Creamy Dark Chocolate Sorbet – TWD

Usually when any of my friends ask me anything about baking, cooking or ingredients, I have some sort of well thought out answer and even other suggestions just in case. That makes me feel like I know what I’m doing in the kitchen. It makes me feel smart.

But every now and then I’ll learn something new that makes me feel, for the lack of a better word, dumb.

I didn’t know that there was such a thing as chocolate sorbet. I knew there were strawberry sorbets, and lemon sorbets and all kinds of other fruity sorbets. I thought sorbets were a fruity thing. Turns out… that’s not true. So I felt anti baking savvy.

But now I know. I’m a bit wiser, I’ve learned something new. Silver lining, I’m a big fan.

This sorbet is not for the faint of chocolate hearts. It is very rich, delectably creamy and sinfully chocolatey. If you’re going through a heat wave (like we in the South are) this is the way to get your chocolate fix without having to turn on your oven!! Whew!

  

Simple, quick, chocolatey and cool. A must make. I added some peppermint extract (about half of the recommended amount) and contemplated adding in chopped mint candies but decided against it at the last minute. So tasty!!

Head over to Steph’s beautiful blog, A Whisk and A Spoon for the recipe (or click here).

Bourbon Vanilla Ice Cream with Salted Bourbon-Caramel Sauce for Sundae Sunday!!

Did you ever have ice cream socials in school? I did. I was lucky, I had them in elementary school and my last one was in high school. To the teachers, it was a comfortable social setting for all the kids to get to know one another. For me, it was an excuse to have copious amounts of ice cream with sprinkles while hanging out with my friends and ditching class with permission I was a good kid.

Now I am…. a bit older, and I am honored to join in on an online ice cream social with some Twitter friends. Any excuse to make ice cream, right? Not only did I get to make and post about ice cream, I get to see the amazing creations of my twitter peeps AND eat the ice cream that I made.

And with triple digit weather around these parts, my inner peace really needed the calming qualities of ice cream…. and bourbon. I’m still a good kid

If you know me at all, you know that I couldn’t just make any ole ice cream, I had to go all out. I scoured my bookmarks and came across this recipe that I had long forgotten about, checked that I had all the ingredients and I was off. And I can’t be happier with how it turned out! The ice cream is creamy and delicious, the sauce compliments it wonderfully, and the toffee adds texture! Win-win-win.

Now if only this ridiculous heat wave would GO AWAY, life would be pretty much perfect

I am honored to have participated in Sundae Sunday along with some great company. To see the entire line-up of amazing treats from amazing bloggers, head on over to Di’s blog, or click here to be taken directly to the post.

Bourbon Vanilla Ice Cream
Makes 1 1/2 pints

Ingredients:
1 cup Bourbon (you can probably dial this down to 3/4 cup if you aren’t a huge fan)
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract (I used a bit of vanilla bean paste as well)
2 cups heavy cream
4 large egg yolks
1 cup whole milk

Directions:
1. Pour the bourbon into a saucepan, and bring it to a boil over medium-high heat. Add the sugar and salt. Stir until the sugar dissolves, about 2 minutes. Reduce heat to medium, and continue to boil until liquid is reduced by one fourth, about 6 minutes. At this point you’ll notice the strong scent of the bourbon. Don’t inhale too deeply, you’ll get drunk. Just kidding.

2. Add vanilla and cream, and heat over medium heat until a candy thermometer reads 150 degrees F, 2 to 3 minutes.

3. In a large bowl, beat the egg yolks, and pour the bourbon cream into the eggs in a thin stream, whisking until the liquids are combined. Return the mixture to the pan, and heat over medium heat, stirring, until the candy thermometer reaches 175 degrees F, 3 to 4 minutes. Add milk. Transfer the ice cream base to a container with a lid, and refrigerate for 4 hours or overnight. Don’t expect this to be very thick, it will be quite thin for an ice cream base.

4. Pour the chilled bourbon custard into an ice cream maker, and churn according to the manufacturer’s instructions. Transfer the ice cream to a container with a tight-fitting lid, and cover the surface of the ice cream with plastic wrap. Put the lid on the container, and freeze until the ice cream has hardened, at least 2 hours. (It will keep for up to 1 month.)

Salted Bourbon-Caramel Sauce

Ingredients:
1 cup granulated sugar
1/4 cup water
2 tablespoons light corn syrup (I used Lite)
3/4 cup heavy cream
4 tablespoons butter (salted or unsalted, doesn’t matter)
1 teaspoon sea salt
1/4 cup Bourbon

Directions:
1. In a small saucepan, combine the sugar, water and corn syrup. Bring to a low boil.

2. Gently swirl the mixture in a circular motion (do not stir), and allow it to boil down until it is a deep amber color, at least 10 minutes.

3. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter. Stir over low heat until mixture is smooth.

4. Stir in salt and bourbon, and whisk again. Remove from heat and allow to cool before using.

Top a few scoops of ice cream with the caramel, stick in some delicious toffee, grab a spoon and enjoy.

 

All recipes adapted from Adapted from here

Buttercrunch Toffee

My nail polish is chipping and I just got my manicure two days ago. Not awesome.

My hair is frizzy with fly-aways. So not awesome.

My tummy hurts because I ate much too much toffee. Not even close to awesome.

This toffee… incredibly awesome.

You should make it, eat too much with your chipped fingernail polished hands so I won’t be alone in this. Everyone needs a support system.

This toffee is SO easy to make. One pot, one baking sheet and you have yourself some golden delicious toffee to crumble up and eat, top your favorite ice cream or pack up in a pretty box and give it as a gift. Yum in a box!!

Buttercrunch Toffee
Makes 2 cups

Ingredients:
1 cup pecand (almonds or hazelnuts work too)
1 tablespoon water
4 tablespoons salted butter, cut into small pieces
1/2 cup granulated sugar
2 tablespoons packed brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped (or use your favorite kind)

Directions:
To Prep the pecans: Spread the nuts on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely.

1. Set aside half of the chopped nuts. Place the other half on an ungreased baking sheet (or a 9″ cake pan), and gather the nuts into an 8-inch circle. Set aside.

2. In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don’t overstir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined.

3. Pour the mixture onto your circle of nuts.

4. Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee.

5. Scatter the remaining half of your nuts over the chocolate. Let the toffee cool completely.

And add it to some ice cream. Come back tomorrow for some amazingly delicious ice cream!!

Cream Scones with Cinnamon Chips – TWD

I am just not a fan of scones. This isn’t news to you, I’ve said it before. There are only two other scones recipes on this blog. Scones just aren’t my thing.

I make them and I try and try again thinking that one day I am going to change my mind (like I hoped I would with brussel sprouts, that NEVER happened). Hoping maybe one day I’ll happen upon a recipe or technique that works and gives me scones that I just can’t resist.

   

Well, I’ve found it. The recipe is really simple and tasty. I think the magic is in the technique: use nothing but your hands and work quickly but gently. Seriously. That’s it.

You know how lots of recipes say ‘a little unmixed flour is ok’ …well, turns out that it IS ok. Just grab a paper towel and set it next to your sink (trust me on this), mix the flour and sqeeze/rub the butter until it is pebbly, add the cream and WITH YOUR HANDS (not a spoon or spatula or your favorite nifty gadget) swoop under and around no more that 10 times. By then a good portion of the flour should be mixed in. Dump you dough and flour on your counter and knead together no more than 3 times, quickly pat it into a circle, cut and place on your baking sheet.

Your hands are a mess. I know. Turn on your faucet, wash your hands and dry with that paper towel and wipe down your sink handles. Told you that paper towel will come in handy.

You should really listen to me more often.

So be sure to listen when I say these scones are AMAZING. And made even better with a mix in (dried fruit, chocolate, or cinnamon chips).

I am happy to say that I LOVE these scones. I am professing my undying love to these scones. Want proof? I ate TWO of these fresh out of the oven. TWO. I don’t think I’ve ever so much as finished a scone before.

Thank goodness I fell upon this easy technique that changed by scone-y life. If only my hips would thank me…

For this amazing recipe, head on over to Cafe Lynnylu (or click here)

Butterbeer Blondies for Harry Potter

If I could live in any fictional world inside a book, it would be Harry Potter’s.

I could make a 3 course meal in seconds with a simple wave of my wand, I could apparate to see my family abroad without those pricey flights. During a power outage I could simply cry “lumos” and ta-da… instant light. And with a wave of my wand, I could suspend my hubby in mid-air by his leg when he’s been a bad boy

And best of all, I could have treats like pumpkin pasties, chocolate frogs that come to life if you don’t eat ‘em quickly enough, cauldron cakes, and these butterbeer blondies every single day, if I so choose. And let’s face it… I choose yes.

There is no definite recipe for butterbeer but butterbeer as I imagine it is a perfect blend between cream soda, butterscotch topped off with whipped cream. These blondies incorporate my idea of the drink into fudgy, gooey delicious bars.

Share these with all your wizard-wanna be friends or hide them under your invisibility cloak and keep them all for yourself. I won’t tell

Butterbeer Blondies
adapted from here

Yields one 9×9″ pan (9-16 blondies depending on the size you cut them)

Ingredients:
2 cups flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 egg
3 Tbsp cream soda
1/2 tsp vanilla extract
1 cup butterscotch chips

Directions:
Preheat the oven to 325 degrees.

Line a 9×9″ baking dish with foil or parchment paper leaving extra over the sides as a sling. Spray lightly with cooking spray, set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer (or a large bowl with a hand mixer) cream together the butter and sugars until smooth, about 3 minutes scraping down the sides if necessary. Add in the egg and beat for one minute. Beat in the cream soda and vanilla until thoroughly mixed in. On low speed, mix in the dry ingredients just until the flour disappears. Using a rubber spatula, stir in the butterscotch chips.

Spoon the batter into the dish and spread evenly.

Bake for 30-35 minutes or until a knife inserted in the center comes out mostly clean and the top is golden brown. If your edges brown too quickly, loosely tent the pan with foil for the remainder of the baking time.

Transfer the pan to a wire rack to cool completely before cutting into bars. If you can wait that long. It is totally acceptable to eat these warm with some cinnamon ice cream, Harry would be proud

Butterbeer Cupcakes for Harry Potter

My initial idea for this week was to post a different Harry Potter inspired recipe leading up to the premier of Harry Potter and the Deathly Hallows Part II. And maybe even getting a few more out there after just to get the recipes swimming in my head out of my system. Apparently I wasn’t the only evil genius because everywhere I look today, there are Harry Potter recipes running amok.

It’s crazytown out there, folks. But calm yourself because I have made you some of the BEST cupcakes to ever grace my kitchen.

When I first read about Butterbeer in the Harry Potter books, I imagined butter… and beer. And that did NOT sound tasty to me at ALL (not to mention that I was wondering why these 11 year olds are drinking beer!). Oh sure, I’m all for butter, my baking world would be lost without it. But in beer? Blegh.

But it turns out that Butterbeer really has nothing to do with beer at all. At least not the recipes that I’ve found. Most of them include butterscotch and butter flavors.

These are pretty sweet so if your sweet tooth isn’t as hardcore as mine, I suggest skipping the butterscotch filling and just sticking with the cupcakes and frosting.

Butterbeer Cupcakes
Recipe adapted from Sweet Tooth

For the cupcakes:
2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
3 large eggs
1-1/2 tsp vanilla
1 tsp butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

For the butterscotch ganache:
1 11-oz package butterscotch chips
3/4 cup heavy cream

For the buttercream frosting:
1/2 cup unsalted butter, at room temperature
1/3 cup butterscotch ganache
1 tsp vanilla
1 tsp butter flavoring
1/8 tsp salt
1 lb powdered sugar
Splash of cream (as needed)

    

Making the Cupcakes:
1.  Preheat oven to 350 degrees and line cupcake tins with paper liners.
2. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer (or a large bowl and a hand mixer), cream together butter and sugars until light and fluffly, about 2-3 minutes.
4. Beat in eggs one at a time, mixing until well incorporates (about 1 minute), scraping down the sides of the bowl between each addition.
5.  Add in vanilla and butter flavoring, mix for about 1 minute.
6.  Combine buttermilk and cream soda in a small bowl (or measuring cup for ease).
7.  Alternate adding the flour and the buttermilk mixture with the mixer on low, starting and ending with the flour.
8.  Fill cupcake liners 3/4 full (I would fill 2/3 full) and bake for 15-17 minutes, or until cake tester comes out clean. Cool completely on wire racks.

Making the Butterscotch Ganache:
1.  Melt the butterscotch chips and heavy cream together using a double boiler until completely smooth (or in a heat safe bowl in the microwave). Cool to room temperature to allow the ganache to slightly thicken.
2. Set 1/3 cup or mixture aside and fill a plastic squeeze bottle with the remaining ganache. Insert tip into each cooled cupcake about halfway down, squeeze gently filling until the ganache starts to slightly overflow.

Making the Frosting:
1.  Cream butter in the bowl of an electric mixer until light and fluffy. Add remaining 1/3 cup of ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar and allow it to come together for about 2 minutes. Add cream a tablespoon at a time until desired consistency is reached.
2.  Pipe frosting onto cupcakes with a large tip and drizzle leftover butterscotch ganache over each.

Recipe yields 18 cupcakes.

For more Harry Potter fun, check these out:
Pumpkin Pasties
Sorting Hat Pita Bread
and stay tuned for more

Sorting Hat Pita Bread for Harry Potter

Ever wish you could just wave a magic wand and dinner prepares itself on the stove, cookies come perfectly out of the oven every time, the floor mops itself? Me too. More times than I care to mention. You see, I’m a bit obsessed with Harry Potter at the moment, which I may have mentioned.

But if I had my own wand, I would only use my powers for good, not evil. The sorting hat should have no problem putting me in the Gryffindor house.

But just in case it does find some difficulty, I made my own. Out of bread. It does what I tell it to do (or what I mumble in my worst ventriloquist act ever). And when it misbehaves, I’ll just eat it.

You see, my sorting hat it made out of pita bread. Amazing.

Serve this bread at your Harry Potter party along with your favorite spinach dip or even grape jelly (and pretend it’s polyjuice potion, of course) and don’t forget these magical words “Please not Slytherin.”

For a fantastic tutorial with pictures click here.

Sorting Hat Pita Bread
Adapted from here

Ingredients:
1 teaspoon active dry yeast
1 teaspoon sugar
2 1/2 cups warm water (80-90°F)
3 cups whole wheat flour
1 Tablespoon salt
1 Tablespoon olive oil
2-3 cups flour

To make the bread dough:

In a large bowl, add the sugar and warm water. Stir in the yeast and let the mixture proof for 10 minutes.

Once the yeast is bubbly, mix in the whole wheat flour, one cup at a time, until the mixture is silky smooth. This is your sponge; it is not your completed dough. Set aside the mixture for 30 minutes to 8 hours (the longer this sponge is left alone, the better the flavor. I let mine go for 12 hours).

Once time is up, stir in the salt and olive oil. Then mix in the flour. Knead the dough for 8-10 minutes by hand or 6-8 minutes in a stand mixer with a dough hook, then cover the bowl with plastic wrap or a damp towel and let rise in a draft-free place for 2-3 hours, until doubled.

Preheat your oven to 350°F.

To shape and bake your bread:

Form a large cone out of foil (grab sheets and start crinkling it into a cone shape, adding more as necessary), about 8 inches tall and 6 inches in diameter. Gently deflate your dough and take 2/3 of it; keeping the remaining third covered, set aside. (I didn’t end up using the remaining 1/3 so I wrapped it tightly and put it in the freezer to use as pizza dough.)

Spread out the dough in a large circle, like you would a pizza crust, so that it’s big enough to cover the cone. Spray the foil cone with nonstick spray and then gently cover it with your dough. Pinch deep grooves for the eyes, mouth, and random wrinkles (I had a difficult time with this step as my grooves kept drooping but I kept re-pinching it and eventually it stayed long enough for me to get it into the oven). Place the dough covered cone on a baking sheet,on its side, face side up.

Take the remaining third of dough and form a large circle, about 10 inches in diameter. Place it in a parchment lined nonstick 9×9 inch baking pan, keeping the center of the circle flat and wrinkling the edges to fit in the pan. Bake both pans for 20 minutes. Take both trays out of the oven.

Raise the temperature of the oven to 425°F. Now either spray the bread with the face with nonstick spray or brush it with melted butter. Stand the dough up so that it’s no longer on its side. Lower your oven racks so the bread fits and place both trays of bread back in the oven. Bake for 15-20 minutes or until browned. Let cool a bit on a cooling rack. Finally, place the bread covered foil cone on top of the hat bottom when ready to serve.

Isn’t he cute?? I just wanna eat him all up…

Pumpkin Pasties for Harry Potter

Unless you have been living under a rock, you know that the last Harry Potter movie is upon us. And I’m SOOO excited. I have recently read ALL the books, seen all the movies (multiple times) and now I am taking it a step above normal obsession: I am making the goodies that Harry and his pals enjoy. (I have a couple more to share this week, so stay tuned!)

I scoured the internet hoping to find some recipes from the Harry Potter Unofficial Cookbook, but sadly I found none. Maybe I just can’t navigate Google as well as I thought. And WHY I don’t own this book yet is beyond me, really. But I’m thinking it’s a necessity.

Moving on. The first treat I’m sharing are these pumpkin pasties which are essentially mini pumpkin hand pies. You can make these as spiced, small, and simple as you want. I’m a homemade gal so I made it all from scratch but you could easily use pre-made pie dough and canned pumpkin pie filling, if you’re in a pinch. No judgments here!

These are delicious and you can make the separate components and keep in the fridge until you are ready to assemble and bake. They are so good! I mean who says no to a mobile slice of pumpkin pie?? And if you are already looking forward to Thanksgiving, these can tide you over until then Win-win-win!!

Grab one of these pasties, your wand and run around pretend stunning your cat. Not that I would do anything like this…

Pumpkin Pasties
Adapted from here

For the Pie Crust:

Ingredients:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. granulated white sugar
1/2 cup unsalted butter, cold and cut into small pieces
1/8 – 1/4 cup ice water

Combine flour, sugar and salt in a food processor. Add butter and pulse to combine until resembles course crumbs. Add ice water in a steady stream until the dough comes together, you may not need the entire 1/4 cup. The dough should stick together when pinched. It shouldn’t take longer than 10 seconds.

Shape the dough into a flattened disc, wrap into plastic wrap and refrigerate for 1 hour. (The dough can be frozen for up to a month; thaw overnight in the refrigerator before using.

For the Pumpkin Filling:

Ingredients:
3 large eggs
2 cups fresh pumpkin puree OR 1 15-ounce can pure pumpkin
1/2 cup heavy whipping cream
1/2 cup packed light brown sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground cloves
3/4 tsp. ground nutmeg
3/4 tsp. ground allspice
1/2 tsp. salt

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, whisk the eggs lightly. Stir in the pumpkin puree, heavy whipping cream, and light brown sugar, mixing between each addition. Add the spices and salt and stir to evenly distribute. Pour the filling into a buttered casserole dish and bake until a toothpick poked into the center comes out clean, about 30 – 40 minutes.

Cool completely.

Assembling the Paties:

Ingredients:
1 egg, yolk and white separated
1 Tbsp. heavy whipping cream
granulated sugar, for sprinkling (optional)

Take the disc of crust dough out of the refrigerator and roll it out onto your floured work surface until about 12″ in diameter. Roll from the center out and rotate your crust quarter turns occasionally to avoid sticking. Using a 4″ circle-shaped cookie cutter, cut out as many rounds as you can squeeze out of it and transfer each to wax paper or parchment paper-lined cookie sheet. You can re-roll out your scrap dough to get more rounds, but be aware that over-worked dough can result in toughness. Refrigerate for at least 30 minutes.

Once the pumpkin pie filling has cooled completely, take the dough out of the refrigerator and drop about a tablespoon of the pumpkin filling into the center of each dough round. Using your finger or pastry brush, apply a thin coat of egg white to half of the edge of the round and fold the circle over and press the edges to seal. The egg white will help to keep the dough closed while baking. Crimp the edges with a fork to give a final seal. Set on a parchment-lined cookie sheet, and continue the same way with the rest of your dough rounds.

Lightly whisk together the egg yolk and cream. Brush the tops and edges of the pasties with a soft pastry brush and sprinkle on sugar (if using it). Use a knife to cut three slits in the tops of each pasty. If your dough has gotten considerably warm, refrigerate for about 30 minutes; if not, continue with the recipe. Preheat the oven to 400 degrees Fahrenheit. Bake for about 20 minutes, or until golden brown.

Yields about 16 pasties, depending on the size of cookie cutter you use.

Serve with some butterbeer and ice cream

Cheesecake Chocolate Chip Cookie Bars

Hybrids are awesome.

Ok, let’s back up… BAKING hybrids are awesome. I’m not talking Prius’ here people.

I’m talking about a perfect mix between a warm chocolate chip cookie and delicious cheesecake. Kind of like a cheesecake sandwich if you will. You read right. It is possible. It is delicious.

It could possibly be the best hybrid invention ever. Next to the Chevy Volt. *Swoon* but that’s a whole other discussion for another time.

   

These actually come together quickly. There is no refrigerating the cookie dough or making a water bath for the cheesecake. It’s make and bake. Your hands get a little messy pressing in the cookie dough but other than that it’s pretty straight-forward and simple.

I know that a lot of people are averse to vegetable shortening, so feel free to substitute butter for in it’s place. But I am uncertain if it will work out as I have not tested it myself. Please do let me know if you do. Also, don’t be worried about the vinegar… I was a bit put off about it but you will never know it’s there, scouts honor.

Cheesecake Chocolate Chip Cookie Bars

Chocolate chip cookie layer:

2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter
1/2 cup shortening
1 cups light brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1 T cider vinegar (I used white without problem)
1 large egg
2 cups semisweet chocolate chips

Cheesecake layer:

1 package (8 oz) cream cheese, at room temp
1/2 cup sugar
1 egg
1/2 tsp vanilla

Directions:

Preheat oven to 350 degrees F. Line a 9 x 13″ pan with foil and spray lightly with baking spray. Set Aside.

In a small bowl, whisk together flour, baking soda and salt. Set aside.

In a large mixing bowl, cream together the butter, shortening, sugars, vanilla and vinegar until light and fluffy, about 5 minutes. Scrape down the bowl and beat in the egg until thoroughly mixed in, then add the baking soda and flour. Fold in the chocolate chips. Divide the dough into two equal portions and set aside.

In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla until fully combined.

Spread 1/2 of the cookie dough mixture evenly across the bottom of your prepared pan. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together with your fingers.) Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture, placing as close together as possible. Don’t worry if the dough discs don’t touch, they will bake into each other in the oven.

Bake for 35-45 minutes, or until the top is brown and cooked through. Cool completely (if you can wait that long), top with vanilla ice cream and caramel sauce. Enjoy!

Whole lotta YUM!!

 

Chocolate Chunk Muffins – TWD

Dorie certainly has it right when she says to embrace every opportunity to call chocolate breakfast. I agree x 57.

Chocolate is delicious. Especially as muffins. Even more so for breakfast

Make these! They are tender, chocolatey, chunkity and a perfect Tuesday morning pick-me-up with a cup of hot coffee or cold milk.

Go on, be a kid. Have chocolate for breakfast!

Thank you to Bridget for choosing these!! Click here for the recipe!