Tag Archives: Chocolate Chip

Gluten-Free Mocha Chocolate Chip Muffins

14 Jul

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Lately, I’ve been planning and reading on how to re-vamp my baking blog. That’s the reason why my blog has both major and minor changes! I just finished reading Food Blogging for Dummies by Kelly Senyei, food blogger of Just a Taste. It’s a simple and informative read about the basic components of blogging, photography, food styling, and marketing your blog. It’s a great read for first time food bloggers and amateurs to the blogging world. My favorite part from the book is the suggestions of food photo props and how to market your blog via social media and other food websites. She even provided a section on how to bring home the bacon on your blog! However, I know I’m not a consistent blog writer so I don’t see the point in generating blog revenue yet.

I’m temporarily hosting my content on a free WordPress theme. This summer please excuse my design and layout kinks! It’ll be a rediscovery of what’s the purpose of my blog  and why I love to bake! With the new layout, it’s like a breath of fresh clean air and it gives my blog some new life! I’m really excited to experiment and re-creating my blog from what Kelly described in her book.

Feel free to follow me on Twitter and Instagram for more of my baked  goods updates!

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Speaking of some yummy baking, I made these delicious gluten-free mocha chocolate chip muffins for y’all! I brewed fresh hot coffee for the recipe! Brew any strongly flavored coffee, and remember to keep it black (no sneaking in any milk, creamers, or sugar!) I’m actually not a frequent coffee drinker but these muffins are seriously flavorful! Don’t forget to store these muffins in an air-tight container since I noticed gluten-free goods tend to dry out fast!

The gluten-free flour mix I used:
1 cup sorghum flour
1/2 cup potato starch
1 cup of white rice flour
2 tsp xanthum gum

These muffins are:
Roasted coffee goodness
Sweetly mocha
Gooey from the chocolate chips

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Yields 14-15 muffins


  • 1 1/2 cup gluten free flour mix (see above post)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup of brewed coffee, room temperature
  • 1/2 cup chocolate chips
  • Optional: Handful of sliced almonds

1. Preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
2. If your coconut oil is in solid form, melt your coconut oil for 1 minute until it becomes a liquid. In medium mixing bowl, mix together liquid ingredients- eggs, coconut oil, coffee, and vanilla.
3. In large mixing bowl, whisk together dry ingredients-flour, baking soda, baking powder, cinnamon, salt, and cocoa powder.
4. Combine liquids into large mixing bowl with dry ingredients. Mix well until well blended.
5. Drop in chocolate chips and mix with rubber spatula.
6.  Spoon the mixture into paper liners of muffin tray. You can sprinkle sliced almonds on top of batter. Bake for 22-24 minutes until golden brown.
7. Carefully take muffins out of tray and let them cool on a plate. Serve and enjoy with your favorite cup of coffee.


Glazed Banana Chocolate Chip Cake (Gluten Free)

30 Mar

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I love bananas! As Gwen Stefani sings in her song, Hollaback Girl, it’s B-A-N-A-N-A-S which I’m currently listening to now. What a coincidence. I grew up eating and loving bananas from the mini baby ones to baking them in cakes. Let me tell you a time when I fell in love with banana cake. My aunt is a wonderful baker and she used to live in Long Island, New York. So my family would visit her  when me and my siblings were young children. Every time we visited she always baked banana cake.

One day, she wanted me and my siblings to help her bake the cake . We crushed walnuts, mashed the ripe bananas, and watched her mix the batter so efficiently! When the cake was done, it was copper/golden brown on the outside and golden with brown specks inside. As a picky eater, I doubted that it would taste good because my kid thoughts were like “Bananas in a cake…No way!”

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However, once I took that bite and ate more, it was bliss! Today it’s still one of the best banana cakes I’ve had. I always have more than two slices of her cake. It’s moist, well-flavored, fluffy, and light! I’m getting hungry just thinking about it. I love banana cakes because it instantly makes the cake moist and you can add nuts, chocolate chips, fruits, and other delicious toppings.

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I do have my aunt’s banana cake recipe, tucked away in my kitchen drawer. Since I’m still practicing gluten-free baking, I’m proud that I successfully made a gluten-free banana cake! I baked a delicious banana  chocolate chip cake with an orange zest glaze. I really enjoyed making this and was happy it was a successful first baking attempt. Also, I haven’t been so lucky with gluten-free baking lately.

The glaze makes this cake so much sweeter and the orange zest is a nice boost of citrus flavoring. The cake is moist, not crumby, and sweet. You can replace the sorghum flour with oat flour and potato starch with corn starch or tapioca starch. If you’re vegan/vegetarian, you can substitute eggs with ground flax meal, chia seeds, or egg replacer product. You can use any type of milk for the glaze. It’s one of the most simplest gluten free cakes out there and wish I could share the one I baked with you!

Happy Baking and enjoy!

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  • 1 stick unsalted butter
  • 1/2 cup brown sugar
  • 1 cup or 2 ripe bananas, mashed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp xanthum gum
  • 1 tsp of cinnamon
  • 1/2 cup chocolate chips


  • 1 cup powdered sugar
  • 1 1/2 TBsp milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest

1. Preheat oven to 350 degrees Fahrenheit and prepare an 8″ round or square cake pan with oil.
2. In mixing bowl combine room temperature butter and brown sugar. Mix for 3-5 minutes until smooth.
3. Add in egg, mashed bananas, vanilla extract and mix until well-combined.
4. Sift all dry ingredients- sorghum flour, potato starch, baking powder, baking soda, salt, cinnamon and xanthum gum into mixing bowl.  Mix well until all ingredients are blended.
5. Add in chocolate chips and fold into mixture; don’t use the mixer to mix.
6. Pour mixture into cake pan. Bake for 34-36 minutes until golden brown.
7. To make the glaze, combine and mix the powdered sugar, milk and vanilla in a small bowl with a whisk or spoon.
Grate an orange peel for the zest and add it into glaze mixture.
8. Let cake cool and drizzle the glaze onto the cake. Eat and enjoy!

Peanut Butter Oat Cookies

23 Feb

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I must warn you that these cookies are very peanut buttery and chewy! So for those peanut butter lovers, you’ll love this and for those with nut allergies, be wary of them.  Nonetheless, I have good news and bad news today. Today I found out my favorite childhood movie, Space Jam will have a sequel-Space Jam 2. Thank you, Twitter for the discovery! I can’t wait until it comes out. Also, who else is excited to see Jimmy Fallon on The Today Show? I love the hashtag videos with Justin Timberlake and Jonah Hill so check them out: http://www.youtube.com/watch?v=Kwq_GraOC9E It’s so funny to hear people speak in terms of hashtags. The bad news is that it’s midterm season so it will be hard to bake/blog for the next few weeks. So wish me luck on my upcoming exams and good luck to anyone taking tests of all kinds! Despite my busy schedule, I’ll try to sneak in a recipe or two.

Anyways, these gluten free Peanut Butter Oat cookies are simple to make with oat flour, rolled oats, and peanut butter. If you don’t have oat flour, you can substitute with white flour. Besides using butterscotch or chocolate chips, you can add dried fruit, M&Ms, candy bits, and whatever goes with peanut butter. Hope these cookies can make your Sunday, week or even this month sweeter!

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Yields 15-20 cookies

  • 1 cup peanut butter
  • 3/4 cup oat flour
  • 1/4 cup rolled oats
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp of baking powder
  • 1/2 tsp baking soda
  • dash of cinnamon
  • 1/2 cup butterscotch or chocolate chips
  • 1/4 cup water

1. Preheat oven to 350 degrees Fahrenheit. Spray non stick cooking spray oil onto cookie sheet and set aside.
2. In a large mixing bowl, combine sugar and peanut butter. Mix for 1 minute on low speed.
3. Add in vanilla extract and egg. Mix well until combined.
4. Add in dry ingredients- oat flour, oats, baking powder, baking soda, salt, & cinnamon. Mix until dry ingredients form crumbly cookie dough. If the cookie dough looks dry, add the water. Mix well until cookie dough is sticky and smooth. Stir in butterscotch or chocolate chips into mixture.
5. Chill dough in refrigerator for 30 minutes.
6. After it’s chilled, roll dough into 1 inch cookie balls onto cookie sheet. Flatten the balls slightly with palms. Bake at 350 degrees Fahrenheit for 10-12 minutes.
7. Let cookies cool on wired rack or plate. Serve and Enjoy with milk!

peanut butter oat

Gluten Free Chocolate Chip Cookies-Finally!

18 Nov

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After trial and error, a lot of experimentation, and trying over 10 recipes for gluten free flour and cookies, I successfully baked my first batch of gluten free cookies! I’m so proud of myself! You can’t even tell that these cookies are gluten free. They are slightly crisp on the edges and soft in the middle. My past attempts resulted in cookie blobs (seen in the previous post), too crumbly/moist cookies, and really flat cookies. Next time I’ll cut them out into shapes for the holiday season!

My experience with a gluten free diet has been hard because there are so many processed foods that contain gluten. Since I’m not much of a cook, I’ve tried to find gluten free alternatives such as bread, potato chips and etc. I’ve been researching a lot of gluten free cookie, cake, brownie and even pie recipes!  However, in order to completely avoid gluten, I’m eating more fruits, vegetables, and avoiding any type of frozen dinners and such.  It’s definitely a work in progress for me!

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The gluten free flour recipe I modified from was Land O’Lakes star cut-out cookies which I cut the recipe in half, added few more dry ingredients, 1 whole egg, and chocolate chips/M&Ms. Here is how I made my gluten free flour blend which is 70% protein flour and 30% starch flour.

  • 1/4 cup sorghum flour
  • 1/4 cup tapioca flour
  • 1/4 cup brown rice flour
  • 1/2 cup potato starch
  • 3/4 cup sweet white rice flour aka glutinous rice flour
  • 1 tsp xanthum gum
  • 1 tsp baking soda
  • 1 tsp baking powder

Then, whisk these ingredients together in a small mixing bowl and store in airtight container. 

Here are some gluten free flour resources I used which helped me get started: All purpose flour infographic and Guide to working with Gluten Free flour

Yields 15-16 cookies

1 stick of unsalted butter, room temperature
1/2 cup of light brown sugar or white sugar
1 egg
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
1 cup of gluten free flour (see above for gluten free ingredients)
dash of cinnamon
Optional: 1/4 cup of chocolate chips and M&Ms

1. Preheat oven to  350 degrees Fahrenheit.
2. In a mixing bowl, mix stick of butter and sugar, for 3-5 minutes until it is smooth and creamy.
3. Add egg and vanilla extract into mixture. Blend well on medium speed.
4. Add gluten free flour blend, salt, baking soda, cinnamon until smooth and cookie dough forms. If mixture looks crumbly, add 1-2 tablespoons of water. Mix well on medium speed.
5. Stir in chocolate chips and M&Ms.
6. On baking sheet sprayed with oil, scoop 1 inch cookie dough balls and flatten slightly with palms. Bake for 10-11 minutes.
7. Once the cookies are golden brown, let the cookies cool on a wire rack or plate. EAT, INDULGE, and ENJOY!

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Fight Hunger with Gluten-Free Muffins

30 Jul

banana choco-chip muffins (2) copyHave you ever thought about the issue of hunger in America? Well, 17 million children face a greater risk of hunger during summer because hunger relief programs (reduced and free school lunches) are difficult to access and are underfunded!   Hunger will never go away unless we take action and fight against it! Today Move For Hunger which I’m interning at partners with moving companies and realtors to collect food donations from individuals moving out. Their moving partners deliver these food donations to local food banks. They collected over 2,000,000 lbs of food which provides 1,670,000 meals across North America as of today.

I’m pledging to fight against hunger with my baking and with your help, we can assist the 50 million Americans who struggle to find their next meal.
Update: I WON the first Move For Hunger Intern Challenge by raising nearly $2000 (thanks to Home Depot for their matching gift program and social networking)! I received 2 round-trip airline tickets to anywhere in the USA! It’s a mind-blowing opportunity and a pure blessing to me & my family! Thank you to those who donated, supported and believed in this cause with me! As my father says, “Never Give Up!”, anything is possible…

Bake these gluten-free muffins for your local soup kitchen, community cafe, homeless shelter, and other civic service centers AND even for your mailman/lady! 🙂

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Gluten-Free Banana Chocolate Chip Muffins

Yields 12 muffins. Modifications: Cut ingredient measurements in half, 1 1/2 c oat flour, used brown sugar.
Modified from Domestic Bliss Squared


  • 1 1/2 cup oat flour (rolled oats grounded in blender or food processor)
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 1/4 tsp vingear
  • 1/2 cup of hot water
  • 1/2 cup mashed bananas (1 banana)
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chocolate chips

1. Preheat oven 350 degrees Fahrenheit. Spray canola oil/cooking spray onto muffin tin.
2. To make oat flour, place rolled oats into blender or food processor. Blend until the oat is very fine & powdery.
3. In a large bowl, mix egg whites, vanilla extract, vinegar, mashed bananas and hot water together. Add dry ingredients-oat flour, brown sugar, baking soda, baking powder, salt into mixture. Mix well until smooth and thin.
4. Spoon the muffin mixture into muffin tin. Fill it either half way or 3/4 of the way. (I filled mine 1/2 way and the muffins didn’t rise too much.) Sprinkle chocolate chips on top of mixture.
5. Bake muffins for 15 minutes. Let the muffins cool off!

Serve and devour these little guys with a glass of milk, tea or coffee! So tell me how will you fight hunger or give back to your community?

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