Best Summer Burger Recipes

Yay its summer. You made it to the end of July and its hot. The kids are out of school. And maybe you're already wishing you could send them back... but what a fun time to hang out and be together. Here are some of my favorite Summer recipes to help you enjoy the last weeks or month of summer: 

Enjoy!
Steph

BBQ Cheese Stuffed Bacon Burgers     It is summer why heat up your house - use the grill, hang out and stuff your burgers with your favorite cheese, and top it with bbq sauce and bacon. This is what summer is supposed to smell like! 

https://stephaniesazkitchen.blogspot.com/2015/08/bbq-cheese-stuffed-bacon-burgers.html

Delicious & Healthy Turkey Avocado Burgers 

So while its summer - it is still swimming suit season... enter this lighter delicious cousin of the beef burger. For people with kids... treat it like a regular burger and with ketchup and cheese they prob won't even notice.  I love that lighter feel of meat and am thankful I can have something that tastes good, and is good for me. Bring on the beach! This kind of healthy tastes soooo good! 

https://stephaniesazkitchen.blogspot.com/2014/03/delicious-healthy-turkey-avocado-burgers.html

Grilled Garlic Chicken Avocado Burgers

So I have a thing for avocado... sorry not sorry. Its healthy, creamy, and yummy. Leftover habit from living in southern Ca. Listen, adding 2 kinds of cheese and garlic to grilled chicken burger will make you the bbq/grilling rockstar. Do use a meat thermometer so you don't overcook it, and relax. The smoky taste will make your summer feel complete and delish! 

https://stephaniesazkitchen.blogspot.com/2014/01/grilled-garlic-chicken-avocado-burgers.html

Easy Italian Pepperoni Pizza Burgers - 

The kids are home and everyone's hanging out. Instead of ordering a pizza or throwing one in the oven.... use the grill. Have a pizza burger. Use your favorite toppings. Your kids' friends will vote you coolest parent ever. Not a bad way to end the summer. 

https://stephaniesazkitchen.blogspot.com/2013/11/easy-italian-pepperoni-pizza-burgers.html

Best gingerbread cupcakes

2020 has been rough. So let's add in some dessert to smooth out the end. Supporting a friend, I had acquired a gluten-free "healthier" gingerbread cake mix a while ago. AND Just a heads up, I'm not peddling this mix! This is purely a tutorial on how to get creative with baking mixes.

The first thing to remember when getting creative with baking mixes is that you can absolutely turn ANY cake mix into a no forks or plates allowed kid-approved cupcake.  So let's do that. 🎯

The SECOND thing to remember when being creative with baking mixes is that you can change the ingredients as long as the dry to wet ingredients ratio stays the same. You don't want to add too many wet ingredients or the cake won't rise enough. Likewise you don't want to add too many dry ingredients that it cooks too fast and crumbles when you chew. So let's do that too ✅

My cake mix called for 2 eggs, 1/2 cup of oil, and 1/4 cup of molasses. Basic stuff for a gingerbread mix. 

Instead I used 1 egg and 1/4 cup of oil and 3/4th of a cup of homemade pureed spinach*. 

I wanted to add a vegetable for nutrition and for moisture. Plus my my kids don't like a super strong gingerbread flavor so I didn't need molasses. You can add any pureed fruit or vegetable with most mixes. 

To do this. Either buy it premade in a jar or in the baby food aisle or make it. I took some grocery chopped spinach and some water and blended it up until it was thick like a green smoothie. Took 5 minutes. 

BAKING: like the common shoe brand - just do it. Follow the box instructions, and check using a tooth pick. If there are only cake instructions you'll have to guess and stay closer to check on it. But it's easy. 

My package says to bake the cake for 50 minutes at 350 degrees. I baked it in a cupcake lined cupcake pan for 18 minutes at 350 degrees. Then checked them with a tooth pick. I let them sit in the pan for a few minutes then let them finish cooling on a cooling rack before lightly frosting then with chocolate frosting. 

I highly recommend this baking mix, not only because it's heathy and light, but even with tweaking it to make cupcakes with extra veggies, it was so great. It had that classic gingerbread flavor without being super sappy sweet but not let the ginger go crazy and overpowering the entire dessert. Its easy to use and perfect for the holidays. 

Enjoy, 

Stephanie

Dark Chocolate Dessert Brownies

Dark chocolate is one of my favorite spurges in the life. Its not super sugary sweet and there are so many additions that can be added (salt, heat, spice, extracts like vanilla or hazelnut or orange) to give it variety without taking away from the richness. This recipe is just like that rich satisfying and amazing. Please note I did take some short cuts as I needed to know what temps would work best so everything cooked all the way through. Please use this as a guide with your own favorite recipes. This recipe uses 3 desserts in one, layered, to create a new fun dessert....which also explains my short cut this time with store bought cookie dough, and boxed brownie mix. This idea comes from here:  https://tipbuzz.com/oreo-cookie-brownies/. 

Heres how it goes. 
1. Make the brownie batter in one bowl. Use your favorite recipe or grab a box mix. I used a generic store brand boxed mix that called for 1 or 2 eggs (I used 1 to make it less cake like), it called for 1/3 cup of veg oil (I used 2 Tb oil and one package 4oz of broccoli apple puree - any puree (applesauce, pumpkin, anything) can sub in for the extra oil and save you a nice handful of calories), it also called for 1/3 cup of water for which i used cooled down regular drip coffee. Coffee makes chocolate taste richer. You won't taste it I promise.  Set it aside. 

2.  Make a batch of chocolate chip cookies - your fav recipe or store bought. You'll need half of the batch enough for 12 cookies. Most batches makes 2 -3 dozen so you can either make the cookies separately or throw the dough into the fridge or freezer for later.  Set it aside. 

3. You need to purchase your favorite chocolate sandwich/oreo like cookies. I used chocolate with dark chocolate filling. You'll need 3/4s of a 12 oz package. 

4. Make or buy some chocolate frosting. 

Directions/Assembly

1. Preheat your oven to 350 

2. Spray a 8x8 square baking dish with non stick spray and use foil or parchment to prevent sticking. You will want to be able to pull this out of the pan after it cools completely. 

3. Put the chocolate chip cookie dough down first into the baking dish. Push it with your fingers so it covers the bottom of the dish in a thin level line. This just takes a few moments if your cookie dough is straight from the fridge and hard. 

4. Over the cookie dough you are going to pour using a rubber spatula half of the brownie batter. 

5. Set the oreo cookies on top of the batter in a single layer. 

6. Pour the rest of the batter on top of the sandwich cookies covering them completely. Your spatula if you need to - to make sure all those cracks are filled completely. 

7. Bake until the brownie mix is done approx. 35-45 minutes. The earlier you take the pan out of the oven the fudgy and moist the brownies will be...  and the inverse... the longer you leave the brownies in the more cake-like they will be. Check with a tooth pick in multiple spots as the sandwich cookies filling will still be creamy and could give you a false result. 

8. While the brownies are still warm drop the frosting on top. Turn off the oven and let the frosting melt all over the top of the brownies. Occasionally I put them back in the oven for just a few minutes and the frosting just melts perfectly in a smooth shiny surface. No spreading and accidentally ripping or disturbing the soft surface of the brownies. 

9. Let the brownies cool for a good while... I would suggest at least an hr and half and up to three hrs for even smooth easy cutting. 

Then ta dahhh the ultimate dark chocolate dessert brownies will be yours. Pairs excellently with coffee. Enjoy! 

Stephanie

Best chewy chocolate chip cookies

One of my family's FAVORITE desserts is the super basic but super delicious chocolate chip cookie. It may or may not have to with being able to eat it and play at the same time... They're boys so it's possible. With kids anything is possible. P.s. it tastes good with coffee too. 

I have added a few things to help make sure it's chewy and not crunchy. Be sure to use more brown sugar to keep it softer while baking and rolled oats. There's a could other fun little additions like a vegetable fruit puree to maintain moisture. 

You're going to love this recipe! Trust me. I have been making it for years. Plus for those of you with kids or busy calendars the dough is super great and flexible. You can make it and store it for up to 3 days in the fridge, covered, before baking, or you can freeze the dough in a log shape or round ready to bake cookies, or you can bake them off and then freeze for up to 1-2 months without losing any moisture. Perfect make ahead cookies.

Chocolate Chip Cookies

(Adapted betty crocker recipe) 

Makes 4-6 dozen depending on the size 1 Tbs or 2 Tbs

ingredients: 

1 large bag 20oz of dark chocolate morsels or two smaller bags of your fav chocolate chips
3 eggs (pull them out of the fridge 30 minutes before to get some of the chill off) 
2 tsp vanilla
1 & 1/2 cup Brown sugar
2 sticks of unsalted butter/1 cup (softened) 
3 and 1/4 cups of flour ( I usually do a mix between whole wheat pastry flour and white all purpose) 
1 and 1/4 cups rolled oats
1/4 cup white sugar (use 1/2 cup for a sweeter cookie) 
1 pouch of baby puree (3-4 oz) fruit /veggie puree combo (I usually do one that is a mix of zucchini, pumpkin, and apple) 
1/2 tsp salt
2 tsp baking soda

optional ingredients: 

2 tsp of espresso powder 
mini baking mms (for topping of the cookies before baking) 
turbinado sugar (for sprinkling the tops before baking)  
chopped walnuts - 1/2 cup - 1 cup 

Directions: 
1. In a mixing bowl on low speed, cream the butter and sugars together
2. Add in the baking soda, eggs, vanilla, the puree, salt, and espresso powder if using it
3. Add in the flour 2 cups at a time so the flour doesn't fly up and coat your counter
4. Once all the flour is mixed it, when the mixture looks homogenous, add in the rolled oats, walnuts if using, and chocolate chips 
5. Preheat the oven 375 degrees 
6. Roll cookie dough into 2 Tbs balls or so... sprinkle with sugar or press mms in as desired
* If freezing roll into balls and flash freeze them flat, then store them in freezer bags 
7. Bake for 8-10 minutes or until they are lightly browned around the edges. 

Oatmeal PB cookies

So I was just in nyc and had to stop by Carlos famous bakery. I had never been before and was super excited! What a fun shop! The customer service was fantastic. When you come through the doors, you immediately understand that it's a busy place. There are ropes to direct customers and foot traffic in the cramped, restricted, narrow, crowded downtown city space. So after stepping down a few steps, getting in line, and thinking this might take awhile, each new customer is surprised by a friendly face asking how many are in your party. As you approach the beginning of the lighted display cases filled with scrumptious treats, someone is assigned to you, and he or she in our takes your order on the ipad they are holding. They accompany you all the way through the rest of the line and is available for questions, and to help you in any way they can. The large menu is tastefully printed on the wall like art.  It's a big menu and there is a lot to choose from. So it feels streamlined to get a large number of people in and out quickly with the ropes and the ipads, but you also feel like you're getting special service, not just another number in the big city. So they had all these amazing desserts that must've taken crazy skill, years of experience or special training, special equipment, but we just ended up getting cookies so we could eat and walk. I haven't had pb cookies in years so I got one. It was sweet, dense, full of flavor and moist - you know they're not making low sugar, low fat, healthy anything in this place. Great cookie! But since I am not fond of that elevated level of sugar on a regular basis, I made something a little bit lighter for my family at home. Here's my lightened up version borrowed from this fun blog, Bless This Mess. Click on the name to go to the original recipe :) 

Makes 3-4 dozen or so depending on the size of your cookie

Ingredients: 

• 1/2 cup unsalted butter, at room temperature (1 stick) 
• 1 cup creamy peanut butter (no sugar added - just peanuts, salt, and oil) 
• 1/2 cup granulated sugar
• 1 cup packed brown sugar (light or dark)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup rolled oats
• 1 1/2 cups quick-cooking oats (also called instant or minute oats)* If you cannot find these you can put the in the blender or food processor for a few pulses. 
• 2 cups whole wheat white flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 oz single package, or measured from a jar, or toddler puree pouch of unsweetened apple sauce

Easy Steps: 

1. Mix all the butter, sugar, and pb together until creamy

2. Add in all the rest of the wet ingredients

3. Add in the dry ingredients
4. Mix well

5. Preheat the oven to 350 degrees
6. When you roll the dough into ball, flatten it a little with your fingers or a fork 

7. Bake for 10- 12 minutes or until the edges look done
8.They are crumbly and super soft when you remove them from the oven so let them cool on the pan for a couple minutes
9.Then move them to a cookie rack to finish cooling. 

Happy Cookie Eating! 
Stephanie

Health-ier Zuppa Toscana & What To Do with a Rutabaga

Health-ier Zuppa Toscana

 

So one of the 86543 things that I love about fall is the ability to eat ALOT of different kinds of soups, stews, chowders, and bisques. The weather is changing and chilling the air, and it feels nice to have something warm and comforting. Plus most soups reheat so well..... with kids it is nice to have food that gives grace. If you have to walk away from your food to stop a natural disaster in your home, or stop them from killing each other or the cat or ______and the food still tastes good later, that food gets HUGE bonus points. Maybe that's why I like coffee so much. Coffee reheats beautifully even when I forget where it is for half of a morning. 

Something I don't like? Stepping on the scale in my bathroom..... So I found this healthier zuppa toscana soup and was pretty impressed with it. It's not traditional Italian because the tomatoes have been omitted, BUT in this updated, healthier soup there is no heavy cream or potatoes, and honestly I don't miss a thing. Its beautiful. 

One quick word

Rutabagas, a veggie in the ingredient list you may not be familiar with... Let me give you some pointers on this interesting often overlooked vegetable

 and what to do with it. 

First, I confess half of my knowledge about this veggie is because of my kids. They love Winnie the Pooh and his good friend Rabbit grows them in the old disney books. Years ago I had to look it up to see if it was a made up vegetable or not, after being stuck reading the same book at bedtime for 15 straight days..... Parenting is about endurance people! 

Turns out they are a very real root vegetable, very versatile, AND out they are an incredible good substitute for potatoes. They are so good in their disguise that either mashed or in soup, hardly anyone notices. Serious. They taste the same as a potato - just a bit sweeter like the difference between a russet and yukon gold potato. So anything you can do with a potato, almost, you can do with a rutabaga. I am going to try it in scallop potatoes later this month... its going to be exciting! 

What does it look like? 

Thankfully if you can get past the appearance, you'll find gold. Don't judge this book by its cover. Sure....It may look like a big discolored (white, dirty brown, and sometimes a little yellow) bowling ball at the store. But they are white, after peeled and cut, and they look like white russet potatoes. If you find one that is purple and white, and smaller, thats a turnip. There are a lot of similarities between turnips and rutabagas but you want the nice white sweet rutabaga for this soup. I think they are even easier to peel than a russet with thick brown skin. In this picture (below) they look a little orange hahaha as they have taken on some of the color from the sausage and broth. 

AND (most importantly to me) they are lower in carbs and calories than white potatoes, packed with fiber, vitamins, and antioxidants. They aren't a nightshade veggie which means they help fight inflammation. Yay! So no bloating... if you have no idea what I am talking about - that means you're blessed and healthy. Carry on.... 

Health-ier Zuppa Toscana

Serves 4-5 

Here's the super easy short shopping list:

1/2 lb of spicy Italian sausage, ground*
1/2 lb of sweet Italian sausage, ground*
1 tsp of Italian seasoning
1 tsp salt
1 tsp of garlic powder
1/4 tsp black pepper
2 1/2 cups of beef stock
1 1/2 cups of water
1 onion, finely diced (2-3 cups depending on how much you like onions) 
1 large handful of kale - stems removed just torn and set into a pile (about 2-3 cups) 
1 rutabaga, sliced and peeled (3-4 cups about a pounds worth) 
1 can of unsweetened coconut milk lite

Super easy soup directions:

1. Brown the meat in a medium to large pot with a little bit of oil of your choice or just water. This took me about 5-6 minutes. 

2. While the meat is cooking, about half way through add in the onion. 

3. When the meat is cooked, drain about half the fat out and add in salt, pepper, seasonings, stock, and water. 

4. Bring everything to a boil, add in the rutabaga and the can of coconut milk, stir, cover the pot with a lid, and turn the heat down to low

5. About 20 minutes later whenever you check on it, and the rutabagas are getting soft**, add in the kale and cook another 5 minutes. You want the root veggie pieces soft enough that they start to break apart if they are poked with a fork. 

6. The kale just needs a few minutes to wilt and then the soup is done :) If you overcook it will turn from vibrant grass green to more of an army green color. Its still good just not as pretty. 

7. Serve it up and enjoy! Crackers and or bread and butter are great sides to this hearty soup almost a stew. 


*To save money at the grocery store I bought a package of sausage links that had 2-3 spicy ones and 2-3 sweet Italian ones and just squeezed the ground meat out into the pan. Most places only have pre-packaged ground sausage or pork in single pound measurements so this way you get both flavors with no leftover meat. 

** It might take up to 30 minutes to cook the rutabagas depending on the size you cut them. The smaller the cut the quicker the cooking process. 

Have a happy soup filled fall! 
Stephanie

Pioneer woman meatballs in Delicious Cheesy Sliders

Delicious Cheesy Sliders

Howdy, I have the best meatball recipe to share with you.... 

Seriously. 

These easy-make-ahead beauties are good for school nights, after school before baseball or football practices, great weekend sit around watch football after church lunches, or just to pair with your favorite pasta. Plus, these easy PIONEER WOMAN comfort-food meatballs should be on your menu this week, because school. In my house, we are in our 6th week of homeschooling, and all the public schools are just starting around us. AND then there are fall sports, the nfl (I am a huge football fan), music lessons beginning up again, boy scouts, girl scouts, and everything else in-between that summer offered us peace from (hahaha). Fall makes people CRAZY busy, plus we all want to create fun fall memories, or quickly cling to the last days maybe couple weeks of summer. I feel tired just thinking about it. I'll go get some coffee and come back. 

Since you can't go wrong with any of the PW's yummy ranch meaty recipes, make a double batch, and throw them in the freezer. Actually, According to the U.S. Department of Agriculture, "food kept frozen at 0-degrees F. or lower will remain safe to eat indefinitely. After one year, the food may suffer loss of quality due to freezer burn, but it will still be safe to eat because freezing stops all bacterial growth". See this link for more info about freezing/defrosting/food safety  So why not.... take a half day or less, and make a ton of these. You'll be set for spaghetti and meatballs, meatball sliders (pictured above), or meatball subs, or just pair it with your favorite bbq sauce for an easy meal. 

Try it. You won't be disappointed :) 

Beef Make Ahead Meatballs in delicious cheesy sliders: 

Ingredients: 
1/2 cup panko bread crumbs (I used whole wheat) 
1/2 lb. ground pork, sweet italian
2 tsp dried oregano
1 lb. ground beef ( i usually use in-between 93% - 85%) 
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup of milk
olive oil or your choice 1-2 Tsp for browning the meatballs

for the sliders: 
dinner rolls 
provolone cheese cut into 4ths  (Mozzarella also tastes awesome) 
marinara sauce or veggie pasta sauce homemade or store bought

Prep
In a large bowl mix up all the ingredients for the meatballs. 
Form the meatballs into approx 2 Tbs sized balls. 
If freezing - transfer the rolled meatballs onto a baking sheet lined with parchment and freeze in a single layer. 

Cook
Pan fry these in oil of any kind for several minute until they are browned on all sides

If making spaghetti and meatballs, it would be in your best interest to finish cooking the meatballs in your sauce to give everything more flavor. 

If you are serving them as sliders or in bbq sauce as a side or main dish - do finish cooking them all the way through but not overcooking to make them dry (using higher fat content of pork and beef helps with this). Then put them briefly into sauce but not simmer them - so they don't overcook and get mushy or fall apart. 


See... super easy. 
Now go enjoy your busy fall!

Stephanie

Mini Maple Muffins - the CUTEST way to jump into fall

This is only my second fall season in upstate NY but even I can see that maple and apples are a HUGE thing here. Probably... because instead of being in a big city surrounded by skyscrapers we are in a beautiful countryside. Anyways. If you have the privilege of going to a maple farm - its awesome. You should. And if you can't, you should at least treat yourself to as many maple fall things, as humanly possible. You owe yourself at least that. I am just looking out for you. And if I am not being too forward you should starting with this super easy 20-22 minute recipe that so easily fits into your hand, your mouth,and your heart. They are so little and cute (and ahem healthy - but no one would ever guess that this is a zucchini carrot recipe). 

Shhh... These are fun MAPLE treats 😉

Recipe adapted from: Graceful Little Honey Bee 

Short Ingredient List: 

1/2 cup whole wheat pastry flour or all purpose

1 cup all purpose flour

1 & 1/2 cup of finely shredded zucchini

1/4 cup finely shredded carrot

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1 small container plain greek yogurt

1/2 tsp salt

1 & 1/2 tsp vanilla 

1/2 cup of sugar (for a sweet muffin - for not so sweet use slightly less) 

1 egg

2 Tbs good quality maple syrup

optional: turbinado sugar to top 

Easy directions for an Easy fall 

Spray a mini muffin pan with nonstick spray

Preheat your oven to 350 degrees. 

Use a paper towel and wipe the extra spray off and/or run your finger around each hole in the muffin tin to make sure its evenly coated - this extra step will just make sure its easy. 

Mix everything together in a large bowl. Starting with the egg and sugar to make sure the egg is beaten. 

Scoop the batter into the prepped mini muffin pan. If you don't have one, they are everywhere you can buy baking dishes. They will up your breakfast game plan especially if you have kids, for these are so much better sized for little fingers. (ahem or putting into hands as kids run out of the door for the school bus - don't you love fall) 

The batter should give you 20 - 24 yummy fall treats filling the wells 3/4th full. 

Top with turbinado sugar if you are using.... mini mms or mini chocolate chips would also taste good. You are getting your kids to eat 2 veggies here why not splurge a little. 

Bake for 10-12 minutes. Let it sit in the tins for 5 minutes. Then move them to a cooling rack! I like to cover them with a paper towel or clean kitchen towel to absorb extra moisture.  

See. Easy to make. Easy to eat. Enjoy! 

Easy Chocolate (Coconut-Chocolate-Chunked-Toasted Walnut) Pumpkin Cupcakes

November is here. The weather is cold. This Arizona girl is freeeeezing in upstate NY. Lets stay inside and eat chocolate and drink lot of coffee. Deal? Good. Thanks. I need all the support I can get. I have the perfect treat for you. And its easy. Double bonus. You know that canned pumpkin or fresh pumpkin puree you might have now that Halloween is over and Thanksgiving isn't quite here yet.... grab that. I want to show you this cool, semi healthy trick. 

The name of this recipe is ridiculous. 9 words might be a bit much for this title, maybe. You see....My awesome amazing super helpful mom was just here visiting and we were talking about different ways to make oatmeal cookies with and without cranberries, white chocolate chips, walnuts, etc and what we came up with was completely crazy long. But it was pure inspiration for changing up my "go to" pumpkin cupcake recipes. 

I have tried this recipe with several different boxed cake mixes and this recipe shortcut works every time and no one is the wiser that I have made this semi-homemade desert/treat/coffee accompaniment using a healthy vegetable. Applesauce is fun to do stuff with but sometimes it can get too watery and too sweet. Pumpkin adds moistness, depth, and vitamins like fiber, E, A, C, K, and iron. Helllo Pumpkin! That's a ton of vitamins :) 

The fun additions like chocolate chunks, unsweetened coconut flakes, and toasted walnut pieces just turn something mundane into extra special coffee house kind of lets-celebrate-life special. Trust me. I just anciently ate one while taking pictures for the blog because I couldn't stop myself. Lol. They are that good. 

Ingredients: 

1. Grab any boxed chocolate cake mix 
2. Read the list of ingredients on the back - most of them require 2-3 eggs, 1/4 cup of oil, and 1/2 or so of water.  You'll need all that stuff the box mix calls for. 
3. 1/2 can of pumpkin puree (not pumpkin pie mix) 
(optional) 4. 3/4 cup of walnut pieces 
(optional) 5.  1/2 cup of unsweetened coconut flakes
6. 3/4 cup of semi sweet or dark chocolate chunks or chocolate chips - not optional you want that extra chocolate burst  (use your favorite or whatever you have in your pantry) 
7. Chocolate frosting store bought or homemade

Directions:

1. Preheat your oven to the temp on your box probably 350-400 degrees. 

2. Mix together the chocolate cake mix as directed on the back of the box. ONLY use 1 Tbs of the oil or butter and sub the rest with the 1/2 can of pumpkin puree. 

3. Line cupcake holders with liners and spray them with nonstick spray. 

4. If you are using walnuts, toast them in a nonstick pan for 3-5 minutes over medium heat on the stove until you can smell them. Cool them slightly for a couple minutes and stir them into the cake mix. 

5. Into the cupcake mix, add in the coconut flakes, if using

6. Pour the cupcake mix into the liners then add the chunks or chocolate chips. I just sprinkle a small handful into each section and most of them sink into different spots as they bake. If you are in a hurry, you can just add them to the mix with everything else but this just guarantees that every cupcake has a small handful and they aren't at the bottom of the cupcake. 

7. Bake as directed on the cake mix box. Most cake boxes give specific baking directions for each size of cake pan as well as cupcakes. I do overfill my liners though to create slightly bigger cupcakes so instead of making 24 small cupcakes - do 16 or 18 medium sized treats. 

8. Test the cupcakes using a cake tester or a toothpick. When they are done. Cool the cupcakes in the pan for a minute and then onto a cookie rack or plate. Once they are cool to the touch frost them with your fav chocolate frosting. 

Super delish. Actually a little Healthy. Super Easy. 
Enjoy and Stay warm. Enjoy fall. 
- Stephanie