Oreo Pudding Cookies

Dear all cookies (other than the one pictured above),

The huz has replaced you and he doesn't seem one bit sorry about it. 

Love,
The faithful dysfunctional dieter (who will still happily consume you)

These cookies are chalk full of everything sinful; Oreo pudding mix, Hershey's Cookies N Cream Candy Bars, chocolate chips and they taste ahh-mazing!

I've made three batches in two weeks. Three. 

Oh, my poor thighs.

I realize that is downright embarrassing and I should be ashamed, but I'm telling you out of love and only to encourage you to bake them too. 

I'm pretty sure this is where the saying, 'Lord, if you can't make me skinny, make my friends fat!' comes in. Ha!

Love,
The faithful, always hungry and always eating cookies dysfunctional dieter


Oreo Pudding Cookies
Adapted from: The Girl Who Ate Everything

Ingredients

1 cup butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Note: I found Oreo Pudding mix at my grocery store but I also saw it at Walmart and Target.

Directions

Preheat oven to 350°F.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake for 7-8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container.

In Your Face Banana Bread

This bread calls for five! bananas. This is a recipe that is full of banana flavour so you really don't want to skimp on 'em bananas.

And for good measure, of course, I added some mini peanut butter cups. One never wants too much potassium without peanut butter. 

If you're looking for a delicious, moist, full of flavour banana bread, make this (and share)!


In Your Face Banana Bread
Adapted from: Recipe Girl

Ingredients

2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter, softened
¾ cup (packed) brown sugar
2 large eggs, beaten
2 1/3 cups mashed over-ripe bananas (about 5 bananas)
1 cup of mini milk chocolate peanut butter cups (from Trader Joe's)


Directions

Preheat oven to 350° F. Grease 9×5-inch loaf pan.

In a large bowl, whisk together flour, soda and salt; set aside.

In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture and mini peanut butter cups into flour mixture; stir just to moisten.

Pour batter into prepared loaf pan. Bake 60- 65 minutes, or until toothpick inserted in center of loaf comes out clean.

Allow bread to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

One-Pan Chocolate Chunk Skillet Cookie

Chocolate chunk cookie in my cast iron skillet.

Oh, yes. I just went there.

This cookie is made entirely in the skillet. No bowls! No mixer! No mess! This is plain ol' easy peasy wonderfulness.

It's a simple but impressive dessert and it will make your friends love you more than they already do. Serve this warm with vanilla ice-cream and have fun exercising your will power by not going back for a second slice.


One-Pan Chocolate Chunk Skillet Cookie
Adapted from: sophistimom

Ingredients

1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks

Directions

Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

Peanut Butter & Nutella Swirl Cookies

I learnt something the hard way this week.

Once you start baking with Nutella, you can't stop.

This time around was nutella cookies.

I don't think I have to tell you how fantastic they were.

Were. As in past tense.

::shame::

Just the words nutella and cookie should be an easy sell.

Plus, as husband mentioned, nutella is good for you. (Marketing works, even if it is directed toward kids).

Doesn't matter to me, I'll do whatever husband says.

I love the way that man thinks.


Peanut Butter & Nutella Swirl Cookies
Adapted from: Sweetest Kitchen

Ingredients

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Directions

Preheat oven to 350° F.

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

PS - Huge thanks to The Doctor's Closet for the delicious post and mention of our Peanut Butter Nutella Cookie Cups!

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Peanut Butter Nutella Cookie Cups

If I were a real psychologist, I would only have to ring a bell to get you to start drooling, not write an entire paragraph about a slightly undercooked, flaky, sugar coated cookie, baked in a mini-muffin pan, flavored with rich, smooth peanut butter and topped with sweet puddle of hazelnut nutella, known as…

… Peanut Butter Nutella Cookie Cups

(Ding!)


Peanut Butter Nutella Cookie Cups
Adapted from: Barbara Bakes

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup smooth peanut butter
Turbinado sugar (sugar in the raw), optional
Chopped peanuts, optional

Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour.

Heat the oven to 350 degrees. Form dough into 1 1/2 inch balls. Roll balls in turbinado sugar (I used granulated sugar). Place each ball in a cup of a greased mini muffin tin. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set. Remove the cookies from the oven and use the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie and fill with your Nutella. Sprinkle chopped peanuts on top of Nutella. Transfer cookies to a rack to cool completely.

Tip: Don’t worry about smoothing the Nutella at first. After you’ve put Nutella in each cookie go back and spread it. It will have melted a bit and be much easier to spread.

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Chocolate, Banana & Pecan Bread

I just finished a week long cleanse. Longest week of my life. And of course, I tortured myself and looked at countless recipes of baked sweets hoping it would somehow fix my sugar cravings. It didn't work.

It did however give me the opportunity to look through a lot of great recipes and inspire me with ideas what to bake next (stay tuned!).

In desperate need of a fix, my go to is always a quick bread...

This bread is very soft, moist, seriously delicious and definitely a new banana bread favorite for me! I love the addition of cocoa (which replaces the usual chocolate chunks) and the chopped pecans in each bite.

The icing topping on this recipe turns a simple banana bread into an explosion of flavors. It's a must try for all of you banana lovers out there!


Chocolate, Banana & Pecan Bread
Adapted from: Whisk-Kid

Ingredients

1 cup flour
1/4 cup + 1 Tbls cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup vegetable oil
1 cup mashed very ripe banana (about 3 medium bananas)
1/3 cup + 1 Tbls sour cream
3/4 tsp vanilla
1 cup pecans

Quick Glaze

A splash of milk
Powdered sugar

Directions

Preheat your oven to 350°F. Grease one 8 1/2" x 4 1/2" loaf pan and set aside.

In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugars, egg and vegetable oil. Add in the banana, sour cream and vanilla. Sift 1/2 of the dry ingredients over the wet, and fold to combine. Add the pecans and repeat with the remaining half. Pour into the prepared pan and bake until the bread is firm to the touch and slightly cracked, about 60 minutes. Cool on a rack completely before glazing.

Glaze: Pour the milk into a bowl and sift powdered sugar over the top. Whisk to combine and add enough powdered sugar to form a thick glaze. Pour over the cooled bread and top with additional pecans, if desired.

Poppy Chow

"Poppy Chow" is similar to the popular cereal snack “puppy chow,” but made with popcorn instead of Chex cereal.

And it is deee-licious!

Did you know that popcorn contains more than 40 different nutrients, has more iron than eggs, peanuts or spinach and has the most protein of any cereal grain?

Internet, popcorn is your friend.

So why not generously cover your healthy popcorn in chocolate and peanut butter and then drench it with powdered sugar? A healthy snack with a twist. I'm sold.

It is the beginning of a New Year so if you're still on the healthy eating bandwagon (I applaud you), I'm helping you justify a little treat. Work with me here, friends!


Poppy Chow
Adapted from: Two Peas And Their Pod

Ingredients

9 cups Air-Popped Popcorn
1 cup Semi-Sweet Chocolate Chips
½ cups Natural Peanut Butter
¼ cups Butter (1/2 Stick)
1 teaspoon Vanilla Extract
1-½ cup Powdered Sugar

Directions

In microwave or double boiler, melt chocolate, peanut butter, and butter until melted. Stir in vanilla. Place the popped popcorn* in a large bowl and pour the chocolate mixture over all. Stir until evenly coated. Add the powdered sugar and stir until each piece is covered. Spread out on cookie sheets to set the chocolate. Try not to eat the whole batch immediately. If you have any leftover, store in an airtight container.

*Be sure to first remove any unpopped kernels from the popcorn! We don’t want any broken teeth!

Better-Than-Crack Brownies

 Okay, stop licking your computer screen....

...seriously, it can't be healthy!

I have no words.

But, I'll try to convey my love for these to you.

I'm sold on a recipes picture. Aren't we all? We see it, we want to eat it, we make it. Well, I saw these, read the list of ingredients and knew I had to make them. Immediately.

Give me a brownie and I'm happy.

But give me a brownie with pieces of peanut butter cups, topped with Rice Krispies mixed with melted chocolate and peanut butter and I'm in sugar heaven.

Unless your middle name is Will-Power prepare yourself to be seriously addicted. These are sinfully delicious. 

But, like Jessica, from How Sweet It Is says, it's all in the name of chocolate!

Amen.


Better-Than-Crack Brownies
Adapted from: How Sweet It Is

Ingredients

1 batch brownies (boxed mix)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
3 cups Rice Krispies Cereal

Directions

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove from the oven and top with chopped peanuts and peanut butter cups and bake for 4-6 minutes.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top. Refrigerate for 2 hours before serving.

These really are as good as they look!

Pumpkin Cream Cheese Brownies

Can we talk about these? Just for a minute?

Pumpkin cheesecake and rich, fudgy brownie. Amazing, right?

My first batch was a disaster. I repeat, disaster! I attempted to create mini pumpkin cheesecake brownies using my mini muffin tin. Cute, right? The result? A huge mess! Despite my best efforts these tasty morels did not come out of their tins. I had to use a spoon to scoop the brownie batter out and failed at my attempt to mold them back together.

I then opted to use my muffin top pan to allow more surface area in case the unforgiving scenario was to repeat itself. That, and the fact that I drenched the pan in cooking spray, worked like a charm. They aren’t the most beautiful dessert, and my girlfriends did coin the term “delicious disaster” for them but the pumpkin-chocolate combination with its touch of cinnamon in the brownie batter marries the two flavors beautifully.

I hope you're able to make a batch of these delightful delicious (disasters)!


Pumpkin Cream Cheese Brownies
Adapted from: Bakers Royale

Ingredients

Brownie Portion

8 tablespoons unsalted butter
4oz. unsweetened chocolate (I used semi-sweet)
1 ¼ cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ tablespoon salt
2 large eggs
½ cup all-purpose flour

Directions

Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour with a wooden spoon until mixture is glossy (about 1 minute).
      
Pumpkin Mix Portion

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2 teaspoon  vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspoon salt
1/3 cup of sugar, plus two tablespoon
2 tablespoon flour

Directions

Combine all ingredients in a bowl and using your electric blender, mix until blended.

Assembly

Preheat oven to 350°F. Grease muffin top pan with cooking spray. Fill muffin top pan 2/3 of the way up with brownie mix and gently pour a spoonful of pumpkin mix on top. Using a skewer or a toothpick, lightly swirl brownie and pumpkin mix together.

Bake for about 25 minutes. Allow Pumpkin Swirl Brownie to cool in pan for five minutes on a cooling rack before removing.

Look at that layered beautiful-ness...

This combination of flavors strikes a glorious taste bud...

...Enjoy!

Chocolate Puddle Cookies

Goodness me! I think my body is going into pre-hibernation mode and going on an only crave and eat carbs diet. Oh dear. Lucky for me (but unfortunate for my waist line) these cookies fall into my new “diet” category.

These are best described as collision between soft meringue and a fudgy brownie. They are perfect. I haven’t been able to put them down. Seriously. Absolutely no will power.

Each bite is chocolate heaven; soft and fudgy with nuts for crunch and bound with egg whites. What’s even better is that they are gluten and dairy free. Now no chocolate lovers have to comprise on chocolaty bliss.

There are just six ingredients between you and a batch of these cookies. No mixer necessary, just a big bowl and a wooden spoon. Pour yourself a large glass of milk and enjoy.

I’m going to go and look for my Spanks.


Chocolate Puddle Cookies
Adapted from: 101 Cookbooks

Ingredients

3 cups pecans (or hazelnuts or walnuts)
4 cups icing sugar
2/3 cup cocoa
1/2 tsp. fine sea salt
4 large egg whites
1 Tbsp. good vanilla extract

Directions

Preheat oven to 350°F.

Toast your pecans, cool them and roughly chop them.

In a large bowl, stir together the icing sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir until well combined.

Line a baking sheet with parchment and spoon the batter, about 2 tablespoons each, in mounds allowing for plenty of room between cookies. These cookies really expand! Don't try to get more than 6 cookies on each sheet and try to avoid placing the batter too close to the edge of the pan.

Bake for 10 -13 minutes. They will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies on the parchment off the sheet onto a cooling rack and let them cool.

S'more Cookie Bars

Have mercy, these are delicious.

They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch!

But that's exactly why these minions are so irresistible. They are rich and gooey with a layer of chocolate and marshmallow sandwiched between a graham cracker cookie crust.

If you really need further prompting, think back to your very first s'more. Now multiply it's size and taste by 100 and imagine it in the form of a soft, cookie bar with a little bit of salt added into the tender graham cracker.

Please, don't hold me responsible for any stomach aches or extra mileage added to your daily run as a result of this recipe but do know that each bite is worth every calorie.


S'more Cookie Bars
Adapted from: Lovin' From The Oven

Ingredients

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar) (not melted marshmallows)


Directions

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Spread it around gently.

Bake for 30 to 35 minutes (I took mine out at 27 minutes), until lightly browned. Cool completely before cutting into bars.

Peanut Butter, Banana & Chocolate Chip Cookies

If you are on a diet and have trouble practicing will power, this is your warning to leave. These cookies cause extreme satisfaction and may complicate weight loss.

If you are okay with torturing yourself for the next 5 minutes, please stay.

Blame my husband! He was the one who described his dream cookie to me; it’s his fault that I had to bake these sweet, wonderful, soft, chewy cookies.

These are the most perfect peanut butter, banana and chocolate chip cookies ever. I highly doubt I will ever try to recreate this amazingness. On top of including one of the most delicious list of ingredients, these cookies are then rolled in sugar and topped off with sea salt. Like I said, amazingness.

Go pour yourself a glass of milk; you’re going to need it. Good luck not polishing off a shameful amount of these cookies in one sitting!


Peanut Butter, Banana & Chocolate Chip Cookies
Adapted from: Smitten Kitchen & Me!

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup smooth peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 bananas
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips
For rolling dough: 3 tablespoon sugar
Sea salt, for sprinkling

Directions

Preheat oven to 350° F. In a large bowl, combine the flour, baking soda, baking powder and the salt. Set aside. Combine the bananas, milk and the vanilla extract together in a separate bowl. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the banana mixture and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.

Place sugar in a bowl. Drop by rounded teaspoonfuls into the sugar, then onto un-greased cookie sheets, leaving several inches between for expansion. The dough for these cookies is very sticky but it's worth dealing with. I let mine sit in the fridge for a little bit (and between batches that were in the oven) but there isn’t too much you can do, it is just sticky dough. Sprinkle the top of the cookies with sea salt. Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Chocolate Oatmeal Almost-Candy Bars

Leave it to me to justify any dessert as having some form of health or nutritional value. Some call it a gift; I call it shameless rationalization for another piece. I have a problem, I know. Well, my dear friends, these scrumptious bars have 3 cups of oats which definitely qualifies them as a healthy treat. I need to say no more.

My girlfriends polished these off in record time which was wonderful as it removed all temptation for me to have "just one more bite." Next time I will try substituting caramel and pecans in place of the peanuts to jazz these bars up with a couple of my favorite ingredients. If you've ever indulged in an Oat Fudge Bar from Starbucks these have a very similar resemblance to that delicious taste. Enjoy!

"Eggs. Eggs are in chocolate cake! And milk! Oh goody! And wheat! That's nutrition!"
Bill Cosby

Chocolate Oatmeal Almost Candy Bars
From: Baking: From My Home To Yours

Ingredients

For the oatmeal layer:
2½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
¼ tsp ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
2 cups light brown sugar
2 large eggs
2 tsp vanilla extract
3 cups old-fashioned oats
1 cup salted honey roasted peanuts, coarsely chopped

For the chocolate layer:
1 (14 oz.) can sweetened condensed milk
2 cups semisweet chocolate chips
2 tbsp unsalted butter
¼ tsp salt
1 tsp vanilla extract
¾ cup salted honey roasted peanuts, coarsely chopped

Directions

Preheat the oven to 350° F. Line the bottom of a 9 x 13-inch baking pan with parchment paper. Grease the sides of the pan with butter.

To make the oatmeal cookie layer, combine the flour, baking soda, salt and cinnamon in a medium bowl.  Whisk to blend. In a large mixing bowl, beat the butter on medium-high speed until it is soft and creamy, about 1 minute. Add the brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated. Mix in the oats and peanuts with a rubber spatula until evenly combined.

Reserve 1½ cups of the mixture. Place the remaining dough in the prepared pan and press over the bottom of the pan in an even layer.

To make the chocolate layer, combine the condensed milk, chocolate chips, butter and salt in a heatproof bowl set over a pan of simmering water. Stir occasionally until the mixture is warm and the chocolate chips and butter are melted. Remove from the heat and stir in the vanilla and peanuts.

Pour the warm chocolate mixture over the oatmeal cookie layer and spread evenly with an offset spatula. Crumble the remaining oatmeal cookie mixture and scatter evenly over the top of the chocolate.

Bake for 25-30 minutes, until the topping is golden brown and the chocolate layer is starting to pull away from the sides of the pan. Transfer the pan to a wire rack and let cool completely. Cut into bars as desired and serve.

Banana Crumb Muffins

This is a very basic recipe for banana muffins that is absolutely fantastic. If you enjoy banana bread you will love this recipe. The ripe bananas make this muffin ultra moist and delicious. The best part about these muffins is the streusel, it goes perfect with banana. If you want to add something extra to the recipes, you could throw in some nuts or chocolate chips (I added both!). If you are looking for an amazing tasting banana cinnamon muffin recipe, give this one a try. Enjoy!


Ingredients

Banana muffins
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas (mashed)
3/4 cup brown sugar
1 egg (lightly beaten)
1/3 cup butter (melted)
1/2 cup chopped pecans (optional, I added)
1/2 cup chocolate chips (optional, I added)

Cinnamon crumb topping
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375° F and line 12 muffins cups. In a large bowl sift flour, baking powder, baking soda and salt together. In a separate bowl combine bananas, sugar, egg and melted butter. Stir banana mixture into the flour mixture just until moist and combined. Do not over mix. Spoon batter into prepared muffins cups.

In a separate bowl mix brown sugar, flour and cinnamon. Cut in 1 tablespoon of butter with two butter knives until mixture is crumbly. Sprinkle streusel generously over muffins before baking.

Place muffins in the oven and bake for 15 to 20 minutes or until a toothpick inserted comes out clean. I took mine out at 17 minutes and the were moist and delicious.

Chewy Brownies

Calling all chocolate lovers! These brownies are for you!

These brownies are cakey, borderline fudgy and have an intense chocolate flavor.

These chewy treats are filled with hidden dark chocolate chunks and will  undoubtedly have you returning for more. Serve the brownies on their own or with ice cream, strawberries and hot fudge sauce.


Chewy Brownies
Adapted from: Cooks Illustrated

1/3 cup cocoa
1 1/2 teaspoons instant espresso
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, melted
1/2 cup vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces (I used dark chocolate)

Directions

Preheat the oven to 350° F with the oven rack on the lowest position.  Using a 9 × 13 baking pan, cut two pieces of foil, and fold the edges over so they fit perfectly in the pan.  Place on piece of foil lengthwise, and one width-wise.  This will allow you to lift the brownies easily out of the pan after they are cooked.  Once the foil has been fitted into the pan, spray with non-stick cooking spray.

Whisk cocoa, espresso powder, and boiling water together in a large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in melted butter and oil. (Mixture may look curdled).  Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous.  Whisk in sugar until fully incorporated.  Add flour and salt and mix with rubber spatula until combined.  Fold in bittersweet chocolate pieces.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out clean with just a few moist crumbs attached, about 30 to 35 minutes.  Transfer pan to a rack and cool for 1 1/2 hours.

Using foil overhang, lift the brownies from the pan.  Return brownies to a wire rack and let them cool completely, about 1 hour.  Cut into 2-inch squares and serve.

Chocolate Chip Cookies

These are not your average chocolate chip cookies… these are different, delightful and mighty delicious!

This cookie differs from most because it calls for all brown sugar, which lends a chewier texture and more flavors of caramel. The recipe calls for shortening which provides the beautiful shape and height of the cookie and there is the addition of two spices, cinnamon and ginger, which lend depth to the caramel flavor without totally dominating the cookie. After leaving the dough to rest in the freezer for at least an hour to develop the flavors you roll the cookie balls in confectioners’ sugar before baking - this adds a brilliant touch of flavor.

I love all of the additions in this chocolate chip cookie and I'm so happy I veered away from the traditional recipe and took a chance on these. My dad said these were the best he has ever had and he has had a lot of chocolate chip cookies! Be sure to bake these - I guarantee you won't be disappointed!


Chocolate Chip Cookies
From: She Runs, She Eats

Ingredients

1/2 cup shortening
1/2 cup unsalted butter, at room temperature
1 1/2 cups dark brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1 cup all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
3/4 teaspoon coarse salt
2 cups semi-sweet chocolate chips
1 cup confectioners' sugar, and more if needed
additional coarse salt

Directions

Preheat oven to 350° F. In a medium bowl, whisk together flours with baking soda, spices, and salt.

In a large bowl, beat the shortening and butter with the brown sugar on medium speed until light and fluffy, about 3-5 minutes. Add the egg and beat to mix, followed by the vanilla and espresso. Slowly add flour mixture to butter mixture just until combined, then stir in the chocolate chips until blended. Transfer dough to a container and chill for at least two hours.

Line a baking sheet with parchment paper. Place the confectioners' sugar in a wide, shallow bowl or pie pan and place next to baking sheet. Portion out rounded tablespoons of cookie dough to fill sheet. Roll into balls, then roll until completely coated in sugar. Using the back of a spoon or your thumb, make a shallow indent on the top of the balls and sprinkle a few grains of coarse salt on top.

Bake for 11 minutes, until tops are just set and edges are barely beginning to brown. Remove from oven and place on a cooling rack, cookies still on baking sheet, and let cool for 10 minutes before transferring cookies from the sheet to the rack to completely cool. Repeat process with remaining dough.

Chocolate-Dipped Frozen Banana Bites

I start to panic if I don't have baking in the house. It's possible that you'll see me emptying the pantry to find anything with sugar to fix my hourly daily craving. The result? Empty marshmallow bags, chocolate chips scattered everywhere and caramel sauce stuck to the kitchen counter. I do, however, freeze a lot of what I bake. One, because it would just be wrong if my husband and I finished everything in one sitting and two, it's always nice to know that there is something delicious waiting in the freezer. These chocolate-dipped frozen banana bites are the perfect treat and are meant to be frozen! How could I not try these?

Although I thoroughly enjoyed eating these as I made them (banana, warm melted chocolate and a crunchy chocolate bar exterior, yum!) they were equally delicious as a frozen treat the following day. For coating the banana I used Coffee Crisp, Skor Bar and Oreo crumbs (separately). The chocolate bar toppings seemed the be the popular choice but be creative and see what you can come up with. Also, if you're like me and think that you should squish the sliced banana into a ball before coating it in chocolate and you're favorite topping, don't. I tired this and recommend against it :-)

Oh, and of course, the bonus? I think it's safe to say that this tasty treat is on the healthy side as the nutritional information says these are under 80 calories. Love that!

Chocolate-Dipped Frozen Banana Bites
Adapted from: Bon Appétit

Ingredients

2 cups bittersweet chocolate chips
2 tablespoons canola oil
3 ripe bananas, peeled, cut into 1/2-inch-thick slices
Assorted toppings for coating bananas (use your favorite nuts, candies or cookies to coat the bananas such as crushed chocolate sandwich cookies, Skor Bar, Coffee Crisp, toffee bits, chopped salted peanuts, or toasted shredded sweetened coconut)

Directions

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.

Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in one topping. Using a spoon, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve and enjoy.

 

Double Chocolate Cranberry Pecan Squares

These bars live up to the adage that squares are the easiest of all to make. This recipe involves three main ingredients: chocolate, cranberries and pecans. Yum! The result? Rich, sweet and absolutely delicious squares. These seemed to taste better after a day or two in the refrigerator - although, I like to warm mine up in the microwave before eating

Double Chocolate Cranberry Pecan Squares
Adapted from: Rock Recipes

Ingredients

2  1/4 cups graham wafer crumbs
2 tbsp sugar
1/2 cup melted butter
1 can sweetened condensed milk
2 eggs
1 tsp vanilla extract
1 cup dark chocolate chips (I used milk chocolate chips)
1/2 cup white chocolate chips
3/4 cups toasted pecans (toast them on a cookie sheet in a preheated 350°F oven for about 3-5 minutes)
1 1/2 cups roughly chopped dried cranberries

Directions

Preheat oven to 325°F. Line the sides and bottom of a 9 inch square baking pan with parchment paper.

Prepare the graham wafer crumb bottom. Mix together:

2  1/4 cups graham wafer crumbs
2 tbsp sugar
1/2 cup melted butter

Bake in a 325°F oven for 10 minutes. Remove from oven and allow to cool for about 15 minutes.

For the top layer mix together:

1 can sweetened condensed milk
2 eggs
1 tsp vanilla extract

Stir in:

1 cup dark chocolate chips
1/2 cup white chocolate chips
3/4 cups toasted pecans ( toast them on a cookie sheet in a preheated 350 degree oven for about 3 minutes)
1 1/2 cups roughly chopped dried cranberries

Spread on top of the prepared base and bake at 350°F for about 25 minutes. Cool completely before cutting into squares and serving. (Obviously, I couldn't wait that long for them to cool and preferred the squares warmed up in the microwave the following days day).

Chocolate Cloud Cake

So, I missed Chocolate Cake Day but knowing that Valentine's Day was right around the corner I knew not to fret!

This flourless cake is crammed with chocolate (use only the best) is rich with butter and will fall slightly as it cools. The center is filled with softly whipped cream and sprinkled with cocoa powder — intensity, then relief, in each bite.

Each bite will have you on Cloud 9!


Chocolate Cloud Cake
Adapted from: Nigella

Ingredients

8 ounces dark chocolate, minimum 70% cocoa solids
1/2 cup unsalted butter, softened
6 eggs: 2 whole, 4 separated
1 cup caster sugar (if you're using granulated sugar use your food processor to make it super fine)
2 tablespoons Cointreau (optional, I used Bailey's)
grated zest of 1 orange (optional, I used)

Whipped Cream Topping

1 1/2 cups of heavy cream, well chilled
3 tablespoons confectioner's sugar
1 teaspoon vanilla extract
1/2 teaspoon unsweetened cocoa powder for sprinkling

Directions

Preheat the oven to 350°F. Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.

Melt the chocolate in a bowl set over hot water (double boiler). Remove from the heat and whisk in the butter until melted; set aside.

In a bowl, beat 2 whole eggs and the 4 egg yolks with 1/4 cup of the sugar just until blended. Gently add the warm chocolate mixture, the optional Cointreau (or Bailey's) and orange zest (I added these and recommend doing so).

In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 3/4 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top but leave the air bubbles.

Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake.

Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.

At serving time, whip the cream with the confectioners’ sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

Happy Valentine's Day! I'm lucky enough to have the sweetest valentine of them all :)