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Archive for October, 2010

Yesterday I tried two culinary experiments that didn’t work out so well.

The first one was baked pear chips. I saw in my food magazine that you can make nice snacks by slicing pears (whole with skin and seeds) dipping in sugar and baking at 180C, and waiting till it cools and hardens. It looked really tasty and I had a slightly over-ripe pear, so I tried it. My first batch (with sugar) turned out nauseously sweet. The second batch without sugar, either burned or became like cooked pear – tasty, but not what I was looking for. Next time I’ll try baking at a lower temperature for longer, and see if that’s better. Maybe to

get something crisp I’ll need some oil as well? Hmm…

The second was trying to change my granola bars to peanut-butter granola bars. (Ironic, as the original recipe is “nut-free granola bars”). I assumed adding a few tablespoons of peanut butter would be all it took. The result was extremely dry and crumbly. Oh well, I got peanut-butter granola for my yoghurt.

Today I offered the yoghurt and granola to my kids. My eldest (4 years, how the time flies… 🙂 ) ate it with relish. My 2-yo ate about half and quit (I noticed he doesn’t like lumps in his yogurt), and I didn’t even get to eat mine as by then the kids were tired and difficult. I was left with 1 1/2 yoghurts and granola. By the time the kids went to sleep, I was seriously in need of some comfort food and didn’t really feel like yoghurt with soggy granola. The solution? Chocolate chip yoghurt muffins!

I used a combination of this recipe and this recipe (nice blog, by the way! I loved the snow!). I needed the combination because I needed something with a lot of yogurt, and I wanted whole wheat, but I also wanted oil instead of margarine or butter. The result is brought before you:

Ingredients:
Dry:
1 cup whole wheat flour
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder (After a few bitter muffins, I’m very wary of using only baking soda in my recipes)
1/2 cup brown sugar
(or a 1/4 cup if you like, but I was looking for comfort food 🙂 )
1/2 cup chocolate chips

Wet:
225 gr white unsweetened yoghurt
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract

Mix dry ingredients in one bowl and the wet in other. Stir together until just moistened. Bake in preheated oven at 170 C for 15 minutes or until toothpick comes out clean.

I ate four at once! 😳

mmm... chocolate chips...

 

Love food - Don't waste!

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