Chocolate Mini Muffins

For a quick little snack!

Chocolate Mini Muffins

2½ cups flour
1/2 cup unsweetened cocoa
2 cups sugar
2 tsp baking powder
1 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)
1/2 cup butter, melted & cooled
1/2 cup oil
1½ cups milk
3 eggs
1 tsp vanilla

Preheat oven to 350°. Prepare muffin pan with papers, spray or use Demarle (no prep necessary). In large bowl, whisk together flour, cocoa, sugar, baking powder, salt, chocolate chips, and nuts. In medium bowl, whisk together cooled melted butter, oil, milk, eggs, and vanilla. Pour liquid ingredients into dry ingredients and mix by hand just until well incorporated. Scoop batter into muffin cups, filling 3/4 full. Bake 18-20 minutes or until top center is set. Cool in pan 5 minutes before removing to cooling rack.

* For regular size muffins, bake 25-30 minutes. For mini bread loaves, bake for 35-40 minutes.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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HAPPY NEW YEAR! Top 12 Viewed Recipes of 2013

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 12 most viewed posts of 2013, thanks for stopping by…CHEERS!

1) Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Apple Pies Cupcakes

2) Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

3) German Chocolate Pie

German Chocolate Pie

4) Zucchini Bread

Zucchini Bread

5) Chocolate Zucchini Bread

Chocolate Zucchini Bread

6) Pumpkin Coffee Cake

Pumpkin Coffee Cake

7) Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt

8) Pumpkin Pie Cake

Pumpkin Pie Cake

9) Supreme Pizza Ring

Supreme Pizza Ring 2

10) Cinnamon Topped Pumpkin Bread

Cinnamon Topped Pumpkin Bread

11) Lemon Cream Cheese Brunch Cake

Lemon Cream Cheese Brunch Cake

12) Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Snickerdoodle Cupcakes

One Year Ago: Happy New Year! Top 10 of 2012 Peach Cobbler Cupcakes 1

For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

Pumpkin Spice Cake with Maple Buttercream    Triple Layer Pumpkin Chocolate Chip Brownies    Pumpkin Custard

Pumpkin Doughnut Muffins    Pumpkin Pancakes    Pumpkin Sweet Rolls

Pumpkin Pie Cupcakes 1    Pumpkin Pie Granola    Apple Pumpkin Pecan Cake

Pumpkin Gingersnap Truffles    Easy Pumpkin Spice Cookies    Cinnamon Topped Pumpkin Bread

Pumpkin Cinnamon Swirl Bread    Pumpkin Cream Cheese Snack Cake    Pumpkin Eggnog Pie

Spiced Pumpkin Chocolate Chip Scones    Ginger Snap Walnut Pumpkin Pie    Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Pumpkin Apple Streusel Muffins    Pumpkin Chocolate Chip Bundt Cake    Pumpkin Spice Sheet Cake With Cream Cheese Frosting

Pumpkin Coffee Cake    Chocolate Fudge Pumpkin Oat Bars    Pumpkin Oatmeal Surprise Cookies

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Zucchini Chocolate Chip Muffins

Eat your vegetables!

Zucchini Chocolate Chip Muffins

3 eggs
2 cups sugar
1 tsp vanilla
1/2 cup sour cream
1 cup oil
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1½ cups chocolate chips

Preheat oven to 350°. Spray muffin pans or put in paper liners (recipe makes 24 muffins). In large bowl, whisk together eggs, sugar, and vanilla. Fold in sour cream, oil, and zucchini. In smaller bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to zucchini mixture and stir just until combined.  Stir in chocolate chips. Scoop batter into prepared muffin cups. Sprinkle with sparkling sugar if desired. Bake 22-24 minutes or until golden and centers are set. This recipe is from a zucchini bread recipe, I don’t remember where it came from ;o)

(For bread, pour batter into two sprayed and floured 8½” x 4½” loaf pans.  Bake 55 to 65 minutes or until pick in center comes out clean.  Cool for ten minutes on rack before removing loaves from pan.)

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Spiced Pumpkin Chocolate Chip Scones

We live in the Northwest, so days in the fall without rain are precious and appreciated. As of today, we have had 10 straight days without rain, I am loving it! (I know I just jinxed it) I do realize that the rain is why it is so green and gorgeous here, but some days it feels a little dreary. I am sitting in my kitchen right now, looking out at a fairly bright (rain free) fall afternoon with trees dressed in their beautiful fall colors, and there are pumpkin chocolate chip scones in the oven! All is right here in my little part of the world. ;o)

Spiced Pumpkin Chocolate Chip Scones

Spiced Pumpkin Chocolate Chip Scones 2   Spiced Pumpkin Chocolate Chip Scones 3

2¾ cups flour
1/3 cup sugar
1 Tbl baking powder
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 cup cold butter
1 cup mini chocolate chips
2/3 cup canned pumpkin
2 large eggs

In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Cut in butter just until mixture is crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in chocolate chips. In another bowl, whisk together pumpkin and eggs till smooth. Add pumpkin/egg to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with silpat; if you don’t have silpat, just use it without greasing it. Sprinkle a bit of flour atop silpat or pan. Turn out dough onto pan, and divide it in half. Round each half into a 5″-6″ circle. The circles should be about 3/4″-1″ thick. Brush each circle with milk, and sprinkle with sparkling sugar or cinnamon sugar, if desired. Slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them. For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425°.

Bake for 22 to 25 minutes, or until golden brown and toothpick inserted into center of one comes out clean, with no wet crumbs. If you pull one of the scones away from others, edges should look baked through, not wet or doughy. Serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in microwave, if desired. Makes 12 scones. Recipe from kingarthurflour.com.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pear Pecan Bread

Every once in a while I stand in my pantry and look around, what am I forgetting is here? Is there something that will be going out of date? My kids would probably play the game “Who can find an item with the oldest date”. This recipe is to use a can of pears found on the bottom shelf, back behind the cans of pumpkin I am using because it’s fall! Definitely a delicious way to use up that almost old can of pears!

Pear Pecan Bread

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 (15 oz) can pears, drained, reserve juice
milk
1¾ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2-1 cup chopped pecans (as desired)
cinnamon sugar

Preheat oven to 350°. In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla; mix well. Chop pears fairly small and mix into creamed mixture. In another bowl, stir together flour, baking powder, baking soda, and salt; set aside. Put reserved juice into liquid measuring cup and add enough milk to make 1 cup. Add dry ingredients to creamed mixture alternately with pear juice mixture. Fold in chopped pecans. Spray three small loaf pans with nonstick spray and pour batter into pans. Sprinkle with cinnamon sugar. Bake for 35 minutes. Cool in pans for 10 minutes, remove from pans and cool completely on wire rack.

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Cinnamon Topped Pumpkin Bread

It’s OCTOBER! You know what that means…Pumpkin recipes! This delicious recipe comes from Life Made Simple.

Cinnamon Topped Pumpkin Bread
Pumpkin Bread:
¼ cup butter
¼ cup oil
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
⅓ cup water
½ tsp vanilla
2 eggs
1¾ cups flour
1 tsp baking soda
¾ tsp salt
½ tsp cinnamon
1 tsp pumpkin pie spice

Topping:
1 Tbl flour
5 Tbl brown sugar
1 tsp cinnamon
1 Tbl cold butter
¼ cup chopped pecans (optional)
¼ cup cinnamon baking chips (optional)

Preheat oven to 350°. Spray 8″x4″ loaf pan (or three small loaf pans) with baking spray. Set aside. In large bowl with electric mixer, beat butter, oil, sugar, and brown sugar. Add pumpkin puree, water, and vanilla, mix until smooth. Add one egg at a time, mixing after each addition. In medium bowl, combine flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to pumpkin mixture, mix just until incorporated. Pour batter into prepared pan. Set aside.

Make topping, in small bowl combine flour, brown sugar and cinnamon. Cut in cold butter with pastry blender, until mixture resembles coarse crumbs. Add chopped pecans and cinnamon chips if adding. Sprinkle topping over batter.

Bake for 1 hour (35-40 minutes for small pans), or until pick inserted in center comes out clean. Topping will begin to darken but should not burn. Cool in pan, then on wire rack.

Tomorrow I am making this recipe and stirring in chocolate chips! I love the tastes of Fall!

Buttermilk Biscuits

Making really good biscuits can be a challenge (at least for me) because the trick is not handling the dough too much. You basically need to leave the dough sitting there with lots of flour and crumblies all around and everything not totally incorporated into a nice neat ball. How do you do that? It looks so MESSY! If you can do it and tolerate the mess, you will get a tall, flaky biscuit that your perfectionist, nit-picker, stickler, fussbudget self will love!

Cheddar Dill Buttermilk Biscuits

Buttermilk Biscuits

3 cups flour
1½ tsp salt
1 Tbl sugar
1½ tsp baking powder
1/2 cup butter, cold
3/4 cup buttermilk, cold
1 egg, cold
2 Tbl water

Preheat oven to 425°. In large bowl, stir together flour, salt, sugar, and baking powder. Cut cold butter unto dry ingredients. Whisk together buttermilk and egg and pour into flour mixture. Hand mix, before it all comes together, turn out onto floured surface. The less you touch it and work with it the better, just like pie pastry. Gently bring dough together and roll out to 1″ to 1½”. Cut out in rounds about 2″-2½” in diameter. Place on silpat lined or sprayed baking sheet right next to each other, barely toughing. Bake 12-15 minutes depending on how big you cut them. Original recipe – Ruth’s Diner Salt Lake City, UT.

For Cheddar Dill Biscuits:
To flour mixture add 1 cup cold shredded sharp cheddar cheese and 1 tsp dry dill weed (or fresh dill).
Try other combinations of herbs and cheese.

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Root Beer Bread

We live near a Root Beer Store…Yep, a Root Beer Store, hundreds of kinds of Root Beer. It is fun to taste and decide on your favorite, or many favorites. This is a great quick bread, with a sweet buttery flavor. Use your favorite Root Beer. Easy and delicious!

Root Beer Bread

3 cups flour
4½ tsp baking powder
1 tsp salt
3 Tbl sugar
3 Tbl butter, melted & slightly cooled
1 (12 oz) Root Beer

Preheat oven to 350º.  Spray a 9″ x 5″ loaf pan with non-stick spray and sprinkle with flour. Whisk together flour, baking powder, salt, and sugar.  Add butter and root beer; stir just until combined.  Pour into prepared loaf pan, sprinkle with sugar crystals if desired. Bake 40 to 45 minutes, or until golden brown on top and pick inserted in center comes out clean. YUM! Inspired by abreadaday.com

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Chocolate Zucchini Bread

I thought I would toss another zucchini bread recipe at you with a twist, because chocolate makes everything better, right? I am enjoying a piece of this bread right now, wish you were here to share a slice and a chat!

Chocolate Zucchini Bread

3 eggs
1½ cups sugar
3/4 cup oil
2 cups grated zucchini
1 tsp vanilla
2 cups flour
3 Tbl unsweetened cocoa
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 350°. Spray four small loaf pans with non-stick spray and dust bottoms with flour. In large bowl stirring by hand, mix eggs, sugar, and oil. Stir in zucchini and vanilla. Add flour, cocoa, baking soda, cinnamon, and salt; stir until combined. Pour batter into prepared loaf pans. Bake 32-35 minutes or until pick inserted in center of loaf comes out clean. Cool in pans 10 minutes, remove and cool completely on cooling rack.

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