Hello friends. That was somewhat lackluster… Hello friends! How’s your summer going? We’ve been pretty busy, but we’ve managed to do 90% of all the very fun things we love to do when it’s warm outside. You know, Farmers Market, canoe trips down the river, […]
I’m going on a road trip this week, and I can’t tell you how excited I am!
I’ll be performing “Views from Grandma’s Porch” with Bare Bait Dance, a fantastic modern dance company right here in Montana. I get to hang out with five of the loveliest ladies you’d ever meet, and dance till I drop.
Don’t you dare pinch me if this is a dream!
Because our schedule will get a bit hectic here and there, I’m going to be bringing some homemade snacks to get me through our techs and workshops. I was trying to think of what would be easy to make, easy to throw in a dance bag, and not be heavy in my belly.
Yes, yes, and yes.
From Good Housekeeping
makes 12+ muffins
1 cup oats, processed in a blender until mostly uniform in consistency
1 1/2 cups all purpose flour
1/2 cup dark brown sugar
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plus 2 tbsp buttermilk (If you don’t have buttermilk, see the notes below)
3 tbsp olive oil (or substitute unsweetened applesauce)
1/2 tbsp vanilla extract
2 cups fresh or frozen blueberries (no need to thaw)
Preheat oven to 400F and prepare a muffin tin with liners or non-stick spray.
Combine all the dry ingredients in a large bowl until fully mixed.
In a smaller bowl, beat the egg with the buttermilk, then add the remaining wet ingredients.
When everything is almost fully incorporated, add the blueberries and fold them into the batter.
Spoon the batter into the prepared muffin tin and then bake for 25-30 minutes. A toothpick should come out clean when inserted into a muffin’s center, and the tops should be golden brown before you remove them from the oven.
But it won’t kill you. Or even make you sick.
The hot coffee cooks the eggs for you. No worries.
Ok, so here’s where I need your help. The Pioneer Woman calls these “Pots de Creme.” When I served them to my friends I called them “Chocolate Mousse.” However, both pots de creme and chocolate mousse have cream or milk involved.
So what is it really? Is this custard? Is the Pioneer Woman correct? Did I lie to my friends?
Ambiguous Chocolate Cups
from The Pioneer Woman
12 ounces chocolate (I used semi-sweet chocolate chips)
4 eggs, room temperature
2 tsps vanilla
pinch of salt (about 1/8 tsp)
1 cup HOT coffee (too hot to drink)
Place chocolate, room temperature eggs, vanilla and salt into a food processor. Start blending ingredients. As the processor is still running, carefully pour coffee into the mixture. Blend until smooth.
Pour the chocolate into individual serving dishes, or one bowl that you will serve from. Refrigerate for at least 4 hours before serving with whipped cream or whipped coconut milk.