Mini Chip Chocolate Chip Mega Muffin

I have stumbled upon the best mini chip muffin recipe ever! NEVER buy those hydrogenated, crap filled, 100 ingredient store chocolate chip muffins again. These muffins are so easy and ridiculously delicious! I would love to take credit for these but I found these over at www.littlesweetbaker.com her site is fantastic and her recipes blow my mind.

Yes they have white flour and NO they are not a diet recipe. If you are going to have a treat and “own your sugar” this is the recipe to do it with. I changed it up a bit by putting them in a mega muffin pan. More is better in my book when talking about a muffin.

All I have left to say is….. Your Welcome!

Bakery Style Chocolate Chip Muffins

Servings: 12 Difficulty: easy
Ingredients
2 & 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 cup milk (whole or buttermilk is preferred)
1 tbsp vanilla
1 & 1/2 cups chocolate chips
Instructions
1) Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
2) In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
3) In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
4) Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.
Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
Recipe by Little Sweet Baker

Perfect Pie Crust
If you are like me Pie Crust scares the crap out of you. Even though it goes against everything I believe I usually buy a pre made refrigerated crust. Every time I buy a pre made crust I cringe. Those pre made crusts are filled with nothing redeeming. The recipes I have found usually call for shortening and shortening completely grosses me out. For some reason the idea of that white chunky paste turns my stomach. So I decided that it was time to conquer my fears and create a no fail pie crust. I wanted something that was easy, no fail, and flaky and delicious just like those other pie crusts. So here it goes!

Perfect Pie Crust
2 1/4 cups all purpose white flour (Trust me- whole wheat does not work)
3/4 tsp salt
12 Tbsp COLD unsalted butter, cut into chunks
6-8 Tbsp cold water
*Additional flour will be needed when it is time to roll out the crust
*Makes TWO pie crusts

In a large bowl add flour and salt. Mix together with a fork.
Next add the butter. Now you need to cut the butter (Don’t freak out!) into the flour to form coarse crumbs.

I like to use a pastry blender but you can pulse it in a food processor or use a fork.

You basically just mash the butter and flour together like you would mashed potatoes.

Once the course crumbs have formed begin to add the water. Add about 5 tbsp then get your hands in the bowl. A spoon did not work for me to mix the water and flour mixture. It’s kind of like meatballs, you have to get in with your hands. Add the remaining water and mix until the dough comes together. Your hands will be covered in sticky dough, don’t worry just peel it off and add it back to the dough ball.

Once the dough is mostly together and there is no loose flour or crumbs at the bottom of the bowl, separate it into two servings. Wrap each ball in plastic wrap and refrigerate for at least an hour.

Now you are waiting……… You can do this up to two days before but you will need to pull it out of refrigerator about 20 minutes before if you do that.

Pie time! Remove the plastic wrap and dump your dough ball onto a floured surface. I love silicone baking mats (I get mine at Costco and they are half the price) because the dough doesn’t stick to it.

Once on the mat, flour your rolling pin and roll the dough out until it is about an inch bigger than your pie plate.

Now you are ready to make pie!!!!

My friend Jenn has a Gluten sensitivity and she asked me if I would do a little research for her and locate a no fail Gluten Free Chocolate Cake. Being a girl that has a deep love for chocolate ANYTHING I responded…. “If I must”. So out into the recipe world I went and after three tries I have landed on what I think is the BEST Gluten Free cake to ever grace the planet.

The recipe and image is from the website: Real Simple

Flourless Chocolate Cake
Serves:10 (It is very rich) Total time: 2 hours

Ingredients
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
1/2 cup sour cream
1/4 cup confectioners’ sugar, plus more for dusting

Directions
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.

Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes.

Let cool in the pan for 1 hour (this is very important! DO NOT take out too soon). Run a knife around the edge of the cake before unmolding.

Using an electric mixer, beat the remaining 1 cup of heavy cream with the sour cream and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.

Yum! Yum! Yum!

Photo: Taste of Home