Tag Archives: tablespoon vanilla

Almond Joy Muffins

Almond Joy MuffinsWho doesn’t love the delicious nutty and chocolaty flavors found in the famous Almond Joy? I decided to turn my candy inspiration into a muffin. this recipe makes 2 dozen delicious treats.

1 cup butter
2 cups granulated sugar
4 eggs
4 cups all-purpose flour
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
1 cup coconut milk
1 tablespoon vanilla extract
4 cups semi-sweet chocolate chips
1/4 cup slivered almonds
1/4 cup coconut flakes

Preheat oven to 350°F. Lightly grease a two 12 cup muffin pan or line with paper liners.

In a large mixing bowl cream together the butter and sugar until it is very fluffy and opaque. Beat the eggs in, one at a time.

In another bowl, sift together the flour, baking powder and salt.

Mix the dry ingredients and the coconut milk in batches starting and ending with the milk. Mix the ingredients together between the additions and scrape the side of the bowl to ensure everything has been incorporated properly.

Add the vanilla, chocolate chips, almond slivers and coconut flakes. Mix thoroughly.

Divide the batter evenly among the muffin cups and bake the muffins for 30-35 minutes, or until a toothpick inserted into the center of one comes out clean.

Allow the muffins to cool on before removing from the pan.


Chocolate Pound Cake

Chocolate Pound CakeIngredients
1/4 cup and 2 tablespoons unsweetened Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 cup boiling milk
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cup  sugar
4 large eggs, room temperature

Preheat oven to 350 degrees.

Butter a bread or loaf pan and cover the bottom with parchment paper and butter the parchment paper.

Mix together the 1/4 cup cocoa powder, vanilla and the milk, ensure there are no lumps and allow to cool.

Sift together the cake flour, baking powder and salt.

Cream together the butter and sugar until it is light and fluffy. Add the eggs, one at a time, beating after each addition.

Add the dry ingredients to the creamed mixture alternating with the milk and mix well.

Pour 90 percent of the batter into the loaf pan. With the reserve, add the additional 2 tablespoons of cocoa powder and mix. Pour this mixture on the top center portion of the pan.

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

Place the loaf pan on a wire rack to cool for 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.

Dust with confectioners sugar and serve with whipped cream.