Jenn's Baking Chamber

I was in the mood for something healthy today, a good snack that I could take on the go.  So I decided to make some peach bran muffins since the peaches are perfect season right now at the store.  I've made a similar recipe to this one called morning muffins but I just decided to alter it a bit.  The addition of the peaches really makes this muffin moist and all the flavors blend really well.

Peach Bran Muffins

1 Large egg
3/4 Cups yogurt (I used a sourmilk mixture instead - add almond milk to 1 Tbsp of vinegar until it reaches 3/4 Cups and let it stand for 5min)
1/4 Cup firmly packed brown sugar
1/2 Cup white granulated sugar
1/4 Cup vegetable oil
1 Tbsp vanilla
1 tsp almond extract
1 1/2 Cups wheat bran
2 Cups of peeled and finely chopped peaches (about 2 medium sized peaches)
1 Cup flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp pumpkin pie spice

1) Preheat the oven to 375F and line 12 muffin cups with paper cups or lightly grease pan
2) In a medium size bowl whisk together egg, yogurt (or sourmilk), both sugars, oil, vanilla, and almond extract
3) Stir in wheat bran and let mixture stand for 10min
4) Meanwhile, peel and chop the peaches and set aside
5) In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and pumpkin pie spice
6) Add chopped peaches to bran mixture then add that mixture to the flour mixture and stir until just incorporated
7) Scoop batter evenly into muffin tins (about 1/4 cup each) and bake for 20-25min (mine took 20min) or until toothpick inserted in the middle of one muffin comes out clean
8) Let cool in pan for 10min then eat warm or store in an air tight container for later and enjoy!

Here is a quick summer treat to try if you craving that sweet tooth in the heat.

Note:  I found with this recipe you need to drink it ASAP because 1) it is very good and 2) the crushed cookies in it seem to get a bit soggy after time and then the texture isn't as good as before

Iced Lemonade Milkshake

10 Crushed cookies (I used Iced lemonade cookies)
1 Cup vanilla ice cream
1/2 Cups ice
1/2 Cup milk

1) Put all ingredients into a blender and blend until the mixture is thick and frothy.  You may have to alternate blending a stirring until the mixture becomes nice and smooth
2) Pour it into a glass and enjoy!

I don't like to make too many desserts that involving using an oven in the summer because the house just gets too hot, but I did make an exception for this recipe.  When I was younger my favorite type of ice cream was cookies and cream and it still is.  I will eat anything that has 'cookies and cream' in the title.  So I thought I would try my favorite combo in a brownie form (but a chocolate brownie because you can never have enough chocolate).  I made a big batch so I could share with my friends, I hope they enjoyed them as much as I did.

Chocolate Cookies and Cream Brownies

8oz butter
6oz semisweet chocolate
2oz white chocolate
2 Cups white sugar
4 Large eggs
1 tsp vanilla
1/4 tsp salt
1 Cup all-purpose flour
30-40 Crushed chocolate wafer cookies

1) Preheat oven to 350F and lightly grease a 9*13in pan and line with parchment paper
2) In a small pot over a bowl of simmering water, melt together butter, semisweet chocolate, and white chocolate until smooth then turn off heat but leave the bowl over the water
3) In a seperate large bowl, whisk together sugar, eggs, salt and vanilla until just combined
4) Then whisk your chocolate mixture into your egg mixture
5) Then slowly add your flour into the chocolate egg mixture, folding gently until incorporated
6) Pour half of the batter into your prepared pan, then sprinkle half of your crushed wafer cookies on top, then pour your remaining batter on top of that and sprinkle with the remaining wafer cookies (lightly press down on top of mixture so the cookies stick into the batter more and won't fall off later when your cutting the brownies)
7) Bake for 35-40min or until a toothpick inserted into the middle comes out with a few bits of batter clinging to it
8) Let brownies rest for about 2hours (I let my rest overnight) then cut into them and enjoy!

Summer is here and so are all the local berries.  Inspired by this recipe, I decided to make this Strawberries and Cream cake for a family dinner last week.  I served very very large slices for everyone and they all enjoyed it.  The white cake itself is moist and pairs well with the strawberries and cream fillings.  I used both a chocolate cream cheese frosting and a whipped cream frosting.  I used the Yellow Cake recipe from my 'Better Homes and Garden Cook Book' and made a basic cream cheese frosting recipe by adding cocoa powder to it. 

I made two 9in round cakes and let them cool completely.  I iced the top of one of the cakes with the cream cheese frosting then even placed the sliced strawberries all over the top, then I evenly spread on a layer of whipped cream.  Then I placed the second cake on top of the other and repeated the same process.  I also did the same to the sides of the cake as well.  Feel free to use your favorite white or yellow cake recipe (or even the box cake mix would work well too) and your favorite type of creamy frostings and berries (I like the combination of whipped cream, chocolate, and strawberries).  Have fun creating your own berries and cream cake and enjoy!