Chocolate Chip & Coconut Muffins
These Chocolate Chip & Coconut Muffins are delicious and easy to make. Have these on hand for breakfast or an afternoon snack.
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These muffins are tasty bites of goodness and make the perfect afternoon snack. My boys ate through these like nobodies business.
Loaded with chocolate chips and coconut, they are delicious.
How to make Chocolate Chip & Coconut Muffins:
Preheat the oven to 350 degrees.
In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
Next, start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
Finally, fold in the nuts, chocolate chips, and coconut.
Place a large spoonful of muffin batter into each of the wells of a greased muffin pan. I love this silicone muffin pan. It makes cleanup a breeze and no need for muffin cups.
Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
This is a prize pack worth over $400! Open worldwide, except
Check out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:
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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
|
- 1 cup whole milk
- 1/4 cup butter melted and cooled
- 1 eggs, large
- 1 tsp vanilla extract
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup shredded coconut PLUS 2 Tbs for sprinkling on top of muffins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
Ingredients
|
|
- Preheat the oven to 350 degrees.
- In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
- Start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
- Fold in the nuts, chocolate chips, and coconut.
- Place a large spoonful of batter into each of the wells of a greased muffin pan.
- Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
- Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.
Irish Stout Cake
Who says you can’t have your cake and enjoy a beer too? Pour a cup into this cake batter then enjoy the rest while the cake bakes. This Irish Stout Cake is the perfect dessert for upcoming St. Patrick’s Day. Did I mention that I made it with Michigan Craft Beer? Celebrate the Holiday and Michigan in one sweet dessert that is so easy to make.
I’m so excited this year to participate in #FoodBloggerLove recipe swap. This event is all about showing the ‘love’ to other Food Bloggers and recreating their best recipes. I am pairing up with Amy Bartlett over at Savory Moments. There were so many wonderful recipes on her site that by the time I finally settled on one I had a bunch more on my list to make but once I landed on her Guinness Chocolate Cake I knew this was the perfect recipe. Check out Amy on Instagram, Facebook, Pinterest and of course on her blog where she’s cooking it up in the kitchen – can you believe she does it all with twins running around?
If you follow Bottom Left of the Mitten at all you know that I do a lot of food and beer pairing but I haven’t ever cooked ‘with’ beer let alone bake with it. I’m glad that I went outside my comfort zone for #FoodBloggerLove. Not only was Amy’s recipe really easy it gave me an opportunity to swap out the original Guinness that she used for a Michigan Craft Beer which I’m always 100% here for. So if you want you can use 1 cup of Guinness or do I like I did and reach for Short’s Brewing Uncle Steve’s Traditional Irish Style Stout. Now on to the cake!!
To start preheat the oven to 350 degrees. Grease a 8-inch springform pan. On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool. In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Make sure the springform pan is liberally greased or you can even add parchment paper to it. Place the pan on a cookie sheet just in case the bottom leaks a little bit then add the batter. Bake the cake for 45-55 minutes depending on your oven. Mine went for a full 55 minutes. The top of my cake did crack and you know of course I just watched a baking hack video where it showed how not to have that happen but of course I forgot and you know what, oh well. It turned out perfect!
Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully. Time to make the frosting! Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake. Cut into 8 slices and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Check out all the other #FoodBloggerLove recipes!
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Servings |
slices
|
Ingredients
- 1 cup Irish Style Stout I used Short's Brewing Uncle Steve's Irish Style Stout
- 10 Tbs unsalted butter
- 3/4 cup unsweetened baking cocoa
- 1 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 3/4 cup sour cream
- 2 eggs, large
- 1 Tbs vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
- 2 1/2 tsp baking soda
- 8 ounce container mascarpone cheese
- 2 tsp sugar
- 1 tsp vanilla extract
Ingredients
Irish Stout Chocolate Cake
Frosting
|
|
Instructions
-
To start preheat the oven to 350 degrees. Grease a 8-inch springform pan.
-
On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool.
-
In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
-
Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Add to the pan.
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Bake the cake for 45-55 minutes depending on your oven.
-
Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully.
-
Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake.
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Cut into 8 slices. Enjoy!
Hot Chocolate and Toast
Is there anything better than a big mug of hot cocoa when it’s cold out? You might as well add a little snack on the side too. Try this Hot Chocolate and Toast. It may sound like an odd combination, but there really is nothing like buttery toast dipped in homemade hot chocolate brimming with marshmallows to warm you right up.
Well now that Thanksgiving is over let’s get cozy and ready for Christmastime. That also means here in the Bottom Left of the Mitten at any moment we can be visited with the dreaded 4 letter word: S-N-O-W. Now don’t get me wrong I love snowy days until about January then I’m done with it. However Michigan does not listen to me and the last few years it can snow March-March I say! So why not cozy up with a warm bowl of soup. Or go out and play it then come home to a piping hot cup of homemade hot chocolate.
As a kid Winter was racing down the biggest hill in our area, Kincheloe Hill, on a bobsled that had *gasp* real metal skis on it. My brother and I would build igloos brick by brick and then sit in it for hours. No matter what the wintertime activity was when we were finally forced to come in and peel off the wet layers full of ice balls we would then sit down with one of my favorite treats. The best way to warm up was a big mug of hot chocolate brimming with gooey marshmallows and buttery toast on the side to dip in it.
This hot chocolate could not be simpler. Forget ever buying a packet again all you will want to make sure to keep on hand is some sugar, milk and really good cocoa powder.
How to make Hot Chocolate and Toast:
In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla.
Keep whisking and cook the cocoa for 5 minutes.
Turn off heat.
Now it’s time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Adapted from Gimme Some Oven
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 2 minutes |
| Cook Time | 5 minutes |
| Servings |
servings
|
- 4 pieces whole wheat bread
- 2 Tbs butter slightly melted
- 4 cups whole milk
- 1/3 cup white sugar
- 3 Tbs cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup minature marshmallows
Ingredients
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|
- In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla. Keep whisking and cook the cocoa for 5 minutes. Turn off heat.
- Now it's time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows. Enjoy!
Chocolate Pecan Pie
A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust. This Chocolate Pecan Pie is close your eyes and give a sigh good.
Happy November! Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays. If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now. With any luck, you will want to save this Chocolate Pecan Pie recipe for yours.
This actually is a pie that I have been wanting to make forever. I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays. ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’ A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust. Luckily for me, she knew the recipe and gave it to me right then and there.
According to her, I could find the recipe on Baker’s German Chocolate baking squares. Her sister then just omitted the coconut because her family didn’t care for it.
So off to the store I went and picked up the ingredients. Unfortunately, the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what? It was spot on. The perfect holiday pie recipe.
How to make Chocolate Pecan Pie:
For this, I used a pre-made pie crust. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
To start in a bowl combine the sugar, cornstarch, and salt. Mix with a whisk until combined.
In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces.
In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate has melted together completely.
Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
Pour filling into the pie crust.
Finally, pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy. 
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
pieces
|
- 1 prepared 9" pie shell
- 4 ounces Baker's German Chocolate broken into pieces
- 1/4 cup butter
- 12 ounces evaporated milk
- 1-1/2 cup sugar
- 2 Tbs Cornstarch
- 1/8 tsp salt
- 4 egg yolks
- 1/2 tsp vanilla extract
- 1 cup pecans
Ingredients
|
|
- Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
- To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.
- In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
- To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
- Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
- Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!
Homemade Chocolate Pudding
This Pudding Recipe that will transport you back to childhood. A bowl of warm, chocolatey pudding with the extra special layer on top of it. Homemade Chocolate Pudding is easy to make and you probably have all the ingredients on hand.
*Affiliate links may be included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.
This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood. Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding. Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.
I was very excited to partner with Rodelle in making this recipe for Choctoberfest. Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium, and vitamins. It’s also naturally cholesterol free Kosher, gluten-free and non-GMO. So now on to the recipe!
How do you make Homemade Chocolate Pudding?
In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch, and salt whisk together the ingredients so they are all combined.
Move the pot to the stove top. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter, and vanilla.
With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.
When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls. Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.
Serve warm or chilled. With or without whipped cream.
Tips & Variations for Homemade Chocolate Pudding:
- Don’t like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
- Feel free to substitute dark cocoa powder for a dark chocolate homemade pudding.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 cup sugar
- 1/2 cup Rodelle’s Gourmet Baking Cocoa
- 1/4 cup Cornstarch
- 1/2 tsp salt
- 4 cup milk I use whole milk
- 2 Tbs butter
- 2 tsp vanilla extract
Ingredients
|
|
- In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
- Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
- With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
- When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
- If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
- For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
- If you want cold: put it into the fridge for about half an hour.
- Serve warm or chilled. With or without whipped cream. Enjoy!
- Don't like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
Chunky Applesauce Cheesecake
I can’t wait to share with you one of my favorite fall desserts, Chunky Applesauce Cheesecake. Creamy cheesecake and a graham cracker crust filled with a beautiful chunky applesauce filling.
Ah, fall! You are finally here! We are cooling down this week after an extended heat wave and I am so happy. The heat, humidity, and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.
I call this ‘chunky applesauce’ because this is the applesauce recipe that I make for my family. If I have a few apples lying around I will whip this up as a side for dinner. And since I honestly cannot resist a cheesecake this is a chunky applesauce cheesecake combines two of my favorite things.
How to make Chunky Applesauce:
If you wanted to just make the applesauce as I do, you would just use this step alone. I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.
Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, cornstarch, cinnamon, nutmeg, and apple juice. Stir to combine and bring to a boil cooking for around 10 minutes.
Take off the heat and set aside to cool if you are using for the cheesecake. If not, serve immediately.
How to make the Chunky Applesauce Cheesecake:
For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased springform pan.
In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar, and cool whip.
Mix with electric mixer until all combined.
Once the applesauce has cooled down a bit add to the top of the graham cracker crust on top of that add the cheesecake mixture.
Let the cheesecake refrigerate for 4-6 hours.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
**Cheesecake filling adapted from Sprinkle Some Sugar
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
pieces
|
- 6 Tbs. butter melted
- 1 1/2 cup graham crackers
- 2 Tbs. sugar
- 4 Red Apples chopped into chunks
- 1/4 tsp salt
- 2 Tbs. butter
- 1 tsp vanilla extract
- 1 Tbs. corn starch
- 1 cup apple juice
- 16 ounces cream cheese, softened
- 1/2 tsp cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup whipping cream
- 1/4 tsp nutmeg
Ingredients
Crust
Chunky Applesauce
Cheesecake
|
|
- Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
- Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
- For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
- In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
- Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
- Refrigerate 4-6 hours. Cut & serve. Enjoy!
Peanut Butter Candy Bar Blossoms #SnackWithSimply
Tonight for Mitten Movie Night we’re doing things a little different. My husband is actually away at a conference for work so it’s just me & the boys. We are hanging out in our PJ’s and baking up these sweet treats, Peanut Butter Candy Bar Blossoms!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.
Sweets are a must have in our house. While I don’t consider myself a baker I do occasionally like to break out the cookie sheets and turn on the oven. So when I received this jar of Peter Pan® Simply Ground™ to try I wanted to see how it worked in my Peanut Butter Candy Bar Blossoms. I mean, doesn’t this look like a perfect combination?
The boys and I watching Monsters vs. Aliens while dunking our cookies in some ice cold milk. So gather your ingredients…..
Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt and then flour a 1/4 cup at a time. Once the cookie dough is all combined spoon the dough onto a greased pan. This will make 24 cookies.
Put into a preheated 375 degree oven. Bake for 8-10 minutes. While cookies are baking cut King Sized Hershey bar into 24 pieces. Once cooked place cookies on a sheet of wax or parchment paper. Place candy bar piece in center of cookie while still warm.
These turned out great! While I normally use creamy peanut butter for these cookies the Peter Pan® Simply Ground™ added a little ‘crunch’ to them that can’t be beat. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
|
- 2 cups unbleached flour
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup peanut butter I used Peter Pan® Simply Ground™
Ingredients
|
|
- Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt then flour a 1/4 cup at a time.
- Spoon out cookies onto a greased pan. This will make 24 cookies.
- Bake for 8-10 minutes.
- While cookies are baking cut King Sized Hershey bar into 24 pieces.
- Once cooked place cookies on a sheet of wax or parchment paper.
- Place candy bar piece in center of cookie while still warm.
- Let cool. Enjoy!
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