I hope everyone enjoyed the craziness of the holidays! Christmas morning was so much fun at our house this year. Our son was so excited to open presents! It was so different from last year. Last year our little guy was only 1.5 years old and didn’t really understand what was going on. Well now at 2.5, heck he’ll explain it all to you!
He woke up Christmas morning and I walked into his room and the first thing he said was “Ho Ho Ho!”. He jumped out of bed so fast and ran down the stairs to check if santa had eaten his cookies and given the carrots to the reindeer! We made santa these delicious HoHoHo! Cake Mix Cookies, I think he really liked them. All santa left was a few crumbs!
After the excitement of making sure santa ate the cookies was over it was time for presents. My husband and I were laughing so hard watching our handsome stud opening his gifts. He is a very expressive little man and the faces he makes are absolutely priceless and he just melts my heart! The funny thing was, for every gift he wouldn’t even acknowledge what the toy was until every piece of wrapping paper was taken off the box. What a goof! I just love that little man!
I think his favorite gift was the kitchen set santa brought. Santa is so busy on Christmas but he took the time to put the kitchen set together and put it at the bottom of the stairs in the basement! Our little guy opened the door tore down the stairs, (it’s amazing how fast a two year old can get down a flight of steps) ripped off the wrapping paper and was so so so excited. Santa did good! He’s been cooking up a storm for mommy, daddy and baby sister. He’e very meticulous about where everything goes in his kitchen. I love it!
He took the time to open his sister’s gifts too. He showed her each gift and was very excited to show her how to play with everything that santa brought!
I can’t wait to see what next Christmas brings! Let’s not get there too fast though!
It’s a new year and that means new memories, new adventures, new friends and of course lots and lots of new recipes.
I need you to try out these Triple Chocolate Bakery Muffins. They are so chocolatey and delicious, and you don’t even need a mixer. I call those nap time sweet treats! Any recipe that doesn’t need a mixer is perfect to make while the kids are napping! That’s my kind of recipe.
I love muffins. Well I love any and all kinds of sweet treats actually. I have a sweets problem, thanks mom! My mom has an even bigger sweet tooth than I do, I totally get it from her! Just like me, my mom always has something baking in her oven! Anyway back to the muffins. I love them, I really do. I mean who wouldn’t love a sweet treat that you can get away with eating for breakfast! Right?! Unless it’s a dry muffin, then I don’t want it.
That’s why you need to not over mix your muffin batter! Over mixed muffin batter mean dry muffins. Don’t over bake them either!
These Triple Chocolate Bakery Muffins are sure to be a crowd pleaser. They are full of all the yummy chocolate flavor we all love. These have cocoa powder, semi-sweet chips and white chocolate chips. I like to use the mini semi-sweet chocolate chips when I make muffins. Every bite is guaranteed to be full of chocolate chips!
The key to baking bakery style muffins is the bake time and oven temperatures. These muffins start out in a 425 degree oven and then you lower the oven temperature to 375 degrees. The higher temperature allows the baking powder to be activated quickly which allows the muffins to rise quickly. Then the temperature is lowered to let the muffins finish baking without drying out.
Bake up a batch of these today!
- 1-1/2 cups whole-wheat flour
- 1/2 cup unsweetened cocoa powder
- 4 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 1 cup brown sugar
- 1 cup buttermilk
- 1/2 cup canola or vegetable oil
- 1 tbsp. vanilla extract
- 1 cup semi-sweet mini chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 425 degrees F.
- Line muffins tins with paper liners.
- In a medium bowl combine the whole-wheat flour, cocoa powder, baking powder and salt.
- In a separate bowl whisk together the eggs and brown sugar. Add in the buttermilk, canola oil and vanilla extract. Whisk until just combined.
- Slowly add in the flour mixture and mix until just combined. Do not over mix the batter.
- Fold in the chocolate chips.
- Fill the muffin cups to the top of the muffin liner.
- Bake in the preheated 425 degree oven for 7 minutes. Lower the oven temperature to 375 and bake for another 13-16 minutes or until a toothpick inserted comes out clean.
- Cool in the muffin pan for two minutes then careful transfer the muffins to a wire rack to cool completely.
- You can substitute all-purpose flour for the whole-wheat flour.
- Be sure not to over mix the muffin batter. If you do your muffin will not be light and fluffy,
- If you don't have buttermilk, pour 1 tablespoon of white vinegar into a glass measuring cup and add enough milk to make one cup. Let the mixture sit for about ten minutes.
- Make sure you follow the baking times and oven temperature!