Death by Chocolate

If I have to die early, death by chocolate is the way I want to go and these muffins are the definition of chocolate perfection.

Chocolate chocolate chip muffins - can't go wrong with that. double the chocolate double the fun is what I always say. These muffins are seriously yummy. I mean look at that - how good does that look?!

Ingredients:

One 4-Ounce Bar of Semi Sweet Chocolate (I used chocolate chips)

1 Stick of Unsalted Butter

3/4 Cup of Sugar

2 Large Eggs

1 Teaspoon of Pure Vanilla Extract

1/3 Cup of Plain Greek Yogurt (can also use sour cream)

1/2 Cup of All-Purpose Flour 

1/3 Cup of Unsweetened Natural Cocoa Powder

1/2 Teaspoon of Salt

1 Cup of Semi-Sweet Chocolate Chips

Cooking Instructions:

1. Start by preheating the oven to 420 degrees.

2. Mix all of the dry ingredients together.

3. If necessary, coarsely cut up the chocolate bar. Put the chocolate and butter together in a bowl. 

4. Melt the chocolate. I microwave the bowl in 15 second increments - any longer and the chocolate will start to burn. Makes sure to mix the chocolate each time after microwaving it. Keep microwaving it until the chocolate is smooth.

5. Combine the chocolate mixture and the dry mixture. 

6. Add the eggs to the mixture. 

7. Then place the batter into the cupcake tins. 

8. Cook for about 12 minutes. To make sure they are done, stick a toothpick inside. If it comes out clean then they are done. 

9. Let the muffins cool and then ENJOY :)

These muffins are so moist and delicious. They are soft and fluffy and SO chocolatey :)


*** recipe from Sally Baking Addiction

Thai For Dinner!

Thai Curry Chicken with a Coconut-Peanut Sauce

I don't know about you guys but I don't generally consider myself to be an adventurous person.

I like to look around on Pinterest for new recipes and when this one came up, I was skeptical that I would like it.

However, it was actually DELICIOUS!!!!! I highly recommend you at least giving it a try if you are on the fence.

The sauce is creamy and delicious.

Ingredients:
Chicken:
1/4 Cup of Soy Sauce
3 Tablespoons of Brown Sugar
Zest of one lime
2 Tablespoons of Vegetable Oil
3 Cloves of Garlic, minced
1 Tablespoon of Curry Powder
1/2 Teaspoon of Ground Ginger
1/4 Teaspoon of Ground Cardamom
1/2 Teaspoon of Salt
3 Pounds of Boneless Skinless Chicken Breasts

Sauce:
1 Can of Coconut Milk (I used light and it tasted great)
1/4 Cup of Peanut Butter
1/3 Cup of Packed Brown Sugar
1-1/2 Tablespoons of Soy Sauce
1 Tablespoon of red curry paste
3 Tablespoons of Fresh Lime Juice

Cooking Instructions:
1. Start by making the marinade. Combine the soy sauce, brown sugar, lime zest, vegetable oil, ginger, garlic, curry powder, salt, and cardamom into a large bowl.

2. Once you have created the marinade, place the chicken and the marinade into a large ziplock bag.
I let the chicken marinade over night.

3. After the chicken has marinaded, I started by searing the chicken off in a pan. Just to get some color.

4. Then I moved the chicken into the oven for about 7 minutes on 375 degrees.

5. While the chicken is cooking, start the sauce. Add the coconut milk first. Then whisk in the peanut butter, brown sugar, soy sauce, and curry paste.

****NOTE: If you want a thicker sauce you can add some corn starch.

6. Take the chicken out of the oven. I let it rest for a few minutes before cutting it. Then drizzle the sauce over the top.

7. Bon appetite!!!

The taste is truly something different not to mention tasty.

****Recipe from Once Upon a Chef