Thursday, June 19, 2014

Fudge Brownie Muffins

I've already posted the cheesecake version of these muffins here, but they deserve their own post! These are basically a brownie in a cupcake paper, but not as fudgy as my regular brownie recipe. The addition of cinnamon makes them extra special.

Fudge Brownie Muffins
1 cup butter
1/2 cup cocoa
4 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup mini chocolate chips

1. Preheat oven to 325 degrees. Line 24 muffin cups with liners and lightly spray them with non stick cooking spray.
2. Place butter and cocoa in a microwave safe bowl and microwave on high 1 minute for until butter melts; set aside.
3. Combine 4 eggs, 2 cups sugar, and vanilla in a large bowl. Add the butter and chocolate mixture, flour, cinnamon, salt, and mini chocolate chips. Stir until blended.
4. Using a large scoop, fill muffin cups with brownie batter. Bake for 25 minutes. Cool in pans for 10 minutes, then remove to racks to cool completely.
Makes 24 muffins.

Wednesday, June 11, 2014

Chicken Caesar Pasta Salad

It's starting to get warm! We've already had a few days in the 70s, and if I use my oven on those days, we bake too! I found another great summer main dish salad that we really enjoyed. This is a spin on a chicken Caesar salad with the addition of pasta and cheese to make it a meal. To really keep the heat out of your house, you could even grill the chicken outside. If you are feeling extra healthy add some veggies like cucumber or tomato.

Chicken Caesar Pasta Salad
adapted from yoga chef
1/2 cup plus 2 TBSPs Caesar salad dressing, divided (we like Kraft)
4 boneless, skinless, chicken breast halves
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded (shredding a brick is best)
6 oz penne pasta, cooked, rinsed with cold water, and drained
3 cups chopped romaine lettuce
1/2 cup croutons
Pepper to taste

1. Brush the 2 TBSPs of dressing onto both sides of the chicken breasts. Cook in a skillet or grill pan over medium heat for 4-5 minutes per side or until chicken is no longer pink in center. Remove from pan and let cool 15 minutes. Cut into chunks.
2. Combine cheeses in a small bowl and set aside.
2. Combine pasta and remaining 1/2 cup Caesar dressing in a large bowl. Add chicken and 1 1/2 cups of cheese mixture; toss well. Add lettuce, toss, and transfer to serving plates. Top with remaining cheese, croutons, and pepper.

Serves 6