How ready are you for the holidays? Be honest.
I’m like ‘woooo, I’m all set.’ And then I realize that I didn’t actually buy gifts for anyone other than Autumn. Wonderful.
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chocolate
Mexican Chocolate Cake
We got a big update on our house and its schedule today! So exciting!
I’ve been meaning to do a big house update but it keeps getting pushed aside in the busy holiday hustle and bustle. Plus, we had some drama related to some framing in our house and I didn’t think it was appropriate to write about it we figured it out.
That being said, the drywall is up in our house and the stucco will be getting applied this week. Ultimately all of this will work out that our house will be move in ready for the end of January/ start of February. I just can’t wait to move in!
We have already purchased our fridge, washer, dryer, our bed frame, and dining room set. Other things have been picked out like Autumn’s bed and some artwork for some walls but we have lots of shopping to do! I’m currently obsessed with curtains so I’m trying to figure them out in all the different rooms. So far, we only have the curtains for the bonus room and I am in love with them. Plus, I got them for a steal as they were sale and I have a designer discount too!
I’m looking forward to getting it all set up and feel like home. It is going to be so incredible!
In other news, I’m addicted to this cake.
It’s the perfect balance of chocolate and spice. The spice being the cinnamon, so it’s not spicy, but it adds an extra perfect something that is killer in this cake. The way that salt brings out flavors, the cinnamon really amps up the flavors of the chocolate.
Plus, it has an incredible frosting on top that seals the deal. Bliss.
The cake and frosting are both really easy to make so I hope you’ll whip it up asap so you can enjoy a big slice, just like me!
Mexican Chocolate Cake
Makes
Ingredients
For the Cake
- 1 Cup water
- 1/2 Cup butter
- 1/2 cup oil
- 4 tablespoons cocoa
- 2 cups unsifted flour
- 1 teaspoon baking soda
- 2 cups sugar
- 1/2 cup sour milk (buttermilk)
- 2 eggs, beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
For the Frosting
- 1/2 Cup butter
- 4 tablespoons cocoa
- 6 tablespoons milk
- 1 pound (1 package) confectioners’ powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Process
- Preheat your oven to 350 degrees. Butter a 9×13 metal pan.
- In a medium sauce pan over medium heat, combine the butter, oil, cocoa, and water. Heat until the butter is melted and everything is combined. The mixture just needs to be warm enough to melt the butter, do not make it to hot or it will scramble your eggs
- Combine the flour, baking soda, sugar, buttermilk, eggs, cinnamon, and vanilla in a large bowl. Add in the melted butter mixture.
- Pour the batter into the greased pan. Bake 20 to 25 minutes.
- Five minutes before the cake is done, prepare the icing. In a medium saucepan, combine the butter, cocoa, and milk. Heat on medium until bubbles form around edge. Remove from heat, the add the vanilla extract and the confectioners’ sugar. Then mix in the nuts.
- Let cake cool before you pour the icing over the whole cake.
Bee a Thoughtful Guest with Gather Chocolate
Hi. I like bees.
Is that a given with the name of my blog? Hopefully!
 
So it should come to no surprise that I was head over heels in love with the that recently arrived at my door step. What a wonderful package to open up at the end of a long day!
I was so eager to open up my box of handmade Gather Chocolates from Harbor Sweets, a New England based confectionery company.
What’s so special about this box of chocolate?
Besides, just being chocolate and therefore awesome. The Gather Chocolate box contains a delightfully delicious assortment of chocolates that have a wonderful purpose, besides being a great sweet treat.
Harbor Sweets teamed up with the Pollinator Partnership to help support the bees!
The Pollinator Partnership is the largest non-profit organization devoted exclusively to the health of the pollinators. Supporting pollinators, like bees, is so very important as they are vital in our food production. We all know that bees are in real trouble so helping them is extremely important in their well being, and ours.
Harbor Sweets created the assortment of chocolates in the Gather Chocolates box to highlight rich natural flavors like honey, molasses, sour cherry, and coconut.
I enjoyed sampling the 12 piece box of chocolates ($18.50), but there is a smaller 6 pieces sampler for $12.50 that would also make for a wonderful gift. There also is a larger gift set that has other New England treats like cookies, honey from Ipswich, MA, and tea. Perfect for the holidays!
 
The Caremlized Honey Truffle had a nice deep floral note to the filling.
The Cashew Caramel was addicting with the salty and sweet combination of flavors.
The Sour Cherry was my favorite as it was rich in flavor that wasn’t too sweet
Pomegranate Molasses was such a unique flavor.
I could have eaten a dozen of the Coconut Clusters.
The crunch from the Sesame Crunch was wonderful in contrast to the other fillings.
Bee a thoughtful guest with a box of these Gather Chocolates.
A bottle of wine and a box of chocolates. It makes the perfect gift for a hostess, boss, friend, or even yourself!!
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Giveaway
Leave a comment saying which flavor you would like to try for your chance to win a 12-piece box of Gather Chocolate.
Ends 11/7 at midnight. Open to US residents.
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While I enjoyed Harbor Sweets chocolates, all opinions expressed are my own.
S’mores Chocolate Chip Cookie Bars
S’mores Crack
Hopefully, our house will be ready before Christmas.
That is, if it stops raining!!! It’s really not that bad but they were supposed to start on Monday but I stopped by yesterday and nothing was done. Nothing! Well, except for the big mound of dirt that was on our lot that belonged to our neighbor’s from when they cleared her lot. So I guess, some progress?
I am really looking forward to seeing the foundation laid out so we can see where our house is on the lot. We have the plot plan, but just want to ‘see’ it in place. It will then start to feel real.
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California Chocolate Bark
My life is so hectic now.
I’m currently 1,368 miles from my husband, dogs, and 98% of my stuff. I’m in FL and he is in MA and he won’t be down here for another few weeks. I miss him like crazy. As does Autumn. But at least the time us flying by and fast approaching for when he will be down here. (Side note: major props to military spouses. damn, a month is tough, I can’t imagine a deployment!)
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The Best 5 Minute Dessert Ever
I originally was going to miss Valentine’s Day with the Hubs. Ya see, I was planning on moving on Saturday, the 13th, to give us time to get settled before I start work on the 16th, but the flights were INSANE that day. It would have cost us about $1,100 dollars for Autumn and I to fly 1-way to Tampa. ONE WAY! Stupid school vacation week!!!!! So I jiggered things around and picked flights for Monday, the 15th, for $630. So much better!
Plus, it would give me an extra weekend with Price and the dogs. I’d like to say that I’m excited about Valentine’s Day but we aren’t too into it. I can’t even exactly remember what we did last year off the top of my head. I’m good like that…
But I think we will do something fun this weekend since we won’t see each other for a few weeks until he moves and arrives. Ah crazy times.
I was browsing Trader Joe’s recently and spotted a Chocolate Pound Cake and I knew I just had to have it. I had no plans other than just eat it. But then I saw big, beautiful strawberries and I knew what I had to do!
Strawberry shortcake is one of my favorite desserts so I ran with it and whipped up this 5 Minute Dessert subbing out the shortcake biscuit for the pound cake. I quickly cooked the strawberries instead of letting them macerate for a long time. Then just topped it off with whipped cream and some salted caramel sauce.
 
Yes, you can totally make the pound cake, caramel sauce, and whipped cream yourself, but I say there are times when you should give yourself a break!
With Valentine’s Day right around the corner, it’s time to plan your menu and this dessert should be on it. Take the time to plan out and make your appetizer and entree but keep dessert simple. You’ll already have a sink full of dishes and plenty of better things to do than add more dishes to it.
I hope you have a wonderful upcoming Valentine’s Day!!
The Best 5 Minute Dessert Ever
Makes 2 servings
IngredientsÂ
- 4 slices of chocolate pound cake
- 1 1/2 Cups strawberries, tops removed and then thinly sliced
- 1 Tablespoon sugar
- 2 teaspoons vanilla extract
- warmed salted caramel sauce
- whipped cream
Process
- In the low broiler setting, toast the pound cake until just toasted.
- Combine the strawberries, sugar, and vanilla extract in a skillet over medium heat. Stirring occasionally, cook for 3-4 minutes.
- Shingle 2 slices of pound cake per plate. Spoon the strawberries over the pound cake then top with whipped cream and warm caramel sauce.
Double Chocolate Zucchini Bundt with Chocolate Frosting
You’ve Got Mail.
If it was 1998 my phone would be SCREAMING at me right now.
You see, I tried to really disconnect this July 4th vacation. We went up to Price’s mom’s house in Maine on Wednesday night and just got back tonight (Monday night, as I write this while watching The Bachelorette). In that time I finished a book and read another, worked on my tan, drank some refreshing wine, and ate way to much food. Hello food baby. So bad, but so good, no?
Aside from some IG and a bit of FB checking I was really disconnected. I didn’t turn on either laptop I brought. I didn’t check Twitter. There is no TV in the the house. Well, there is but there is no antennae so you can’t actually watch it. ha! But, I mainly took an email break. And it felt so good. I’m dreading check it again, but ya gotta do what ya gotta do. At least it was a nice break.
I think we should all unsubscribe from all out junkie email alerts. Who’s with me! Let’s do it! I’ll start… ready go.
Anyway, this cake is something you need to subscribe to. What? Ugh, I’m tired and I am making no sense. Just make and enjoy this cake. For real.
I love zucchini bread so I knew I would love this Double Chocolate Zucchini Bundt. Yes! And then I trashed it up with Chocolate Buttercream Frosting. And then sprinkles. Sprinkles make it so pretty. And the zucchini makes it healthy. Totes.
I struggle with getting bundts out of their pans. It kills me when I mess it up. But I was actually successful this time. But then I covered it all up with frosting. Go figure! But if you mess up your bundt just remember that you can cover up any mess with the yummy frosting. No one has to know! shh!!
Wish me luck tomorrow when I really 100% connect to real life again and check my oodles and oodles of email. Ugh!
Double Chocolate Zucchini Bundt with Chocolate Frosting
Makes 1 10″ bundt cake
Ingredients
For the cake
- 12 Tablespoons butter, a room temperature
- 1/2 cup  vegetable oil
- 1 2/3 cups granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 Cup Greek yogurt or sour cream
- 2 1/2 Cups flour
- 3/4 Cup Dutch-process cocoa
- 2 teaspoons espresso powder, optional to enhance the chocolate flavor
- 2 1/2 to 3 cups shredded zucchini (12 ounces)
- 1 cup (6 ounces) chocolate chips
For the frosting
- 1/2 Cup butter, at room temperature
- 1/2 Cup milk
- 1 Cup ( 6 ounces) chocolate chips, melted
- 3 Cups powdered sugar
Sprinkles
Process
- Preheat the oven to 350°F. Lightly coat a bundt pan with baking spray and cocoa powder.
- In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated.
- Stir in the sour cream or yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1 cup of chocolate chips.
- Spoon the batter into the prepared pan. Bake the cake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.
- To prepare the frosting beat the butter until light and fluffy. Add the milk and beat to combine. Add the melted chocolate and continue to beat to incorporate. Lastly, in small batches, add the powdered sugar, while the mixer is off; beat until the frosting is smooth and fluffy.
- Frost the bundt cake and generously cover with sprinkles.
Cake adapted from Parsley, Sage & Sweet, Frosting by I am a Honey Bee
Fudgy Strawberry Brownies
I am so thankful that Autumn is addicted to fruits and vegetables. I know there will be a day when she turns her nose up to them and will only eat white foods, but I’m enjoying this now.
Autumn’s daycare teacher says that she needs to give her the protein and carbs first at lunch before pulling out the veggies and fruit because if she sees them she will only eat them. I think that is just adorable. I’ll have to remind her that when she is protesting them for plain buttered pasta in a few years.
Or maybe something magical will happen and she’ll skip that terrible phase?!?!? HAHAHA that’s doubtful, but I will take all the good vibes that I can get!
And when that happens I’ll have to start to sneak fruit and veggies in other food.
Just like what I did here.
JUST KIDDING!!!
 
I just had a massive package of strawberries that was staring at me every damn time I opened up the fridge and as much as we all love fruit I was doubting that we could finish it off before it went bad. That’s just the worst.
So I was daydreaming about what to do with them on my way home one day. I started to think about brownies and was thinking of tossing strawberries in the batter to make them extra sweet and delicious.
I mean you pile on fresh strawberries or strawberry sauce on sundaes so I was thinking that putting the strawberries in the brownie would just help you make your sundae that much faster. Plus, even better. Just add some ice cream and hot fudge sauce and boom!!
Because these bad boys are so fudgey, dense, and moist – yeah, I said it- they are ‘fork brownies’. At least that is what Price called them. Hope that makes sense! xoxo
Fudgy Strawberry Brownies
Makes an 8×8 tray of brownies
Ingredients
- 3/4 Cup flour
- 1/2 Teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 Cup sugar
- 3/4 Cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons water
- 1 Cup (6 oz) chocolate chips, melted
- 1 Cup (6 oz) chocolate chips
- 1 pound chopped strawberries
Process
- Preheat oven to 325 degrees. Grease and line a 8×8 baking pan. (I used glass so I didn’t line my pan)
- In a small bowl, sift the flour, salt, and baking soda until combined. Set aside.
- In a large bowl,  mix the sugar, oil, and eggs until combined for about 2 minutes.
- Add the water and the vanilla extract, mix to incorporate.
- Mix the dry mixture into the wet mixture. Add the melted chocolate chips and stir for about 3 minutes to combined.
- Fold in the  chocolate chips and strawberries.
- Pour into your prepared pan.
- Bake for 55-65 minutes, until just set in the center
- When finished, remove from oven and allow to cool completely in pan on a wire rack.
Adapted from Jessica in the Kitchen
Peanut Butter Swirled Brownies
Hip Hip Hooray! Hip Hip Hooray!
Price and I had a date night this past weekend!!!!!
Date nights are few and far between for us. Shoot- the last one was 2 months ago and before that was in the summer. We are busy and sorta lazy about it at the same time. Plus, there is the extra money involved when it comes to hiring a babysitter. But we bit the bullet and arranged for our lovely sitter to come over so we could get out.
We went out to dinner at Wagamama and had a great time together even though I wasn’t feeling great. Anyway, I love the food that they serve at Wagamama. It’s so, so fresh. And really flavorful. Plus, a few years ago the company I work for designed some of their US locations. So I got to see the designs develop, which is so much fun to see, and learn all about Wagamama. Like it’s super important to know that the red tile at the Faneuil Hall location is called Lipstick Red. ha!
Anyway, I always like to have special treats for our babysitter, who is our dog walker’s daughter. I sent out an email to her mom to ask what she wanted: Chocolate Chip Cookies or Peanut Butter Brownies. A bit later I got her sweet little response that it was a tough pick but she wanted the Peanut Butter Brownies. So I got to work looking for a knock your socks off recipe since she deserved it.
 
I think that this recipe fits the bill!
I adapted a Martha Stewart recipe to load it up with even more chocolate and peanut butter goodness. I just can’t leave well enough alone. But I think that more of awesome stuff is awesome.
 
The brownie is slightly cakey and so, so chocolatey. I don’t normally make brownies that are cakey, but I really enjoyed it. It had great flavor and structure. It certainly needed it as it was stuffed and topped with peanut butter. The swirl looks so nice too. Looks good, tastes good.
I added chocolate ships and peanut butter chips into the batter as well. I really wanted to over do it, but without over doing it. Get it. Good.
I hope you treat these peanut butter packed brownies. And have yourself a great date night soon as well! xoxo
Peanut Butter Swirled Brownies
Makes an 8×8 pan
Ingredients
For the brownies
- 8 tablespoons unsalted butter
- 6 ounces semi-sweet chocolate chips
- 2/3 Cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 Cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 Cup semi-sweet chocolate chips
- 1/2 Cup peanut butter chips
For the peanut butter filling and topping
- 4 tablespoons unsalted butter, melted
- 1/2 cup confectioners’ sugar
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Process
- Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
- Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
Adapted from Martha Stewart
Dark Chocolate Bacon Cupcakes with Peanut Butter Frosting
These cupcakes are so friggin’ amazing.
When Price and I finished our 2nd Whole30 at the end of April these were our big treat to celebrate completing it. And they were such a great way to celebrate!
As your diet while doing Whole30 is quite limited (amazing, but limited), you really should slowly introduce foods one at a time slowly while going back and forth to the Whole30 diet guidelines to see if things bother you. Since we had already (hap hazardly) done one reintroduction to ‘normal’ foods after our first Whole30 in February we just jumped at our chance to stuff our faces with these cupcakes.
They were everything we had been thinking of those long 30 days.
The bacon.
The chocolate
The peanut butter.
Come, on… shut up!
In fact I made these bad boys on Sunday, froze them, thought about them endlessly, and then inhaled a thawed Cupcake for dessert on Friday. They held up really, really well. Now I am scheming on making more and more cupcakes to freeze so we always have something sweet on hand. I’m thinking I need to get a deep freezer! ha!
I was tempted to make a chocolate frosting but at the last moment I asked Price if he thought a peanut butter frosting would be good and he picked that. I think it was the better choice in the end as well.
 
I prefer to cut my bacon before cooking it whenever I am using crumbled bacon in a recipe. I just find it easier to work with. Plus, I prefer the bigger pieces of bacon in the cupcake. If you don’t want ‘big’ pieces then feel free to cook the bacon and then chop it up, you’ll get a more crumbly bacon that way.
One thing to note when making them is that the batter is pretty thin, compared to most other cake batters I have made. Do not worry! They come out perfectly.
I mean, what’s better than a chocolatey cupcake studded with bacon topped off with a light and fluffy peanut butter buttercream!?!?
Dark Chocolate Bacon Cupcakes with Peanut Butter Frosting
Makes 24 cupcakes
Ingredients
For the Cupcakes
- 1 pound bacon
- 2 Cups all-purpose flour
- 3/4 Cup cocoa powder
- 2 Cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1 Cup cold coffee, preferably strong
- 1 cup buttermilk
- 1/2 cup vegetable oil
For the Frosting
- 1/2 Cup unsalted butter, at room temperature
- 2/3 Cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2- 2/3 Cup milk
- 6 Cups confectioners sugar
- 1 Tablespoon Cocoa Powder, for dusting
Process
- To make the cupcakes, begin by preheating the oven to 375 degrees F. Fill 2 12-cup cupcake pans with liners.
- Using a scissor, cut the bacon into 1/4″ wide pieces. Cook the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
- In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
- Pour in the eggs, coffee, buttermilk and oil into the dry ingredients mixture. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish.
- Spoon the batter into the prepared cups, dividing evenly.Â
- Bake 20-25 minutes, until the tops spring back when lightly pressed. Cool for 15 minutes in the pan prior to removing a wire rack. When cool, frost the cupcakes.Â
- To make the frosting, beat the butter until light and fluffy.
- Top with the remaining bacon and then dust with the additional cocoa powder.
Cupcake sourced from All Recipes, frosting by I am a Honey Bee
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Also…
Double Chocolate Chip Banana Muffins
Muffins make me super happy.
They are really so good. Just delightful. A great way to start your day. Or have as an afternoon snack. Taking the time to bake them up on the weekend just signifies taking the time to treat yourself. Plus, they make your house smell so good. That smell should be a candle. Well, it probably already is.
We haven’t been eating muffins as much as before as we have been following a more Paleo- friendly diet, but that hasn’t stopped me from making them. We bring them to work or Autumn’s daycare. Sharing is caring.
But the thing I love most about muffins now is that Autumn and I get to make them together. She really wants to be involved when I am in the kitchen. I’ve found that baking works pretty well as there are no sharp knives. Yeah, knives don’t really work with tiny toddler hands. But she likes when I count out the Tablespoons or Cups of ingredients. and he LOVES cracking eggs. Seriously loves to crack eggs. She loves when I make crustless quiche as she can crack a dozen eggs.
So when it came to picking the recipe for month’s Secret Recipe Club post I knew I would have to check out all the baking related recipes from Karen’s Kitchen Stories so I could keep Autumn envovled. And Karen has so so many awesome recipes. I enjoyed browsing through all of Karen’s bread recipes as her recipe annex is quite extensive and they all looked so good. I have bookmarked so many recipes like her Chocolate Walnut Babka, Overnight White Bread, and Transitional Whole Wheat Sandwich Bread.
While bread would have been delicious to make I wanted to make something that Autumn could really help with. So I turned back to her well organized recipe index to find another recipe. I saw these Double Chocolate Chip Banana Muffins and knew they would be a great muffin and something manageable to involve a toddler.
These muffins are a real breakfast treat as they have 2 kinds of chocolate in the batter. But some days you just need a treat. But the banana makes them healthy, right? ha! The recipe calls for the addition of sour cream to the batter, but I didn’t have that on hand and knew I wouldn’t use the rest of the container, so I used Greek yogurt. I thought the taste and texture of the muffins so I think the ingredient swap worked just fine.
I also added chocolate chips to the tops of the muffins as you can’t have too many chocolate chips. That’s a fact.
I really suggest that you whip up a batch of these Double Chocolate Chip Banana Muffins for, or even with, the ones you love. Thanks for such a good recipe Karen!! So yummy!
Double Chocolate Chip Banana Muffins
Yield:
12 Muffins
Ingredients
- 1 1/4 C all purpose flour
- 1/3 Dutch process unsweetened cocoa
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 Cup mashed banana, about 2 medium previously frozen bananas
- 1/3 Cup sour cream or Greek Yogurt
- 1 large egg
- 1/2 Cup granulated sugar
- 1/4 Cup canola oil
- 1 teaspoon vanilla extract
- Generous 1/2 C dark or semi-sweet chocolate chips, and 60 more chips for the top of the muffins
Instructions
- Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
- Whisk the flour, cocoa, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
- In a large bowl, whisk the banana and sour cream/yogurt until smooth.
- Add the egg, sugar, oil, and vanilla extract until smooth.
- Fold in the flour mixture and chocolate chips until just combined.
- Portion evenly into the muffin wrappers. Add 5 chocolate chips to the top of each muffin.
- Bake for 18 to 20 minutes. Cool in the pan for about 2 minutes, and then on a wire rack.
Notes
Slightly Adapted from Karen's Kitchen Stories
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