Chocolate Milk Bundt Cake

1-3/4 cup all purpose flour
1/4 cup cocoa powder
2 tsp. baking powder
1 tsp. salt
1/2 cup butter (1 stick), melted
2 tsp. vanilla
4 eggs
1 cup chocolate milk
1 cup semi-sweet chocolate chips
powdered sugar

1.  Place oven rack in middle of oven.  Preheat oven to 325℉.  Grease and flour a 12 cup bundt pan.

2.  In a small bowl whisk together flour, cocoa, baking powder, and salt.  Set aside.

3.  In a electric mixer fitted with a whisk attachment.  Combine eggs and sugar and whisk on medium high for about 3 minutes until mixture triples in size.

4.  Add dry ingredients and whisk.  Slowly add the chocolate milk.  Whisk until smooth.  Fold in chocolate chips.

5.  Pour batter into prepared pan and bake for 50 to 60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.

6.  Cool in pan for 10 minutes, before inverted on a platter or cooling rack to cool completely.  Dust with powdered sugar and serve.


from The Novice Chef

Coffee Cake Banana Bread Muffins

3-4 overripe bananas
2 TBS brown sugar
1-1/2 tsp vanilla extract
1/2 tsp. cinnamon
1/2 cup butter, softened (1 cube)
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 TBS sour cream or greek yogurt

Crumb Topping: (Double if making bread)
1/2 tsp. cinnamon
1/2 cup flour
1/2 cup brown sugar
3 TBS cold butter

1.  Preheat oven to 350℉.  Grease 2 muffin tins (24 cups) or two 8x4 inch pans if making bread. 

2.  In a small bowl mash bananas, brown sugar, vanilla, and cinnamon.

3.  In bowl of mixer, cream butter and sugar together until light and fluffy.

4.  Add in eggs and beat until mixed.

5.  Sift in flour, baking soda, and salt. 

6.  Stir until just combined.  Add in sour cream and stir.

7.  Add mashed banana mixture and mix until combined. Divide batter among pans.  

8.  Make the crumb topping:  combine cinnamon, flour, and brown sugar.  Cut in butter and mix until topping looks like coarse crumbs.  Sprinkle coating evenly over the batter.

9.  Bake for about 20 minutes for muffins or 35-40 minutes for bread or until toothpick comes out clean with just a few moist crumbs stuck to it.

10.  Allow to cool for 10 minutes.  Move to a wire rack to cool.

From A Latte Food

Creamy Chicken Enchilada Soup

2-3 large chicken breasts
1-10 oz. can red enchilada sauce
1- 14 oz. can black beans rinsed and drained
1-14 oz can corn, drained
2-10 oz cans Rotel (diced tomatoes and green chilies)
2 cups chicken broth (14 oz can)
1 TBS minced garlic
1 tsp. salt
1 TBS taco seasoning
1- 8 oz block cream cheese
1/2 cup shredded mozzarella cheese

Toppings:
sour cream
shredded cheese
cilantro
tortilla strips or tortilla chips
avocado
diced green onion

1.  In a large pot put all ingredients except cream cheese and mozzarella cheese. Heat at medium high on stove top.

2.  Cook for about 30 minutes, or until chicken is cooked through.

3.  Remove chicken from pot and shred with forks.  Return to pot.

4.  Cut the cream cheese in to small cubes and add them to the pot.

5.  Stir well until the cream cheese has melted completely into the soup. Add mozzarella cheese and stir until melted.

6.  Serve with desired toppings.


adapted From Like Mother Like Daughter

Cinnamon Butter

1/2 cup butter, softened
1/3 cup powdered sugar
1 tsp. ground cinnamon
3 TBS honey (optional)

1.  Beat butter until fluffy.  Then add the rest of ingredients and mix well.  Once mixed well use immediately or refrigerate until ready to use.  

From Genius Kitchen