Craving the taste of chocolate? Then make these flavor-packed muffins. Rich with chocolate goodness, these not-too-sweet muffins combine cocoa powder and semisweet chocolate deliciously.
In addition to including the miniature chocolate chips in the batter, it’s easy to create bakery-style muffins by topping them with a sprinkling of these yummy morsels before baking.
DOUBLE CHOCOLATE MUFFINS
1 3/4 cups flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs 3/4 cup regular or light sour cream 1/4 cup milk 3/4 cup sugar 1/2 cup packed brown sugar 1/2 cup (1 stick) butter, melted 1 teaspoon vanilla 1/2 cup miniature semisweet chocolate chips, divided
Preheat oven to 350 degrees. Grease 15 muffin cups or line with paper liners. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine eggs, sour cream, milk, sugar, brown sugar, butter, and vanilla. Whisk until well blended. Add flour mixture; stir just until moistened. Stir in 1/4 cup chocolate chips. Divide batter among muffin cups. Sprinkle with the remaining 1/4 cup chocolate chips. Bake until a toothpick inserted in centers comes out clean, 17 to 21 minutes. Cool in pans 5 minutes before removing to a wire rack. Makes 15 muffins.
Save time in the kitchen and savor homemade cookies with this quick to prepare recipe. Chewy, dark chocolate oatmeal cookies laced with walnuts can be ready in no time by simply embellishing a package of brownie mix with a few ingredients.
Ideal for any gathering, this recipe makes it easy to spend less time in the kitchen and more time with family and friends.
FUDGY OATMEAL WALNUT COOKIES
1 (18-ounce) package double chocolate brownie mix
1 1/2 cups old-fashioned oats
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) butter, melted
1/4 cup water
3/4 cup chopped walnuts
Preheat oven to 350 degrees. In a large bowl, combine brownie mix, oats, cocoa powder, butter, water, and egg. Stir with a wooden spoon until mixed. Stir in walnuts. Shape dough into 2 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets; dip fingertips in water and press cookies to slightly flatten. Bake until centers are almost set, 8 to 10 minutes. Cool 2 minutes before removing to a wire rack. Makes about 3 dozen cookies.
Coffee cake is a timeless treat that never goes out of style. Filled with old-fashioned goodness, this homey dessert can be prepared at the last minute with pantry staples. Whether it’s for unexpected guests, to share with a neighbor, or as a mid-morning snack, there are countless occasions when a simple yet familiar treat is called for. This recipe calls for a cinnamon-streusel topping as the crowning touch, but there are many variations. Pair with coffee and savor a tried and true favorite.
TOPPING 1/4 cup flour 1/4 cup packed brown sugar 1 teaspoon cinnamon 1/4 cup (1/2 stick) cold butter, cut into pieces CAKE 1 1/2 cups flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (1/2 stick) cold butter, cut into pieces 3/4 cup milk 1 egg 1 teaspoon vanilla
Preheat oven to 375 degrees. Grease an 8-inch round baking pan with shortening; dust with flour. For topping, in a medium bowl, combine the 1/4 cup flour, brown sugar, and cinnamon. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. For cake, in a large bowl, combine the 1 1/2 cups flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In a medium bowl, whisk together milk, egg, and vanilla. Add to the flour mixture; mix well. Transfer to prepared pan. Sprinkle with topping. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool 20 minutes. Serve warm or completely cooled. Makes 8 servings.
Embellish the time-honored recipe for marshmallow treats with the yummy flavor of butterscotch for quick to prepare snacks that are perfect for a crowd.
Ideal for children of all ages, this recipe can be made at the last minute and is an excellent choice when it comes to easy back-to-school snacks.
With full schedules for both parents and children, this crowd-pleasing recipe is a timely treat.
BUTTERSCOTCH CRISPY TREATS
6 cups crisp rice cereal 1/2 cup butterscotch chips 6 tablespoons (3/4 stick) butter 3 tablespoons instant butterscotch pudding and pie filling mix (from a 4-serving size package) 1 (10.5 ounce) package miniature marshmallows
Butter a 9×13-inch baking pan. In a large bowl, combine cereal and butterscotch chips. In a large saucepan, melt butter over medium-low heat; stir in marshmallows. Cook until melted and smooth, stirring frequently. Remove from heat. Stir in pudding mix. Pour over cereal mixture. Stir until well coated. Press mixture into prepared pan. Cool completely. Cut into squares. Makes 24 squares.
Satisfy the craving for chocolate and peanut butter by baking a batch of these flavorful cookies. Just in time for July Fourth celebrations, these no-fuss treats are an excellent choice for summertime get-togethers.
Whether it’s a picnic in the park, a hike through the woods, or a day at the beach, these little goodies are terrific for toting anywhere. Enjoy!
Mini Chocolate Peanut Butter Cookies
1 1/4 cups flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup (1/2 stick) butter, softened 1/4 cup vegetable shortening 1/2 cup peanut butter 1/2 cup sugar, plus more for finishing 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla
Preheat oven to 350 degrees. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine butter, shortening and peanut butter. Beat with an electric mixer on medium speed for 1 minute. Add 1/2 cup sugar and brown sugar; beat until combined. Add egg and vanilla; beat until combined. Gradually beat in as much flour mixture as possible; stir in the rest. Shape dough into 1 1/4-inch balls. Roll in additional sugar, place 2 inches apart on ungreased cookie sheets. Press cookies with the bottom of a flat-bottomed glass to slightly flatten. Bake until centers are set and edges are crackled, 7 to 9 minutes. Cool 2 minutes before removing to a wire rack. Makes about 3 dozen cookies.
Sweeten your valentine’s day with gourmet-style confections made fresh in your kitchen. Quick and easy to prepare, these time-honored treats are the ultimate Valentine’s Day indulgence.
Made with minimal ingredients, they can be stored in the fridge for up to a week. When ready to serve, roll again in confectioners’ sugar, if desired. For the best flavor, allow truffles to come to room temperature before serving.
With rich chocolate goodies like these, Cupid is sure to strike. Happy Valentine’s Day!
2/3 cup heavy (or whipping) cream 12 ounces high-quality semisweet chocolate, finely chopped 2 tablespoons unsweetened cocoa powder 2 tablespoons confectioners’ sugar
In a medium saucepan, bring heavy cream to a simmer. Remove from heat. Add chocolate. Whisk until smooth. Transfer to a medium bowl; refrigerate until firm, about 1 hour. Meanwhile, line a baking sheet with waxed paper. Drop 24 portions by tablespoons onto prepared baking sheet. Refrigerate until firm, about 15 minutes. Shape into balls. Roll 12 of the balls in cocoa powder; place in a container with a tight-fitting lid. Roll the remaining 12 in confectioners’ sugar; place truffles in a container with a tight-fitting lid; refrigerate at least 1 hour. Makes 24 truffles.
Similar in taste to brownies, these mouthwatering cookies are filled with rich chocolate goodness. Simple to prepare with on-hand ingredients, the microwave makes it easy to melt the chocolate chips, butter, and sweetened condensed milk.
By adding the remaining ingredients to the melted chocolate mixture, a decadent batter is ready for baking. Pair with a glass of milk and savor the ultimate in homespun comfort.
CHEWY CHOCOLATE COOKIES
1 cup flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (12-ounce) package semisweet chocolate chips
1/4 cup (1/2 stick) butter, softened
1 (14-ounce) can sweetened condensed milk
1 egg, beaten
1 teaspoon vanilla
Preheat oven to 350 degrees. In a small bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In a medium microwave-safe bowl, combine 1 cup chocolate chips, butter, and condensed milk. Microwave on HIGH until chocolate chips have melted, about 2 minutes, stirring once halfway through; stir until smooth. Whisk in egg and vanilla. Stir in the remaining chocolate chips. Add flour mixture. Stir until smooth. Drop by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake until centers are almost set, 6 to 8 minutes. Cool 5 minutes before removing to a wire rack. Makes about 4 dozen cookies.