Peanut Butter Chocolate Chip Muffins

Ingredients

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1 cup chocolate chips

Instructions

Heat oven to 375 degrees. Spray muffin pan with non stick spray.
Stir together flour, salt, baking powder and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.

Fill 18 muffin tins. Top with a few chocolate chips. Bake for 14 minutes.

Chocolate Cherry Cake

Ingredients:

1 box any chocolate cake mix
1 can cherry pie filling
2 eggs
½ cup semi-sweet chocolate chips
1 tub cherry flavored frosting

Instructions:

Preheat oven to 325 degrees F and coat and 9 x 13 cake pan with Crisco and dust with flour.

In the bowl of a stand mixer, whisk together the cake mix, cherry pie filling, chocolate chips and eggs on low until combined.

Spread cake mix evenly in pan and bake for 25 – 30 minutes.

Cool before frosting.

Notes:

Do NOT prepare the cake mix as described on the box. You only use the powder from the package and the ingredients listed. The cherry pie filling replaces the oil, butter and water.

Chocolate/Peanut Butter Granola Bars

Ingredients:

4 tbsp. (1/2 stick) unsalted butter or coconut oil
1/4 cup packed light brown sugar or brown rice syrup
1/4 cup honey
2 cups plain granola
1 cup rice cereal (Rice Krispies, etc.)
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips

Process:

Line two 9×5 loaf pans or one 11×7 inch baking pan (see tip #4 above if you want to use 9×13) with foil or parchment. Lightly butter or spray the foil.

Combine butter, honey and brown sugar in a large saucepan over medium heat. Stir until the butter is melted.

Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar is dissolved, 2 minutes. Remove the saucepan from the heat.

Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.

Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate and peanut butter chips onto the top of the granola and gently press them down with the spatula.

Let sit for 15-20 minutes or until mostly cooled and set*; lift out of the pan and cut into bars.

Recipe Note:

If the bars are sticky but not quite holding together, place them in the fridge to harden for 10-15 minutes. I’ve noticed that on very warm days, the bars don’t always harden at room temperature, this is especially true if you use brown rice syrup.

Snickers Cake

Ingredients:

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Directions:

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake. 

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Chewy Chocolate Chunk Cookies

Ingredients:

2 and 1/4 cup all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips or chocolate chunks

Instructions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. 

Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. 

Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet.

 Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Double Chocolate Chip Bundt Cake

Ingredients:

1 cup cocoa
6oz bittersweet chocolate, chopped (I used chocolate chips)
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups sour cream
1 cup semi-sweet chocolate chips
Powdered sugar (as needed)

Directions:

Preheat oven to 350 degrees. Coat a 12-cup bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool. Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream/chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle with powdered sugar and serve. 

Optional: may serve with whipped cream or chocolate ganache. 

Milky Way Cake

Ingredients (cake):

8 Milky Way candy bars
2 cups (real) butter
2 cups sugar
4 eggs
1/2 teaspoon baking soda
1 1/4 cups buttermilk
2 1/2 cups flour
2 cups chopped pecans

Directions (cake):

Melt candy bars and butter in pan (on low heat) until completely melted. Add in sugar and stir until all dissolved and creamy chocolate mixture. Add soda to buttermilk and then add the eggs.  Alternate flour and buttermilk to candy mix. Add pecans and stir until well combined. Bake 45 minutes at 325 degrees.

Ingredients (icing):

2 1/2 cups sugar
1 cup Milnot (evaporated milk)
1 pkg chocolate chips
1 cup marshmallow cream
1 cup butter

Directions (icing):

Combine sugar, milnot, and butter and bring to a soft boil. Remove and add chocolate chips and marshmallow cream. Beat and put on cake.

Chocolate Quesadillas

Ingredients:

Flour tortillas
Chocolate chips
Cinnamon
Sugar

Directions:

Place one flour tortilla in bottom of skillet and turn on low heat. Sprinkle in chocolate chips to your desire. Then sprinkle cinnamon and sugar, again to your desire. Add another flour tortilla on top. Cook on one side until lightly browned and then flip until chocolate melts.

Double Peanut Butter Chip Cookies

Ingredients:

1 stick unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup sugar
1 cup peant butter, creamy or chunky
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/3 cup flour
1 3/4 cup peanut butter & milk chocolate chips (I bought the Nestle brand that come pre-mixed in the bag)

Directions:

1. Preheat oven to 350 degrees.
2. Beat the butter and both sugars together.
3. Beat in the peanut butter and egg; scrape sides of bowl and beat in the salt, baking soda and vanilla.
4. When well blended, add flour and stir until it is blended. Stir in the chips and any other add ins you may choose.
5. Shape dough into 1 inch balls and arrange on ungreased/unlined cookie sheets and about 2 1/2 inches apart. Flatted balls with a fork ipped in sugar making criss cross patterns; Bake for 10-12 minutes or until slightly browned around the edges.

(As you can see from the picture I did not press the cookies down with a fork - just depends on what you want to do)

No Bake Peanut Butter Bars

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1 lb confectioners sugar
• 1 ½ cups peanut butter
• 1 cup melted butter
• 1 (12 ounce) bag milk chocolate chips

Instructions:

Crush graham crackers into crumbs.  (You could buy the crumbs, but it’s so easy and much more economical to crush your own.)  I crushed one package of graham crackers and used those, even though it was slightly more than 1 ½ cups.

Melt butter in microwave safe bowl.

Add peanut butter, powdered sugar and graham cracker crumbs to butter and mix well.  It will form a soft, moist dough.

Press the dough into a lightly greased 9×13 baking pan.

In another microwave safe container, melt the chocolate chips in the microwave, stirring every 15 seconds until they are completely melted and spreadable.

Spread the melted chocolate over the dough in your 9×13 pan and pop the pan in the fridge or freezer to let the chocolate reharden and the bars set up.

Spread the melted chocolate over the top of the bars.

Cut into squares (Make them small, these are RICH.) and serve.  Delicious!  Scrumptious!  Yum!  And SOOOO easy

No Bake Strawberry Ice Box Cake

Ingredients:

3 lbs. fresh strawberries, sliced

2 (8 oz.) tubs fat-free whipped topping (or use regular or light)

1 (14.4 oz.) box graham crackers

1/4 cup milk chocolate chip morsels

Directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Magic Bars

Magic Cookie Bars

1/2 cup butter, melted
1 1/2 cup graham cracker crumbs
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat over to 350 degrees Fahrenheit.  Coat a 9x13 baking pan with no-stick cooking spray.

Combine the graham cracker crumbs and butter. Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evening with chocolate chips, coconut, and nuts.  Press firmly down with a fork.  Bake 25 minutes or until lightly browned.  Cut into bars or diamonds.  Store covered at room temperature.