Healthy Muffins Take 2!

Currently, my culinary endeavor is going through a health conscious phase as I've been prohibited by one of the communal living laws to make anything that will send us straight (fast or slow) to a diabetic shock, a heart attack or a brain aneurysm. There are a few exceptions... mostly involving the presence of guests, family, and/or friends. So here we go, some healthy healthy muffin production take 2!

Remember the last time that I tried to make some? Oh yes, the whole "oh-no-I-ran-out-of-berries-because-my-boyfriend-ate-them-all" fiasco. This time, it's different. I have ample supply of the good stuff and a wicked new recipe to try out! Surely enough, we were munching on some delicious bran muffins within the hour.

I am not joking when I said "wicked recipe" btw. This is now my go-to recipe for bran muffins. It's moist with a nice crusty muffin top with just enough sweetness and of course LOADS of blueberries. I cannot wait to bake them again soon. :D

You Should Always Check the Fridge First...

You know how sometimes, you wake up in the morning and it's just like every other day. The only difference is that you have an urge to make some healthy and delicious muffins? You thought of the frozen berries in the freezer, and checked that you have the yogurt in the fridge the recipe called for and got started. About 20 minutes into making the muffins when the recipe called for the frozen berries, you open the freezer just to find out that your dear boyfriend has eaten them for breakfast. At this point, you blame yourself for not checking the freezer first. Then you smile at the batter and hope that a berry-less mixed berry muffin would taste just as good. (On yeah, but you know they won't be... and they aren't.)

What's Better with Strawberry and Cream?

Long long time ago, I was given the recipe to this incredibly moist chiffon cake. It's made with 12 eggs. I know... a whole pack of eggs. Please try not to judge and count your cholesterol. Yes, yes. Let's all throw caution to the wind. It's also worthwhile to know that this makes two sheet cakes about 3/4 inch thick. So for a 2 layer 9 inch cake it would probably only take half the recipe. The cake tastes great but it is slightly eggy. It may be wise to tune down the amount of egg yolks. (For both the cake and arteries.) However, it'd be a while before I decide to mess around with this recipe. It's too good to ruin!

Dying for French Chocolate Cake

I went on a family vacation in Europe this summer. We bought a slice of chocolate cake from a random sandwich shop in Paris for a quick decadent snack. It was the most amazing chocolate cake EVER. It was smooth, chocolate-ly, and just heavenly. Ever since then I have been craving for another slice. The first flourless chocolate cake that I had made was good but it had collapsed in the middle. I thought I'd give it a second try with a different recipe. This recipe did not call for stiff beaten egg whites to fluff up the cake which made it a easy recipe. There's no worry about breaking the egg white bubbles and deflating the cake. The table of flour in this recipe also helped to hold the cake up. The cake is finished with a dusting of icing sugar and a side of mix berries sauce.