dessert

Cinnamon Churro Ice Cream Bowls

/ Jodi / 73 Comments
cinnamon churro ice cream bowl sundae

Cinnamon Churro Ice Cream Bowl Sundae

Can you even handle the yumminess of these Cinnamon Churro Ice Cream Sundae Bowls?

cinnamon churro ice cream bowl sundae 2

Cinnamon Churro Bowl Ice Cream Sundae

On Sunday, my son, Nick, saw this gif recipe on Reddit and decided he wanted to try it.  It was an unseasonably cold “Spring” day.  I was feeling a bit under the weather feeling a head cold starting and making some of my favorite remedy – homemade chicken noodle soup.

I perked up when he said he wanted to try and watched and gave him a few pointers along the way.

cinnamon churro ice cream bowls Nick making

Nick in the kitchen making cinnamon churro sundae bowls

So often you see these amazing-looking recipes on Pinterest or Reddit or other blogs that look so pretty and are made to look so easy, but when you go to make them…… well….  not so great.  I wasn’t expecting much when Nick began piping the batter around the bottoms of the cupcake pan, but had my fingers crossed and encouraged his desire to give it a try.

cinnamon churro ice cream bowl frying

frying the cinnamon churro bowls

We were amazed at how easily they came off the pan and fried up to a golden brown.

cinnamon churro ice cream bowls

Cinnamon Churro Ice Cream Bowls

And we were even more blown away by how amazing they tasted!  What a special treat!  These could very easily be made ahead and frozen for a special occasion.

And any occasion would be made special with these yummy treats.

Thanks, Nick!   You made a “down” day a bit brighter for me to help and photograph, and Dad was very happy to enjoy eating.

Hope you will give these a try.

Churro Ice Cream Bowls

Ingredients:cinnamon churro ice cream bowl sundae

1/4 cup butter, cubed
2 Tbsp. brown sugar
1/2 tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs
Non-stick cooking spray
oil for frying
cinnamon sugar
ice cream
hot fudge or caramel or your toppings of choice

6-12 cup muffin pan

Directions:

In a medium saucepan over medium/high heat, add butter, brown sugar, salt, and water. Bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag.

Invert a muffin pan and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and use a small knife under the bottom edge to help release the churro bowls.

Fry them in batches or one at a time, until nicely browned – about 2-3 minutes, flipping once. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Sprinkle with or roll in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!

Cheers & Hugs,
Jodi

Lemon Poppy Seed Biscotti

/ Jodi / 28 Comments

lemon poppy seed biscotti cover

Yesterday was the first day of Spring…

lemon poppy seed biscotti

and it snowed here in Mars!

lemon poppy seed biscotti 3

So I decided to make something bright and sunny and lemony…

lemon poppy seed biscotti 2

to dunk in my steaming cup of coffee by the warmth of a fire.

I’ve never made biscotti before, so decided it would be fun to try.  I love poppy seed, and it is so wonderful with lemon.

I found and slightly adapted a recipe from Lynn at FreshAprilFlowers, and I really enjoyed it.

This would make a wonderful Easter or hostess gift for coffee and tea lovers.

Lemon Poppy Seed Biscotti

Ingredients:lemon poppy seed biscotti cover
  • ½ cup granulated sugar
  • zest of one lemon
  • 1 Tablespoon butter, melted
  • 3 Tablespoons vegetable or canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • juice of one lemon, divided
  • 1 and ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 Tablespoons poppy seeds
  • Egg Wash: 1 large egg, beaten with remaining lemon juice
Directions:

Preheat oven to 350ºF. Line a large baking sheet with parchment paper.

Place sugar in a medium bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until all of the zest has been incorporated and most of the sugar is pale yellow. Whisk in the butter, oil, egg, vanilla extract, and 2 teaspoons of the lemon juice.

In a large bowl, toss together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry, and mix until combined.

Turn dough out onto baking sheet and pat dough into a rectangle about ½” thick ( approximately 6″ x 7 ½”.   The dough will be a bit dry and crumbly, but can be pressed together.

Brush egg wash on top and on sides of the dough.  Bake for 20 minutes or until the top and sides are lightly browned. Remove from the oven, but do not turn off the heat.

Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1″ thick slices using a sharp knife. Cut these 1″ slices in half, making a horizontal slice down the center. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 more minutes.

Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely.

Store biscotti in an airtight container for up to 2 weeks or in freezer for up to 3 months.

Enjoy dunking this delicious treat in a cup of your favorite coffee, tea, or hot cocoa!

Cheers & Hugs,
Jodi

Chocolate and Raspberry Custard Dessert in a Jar

/ Jodi / 67 Comments

chocolate and raspberry custard in a jar dessert

We celebrated my youngest son, Nick’s birthday yesterday.  I was excited to try to recreate a recipe he recently had and loved at Firebird’s Wood Fired Grill restaurant a month or so ago while traveling.

chocolate and raspberry custard in a jar dessert 2

So instead of a birthday cake this year, I made these beautiful, decadent treats for his dessert.  He loved it and said I aced it.  Momma’s heart is happy.  This dessert is beautiful and delicious and will make any occasion special.

It is so worth the time to create a magical, delicious dessert.  And the beauty of it is that it can be made a day ahead of time and assembled right before you serve it for an amazing treat.

I know there is someone on your “list” who would do almost anything for one of these!

Chocolate and Raspberry Custard in a Jar

Ingredients:chocolate and raspberry custard in a jar dessert

1 cup heavy cream
2 cups semi-sweet chocolate chips
1 cup milk
1 cup Greek yogurt
1 – 2.35 oz pkg instant chocolate pudding mix
4 oz raspberry sauce (made by straining fresh 6 oz raspberries through a sieve with 1 Tbsp sugar)
16 fresh raspberries for garnish
chocolate granola for topping (recipe follows)
Whipped cream
4 – 6oz Mason jars

Directions:

Place heavy cream in pot on medium high heat, and bring to a boil. Turn off heat, and add chocolate chips.  Whisk until smooth and chocolate is completely melted. Set aside and cool to room temperature.  Reserve 1/2 cup of the chocolate ganache.  Mix milk, yogurt and remaining chocolate ganache (other than 1/2 cup) in a mixing bowl. Stir in the pudding mix until fully incorporated.  Pour 5 oz. of custard into each Mason jar or dessert dish.  Top with  1oz reserved ganache per jar.  Cover and refrigerate for at least 30 minutes or overnight.  Top with raspberry sauce, vanilla whipped cream, fresh raspberries and chocolate granola.  Garnish with a fresh sprig of mint.

And the chocolate granola….

O M G!

This is a treat in and of itself!

I might be able to live on just this.

Make it to accompany the Chocolate and Raspberry Custard in a Jar Dessert or to top yogurt , ice cream, or to just toss in your mouth as a yummy snack.

chocolate granola

Oats and almonds and walnuts coated with cocoa and agave nectar and drizzled with semi-sweet chocolate….

Heaven in a bite!

chocolate granola 2

Chocolate Granola

Ingredients:chocolate granola
2 cups of Old Fashioned Oats
1 Cup of Sliced (or slivered) Almonds
1 Cup of Chopped Walnuts
1/4 cup of Unsweetened Cocoa Powder
1/3 cup Sugar
1/4 cup of Agave Nectar (you can also use Maple Syrup)
1/4 cup  Butter
1/2 cup Semisweet Chocolate Chips

Directions:

 Preheat the oven to 300 degrees.

In a small saucepan, melt agave nectar and butter on medium-low heat.

In a large bowl, combine oats, nuts, cocoa, sugar and melted butter mixture to coat well.

Spread the mixture in a single layer on a baking stone or sheet, and bake for 40 minutes, stirring every 10 minutes.

Remove from oven and sprinkle chocolate chips evenly over the top.

Allow mixture to cool completely.  Serve over Chocolate and Raspberry Custard Dessert, ice cream, yogurt, or enjoy as a snack.

Adapted from a recipe from Laura in the Kitchen

And here is the birthday “boy” with his birthday dessert.

Nick 26

Happy Birthday Nick!  You have made the past 26 years more joyful than you will ever know.  I wish you love and happiness and as much chocolate and raspberry custard as your heart desires.

Cheers & Hugs,
Jodi

Groundhog Day Cupcakes

/ Jodi / 51 Comments

groundhog day cupcake

Tomorrow, February 2nd, is Groundhog Day, a rather silly U.S. holiday, where we wait for a Groundhog (Punxsutawney Phil) to emerge from his burrow and let us know when Spring will arrive.

According to folklore, if the groundhog sees his shadow, winter will last for six more weeks.  If he does not, Spring will come early.

Punxsutawney Phil is the “official” Groundhog Day meteorologist.  He lives in Punxsutawney, Pennsylvania, which is only about an hour and a half from Mars.  The largest Groundhog Day celebration in the U.S. is held here with an early morning festival and national news coverage.

When my son, Nick, told me he was going to dinner on Sunday at his girlfriend, Liz’s house for a Groundhog Day party, I immediately asked, “Can I make a dessert for you to take?”  (Any excuse to bake works for me!)

Seems Groundhog Day is Liz’s dad’s favorite holiday.  The family celebrates with a dinner party and an annual viewing of the comedy movie, Groundhog Day.

So I searched for some inspiration on Pinterest and came up with these little cupcakes from things I had in the pantry.

If you are looking for a fun treat to make for Groundhog Day, here is how I made them.

Groundhog Day Cupcakes

Ingredients:groundhog day cupcake

  • 1 box Duncan Hines Yellow Cake Mix
  • 1 can White Cake Frosting
  • 1 can Chocolate Frosting
  • 1 bag (12) Lindt’s Lindor Sea Salt & Milk Chocolate Truffles
  • 36 small candy eyes (24 for eyes and 12 to cut edges off for tooth)
  • 24 chocolate chips
  • Chocolate jimmies/sprinkles
  • 1 tube black decorative frosting
  • Green food coloring

Directions:

Bake cupcakes according to box instructions.  Cool completely.

Frost cupcakes with chocolate frosting from center to about 2/3 coverage.

Tint white frosting with green food coloring and pipe around top circle of cupcake.  Sprinkle chocolate jimmies on edge of chocolate frosting to appear like “loosened dirt.”

Pipe dabs of chocolate frosting onto truffle where eyes and ears and tooth and chubby cheeks and hair of groundhog head will go (I put some in a Ziploc sandwich bag and cut off small tip of corner) Add eyes, chocolate chips for ears, eye with edges cut off for tooth, and jimmies to top of head.  Finish with black frosting dab for nose.  Place in center of cupcake to appear like the groundhog is emerging from it’s hole in the ground.

Here’s to hoping Phil sees his shadow!

Cheers & Hugs,

Jodi

 

 

Reese’s Peanut Butter Thanksgiving Turkey Treats

/ Jodi / 40 Comments

Reeses Peanut Butter Chocolate Thanksgiving Turkey Treats 1

Whether you are a white turkey breast lover or a dark turkey leg, thigh or wing lover, you have to love these adorable Reese’s Peanut Butter Cup Chocolate Thanksgiving Turkeys!

When I saw these cute little treats on Pinterest made by MomonTimeOut,  I knew I had to make these for a couple of little sweeties we will be spending Thanksgiving with.  (And I’m guessing even a few of the big “sweeties” might love them too!)

A Reese’s lover’s dream come true using full size, miniature size, and Reese’s pieces all in one amazing treat!

I had some colorful candy-coated chocolate sunflower seeds I picked up at Trader Joe’s that I used for the noses, but you could use a Reese’s Piece turned sideways too.  I melted some Wilton’s Light Cocoa Candy Melts for the “glue,” but you could use chocolate chips if that is what you have on hand.  For me, it’s all about improvising and using what you have on hand or can get locally.  And these go together super quick!  (Believe it or not, I keep a few sizes of candy eyes on hand!  I know – I have issues!  But I’m betting you can find them at your local craft store like Michael’s or Joann’s or a candy or bake shop – and of course there is always Amazon!)

Reeses Peanut Butter Chocolate Thanksgiving Turkey Treats

There’s still plenty of time to throw these together for your Thanksgiving festivities.

I made 12, and it only took about a half hour.

Reeses Peanut Butter Chocolate Thanksgiving Turkey Treats 2

Reese's Peanut Butter Cup Chocolate Thanksgiving Turkeys

Ingredients:Reeses Peanut Butter Chocolate Thanksgiving Turkey Treats 1

Directions

  • Melt Candy Melts or Chocolate Chips by heating in microwave for 1 minute, stir, then heat 30 more seconds, and stir again.
  • Spoon into a zipper sandwich baggie, push to one corner, seal, and then snip a tiny corner to allow you to squeeze chocolate out for “gluing” chocolate pieces together.
  • “Glue” Miniature Reese’s Cup to Full-Size Reese’s Cup with a dab of chocolate.
  • “Glue” on Reese’s Pieces Feathers using a strip of chocolate squeezed across top of full-size Reese’s Cup.
  • “Glue” on eyes and nose.

Enjoy!

Cheers & Hugs,

Jodi

Heavenly Hot Cocoa Brownies

/ Jodi / 49 Comments

Heavenly Hot Cocoa Brownies 1

Chocolate lovers look out!

Heavenly Hot Cocoa Brownies 2

Brownie lovers beware!

Heavenly Hot Cocoa Brownies 3

If you are still baking boxed brownie mixes, get ready to rock your world.

I have discovered the ultimate homemade brownie recipe that is not only easy, but has an amazingly crispy, crinkly, chewy cracked crust floating atop a rich fudgy center that is going to cause you to hear angels rejoicing from your taste buds singing.

Heavenly Hot Cocoa Brownies 4

I wanted to create a brownie that was like taking a bite of a sip of hot cocoa.

So tweaking this amazing recipe (originally from Taste of Home) up just a bit made a real winner.

Get ready to bake and taste and share and treat those you love with a brownie that is simply beyond anything you have ever tasted before.  I dare you!

Heavenly Hot Cocoa Brownies

  • 3/4 cup cocoa (I used Hershey’s)Heavenly Hot Cocoa Brownies 1
  • 1/2 tsp. baking soda
  • 2/3 cup melted butter, divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 large eggs
  • 1 1/3 cups flour
  • 1 1/2 tsp pure vanilla extract
  • 1/4 teaspoon salt
  • 12 oz. package semi-sweet chocolate chips (I used Trader Joe’s, which I found delightful, but I often use Nestle’s also)
  • 3/4  cup miniature marshmallows

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine cocoa and baking soda.
  • Blend in half (1/3 cup) of the melted butter.
  • Add boiling water and stir until well blended.
  • Stir in sugar, eggs and remaining 1/3 cup melted butter.  Mix until well incorporated
  • Add flour, vanilla, and salt.
  • Stir in chocolate chips and 1/2 cup marshmallows.
  • Pour into a greased 9×13 pan and bake for 30-35 mins. until top begins to crack
  • After removing from oven, top with remaining 1/4 cup mini marshmallows and lightly brown tops with Chef’s Torch (optional)

Cheers & Chocoately Brownie Hugs,

Jodi

Lemon Strawberry Pound Cake

/ Jodi / 34 Comments

lemon strawberry pound cake photo

Lemons and strawberries in November?  (A time when we are usually baking with pumpkin and cinnamon and apples….?)

Well – we are experiencing some amazing Indian Summer weather here in Mars – with temperatures in the 70’s, the sun shining brightly, and the sky a vibrant shade of blue – so why not – right?

lemon strawberry pound cake 3

Well – the truth be told – that same cute little bugger who requested the Royal Flush Halloween t-shirts recently found a photo on Reddit that struck his fancy a few days ago of a freshly baked loaf of lemon pound cake with strawberries.  He texted me the photo saying, “Please make.”

Well…. how could I resist?  (I know….. pushover! – but really…. I live for this stuff!)

Turns out the sweet young lady who posted the photo stating “this just came out of the oven” did not post the recipe!  How dare she??!!  More than one reader called her “evil” for not posting the recipe!

I did some digging, however, and found the source and the recipe… Score!!  (I know – I have issues!)

Turns out Bianca Davies, the “evil” baker/Reddit poster, is a trained chef from Cape Town, South Africa, who attended Le Cordon Bleu in Paris, but is equally inspired by her Granny and Granny’s lemon trees.

Per Bianca, Granny likes a cake that is “rich, moist, light, airy and slightly fudgy.”   This little pound cake amazingly delivers on all of that – and more!

lemon strawberry pound cake 4

So before we get seriously into Autumn and Winter baking and cooking, you might want to enjoy one last taste of summer!  You will not regret it!

Lemon Strawberry Pound Cake

Ingredients:lemon strawberry pound cake photo

  • 3 eggs
  • 1 ½ cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 1 ½ cups plain flour
  • ¾ tsp baking powder
  • ¾ cup salted butter
  • zest of 2 large lemons
  • 8-10 fresh strawberries

 Directions:

  • Preheat oven to 350˚F.
  • Grease a loaf pan well with butter.
  • Whisk eggs, sifted powdered sugar and vanilla together in a bowl.
  • In a separate bowl whisk flour and baking powder together.
  • Place butter in a small saucepan. Zest lemons into your butter and place on a low heat to melt. (Do not boil)
  • Combine all three mixes together a little at a time. Do not over mix.
  • Pour into your prepared loaf pan.
  • Chop your strawberries into quarters and arrange evenly on top of the batter.
  • Bake in the middle of the oven for approximately 40 minutes. (The cake should be golden brown and ‘just’ done with your knife or cake tester not coming out completely clean. Do not over bake.)
  • Let cool slightly in the pan, turn out gently and leave to cool on a wire rack.
  • Dust with powdered sugar and try not to eat the whole cake in one go!

Converted recipe from http://thesecretlifeofbee.co.za/ (Bianca Davies, Cape Town, South Africa)

Cheers & Hugs,

Jodi

Peach and Red Raspberry Galette

/ Jodi / 34 Comments

peach raspberry galette

I’ve always wanted to make a galette.

I love the beauty of the free form, rustic French-inspired dessert that is like a simple version of a fruit pie.

peach raspberry galette slice

I had some peaches and raspberries hitting their peak of ripeness that were just screaming to be combined into a dessert fit for “company” dinner with our BFF Janet visiting one day this past week.

peach raspberry galette 2

Can you tell how well loved my baking stone is?

And Grandma always taught me a pie was done when the filling started bubbling and oozing out (usually onto the oven floor), so I figured the same holds true for a galette.

It turned out beautifully and was a fine tribute to end our dinner on the last day of summer!  The guys loved it, but Janet was too full of stuffed peppers and Yukon gold mashed potatoes to eat hers, so she took some home.   (Did you enjoy Jan?)

Here is my recipe derived from combining my pie crust recipe with several galette recipes found on the web.  You could make it with apple filling.  How yummy would it be with apples, golden raisins and walnuts??!!!  It would also be great with plums or apricots or cherries or blueberries.

Have you ever made a galette?  I’m feeling rather “French” as I write this.  Jouir!

Peach Raspberry Galette

Ingredients:peach raspberry galette

Crust:

  • 2 cups all-purpose flour
  • 2/3 cup butter-flavored Crisco shortening
  • Dash of Salt
  • 2/3 cup cold water

Filling:

  • 5 large peaches
  • 1/2 fresh lemon, juiced
  • Pinch of salt
  • 3/4 cup sugar
  • 2 Tbsp all-purpose flour
  • 1 cup fresh red raspberries
  • 1 Tbsp butter
  • 1 egg
  • 1/3 cup sliced raw almonds
  • 2 Tbsp coarse sugar

Prepare dough by combining flour, Crisco, and salt with pastry blender until it forms a crumbly mixture.  Add water, and mix just until incorporated.  Form ball, wrap in plastic wrap, and refrigerate while preparing filling.

Preheat oven to 425 degrees F.

Cut peaches in half, pit, and slice into 1/2 inch wedges (leaving skin on).

In a large bowl, combine peaches, freshly squeezed lemon juice, salt, sugar and flour.

Dust a large baking stone with flour.  Remove pastry dough from refrigerator, and roll out to 15″ circle.  Place on baking stone.  fill center with peach filling, leaving 2-3 inches of dough all around.  Gently add fresh raspberries.

Fold dough up and around edges.  Cut butter onto top of filling.  Brush pastry dough with beaten egg.  Sprinkle with sliced almonds and coarse sugar.

Bake for 20 minutes at 425 degrees F.  Reduce heat to 375 degrees F and bake until pastry is golden and juices are bubbling, about 20 minutes more.

Let cool completely, and serve with whipped cream, vanilla ice cream, sweetened yogurt or all by itself.  Enjoy!

Cheers & Hugs,

Jodi

Blackberry Pie Squares

/ Jodi / 24 Comments

Blackerry Pie Bars 1

I made another dessert this week…

I feel like I am at a meeting admitting my addiction.

But when I found this recipe for Blackberry Pie Squares via Pinterest from Kathleen at Gonna Want Seconds, I just couldn’t resist!

And besides, I was on vacation last week and baked NOTHING (as my son – with like 6% body fat –  has reminded me at least twice).

blackberry pie bars 3

And besides, my recipe for Sugar Free (Almost) Chocolate Oatmeal Cookies earlier this week WAS almost sugar free.

blackberry pie bars 2

As summer is drawing to a close, recipes with blackberries and raspberries and peaches will make way for pumpkin and apples and cinnamon.

I sorta can’t wait!

Blackberry Pie Bars

But in the meantime, this recipe turned out BERRY good and got thumbs up from the guys as well as my son’s friend who was over last evening who claims he does not like dessert…. except he always loves mine!

And he even asked for a second!

Oh – he knows the way to my heart… ❤

Hope you'll give this yummy recipe a try before we call it quits for summer.  You won't regret it!

Here is the recipe from Gonna Want Seconds, and I’m guessing you are gonna want seconds.

Blackberry Pie Squares

  • Servings: 16 squares
  • Print

Crust:Blackerry Pie Bars 1

  • 1 1/2 Cups Flour
  • 3/4 Cup Sugar
  • 1/8 tsp Salt
  • 1 1/2 Sticks Cold Butter, cubed

Filling:

  • 2 Eggs
  • 1 Cup Sugar
  • 1/2 Cup Sour Cream
  • 1/3 Cup Flour
  • Pinch of Salt
  • 2 Cups Fresh Blackberries 

Directions:

Preheat oven to 350 degrees.

Line an 8″x 8″ baking stone or pan with parchment paper, allowing to extend a couple of inches up on all four sides.  Spray with nonstick cooking spray.  (This makes it easy to remove from pan once cooled)

For the crust,  mix flour, sugar and salt in a medium bowl.  Add the cubed cold butter and blend with pastry blender until the butter pieces are about the size of peas.   Set aside 1 cup of the mixture to use as a topping.  Press the rest of the crumb mixture into prepared pan.  Bake for 12 minutes.

Remove from oven and lay the berries in a single layer on top of the crust.

Combine the eggs, sugar, sour cream, flour and salt in a medium bowl, and pour over the berries.

Sprinkle the reserved crumb mixture on top of the filling.

Bake for 40-45 minutes, or until the filling is just beginning to turn golden and is set.

Cool bars completely on a baking rack, and then refrigerate to completely set.

Enjoy these yummy treats!

Cheers & Hugs,
Jodi

Chocolate Chunk and Fresh Red Raspberry Chocolate Muffins

/ Jodi / 29 Comments

raspberry chocolate chunk chocolate muffins

Last week I wrote about “perfect pairs.”

But seriously…

does anything “pair” better than the divine taste of rich, creamy semi-sweet chocolate and the tangy, sweet, juiciness of fresh red raspberries?

raspberry chocolate chunk chocolate muffins 1

Oh these muffins!

raspberry chocolate chunk chocolate muffins 2

They are pretty much heaven in a paper liner!

raspberry chocolate chunk chocolate muffins 3

If you are looking for an amazing muffin recipe that goes as wonderfully with coffee in the morning for a decadent breakfast treat as it does with red wine or milk for dessert or as a snack, look no further.  Here is a recipe I slightly adapted from Creme de la Crumb.  ENJOY!

Chocolate Chunk and Fresh Red Raspberry Chocolate Muffins

raspberry chocolate chunk chocolate muffins

Ingredients:
  • 2 cups flour
  • 1 cup white sugar
  • 1 cup semi sweet chocolate chunks or chips
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup red raspberry Greek yogurt
  • ½ cup Half & Half
  • ½ cup vegetable oil
  • ¼ cup semi sweet chocolate chunks or chips
  • 1 pint fresh red raspberries

Directions:

  • Preheat oven to 400 degrees and line muffin pan with liners.
  • Combine flour, sugar, 1 cup chocolate chunks or chips, cocoa powder, and baking soda in a large bowl.
  • Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Scoop into muffin pan.
  • Divide raspberries and remaining ¼ cup chocolate chunks among the muffins (just sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top – I used 3 raspberries per muffin)
  • Bake for 18-20 minutes or until an inserted toothpick comes out clean.
  • Allow to cool for about 10 minutes before removing.

Cheers & Hugs,
Jodi