Fail Muffins

A friend of mine had suggested I made peanut butter muffins. Which I had never heard of before, so I went in search of a recipe and found one for Peanut Butter Chocolate Chip Muffins. There was a typo in the recipe which caused me to have 3 times as much peanut butter than was necessary. The resulting muffins, were not very muffin like, and the batter was very fluffy.

One of the first hints that the recipe was wrong, was that I had way more batter than was needed for 12 muffins, which is what the recipe was supposed to make. They also didn't rise at all. After making the first dozen I popped the batter in the fridge, and commented on the post where I found the recipe. Once I heard back, I found out that there was indeed a typo. After asking my mom for some advice to improve the batter that I already had I made some changes. I added another egg, a little bit of water, and about half tsp of baking soda, which resulted in a much improved muffin.

Fail muffin VS. Improved muffin

Till next time, thanks for reading =)

*this post has been back-dated(posted on May 3rd)

Dark Chocolate Peanut Butter Ice Cream

I found an awesome ice cream recipe over at Bake at 350, for Dark Chocolate Peanut butter ice cream, and just had to make it myself. First ice-cream I've made containing eggs, which was interesting.

Ingredients:

2 oz. unsweetened chocolate 

1/3 cup dutch-process cocoa powder ( i just used regular cocoa)

1 & 1/2 cups milk

2 eggs

1 cup sugar

1 cup heavy cream

1 tsp vanilla

1/2 cup smooth peanut butter

 Melt the unsweetened chocolate, in a saucepan over medium-low heat. Gradually add the cocoa; the mixture may clump up in the whisk...that's ok.  Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth.  Remove from heat and let cool several minutes.

Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes.  Add the sugar, a little at a time, whisking constantly.  Once all the sugar has been added, whisk 1 minute more.

Add the cream and vanilla; whisk to combine.

Pour the chocolate mixture into the cream mixture and stir.  Cover and refrigerate a few hours or overnight. 

Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth.

Add this back into the main mixture and stir. Process in an ice cream maker.  Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.

The finished product. Super rich and super tasty =)

Till Next Time, Thanks for Reading