Since beginning my blog almost 6 months ago, I have been a tornado in the kitchen at least 5 days out of the week.
I cooked and baked a lot before the blog, but I love the challenge that the blog has put upon me in creating new meals for myself, my family, and friends. I get bored so easily when it comes to food - always wanting something different – so developing a new recipe is like finding gold to me.
Or like finding a new pair (or 7) of Christian Louboutain’s in my closet.
For the past 10 days, I have not cooked ONE thing. Well, I did make some sub-par macaroni and cheese last Friday – only so those of us that hate veggies and are not eating meat on Friday’s due to Lent would not starve. ;)
Before my grandma passed, I was having major ‘blogger’s block.’ After she passed, I really had no desire to blog at all. I have been having serious doubts about my writing - if it is any good at all - and if I will ever get anywhere with it. After all, I blog to write, not to cook. In usual fashion, when things get difficult, I want to quit.
I had a ginormous baking disaster in the kitchen last night – one that had me standing in the kitchen for almost 3 hours and left me with nothing to show for it. If only I could decorate cookies like my beautiful friend, Amanda, last night would have been a success!
Maybe I should just hire her to come bake for me.
The disaster left me with nothing to post today. I usually bake or cook multiple recipes at a time, giving some away to friends or family, or making them for a party at our home. I used most of extra post’s up this week due to the unfortunate events.
But, I did find these muffins tucked away in my iPhoto gallery.
Remember the whole wheat peanut butter and jelly muffins? I adapted the recipe a bit to make healthier chocolate peanut butter muffins.
And boy, were they delicious!
I knew that just this plain ole’ muffin wasn’t going to do, since I always need a bit of drama in my life.
So I doused it with melted peanut butter.
Whole Wheat Peanut Butter Fudge Muffins
Makes ~12 muffins
1 3/4 cups whole wheat pastry flour
1/3 cup sugar
1/3 cup brown sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup creamy peanut butter (I used Naturally More)
1/4 cup egg whites
3 tablespoons butter, melted
1 teaspoon vanilla extract
2-3 tablespoons applesauce
1/2 cup chocolate chips
Preheat oven to 400.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, cocoa powder, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist. Stir in applesauce. Fold in chocolate chips.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup 3/4 full with batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Top with melted peanut butter.
Chocolate and peanut butter make the world go ’round. Don’t you agree?