Nigella's Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins

I can't find my digital scale. Eeck.

Due to some home improvements, things were moved around and crammed in other areas of the house and the garage. And I don't know where the digital scale went! Eeck. I use it all the time and feel like my arm is cut off when baking without it. Oh, and I can't find my camera too. It's kinda a disaster in the making. I'm lucky to have gotten these muffins out the door. I'll keep you posted on the lost and found that is the house.

These are Nigella Lawson's Chocolate Chocolate Chip Muffins. They have some cocoa powder and chocolate chips. I switched regular chocolate chips for mini chips because mini chips are cuter.

I really liked this recipe. Super easy to make and the texture was very good. I made them two days in a row and will definitely make them again in the future!

Let's hope my scale and camera show up soon!
(These photos were taken on my Samsung 4S phone with the VSCOcam app)

I slightly adapted Nigella's recipe from the Food Network

Chocolate Chocolate Chip Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons good quality cocoa powder (I used Callebaut dutch chocolate)
3/4 cup superfine sugar (one time, I used granulated sugar and it turned out fine)
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling on top (1 cup total chips - I used mini semi-sweet chocolate chips)
1 cup milk (I used whole milk)
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon vanilla extract

1. Line a muffin tin with liners.
2. Preheat the oven to 400 degrees F.
3. In a large bowl, combine flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.
4. In a measuring cup, mix together the oil, milk, egg and vanilla together.
5. Pour the liquids over the dry ingredients and mix together. Don't overmix - it's fine if it's lumpy.
6. Scoop into muffin tin.
7. Sprinkle the 1/4 cup of chocolate chips on top.
8. Bake for 20 minutes until a toothpick comes out clean.
Makes 12 muffins.

Sour Cream Bisquick Biscuits

Sour Cream Bisquick Biscuits

This is total comfort food. 

Bisquick. 

Sour Cream.

Old school recipe. 

After all that happened this month so far, I needed comfort food and these are the ticket.

My mom used to make these biscuits when I was little. My cousin makes them small and I think they are better that way (and you can eat more).

My cousin has an index card written by her mom. I'm sure you can make this all from scratch, but Bisquick has a special place in my memory and it's foolproof.

On Sunday, I went to my parent's house and made some little ham and egg biscuits.

This is super easy to make. Just some Bisquick, sour cream, a bit of sugar, baking soda and an egg.

I made mini biscuits with a one-inch (or so) circle because they are cute and you can eat a bunch. Sure, if you count the calories, it's all the same, but I'm always more satisfied if I can eat four small ones instead of only one big one.:)

By the way, I only had my cell phone camera to take these photos. Sorry about the quality. But the quality of the biscuits? Yummmmmmy.

Sour Cream Bisquick Biscuits

Mix together in one bowl:

2 1/2 cups Bisquick

1/4 cup sugar

1/2 teaspoon baking soda

Mix together in a small bowl:

1 cup sour cream

1 egg

1. Preheat oven to 400 degrees.

2. Pour the wet mixture onto the Bisquick bowl. 

3. Stir until just combined. Don't overmix.

4. Knead dough 5-7 times on a flour or Bisquick covered surface.

5. Pat or roll out and cut into desired shape.

6. Bake at 400 degrees until golden brown on top and bottom (depends on how big you make them - around 12-20 minutes)