Serious Eats - seriouseats.com

While flipping through Nancy Silverton's "Pastries from La Brea Bakery" at the book store, I saw a recipe I just HAD to make right away - Nancy's Crotin de Choclat yeasted muffins/cupcakes. But I was too cheap to spend money on the book that day (the fact that I'm trying to get the book from this contest for free is suggestive of a trend...) - plus, I thought a test run of one recipe from the book wasn't too much to ask - if I liked the recipe, I'd go back and buy the book.

I memorized the recipe as best I could and wrote down a few notes. I mentioned that these were yeast-based muffins - in my notes, I wrote 1 Tablespoon yeast... though the recipe called only for a teaspoon. After adding yeast to the batter, one is to wait 30 minutes for the batter to expand - my batter expanded... and spilled onto the counter. A disaster indeed. And either a strong case for karma... or proof that I'm careless...

I was always most excited when my mother made her chocolate chip mondel bread / mondel brot. I certainly have not outgrown it - now, I make it myself (not too often!).