i loveeee this....

Chocolate muffin recipes that melt in your mouth, still warm from the oven

Chocolaty, nutty and fruity - simple recipes for the best results. Chocolate crumble
Ingredients
250g self raising flour
a pinch of salt
85g caster sugar
85g unsalted butter chilled and cut into small pieces
75g plain chocolate grated or finely chopped
50g of chopped nuts (optional)
2 tablespoons of very finely chopped mixed peel
1 large egg
around 175ml single cream
chocolate chips and/or almonds to decorate
Preheat oven to 220C (425F) gas 7
Prepare a 12-hole tin, lined with paper muffin cases or well-buttered to prevent sticking.
Sift the flour, salt, and sugar into a mixing bowl. Add the butter and, using the tips of your fingers, rub the mixture till it resembles fine breadcrumbs.
Stir in the chocolate, nuts, and mixed peel. Break the egg into a measuring jug, and then add enough cream to the egg to make up to 230ml.
Add the egg and cream mixture to the bowl and mix with a round bladed knife until the dough comes together, still quite sticky.
Divide the dough equally between the prepared muffin cases, then decorate with chocolate chips or almonds.
Bake in the preheated oven for 10 mins. Then reduce the heat to 180C (350F) gas 4 and bake for a further 5-10 mins or until golden brown and firm to the touch.
Remove from the oven and place on a wire rack. When completely cold, store in an airtight container, and eat within two days. Can be frozen for up to one month.

Chocolate nut muffins Ingredients
125g plain chocolate. See how to choose which chocolate to use.

125g shelled brazil nuts, roughly chopped
225g self-raising flour
5ml baking powder
50g dark brown soft sugar
225ml of milk
60ml sunflower oil
5ml vanilla essence
1 large egg.

Preheat oven to 220C (425F) gas 7

Prepare a 12-large-holed tin, lined with paper cases or well-buttered to prevent sticking.
Melt the chocolate, then remove from the heat and beat in all the remaining ingredients.
Spoon the mixture into the 12 paper cases.
Bake in the preheated oven for 15-20 mins, until well risen and firm to the touch.

Double chocolate muffins
125g plain chocolate
50g of cocoa powder
225g self-raising flour
5ml baking powder
125g of plain chocolate drops
50g dark brown soft sugar
225ml of milk
60ml sunflower oil
5ml vanilla essence
1 large egg

Preheat oven to 220C (425F) gas 7
Prepare a 12-large-holed tin, lined with paper cases or well-buttered to prevent sticking.
Melt the chocolate, then remove from the heat and beat in all the remaining ingredients, beating thoroughly together.
Spoon the mixture into the 12 paper cases.
Bake in the preheated oven for 15-20 mins until well risen and firm to the touch.

Chocolate blueberry Ingredients
115g butter
90g unsweetened chocolate, chopped
200g of granulated sugar
1 large egg, lightly beaten
250ml of buttermilk
2 teaspoons of vanilla essence
285g of plain flour
1 teaspoon of bicarbonate of soda
170g blueberries
30g of bittersweet chocolate for decorating the cooked muffins at the end.
Preheat the oven to 190C (375F) gas 5.

In a heavy-bottomed saucepan melt the chocolate and butter, stirring gently until smooth. See melting methods on tips for cooking with chocolate.
Stir in the sugar, egg, buttermilk, and vanilla essence. Then fold in the flour and bicarbonate of soda, though do not over-blend. Add and fold in the berries.
Spoon the dough into the 12 muffin paper cups or tin. Sprinkle the extra semisweet chocolate ontop.
Bake for 25-30 mins until a skewer comes out cleanly from the middle.
Remove from the tin and cool on a wire rack.
For a yummy finishing touch, particularly popular with children you could ice or frost your chocolate muffins, for fudge icing and frosting recipes go to icing recipe page.
Looking for a basic and easy chocolate chip recipe? We have easy chocolate chip recipes, including with white chocolate chips - to make and enjoy warm from the oven.
Or go to rich fruity chocolate recipes for muffins.

chocolate

Find your favourite chocolate frosting recipe.

With the right frosting recipe you can create cakes that taste as great as they look.
Frosting your chocolate cakes is a simple, easy, quick and attractive way to finish your cakes. Follow any of the easy homemade chocolate cake decorating recipes here to decorate your cakes and add even more of the luscious chocolate taste we love to your baking.

Here you will find a butter cream frosting, a white chocolate frosting recipe, chocolate glazes, and a chocolate fondant recipe. For more ideas on how to make chocolate icing and filling recipes including fudge frosting, rich and creamy chocolate icing, light and fluffy butter frosting, sour cream chocolate frosting recipe and the basic chocolate ganache recipe, go to our other icing and filling page.

While for ideas to decorate your chocolate cakes with chocolate decorating hints, have lots of fun with the lovely chocolate tips.
Easy chocolate cake frosting recipe. Covers and fills a 23cm cake.
Ingredients
200g butter at room temperature
200g icing sugar, sifted
200g plain chocolate melted


Cream together in a medium bowl the butter and the icing sugar. Add the melted chocolate, whisking all the time as you do.
Use immediately by pouring onto the cake and spreading in the finish you are hoping to achieve, as this recipe sets quickly.


If you are looking for some good chocolate cake recipes and great recipes for cupcakes and fairy cakes, then go to the chocolate cake recipe page.
But for now here are more chocolate cake frosting recipes:

      Chocolate buttercream frosting This is enough to fill a 20-23cm round layer cake.

Ingredients
4 egg yolks
125g granulated sugar
250g unsalted butter chopped
100g plain chocolate, melted
100ml water


Beat the egg yolks in a bowl until they are pale and thick. Gently heat the sugar and water in a heavy-based pan until dissolved.
Bring to the boil until the syrup reaches the soft-ball stage (115C, 240F, - use a sugar thermometer).
Gradually pour the syrup over the egg, whisking all the time with a hand-held electric whisk, avoiding contact with the blades.
Beat the softened butter into the mixture, then pour in the melted chocolate.
Use this butter cream frosting straightaway when fresh.

White chocolate frosting recipe
This is enough to cover a 20cm round cake. This white chocolate frosting recipe is a rich easy frosting recipe. Great with a dark chocolate sponge cake that would otherwise not have a filling or frosting. You can spread it evenly over the top of your cake or lift off the palette knife to create a random textured finish to the frosting on the cake. Or even pipe decorations around the edge, like shell designs or rope.
Ingredients
175g white chocolate, chopped into small pieces
75g unsalted butter
115g icing sugar
90ml double cream
White chocolate frosting is a very useful frosting recipe for decorating too. If you need to decorate your cakes in a special colour, say for a kid's birthday party idea. Just bake your chocolate cupcakes or fairy cakes. Then using food colourings, add the colour of your choice to the cupcake-frosting recipe; green for monsters! Or how about pretty in pink and decorate with icing flowers?
Interested in other kid-friendly chocolate recipes for children's teas, or just having fun in the kitchen baking?
This next recipe is a glamorous shiny chocolate frosting recipe. A high gloss finish on your chocolate cake makes your cakes look very sophisticated. But the frosting recipe is very easy to follow.
Satin chocolate icing recipe This makes a total of 225g of icing. Have the cake you want to cover in satin chocolate icing ready on a wire rack, so that as soon as the satin frosting is ready you can pour it directly over the cake.
Let the frosting pour over the top and sides, using a palette knife for any gaps, working quickly to cover before the frosting starts to thicken and set.
Do not touch the icing once it has hardened, as the glossy satin finish will be spoilt. This is a lovely glossy finish and needs very little other decoration; perhaps some chocolate-dipped strawberries or cherries.

Ingredients
175g plain or bittersweet chocolate, chopped into small pieces.
150ml double cream
2.5ml instant coffee powder
Put all the ingredients into a heavy based saucepan over a very low heat. Stir the mixture with a wooden spoon until all the ingredients have melted and blended into a smooth mixture.
With the cake placed on a wire rack and a bowl placed underneath to catch the overflow, pour the glaze carefully over the cake, trying to cover any gaps.

Another useful chocolate glaze recipe uses chocolate and golden syrup. Enough for a 20-23cm round cake.
Ingredients
180g quality plain chocolate broken into pieces
125g unsalted butter
1 tablespoon golden syrup
Melt all the ingredients together. Follow the other directions as above. Another tip for a professional chocolate glazed finish is to cover your cakes twice. The first coat will even out the texture and keep any crumbs in place, while providing a smoother base for another layer of the glaze on top. Slightly reheat the glaze as required before pouring over.

Chocolate fondant icing This recipe is enough to cover and decorate one 23cm round cake.
Ingredients
350g plain chocolate, chopped into small pieces
60ml liquid glucose
2 egg whites
900g icing sugar
Place the chocolate and glucose in a heatproof bowl, and melt them, stirring gently - see melting methods.
When the mixture is smooth and gently melted, allow to cool slightly.
In a clean, grease-free bowl, whisk the egg whites with a hand-held electric mixer, until soft peaks form. Then stir into the chocolate mixture with about 45g of the icing sugar.
Continue to beat the icing, gradually adding enough of the remaining icing sugar to make a stiff paste.
If not using immediately, wrap the fondant in clear film.

fondant icing

Ingredients

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• 2 pounds confectioner's sugar, sifted shopping list
• 1/4 cup cold water shopping list
• 1 tablespoon unflavored gelatin shopping list
• 1/2 cup glucose (found in cake decorating stores) or white corn syrup shopping list
• 1 1/2 tablespoons glycerine (found in cake decorating stores) shopping list
• 1 teaspoon desired flavoring (vanilla will give the fondant an off-white color) shopping list
• cornstarch shopping list

How to make it

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• In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
• Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
• To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
• Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.

mmmm...i am soooo happy!!!

i mad a wish list and one i wrote there was

> i want to be a secretary in young women organization....
finally!!! i got it!! one wish came true...at meron pa

> i want to play the piano again and be a pianist in our ward again....

just last sunday august 22, 2010, i was the one who played the piano during sacrament.
and this coming sunday again.well, i am so nervous bcoz my fingers plays like a beginner again
its like 8 yrs. didnt play the piano. my fingers gets hard and needs to warm up everyday...but at this time its more challenging to me bcoz we dont have piano here in our house unlike before> i stayed at my lolas house and they have piano i mean they have 2 piano, it was advanced on me my part , i can practice everyday....but have piano or dont have, the show must go on...there is always a way and the Lord is with me.

someday i will have my own keyboard, for me to practice para akoy maging mahusay na manunugtug....gusto ko talaga makatugtog ng maraming piano piece..

God will provide our needs.....

its been a while i havent write here on my blogger, its bcoz our internet was disconnected...i miss this blog page... i have many things to write..

past haunt me!

i posted this on my facebook account.

If only I could turn back the time,and undo what I have done, If only I was strong to face it I would speak to you with my heart instead of my mind. I would draw you close...instead of pushing you away. I would keep you near,
instead of crying only when I realize you are gone.

July 16 at 12:30am Friends Only · Comment ·

• Isabel Imelin Sedurifa ligawi na lage chie!! hehe

  July 16 at 1:42am
  
• 
  

  Petchie R. Carmelotes its too late na kaayo oi..kalukuhan!! married na....hahahahahha...nonmember..

  July 16 at 6:58pm · ·
  

i just read eric blancos comment just this afternoon....he said

kinsa ni ako ni noh.?ahahahhhah

> and i dont how answer that question...but honestly kinilig ako...di naman siya magcomment kung d pa siya interested on me.....mmmmmmmmmm,,,sounds so evil....so sad his married....
well, so shock i didnt expect that he will comment and isa pa he hopped me on chat room...hindi ako ang nauna ha...siya po...behave po ako.....huhuhuhu...

eric blanco was my first boyfriend and my first love....!!!
i gave him up for some important reasons and its worth it!!

its quite long not wrtting my blog. its because our internet disconnect for a while.

teach young women:

it is always my dream to teach and to be with the youth and tomorrow its my time to shine...im excited and nervous...i hope i could give them the best that they may able to understand.

on sunday i will give one shot flu vaccine to brother erorita and to his mother in law....

i love this....

COMpleTION - complete!!!! yehey!!! i am soooo happy.....

i am soooo happy and sooo thankful that i am done to my completion. OR minor to major , DR cord care, handling, assist. yehey!!!! though i still need to signed all duty forms to the nurse, c.i and to our dean. though, i still need to finish HIV. though i am not yet done to overall requirements and a lot of things needs to finish but still i am happy coz atleast i finish my completion, this is the most important and number one requirement in the pRC. this coming june a lot of things need to pay for. Hoping to get my transcript as easy and as early. i hope that i can choose a good review center that would help me and gives me tips in taking the board exam..i am half excited and half nervous to enroll in a review center this coming august and to take a board exam this coming december. this year is gonna a tough and so pressure to me! i may not know the result of this but i have a positive feeling for this. i really want to pass the board exam. i know i can make it!! go for GOLD!!!

what makes me challenge!.....is to wake up early in the morning.....

i am a nocturnal type of person and i am thinking if i could take it when review days will come coz it is normally schedule at 8 am. and i dont like to wake up as early as 5-6 am. it will take an hour with the traffic before i reach to the downtown. i hope i can change my lifestyle and my body will drive in. it is still month of may, but kinda weird coz i am thinking of it. gosh!!!.....mmmmmmm...sounds like excited...it is actually a big challenge to me!