Macaroni & Cheese

Ingredients: (makes 2 pans)

6 Cups Large Elbow Macaroni uncooked (about 24ounces)

1 1/2 sticks butter

7 1/2 Cups Sharp Cheddar Cheese (about 32ounces)

1 1/2 Cup Sour cream

3 cans Cheddar cheese soup

1 1/2 tsp salt

1 1/2 tsp pepper

1 1/2 tsp dry mustard

Directions:

Boil Macaroni 6 minutes and drain

In a large saucepan over medium heat, melt butter, soup, grated cheese, sour cream, milk, salt, pepper, and dry mustard. Cook until combined and cheese is melted.

Divide macaroni into 2 pans and pour sauce over evenly both pans.

Cover pans with foil and bake at 350 for 1 hour, uncover for the last 15mins. Should be bubbly around the edges

Chocolate Milk Mix

Ingredients:

½ cup Cocoa (50 grams)
1 cup Sugar (200 grams)

¼ teaspoon Salt

For Making Chocolate Milk

1 cup Milk

3 tablespoon Chocolate milk mix

Instructions

Take cocoa powder, sugar and salt in a mixer or food processor and blend it for few seconds till it is well combined. Now store this in an air tight container.

For making chocolate milk. Take 2 to 3 TBS of chocolate milk powder in a cup, add in couple TBS of hot milk and mix well, so the sugar and cocoa blends well and looks lump free. Now top with either hot milk or cold milk. Mix well. Serve.

Double Chocolate Muffins

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

1 cup (200g) granulated sugar

1/2 cup (41g) unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 3/4 cups (315g) semi-sweet chocolate chips

2 large eggs, at room temperature

3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature

1/2 cup (120ml) vegetable oil

1/2 cup (120ml) whole milk, at room temperature (can sub half and half)

1 and 1/2 teaspoons pure vanilla extract

Instructions 

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
3. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid over mixing. The batter will be thick and sticky.
4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.

       6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. 

Source: Sally's Baking