Goodness. It's been a pretty exciting week hasn't it cookies? First an earthquake, then a hurricane!?
Newsflash, we're not really well versed in natural disaster preparedness. Well wait, correction, we weren't really well versed, but now?? NOW, we have this whole thing down pat.
The Blue-Eyed Bakers' Emergency Prep Plan
Step one. Put away patio furniture.
Step two. Realize you live in New York City therefore have no patio that would require patio furniture. Move onto step three (this hurricane prep business is a breeze!).
Step three. Try to remove window air conditioning unit. It's heavy. Clearly too heavy to be uprooted by hurricane force gales. Abort! Move onto step four (breezy!).
Step four. SUPPLIES! Head to the store (meaning the 24 hour corner deli of course) for essential non-perishable items. Arrive home with proscuitto, red wine, Diet Dr Pepper and Toblerone bars. Essentials.
Step five. Stare at Toblerone. Remind yourself that you are saving it for the hurricane.
Step six. Realize you have no flashlights or candles. Hmm...are those important?
Step seven. Get a head start on clearing out the freezer. Start with the ice cream...wouldn't want it to go to waste...
Step eight. Revalation! How delicious would this ice cream be on top of a warm brownie? Or...OR...a warm TOBLERONE MUFFIN.
Step nine. Yeah, you know where this is going. Ice cream, warm chocolate Toblerone-y muffins, maybe a wee splash of red wine...we are SO ready for this.
Makes 18 muffins
Adapted from Katie Quinn Davies
3 cups flour
3 tablespoon cocoa powder, preferably Dutch processed
1 tablespoon baking powder
1 1/2 cups brown sugar
9 tablespoons unsalted butter, melted & cooled slightly
2 eggs, lightly beaten
1 1/2 cups milk
1 1/2 cup Toblerone chocolate, roughly chopped (about 2 bars)
Preheat oven to 325 F. Line a standard muffin pan with paper liners and set aside.
Sift together flour, cocoa powder and baking powder in a large bowl and combine well. Mix in sugar and set aside.
In another bowl, whisk together eggs, butter and milk. Add wet ingredients to dry ingredients and mix until just incorporated. Fold in 1 cup of Toblerone chunks.
Fill each muffin liner about 3/4 full and bake muffins for about 20 minutes, until a toothpick inserted into center comes out clean. Halfway through baking time, remove muffins and scatter remaining 1/2 cup of chocolate over muffins.
Allow muffins to cool for 10 minutes in the pan before moving to a wire rack to cool completely.