Double Chocolate Butterscotch Breakfast Muffins

These muffins freeze ridiculously well and keep for up to a week (if they don’t get devoured before then) in an airtight container.  They are heaven when paired with a tall glass of cold milk.

If you’re not big on butterscotch you could plump some dried cranberries and toss them in, or add extra chocolate chips or just omit them completely.

muffin double choco butterscotch

12 muffins

Ingredients

Continue reading Double Chocolate Butterscotch Breakfast Muffins

Softbatch Cream Cheese Chocolate Chip Cookies

Replacing some of the butter from a favorite chocolate chip cookie recipe with cream cheese created cookies that are super soft without being cakey, edges that are slightly chewy, and interior that is thick, soft, tender, and moist. Plus there’s an abundance of chocolate in every bite.

The dough can be made in advance, refrigerated, and baked as desired, up to 5 days later.

cookies creamcheesecookies-19

 

Yield: 28 med-small cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 3+ hours, for dough chilling

Ingredients

Continue reading Softbatch Cream Cheese Chocolate Chip Cookies

Chocolate Zucchini Muffins

I know. I know. Chocolate AND zucchini…TOGETHER?? Well, Yes. You are just gonna have to trust us. This recipe is delicious. But if I was serving them to the kiddies I wouldn’t mention the “z” word.

And an added bonus – The only fat in these muffins are from yogurt and eggs, so enjoy with abandon for breakfast or a snack!

muffins choc and zucchini

Makes 24 small muffins

Ingredients

Continue reading Chocolate Zucchini Muffins