Chocolate Almond Espresso Muffins

Chocolate and coffee, coffee and chocolate …….. Chocolate Almond Espresso Muffins !

Chocolate Almond Espresso Muffins

I love chocolate and coffee! Its one of those go great together combos. A nice piece of dark chocolate and a sip of hot coffee…….the chocolate melts just a bit and the chocolate gives the coffee a sweet boost.

Chocolate Almond Espresso Muffins

Besides, you read all the time how chocolate is good for you, cardiovascular benefits and all and that coffee……1-3 cups a day, may help prevent heart disease.

So, I guess that Chocolate Almond Espresso Muffins are good for your heart health. Your waistline may be a different matter…..lol. These muffins are the perfect blend of of chocolate, coffee, with a hint of almond.

Chocolate Almond Espresso Muffins

I made these in standard muffin tins. If you want you can make them jumbo size, but be warned they are decadently rich and chocolatey. Regular size was perfect with a cup of Joe.

Speaking of a cup of joe, where in the world did that come from??? Well, its seems as with so many things these day there are may theories.

Chocolate Almond Espresso Muffins
One theory is secretary of the Navy Josephus “Joe” Daniels issued General Order 99 which prohibited alcohol aboard naval vessels. After that the strongest drink of any kind allowed on naval ships was coffee. The sober sailors were not happy, so they started to call coffee a “cup of Joe” out of spite.

Another theory is that is a combo of two slang words for coffee, java, and jamoke, now in my day a jamoke, was what would now be a dork, but I digress, anyway, the last theory is that the name Joe is a term for the common man and coffee is the common mans drink……..cup of Joe.

Chocolate Almond Espresso Muffins

I sometimes veer off……back to the muffins. The batter is just a basic batter with the addition of the espresso for the coffee flavor, almond extract to boost the slivered almonds taste, and dark chocolate chips to bump up the cocoa. I almost alway use buttermilk when baking….. its just the right things to do.

All muffins in my “expert” opinion need a crunchy topping, otherwise whats the point?? And we all know how I sing the praises of turbinado sugar. Mixing, the sugar with dark chocolate chips, and almond slivers give these muffins a crunchy, sugary, nutty, chocolatey ……..shall I go on??

Chocolate Almond Espresso Muffins
If you are looking for a yummy chocolatey muffin for your cup a joe Chocolate Almond Espresso Muffins are just the ticket!

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Chocolate Almond Espresso Muffins

  • Author: Marty Boyd
  • Yield: 12 1x

Ingredients

Scale
  • Muffins:
  • 1½ cups flour
  • ½ cup unsweetened dark cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 large egg, slightly beaten
  • ¾ cup buttermilk
  • ¼ cup strong espresso, cooled, I used an instant espresso powder
  • ½ cup butter, melted
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • ½ cup slivered almonds
  • ½ cup dark chocolate chips
  • Topping:
  • 4 tablespoons turbinado sugar
  • 4 tablespoons slivered almonds
  • 4 tablespoons dark chocolate chips

Instructions

  1. Preheat oven to 375F Line a 12 muffin cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour and cocoa powder. Add baking powder, baking soda, cinnamon, salt, and sugars and mix to combine.
  3. In a medium bowl, whisk together egg, milk, coffee, melted butter, and vanilla and almond extract. Pour the wet ingredients into the flour mixture and fold and mix just until combined. Do not over mix. The batter will be pretty thick. Gently fold in almonds and chocolate chips.
  4. Divide the mixture evenly between the muffin cups. I like to use a ice cream scoop to ensure even muffins.
  5. Make the topping by tossing together turbinado sugar, almonds, and chocolate chips in a small bowl, then sprinkle evenly on top of the muffins. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Cool on wire rack until cool enough to handle. Remove muffins from tin and allow to cool.
  6. Serve.

 

Raspberry Cheesecake Galette

Even though it is far from raspberry season and they were kinda pricey …..I had a hanker’n for something raspberry. Raspberry Cheesecake Galette. Kinda like pie, kinda like cheesecake, and totally delicious!

Raspberry Cheesecake Galette

My idea with these was to make them small……..individual size, but I had a huge fail with that.

They fell apart and were like little pancakes…….it really was a sight.

FAIL
See I told you!!!

So plan B…….. make it big. Not that its a huge dessert, but it is not the cute little baby galettes I had visions of.

Making it plan B size was easier and in the long run I think a more show stopping dessert, especially if you are trying to impress. And really isn’t that what all food bloggers want to do….impress you, our loyal fans?

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As I alway say, I can not make a pie crust, I wish my Mom was still here to show me, her’s were the bomb. So, I do what every self respecting non pie making gal does…….I bought the pre-made!

The raspberries are gently mixed with sugar, lemon juice, cornstarch, a pinch of salt and a touch of almond extract. Cream cheese, egg, and sugar make up the filling.

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A little cheesecake filing on the bottom, raspberries, fold over the pie crust, no certain way, just so the raspberries can’t get out. Then top with the rest of the cheesecake filling. Make sure to let some of the berries show.

My favorite finishing touch to a pie is and egg wash (1 egg beaten with about 1 tablespoon water), then brushed over the crust and for an extra crunch of sugar use turbinado sugar, its just perfect.

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Bake for 20 to 25 minutes and allow to cool. Some of my pictures have powdered sugar and some don’t. It’s pretty either way and I wanted to show versatility.

For a pretty, easy, fanciful dessert try Raspberry Cheesecake Galette.

Raspberry Cheesecake Galette Collage

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Raspberry Cheesecake Galette

Raspberry Cheesecake Galette

  • Author: Marty Boyd
  • Prep Time: 10 minute + 30 minutes hold time
  • Cook Time: 25 minutes
  • Total Time: 65 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 refrigerated pie crust
  • 1½ cups raspberries
  • ⅓ cup plus 2 tablespoons granulated
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons cornstarch
  • Pinch of kosher salt
  • 1/8 teaspoon almond extract
  • 1 8-ounce package cream cheese
  • 1 egg yolk
  • 1 large egg, beaten with a splash of water
  • Turbinado sugar*, for sprinkling

Instructions

  1. Unroll the refrigerated pie crust and place on a parchment lined baking sheet. Refrigerate until ready to use.
  2. For the raspberry filling, in a medium bowl, toss together the raspberries, ⅓ cup sugar, lemon juice, cornstarch,salt and almond extract.
  3. For cheesecake filling: with a hand mixer beat together cream cheese, egg yolk, and remaining 2 tablespoons of sugar.
  4. Spread half of the cheesecake mixture over the top of each pie crust, leaving about a 1 ½ inch border. Top with raspberries mixture, and fold the edges of the crust over the raspberry filling. Scoop the rest of the cheesecake mixture over the top of the berries and spread slightly. Refrigerate for 30 minutes.
  5. Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with turbindao sugar. Place baking sheet with the raspberry cheesecake galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing. Sprinkle with powdered for a pretty effect.
  6. * Turbinado sugar is a coarse raw sugar perfect for a sugary crunch.

Keywords: pie crust, raspberries, cream cheese, dessert, bake, galette

 

Farro Enchilada Casserole

This post is for my friend Lindsay from the Brandywine. Farro Enchilada Casserole is a healthy lightened up casserole that is I think is close to Vegan with the exception of the cheese.

Farro Enchilada Casserole

As I researched Vegan, I found that some eat cheese and some don’t. So, if you are non-cheese vegan you can leave the cheese out, but I think it adds to the dish.

Farro Enchilada Casserole

I tried farro a while back and fell in love with it.It is often used as a substitute for pasta or rice. Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E. Anything that tastes like rice is OK with me. Plus it only takes minutes in my pressure cooker…..yeah I’m still on that craze!

Farro Enchilada Casserole

You can’t go wrong with a Mexican theme for any meal and I am a enchilada lover…….even with no meat. Black beans, corn, enchilada sauce, chilies, cumin and chili power added to cooked farro, then baked with or with out cheese. Can’t you just smell those spices…….

Tomatoes, avocado, and green onions for garnish…….so tasty you won’t miss the meat.

Farro Enchilada Casserole

This dish makes plenty, so we had leftovers. For you carnivores……… day two recipe……..make burritos.

We grilled chicken tenders, sliced them added them to the warmed casserole. Wrapped them in tortillas, with extra cheese and salsa……..they were awesome.

Farro Enchilada Casserole is a vegan/vegetarian dream come true recipe and on day two can be revamped to satisfy those who love the meat!

Chicken Enchilada Casserole Collage

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Farro Enchilada Casserole

  • Author: Marty Boyd
  • Yield: 6 1x

Ingredients

Scale
  • 1 cup farro
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 111 ounce can corn, drained
  • 115 ounce can black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups Mexican blend cheese, shredded, divided
  • 1/2 avocado, seeded, peeled and diced
  • 1 Roma tomato, dice
  • 3 green onions, sliced
  • Cilantro for garnish

Instructions

  1. Cook farro according to package directions.
  2. Preheat oven to 375 degrees F. Spray a 2 quart baking dish with nonstick spray.
  3. In a large bowl, combine farro, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup Mexican blend cheese.
  4. Spread farro mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado, tomato, and cilantro if desired.