cooking

I Had a Blast with These Blueberry Muffins!

When lockdown began, I stress-baked like crazy. I normally love the blueberry muffins from Dunkin’ Donuts (or now just Dunkin), and I still could have gotten them to go. Where I live, many restaurants still offer take-out, delivery, or curbside pickup.

Anyway, I tried making these muffins using a kopykat recipe from the Internet. It called for a special Dunkin creamer. But I didn’t have that.

So, I used either half and half, heavy cream, or both. Whatever I did, it made the muffins super-moist and delicious. I had learned that the more fat content a dairy product contains, the softer it makes the baked good.

I also used a mix of frozen wild blueberries as well as fresh blueberries. I even included some fresh raspberries and blackberries. Mixed berry muffins rule!

That was technically what they were. But there were more blueberries than raspberries and blackberries. So, I guess they could have still been called blueberry muffins.

I ate them like crazy. That’s right, they tasted that delicious. I probably will remake these muffins again, regardless of when restaurants in my area reopen their dining sections.

Since making these muffins, I’ve sometimes been swapping out water or whole milk with half and half and heavy cream with other recipes. You could try that, too.

cooking

The Most Delicious Homemade Brownies Ever…it’s a Miracle!

Homemade cooking involves less preservatives and more control from you. And with the coronavirus forcing people to be in their homes pretty much all the time, I have to do most of my own cooking. I do love going out, and I will admit that prior to the covid-19 crisis, I barely cooked and spent more time eating out, and a lot.

However, now that dining out is no longer an option (only takeout and delivery are available in New York), and I’ve been cooking at home, I’ve noticed that I feel more energetic and am losing weight again.

Okay, this is not a health post. But all of that is true. Anyway, let me talk about the brownies I made.

They taste kind of like the ones made from boxed mixes. I’m not kidding. The only difference is that their textures at the top aren’t flaky, and most importantly, I know what went in them.

My guess of why they are fudgy and not cakelike is that the flour ratio is sort of smaller than the rest of the ingredients. Not once have I seen that in any other homemade brownie recipe. So, bravo to the creator of this one.

I can’t find the recipe again through my Google search. But I do find that the other recipes have similar formulas, by using less flour. So, if you try one of those recipes, you may be satisfied.

cooking

Perfect Brownies from Scratch: They’re So Hard to Make as Good as the Boxed Mixes

Image from Pixabay

Brownies rule! Of course, you shouldn’t eat them all the time. But they’re delicious in moderation—just like everything else is, including healthy foods.

You know how people say everything tastes better homemade? Well, that is true for most things. Except…brownies. I don’t understand why. But brownies from scratch almost never taste like the boxed mix. I wonder why no one has found or created a kopy kat recipe for boxed brownie mixes.

I’ve experimented with so many brownie recipes from scratch. Nothing came close to the boxed mix nor did anything taste nearly as good. That was…until the end of 2017. I found a recipe which I liked. So, I used it to make brownies. They were almost like the boxed mix.

But the baking soda made the tops too crunchy. I don’t mind crunchy-topped brownies but these were too crusty. Luckily, at the New Year’s Eve party I went to, people enjoyed them very much. They said that those brownies were better than any other dessert there.

But to this day, I have still yet to find a brownie recipe exactly as good as the boxed mixes. Maybe I could try a flourless brownie recipe. Flourless chocolate cookie recipes often worked out for me. So, I see no reason why a flourless brownie recipe would not.

cooking

Everything is Better Homemade, Including Cream-Filled Cupcakes

I used to like commercial-made cream-filled cupcakes. Now I don’t because they taste artificial. There are, like, so many chemicals in them. I won’t even eat Twinkies anymore because of that.

Anyway, I have baked homemade cream-filled cupcakes in the past. They didn’t turn out as well as the most recent time. That was when I went to a New Years Eve party this past winter. That is why the cupcakes say 19 or 2019.

The writing there was done with commercial icing. However, the ganache on the tops was cooked from scratch. Some of the cakes were made from scratch too. But the others came from a boxed mix. Why, you may ask? I ran out of the homemade batter. So, I bought a boxed mix.

Regardless of what I said in the title, the boxed mix kind of tasted better. Don’t worry, the filling was also created from scratch. It had marshmallow crème. That was probably a crucial ingredient for the texture.

These cupcakes turned out to be popular at the party. Not like crazy, but people enjoyed them, including myself.

Now how did I fill them? Well, technically, you’re supposed to squeeze them into the bottoms from a pastry bag. But I didn’t have that patience. So, I scooped up the tops, spooned the filling in, removed the bottom halves of the parts I pulled out, and put the tops back on. Then I frosted them with the ganache and wrote on them with the icing.

There you have it. Do you love cream-filled cupcakes? I do!

cooking

Cookie “Dough” Balls and How I Made Them

Have you ever eaten cookie dough? I used to, even though I wasn’t supposed to. Luckily, I never got sick.

But there is a way to make cookie “dough”. And no, I don’t mean the mysterious stuff ice cream parlors use. I mean crushed cookies and cream cheese. That’s right.

You can use store-bought cookies. Or you can bake your own. I’d recommend the latter more. Why? Because homemade is always better, of course.

You could bake the cookies longer than instructed, although they may burn a bit. Or bake them soft and let them harden, which I wouldn’t suggest unless you don’t like soft cookies. There are people who prefer crunchier cookies. You might be one of them.

What I do is bake them soft. If I find them just okay or get tired of them after a while, they end up hardening. So instead of tossing them, I crush them, mix them with cream cheese, and roll them into little balls. Then I refrigerate them. Sometimes, I dip them in chocolate or colored sugars. And guess what? They taste delicious. They taste like cookie dough, except that they’re not raw.

So if you want to make your own cookie “dough” without getting sick or trying to find the strange ingredients ice cream shops use, just crush your hard cookies and mix in cream cheese. You can use a blender. In fact, that’s probably better because it expedite the process.

Your cream cheese and crushed crumbs should measure about the same volume. After you mix the two, roll them into balls, like the size of a gumball. Then refrigerate them for about a half hour or so. Then take them out and enjoy, or dip them in chocolate, sugars, sprinkles, nuts, or anything you’d like. Believe me, you’ll feel like you’re eating cookie dough.