Chocolate Chip Muffin recipe
- 2 cups all-purpose flour
- 1 cup white sugar
- 3/4 cup chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 egg
- 1 cup plain yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup chocolate chips
- Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Find yourself some nice chunky chocolate chips and try out this super moist muffin recipe.
recipe by: LONESTAR1
I found this recipe for Chocolate Balsamic Ganache and had to make some. This recipe is pretty simple and looks pretty fancy. I am not above making a brownie from a box, still baking in my book. Get your favorite brownie recipe and make them in a cupcake pan, you can make each desert. I then used some Creme Fraiche to frost each brownie cupcake. I put like four fresh raspberries on top and drizzled the chocolate balsamic ganache on top. Delicious and fabulous holiday presentation.
This ganche recipe is pretty versatile, if you cool it longer you can use it as a frosting or some people make truffles. Or use a flavored balsamic to add a flavor twist. Any way you want to use it’s yummy.
I’ve been waiting to make this cake, and finally it was near valentines day and my sisters birthday-done. A lover of chocolate and good beer a perfect combination. The finaI creation with pecans and Carmel whiskey frosting and butter cream frosting on top. I stopped at the liquor store and found a four pack of Young’s Double Chocolate Stout, sounds perfect.
This recipe makes three 8 inch cakes, that’s alot of cake. I chopped some pecans and sprinkled them in between the layers with the Carmel Whiskey Frosting. Why stop there, the top layer is chocolate Buttercream frosting. WOW it was like a turtle pecan candy. this cake is so good, must find another reason to make very soon.
Stout cake recipe from Epicurious
Carmel Whiskey Frosting
The birthday cake was great, enjoyed with a glass of the Young’s Double Chocolate Stout.
I’ve been thinking about Rum Balls all year, after trying my first Rum Ball at a holiday party last winter. They were bakery bought Rum Balls and I wanted to keep popping those rum balls into my mouth. I made my first batch this season. There are lots of recipes to choose from but I was looking for the most chocolate and rum I could get. I tried this recipe, it’s like baking brownies. As opposed to most recipes that call for wafer cookies. Those did not seem like it would give the richness I am after. Next time I would like to try some of the 90 proof rum I saw at the store. And instead of rolling them in crystal sugar, which was just to sweet and crunchy, try some chocolate shavings. I have to say the search is still on for a better recipe. Perhaps more of a truffle approach cuz there is still one more batch to make for the holiday party. The quest for rum balls continues.
second attempt at making this recipe, I baked the brownie mixture a little longer to dry it out more in an attempt to add more rum. This seemed to help, and them added a few more tablespoons rum, which did make it a bit more gooey. So I took what i had on hand and mixed in another 1/2 cup of Ghirardelli hot chocolate mix. I also used the ghirardelli hot chocolate mix to roll the rum balls in-this was a big improvement on the last batch of rum balls.
- Vegetable oil, cooking spray
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, finely chopped
- 3 large eggs
- 1/2 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 3/4 cup all-purpose flour
- 1/4 cup plus 2 tablespoons dark rum
- Coarse sanding sugar, for rolling
- Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
- Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
- Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
- Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
RECIPE: Martha Stewart living