Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Thursday, April 2, 2015

Peanut Butter Banana Chocolate Chip Oatmeal Bars

Basically all of my favorite things rolled into an amazing and delicious treat! You have got to make these! (original recipe)

2.5 cups old fashioned rolled oats
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup milk
1 tsp vanilla 
1 large egg
2 large ripe bananas
1/3 cup creamy peanut butter
1 cup chocolate chips (you can do 1/2 cup chocolate chips and 1/2 cup peanut butter chips but I was out of pb chips)

1. Mix together oats, brown sugar, baking powder, salt and cinnamon.
2. Add in milk, vanilla, and eggs. Mix until fully combined.
3. Add mashed banana, peanut butter, and chocolate chips. Stir well
4. Pour batter into a greased 8x8 baking dish
5. Bake at 350 degrees for 20 minutes
6. Serve warm or cold, we loved them both ways!

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Thursday, January 22, 2015

Smore cookies

Jon and I are in a smore season right now. We go through phases of being obsessed with certain foods, namely desserts, and right now it is post dinner/post baby bedtime smores in the microwave by the fire. Jon has perfected the method and we like to experiment with different mini candies instead of just plain ole' chocolate. I got the genius idea to search smores on Pinterest (this goes great with my plan of not eating as many sweets as I did over the holidays) and it was heaven. I got the idea for these smore cookies from this recipe, made it my own, and boy are the GOOD.

Approximately 24 graham crackers, flavor of your choice
1 package pre balled chocolate chip cookie dough
Mini marshmallows (you won't even make a dent in a full bag)
3-4 Hershey bars

1. Break the graham crackers into squares and place them on a parchment or foil lined baking sheet
2. Break each cookie dough ball in half and flatten onto a single graham cracker square
3. Sprinkle each cookie with a few mini marshmallows (I did 3-4 each)
4. Bake for 5 minutes at 375 degrees
5. Break up the Hershey bars into teeny pieces and sprinkle over the semi cooked cookies
6. Pop back in the oven for 5-6 minutes at 375 and immediately remove from heat
7. Let cool and enjoy!
*If you want the warm taste of a traditonal smore, pop a cookie into the microwave for 10 minutes before eating)

Tuesday, October 21, 2014

White chocolate Halloween snack mix

I had this recipe pinned for years (not even joking) and finally made it for our Halloween Hootenanny last weekend! I knew people would bring cookies and brownies and baked good sweets so I wanted to have something that was sweet and easy to snack on. I didn't follow the recipe too closely and that is my favorite type of recipe!

Ingredients- choose as much or little as you want, go through your cabinets and add what you already have! You want the bulk of your mix to be carby (cereal/pretzels) with hints of sweet.

Mini pretzels
Honey Chex cereal
Candy corn
Chocolate chips
Peanut butter chips
Dry roasted peanuts
White chocolate bark

1. Like I said above, get creative with what you use. I used 6 cups Honey Chex, 4 cups mini pretzels, 2 bags candy corn, 1 bag peanut butter chips, and 1 package of white chocolate bark. Use your best judgement.
2. Mix all ingredients, besides white chocolate, in a large bowl. Stir to completely combine.
3. Melt white chocolate in the microwave.
4. Pour over the snack mix and use a rubber spatula to make sure each piece is coated.
5. Spread snack mix over parchment paper and let harden for 1-2 hours.
6. Break into chunks and serve!

In a few weeks you can bust out the red and green M&Ms and make a Christmas snack mix!

Thursday, September 25, 2014

Reese's Peanut Butter Cup Peanut Butter Cookies

I have a strong sweet tooth but I am picky about my sweets. If it the dessert isn't decadent chocolate or contain lots of peanut butter, I am not interested. I used to think there wasn't anything better than soft, homemade peanut butter cookies...until I added Reese's Peanut Butter cups. I didn't follow a recipe, winged it, and came out with the most delicious cookies you'll ever taste. Make some and send them to Texas!

Ingredients *makes 24 cookies
2 cups creamy peanut butter (not the organic refrigerator kind with the oil)
2 eggs
2 cups of sugar
15-20 snack size Reese's Peanut Butter Cups, chopped

1. Mix together peanut butter, eggs, and sugar
2. Scoop onto a prepared baking sheet
3. Press as many or as few chopped peanut butter cups as you'd like
4. Bake at 350 for 8-10 minutes

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Friday, September 19, 2014

Oreo cheesecake cookies

Oreos are America's favorite cookie, right? What about cookies MADE with Oreos. I don't think it could get any better. I found these  5 ingredient Oreo cheesecake cookies and knew they would be a hit in our home. 5 ingredients, it can't get any easier and they are so delicious and almost cake like! You don't want to miss these cookies.

Ingredients- yields 36 cookies
2 stick of butter, softened
1 (8oz) brick of cream cheese
1 1/2 cups white sugar
2 1/4 cup white flour
20 Oreo cookies, broken into pieces

1. Cream together butter, cream cheese, and sugar
2. Add flour and mix well
3. Fold in Oreo pieces
4. Scoop 1 inch balls of dough onto a prepared baking sheet (I used my new The Art of Cooking silicone baking mats)
6. Bake at 350 degrees for 14-16 minutes. You want the edges to be slightly browned and the middle to be soft
7. Let cool for 10 minutes on the cookie sheet before letting cool on rack/plate

I've never used silicone baking mats before and always resorted to using oil spray or parchment paper. You guys. These The Art of Cooking silicone baking mats are my new favorite baking essential! I baked half of the cookies on the mats and half on parchment paper which resulted in me having to peel each cookie off the parchment paper. The cookies on the silicone mats slid right off and the mat was so incredibly easy to clean and store. I plan on making these baking mats a staple in my kitchen, no more need for greasing pans or using foil and parchment paper.

Thursday, July 24, 2014


Today I am going to talk about an addiction I have. It's not the best habit but it could be worse. Here's the scoop. I can stuff myself silly at dinner (I am talking about chips and queso, enchiladas, guacamole, rice, beans) and have to unbutton my jeans....yet there is always room for dessert. I HAVE to cleanse my pallet with something sweet and it better be chocolate (why waste your time with fruit and vanilla flavored sweets). Jon and I are the gluttons that pig out at Brazilian steakhouses and order dessert. A mini Reeses cup or a bowl of froyo, it just has to be something.

Because scarfing down sugary treats every night isn't the best for your waistline, I have been trying to find alternatives to feed my addiction. Enter the Swirlio. Turn frozen fruit into delicious and healthy homemade desserts and sorbets. 

I keep a big bag of frozen fruit from Costco for Ford to gnaw on when he is teething and we always have an abundance of bananas in the freezer. I loved thumbing through the recipe book and finding the page that spoke to my inner glutton...

Jon and I experimented with one of our favorite spreads...Nutella (this is organic Nutella but it is the same delicious chocolately goodness)...and frozen bananas and I can't even tell y'all how good it was! Granted I did put a TON of Nutella so it balanced out the healthiness of the bananas but I didn't feel guilty for eating a giant bowl of "ice cream". 

We even took a riveting video!

We can't wait to experiment with other fruits and spreads and toppings!

Buy your own Swirlio!

Find other Big Boss Kitchen products
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Wednesday, July 9, 2014

4 ingredient coconut cream bars

I needed something to make for a summer themed mommy/baby play date and coconut popped into my head. To be honest, I am not the biggest fan of coconut. The most I can take is a Caramel Delight Girl Scout cookie but Jon is a coconut fiend! I was thrilled to come across this easy recipe for coconut cream bars and although I did not indulge in them, people kept going on and on about how delicious they were. The recipe is laughable because it is SO easy! Perfect for a summer play date or BBQ!

1 14oz bag shredded sweetened coconut plus extra for sprinkling
14oz can sweetened condensed milk
2 cups powdered sugar
1 package chocolate bark 

1. Mix together bag of shredded coconut, milk, and powdered sugar. Use a mixer to combine, the mixture will be very sticky
2. Spread evenly into a greased 9x13 inch baking dish and let harden in refrigerator.
3. Cut into bars and dip into melted chocolate bark. Immediately sprinkle with additional coconut
4. Let chocolate harden and enjoy!
*My sister and I were talking about possibly pouring the melted chocolate over the 9x13 inch dish instead of dipping individually. Would be a lot easier!

original recipe
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Thursday, June 19, 2014

Portillo's Copy Cat Chocolate Cake

If you are from around the Chicago area then you are most likely familiar with Portillo' Hot Dogs. Yummmmmmmm! We make it a point to eat there every time we visit and we are never let down (we celebrated Jon's 31st birthday there!). Not only does Portillo's have delicious Chicago style beef and hot dogs, their chocolate cake is probably the most delicious cake I've ever eaten. Not. Even. Joking. I try not to let this gross me out but their secret ingredient is mayo. If you think about it, mayo is basically eggs whipped up and cakes require eggs. If you're like me and despise the taste of mayo, you are in luck! This cake is 100% moist and chocolatey and the recipe is laughably easy! I was pumped to find this copy cat recipe and it was a crowd pleaser for sure. 

1 box Devil's Food cake mix
3 eggs
1 cup ice cold water
1 cup mayo
2 jars chocolate frosting

1. Mix cake mix, eggs, water, and mayo in a large bowl and stir to combine. 
2. Using a hand mixer, beat for 4 minutes until batter is smooth
3. Split the batter into 2 9inch round cake pans
4. Bake at 350 degrees for 30-32 minutes, depending on your oven
5. Let cool for 5 minutes then remove from pan. Let cool another 30 minutes- 1 hour before icing
6. Ice one of the cakes with 3/4 of one jar of icing. Put other cake on top and frost with remaining frosting (1 1/4 jars).

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Wednesday, June 4, 2014

Chocolate Peanut Butter Cup Cookies

Okay y'all. If you know me "in real life" or have taken a quick skim over my sweet treats dessert Pinterest board, you'd know I have an obsession with anything chocolate/peanut butter. Reeses are my weakness and you can find me dipping just about anything into a mixture of peanut butter and Nutella. No surprise that these chocolate peanut butter cup cookies me salivate at the mouth, I don't think I've tasted a better cookie. Honestly. We had to bring the leftovers to community group one night because Jon and I were averaging 3-4 cookies a day...not great for the waistline. Enjoy the heck out of these decadent cookies!

Ingredients- makes 24 small cookies
1 1/2 cups all purpose flour
6 tbsp coco powder
1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter, lightly melted
1/4 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 tbsp milk
2 cups peanut butter cups, divided (this was about 30 of the individually wrapped Reeses cups)

1. In a medium sized bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large bowl, combine butter, peanut butter, sugars, egg, vanilla, and milk. Use a mixer to beat until smooth. 
3. Slowly pour in the dry ingredients and beat until dough is formed, it will be thick.
4. Stir in 1 1/2 cups of the peanut butter cups
5. Scoop 1 inch balls onto baking sheets lined with parchment paper.
6. Use remaining 1/2 cup of peanut butter cups and press on top of the cookies
7. Bake at 350 degrees for 12-14 minutes. The cookies will look super soft when done but don't overcook! Take them out of the oven and let cool, they will get harder. 
8. Try not to eat them all!

Unwrapping 30 peanut butter cups was quite tedious and messy!

original recipe

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Thursday, May 8, 2014

Nutella & Sea Salt Fudge

It's all in the title folks! I am kind of a Nutella freak so when I came across this recipe, I set out to make my very first batch of fudge. It was a lot less daunting than expected and a LOT more delicious. This batch was gone in a blink of an eye...make it and you will know why.

Cooking spray
Wax paper
1 14oz can sweetened condensed milk
1 tsp vanilla
8 oz weight, chocolate chips
1 cup Nutella
3 tbsp butter, sliced in 1/2 inch pieces and room temp
Sea salt

Disclosure: I got this product as part of an advertorial.

I've never owned a kitchen scale before and incredibly impressed with this one! It is lightweight, sleek, and extremely accurate down to the .1 oz. The digital reader is awesome and it measures in grams, ounces, and pounds. I've always made guesstimates when it comes to weighted ingredients but love having this in my kitchen. It's glass, easy to clean, and doesn't take up any space!

1. In a glass bowl, mix together condensed milk, vanilla, chocolate chips, and Nutella
2. Heat a pot of water on the stove to form a double broiler (don't let the bowl touch the water)
3. Place bowl on top of boiling water and heat and stir until chocolate chips are melted and smooth batter is formed
4. Pour the batter into a greased 8x8 baking dish lined with wax paper
5. Sprinkle with coarse/sea salt
6. Let refridgerate at least 2 hours before serving
7. Cut and enjoy!

original recipe

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I received one or more of the products mentioned above for free using Regardless, I only recommend products or services I use personally and believe will be good for my readers.
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