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.
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
Gooey from the chocolate chips
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.