Winter is coming.
Oh please tell me winter is coming. I’ve been ranting about fall for the past month, and yet here I am, walking around in short sleeves, because the Barcelona weather has gone and spilt its marbles all over the floor. It rained the entire month of August, and now it’s the end of October and we’re still hitting 25ºC (around 75 to 80ºF).
I want to wear bear furs and chain mail and lean heavily on my broadswoard, declaring to the winds that winter is coming. Or at least fall. Or just, you know, a slight chill.
I mean, it’s almost Halloween, for crying out loud. The time when the veil between the worlds drops, and bridge to the spirit world gapes open. The time when restless souls of un-dead creatures return to walk among us. The time when ancient wisdom foretold the coming of bitter winter nights, and brave men closed their shutters before a sinking sun.
We can’t have none of that sipping a margarita in a sundress. Duh.
I’m planning a calorie overload the likes of which have never been consumed in the history of civilization (Roman bacchanals, medieval feasts and Versaille’s fêtes exubérantes included). It needs to be freakin’ freezing outside in order for me to pull that off.
Dear weather man, you have until Monday. If I don’t feel the need to unpack my winter boots, or, say, a light cardigan, by then, I will look for you, I will find you, and I will pelt you with bat-shaped oreo cookies, mini-pumpkin pies and candied apples.
For a week. Because that’s how much food I’m making.
Chocolate Peanut Butter Muffins
Servings: 12 to 16 muffins, depending on size
Prep time: 45 minutes
You will need:
For the chocolate muffins:
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons cocoa powder
- 3 eggs
- 60 gr (roughly 4 tablespoons) dark chocolate, melted (I place mine in the microwave on high in 30 second intervals, stirring after every interval, until smooth)
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1 cup sour cream
- 3/4 cup boiling water
For the peanut butter filling:
- 1/2 cup cream cheese
- 1 cup peanut butter
- 1 cup powdered sugar
- milk to thin out if necessary
Preheat your oven to medium high.
Cream the butter and sugar until well combined.
Add the cocoa powder, then the eggs, one at a time, mixing after every addition.
Stir in the melted chocolate.
Combine flour and baking soda. Add half the flour mixture to the chocolate mixture, then mix in 1/2 cup sour cream. Repeat the procedure with the remaining flour and sour cream. Beat well.
Stir in the boiling water. The batter will be very runny.
Divide into greased and floured, or lined, muffin cups, and bake for 15 to 20 minutes, or until a knife inserted in the center of a muffin comes out clean.
Allow to cool completely.
Meanwhile, combine all the ingredients for the filling in a medium bowl until nice and smooth.
Once the muffins have cooled, insert a slightly tilted knife into the top of the muffin, but off to one side. Cut in a circle, so that you end up with a wee muffin cone that you can pull out like a lid. Cut off the lower cone, so you end up with a flat disk. If necessary, carefully scratch out some more crumbs from inside your muffin, the make room for more filling.
Spoon some filling into the hollow, just enough to be able to cover it with your muffin-disk-lid without being able to see the filling. Repeat with the other muffins.
You will have some left over muffin crumbs that you can snack on all day. Or use them to throw at the weather man.
You can also play around with other filling option, but I just love the peanut butter-chocolate-combo. Kinda like a peanut butter cup, but in a muffin version.
Now eat up! 🙂