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!

Gnocchi Traditional Recipe

Gluten FreeDairy FreeVegetarian

Pasta is a beautiful grain, but we all know the best pasta isn’t a grain at all. It’s a potato dumpling. Introducing the gnocchi.

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Gnocchi is a pasta that many of you probably already are acquainted with, but for some of you this may be very big news.

All I’m going to say is, if you have never had gnocchi before or if you have never had homemade gnocchi before, you definitely need to try this recipe.

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Homemade Gnocchi

Gnocchi is probably the easiest pasta to make because it’s just a handful of ingredients and you don’t need any special tool, besides maybe a fork!

What do I need to make gnocchi?

  • Russet potatoes. I’ve never tried this with Yukon potatoes or sweet potatoes but I think it would work just the same! And I just got a great idea for a future recipe😃
  • Egg. As in most recipes, the egg in this one is working as a binder, as well as giving a little yellow tint to our gnocchi.
  • Salt. You already know. Don’t forget this because pasta without salt will ruin a dish.
  • Flour. All purpose is my choice, but you can do this with wheat too.
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What sauce can I eat gnocchi with?

You can eat gnocchi any type of sauce. My absolute favorite has always been a tomato basil sauce but I have yet to perfect that recipe so you won’t find it on the blog! My dad makes it beautifully though.

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Pesto gnocchi

I also love eating gnocchi with pesto sauce. Find my pesto recipe here. I’ve also had some amazing gnocchi alla vodka and alla sorrentina.

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Can you make vegan gnocchi?

Of course you can. All you have to do is substitute the egg and you’re good to go. Find my recipe for eggless gnocchi here.

More Italian Recipes

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Potato Gnocchi Traditional Recipe

Pasta is a beautiful grain, but we all know the best pasta isn’t a grain at all. It’s a potato dumpling. Introducing the gnoccho.
Prep Time 55 mins
Cook Time 5 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 2 People

Equipment

  • Baking pan
  • Fork
  • Large pot
  • Large spoon

Ingredients
  

  • 4 russet potatoes
  • 1 egg
  • 1 cup flour all-purpose
  • 1 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Wash potatoes and poke in holes with a fork serveral times. Place potatoes in the oven for 30 minutes or until tender. Set aside to cool.
  • Once cooled, remove the skins from the potatoes. Combine peeled potatoes, salt, and egg and mix by hand.
  • Lightly flour a work surface and place potato mixture. Gently kneed the flour into the mixture until the flour is fully incorporated. Don’t kneed for longer than 1 minute; the dough should be soft and slightly sticky.
  • Divide dough in 4 parts. Working with 1 part at a time, roll dough into one long log about 1 inch in width.
  • Cut dough log into several 1 inch pieces. Roll each piece over the tip of a fork to get texture design. Repeat steps for the remaining dough parts and sprinkle all gnocchi with flour.
  • Heat a large pot with water and bring to a boil. Salt the water at a boil and place gnocchi in the pot. Cook until gnocchi rise to the surface of the water and remove. Enjoy!

Thank you for reading my Gnocchi traditional 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!

Mango Guacamole

Mango Guacamole Sweet And Savory Recipe

Gluten FreeDairy FreeVeganVegetarian

Chunky avocado mixed with sour lime and crunchy fresh vegetables are the key ingredients to the infamous guacamole that we all know and love.

However, have you ever considered spicing things up a bit? Maybe by adding in some ripe mango?

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Why add mango?

Guacamole is something I personally can’t get enough of. I put it on everything.

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That being said, it is possible to get tired of a good thing. You know, when I made this recipe I had simply eaten too much regular guacamole. I (somehow) grew tired of it. Even good things get old after a while…

You know, kinda like when you eat that one type of cereal for a few months and before you know it, you just can’t take it ANYMORE. Everything in moderation, right?

So, to switch things up for my palette, I tried making guacamole with some different ingredients; like mangoes.

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Is this better than regular guac?

Traditional guacamole is pretty hard to beat, so I don’t want to put these two in an unfair competition. The guacamole we all know and love is one of a kind, and unmatchable.

Nonetheless, this is a heck of a good alternative for when you’re just tired of regular old guacamole.

This is a sweet twist on the traditional recipe.

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What can I eat guacamole with?

This guacamole makes a delicious topping for tacos and quesadillas, or even as dip for your favorite tortilla chips. Add it to your meals and enjoy as a delicious side, throw it on top of some toast for breakfast, use it for deviled eggs… The possibilities are endless. It fits perfectly into most Hispanic and Spanish meals, so be sure not to forget it when making rice and beans or paella.

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Mango Guacamole

Sweet And Savory Mango Guacamole Recipe

Sweet and savory is the best way I can describe this guacamole. Chunky avocado mixed with the sour lime, the crunch from the fresh vegetables, and the ripe mango creates a sweet twist on traditional guacamole.
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 4 people
Calories 246 kcal

Equipment

  • Bowl
  • Fork
  • Knife

Ingredients
  

  • 2 ripe avocados
  • 1/2 ripe mango
  • 1/2 onion
  • 1/2 jalapeno pepper
  • 1 clove garlic
  • 1 lime
  • 1 handful cilantro
  • 1/2 tsp cayenne pepper
  • To taste salt

Instructions
 

  • Finely chop onion, garlic, and jalapeno pepper and add to bowl.
  • Squeeze one half of lime juice into the bowl and mix.
  • Add avocado to bowl and use fork to mush avocado to preferred consistency. Add diced mango and mix.
  • Dice mango and add to bowl.
  • Squeeze other half of lime to bowl. Mix.
  • Chop one handful of cilantro and add to bowl. Mix.
  • Add cayenne pepper and season with salt to taste.

Thank you for reading my 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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Dominican Potato Salad AKA Ensalada Rusa Recipe

Gluten FreeDairy FreeVegetarian

Potato salad is a very basic recipe that some of love so much, and some of us hate with a burning passion. I agree, it is a hit or miss. If you aren’t a fan of mayo, then potato salad is probably not your thing.

But, there are alternatives to mayo for this recipe. Some of them are sour cream, oil, and lemon.

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With that being said, if you want to make this kicking potato salad to real way you’re going to want to use mayo. Get vegan mayo, whatever you have to do, just get mayo!

Now, let me make it very clear that this is not the regular ole Russian potato salad. This is a Dominican potato salad. AKA the best damn potato salad there is.

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This potato salad is found at almost all Dominican holidays and events. It’s a fairly simple recipe, but it’s reserved for special occasions. So, when I go to my family gatherings and I see that there is potato salad, I know we’re all about to have a great meal!

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Check out the video above for the technique. Some tips I have for you are to make sure not to burn your onions while sauteing them, they should be translucent not brown in any way. Also, only cook you potatoes and carrots until they are soft, they should not be mushy or falling apart. Adding the tablespoon of vinegar helps with this.

Dominican Potato Salad Recipe

  • Servings: 2 people
  • Difficulty: easy
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Now, let me make it very clear that this is not the regular ole Russian potato salad. This is a Dominican potato salad. AKA the best damn potato salad there is.


Ingredients

  • 2 potatoes
  • 1 egg
  • 2 carrots
  • 1/2 red onion, chopped
  • 2 tbsp white vinegar
  • 1/2 cup mayonnaise
  • salt and pepper, to taste

Directions

  1. Fill a large pot with water and add 1 tbsp vinegar, potatoes, egg, and carrots. Boil over medium heat.
  2. Once boiling, remove egg. Remove carrots and potatoes once they are tender and soft.
  3. In a small pan over low heat, add 1 tbsp vinegar and chopped onion. Cook until onions are translucent.
  4. Peel potatoes and egg and largely chop egg, carrots, and potatoes.
  5. In a bowl, add potatoes, egg, carrots, onion, and mayonnaise.
  6. Mix well and taste for salt and pepper. Enjoy!

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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!

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Classic French Omelette Recipe

Gluten FreeDairy FreeVegetarian

French omelettes are superior to American omelettes in my opinion. They are actually very similar, but they are cooked and folded very differently. With American omelettes, you fold one time in half and cook over low medium heat. This produces a slightly crispy omelette. But a French omelette is a whole different thing; you almost more roll, rather than fold the omelette, and you cook over a gentle, low heat. This creates a soft, velvety omelette with a silky interior.

This is the classic recipe so it just just topped with chives, but you can also make omelette au fromage where you add cheese to the omelette right before folding. I don’t know what it is but something about French omelettes feels lighter than regular omelettes, and in the morning that’s exactly what I need.

For the exact technique, check out my video on this recipe below!

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 French Omelette Recipe

  • Servings: 1 person
  • Difficulty: easy
  • Print

French omelettes are superior to American omelettes in my opinion; they are just irresistible a soft and velvety!.

Ingredients

  • 3 large eggs
  • 1 tbsp butter
  • 1 tbsp fresh chives, chopped
  • salt, to taste

Directions

  1. In a bowl, crack the eggs, add salt, and whisk until mixture is a thin liquid.
  2. In an 8 inch pan over low heat, add butter and melt. Spread around all edges of the pan to prevent the omelette from sticking later.
  3. Once completely melted, add egg mixture and scramble until the eggs begin to thicken.
  4. Once most of the egg liquid is scrambled, start spreading the mixture on the pan to create a round shape. Use spatula to flatten down edges
  5. Once round, flat, and even, use a spatula to begin folding. Start from the side closest to you, and make a small fold. Then continue folding until you’ve reached the last fold.
  6. Fold the last edge of the omelette into a plate. Top with chives and enjoy!

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Mangu con los tres golpes salami plantain queso de freir

Mangu Con Los Tres Golpes Recipe

Gluten Free

This is pretty much the breakfast I grew up on. I have an incredible amount of memories of being called to the kitchen to pick up my plate of mangu. To be completely honest, it was very rare to eat mangu with all these sides. Mangu is a quick and cheap dish, so my grandma wouldn’t be too bothered to make all 4 sides with it. There was almost always salami, but almost never cheese. But today I’m here to share the comeplete mangu dish with you.

So for starters, if you’re not from the Caribbean you are probably wondering what the hell is mangu. Mangu came from the region of the Congo, when there was slave trade, from a similar dish they eat made with boiled plantains. The name of the dish is mangusi. The word mangu comes from this West African word mangusi, which refers to any mashed vegetable from the earth.

Mangu con los tres golpes translates to mashed plantain with the three strikes. The three strikes would be the egg, cheese, and salami. Sometimes called con los cuatros golpes and incorporating avocado, this is a traditional breakfast in the Dominican Republic.

Try to use very unripe plantains, but yellow ones work too. The salami brand my family uses is Induveca. It’s a Dominican staple and can be used in so many more ways than just a side for mangu. Also, make sure to slice your queso thicker so you have a soft, gooey center.

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!

Mangu Con Los Tres Golpes

  • Servings: 2 people
  • Difficulty: easy
  • Print

Ingredients

  • 1 green plantain
  • 4 cups water
  • 6 slices queso de freir
  • 8 slices Dominican frying salami
  • 1/2 red onion, sliced
  • 1/2 cup apple cider vinegar
  • 1 egg
  • 1 tbsp butter
  • 1 tsp cold water
  • 1 cup frying oil
  • salt and pepper to taste
  • 1 ripe avocado, optional

Directions

  1. In a small bowl, add sliced onion and vinegar and let marinate as you prepare the rest of the dish.
  2. Peel plantain by cutting the skin alongside the edges. Cut plantain into 4 pieces for quicker cooking.
  3. In a small pot at medium to high heat, fill with water and plantain pieces, and cook until the plantains are soft.
  4. Once the plantains are soft, remove them from water, preserving about 2 tbsp water from cooking.
  5. In a large bowl, add soft plantain and butter, using a fork to mash the plantains.
  6. Add preserved cooking water and cold water and mash until smooth. Season with salt and pepper and set aside as your prepare the rest of the dish
  7. In a pan at low to medium heat, add frying oil. Add egg, season with salt and pepper, and cook, using a spoon to get the hot oil on the top of the egg. Once cooked, remove from pan.
  8. Add cheese slices to pan and cook on both sides until golden brown. Once cooked, remove from pan.
  9. Add salami slices to pan and cook on both sides until golden brown. Once cooked remove from pan.
  10. Add onion slices marinating in vinegar to pan and cook until translucent. Once cooked remove from pan.
  11. Cut avocado and assemble dish. Enjoy!

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Spicy Crab Sushi Roll Recipe

Dairy Free

Spicy crab roll is the favorite sushi roll of my friend from work. We work next to a couple sushi restaurants so we always order out while on shift. I can’t even tell you how many rolls I’ve eaten at work! I’ve tried many rolls in my day, but she put me onto the spicy crab roll. If you’ve never had it and you like spicy tuna rolls, you’ll like this.

This recipe calls for imitation crab, which you can substitute with real crab if you got it like that, or with something like heart of palm to make it vegan. You can find imitation crab at your local supermarket in the fish section. Imitation crab is a product that uses fish meat to imitate shellfish meat since crab meat can be quite expensive, and it’s actually what most sushi restaurants use in their crab rolls!

For the sticky rice, make sure you make it with sushi rice. It is the only way it will stick to the wraps, and let me tell you that rice is sticky! Besides that, only other special ingredient needed is rice vinegar.

Spicy Crab Sushi Roll

Making sushi isn’t easy the first time, but just like everything else you get better with practice. 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!

Spicy Crab Sushi Roll Using Imitation Crab

  • Servings: 2 people
  • Difficulty: normal
  • Print

Ingredients

  • 1 nori seaweed wrap
  • 1/2 cup cooked sticky sushi rice
  • 5 imitation crab legs
  • 2 tablespoons mayonnaise
  • 1 tsp siracha, or cayenne pepper
  • salt and pepper to taste

Directions

  1. In a bowl, flake the imitation crab legs and add mayonessaise, siracha, and salt and pepper.
  2. Lay out the wrap with the rougher side facing you. Using your fingertips, add the rice to the wrap to and press down evenly.
  3. Once the whole wrap is covered in rice, turn over and place the crab mixture on the wrap in a straight line.
  4. Using parchment paper, roll the wrap around tight and tucked.
  5. Slice through using a sharp knife, dipping in water in between cuts. Serve!

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