Happy Valentines Day!

And now these three remain: faith, hope and love. But the greatest of these is love.
I Corninthians 13:13 (NIV)

Double Chocolate Chip Muffin Recipe

One of our Valentines Day traditions is to have a "Chocolate Breakfast."  I know this is not healthy but it is only one day a year!  Here is one of our favorite chocolate muffin recipes.

Double Chocolate Chip Muffins

• 2 2/3 cup Flour
• 1 1/2 cups Sugar
• 3/4 Cocoa Powder
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 3 Eggs
• 1 cup Sour Cream
• 1/2 cup Water
• 1/2 cup Milk
• 1/2 cup Canola Oil
• 1 teaspoon Vanilla Extract
• 1-2 cups Semi-Sweet Chocolate Chips (depending on how chocolate you want the muffins)

Combine all of the dry ingredients in a large mixing bowl.  Add the chocolate chips to the dry ingredients & stir (This will prevent the chocolate chips from "sinking" once the wet ingredients are added.).  In a seperate mixing bowl, whisk together all of the wet ingredients.  Add the wet ingredients to the dry ingredients and stir until blended.  Fill muffin cups (lightly greased or lined with paper muffin cups) 2/3 full of batter.  Bake at 325 degrees for 18-22 minutes.


This post is linked to:

• Ultimate Recipe Swap
• Tuesday's Tasty Tidbit
• Tuesdays at the Table
• Tempt My Tummy Tuesday
• Tasty Tuesday

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Homemade Chocolate Buttercreams

Here is a great recipe for homemade Chocolate Buttercreams. Mine never seem to look as pretty as the pictures in the recipe books but they are Yummy!!!

Homemade Chocolate Buttercreams

Filling Ingredients:

• 1/2 cup real Butter (softened)


• 1 package Cream Cheese (softened)


• 1 1/2 teaspoons Vanilla, Almond or Rum Extract


• 4 cups Powdered Sugar

Coating Ingredients:

• 2 cups Semi-Sweet Chocolate Chips


• 2 tablespoons Shortening

Combine butter & cream cheese in a large bowl. Beat at medium speed until smooth. Add in the vanilla, almond or rum extract. Continue beating. Reduce speed to low and slowly add the powdered sugar. Continue beating until mixture is smooth. Refriegerate the mixture for 2 hours or until firm.

Shape rounded teaspoons of mixture into balls and place on a wax paper lined baking sheet. Cover loosely and place in the freezer for 3-6 hours (or overnight).

Melt chocolate and shortening in a saucepan over low heat; stirring constantly (I prefer to use my Wilton Chocolate Pro).

Dip buttercreams into the chocolate using a toothpick. Let excess chocolate drip off. Place on a wax paper lined baking sheet and refrigerate for 3-6 hours or until completely set. Enjoy!