Double chocolate chip muffin recipe

Double Chocolate Chip Muffin Recipe

What’s better than warm, rich double chocolate chip muffins in the morning? That’s what I thought. These muffins will satisfy all your chocolate cravings, and they take less than an hour to whip up.

I’ve got to say, you do have to be a chocolate lover to fully reap the benefits of this delectable muffin recipe. Plain chocolate and vanilla chocolate chip muffins are one thing, but these double chocolate chip ones are made specially for the chocoholic out there. I’m telling you these muffins didn’t last longer than 2 days in my household. That’s 1 day longer than my tres leches cake lasted!

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What you’ll need to bring these chocolate muffins to life is:

  • Sugar. White granulated sugar is what I used, bur brown sugar will work just fine.
  • Flour. All-purpose will give you the best results here.
  • Cocoa powder. Investing in some high-quality cocoa powder will do wonders.
  • Baking powder. Necessary for rising of cupcakes.
  • Baking soda. Also necessary for rising of cupcakes.
  • Salt. To contrast that sweet, rich chocolate flavor.
  • Eggs. Large size eggs work just fine here.
  • Milk. Whole, skim, 2%, almond, oat, etc… You get the idea.
  • Vegetable oil. Can be substituted for butter.
  • Mini chocolate chips. For that extra level of richness.
Chocolate muffin mixture
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How to make double chocolate chip muffins:

  1. Preheat oven to 400°F. Combine sugar, vegetable oil, and milk in a bowl and whisk. Add eggs and whisk mixture until combined. Set aside.
  2. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix and set aside.
  3. Add the dry mixture to the wet mixture and mix until just barley incorporated. Add mini chocolate chips to the mixture and mix.
  4. Use an ice cream scooper to scoop muffin mixture into tins, filling just barley to the top, or about 3/4. Bake for 18 minutes.
  5. Remove from oven and let brownies cool for 10-15 minutes. Enjoy!
Double Chip Muffins

How do I make my cupcakes softer?

If you want ultra-soft cupcakes, add 3/4 cups of sour cream and you’ll make the softest, cakiest double chocolate chip muffins. If you’re interested in learning how sour cream has the power to make your cupcakes softer, click here.

Double Chocolate Chip Muffins
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Double chocolate chip muffin recipe

Double Chocolate Chip Muffins

What's better than a warm, rich double chocolate chip muffin in the morning? That's what I thought. These muffins will satisfy all your chocolate cravings, and they take less than an hour to whip up.
Prep Time 15 mins
Cook Time 18 mins
Resting Time 15 mins
Total Time 47 mins
Course Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 1 Whisk
  • 2 Bowls
  • 1 Muffin tin
  • 1 Ice cream scooper

Ingredients
  

  • ¾ cup sugar
  • cup vegetable oil
  • 1 cup milk
  • 2 eggs
  • 1 ¾ cups flour
  • cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup mini chocolate chips semi sweet

Instructions
 

  • Preheat oven to 400°F. Combine sugar, vegetable oil, and milk in a bowl and whisk. Add eggs and whisk mixture until combined. Set aside.
  • In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix and set aside.
  • Add the dry mixture to the wet mixture and mix until just barley incorporated. Add mini chocolate chips to the mixture and mix.
  • Use an ice cream scooper to scoop muffin mixture into tins, filling just barley to the top, or about 3/4. Bake for 18 minutes.
  • Remove from oven and let brownies cool for 10-15 minutes. Enjoy!

Video

Notes

Tip: If you want ultra-soft cupcakes, add 3/4 cups of sour cream and you’ll make the softest, cakiest double chocolate chip muffins. 
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Thank you for reading my double chocolate chip muffin recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

Honey Dijon ChIcken Bake Recipe

Dairy Free

This Honey Dijon Chicken Bake recipe is sooooo easy, when I tell you this is the perfect dinner for after a long day at work. The only real step is making the honey Dijon glaze, then it’s all the ovens work.

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I also know lots of people who struggle with making flavorful, healthy dinners. Especially with chicken breast.

Honey Dijon Chicken Bake

Since the breast of the chicken is especially lean, it doesn’t have much to fat. And the fat is where the natural flavors come from in wings, drumsticks, and thighs. So, you always have to put in a little extra work when it comes to flavoring a chicken breast.

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Nonetheless, the chicken breast is my favorite part of the chicken to cook with because it is like a plain canvas. There’s so much you can do with it, like this wonderful Honey Dijon Chicken Bake Recipe.

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For more chicken breast recipes check out my Chicken Fricasse recipe and this Chicken Parmesan recipe.

Honey Dijon Chicken Bake

What do I need to make Honey Dijon Chicken Bake?

  • Chicken breasts. The star of the show in this recipe.
  • Butter. Adds flavor to sauce.
  • Garlic. Adds flavor to sauce.
  • Honey. Balances the flavors of the sauce. Substitute for maple syrup, sugar, or molasses.
  • Dijon Mustard. Balances the flavors of the sauce. Substitute for brown or yellow mustard.
  • Salt. Enhances flavors.
  • Pepper. Enhances flavors.
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More Main Dishes Recipes.

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Honey Dijon Chicken Bake Recipe

This recipe is sooooo easy, when I tell you this is the perfect dinner for after a long day at work. The only real step is making the honey Dijon glaze, then it’s all the ovens work. 
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 2 people

Equipment

  • Sauce pan
  • Baking pan

Ingredients
  

  • 2 chicken breasts trimmed
  • 2 tbsp Butter
  • 4 cloves garlic minced
  • 1/4 Cup honey
  • 2 tbsp Dijon mistard
  • To taste salt
  • To taste Black pepper

Instructions
 

  • Preheat oven to 425°F. Season both sides of chicken breasts with salt and pepper and place on baking sheet that just fits the size of the chicken (to avoid burning sauce later).
  • Combine butter and garlic in sauce pan over low heat and cook until garlic is fragrant, but not browned. Add Dijon mistard and honey and cook until sauce is simmering, or slightly thickened.
  • Pour sauce over chicken breasts and place in the oven for 15-20 minutes. Remove from oven, flip, and cook for another 15-20 minutes, or until the chicken is cooked through. Enjoy!

Notes

  • Don’t forget to flip the chicken half way through!
  • If you don’t have honey on hand, replace with maple syrup, sugar, or even molasses.
  • If you don’t have dijon mustard on hand, replace with brown or yellow mustard. You could even try making homemade Dijon mustard to make this elevate this recipe!

Thank you for reading my Honey Dijon Chicken Bake recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

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Mango habanero wings

Mango Habanero Chicken Wings Recipe

Dairy Free

This is mango habanero chicken wings recipe is my favorite because it is a combination of sweet, fresh mango and spicy, earthy habanero. The flavors get perfectly balanced with the addition of lime and honey, so be sure not to skip that part!

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But seriously, as someone who is not the biggest fan of buffalo wings, this is the next best thing. The heat is there, but it’s contrasted so well with the mango! Now all I have to do is find a bomb dipping sauce recipe to pair these wings with… Stay tuned for that.

The best part about this recipe is that once you get your hands on a pack of wings, a mango, and a couple habanero peppers, everything else you need is probably already in your pantry.

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What do you need to make Mango Habanero Chicken Wings?

  • Chicken wings. The star of the show today.
  • Mango. Adds sweet, fresh flavors to the sauce.
  • Habanero peppers. Adds spicy, earthy flavors to the sauce.
  • Honey. Balances the flavors in the sauce.
  • Lime. Adds acidicity and balances flavors in the sauce.
  • Vinegar. Cleans chicken.
  • Water. Cleans chicken.
  • Flour. Coats the chicken for a crispy wing.
  • Salt. Adds flavor to the coating and sauce.
  • Pepper. Adds flavor to the coating.
  • Garlic powder. Adds flavor to the coating.
  • Chili powder. Adds flavor to the coating.
  • Paprika. Adds flavor to the coating.

If you loved the use of mango in this savory dish, check out my Mango Guacamole recipe and this Mango Rice recipe!

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More Main Dishes Recipes.

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Check out my video for a more detailed description of this Mango Habanero Chicken Wings Recipe.

Mango habanero wings

Mango Habanero Chicken Wings Recipe

This is my favorite chicken wing recipe because it is a combination of sweet, fresh mango and spicy, earthy habanero. The flavors get perfectly balanced with the addition of lime and honey, so be sure not to skip that part!
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Bowls
  • Baking sheets
  • Pan

Ingredients
  

  • 2 lbs chicken wings
  • 2 cups water
  • 2 cups vinegar white
  • 1 cup flour all purpose
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1 mango
  • 3 habanero peppers
  • 2 tbsp honey
  • 1 lime
  • To taste salt

Instructions
 

  • Preheat oven to 400°F. Add chicken wings, water, and vinegar to bowl, mix for a minute, and drain.
  • Combine flour, salt, pepper, paprika, garlic, and chili powder to bowl. Coat each wing in flour mixture and place on baking sheet. Bake for 20 minutes, or until the wings are about halfway cooked through. Remove from oven and set aside to cool.
  • Peel and dice mango. Trim habanero peppers. Add both to food processor and puree.
  • Add honey and pureed mixture to pan over low to medium heat and cook until simmering. Remove from heat, place in large bowl, add lime juice and salt, and set aside to cool.
  • Add wings to sauce and coat evenly, then place back on baking sheet and cook for 15-20 minutes, or until wings are crispy. Enjoy!

Video

Notes

  • Cleaning the chicken in the first step is optional, but recommended!
  • If you don’t have any white vinegar, you can also use apple cider vinegar or lemon juice.
  • If you don’t have any habanero peppers, you can use jalapeno or serrano peppers.
  • Coat the chicken wings in the flour individually. It makes it so much easier to get a consistent coating.

Thank you for reading my Mango Habanero Chicken Wings recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!

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Vegan Crab Cakes

Crabless Cakes With Spicy Remoulade Sauce Recipe

Dairy FreeVeganVegetarian

Crab cakes are one of my favorite seafood dishes. Especially when paired with a perfectly spicy remoulade sauce. Yum! But have you ever tried crabless cakes?

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Ok, hear me out. Though amazing, the thing about crab cakes is that they aren’t very cheap to make… For example, 1 pound of crab would run you about $20.

And the alternative?

Well, that would either be lower quality crab (which is still going to cost you about $10/lb) or imitation crab.

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Imitation crab is fairly cheap (about $6/lb), since it’s a highly processed food made by combining minced fish with starch, egg whites, sugar, salt and additives to mimic the flavor, color and texture of real crab meat.

Now, that’s definitely an option. But, I wanted to go in a different direction. In short, I wanted to make crabless crab cakes, or crabless cakes if you will.

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What else can I use?

I created a recipe using a key ingredient that’s cheaper than good quality crab, low quality crab, and even imitation crab. Drum roll please… Heart of palm.

Heart of palm costs about $2/lb and they’re the perfect plant-based alternative for crab because of their meaty texture.

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What is heart of palm?

Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees like the coconut, juçara, açaí palm, and peach palm.

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But, the best part about heart of palms is how nutritious they are. For instance, they are cholesterol-free and contain nutrients like iron, Vitamin C, magnesium and folate.

However, heart of palm doesn’t play the crab role alone in this recipe.

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What else plays the crab?

Artichoke hearts! The combination of the two work impressively well as crab.

Now, heart of palm and artichoke hearts are going to be the star of the show, keep that in mind when dicing them. For example, if you like a chunkier crab cake then dice large chunks. Meanwhile, if you want a smoother crab cake then dice small chunks and then mash a few with fork.

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Crabless Cakes

Is this a healthier alternative?

Yes, it certainly is. The nutritional benefits come with a warning though. Since heart of palm and artichoke hearts are canned vegetables, they are extremely high in sodium.

It’s important to rinse them thoroughly once you remove them from the brine to reduce the sodium. Especially since you’ll probably be adding even more sodium of some kind when preparing the crab cakes.

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What else goes into the crab cakes?

Chickpea flour and crushed crackers work as the binding agents in this recipe. If you don’t have crackers, bread crumbs or panko work great too.

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Meanwhile, mayonnaise, mustard, worcestershire sauce, salt, old bay, and parsley are all the ingredients necessary for flavoring the crab cakes.

And the spicy remoudlade sauce?

The spicy remoulade sauce is made with mayonnaise, dijon mustard, lemon juice, lemon zest, hot sauce, capers, and garlic.

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If you don’t want your sauce to be spicy then just omit the hot sauce!

These plant based crab cakes are made with simple ingredients, and they’re so simple to make. Above all, each bite delivers a crispy, flaky break thru of flavor.

In conclusion, for more tips on making the perfect crabless cakes click here.

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Vegan Crab Cakes

Crabless Cakes With Spicy Remoulade Sauce

These plant based crab cakes are made with simple ingredients, and they're simply delicious. Each bite delivers a crispy, flaky break thru of flavor.
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 664 kcal

Equipment

  • 3 bowls
  • Aluminum foil
  • Baking pan
  • Freezer
  • Frying pan
  • Tongs
  • Spoon
  • Paper towel
  • Plate

Ingredients
  

Crabless Cakes

  • 1 cup artichoke hearts diced
  • 1 can heart of palm diced
  • 1 egg or flax egg
  • ½ cup chickpea flour
  • ½ cup crushed crackers or breadcrumbs
  • 1 tbsp mayonnaise
  • ½ tbsp old bay seasoning
  • ½ tsp Worcestershire sauce
  • ½ tsp mustard
  • 1 handful parsley chopped
  • to taste salt
  • 1 cup all-purpose flour
  • 1 tbsp frying oil
  • 1 tbsp butter

Spicy Remoulade Sauce

  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • ½ tsp lemon zest
  • ¼ tsp hot sauce
  • 1 tbsp capers finely chopped
  • 1 clove garlic minced

Instructions
 

Crabless Cakes

  • Combine artichoke hearts, heart of palm, chickpea flour, crushed crackers, mayonnaise, old bay, Worcestershire sauce, mustard, parsley, and salt in a bowl and mix until well combined.
  • Using your hands, shape the crab cakes into desired shape and size and place onto an aluminum lined pan.
  • Cover pan and place in freezer for 30 minutes. This way the crab cakes will hold their shape better when frying.
  • Fill a bowl with all-purpose flour.
  • Remove pan from freezer and dip each crab cake into flour.
  • Heat a frying pan to low to medium heat and add frying oil and butter.
  • Cook until the crab cakes become golden brown on each side, using tongs to flip.
  • Remove from pan and place onto a paper towel lined plate to soak up any excess oil.
  • Allow to cool and serve with remoulade sauce.

Spicy Remoulade Sauce

  • Combine all ingredients and mix until well combined.
  • Cover and chill.
  • Serve with crabless cakes.

Notes

  • For extra crispness, broil the crab cakes after frying for about 5 minutes.
  • If you want to keep this recipe strictly plant based, substitute the egg for a flax egg and use vegan mayonnaise, Worcestershire sauce, and butter.
  • For the best flavor, fry with butter and oil.
  • If you have access to one, use a food processor to blend together your remoulade sauce.
  • For an authentic Maryland crabless cake, use crackers. If you can’t get your hands on crackers then breadcrumbs or panko work well too.

Thank you for reading my recipe. If you decide to try making crabless cakes at home be sure to tag me on instagram @breakthrukitchen so I can see! Be sure to subscribe down below to get notified when I post more recipes like this!

Vegan Fluffy Pancakes With Brown Sugar Pancake Syrup.

Pancakes With Brown Sugar Syrup Recipe

Dairy FreeVeganVegetarian

Pancakes are the epitome of American breakfast comfort food. But were they just randomly invented in a diner or something?

Well, not really, they’re dated to around 30,000 years ago during the Stone Age… I mean, they’re obviously pretty good since the recipe has been carried on since the stone age.

What makes this recipe different?

If you’re here right now, I can only assume you’re surfing the web for the perfect pancake recipe. Spoiler alert, you’ve landed on it.

This pancake recipe is superior to the rest of the pancake recipes because it is egg-less and dairy-free. Now I know what you’re thinking, how could a pancake work with no eggs or milk? Well, that’s where our plant-based alternatives come in

Flax seeds, whole

Instead of throwing in an egg into the batter, we will be throwing in a flax egg. If you’re not familiar with flax eggs, it’s essentially flax seeds ground up into a powder mixed with warm water. After a few minutes, this mixture becomes coagulated similarly to an egg.

Fresh Oat Milk

And so what about dairy? You guessed it, we will be using a plant-based milk alternative. Oat milk, hemp milk, almond milk, cashew milk, soy milk, coconut milk, rice milk, flax milk, pea milk… The list goes on. You have a variety of milks to choose from for this recipe, but I choose oat milk because that’s what I regularly drink in my house.

So, there you have it. This recipe is different because there’s no guilt in indulging in a tall stack of these fluffy pancakes.

Can’t I just use eggs and dairy milk?

Sure, if you don’t have flax eggs or plant-based milks on hand, or maybe you’re not a plant-based eater then there’s other options for you. Go ahead and replace the flax egg for 1 chicken egg and replace 1 cup of plant-based milk with 1 cup of dairy milk. Follow the recpe the exact same way.

Can’t I just buy syrup from the store?

Of course you could, just how you could buy pancake mix from the store. But where is the fun in that?

Besides that, you’ll know exactly what’s going into your foods as opposed to reading the long list of ingredients on the back of your favorite pancake syrup.

This brown sugar syrup recipe is a great replacement for the stuff sold at the supermarket since it is just 2 ingredients. And guess what they are? You got it! Water and sugar. Plain and simple, but very sweet!

Vegan Fluffy Pancakes With Brown Sugar Pancake Syrup.
Vegan Fluffy Pancakes With Brown Sugar Pancake Syrup.

What else can I top my pancakes with?

If syrup is just too sweet for you then try some other mildy sweet options like fresh fruit, honey, agave, whipped cream, or a fruit compote.

If you’re looking for something else to top your pancakes with other than old school syrup, then try nutella, ice cream, caramel, fruit flavored syrup, nut butter, or chocolate chips.

And if you’re looking for toppings that aren’t sweet at all, then try nuts, butter, bacon, fried eggs, sausage, salsa, or fried chicken.

Can I add my toppings into the batter?

Of course. Add things like blueberries, nuts, and chocolate chips right into the batter. To add nutella, caramel, or nut butter filling, pour half of the desired batter into the non-stick pan, pour your filling in the middle of the pancake, and pour the other half of the desired batter over the pancake. Flip as you normally would and serve.

How do I know when to flip the pancakes?

The pancakes are ready to be flipped when you can visibly see bubbles forming in the center and around the edges of the pancake. You will also be able to see the edges of the pancake discolor from the original batter color. The batter should not be runny when the pancake is flipped.

How many pancakes does this recipe make?

This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.

Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.

Vegan Fluffy Pancakes With Brown Sugar Pancake Syrup.

Fluffy Pancakes With Brown Sugar Syrup Recipe

Pancakes are the epitome of American breakfast comfort food. This recipe is egg-less and dairy-free, so there’s not guilt in indulging in a tall stack off these fluffy pancakes.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 2 people
Calories 552 kcal

Equipment

  • 3 bowls
  • 3 spoons
  • Non-stick pan
  • Spatula
  • Small pot

Ingredients
  

Fluffy Pancakes

  • 1 ¼ cup all-purpose flour
  • 2 tbsp sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup butter
  • 1 tbsp ground flax seed
  • 2 tbsp warm water
  • 1 cup milk
  • 1 tsp vanilla extract
  • ¼ tsp salt

Brown Sugar Syrup

  • ½ cup brown sugar
  • 1 cup water

Instructions
 

Fluffy Pancakes

  • Using a spoon, combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • Mix ground flax seeds and warm water in a bowl with a spoon and set aside for a couple minutes to coagulate.
  • In a separate bowl, add melted butter, sugar, flax mixture, milk, and vanilla extract and mix with spoon. Set aside.
  • Add the dry mixture to the wet mixture and mix until just combined. Set aside.
  • Over medium heat, pour ¼ of the pancake mixture to non-stick pan.
  • Cook until bubbles have formed on top of the pancake and the edges have discolored from the original batter color to flip.
  • Wait until the pancake has completely puffed down after the flip to transfer to a plate and assemble stacks.

Brown Sugar Syrup

  • Combine sugar and water to a small pot over low to medium heat.
  • Stir the mixture with a spoon until it starts to bubble.
  • Once the mixture is bubbling, about 20 minutes, remove from heat and cool.
  • Once cooled to room-temperature, pour over stacked pancakes. Enjoy!

Notes

  • This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.
  • Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.
  • The pancakes are ready to be flipped when you can visibly see bubbles forming in the center and around the edges of the pancake. You will also be able to see the edges of the pancake discolor from the original batter color. The batter should not be runny when the pancake is flipped.
  • If you don’t have flax eggs or plant-based milks on hand, or maybe you’re not a plant-based eater then there’s other options for you. Go ahead and replace the flax egg for 1 chicken egg and replace 1 cup of plant-based milk with 1 cup of dairy milk. Follow the recpe the exact same way.
  • To make a dry pancake mix, combine flour, baking soda, baking powder, salt, sugar, and flax seed. When ready to use, combine that mixture with water, butter, vanilla extract, and milk.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Classic Egg Benedict Recipe

Dairy FreeVegetarian

Egg benedict is truly a classic. And it appears way more difficult to make than it truly is. Let me show you my easy and simple recipe for this old fashioned breakfast dish.

Hollandaise sauce has this huge stigma to it. And you know what I get it, it’s very easy to mess up. But, besides taking a little extra care with your hollandaise and mastering the art of poaching an egg, this is a pretty simple recipe.

Now if you can’t get your hands on English muffins, you can also use a bagel or a roll. And if you can’t find Canadian bacon, you can use regular bacon or even ham. And an easy way to up the flavor in your hollandaise sauce is to add a pinch of cayenne pepper for a little kick.

Some tips I have for you are to be very attentive of you hollandaise sauce. First off, make sure to use a double boiler. If you don’t know what that is, it’s simply a large bowl set on top of a pot half filled with water. You cook the hollandaise sauce on the bowl and you want to make sure to do so over low heat so you don’t risk scrambling the eggs. The hollandaise sauce should be just that, a sauce. It should thinly coat a spoon.

And as far as the poached egg, practice makes perfect! Use a large spoon to spin the water in one direction, creating a tornado like effect to the center of the pot. Pouring the egg into the center lets it spin around it self and create a beautiful poached egg. Once your egg is in the water, lower the heat and cook for 3 minutes before removing from water and letting dry on paper towel.

Don’t skip the paper towel step because placing the egg directly on the muffin creates an unpleasant soggy muffin. And who wants that!

If you don’t have any lemon juice, vinegar works as a good replacement in this recipe.

But whatever you do, make sure you have chives on hand to top the egg benedict. It’s a game changer.

Classic Egg Benedict Recipe

Egg benedict is truly a classic. And it appears way more difficult to make than it truly is. Let me show you my easy and simple recipe for this old fashioned breakfast dish.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 3 people
Calories 420 kcal

Equipment

  • Pan
  • Double boiler
  • Large pot
  • 3 bowls
  • Whisk
  • Wooden spoon
  • Spatula
  • Fork

Ingredients
  

Egg Benedict

  • 3 large eggs
  • 3 English muffins
  • 3 Canadian bacon slices

Hollandaise

  • 2 egg yolks
  • 1/4 cup butter
  • 2 tbsp lemon juice
  • To Taste salt
  • Pinch cayenne pepper

Instructions
 

Poached Egg

  • Fill large pot with water and bring to boil.
  • Crack 3 eggs into three bowls, making sure not to break the yolk.
  • Using a wooden spoon, spin the boiling water and create a strong wave towards clockwise direction in the pot.
  • Pour eggs one at a time into the center of spinning water. Remove any excess egg that rises to the surface of the water.
  • Reduce to low heat and cook for 3 minutes. Remove eggs from water, sprinkle with salt, and set aside.

English Muffin

  • Use a fork to split English muffins in half.
  • Toast on pan until both sides are golden brown using spatula to flip. Set aside.

Canadian Bacon

  • Cook Canadian bacon on pan over medium heat until crispy on both sides using spatula to flip. Set aside.

Hollandaise

  • In a double boiler over low heat, whisk egg yolk until it slightly thickens.
  • Whisk in butter and lemon juice and mix until combined and thickens enough to coat a spoon
  • Remove from heat and add salt to taste and optional cayenne pepper. Serve immediately.

Assembly

  • Start with toasted English muffin, then cooked Canadian bacon, poached egg, and hollandaise sauce.
  • Top with fresh chives and enjoy!

Video

Notes

  • When removing the poached egg from water, place onto paper towel to soak up any excess water. Skipping this step and pacing the egg directly on the muffin creates an unpleasant soggy muffin. And who wants that!
  • Take your hollandaise on and off the heat if necessary. This will help avoid scrambling the egg, especially if you’re a beginning with hollandaise.
  • Serve hollandaise sauce immediately. It thickens up very quickly and becomes hard to work with.
  • If you can’t get your hands on English muffins, you can also use a bagel or a roll.
  • If you can’t find Canadian bacon, you can use regular bacon or even ham.
  • If you don’t have any lemon juice, vinegar works well as a good replacement.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Pumpkin cheesecake, easy cheesecake, pumpkin dessert, homemade cheesecake, pumpkin cheesecake with whipped cream

Pumpkin Cheesecake With Homemade Whipped Cream Recipe

Vegetarian

This pumpkin cheesecake recipe is so simple and a brilliant alternative for the traditional pumpkin pie. I don’t know what it is, I just don’t love pumpkin pie. There’s just too much pumpkin in there for me. HOWEVER, this pumpkin cheesecake is different. It’s pretty much half pumpkin pie and half NY style cheesecake, so that notorious pumpkin flavor is balanced and not overwhelming at all. Take it from me, I’m not even a pumpkin person.

I’ve had an obsession lately with cheesecake. My mom recently moved to Staten Island, and I tried some of the best NY cheesecake while visiting her. I know I know, how am I from New Jersey and just now trying cheesecake for the first time… I don’t have the answer myself but now that I’ve been out on to one of the best desserts in the east coast, I will never sleep on it again. I guess now I understand why there’s a whole factory of cheesecake… it’s all coming together now.

This pumpkin cheesecake is so creamy, airy, and light that you’ll be impressed that you made this in your oven! The homemade whipped cream sets this dessert over the top. Just how amazing whipped cream is with pumpkin pie, whipped cream is 10x more amazing with pumpkin cheesecake.

I used a 6″ spring-form pan and little bit of batter left over, so I made mini cheesecakes in a muffin tin. If you want to make this recipe in a larger size pan, this recipe will work however it will result in a thinner cheesecake. Double the recipe if you’re going for a 10″ or 12″ and want a tall cheesecake like the one in the picture. 🙂

This pumpkin cheesecake recipe is a great way to spice up your dessert table this Thanksgiving. Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Pumpkin Cheesecake With Homemade Whipped Cream

  • Servings: 4 people
  • Difficulty: normal
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Ingredients

– 1 cup graham cracker, crushed
– 1 tbsp butter, melted
– 1 tbsp brown sugar
– 1 pound cream cheese
– 1 cup brown sugar
– 1/4 tsp salt
– 1/2 cup sour cream
– 2 eggs
– 1/2 cup pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp cinnamon
– 1/8 tsp cloves
– 1/8 tsp allspice
– 1/8 tsp nutmeg
– 1/8 tsp ginger
– 1/2 cup heavy cream
– 1 cup powdered sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit.
1. In a bowl, combine graham cracker, butter, and 1 tbsp sugar and mix until combined.
2. Press mixture down on bottom of 6″ spring-form pan until it is flat and completely covered.
3. Place in oven for 10-15 minutes, or until golden brown. Set aside to cool while working on filling
1. In a bowl, add cream cheese and mix using a hand or stand mixer until whipped, airy, and light.
4. Add sugar and salt and mix until fully combined.
5. Add sour cream and mix until combined.
6. Add eggs, one at a time, until fully combined.
7. Add pumpkin puree, vanilla extract, and remaining spices and mix until fully combined.
8. Pour filling into spring-form pan with crust.
9. Place spring-form pan in a large baking pan and create a water bath by adding water to the baking pan.
10. Place in oven for 60 minutes. After an hour, turn off oven but do not remove cheesecake from oven.
11. After 1 hour, remove cheesecake from oven, wrap with cling wrap, and place in fridge overnight.
12. Next day, mix heavy cream and powdered sugar in a bowl until thick, about 5 minutes.
13. Slice into cheesecake and serve with homemade whipped cream. Enjoy!

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Sage Honey Glazed Brussel Spouts & Apples Recipe

Gluten FreeDairy FreeVegetarian

Brussel sprouts is one of those vegetables that a lot of people despise. I know this because I once was one of those people, until I gave brussels a true chance. In this recipe I show you a very different way to enjoy your brussel sprouts, with the unique addition of apples.

I know what you’re thinking, brussel sprouts and apples? No thanks. But this combo works surprisingly well together when glazed with sage and honey. I topped mine with parmesan because it adds a nice flavor profile and balances everything out.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Sage Honey Glazed Brussel Sprouts & Apples

  • Servings: 2 people
  • Difficulty: easy
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This combo may sound strange, but creates great flavors. Perfect as a side dish!


Ingredients

  • 10-12 brussel sprouts
  • 2 small red apples
  • 1 tbsp butter
  • 2-4 sage leaves
  • 1 teaspoon honey
  • salt and pepper to taste
  • parmesan optional

Directions

  1. Melt butter over low to medium heat.
  2. Add apples and cook for a few minutes.
  3. Add brussel sprouts and cook for a few minutes.
  4. Add sage and honey and season with salt and pepper to taste.
  5. Cook until desired crispiness is achieved. Serve with parmesan.

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Buttermilk Fried Chicken Using Seitan Recipe

Dairy FreeVeganVegetarian

This recipe will work on anything that you can dredge, batter, and fry!

I chose Seitan because in my opinion it’s the closest to chicken texture, and I created vegan popcorn chicken. I could’ve kept my Seitan cutlet whole instead of dicing it to make a chicken sandwich or crispy chicken parmesan. I could’ve used chickpeas to make nuggets or vegan drum sticks and used this recipe for the batter. What I’m trying to say is, this recipe can help you make a variety of dishes.

The buttermilk in this recipe is made by mixing plant based milk with vinegar, in this case I chose apple cider vinegar but you can use white vinegar too. We’re using buttermilk in this recipe because it adheres best to our vegan protein, kinda in the similar manner egg does in the original dredging process, resulting in an evenly battered, crispy “chicken”.

I fry using vegetable oil, but feel free to use any oil you typically fry with. I have not tried this recipe baked but now that I’m thinking of it it sounds very interesting!🤔 Check back for an update…

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Vegan Buttermilk Fried Chicken

  • Servings: 4 people
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Make your favorite mock meats crispy and crunchy with this vegan buttermilk fried chicken recipe.

Wet Dredging Mixture

– 1/2 cup plant based milk
– 1 teaspoon apple cider vinegar
– 1 teaspoon hot sauce
– 1 teaspoon chicken seasoning
– ½ teaspoon black pepper
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– 2 tablespoons flour
– 1 teaspoon nutritional yeast

Dry Dredging Mixture

– 1 cup flour
– ½ teaspoon salt
– 1 teaspoon chicken seasoning
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 2 teaspoon nutritional yeast
– 2 tablespoons baking powder

For Frying

– Mock meat
– ½ cup vegetable oil

Directions

  1. Combine all wet dredging ingredients and then combine all dry dredging ingredients.
  2. Dip your choice of protein into the dry mixture, then into the wet mixture, and then back into the dry mixture.
  3. Place battered protein onto oiled pan on low to medium heat.
  4. Fry until both sides are golden brown, flipping once.
  5. Once cooked, place over paper towel so any excess oil can be absorbed.

Nutrition

Per Serving: 753 calories; 56.6 g fat; 39.7 g carbohydrates; 21.3 g protein; 0 mg cholesterol; 868 mg sodium.

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Vegan Butternut Squash Mac And Cheese

Cheesy Mac And Cheese Using Butternut Squash Recipe

Dairy FreeVeganVegetarian

Mac and cheese was everyone’s childhood favorite. But the type I personally grew up eating was the kind with the powdered cheese… I wonder what exactly is in powdered cheese… Well I’m just glad those days are behind me now!

Alternatively, I would eat the mac and cheese made with 100% diary products like butter, milk, and cheese. And we all know that dairy products are the top source of saturated fats in an american diet, it’s not meant for our species to consume, and I mean have you seen the dairy industry? No thanks. Luckily, these dark days are also behind me.

Vegan Butternut Squash Mac And Cheese
Vegan Butternut Squash Mac And Cheese

Nowadays, I eat the type of mac and cheese made with vegetables. This mac and cheese is made with a roasted butternut squash and is so so creamy! It’s so simple to make; all you need is a butternut squash, some basic pantry items, some spices, and noodles!

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Vegan Butternut Squash Mac And Cheese

  • Servings: 4 people
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Classic, creamy mac and cheese packed with nutrients and minerals.

Ingredients

  • 2 cups roasted butternut squash
  • 2/3 cups plant based milk
  • 1 teaspoon apple cider vinegar
  • 1 cup vegan cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon nutmeg
  • 1 tablespoon tapioca starch
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • salt and pepper to taste

Directions

  1. Preheat oven to 425 degrees. Wash, peel, and dice the butternut squash. Coat in oil, salt, and pepper and roast for 25 minutes.
  2. After 25 minutes, remove squash from oven and transfer to blender. Add the rest of the ingredients and blend until smooth. Taste for salt and pepper.
  3. Add sauce to your favorite noodles or store in fridge for up to 4 days.

Nutrition

Per Serving: calories; 236 g fat; 18.9 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 257 mg sodium.

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