Autumnal Harvest Salad w/ Honey Cider Vinaigrette

There are many who believe and some who have actually proved we are more likely to remember the first and last things we see, hear, and taste. While everything in the middle gets a little blurred or quite possibly a little lost in our memories. In other words, the position of presentation matters. Research on primacy (things presented first) and recency (things presented last) effects goes back almost a century. Yet in spite of this, we all don't often or even consistently apply any of this scientific knowledge when planning a dinner menu. We are more likely to begin by planning the main course and building the rest the meal around it. But maybe the main course isn't as important to the satisfaction, enjoyment, and memory of a meal isn't as important as we might want to believe (or at least have convinced ourselves to believe). Apart from Thanksgiving or Christmas meals where the main course is usually a known given (unless someone decides to drastically change things up one year), the beginning and end of a meal probably deserves to be getting more of our attention. When you think about it, determining the salad (first course) and dessert (last course) really does makes great sense. Especially when we want the experience of eating at our tables to be memorable. Because really, who doesn't want that? 

This Autumnal Harvest Salad w/ Honey Cider Vinaigrette, one having an explosion of flavors and a stunning visual presentation, is one of those salads destined to be remembered long after your guests leave the table and return home. Designed to showcase some of the best of the fall's fruit and vegetables, I will go out on a (short) proverbial limb and say it might just be one of the best seasonal, most impressive salads to ever grace your table. From the roasted butternut squash to the thinly sliced Honey Crisp apples to the fresh figs to the red onion, this salad has a depth of savoriness designed to send your palate into a state of salad ecstasy. When dressed with the slightly bold and zesty Honey Cider Vinaigrette, the overall flavor profile of the salad is nothing short of extraordinary. 

Candied pecans, roasted and salted pumpkin seeds, dried cranberries, and goat cheese add texture, crunch, and a little tartness to this savory salad. Not only do each of the components in the salad compliment one another, they make each bite of the salad unforgettable. 

As much as I love each element of the salad itself, I could gush over the flavor of this Honey Cider Vinaigrette for days. Slightly sweet and little bit tangy it dresses a salad made with fall fruits and vegetables beautifully. The vinaigrette is one that doesn't overwhelm the salad or detract from all of it's elements. Instead it manages to further elevate each of them. This would be THE vinaigrette to use on all of your autumnal salads, especially ones made with apples! Note: The recipe below makes more than you need to make the salad. 

With hints of maple syrup and olive oil, the flavor of butternut squash becomes further enhanced during the the roasting process. Baking the squash at 400 degrees (F) for 24-26 minutes (or until tender), brings out its' nuttiness and sweetness, while also changing its' texture from firm to crispy/creamy. These delectable morsels are almost addictive in of themselves. While the roasted butternut squash might get lost in our memories if served in the middle (as a side course), it is unforgettable as a first course.

There are candied pecans in this salad. The good news is that you don't have to make them yourself. The ones I used were from Trader Joe's (and they are really, really good). And if you can't find roasted and salted pumpkin seeds use pepitas. But you definitely want both the pecans and pumpkin seeds in your salad. Not everyone is a fan of goat cheese (so hard to believe, but it's true), so feel free to use feta or gorgonzola cheese instead. Honey Crisp apples have the perfect tart-sweet balance and are so perfect in this salad I can't bring myself to recommending an alternative.

For purposes of the most impressive, permanently etched in your memory presentation, wait until you bring the Autumnal Harvest Salad w/ Honey Cider Vinaigrette to the table before tossing it. There is something to be said for seeing each of the components of the salad first, before discovering them in the tossed heap on your plate.

If you plan on serving this salad to at least six people, I suggest ever so lightly tossing the spring greens in some of the dressing before placing all of the salad's other elements on top. Right before tossing it all together, I would drizzle a little more of the dressing over the salad. Because everyone likes their salad dressed with a vinaigrette differently, serve the remaining vinaigrette on the side.

Feel free to increase or decrease the amounts of the salad ingredients based on the number of people you are serving. If you don't dress the salad with any dressing at all before plating and tossing, any leftovers will last a little longer in the refrigerator. As the dressing will wilt the delicate spring greens when it's refrigerated.

The Autumnal Harvest Salad w/ Honey Cider Vinaigrette showcases autumn's bounty in the most spectacular way. From the first sight to the first bite, everything about this salad is noteworthy. Quite possibly it may overshadow your main course. But not to worry because everyone is then likely to remember the last course. Especially if it's something equally beautiful and delicious. 

So head out to the Farmer's Market, grocery store or orchards this week and pick up some butternut squash, honey crisp apples, and figs. Honestly, one bite of this seasonal salad and I am certain it will be the one you will be making regularly in the months ahead. It may even become your signature fall salad. Because if we really do believe in the power of first impressions or sequencing, don't we all want to serve our family/friends a first course having the power to leave a long lasting impression of deliciousness?

Recipe

Autumnal Harvest Salad w/ Honey Cider Vinaigrette

Serves 6 

Ingredients 

Honey Cider Vinaigrette

1/3 cup honey

1/3 cup apple cider 

3 Tablespoons apple cider vinegar

3/8 to 1/2 teaspoon Kosher salt

1/8 teaspoon black pepper

3/4 cup extra-virgin olive oil

Autumnal Harvest Salad

1 1/4 to 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch dice

2 Tablespoons olive oil

1 Tablespoon pure maple syrup

1 teaspoon kosher salt

1/2 teaspoon black pepper

5 to 6 ounces (142g-170g) Mixed Spring Greens

1 large Honey Crisp Apple, cut into thin slices

1 small red onion, cut into very thin slices

1/2 cup (2 1/3 ounces/60g) roasted and salted pumpkin seeds

3/4 cup (3 ounces/86g) candied pecans

1/2 cup (2 1/4 ounces/64g) dried cranberries

4 ounces (113g) goat cheese, crumbled 

7-8 fresh figs, cut in half

Kosher salt and black pepper for finishing

Directions

Honey Cider Vinaigrette

1. Whisk together the honey, apple cider, apple cider vinegar, Kosher salt and pepper.

2. Slowly add in the olive until the mixture is emulsified. Alternately pour entire mixture into a small food processor and process until the vinaigrette has a creamy, light in color consistency.

Autumnal Harvest Salad

1. Preheat oven to 400 degrees (F). 

2. Place diced butternut squash on the baking sheet. Pour the 2 Tablespoons of olive oil and 1 Tablespoon of maple syrup over the squash. Toss to mix so the squash is completely coated. Sprinkle with 1 teaspoon of Kosher salt and 1/2 teaspoon black pepper.

3. Roast squash for 24-26 minutes, turning once midway through the baking process, until tender. Remove from oven and let cool slightly. Or cool to room temperature. Roasted Butternut squash can be made several hours in advance of assembling and serving the salad.

4. Spread spring greens out on a large platter. Lightly salt and very lightly drizzle with some of the Honey Cider Vinaigrette.

5. Top with the remaining ingredients (except figs). Very lightly drizzle with some of the Honey Cider Vinaigrette.

6. Toss together. Arrange fig halves on the platter. Serve with remaining vinaigrette. Alternately toss the salad without drizzling some of the Honey Cider Vinaigrette and serve the vinaigrette on the side.

Notes: (1) To serve 8-10 increase the amount of the ingredients except the butternut squash (you will have enough) and the vinaigrette (you will have enough of this too). Alternately to serve 2-4, decrease the ingredients as well but try keeping the proportions when making reductions. (2) You can make your own candied pecans or you can buy them pre-made at Trader Joe's. (3) In lieu of goat cheese, you could alway use a good quality fresh feta cheese or even gorgonzola. (4) If you are looking another butternut squash salad, try the Roasted Butternut Squash Salad with Warm Cider Vinaigrette. But consider using the Honey Cider Vinaigrette instead.

Grazing Elk, Rocky Mountain National Park, Estes Park, Colorado (September 2020)

Chocolate Espresso Revel Bars

After more than six months of being "homebound" (relatively speaking), I thought a change in scenery would energize my spirit as well as bring some much needed euphoric joy to my heart. A trip away to one of my happy places was something I wanted, needed to do.  And what better way to celebrate a milestone birthday than to spend almost a week hiking in the mountains of Colorado. Like my first trip there twenty years ago, this one too would be solo as time spent alone is restorative on so many different levels for me. One of the many lessons learned all those years ago was that being alone in nature was my favorite, best form of therapy. Being able to test my resilience, to push myself to take on physical challenges, to confront (and overcome) my fears on difficult trails, to reflect on all that matters, and to take in the wondrous beauty of the outdoors are just some of the benefits I get from my solo adventures. And everyone else in my life gets a much happier, definitely better, more energized version of me when I return. A kind of win-win you might say. No longer do I explain or defend to others why I love, why I need these solitary adventures as I have learned over the years it's relatively simple to explain but can be hard for some to understand. Especially in the year of a pandemic when many of us (including me) have experienced so much social isolation.  Going out west to see both new and familiar landscapes during my birthday week this year had to be the best gift I have ever given myself. I can say with a fair amount of confidence this trip will turn out to be exactly what my spirit needs to help me get through the next six months of living in a pandemic. 

For almost a week I lived in a small house at the base of the Flatirons in Boulder. In spite of having a full kitchen and making a trip to the grocery store on the day I arrived, I never cooked. Peanut butter and strawberry jelly sandwiches, bananas, amazing local peaches, homemade nutty granola with dried cherries and cranberries, some microwave popcorn, and Zone Bars pretty much summed up my diet for the first three days of the trip. If it weren't for the takeout cheeseburger I devoured after five hours of hiking in Rocky Mountain National Park, the lobster roll savored outdoors at a favorite restaurant on Pearl Street in Boulder, the most sumptuous homemade meal made by dear friends, a slice of Salted Caramel Chocolate Cake (my birthday cake) from an incredible chocolate store in Boulder, or the turkey/bacon/brie sandwich relished at the Denver Botanic Garden, it would have been a very uneventful week of eating for someone who considers themselves a bit of a foodie. As much as I loved the short respite from cooking and baking, I never stopped thinking about the things I wanted to make when I returned home. First up would be these Chocolate Espresso Revel Bars. 

For those of you who have never had a Chocolate Revel Bar before you might be wondering what they are. These Chocolate Espresso Revel Bars are chocolate ganache filled nutty oatmeal cookie bars. Or as I like to refer to them as the Oatmeal Bar version of the Sluttiest Brownies. In other words they are richly decadent. There are two theories regarding their origin. One claims a woman by the name of Tracy Revel who lived in the Sacramento (CA) area made them for her co-workers in the late 90s. The other possibly more plausible origin credit goes to a recipe printed in the 1968 edition of the Better Homes and Garden magazine. Regardless who or where they were first created, 2020 should be the year the Revel Bars make a resurgence. 

Traditionally Revel Bars have a fudgy, truffle like chocolate center. One made with sweetened condensed milk and chocolate chips. But these bars are made with an ambrosial, be still my heart espresso infused ganache center. The chocolate ganache and the deeply flavored dark brown sugar, nutty oatmeal cookie layers combine to make the most luscious confection. 

Once the dough is made it is divided into 2/3 and 1/3 portions. The toasted coarsely chopped walnuts and chocolate chips are added to the larger portion. The chocolate chip/nut oatmeal dough is then pressed into the bottom of a parchment paper lined 9" x 13" pan. 

The espresso infused ganache is then poured and spread evenly over the base cookie layer. After being lightly sprinkled with flaky sea salt, the remaining dough is used to create to the top layer.

Instead of dropping tablespoonfuls of the dough on top of the ganache, I placed slightly flattened pieces of the dough randomly (but not overlappingly) on top of the ganache. One more light sprinkling of flaky sea salt and they were ready to go into a preheated 350 degrees (F) oven. 

Baking time ranges between 35 and 40 minutes or until the bars are golden and slightly pull away from the sides of the pan. After removing the baked bars from the oven, leave them to cool to room temperature in the pan. Waiting for them to cool is the biggest challenge to making them. Resisting having more than one is the second biggest challenge!

As soon as the pan has cooled to room temperature, they are cut into bars. However, if you let them chill in the refrigerator for several hours your cuts will be much cleaner. Note: The photos here show unchilled cuts bars. 

This may now be my new favorite way to satisfy my craving for an oatmeal cookie. The Chocolate Espresso Revel Bars are insanely, drop the mic delicious. With a chewy, crunchy, and hearty texture these bars have something for everyone. And that middle ganache layer, well it will send chocolate lovers over the edge. If only I had these bars with me on my trip who knows how many more miles I could have hiked. Who knows how much longer I would have stayed.

Recipe

Chocolate Espresso Revel Bars (inspired by Shauna Server's Chocolate Espresso Revel Bars in her cookbook "Midwest Made: Big, Bold Baking from the Heartland")

Makes 20 generous sized bars or 32 more balanced sized bars

Ingredients

Ganache

1/2 cup whipping cream

1/4 cup (50g) caster (or confectionary sugar)

3/4 teaspoon instant espresso or espresso powder

1/8 teaspoon Kosher salt

1 cup (170g) semisweet or dark chocolate (53% cocao) chocolate chips

Revel Bars

3 cups (300g) old-fashioned oatmeal (not quick oats)

1 3/4 cups (225g) all-purpose flour

1 teaspoon baking soda

1 teaspoon Kosher salt

1 cup (226g) unsalted butter, room temperature

2 cups (400g) dark brown sugar

1 Tablespoon vanilla

2 large eggs

1/2 cup (85g) semisweet or dark chocolate (53% cocao) chocolate chips or. an equal amount of chopped chocolate

1/2 cup (65g) walnut halves, toasted and coarsely chopped

Flaky sea salt for sprinkling on ganache layer and top layer

Directions

Ganache

1. In a small saucepan, add in the whipping cream, caster sugar, instant espresso and Kosher salt. Over medium heat, cook until the mixture has reached a simmer and is bubbling along the edges. 

2. Remove from the heat and add in the chocolate chips. Let sit for 1 minutes.

3. Whisk until smooth and glossy. Set aside to cool. 

Chocolate Espresso Revel Bars

1. Preheat oven to 350 degrees (F). Line a 9" x 13" baking pan with parchment paper. Set aside.

2. In a large bowl, whisk together the flour, oatmeal, baking soda and kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter at medium-high speed for approximately one minute or until light and creamy.

4. Add in the brown sugar and beat at medium-high speed for about one minute or until the mixture is slightly lightened in color.

5. Add in eggs one at a time, mixing at medium speed until fully combined.

6. Add in vanilla and mix until incorporated.

7. Reduce the speed to low and add in the dry ingredients. Mix until combined.

8. Transfer the mixture to a large bowl. Transfer approximately 1/3 of the dough to another bowl and set aside. Note: Weighing the mixture enables you to more evenly divide the dough.

9. To the bowl with 2/3 of the dough mix in the chocolate chips and walnuts using a spatula or wooden spoon.

10. Press the chocolate chip/walnut dough into the prepared pan. Press the mixture into an even flat layer but press mixture up slightly along the sides so there is a bit of an elevated edge.

11. Pour the ganache over the dough. Spread with an offset spatula to smooth out evenly. Lightly sprinkle with flaky sea salt.

12. Using your hands, take tablespoons of the remaining dough, lightly press down then place randomly (but not overlapping) on top of the ganache. Lightly sprinkle with flaky sea salt.

13. Place baking pan on a large baking sheet and bake for 35-40 minutes or until the top of bars are golden and begin to pull away slightly from the sides of the pan. Note: My baking time was 37 minutes.

14. Remove from oven and place pan on a cooling rack. Allow bars to remain to remain in the pan until they have cooled completely.

15. Remove the cooled bars from the pan. Cut into 20 squares. Note: Can refrigerate the bars for several hours. in order to have cleaner cuts. 

16. Serve and enjoy.

17. Stored in a tightly covered container the Chocolate Espresso Revel Bars will be good for at least 3 days, if they last that long.

Notes: (1) To toast walnuts, preheat oven to 350 degrees (F). Spread walnut halves out on a baking sheet. Bake for 9-10 minutes. Remove from pan, let cool, then coarsely chop. (2) I used these Dark Chocolate Morsels from Nestle. But if I were to do one thing differently next time, I would chop up chocolate instead of using chips.

Rocky Mountain National Park, Estes Park, Colorado (September 2020)

Pumpkin Spice Muffins

Depending on who you listen to the Pumpkin Spice Craze is either still a thing we get excited about or it's become so normalized we no longer wait with bated breath for the arrival of our favorite Pumpkin Spice coffee beverages. Either way, Pumpkin Spice has now become synonymous with the fall.  Considering how much has changed in the last six months, it's a blessing of sorts that it wasn't one of the things cancelled or impossible to find this year. Although some have said canned pumpkin puree is going to be the new toilet paper in the weeks ahead. But I am getting ahead of myself. Canned pumpkin puree and Pumpkin Spice are two very different things. One of them is made with pumpkin and one isn't. 

Pumpkin Spice isn't a 21st century creation. Depending on which source you believe pumpkin (pie) spice was referenced in recipes either as far back as the late 1700s or in late 1800s. While there are variations in and proportions of the spices used in Pumpkin Spice, the most common combination includes cinnamon, nutmeg, ginger, cloves, and allspice. Nowadays you can buy it in a jar, but it's probably more economical to make your own (see Notes below). 

The onset of cooler temperatures is usually my trigger to starting making some of my favorite baked pumpkin (spiced) confections. Like Pumpkin Spice Bars with Cream Cheese Icing, Pumpkin Bread with Maple Drizzle, Brown Butter Pumpkin Spice Cake, or Maple Glazed Mini-Pumpkin Doughnuts. For as many pumpkin spice recipes as there are posted to the blog (eleven, soon to be twelve), surprisingly there hasn't been one for pumpkin spice muffins or pumpkin spice whoopie pies! Considering the last muffin recipe posted called for the use of a standing mixer with a paddle attachment, I thought a muffin recipe requiring only a couple of bowls, some whisks, and a spatula would be a nice change of pace. In other words, these muffins are uncomplicated, almost effortless, easy, and trouble-free. Exactly the kind of muffins we all need right now. And unless you can't find any pumpkin puree (not pumpkin pie filling) at the grocery store, there isn't anything stopping you from making them.

What makes a good Pumpkin Spice Muffin? To start, it should be one having just the right amount of sweetness. The combination of granulated sugar and dark brown sugar give this muffin that 'you know it when you taste it' level of sweetness. Second, it should be tender and moist but have a crunchy muffin top. The canola oil, the additional egg yolk, and a little bit of whole milk help deliver the perfect muffin texture. And lastly, it should be one where the aroma of the spices hit your sense of smell before you actually taste them. A generous amount of Pumpkin Spice and cinnamon will bring joy to your pumpkin spice loving palate. But what about the muffin top crunch factor? I'm getting there.

Dry ingredients and wet ingredients are first mixed separately with a whisk. Both are combined and blended with a spatula, thus eliminating the risk of over mixing or creating a muffin without that bakery style perfect texture.

The streusel topping helps to give the Pumpkin Spice Muffins some muffin top crunch and even more flavor. This streusel has a bit of a cookie like texture to it which serves to put these muffins over the top in terms of appearance and flavor. 

Be generous when sprinkling on the streusel topping. You should use almost all of the streusel mixture, leaving maybe only two Tablespoons left behind. 

Like all of the other muffin recipes shared recently, this follows the two different oven temperature baking approach. Six minutes at 425 degrees (F) followed by 25-30 minutes at 350 degrees (F). This baking technique helps to give the muffins their beautiful rise without risking either being under baked or drying out.

If there was ever a Pumpkin Spice Muffin to get the fall season off to a great start, it would be this one. 

Just because we may not be entertaining as much as we used to doesn't mean you shouldn't be baking up a batch of these Pumpkin Spice Muffins. Wrap them up and deliver to friends. Although do save a few for yourself. Waking up in the morning to the sight of these muffins will be a most welcome start to the day. Or maybe you want to savor one later in the morning or in the early afternoon with a cup of coffee or tea for a mid-day Pumpkin Spice boost. As long as you have (stockpiled) cans of pumpkin puree in your cabinet, it's possible you will be making them well into the winter months. Because some things need to stay around as long as possible.

Recipe

Pumpkin Spice Muffins

Makes 12 muffins

Ingredients

Muffins

1 3/4 cups (228g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

2 teaspoons Pumpkin Spice

1/2 teaspoon cinnamon

15 ounce (475g) can of pumpkin puree (not pumpkin pie filling)

1 cup (200g) granulated sugar

1/2 cup (100g) dark brown sugar

2 large eggs, 1 large egg yolk

1/2 cup canola (or vegetable oil)

1 teaspoon vanilla

2 Tablespoon whole milk

Streusel Topping

3/4 cup (98g) all-purpose flour

1/4 cup (50g) dark brown sugar

2 Tablespoon granulated sugar

1/4 cup (25g) old-fashioned oatmeal, plus more for sprinkling on top of muffins

1/4 teaspoon cinnamon

1/8 teaspoon Kosher salt

1/4 cup (27g) pecans, coarsely chopped

6 Tablespoons unsalted butter, room temperature

Directions

Streusel Topping

1. In a medium sized bowl combine all of the streusel ingredients. Using either a fork or your fingers, blend the mixture together until it is crumbly. Set aside.

Muffins

1. Preheat oven to 425 degrees (F). Line a muffin tin with cupcake papers. Set aside.

2. In a large bowl, whisk together the all purpose flour, baking powder, baking soda, Kosher salt, Pumpkin Spice and cinnamon. Set aside.

3. In a medium sized bowl, whisk together the pumpkin puree, dark brown sugar, granulated sugar, eggs, oil, vanilla, and milk until completely blended.

4. Pour the wet ingredients into the dry ingredients. Fold with a spatula until completely blended.

5. Using a large ice cream scoop fill the cupcake papers almost to the top.

6. Generously sprinkle streusel over each of the muffins. Lightly sprinkle with some additional oatmeal.Press the streusel down ever so lightly into the batter. 

7. Place the muffin pan on a baking pan and bake the muffins for 6 minutes.

8. Reduce the oven temperature to 350 degrees (F) and continue baking muffins for 25-30 minutes or until the muffins are done. To check for doneness: they will either be firm to the touch or a toothpick inserted into the muffin comes out clean.

9. Remove the muffins from the oven. Let sit in muffin pan for 10 minutes before transferring to a cooling rack.

10. Allow the muffins to cool completely before serving.

Notes: (1) To make your own small jar of Pumpkin Spice combine the following ingredients together: 3 Tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon allspice, and 1 teaspoon of cloves. (2) I like storing my muffins individually wrapped in the refrigerator to keep them fresh. Either let them come to room temperature before eating or pop them in the microwave for 20 or so seconds to warm them up.

Double Chocolate Chunk Muffins

Happy September! From the official end of summer and beginning of fall, to the much beloved back to school rituals, to the shift away from humid temperatures, to apple season, to the emerging return of autumnal colors in the landscape, and yes, even to my (milestone) birthday, September has always been my favorite month of the year. Not even the reality of living in a Pandemic for last six months can spoil the month. For at least thirty days I am going to give myself a reprieve and spend more time focusing on what's right in the world rather than what's no longer 'normal' about it. Not even a broken arm will stop me from enjoying my favorite month or hold me back from going on a much anticipated adventure in the mountains. For those of you who have spent any time in this space or with me, you know I have had my whining and WTF moments. But this month, only good vibes, positive vibes will be allowed. And as far as recipes go, well you might see things containing only those ingredients that bring me joy. Things like chocolate.

 

In the spirit of "more is almost always better" what better way to start the month on the blog than with a recipe for moist, decadent, bakery style Double Chocolate Chunk muffins. 

The chocolate chips on top of the muffin are simply are a prelude to the chunks of chocolate awaiting inside. Dutch-processed cocoa and strongly brewed hot coffee not only further deepen the rich chocolate flavor, they help to create a perfect richly chocolatey muffin. 

Just imagine the jolt to the start of your day if you had a Double Chocolate Chunk Muffin for breakfast! Or maybe you would rather have one for a mid-morning of mid-day pick me up snack. Look no further than these muffins to completely satisfy your craving for something sweet.

Chocolate and cocoa are not the only ingredients contributing to these sinfully delicious muffins. The use of canola oil and sour cream help to keep the muffins moist. The use of an extra egg yolk adds density and moistness to the muffin. Because vanilla is a flavor enhancer be certain to use a good quality one. Like vanilla, salt is also a flavor booster. Unless a recipe calls for sea salt, I always use Kosher salt when baking. The baking powder helps to increase the volume of the baked muffin as well as lighten its' texture. Together all of the ingredients come together to create the most beautifully textured and flavorful muffin.

Similar to the Banana Nut Streusel Muffins, these muffins begin baking in a preheated 425 degrees (F) oven (for only 6 minutes) before they finish baking in a 350 degree (F) oven (for 16-20 minutes). That blast of high heat helps to activate the leavening power of the baking powder creating a beautiful dome top to the muffin. But unlike those muffins, the batter for the Double Chocolate Chunk Muffins gets a short rest in the refrigerator for 15 minutes. This relatively short rest period further helps to create a muffin with a high end bakery finish.

These muffins are ridiculously, sinfully good. They fall somewhere on the muffin and cupcake continuum. Meaning you could easily justify eating one for breakfast or simply savoring it as a dessert/snack. For those of you who consider yourselves chocoholics, you absolutely need these Double Chocolate Chunk Muffins in your life. 

When you make a batch of these muffins, spread the joy and share them with friends and/or family. I feel compelled to tell you it might be a tad dangerous to keep all of them in your house. Unless, of course, you freeze them. Because they will be calling out to you!

Recipe

Double Chocolate Chunk Muffins

Makes 14 regular sized muffins

Ingredients

1 2/3 cups (217g) all-purpose flour

3/4 cup (75g) Dutch processed cocoa, divided

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon Kosher salt

1/2 cup strongly brewed hot coffee

1 cup (200g) granulated sugar

1/3 cup canola or vegetable oil

2 large eggs and 1 large egg yolk

2 teaspoons vanilla

3/4 cup sour cream

2 1/2 cups (425g) dark chocolate or semi-sweet (at least 53% cocoa) chocolate chips, divided

Directions

1. Preheat oven to 425 degrees (F). Line a muffin tin with cupcake papers. Set aside.

2. In a medium sized bowl, whisk together 1/4 cup (25g) of cocoa, the all-purpose flour, baking powder, baking soda and Kosher salt. Set aside.

3. In a small bowl whisk together the remaining 1/2 cup (50g) of cocoa and the hot coffee until smooth and slightly thickened.

4. In the bowl of a standing mixer fitted with a paddle attachment, beat the sugar, oil, eggs, egg yolk and vanilla for approximately one minute.

5. Add in the cocoa mixture. Beat just until incorporated.

6. Beginning with the flour mixture, add the dry ingredients and sour cream in a total of five additions (3 for the flour, 2 for the sour cream). Mix until additions are just incorporated. Be careful to not over beat.

7. Add in 2 cups (340g) of the chocolate chops. Mix until blended. 

8. Cover the batter with plastic wrap and chill in the refrigerator for 15 minutes.

9. Using a large ice cream scoop, fill the cupcake papers just a smidge below the top.

10. Generously sprinkle the remaining 1/2 cup (85g) of chocolate chips on top.

11. Place the muffin pan on a baking sheet and insert into the preheated oven. Bake for 6 minutes. Then immediately reduce the oven temperature to 350 degrees (F) and continue baking for another 16-20 minute or until muffins have risen and are slightly firm to the touch. A toothpick inserted into the muffin should come out clean. Do not over bake or the muffins will be dry.

12. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Allow muffins to cool to room temperature.

Notes: (1) Unless you have a 15 cup muffin tin you will need to bake the remaining 2 Double Chocolate Muffins after the first dozen have baked. (2) Use good quality chocolate chips. These Dark Chocolate Morsels from Nestle are my current favorites. (3) Wrap in cellophane bags, tie with a string or ribbon and share with friends. (4) Baked muffins can be stored in the freezer for up to two months. Place muffins in individual freezer plastic bags. (5) Muffin ingredients inspired by a recipe from Gaby Dalkin in her cookbook "What's Gaby Cooking: Eat What You Want: 125 Recipes for Real Life". Baking process inspired from multiple sources.

Double Chocolate Pudding

One of my favorite childhood food memories involves eating a warm spoonful of made-on-the-stovetop (instant) boxed chocolate pudding. Everyone in the family liked theirs chilled in the refrigerator, except me. So not surprisingly I was the one who always volunteered to wash the pudding pot. After licking it clean of course. Kosto was the only brand of instant (chocolate) pudding mix kept in our pantry. Without any basis for comparison I thought it was the best chocolate pudding in the whole world!  And in spite of expanding my chocolate pudding horizons over the years, to this day I still have an occasional craving for the pudding of my childhood. All I can say is there are some things which defy logic and are completely inconsistent with my fussy palate. 

Easy enough to make on a whim, yet unpretentiously fancy enough to be dinner party worthy, Double Chocolate Pudding is everything a memorable chocolate pudding should be. I can only imagine how mind blowing this pudding would have tasted to my eight year old self. So trust me when I tell you this Double Chocolate Pudding doesn't taste anything like the instant stop top cooked boxed version. 

Any meal where chocolate is involved always feel a bit decadent. Being able to satisfy one's sweet tooth with spoonfuls of rich, creamy, deeply chocolatey deliciousness is nothing more than a simple indulgence. While this Double Chocolate Pudding isn't as effortless (or as good) as opening up a box of instant pudding, it's neither time-consuming nor complicated. A couple of whisks, a bowl, a spatula, and a heavy bottomed saucepan is all you need to make it. And the best part is it comes together in less than twenty minutes!

Dutch-processed cocoa, cornstarch, Kosher salt, and instant espresso (to further deepen the flavor of chocolate) are sifted together before the heavy cream is slowly whisked in. The mixture will be very, very thick, however, it will loosen up ever so slightly when the egg yolks are added. After heating the milk and sugar together in a heavy saucepan, half of it is whisked into the chocolate/cream/egg mixture. Then it all goes back into the saucepan. Once the mixture comes to a boil, the heat is reduced to low and the pudding is whisked for another 90 second to 2 minutes (or until it has beautifully thickened). The chocolate chips and vanilla are whisked in as soon as the pudding is removed from the heat. Note: Most of the chocolate chips will melt, but some pieces will remain, adding an expected surprise in some of the spoonfuls of pudding.

Immediately pour the hot pudding into four to six serving cups, glasses, or ramekins. 

If you don't like a skin to form on the top of your pudding, place a piece of plastic directly on the warm pudding. If you are going to be topping the pudding with some freshly whipped cream, I would suggest skip using any plastic wrap. 

The Double Chocolate Pudding can be made early in the day and topped with some freshly whipped cream right before serving. 

To gussy the pudding up a bit more give it a light dusting of cocoa powder and/or some shaved chocolate. And as a finishing touch, top it with a fresh cherry! 

This Double Chocolate Pudding is silky smooth, luscious, drool worthy, and intensely chocolatey. Without hesitation, it is the ultimate chocolate lovers comfort dessert food. 

Seemingly unassuming, a dish of this Double Chocolate Pudding, served slightly warm or chilled, is destined to impress your family and friends!

Recipe

Double Chocolate Pudding

Makes 6 smallish/just about perfect or 4 larger sized servings

Ingredients

Chocolate Pudding

6 Tablespoons (44g) Dutch-processed cocoa

3 Tablespoons (1 1/2 ounces) cornstarch

1/4 teaspoon Kosher salt

1/2 teaspoon instant espresso

1 cup heavy cream

2 egg yolks (from large eggs)

2 cups whole milk

1/2 cup (100g) granulated sugar

2 teaspoons vanilla

2 ounces (60g) semi-sweet chocolate chips

Whipped Cream

1 cup heavy whipping cream

3 Tablespoons confectionary sugar

Fresh Cherries, for garnish

Directions

1. In a medium sized bowl, sift together the Dutch-processed cocoa, instant espresso, Kosher salt, and cornstarch.

2. Slowly pour in the heavy whipping cream and whisk until there are no visible lumps. Note: This mixture will be very thick.

3. Whisk in the egg yolks until the mixture is well blended. Set aside.

4. In a medium sized saucepan, heat the milk and sugar until the sugar dissolves. Remove from the heat when small bubbles start forming around the edges of the pan. Once the bubbles form pour half of the mixture into the cocoa/cream mixture. Whisk until smooth. Note: 

5. Pour the milk infused mixture back into the saucepan. Return saucepan to heat and bring mixture to a boil (while whisking constantly).

6. As soon as the mixture comes to a boil, reduce heat to medium-low and continue whisking for 90 seconds to 2 minutes. The mixture will be thick and glossy.

7. Remove from the heat and whisk in the vanilla and chocolate chips. When the chocolate chips have (mostly) melted, pour the pudding into small bowls, glasses or ramekins. Let cool for about 10 minutes before transferring to the refrigerator. Allow the pudding to chill for at least an hour or up to 8 hours before topping with whipped cream. OR alternately serve the pudding slightly warm.

8. In a medium sized bowl, whip together the heavy whipping cream and confectionary sugar until peaks (not stiff) form.

9. Spoon whipped cream on top of the puddings (or use a pastry bag to pipe the whipped cream). 

10. Lightly sift some Dutch-processed cocoa over the whipped cream. Top with a cherry (if using) or top with shaved chocolate.

11. Serve immediately.

12. Puddings will be good in the refrigerator for 2-3 days (if they even last that long).

Notes: (1) If you don't want your puddings to have a skin on them, press pieces of plastic directly on the warm pudding. (2) Not all of the chocolate chips will melt when added along with the vanilla. Not to worry, you want some of them to remain to give your pudding an added element of surprise.