Tag Archives: chocolate

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!

chocolate coffee muffins (8)chocolate coffee muffin blog

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

chocolate coffee muffins (5)

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.


Gluten Free Cocoa Cookies & Happy New Year!

30 Dec

2014 is almost here, and I’m so excited to overcome any new challenges & opportunities in this crazy world. I’m more excited to experiment with gluten-free baking during my winter break from college! However, I’m not a big New Year’s resolution fan because I know I can’t stick with the promises I tell myself to do. I hope I’m not the only that feels this way…

cocoa cookie

2013 has definitely been UNBELIEVABLE-mostly good memories and experiences! I’m proud to say I’ve learned more about myself and grown up so much this past year with the following highlights: Visiting Thailand with my Rutgers East Asian House (living learning community w/ about 22 girls) and learning about East Asian social issues/pop culture, being part of the Rutgers Student Volunteer Council (SVC), volunteering with Teach For America in Baltimore, interning at a non-profit called Move For Hunger, interning with my awesome SVC advisor within Rutgers Office of Student Involvement & Comm. Service Initiatives, eating/baking gluten free, and my brother attending college as first year. There’s so much more little memories which have been priceless, but the challenges from these highlights have made me find my purpose and passion. I’m so grateful for all these opportunities and have learned to really enjoy the moment. Also, I’m thankful for all the men and women I’ve been met through these experiences, for each and every person has impacted me in both small & BIG ways. From Thailand to my home state, NJ, I will say each individual I met is so multi-dimensional with their own goals, dreams and challenges. I admire those who have challenged themselves and spoken to me about their small/big dreams. To my close friends and family for supporting me throughout my endeavors, your love, support and positive communication fuel my determination.

Life is really too short to worry about other people’s judgments, unrealistic expectations, and negativity. Overall, community service, taking initiative, baking healthier, and listening other people’s experiences inspire me.  As 2013 comes to a conclusion, I know what makes me happy and drives who I am today.

Here’s one phrase that’ll carry into 2014: “Never give up!”  I’m currently reading The 7 Habits of Highly Effective People: Powerful Lessons in Personal Change by Stephen Covey. The 1st habit which is proactivity will actually be my main goal of self development this year. Because I’m in control of my own happiness and others shouldn’t dictate how I feel/think. This is a habit/development I want to exhibit in whatever activity I face. I want to overcome any endeavors I face in 2014 no matter what!

So let’s cheer on for a new year and celebrate with some Gluten Free Cocoa Cookies made with coconut oil & gluten free flour! Happy New Year!
This time I substituted butter w/ coconut oil and used different gluten free flour recipe:
1 1/4 cup sorghum flour
1 cup white rice flour
1 cup potato starch
2 tsp xanthum gum
1 tsp baking soda and baking powder

cocoa cookies 3


  • 1/2 cup coconut oil, solid form or unsalted butter
  • 1 cup gluten free flour or see above for mine
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • Dash of cinnamon
  • Optional: 1/4 cup Chocolate chips and melted chocolate for drizzle

1. Preheat oven 350 degree Fahrenheit. Put gluten free flour ingredients in a small mixing bowl and stir together with a spoon.
2. In a large mixing bowl, combine coconut oil in solid form and brown sugar. Mix together until smooth/creamy for 3-5 minutes.
3. Add egg and vanilla extract to mixture. Mix well.
4. Add dry ingredients-gluten free flour, cocoa powder, baking soda, salt, cinnamon to mixture. Mix well until cookie dough forms.
Stir in chocolate chips with rubber spatula.
5. Chill cookie dough in fridge for 30 minutes so cookie dough isn’t too sticky. Then, form 1″ cookie balls onto greased cookie sheet. Flatten cookie balls with palm. Bake for 10-11 minutes.
6. Let cookies cool on wire rack or plate. Melt any chocolate bar or candy melts in microwave for 30 second increments. Dip fork (works best for drizzle) into melted chocolate and drizzle onto cookies.

cocoa cookie 3

Chocolate Drizzled Meringue Cookies

30 Nov

Happy Thanksgiving and Happy Hanukkah! I’m relaxing at home before final exams take over my life for the next 3 weeks! This Thanksgiving break, I’m spending time with family and friends, doing online Black Friday shopping, baking, and cleaning of course.  First, I visited my grandparents in Brooklyn for Thanksgiving day, got a new hair-cut, and we actually ordered dim-sum and sushi for Thanksgiving. After we stuffed ourselves with all that yummy Asian cuisine, my mom and sis decided to do sit- ups…apparently they had the energy to do all this! Also, I’m catching up on my fave TV shows like The Mindy Project and The Walking Dead.meringue 7I’ll be celebrating Thanksgiving with more relatives this weekend. Today I baked Chocolate Drizzled Meringue Cookies.  This was my first time making meringue cookies and as always, I tried my best to wing it! Of course my first attempts always come with failed outcomes such as cracked meringue cookies and runny egg mixtures. Nonetheless, baking is all about trial and error and it’s always fun to try different ingredients and techniques! So I baked these cookies in mini egg tart cups instead of spooning them on the cookie sheet! Let’s get fancy with these cookies! 

First, I recommend to my fellow readers/bakers that they should read this post about making meringue-http://whatscookingamerica.net/Eggs/perfectmeringue.htm Recipe was modified from Baker’s Royale Chocolate Meringue Cookies, but her instructions should be explicit on how to whip the eggs and how they should look. These cookies taste like marshmallows, crispy on outside and light. PLUS they are gluten free!
Warning: These cookies are very delicate and may crack after baking it. When you melt chocolate in microwave, do it in 30 sec. intervals.  Please follow my instructions carefully, step by step.  

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Yields 25-30 cookies


  • 4 oz egg whites or 2 large eggs
  • 1/2 cup granulated sugar
  • 2 TBsp powdered sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1/2 tsp distilled white vinegar
  • 2 oz  melted chocolate (milk, white or dark)

1. Preheat oven to 325 degrees Fahrenheit and line cookie sheet with parchment paper or aluminum foil
2. If you are using eggs, separate the egg whites by cracking the egg and hold shell halves over a glass mixing bowl. Transfer the yolk back and forth between the halves; let egg whites drop into bowl. Make sure NO egg yolk drops into bowl! Save the yolk for your meals or other baked good.
3. In a glass mixing bowl, whisk the egg whites on medium speed with mixer until soft peaks form and eggs look smooth/foamy.
4. When the egg whites form peaks, gradually pour in both sugars, vinegar, vanilla, and cream of tartar while whisking. (Don’t do this step until egg whites form peaks!)
5. If egg whites are runny, either add another 1/2 tsp of cream of tartar and whisk more OR crack and separate another egg. Whisk the new egg whites until soft peaks form and add in spoonfuls of runny mixture while whisking.
6. Once the egg mixture is no longer grainy from the sugar, melt a chocolate bar or chocolate chips of choice in microwavable bowl. Heat it up in a microwave in 30 second intervals and stir the chocolate for each interval until all chocolate is melted.
7. Drizzle the melted chocolate onto egg mixture (Don’t whisk or mix with spoon!)
8. Spoon and drop mixture onto cookie sheet. Bake at 325 degree Fahrenheit for 25 minutes or until meringue is golden brown on edges. (I baked my mixture in egg tart cups as seen in the photos)
9. Let meringue cookies cool off on plate or wired rack! Enjoy with milk or more melted chocolate!meringue 9meringue 10