Check it out! I'm on CafeMom!

I was featured on CafeMom for The Art of Comfort Baking! This article can be found on The Stir, a CafeMom blog, which keeps mom up to date on the latest beauty tips, health advice, entertainment news and so much more!

Brooke Griffin of the Art of Comfort Baking: What's In My Fridge
Posted by Brianne DiSylvester on March 26, 2010 at 12:00 PM

Every Friday in our "What's In My Fridge" feature, we'll be chatting with a different food blogger, asking them about their favorite foods and kitchen tools.

This week, I interviewed new mommy and baker Brooke Griffin from The Art of Comfort Baking. She lives in Savannah, GA, has a 3-month-old daughter, Julianna Rose, is a mark. makeup rep by day, and baker at heart. Find out what she can't wait to feed her daughter and which dessert is so good she hides it from her hubby.

What's in your fridge?
In order to not waste food, I always decide what I'm going to make and shop for just the week. Otherwise, I throw too much out because I forget what I bought! Right now, I have corn tortillas and lots of shredded cheese to make enchiladas. Also, we love to grill (it's finally getting warm out!), so one night I know we will make barbecue chicken and asparagus on the grill. Yum! Other than that, I HAVE to have all the necessities needed to bake -- like eggs and lots and lots of butter.

Tell us about The Art of Comfort Baking and what inspires you.
I started my blog, the Art of Comfort Baking when my beautiful daughter, Julianna, was born and I became a stay at home mom. Comfort baking for me is all about taking pleasure in the entire process and having fun in the kitchen; then sharing the outcome ... it's a win-win! Everyone's happy!

If you could only eat one sweet treat for the rest of your life, what would it be?
Chocolate Cherry Cake. It's hardly gourmet -- made with cake mix from the box and a can of cherry pie filling! But, it's the best! My sister and I once devoured one in two days; we ate it for breakfast, lunch, and dinner!

You're a new mom: What can't you wait for your baby to try for the first time?
This is actually a really important topic to me ... Jules will definitely be getting homemade baby food. I want her first foods to be wholesome AND delicious! So, I'm really just excited for her to try foods that I will make for her. I will probably start out with fruits and veggies, such as apples, bananas, and peas.

What's your favorite baking tool?
Easy! My Kitchen Aid mixer! I could not live without it. I bake so much that having a hands free mixer is the only way to go.

Chocolate or fruit desserts?
No contest, chocolate all the way. All I can say is that it's in my blood ... my mom always has chocolate on hand!

What dessert is so good you hide it from your hubby and don't share?
When I make chocolate chip cookies I have to hide some of them or they will be gone in like a day. I personally witnessed my husband eat almost the entire tray right as they came out of the oven once!

Be sure to check out more on The Stir at CafeMom!

Cheesy Jalapeno Corn Muffins

When I think of baking, I immediately go to something sweet, as do most people. Tonight I thought, why not savory? I love cornbread and sure do get my fill living in the south. The combination of the sweet cornmeal and honey mixed with the heat of the jalapenos gives these such an amazing taste, with a real good bite (said with my best southern accent)!! Sprinkle a little cheese on top a couple of minutes before they are done and you get a cheesy, golden brown top that is too yummy! By the way, I used a Mexican blend of shredded cheese, but colby jack or even cheddar would be great - your pick.

Makes 24

1 cup flour

1 cup yellow cornmeal

3/4 teaspoon salt

1 tablespoon baking poweder

1/4 teaspoon cayenne pepper

1/3 cup shredded cheese, plus more for sprinkling

1 cup milk

1/4 cup vegetable oil

2 eggs, lightly beaten

1/2 of a 4 oz. can of diced jalapenos

3 tablespoons honey

1 cup frozen corn, thawed

Preheat oven to 375 degrees. Lightly grease a 12 cup muffin tin. In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper and cheese. Whisk together the milk, oil, eggs, jalapenos and honey. Add the milk mixture to the flour mixture, stiring until combined.

Spoon the batter into the tins, filling 3/4 of the way full. Bake for 1o minutes and sprinkle with shredded cheese. Continue baking until golden brown, another 2-5 minutes. Transfer to a wire rack to cool and serve warm.

Chocolate Truffle Cakes

These individual cakes are a take on the molten chocolate cakes...instead of the chocolate oozing out when you break into it, these wonderful goodies contain a truffle center, soft and rich and oh so scrumptious! The outside is brownie like in texture and make these so rich that you may have to share one (or in my case, no way!). For extra fudgy cakes make them a day ahead; wrap in plastic wrap and refrigerate. Great chilled or at room temperature!

Makes 6 cakes

5 tablespoons unsalted butter, plus more for muffin tin

1 tablespoon flour, plus more for dusting

14 ounces semi-sweet chocolate chips

2 tablespoons sugar

2 large eggs

1/4 teaspoon salt

Preheat the oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, taping out the excess and set aside.

Place chocolate, butter and 1 tablespoon sugar in a medium heat-proof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture, pulse to combine. Add chocolate mixture 1/4 cup at a time, pulse each addition until combined (batter will be thick).

Spoon mixture into the prepared muffin tin, filling cup 3/4 full. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks, reinvent, and let cool. Dust with powdered sugar.