Saturday, December 02, 2006
I guess any home cook after a long stretch of good cooking and baking adventures is bound to have a bad one, but I have to say it was depressing when it happened to me.
It happened when I was baking, of course, and the recipe was chocolate chip zucchini mini muffins from a Gourmet magazine cookbook. I'm not sure if it was because I halved the recipe, or didn't cook them long enough, but they turned out more like gooey chocolate chip cookie tops over pockets of air and moist & sticky cake crumbs below. Not servable in any way as a muffin. Here is a picture of them:
I almost threw them away (sad, it was good Ghirardelli chocolate) when my dear friend Melanie came to the rescue with this idea. The dough was so moist and sticky even after baking so I rolled the crumbs into little dense balls, dipped them in melted chocolate and dusted them in powdered sugar for little truffle-like, snowball-resembling delights. Thanks Mel, you are brilliant!
(makes about 36 small truffle-sized snowballs)
1/2 recipe zucchini chocolate chip muffin recipe (below), or any moist baked good such as fudge brownies
8 oz good quality bittersweet chocolate, melted over a double boiler
1 cup powdered sugar
Crumble up muffins/brownies and roll into compact little balls.
Dip in melted chocolate, and then place on parchment paper and chill for about 5 minutes.
Roll in powdered sugar, store refrigerated or serve immediately.
Zucchini-Chocolate Chip Muffins:
(Half a recipe originally found in a Gourmet’s Fresh: From the Farmer’s Market to Your Kitchen cookbook, makes 24 mini muffins – Note: they probably won’t be usable as muffins if you make them per the recipe below)
1 c loosely packed grated zucchini
1 c AP flour
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
1 c sugar
½ c oil
2 tsp vanilla
½ c chocolate chips
Preheat over to 350. Sift together all dry ingredients. Meanwhile beat egg until frothy with mixer, then add sugar, oil and vanilla until the mixture is thick and pale and forms ribbons when stirred. Stir flour mixture into wet mixture, and then fold in chocolate chips. Pour into lightly greased mini muffin tins, bake for about 10 minutes, let cool to room temperature then proceed with directions for snowballs.