whipped coconut milk chocolate chip muffins.

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this is me pondering what the actual difference is between a muffin and a cupcake….

these look like a cupcake…they smell like a cupcake…they are made similarly to a cupcake….yet they are a muffin….

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i think muffins are just more dense than cupcakes. cake should be light and airy.

and when you call something a “muffin,” it becomes an acceptable breakfast food. 😈 although this batch was more of an afternoon snack for pete & me when they were still with us.

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not sure why i took 8 zillion photos of the same thing, but muffins are just cute, ya know!?

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so i whip whip whipped up that thiccc part of (cold) canned coconut milk and made a thiccc muffin batter. that yielded a super moist and dense, yet fluffy, muffy. yum!

i used a wee bit of almond flour in addition to the all-purpose just for some varying textures and really enjoyed that. the other tweak worth mentioning is that i used 1/4 tsp vanilla extract and 1/4 tsp almond extract. i personally love almond extract in things like sugar cookies, but it is very overpowering. you could probably just use a tiny drop of almond extract in this recipe and still taste it. just beware of that, or use all vanilla if you prefer.

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this is one of those times when i am so sad these muffins are long gone. i want one baddddlyyyy.

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and they were so good kept in the fridge! i normally leave all baked goods at room temperature, but these were like cool little coconutty, chocolatey treats. and stayed super m o i s t. 😬

when pete tried one of these muffins, he said, “these are the best thing you’ve ever made.”

…i’m not sure about all thaaaat, but they were quite delicious. last night i made steak & potato burritos, and he said, “i’d buy this for $100.” yes he exaggerates, but he does not lie regarding food criticism, no no. he will be the first to tell me something’s too salty or weird. so i will take both of those compliments, thankyou.

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make these muffins for a breakfast/snack/dessert and live it up.

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i’ll have to try fresh blueberries in this whipped coconut milk version sometime when i’m in the blueb mood. that sounds gooooood, too.

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Whipped Coconut Milk Chocolate Chip Muffins

Makes 12 Muffins

Bake Time: 23 minutes // Total Time: 40 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour

  • 1/2 cup almond flour *

  • 1/3 cup white sugar

  • 2 tsp. baking powder

  • 3/4 tsp fine sea salt

  • 1/3 cup coconut oil, melted & cooled

  • 1 large egg

  • 1 cup of cold canned coconut milk (full-fat preferred - the thickened part), whipped with a hand mixer

  • 1/3 cup of the coconut milk liquid from the can

  • 1/2 tsp. vanilla extract, or 1/4 tsp. vanilla extract + 1/4 tsp. almond extract

  • 1 cup semi-sweet chocolate chips

Instructions-

Chill the canned coconut milk in the fridge for 24 hours.

Preheat oven to 350 degrees F. Prepare a muffin tin with paper liners and spray with non-stick spray.

In a large bowl, combine all the dry ingredients. In a separate bowl, scoop 1 cup of the cold, thickened coconut milk from the can with 1/3 cup of the coconut milk liquid. Whip it up with a hand mixer until fluffy and smooth.

Add the melted coconut oil, egg, and flavor extracts to the whipped coconut milk bowl, stirring between additions.

Add the dry ingredients to the bowl of wet ingredients and fold gently with a spatula until just combined. Gently fold in the chocolate chips. The mixture will be quite thick.

Scoop the muffin batter into the prepared liners, about 2/3 full. Place the muffin tin on top of a cookie sheet and bake in the oven for about 23 minutes, until a toothpick inserted comes out mostly clean. Remove from oven and cool slightly before serving.

These muffins stayed very moist and delicious at room temperature, but were also good kept cold in the fridge.

*You can omit the almond flour and use 2 cups of all-purpose flour if you prefer.

Enjoy!

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chocolate covered ice cream cups.

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or: what to do what you have a ruddy old carton of ice cream that’s been 85% eaten but is still lurking in the freezer.

or: what to do when you have a plain ol’ ice cream flavor in your freezer that definitely needs a dose of chocolate.

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you will probably never catch me eating a bowl of plain vanilla ice cream. nuh uhhhhh.

did costco really do away with the chocolate soft serve at the hot dog shack? they just have vanilla and acai now?? hogwash.

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my best friend katie and i would frequent the walk-up dairy queen in high school and just sit in the parking lot eating blizzards and watch people to see what they ordered...(super fun small town activity in 2004 when you have your driver’s license and that’s about it).

she and i are both chocolate lovvahhhhs and would always get some sorta chocolatey chocked full (chunks-o-shit as we call it - give us all the chocolatey chunks o shit) chocolate extrEme maximo mayhem blizzard. with marshmallow sauce.

i laugh now thinking about kt giving the other punkass high schooler DQ employee her sweetest eyes and telling them to “lay on the mallow sauce” as if she was asking a HUGE favor of them. that’s all we wanted out of life, man.

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it is truly shocking to observe how many people at dairy queen order PLAIN VANILLA CONES. what? have you seen the DQ menu, people? it’s brimming with hot eats & cool treats.

lots of dilly bars ordered, too. that’s funny to me. kt & i would just hang our heads in shame watching old person after old person walking away from the window licking their whhhhiiiite plain vanilla cones.

[my friend whitney will see this and yes whitney i’ve noticed your love of plain vanilla cones……. interesting life choice. 😂🍦]

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SO GUESS WHAT.

i do love mint chocolate chip ice cream. but i wish it was more chocolatey, of course. we had a tub of it leftover from NYE and i wanted to make something with it.

enter these mini chocolate-covered mint chocolate chip ice cream bites.

can we assume that “mint chocolate chip” is green with chips, and “chocolate chip mint” is white with chips? this always confuses me.

i would definitely make these with vanilla ice cream since any plain vanilla ice cream that makes it into my house just burns in a sad ice shard covered, dented cardboard mess in the back of the freezer for ages.

strawberry ice cream would be YUMMO in a chocolate covered cup. i have a soft spot for strawberry ice cream even tho chocolate anything is my regular go-to.

these are so easy to make. the intervals of freezer wait time are the “hardest” part.

i usually make these rocky road bars at christmas time (whoa. classic recipe, but those photos need work, lol), but i didn’t get around to it this year. so i had some hershey bars in the freezer free for the using!

you can obviously use whatever type of chocolate you prefer, there’s something about classic hershey bars that just hit the spot for me in a nostalgic way.

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the maldon sea salt flakes on top are SO delightful and really round out the flavors of the cup as a whole unit. and they look pretty, too.

the possibilities and combinations are endless here. put those sad old corners of your ice cream tubs to good use!

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Chocolate Covered Ice Cream Cups

Makes 12 mini cups

Total Time: 1 hour

Ingredients:

  • 4-5 regular sized Hershey bars or chocolate bar of choice

  • 1 TB coconut oil

  • ice cream of choice

  • maldon flaked sea salt

Instructions-

In a simmering double-boiler (I use a strong glass bowl over a small pot of simmering water), melt the coconut oil and break up the chocolate bars. Heat and stir frequently with a spatula until the chocolate is melted (about 5 minutes). Remove from heat and let cool slightly.

Line a mini muffin tin with mini cupcake/muffin liners and spray with cooking spray. Spoon a little melted chocolate into the bottom of the liners and brush the chocolate up the sides. Freeze for about 15 minutes.

After the bottom layer of chocolate is frozen, spoon a little scoop of ice cream on top and press down in the cup using the back of the spoon. Freeze again for 10 minutes.

Top the ice cream with another small layer of melted chocolate, spreading it to the edges and swirling it around with the back of a spoon. Top with Maldon sea salt flakes and freeze at least 30 minutes before eating.

Store in an airtight container in the freezer.

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