ingredients - flour, cloves, cinnamon, salt, baking soda - and stir to combine. Now, I feel like we're missing something here...

Oh, yes, oats! Good ol' rolled oats.

Lots of oats.

And raisins! *PTOOEY* Oh, sorry, that's my natural reaction to raisins. (Ptooey.) I uh, I really hate raisins.

I know, right? How can I call myself a baker? Once I told someone I hated raisins, and she asked, "But... don't you like grapes?"

"Yes," I replied, "And they should never be defiled in such a manner."

That is how I speak of the vile fruits in polite company. What I could say about them behind closed doors may make the Cake Boss himself blush. But I digress.

My mom loves raisins. This is her half of the dough. That's how much I love my mom, people. I touched raisins.

(Ptooey.)

Use a teaspoon or your handy-dandy scoop to measure out your cookie dough. No flattening is necessary, they will spread a bit on their own.

Fresh out of the oven, these are chewy with just a touch of crunch from the oats. As they cool, they get a nice crunchy bite to the outside and stay soft and chewy on the inside. Not that I'd know from the batch above, because, well, you know. The-Fruit-Which-Must-Not-Be-Named and all that.

I mentioned, though, that this was only dear Mom's half of the batch. As for the other half of our dough, I had much sweeter plans.

Semi-sweet chocolate chips. Oh, come to mama. 

  

Measured out and baked just like those other cookies, these come out chewy, crunchy and oh-SO-chocolatey. I wish I hadn't waited so long to start baking oatmeal cookies. I'll share my recipe as it is now, I may still tweak the balance of the fats to get just the right consistency, but otherwise, I'm pretty happy with it!

Crunchy & Chewy Oatmeal Cookies

3/4 C   Shortening, half unsalted butter if desired
1 C      Brown sugar, packed
1/2 C   Granulated sugar
1          Large egg
1/8 C   Water, room temperature
1 tsp     Vanilla
1 C       All-purpose flour
1 tsp     Salt
1/2 tsp  Baking soda
1 tsp     Cinnamon
1/2 tsp  Cloves
2 C       Raisins OR Chocolate chips OR Whatever floats your boat
3 C       Rolled oats

Cream together fats and sugars. Add egg, water and vanilla and stir until smooth. Add dry ingredients and mix until dough forms.

Drop by rounded teaspoonfuls, or from a 1-inch scoop onto cookie pan. TIP: These do stick a bit, so either grease your pan, or line with parchment paper. I was out of parchment paper when I baked these so do as I say, not as I did.

Bake in a 350 degree oven for 10-12 minutes. Allow to cool on pan for 1-2 minutes, then remove to wire rack to cool completely.

Devour Cookie Monster-style.

Enjoy!

You can have these ones.

Until next time!