Food ‘n Flix: Delicatessen Roundup

This month’s Food ‘n Flix movie, Delicatessen, presented a different challenge to us foodie-movie bloggers than the average movie picked for a month of Food ‘n Flix. While typically the movies shows off wide arrays of food, Delicatessen presented food in a different light . . . a cannibalistic light of sorts.

Can I say thank you to all of you for not putting a head on a plate. I would have had to call the police, and that’s not how I would want a month of Food ‘n Flix to end. Instead, the dishes shared this month showed a creativity in the participating bloggers. For the most part, everyone took the task of creating a dish from this movie differently. I think that was my favorite part about this month actually.

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First up this month, Camilla from Culinary Adventures with Camilla, shared Braised Ribs à La Delicatessen. Don’t worry though! These ribs are from a pig! *phew* Camilla made these ribs after a flashback of a conversation with her son who was horrified to eat ribs after making the connection that he too had ribs. Despite Camilla’s lack of inspiration after watching the film, I love where she took the recipe and to me, it does seem inspired.

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Caroline from Caroline Makes… made a bowl of French Onion Soup. After watching Delicatessen, Caroline was put off from the idea of making meat and instead cooked something she thinks the Troglodistes would have enjoyed – a meal using basic staples and French cuisine. This looks like a hearty soup and I would love a bowl!

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Next up is Heather from girlichef’s Lentils with Rice. Heather’s inspiration came from Louison’s attempt to pay the cab driver in lentils at the very beginning of the movie. Her lentil recipe looks wonderful!

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My inspiration in my bowl of Curried Lentil Squash Stew actually came from the same part of the movie as Heather’s. Louison’s pocketful of lentils clearly made its mark!

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Evelyne from Cheap Ethnic Eatz took us back to meat with her Duck Prosciutto. Evelyne, not having any of the main protein the movie relies on to cook up, instead opted on a traditional delicatessen meat: duck. This cured meat looks delicious (and actually kind of creepy in the context of Delicatessen.)

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The next dish is from Debra at Eliot’s Eats. Debra brought the table this Carrot and Cracked Wheat Salad. Like many, she was inspired by the vegetarian Trogs. This French-inspired bulgar wheat salad seems like something the Troglodistes would have enjoyed for sure!

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The last dish comes to us from Deb over at Kahakai Kitchen. A sandwich for the Trogs, this Deli-Style Chickpea Sandwich on Marbled Rye looks wonderful. Deb thought hard about this dish, made for the Trogs and taking the word ‘delicatessen’ into account in determining making this chickpea filled sandwich. Looks great!

Like I said at the beginning, these dishes were very inspired. We had full-blown meat dishes, we had vegetarian dishes, there were French inspired dishes . . . There’s a little bit for everyone here! For such an off-the-wall movie, it did inspire some great dishes out of us bloggers this month.

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The upcoming movie for June is very different than this month’s movie, a documentary, Jiro Dreams of Sushi which will be hosted by Camilla! Join us in June for some sushi! Check out the announcement post for June’s movie here.

Foodie Pen Pals: May

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This month my FPP buddy was Miya from Ohio. Miya made me a box of all of her favorite things with a letter that explained why she included each item. I loved the box and even made the recipe that Miya included in the box for me!

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treat

It’s your turn to sign up!

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This box was full of a lot of thins I could snack on, which is great. Miya tells me she’s a snacker. Snacks right now are wonderful for me, with all the time I’m sitting studying for the bar and in class. I had been out of town when this box arrived. It was a delight to see and gave me a nice distraction from getting back into the groove of studying.

IMG_9033 (2)Miya first sent this flavored popcorn, ranking in at 100 calories for the whole bag. I was surprised with the size of the bag and how much carmalicious popcorn I could eat for 100 calories. This popcorn came with me with me to my bar prep class on Constitutional Law. It helped me get thought the 9-5 session.

IMG_9034 (2)Next up, Miya included jam from a local cafe that her and her daughter love. I’m not sure what flavor it is yet and I haven’t opened it yet, but she challenged me to make a homemade loaf of bread and slather this on it. I haven’t gotten around to it yet, but  twill make a nice study break to make a loaf.

IMG_9035 (2)The next snack in the box was a Pure Organic Chocolate Brownie Bar. This bar is full of omega-3s and antioxidants. While I know it’s healthy and while I actually did like the flavor, the texture wasn’t all there for me. It wa sa good class snack though nonetheless.

IMG_9036 (2)Next up, French Pure Butter Cookies. Miya describes these cookies like “a little piece of heaven.” I can’t say I disagree! We actually ate some of these in the peanut butter further below and indulged.

IMG_9037 (2)Before opening this box I just thrown some crystallized ginger away, not because I didn’t like it, but because it was very old. I plan to have a baking adventure around these pieces.

IMG_9038 (2)I love mustard, so I was happy to see this hot dog mustard. I haven’t had a purpose for it, but a summer night grill of hot dogs may be in the near future.

IMG_9039 (2)Here’s that peanut butter I was talking about. Cookie Nookie is amazing. I’ve been hoping a foodie pen pal would send me flavored peanut butter because I’ve wanted to try it, but I couldn’t justify buying myself a jar of it. I’m not going to lie though, I probably shouldn’t have this in my house… it’s already gone. :X

IMG_9040 (2)Lastly, Miya included a jar of Herbs de Provence. She uses it on everything. I actually hadn’t ever used it before, so I’m glad she included a recipe for me to try it with. How else should I use this spice blend?

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The recipe Miya included for me was for an asparagus and goat cheese omelet. I didn’t have any goat cheese, so I used what I had on hand: Monterey Jack cheese. I haven’t ever actually made an omelet before and I was shocked at how pretty mine looked when I was done. Besides using the Herbs de Provence  I’m going to need make some more omelets!

Asparagus Omelet

Ingredients
2 cups asparagus, cut into small pieces
2 tbsp unsalted butter
salt and pepper, to taste
5 eggs, beaten
3 oz Monterey Jack Cheese, shredded
1 tbsp green onions, chopped
1 tsp Herbs de Provence

Directions

1. Melt 1 tbsp butter in in the skillet over medium-high heat. Add the asparagus and toss to coat with butter. Add 2 tbsp of water and cover, steaming the asparagus until cooked to desired doneness, about 4 minutes.

2. Add remaining butter to pan and place back over the medium-high heat. When the butter has melted pour in the eggs. Using a rubber spatula, loosen the edges of the egg as it sets, titling the pan to allow the liquid egg to run underneath. Once the eggs have began to set in the center, sprinkle the cheese down the center of the omelet, topping with asparagus. Season with salt and pepper. Cover the pan with a tight fitting lid and remove from heat, allowing the residual heat to continue cooking the eggs for about one more minute.

3. Form the sides of the omelet into the center to cover the filling. Gently slide onto a plate and sprinkle with green onions.

* serves 2
* Besides the FPP roundup, this recipe is being shared with Weekend Potluck, #FoodieFriday, & Foodie Friday

Pantry Party May Round Up

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This month at Pantry Party we shared our stuffed recipes. This theme brought a ton of variation, because not only are there many different types of food that can be stuffed but there are also many different ways you can stuff food – allowing for much diversity among the recipes. These may be my favorite types of themes because I never know what to expect. This month’s Pantry Party brought a delightful variety. 

I’m currently in the middle of studying for the California State Bar Exam which is conducted at the end of July/beginning of August. This is a nice little break after my 8-hour day of studying.

The next theme will be posted June 1st, so be looking for it!

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The first dish comes from Michelle over at Ms. enPlace. Michelle shared these beautifully colored Crawfish Stuffed Grilled Peppers. After catching some crawfish Michelle needed to make them. She shares some information about Louisiana crawfish boils. My family actually has a crawfish boil every year too (despite us living in California.) I’m hoping I can make it this year (and pull myself away from the books for one day) because I’d love some leftover crawfish to make these.

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Chris from A Kitchen Hoor shares with us the next dish: Sun-Dried Tomato Basil Mini Meatloaves. I love mini food, so these little mini bundles of meat stuffed with cheese are too cute. The flavors sound great as well. What a great looking dinner.

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Next dish up shares the one type of dish that got repeated several times in these stuffed recipes. Lori from Lori’s Culinary Creations shared her Turkey Stuffed Peppers. I love how many different varieties we can get with a stuffed pepper – what a great shell for stuffing. These peppers include barbecue sauce, ketchup, and Mrs. Dash Garlic & Herb seasoning (amongst many other delicious ingredients.)

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Janet from The Taste Space showed us that other peppers can be stuffed too! Janet’s Besan-Stuffed Red Peppers utilize a different type of pepper to get stuffed. I’ve never heard of besan before. I love Janet’s blog and her recipes because I’m constantly being exposed to new ingredients and great ideas. To get the seeds out without cracking the pepper Janet had to use some skill. She seems super skilled in her kitchen generally, so I’m not surprised she succeeded!

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Moving in a different direction Ruth from Makey-Cakey shares her Date Stuffed Porridge Muffins. Ruth had made porridge muffins before, but in honor of Pantry Party she gave them a good old fashioned stuffing – stuffed with dates! Ruth also used a box of Grape Nuts she’s been scared to eat to include in the batter of the muffins. Great use of the pantry!

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On a similar vein of baking, I made Chicken Stuffed Rolls. Working with yeast bread, I made a chicken mixture to fill my rolls. For as much work as yeast breads can sometimes provide (and by work I really just mean time) these rolls were really easy to make.

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Danielle of Busy Mom’s Helper shared with us two stuffed recipes. The first is Cheese & Bacon Stuffed Mushrooms. Danielle acknowledges that mushrooms are one of those love or hate type foods. For me, I love mushrooms. I would love to pop one of these bad boys into my mouth in all their bacon and cheesey goodness.

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Also from Danielle and for our last recipe of the month, is the Cheesy Pesto Stuffed Chicken. For as delicious as I’m sure this recipe is (because basil is great and pesto is great) this doesn’t look incredibly harm. It looks like a great recipe for a night when you want something that seems fancy but don’t feel like slaving away in the kitchen! Perfect!

Now, I told you – stuffed was a great theme. It left us with 3 pepper recipes, meatloaf, muffins, bread, chicken, crawfish, mushrooms… There was such an incredible amount of diversity in the dishes! So fun! Next month’s theme will be announced on the 1st. Thanks for joining this month and I hope to see you next month!

Peri Peri Chicken Breast

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The most recent county my kitchen has visited in Portugal. I was first introduced to this chicken dish on myfitnesspal’s message board. Someone has posted a picture of their peri peri chicken and I was intrigued. I decided to google it and find a recipe. Upon googling I learned that peri peri chicken is a Portuguese chicken dish.

From my small amount of research, peri peri made it to Portugual through the influence of North African cuisine. Peri peri is a marinade that can be put on chicken or shrimp. Peri peri is also the name of thebird’s eye chili, the star of the show of this marinade. It’s packed with spices and delicious. Most of the recipes for peri peri I saw barbecued the chicken, but being a woman of ease and simplicity, I baked it instead. This may obviously take away some of the traditional aspect of the dish, but what’s a girl to do! I don’t want to have to light up a grill when I’m trying to study!

I served it alongside broccoli, red bell pepper, and corn. Next time I have this dish I think I’ll just roast up some corn on the cob. The corn tasted absolutely delicious next to this chicken.

In non-food related news, I am now dreaming of torts. And I don’t mean mean tortes, which would be exponentially more fun to dream about. This bar prep stuff is killer.

Peri Peri Chicken Breast
(source)

Ingredients
4 tbsp olive oil
4-10 bird’s eye chili
4 cloves garlic
1/4 cup lemon juice
1 tbsp paprika
1 bay leaf
1 tsp oregano
1 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breasts

Directions

1. In a food processor pulse together  the olive oil, chilies, garlic, lemon juice, paprika, bay leaf, oregano, salt, and pepper. Blend until smooth.

2. Pour half of the sauce over the chicken.  Brush the marinade over the chicken so it’s even. Cover and refrigerate for at least an hour.

3. Preheat oven to 425. Place the chicken on a baking sheet covered with aluminum foil. Bake for 15 minutes. Flip the chicken over and baste with the the remaining marinade. Bake for 10 more minutes.

* serves 4
* shared with Mix It Up Monday

Curried Lentil Squash Stew

IMG_9025This month I hosted Food ‘n Flix, showing the French  film Delicatessen. As I mentioned in my announcement postDelicatessen is a dark movie. The movie focuses mainly on Louison, an unemployed clown, who answers an ad in a newspaper for work. This ad however actually designed to lure unknown victims to the building, so that he can butcher them for meat.

Let me say, this isn’t a movie based in the world as we know it. Rather, Delicatessen is a post-apocalyptic film in a time where people use food as currency.

In the beginning of the movie, when Louison arrives at the butcher’s in a taxi, he pays the cab driver in lentils (and his shoes.) I love lentils, and such, I ran with that thread in making this dinner of lentils and squash. I wonder how much all of the components of this dish would be worth in Louison’s world.

If you haven’t yet, make sure you enter your post-apocalyptic or French or wherever you decide to take it dish before May 29th to be included in our round-up. Please no cannibalism! 😉

Curried Lentil Squash Stew
(source)

Ingredients
2 tbsp olive oil
1/2 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 tsp ginger powder
1 1/2 tbsp curry powder
1 1/2 tsp salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tbsp tomato paste
2 summer squash, peeled and chopped into 1/2 inch cubes
2 red potatoes, peeled and chopped into 1/2 inch cubes
5 oz baby spinach

Directions

1. In a large pot, heat the oil over medium-high heat. Saute the onions and carrots, for about 8 minutes or until soft.

2. Add the garlic, ginger, curry, and salt. Cook, stirring until fragrant.

3. Stir in the lentils, broth, and tomato paste. Bring to a boil and cover and simmer for 25 minutes.

4. Add the squash and potatoes. Cover and simmer for an hour.

5. Remove the lid and stir in the spinach until wilted.

* serves 2
* besides Food ‘n Flix, this dish is being shared with See Ya In The Gumbo

 

Baked Lasagna Sandwich

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I had no idea studying for the bar exam would be such a soul sucking feat. On days when I have the review class I’m there for at least 4 hours, to come home to 4 hours of homework (at least). The weekends provide me no break. For instance, today, I woke up and did an hour and a half of work, went out for an hour with my mom, did another hour and a half of work, drove from San Francisco to Sacramento with traffic for a total of 2 1/2 hours, and then worked from 6-11. I had no idea studying would be this awful. It’s not that this information was unknown to me, but I think not knowing made it more bearable to graduate. I mean, knowing that I was graduating just to study nearly eight hours a day would have been kind of devastating.

Anyway, bar prep isn’t taking away from my cooking (thought it will from my updating.)

I got this recipe through a swap. It was easy, filling, and kind of reminded me of being a little kid (though I never got these when I was little.)

Baked Lasagna Sandwich

Ingredients
4 hoagie buns
1/2 lb ground beef
1/2 cup spaghetti sauce
1/2 tbsp garlic powder
1/2 tbsp dried basil
1/2 cup ricotta
2 tbsp Parmesan cheese
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded

Directions

1. Preheat oven to 350. Make a wide V-shaped cut in the center of each of the buns, cutting down 1-inch from the bottom. Remove the cut out portions and save for another use. Set aside.

2. In a large skillet cook the beef over medium heat, until no longer pink. Drain off any fat. Add the spaghetti sauce, garlic powder, and basil. Cook for  minutes.

3. In a bowl combine the ricotta, Parmesan, half of the cheddar, and half of the mozzarella. Spoon the meat mixture into the buns. Top with the cheese mixture. Place on a baking sheet. Cover loosely with foil and bake in the preheated oven for 20-25 minutes.

4. Uncover. Sprinkle with the remaining cheese. Return to the oven for 3 minutes, or until the cheese has melted.

* serves 4
* shared with Weekend Cooking

weekend cooking

Carbonnade Flamande

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This dish was made for my ‘journey’ to Belgium. Carbonnade flamande is a stew chocked with flavor, with onions and beef. Google translates tells me that carbonnade flamande means: beef stewed in beer seasoned with garlic and served with boiled potatoes. I wish I had looked at google before making this, because it would have gone great with potatoes. Instead I just enjoyed the stew on its own.

The use of mustard in the broth was unlike anything I’ve made before. I loved how thick the broth was. It’s the perfect bar examination prep food.

Carbonnade Flamande
(source)

Inredients
3 lbs chuck roast, cut into 1-inch pieces
salt and pepper, to taste
4 tbsp unsalted butter
3 medium onions, sliced
3 tbsp all-purpose flour
1 1/2 cups beef broth
1 1/2 cups Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 tbsp whole grain mustard
1 tbsp brown sugar

Directions

1. Pat the beef dry and season with salt and pepper. In a heavy pot over medium-high melt 2 tbsp of the butter. Add the beef and brown, 3 minutes per side. Remove the beef from the pot and set aside.

2. Add the remaining butter to the pot. Reduce heat to medium. Add the onions and season with salt. Cook until the onions are browned, about 15 minutes. Add the flour and stir until the onions are coated with the flour. Cook for about 2 minutes. Stir in the broth, scraping the bottom of the pan to get loosen the browned bits. Stir in the beer, thyme, bay leaves, and the beef.

3. Increase the heat to medium-high. Bring to a boil. Reduce heat to low and allow to simmer, covered, for 2 hours. Stir occasionally. A half hour before serving stir in the mustard and brown sugar. When time to serve, remove the thyme sprigs and bay leaves.

* serves 6
* this recipe is shared with Tasteful Tuesday & Tempt My Tummy

Kit Kat Cheesecake Brownies

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This month’s Alphabakes (hosted by The More Than Occasional Baker and Caroline Makes) is the letter K. I had this recipe bookmarked and decided it’d be a perfect thing to make for the month. This recipe is truly the best of all the worlds – brownies, candy, and cheesecake. Oh my.

Matt ended up taking the whole batch of them to his class’s potluck. They all got eaten, so I guess this is a good sign!

Kit Kat Cheesecake Brownies

Ingredients

BROWNIES
1/2 cup unsalted butter
1 1/2 oz semisweet baking chocolate
1/4 cup cocoa powder
1 1/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 egg
3/4 cup flour
20 fun size Kit Kat bars

CHEESECAKE
16 oz cream cheese, softened
2/3 cup sugar
2 eggs
2 tsp lemon juice
2 tsp vanilla extract

Directions

1. Preheat the oven to 350. Grease an 8×8 baking dish very generously.

2. Start with the brownies. In a medium saucepan, melt together the butter and chocolate until smooth. Remove from heat and whisk in the sugar and salt. You will have a granulated mixture. Quickly whisk in an egg. Last stir in the flour until you have a thick batter. Pour this batter into the baking dish.

3. On top of the brownie mixture layer with the Kit Kat bars.

4. Next you need to make the cheesecake. Beat together the cream cheese and the sugar until smooth. Next beat in the eggs, one at a time. Last beat in the lemon juice and vanilla. Spread the cheesecake mixture over the brownies and Kit Kats, smoothing the top.

5. Bake for 40-45 minutes, or until a toothpick stuck in the middle comes out clean.

6. Let cool to room temperature. Then place in a refrigerator over night.

* makes 30 small brownies

AlphaBakes Logo* Besides Alphabakes, this dish is shared with Mix It Up Monday & Mealtime Monday

Chicken Stuffed Rolls

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This month for Pantry Party the theme is stuffed.  In March I did the breaded theme and got some great innovative takes on the theme. I decided that this month’s theme would once again go on the vague route, having stuffed be the theme. I feel like it could go in many different directions. So far there’s only one entry (besides my rolls). I’d love to see how else people decide to use their pantries to make something stuffed.

I decided to make bread and stuff them with curried chicken. I followed a recipe for the bread product and for the process of making the buns stuffed with meat. I don’t make yeast breads very often, but this is the perfect time of year foe me to make them because I can get the bread to rise perfectly. When it’s colder out my house just can’t get warm enough for the yeast to want to rise.

I should deem this the summer of breads and bar exam.

Chicken Stuffed Rolls
(source)

Ingredients

FOR THE BREAD:
1 packet active dry yeast
2 tbsp warm water
1/2 cup milk
salt, to taste
1/2 cup vegetable oil
2 1/4 cups all-purpose flour
2 tbsp sugar
1 egg, beaten
white sesame seeds, for sprinkling

FOR THE FILLING:
1 1/2 cups cooked chicken, shredded
1/2 tbsp olive oil
1 onion, finely chopped
1 tsp garlic chili paste
1 1/2 tsp ground coriander
2 garlic cloves, minced
pinch ground cumin

Directions

1. In a small bowl combine the yeast, warm water, 1/2 tbsp of sugar, and 1/2 tbsp flour. Let sit for 10 minutes, until foamy.

2. Boil the milk in a pot. Let cool down to room temperature. Add the oil, salt, and the remaining sugar. Mix well with a wooden spoon. Add a cup of flour and mix into a smooth paste.

3. Add the egg and the yeast to the flour paste. Mix well. Add the remaining flour and stir together until a soft dough forms.

4. Knead the dough for 10 minutes on a floured surface. Place in a lightly greased bowl and cover with a towel. Let sit in a warm place for an hour, letting the dough double in size.

5. While the dough is resting, prepare the filling. In a skillet over medium-high heat, heat the oil and saute the onions and garlic, until fragrant. Add the chicken, chili paste, and the remaining spices. Cook together for about 5 minutes.

6. After the dough has doubled, punch it down. Divide the dough into 12 equal sized pieces.

7. Flatten each portion with the palm of your hand. Place 1/12 of the chicken filling in the flat dough circle. Shape the dough into a ball, with the chicken filling in the middle.

8. Let sit on a baking sheet for 20 minutes. Meanwhile, preheat the oven to 400.

9. Bake the rolls 12 minutes.

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* Besides Pantry Party, this dish is being shared with Mix It Up Monday & Mealtime Monday

Spiced Mango Chocolate Chip Muffins

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Like I said last month, for some reason, recently all these We Should Cocoa themes keep bringing me back to muffins. I went from Nigella’s chocolate chocolate muffins, to honey banana chocolate chip muffins, and now to these mango muffins. Now.. I could have made it a quick bread instead and made it into a loaf, but part of me wanted to stay in this muffin groove because I love muffins.

The downfall with muffins is I have a hard time just eating one and yesterday I ate far too many muffins for one human being. I had one for breakfast this morning too. The mango/chocolate combination is perfect.

This month’s We Should Cocoa is hosted by Allotment 2 Kitchen. You should join!
For those who don’t know, We Should Cocoa comes from the love and support of Chocolate Log Blog and Chocolate Teapot.

Speaking of mangoes, my brother has requested for his birthday that I make him a mango cake. I have several recipes pulled. Besides the “mango cake” he didn’t give any other suggestions on flavors or type of cake, so that’s free reign for me. Does anyone reading this have some ideas for recipes that might work? So far I have:

Tres Leches Cake with Mango Whipped Cream
Chunky Fresh Mango Cake
Mango Cream Cake

Any other ones you suggest I look at?

Spiced Mango Chocolate Chip Muffins
(source)

Ingredients
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1 cup sugar
1/2 cup brown sugar
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 1/2 cups mango, chopped
1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350. In a medium bowl whisk together the eggs, vegetable oil, and applesauce.

2. In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger, sugar, brown sugar, and baking powder.

3. Once mixed together, pour the wet mixture over the dry mixture. Stir together to get rid of any dry clumps. Once well mixed, fold in the mango and the chocolate chips.

4. Spoon into a prepared muffin tin. Bake for 20-25 minutes. Allow to cool for 10 minutes. Remove from tin and place on a wire rack until completely cooled.

* makes a dozen muffins
* Besides We Should Cocoa, this dish is being shared with Wednesday Whatsits & Cast Party Wednesday

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