Get ready for an easy, moist muffin bursting with semi-sweet chocolate. Let me introduce you to the Maxwells’ Favorite Chocolate Chip Muffin. We pull it out for special occasions.
Maxwells’ Favorite Chocolate Chip Muffins
Yield: 12 muffins
2 cups flour
1/2 cup sugar
1 TB. baking powder
1/2 tsp. salt
3/4 cup chocolate chips
1 egg, well beaten
3/4 cup milk
1/3 cup oil
3 TB. sugar
2 TB. brown sugar
First, preheat oven to 400º. Next, place baking cup liners in a muffin pan (you can use either a 12 cup, or use 2 – 6 cups). Combine flour, sugar, baking powder, salt, and chocolate chips in a large bowl. Beat egg separately, and then add the egg, milk, and oil into the dry ingredients and stir gently until moistened. Batter will be a bit lumpy (but don’t leave pockets of flour). Spoon batter into 12 muffin cups. Next, measure your topping ingredients into a small bowl and mix until combined. Sprinkle over muffins. Bake for 15 minutes or slightly less, depending on what you like for doneness.
“How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!” Psalm 119:103
3 Tablespoons (heaping) yeast 2 Tablespoons sugar 1 1/2 cups warm water (100-110º)
1/2 cup butter
1 cup milk
3/4 cup honey
2 eggs room temperature (Put eggs in bowl with hot water to warm them for a couple minutes.)
2 teaspoons salt
2 Tablespoons dough enhancer (optional)
8 3/4 cups flour – white or wheat or a mixture (This is measured by scooping the flour into the measuring cup and leveling it off with a knife. I’ve found that the most consistent.)
Step #1: Heat water to 100-110º. Pour warm water into a mixing bowl. Add yeast and sugar. Gently mix together with a spatula and let proof for 5 minutes.
Step #2: In saucepan, melt better. Then add milk and honey until warm.
Step #3: Pour the milk+honey+butter mixture into the yeast mixture.
Step #4: Turn mixer on, and add eggs, salt, dough enhancer, and several cups of flour. Finish adding the rest of the flour and knead for 7 minutes.
Step #5:Place dough in oiled bowl, cover loosely with plastic wrap, then put in oven at 120º to rise for an hour. I heat the oven up to 180º and then leave the door open until the temperature drops.
Let rise until doubled (about an hour). Lightly flour hands and top of dough as often as needed. The dough might be slightly sticky.
Step #6: Punch dough down. Spray muffin pans. Put two 1.5″ balls in each muffin cup. Cover. Let rise for a 1/2 hour or until doubled. Bake at 375º until golden brown (around 20 minutes). Do not over bake!Pull one roll a part to make sure it’s not doughy but just past. That makes them really soft.
We’ve really enjoyed making Christmas cookies ahead this year. Usually we’ve waited until Christmas Day to make one kind of cookie for our police officers. Not only does that introduce a tighter schedule for the day but it also doesn’t leave any variety. In addition, we wanted to bless our trash pickup guys. Those plates were delivered last week, and the police force’s basket is ready for them this week!
Then, last Friday afternoon, Poppy Seed Bread needed to be baked for caroling. I think bread is the wrong word for these flavor-packed loaves. Probably Poppy Seed Cake is more accurate. Whatever the case, it’s our go-to treat to give out on caroling night as it’s pretty simple to make. Need the recipe again? See the end of the post.
Mix all ingredients for 1-2 minutes. Pour into 2 large lightly greased loaf pans (in our case, we bought foil pans from the store and divided each batch into three loaves). Bake 1 hour at 350 degrees or until toothpick comes out clean.
1/4 cup orange juice
3/4 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
1/2 teaspoon butter flavoring
Cool cake 5 minutes. Then, pour glaze over cake. After they’ve cooled, we cover in plastic wrap.
“I will greatly rejoice in the LORD, my soul shall be joyful in my God; for he hath clothed me with the garments of salvation …” Isaiah 61:10
As my mom mentioned in a previous post, we have a menu of favorites for different holidays. This particular salad shows up on all the main holidays and is well-loved. I will caution. Because it’s time-consuming to prepare, it’s not for the busy mama with lots of little ones. I’ll start with pictures and then conclude with the recipe.
Teri’s Favorite Salad
1 head iceberg lettuce
1 head romaine lettuce
1/2 to 3/4 12 ounce package frozen baby peas (uncooked)
6 hard boiled eggs
1 lb. bacon (crisp/crumbled)
1 small bunch green onions
2 small packages Hidden Valley Ranch Dressing*
2 cups sour cream
1 1/2 cups mayonnaise *We like to buy Hidden Valley Ranch Dressing Mix in a container at SAMS or Costco. You’ll still use the sour cream and mayonnaise, but it’s much more cost effective to buy a container of the dry mix instead of packets.
Ahead of time: Cook bacon and crumble into small pieces. Hard boil eggs and then peel and cut.
Wash both kinds of lettuce and chop into edible sizes. Put in two bowls. Wash green onions and chop into small pieces. Put bacon, eggs, green onions, and peas in separate bowls next to the lettuce.
Mix Hidden Valley Dressing, sour cream, and mayonnaise together and set aside.
Grab a 9×13 size pan or tupperware container. You’re going to make a total of 2 layers, with the dressing on the very top.
Spread the lettuce evenly across the bottom. Sprinkle one half peas, eggs, bacon, and green onions evenly on top of lettuce. Then, layer the last half of lettuce, and again follow up with the remaining peas, eggs, bacon, and green onions. Next, carefully spread the dressing over the top. It will be thick. Refrigerate preferably for a day before serving. Enjoy!
“It is a good thing to give thanks unto the LORD, and to sing praises unto thy name, O most High.” Psalm 91:1
The Maxwell family and ministry blog of Titus2.com.