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. 😉

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.
Share this Recipe

 

Chocolate Chip Pancakes

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.
Share this Recipe

Owl Take a Chance

My oldest child turned 10 this past May and was excited to have a birthday party with her friends. She is very much into the Harry Potter craze and has been reading the books for the past year. I don’t know much about Harry Potter (not my preferred genre), but I know it has an owl in it and she likes owls so I ran with it as the theme.

I found these ADORABLE owl cupcakes on Pinterest. I was under the impression they would be simple. I did not take the original picture that is featured on the site and I’m not sure if I can share it on here, so I’ll refrain. Let’s just say the owl cupcakes are supposed to resemble the picture attached to this post, but cuter. Much, much cuter.

First off, I’m not sure how big the cupcakes were in the original post’s picture, but the “eyes” and such fit much more comfortably than they did in my kitchen. I had the hardest time trying to keep all the items on top of these stupid cupcakes.

Secondly, how did this person separate the Oreo cookies so cleanly? I only wasted 15 sets of these things trying to get one set of eyes. I am just going to assume I got a faulty bag. It’s definitely not user error, right?!

Once I finally got the M&Ms and Oreos placed, I patted myself on the back for this cupcake creation that “SLIGHTLY” resembled an owl. Then, this happened:

What. The. Crap.

That little guy melted faster than a popsicle in an Alabama summer. I was so aggravated at this project. I used almost all of the frosting on only a few of the 24 cupcakes trying to keep everything in place. I ended up scrapping the poor, melting “owl” cupcake and took the successful cupcakes to the party. Unfortunately, only two made the cut.

 

My daughter had one of the owl cupcakes and gave her best friend the other one. The rest of her friends had the non-owl cupcakes and, wouldn’t you know, I didn’t hear a single complaint. My daughter would have been perfectly happy with the plain cupcakes had I decided to forego the owl idea entirely. I think that it is us, the parents, that usually put more pressure on ourselves than necessary for birthday parties. To be honest, children just expect sugar at birthday gatherings. I don’t think the form that it takes is that important to them.

The cupcake mix came from a box and the icing from a plastic tub (because her birthday was smack dab in a crazy time of the school year), but I’ll leave you the directions on how to “fashion” the owls. Good luck!!!

Owl Faces

  • Oreos
  • M&Ms (brown and orange)
  • patience (big heaping loads of it)
  1. Separate the Oreo cookies by gently twisting the two pieces in opposite direction. Separate them according to the ones that come off with frosting and the ones that come apart “clean”.
  2. Take two of the brown M&Ms and put a tiny amount of frosting on the back of each and attach one to one of the frosted Oreos
  3. Take two of the frosted Oreo cookies with M&Ms and place them on the cupcake next to each other.
  4. Cut or snap one of the “clean” Oreo cookie pieces in half and place above the “eyes” at a slight angle to act as the owl’s eyebrows.
  5. Press an orange M&M firmly into the cupcake vertically and centered underneath the two “eyes”.
  6. Use your patience to tweak them however they need to be tweaked to work properly.

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.