Category Archives: Muffin

Banana Chocolate Chip Muffins

banana chip muffins 1

Somewhere along the way, blogging became a chore. So I stopped doing it. 

I don’t know what got me into this funk. Maybe it’s because I’m drained from working so much (like actually, I can’t wait to go back to school, things will slow down for me then). Maybe it’s because I have to write for two other blogs for my jobs.  Maybe it’s because I haven’t baked anything exciting and worthy to talk about. 

The last thing I wanted to do was push myself even farther away from baking, so I stopped before I could hate it.

Before summer started, I bought a set of fondant cutters and modelling tools, feeling determined to improve my cake skills. Three months have passed and I haven’t even touched it. Weird, I know. The only thing that hasn’t changed about me is my love for chocolate. I still eat it with every meal of the day 🙂

I’m sure my excitement for baking will come back soon… if it doesn’t I’ll have a little soul searching to do. I’ve always identified myself as a baker, runner and nutrition enthusiast. One third of me will be missing if I realize that I no longer want to be a baker.

banana chocolate chip muffin 3

banana chocolate chip muffin 2

Banana Chocolate Chip Muffins

  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 2 eggs
  • 4 tablespoons unsalted butter, melted and cooled
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tablespoon vanilla
  • 1  cup bananas, mashed (about 2 medium size bananas) 
  • 1 cup mini chocolate chips

How To

1. Line wells of a muffin tin with paper liners. Heat oven to 375 degrees F.

2. Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.

3. In a separate bowl combine sugar and eggs and whisk to until well combined and mixture becomes thick and light in color, about 1 minute. Drizzle cool butter into mixture and whisk to combine. Add oil and buttermilk to mixture, whisk to combine. Add in vanilla,mashed banana mixture and mini chocolate chips, whisk to combine.

4. Pour flour mixture into wet mixture, and using a wooden spoon or sturdy spatula, gently fold the batter until no flour streaks or pockets remain (do not over mix).

5. Fill liners to almost full. Bake at 375 degrees for 17-20 minutes or until tops become golden brown and tester comes out clean. Remove from oven and transfer muffins to a wire rack to cool.

source: Bakers Royale

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Very Apple Streusel Muffins and Why I’m Happy today

apple muffins

apple muffins

apple muffins

Hi everyone! Pardon me for the lack of posting, I’ve just been so busy! I get some evenings off after work, but I’m usually so tired out from work that I don’t want to move at all! So that’s why I haven’t been posting: because I’m too tired to move my fingers. I’m sorry, it’s a terrible excuse, but at least I’m not lying! I would never lie to you guys 🙂

Today though, I told myself to suck it up and write this post. You guys have been nothing but nice to me and I think you deserve another recipe 🙂

Shall we talk about why I’m super happy today? Yea, let’s start with the better news first!

So today…. I REACHED 76 VIEWS!! I know that’s barely anything, but it’s the most views I’ve ever gotten! Thank you so much you guys! It’s all you! I really really wouldn’t be here without you! You have no idea how happy it makes me every time you guys view my homepage and click on my other recipes and leave a comment! I run around the house screaming “I GOT A COMMENT I GOT A COMMENT I GOT A COMMENT!” or “I GOT 76 VIEWS, 76 76 76 76 76!” depending on the circumstances 🙂 Just ask my siblings, I go CRAZYY when it comes to blogging.

So thank you, again. You guys are awesome, seriously 🙂

Now on to the muffins!

I was craving me some baked goodies, but I didn’t want to eat something unhealthy. So I started with making some applesauce, to see if that could satisfy my cravings without having to whip out a mixer preheat my oven.

The applesauce was awesome! I never made it before because I never realized how easy it is! All you do is boil some apples and water for about 15 mins and there you have it!

While it was good, it can’t compare to CARBS for satisfying my sweet tooth. Since I had so much applesauce leftover I decided to make some apple muffins!

I found various recipes and then kinda tweaked them all to create my very own. I’m usually not one to experiment in the kitchen. I make mistakes even when I am following recipes, so imagine how disastrous it could be if I decided to make my own recipes!! lol!

But I was feeling daring 😉 so I went ahead and whipped up the muffins. And contrary to my expectations, they turned out really well! These muffins are good for the soul, yenno what they say: an apple a day keeps the doctor away! I live by that, and so should you 🙂

*note: make these healthier by leaving out the oil/replacing it with more applesauce and leaving out the streusel

an apple a day keeps the doctor away

Very Apple Streusel Muffins

2 cups AP flour

1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce *this may be more liquid than needed
1/4 cup vegetable oil 
1/2 cup brown sugar (not packed)
1/2 cup white sugar
2 eggs
1 1/4 tsp vanilla
2 cups chopped apples

For the streusel:
1/3 cup brown sugar
1 tbsp AP flour
1/8 tsp cinnamon
1 tbsp butter

How To

1. Preheat oven to 360 degrees F

2. Whisk together flour, baking powder, baking soda, and salt

3. Beat the applesauce, oil,  both sugars, and eggs until smooth

4. Splash in the vanilla, then stir in the apples. Slowly add in the flour mixture and mix until JUST incorporated

5. Making the streusel: in a small bowl, mix together brown sugar, flour and cinnamon. Cut in the butter until the butter is scattered in small lumps. 

6. Sprinkle the streusel over the muffins and bake for 15-20 mins. Cool 5 mins in pan before removing.

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Year One

ITCM turns 1

One year and 3 days ago, ITCM was born.

I wasn’t expecting much to come out of it. I mean, I had no baking skills and photography skills whatsoever. But armed with my Sony cybershot digital camera, a sweet tooth, and some passion, I started this little blog.

One year later, I still have no photography skills, but my sweet tooth has led me through a journey of ups and downs in the sea of kitchen adventures. I think I learned a lot this year. At least I hope so.

I never thought this blog would become such a huge part of my life. Now whenever I see anything interesting/highlarious, anything photo-worthy, I immmediately take out a camera and snap a shot of it.

My family used to laugh at me whenever I took pictures of my food. Whenever I baked something, I would set it on the corner of my coffee table in the middle of my living room and sit there for ages with my camera. Making adjustments here and there to catch the light or have a different angle. My family entertained themselves watching that “interesting” or “silly” process.

They don’t question my sanity anymore though. They’ve gotten so used to it that they actually wait for me to be done with the photos before they dig in! Let’s just say they learned it the hard way whenever they ate before I got to take pictures of my food. I’m aggressive when it comes to food. I love me food.

In summary, the action of whipping out my camera followed by the phrase “for blogging purposes” is something I do like every millisecond.

Secondly, this is where I come to when I want to talk, for a very very long time. I think my real life friends are getting tired of hearing me complain non-stop. I’ve never been good at keeping in my emotions. So time to turn me loose on YOU GUYS! Thanks for being there 🙂 You won’t get tired of me right? I promise I won’t complain allll the time, Ill throw in some good news sometimes.

I’ve been following other foodie blogs for a long time now and I’ve always admired at how successful they are. The people behind those blogs post everyday and they have real jobs! I can never find the time to do that. What I really admired though, was how connected everyone was. Making friends on the internet sounds creepy, but in the food blogging world, it’s one of the bestest things in the world. I don’t know about you, but in my life, there aren’t a lot of people who share the same passion as me for sweets, running and food porn (it’s not that you think it is…). So when I started my blog, it just felt so right. I felt so in place because all of you are just like me!

Here I am one year later, I can’t believe it!

I went from pretty much 0 views everyday, to now averaging about 50-60 views everyday.

I’m looking forward to what’s in store for ITCM next year, and next year and so on.

This is Year One and counting 🙂

There’s so much more I have to learn. So many things I have yet to try, like a baked Alaska!

I started this blog expecting nothing to come out it, but now I can’t wait for this little blog to grow into a grown-up blog like the ones in my blog roll. Those are the blogs I look up to. And hopefully someday, I’ll end up on someone else’s blog roll too.

Yenno what makes me happy? Knowing that someone out there is reading this blog 🙂 You make my day.

On to this carrot cake now, shall we?


Next to chocolate, one of my favourite desserts is carrot cake and cream cheese.

It’s a must to pair it with cream cheese icing. Watch out chocolate and peanut butter, there’s a new hot couple on the block: carrot cake + cream cheese icing.

This is the second carrot cake recipe I’ve tried and I’m not gonna try any more! This cake baked up with a flat top ( love it!), and a slightly crunchy/chewy exterior. If you like your cakes really soft, this is not for you m’dear. I like mine chunky with lots of textures, so this totally fit the bill! Also, the cream cheese icing is TO DIE FOR. I’ve never made my own before, but I think I’ll be making it everyday from now on and spreading it on anything and everything I eat. It’s the fluffiest yet richest cream cheese frosting. So good.

I can’t believe I haven’t made this cake before. It’s the one from Dorie Greenspans book: Baking from my home to yours. It’s my absolute favourite baking book. Once I feel like I deserve a little treat, I’m getting me that book!

Bill’s Big Carrot Cake


For the cake:
2 cups all purpose flour

2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans (I used walnuts)
1 cup shredded coconut (sweetened or unsweetened) (I left this out)
½ cup moist, plump raisins (dark or golden) or dried cranberries (I also left this out)
2 cups sugar
1 cup canola oil
4 large eggs

For the frosting:
8 ounces cream cheese, room temperature (that’s one standard stick)
1 stick ( 8 tablespoons) unsalted butter, at room temperature
3 and ¾ cups confectioners’ sugar, sifted (I didn’t sift and I only used 3 1/4 c)
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract (I left this out)
½ cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)

How To

For the cake:
Preheat oven to 325 degrees F.

1. Whisk the flour, baking powder, baking soda, cinnamon and salt.
2. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
3. Beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother.
4. Slowly add the flour mixture, and do not overbeat. (I did this step sans beater. Whisk and bowl all the way!)
5. Gently mix in the chunky ingredients. Divide the batter among the baking pans.
6. Bake for 40-50 minutes (I used mini springform pans and baked them for about 20 mins), rotating the pans from top to bottom and front to back at the midway point (I didn’t do that), until a toothpick inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans.
7.Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

For the frosting
1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.

2. Gradually add the icing sugar and continue to beat until the frosting is velvety smooth.
3. Beat in the lemon juice or extract if using.
If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into that portion. (For frosting in between the layers of cake)

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