So I just realized I haven’t had anything chocolate on the blog in one month! And this post was due, so here it goes. It’s skinny chocolate raspberry muffins.
I originally made this bread to use up the leftover stout from the Salted Guinness Sauce Cheesecake, since the grocery store nearby only had full sized bottles, except for one apparently fancier small bottle that was more expensive than the full sized bottle I got (so yes, for the record, I didn’t actually use Guinness, that’s figure of speech).
So this month at the Daring Bakers we were asked to make beautiful bread. I had been hoping for a bread challenge, so imagine my excitement when I saw this gorgeous breads! There were two shape options, this one and another one, also round but with twisted ropes in the middle. I immediately loved the flower shape so I went with that one (well, at least I think it’s a flower so that’s what I’m calling it).
It’s been over 2 weeks, but here’s the post on my birthday cake :) This year I knew I wanted: a. pink, because it’s my favorite color; b. funfetti, because it’s fun (duh); and c. raspberry, because it’s my favorite fruit and I’m trying to empty my freezer. I also wanted to take it over the top with a pile of (23) pink sprinkle mini donuts.
Hi guys! I’m happy to tell you that I’ve joined a new baking group :) Sourdough Surprises!