Early this year I declared that one of my New Year's resolutions is to add more baking posts (of course along with the annual I am going on a diet promise). Well we're now past midway through the year and guess what... I have only added 2 posts on baking and I haven't been faithful in sticking to my diet (much to my doctor's chagrin).
And so I got an invitation to join the Muffin Monday team by its creator, Anudhana of Baker Street fame. I jumped in thinking that I will be forced to bake. Before I could even remind myself that it's summer and it's an awful time to bake, I said yes. Soon thereafter, I got a welcome email and once I said "yes" there was no turning back.
But I wasn't afraid to join because I knew that my friend and Ninang, Annapet of The Daily Palettewill be one of the bakerswho will be there every step of the way on my baking journey. So I was at the grocery store completing my ingredients when I told her about my idea, to infuse two chocolate flavors popular in our home country: Milo and Choc-nut.
"Wow that sounds good, everyone grew up drinking Milo and enjoying Choc-nut" was her reply.
That golden idea kept me busy the past two days, as I went to look for these two ingredients in several specialty stores. The images and taste of the bars of choc-nut and the green can of Milo got stuck in my head like a cheesy 80's song. Until it turned into a family affair looking for these two chocolate flavors so familiar to the Filipino palette.
This was until the last hour, as in literally the last minute, as the man holding the key to the store we were going to was about to lock the door, I had to use my charm for him to open it for us.
"I will just buy Choc-nut and nothing else... Please?", I pleaded and luckily my charm worked. And ta-dah, a wall of Choc-nut greeted me by the door!
This recipe is adapted for the Muffin Monday group and was an original recipe from Nigella Lawson's Double Chocolate Chip Muffins. Since Nigella is from England, naturally the measurements were in milliliters and grams. So my daughter Izzy (who is not into baking as well) and I needed my husband's and son's help to convert it from the metric measurements (I'm glad Ninang was just a text away too!). Well much to their chagrin as both of them were busy watching the Formula 1 car race on TV. Then, while my daughter and I were pouring the chocolate mixture into the pan, I licked my fingers that touched the batter and lo and behold we forgot the sugar!!!! OMG it's a good thing I tasted it. So we had to do it over, do a take two! LOL!
But, and here's the but, when the smell of the freshly baked muffins came wafting from the kitchen, both of my husband and son stood up and couldn't resist the smell of the freshly baked goodies that we just made.
"It smells like Choc-nut in here" said my husband.
Even before tasting the muffin, I already smiled. The challenge of looking for the real choc-nut was all worth it after all....
Thank you Anuradha for including me in today's baking journey, and Annapet for being there every step of the way. The love for baking tiptoed in my kitchen and I think it's for here to stay!
So Why not? Chocnut?
For the recipe hop in to Anuradha's Baker Street. But take note, instead of using chocolate cocoa, I used Milo and instead of chocolate chips I used Choc-nut.
Check out other bakers too: Baker Street, The Daily Palette, Mis Pensamiento Cafe Terra. Chef Pandita, Asian in America Mind Your Bees and Trees