Saturday, May 30, 2015

Mocha Oatmeal Muffins

This muffin is one of my favorites.  I hope you give it a try at home and enjoy it as much as I do.  

Yields: 12 muffins

Mocha Oatmeal Muffin Pictured in Front
All Purpose Flour:  1 1/2 cup
Cocoa Powder: 1/3 cup
Light Brown Sugar, packed: 1 cup
Baking Soda: 1 teaspoon
Baking Powder: 1/2 teaspoon
Kosher Salt: 1 1/4 teaspoon
Cinnamon: 1/2 teaspoon
Quick Cooking Oats,: 1 1/4 cup
   plus extra for sprinkling
Eggs, lg: 4 each
Unsalted Butter, room temperature: 1 1/2 sticks
Buttermilk: 1 cup
Coffee, room temp: 1/2 cup
Pure Vanilla Extract: 1 teaspoon
Chocolate Chips: 1 cup
Pecans, chopped: 1 cup

1.  Pre-Heat oven to 350 degrees.  Line a muffin pan with standard size baking cups.

2.  In a electric mixer or with a hand held, cream butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.

3.  Add eggs one at a time, while mixing on speed one until incorporated.

4.  Mix all dry in stages, mixing on speed one until incorporated, minus the chocolate chips and pecans.

5.  Add coffee, buttermilk & vanilla on speed one and mix until incorporated.

6.  Fold in chocolate chips and pecans by hand.

7.  Fill the baking cups 3/4 to the top with the batter & garnish with oats before placing in oven.

8.  Bake for 30-40 minutes, until a tooth pick inserted in the middle comes out clean. 

Wednesday, May 20, 2015

Pico De Gallo


Tomatos, chopped: 2 medium 
JalapeƱo, chopped fine: 1/2 - 1 each
Green Pepper, chopped: 1 ea (medium)
Fresh Garlic, minced: 1 teaspoon
Red Onions, chopped fine: 1/8 cup
Cilantro, minced: 1/4 bunch 
Red Wine Vinegar: 1/8 cup 
Tomato Juice: 1/3 cup
Salt n Pepper: to taste
Sugar: 1 Tablespoon
Garlic Salt: 1/4 teaspoon

1.  Prepare all vegetables as stated & mix in a bowl.  
2.  Add vinegar & tomato juice and stir.
3.  Add garlic salt, sugar and adjust with desired salt and pepper.
4.  Allow flavors to come together for about an hour before serving.
5.  Store in an air tight container in refrigerator.