You know what cold Winter mornings require? A huge mug of freshly brewed coffee. With cream. And you know what else? A chocolate muffin.
And not any chocolate muffin.
A Double chocolate muffin. Bakery style!
High tops, chunky and absolutely delicious.
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This is what happens when you get 8 jars of Biscoff cookie spread and you are determined to use it in baking and not only spoon it straight to your mouth.
Seriously. Does anyone actually spread it over bagels? Or toast? Am I the only one that has a special “for my Biscoff only” spoon? Practically tied to the jar? Oh well, maybe its just me, huh?
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Since I received the beautiful Le Creuset cast iron skillet in Quince, I have been researching skillet recipes for baked goods. I honestly had no idea there is so many of them! Cakes, breads, cornbreads, rolls. So many to make!
This one is our favorite of late, I have made it every day for the last week and a half and I love it! It’s super easy to make even though it requires yeast. I actually timed it and you can make this baby in 1 hour flat. Twenty minutes ( or less if you don’t have a toddler ) to prep, 20 minutes to let the dough rise in the pan and 20 minutes to bake.