Double Chocolate Chip Zucchini Muffins

Doube chocolate chip zucchini muffins

My dad’s garden is in full bloom and I’m so excited because that means fresh veggies for us!  He brought over some zucchini this weekend and I knew exactly what I wanted to do with it.  I’ve had double chocolate chip muffins on my list of “things to make” for quite a while.  I wanted a dense but moist muffin (like the Costco ones) and I thought the zucchini would be perfect for them.  It was. These muffins turned out amazing! 

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Double Chocolate Chip Zucchini Muffins
Yields 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cups flour
  2. 1/2 cup cocoa powder
  3. 1 1/2 tsp. baking soda
  4. 1/2 tsp. baking powder
  5. 1/2 tsp. salt
  6. 1/2 cup butter, melted
  7. 1 cup sugar
  8. 2 eggs
  9. 1 tsp. vanilla
  10. 2 cups shredded zucchini
  11. 1 cup chocolate chips
Instructions
  1. Preheat oven to 375 degrees F. Line muffin tin with liners; set aside.
  2. In medium bowl, mix together flour, cocoa powder, baking soda, baking powder and salt; set aside.
  3. Beat together sugar and melted butter until fully mixed.
  4. Add eggs, 1 at a time, then vanilla.
  5. Gradually add flour mixture and mix until just combined.
  6. Fold in shredded zucchini and chocolate chips.
  7. Evenly pour batter into muffin tin and bake for 30 minutes.
My Simple Kitchen http://mysimplekitchen.com/

After Dinner Coffee Cocktail

The admins over at Spoonful of Foodies put together a “date night” menu.  Each of us chose a course and made something special.  I’m bringing to you a lovely coffee cocktail to cap off your night.  

Whip cream coffee cocktail

After Dinner Coffee Cocktail
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Ingredients
  1. 6 oz. hot coffee
  2. 1/4 tsp. cocoa powder
  3. 1 oz. whipped cream vodka
  4. 1/2 oz. half and half
Instructions
  1. Spoon 1/4 tsp. cocoa powder in the bottom of a coffee mug.
  2. Pour hot coffee into mug and stir to dissolve cocoa powder.
  3. Add whipped cream vodka and half and half.
  4. Gently stir and enjoy!
Notes
  1. You could substitute half and half for milk or heavy whipping cream if you have it on hand.
My Simple Kitchen http://mysimplekitchen.com/

Be sure to check out all of the courses. These are some seriously good recipes!

Drink: Paloma cocktail from Jennifer at Milk and Honey

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Bread: Garlic Bread Rolls from Derik at House of Bakes

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Appetizer: Roasted Spicy Chickpeas from Janelle at Bakesinslippers

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First course: Arugula, Pear, and Raspberry Salad from Sarah at The Chef Next Door

Arugula Pear Rasp Salad

 Apricot Gazpacho from Michelle at The Complete Savorist 

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 Main Course: Crockpot Spaghetti Bolognese from Trisha at The Lazy Mom Cooks

631x472xSpaghetti-Bolognese-4-1024x767.jpg.pagespeed.ic.1O0YFgUXazDessert: Fruit and Goat Cheese Tarts from Loriann at Casa del la Cargill

Fruit and Goat Cheese TartsAlmond Lace Napoleons from Katie at Pearls + Girls

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 We had a lot of fun putting together this menu! Hope you enjoy! 

No Bake S’mores Cheesecake Bites

S'mores Cheesecake BitesHappy Thursday all!  I love Thursday because for me, it’s the last work day of the week.   This Thursday is especially exciting because our new dishwasher comes today! Woohoo!  I never imagined I would be so excited for a new appliance.  I feel very old now. Gone are the days of anxiously awaiting my new Coach handbag to arrive, we’ve moved on to appliances. But seriously, I cannot wait to get home and see my new shiny dishwasher in my newly remodeled kitchen.

I’ve been on a s’mores kick lately.  It’s full on summer now and I have yet to go camping.  Maybe this is how I’m coping?  By coming up with s’mores treats.  These are almost sinful.  I thought cute little bites were such a good idea. However, after popping 5 of them in under a minute, I’m not so sure.  

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Did I mention the best part of these guys? They are no bake! Which is always a plus, especially in the summer months.

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No Bake S'mores Cheesecake Bites
Yields 24
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Ingredients
  1. 1 cup finely crushed graham crackers
  2. 2 tbsp. brown sugar
  3. 1/2 cup butter, room temperature
  4. 3 cups mini marshmallows
  5. 1 tbsp. butter
  6. 1 8 oz. package cream cheese
  7. 1/2 cup Hershey's chocolate chips
Instructions
  1. To start the crust, mix crushed graham crackers, brown sugar, and 1/2 cup butter until fully mixed. I used my stand mixer with whisk attachment.
  2. Take about a rounded teaspoonful of graham cracker mix and press firmly into mini muffin tin. I used the back of my cookie scoop to and it worked perfectly!
  3. Place in refrigerate and let chill for 1-2 hours.
  4. To start the filling, melt 1 tbsp. butter in small saucepan over low-medium heat, add marshmallows and stir frequently, about 5 minutes. It's ok if there is a few lumps.
  5. Beat together melted marshmallows and cream cheese until smooth and fluffy, about 2 minutes.
  6. Remove muffin tins from fridge an scoop rounded teaspoonful of filling into crusts.
  7. Melt 1/2 cup chocolate chips. I put them in the microwave - cook for 15 seconds, stir and repeat until fully melted -about a minute.
  8. Drizzle over bites and enjoy!
My Simple Kitchen http://mysimplekitchen.com/
 

Blackberry Filled Cupcakes with Blackberry Lime Frosting

Blackberry filled cupcakes with blackberry lime frosting I love summer! It’s my favorite season of the year. My father-in-law brings us fresh berries almost weekly during the summer. So much that I can barely keep up!  He brought us some blackberries over the weekend and I couldn’t wait to make cupcakes.  I’ve had these in my mind for months but haven’t gotten around to making them. Until now.  They were worth the wait, delicious! 

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Blackberry Filled Cupcakes with Blackberry Lime Frosting
Yields 16
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For the cakes
  1. 1 cup blackberries
  2. 2 tbsp. sugar
  3. 2 cup flour
  4. 1/2 tsp. salt
  5. 2 tsp. baking powder
  6. 3/4 cup butter, melted
  7. 1 cup sugar
  8. 2 eggs
  9. 2 tsp. vanilla
  10. 1/2 cup heavy cream
For the frosting
  1. 1/2 cup butter
  2. 1/2 cup cream cheese
  3. 2 limes, juice and zest
  4. 1 tbsp. blackberry mix
  5. 5-6 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Line cupcake tins with liners; set aside.
  2. Beat together blackberries and sugar for about 2 minutes; set aside.
  3. Whisk together flour, salt, and baking powder; set aside.
  4. Beat together melted butter and sugar until smooth. Add eggs one at a time, then add vanilla.
  5. Add flour mixture and heavy cream in alternating increments.
  6. Pour about a tablespoon of batter into bottom of liner. Top with about a tsp. of blackberry then top with about 2 more tbsp. of batter (until liner filled 2/3).
  7. Bake for 18-20 minutes.
  8. Let cool completely.
  9. To start the frosting, beat together butter and cream cheese until smooth.
  10. Add lime juice, lime zest and blackberry mix. Mix until fully combined.
  11. Add powdered sugar 1 cup at a time, until desired consistency.
  12. Frost cupcakes and enjoy!
My Simple Kitchen http://mysimplekitchen.com/
 

Shrimp & Veggie Alfredo @ Living Better Together

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Today is my first day as a contributor at Living Better Together and I am so so so excited! I’ve been following Rebecca’s blog for a long time and couldn’t be more thrilled to be a guest there the first Wednesday of every month.  Come over and check out my shrimp & veggie alfredo!  While you’re there, be sure to look around at all of her yummy recipes. One of my favorites is her dark chocolate cupcakes with raspberry vanilla creme…. DROOL!