Bakery Style Muffins

Bakery Muffins
Yield: 12 muffins

I am a big fan of bakery muffins.  They are good for both breakfast and a snack.  I have been pairing this chocolate chip muffin with coffee all week for an amazing breakfast.

Ingredients:

2/3 cup unsalted butter
1 cup granulated sugar
2 eggs
1 cup buttermilk
1/2 tbsp vanilla
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
2 1/2 cups + 2 tbsp flour
1 cup semi-sweet chocolate chips + 1/2 cup for the top

Preheat oven to 425 degrees Fahrenheit.

Instructions:

1. Melt the butter, then mix in the sugar.
2. When butter is cooled, beat in the eggs, buttermilk, and vanilla.
3. Mix in the baking soda, baking powder salt, and flour.
4. Last, add in the chocolate chips.
5. Grease your muffin pan really well or put in cupcake liners.
6. Scoop out into the 12 wells.
7. Sprinkle some chocolate chips on top.
8. Bake for 15 minutes at 425 degrees, then bake at 350 for another 10 minutes.

Enjoy in the Morning with a Warm Drink!

Triple Chocolate Cookies

Mmmm....Triple Chocolate Cookies
Yield: ~2.5 dozen cookies 

You read that correctly...Triple. Chocolate. Cookies.  What more could you want from a cookie than chocolatey goodness? A soft, chewy one?  Well look no further, because they are the *perfect* cookies to meet your needs.

Ingredients:

3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 package instant chocolate pudding mix (the normal/ smaller size box)
1 tsp vanilla
1 tsp baking soda
1 tsp salt
3/4 cup + 1 tbsp flour
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Bake at 350 degrees Fahrenheit.

Instructions:

1. Beat the butter, granulated and brown sugars together.
2. Mix in the eggs one at a time until combined.
3. Add in the pudding mix and vanilla.
4. Beat in the baking soda, salt, and flour.
5. Last, add in the chocolate chips.
6. Scoop cookies onto trays and bake 9-12 minutes.

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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes
Yield: 33 cupcakes or a 3-tiered layer cake.

This week I decided to go back to the "basics" and make Jocelyn Adam's Red Velvet cupcakes with cream cheese frosting!  I have never made a recipe of hers that hasn't been amazing. I made the recipe linked below in cupcake format, without the Blackberry Compote.

Head over here to see this amazing recipe: https://grandbaby-cakes.com/red-velvet-cake-with-blackberry-cream-cheese-frosting/

These mouth-watering cupcakes will have everyone asking for more...

S'more Cookie Pie

S'mores Cookie Pie
Yield: 1-9" cake pan

Did you know that today is National S'mores Day?  Well now you do!  Make this easy S'mores Cookie Pie recipe that will have you craving ice cream and s'more in no time.

Ingredients:
3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 3/4 cup flour
1 1/4 cup semi-sweet chocolate chips
1/2 package mini-marshmallows
1 bar dark chocolate

Bake at 375 degrees Fahrenheit.

Edit: Please keep an eye on your cookie.  If it looks to be cooking fast (brown by 15 minutes), then lower the heat to 350.

Instructions:

1. Beat the butter, adding in the granulated and brown sugars once the butter is creamy.
2. Beat in the eggs, one at a time, and then the vanilla.
3. Add in the baking soda, salt, and flour.  The dough might be softer than you are used to, but please don't add more flour as the cookie will become too hard when baked,
4. Stir in 1 cup of semi-sweet chocolate chips.
5. Spread cookie dough over the bottom of a greased cake pan.  Only use enough dough for a nice, even layer as you will need more dough for later.  I used about 2/3 of the dough for the bottom.
6. Sprinkle mini-marshmallows over the cookie dough.  I left 1-2 fingers of space between the edge of the pan and nearest marshmallow so that my pan wasn't all sticky later.  
7. Place small pieces of the dark chocolate bar around the edges of the marshmallows and the center of the cookie (I used about 2/3 of a bar).  Fill in the gaps with the semi-sweet chocolate chips.  See the above picture for how I did this and the last step.
8. Place small pieces of cookie dough over the marshmallows and chocolate.  Use your fingers to spread the cookie dough as much as possible
9. Bake ~30 minutes.
10. Place more mini-marshmallows on top, again leave 1-2 fingers of space between the marshmallows and the edge.
11. Broil for 5 minutes.  Watch the cookie closely, as you may need to turn the pan to get the marshmallows evenly browned.
12. Take the pan out of the oven and place semi-sweet chocolate chips over the top.  Let cake cool.
    
    
    
    
    
     Your friends will be begging for S'more!
    I know mine did...

Fudgy White Chocolate Chip Brownies

Melt in Your Mouth Brownies
Yield: 8" x 8" brownie pan

A few weeks ago I created a cake-like brownie.  I decided I wanted to make fudgy bakery brownies this time, chocolate frosting and all.  These brownies are simple, fall-apart, delicious, and fudgy.  What more could you ask for?

Ingredients:
1/2 cup unsalted butter (I used Land O'Lakes)
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tbsp unsweetened Cocoa (Hersheys 100 % Cacao powder)
1/2 cup all-purpose flour
1/2 tsp baking soda
pinch of salt
1 tbsp olive oil (or canola oil (which is what I meant to use :P ))
1 tbsp vanilla
1/2 cup white chocolate chips (can be substituted for any preferred type)
1 cup semi-sweet chocolate chips (I am a big fan Nestle Toll-House)

Preheat oven to 350 degrees Fahrenheit

Recipe:

1. Melt butter for 30 seconds in microwave.
2. Add 1/2 cup semi-sweet chocolate chips, stir together.  Microwave 30 seconds until chocolate and butter are melted, stirring in between to combine.
3. Pour into mixing bowl -- I used my Kitchen Aid mixer.
4. Add in brown sugar, partially combine then add in the granulated sugar.
5. When the butter-chocolate-sugar mix has cooled down (so that it isn't warm to the touch) add in the eggs, one at a time. 
6. In a bowl I combined the cocoa, flour, baking soda, and salt.  Mix together the dry ingredients and then add to the mixing bowl.
7. When almost combined add in the oil and vanilla. Then add in your chocolate chips!
8. Grease an 8x8 brownie pan.
9. Bake at 350 for 20 minutes then 325 for another 20 minutes.  This will prevent the top from being super crunchy and burning.
10. When cooled, frost your brownie with chocolate frosting.

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Disclaimer: bring brownies whole to a party; they are so soft that they fell apart when I cut them.  Don't worry, they are baked through and will fly out of the pan :)