Saturday, August 11, 2012

Feeding the Multitude or A Little Snack.....

Chocolate Corner Dipped Cookies, Fresh Strawberries, Cheese with Accoutrements.

So the second and fourth Thursdays each month, I join friends from my church for Fx2, Fellowship and Food.  So it was recently my turn to host and I wondered what I could come up with that would be yummy, vegetarian, and cost conscious.  I don't think that I did too badly.

Variety of Cheese, Water Crackers, Boozy Cherries, Peach Chutney, Olives

Above all, love each other deeply, because love covers over a multitude of sins.  Offer hospitality to one another without grumbling. (1Peter 4:8-9)  

Friday, August 10, 2012

Ghirardelli Chocolate Chip and Clementine Confite Muffins

What happens when you mix chocolate chips and orange candy in a muffin recipe?  Deliciousness.

Now take it to the next level and make it Ghirardelli chocolate chips and Clementine Confite to the muffin recipe..... divinity in a muffin which is moist and tender and melts in your mouth.

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 egg, slightly beaten
2 cups Ghiradelli chocolate chips
2 small Clementine Confite, diced small
1 and 1/2 teaspoon Clementine Confite syrup
1 teaspoon Madagascar Bourbon Pure Vanilla

Preheat oven to 400 degrees Fahrenheit.  Prepare muffin tins by buttering or using those cute little paper muffin liners.

In a large bowl, combine the flour, sugar, baking powder, salt.  Add the diced Clementine Confite and Ghiradelli chocolate chips.  Fold gently.

In a small bowl, combine the milk, oil, Clementine Confite syrup, Madagascar  Bourbon Pure Vanilla, and egg, whisking well.

Make a well in the center of the flour mixture, pour in the liquid all at once, stir quickly with a fork, just until the dry ingredients are moistened.

Spoon the batter into a buttered muffin tin, and sprinkle the tops with a little sugar.

Bake for 15 to 18 minutes.