Sunday, October 28, 2007

Recipe Time

My room mate says I'm like Izzie from Grey's Anatomy. If you're not familiar with the show, she deals with stress by baking, to the dismay of her room mates who are then forced with the dilemma: to eat or not to eat.

I don't know what's come over me, but recently I, like Izzie, can't stop baking. Muffins, cookies, breads — it just doesn't stop. I've been modifying recipes (note: you can try, but you just can't make cumin cookies taste good) and heating up the kitchen. While it is probably stress-related, I haven't heard many complaints from coworkers, who are happy to share in the bounty of my bakathon.

Tonight I made pumpkin muffins. Sadly, I was out of walnuts. Hazelnuts are no substitute, and neither are almonds. So I was forced down a different route altogether: chocolate chips. I added both miniature semi-sweet and white chocolate to the batter. And they are delicious. So, if you would like your very own muffingasm, try this recipe. It's my very own, so, you know, if one day I'm famous and write a cookbook, you can say you were privy to this information back in the day.

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup canned pumpkin purée
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/3 teaspoon cloves
1/2 cup mini semi-sweet chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350°F (180°C). Whisk together the flour, salt, sugar and baking soda. In a separate bowl, with an electric mixer, blend the pumpkin, oil, eggs, water, and spices. Slowly mix in dry ingredients until just combined. Add chocolate chips. Pour into papered muffin tin. Bake 25-30 minutes (until a knife comes out clean when poked into the center of a muffin).

I cannot promise that they will be beautiful, but they will certainly be delicious.

1 comment:

  1. These sound awesome!

    How big was the can of pumpkin puree? If I wanted to make this but mush up my own pumpkin, how much would I use?