Glazed Chocolate Banana Muffins

Pin It I had some bananas in my freezer and they kept falling out every time I opened the door.  I decided it was time to use them up.  I started browsing Pinterest and stumbled upon some chocolate donut muffins that didn't have any bananas in them, but looked amazing.  So then I found some chocolate banana muffins that I thought would be great with glaze on top.  I tweaked both recipes and this scrumptious breakfast treat was born.  The muffins themselves are relatively healthy.  The glaze kinf of ruins that, but you could definitely enjoy these without the glaze.  This is a fabulous way to use up those brown bananas!

Shared at Weekend Potluck, Sweet Confessions and Strut Your Stuff Saturday.

Glazed Chocolate Banana Muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 5.3 oz container plain or honey Greek yogurt (or about 1/2 cup)
1 egg
4 Tbsp melted butter
3 medium over-ripe bananas, mashed
1 tsp vanilla
3 Tbsp vanilla almond milk (or regular milk)
1 cup chocolate chips **optional

Glaze
2 Tbsp melted butter
1 cup powdered sugar
2-3 Tbsp hot water

1. Preheat oven to 375 degrees.  Place paper liners in 12 muffin cups.
2. Sift together flour, sugar, cocoa, salt, baking soda and baking powder and set aside.
3. In a large mixing bowl combine bananas, yogurt, egg, butter, milk and bananas.
4. Slowly add flour mixture and mix until just moist.  Do not over mix or your muffins will be dense.
5. Fold in chocolate chips.
6. Fill muffin cups 2/3 of the way full.  Bake 18-24 minutes or until toothpick comes out clean.
7. Let muffins cool for about 10 minutes before glazing or it will just soak in.
8. Whisk together all ingredients for the glaze.  Dip muffin tops in the glaze and allow to dry before serving.  If desired let glaze dry and dip in the glaze again for double glazed muffins. (That's what is pictured)

Healthy German Chocolate Bites

Pin It I'm all about healthy desserts, but they need to taste delicious, not like cardboard.  These are little bites of heaven.  You would never guess that they only have 6 ingredients and NO SUGAR!  Sounds too good to be true, right?  Don't be fooled.  These taste just like a brownie with nuts and coconut... really!  I literally ate the first entire batch in a day.  I just kept nibbling and pretty soon they were all gone.  These turned out so well I'm going to experiment with some new flavors too. 

Healthy German Chocolate Bites
Original Recipe from Chocolate Covered Katie
3/4 cup pitted dates
1/2 tsp vanilla extract
pinch of salt
2 Tbsp cocoa powder
2 Tbsp shredded coconut
1/2 cup pecans

1. Place all ingredients in a food processor.  Pulse until ground into fine bits.  It will be crumbly.
2. Roll into balls (or any other shape you want - would make a nice bar shape)
3. I store mine in the fridge so they are less sticky, but you can leave them at room temperature if you want.

Biscoff Smores Brownies

Pin It I've been seeing a lot of recipes with Biscoff Spread in them lately and I've been intrigued.  I didn't find it in my local supermarket and to be honest I didn't put much effort into searching for it anywhere else.  Then last weekend I went to a little Italian grocery store and they had it.  As soon as I saw it I knew I had to buy it.  My sister-in-law was also equally amused.  The rest of my family thought we were crazy for buying a spread that tastes like cookies.
Well they quickly changed their tune when I brought these brownies to our Labor Day BBQ.  These are addicting.  While they are quite rich, gooey and sweet, you cannot eat just one.  In a word: AMAZING!  I can't wait to find new recipes to use with the remainder of my Biscoff Spread!

Shared at Weekend Potluck, Strut Your Stuff Saturday, and Sweet Confession Sunday.

Biscoff Smores Brownies
Adapted from Bake at 350
For the Biscoff swirl:1/2 cup Biscoff Spread
4 ounces cream cheese
2 Tbsp sugar
1 egg
For the brownies:1 cup dutch-process cocoa
1 tsp. kosher salt
1/2 tsp. baking powder
3/4 cup unsalted butter
2 cups sugar
1 Tbsp vanilla
3 eggs
1 cup flour
3/4 cup marshmallow cream

1. Preheat oven to 325 degrees. 
2. Beat together all of the ingredients for the Biscoff swirl with a hand mixer until fluffy and well combined.
3. In a medium saucepan melt the butter.  Turn off heat and stir in sugar then return to heat and heat until hot, but not bubbly.
4. Remove from heat and stir in cocoa, salt and baking powder.
5. Whisk in the eggs and vanilla until smooth.
6. Stir in flour.
7. Pour into a greased 9 x 13 pan.
8. Drop heaping tablespoons of Biscoff swirl and marshmallow cream evenly over top of brownies.  Use a knife to swirl making sure each bite will have a little taste of everything.
9. Bake 25-30 minutes or until swirl is set.  Brownies may be a bit jiggly.  Allow to cool completely for easy cutting.

Oreo Pudding Pops

Pin It It has been so hot lately that I have been craving cold snacks, but I didn't want to have all of the calories of ice cream every day. (I could definitely eat it everyday, but my waist line would not thank me).  I remembered Jello Pudding Pops from when I was a kid.  Those things were amazing.  I decided to try to make my own.  I used sugar free pudding and fat free cool whip to cut down on calories and you would never know it.  These are perfect for satisfying your sweets craving without all of the guilt.

Oreo Pudding Pops
1 package sugar free chocolate pudding
2 cups skim milk
1 cup fat free whipped topping, like Cool Whip
1 cup crushed Oreos

1. Mix pudding and milk and whisk until well combined and smooth.
2. Carefully fold in whipped topping until mixture is uniform in color.
3. Stir in crushed Oreos.
4. Pour mixture into pudding molds or small cups.  Insert popsicle sticks.
5. Freeze over night or until firm.

**I had to run my popsicle mold under warm water to get my popsicles to release.

Chocolate Zucchini Cake

Pin It Yes, that decadent piece of cake contains vegetables and yes, it is just as delicious as it looks. The zucchini dissolves into the cake when it bakes and makes it nice and moist.   I got a giant zucchini from my grandma and needed to do something with it before it went bad.  I made this cake a while ago and got rave reviews so I found the recipe and made it again.  It was just as good the second time around.  I like the added bonus of getting some veggies for dessert.  I was even able to trick Albert into eating some.   You could definitely get kids to eat this without them knowing there was a vegetable hiding in it.  Enjoy!

Recipe shared at Strut Your Stuff Saturday and Weekend Potluck.

Chocolate Zucchini Cake
Original recipe from King Arthur Flour

1/2 cup (8 tablespoons) butter

1/2 cup vegetable oil

1 3/4 cups sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup sour cream, buttermilk, or yogurt

1 1/2 cups all purpose flour

1 cup whole wheat flour **or omit and use 2 1/2 cups all purpose flour

3/4 cup cocoa powder

2 teaspoons instant coffee granules **optional

3 cups shredded zucchini (about one 10" zucchini)  * I used the shredder blade on my food processor

1/2 cup chocolate chips

Icing
1 cup chocolate chips

1. Preheat oven to 325 degrees.

2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3. Beat in the eggs.

4.Stir in the sour cream, buttermilk, or yogurt alternately with the flour.

5..Add the cocoa and espresso powder, mixing until smooth.

6. Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into greased 9x13 pan.

7. Bake the cake for 30 to 35 minutes, until the top springs back when touched.

8. To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.

9. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.

Oreo Poke Cake (Dirt Cake)

Pin It My husband LOVES dirt cups.  He really is a little kid at heart.  However, I was in charge of dessert for my family and didn't have the time or supplies to make real dirt cups.  This has all of the components of dirt cups, but in a prettier, more grown-up presentation.  Because this cake is served cold it is great for these super hot summer days!

Oreo Poke Cake
inspired by The Country Cook
1 chocolate cake mix (and ingredients to make cake)
1 box Oreo pudding
2 cups milk
1 cup chocolate syrup (like Hershey's)
1 container Cool Whip
1 cup crushed Oreo cookies

1. Bake cake according to box directions.
2. When cake has about 5 minutes left, mix pudding and milk in a bowl.  Allow to sit so it starts to thicken.
3. When cake comes out of the oven, take the handle of a wooden spoon and poke holes about 1 inch apart over the whole cake.
4. Pour chocolate syrup over the cake, pushing it down into the holes.  Pour pudding on next and spread over the top, pushing into the holes.
5. Cover cake and place in the fridge to cool for at least an hour.
6. Take cake out and cover with Cool Whip.  Sprinkle with crushed Oreos just before serving.  If you put the Oreos on too soon they will get soggy.

Crock Pot Lava Cake

Pin It I made this for a family dessert and it was divine.  Everyone raved about the fudge sauce on the bottom.  It was amazing with a scoop of ice cream or a dollop of whipped cream.  It only takes about 5 minutes to prep and then you turn on your crock pot and forget it.  It's an impressive dessert that looks complicated, but it is super simple.  Who wouldn't love moist chocolate cake with a thick fudge sauce?

Crock Pot Lava Cake
1 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 Tbsp cocoa powder
1/2 cup milk
1 tsp vanilla
2 Tbsp vegetable oil

Topping:
1 cup brown sugar
3 Tbsp cocoa powder
1 3/4 cups water

1. Stir together flour, baking powder, salt, sugar and cocoa.  Add milk, vanilla and oil.  Stir to combine.
2. Pour batter into a lined and greased crock pot.  I  used my round 3 quart slow cooker.  If you don't have liners grease your pot very well. 
3. Place sugar, cocoa and water in a microwave safe dish.  Microwave for 2 minutes or until just boiling.
4. Pour liquid on top of batter.  Cover and cook for 3-4 hours on high or until a toothpick comes out clean. (It took exactly 3 hours for me).
5. Scoop out making sure to get all of the fudge from the bottom.  Serve with ice cream.

Whole Wheat Chocolate Oatmeal Bars

Pin It I'm trying to be healthier.  Now these bars are not overly healthy by any means, but they are a healthier version of my original Chocolate Oatmeal Bars.  I made a few substitutions, using whole wheat flower, adding flaxseed and using applesauce in place of some of the butter.  I also made these for an 8x8 pan because Albert is not on the healthy train and I didn't want to eat an entire 9 x13 pan by myself.  The only major difference that I noticed was that the crust mixture  was not as crumbly as the orignal so I had to crumble it myself to make the topping.  Taste wise these are identical to the orignals.  I will be making this version from now on because no one will ever know that I tried to sneak something healthy into them. 

Whole Wheat Chocolate Oatmeal Bars
1/4 cup butter
2 Tbsp applesauce
1/2 cup brown sugar
1/2 cup oats (I used instant)
1/4 cup whole wheat flour
1/2 cup all purpose flour
3 Tbsp ground flaxseed
1/2 cup chocolate chips
7 oz. sweetened condensed milk (1/2 of 14oz can, or 3/4 cup plus 2 Tbsp) (I used a glass measuring cup with ounce marks to measure mine.

1. Preheat oven to 375 degrees.
2. Cream butter, applesauce and sugar.  Add oats, flax and flour and blend until well mixed.
3. Press 2/3 of the mixture into the bottom of a greased 8 x 8 pan.
4. Pour sweetened condensed milk and chocolate chips in a microwave safe dish.  Microwave on high for 1 minute stirring after 30 seconds, until all chips are melted.
5. Pour chocolate mixture over crust.
6. crumble remaining crust mixture on top of chocolate.  Feel free to sprinkle some extra oatmeal or brown sugar on top if you have trouble covering all of the chocolate.
7. Bake 20-25 minutes or until golden brown.  Allow to cool before cutting and serving.

Coca Cola Cake

Pin It We have family dinners every Sunday.  I am in charge of dessert.  I like to get creative and make new tasty creations to share with everyone.  Sundays are also my excuse to try out all of the recipes that I find on Pinterest because I have lots of hungry mouths ot share with.  (This also prevents me from having to eat the entire cake myself.) 
I stumbled upon this recipe on Pinterest and it's definitely a winner.  It's moist, gooey and chocolately without being overly rich or sweet.  Delicious when served with fresh strawberries or whipped cream.

Coca Cola Cake
2 cups flour

2 cups sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp cinnamon

1 cup butter

1/4 cup cocoa powder

1 cup cola

1/2 cup buttermilk (or 1/2 cup milk with 1 tsp vinegar)

2 eggs

1 tsp vanilla

Glaze
1/4 cup butter
1/2 cup cola
1/4 cup cocoa powder
4 cups powdered sugar

1. Preheat oven to 350 degrees.

2. Add flour, sugar, salt, baking powder and cinnamon to a mixing bowl.

3. In a saucepan melt butter.  Add cocoa, cola and buttermilk and bring to a boil.  Watch closely because it bubbles up quite quickly once it starts to boil.

4. Mix butter mixture with dry ingredients.  Add eggs and vanilla and mix until well combined.

5. Pour into a greased 9 x 13 pan.  Bake 25-30 minutes or until a toothpick comes out clean.

6. Just before cake is done baking make the glaze.  Melt butter in a saucepan.  Add cocoa and cola and bring to a boil.  Remove from heat and whisk in powdered sugar until there are no lumps.

7. Pour glaze over hot cake.  It will look like the cake is floating, but it really isn't too much glaze.  Don't worry.

8.  Allow cake to cool slightly and glaze to set before serving.  Delicious served warm or room temperature.  Leftovers are amazing.

Chocolate Oatmeal Bars

Pin It This is one of those desserts that my mom made for us all the time as kids.  I probably haven't thought about them in 10 years.  I was cleaning my basement and came across a photocopied cookbook.  As soon as I saw the cover, I knew this was the cookbook that contained the recipe for chocolate oatmeal bars.  There are other awesome recipes, but this is the one that stuck in my mind.  Luckily I had all of the ingredients so I could quickly whip up a batch of these.  Hopefully your family will enjoy them as much as mine :)

Chocolate Oatmeal Bars
3/4 cup butter
1 cup packed brown sugar
1 1/2 cups flour
1 cup rolled oats
1 14oz can sweetened condensed milk
1 cup chocolate chips

1. Preheat oven to 375.
2. Cream butter, sugar and salt.  Blend in flour and oats until particles are fine.
3. Press 2/3 of the mixture in the bottom of a greased 9 x 13 pan.
4. In a microwave safe bowl (I used a glass measuring cup) pour sweetened condensed milk and chocolate chips.  Microwave on high 1-2 minutes, stirring every 30 seconds, until melted and smooth.
5. Pour over the crust and spread evenly to the edges.
6. Sprinkle remaining crumbs over chocolate and lightly press down.
7. Bake for 25-30 minutes until golden brown.

Mini Donuts

Pin It I got some pretty awesome presents this year, but one of my favorites that is definitely going to get a lot of use is my Babycakes Mini Donut Maker.  Whip up delicious donuts in a matter of minutes.  I'm so excited to use this on one of those days that I really want donuts, but don't want to venture out to get some.  These are also much healthier than your average onut because they are not fried.  This was my first attempt and they turned out pretty good.  I will definitely be experimenting so look forward to new donut recipes soon.  This recipe makes 24 mini donuts.  I know this sounds like a lot, but since they are small they tend to get gobbled up.

Mini Donuts
1 cup flour
1/2 cup sugar
1 Tbsp baking powder
1 egg
1/2 cup milk
1/2 tsp vanilla
4 Tbsp vegetable oil

Powdered sugar
cinnamon and sugar

Chocolate Glaze
1 cup powdered sugar
1 tbsp cocoa powder
2 Tbsp milk

1. Turn on donut maker to allow it to heat up.
2. Mix dry ingredients in a bowl.
3. Add egg, milk and vanilla and mix unil large lumps are gone.
4. Stir in oil until well blended.
5. Generously coat donut maker with cookig spray.
6. Put batter into a gallon size ziptop bag and seal.  Cut off one corner so the batter can flow out.**
7. Fill each donut mold with about 2 T of mixture.  Work quickly because the machine is very hot and starts to cook immediately.
8. Close lid and allow donuts to cook for about 5 minutes.  (Wait at least 3 minutes before checking on them or the donuts will split in half)
9. Remove from maker to cool.

** My instruction manual recommended using a bag to pour the batter into the molds.  It worked well for filling the donuts, but since the batter is quite runny it would leak out between batches.  I tried to spoon the batter into the molds and ended up with a mess and donuts without holes.  That being said, use the bag to fill your molds, but have a container to rest the bag in so you don't end up with a disaster.**
Topping Options
For powdered sugar or cinnamon and sugar coated donuts:

1. Put sugar mixture of your choice (about 1/2 cup) in a brown paper lunch bag. 
2. As soon as donuts are finished cooking, put them in the bag and shake until they are covered.
3. Allow to cool on a wire rack.

For Chocolate Glazed donuts:

1. Mix glaze ingredients until smooth.
2. Allow donuts to cool completely before frosting.
3. Dip donut tops in glaze and allow to dry on a wire rack.

Thin Mints

Pin It Thin Mints remind me of selling cookies as  Girl Scout.  These taste quite similar and can be enjoyed year round.  I love making these at Christmas time because they are no bake so they can be made while I'm waiting for other cookies to get out of the oven.  Another pretty addition to holiday cookie trays.  I usually end up making at least a double batch of these also.

Thin Mints
1 bag mint chocolate chips (I used Nestle Toll House)
25 Ritz Crackers
crushed candy canes for garnish

1. Pour chocolate chips into a microwave safe bowl.
2. Microwave for about 2 minutes, stirring every 30 seconds, until melted and smooth.
3. Dip crackers in the chocolate and lay on wax paper.
4. Sprinkle candy canes on top to give it a estive touch.
5. Allow to cool completely before trying to remove from wax paper.

Rolo Pretzel Turtles

Pin It Another holiday staple for my family.  I love adding these to a cookie tray because you can sprinkle them around to fill in gaps.  I also like to have a smalll bowl of them out at my house during holiday gatherings because they are a great finger food that guests of all ages enjoy.  I usually make a triple batch because they are gobbled up so quickly around here.

Rolo Pretzel Turtles
1 bag Rolo candies, unwrapped
25-30 round pretzels (or any shape small pretzels)
25-30 pecan halves

1. Arrange 10-12 pretzels on a wax paper covered microwave safe plate.
2. Put one Rolo cany in the center of each pretzel.
3. Microwave pretzels and Rolos for 30 seconds, or until Rolos are just melted.
4. Quickly press a pecan on top of each Rolo, flattening it into the pretzel.
5. Repeat with remaining pretzels and Rolos.
5. Allow to cool completely before removing from wax paper.

Chocolate Gooey Butter Cookies

Pin It Just to show you how easy the previous recipe is to adapt to your liking.  Here is the chocolate version.  Other successful varieties include: spice cake with white chocolate chips, butter pecan cake with pecans, carrot cake with raisins and nuts.  As you can see the possibilities are endless.  Whatever flavor cake mix  you have on hand will do.

Chocolate Gooey Butter Cookies
1 box chocolate cake mix
1 pkg cream cheese, softened
1/2 stick butter, softened
1 egg
1 cup white chocolate chips
powdered sugar

1. preheat oven to 350
2. Cream butter, cream cheese and egg until smooth.
3. Mix in cake mix until well combined.
4.Stir in chocolate chips
5. Put 1/2 cup of powdered sugar in a small bowl.  Drop tablespoon sized globs of dough in powdered sugar and coat thoroughly.
6. Place dough on a parchment lined cookie sheet.
7. Bake 10-12 minutes or until golden on the bottom and can easily be remove from parchment paper.

No Bake S'mores Bars

Pin It Craving the gooey, melty, messiness of a s'more, but don't have access to a fire?  I have the treat for you.  These bars are easy, fast and taste just like the campfire favorite.  Great for after school snacks or lunch boxes.  This recipe makes an 8x8 pan, but if you double it you can make a 9 x 13 pan.

No Bake S'Mores Bars
3 3/4 cups mini marshmallows, divided
2 T butter
1 tsp vanilla extract
4 cups Golden Grahams cereal
3/4 cup milk chocolate chips, divided

1. Put 3 cups of marshmallows and butter in a microwave safe bowl.  Microwave for 1 minute, stirring every 30 seconds, until melted.
2. Stir in vanilla then add cereal and coat well.
3. Mix in 1/2 cup of marshmallows and 1/2 cup of chocolate chips.
4. Press into a well greased 8x8 pan.
5. Sprinkle remaining 1/4 cup of marshmallows and chocolate chips on top.
6. Allow to cool before cutting (place in fridge if you are really hungry)

Double Chocolate Banana Muffins

Pin It I have a habit  of buying bananas and never eating them.  I know they are healthy, but I really can't handle the texture.  Because of this I always have very ripe bananas at my house and sometimes I just don't want banana bread.  I stumbled upon this recipe at Skinny Taste, my go to website for recipe ideas.  This is a great use for those leftover bananas.  I would describe it more as a dessert than a breakfast muffin, which is why I looked forward to waking up and eating one of these for 3 days in a row.

Double Chocolate Banana Muffins

3  ripe bananas, mashed

1/4 cup apple sauce

1 1/4 cups all purpose flour

1/4 cup unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

2 tbsp butter, softened

1/3 cup sugar

2 large egg whites

1/2 tsp vanilla extract

1/2 cup chocolate chips

1. preheat oven to 325 degrees.
2. Cream butter and sugar.  Add eggs, applesauce, vanilla and bananas.  Mix thoroughly.
3. Slowly add flour, cocoa, baking soda and salt.  Blend at low speed until just combined.  Be careful not to overmix.
4. Stir in chocolate chips.
5. Evenly divide mixture into 12 lined muffin cups.
6. Bake for 25-30 minutes or until a toothpick comes out clean.

Chocolate Bread Pudding

Pin It I was always a bit leery of bread pudding.  It just didn't sound appetizing to me.  My friend, Megan, convinced me to try it while we were out for a girls' night.  It was phenomenal!  I would describe it as a warm, moist cake drenched in caramel sauce.  What's not to like.  I realized that I had been missing out on a culinary gem for years.  So when I stumbled across a recipe for chocolate bread pudding I knew I had to try it.  This bread pudding turns out so moist that an additional sauce is not required.  The melted chocolate acts as the sauce.

Chocolate Bread Pudding (makes 2 individual servings, can easily be doubled to fit your crowd)
adapted from www.skinnytaste.com

4 Hawaiian rolls, crusts removed, cubed
2/3 cup milk
1 egg, beaten
 2 T sugar
1 1/2 T unsweetened cocoa powder
1/2 tsp vanilla extract
1 oz. chopped chocolate bar (I used milk chocolate, but any variety will work)

1. Preheat oven to 375 degrees and place cubed bread on baking sheet.  Bake 5-10 minutes or until lightly toasted. Allow to cool slightly.
2. Combine milk, egg, sugar, cocoa powder and vanilla in a medium bowl.  Toss in bread cubes until coated with milk mixture.
3. Spray 2 small ramekins with cooking spray.  Fill each ramekin half way with bread mixture.  Sprinkle with half of chocolate pieces.  Cover with remaining bread mixture.  Top with chopped chocolate.
4. Cover and refrigerate for at least 30 minutes.
5. Reduce oven heat to 325 degrees.
6. Place ramekins in an 8 inch baking dish.  Add 1 inch of hot water to the dish.
7. Bake for 35 minutes or until set.  Serve with a scoop of ice cream or whipped topping.