Baking, Uncategorized

Pumpkin Spice Latte Muffins

I’m trying to keep the momentum going on doing at least one semi-productive thing each weekend day now that I’m not consistently at work until all hours. Today’s productivity resulted in temporarily being the epitome of a “basic white girl” and making PSL muffins.

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We definitely didn’t have a true Fall this past year, which means that all of my candle scents have shifted by a few months, hence the Pumpkin Banana Muffin in the background. How rude of the weather to not abide by candle season!

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In even sadder news, the sugar/butter rule applies to these little delights, which means that I have to share them with my coworkers. At least they can safely go in tupperware containers in a tote bag to get them to work!

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Baking

The Hurricane That Wasn’t . . . At Least in NYC

In preparation for what was supposed to be a natural disaster of epic proportions in New York, I froze many many ice cubes, poured many pitchers of water, bought a couple snack-y foods, and baked. With the limited amount of ingredients I had, I managed to make dough balls from Peas and Thank You and blueberry muffins from All Recipes. I figured these treats would last me the duration of the storm, and they certainly did.

The dough balls turned out more like cookies, and probably for a couple of reasons now that I’m looking back at it. While the recipe and  the blog are vegan, I used butter because I didn’t have any Earth Balance. That might have had an effect on the dough and the finished product. I also may or may not have over-baked them–not even close to the point of burning, but just enough that they didn’t retain their doughy consistency. However, I’m blaming this part on the new stove that I’m still getting used to. Gotta love changing dorm rooms and kitchens as often as I do.

Overall the dough balls were still a hit and I would love to try them again, this time with Earth Balance and a hawk-like eye on oven. If I take them out too soon, so be it. I didn’t mind eating the dough straight out of the bowl, so I doubt I’d mind an undercooked dough ball.

My blueberry muffins came together quickly and baked with no issue. Yay! They also came out of the pan without even one sticking. Amazing! I’ve been waiting forever for that to happen with anything coming out of a muffin man. There always seems to be one muffin/cupcake that doesn’t want to leave the safety of its little baking cup.

I know, I know. Why don’t I just use liners? I love the texture of the muffin/cake that it baked against the pan. The combination of the two textures is wonderful. Besides, why spend money on something that is taking away from how much you can eat? I only use them when absolutely necessary, and that’s usually only when I’m not making something for myself. Not everyone is as in love with muffin/cupcake outsides as I am. Just ask my brownie-loving friend who willingly gives me the brownie “crusts” from when she makes them because that’s the one part she doesn’t  like. The same principle applies here.

Anyway, I love these muffins. They definitely got me through those few days without real groceries. I’ll probably be making them for breakfasts during the week once classes start, but I might sub in some whole wheat flour to make them more filling. We’ll see how that goes.

Baking

I’m Finally All Caught Up

This is the last post of things from the end of the semester, and it’s devoted to baked goods in cupcake/muffin form.

I tried my hand at homemade carrot cake with the Carrot Cake Cupcakes from Baking Bites. It was a completely spur of the moment baking decision, as I should have been packing and organizing my room to move rather than baking. They were totally worth the lost packing time, even though they were ever so slightly over-baked.

They ended up sinking and being flatter than I expected, but that just meant that I could put more cream cheese frosting on top in order to create domes. Good plan!

Overall they were very good and I would like to make them again, but this time I’ll pay closer attention to them while they’re in the oven.

To be honest, I can’t remember exactly which recipe I used to make these cinnamon sugar doughnut muffins, but I’m pretty sure I used this one from How To: Simplify.

I wish I could remember because they were so good and I want to be able to make them again.

Well, that about wraps it up for baking from the end of the semester, so now I can look forward to my summer baking, which I can assure you will be very fun!