Oatmeal Hazelnut Chocolate Chip Cookies

Happy Cookie Friday! Today I got something delicious for you. Once again, because it’s Friday 😉 As soon as oatmeal is involved in the process of making cookies, these little sweet treats automatically turn out super good I think. So are these Oatmeal Hazelnut Chocolate Chip Cookies (very long name, I know). Well… I don’t […]

The post Oatmeal Hazelnut Chocolate Chip Cookies first appeared on Bake to the roots.

Blueberry Lavender Muffins

Blueberry Lavender Muffins
Baskets of ripe blueberries practically beg to be baked into blueberry muffins. Blueberry is one of the most popular muffin flavors out there, and one of the reasons that it is so hard to tire of them is that it is so easy to put different twists on them to change their flavors. You can add coconut, nuts, lemon zest or a streusel topping. For these Blueberry Lavender Muffins, I added dried lavender to some buttermilk blueberry muffins to give them an unexpected and subtle – but delicious – twist.

The muffins are moist and fluffy, studded generously with plump, juicy blueberries. There is just enough lavender to bring out the subtle floral notes of the blueberries, which makes the muffins seem even more packed with berries than they already are. I added a dusting of lavender sugar on top of the muffins to give them a little extra sweetness and to highlight the lavender a bit, apart from the berries.

I prefer to use fresh blueberries in these when they are available, but frozen blueberries can be used, as well. You may need to add an additional minute or two of baking time if using frozen berries because the quantity of berries used in this recipe will cool down the batter a bit. I also recommend tossing frozen blueberries in 1-2 tsp of flour before adding them to the batter, as that will help prevent the berries from bleeding prior to baking.

The lavender sugar is something that you can prepare in advance and keep in your pantry. It is made simply by mixing dried lavender and sugar, then letting the mixture sit and infuse – much the same way that vanilla sugar is made. You can make it with regular sugar or coarse sugar, and it can be used in any baking application where you want a subtle lavender flavor. I usually use it to top muffins and rim cocktail glasses, so I often use coarse sugar so that I get a more dramatic look when I apply it.

Blueberry Lavender Muffins
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
2 cups blueberries, fresh or frozen
1 tbsp dried lavender
Lavender Sugar, for topping (recipe below)

Preheat oven to 375F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar and egg until well combined, then whisk in vegetable oil and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk, then stir in the remaining flour mixture until it is almost completely incorporated. Gently fold in blueberries and lavender until well-distributed.
Divide batter evenly into prepared muffin pans. Top each with 2-3 tsp lavender sugar.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed.
Cool completely on a wire rack.

Makes 12.

Lavender Sugar
1 cup sugar
2 tsp dried lavender

In a food processor, combine sugar and lavender and pulse a few times to combine. Transfer to an airtight container and store for at least 24 hours (to infuse sugar with more flavor).

Makes 1 cup.

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7 Essential Core (Ab) Exercises & Workouts for Basketball Players

7 Essential Core (Ab) Exercises & Workouts for Basketball Players Core strength is a key component to any athlete’s development. Increase in core strength allows you to…

The post 7 Essential Core (Ab) Exercises & Workouts for Basketball Players appeared first on The Breakthrough Basketball Blog.

easter egg birds nest cupcakes

Easter is coming up soon, so I thought I’d share these easter egg cupcakes that I made last year! I’ve always loved those Cadbury chocolate mini eggs, so I knew I wanted to use them to decorate the cupcakes, and I decided to make them extra chocolatey desserts by making them chocolate cupcakes with chocolate cream cheese frosting!

For the cupcake batter, I used my favorite chocolate cake

Lightning Shooting Drill

Purpose This drill practices quick shooting skills in a competitive fun drill. How it Works Players form a line at free throw line, with the first two players starting with a ball. The first player will shoot – as soon as the ball is released from his hand, the 2nd player can shoot. After a […]

The post Lightning Shooting Drill appeared first on Online Basketball Drills.

Chocolate Eclairs

Learn how to make classic French Chocolate Eclairs with puff pastry, light and fluffy pastry cream filling, and fudgy chocolate ganache on top. 

Featured Image for post Chocolate Eclairs

Chocolate eclairs are such a treat. With their crisp and tender puff pastry shell, chilled luxurious pastry cream filling, and the signature smear of gleaming chocolate ganache on top, no one can resist this classic French pastry.

But you don’t need to head to a patisserie when an eclair craving strikes! In fact, this pastry is fun and easy to make at home with simple ingredients. If this is your first time making eclairs, start with my post all about how to shape and fill homemade eclairs

(more…)

The post Chocolate Eclairs appeared first on Barbara Bakes™.

10-Minute Easy Chocolate Cake (Made in the Microwave)

It’s been a while since I made an ENTIRE cake in the microwave. However, I am back with a highly requested recipe for a 10-Minute Easy Chocolate Cake Made in the Microwave! We’ve made all kinds of Mug Meals, Brownies, and 3 Layer Cakes in the microwave, so “microbaking” is one of our Big and Bold signatures! This Chocolate Cake Made in the Microwave is moist, fudgy, packed with a rich chocolate flavor, and can be made in MINUTES.

If baking a cake intimidates you, allow me to introduce you to this super impressive yet approachable take on a Chocolate Cake!

An easy chocolate cake with fruit on top.

What Cake Pans Can I Use In The Microwave?

When microbaking it’s really important to use a microwave-safe dish. I use these Silicone Cake Molds. These are the perfect size and material for baking in the microwave.

They are not only safe and easy to clean, but they are flexible which is great for turning out the cooked cakes. If you don’t have molds, don’t worry! Just use any microwave-safe dish.

While this homemade chocolate cake recipe calls for silicone cake molds, you can easily adapt this recipe into my microwave chocolate mug cake recipe as long as you use a microwave-safe mug.

What You’ll Need For This Microwave Chocolate Cake Recipe

  1. 3 Silicone cake molds and parchment paper
  2. Sieve
  3. Large bowl
  4. Electric hand mixer
  5. Large spoon
  6. Microwave
  7. Cooling rack

A slice of an easy chocolate cake recipe, showing texture.

How To Make Chocolate Cake In A Microwave

Making a chocolate cake from scratch is easy with this recipe (and don’t forget to get the full recipe with measurements, on the page down below)

  1. Butter three silicone cake molds and line the bottoms with parchment paper.
  2. Place sieve over a large bowl. Add cocoa powder, flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar using an electric hand mixer on high.
  4. Slowly add in eggs and beat on high.
  5. Mix in yogurt, vanilla, and melted chocolate.
  6. Fold dry ingredients into the wet ingredient with a large spoon.
  7. Divide batter into cake molds.
  8. Microwave each cake layer for 2 minutes and 20 seconds.
  9. Allow to cool completely and turn out on the cooling rack.
  10. Add chocolate frosting (with my recipe) between the three layers of your cake.
  11. Line up layers and add frosting to the top.

How Do I Know My Chocolate Cake Is Done?

You will be amazed by how quickly and evenly this chocolate cake bakes in the microwave. You will know the cake is done when it is firm to the touch in the middle and pulls away from the sides of the pan.

How Do I Store Microwave Chocolate Cake?

After the cake has been decorated, cover the cake in cling wrap or a reusable airtight container. Then store at room temperature for up to 4 days. It also freezes really well un-frosted for up to 4 weeks. This makes it a great make-ahead dessert option for all kinds of events and last-minute entertaining.

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Tips And Tricks To Making Chocolate Cake In The Microwave:

  • You can substitute the eggs with apple sauce, buttermilk, or banana. For quantities reference my Egg Substitute Chart.
  • Use any type of yogurt e.g./ plain, Greek, or even dairy-free
  • Don’t be tempted to use hot chocolate powder instead of the 1/2 cup of cocoa powder I recommend. They are not the same thing.
  • Allow your butter to sit out overnight to come to room temperature before making the batter
  • Always start with room temperature eggs. To bring cold eggs to room temperature quicker, put them in a bowl of warm for 10 minutes before using.
  • The cook time below is based on my microwave which is 1200 Watts, so your cook time may vary depending on your microwave.
  • If you don’t have silicone molds then use any microwave-safe dish.

Get More Microwave Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Dessert recipes like this 3-layered chocolate cake and more baking recipes by Chef Gemma Stafford from Bigger Bolder Baking

Print

10 Minute Easy Chocolate Cake Recipe Made In The Microwave

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Moist, fudgy, and easier than you could ever imagine, my 10 Minute Chocolate Cake recipe bakes in your microwave faster than your oven can preheat.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 10 slices
Author Gemma Stafford

Ingredients

  • ½ cup (2oz/57g) cocoa powder
  • cups (7.5oz/210g) all purpose flour
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • (6oz/180g) sticks butter, (room temperature)
  • 1 cup (8 oz/225g) sugar
  • 3 eggs (beaten*)
  • teaspoons vanilla extract
  • 1 cup (10oz/282g) plain yogurt
  • ¼ cup (1.5oz/43g) chocolate (melted)

Instructions

  • Butter 3 (6-inch) round silicone cake molds and line the bottoms with a round piece of parchment paper.
  • Place a sieve over a mixing bowl and add cocoa powder, flour, baking powder, baking soda, and salt. Sieve ingredients together and set aside.
  • Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy.
  • Slowly add in the eggs and beat on high speed. (High speed will stop this mix from separating.)
  • Swiftly mix in the yogurt, vanilla, and melted chocolate and mix in quickly.
  • Lastly by hand, using a large spoon fold in flour mixture to the wet ingredients.
  • Divide the batter evenly between 3 silicone cake molds (or any microwave-safe dish).
  • One layer at a time, microwave each cake for roughly 2 minutes – 2 minutes 20 seconds. (this cooking time is based on my microwave which is 1200 Watts so your cook time may vary). 
  • You will know when the cake is done when it's firm to the touch in the middle and it pulls away from the sides of the pan. Take care not to overcook or they will dry out. Remove from the microwave and allow to cool in the pan before turning out on a cooling rack.

To decorate the cake:

  • Start by frosting between the layers with a generous scoop of my Best Ever Fudge Frosting. Line up the cakes as you go so your cake isn't leaning in the end. Add more frosting on top and top with fresh berries for color. (see above video for more detail)
  • Cover the cake and store at room temperature for up to 5 days. It also freezes really well for up to 4 weeks.

Video

Notes

Substitute the eggs in this cake with apple sauce or banana. Check out my Egg Substitute chart for more info. 

The post 10-Minute Easy Chocolate Cake (Made in the Microwave) appeared first on Gemma’s Bigger Bolder Baking.

Two More Notre Dame Football Players Selected in 3rd Round of ’21 NFL Draft

Night one of the NFL Draft saw zero Notre Dame football players have their name called during the 1st round of the 2021 NFL Draft. Night two was a different story. Five total Notre Dame football players were selected in the 2nd and 3rd rounds. Three went in the second round while tight end Tommy …

The post Two More Notre Dame Football Players Selected in 3rd Round of ’21 NFL Draft appeared first on UHND.com – Notre Dame Football, Basketball, & Recruiting.