Tag Archives: coffee

Chocolate Hazelnut Muffins

What these muffins are not:

  1. at all Nutella flavored or including Nutella as an ingredient
  2. pumpkin muffins

Duh, they’re not pumpkin muffins. Why not? I’m still holding out, still not baking with pumpkin until I feel ready to fully embrace fall. I am determined to find the other flavors that bring this season to mind.

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Toasted hazelnuts are a fall flavor, right? I can’t say that I’ve ever purchased or even thought much about hazelnuts until I filled a sack with raw ones from the bulk bins last week. I was inspired by this post from The Healthy Foodie to make my own hazelnut butter. Before I knew it, the nuts were in a batch of muffins rather than jars of homemade spread. Next time, hazelnuts.

If you want something light but chocolatey, with some crunchy nuts and rich hazelnut flavor (which I might describe as sweet and sophisticated) then these muffins are for you. I’ll be honest. I was going for a mocha hazelnut muffin but somehow the coffee flavor didn’t make it to my taste buds. I didn’t miss it. I had Peet’s Cafe Domingo to sip alongside my mid-morning snack muffin…or dessert…or quick, healthy breakfast.

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Peet’s sent me these new roasts as part of the FoodBuzz Tastemakers program. They also sent this coupon for you, my lovely readers!

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The balanced blend of Central and South American coffees in Cafe Domingo had the “pure coffee taste” that Peet’s touted in literature on their new medium roast coffees. It doesn’t take a culinary genius to realize that coffee and chocolate snuggle up together to make a perfect buzz of nourishment and, for me, comfort. That may seem like a statement full of contradictions but a good cup of coffee and a chocolatey, nutty, healthy muffin really do trigger happy, calm feelings in me no matter what time of day I’m consuming them.

I broke out my mini Cuisinart for this operation. I often forget that I have a food processor, since I lived without it for so long on the boat. The mini size is perfect for chopping nuts and other ingredients that aren’t too voluminous. I’m also much more likely to get it out and use it when it’s small and clean-up is therefore easier! Still, sometimes I wish I had a big food processor : (

On a related note, I’m getting my new(old) mixer at the end of the month! My mom and aunt retrieved it from my grandmother’s house last month. I can’t wait to have this all-important device for a baker and I will think of my grandmother’s lemon bars ever time I use it (lemon bars were probably the last thing she baked for me, maybe the last thing she ever baked).

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Muffins were the perfect thing to bring me comfort this week. It’s been tough adjusting to my two internships that occupy a full 3 days of the workweek! I know, I’m a wimp. It’s just been a long time since I’ve had a “job” to go to. I’m surviving, though. I baked muffins. I took them with me. I commuted by bike, bus, and BART. I made claymation movies and helped middle schoolers with science projects. Most of my food became mobile but I managed not to starve. As a busy fall workday-tested recipe, I give these muffins an A+!

Chocolate Hazelnut Muffins
Adapted from Joy of Baking.com

1 3/4 cup flour (I used 1 cup whole wheat pastry and 3/4 cup wheat)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup cocoa powder
2 eggs
1/2 cup buttermilk (or regular milk soured with a splash of vinegar)
1/2 cup unsweetened applesauce
1/4 cup strong, black coffee
1/3 cup agave nectar or honey
1 teaspoon vanilla extract
1 cup toasted hazelnuts, finely chopped

Check out this post for great instructions on roasting hazelnuts, or buy them already roasted.
Once you have your nuts taken care of, chop them finely by hand or in a food processor. Set aside.

Preheat oven to375 degrees F.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and cocoa powder.
Separately, beat eggs, buttermilk, applesauce, agave, and coffee, stirring in vanilla at the end.
Pour liquid ingredients into dry mixture and stir gently, folding in hazelnuts and stirring just until batter is barely combined.
Spoon batter into prepared muffin cups and bake for 18-20 minutes, or until the tops of the muffins are firm and a toothpick inserted in the center of one comes out clean.

Although I didn’t try it, I’m betting these would be delicious with a little peanut butter spread on them!

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Sourdough Anything Coffee Cake

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That may look like the bubbly surface of a strange planet but it’s not. Wouldn’t it be nice if there was a planet entirely composed of coffee cake? It would have a caky core rich with sourdough, a bubbly fruit layer, and a sweet, mottled crust of buttery crumbs. I’d live on that planet.

Sorry for the random space reference. I guess I’ve been spending too much time in the science museum. It sure is nice to be back in museums, though! I’ve managed to snag and internship in one and a volunteer position in another. I’ll take all the unpaid experience I can get if it puts me in a situation to learn and network in my chosen field.

One of my chosen field’s, that is…baking/blogging being the other one.

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Okay, I’m dying to talk about this coffee cake. Could it look and more scrumptious? Maybe I’m just flabbergasted by it because I rarely make coffeecake and am unused to the beautiful, indulgent-looking breakfast/brunch/dessert (yes, you have my permission to eat this for all those meals). I say indulgent looking because this coffee cake isn’t going to make you feel like you just ate half a dozen doughnuts. There’s butter and sugar in there, for sure, but in much more modest amounts that you would think. Hey, there’s fruit too, any kind of fruit you want!

The secret: sourdough starter! I’ve been experimenting with using my started in a few things other than crusty bread loaves and have been very pleased with the results so far. It seems to be a good replacement copious amounts of fat in recipes. This is the first blog-worthy product and it is more than worthy. This coffee cake stops time when you cut a slice, sit down with a fork and a cup of coffee, and push everything else aside. You can also just eat hunks of cake straight from the pan with your fingers. i’ve tried it both ways.

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One reason I delved into the land of coffee cakes, where I do not often venture, is that Peet’s was kind enough to send me two bags of new medium roast ground coffees and a mug through the FoodBuzz Tastemakers program. I am in love with the first bag I opened, Cafe Solano, and have been enjoying it every morning with my cereal. Being the only coffee drinker in the house, I have a lot of brewing and sipping to do! Rest assured, fellow Peet’s fans, there will be more coffee-oriented posts to come!

You can get your hands on some excellent Peet’s medium roast coffee with this coupon http://www.peetscoffee.com/medium-roast-offer/

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Really, the zippy Cafe Solano roast with “floral notes and a subtle fruit essence”, as Peet’s experts describe it, is perfect alongside this fruit-studded coffeecake, whichever kind of fruit you use. I was very happy to find that this medium roast coffee has intense flavor without being overpowering or bitter. There are places for dark and light roast coffee in the world but sometimes the middle is best.

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Sourdough Coffee Cake
Adapted from The Galley Wench on Food.com

1 1/4 cups whole wheat pastry flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/3 teaspoon salt
1/4 cup butter, softened
1 cup sourdough starter
1 beaten egg
1 teaspoon vanilla
about 2 to 2 1/2 cups fruit of choice, chopped/sliced, preferabley fresh or frozen (I used chopped frozen rhubarb)

Topping:
1/2 cup flour (more whole wheat pastry or anything else you feel like using)
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 cup butter, softened

Preheat oven to 350 degrees F.
In a medium bowl, combine flour, sugar, baking powder, and salt. Stir till well blended.
Cut in 1/4 cup butter until mixture resembles course meal.
Separately, mix together sourdough started, beaten egg, and vanilla.
Add went ingredients to dry, stirring until completely incorporated.
Pour batter into a lightly oiled baking dish (I used an 11×7 dish).
Evenly distribute fruit on top of batter.
Mix topping in a small bowl, blending flour, cinnamon, and sugar, then cutting in butter.
Sprinkled topping over fruit.

Bake at 350 degrees for 45-50 minutes, or until the edges of the cake are brown and the top is evenly cooked.

Bake a coffee cake, brew some coffee, and settle down with your goodies and a juicy book. Enjoy fall!

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