SERVES 12 -24 , 24 regular and 12 mini muffins (change servings and units)
Ingredients 1/2 cup softened butter
1 cup sugar
2 oranges, zest of, grated
2 eggs
1/2 cup orange juice (no pulp is best)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour
1 1/3 cups good dark chocolate chips
1/2 cup sour cream
Directions
1 Preheat oven to 350, have eggs at room temperature Cream butter and sugar in a mixing bowl until light and fluffy. Add the eggs and mix on medium until incorporated.
2 Add grated orange zest, flour, baking soda, baking powder and sour cream, mix inches Add orange juice and chocolate chips, mix on low for about 30-45 seconds, until mixed well.
3 Fill greased muffin pan cups a little more than half full, bake at 350 for 12 min or more, until cake tester comes out clean - depends on your oven, should be between 12 and 15 minutes; mine usually takes 13 minutes
(original source Recipe Zaar)
IngredientsServes 8
1 tablespoon vegetable oil
3 medium onions, chopped
6 garlic cloves, chopped
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons chopped canned chipotle chiles in adobo sauce
1/2 teaspoon ground cinnamon
3 pounds ground beef chuck
3 cans (14.5 ounces each) diced tomatoes in juice
1 bottle (12 ounces) mild lager beer
2 cans (14.5 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese (optional)
DirectionsIn a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.
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