fourth of july muffins

happy fourth of july! 

this year I woke up early, sat with the garden as the sun rose up behind the house, and then proceeded to make some banana berry muffins.

because I can't really stomach processed sugary things with egg yolks… I found this recipe.

I'm not a food blogger because I really just sound cliche describing food (and I almost always forget to take photos before I eat the food, remember that), so I'll be brief:

they are very sweet because of the berries, but also very banana-y because there are bananas in them, and that's why I like them. they're a good balance!

and they're healthy.

recipe found here.

Baking: Flourless Chocolate Cake

 

I am a chocolate girl. Hot chocolate in the cold. Mochas instead of plain coffee. Rich chocolate ice cream and chocolate croissants. So naturally, I appreciate a good chocolate torte. 

I've tried hard to make the perfect flourless cake. For my dad's birthday, I made one with fluffy peanut butter frosting. For Avery's birthday, I made one with far too much vanilla frosting. So it was about time I made a flourless cake without any frosting. Summer desserts call for fruits as a topping. 

This particular recipe tastes like a brownie and a torte mixed together... and in a 24cm pan, it didn't taste too thick! 

It takes less than 10 minutes to mix, and 25 minutes to bake. Perfect to bake in a late summer evening as the outside heat winds down. 

You'll need:

1/2 cup chocolate chips

1/2 cup butter

1/3 cup sugar

3 eggs

1/2 cup cocoa powder

Preheat the oven to 375 degrees.

First, melt and mix together the chocolate chips and the butter in a saucepan. 

Once they've melted together into a thin consistency, pour them into a mixing bowl. 

Mix in the sugar. 

Whisk in the eggs. 

Add in the cocoa powder until everything is blended together. 

Pour the mixture into a 8 or 9 inch pan.

Bake in the oven for 25 minutes. 

Once it has cooked all the way through, set it out to cool. After it has cooled, feel free to sift powder sugar over the top, and add the freshest summer berries you've got. 

Baking: Zucchini Carrot Muffins

After finishing my final essay by 2 o'clock, I thought I'd treat myself to a little zucchini carrot muffin making. I had an hour and a half to spare, so why not bake something? 

I found the recipe from searching around Pinterest, and discovered this post. I halved the recipe, because I didn't quite need 3 dozen, and it ended up making a dozen because of the acorn shaped pan that I used. 

This is the fabulous Acorn Pan It's especially wonderful when you're making something that's sweet but earthy.

In the oven for 22 minutes... and they come out looking perfect. 

My favorite, because they're absolutely fresh and taste like a sweet version of the garden.Happy first day of Summer Break!xxo