Recipes

Chocolate Sour Cream Muffins

 

What could be better than chocolate first thing in the morning? I can’t think of anything else I’d rather have. Throw in an easy recipe and it’s like a match made in heaven! The only thing better would be someone else making them and serving them to you, hot and just the way you like it. You might like them served in bed too! I just happen to not like being served food in bed (I may be just a bit paranoid that my bed may get dirty.)

My quirks aside, these muffins are delicious! A moist chocolate muffins that melts in your mouth. It’s perfect for those mornings when you want to make breakfast, but need something quick and easy. I let my husband make the elaborate morning meal, but I’m more of a baker and want easy and quick; these are my go to recipe for breakfast. The best thing is, they taste amazing with all purpose flour and the gluten free flour blend that I use. My husband couldn’t even tell the difference!

However, for me, what takes these muffins over the top is the way I serve them up. When they are piping hot from the oven, I cut a X in the muffins (being careful not to cut my silicone muffin liners) and place about 1/2 a tablespoon of softened butter in them. That yummy grass fed butter just melts straight into the muffins, making them a delectable mouthwatering treat that I would love to have every morning.

I dare you try them with butter, they just might be your favorite morning treat too!

Chocolate Sour Cream Muffins
Yields 12
Write a review
Print
Ingredients
  1. 1/4 cup butter, softened
  2. 1/2 cup sugar
  3. 1/4 cup brown sugar
  4. 2 eggs
  5. 1 tsp vanilla extract
  6. 1/4 tsp salt
  7. 1/2 tsp baking soda
  8. 1 1/2 tsp baking powder
  9. 1/4 cup baking cocoa, sifted
  10. 1 1/4 cup all-purpose flour
  11. 1/2 cup sour cream
Instructions
  1. Preheat oven to 350. Line or grease a muffin pan. Cream together butter and sugars until light and fluffy. Mix in one egg at a time, along with vanilla, salt, baking soda and baking powder. Sift cocoa butter into bowl, mixing well until fully incorporated. Alternate additions of flour and sour cream until fully combined. Scoop into muffin tins. Bake 18-20 minutes. Cool in pan for 5 minutes.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Instant Pot Hearty Chili

 

The ultimate comfort food from my childhood! Brown up some beef, add beans, water, and that good ole’ bag of premixed spices. Let it all stew away and you had yourself a good pot of chili. For the longest time, I kept on making it like my mama did. It was so cheap and easy! As we started moving to a more natural lifestyle, I was ready to move on from the pre-packaged mixes. Yet I knew we couldn’t give up chili. It’s always been one of my favorite meals and I’m pretty sure it’s my husband’s favorite food.

So we tried some different recipes. They were not that great. They either had huge tomato chunks, were too watery, had too many vegetables or they had no beans. We were looking for something that was thick, meaty, with beans to fill you up and it of course had to be spicy. I finally found a slow cooker recipe that seemed promising. Without much hope, I made a batch. That batch of chili was so spicy, not even my spice loving husband could eat it! However, he could tell that this recipe had promise. So I made another batch, this time drastically reducing the amount of cayenne. Now that was one good bowl of chili! It’s been our go to recipe ever since. I can make up a pot every week and my husband wouldn’t mind a bit. Over time I’ve made adjustments and changed a few things, the main one being on how it’s cooked.

I recently just got a pressure cooker, the 8 quart Instant Pot. This recipe seemed like the perfect thing to convert to the Instant Pot, as I could make a pot in 30 minutes, unlike the 4-8 hours of the previous recipe. This is helping me to remember to make dinner (since I don’t have remember earlier in the day) and it saves on electricity, which is good, because a lot of RV parks charge you separately for using the power. 

I’ve many compliments on the recipe, so I hope you enjoy this one as much as we have and our friends and family has as well!

Instant Pot Hearty Chili
A thick, hearty chili to fill the belly and satisfy the soul.
Write a review
Print
Ingredients
  1. 1 lb. ground beef
  2. 1 onion, diced
  3. 1 can (15 oz.) tomato sauce
  4. 2 cans (15 oz.) diced tomato
  5. 4 cans (15 oz.) black beans, undrained
  6. 1 can (4 oz.) diced green chilis
  7. 1/2 tsp. celery salt
  8. 2 tsp. cumin
  9. 3 Tbsp. chili powder
  10. 2 tsp. salt
  11. 4 1/2 tsp. black pepper
  12. 1/4 tsp. cayenne
Instructions
  1. Set Instant Pot to Saute. Add ground beef and onion; cook until meat is browned. Hit the cancel button. Add in remaining ingredients; stir. Close lid of Instant Pot and make sure the vent is closed. Press the Bean/Chili button. After the chili cooks, either quick release or let the pot cool down naturally. Serve hot with grated cheese, maybe some sour cream. Don't forget the cornbread and honey!
To cook in a slow cooker
  1. Brown meat and onion in a skillet over medium high heat. Add to slow cooker. Add remaining ingredients. Stir. Cook on low for 8 hours or high for 4 hours.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/