Mini Oatmeal Chocolate Chip Muffins

Healthy, kid-approved little bites of goodness!  Like an oatmeal cookie, but in mini muffin form so they are adorable as well.  You won't be able to keep these around for more than a day or two - may I suggest making a double batch?!   

Feel good about giving these to your kids - no flour or eggs and the sugar is optional (but even then, I used coconut sugar which is way healthier than white sugar).  You can also omit the chocolate chips and double the raisins.  It's only 3 tablespoons though, and the combination of the chocolate with the chewy raisins is an absolute favorite of mine.    

How cute are these?!  Poppable little bites of awesomeness.  I mentioned before that you can omit the sugar altogether.  My sweet tooth is kind of out of control, so I wanted to add it.  Between the bananas and peanut butter, these may be sweet enough for you without the sugar.  Taste the mixture before you add it.  

Yields 16 mini muffins

Mini Oatmeal Chocolate Chip Muffins

1 over-ripe banana, mashed

1/2 cup peanut butter

1 cup oats

3 tablespoons raisins

3 tablespoons mini chocolate chips

1 teaspoon coconut sugar (optional)

1 teaspoon vanilla extract

pinch of salt

Preheat the oven to 350 degrees.  Grease a mini muffin pan with non-stick cooking spray and set aside.  In a medium bowl, stir the banana and peanut butter together.  Add the other ingredients and mix until combined.  Using a small cookie scoop, drop the mixture into the cups of the muffin tin.  Press down on the batter to smooth out the top and fill out the muffin cup.  Bake for 14 minutes.  Store in an airtight container at room temperature.    

(Source:  Adapted from Chocolate Covered Katie)

You may also like:

Monster Cookies

Chocolate Chip, Peanut Butter and Raisin Granola Bars

Double Chocolate Peanut Butter Granola Bars

Chocolate Peanut Butter Oat Bites

Oatmeal Peanut Butter Banana Muffins

Peanut Butter Double Chocolate Chip Cookies

I'm so in love with this cookie!  A chocolate cookie with peanut butter chips AND chocolate chips.  I love that bite of extra chocolate you get from biting into one of the chocolate chips.

This is a crispier cookie, with a softer center - at least that's when they are best.  So don't over bake!  Pull them out when the edges look done, but they will still be gooey in the middle.  

The dough is pretty thick and the cookies don't spread out much.  So if you want a thinner, crispier cookie, flatten them with your fingers after you drop the dough onto the cookie sheet.  Since I don't like my cookies to be too poofy, this is what I did. 

See?  A nice flat, crispy, super buttery cookie!  So good.  They will stay softer in the middle for a couple of days as long as they are stored in a zip lock bag or airtight container.

Makes 3 Dozen

Peanut Butter Double Chocolate Chip Cookies

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar, packed

1 egg

1 teaspoon vanilla extract

1 cup peanut butter chips

1 cup semi-sweet chocolate chips

In a medium bowl, combine the flour, cocoa powder, baking soda and salt; set aside. 

Using an electric mixer, cream the butter and sugars together until light and fluffy.  Beat in the egg, then add the vanilla.  Add the flour mixture and beat until well blended.  Stir in the peanut butter and chocolate chips by hand.  

Using a cookie scoop, drop the dough onto a cookie sheet and bake for 8-10 minutes.  Allow to cool for about 2 minutes before transferring to a wire rack to cool completely. 

You may also like:

Monster Cookies

Deep Dish Oatmeal Cookie Bars

No-Bake Cookies

Banana Oatmeal Chocolate Chip Cookies

Chocolate Chip Peanut Butter Bars

Monster Cookies

Oh how I love a peanut butter, oats and chocolate combination.  These cookies are packed with all those lovely flavors (two kinds of chocolate!) and even raisins, which help these stay chewy even a day or two later.  Delicious!  

Let's run down the list again - peanut butter, oats, chocolate chips, m&m's and raisins - how can you go wrong?  The raisins can be omitted, but I love them in this recipe.  A contrast in texture from the chocolate chips and m&m's.

This batch makes a ton and they freeze great too.  We couldn't stop eating them as they were coming out of the oven, so I ended up freezing about 3 dozen of them.  It was the only way to ensure they wouldn't be gone in like a minute!     

 Buttery and colorful, chewy and a real sink-your-teeth into cookie.  One of my absolute favorites!

Makes 5 dozen

Monster Cookies

2 sticks of butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter
2 eggs
1 teaspoon vanilla
4 1/2 cups quick cooking oats
1 cup semi-sweet chocolate chips
1 cup m&m candies
1/2 cup raisins

Preheat oven to 350 degrees.  In the bowl of a stand mixer, beat butter, sugars and peanut butter until smooth.  Add eggs, 1 at a time.  Add vanilla.  Stir in oats, chocolate chips, candy and raisins.  Mix until everything is combined.

Using a small cookie scoop, drop dough onto a baking sheet.  Bake 10-12 minutes, being careful not to over bake.  Let cool for 2 minutes on cookie sheet, then transfer to wire rack.

Cookies can be frozen for up to 3 months in a freezer bag or airtight container.

You may also like:

Double Chocolate Chip Sandwich Cookies

Sugar Cookies with Super Easy Glaze

Chewy Brown Sugar Oatmeal Raisin Cookies

Classic Peanut Butter Cookies

No-Bake Cookies

Peanut Butter Chocolate Chip Banana Bread

I make banana bread so often that it's fun to change it up a bit and try mixing in different flavors.  I always add chocolate chips, sometimes pecans, but this time I tried peanut butter.  Delicious!  

Not only is there peanut butter mixed into the batter, I also swirled it into the top.  So as you are eating it, you'll get a couple of bites of an even stronger peanut butter flavor.  And what goes better with chocolate than peanut butter?  

You'll notice a mixture of milk and vinegar in this recipe.  That is actually a substitution for buttermilk and I'll tell you what, I never buy buttermilk for baking since I discovered this.  You just have to let the mixture sit for about 5 minutes before adding it to your batter so I usually do that first before I start to mix everything together.  

Makes 2 loaves

Peanut Butter Chocolate Chip Banana Bread

1 cup vegetable oil

2 cups sugar

1/2 cup peanut butter, plus about 6 teaspoons for top of batter

4 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup milk + 1/2 teaspoon white vinegar added 

6 ripe bananas, mashed with a fork

1 cup chocolate chips

1/2 cup peanut butter chips

Preheat oven to 350 degrees.  Using an electric mixer, combine the oil, sugar and 1/2 cup of peanut butter.  Combine flour, baking soda and baking powder and add to sugar mixture.  Add the milk/vinegar mixture and bananas and mix well.  Using a wooden spoon, stir in the chocolate and peanut butter chips.  

Pour into 2 well greased loaf pans (9 x 5-inch).  Drop remaining peanut butter by 1/2 teaspoons evenly over the top of the two batters (so 6 dollops per loaf).  Use a butter knife to swirl the peanut butter into the top of the batter.  Bake for 45-50 minutes. Start checking at 40 minutes and tent with foil if top is getting too brown.  Bread is done when a toothpick inserted into the center comes out mostly clean.  

Let cool for 5 minutes in the pans, then turn out on a wire wrack to finish cooling.  Store at room temperature for up to 3 days.  Bread can be kept in the freezer for up to 3 months (wrap in foil and place in freezer bag).

You may also like:

Chocolate Chip Pecan Banana Bread

Chocolate Banana Brownies with Vanilla Glaze

Banana Chocolate Chip Muffins

Oatmeal Peanut Butter Banana Muffins
Mini Banana Pancakes

My Favorite Banana Recipes

If you're like me, you always have a stash of frozen bananas in the freezer.  As they start to turn too brown to eat, I immediately throw what we have remaining into the freezer to use later for banana bread or muffins.  Here are my favorite ways to use those overripe bananas, just click the recipe to follow the link!

Chocolate Banana Brownies with Vanilla Glaze

Chocolate Chip Pecan Banana Bread

Nutella and Banana Crepes

Banana Chocolate Chip Muffins

Mini Banana Pancakes

Chocolate Puff Pastry Treats

Banana Pudding Poke Cake

Banana Peanut Butter Oatmeal Cookies

Banana Cupcakes with Honey Cinnamon Cream Cheese Icing

Banana Bread

Happy banana baking!  I would love for you share some of your favorite banana recipes! 

Double Chocolate Chip Cookie Sandwiches

Happy St. Patrick's Day!

I've done a couple of posts with my Easy Vanilla Buttercream Frosting and since I had some mint frosting leftover from the Mint Oreo Brownies I made last week, I thought I could make these cookies a bit more festive and turn them into a little St. Patty's day dessert.  And who doesn't love a frosting filled cookie sandwich?  

   

The cookies themselves are delightful...you can absolutely omit the frosting in the middle and eat them as is.  Double chocolate!  Cocoa powder and chocolate chips mixed in.  Very buttery and when left really underdone (as I always do with my cookies), they are super gooey in the middle even after cooling.  

This dough is a bit thicker and doesn't really spread out all that much while cooking.  I used a cookie scoop to place the dough on the baking sheet, then pressed it down slightly with my fingers.  That way I got a thinner, flatter cookie for my sandwiches.  

Makes 3 dozen cookies or 18 sandwiches

Double Chocolate Chip Sandwich Cookies

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar, packed

1 egg 

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

For the mint buttercream filling

2 cups Easy Vanilla Buttercream Frosting, or store bought

1 - 1 1/2 teaspoons peppermint extract

5-6 drops green food coloring

Preheat oven to 350 degrees.  Combine flour, cocoa powder, baking soda and salt together; set aside.

Using an electric mixer, cream the butter and sugars together until light and fluffy.  Beat in the egg, then add the vanilla.  Add the flour mixture and beat until well blended.  Stir in the chocolate chips by hand.  

Using a cookie scoop, drop the dough onto a cookie sheet (or if using a spoon, it's about 2 tablespoons).

Bake for 8-10 minutes and allow to cool for about 2 minutes before transferring to a wire rack to cool completely.

While the cookies are cooling, add the peppermint extract to the buttercream frosting, starting with 1 teaspoon.  Add more if desired depending on the strength of your extract.  Add drops of food coloring until a light green color is reached.  Spread frosting on the bottom of one of the cookies, then top with another cookie.  Repeat until there are no more cookies remaining. 

Chocolate Chip, Peanut Butter and Raisin Granola Bars

Granola bars are absolutely one of my favorite snacks to make for the kids.  Between these and my Double Chocolate Peanut Butter Granola Bars, I will never buy them from the store again!  Once you make these, I think you'll agree.

 These remind me so much of the Quaker granola bars - chewy and not all dry.  My kids gobble these up!  They were stalking me as I was taking the pictures...my two-year old right at my hip saying "want one" repeatedly.  Heck, I even scarfed down 2 or 3 of these after this shoot!  

I could have stopped at just adding the chocolate chips, but the raisins give it an extra chewiness that I just love.  This recipe is adapted from Averie Cooks and I'm sure you'll adapt it from my version to make these how you like (or maybe even depending on what's in your cupboard that day!).  You can use all honey or all corn syrup, use more crispy rice cereal and less oats, or even all oats and no cereal - so many possibilities. 

Makes about 15 bars

Chocolate Chip, Peanut Butter and Raisin Granola Bars

1/2 cup creamy peanut butter

1/3 cup light corn syrup 

1/3 cup honey  

1/4 brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon salt

3 cups quick cooking oats

1 cup crispy rice cereal

1/2 cup raisins

1/2 cup chocolate chips

Line a 9 x 9-inch pan with foil, leaving an overhang.  Spray with non-stick cooking spray.  Set aside.

In a microwave safe bowl, combine the peanut butter, corn syrup, honey and brown sugar and microwave on high for 1 minute.  Stir to combine everything.  Add the vanilla and salt and stir. 

Add the oats and cereal and carefully stir to coat.  Add the raisins and chocolate chips and stir again to combine.

Pour mixture into prepared pan and using your hands or spatula, press down to spread and form an even layer.  Place in freezer for at least an hour to allow bars to set.  Cut to desired shape.  Refrigerate for up to a week or freeze for up to 3 months.   

(Source:  Adapted from Averie Cooks)

Chocolate Dipped Loaded Rice Krispie Treats

These are certainly "loaded", don't you think?  I made these as a special Valentine's Day treat, so obviously chose lots of pinks and reds for the sprinkles and candy.  So easy to make all year round and use other colors for different Holidays! 

I started out by having a plate of sprinkles, which I dipped the first bar I coated in chocolate in.  It just seemed too messy...the sprinkles got all chocolaty and it really didn't even look pretty!  So, for the rest, I just dipped in chocolate, then sprinkled the sprinkles on top - I also tried to get on the sides a little.  Then, I stuck the M&M's on, making sure they wouldn't fall off.  

I made just half the pan coated in chocolate, and left the other half with just the sprinkles mixed in.  I wrote the recipe so you'll have enough to dip all the bars in chocolate if you like! 

Makes 15 bars

Chocolate Dipped Loaded Rice Krispie Treats

1/4 cup butter
1 (10.5 oz) bag mini marshmallows
1 teaspoon vanilla
6 cups Rice Krispie cereal
1/2 cup sprinkles, plus more for sprinkling
2 cups semi-sweet chocolate chips
M&M's or other candy pieces

In a large saucepan, melt butter and marshmallows on low, stirring occasionally.  Remove from heat and stir in vanilla.  Add cereal and sprinkles and stir until both are coated in marshmallow mixture.

Spread in a greased 9 x 13- inch pan and cool completely.  Cut into bars.

In a microwave safe bowl, heat chocolate chips at 30 second intervals, stirring in between, until melted.  Line a baking sheet with wax paper and place next to bowl of chocolate.  Take one Rice Krispie treat and dip it halfway into the melted chocolate, shaking off the excess.  Place dipped bar on the baking sheet lined with wax paper.  Immediately top with more sprinkles and M&M's.  Let cool until chocolate sets.

Chocolate Butter Pecan Bars

I love everything about this bar cookie!  The bottom layer is this buttery, sink your teeth into crust that is out of this world.  Then, while still hot from the oven, it gets topped with a mixture of chocolate chips and pecans.      

The middle may be a bit underdone at 25 or 30 minutes, but that's when the bottom layer is the best.  Don't over bake or you'll end up with more of flaky crust.  I actually wanted to not spread the chocolate chips as they were melting, just because I liked the way the top looked.  But...I couldn't help my self and needed to sneak a bite.  Once I cut into them while everything was still warm, the chocolate was just so melty everywhere that I ended up spreading it all over.  Still yum!    

Makes 9 bars

Chocolate Butter Pecan Bars

1 cup butter, room temperature
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt

For the topping
1 cups semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees and grease an 8 x 8-inch pan.  In the bowl of a stand mixer, beat the butter and brown sugar until light and creamy.  Add the egg yolk and vanilla extract and mix.  Combine the flour and salt in a separate bowl, then add to the wet ingredients.  Beat until everything is combined.

Dump batter into the prepared pan and press with fingers to form an even layer.  Bake 25-30 minutes.  Top with chocolate chips and pecans while hot.  As the chocolate chips melt, use a butter knife or spatula to spread the chocolate all over the top.

Super Fudgy Brownies with Chocolate Glaze

I love brownie mix in a box and make them quite often - usually with my own add-ins or toppings - who doesn't love the way they turn out so perfectly every time?  That being said, I'm also always on the hunt for a from-scratch brownie recipe that is equally as fudgy and moist.  These came pretty close!     

   

This recipe is adapted from 52 Ways to Cook and when I heard her title for them, SUPER MOIST Fudgy TRIPLE Chocolate Brownies with Chocolate Fudge Glaze, I had to try them.  I love the addition of chocolate chips because they don't always melt all the way and you get that occassional bite of a chocolate chip throughout.  YUM!! 

These are also best slightly underdone.  So, if you insert a toothpick to check them, don't worry if it doesn't come out completely clean.

Makes 9 large or 12 smaller brownies

Super Fudgy Brownies with Chocolate Glaze

1 cup sugar
1/2 cup flour
1/3 cup cocoa powder
Pinch of baking powder
2 eggs
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1 cup semi-sweet chocolate chips

For the glaze
1 cup sugar
2 tablespoons cocoa powder
1/3 cup whole milk
4 tablespoons butter
1/2 teaspoon vanilla

Preheat the oven to 350 degrees.  Grease an 8 x 8-inch baking pan.  In a large mixing bowl, combine the sugar, flour, cocoa powder and baking powder.  Add the eggs, oil and vanilla.  Mix until just combined (do not over mix).  Add the chocolate chips and fold them in a few times.  Pour the batter into prepared pan.  Bake for 25-30 minutes, checking at 25 (do not over bake - they are better a little underdone!).  Allow to cool completely before topping with the glaze.

To make the glaze:  In a small saucepan over medium heat, combine sugar, cocoa powder and milk.  Gradually stir until the mixture begins to boil.  Allow to boil for 1 minute.  Add the butter and vanilla and continue to stir over medium heat until it thickens.  Cut into 9 larger brownies or 12 smaller ones.

Pour glaze over cooled brownies.

(Source:  Adapted from 52 Ways to Cook)

Mint Chocolate Chip Ice Cream

How amazing is homemade ice cream?  I typically make mine with half & half (because I always have it in my fridge) instead of heavy cream.  The consistency is a bit more icy than creamy, but that's exactly the way I love it!

This is by far the best tasting ice cream I've made at home so far!  You could also do regular chocolate chip ice cream by leaving out the peppermint extract and the food coloring.  This will be my go-to recipe for ice cream now, making it different by using other flavors or add-ins. 

Makes 2 quarts - serves 8

Mint Chocolate Chip Ice Cream

2 cups whole milk
2 cups half & half
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3-4 drops green food coloring (optional)
1 cup mini semi-sweet chocolate chips

In a medium bowl, combine everything except the chocolate chips.  Add the food coloring (if using) to get to the color you want.  Stir until the sugar is dissolved.

Set up ice cream maker and pour mixture into the freezer bowl.  Turn the machine on and let stir until thickened, about 20-25 minutes.  About 5 minutes before it's done, add the chocolate chips.  When the ice cream is finished, scoop out into a freezer container and freeze for at least 2 hours before eating.

Peppermint Fudge

My mom makes the best mint fudge.  But, when I asked her for the recipe, she told me she actually uses one bag of mint chocolate chips (not the green ones!) and one bag of semi-sweet chocolate chips.  And I could not find mint chocolate chips anywhere!  So, I made do with peppermint extract.  Still yummy!  I've made it twice this month... 

The crushed candy canes are optional - I just wanted to make it look festive for the Holidays.  Red and Green sprinkles would be cute, too.

The first time I made it, I only used one bag of chocolate chips and the fudge was too thin for my liking.  The next time, I doubled everything and got these monster bites of fudge (which is exactly what I wanted!).  The recipe can very easily be cut in half.  

Serves 18

 Peppermint Fudge

5 cups chocolate chips
2 (14 oz) cans sweetened condensed milk
4 tablespoons butter, softened
1/2 cup milk
4 teaspoons peppermint extract
2 teaspoons vanilla extract
1 or 2 candy canes, crushed (optional)

Line a 9 x 9-inch square baking dish with aluminum foil and spray with non-stick cooking spray.  Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat.  Cook stirring frequently, until the chocolate is melted.  Remove from heat and immediately stir milk and butter into the chocolate mixture.  Stir in peppermint and vanilla extract.

Pour into the prepared baking dish and refrigerate until set, about 2+ hours. Gently pull up on the sides of the foil to release it from the pan.  Cut the fudge into small squares.  Store covered in the fridge.

*Tip - if yours doesn't really "set" you can store this in the freezer.  When I did the double batch, it never really firmed up and was not so easy to cut straight out of the fridge.  So, I've been keeping it in the freezer and it's prefect!

(Source:  Adapted from Allrecipes.com)