Double Chocolate Muffins Recipe • So Scrumptious! | Club Foody

 

Labor Day weekend is an important landmark. It signifies that summer and vacations are generally over, and, for the majority, people are back to work with their normal schedules, while students 👩‍🎓👨‍🎓 return to school for another year.
 
It’s also the beginning of frantic mornings. As everyone is rushing out 🏃‍♀️, it’s nice to have a few ‘quick’ breakfast items ready, such as Blueberry Overnight Oats, Apple Cinnamon Bread or Easy Zucchini Bread, Mini Mexican Tortilla Quiche</a>, smoothies, and so on.
 
Muffins and rolls are also a great option. They can be Blueberry, Raspberry Cream Cheese Rolls, Lemon Poppy Seed 🍋🧁, Ooey-Gooey Cinnamon Buns, Whole Wheat Banana, Pumpkin & Spice Cream Cheese, a nice savory one called Breakfast Sausage Muffin Cups, etc.
 
Another one that is always a favorite is my Double Chocolate Muffins 🍫! Rich and decadent, these flavorful little guys are perfect to enjoy anytime! Convenient for grab-and-go in the morning, they also make a great treat for lunch or as a mid-afternoon snack!
 
The recipe is very straightforward…
First, the dry ingredients have to be sifted. Trust me, I’m not a sifter… I hate it 😣! However, doing this step not only adds air, making the texture of the muffins lighter, but it also breaks the lumps, especially in the cocoa powder, distributing the ingredients uniformly.
 
An ingredient that is added to the dry mix is instant espresso coffee, which will intensify the rich flavor of the chocolate. The slight bitterness of the coffee amplifies the chocolate notes, counteracting the sweetness in the sugars. Don’t worry, this added ingredient won’t make the muffins taste like coffee ☕.
 
When it comes to wet ingredients, there are eggs 🥚, sour cream, whole milk, canola oil, and vanilla extract. I use 5% sour cream instead of full-fat because the recipe already contains (canola oil). Don’t use low-fat or fat-free; replaced with water, they both lack milk fat, resulting in a dry, rubbery texture.
 
Dry and wet are stirred 🥄 together until just combined before adding semi-sweet chocolate chips. Using a portion scoop as it makes the job go faster and neater, the paper liners are filled almost to the top. If you don’t have liners, simply grease the muffin pan with cooking spray.
 
Just before transferring to the oven, I sprinkle the tops with more chocolate chips, about 5 to 6 per muffin. It’s optional, but they make them look prettier 😍, plus it gives that extra pop of chocolate goodness. Additionally, when they come out of the oven, they’ll be slightly glossy, making them more appealing!
 
At first, the muffins are baked at 425°F for 5 minutes before reducing the temperature to 350°F. This time, they’re baked for 16 to 18 minutes ⏰, or until a cake tester inserted in the center comes out clean with just a few crumbs.
 
They’re removed from the heat and cooled in the pan for a good 10 minutes ⏳ otherwise, if you try to take them out too soon, they will collapse. Transfer the muffins to a wire rack and allow them to cool completely.
 
These Double Chocolate Muffins don’t last that long in our house. For any leftovers, store them in an airtight container at room temperature for 3 days or in the fridge for 5 days. They also freeze very well for up to 3 months 📆 in the freezer.
 
With the beginning of another year of chaotic mornings, these scrumptious Double Chocolate Muffins are simply amazing! They’re convenient, there’s no cleanup 🧼 to do when made ahead, and they can be frozen for later. These are also perfect as a mid-afternoon snack with a cup of coffee or a tall glass of milk.
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Pumpkin Pancakes
– Mushroom Quiche
– Shakshouka
– Breakfast Sausage Croissant Casserole
– Farmer’s Sausage Skillet
– Soft Boiled Eggs
– Denver Omelet
– Coconut Waffles
– Ham & Asparagus Crêpes with Cheese Sauce
– Georgian Cheese Bread • Khachapuri
and for even more breakfast and brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/double-chocolate-muffins/ 😉

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Country Boil Recipe • A Tasty One-Pot Seafood Dish! | Club Foody

 

Years ago, David and I went on a 24-day road trip 🚙 across 11 states – actually 12 because we were at the Four Corners Monument, which is where the states of Arizona, Colorado, New Mexico, and Utah meet.
 
If I describe the trip in a few words, it was a spectacular National Lampoon’s Vacation! I’m not kidding you… Everything was scheduled to a “T”. The length of time from point A to point B was calculated 🧮, as well as the amount of time visiting each site. Every morning, we got up incredibly early, packed and went to our next destination. If the SUV had broken down, the trip would have been ruined!
 
Our final official stop before getting home 🏡 the next day was in Portland, Oregon, right at the border of Washington State. We went for our “last road meal” at Joe’s Crab Shack, located right by the Columbia River in Washington State – Portland is straight across the river.
 
We ordered the Joe’s Classic Steampot for two, which had Dungeness crab, sweet snow crab 🦀, shrimp, and smoked sausage along with corn and potatoes. It was borderline okay and needed serious seasoning. Typical me, at the end of that summer, I made my own version… now that was tasty!
 
Country Boil, also known as Seafood Boil, is a popular casual dish from the East to the Gulf Coast. Dungeness, blue or snow crab, crawfish, prawns or shrimp, lobster, littleneck clams, or mussels are ingredients that can be found in this dish. What differentiates it from one area to another are the local ocean gems used and the way they are prepared. The basics remain the same: corn 🌽, sausage, and red potatoes.
 
This is the perfect recipe for gatherings, big events, or parties 🥳. It’s really easy to make, and the preparation is quite simple; roughly chop some ingredients and voilà… done! It’s unpretentious! Add some lemon wedges, melted butter, seafood cocktail sauce for dipping, and that’s pretty much it. Of course, garlic bread is certainly a delicious item to add to this meal.
 
Although known as American in origin, if we go back in time, I lean more towards Canadian 🍁. This dish is quite popular in the Maritime Provinces where seafood is abundant therefore, when the Cajun people migrated to the southern part of the states, they would have certainly introduced this popular recipe.
 
As I mentioned above, the recipe varies from region to region, and so does mine. First, I season my broth a lot. I find most people don’t do this enough, which makes it “blah”, and boring food is not a possibility for me. I use Creole seasoning, Old Bay, cumin, white wine, clam juice, etc., along with onions 🧅 and garlic… lots of it. The end result is so delicious!
 
Second, I like to use either my homemade Garlic Sausage or Andouille; Kielbasa can be another option. When it comes to seafood, prawns 🍤 always go in the pot, then whatever else is in season. If I make it at the end of September, I definitely use lobster, but in August, I normally opt for crab legs. Depending on how I feel and if they’re available, clams are also another ingredient I like to add to my Country Boil.
 
Third, to make sure nothing is overcooked, I add the ingredients in stages. I put potatoes 🥔, onion, garlic, all the liquid, and most seasonings in first, cover, and let it go for 10 minutes. Then sausage and corn, along with a couple more spices go in second; covered and cooked for 10 minutes as well. The third stage is when the seafood and lemon 🍋 go in, but the cooking time is now reduced to 4 minutes.
 
Lastly, butter and parsley 🌿 are added, then covered again and cooked for a couple more minutes. Everything is cooked perfectly and is also very flavorful. That’s what makes my Country Boil such a hit!
 
After transferring the ingredients to a serving plate, big bucket, or simply spreading them on the table lined with newspapers 📰, I pour what’s left in the pot through a colander sitting over a bowl. Never throw the broth out; keep it because it’s perfect for making seafood chowder.
 
With a well-seasoned broth and great ingredients, this Country Boil is a succulent one-pot dish perfect to enjoy this summer. There’s nothing fancy about it, but the flavors marry so well together. It’s a fun meal to share with friends and family 👨‍👩‍👧‍👦. Besides this mouthwatering dish, here are similar ones to try, like Bouillabaisse à la Marseillaise, Spanish Paella or Paella de Marisco, and Cioppino.
Bon Appétit!🍽
 
Here are more incredible seafood recipes for you to enjoy…😀
– Baja Shrimp Tacos
– New England Lobster Rolls
– Garlic & White Wine Steamed Clams
– Shrimp Martini with Robuchon Mashed Potatoes
– New England Crab Cakes
– Lobster Newberg
– Scallop Pineapple Ceviche
– Oysters Rockefeller
– Moules Marinière
and for even more seafood recipes 🦑🦪, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/country-boil/ 😉

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CREOLE SHRIMP & ANDOUILLE SKEWERS

 

Skewers are always trendy during BBQ season!

There’s no doubt in my mind that when it comes to cooking, summer is all about barbecuing 🔥. There’s such a wide variety of sweet and savory recipes that can be made on the “barbie”. There’s something about grilling over open flames that makes the food taste better. To me, just the smell of grilled food triggers my appetite, plus, who wants to cook inside when the temperature goes way up?
 
When it comes to barbecued food, I have a lot to choose from: Grilled Marlin Steaks, Grilled Fish Tacos, Rotisserie Chicken 🐓, Tarragon Limoncello Halibut, Grilled Tuna Steaks, and many more.
 
Another type of summer food that I enjoy is kebabs 🍢! I think of Yakitori Chicken Skewers, Turkish Kebabs, Greek Ouzo Pork Kebabs, Shawarma Chicken Kebabs, etc., including this one… Creole Shrimp & Andouille Skewers!
 
This is “the recipe” you simply have to make this summer! It’s packed with flavorful ingredients, plus it takes only 30 minutes ⏰ from start to finish… you have to love that! It’s easy to make with delicious results! Each time I serve these Creole Shrimp & Andouille Skewers, they’re always a hit!
 
There are two ingredients that I utilize in this recipe. One is my Creole Seasoning Mix, and the other is my Homemade Andouille Sausage. The spiciness from the Creole blend 🥫, along with the smokiness and spiciness from the sausage, gives this dish a real Creole flair.
 
Incredibly delicious, easy, and quick to prepare, this is unquestionably a recipe you just have to add to your grilling list. You’ll see how much your guests rave about this Creole Shrimp & Andouille Skewers 🍤 recipe at your next backyard party! I like serving them with my Herb & Butter Rice… yum!
Bon Appétit!🍽
 
Here are even more delicious grilling recipes for you to enjoy…😀
– Polynesian Pork Ribs
– Caribbean Jerk Rotisserie Chicken
– Kansas City Style Pork Ribs
– Blue Cheese Burgers
– Hawaiian Teriyaki Shrimp Kebabs
– Grilled Jalapeño Poppers
– Shish Tawook
– Caribbean Jerk BBQ Pork Chops
– Pacific Coast Salmon on the BBQ
– Elotes • Grilled Mexican Street Corn
and for more great BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/creole-shrimp-andouille-skewers/ 😉

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Caprese Skewers Recipe • A Fresh & Tasty Appetizer! | Club Foody

 

When we get close to September, there’s a plentiful amount of fresh produce especially tomatoes 🍅! They’re perfect for stocking a few jars of marinara sauce, making your own sun-dried tomatoes or salsa, a refreshing gazpacho, bruschetta, and more.
 
David and I like growing them 👩‍🌾👨‍🌾, particularly cherry tomatoes. They’re sweet, the plants don’t take too much space on our patio, and they’re so versatile. I like using them in salads like Pasta Primavera, Israeli Salad, Mixed Tomato Salad, or in my Creamy Tuscan Chicken, Creole Shrimp & Andouille Skewers, Mediterranean Fish Fillet with Tapenade, etc.
 
Another recipe I like making is Caprese Skewers! Quick and easy to make ⏳, this is a delicious Italian appetizer to enjoy! With cherry tomatoes, mini bocconcini, and seasonings along with a beautiful balsamic glaze, this is another tasty way to enjoy these little guys!
 
Besides the fact that it takes only 5 minutes to make them, this is a great recipe when entertaining. This classic appetizer is perfect to serve for any occasion 🎄. Although I make them more often at the end of the summer, they’re still a good choice throughout the year.
 
It doesn’t need too many ingredients to make it so tasty as well as healthy. There are tomatoes, mini bocconcini, extra virgin olive oil, basil leaves, Italian seasoning, salt 🧂, and pepper. For the finishing touch, I drizzle on some balsamic glaze.
 
First, I mix all the ingredients together in a bowl and stir until well-coated before skewering 🍡 the tomatoes and cheese balls. For a nicer presentation, I use different colors of tomatoes, like red, yellow, and orange.
 
To elevate these Caprese Skewers, I drizzle on my Homemade Balsamic Glaze on top but. Before I do that, I also enhance the condiment by adding a touch of cayenne pepper – hot paprika is another option. It gives a “je ne sais quoi”, an extra layer of yumminess 🥰 to that sweet and tangy balsamic reduction.
 
Quick to make and easy to assemble, these Caprese Skewers are a fabulous appetizer! They make a healthy 💚 hors d’oeuvre and are perfect to serve for any party, potluck, picnic, or when you simply want to enjoy them!
Bon Appétit! 🍽
 
Check out these other great appetizer recipes… 😀
– Spanakopita
– Middle East Labneh
– Ceviche de Pescado – Fish Ceviche
– Jalapeño Bacon Cheese Dip
– Gougères aka Cheese Puffs
– Stuffed Dates with Gorgonzola
– Greek Dolmades with Avgolemono Sauce
– Vietnamese Summer Rolls
– Easy Baba Ghanoush
and for even more Italian recipes 🍝, click on this link… Recipe Category • Italian Cuisine

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BBQ Salmon Steaks Recipe • Elegant and Delicious! | Club Foody

 

In September, here in British Columbia, not only are there tons of fresh produce 🍒🍆🍅🥒 on the supermarket shelves, but we also have an abundant supply of fish. It can be sablefish (black cod), Pacific halibut, and rockfish, also known as Pacific snapper.
 
The most popular one here on the West Coast is definitely salmon 🐟. Highly available, it can be sockeye, Chinook, or Coho. It’s sold as whole, fillets, portions, or steaks. It’s either fresh on ice, pre-packaged, frozen (frozen-at-sea), smoked, or cured.
 
David and I love 💖 our salmon. There’s his famous Pacific Coast Salmon on the BBQ recipe, my Salmon Pie served with a nice Béchamel sauce, this elegant appetizer called Asian Cucumber Salmon Rolls, our popular Baked Salmon with Dill Sauce, the amazing Easy Miso Glazed Salmon, and many others.
 
Another one we like to make is our BBQ Salmon Steaks! Loaded with flavor, this fish is unbelievably tasty! With a gorgeous marinade used as a basting sauce 🥣 as well, this is a great recipe to serve at your next gathering.
 
Prepping the sauce takes 5 minutes ⏳ and it makes a generous cup…
I like using a measuring cup when making it, as it’s easier to pour into the resealable plastic bag without the mess. The ingredients that go into the marinade are just fabulous: maple syrup, hoisin sauce that brings a nice umami taste, rice wine vinegar for acidity, and sambal oelek for heat, just to name a few.
 
The marinade is poured into the bag with the salmon steaks. After being gently flipped a couple of times to nicely coat the fish, the bag is transferred to the fridge for at least 30 minutes and up to 3 hours. I normally chill for 2 hours ⏰.
 
Besides this BBQ Salmon Steaks recipe, when it comes to marinating meat, I always place the bag in a pie plate because of its sloped sides. The reason is that once the bag had a little hole in it and created a big mess 🧼🧽 in the fridge. As they say – “Live and learn”.
 
When ready to grill, the salmon is removed from the bag and sits at room temperature for 20 minutes ⌚ but no more than 60 minutes… it’s fish after all! Like any other protein, allowing it to sit before cooking helps it to cook evenly.
 
While the steaks 🐡 are on the counter, the marinade is poured into a small saucepan and brought to a gentle simmer. As soon as it starts bubbling, the heat is reduced to medium-low (or lower, depending on your cooktop) and kept warm until needed.
 
After generously oiling the grates with canola oil, and the barbecue temperature brought to between 450°F and 500°F, the fish is grilled for 4 to 6 minutes on the first side, depending on the thickness. Then it’s flipped and grilled 🔥 on the other side for 3 to 5 minutes, basting both sides with the warm sauce.
 
It’s all about preference. For a medium-rare center, the internal temperature should read 130°F. We prefer fully cooked, which is 140°F. Keep in mind that after grilling, while resting, the steaks’ temperature 🌡️° will continue to rise a little.
 
I like serving the salmon on a bed of rice 🍚, with some steamed vegetables next to it. For garnish, I sprinkle on some toasted sesame seeds and finish it with sliced green onions. There will be plenty of sauce therefore, I pour some into small dishes on the side for dipping.
 
These BBQ Salmon Steaks are amazingly flavorful! Easy to make, it’s a delicious meal to serve for backyard barbecues or family gatherings. With plentiful salmon around, don’t delay, and make 👩‍🍳👨‍🍳 this delightful fish recipe soon!
Bon Appétit! 🍽
 
Check out these other amazing fish recipes… 😀
– Grilled Tuna Steaks
– Creamy Creole Red Snapper
– Creamy Tuscan Salmon
– Grilled Marlin Steaks
– Country Boil
– Sole Almondine
– Blackened Grilled Fish
– Sardine Cups
– Cod au Gratin
– Grilled Fish Tacos
and for even more fish and seafood recipes 🐟🦞, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/bbq-salmon-steaks/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube