Tag Archives: chocolate chunks

Another Ricotta Muffin: Coconut and Chocolate Chunk

Unlike my last muffins, these are quite sweet.

I seem to be in the habit of using up leftover ricotta in desserts, whether they be cakes or muffins, and I’m fine with that. Last weekend, I made my Ricotta-Velveeta® Mac ‘n Cheese for a neighborhood picnic, and I bought way more ricotta than I needed, just because I’m happy to have an excuse to use it up. This time, instead of adapting recipes from the web, I decided to go back to Michael Ruhlman’s Ratio and start with a basic 2-egg muffin formula (p. 71)—2 eggs, 8 oz flour, 8 oz milk, 4 oz butter, 4 oz sugar, 1 tsp salt, 2 tsp baking powder—and fit in my changes. I guess ricotta could be substituted for part of the butter, but who really wants to omit butter? If you want your muffin to be a little lighter, you might decide to play with the butter. I found that it works better to take out some of the milk, and I decided how much by adding it last, since you can’t take out what you’ve already added. 🙄 I like a thick muffin batter—I think I’ve said that before—and a rather dense muffin, so I poured in the milk 2 oz at a time until I was satisfied. I ended up using only 4 oz of milk and 8 oz of ricotta. FYI I did weigh the ingredients.

The chocolate chunks and flaked coconut were an attempt to please both me and my husband. He’ll eat anything chocolate, and I’m in love with Bob’s Red Mill® unsweetened flaked coconut. It has a great chew and just the right coconut flavor. At the last minute, after going back and forth, I threw in some good vanilla, just to round out all the flavors.

Another Ricotta Muffin: Coconut and Chocolate Chunk

  • Servings: 12 regular muffins
  • Difficulty: easy
  • Print

Preheat oven to 350º; butter a muffin tin or line with paper liners.

Ingredients

  • 2 large eggs
  • 8 oz whole milk ricotta cheese
  • 1 teaspoon vanilla
  • 4 oz butter, melted
  • 8 oz all purpose flour
  • 4 oz granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 4 oz milk ( or amount that gives the batter the consistency you want)
  • 1/2 cup Bob’s Red Mill® flaked coconut
  • 1/2-1 cup semi-sweet chocolate chunks

Preparation

  1. Whisk eggs, ricotta, and vanilla until fully combined—the mixture will be thick and fluffy.
  2. Continuing to whisk, stream in the melted butter until fully incorporated.
  3. In another bowl, combine the dry ingredients—flour, sugar, salt, and baking powder.
  4. Stir the dry ingredients into the wet ingredients until combined, without overmixing.
  5. Stir in the coconut and chocolate just until distributed.
  6. Scoop into muffin tin. Bake at 350º for 25-30 minutes or until the tops are golden brown.
  7. Cool muffins on a rack until completely cooled.

When June Gives You Rain, Make Cookies

Just fooling around with chocolate chip cookies again. This time thinking about whether to use pistachios or macadamia nuts and a touch of cardamom. Can you sprinkle sea salt on a cookie? Why not.

No shelled pistachios at the store, and although it’s raining, I’m not shelling a pile of them myself, so macadamia nuts it is.

These cookies use equal amounts of butter and sugar, 1 cup each, and then 2 cups of flour. They did not spread out, but stayed in mounded rounds, which seemed okay for the large chunks of chocolate and the roughly chopped macadamia nuts that maintained much of their roundness. By chopping the chocolate and nuts myself, I could control the final chunkiness of the cookie. I tasted the dough, but not the cookies, because, you know, I just don’t like chocolate that match, and in particular a chocolate chip cookie. Two dozen went to my husband and 1 1/2 to my daughter.

Chocolate Chunk Macadamia Nut Cookies

  • Servings: 3 1/2 dozen
  • Difficulty: easy
  • Print

Preheat oven to 350°; line cookie sheets with parchment paper.

1 cup (2 sticks) butter, at room temperature

3/4 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1/2 teaspoon salt

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cardamom

12 oz semi-sweet chocolate, in bars to chop or in a bag of chips

2 cups salted macadamia nuts, roughly chopped

Sea salt for topping

  1. Cream butter and sugars until fluffy. Add egg, salt, and vanilla and beat until combined.
  2. Whisk together flour, baking soda, and cardamom. Gradually mix in to creamed mixture until well combined.
  3. Stir in chocolate chunks and chopped nuts until well distributed.
  4. Drop by tablespoonful or small scoop onto cookie sheets, about 1-2 inches apart.
  5. Bake in center of oven for 10-12 minutes or until lightly brown. Remove cookie sheet to rack and sprinkle cookies with sea salt while hot. Remove cookies to the cooling rack after a minute, then cool completely before storing.