Fully Loaded Double Dark Chocolate Muffins

I have to share this recipe because these muffins are amazing! I am not known for scratch baking and this is no exception; as a base I used Kodiak Cakes brand Double Dark Chocolate flap jack/waffle mix. I get it at my local food store and have also found it at Target. The mix alone is protein fortified and made with whole grains. I follow the muffin recipe on the box and then add some other stuff to kick it up a notch! These fully loaded muffins are great morning, noon and night; as a start to your day, an afternoon pick me up or as a semi-sweet and healthy finish! And the best part is… they’re good for you! Enjoy!!

Ingredients: Makes 12 muffins

  • 2 cups Kodiak Cakes Double Dark chocolate mix
  • 1/2 cup brown sugar
  • 2 very ripe bananas
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg
  • 1/4 cup dark chocolate mini chips
  • 1/4 cup chopped walnuts
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp chia seeds
  • 2 tbsp ground flax seed

Directions:

  1. Preheat oven to 350. Line a 12 count muffin tin with papers or grease generously with cooking spray.
  2. Combine the baking mix, brown sugar, bananas, milk, butter and egg. Mix well using a whisk or wooden spoon.
  3. Fold in the chips, nuts, coconut and seeds.
  4. Divide the batter evenly among the lined muffin tin.
  5. Bake for 15 – 20 minutes or until a toothpick comes out clean.
  6. After they cool, store in an air tight container for up to 5 days (if they last that long)!

Pastrami Spiced Salmon

I recently served this dish at a baby shower brunch that I catered and it got rave reviews and several recipe requests! I can’t take credit for the original recipe, however I did make a few tweaks to make it my own. It’s best prepared the day before and served at room temperature*. The fennel and dill sauce is a must! Enjoy!!

Ingredients: Easily feeds 10 – 12 people

  • 3 – 4 lb salmon filet, skinned and pin bones removed
  • 1/2 cup low sodium soy sauce
  • 1/3 cup sugar
  • 1/3 cup kosher salt
  • 1 tbsp smoked paprika
  • 2 tbsp coriander
  • 2 tbsp + 2tsp ground fennel
  • 1/2 tbsp pepper
  • 1/4 cup molasses
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup sour cream
  • 3 tbsp prepared horseradish
  • 1 tbsp fresh dill, chopped

Directions:

  1. BRINE THE SALMON: Mix together the soy sauce, sugar and kosher salt. Combine it with the salmon in a large ziplock bag or shallow dish, making sure the filet is coated evenly. Refrigerate at least 30 minutes but no more than 3 hrs.
  2. Meanwhile, prepare the RUB by combining the paprika, coriander, 2 tbsp of fennel and pepper in a small bowl.
  3. Remove salmon from the brine, rinse and pat dry. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  4. Place salmon on the paper and carefully rub mixture into both sides. Bake for 20 – 30 minutes depending on the thickness of the filet.
  5. While the salmon bakes, make the GLAZE by mixing together the molasses, cayenne and bay leaves. Bring to a boil then allow mixture to cool slightly.
  6. When salmon is done cooking, remove from oven and glaze. Not all of the glaze may be used. Let salmon cool and then cover and refrigerate until ready to serve, allowing sufficient time for the filet to come to room temperature first (3 – 4 hrs)*.
  7. To make the SAUCE mix together the sour cream, horseradish, 2 tsp fennel and dill in a small bowl.

Original recipe courtesy of Paula’s Pantry

Serving:

To display and serve the salmon, I use kitchen shears to trim around the parchment paper and then transfer the filet (with parchment underneath to prevent it from falling apart) to a serving dish. You can try and cut the salmon into thin slices but in my experience, it tends to flake apart. I use a small spatula when serving and break off “slices” and serve it with a dollop of sauce on some kind of small toasted piece of bread.

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Great for a Brunch!