Nutella Chocolate Chip Muffins

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Everyone loves nutella! That perfect of chocolate and hazelnut all in a creamy jar. Mmmmm. I remember when nutella first became a big thing. The perfect childhood sandwhich was a little bit of nutella, peanut butter, and some sweet honey all on plain white bread. This love for nutella, after baking numerous treats, drove me to search for something more substantial, yet satisfyingly sweet to mix up. In luck, I chanced upon this nutella and chocolate chip muffin recipe from motherthyme.com! It was an instant hit at school because it was both filling and sweet! I ran out before lunch! I even sprinkled some powdered sugar on top, giving it a sweet topping and a cute finish 🙂 These are perfect for those late night sweet tooths or early morning breakfast munchies! Here’s the recipe:

Ingredients:
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted and cooled
1/2 cup sugar
2 large eggs
1 cup low fat milk
1/2 cup Nutella
1/2 cup mini chocolate chips(I used normal ones and they turned out fine!)

Instructions:
Preheat oven to 400 degrees Fahrenheit. Line a 12 cup muffin pan with liners or spray with cooking spray and set aside.
In a large bowl mix flour, baking powder, baking soda and salt and set aside.
In another large bowl, stir butter and sugar until combined. Stir in eggs one at a time. Stir in milk followed by Nutella until mixture is smooth.
Gradually stir in flour mixture into wet ingredients until combined. Stir in chocolate chips.
Pour batter about 3/4 full in prepared muffin pan. Bake for 18-20 minutes until cake tester comes out out clean.
Cool in pan for about 5 minutes. Serve warm or transfer to a wire rack to cool completely.
*I sprinkled some powdered sugar on top(not shown in picture) and it tasted amazing!
HAPPY BAKING!

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Sriracha Shrimp Wontons

 

With school fully back into session, I’m really feeling the hustle and bustle of high school life again. My sleeping schedule has finally shifted back into the ‘get up at five and don’t get sleepy until twelve’ mode, and to my utter dismay, homework is starting to pile up. Now I remember why I wanted break so badly. Luckily, I only have to hold it together until Martin Luther King Jr. Day (thank the Lord for three day weekends).

For this week’s recipe, I’m straying away from my usual sugary-sweet recipes and venturing to the other side of the taste palate. As fond as I am of sweet foods, I absolutely love spicy foods as well. There’s something about that mouth-burning taste that I just can’t get enough of! Eating foods that make your eyes water and leave you clamoring for a drink may seem strange to some of you, but I simply can’t live without my spicy. Growing up with kimchi all my life (I’m Korean), my palate has been accustomed to spiciness for years, so I guess it’s just been ingrained into me

But enough about me, and on to the Sriracha Shrimp Wontons. This recipe was recently discovered by my mother, and we first served it at Thanksgiving as an appetizer, and it was a hit! I’ve served it two more times after that, and I’ve only heard great things about it. They’re the best served warm or right out of the oven, while the wonton skins are still crispy. The bite-sizeness of the wontons make it a perfect finger food for parties and potlucks, and the spicy kick of the Sriracha will leave everyone’s tastebuds tingling for more!

SRIRACHA SHRIMP WONTONS

1 pound of raw, peeled, deveined shrimp

1 tsp. fresh minced garlic

salt (to taste)

pepper (to taste)

Mini muffin pan

36 dumpling/wonton wrappers (about 1 package)

Sriracha hot sauce (to taste)

3/4 cup mayonnaise

1/4 cup Masago (if desired, add more)

1. Chop the shrimp into small pieces. Add salt and pepper.

2. Heat frying pan at medium heat, add oil and garlic. Then add shrimp and cook thoroughly.

3.Preheat oven to 375 degrees.

4. Grease mini muffin pan lightly with oil. Place one wonton wrapper inside each spot.

5. Mix mayonnaise and Masago. Add sriracha until desired level of spiciness is reached.

6. Place shrimp inside each wonton wrapper. Then place sriracha mayo sauce on top of shrimp. (NOTE: Depending on the amount of sauce you place on top of each wonton, you may need more.)

7. Place pan in oven and bake for 10 minutes at 375. Then take out of oven, pop out of the pan, and serve.

NOTE: I am so so so sorry for the lack of specific measurements, but I don’t have the original recipe in my possession so I had to guesstimate. Thankfully, this isn’t baking so it’ll be okay even if the measurements are a little off. Feel free to adjust to your taste and leave any questions you have for me below! Enjoy!

Cookie Butter (Speculoos) White Chocolate Chip Blondies

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Cookie. butter. Two simple words. Two amazingly delicious delectable words. If you’ve never had cookie butter (aka Trader Joes’s Speculoos), you are missing out! It’s basically a spreadable cookie that you put on sandwiches, cookies, brownies, cakes, or eat by the spoonful. It’s amazing. As I was pondering the different uses of cookie butter, I stumbled across this amazing recipe for Cookie Butter Blondies. If you didn’t know, a blondie is a vanilla brownie. These are AMAZING. Many of my friends, and my mom, had seconds or thirds of these heavenly squares. If you’ve never tried cookie butter, a blondie, or either THIS IS A RECIPE FOR YOU. Do your stomach a favor and whip up some of these!

Ingredients:

1 cup (125g) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
1 cup (200g) light brown sugar, packed
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup Biscoff spread (or Trader Joe’s Cookie Butter)
1 and 1/4 cups (225g) white chocolate chips

Directions:

Preheat oven to 350F degrees. Line a 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray. Set aside.

In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.

Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours – before cutting into squares.

*Recipe taken from (sallysbakingaddiction.com)