I would like to wait until the kitchen project is completely finished before I post pictures. This means, a tiled backsplash (for which I just finished creating a layout design) and a new floor, scheduled for the end of November. Sorry for keeping you in suspense in the meantime. I think the before and after pictures would be even more striking that way. In the meantime, you'll be able to see the Verde Jade counter top in the background of my pictures :o)
Guess what I did after work on Tuesday evening? If you guessed "baking", you were absolutely correct. With a bake sale at work the next day, I couldn't have had a better excuse. I decided to bake Chocolate Chip Crumb Cake Muffins from Gale Gand's new book called Brunch. I'm a big fan of Gale Gand's, ever since I watched her desserts show called Sweet Dreams on Food Network years ago. When I saw her new book on the "Just Arrived" shelf at the library, I had to check it out. These muffins were one of many recipes that immediately caught my attention. This was the perfect opportunity to try them out. They were easy to put together. They were chocolatey, moist, tender, with a nice crunch on top from the streusel. I won't be posting the recipe on my blog as I highly encourage you to check out her book at the library or purchasing it.
My changes to the recipe:
- Added 2 tsp of instant espresso powder to the dry ingredients (without dissolving it).
- Added 2 Tbsp of milk to the sour cream.
- Modified the streusel topping by using melted the butter instead softened butter, and close to double the amount of flour. You get crispier streusel topping this way. I learned this trick from Sarah of Blue Ridge Baker. Thanks Sarah, it worked!
Here are all 24 muffins (I actually made 25 and shared one with hubby, and then bought 2 more of my own muffins at the bake sale, ha ha!)