Raspberry Chocolate Chunk Muffin

Preheat oven to 500 degrees. Line 1 Texas Muffin tin with large cupcake papers and set aside.

In a medium bowl combine

3 cups flour

1/4 cup baking powder

1/2 tsp salt

In another medium bowl add

3/4 cup sugar

1/4 cup brown sugar

And

2 eggs

Whisk until combined and then add

1 cup buttermilk

1/2 cup veggie oil

1 tsp vanilla

Whisk until combined well and then fold wet ingredients into dry ingredients. ADD

2/3 cups chocolate chunks, fold in until combined and then ADD

1-1/2 cups fresh or frozen (partially thawed) raspberries, fold in gently

Add batter to your already prepared Texas Muffin tin filling until just almost full. Place in oven and turn temperature down from 500 degrees to 375 degrees bake for 25-30 minutes. Once done let pan cool on rack for 10 minutes, remove muffins and let cool completely. ENJOY!!:)

Fresh Four Berry Pie

For the crust:

3/4 cup Flour

1 Tbsp fresh lemon zest

3 Tbsp sugar

2 Tbsp graham cracker crumbs

1/2 cup butter, softened

Preheat oven to 350 degrees, butter 1 pie pan/dish

In bowl of stand mixer, mix all of your crust ingredients together until combined. Press into the bottom and 1/4 inch up sides of your greases pie pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool completely

Pie filling:

3 cups fresh strawberries, quartered

3 cups fresh raspberries

3 cups blueberries

3 cups blackberries

6 oz package Raspberry jello

2 cups sugar

6 Tbsp cornstarch

2 cups water.

Clean all your fruit, quarter strawberries and place and fruit in a bowl and set aside. In a large sauce pot place sugar, cornstarch and water, stir to combine. Over medium heat bring to a boil, remove from heat and stir in jello. Place in fridge for 10 minutes to cool. Add fruit to your jello mixture, stir to combine. Pour mixture in your already baked and cooled pie crust. Place in fridge to firm up for at least an hour. Serve with vanilla bean ice cream and ENJOY!:)

Easy Ramen Noodle Soup

32 ounces chicken broth

3 cups water

1 Tbsp sesame oil

4 cloves garlic, diced

1 tsp ginger, minced

16 ounces ramen noodle

1 cup shredded carrots

1 bunch green onions, chopped

In a stock pot heat sesame oil on medium heat, add garlic and ginger sauté for 1-2 minutes. Add chicken broth and water and bring to a boil. Add noodles, carrots and onion and let boil 3-5 minutes. Turn down heat and let simmer until veggies are cooked. Serve and ENJOY!!:)

Semi Sweet Chip Cookies

Makes about 36 cookies

Preheat oven to 350 degrees, line baking sheets with parchment paper.

1 cup  unsalted butter softened

1/2 cup sugar

1-1/2 cups brown sugar 

2 eggs, room temperature

2-1/2 tsp vanilla

2-1/2 cups flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

18 ounces semi sweet chocolate chips

First you are going to want to combine your dry ingredients in a bowl and set aside.

In the bowl of your mixer cream butter, sugar, brown sugar, eggs and vanilla. Once mixed together we’ll add your dry ingredients to you wet and beat until your dough forms. Stir in your chips. Rest dough in fridge for about 10-15 minutes and then scoop 1 Tbsp of dough (golf ball size) onto already prepared cookie sheet placed about 2 inches apart. Bake at 350 for 10-12 minutes. Let cool and enjoy with an ice cold glass of milk.