Brandi’s Mocha Chocolate Chip Banana Muffins

We all have our favorite relaxing pastime. Some enjoy a good book; some go for a walk or workout; others binge-watch their favorite television show. Me, I enjoy baking. I actually miss being in the kitchen if it’s been a while.  

I’m not sure my mother or grandmothers baked to relax or if it was just to feed the family. However, it was watching them in the kitchen that ignited my love for baking.

My favorite recipes are the recipes my family and friends have passed on to me. This fabulous muffin recipe was given to me by my cousin, Nancy. They are moist and full of flavor. Perfect for an on-the-go breakfast. Using the tall Wilton baking cups I get 24 muffins from this recipe.  Plenty to share with a friend or freeze.

Brandi's Mocha Chocolate Chip Banana Muffins

Course Breads
Author Amye Melton

Ingredients

  • 2 cups unsalted butter softened
  • 2 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 6 very ripe bananas mashed
  • 4 tablespoons instant coffee powder
  • 2 tablespoons hot water
  • 2 teaspoons vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 12 ounces Ghirardelli semi-sweet chocolate chips
  • 2 cups chopped walnuts

Instructions

  • Preheat oven to 350℉. Line a muffin tin with baking cups and spray lightly with nonstick cooking spray, set aside.
  • Dissolve instant coffee in hot water, set aside.
  • In a mixer bowl cream butter and sugar until well blended. Add eggs, bananas, coffee mixture, vanilla, flour, salt, baking soda, and baking powder.
  • Fold in chocolate chips and walnuts, blending well, scraping bottom and sides of the bowl.
  • Scoop batter into baking cups, filling almost full. Bake 25 - 30 minutes or until done.
  • Cool on a wire rack.

Chocolate Chip Cheeseball

Chocolate Chip Cheeseball

It seems that everyone has focused on the bad things that happened in 2020. I could start listing the bad, but I choose to focus on the good. Yes, it has been different and stressful. I decide not to be a glass half empty type of person, though. As we go into 2021, I find myself thankful for much in 2020, and it is my wish that you can do that also.

Party appetizers are a must for New Year’s Eve! From finger foods and delicious dips to Charcuterie boards. A table full of appetizers is sure to get your celebration off to a great start.

Here’s is a fun cheeseball that everyone loves. This chocolate chip cheeseball is a sweet surprise served with graham crackers. It is somewhat sticky, and I find it easier to roll this into a ball if I do it in a bowl. Pour some of your chopped pecans or chips into the bottom of the bowl. Place the cheeseball mixture on top, and then use the bowl to help guide you into making it into a ball. Pour additional pecans or chips on top. Now, you should be able to dump the ball onto waxed paper and finish covering it with nuts or chips.

Chocolate Chip Cheeseball

Course Appetizer
Author Amye Melton

Ingredients

  • 2 (8-ounces) cream cheese softened
  • 1/2 cup butter softened
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 3/4 cup powdered sugar
  • 3/4 cup mini chocolate chips
  • 1/2 cup toffee bits optional
  • 3/4 cup finely chopped pecans or additional mini chocolate chips
  • Graham Crackers for serving

Instructions

  • Beat cream cheese and butter until creamy. Add vanilla and sugars and mix well.
  • Stir in 3/4 cup mini chocolate chips and toffee bit (if using). Mix well.
  • Cover and place in the refrigerator for 30 minutes.
  • Remove mixture from refrigerator and roll into a ball. Mixture will be very sticky. Cover ball completely with pecans or mini chocolate chips. Place on serving dish. Wrap with plastic wrap and refrigerate for 1 hour. Serve with graham crackers.

 

Easy Chocolate Chip Cookies

 

 

I feel I need to warn you that I am a little nostalgic this morning. As I sit down to choose the wedding photo of my son and his precious wife that I want to hang on my wall, memories flood my mind of when my kids were little. I quit work to be a stay-at-home mother, but I still feel like I did not have enough time!

I can remember when my kids were home during the summer break from school. The break never seemed long enough. There were always things I wanted to do with them that we just never got around to doing before it was time to go back to school again.

I know that many of you are thinking this will be a LONG summer. Kids have already been home for weeks, and it’s not even time for summer break. I know there is stress involved with raising children, but this too shall pass, and you will undoubtedly miss it. Don’t stress about the pile of laundry or the sink full of dirty dishes.

We have all been given the blessing of time right now, so no matter where you are in your walk of life, try to enjoy it!

This cookie recipe is a great recipe to have the kids help you make. I found this fabulous recipe on a blog I just found and am enjoying, dearcrissy.com.  These cookies come together in a snap and are deliciously soft and chewy. You do not even need to drag out a mixer, which is a huge plus!

This is a great cookie base, so start there and play around with the recipe to make it your own. You can always use fewer chips and add a few chopped nuts, use M&M’s instead of chips, or chopped maraschino cherries. Have fun with this recipe, and make sure you tell me about your fabulous creations.

 

Easy Chocolate Chip Cookies

Course Cookies
Author Amye Melton

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter barely melted but not too hot
  • 3/4 cup light brown sugar packed
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 2 cups semisweet chocolate chips
  • Coarse sea salt

Instructions

  • Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl mix together the flour, baking soda and salt, set aside.
  • In a large bowl beat together the butter, sugars, vanilla and vinegar until smooth. Beat in the egg.
  • Add the flour mixture and mix just until combined. Stir in the chips.
  • Using a large scoop drop dough about 3-inches apart on the prepared baking sheet.
  • Bake for 8 to 10 minutes, until they start to brown around the edges and the center looks undercooked. Remove from oven and immediately sprinkle each cookie with a tiny bit of sea salt. Allow to stand on baking sheet for 10 minutes before removing to a cooling rack.

 

 

Marcy’s Legendary Chocolate Chip Cookies

When I am asked to bake cookies, my mind automatically goes to Chocolate Chip Cookies. I would say that I love a chewy chocolate chip cookie the best. However, if you give me a thin, crispy chocolate chip cookie, I love those too!

These cookies are phenomenal! If you follow the recipe, you will get between eight and ten cookies. For a small-group ladies’ bible study, they were a great choice. They will be massive with the perfect amount of chocolate and chew. They are excellent with a glass of cold milk!

Marcy's Legendary Chocolate Chip Cookies

Course Cookies
Servings 8 jumbo cookies
Author Amye Melton

Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups chopped semisweet chocolate (preferable Lindt)

Instructions

  • Preheat oven to 350°F. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.
  • In a mixer bowl, cream butter with both sugars until well blended.
  • Add vanilla, eggs, and egg yolk.
  • Fold in flour, baking soda, salt, chocolate chips, and chopped chocolate and blend well to make a thick batter. If batter seems soft and greasy, add 2 to 4 tablespoons more flour. Dough should be soft but not too greasy or slack. You can also chill it 10 minutes if you think it has enough flour or let it stand 20 minutes. Either approach will help cookie dough "set up".
  • Scoop or form balls of 7 to 8 ounces of dough (yes, weigh it!) and place on prepared baking sheets about 1 to 3 inches apart. If you don't have a scale, use 1 cup of dough per cookie; each will measure 3 inches in diameter once placed on baking sheet. You can only bake a few at a time.
  • Bake 20 to 24 minutes or until cookies are nicely browned on top and just set-up looking.
  • Remove from oven and let cool on baking sheets for 15 to 20 minutes before removing.

 

Chocolate Covered Cherries

My favorite time of year is in full swing, and so is my calendar! I do not recall a season as busy as this one has shaped up to be in years. I love it, though. All of the hustle and bustle helps only to spur me on.

Christmas candy has always been a part of the holidays for me. It’s more than the sweet, deliciousness; it’s the memories it stirs. Making it alone has me reminiscing of being in the kitchen with my mother. I am blessed to have my mama still, but she does not do all of the cooking that she once did.

Last year I made keto chocolate-covered cherries, which were a great treat and kept me on plan. However, this year, although I am keto, I plan to make my mama’s recipe for chocolate-covered cherries. Honestly, I look forward to these cherries more than any Christmas meal!

Chocolate Covered Cherries

Course Candy
Author Amye Melton

Ingredients

  • 26 ounces maraschino cherries approximately
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • 12 ounces semisweet chocolate chips
  • 1 tablespoon Crisco shortening

Instructions

  • Drain cherries, pat dry with paper towels. Set aside.
  • Combine butter, syrup, and salt. Blend in powdered sugar. Knead until smooth.
  • Shape 1/2-1 teaspoon of the mixture around each cherry. Place on a wax paper covered cookie sheet. Chill.
  • In a heatproof medium bowl, combine the chocolate chips and shortening. Place the bowl over a small saucepan with and inch or two of water, over low heat. Stir occasionally, until the chocolate is completely melted. Keep the bowl over the water, do not boil.
  • Remove cherries from refrigerator and dip each cherry in chocolate. Place the cherries back on the cookie sheet. Pleace the chocolate-covered cherries back into the refrigerator for about 2 hours.
  • Once they are set you can transfer them to an airtight container with wax paper between each layer. Will keep in the refrigerator for up to 1 month.
  • Remove from refrigerator about 15 minutes before serving.