Re: [CnD] what we did last night

[Jan via Cookinginthedark]

It works well with pork chops too. 

-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, June 03, 2018 12:40 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] what we did last night

Did you fry the chicken? Or bake it in the oven?

-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, June 3, 2018 10:39 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: [CnD] what we did last night

Last night, we had chicken, which we had marinated in buttermilk all night
and until suppertime.  Then we dipped it in flour seasoned with
salt/pepper/paprika, whatever my husband thought to add.  It was wonderful!
I had recipes for buttermilk-dipped chicken but had just never tried it.  It
was tender and moist!  Can't give the recipe as my husband didn't measure
anything.  I told him to cover the chicken in buttermilk, which he did, and
then he added the seasonings like he does when he just usually cooks
chicken.  It was wonderful and now I want to try it with pork chops or
tenderloin!

 

Deb B.

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[CnD] One-Pot Creamy Beef Stroganoff Recipe - Pillsbury.com

[Marilyn Pennington via Cookinginthedark]

One-Pot Creamy Beef Stroganoff Recipe - Pillsbury.com



*   Prep 25 min
*   Total25 min
*   Ingredients5
*   Servings10

This beef stroganoff recipe is basically magic. Just five ingredients, and
completely ready to serve in 25 minutes!

Ingredients

1lb lean (at least 80%) ground beef

2packages,  (8 oz each) sliced button mushrooms

1 can,  (12 oz) evaporated milk

1lb uncooked medium egg noodles

1 container,  (12 oz) chive and onion sour cream



·  1. In nonstick 5-quart Dutch oven, cook beef over high heat, stirring
frequently, until brown. Do not drain.

·  2. Add mushrooms and salt to taste. Cook about 5 minutes or until
browned.

·  3. Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles
will not be completely covered at first. Heat to boiling over high heat.
Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just
until noodles are tender. Remove from heat; do not drain; stir in sour
cream.

Expert Tips

*   Medium egg noodles vary widely by brand. Opt for smaller noodles for
one-pot stroganoff success.
*   Don't have a nonstick Dutch oven? A regular Dutch oven would work
but might require more attentive stirring.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

360

Calories from Fat

140

% Daily Value

Total Fat

16g

24%

Saturated Fat

8g

38%

Trans Fat

0g



Cholesterol

95mg

32%

Sodium

250mg

10%

Potassium

380mg

11%

Total Carbohydrate

37g

12%

Dietary Fiber

2g

7%

Sugars

5g



Protein

18g



% Daily Value*:

Vitamin A

8%

8%

Vitamin C

0%

0%

Calcium

15%

15%

Iron

15%

15%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

*   Beef stroganoff first became popular in the United States in the
fifties, quickly staking its claim as one of the most classic comfort foods
around. Originating in Russia, true beef stroganoff uses sautéed
beef—usually tenderloin—in a sour cream sauce. While it’s common to see
stroganoff served with pasta, rice is another traditional side. Our version
makes this no-fail classic even easier with a one-pot method and
easy-to-cook ground beef, but you could substitute your beef for diced
chicken breast or ground turkey for a leaner option. Try adding peas,
mushrooms, broccoli florets or your favorite veggie to add fresh flavor,
too! We’ve got
 tons of spins
on stroganoff, so try them all and find your favorite!

© 2018 ®/TM General Mills All Rights Reserved





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[CnD] One-Pot Chicken-Bacon-Chipotle Alfredo Recipe

[Marilyn Pennington via Cookinginthedark]

One-Pot Chicken-Bacon-Chipotle Alfredo Recipe

 

*   Prep 5 min 
*   Total20 min 
*   Ingredients7 
*   Servings, 4. 

Make dinner in minutes-in one easy, tasty pot. This incredible upgrade to
alfredo is about to become your ultimate craving. ...MORE+ LESS- 

 

Ingredients

1 box,  Betty CrockerT Suddenly SaladT chipotle ranch pasta salad mix  

1 1/2cups ProgressoT chicken broth  

1 1/2cups half-and-half  

2/3cup shredded Parmesan cheese  

2cups grilled chicken strips  

10 slices bacon, cooked and crumbled  

1tablespoon parsley, finely chopped  

 

Steps

 

.  1. Place Suddenly SaladT pasta and spice packet in a large pot with
broth, half-and-half, Parmesan cheese and chicken strips. 

.  2. Cook on stovetop over medium-high heat, stirring constantly, for 12-15
minutes or until pasta is tender. Stir in bacon. 

.  3. Garnish with parsley. 

 
 Jump to Video 

  

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

570

Calories from Fat

260

% Daily Value

Total Fat

28g

44%

Saturated Fat

13g

67%

Trans Fat

1/2g

 

Cholesterol

125mg

42%

Sodium

1290mg

54%

Potassium

410mg

12%

Total Carbohydrate

36g

12%

Dietary Fiber

1g

4%

Sugars

5g

 

Protein

41g

 

% Daily Value*:

Vitamin A

15%

15%

Vitamin C

10%

10%

Calcium

35%

35%

Iron

15%

15%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2
Fat; 

Carbohydrate Choice

2 1/2 

*Percent Daily Values are based on a 2,000 calorie diet. 

C 2018 R/TM General Mills All Rights Reserved

 

 

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Re: [CnD] what we did last night

[Helen Whitehead via Cookinginthedark]

Did you fry the chicken? Or bake it in the oven?

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, June 3, 2018 10:39 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: [CnD] what we did last night

Last night, we had chicken, which we had marinated in buttermilk all night
and until suppertime.  Then we dipped it in flour seasoned with
salt/pepper/paprika, whatever my husband thought to add.  It was wonderful!
I had recipes for buttermilk-dipped chicken but had just never tried it.  It
was tender and moist!  Can't give the recipe as my husband didn't measure
anything.  I told him to cover the chicken in buttermilk, which he did, and
then he added the seasonings like he does when he just usually cooks
chicken.  It was wonderful and now I want to try it with pork chops or
tenderloin!

 

Deb B.

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Re: [CnD] Silicon bakeware set

[Helen Whitehead via Cookinginthedark]

Hi Ann, 
I have Silicone muffin pans, a square pan, loaf pans, and a bundt pan, and I 
love them.
I don't change the baking time in them. You don't need to spray them or grease 
them at all, all you do is flip them upside down, and your baked item will fall 
out. They are light, and cool down pretty quickly. I also put them on a cookie 
sheet, once they are full. I have never used them in my microwave though. I 
don't do much MW cooking. I love mine! Good luck with yours.

-Original Message-
From: Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, June 3, 2018 10:54 AM
To: cookinginthedark@acbradio.org
Cc: Ann 
Subject: [CnD] Silicon bakeware set

Hi folks,


Someone just gave me a new silicon bake ware set. It has a bunt pan, 
loaf pan, a dozen re-usable cupcake/muffin cups, a muffin pan, pie pan 
and I hgtink a square cake pan. I have no experience whatsoever using 
this kind of bakeware. Other than not using a sharp knife in it and 
putting them on a cookie sheet for stability, does anyone have any tips 
for using these things? Is it really true they can be used in either the 
oven or the microwave, like the instructions say? If using them in a 
conventional electric oven, what kind of time adjustments will I need to 
make? I'm used to using metal and/or glass, with the Gotham Steel stuff 
being my latest favorites.


Thanks for any and all advice,

~Ann

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Re: [CnD] SKINNY AMBROSIA FRUIT SALAD

[Lisa Belville via Cookinginthedark]

Hi.  I'm thinking of making this for our Father's Day get-together.


Is there a difference between Truvia sweetener and something like
Splenda?  Would it be noticeable if I used Splenda instead of Truvia?


TIA,


Lisa



On 3/19/2018 1:41 PM, sugar Lopez via Cookinginthedark wrote:

SKINNY AMBROSIA FRUIT SALAD

This Skinny Ambrosia Fruit Salad combines 5 types of fruit with a sweetened
Greek yogurt sauce - the perfect {healthier} way to dress up your ordinary
fruit salad!

Serves: 6 cups



1 (20 oz.) can pineapple chunks, drained

2 c. green grapes

1 c. strawberries, quartered

1 c. blueberries

1 can mandarin oranges, drained

1 c. plain Greek yogurt

2 Tbsp. Truvia Sugar Blend

1/4 tsp. vanilla



Combine fruits in a large bowl and mix gently, being careful not to crush
mandarin oranges.

In a separate bowl, combine Greek yogurt, Truvia Sugar Blend, and vanilla
and mix well.

Gently fold Greek yogurt sauce into fruit salad. Enjoy!



'The nicest place to be is in someone's thoughts, the safest place to be is
in someone's prayers, and the very best place to be is in the hands of God.

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh



-Please support me in my journey to another opportunity of life at:

https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh



-Please support me in my journey to another opportunity of life at:

  
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez



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[CnD] Silicon bakeware set

[Ann via Cookinginthedark]

Hi folks,


Someone just gave me a new silicon bake ware set. It has a bunt pan, 
loaf pan, a dozen re-usable cupcake/muffin cups, a muffin pan, pie pan 
and I hgtink a square cake pan. I have no experience whatsoever using 
this kind of bakeware. Other than not using a sharp knife in it and 
putting them on a cookie sheet for stability, does anyone have any tips 
for using these things? Is it really true they can be used in either the 
oven or the microwave, like the instructions say? If using them in a 
conventional electric oven, what kind of time adjustments will I need to 
make? I'm used to using metal and/or glass, with the Gotham Steel stuff 
being my latest favorites.



Thanks for any and all advice,

~Ann

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[CnD] Easy Sausage Sandwiches

[Marilyn Pennington via Cookinginthedark]

Easy Sausage Sandwiches

8 pieces of sausage of your choice, sub-roll length

Water

1 26 ounce) jar spaghetti sauce, your favorite

2 to 3 cups shredded Mozzarella cheese

8 sub rolls

Place sausage pieces in 5 quart slow cooker. Add 1 to 2 inches of water.
Cover; cook on low for 5 to 7 hours. Drain water. Stir in spaghetti sauce.
Cover; cook for 30 to 60 minutes more until sauce is heated through. Serve
on rolls topped with Mozzarella cheese.

Makes 8 servings.  Mama's Corner.

 

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[CnD] Basic Scrambled Eggs

[Marilyn Pennington via Cookinginthedark]

Basic Scrambled Eggs

2 eggs

2 tablespoons milk, cream or water

Salt and pepper to taste

2 teaspoons butter or margarine

In a small bowl, beat together eggs, milk, salt and pepper until combined.
In a 7 or 8 inch skillet, melt butter over medium heat. Pour in egg mixture.
As eggs begin to set, gently move a spatula across the bottom and sides of
the pan, allowing the uncooked egg to flow underneath. Continue cooking and
stirring the eggs until the eggs are set and no liquid remains.

Note:

You can easily adjust the number of servings to suit your needs.

Makes 1 to 2 servings.  Mama's Corner. 

 

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Re: [CnD] Peanut Butter Cup Dump Cake Recipe

[Kathy Brandt via Cookinginthedark]

No eggs?

This wouldn’t be a dump cake I suppose, but for me, I would add four eggs, and 
leave out the pretzels.



> On Jun 3, 2018, at 10:26 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> Peanut Butter Cup Dump Cake Recipe
>
>
>
> *Prep 15 min
> *Total1 hr 5 min
> *Servings12
>
> A favorite sweet-and-salty combination of chocolate, peanut butter and
> pretzels makes this super easy one-bowl cake a winner. With just six
> ingredients
>
>
>
>
> Ingredients
>
> 1 box,  (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
>
>
> 1 1/2cups milk
>
> 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
>
> 1/2cup semisweet chocolate chips
>
> 1cup Reese's™ Peanut Butter Cups™ minis (from 8-oz bag), halved
>
> 1/2cup coarsely crushed pretzel twists (about 14 pretzels)
>
>
>
> ·  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
>
> ·  2. In large bowl, beat dry pudding mix and milk with whisk 2 minutes.
> Stir in cake mix until well blended. Spread batter evenly in bottom of pan.
> Sprinkle chocolate chips over top.
>
> ·  3. Bake 28 to 32 minutes or until toothpick inserted in center of cake
> comes out almost clean. Top with remaining ingredients. Let stand 15
> minutes. Use large spoon for serving. Store covered in airtight container at
> room temperature.
>
> Expert Tips
>
> *For extra indulgence, serve with vanilla ice cream!
> *Try dark chocolate chips instead of semisweet chips for even more
> decadence!
>
> Nutrition Information
>
> Nutrition Facts
>
> Serving Size: 1 Serving
>
> Calories
>
> 310
>
> Calories from Fat
>
> 80
>
> % Daily Value
>
> Total Fat
>
> 9g
>
> 13%
>
> Saturated Fat
>
> 5g
>
> 24%
>
> Trans Fat
>
> 0g
>
>
>
> Cholesterol
>
> 0mg
>
> 0%
>
> Sodium
>
> 530mg
>
> 22%
>
> Potassium
>
> 160mg
>
> 5%
>
> Total Carbohydrate
>
> 54g
>
> 18%
>
> Dietary Fiber
>
> 2g
>
> 8%
>
> Sugars
>
> 35g
>
>
>
> Protein
>
> 4g
>
>
>
> % Daily Value*:
>
> Vitamin A
>
> 0%
>
> 0%
>
> Vitamin C
>
> 0%
>
> 0%
>
> Calcium
>
> 10%
>
> 10%
>
> Iron
>
> 10%
>
> 10%
>
> Exchanges:
>
> 1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
> Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2
> Fat;
>
> Carbohydrate Choice
>
> 3 1/2
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> *Trademarks referred to herein are the properties of their respective
> owners.
>
> ·
>
>
>
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[CnD] what we did last night

[Deborah Barnes via Cookinginthedark]

Last night, we had chicken, which we had marinated in buttermilk all night
and until suppertime.  Then we dipped it in flour seasoned with
salt/pepper/paprika, whatever my husband thought to add.  It was wonderful!
I had recipes for buttermilk-dipped chicken but had just never tried it.  It
was tender and moist!  Can't give the recipe as my husband didn't measure
anything.  I told him to cover the chicken in buttermilk, which he did, and
then he added the seasonings like he does when he just usually cooks
chicken.  It was wonderful and now I want to try it with pork chops or
tenderloin!

 

Deb B.

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[CnD] Peaches and Cream Dump Cake Recipe

[Marilyn Pennington via Cookinginthedark]

Peaches and Cream Dump Cake Recipe



*   Prep 15 min
*   Total1 hr 20 min
*   Servings, 12.

We’re going classic with this peaches and cream dump cake that features a
warm peach base topped with a slightly crisp buttery cake mix topp...



Ingredients

3 bags,  (10 oz each) Cascadian Farm™ frozen sliced organic peaches, thawed
(about 4 cups)

1/4cup sugar

1 1/2teaspoons ground cinnamon

1 box,  Betty Crocker™ Super Moist™ white cake mix

3/4cup butter, melted

1/4cup Betty Crocker™ Rich & Creamy cream cheese frosting,  (from 1-lb
container)



Steps

·  1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In pan, mix peaches, sugar and cinnamon. Spread evenly.

·  2. Top with dry cake mix, and gently shake pan to distribute evenly. Pour
melted butter over top, tilting pan to cover as much of the top with butter
as possible.

·  3. Bake 42 to 45 minutes or until light golden brown, mostly dry on top
and bubbly around edges. Cool 20 minutes before serving.

·  4. In small microwavable bowl, microwave frosting uncovered on High 5 to
10 seconds or until thin enough to drizzle. With fork, drizzle on top of
cake. Serve with whipped topping or vanilla ice cream, if desired.

*   Dump cakes are sometimes difficult to determine doneness. It’s
normal to see some wet spots, some dry cake mix and a crisp-like texture on
top. Be sure fruit mixture is bubbly around edges of pan.

Expert Tips

*   Serve this with vanilla ice cream or whipped cream for the whole
peaches and cream experience.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

310

Calories from Fat

130

% Daily Value

Total Fat

14g

22%

Saturated Fat

9g

43%

Trans Fat

0g



Cholesterol

30mg

10%

Sodium

370mg

15%

Potassium

105mg

3%

Total Carbohydrate

43g

14%

Dietary Fiber

1g

6%

Sugars

27g



Protein

2g



% Daily Value*:

Vitamin A

15%

15%

Vitamin C

60%

60%

Calcium

8%

8%

Iron

4%

4%

Exchanges:

1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk;
0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2
Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved





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[CnD] Peanut Butter Cup Dump Cake Recipe

[Marilyn Pennington via Cookinginthedark]

Peanut Butter Cup Dump Cake Recipe



*   Prep 15 min
*   Total1 hr 5 min
*   Servings12

A favorite sweet-and-salty combination of chocolate, peanut butter and
pretzels makes this super easy one-bowl cake a winner. With just six
ingredients…



Ingredients

1 box,  (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix


1 1/2cups milk

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix

1/2cup semisweet chocolate chips

1cup Reese's™ Peanut Butter Cups™ minis (from 8-oz bag), halved

1/2cup coarsely crushed pretzel twists (about 14 pretzels)



·  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

·  2. In large bowl, beat dry pudding mix and milk with whisk 2 minutes.
Stir in cake mix until well blended. Spread batter evenly in bottom of pan.
Sprinkle chocolate chips over top.

·  3. Bake 28 to 32 minutes or until toothpick inserted in center of cake
comes out almost clean. Top with remaining ingredients. Let stand 15
minutes. Use large spoon for serving. Store covered in airtight container at
room temperature.

Expert Tips

*   For extra indulgence, serve with vanilla ice cream!
*   Try dark chocolate chips instead of semisweet chips for even more
decadence!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

310

Calories from Fat

80

% Daily Value

Total Fat

9g

13%

Saturated Fat

5g

24%

Trans Fat

0g



Cholesterol

0mg

0%

Sodium

530mg

22%

Potassium

160mg

5%

Total Carbohydrate

54g

18%

Dietary Fiber

2g

8%

Sugars

35g



Protein

4g



% Daily Value*:

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

10%

10%

Iron

10%

10%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2
Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

*   Trademarks referred to herein are the properties of their respective
owners.

·



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Re: [CnD] PINEAPPLE LEMONADE

[Deborah Barnes via Cookinginthedark]

I'd like to try this but what on earth would you put it in?  A gallon pitcher 
wouldn't be big enough would it?

Deb B.

-Original Message-
From: sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, June 03, 2018 7:34 AM
To: CND
Cc: sugar Lopez
Subject: [CnD] PINEAPPLE LEMONADE

PINEAPPLE LEMONADE

1 Cup Countrytime Lemonade Mix

3 Cups Cold water 

1 Can of chilled pineapple juice ( 46 oz)

2 Cans of Sprite

 

Mix well and keep chilled.

 

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh

 

-Please support me in my journey to another opportunity of life at:

https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

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[CnD] PINEAPPLE LEMONADE

[sugar Lopez via Cookinginthedark]

PINEAPPLE LEMONADE

1 Cup Countrytime Lemonade Mix

3 Cups Cold water 

1 Can of chilled pineapple juice ( 46 oz)

2 Cans of Sprite

 

Mix well and keep chilled.

 

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh

 

-Please support me in my journey to another opportunity of life at:

https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

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Re: [CnD] Chocolate Chocolate Muffins Recipe #2

[Mike and jean via Cookinginthedark]

I also appreciate these recipies.  I am going to make these and take them to 
church to share with our friends.  mike

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 2, 2018 4:21 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Chocolate Chocolate Muffins Recipe #2

Thanks for both of these recipes, Helen. I'll save them and will try them soon.

More Later,
Dani



On 5/31/18, Helen Whitehead via Cookinginthedark
 wrote:
>   Chocolate Chocolate Muffins Recipe #2
> If you love chocolate, you'll love these chocolate chocolate muffins. We
> make them with
> cocoa powder
> and semi-sweet chocolate chips, so they'll satisfy even the most serious
> chocoholics.
>
> The key to these chocolate muffins is, after we fold the chocolate chips
> into the batter and fill up the
> muffin pan,
> we sprinkle additional chocolate chips on top before baking.
>
>
> Ingredients
> . 2 cups
> all-purpose flour
> (260 grams)
> . ¾ cup cocoa powder
> . ¾ cup granulated sugar
> . 1 Tbsp baking powder
> . ½ tsp salt
> . 1¼ cups whole milk
> . 2 large eggs, beaten
> . 2 Tbsp butter, melted
> . 1/3 cup vegetable oil
> . 1 tsp pure
> vanilla extract
> . 1 cup
> semi-sweet chocolate chips,
> plus 1/3 cup additional chocolate chips for sprinkling
> Prep Time: 15 minutes
> Cook Time: 20 minutes
> Total Time: 35 minutes
>
> Preparation
> Preheat oven to 350° F.
> Combine the flour, cocoa powder, baking powder, sugar and salt in a large
> bowl.
> Combine the milk and the melted butter. Then add the oil, and finally whisk
>
> in the beaten eggs and stir in the vanilla extract.
> Thoroughly grease and flour a muffin pan (or better yet, you can use paper
> muffin liners).
> Add the liquid ingredients to the dry ones and mix no more than ten
> seconds.
>
> The batter should be visibly lumpy. That's OK! It's extremely important not
> to overmix the batter, or the resulting muffins can be hard or misshapen.
>
> TIP: The dry and wet ingredients, respectively, can be mixed in advance,
> but
>
> as soon as the wet and dry ingredients have been combined with each other,
> the liquid will activate the
> baking powder
> and the batter needs to be baked right away.
> With a rubber spatula, gently fold 1 cup of
> chocolate chips
> into the batter. Don't overwork the batter.
> Carefully spoon the batter into the prepared muffin pan (you can use a
> small
>
> ladle or even an ice-cream scoop).
> Finally, sprinkle the remaining chocolate chips onto the tops of the
> muffins, and transfer to the oven immediately.
> Bake 18-20 minutes or until a toothpick inserted into the center of a
> muffin
>
> comes out clean.
> Remove pan from the oven and let the muffins cool for five minutes in the
> pan. Then remove the muffins from the pan and let them cool another five
> minutes
> on a wire rack.
> Makes 12 to 18 chocolate chocolate muffins.
>
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