Peanut Butter Honey Roasted Granola

If you love honey, granola, peanuts, this is a perfect granola for you, the taste of this is amazing bursting with peanut butter, slight undertone taste of the coconut oil, roasted peanuts, oats, then add a little more crunch from the M&M's, and some soft peanut butter chips or chocolate chips, its what you desire, chocolate and peanut butter go together perfectly if desired. We all love granola,

I do have a favorite that I always make, it is the best, but for the peanut butter lovers this one if for you. This will be great with milk as a cereal, on yogurt, or vanilla ice cream.
Granola is always on my counter, a healthy snack to have on hand for on the go or to snack on at home. I found this recipe and had to make again and again.

I do have my favorite granola you should try:http://cookiescrumbsandchickens.blogspot.com/2014/01/granola.html


Ingredients:

• 1/4 cup coconut oil, in the melted state
• 1/3 cup plus 2 Tablespoons  honey
• 1/2 cup honey roasted peanut butter
• 1 teaspoon vanilla extract
• 3 cups old-fashioned rolled oats
• 1 cup  honey roasted peanuts
• 1/2 teaspoon ground cinnamon
• optional: 1/2 cup  peanut butter chips
• optional: 1/2 cup  mini or regular size M&Ms

Directions:

1. Preheat oven to 300F degrees. Line one large baking sheet with parchment paper or a baking mat
2. In a large bowl, microwave the coconut oil and honey together for about 30 seconds or you can melt in a small saucepan on the stovetop. Remove from the microwave and using a rubber spatula, stir until they are melted together and smooth. If not smooth, microwave in 10 second intervals until smooth.  Stir in the peanut butter and vanilla until smooth. Take out of the microwave and add the oats, peanuts, and cinnamon. Stir the mixture and make sure to coat everything completely. The oats should all be moist and coated.
3. Spread onto the prepared baking shee, do not overcrowwd, if needed you may need 2 baking sheets, and bake for 30- 35 minutes, stirring every 10 minutes . Remove from the oven and allow the granola to cool for 20 minutes then add  the peanut butter chips and M&Ms on top. On the baking sheet stir everything completely until all combined well. Cool completely. Granola remains fresh in an airtight container at room temperature for about 3 weeks.

recipe slightly adapted and photo source: http://sallysbakingaddiction.com/2015/02/23/honey-roasted-peanut-butter-granola/

Balsamic Chicken With Veggies

This delicious dish, has moist and tender chicken costed in balsamic, italian dressing, and honey coating the and grape or cherry tomatoes, and green beans or asparagus. The combination of flavors, with the honey glazes all these ingredients and is a perfect match, I have made this dish two times, If I see balsamic, italian dressing, and honey those are my favorite ingredients to cook with. I personally love it with both the asparagus or the green beans, but I think green beans are my favorite. I love finding dishes like this that are all made in 1 skillet and 1 bowl. A quick and easy dish that will be ready in about 25 minutes, perfect for dinner, parties, having guest over. Make some rice and you have a amazing meal. Also a little tip if you are doing asparagus look for skinny ones, they are easier and quicker to cook with. I am making this meal tonight for dinner, can't wait.




Ingredients:

• 1/4 cup plus 5 Tablespoons Italian salad dressing, Kraft Robust 
• 3 Tbsp balsamic vinegar
• 1 1/2 Tbsp honey
• 1/8 tsp crushed red pepper flakes, you can put more if you desire more heat 
• 1 1/4 lbs chicken breast tenderloins
• 4 Tablespoons olive oil
• Salt and freshly ground black pepper to taste 
• 1 lb fresh green beans, end cut off or (asparagus, trimmed of tough ends, chopped into 2-inch pieces )
• 1 1/2 cups matchstick carrots
• 1 cup grape tomatoes, halved

Directions:

• 1. In a large mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• 2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken in skillet. ,( do not crowd, you may have to do in 2 batches)iCook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop green beans or  asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken. 
• Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).
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• Recipe source: adapted from BHG
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Apple Fritter Bread

This amazing apple fritter bread is the best I have ever eaten, it has the bread part that is so moist, tender, from the sour cream and warm cinnamon spices, then a delicious apple cinnamon mixture that is in between the layers of the bread, just think warm apples, coated in cinnamon and sugar, then on top sprinkled with another layer of cinnamon and sugar then a delicious glaze to top it off. Cant it get any better, heck no. I love, loved it. I saw this recipe made it right away, it was eaten in a day, when you have 6 people living here, and I am making it again today.
Another great part off this recipe, being that it is a bread, their is no yeast to deal with, love that, the ingredients in this recipe you already have at home, run to the store and grab some fuji apples and start baking this.
This reminds me of going to Lancaster PA several times of year and yes we always buy a bunch of their apple fritters, they are so good, but fried. In this recipe you will have the exact taste but in a bread and much healthier for you. Enjoy..

Apple-Cinnamon Mixture
1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces, it will be 1 very heaping cup when diced, you can use Fuji, honeycrisp or gala
1 tablespoon granulated sugar
1 heaping teaspoon cinnamon

Cinnamon-Brown Sugar Mixture
1/4 cup light brown sugar, packed
1 heaping teaspoon cinnamon

Bread
1 large egg
1/3 cup granulated sugar
1/4 cup canola or vegetable oil
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4-1/2 teaspoon salt, to desired
1/4 teaspoon cinnamon 

Glaze 
1 cup powdered sugar
about 2 to 3 tablespoons milk or cream 

DIRECTIONS:

1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Apple-Cinnamon Mixture- To a small bowl, add all ingredients, and stir to combine; set aside.
3. Cinnamon-Brown Sugar Mixture - To a small bowl, add both ingredients, and stir to combine; set aside.
4. Bread - To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
5. Add the oil, sour cream, vanilla, and whisk until smooth and combined.
6. Add the flour, baking soda, salt, cinnmon and stir until just combined, don't overmix.
7. Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside.
8. Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
9. Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
10. Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
11. Evenly sprinkle the remaining apples.
12. Evenly sprinkle the remaining cinnamon-brown sugar.
13. Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you'll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through. Baking times could range dramatically based on type of apples used and their juiciness, climate, pan, oven variance, etc. Bake until your bread is done.
14. Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.
15. Glaze - In a small bowl, add the confectioner's sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
16. Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast; or you can halve the glaze recipe if you're not a glaze person. I'm comfortable keeping glazed items at room temp, but if you're not, drizzle glaze only over portion of bread you plan to consume immediately. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months

recipe and photto source:http://www.averiecooks.com/2015/02/apple-fritter-bread.html

Frosted Coconut Sugar Cookie Bars

   

These Coconut Bars scream Coconut. If you are a true coconut lover, these are the perfect bars for you, a tender crust, made with coconut oil, gives this crust just that subdue taste of coconut, then frosted with an amazing frosting made with powdered sugar, coconut extract then topped with more coconut, to bring it up a level you can also drizzle some semi sweet chocolate chips on the top. But the are perfect the way they are.

These bars are for the coconut lovers like me, it reminds me of the tropics biting into these bars, I found this recipe because when ever I see coconut, I will try and I am glad I did because these are delicious..






Ingredients:

• 2/3 cup coconut oil
• 3/4 cup granulated sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1 teaspoon coconut extract 
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 cups flour

For The Frosting:

• 3 tablespoons coconut oil
• Pinch of salt
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 tablespoons coconut milk 
• 1 cup shredded sweetened coconut, divided

Note: if desired you can drizzle melted semi sweet chocolate chips on top 

DIRECTIONS:

1. Preheat oven to 350 degrees then line a 9x13 pan with foil, leave a slight overhang to lift bars out, and spray with cooking spray.
2. In a large mixing bowl add the  coconut oil and sugar and beat until creamy. If using a stand mixer use the paddle attachment. Then beat in egg and both extracts. Add in baking soda, cream of tartar, and salt. Slowly mix in flour.
3. Press the dough into prepared pan.
4. Bake for 14-18 minutes. Until the sides become a golden color and the center will look a little under done. Do not let the center become done, once the center looks cooked it is now overdone. Set aside to cool completely then frost.
5. To Make the frosting: In a large mixing bowl add the  coconut oil and powdered sugar and beat until mixture is crumbly. Add vanilla and coconut extracts and 2 tablespoons milk. Mix until the frosting comes together and becomes smooth. Stir in 1/2 cup shredded coconut. 
6. Frost cookie bars and top with the other 1/2 cup coconut for garnish. Store at room temperature loosely covered.

recipe and photo source:http://www.crazyforcrust.com/2014/07/coconut-sugar-cookie-bars/

Cookies and Cream Muddy Buddy Mix

This is one of my favorite Muddy Buddy mixes. Crunchy chex cereal coated with white and milk

chocolate, then chunks of Oreo cookies in the mix. The perfect snack to have in your house that everyone will love. I love keeping this Muddy Buddy Mix around my house. I make all different kinds and we just snack away all day or night. Their are so many different recipes or blends you can try. Just pick your favorite and try it out. This one is a favorite in my house, because we all love Oreo's. Give it a try...

Ingredients:

"Cookie Part of the Muddy Mix"

5 cups rice chex cereal
1 cup white chocolate chips ( I add 1 Tablespoon of shortening to the melting process, it makes the chips melt smoother)
8 oreo's (crushed)
1/2 cup powdered sugar

"Cream Part of the Muddy Mix"

5 cups rice chex cereal
1 cup milk chocolate chips ( I add 1 Tablespoon of shortening to the melting process, it makes the chips melt smoother)
8 oreos (crushed)
1/2 cup powdered sugar

Extra Chopped Oreo's


Directions:

1. Cookie Muddy Mix Part: Measure out rice chex cereal in a large bowl or plastic bag and set aside
2. Measure out the crushed oreo's and powdered sugar and place in a large plastic bag or large bowl with a lid.
3. Melt the milk chocolate chips and stir until smooth.
4. Stir melted chocolate over rice chex cereal and shake or stir until all of the cereal is coated.
5. Transfer the chocolate coated cereal into the large plastic bag or large bowl with lid, and shake away until coated very well.
6. Dump onto a large cookie sheet and et completly cool, or until not sticky.
7. Cream Muddy Mix Part: Follow instructions for 1-6 using the Cream ingredients.
8. Once everything is all cooled, combine both Cookie and Cream mixtures into a container and fold in the extra chopped Oreo's.
9. Store into a airtight container. Enjoy!!!!!
































adapted and photo source:http://www.yourcupofcake.com/2013/01/cookies-and-cream-puppy-chow.html

Cinnamon Roll Cheesecake Bars

These cinnamon roll cheesecake bars are Amazing, just imagine a sweet and salty, cinnamony graham cracker crust, then topped with a rich and creamy cinnamon roll swirled cheesecake every bite you will just want more, I cant tell you enough how delicious these bars are. Cinnamon and cheesecake are my favorite's combined in the graham cracker crust just brilliant. After finding this recipe a year ago I make these over and over again, I forgot about this recipe until I came across it in my recipe file and said to myself why haven't I posted this yet, it is the best recipe ever, well here ya go, it is easy to make, not many ingredients and it will be worth it to make, run to the store and make for dessert tonight, you wont be sorry. Your house will be filled with cinnamon, no candles to burn with this aroma, that is going to fill your house. Enjoy..


Ingredients: 

For the graham cracker crust:

• 12 graham cracker sheets
• ¼ cup sugar
• ½ cup butter, melted
• 1 tablespoon cinnamon

For the cinnamon roll filling:

• ¼ cup butter
• ½ tablespoon cinnamon
• ½ cup brown sugar
• ¼ teaspoon vanilla
• 1 tablespoon flour

For the cheesecake layer:

• 16 ounces cream cheese,  softened
• 1 egg at room temperature
• ⅓ cup sugar
• 2 teaspoons vanilla

Directions:

1. Preheat oven to 350 degrees then line an 8x8 inch pan with foil leaving an overhang so it can be lifted out easy, then spray with cooking spray.
2. In a food processor pulse graham crackers until you have fine crumbs. Then add sugar and cinnamon and pulse again, then add melted butter and continue to pulse another 30 seconds. Pour mixture into prepared pan and bake for 5 minutes.
3. Meanwhile to prepare cinnamon roll filling. In a small sauce pan over medium heat combine butter, cinnamon, and brown sugar. Cook and stir or whisk until butter is melted and all ingredients are combined. Then stir in vanilla and flour, remove from heat and set aside.
4. Then prepare cheesecake layer:
5. In a large bowl whisk together egg and sugar until it becomes foamy.Then add cream cheese, egg, and vanilla until smooth, do not over mix. Then pour mixture on top of baked crust. Drizzle cinnamon roll filling over cheesecake layer in any pattern you desire and use a toothpick to swirl into cheesecake layer. Bake 18-20 minutes or until cheesecake is set. Allow to cool 30 minutes, then place in the fridge to cool completely, this can take several hours. When completely cooled, cut and serve. Store in airtight container in fridge.

recipe and photo source:

http://lecremedelacrumb.com/2014/01/cinnamon-roll-cheesecake-bars.html

Chocolate Blackberry Cupcakes

These Chocolate cupcakes with a Blackberry Buttercream are moist and tender melt in your mouth cupcakes, then topped off with a delicious Blackberry Buttercream that when combined is a perfect combination. These are great for parties, weddings, showers, etc. Or just to have at home, I am always finding and trying new cupcake recipes because they are my favorite to always have in the house. Everyone loves the taste of these, I found this recipe a long time ago and make them for a lot of my parties, they will certainly be a huge hit and they look great too..These are very easy to make not many ingredients and great any time of the year.

Ingredients For The Chocolate Cupcake:

1 box Devil's Food Cake mix

3 eggs

1/2 cup oil

1 cup milk

1/3 cup plain or vanilla yogurt

2 teaspoons vanilla extract

Ingredinets For The Blackberry Buttercream:

1 cup butter, softened

3-4 cups powdered sugar

4-5 tablespoons blackberry puree, strained

Directions For The Cupcakes:

1. Preheat oven to 350 degrees and line cupcake pans with cupcake liners

2. Sift cake mix into a large bowl and set aside.

3. In a large bowl whisk to gently combine the eggs, oil, milk, yogurt and vanilla and just whisk until incorporated. 

4. Add cake mix to wet ingredients and whisk then stir just until combined, if you over mix you will have a tough cupcake. 

5. Fill cupcake liners 3/4 full and bake for 13-19 minutes, or until a toothpick comes out clean.

Directions For The Blackberry Buttercream:

1. Buttercream: Beat butter for 2-3 minutes until it becomes a pale yellow.  Slowly add powdered sugar until the frosting becomes very thick. Slowly add berry puree a little at a time. Stop once the buttercream becomes the right consistency. If it becomes too loose, add more powdered sugar to thicken. (To make blackberry puree, place berries in a blender or food processor and mix until smooth. Put the puree through a strainer to remove the seeds) 

2. Pipe buttercream onto cooled cupcakes and top with a fresh blackberry.

http://www.yourcupofcake.com/2012/06/chocolate-blackberry-cupcakes.htmlrecipe and photo source:

Funfetti Donuts ( Baked)

These donuts are so good, fluffy, soft yummy donuts with sprinkles in the batter, then dipped in a delicious easy vanilla glaze, and more sprinkles on top. These are so easy to make you have all of the ingredients in the house to whip these up, no mixer needed. They are not greasy because they are baked, making them so soft and not that greasy soft you get at the store. Also, to make them taste like real bakery donuts you add just a touch of nutmeg, you cant taste it, but it is that hidden flavor that when everyone eats them they love the donuts and wonder what makes them so good. That is a little secret to baking in some recipes. If you do not have the donut pan Target and Bed Bath and Beyond has them for 8 dollars. I would double this recipe because they were gone in a day. Enjoy!!

These are so easy to make all the ingredients you have in your house, I love, love, love sprinkles. No lie I have about 30 containers of sprinkles in my house, every color you can think of, thanks to me going to Lancaster, PA to a little Amish owned store where I purchase all of my baking items, You cant beat the prices. The containers are only 50-75 cents. So I go 2 or 3 times a year and stock up. They must think I am crazy, I go to the register and not only buy sprinkles but all of my baking needs.  I cant believe the money I save by going there, it is worth the 3 hour trip. I love going there the store is connected to their house, no power and they just buy big bags and then place them in containers, or bags. Anyway I like Jimmies ( sprinkles) not non pariels, because they bleed, in some recipes I will use them, but not in this one.

Ingredients For Donuts:

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/3 cup granulated sugar
1/2 cup milk
1/4 cup sour cream
1 large egg
2 Tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup heaping rainbow sprinkles ( jimmies)

For The Glaze:

2- 2 1/2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
rainbow sprinkles ( jimmies) for sprinkling on top of donuts


Directions:

1. Preheat the oven to 350F degrees and spray a donut pan with non-stick spray then set aside

2. For the donuts in a large bowl add  the flour, baking powder, baking soda, nutmeg, and granulated sugar together, whisk and set aside.

3. In another medium bowl add the milk, sour cream, and egg together and whisk until smooth. Add the slightly cooled melted butter and vanilla, whisking until fully combined. 

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix and the batter is thick, that is normal.  Fold in the sprinkles gently to mixture until incorporated completely. 

5. Spoon the batter into the donut cups—I used a large zipped-top bag to make it easy and no mess. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. Then smooth with a butter knife to spread evenly in the donut pan

6. Bake for 7-10 minutes or until the edges are lightly browned. Allow the donuts to cool before glazing. 

7. For The Glaze: 
In a medium saucepan over low heat, combine the glaze ingredients. Whisk until the glaze is smooth.  It will be thin but you will see, the recipe calls for 2 cups but I wanted a little thicker and I added 2 1/2 cups. So it is your call either way if you use 2 or 2 1/2 both perfect. Remove from heat then immediately begin dunking the tops of the donuts, one at a time into the glaze. I had some glaze left so after I dunked, I even dunked some of the sides, because I like the glaze, then I took a spoon and even poured more over donuts, you have to place sprinkles on quickly glaze sets fast. Drop each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack, place foil, parchment or wax paper under the wire rack to catch the drippings. 

Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days. 
































recipe slightly adapted from:http://sallysbakingaddiction.com/2014/01/12/baked-funfetti-donuts/

Chocolate Coconut Oatmeal Bars

These perfect chocolate coconut oatmeal bars, are chewy, have textures from delicious and sweet coconut, the oats a touch of cinnamon, coconut oil and chocolate drizzled on the top. These taste just like the famous Girl Scout Samoa cookies. These are healthy and good for you, perfect granola bar for a sweet chewy treat, great for lunches for adults and kids, great on the go snack.

 I love these easy no bake, one or two bowl recipes that you only need a whisk and a spatula, and create something wonderful and great tasting like these, after I found this recipe I make these weekly for my kids for work or school. I love to make granola, granola bars and on the go healthy snacks for my family and this is a great one..


Ingredients: 

1/2 cup coconut oil, in liquid state ( you may need to melt in microwave if needed)
1/2 cup light corn syrup
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 cups sweetened shredded coconut
2 1/2 cups quick cook oats
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch salt, if desired
2 cups semi-sweet chocolate chips, melted for drizzling, optional

Directions:

1. Line an 8x8-inch pan with aluminum foil, spray with cooking spray then set the pan aside. 
2. In a large microwave-safe bowl, combine oil, corn syrup, sugars, and cook on high power for 90 seconds. Stop and stir the mixture, until combined and smooth, will be grainy, that is normal.
3. Return bowl to microwave and cook for 80-90 more seconds take out and stir the mixture again
4. Stir in coconut, oats, cinnamon, vanilla, and (salt, if desired). Pour the mixture in a little at a time, stir then keeping adding a little and stirring until all combined.  
5. Pour the mixture out into prepared pan, packing it firmly down with a spatula.
6. Melt the chocolate in a medium bowl, about 1 minute on high power, or until chocolate is smooth
7. Even drizzle and swirl chocolate over bars
8. Cover pan with foil  and refrigerate until set and firm, about 2-3 hours. Then you can slice bars into bars or square. You can keep stored in an container on counter or in fridge. Preferably in the fridge these will stay up to 1 month. So the coconut oil stays firm. 

recipe and photo source: http://www.averiecooks.com/2013/08/no-bake-samoas-cookie-granola-bars.html

Chocolate Covered Pretzels

Chocolate Covered Pretzels, Yumm. Who doesn't love them, with the sweet chocolate and the salty pretzel perfect match, you can easily use semi sweet chocolate chips also, I make both. These are perfect for parties, gift bags, holidays, or to snack at home. You can easily use any color sprinkle to switch out for the holiday. Enjoy they are sso good. No need to purchase at the store when you can make them rright ffrom home...

Ingredients:

1 (10-ounce bag ) white chocolate chips, or the white chocolate melts
Bag of twist pretzels
sprinkles

Directions:

1. Line 2 baking sheets with parchment paper then set them aside
2. In a medium, microwave safe bowl, add  half the bag of white chocolate chips and heat for 1 minute on high power to melt, stir and then every 10 seconds microwave until smooth. White chocolate can burn easily so be careful.  Or you can use a  double-broiler. You may have to keep placing chocolate in microwave for like 5-10 seconds to keep smooth or I have a little crock that when chocolate is melted I pour in there and it stays warm on very low heat.
3. One at a time using a fork, place pretzel in chocolate then lift pretzels out, letting the excess chocolate run off, before placing baking sheet. Then place pretzel on baking sheet and right away place sprinkles on the pretzel. Repeat  with remaining pretzels and chocolate. You get like half a bag with 1 bag of chocolate chips.
4. Allow pretzels to set up at room temp for at least 3 hours, Pretzels will keep airtight at room temp You can keep stored in fridge but I do not, they don't last long here anyway, I make these for parties. 

Double Chocolate Muffins ( Costco Copycat)

Ok now lets take about the BEST muffins you will ever eat..These moist, tender, double chocolate muffins are amazing. They are so good, so chocolaty, every bite you take you get a chocolate muffin that is loaded with chocolate chips. I cant tell you enough to make these muffins. Who doesn't love Costco muffins, well I sure do the chocolate ones. These are so easy to make no mixer, one bowl, few ingredients that you will already have at home. I have to say I like these even better. At Costco the muffins are huge though and I cant eat the entire muffin, these are made in a regular muffin tin, but by filling almost to the top, (this will make 21) they become darn close to the size of the ones at Costco. And you can make them right from home, I was and I am determined to make their double chocolate and their chocolate and vanilla swirl with chocolate drizzle ones.

Ingredients: 

3 large eggs
1/2 cup oil
1/2 cup milk
1/4 cup plus 1 teaspoon water
1 1/8 teaspoons vanilla extract
1 teaspoon cinnamon
3/4 cup sour cream
1 box Devils Food Cake Mix
1 box ( 3.9 ounce) box chocolate instant pudding
3 cups ( 1 bag) semi sweet chocolate chips


Directions:

1. Preheat oven to 375 degrees and line 21 muffins tins with liners.

2. In a large bowl mixing bowl add the eggs and lightly beat 

3. Add oil, milk, water, vanilla, and whisk until combined

4. Pour in sour cream, whisk for 30 seconds until smooth, and then add cake mix, pudding mix and                       cinnamon, do not over mix the muffins or they will become tough

5.  Stir in 2 1/2 cups chocolate chips and stir until fully incorporated, and fill muffin liners 3/4 full 
6. You will have 21 muffins, then place the other 1/2 cup of chips and place on top of the muffins 

7. Bake for 16-23 check after 16 minutes ( mine took 20 minutes)or until a toothpick comes out clean OR the tops spring back. 

8. The muffins will become high in the muffin tins as they bake, that is okay. 
9. Remove immediately from muffins tins and let cool for 10 minutes, then store in n airtight container.  If the container steams because they are not fully cooled, don’t freak out, that just means they will not dry out.  









































recipe inspired from:http://www.yourcupofcake.com/2011/03/chocolate-costco-muffins.html