Chocolate Raspberry Muffins

As one of my intentions this year, I have been trying to live in the moment. I've been guilty of using background noise to distract myself from normal, day-to-day moments—the television blares in the background, podcasts run on loop, and my cell phone is always within easy reach. As expected, some days are better than others, but my intention is to engage in more conversation instead of passive entertainment, and find joy in the quiet that comes with solitude.

When my boyfriend Chris and I were headed out to the rustic winter cabin we rented last weekend, we lost cell reception an hour before we reached our destination. Although we were a little worried about the isolation, we quickly found that a weekend unplugged was exactly what we needed.

In this case, "getting away from it all" actually meant leaving our connection to the rest of the world behind. 

With spring break approaching, I spent time in the kitchen baking in preparation for another weekend away. This time we are meeting up with family in Montana to enjoy a couple days on the ski slopes, breathing fresh mountain air.

While I usually sneak a batch of granola along on the plane, I sent this recipe for Chocolate Raspberry Muffins to my mother instead. The tart raspberries contrast beautifully against the deep chocolate flavor, making them ideal for a morning snack before heading out into the cold. 

The muffins can be frozen easily (in this case, for travel) and thawed at room temperature the evening before serving. As we enjoy each other's company, these muffins will make our time together a little sweeter.

These Chocolate Raspberry Muffins make an ordinary morning a little more extraordinary. A chocolate muffin batter is made healthier by reducing the sugar and introducing whole wheat flour. With a handful of chocolate chips and fresh raspberries, the muffins are complete. To give the muffins a special appearance, reserve some fresh raspberries to press into the top of the batter before baking—the berries will retain their vibrant color, giving the muffins a unique appearance.

One Year Ago: Blueberry Banana Baked Oatmeal
Two Years Ago: Bananas Foster Sauce
Three Years Ago: Banana Chocolate Hazelnut Cupcakes & Cranberry Almond Granola
Four Years Ago: Coconut Macaroons 
Five Years Ago:  Chocolate Ginger Biscotti, Banana Cinnamon Pancakes, Raspberry Lemon Cupcakes, & Pita Bread
Six Years Ago: Blackberry Goat Cheese Tart, Arborio Rice Pudding, Chocolate Whoopie Pies, & Hot Cross Buns
Seven Years Ago: Orange Scones, Honey Rolls, Strawberry Pancakes, Chocolate Nests, & Easter Chick Cupcakes

Chocolate Raspberry Muffins

Yields 1 dozen muffins

3/4 cup (150 grams) brown sugar, packed
1/2 cup (120 mL) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon espresso powder (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (120 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
1/2 cup (43 grams) cocoa powder
3/4 cup (170 mL) milk
1/2 cup (85 grams) semi-sweet chocolate chips
6 ounces (170 grams) fresh raspberries
Raw or demerara sugar, for topping (optional)

Preheat oven to 350 degrees F (180 degrees C). Line a muffin tin with baking cups.

In a large mixing bowl, beat together the brown sugar, vegetable oil, eggs, and vanilla until uniform. Stir in the espresso powder, baking powder, baking soda, salt, flours, cocoa powder, and milk until smooth. Stir in the chocolate chips and raspberries.

Divide batter evenly between the baking cups and sprinkle tops with raw sugar, if desired. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Carrot Breakfast Loaf

Spring may be around the corner, and the temperatures are rising, but snow still covers the ground. To embrace the winter that remains, my boyfriend, Chris, and I are headed up north for the weekend to give dog sledding a try. With his love for dogs and my love for new experiences, it feels like the ideal way to get out of the house after a long, cooped up winter. 

We rented a rustic log cabin in the woods, with hopes to snowshoe along snowy tree-lined paths, relax in the sauna after the sun has set, and cuddle near a log fire before bed. The "rustic" nature of the cabin is real—with an outhouse and wood stove for heat, it will be an adventure just to keep ourselves warm in freezing temperatures. Even though there are hotels nearby, I campaigned for the cabin because we will be more likely to remember this experience (for better or for worse) years from now.

Isn't that what life is about—making memories?

With the weekend drawing near, I spent time in the kitchen baking up dishes to pack. When I was testing out the recipe for this carrot breakfast loaf, I really enjoyed how the natural sweetness of the carrot emerges. Along with the addition of raisins, coconut flakes, and walnuts, the hearty bread plays off the flavors of a carrot cake.

With a handful of granola bars and a loaf of this carrot bread, I hope to keep well fed for breakfast, with enough energy for a long day of mushing (and dog petting).

This Carrot Breakfast Loaf is a play off of the traditional carrot cake. The sweetness of the carrot complements the warm spices of cinnamon and nutmeg to create this spiced bread. Coconut flakes, raisins, and chopped walnuts are added to give the loaf additional flavor and texture. Serve each slice with a thick layer of butter and enjoy. 

One Year Ago: Oatmeal Fudge Bars
Two Years Ago: Traditional Challah
Three Years Ago: Blackberry Coconut Scones
Four Years Ago: Peanut Butter Chocolate Frosted Cake & Orange Coconut Pull-Apart Bread 
Five Years Ago:  Chocolate Oatmeal Muffins, Chocolate Oatmeal Raisin Cookies, & Coconut Whipped Cream
Six Years Ago: Chocolate Caramel Crispy Bars, Tropical Banana Bread, Strawberry Balsamic Jam, & Strawberry Oat Bars
Seven Years Ago: Vanilla Almond Cupcakes, Banana Pudding, Devil's Food Cake, & Flourless Peanut Butter Cookies

Carrot Breakfast Loaf

Yields 9 x 5-inch loaf

3/4 cup (150 grams) brown sugar, packed
1/2 cup (120 mL) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (120 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
1/2 cup (125 mL) milk
1 1/2 cups (150 grams) peeled, shredded carrots
1/3 cup (53 grams) raisins
1/4 cup (30 grams) coconut flakes
1/2 cup (60 grams) chopped walnuts, plus extra for topping
1 tablespoon demerara or raw sugar, optional

Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 5-inch loaf pan and set aside.

In a large mixing bowl, beat together the brown sugar, vegetable oil, eggs, and vanilla until uniform. Stir in the spices, baking powder, baking soda, salt, flours, and milk until smooth. Stir in the carrots, raisins, coconut flakes, and chopped walnuts.

Pour batter into prepared loaf pan and level. Sprinkle the top with demerara sugar and additional chopped walnuts, if desired. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Chocolate Pear Cake

Pears and chocolate may be an unfamiliar pairing, but it is one worth exploring. The delicate sweetness of the pear balances the richness of the chocolate, creating one of my favorite combinations. While pears and chocolate are no stranger to this blog (check out these recipes for pear & chocolate scones and brown butter pear & chocolate muffins), it has been awhile since I've played around with these flavors.

For this cake, I mixed ripe pears into the cake and layered them on the top for both aesthetics and for my personal preference (I will openly fight for the pieces with the most pear). The chocolate cake itself is light and moist. To bring out a deeper chocolate flavor, I also tossed chopped chocolate into the batter.

This cake lasted only a brief time in my house, and I hope you'll find the same is true for you.

With this recipe (and many that involve pears), canned pears can be substituted for their fresh counterparts as a quick and easy alternative. If you don't have ripe pears on hand, dice the canned pears and fold them into the cake batter instead of layering on top—the flavors will taste the same. 

Chocolate Pear Cake is a sweet snacking cake. Diced pears and chopped chocolate are folded into a chocolate cake batter. Before baking, the top is covered with pear slices and sprinkled with more chopped chocolate and raw sugar to add additional sweetness and texture. Serve the cake warm or chilled with a scoop of ice cream or a dreamy spoonful of whipped cream.

Two Years Ago: Quick Puff Pastry (Tutorial) 
Three Years Ago: Chocolate Orange Cake
Four Years Ago: Almond Cake 
Five Years Ago:  Blueberry Lemon Pancakes, Lavender Lemon Shortbread, & Grapefruit Margaritas
Six Years Ago: Basic Caramel Sauce, Rum  Raisin Ice Cream, Butternut Squash & Spinach Tart, & Rosemary Crackers
Seven Years Ago: Lemon Chocolate Tart, Coconut Cream Cupcakes, Italian Popcorn, & PB Chocolate Chip Cookies

Chocolate Pear Cake

Yields 9-inch cake

2 large ripe pears*
1 cup (200 grams) granulated sugar
1/3 cup (78 ml) vegetable oil
2 large eggs
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups (180 grams) all-purpose flour
2 tablespoons cocoa powder
1/2 cup (120 ml) milk of choice
4 ounces (113 grams) semi-sweet or bittersweet chocolate, finely chopped
1 tablespoon raw or demerara sugar, optional
Chocolate shavings, optional

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch spring-form cake pan. Set aside.

To prepare the pears, peel them, if desired. Cut in half and remove the core. Dice one pear into small cubes. Quarter the other pear lengthwise and thinly slice. Set aside.

In a mixing bowl, whisk together the granulated sugar, vegetable oil, and eggs for several minutes, or until lighter in color. Whisk in the baking powder, salt, and vanilla extract. Using a spatula, stir in the flour, cocoa powder, and milk. Mix until the batter is smooth and uniform. Fold in the cubed pear and chopped chocolate.

Pour batter into the prepared baking dish. Top batter with folded pear quarters and chocolate shavings. Sprinkle with raw sugar. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Run a knife around the edges and remove outer springform. Allow to cool before serving.

* Canned pears can be substituted in a pinch. Dice all the pears and fold them into the batter instead of layering over the top.