in my mom’s pretty cast iron muffin tin

turns out it’s impossible to find a recipe for whole-wheat muffins that uses butter (they all use applesauce or vegetable oil!)
http://www.recipezaar.com/recipe/100-Whole-Wheat-Blueberry-Muffins-632
I made this recipe but substituted one egg for the two whites (the egg was a light-blue one that came from our neighbor’s hens! Yum!) and 1/3 cup melted butter for the veg. oil. result is tasty but also gives the impression of being healthy.

I made gingersnaps for the first time! I used this recipe but also added fresh grated ginger, a bit of cayenne pepper (in hopes of a zingy gingery bite!) and orange zest. The result is delish, it does not have any gingery spiciness but it does have a bit of nice orange taste. Next time I will add more fresh ginger and cayenne! I like both the chewy ones (9 minutes in the oven) and the crispy ones (12 mins).

results: awesome. this is super delicious. The pumpkin filling itself is not the tastiest ever, it’s a little bit eggy and I guess it could’ve used more spices (or perhaps it’s just because i used a butternut squash instead of a pumpkin – proper pumpkins don’t exist in argentina!) Anyway the whole concept was a success and the result was pretty good.

Cupcakes de Chocolate con Frosting de Limón y Crema

ingredientes
cupcakes:
30 gramos cacao (en polvo, sin azucar)
120 cc agua hervido
125 gramos harina
½ cucharilla bicarbonato de sodio
85 gramos manteca, templada
100 gramos azúcar
1 huevo grande
1 yema grande

frosting:
2 cucharas Crema de leche
10 gramos manteca templada
100 gramos azúcar impalpable
Jugo de ½ limón

preparación
Caliente el horno. En un bol chico, mezcle el cacao con el agua hervida, hasta que el polvo se disuelva, y deje enfriarse. En otro bol, mezcle la harina, el bicarbonato de sodio, y dos pizcas de sal. En otro bol grande, bata la manteca y la azúcar, agregue el huevo y la yema, y bata hasta que esté bien mezclada. Agregue un tercero de la mezcla de cacao, mezcle bien, y agregue un tercero de la mezcla de harina y mezcle bien. Siga hasta que todos estén combinados. Con un poco de manteca, engrase un molde para muffins. Ponga la masa en el molde con una cuchara. Hornee 8 – 10 minutos, y de una vuelta, y hornee 5-10 minutos mas, o hasta que estén bien cocidos. Prueba con un palillo: meta el palillo en el centro de un cupcake. Si el palillo sale limpio, están listo!

Cuando las cupcakes estén cocinando, prepare el frosting. Ponga el azúcar impalpable en un bol y agregue la manteca, la crema, y unas gotas de jugo de limón. Mezcle. Agregue un poco mas de azúcar (si es muy liquido) o mas gotas de limón (si es muy duro) para que sea la consistencia perfecta.

Deje los cupcakes enfriarse antes de untar el frosting en cada uno.

Disfrute!!!

Chocolate Cupcakes with Lemon Cream Frosting!

ingredients
cupcakes:
1/3 cup Dutch-process cocoa powder
1/2 cup boiling water
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 stick (6 tbsp) butter, softened
1/2 cup sugar
1 whole large egg
1 large egg yolk

frosting:
2 tbsp cream
1 tbsp butter, softened
1 cup confectioners sugar
Juice from ½ lemon

preparation
In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition. Grease a muffin tin and divide the batter among 12 1/2-cup muffin tins, and bake the cupcakes in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.

While the cupcakes are baking, prepare the frosting. Mix the powdered sugar, butter, and cream in a bowl. Add a few drops of lemon juice. If the frosting is too liquid, add more sugar; if it is too stiff, add more lemon juice.

Let the cupcakes cool before spreading them with frosting.

Yum! Enjoy!

“TOLL HOUSE CHOCOLATE CHIP COOKIES”
250 grams harina
1 cucharada bicarbonato de sodio
1 cucharada sal
225 grams manteca, templada
170 grams azucar blanco
150 grams azucar moreno
1 cucharada extracto de vainilla
2 huevos
1 grande barra de chocolate. cortar en pedacitos.
calentas el horno a 190.
en un tazon, mezclas harina, bicarbonata de sodio, y sal.
en un tazon grande, batis manteca, azucar blanco, azucar moreno, y extracto de vainilla
añadis huevos. agitas.
poco a poco, añadis mezcla harina a manteca y azugar. agitas mientras añadis.
añadis chocolate. agitas.
con una cuchara, pones masa en la placa para horno.
cada galleta 4 cm a uno del otro.

horneas para 9 – 11 minutos.

disfrutas!!!