Chewy Flourless Chocolate Cookies

• 1¾ cups powdered sugar
• ½ cup Dutch process cocoa (made with alkali)
• 2 teaspoons cornstarch
• ¼ teaspoon salt
• 2 egg whites
• 1 cup coarsely chopped pecans or walnuts, toasted

1. Preheat oven to 300F.
2. Mix together sugar, cocoa, cornstarch and salt. Gradually add the egg whites, stirring with a spoon until mixture forms a dough. Add nuts; mix well.
3. Form dough into 15 balls. Place on a parchment-lined (or silpat) cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Place cookies on a wire rack and cool completely.

From Lovin the Oven

Banana Split Bread

Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 cup mashed ripe bananas
• 3 tablespoons milk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans

Directions

1. In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
2. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Fluffernutter Cookies

1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream

Preheat oven to 350 degrees F. In a large bowl mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack.

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter

Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Peanut Butter Bars

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
3 Eggs
1 Cup Peanut Butter

2 Cups Flour
2 Cups Quick Oats
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

Cream first five ingredients with mixer until smooth. Mix the dry ingredients separately and then add to wet and mix. Press into your biggest cookie sheet. Bake for 12-18 minutes at 350 until lightly golden. Don't over bake. Let cool and then add the peanut butter layer, then the chocolate layer.

Peanut Butter Layer:
1 1/2 Cup of Powdered Sugar
1/4 Cup of Peanut Butter
2 Tablespoons of Milk

Chocolate Layer:
1/4 Cup of Margarine
2 Tablespoons of Cocoa Powder
1/2 Bag of Powdered Sugar
2-3 Tablespoons of Milk

Or use your favorite chocolate frosting.

Easy Ham and Noodles

Ingredients:

2 cups cooked noodles

1 cup cubed, cooked ham

1/2 cup cubed cheddar

1 can cream of mushroom soup

1/2 soup can of milk

Directions:

Place everything in a 9x9 casserole dish and bake at 375 degrees for 25 – 30 minutes.

Nutella Cream Cheese Swirl Brownies

Cream Cheese Topping

• 5 oz Philly Cream Cheese
• 2 tbs softened butter
• 1/4 cup granulated sugar
• 1 egg
• 1 tbs flour
• 1/4 cup Nutella

Brownie Batter

• 3/4 cups all purpose flour
• 1/3 cup Herseys Special Dark Cocoa
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 stick of softened butter
• 1 cup granulated sugar
• 1 tsp vanilla
• 2 large eggs

1. Pre-heat oven to 350'
2. Grease and line a 8 x 8 baking pan with cooking spray.

Cream cheese frosting

1. Cream together butter, sugar and flour. Add cream cheese and mix/blend until smooth. Scrape bowl and add the egg and beat until the topping is nice and creamy. Scrap bowl and add Nutella, beat about one minute or until the nutella is mixed into the cream cheese mixture completely.
2. Set topping aside and mix brownie batter.

Brownie batter

1. Sift flour, cocoa, salt and baking powder into a medium sized bowl.
2. In a small bowl cream sugar and 1/2 stick of butter, add eggs one at a time, beat well then add vanilla.
3. Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients.
4. Spread 3/4 of the brownie batter into the bottom of an 8 x 8 baking dish.
5. Randomly dollop the cream cheese topping over the brownie batter.
6. Randomly dollop the rest of the brownie batter on top of the cream cheese batter. Swirl with the tip of a knife.
7. Bake at 350 for 40 to 50 minutes.

From Lovin the Oven

Chocolate Banana Bread

Ingredients

• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs
• 6 bananas, mashed
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 cup unsweetened cocoa powder
• 1 cup lite sour cream
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Trifecta Cookies

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 1/2 creamy natural peanut butter (I used reduced fat Jif peanut butter)
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup old fashioned oats
• 1 cup semisweet chocolate chips

1. Whisk together flour, baking soda and salt in a small bowl and set aside.
2. Cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract on medium speed for about 3 minutes. Add the egg and beat to combine. Reduce the speed to low and gradually add in the flour and mix until combined. Stir in the oats and the chocolate chips.
3. Refrigerate the dough overnight or up to 24 hours.
4. Preheat oven to 350 degrees.
5. Roll the dough out into balls and place about two inches apart on a baking sheet.
6. Bake for 10 minutes until golden brown. Let cool for a few minutes on baking sheet then move to a wire rack. Makes 22-24 cookies.

From Lovin the Oven

Spring Bird’s Nest Cupcakes

from the Big Book of Cupcakes

Poppyseed Cupcakes

1 cup butter, softened

21⁄3 cups sugar

5 large eggs

3 cups all-purpose flour

1⁄4 tsp. baking soda

1⁄4 tsp. salt
1 cup sour cream
1 tsp. vanilla extract
2 Tbsp. poppy seeds

Paper baking cups

Vegetable cooking spray

Method:
1. Preheat oven to 350°.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine fl our, baking soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and poppy seeds.
4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
5. Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Makes 24 cupcakes.

Vanilla Frosting
(you’ll need to make two batches to fill and frost the cupcakes)

1/2 cup butter, softened
3 to 4 tbsp. whipping cream
 1 tsp. clear vanilla extract
1/8 tsp. salt
1 (16-oz.) package powdered sugar
Teal food coloring gel (or any color you like, really)

Method:
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy.
3. Tint frosting using food coloring. Makes 3 cups.

Chocolate Birds’ Nests
(adapted slightly – original recipe called for almond melting wafers rather than chocolate)

4 (1-oz.) squares semisweet or milk chocolate, melted
1 (5-oz.) can crispy rice noodles
Jelly beans (about 1 cup)

Method:
1. In a medium bowl, combine melted chocolate and rice noodles until noodles are completely coated.
2. Spoon 2 to 3 Tbsp. chocolate mixture into each cup of a lightly greased miniature muffin pan. Make an indentation in center of each to form a bird’s nest. Chill 10 minutes or until chocolate is set. Pop nests from muffin pan, and place 2 to 3 jelly beans in each nest.

Makes 24 nests.

Finishing Touches

1. Fill each cupcake with tinted frosting. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole.

2. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag; insert bag into the hole in the cupcake.

3. Squeeze gently until filling comes to the top of each cupcake. Note: If you want to fill and frost 1 recipe of cupcakes with the same frosting, you will need about 6 cups of frosting total.

4. Frost each cupcake with tinted frosting. How-To Frost: Place a heaping spoonful of frosting in center of cupcake. With an offset spatula, push frosting to edges while turning cupcake. Rotate cupcake, and lift the frosting with the spatula to create peaks.

5. Top each cupcake with 1 bird’s nest and, if desired, 1 candy pansy.

Eggs in Brownie Nests

1 batch classic brownies
1 small bag Cadbury Mini-Eggs or candy Robins Eggs

Method:
1. Preheat the oven to 350ºF.
2. Grease the inside of mini-muffin cups thoroughly and fill them half full with brownie batter. Bake for about 30 minutes, or until the tops of the brownies are set and cake tester comes out clean.
3. Allow the brownies to cool for ten minutes., then remove them from the muffin cups and allow them to cool completely. As they cool the centers will deflate slightly. Once they have done so, drop in the eggs and serve!

Aren't they adorable?!? From Family Kitchen.

A Sweet Easter Treat

Ahhhhh what is better than cake batter?

Cake batter bark with sprinkles.

7oz semi sweet chocolate
14oz white chocolate
2 heaping tablespoons sifted yellow cake batter
sprinkles

1. Melt the dark chocolate according to package directions. Once melted spread it over a parchment lined baking sheet. Place in the freezer for 10-20 minutes.

2. Melt your white chocolate according to package directions. Once melted stir in the sifted cake batter. Stir, stir, stir.

3. Pour the melted white over the hardened dark chocolate and spread with spatula working quickly. Top with sprinkles, lots of them. Place in freezer for an additional 20 minutes.

4. Once it has hardened break into small pieces.

From Smile Monsters

Banana Oat Bars

1/2 cup Sucanat (or other unrefined evaporated cane juice)
1 Tbsp finely ground flax seeds
1/4 cup plain or vanilla soy or almond milk
1/4 cup sunflower or other light-tasting oil
1 tsp pure vanilla extract
2 medium, very ripe bananas (about 8 ounces)
1/3 cup raisins or dried cranberries (optional)
1-1/2 cups old fashioned rolled oats (not instant)
1/2 cup unsweetened shredded coconut
1/4 cup whole oat flour
1/2 tsp baking powder
1/8 tsp fine sea salt

 1.Preheat oven to 350F. Line an 8” square pan with parchment paper, or spray with nonstick spray.
 2. In a medium bowl, combine the Sucanat, flax seeds, soymilk, oil and vanilla.
 3. Cut the bananas into chunks and add to the bowl. Using a potato masher or large fork, mash the bananas into the mixture, leaving a few little chunks (about the size of peas) here and there. Stir in the raisins, if using. Set aside while you measure the dry ingredients, or at least two minutes.
4.In a large bowl, combine the remaining ingredients.
5. Pour the wet mixture over the dry and stir well to combine. It may seem too wet for a bar dough; this is as it should be.
6. Scrape the mixture into the pan and smooth the top.
7. Bake in preheated oven 40-45 minutes, rotating pan about halfway through, until the top is dry and a tester inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then turn out onto a rack to cool completely.

Makes 12 bars. May be frozen. From Simply Sugar

Hummingbird Cake

Ingredients
3 cups self-rising flour
2 cups granulated sugar
1 cup vegetable oil
2 very ripe large bananas, mashed
1 can (8 oz.) crushed pineapple
1 teaspoon vanilla extract
4 large eggs, beaten
1 teaspoon ground cinnamon
1/2 cup chopped pecans

Frosting
1 pound confectioners’ sugar
1 (8 oz.) package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, more if needed
1/2 cup finely chopped pecans

Directions
Preheat oven to 325 degrees.  Grease and flour two 8-inch round cake pans. In a large bowl combine the sugar, oil, bananas, pineapple, vanilla, and eggs.  Blend in the cinnamon and then the flour.   Stir in pecans.  Stir until smooth.  Pour batter into the prepared pans and bake for 25-30 minutes, or until tops spring back. Let cool in pans for 10 minutes, then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tablespoon of milk in a large bowl with an electric mixer. Beat until smooth. If needed add more milk, 1 teaspoon at a time, to reach desired consistency. Frost between the layers and on the top and sides. Sprinkle with chopped pecans.


Paula Dean Recipe - kind of a tropical cake. It's really good.

The Brownie That Will Change Your Life

Ingredients

* 1 pkg. (18.25 oz.) chocolate cake mix
* 1 cup chopped nuts ( Optional )
* 1 cup Evaporated Milk
* 1/2 cup (1 stick) butter or margarine, melted
* 35 (10-oz. pkg.) caramels, unwrapped
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Method

1. Preheat oven to 350° F.
2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
3. Bake for 15 minutes.
4. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.
5. Drop remaining batter by heaping teaspoon over caramel mixture.

6. Bake for 25 to 30 minutes or until center is set.
7. Cool in pan on wire rack.

8. ENJOY!

Thanks to Nestle Toll House and Zesty!

Nanaimo Bars

Ingredients
1/4 cup sugar
5 tablespoons cocoa powder
1 cup + 2 tablespoons butter, softened
1 egg, beaten
1 1/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts or pecans
1 cup sweetened flaked coconut
2 1/2 tablespoons milk
2 tablespoons vanilla instant pudding powder
2 cups powdered sugar
4 ounces semi-sweet chocolate

Directions
Combine the sugar, cocoa and 1/2 cup butter in a saucepan over medium-low heat.  Stir until butter is melted and everything is well blended.  Remove from heat and quickly stir in beaten egg.  Stir in graham cracker crumbs, nuts and coconut.  Press mixture firmly into a lightly greased, 8-inch square pan.  Refrigerate for one hour.  Meanwhile, beat the milk, pudding powder, powdered sugar and 1/2 cup butter with an electric mixer until light and fluffy.  Spread over chilled base.  Refrigerate for 30 minutes.

Melt the chocolate with the remaining 2 tablespoons of butter in a small saucepan over low heat.  Remove from heat and cool for 5 minutes.  Pour over bars and spread evenly.  Return to refrigerator for at least 30 minutes before cutting into bars.

From Let's Dish

Banana Orange Bars

Ingredients

• 2 cups mashed ripe bananas
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ORANGE BUTTER FROSTING:
• 1/4 cup butter or margarine, softened
• 3 cups confectioners' sugar
• 1/4 cup orange juice
• 1/2 teaspoon grated orange peel

Directions

1. In a mixing bowl, beat bananas, sugar, oil and eggs until well blended. Combine dry ingredients; fold into the banana mixture until well mixed. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes; cool.
2. For frosting, cream butter and sugar in a mixing bowl. Add orange juice and peel and beat until smooth. Spread over bars. 

We always have ripe bananas sitting around that no one will eat.... 

Brownie Stuffed Chocolate Chip Cookies

1 brownie mix
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips

1. Preheat oven to 350 degrees F. Prepare brownie according to package directions. Let cool completely then cut into 1 1/2 inch squares.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom. Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed. Place 6 filled cookies onto a parchment or silpat lined baking sheet and bake for 18-22 minutes or until edges are golden brown. Remove and let cool for 15 minutes before removing from baking sheet. Grab a tall glass of milk and dig in :)

Makes 12-16 VERY large cookies.
Oooooohhh yum! From Picky-Palate.

Nutella Gooey Cake bars

Cake:

• 1 package devil's food cake mix
• 1 egg
• 1/2 cup butter, melted

Filling:

• 1 (8 oz.) package cream cheese, softened
• 1 cup Nutella
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup butter, melted
• 1 (16 oz.) box powdered sugar

Directions

1. Preheat oven to 350 degrees.
2. Mix together the cake mix, egg, and butter until well combined. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.
3. For the filling: Beat the cream cheese and Nutella until creamy.
4. Stir in the eggs, vanilla, and butter. Slowly add the powdered sugar until incorporated. Spread the Nutella mixture over the pressed cake batter.
5. Bake for 40 to 50 minutes. The center should still be a little gooey, so don't over bake!

From Lovin' the Oven

You Betcha Chocolate Cake!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup water
• 4 oz unsweetened chocolate, chopped
• 1 3/4 cups pastry flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup sour cream (low fat)
• 1 cup fudge cookie crumbles

Frosting

• 2 cups unsalted butter, room temperature
• 12 oz bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
• 2 tsp vanilla extract
• 1/4 tsp salt
• 2 1/2 cups icing sugar, sifted
• Caramel for drizzling

Method

1. Preheat oven to 350 F. Butter and flour 2 9-inch cake pans.
2. Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
3. In a small pan stir water and chocolate over low heat until melted. Allow to cool slightly before beating into butter mixture.
4. Sift together flour, cocoa powder, baking soda, and salt. Stir into batter alternately with sour cream.
5. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
6. Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.

Frosting

1. Beat butter on high speed, scraping sides frequently, until light and fluffy.
2. Add melted chocolate and mix in.
3. Add vanilla, salt and icing sugar and beat until smooth.
4. Spread icing on cake in whatever pattern you like and then coat the outside in the fudge crumbs by pressing them into the icing… it is messy but don’t worry  – it will taste great.

Zesty Tip: Chocolate should only be melted over low heat. The microwave is a good appliance to use because the cooking time is so controlled. If you stand there at the stove and stir constantly, you can melt chocolate in a pan set over very low heat. A double boiler (watch out for condensation) is a good method; make sure the water in the bottom is barely simmering.

Miss Susan's Pineapple Sheet Cake

2 cups flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can crushed pineapple
1 tsp. vanilla
1/2 cup nuts

Mix all together until smooth. Pour into greased 9x13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

Icing
8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

Big Red Kitchen

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices
2 Tablespoons butter, cut into small pieces
2 Tablespoons brown sugar
1 roll Pillsbury French Bread Loaf
4 Tablespoons softened butter
1/2 Cup brown sugar
1 1/2 Tablespoons ground cinnamon
1 Cup powdered sugar
3-4 Tablespoons heavy cream

1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.

2. Reduce heat to 350 degrees F. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.

3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.

Chocolate Pumpkin Bread

Ingredients:

• 1 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 can (7.5 ounces) pumpkin
• 1 cup chocolate chips

Directions:
1. Preheat oven to 325*F. Grease loaf pan.
2. Combine all ingredients in large mixing bowl; blend well.
3. Once mixed, pour batter into loaf pan.
4. Bake for 40-45 minutes, until top is firm and a toothpick comes out clean.
5. Allow loaf to cool for 15 minutes; dust with powdered sugar (if desired).

From carrots and cake

ZUCCHINI CHOCOLATE CHIP COOKIES

Ingredients:
1 egg, beaten
1⁄2 cup butter, softened
1⁄2 cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl.

1 cup white flour
1 cup whole wheat flour
1⁄2 tsp baking soda
1⁄4 tsp salt
1⁄4 tsp cinnamon
1⁄4 tsp nutmeg
 Combine in a separate, small bowl and blend into liquid mixture

1 cup finely shredded zucchini (a cheese grater works great!)
12 oz chocolate chips

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

From carrots and cake.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.



 
From Bakerella!

Pumpkin Coconut Bars

- Removed 4/12/11. This recipe just didn't work.

Peanut Butter Banana Chocolate Chip Cookies

Ingredients

* ¼ Cup maple syrup or agave nectar
* ¼ Cup brown sugar
* ¼ Cup canola oil
* ¼ Cup mashed bananas
* ½ Cup peanut butter or soy butter
* 1 Teaspoon vanilla extract
* A pinch of salt
* 1 Cup oat flour
* ¼ Cup mini chocolate chips

Method

1. Preheat oven to 350 degrees.
2. Mix together maple syrup/agave nectar, brown sugar, canola oil, peanut butter/soy butter, mashed bananas, and vanilla.
3. Add the flour and salt. Mix to combine.
4. Stir in chocolate chips.
5. Roll dough into teaspoon sized balls and place on baking pan.
6. Press down on the balls of dough with a fork.
7. Bake for 15- 20 minutes.
8. Makes 2 dozen cookies.
9. ENJOY!

From Megan's Munchies

Classic Banana Bread

Ingredients

* 2 Cups all-purpose flour
* 1 Tsp. baking soda
* 1/4 Tsp. salt
* 1/2 Cup butter
* 1 Cup white sugar
* 2 Eggs, beaten
* 4 Mashed overripe bananas
* 1/4 Cup walnuts

Method

1. Preheat Oven to 350°.
2. Lightly grease a 9×5 inch loaf pan.
3. In a large bowl, cream together butter and white sugar.
4. In a separate bowl, combine flour, baking soda and salt.
5. Stir in eggs and mashed bananas until well blended, then toss in the walnuts.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan.
8. Bake at 350 for 55-60 minutes until a toothpick inserted into center of the loaf comes out clean.
9. Let bread cool in pan for a bit, then flip it out onto a wire rack.

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

2 sticks softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 oz box instant chocolate pudding mix
10 oz bag peanut butter chips
1 1/2 cups mini marshmallows

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or line with a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla until well combined.

3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transferring.

Makes 3 dozen cookies
From the picky-palate. YUM!!

Oreo Truffles

1 package of Oreos (double stuffed if you want)
1 package of softened cream cheese
Chocolate (white, dark, whatever you prefer) or almond bark for melting
Cookie sheet lined with wax or parchment paper

1. Beat the Oreos to a pulp however necessary. Pastry cutter, mallet, potato masher, rolling pin etc. No chunks.
2. Mix Oreos with cream cheese.
3. Roll into balls (like 1 inch or so), insert a toothpick in the top of each one and chill in fridge for close to an hour or freezer for half an hour on a cookie sheet lined with parchment or wax paper.
4. Melt the chocolate or bark according to directions. Dip the balls using the tooth pick as a handle.
5. At this point you can get fancy and stand the truffles toothpick side down in a block of foam to prevent a flat side (it still tastes the same if you don't) or just put them back on the cookie sheet (parchment paper). Let them harden/cool (this part is hard because you really want to eat them.).

Chocolate Fudge Jr Mint Centered Cupcakes

1 box Pillsbury Devils Food Cake Mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
1 small box instant chocolate pudding mix
1/2 Cup sour cream
1 Cup chocolate chips
3 4 oz boxes Jr Mints (look for them on sale, I found them for $1.00)

Favorite Vanilla or Cream Cheese Frosting

Preheat oven to 350 degrees F. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Press 3 JR mints into the center of each cupcake center. Bake for 20-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.

Makes 24 cupcakes.

Yummy

It makes perfect sense to me to follow nutritional month with all things gooey and yummy and delicious. Yes, I have a sweet tooth.