Too Much Chocolate?!

Yesterday I finally got around to making chocolate chip pancakes. If you’ve read my blog before, you know that I’m not a breakfast person and therefore, suck at cooking all breakfast foods. I burned a few pancakes, but compared to usual, I did pretty well this time.

This recipe is fairly simple and my husband and kids LOVED them. They did look tasty, but my desire not to have a migraine overcame my craving for chocolate.

It is super important to mix the dry and wet ingredients separately. Why? I don’t have the slightest clue, but I’ve always heard this so it sounds like good advice. Also, fold in the chocolate chips. If you stir, you risk over-mixing the batter which makes the pancakes tough…so I hear. ūüėČ

I did not measure the chocolate chips and just poured in half of the bag of mini chips. Don’t do this. It was WAY too much. One cup should be fine. However, it is definitely a personal preference so add as much or as little as you want!

I hope you enjoy! These are great with or without syrup!

Print Recipe
Chocolate Chip Pancakes
The light and fluffy pancakes are packed with chocolate goodness!
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Instructions
  1. In bowl one, mix all the dry ingredients together.
  2. In bowl two, mix all wet ingredients together (DO NOT include chocolate chips yet).
  3. Add the contents from bowl two into bowl one and mix just until moistened. Fold in chocolate chips.
  4. Heat a large pan until butter is melted.
  5. Scoop batter onto hot pan. The size of the pancake is totally your preference!
  6. Flip the pancake when the sides start to "form"(they will be a golden brown color) and the batter bubbles have popped.
  7. Let the pancakes cook another 1-2 minutes on the uncooked side and then remove from heat.
  8. Enjoy plain or with syrup.
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Flour Power

Today,  my 10 year old daughter, Andrea, and I made an oldie, but goodie! We made homemade from scratch biscuits!

Andrea has never made biscuits before so she was excited. Plus, she had a tooth pulled this morning so she was a feeling little loopy. I probably should have done a video with this one. It would have been AFV gold!

This recipe is so easy and only has these five ingredients:

Andrea started out by measuring the flour. Somehow, she created a flour explosion on the counter. I’m not even sure how she managed to fling it into the places she did, but it. was. everywhere. Flour reminds me of glitter in the way that it finds obscure places to hide for years and it sticks to your body like glue. I had to suppress my urge to take over and let her keep going. She smiled at me all wonky (she was still numb on one side) and got back to work.

Once she got all the dry and wet ingredients added and mixed, she needed to knead the dough. I have no clue where she learned how to do it, but she knew exactly what to do.

Next, we moved on to rolling out the dough. Ugh. This was painful to watch. I cleaned the counter really well before we started, but I put down wax paper for her to put the dough on. She started rolling it out and it was slip-sliding everywhere. She got mad, rolled really hard and the entire paper flung off of the counter. There was a matrix type moment when she went to grab the paper and the roller pin levitated in the air while she re-positioned and got everything back into place. I’m not exactly 100% sure what happened as it was stupid fast, but I stood there dumbfounded and vowed to find out how she does this kitchen magic!

I think Andrea was most excited about cutting out hearts and stars for her and her siblings. I gave her the cookie(biscuit) cutters and she got to work. The dough should have been thicker, but we were so hungry at this point I just wanted to get these in the oven. After she cut a few, I took over and finished up since she was asking to eat the dough. Kids can be gross! We are just going to blame the tooth extraction and move on.

The biscuits cooked quickly and evenly and my smoke detector only went off twice so it was a great morning! (*I’ll explain the smoke detector below) Here is the finished product with grape jam/jelly.

I wanted to share a few other topping ideas we like!

  • butter and brown sugar
  • butter and cinnamon/sugar
  • syrup
  • honey
  • any flavor jelly or jam

*Smoke Detector story- For some strange reason, my smoke detector goes off any time the oven is at 400 degrees or higher. ¬†The smoke detector is clear across the room and I’ll never understand it, but it is super sensitive. Good for emergencies, but bad for cooking. You just sort of get used to it. My husband yells “Dinner’s Ready!” every time the oven sets the smoke detector off.

Homemade from Scratch Biscuits

  • 2 Cups All-Purpose Flour
  • 1 tsp Salt
  • 3 tsp Baking Powder
  • 2/3 Cup Milk
  • 1/4 Cup Oil
  1. Preheat oven to 450 degrees.
  2. In a bowl, stir together flour, salt, and baking powder.
  3. In a separate small bowl, mix together milk and oil.
  4. Add milk mixture to dry ingredients and stir until flour is moistened.
  5. Knead the dough 5-6 times.
  6. Spread dough onto floured surface and pat or roll out. Needs to be around 1/4 in thick.
  7. Use cookie cutters or a glass to cut out dough.
  8. Place the dough on a cookie sheet and cook for 8-10 minutes until golden brown.
  9. Serve with favorite topping.

I Wasn’t Aware Butter Could Explode

Oh goodness. This morning was an experience. My ten year old made chocolate chip muffins. I had intended on making them myself for the blog, but I figured I would give someone else a shot in the kitchen. She definitely has some mad skills, but she’s just as clumsy as I am. I had her write a paragraph about the experience and will post it below.

To start, we took a picture of what we needed. I let her read off the recipe, but I had read it the night before so I thought I could remember everything. I told her she would need the baking soda. She didn’t. It wasn’t even on there. We had to re-take the picture at the end. She also got baking soda and baking powder mixed up so we had to have a talk about that.

Next, she put a stick of butter in the microwave to melt. It turned out bad. Really, really bad. I initially told her to put it on 20 seconds. The microwave finished and she peered in. She said, “Um…it’s still a stick.” I told her to put it on another 20 seconds or so. She repeated the entire process, down to the same sentence. I told her to mix it around a bit and do it again. Evidently she didn’t hear the mixing part. I heard the microwave start, a loud thump, her scream like someone smacked her, and then the ending beep of the microwave. I opened the microwave door because she refused to and wouldn’t go near it. Butter was EVERYWHERE. It didn’t just pop. That sucker exploded like a firecracker!!! I cleaned it up and we re-started with the butter before moving on to the rest of the recipe.

First, she mixed the dry ingredients.

  

In a separate bowl, she combined the wet ingredients.

As she started whisking the wet ingredients, the mixture caught my eye. Something looked…off. I realized the butter was starting to set up. I grabbed the whisk and started mixing like crazy while she threw in the dry ingredients in large increments. I’m not positive that was the best way to handle it, but whatever. They ended up edible.

Once we got the batter fiasco handled, she measured out the chocolate chips and we folded them into the batter.

Finally, “A” divided the batter into 10 regular size muffins and 20 mini muffins. The recipe called for 12 regular size muffins, but mini muffins are awesome so we made up our own rules.

The muffins finally made it to the oven. I interviewed “A” and asked for her complete honesty. She made a quick Snapchat video (posted to the Facebook page-https://www.facebook.com/journeyofabadchef/) and wrote the following paragraph:

“This was my first time making muffins. It didn’t really get off to a great start, especially if you count the butter exploding in the microwave. After that fiasco, we started mixing ingredients together. We mixed together the dry ingredients and set them aside. When we got to the wet ingredients, the butter started to re-harden so we had to mix everything really fast. I started out mixing the wet and dry ingredients together, but I had to trade with my mom. She started mixing and I spooned the dry ingredients in. After that, I folded the chocolate chips into the mixture. We used a mixing spoon and an ice cream scoop to make the big muffins. For the small muffins, we used the same mixing spoon and a cereal spoon. Mommy greased the muffin pan first, of course. I wouldn’t say making these muffins was hard, but it definitely wasn’t easy.”- “A”

Here is the finished product. All three kids said they were wonderful. My plan is to put these in the freezer IF I can get to them before the kids do….

Chocolate Chip Muffins (with our revisions)

  • 2 C All-purpose flour
  • 1/2 C sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 C unsalted butter, melted and cooled to room temp
  • 1 egg
  • 1 C milk
  • 2 tsp vanilla extract
  • 1 C semi-sweet chocolate chips (we did a “heaping” cup!)
  1. Preheat oven to 375 degrees and line a standard-size muffin tin with paper liners or spray with non-stick cooking spray. (We sprayed down and used a mini muffin tin as well)
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside
  3. In a large bowl, whisk together the melted butter and egg. Add the vanilla and milk and whisk to combine.
  4. Add flour mixture a little at a time and whisk until combined. Once completely combined, use a rubber spatula and fold in the chocolate chips.
  5. Divide the batter evenly between the muffin cups. Bake 15-20 minutes until golden brown and a thin knife inserted into the center comes out clean.
  6. Remove from the oven and place the pan on a wire rack. Allow the muffins to cool before removing. The muffins can be stored in an air tight container (at room temp) up to 4 days or you can freeze them by removing the liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.

Archives-Muffin Madness!

Original post- June 21, 2013

Once I bought all the supplies for the freezer meal stock-up a few weeks ago, I decided to start the cooking and prepping¬†with dinner foods first. I’m pretty sure I’ve mentioned in an earlier blog that I had the intentions of doing breakfast, lunch, and dinner meals. I eventually cut out the lunch idea as we pretty much stick to grilled cheese or peanut butter sandwiches around here, but I still had my mind set on breakfast and dinner. Anyway, I decided to start the breakfast foods with muffins. I had two separate ways I could prep and freeze them:

A. I could make the batter and then freeze the muffins uncooked in the tin, pop them out, and put them in a Zip lock bag

OR

B. I could make and bake the muffins and then freeze them once cooled.
I decided I would do¬†both since I have three muffin tins. Chaos ensued…

I decided to try my hand at blueberry muffins first. Mind you, I’ve never made a muffin that didn’t come from a pouch that you add water to. I figured it¬†couldn’t be that hard. I imagined it would be similar to a cupcake without icing. My kids say I “rock” at cupcakes so I had this in the bag. I made my first batch EXACTLY as the recipe stated, but¬†I decided not to sift the flour. The recipe didn’t call for it to be sifted¬†and I had the pre-sifted kind anyway. I had the muffin pan lined with the little wrappers and ready to go straight into the freezer. I noticed the dough was thick though. Not a little thick, either. I¬†pulled the spoon out and all the dough came with it. I walked into the living room and showed my husband the dough spoon. He shook his head and laughed¬†and I decided that wasn’t a good sign. I tried¬†adding in another 1/4 C of milk, and then another, and then another. After I finally got them a decent consistency for pouring, I put them into the freezer. I wasn’t very optimistic they would turn out edible, but I froze them anyway.

The second batch was a little different. I decided to sift the flour this time. This caused an argument in my house because my husband thinks he’s a chef.¬†He said it didn’t need to be sifted, but I figured it couldn’t¬†hurt after the disaster with batch one.¬†I made the same recipe again and it was still a little thick (nothing at all like the first time though). I added a 1/4 C of milk and decided to try making these with the slightly¬†thicker dough. I had no extra room in my freezer for another entire pan so I decided to cook these.

The third and final batch of the day was a completely different recipe. I got so frustrated with the first recipe that I pulled out my trusty Better Homes and Gardens Cookbook (seriously…I could be their spokesperson) and tried their muffin recipe. I got done¬†adding and mixing the ingredients¬†and stared at the dough. It was thick. What in the world? Why is muffin dough so blasted thick?! I just decided that would do and slapped it into the waiting muffin tin. I had lost all patience at this point. I threw them in the oven at the same time as batch two and waited. Once batches two and three cooled, they were bagged separately and frozen.

Final outcome?¬†My husband and I¬†decided we like the taste of the fresh baked muffins so¬†we¬†prefer the uncooked frozen ones that go into the oven straight from the freezer. My kids, on the other hand, like the convenience of the pre-cooked muffins as they have the patience of a house fly when it comes to food. Everyone agreed that batch two was the best. Batch one tasted a little funky although they were “freshly cooked” and batch three was very dry.¬†The blueberries I bought were frozen so I couldn’t really cut them up. I tried sticking them in my little slap-chop machine, but for some reason they tasted bitter smashed up. We just have giant blueberries in our muffins!

My family has officially demolished the muffins. They flew through three freezer bags of them. I am going to make some batches of blueberry muffins and strawberry muffins tonight. I still have enough fruit and supplies to make another 10-12 batches. I’m hoping to get at least six batches into the freezer tonight. Over the upcoming weekend, I plan on making waffles for the freezer and fresh oatmeal for the freezer that is made to be thawed and served with warm milk. I’m not sure how that will go over in my house with picky eaters, but I may as well give it a try.

Feel free to contact us and share your favorite freezer friendly breakfast recipes. ūüôā

Happy cooking!

Muffin Recipe (for batch 2!)
2/3 C granulated sugar
1/2 t salt
1 1/2 C flour (I sift mine)
2 t baking powder
1/3 C vegetable oil
1 egg
1/3 C milk ( I add an extra 1/4 C milk)
1 C of blueberries or strawberries (frozen or fresh will do)
muffin pan liners or cooking spray

Mix together the dry ingredients in a large bowl. Mix the oil, milk and egg together and add them into the dry ingredients. Mix everything just enough to combine ( some lumps are okay). Fold in the fruit of your choice. Fill muffin cups 3/4 full.
At this point you can either freeze the muffins in the pan and then pop them out once frozen and bag them or you can cook them at 400 degrees for 20-25 minutes and then cool on a wire rack. Once cool put them in a Zip lock bag and stick¬†them in¬†the freezer. You could also just make them for breakfast and not worry with the freezer! ūüôā