Muffin cookies: Mmmm, yummy
I have been trying, off and on, over the past six months to make a muffin-style cookie similar to a certain Chunky Monkey cookie at a neighborhood foodie joint. Until this afternoon, I hadn't succeeded with anything that tasted remotely good. I modified a recipe from a kids cookbook from some library somewhere (could be the school or the public) and here's what they came out like:
Satisfyingly moist and thick and soft, no crunchy edges and enough bananas to give you a real monkey sense of goodness. Oh, and chocolate chips to make the perfect snack.
1/2 cup of butter
3/4 cup of agave and maple syrup, mixed in whatever ratio you want
1 egg
2 cups of fruit (the original said pumpkin, I used banana)
1 tsp of vanilla
2 cups of flour (I used half AP and half whole wheat)
3/4 tsp BS
1/4 tsp salt
2/3 cup of chocolate chips
1. Cream the butter, syrups and egg together. Add fruit and vanilla. Mix dry separately and add to wet, mixing just enough to combine.
2. Drop onto parchment or greased sheet, very wet dough, you will need a second spoon to push it off. Bake for 18 minutes at 350 or until golden.

Chocolate Energy Bars
I have just finished my first ever boot camp and the instructor, Jen, rewarded our efforts at the last class with a tasting of these bars. She provides them for her marathon runners and, I have to say, they beat a package of Gu any day.
However, they really do give you energy and should come with a warning that they'll keep you up if you have them at night.

1 1/4 Cup natural *creamy peanut butter (or more, can also use almond butter)
¾ Cup honey
¾ Cup brown sugar
½ Cup cocoa
1 1/4 Cups Oatmeal (more for more density in the bars)
1 1/2 Cups Rice Krispies (more to make the bars lighter)
1 Cup dried fruit (i.e. Craisons)
1 Cup crushed peanuts (or almonds)

If mixture seems dry or crumbly, add more peanut butter, less oats/ krispies.

How to prepare:
In a pot, combine peanut butter, honey, brown sugar, cocoa and cook until smooth. Add the rest of the ingredients and mix well.
Spray a 9 X 13 inch pan with oil and firmly press batter in pan.

Cut into small squares, cover, place in fridge to set and cool. Can then remove them from pan, wrap in plastic and freeze for snacks when needed.

*peanut butter needs to be creamy as you need the moisture to hold the bar together.

Very Healthy Zucchini Chocolate Muffins
These muffins should cool completely before you eat them otherwise you'll really taste the zucchini, unless you like that.

1/3 cup butter, melted (could substitute oil)
1/3 cup sour cream
2/3 cup sugar
2 eggs
1 tsp vanilla

1.5 cups flour (I use a combination of whole wheat and all purpose)
1/4 cup ground flax
1/4 wheat germ
1 tsp each BP/BS
1/2 tsp each cinnamon/salt
1.5 cups zukes, shredded
1/2 cup chocolate chips (you can use raisins, nuts or cranberries)

Oven at 375, greased or lined muffin pan. Makes about 12.
Mix the first 5 ingrediants (cream). Combine the dry and add to the wet. Mix in zuke and chocolate chips. Spoon into muffin pan (about 1/3 cup each) and bake, 21 minutes at high altitude, slightly less lower down.

These are the most wonderful creation. No more paper liners and they work like a charm. Only thing you need to do is let them cool in the silicone liners before you take them out. I think the sweatiness created by this causes the muffins to just fall right out. I found them at Safeway for about $12.

Baking chez moi
Here is the craziness that my kitchen turns into when I decide to do some mass baking.
This weekend I made Chunky Monkey Muffins, Nana Elsie's apple crumble and sour cream chocolate cake. And this is all before I accept delivery of a white (no choice in colour) KitchenAid Professional Bowl Lift Stand Mixer that was on sale through Airmiles (2400 points instead of 3200, still leaving us enough to fly to Ontario in August). About 18 months ago, a similar mixer went 'on sale' through Airmiles and we didn't get it, figuring it would be there for a while and then it was, poof, just gone from the Rewards list. So this time, when I saw it 'on sale', Ben and I briefly hesitated and then I ordered it. Seeing as all the taxes and shipping are paid too, it's a pretty good deal.
My mum asked for this recipe, which is funny because she has the original book but can't find it. It's a really really yummy moist cake and I would highly recommend you make some now.

Mme. Jehane Benoit's Sour Cream Chocolate Cake
6 tbsp butter = 90 mls (just under 1/2 cup)
1 cup sugar
2 eggs, beaten
1 1/3 cup flour
1.5 tsp BP
1 tsp BS
1 tsp cinnamon
1 cup sour cream (you can sub. plain yogo)
1 pack chocolate chips
1 tbsp sugar

1. In an electric mixer, combine butter, sugar and eggs and beat for 10 minutes (um, as if I have 10 minutes to stand there holding the electric mixer. Maybe when I get my new Professional White Kitchenaid stand mixer that we ordered through airmiles on Saturday, yes)
2. Mix dry and add to wet. Fold in sour cream.
3. Pour in a 9x13" greased and floured (or lined with parchment paper) baking pan.
4. Scatter chips evenly across top and sprinkle with sugar.
5. Bake 35 minutes at 350 or until cake pulls away from sides and smells done.

And the next shot is of the Valley of Chocolate Chips...

Butterfly Buns
My nana would be most proud to see that I sent these to Clara's class today for her birthday treat. A simple chocolate cake recipe baked into bun shape and then cooled. You cut out the middle and fill with a dollop of jam and either sweetened butter cream of whipping cream and decorate with wings (the centre cut into two).