The infamous Lucy Jane woke up this morning and wanted chocolate chip muffins. As a mother who never lets her children down (oh how I wish that were true), I indulged. We actually made them together and it was fun to be in the kitchen with my daughter making breakfast (or dessert, depending on your perspective). We decided to double the recipe so that we could freeze a dozen and use them for snacks in their lunches for the upcoming week.
The secret to these moist, tasty muffins is the buttermilk! You can use whole or regular milk, but these babies texture and taste are best when the buttermilk is used. And since we all are chocolate lovers in this house, I don’t skimp and use the mini chocolate chips. But if you are not into eating dessert first thing in the morning, the mini chips may be a good idea for you.
Bakery Style Chocolate Chip Muffins
Preheat oven to 425 degrees
- 2 1/2 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted and cooled
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 Tablespoon vanilla
- half a bag of semi sweet chocolate chips
In a large bowl, whisk together flour, baking powder, baking soda, salt and chocolate chips. Set aside. In a medium bowl, mix together melted butter, sugar, eggs, buttermilk and vanilla. Mix the dry ingredients into the wet ingredients and gently fold together until combined. Scoop batter into a 12 cup muffin tin. Fill the cups close to the top. Bake the muffins at 425 for 5 minutes, then turn the heat down to 375 and bake for another 13-15 minutes.
Yields 1 dozen
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We have complied over 150 of our favorite holiday recipes, that are tried and true so you won’t have to worry about your holiday menus. You need to try our “Never Fail Roasted Turkey”, with a super easy ingredient that might surprise you! It makes a juicy, delicious bird every time. Our 2 cheese squash casserole makes a yummy side dish, or how about our do-it ahead Moose Mountain Mashed Potatoes? Oh, and I know you know how much we love cookies at LJB, so of course, there is a whole section just on our favorite cookies! There are so many yummy choices in this cute little book, and at $9.99, it’s a steal. You’ll want one for yourself, but it also makes a great stocking stuffer, or hostess gift!
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Thank you and Happy Holidays!!!
Lucy Jane’s Best is excited to announce our new Holiday Favorites cookbook is now in production, and will arrive
just in time for your holiday cooking!
This is book is loaded with our favorite recipes to make your Thanksgiving, Christmas and New Years celebrations a culinary delight! From appetizers, sides, salads & soups,to main dishes, breads, rolls and desserts, this book has it all.
Plus, you know how we at LJB love cookies! So, of course the book has a special holiday cookies section with all our favorite holiday cookie recipes… now you can have the best cookie at your holiday cookie exchange!
The cookbook has over 140 delicious, tried and true recipes that you won’t want to miss!
Pre-ordering starts now! Books are only $10. To reserve your copy (or copies) simply leave us a comment below and we will add you to our pre-order list. We will contact you in the next few weeks to arrange payment. You can expect delivery on or before November 1st.
I consider myself a connoisseur of brownies. I have eaten hundreds of different kinds of brownies. I, of course, have a checklist of what I enjoy in a brownie and what makes an exceptional one! It has to be soft and chewy. It has to have that rich, fudgy, decadent flavor. Not to bitter and not to sweet. In my opinion, a brownie does not have to be frosted. If it is tasty enough to stand on its own, then let it! But if it is frosted, the frosting has to be good enough to not ruin the brownie. Okay, I’ll stop and just say that this brownie is ALL of these things. It is also easy to make. No fancy ingredients and no weird baking methods. Just a yummy brownie! And just for the record, these babies are good enough to stand on their own. So now it’s for you to decide: Frost or not to frost?
- 1 cup butter, room temperature
- 2 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 1 1/3 cup flour
Preheat oven to 350 degrees.
In a stand alone mixer, combine butter and sugar. Then add eggs and mix until combined. Add vanilla, cocoa and salt and mix. Add flour and combine. Do not over mix.
Pour batter into a 9×13 greased baking dish. Bake for 18-22 minutes, or until a toothpick inserted comes out almost clean.
- 2 squares of unsweetened chocolate
- 1 cup butter
- 8 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup milk
In a small saucepan, melt chocolate squares. In a stand alone mixer, cream the butter for about 4 minutes. Add melted chocolate, 4 cups powdered sugar and vanilla. Mix. Slowly add milk until the mixture begins to look like frosting. Then add one cup of powdered sugar at a time and adding milk to achieve the desired consistency. The trick to this frosting is to keep on whipping. Make sure all powdered sugar is blended before adding more.
Cool brownies completely before frosting.
You all are in for a world famous treat ladies and gentlemen… this “to die for” recipe comes to us straight from the heart of coastal Mexico from our friend Francisco, who is known far and wide for his delicious culinary delights! This is one of our all time favorites from Francisco! You may not be lucky enough to travel to Mexico and stay at the private house where he’s the chef, few people are… but you can recreate his amazing Shrimp Tacos to enjoy at home with your family and friends. You will not be disappointed!!!!
Francisco’s Shrimp Tacos
- 1/2 large yellow onion, finely chopped
- 5 large Roma tomatoes, diced
- 2 pounds cleaned, shelled raw shrimp, cut into large chunks
- 1 Knorr chicken bouillon cube
- 1 bunch cilantro, chopped
- 2 cups (or more, to taste) grated jack cheese
- 14, 8 inch flour tortillas
In a non-stick skillet,over medium heat saute onion and tomatoes for about 10 minutes. Remove from pan and set aside. Using the same pan, crumble the bouillon cube over the shrimp and cook until just turning pink (about 2-3 minutes). Mix cooked shrimp and veggies together. Stir in cilantro and pour into a colander (placed over a bowl or in your kitchen sink) to drain for about 15 minutes.
For each tortilla, lay on a flat surface, sprinkle the middle third of the tortilla with cheese and scatter the shrimp and veggie mixture over cheese. Roll tightly and place seam side down on a jelly roll pan. Cover and refrigerate until ready to use (or skip this step if you’ll be using immediately).
To cook, spray a non-stick skillet with olive oil (I use a nonstick griddle for the larger cooking surface). Brown the tacos on all sides.
To serve, cut in half, on an angle and place on plate drizzled with Balsamic Reduction (recipe follows), a dollop of Chipotle Sauce (recipe follows) and sliced avocados.
- 2 cups Balsamic Vinegar
- 2 Tablespoons sugar
Stir vinegar and sugar together in a small saucepan and bring to a boil over medium heat. Turn the heat down and simmer uncovered, stirring occasionally, until the mixture reduces to a syrup consistency. Dont let it get too thick. Pour into a squeeze bottle for drizzling.
- 1 cup mayonnaise
- 1/4 cup sour cream
- small can chipotle peppers
In a blender, blend the mayonnaise with chipotle peppers, one at a time, until desired heat is reached (I usually use 2 peppers). Blend until smooth. Blend in sour cream.
You are going to LOVE this yummy and versatile recipe. We make this as a side dish, or add a little grilled chicken or poached shrimp and turn it into a meal! We get mad raves on this easy to make salad… we’re sure you will too.
What makes it so easy is that we use this yummy bottled dressing. As we’ve said before, we love to make yummy food, and we love it when we can find a product that makes the job of preparing that yummy food easier. This is one of those products… Soy Vay Toasted Sesame Dressing and Marinade. It can be found in most grocery stores, in the salad dressing isle. I use about half the bottle on the salad and then throw the rest in a ziplock bag with some chicken breasts to marinate for grilling.
Asian Noodle Salad
- 1 pound angel hair pasta, broken in half and cooked to Al Dente, then immediately flushed with cold water in a colander
- 3/4 cup Soy Vay Toasted Sesame Dressing
- 1 cup shredded carrots
- 1 cup snow peas, diced to 1/2 inch pieces
- 1/2 cup chopped green onion
- 1/2 cup sliced almonds
- 1 cup baby peas (frozen is fine)
- 1/2 cup chopped water chestnut
In a large bowl, toss all the ingredients, and enjoy!
*I will also sometimes add some chopped brocoli and/or salted peanuts