Cooped up in a warm and cozy brick home, the wind blowing 35 mph sending sheets of sideways rain, we wait out the storm.
A weekend family visit turns listless as cabin fever sets in and UNO games fail to entertain.
The cure to boredom?
Enlist the stirring skills of a 9-year-old to whip up chocolate chip muffins with a twist.
Stuffed Chocolate Chip Muffins
2 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Salt
1 Stick Butter
1 Cup Dark Brown Sugar
2 Tsp. Vanilla
1 Cup Sour Cream
1 1/2 Cups Chocolate Chips
Nutella, Peanut Butter, Strawberry Jelly (Optional)
Preheat the oven to 350F
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder
In a large bowl, whisk together the room temperature butter and brown sugar
Add the eggs one at a time, followed by the sour cream and vanilla
Incorporate the dry ingredients into the wet ingredients
Fold in the chocolate chips
Scoop into a muffin tin lined with cupcake papers
This will make about 14 big muffins
Dollop Nutella in the middle of half of the muffins
Spoon a drop of peanut butter and a taste of jelly in the rest of the muffins
Bake for 18-20 minutes until a toothpick comes out clean
This ample muffin studded with semi-sweet chocolate chips tastes amazing on its own. The added indulgence of Nutella and PB&J baked into the batter makes this simple treat extra special.
Plus it is a great excuse to have two!
While the muffins bake, why not shake up some Bloody Marys for the adults?
The Barefoot Contessa recipe for Bloody Mary mix is divine and totally worth it (#inaforanhour), but for swifter Bloody Mary access I highly recommend ZingZang mix. Use a 4 to 1 ratio of mix to vodka and if spicy is your thing, dress them up with extra black pepper, celery seed, and hot sauce.
Kids can take on the task of arranging toothpicks with olives and pickle spears for a garnish. The drinks are kept classic with a stalk of celery for stirring.
See ya on the flipside storm!