Temptations

chocolate chip cookie

Temptations

madness

5 mini desserts

Big blueberry

Muffins With new master batter!

letter from the editor Dear Reader, as I was creating this magazine I was thinking about useful and easy recipes for all of you who will read this. In this issue you will find six different easy recipes to try at home. I love to bake, and would love to have someone to specially select easy, tasty, fool proof and taste approved recipes. These were specially selected by me to ensure you have the best experience creating and archiving this recipes and ideas. Of course we don’t have a bad time here trying them.

As a team we ensure that the flavor of each recipe you recive is allways the best, and we perfect and compare them untill we give you the best posisible. When you are about to star a proyect that involves baking or cooking at all, remember to have everything prepared and to be in the very best mood possible. Because if you cook with love, you can overpass any written recipe in the world.

contents Big blueberry Muffins

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Urban Legend Cookies

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Cake Pops!

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Salted Caramel Apple Spice Mug-Cake

5 Minute Chocolate Fudge Smore’s Mug-Cake

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1 Big Chocolate Chip Cookie 7 5 Mini Desserts that will Cheer-up Any Party

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directory TEMPTaTIONS is a seasonal publication about desserts and recipes.

Its adress is Peral #100 Dolores Residencial Pachuca Hidalgo.

The content of this magazine is responsibility of who writes it and not of the magazine itself.

Temptations is published seasonally

by Chimp and Monkey. All rights are reserved. Any reproduction whole or in part, is prohibited without written permission.

EDITORIAL DESIGN Maria de Lourdes Diez Ruiz 771 129 32 03 luladiezruiz@gmail.com

Big blueberry Muffins Big, bakery-style muffins stuffed with blueberries and topped with a sprinkle of sugar. For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ. sallysbakingaddiction.com

Ingridients Directions 3 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 eggs, room temperature preferred 1 cup granulated sugar 1 cup milk 1/2 cup canola oil (melted coconut oil) 1 teaspoon vanilla extract 1 and 1/2 cups fresh or frozen blueberries coarse sugar for sprinkling (optional) *Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too. *For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disperse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing.

Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes.

Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.

Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.

Muffins freeze well for up to 3 months.

This muffin batter recipe is something I like to call a “Master Batter.”

It is a powerhouse batter – a wonderful starting point for creating your own custom masterpiece muffin. The batter bakes up muffins that are tender and light, but still sturdy enough to hold copious amounts of fresh fruit, chocolate, nuts, spices, etc.

Whatever you like in a basic muffin can be added to today’s master batter recipe. In fact it will make 6 giant bakery size muffins, 15-16 standard size muffins, or 30 mini muffins. Let’s see how my blueberry muffins were born.

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URBAN LEGEND COOKIES This recipe has become an internet myth since the late 1990’s. It is famous because it is rumoured that it cost $250 from Neiman Marcus and the tale ket it alive by the eternal spirit of revenge. urbanlegends.com

Ingridients Directions 5 cups oatmeal 4 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 2 cups butter 2 cups sugar 2 cups packed brown sugar 24 ounces chocolate chips 4 large eggs 2 teaspoons vanilla 1 teaspoon salt 3 (8 ounce) Hershey bars, finely chopped 3 cups chopped roasted salted almonds

Heat oven to 3 75 degrees F. Line bake sheet with parchment paper.Place oatmeal in a food process and process until coarsely cut. Add in flour and pulse until blended. Add baking soda and baking powder and pulse until well blended. Set aside.

Cream butter, granulated sugar and brown sugar in stand mixer bowl fitted with a paddle attachment. Add in eggs one at time beating until just combined after each addition. Add in vanilla and salt and beat until combined.

Turn mixer speed down to low and add in dry flour and oatmeal mixture.

Mix until combined. Add in Hershey chocolates pieces and nuts and mix until combined.

Using a cookies scoop drop inch balls onto parchment lined bake sheets.

Alternately roll dough into 1 inch balls and place on parchment lined bake sheet. Bake for 10 minutes at 375° or until golden. Remove cookies from bake sheet let cool on a wire rack.

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ake your cookies to 8 minutes rather than 10 for a chewy cookie all around. If you prefer you can leave the oatmeal as is without processing it in a blender or food processor. Keep in mind if you do, that will change the flavor and texture of the cookie.

Successful variations I’ve tried (replace the nut portion for the following): chocolate covered pretzels, Pretzel M&Ms, potato chips (if you haven’t tried this in cookies you might be surprised at how good it is)-all sweet and salty combinations. For a fruity flavoring try dried cranberries, raisins or chopped up dried apricots.

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cake po ps! gregorymancuso.com

Ingridients Cake, box or bought cake is ok.

Chocolate Frosting (amount depends on moistness of cake. I used two big spoonfuls.)

2 boxes Premium white chocolate, milk or dark are bettercake pop sticks sprinkles, chopped nuts or pistachios or other stuff for toppings.

directions Add cake to a large bowl.Crumble until it resembles fine crumbs.Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.Use your hands to incorporate the frosting into the cake crumbs.Use a mini ice cream scoop and scoop out two balls of cake mixture.Roll the mixture into a tight ball and place on a

plate.Repeat until all the cake mixture has been rolled into balls.

Melt 2-4 ounces of white chocolate in the microwave.Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.Freeze for about 20 minutes.

Meanwhile prepare all of your decorating supplies.Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.Remove cake balls from freezer.

Dip cake balls carefully into the chocolate until covered.Let the excess chocolate drip off. Swirl and tap gently if needed.Add the sprinkles while the chocolate is still wet.

It will harden quickly.Stick the decorated cake pop into a styrofoam block to finish setting.Place into the freezer to speed up setting time.Cover with a clear treat bag & ribbon for gift giving, if desired.Store in a single layer, in an airtight container.Enjoy!

Tips • Go EASY On The Frosting: What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. That is super important!! Most cakes are already moist.

• Use Your Hands To Mix:It really helps to mix it up with your hands so that you can get the feel of it.

• Mini Ice Cream Scoop Works Great: Use an ice cream scoop to scoop out the “dough” so that you will have equal portions.

Use A Deep, Narrow Cup For Dipping.

Box Cake Is Just Fine • Use A Styrofoam Holder-A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.

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Salted Caramel Apple spice mug cake www.tablefortwoblog.com

Ingridients Directions ¼ cup all-purpose flour ½ teaspoon apple pie spice ½ teaspoon baking powder 3 tablespoons granulated sugar Pinch of salt 1½ tablespoons unsweetened applesauce 2 tablespoons milk 1 teaspoon vegetable oil 1 teaspoon water Caramel sauce to taste

In a small bowl, whisk together the dry ingredients.Make a well in the center of the dry ingredients then add the wet ingredients. Whisk everything together until combined and no lumps remain.Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).

Microwave mug cake for about 1 minute and 50 seconds.Carefully remove from microwave, drizzle your homemade salted caramel sauce (or you can use a store-bought caramel sauce) on top and enjoy!

5 minute chocolate fudge smore’s mug-cake www.howsweeteats.com

Ingridients Directions 2-3 tablespoons graham cracker crumbs 3 1/2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 1 large egg 1/2 teaspoon vanilla extract 1/4 cup whole wheat pastry flour 2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color) 1/8 teaspoon baking powder pinch of salt 1 1/2 ounces milk chocolate (chopped or morsels) marshmallow fluff, cream or actual marshmallows

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Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.

In a bowl. whisk egg, sugar and vanilla until smooth.

Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/ cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!

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1big c

his recipe only takes about 5 minutes prep, a few prep tools, and a quick bake in the oven and you’ve got yourself an unbelievably delicious chocolate chip cookie! We are talking just the right amount of crisp to the edges, a perfectly soft, moist and chewy center and it’s laden with a generous amount of dark chocolate chips. Just the way a chocolate chip cookie was meant to be but in this simplified single (or double) serving form

Ingredients 2 Tbsp salted butter 3 Tbsp packed light-brown sugar 1 pinch salt 1 tbsp whisked egg* 1/4 tsp vanilla extract 1/3 cup all-purpose flour 1/8 tsp baking soda 1/4 cup chocolate chips, divided

Directions

hocolate hip ookie

Preheat oven to 350 degrees. Place butter in a microwave safe mixing bowl. Heat in microwave until nearly melted (you want it almost all the way melted, remove from microwave just before completely melted and stir to fully melt. You just don't want it too hot or it will cook the egg and melt the chocolate chips when stirring).

To melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda.

Stir with a spoon until well combined, about 20 - 30 seconds. Mix in 3 tablespoons of the chocolate chips. Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp chocolate chips randomly over top and sides of cookie. Bake in preheated oven 12 14 minutes, until cookie is golden. Serve warm or allow to cool on a wire rack then store in an airtight container.

To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.

Reserve remainder for another use (aka tomorrows breakfast). www.cookingclassy.com

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mini desserts that will cheer up any party www.brit.co

Homemade Pop Tarts

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ave dessert for breakfast with these homemade pastry pockets. Fill yours with your favorite jam, jelly or curd. (via Living)

Mini Chocolate Chip Cookies

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hese chewy, chocolatey teaspoon-sized cookies can rest on the tips of your fingers. Serve them in a teacup for a pretty party presentation. (via Yammie’s Noshery)

Cannoli Bites

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his classic Italian dessert tastes even better in miniature. Rim your shells in chocolate, then add fun toppings like shredded coconut, sprinkles or crushed pistachios. (via Cooking Classy)

Healthy Donuts

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e’re suckers for a good donut, especially these tiny sprinkled versions. They taste even better knowing they’re only 130 calories each! (via Brit + Co.)

Butter Cracker Ice Cream Sandwiches

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ur salty-sweet dreams have come true! Buttery crackers sandwich strawberry ice cream, then get a dunk in some melted chocolate.

Try eating just one. (via Joy the Baker)

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