Double Chocolate Cookies

lightly adapted from crazyforcrust.com

1/2 cup unsalted butter, melted 
1/3 cup granulated sugar
1/2 cup packed light brown sugar 
1 large egg

1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder (not dutch process) 
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups chocolate chips (semi-sweet or milk)

• Note: This dough requires chilling.
• Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in cocoa, baking soda, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1-2 hours.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for 11 minutes. Let cool on the cookie sheets at least 10 minutes before removing.
  
  

Apple Cinnamon Muffins

When a friend asked if I'd like a bushel of apples I said sure. I didn't realize that meant about 125 apples! This gave me a perfect opportunity to find a few new recipes. I LOVE this recipe. I think you will love it too!

adapted from addapinch.com

2 c flour (2 tsp extra for coating apples)

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon (1/2 tsp more for coating apples)

2 c diced apples (peeled and cored)

1/2 c coconut oil

1 c sugar

2 large eggs

2 tsp vanilla extract

1/2 c almond milk or oat milk

Topping:

1/4 c melted coconut oil

1/4 c sugar

1 tsp ground cinnamon

Preheat oven to 375 degrees. Line cupcake tin with baking cups. 

In a medium bowl mix together 2 cups flour, baking powder, salt and 2 tsp cinnamon. 

In a different bowl mix together 2 tsp flour, 1/2 tsp cinnamon and diced apples.

In another bowl cream together coconut oil and sugar. Add one egg, mix, add the other egg and mix again. Add vanilla.

Add half of flour mixture and mix. Add almond milk. Stir in remaining flour mixture until just combined. Fold in diced apples.

Fill muffin tins about 2/3 to 3/4 full. Bake 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean and the muffins are a light golden brown. 

Mix sugar and cinnamon for topping.

Remove muffins from the oven. Cool for five minutes in the muffin pan. Melt coconut oil for the topping.

Remove each muffin and brush with melted coconut oil. Dip muffin into topping mixture of sugar and cinnamon. Let muffins finish cooling on a cooling rack.

Mint Chocolate Cupcakes

This is a family favorite! My mother-in-law has to hide these at family reunions so they aren't all eaten within 5 seconds.

from Kay

For the batter:

2 tsp salt

2 tsp baking soda

1/2 c unsweetened cocoa

2 c sugar

2/3 c vegetable oil

2 tsp vanilla

3 c flour

2 tbsp vinegar

2 c water

For the filling:

8 oz cream cheese 

1/3 c sugar

1/8 tsp salt

1 egg

15 oz Andies mint pieces (found near chocolate chips at the store)

Preheat oven to 350 degrees. Put cupcake tins (I love the parchment paper kind) in the cupcake pan.

Mix all batter ingredients together and beat until smooth. 

Fill cups 1/2 full with batter. Top with one heaping teaspoon of the filling.

Bake for 25 minutes.