Rich Double Chocolate Muffins

I figure the best way to win over your kids and shoot for a super week is to start it off with chocolate. Controversial? Sure but trust me, it works.

Everyone loves warm muffins fresh from the oven. The sweet smell wafting upstairs gently nudging you awake from a deep sleep. It lures you downstairs with promises of richness and cakey warmth. It fails to disappoint. It starts the day off right !

These are dark , moist and oh-so rich thanks to dark chocolate chips and cocoa powder. As I always say, the darker the cocoa powder the better. I used to just use Fry's Cocoa Powder til I found Cocoa Barry - Extra Brute. Now I am an addict and there is no looking back. Fry's stays on the grocery store shelves !

I love adding special ingredients to muffins that ensure moisture. Nothing is more unappealing to me than a dry, crumbly muffin. For spice muffins, apple sauce is lovely. For carrot, oil works well. But for these, the key is full-fat, creamy sour cream. And remember, it MUST be full fat, not low or non-fat because it just won't cut it in this recipe.

The crowning glory: a topping of turbinado sugar for shimmer and crunch before baking. It really does make the world of difference.

Seriously, who wouldn't want to be greeted by these in the morning?

So let's get to it !

RECIPE:
*altered source recipe - Double Chocolate Muffins, Cinnamon Girl

WHAT YOU NEED

1/2 cup butter at room temperature
2/3 cup cocoa powder, the darker the better
1 cup fine granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon instant espresso powder
2 teaspoons pure vanilla extract
2 eggs
3/4 cup milk (2% works fine)
1/3 cup full fat sour cream
2 cups all-purpose flour
1 1/2 cups dark chocolate chips
Turbinado sugar for topping

MAKE IT

PREHEAT oven to 350F
GREASE a 12 cup muffin pan. I use baking spray that has added flour

IN BOWL OF STAND MIXER fitted with paddle attachment, cream together first 7 ingredients
STIR in flour until just combined
FOLD in chocolate chips
FILL muffin cups full with batter
SPRINKLE tops with sugar
BAKE 25-30 minutes or until toothpick inserted in center comes out clean
LET COOL in tin 5 minutes then transfer muffins to cooling rack

ENJOY !

Also seen here:

Gluten-Free Chocolate Peanut Butter Chip Cookies

Cookies without the gluten? Absolutely? Do they taste good? They taste GREAT ! The secret is almond flour. It is a wonderful baking ingredient that takes gluten-free from so-so to superb! Add some dark chocolate cocoa powder and a slew of peanut butter chips and you have one rockin' cookie.

My son follows a gluten-free diet and I am always looking for new baking ideas. I love baking cupcakes - they are my specialty - but cookies are fun, easy and a wonderful way to spice up school lunches.

If peanuts are a no-no at your school the just replace the peanut butter chips for chocolate chips or butterscotch chips and you are in business.

I highly recommend you use a parchment lined baking sheet when baking these cookies. They slide off , don't stick and clean-up is a breeze.

Use top quality almond flour. Though Bob Red Mill's products are lovely, I find their almond flour too grainy. So try some other brands and see which one works for you. I have always used the JK Gourmet brand.


I used my KitchenAid stand mixer for this recipe but a bowl and whisk would work just as well. Just ensure the ingredients are blended well and no almond flour lumps can be seen.

So are you ready? Let's get to it !

RECIPE:
*adapted source recipe: Chocolate Chocolate Chip Cookies, Joyful Abode

WHAT YOU NEED

5 tablespoons butter at room temperature
3 tablespoons honey
1 teaspoon pure vanilla extract
1 egg
1 1/4 cup almond flour
1/8 teaspoons of baking soda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons cocoa powder ( I use Cocoa Barry - Extra Brute)
1/2 cup peanut butter chips

MAKE IT

PREHEAT oven to 350F
LINE a baking sheet with parchment paper

IN MED BOWL, thoroughly whisk together first 4 ingredients
IN LARGE BOWL, combine remaining ingredients except chips. Whisk thoroughly
ADD wet ingredients to dry ingredients and whisk thoroughly until well blended
FOLD in peanut butter chips
DROP batter by teaspoonful onto baking sheet leaving 1/2 inch space between (these do not spread much at all)
BAKE 12 minutes
IMMEDIATELY remove cookies from pan using a stiff spatula and transfer to cooling rack
LET cool completely

ENJOY !


Linked here:

Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins

I saw this glorious muffins on foodgawker the other day and new I had to make them ! My kids are crazy over PB and chocolate together. These muffins blend both flavors incredibly well. They rise up perfectly too.

This recipe makes 12 regular size muffins. The key to the high dome on them is to fill the liners right to the top. My ice cream scoop did the trick. One scoop per liner and no batter was left over.

They required the full 20 minutes bake time my oven but check at 18 via toothpick in the center to test for doneness.

Rather than reposting the recipe, I will simply re-direct you to The Galley Gourmet's blog post. I did not alter this recipe much at all. I only swapped out the milk chocolate chips for Hershey's dark chocolate chips.

RECIPE: Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins

Bake these ! You won't regret it. And you kids will love you all the more too :) And what is parenthood without that art of bribery.

ENJOY !


Linked Here:

Gluten-Free Chocolate Banana Cupcakes

Another fantastic gluten-free cupcake recipe that I wanted to share with all of you. This one is a blend of chocolate and banana. Sweetened with honey and rich with the flavor of dark chocolate cocoa powder. Then topped off with a smooth, creamy and decadent milk chocolate frosting.

I wanted to keep the icing style simple with these so I didn't bother piping the frosting onto the cooled cakes. Instead I simply spread it on with my small icing spatula. Initially, I considered topping them with sprinkles but thought banana chips would be a better idea. I love being able to look at a dessert and know by an "accessory" or decoration what truly rests within. Thank you, Ina Garten, for sharing my thoughts on this !

This cupcake recipe comes from Gluten-Free Cupcakes by Elana Amsterdam. I love this cookbook and have made many a recipe to date all with tremendous success. Even if you aren't sensitive to gluten you should pick up a copy. These delicious treats are worth baking. These taste amazing! These cupcakes are so moist and truly lovely in each and every way.

The frosting is my own concoction and one I use regularly. Feel free to swap out the milk chocolate for dark chocolate or white chocolate if you prefer. All those options also taste beyond fantastic !

During this baking experience I also had the pleasure to test out Reynolds new StayBrite cupcake liners which are said to be guaranteed not to lose their color as they bake. They did indeed keep their color and are amazing liners. The are stiff and hold their shape very well. The color too does not fade due to the foil interior. I will definitely buy these again.




So without further delay, let's get baking.

RECIPE:
*altered source recipe: Chocolate Banana Cupcakes, Gluten-Free Cupcakes by Elana Amsterdam

WHAT YOU NEED

CUPCAKES

1/2 cup coconut flour
1/4 cup cocoa powder, the darker and richer the better
1/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup honey
1 cup mashed banana (2-3 medium very ripe bananas)

FROSTING

4 ounces milk chocolate
2/3 cup unsalted butter at room temperature
1 1/3 cups icing sugar, sifted
1 1/2 teaspoons pure vanilla extract

MAKE IT

PREHEAT oven to 350F
LINE 12 muffin cups with paper liners

IN LARGE BOWL, whisk together first 4 ingredients
IN SEPARATE BOWL, whisk together eggs and honey
FOLD wet ingredients into dry ingredients combining until fully blended
STIR in mashed banana
FILL each muffin cup with 1/4 cup of batter
BAKE 18-22 minute or until toothpick inserted in center comes out clean
LET cool in pan 5 minutes
TRANSFER cupcakes to cooling rack and let cool completely before frosting

MAKE FROSTING

IN SMALL DOUBLE BOILER, melt chocolate whisking continuously until smooth
REMOVE FROM HEAT and let come to room temperature
IN STAND MIXER fitted with paddle attachment, mix butter 2-3 minutes MED speed
ADD melted chocolate
BLEND until combined
ADD icing sugar and vanilla extract
BLEND slow speed 1 minute, scrape down sides and mix 3 minutes MED speed
SPREAD frosting onto cooled cupcakes
TOP with any decoration your little heart desires

ENJOY !

Also seen here:

Hummingbird Bakery's Traditional Brownies

Another superb recipe from the Hummingbird Bakery Cookbook. These are dense, rich, and true to their word : traditional. They taste the way a brownie is expected to taste. A bit of a dry, crisp crust. A thick, chewy and oh-so-moist center.

Because chocolate is the most prevalent ingredient and the flavor that really shines through here, it is essential to use top quality chocolate. Otherwise you can expect a mediocre brownie and who wants that?

I used a mixture of 70% Callebaut dark chocolate and Lindt dark chocolate in these bars and the taste is nothing less than phenomenal.

It is also one of the fastest brownie recipes I have ever made. Comes together in a snap! Baked at a low temperature for just 30 minutes ensures no dry edges and no over-baking.

These are amazing jazzed up for dessert too. Serve a square of warm brownie topped with vanilla bean ice cream and a drizzle of hot fudge sauce. Nothing beats it !

Now let's get started

The look of a perfectly baked brownie:

The crust starts to dry a bit and the brownies pull away from the sides of the pan

RECIPE:
*altered source recipe: Traditional Brownies, Hummingbird Bakery Cookbook

WHAT YOU NEED

6-1/2 oz. bittersweet chocolate*, roughly chopped (*I used 1/2 Dark Callebaut and 1/2 Dark Lindt)
1-1/2 sticks unsalted butter
1-2/3 cups sugar
1 cup all-purpose flour
3 eggs

MAKE IT

LINE 9” X 13” baking pan with parchment paper
SPRAY parchment paper with cooking spray
PREHEAT the oven to 325°F
MELT chocolate and butter in a large saucepan stirring constantly with a silicon spatula
REMOVE from heat and add the sugar stirring until well incorporated
ADD flour and stir until well incorporated
FOLD in eggs and blend with spatula until thick and smooth
POUR batter into prepared pan
BAKE 30-35 minutes until top is starting to get flaky and edges have pulled away a bit from side of pan

LET COOL completely before cutting into bars

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Butterscotch Bars

Super sweet, super sticky, super delish ! This is another great recipe from Anna Olson's cookbook Sugar and it lets you play with bubbling sugar . Now don't let that scare you off. Boiling sugar doesn't need to be scary. Just take your time, keep stirring, don't stick your face into the pot to get a closer look and you will be fine!

This recipe reminds me of an old-fashioned bar I used to see at church bake sales when I was a kid. It has a soft, blondie-like crust and is loaded with creamy butterscotch, nuts, coconut and chocolate chips. What's not to like?

But as already warned, these are super sweet so a little square goes a long way. The great thing is that these can stay at room temperature covered in cling wrap for a couple of weeks so no rush to eat them all in one day (even though you may be tempted to do so).

As with most bars you bake the crust first then add the filling. Back in the oven for a final bake and you are done. So if you are ready, let's get bar-baking !

RECIPE:
*source recipe: Butterscotch Bars, Sugar by Anna Olson

WHAT YOU NEED

BASE

1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon baking soda

BUTTERSCOTCH

1/2 cup unsalted butter
1/2 cup sugar
1 cup dark brown sugar, packed
1/2 cup golden corn syrup
1/4 cup water
1/2 teaspoon salt
1 cup walnut pieces
3/4 cup unsweetened coconut
3/4 cup chocolate chips
1/2 cup whipping cream
2 teaspoons vanilla extract

MAKE IT

PREHEAT oven to 350F
GREASE and line bottom of an 8-inch square pan with parchment paper.
IN A BOWL, cream butter and sugars together.
ADD eggs and vanilla and beat until fluffy.
IN SEPARATE BOWL, combine flour, baking soda and salt.
ADD to butter mixture and stir until evenly blended.
SPREAD batter into a prepared pan and bake for 20 to 25 minutes, until an even golden brown. SET aside to cool.

IN MEDIUM SAUCEPAN, melt butter over medium heat.
STIR in sugars, corn syrup, water and salt and increase heat to medium-high.
WHEN MIXTURE BOILS, stir in walnut pieces and coconut.
SIMMER for 7 minutes, stirring often (mixture will become thick and darker in colour).
REMOVE from heat and stir in cream and vanilla (watch for steam).
POUR butterscotch over base and sprinkle chocolate chips.
BAKE for 13 to 16 minutes, until bubbling around the edges.
LET cool before cutting into squares or bars.
DO NOT refrigerate.

Butterscotch Bars will keep up to 3 weeks in an airtight container

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