These Copycat Costco Chocolate Muffins are loaded with rich cocoa and chocolate chips, so enjoy them. You can eat them for breakfast or as a sweet treat at any time. Ingredients:
Instructions:Warm up your oven to 350F 175C and put paper liners in a jumbo muffin tin Put the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl Add the eggs, buttermilk, vegetable oil, and vanilla extract to a different bowl and mix them together using a whisk Add the wet ingredients to the dry ones and mix them together just until they are mixed It will be smooth after you add the hot water and mix it in It will be thin, so be careful The chocolate chips should be carefully mixed in Around two thirds of the way full, fill each muffin cup with batter After the oven is hot, bake the muffins for about 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean Let the muffins cool for about 10 minutes in the pan before moving them to a wire rack to cool all the way down Have fun with your big chocolate muffins!
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A traditional New Orleans dish, muffaletta sandwiches are great for Mardi Gras. They're hearty and tasty, with layers of meats, cheese, and tangy olive salad, so they're great for feeding a lot of people at parties. Ingredients:
Instructions:Cut the Italian bread in half across the middle Put olive salad on the bottom half of the bread On top of the olive salad, put slices of salami, ham, mortadella, and provolone cheese Sprinkle pepperoncini slices on top of the cheese Put the top half of the bread on top of the things that are inside Put the sandwich in plastic wrap and set it aside for at least an hour so the flavors can mix Before you serve it, cut the sandwich into wedges
You can celebrate any American holiday with these brownie bars or just show your red, white, and blue spirit. They are thick, chewy, and full of tasty flavors. Ingredients:
Instructions:Warm the oven up to 350F 175C and grease a 9x13-inch baking pan Put brownie mix, vegetable oil, and eggs in a bowl and mix them together Mix everything together well Add the white chocolate chips and mix them in Spread the brownie batter out evenly in the pan that has been prepared Put raspberries and blueberries on top of the brownie batter In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it Let it cool all the way down before cutting it into bars
These Treasure Chest Cookie Bars are paleo and low carb, making them a guilt-free treat for anyone with dietary restrictions. Packed with almond flour, coconut oil, and wholesome ingredients, they are a delicious and satisfying snack or dessert option. Ingredients:
Instructions:Preheat the oven to 350F 175C In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, honey or maple syrup, vanilla extract, and salt Mix until well combined Fold in dark chocolate chips, chopped nuts, and shredded coconut flakes Press the mixture firmly into a parchment-lined 9x9-inch baking pan Bake for 20-25 minutes, or until the edges are golden brown Remove from the oven and let it cool completely before cutting into bars Enjoy your gluten-free Treasure Chest Cookie Bars!
These vegan mole tofu tacos are a flavorful twist on traditional tacos. The tofu is simmered in a rich and spicy mole sauce, then served in warm corn tortillas with fresh toppings. They're perfect for a quick and satisfying meal! Ingredients:
Instructions:In a large skillet, heat olive oil over medium heat Add diced onion and cook until translucent, about 5 minutes Add minced garlic and cook for another 1-2 minutes Stir in tomato paste, cocoa powder, chili powder, cumin, cinnamon, and cayenne pepper Cook for 1 minute, stirring constantly Add cubed tofu to the skillet and toss to coat with the spice mixture Pour in vegetable broth and almond butter, stirring until well combined Simmer for 10-15 minutes, or until the sauce has thickened and tofu is heated through Season with salt and pepper to taste To assemble tacos, spoon tofu mole mixture onto warmed corn tortillas Top with shredded lettuce, diced tomatoes, chopped cilantro, sliced avocado, and a squeeze of lime juice Serve immediately and enjoy!
This Slow Cooker Crispy Chicken with Sour Cream and Ritz Crackers is a simple yet delicious dish that combines tender chicken with a crispy coating. The sour cream adds moisture and tanginess, while the Ritz crackers provide a satisfying crunch. It's the perfect comfort food for any day of the week! Ingredients:
Instructions:In a bowl, mix together sour cream, garlic powder, paprika, salt, and pepper Coat each chicken breast in the sour cream mixture, then dredge in crushed Ritz crackers mixed with Parmesan cheese Place the coated chicken breasts in a slow cooker Drizzle melted butter over the chicken Cover and cook on low for 4-6 hours or until chicken is cooked through and crispy on the outside
This Baked Tomato and Egg Breakfast is a simple and nutritious dish that is perfect for a keto-friendly meal. The combination of juicy tomatoes and creamy eggs baked together creates a flavorful and filling breakfast option. Plus, it's easy to customize with your favorite herbs and spices! Ingredients:
Instructions:Preheat your oven to 375F 190C Cut the tops off the tomatoes and scoop out the seeds and flesh to create a hollow center Place the hollowed-out tomatoes on a baking sheet lined with parchment paper Drizzle olive oil into each tomato cavity, then season with salt and pepper Crack one egg into each tomato Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still runny Remove from the oven and let cool for a few minutes Garnish with fresh herbs before serving Enjoy this delicious Baked Tomato and Egg Breakfast as a nutritious and satisfying start to your day!
Vanilla Sugared Cranberries are a delightful vegan treat that balances the tartness of fresh cranberries with the sweetness of vanilla-infused sugar. They make for a festive snack or a beautiful garnish for desserts and cocktails. Ingredients:
Instructions:In a saucepan, combine sugar, water, and vanilla extract Heat over medium heat until sugar dissolves, stirring occasionally Add cranberries to the syrup mixture Stir gently to coat all cranberries Using a slotted spoon, transfer cranberries to a wire rack set over parchment paper, allowing excess syrup to drip off Let cranberries dry for about 1 hour until they are slightly tacky Roll cranberries in additional sugar until coated evenly Allow cranberries to dry completely before serving or storing |