Pumpkin Chocolate Chip Muffins

Sometimes I crave stuff, and since I've been icing my shoulder because I have some tendonitis in my right deltoid, I have been craving pumpkin. This might have to do with the fact that I am using frozen blocks of pumpkin I stashed away over a year ago to ice my shoulder with. I have also been craving chocolate, and I do love pumpkin chocolate chip cookies, which I have made before. It's a great combination. But, I wanted muffins! So I searched around the net and found this recipe on In Erika's Kitchen. I made the recipe this afternoon.

I halved the spices (1 tsp each) because I didn't want such strong spices overwhelming the chocolate, and I used plain white sugar. These turned out really well and made quite cakey muffins. But the recipe was so large I got a bonus pumpkin chocolate chip loaf out of it as well. I baked this in my largest loaf pan, but I think because the batter was so delicate, it didn't have enough structure to support itself as it rose during baking and therefore it never rose in the middle. I topped it with some sugar crystals.

Still the flavour is there! A really great treat and it hit the spot. I'm going to freeze the loaf to take to a family member's place on the weekend.

Herb Muffins

The menu is changing at work because the seniors are getting bored and, quite frankly, so are us cooks. A whole bunch of new recipes are being tried out, and this one for herb muffins is one of them. Last night, I served these with beef stew, and judging by the lack of muffins coming back & getting chucked, it seemed like a success. Some seniors even wanted more, but I only had enough for one each. After sampling one myself, however, I don't think they are exactly my cup of tea. They were a bit too sweet. But that's just me. If anyone out there makes these, let me know what you think!

I made these pretty small, almost a mini muffin, and I got 39.

Herb Muffins

Dry Mixture:

4.5 cups flour
1.5 cups whole wheat flour
3/4 cup sugar
10.5 tsp baking powder
1.5 tsp salt
6 tbsp fresh basil, chopped (3 tbsp dried)
6 tbsp fresh parsley (3 tbsp dried)

Wet Mixture:

3 eggs
3/4 cup vegetable oil
3 cups milk

You know the drill: mix dry ingredients together in a large bowl; combine wet ingredients in a medium bowl. Add wet to dry. Combine. Scoop.

Bake at 400F for 25 - 30 minutes, or until done.

Magazine Monday #44: Reprise

I've been a bit lax with Magazine Mondays for the last few weeks, mainly because it's been too hot to bake or cook and I've had some trouble motivating myself to participate in MM. But, things are about to change, as I will be hosting Magazine Monday from August 17 - September 14 inclusive because our regular host, Ivonne of Cream Puffs in Venice, will be on holiday. For those of you not familiar with the concept of Magazine Monday, Ivonne started it off just over a year ago as a self-help tool to aid those of us who clip and save magazine recipes but have problems actually getting around to making the recipes. Thus, we accumulate tons of recipes, never knowning whether they are worth the space they are taking up.

For the four weeks I'm hosting, if you have made a magazine recipe of any kind, send me an email (wandering_coyoteATyahooDOTca) with a link to your post and I'll post the link in my own MM post.

For this week, I offer you all a reprise of a recipe I posted way back in May of 2006, before the creation of MM: Pumpkin Orange, and Raisin Muffins, courtesy Canadian Living.

Pumpkin, Orange & Raisin Muffins

2 cups flour
1 cup raisins
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ginger, nutmeg
1 egg
1 3/4 cups pumpkin puree (not pie filling!) - this equals 1 can (398mL) pumpkin
2 tbsp orange zest
1/2 cup orange juice (I zested two large naval oranges and juiced them both, and this worked fine)
1/3 cup vegetable oil

1. Sift together the dry ingredients in a large bowl.
2. Combine the wet ingredients in a bowl, and add to the dry. Add raisins. Mix until it just comes together. Don't overmix.
3. Bake at 375F for 20 - 25 minutes, or until done.

This should yeild 12 muffins.

So, I hope to hear from you next week with your MM recipes, and I will be back in full form with new MM posts of my own then!

Enjoy!

Coconut Muffins

Coconut is one of my favourite flavours, and last week I saw a recipe for Tropical Coconut Bread on Denise's blog, Keeper Worthy Recipes. If you don't already read Denise's blog, I encourage you to go on over and take a peek. She is also Donna-FFW's sister, incidentally, which is how I happened upon KWR to begin with. I love it when blogging becomes a family affair!

Anyway, since I'd already decided to make the Sour Cherry & Buttermilk Loaf from the previous post, I decided to turn the coconut bread into muffins. I used my king-size muffin pan and my mini muffin pan with mini silicone muffin cups. I got 6 king-size muffins and 11 minis.

This is one great recipe! The texture of the muffins was right on - light and fluffy but still with enough density to set it apart from a cake - and the flavour was coconutty without being overpowering. They weren't too sweet, like coconut pudding can be.

The recipe is here.

Thanks Denise; this recipe is definitely keeper-worthy!

Morning Glory Muffins - Commercial Style

Looking through my archives, I noticed that I haven't posted the recipe for Morning Glory muffins that I make pretty much every week at work. Well, today is your lucky day!

Morning Glory Muffins

8 tsp baking soda
8 cups flour
5 cups sugar
8 carrots
4 apples
4 oranges
2 cups nuts (we use walnuts)
2 cups coconut
2 cups raisins
12 eggs
4 cups oil
5tsp vanilla

OK, this is what I do. I trim the ends off the carrots and rinse them off if they look particularly grotty. I quarter the apples and seed & core them. I quarter the oranges (we use seedless naval oranges). I don't peel or chop; everything goes through the Robot Coupe, which does a fabulous job of shredding everything to bits.

I combine the eggs, oil, vanilla, and sugar in a large bowl, then add this to the carrot mixture. I then add to this the nuts, coconut, and raisins. Last, I add the flour and baking soda. I scoop & bake. Usually I get about 36 - 38 large, commercial-size muffins. These are the most popular muffins sold at the coffee shop, and I have to say, they are really good.

Cranberry Orange Muffins for a Crowd

The muffin of the month for April at work is Cranberry Orange. These turn out great and are probably my favourite muffin so far. Be aware that they have a different method than the usual muffin directions, and when I make these I get about 2 1/2 dozen commercial-sized muffins.

Cranberry Orange Muffins

10 cups flour
5 cups sugar
7 1/2 tsp baking powder
2 1/2 tsp baking soda
5 tsp salt
1 1/4 cups shortening
3 3/4 cups orange juice
7 tbsp orange extract
5 cups cranberries (fresh, not dried)
5 eggs

1. Combine dry ingredients well in a large bowl.

2. Cut in the shortening, like you would do if making pastry, until the mixture is mealy.

3. In a separate bowl, combine eggs, orange juice, and orange extract. Add to the flour mixture with the cranberries until well combined.

4. Scoop and bake @ 350F until done.

Blueberry Muffins - Commercial Style

Here is another recipe from work. March is Blueberry Muffin month, and this is the recipe we use. It's not as good as my Ultimate Blueberry Muffin recipe, but it's OK, and apparently the customers like them. This is a variation of the master/basic muffin recipe and we use wild blueberries.

Blueberry Muffins

12 cups flour
6 tbsp baking powder
3 tsp salt
12 eggs
5 cups milk
4 cups brown sugar, packed
2 cups vegetable oil
6 tsp vanilla
4 cups blueberries

The usual muffin method applies. Bake at 350F for 25 minutes or so.

You can divide this by four and get an amount of batter suitable for home baking, but you might have to tinker a bit with the milk amount. I know I have to every so often when I make the large batch; I usually have to increase it.

Anyway, there you have it: Blueberry Muffins, commercial style.

King Size Corn Muffins

My love affair with my king size muffin pan continues! I made these cornmeal muffins the other day and they were perfect! The recipe comes from Little Cakes from the Whimsical Bakehouse, where I've gotten some seriously wonderful muffin recipes, like these blueberry muffins and my all-time favourite, Coffee Chocolate Chip muffins. This cornmeal muffin recipe is extremely simple to put together and provided a quick fix for my muffin craving.

Corn Muffins (adapted by me)

Blend together:
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1 cup milk

Sift in:
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt

Add: 1 1/2 cups cornmeal

Once all ingredients are combined, scoop & bake @ 350F until a tester inserted in the centre comes out clean - 20 - 25 minutes for regular sized muffins (you'll get 12 of these) or 30 - 35 minutes for king size muffins (of which you'll get 6).

Enjoy!

Double Chocolate Muffins - Suitable for Home Bakers!

A couple weeks ago, I posted a work recipe for Double Chocolate Muffins that yields around four dozen commercial sized muffins. I realize not everyone wants to do the math to reduce that kind of recipe, so I actually found a similar recipe in The Essential Baking Cookbook, and made a batch for the friend with the new baby I mentioned in the English Muffin Bread post. Yes, you will need self-raising flour, but it's easily found in most grocery stores. I usually use Brodie XXX brand, but I found Gold Medal brand in the States for a decent price, too.

Double Chocolate Muffins (adapted by moi)

2 1/2 cups self-raising flour
1/3 cup cocoa powder, sifted
1/2 tsp baking soda
2/3 cup sugar
1 1/2 cups buttermilk
2 eggs
150g/5oz butter, melted and cooled
1 cup chocolate chips

1. Preheat oven to 350F. Prepare muffin tins.
2. Sift the flour, cocoa powder, baking powder and the sugar together in a large bowl. Make a well in the centre.
3. Whisk together the eggs & buttermilk and pour into the well. Add the butter and fold gently together until just combined. Do not overmix - the mixture might still be lumpy.
4. Scoop & bake for about 25 minutes or until done.

I got a baker's dozen of regular sized muffins plus a dozen mini muffins.

And they were soooooooooo good! I like them way better than my work recipe, actually: fudgier and cakier and richer.

Enjoy!

Double Chocolate Muffins

At work, we rotate the basic muffins monthly. Last month was the lemon poppy seed, November was Apple, and this month it's Double Chocolate. (Always on offer are Morning Glory, Pumpkin Bran, and Fruit-Full). I was really looking forward to making the chocolate muffins because, well, they're chocolate. I'd also heard such great things about them, and apparently the customers at the hospital's coffee shop always look forward to them. So, here is the recipe.

Double Chocolate Muffins

8 squares unsweetened chocolate, melted & cooled

whisk together, then set aside:
12 1/2 cups flour
8 tsp baking soda
2 tsp salt

combine, then set aside:
8 cups buttermilk
8 tsp vanilla

cream together:
4 cups butter
8 cups packed brown sugar
8 eggs

Mix the chocolate into the butter/sugar/eggs mixture until well combined.

Add the flour mixture, then the buttermilk mixture, until combined. Add about 3 cups chocolate chips.

Scoop & bake at 350F for about 35 minutes.

This makes a huge amount of commercial-sized muffins - about four dozen. It's our biggest recipe, but this is also our most popular muffin when it's its turn. If you divide the recipe by four, you'll get an amount of batter and muffins much more suitable to home baking. Unless you really love the muffins and have a lot of time and freezer space, that is!

Enjoy drooling!

Pumpkin Bran Muffins

Here is another installment of products made by yours truly at her little baking gig. This time, Pumpkin Bran Muffins, commercial style! These are a fantastic muffin, actually, and the texture is beautiful. Pumpkin tends to do that, and the flavour of pumpkin works well with the bran and, unsurprisingly, the molasses. Again, this makes about 36-42 large, bakery-sized muffins, but the recipe can be divided by four for the home baker.

Pumpkin Bran Muffins

Mix together well:
4 cups oil
4 cups sugar
12 eggs
1 1/2 cups molasses
2 tbsp cinnamon
8 cups bran
1 tin (28oz) pumpkin (NOT pumpkin pie filling)

Add:
7 cups water
4 tsp baking soda
2 tsp baking powder
8 cups flour

Scoop & bake @ 350F. The batter will be both sloppy and a bit lumpy, but don't worry - it all works out in the end.

These muffins fill the kitchen with such a wonderful aroma!

Enjoy!

King Size Blueberry Muffins

Oh, how I am loving my new king size muffin tin! Today I made these beauties.

Blueberry Oatmeal Muffins

2 cups flour
1 cup oatmeal
1 cup packed brown sugar
1 tbsp lemon zest
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1 egg
1/3 cup butter, melted & cooled
2 tsp vanilla
1 1/2 cups blueberries, fresh or frozen

Combine dry ingredients in large bowl. Combine wet ingredients in a small bowl. Make a well in the centre of the dry ingredients and add the wet until just combined. Fold in the berries. Scoop & bake @ 350F for 25 - 30 minutes or until done.

Enjoy!

Lemon Poppy Seed Muffins

Another installment of my work products, this time lemon poppy seed muffins - commercial style. This recipe makes 36 commercial-sized muffins. I was skeptical about the lemon pie filling, but in the end the muffins were super moist and cakey and delish! I'm not sure what you'd use in the home kitchen, however; the pie filling we use comes from our supplier in a big bucket that we keep in the fridge. I might have to experiment with some pie fillings at home one of these days.

Lemon Poppyseed Muffins

12 cups flour
6 tbsp baking powder
3 tsp salt
12 eggs
5 cups lemon pie filling
1 1/2 cups poppy seeds
4 cups packed brown sugar
2 cups vegetable oil
6 tsp vanilla

Combine dry ingredients, excluding the sugar, in a big bowl. Combine wet ingredients and sugar in mixer, or whisk together by hand. Make a well in the dry ingredients and add the wet. Combine well. Scoop & bake @ 350F.

The batter is very, very thick and gets hard to mix, necessitating the use of hands (oh, how we would love one of those big commercial mixers! Alas, not in the budget...). They fluff up really nicely, though, and have a great texture.

Enjoy!

Banana Muffins Even I'll Eat

I'm really enjoying my copy of Baked: New Frontiers in Baking. This banana muffin recipe caught my eye when I started going through the book, and it jogged my memory about a post I saw last month over at Peabody's. These muffins were suddenly at the top of my "must make" list.

Now, I usually don't like baking with bananas in it, though I do like an actual banana itself. I'm not sure why, but banana-flavoured things just don't do it for me. I decided I'd make these muffins - in my new king-sized muffin pan - and send the product over to my brother and SIL's place, since they love banana anything. Well...I can tell you they're not getting all the muffins! I think I have been converted.

Banana Espresso Chocolate Chip Muffins, page 32 of Baked: New Frontiers in Baking

1 1/2 cups mashed, very ripe bananas
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup butter, melted & cooled
1/4 cup milk
1 large egg
1 1/2 cups flour
1 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips

Preheat oven to 350F. Prepare a 12-cup muffin pan however you like to prepare a 12-cup muffin pan.

In a medium bowl, combine bananas, sugars, butter, milk, and egg.

In another medium bowl, whisk together the dry ingredients and make well in the centre. Add the wet ingredients to the well and stir to combine. Fold in the chocolate chips.

Fill muffin cups and bake about 20 - 25 minutes. Move the pan to a cooling rack and let cool for 15 minutes, then remove the muffins from the pan and cool them on the rack completely. Yeild about 12 muffins.

In my case, I got 6 king-sized muffins and had to bake them for about half an hour, but the results were quite spectacular! And I am totally digging my new muffin tin, too!

More Muffins

Yesterday at work, I made more muffins (we go through a lot every week). I started off with 3.5 dozen Fruit-fulls again, and then made a large batch of apple muffins.

These are super simple. They are a variation of a basic recipe we use there that can be adapted in a whole bunch of ways, and I got nearly three dozen commercial-sized muffins in the end. The recipe that follows is the recipe we use at work, but if you want to make them at home, just use 1/3 of a recipe.

Apple Muffins

12 cups flour
6 tbsp baking powder
3 tsp salt
12 eggs
6.5 cups apple sauce
4 cups packed brown sugar
2 cups veg. oil
6 tsp vanilla

Combine dry ingredients in a really large mixing bowl and make a well in centre. Combine the wet ingredients in a medium bowl and add to the dry ingredients. Stir to combine. Bake at 350F.

Muffin-making, Commercial Style

I thought I'd share some photos from my new workplace. I took these on Monday, when I made a huge batch of muffins, which are sold at the coffee shop at the local hospital. The facility where I work, very part time, is a seniors residence, and the residents are provided one meal a day (dinner). In addition, the kitchen at this place provides all the baking for the hospital's coffee shop.

Monday, I made something called Fruit-Full Muffins.


The recipe involves lots of frozen fruit, 12 cups of flour, etc. This kitchen doesn't have a stand mixer large enough to accommodate the muffin batter, so we mix them by hand. As in, with our actual hands. Trust me, it's the best way in a situation like this.







I got 42 large muffins from this batch.







This particular kitchen is five years old and has new, awesome equipment. It's probably the nicest kitchen I've ever worked in. Here are the muffins in the spiffy convection oven.






Here are the muffins, just out of the oven. And they were seriously yummy!





This place doesn't care if I share their recipes on line, so here is the recipe for Fruit-Full Muffins.

3 cups flour
1 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened apple sauce
1/2 cup butter, melted
1 large egg
1 1/2 cups chopped rhubarb
1 1/2 cups chopped strawberries
1 cup cranberries (we use fresh/frozen, but you can use dried, too)

Topping

1/4 cup packed brown sugar
1 tbsp ground walnuts
1/4 tsp ground cinnamon

1. Preheat oven to 375F.
2. In a large bowl, combine the dry ingredients. In a medium bowl, combine the wet ingredients. Make a well in the dry ingredients and add the wet. Stir to just combine. Add the fruit until combined. Sprinkle topping on top. Bake for 20 - 25 minutes, or until done. This should make about 12 muffins.

Morning Glories

I started a new position a couple of weeks ago. It's at a senior facility that not only provides one square a day for the residents, but also produces all the baking for the coffee bar at the hospital. Yesterday during my shift I made Morning Glory muffins in quite a large quantity. We served them at the coffee shop I just stopped working at, and after a brief look on the net today, there seems to be many different version of this treat. Yesterday's baking inspired me to get a recipe for a smaller quantity and make some for myself.

I found a great recipe on the Canadian Living web site, which you can see here.

They turned out great, though I found the recipe didn't have enough liquid in it to incorporate all the dry ingredients. So, I added a full cup of the yogurt and enough milk to make a decent batter. I got 12 medium sized muffins. They're fairly low in fat and don't have tons of sugar in them. I wasn't keen on the pepitas (hulled pumpkin seeds), though; they weren't as crunchy as a nice nut would have been. But, that's a minor adjustment.

Definitely a keeper recipe.

One day, I'll take some pictures of my work stuff, but since I'm so new there I don't want anyone to think I'm weird or anything!

Orange Poppy Seed Muffins

I have a lot of cookbooks, and recently, when thinning out my general belongings, I decided that the cookbooks I own need to pull their weight or else I might be forced to donate them. Sounds cold, eh? Well, I've moved so many times in the last few years, and I acquire lots of books via my reviewing gig, that I've gotten quite ruthless with not only my books, but all of my possessions.

I've had The Essential Baking Cookbook for quite a while, and it has not been pulling its weight. I actually have a whole bunch of The Essential...series, and to be honest, none of them have been pulling their weight lately. Problem is, they're just so darned nice! Anyway, I took a good hard look at this book last week and it actually has a lot in it that really appealed to me, so I marked off some recipes and on I decided to try out the Orange Poppy Seed Muffins on page 31 right away.

What had I been waiting for? The muffins were awesome!

Now, this is an Australian publication, so self-raising flour is found in most of the recipes, but it is available in these parts (Brodie XXX brand) and I did have some on hand. The measurements are in volume and weight, so if you don't have a good kitchen scale you're not totally hooped. For the purposes of this post, I'll just use volume except with the butter where no volume is given.

Orange Poppy Seed Muffins

2 1/2 cups self-raising flour
1/4 cup poppy seeds
1/3 cup sugar
125g/4oz butter
1 cup orange marmalade
1 cup milk
2 eggs
1 tbsp orange zest

1. Preheat oven to 400F and prepare enough muffin tins for 12 muffins.

2. In a small saucepan, heat the butter and 2/3 cup of the marmalade until the butter is melted and the mixture is combined.

3. Whisk together the dry ingredients in a large bowl and make a well in the centre. In a small bowl, whisk together the eggs and milk. Add this to the well and stir. Add the butter/marmalade mixture. Fold gently and don't overmix. The batter may still be lumpy but don't panic! It'll all work out!

4. Fill muffin cups and bake for 25 minutes or until golden brown and a tester inserted in centre comes out clean.

5. Heat the remaining marmalade in saucepan and brush it over the tops of the warm muffins. Remove the muffins to a rack to cool completely.

Enjoy!

Huckleberry Muffins

My roommate is the Huckleberry Queen. She harvested about 26 cups of local huckleberries, and if you were reading over the summer, she made a bunch of pies. Since last weekend was Canadian Thanksgiving, and since she had some family come from out of town, she made some muffins. I can attest to the fact that they were wonderful! The recipe came from one of the Best of Bridge cookbooks, The Best of the Best of, And More. The original recipe calls for blueberries, and she decided against putting on the topping.

Super Huckleberry Lemon Muffins

2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
zest of 1 lemon
1 egg
1 cup milk
1/2 cup butter, melted
1 cup huckleberries

Topping: 1/4 cup melted butter, 2 Tbsp lemon juice, 1/2 cup sugar

1. Combine dry ingredients and zest in a large bowl.
2. Combine the liquid ingredients and blend in a medium bowl.
3. Add the liquid to the dry and combine. Batter might be lumpy.
4. Bake @ 375F for about 20 minutes. Yields about 16 muffins.
5. For the topping: in a small bowl combine the butter and lemon juice. Put the sugar in a separate bowl. Slightly cool the muffins on a rack and dip the tops in the lemon butter, then in the sugar. Cool completely.

Coffee Chocolate Chip Muffins

I love it when I get a cookbook that leaves me wanting more and more. One such book was Beyond the Great Wall, which I reviewed here. From that book, I've become addicted to dumplings and a bit of a dumpling-making machine. Also, I love the Kazakh Family Loaf recipe, and have made it since the review. I plan on making the Green Tea Shortbread again soon, too. Another book I reviewed, Little Cakes from the Whimsical Bakehouse, has given me some great joy, too, particularly with their absolutely amazing blueberry muffin recipe. Today, I wanted to bake something sweet, for some quick gratification of my sugar cravings, but also to freeze for future sugar cravings. I am also going into squirrel mode and starting to stockpile and cook/bake stuff for the winter. The Coffee Chocolate Chip Muffins on page 56 were incredible when I made them for the book review, and so I decided to revisit the recipe again today.

Incidentally, I have four cookbooks coming to me this fall for reviewing, which I'm very much looking forward to. But, since I'm trying to cut down on possessions (moving 6 times in 2 years does that to you) I'm being much more ruthless about what I keep on my limited shelf space and what gets discarded. Cookbooks - though I am truly a cookbook junkie - are notoriously heavy and difficult to move around, so I'm trying my very best to only keep the best of the best, and those that make good reference books. I hope the stuff I get this fall will be shelf-worthy.

Anyways, onto the recipe.

Coffee Chocolate Chip Muffins, from Little Cakes from the Whimsical Bakehouse

Beat at high speed in a large bowl, until fluffy:
3 sticks/12oz/1.5 cups butter
1 cup sugar
1/2 brown sugar, packed
2 large eggs
5 tbsp instant espresso powder

Sift in:
4 cups all purpose flour
2 tbsp baking powder
1/4 tsp salt

At low speed, add until just combined:
1 cup milk
1 cup chocolate chips (I used 1 1/2 cups)

Scoop the batter into prepared muffin tins. Bake at 350F for 20 - 25 minutes or until tester inserted in centre comes out clean. You should get about 18 regular-sized muffins. I, however, do enjoy a smaller muffin, a mini muffin, so, I got 16 regular-sized muffins and a dozen minis. Perfect for two-bit occasions.

I cannot rave enough about how amazing these muffins are. They melt in your mouth, the balance of coffee and chocolate flavour is perfect, and the texture is so delicate and cakey you think you're eating a high-class cupcake.

And, just as a little extra bit of inspiration for you: this muffin, warmed up, served with vanilla ice cream & chocolate sauce...um...think about it! HEAVEN!

I also cannot say enough about having silicone muffin cups. If you can get your hands on a set, I highly recommend them. They are so easy to work with, are totally reusable, and are easy to keep clean.

Enjoy!