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Chocolate Raspberry English Muffins = Chocolate Smiles

July 26, 2012
English Muffins

This really isn’t a recipe per say, but rather a food combination I have come to love. I won’t try to convince you this is the healthiest of breakfasts, as I wouldn’t with pancakes or waffles. Indulgent? Perhaps. But, if having chocolate and raspberries for breakfast is a crime, well, I guess I am guilty as charged. And with my hand upon the good book, I would solemnly swear to do it again.

Now, I realize this may seem a bit more desserty than breakfasty, so I will go ahead and confess to noshing my way through this treat as a means of satisfying late night chocolate cravings. Therefore, I would go so far as to propose that chocolate raspberry English muffins are not only a reason to smile in the a.m., but quite possible the perfect bookends to any given day.

This breakfast delectable is super kid friendly.  Twofold: it is easy enough my kids can make it for themselves, and there are no heated how-many-more-bites? debates that have to take place in convincing them to finish their plate. If your kiddos don’t like raspberries (which is a complete and total crime) then substitute their favorite fruit (i.e. banana slices, strawberries, blueberries, or huckleberries (I’m sure you have those handy, right?).

Somtimes, it really is the simple things that make life so beautiful. All you need are English muffins, chocolate hazelnut spread, and raspberries.

Chocolate Raspberry English Muffins

It’s okay to lick the knife after you spread it on the toasted English muffins. Just don’t let the kids see you do it, or you will never hear the end of it…

Nutella

Chocolate Hazelnut Spread See what I mean…

English Muffins

Toast the English muffins, spread with chocolate hazelnut spread, and top with raspberries or other favorite fruits. Unregrettably simple!

If nothing else, make these so you can get this picture of your kids:

Chocolate Raspberry English Muffins

I love, love, love chocolate smiles!

As if you need a printable for this! I am sure it is burned in your memory.

Chocolate Raspberry English Muffins

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
These could be considered a breakfast treat, snack, or dessert. They are fantastic served with really cold milk. Use whatever fruit or berries are in season–I am, however, partial to the combination of chocolate with raspberries.
Ingredients
  • Whole Wheat English Muffins (one for each person or half for each small child)
  • Chocolate Hazelnut Spread (i.e. Nutella, found near peanut butter)
  • 1 pint of raspberries, washed
Instructions
  1. Slice and toast English muffins. If you are making a lot at one time, you can lay the English muffins cut side up on a baking sheet and set them under the broiler for 1-3 minutes or until golden brown. Spread with generous amounts of chocolate hazelnut spread and top with fresh raspberries. Serve with chilled milk.

 

 

 

 

 

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