The Perfect Muffin Recipe

Usually, muffins are either too tough, too sweet, or both. Finally, I’ve got the recipe for one that is neither. These muffins are soft and fluffy with a very controllable taste. What I mean by this is that the sweetness of this recipe alone is perfect – pleasantly sweet and not overwhelming. It also allows for a variety of fillings through which you can further adjust the sweetness.

Ingredients:

Muffin

1 ¾ c. flour

1 ½ tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

1/3 c. canola oil

½ c. + 3 tbsp. granulated sugar

1 egg

¾ c. milk

1 ½ tsp. vanilla extract

Cinnamon Sugar Topping

1 tbsp granulated sugar

1/6 tsp (or heaping 1/8 tsp) cinnamon

Directions:

1. Preheat oven to 350˚F
2. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon)
3. Whisk together wet ingredients (oil, sugar, egg, milk, vanilla) in a separate bowl
4. Add the dry ingredients to the wet and fold in until combined, making sure not to over-mix.
5. Line muffin tin with muffin liners
6. Fill each ¼ full with batter and add your fillings*
7. Completely fill each tin so they are ¾ full with batter and top with filling to garnish
8. Bake for 20-24 min.
9. While the muffins are baking, combine your sugar and cinnamon to make the topping.
10. When the muffins are done, immediately dip them into the cinnamon sugar mixture, making sure not to burn yourself. The hotter the muffins are, the better the sugar sticks.

*Fillings I have tried include: Nutella, cherries, blueberries, strawberry jam
You can also try walnuts, peanut butter, chocolate chips, pecans, apple, etc. If you want to flavor them with an extract, you have to experiment. When I had enough batter for two muffins left, I added about 1 tsp lemon extract and it was perfect. However, I do think using lemon zest would be better (different amounts though).  In my experience, these muffins do not lose any softness/fluffiness after sitting out on the kitchen table with no saran wrap for 12 hours. That is what I call impressive. Enjoy!

Peanut Butter Oatmeal Cookies (No Flour/Butter!)

I often get criticized for making desserts that are too sweet; after all, my “food audience” generally consists of middle-aged Asian relatives with palettes unaccustomed to the sweetness of desserts typically served in the US (note that I did not say “American desserts”). With parents who are also borderline obsessive with health and eating what they consider healthy foods, I need to sparingly use butter, sugar, and anything that can possibly be deemed unhealthy.

Therefore, after looking at many diet dessert recipes and oatmeal recipes, I came up with the following for Peanut Butter Oatmeal Cookies that do not use flour or butter. Please note that I would much rather use more sugar, but the amounts shown below apparently satisfied the sugar-sensitive palettes of my Asian relatives. While I am not 100% satisfied with the sweetness level, the peanut butter flavor compensates for it. They are also super easy to make and use common household ingredients.

Ingredients:

½ c. peanut butter

1/3 c. light brown sugar

2 tbsp granulated sugar

1 tsp vanilla extract

1 egg

1/3 c. old fashioned oats

½ tsp. baking soda

Directions:

1. Preheat oven to 350˚F
2. Whisk together the oats and baking soda and set aside.
3. In a separate bowl, microwave peanut butter to slightly melt it to a workable consistency. The stiffer it is, the better, but melting it makes it easier to mix it into the batter.
4. Add the brown sugar, granulated sugar, vanilla extract, and egg to the bowl with the melted peanut butter. Make sure the peanut butter is not hot enough to cook the egg.
5. Add the dry ingredients to the wet and fold it in, making sure not to over-mix.
6. If the batter is too runny, refrigerate until stiff enough to shape. My batter was paste-like, so I did not refrigerate, but it would not have hurt to refrigerate a bit.
7. Shape into 2 inches (or smaller) balls, 2 inches apart
8. Bake for 10-12 minutes and cool for 2 minutes. 

These cookies spread a lot so try not to flatten them when shaping them. They are also quite chewy/cakey in the middle. I liked to bake them a bit longer (closer to 12 min) to give it the crisp edges, which are more cookie-like. If this is not sweet enough, feel free to add in semi-sweet chocolate chips. I also used chunky peanut butter to give the cookies a bit of a crunch, but creamy works too. Enjoy!

Frozen Hot Chocolate with Toasted Marshmallows

During this hot summer, I was suddenly craving chocolate. As great as chocolate is it did not feel too season appropriate at the moment. I did not have any ice cream on hand, so that would not work, and hot chocolate or anything of the sort obviously would not work. Then I thought, what if I made “cold chocolate”? In the next few minutes, I created probably the best drink I have ever had. Here’s the recipe! Enjoy :D

Note: The photo really does not do the taste of this drink justice.

Ingredients:

3 tbsp granulated sugar

3 tbsp your favorite hot cocoa mix (I used Godiva)

2 tbsp unsalted butter

2/3 c. Semi-Sweet chocolate chips

12 oz. Evaporated Milk

4 ½ c. ice

Whipped Cream

Mini Marshmallows

Directions:

1. Whisk together sugar and cocoa mix and add butter to the top of a double boiler over gently boiling water. 

2. Stir often until it turns into a smooth paste.

3. Add semi-sweet chocolate chips.

4. Stir in ½ c. evaporated milk until smooth and cool to room temperature.

5. Pour the cooled mixture, remaining evaporated milk, and ice into a blender.

6. Blend until smooth.

7. Pour into your favorite mug or glass.

8. Top with whipped cream (See below to make your own whipped cream).

9. Stick a few marshmallows on top.

10. If you have a blow torch, roast the tops of the marshmallows a tiny bit until brown.

11. Enjoy!

If you do not have whipped cream on hand, you can make it yourself! J

Just whip about ½ c. of heavy cream (however much you need) in a chilled bowl until soft peaks form. Add in about 1-2 tsp of sugar and ½ tsp vanilla extract. These two additions are all to taste. Whip the cream until stiff peaks form. Use immediately.

I highly suggest you all try this recipe, even if it’s the middle of winter! You will not regret it.  

Chocolate Chip Cookie Dough Cheesecake Bars

Just a while ago, I discovered my, now, go-to recipe for dessert. Not only does it taste heavenly, but it is also extremely fun to make. The tanginess of the cheesecake contrasted with the sweetness of the chocolate chip cookie dough gives these bars just the kick they need to be absolutely irresistible and addicting.

Ingredients:

Crust:

1.5 graham cracker crumbs

5 tbsp butter

Cookie Dough:

5 tbsp butter, softened

1/3 cup light brown sugar, packed

3 tbsp sugar

¼ tsp salt

1 tsp vanilla extract

¾ cup flour

1 cup chocolate chips

Cheesecake Filling:

1 pkg cream cheese (8 oz.), room temp.

¼ cup sugar

1 egg

1 tsp vanilla extract

Chocolate Topping:

1/3 cup chocolate chips

1 tsp shortening

Directions:

Preheat the oven to 325°F

Crust:

1. Line an 8 x 8 pan with foil or parchment paper and grease it lightly.

2. In a bowl, melt the butter and mix in the graham cracker crumbs. It should have a sand-like consistency.
3. Press the crust mixture into the bottom of the lined pan using your hands or a flat-bottomed cup.
4. Bake for 6 minutes. Take the pan out of the oven to cool as you are preparing the rest of the cheesecake

Cookie Dough:
1. Cream the butter and sugars together until light and fluffy.
2. Whisk in the vanilla extract and salt.
3. Add the flour and fold in until just combined.
4. Briefly stir in chocolate chips until evenly distributed.
5. Store it in the refrigerator as you are preparing the cheesecake mixture.

Cheesecake:
1. Beat the cream cheese and sugar until smooth.
2. Add the egg and vanilla extract. Mix until just incorporated.
3. Pour the batter into the cooled crust and distribute evenly.
4. Take the cookie dough out of the fridge and, using your hands, crumble it on top of the cheesecake mixture.
5. Gently pat the cookie dough to even out the surface.
6. Bake for 30 minutes, or until set.
7. Transfer it to a wire rack to cool. Place it in the refrigerator when cooled and let it chill for several hours so the cheesecake is fully hardened.
8. Remove it from the pan and cut it into 16 pieces (you may also cut it into 32 bite-sized pieces).

Chocolate Topping:
1. Combine the shortening and chocolate chips and microwave at 20 second intervals until half melted.
2. Continuously whisk the mixture until the rest of the chocolate melts and the mixture is smooth. Microwave it briefly again to melt further if necessary.
3. Drizzle over the bars to finish.

Notes: You can substitute butter for shortening in the chocolate topping. I also suggest drizzling the chocolate over the cheesecake after you cut it. If the chocolate hardens and then you cut it, it will crack and break. For easy cleanup, you can cut the cheesecake on a cutting board covered by the original parchment paper or foil. Then, drizzle on the chocolate and transfer the bars to a serving plate. This saves you the hassle of cleaning crumbs and/or chocolate drippings off of the cutting board.

Enjoy! 

Samoa M&M Blondies

This must be one of the easiest things I have ever made, but at the same time, it is probably one of the most fattening and unhealthiest desserts I have ever eaten, seen, or heard of. The amount of sugar and butter I had to use was ridiculous, at least if you compare it to everything else I have made in the past. So I had to hold back my laughter when my mother bit into one and commented "Hm, I like it - it's not too sweet."
Aside from the health aspects of this dish, it is really good and super easy to make. In fact, I would definitely make these again. The best part is, most of the ingredients are those you would have on hand anyways, so it is a quick dessert. Here it is:


Ingredients:
10 tbsp butter (1 stick + 2 tbsp)
1 cup light brown sugar
1/4 cup white granulated sugar
1 egg
2 tsp vanilla
1/4 tsp salt
1 1/4 cup flour
1 1/4 cup sweetened coconut
3-6 oz. m&m's


Directions:
1. Preheat the oven to 350°F
2. Heat the butter in a saucepan until it is slightly brown and produces a nutty smell. Be careful not to burn it
3. In a bowl, mix in the two sugars, vanilla, and salt. When you add the egg, be sure to continuously whisk or mix to make sure you do not scramble the egg. 
4. Incorporate flour. DO NOT over mix it - or else it will get tough.
5. Mix in coconut and m&m's. If you do not have coconut on hand, you can leave it out. However, this will take away from the flavor (of course, no more coconut flavor), and a bit from the texture. The coconut gives these blondies some stickiness. You can also adjust the amount of m&m's you want to put in. I put in 3oz.
6. Line a square pan (8x8 or 9x9) with foil
7. Smooth the batter out in pan. 
8. Bake for 25-30min.
9. Cool completely, cut, and serve. 


When it was taken out of the oven, the surface was harder than I expected, but the inside was soft. After it cooled, the blondies were just perfectly chewy. 
Also, I strongly recommend cooling them. I got impatient and cut them once without cooling them and the edges crumbled a bit. After I cooled them so that they were just slightly warm to the touch, they cut perfectly. It would probably be better if you cool them all the way, but being the impatient one, I could not resist. Enjoy!