Pumpkin chocolate chip cupcakes

Standard

Ingredients:

  • 1 3/4 cups all-purpose flour 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup chocolate chips
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 tsp vanilla extract

Method:

  1. Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
  2. In a large bowl, add the flour, baking powder, baking soda,chocolate chips, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
  3. In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Add the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  5. Decorate with Any frosting you like, here I used cream cheese frosting.
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Teriyaki chicken and broccoli … ترياكي الدجاج و البروكلي

Standard

 
This dish is a family favorite, so easy to do and it doesnot take a lot of time. If you are craving Asian, this is the perfect recipe.

Ingredients:

  • 4 cups fresh broccoli 
  • 1 large boneless, skinless chicken breast, diced into 1-inch cube
  • 1 tbsp. vegetable oil
  • 1 tsp. Garlic powder
  • 1/2 tsp. Crushed red chili pepper

For the sauce:

  • 3 garlic cloves, minced
  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tbsp. rice vinegar
  • ¼ cup dark brown sugar
  • 2 tbsp. cornstarch
  • Sesame seeds for garnish

Method :

  1. To make the sauce, In a small bowl, whisk together all the ingredients and set aside.
  2. In a medium size bowl, mix chicken cubes with the garlic powder and chili pepper, and set aside.
  3. Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
  4. In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
  5. Serve it with white rice.

Enjoy!!😊

Notes:

If you’re using frozen broccoli, you will not need to do step 2. 

Make sure you thaw the broccoli out well and drain it of excess water. Add to the skillet the same time the fresh broccoli is added in step 3.