No-Bake Chocolate Peanut Butter Energy Bites

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These No-Bake Chocolate Peanut Butter Energy Bites will make anyone’s day! These are a great snack for backpacks, to bring to work, or to simply enjoy with a cup of coffee.

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For the last couple of years various types of energy bites, granola bites, and all sorts of healthy bites have been all over the place! But I never really paid it much attention until fairly recently. Just like you guys, I’m always looking for new and healthy ways to feed my family.

You know how sometimes foods made with mostly natural ingredients leave a lot to be desired? Well NOT these! I must say these energy bites are FANTASTIC!

Just because my No-Bake Chocolate Peanut Butter Energy Bites are simple doesn’t mean they’re boring! You really have to try these to see what I mean.

From the very first bite into one of these little treasures the ideas starting going off in my head. I already have several other combinations in the works that I can’t wait to share with you guys!

So today I share with you my No-Bake Chocolate Peanut Butter Energy Bites, enjoy!

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My No-Bake Chocolate Peanut Butter Energy Bites may be a slightly different color than you’re used to seeing with energy bites. That’s because I used Skippy Natural Dark Chocolate Peanut Butter. The best of both worlds – natural peanut butter with a touch of chocolate. :)

[Read more…]

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Chocolate Caramel Apple Pouches

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These Chocolate Caramel Apple Pouches make the perfect dessert and/or snack pick. A delightful fruit dessert that has both caramel and chocolate!

Be sure to follow me on Pinterest!    

2015-01-27-340 Chocolate Caramel Apple Pouches

My Chocolate Caramel Apple Pouches are my own spin on making a seasonal fruit dessert that the whole family will eat, and en

These little pouches of yumminess are amazing! All the wonderful flavors of apple pie without having a whole pie to deal with. It’s the best of both worlds with these scrumptious little pouches!

Sometimes I peel my apples, but sometimes I don’t. It just depends on what I’m making. Today I didn’t peel my apples. When making a regular size apple pie, I always peel my apples.

Moving on, be sure to always wash and dry your apples. But as far as peeling goes, that depends on your personal preference. There are a lot of vitamins and nutrients, not to mention fiber in the peel. Just saying...something to consider. :)

Welcome to my Chocolate Caramel Apple Pouches!

[Read more…]

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Peanut Butter Chocolate Chip Bundt Cake

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Peanut Butter Chocolate Chip Bundt Cake is the perfect cake to celebrate any day of the week!

2015-01-12-3746 Peanut Butter Chocolate Chip Bundt Cake This is such fun cake to whip up during the week for so many different reasons. Peanut butter and chocolate make this cake pretty much perfect in my book! It’s perfect for bringing to a special event, family gatherings, birthday parties, pretty much any occasion you can think of!

No one will ever guess you start with a cake mix. The best part is you don’t have to tell them, unless you want to of course. :) If you plan on taking this cake to a party or special occasion, be sure to let the glaze dry before you attempt to pack it up. Once it has dried, this cake transports very well!

Hope you enjoy! 2015-01-12-3736 For this Peanut Butter Chocolate Chip Bundt Cake I used Toll House Chocolate and Peanut Butter DelightFulls. That’s why the chips may appear slightly larger than usual, because they are. [Read more…]

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Chocolate Caramel Surprise Cookies

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My Chocolate Caramel Surprise Cookies make the perfect cookie for any cookie exchange party this Holiday season!

Be sure to follow me on Pinterest!   

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So excited to be celebrating ttoday! Today I am taking part in the Patience Brewster online cookie exchange! If you’re not familiar, she is an artist and designer of holiday figurines and unique ornaments. Can’t wait to see what everyone else made for the cookie exchange!

To celebrate, I made these Chocolate Caramel Surprise Cookies! A few days ago I made my Hot Cocoa Surprise Cookies, and had several of you email me and tell me how nice it is to have a new twist on a classic favorite.

I love these cookies because they’re a treat inside of a treat. A wonderful caramel chocolate center in a fresh buttery homemade cookie! What’s not to love?

I knew right away I wanted to do one more variation of these surprise sugar cookies for this cookie exchange!

Break out your basic pantry ingredients and a bag of candy and start baking, these cookies are sure to satisfy!

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I’m talking chocolate and caramel…INSIDE the cookie for a wonderful little unexpected treat in the center. :)

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For this version of my surprise cookies I used Milky Way Simply Caramel fun size bars cut in half. They worked out beautifully! The soft caramel center with a hint of chocolate is such a treat…it’s like a little present inside the cookie!

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Fun, delicious and festive for any Holiday cookie exchange! Hope you enjoy them!

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Chocolate Caramel Surprise Cookies

Ingredients:                                                                                    2014-12-16 4003 Chocolate Caramel Surprise Cookies

1 cup unsalted butter, softened

1-1/2 cups powdered sugar

1 egg, room temperature

1 teaspoon vanilla

1/2 teaspoon almond extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

Milky Way Caramel  Simply Caramel Fun Size bars, cut in half

Red, green and white colored sprinkles

Directions:

1. Using a stand mixer or hand mixer, cream together your butter, powdered sugar, egg, vanilla and almond extract. Mix in flour, baking soda, salt, and cream of tartar. Cover; chill 2 to 3 hours.

2. Heat oven to 350 degrees F. Line two baking sheets with baking mats (silpat liners) or parchment paper. Scoop dough into even sized balls until dough is gone. Place a Simply Caramel candy in the middle of each ball and roll dough between your palms to cover the candy. Make sure chocolate isn’t showing anywhere.

3. Dab ball in colored sprinkles (you’ll need about 1/2 cup total) and place on prepared baking sheets, about 2 inches apart. Bake for 10-13 minutes. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Store at room temp.

Makes 36 cookies.  

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Chocolate Peppermint Bark Crinkles

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My Chocolate Peppermint Bark Crinkles make the perfect minty Holiday cookies for your family, friends and co-workers!

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For those of you that love mint, peppermint or chocolate crinkles – I’ve got you covered!

Let’s be honest, I wouldn’t be much of a blogger if I didn’t do at least one cookie for the Holidays with some type of mint. I know lots of people love mint and chocolate together. It’s just one of those magic combos that works so well together!

Of course the fact that they’re made with Dove Peppermint Bark doesn’t hurt either! Okay, okay, these cookies are pretty darn good if I do say so myself, and by pretty darn good I mean SCRUMPTOUS!

Happy baking!

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[Read more…]

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Cappuccino Flats (a new favorite Christmas cookie)

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My Cappuccino Flats make the perfect Holiday cookie to share with your family and friends! This cookie is just a little different and loved by people of all ages!

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Be sure to follow me on Pinterest!   

I’m really excited to share my Cappuccino Flats with you today! If you love the taste of chocolate and coffee together, and most people do, you will love this cookie!

The best part is you can easily modify the coffee flavor to make it stronger or weaker, based on your own personal taste.

You know how every cookie platter has that one cookie that’s just a little different? That is what I’m sharing with you today. Most people love the flavor of chocolate and coffee together, so you’re sure to please with this cookie!

Let’s get started, ready?

[Read more…]

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Chocolate Cherry Chip Banana Bread Bites

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These Chocolate Cherry Chip Banana Bread Bites are perfect for breakfast, brunch, or even a great snack! Such a fun little twist on classic banana bread.

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Most of the people I know either LIKE, or LOVE banana bread!

Why do I love banana bread so much? Really I’m not sure, but it’s probably because it can be as fancy and different, or as comforting and basic as you want it to be.

So, when I was at Target last, I saw something new in the baking aisle – DelightFulls by Nestle Toll House. Hmm!

From what I can tell there seems to be four different varieties. For my banana bread bites I chose the Milk Chocolate Morsels with Cherry Filling. Normally anything with a cherry filling is a little iffy in my book. Just being honest. :)

But I must say I was pleasantly surprised, these morsels have a wonderful flavor!

Break out the morsels and make these for yourself my friends!

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A nice plate full of Chocolate Cherry Chip Banana Bread Bites ready to go. Now all you need is a tall glass of milk, or a cup of your favorite coffee or tea! Delish!

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Here they are cooling? My son called them little devils because of the larger pokey chips? So silly, but so sweet. :)

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A light dusting of powdered sugar is the perfect way to top off these little bites of yum!

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Chocolate Cherry Chip Banana Bread Bites

Ingredients:                                                                           2014-11-12 Choclate Cherry Chip Bites_3656

1 1/4 cups sugar

1/2 cup butter, softened

2 large eggs

1 1/2 cups mashed bananas (approximately 3 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

9 oz. bag Nestle Toll House DelightFulls – Milk Chocolate Morsels with Cherry Filling

Powdered sugar, for dusting if desired

Directions:

1. Heat oven to 350 degrees. Lightly spray the cups of two 24 mini muffin cup tins with cooking spray.

2. In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.

3. Stir in flour, baking soda, salt and DelightFulls just until moistened. Spoon batter evenly among mini muffin cups.

4. Bake approximately 15-17 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 2-3 minutes. Remove from pans to cooling racks; cool 5 minutes before serving.

* Adapted from Gold Medal Flour Banana Bread

 

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Chocolate Peanut Butter Pumpkin Cookies

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No tricks, just my delicious Chocolate Peanut Butter Pumpkin Cookies! You have to try these very soon. :)

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These Chocolate Peanut Butter Pumpkin Cookies are a fun and easy way to make a special treat for Halloween!

Chocolate and peanut butter or peanut butter and chocolate – is always a fantastic flavor combination! So, for those of you who love the combination of peanut butter and chocolate together, this cookie should be right up your alley! Definitely one of my favorites!

The only pumpkin you will find in this cookie is the wonderful pumpkin shaped peanut butter and chocolate center just waiting to be enjoyed!

The cracks are suppose to be there; they’re a part of the cookie. This cookie also keeps very well in the fridge! That’s always a plus in my book. :)

Let’s take a look at how to put these Chocolate Peanut Butter Pumpkin Cookies together. [Read more…]

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Chocolate Mocha Donut Muffins

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My bite size Chocolate Mocha Donut Muffins can be whipped up in less than 30 minutes! The chocolate mocha topping is absolutely wonderful…you will love it!  

Be sure to follow me on Pinterest!  

 Chocolate Mocha Donut Muffins_2783 I’ve been thinking about doing something with chocolate and mocha for a while now. My kids love it when I make my Chocolate Peppermint Mocha Donut Holes during the holidays. So it’s about time I do something with the wonderful flavors of chocolate and mocha!

For some reason my kids are always asking me to make something/anything with a good mocha flavor! They love the flavor of mocha! No, my children do not drink coffee, they just love mocha and chocolate together!

Let’s be honest. Who doesn’t?

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This recipe should give you about 36 donut muffins, a few less if you make them on the larger side. These Chocolate Mocha Donut Muffins are so quick and easy to make, it’s just wonderful! Just one thing with these. Be sure not to overbake them! They will dry out on you if they’re overbaked.

You can make these donut muffins in less than 30 minutes. Of course the chocolate will still be tacky, but the kids won’t care! I promise! :)

If you don’t want a chocolate mocha topping that’s fine too, simply use whatever type of chocolate you prefer in place of the mocha chocolate.

20140818_150439This the exact chocolate I used. It is surprisingly wonderful! I picked it up at ALDI a few weeks ago. These bars were in with the European Chocolate, and they were priced quite reasonably. The two bars together were no more than a bag of chocolate chips. This chocolate also melts beautifully. :)

If you aren’t a mocha fan, no worries you can use whatever type of chocolate you prefer. You will need about 12 ounces, or one standard bag of chocolate chips.

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Chocolate Mocha Donut Muffins

Ingredients:                                                                                                             CMDM_2802

1 Devil’s Food cake mix with pudding in the mix

3/4 cup buttermilk

2 eggs, room temperature

3 tablespoons melted butter

CHOCOLATE TOPPING: 

2 – 7 oz. bars Choceur Coffee & Cream Chocolate, or 2 cups milk chocolate chips

Sprinkles, chocolate jimmies

Directions:

1. Preheat oven to 400 degrees F. Generously spray two 24-count mini muffin pans with cooking spray. Set aside.

2. In a large mixing bowl, whisk together the cake mix, buttermilk, eggs, butter until mixed well. Spoon batter into mini muffin tins. For the mini muffin pans fill about 1/2 full. Bake for 8-10 minutes, or until done. Do not overbake them; they will dry out on you. Allow the donut muffins to cool for about 2 minutes in the pan, then transfer to a wire rack to cool completely before coating with chocolate.

3. Allow chocolate donut muffins to cool completely. In a microwave safe bowl microwave on high, stirring every 30 seconds until smooth. Dip cooled donut muffins in the coating, allow excess to drip off. Place on a cookie sheet with wax paper  to catch the extra chocolate. Sprinkle immediately with chocolate jimmies, if desired.

Allow chocolate to set  before serving.

Makes 18 servings – 2 donut muffins per serving.

Donut muffins taste best served the same day. Store extras in an airtight container at room temperature for up to 2 days.

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Double Chocolate Peanut Butter Oatmeal Cookies

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My Double Chocolate Peanut Butter Oatmeal Cookies are a great anytime cookie! Chocolate peanut butter, lots of oatmeal and a little more melted chocolate for dipping creates a great flavor combination!   

Be sure to follow me on Pinterest!  

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You know how sometimes you need a cookie that you can whip together quickly and be done? Well this is one of those cookies and it’s a yummy one!

School is starting soon, or has already started all across the country. If you have kids you know that means busy, busy, busy. Even if you don’t have kids, you still know how busy life can be. Life tends to get a little crazy at times.

An easy go-to cookie seemed like the perfect choice for today.

Today’s cookie is a cookie that comes together very quickly with a few simple ingredients. Most, or all of these ingredients you probably have sitting in your pantry right now.

So let’s started, we have cookies to make!

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These cookies are great all by themselves, or you can dip them in chocolate. As you can see, I have dipped my cookies in chocolate just to give them a special little touch.

It just depends on how you’re feeling that day.

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These are most of the simple ingredients you will need for these cookies. There are only a few chocolates in the photograph but you will want to have a full bag on hand. Also I forgot to include the baking soda in the picture, sorry. :(

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These cookies have plenty of oatmeal in them, yet they are still very moist. I think you will find it surprising how good cookies can be with just a few simple ingredients. :)

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When your cookies are cool and you’re ready to dip them please remember you can use any kind of chocolate that makes you happy! I used Dove because I love how easy it is to work with. So I pick it up when it’s on sale.

Anyway, you could use chocolate melts, chocolate chips or any other kind of chocolate you prefer! Then add a few sprinkles, and you’re set!

Now all you need is a tall glass of cold milk and you’ve got a great snack!

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 Double Chocolate Peanut Butter Oatmeal Cookies

Ingredients:                                                                                       Double Chocolate PB Oatmeal Cookies_2658

1/2 cup dark chocolate peanut butter

1/2 cup brown sugar

1 large egg

1-1/4 cups quick-cooking oats, any brand

1 package (3.4 oz.) vanilla instant pudding mix

3/4 teaspoon baking soda

1 bag (9.5 oz.) Dove milk chocolate, chocolate chips, or any chocolate you prefer

chocolate jimmies, optional

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with baking mats or parchment paper; set aside.

2. Place chocolate peanut butter and brown sugar into a large mixing bowl. Beat until fluffy. Beat in egg. Add oats, vanilla pudding mix, and baking soda to creamed mixture; mix well.

2. With a medium cookie scoop, place dough onto prepared baking sheets, about 1 inch apart. Bake for 6-8 minutes and remove from oven. My cookies took exactly 7 minutes. Let cookies cool on baking sheet for 2-3 minutes, then move to wire rack to cool completely.

3. Line large cookie sheet with waxed paper; set aside. In a microwave safe bowl, melt chocolate for 30 seconds at a time until melted well and smooth. Dip each cookie into chocolate, using as much or as little as desired. Allow excess chocolate to drip off. Place cookie on waxed paper, if using sprinkles add immediately. Allow cookies to rest until chocolate has set up and can be touched.

*Note: You will probably have a little extra melted chocolate.

Make 18 cookies

 

 

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Chocolate Swirl Banana Bars

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My Chocolate Swirl Banana Bars make the perfect quick fix dessert any night of the week! Sweet ripe bananas and delicious chocolate swirled together, so yummy!

Be sure to follow me on Pinterest!  

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If you’ve been reading my blog for a while you know we love bananas around here! If you haven’t been with me long – we truly LOVE bananas! They’re usually available in the grocery store, and I hope it stays that way. :)

Because we usually have bananas around I love to experiment and try new recipes with bananas pretty frequently. So, today I bring you my Chocolate Swirl Banana Bars that make a great dessert any night of the week!

The nice thing about these bars is like banana bread, they get better in the fridge after they sit a bit. Don’t you just love it?

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This recipe starts with a cake mix, which always makes things easier. From time to time I like to bring you guys recipes that start with a mix for those times when you just don’t have the time or desire to make something from scratch.

I don’t judge! Being a wife and mom, I get it! Personally I think it’s always good to have a combination of from-scratch and from-a-mix recipes in your collection. You decided what recipes you want to use and when. :)

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These bars are super-moist and just so delectable. My Chocolate Banana Swirl Bars are great by themselves for those who want just a bar for dessert, and they’re absolutely fantastic with a scoop of Ben & Jerry’s Chunky Monkey (banana ice cream with chocolate chunks and walnuts). Just saying!

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Chocolate Swirl Banana Bars

Ingredients:                                                                                 Chocolate Swirl Banana Bars_2557

1 regular yellow cake mix

1 stick butter, melted

1 large egg

3/4 cup mashed ripe bananas, (about 2 small)

1 cup miniature chocolate chips

Directions:

1. Heat oven to 350 degrees. Spray 9 x 9-inch pan with cooking spray, or line with parchment paper.

2. Mix the cake mix, melted butter and egg in a large bowl with a heavy spoon until well blended (dough will be thick). Measure out about 1 cup of the dough and set aside. Mix the mashed bananas into the remaining dough until blended, then spread into prepared pan.

3. Microwave 3/4 cup of the miniature chocolate chips in a medium microwaveable bowl on High for 30 seconds at a time until chips are melted and smooth. Mix in the reserved 1 cup of dough with heavy spoon until blended. Drop by large spoonfuls over banana dough, then spread to mostly cover. With the tip of a kitchen knife, lightly swirl the doughs. Sprinkle with the remaining 1/4 cup of miniature chocolate chips, using more if desired.

4. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Transfer pan to a wire rack and cool completely. Cut into bars, top with ice cream if desired, serve.

Makes 12 Bars.

 

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Reese’s Peanut Butter Cup Chocolate Pudding Pops

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My Reese’s Peanut Butter Cup Chocolate Pudding Pops are so much fun for summer! With only a few ingredients, you’ll have a nice cool treat in no time at all!  

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With Summer being here in full swing another cold treat sounded so good! Last week I brought you one of our favorite ice cream pops, today I bring you one of our favorite pudding pops!

Naturally we want to wrap up National Ice Cream Month on a positive note. :)

Of course my kids absolutely love both pudding pops and ice cream pops! Their favorite pop depends upon the day of course. But they truly do love both kinds of pops. After all, what’s not to love?

The pictures of my Reese’s Peanut Butter Cup Chocolate Pudding Pops are a little deceptive. What they don’t tell you is how incredibly yummy these pudding pops actually are! The chunks of chopped peanut butter cup Oreos, the pieces of peanut butter cup minis, and the creamy chocolaty flavor make these pudding pops amazing!!

Let’s take a look at how to create these wonderful icy treats!

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So, the other day I bought a pack of the somewhat-new Reese’s Peanut Butter Cup Oreos. I thought they would be fun try. Not only that, my kids seem to have a never ending desire for more Oreos!

I will be honest with you guys, I wasn’t expecting much. However, I can honestly say they were REALLY good!

I knew almost instantly they needed to be incorporated into some type of cold treat, so that’s what I did!

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Please keep in mind, the finely chopped Oreos on the bottom of the cup, therefore the bottom of the pudding pop are completely optional. Feel free to make them however you want to!

Reese’s Peanut Butter Cup Oreos for the IN the pudding pops = COARSELY chopped, or broken into pieces.

Reese’s Peanut Butter Cup Oreos for the BOTTOM of the cups = FINELY chopped.

Yes, it really does make a difference. :)

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When serving tear of the cups. If desired, add a few mini chocolate chips right before serving. ENJOY!

Reese’s Peanut Butter Cup Chocolate Pudding Pops  

Ingredients:                                                                                                                           Reese's PB Cup Chocolate Pudding Pops_2512

12 Reese’s Peanut Butter Oreos, coarsely chopped (or your favorite brand)

1/2 cup Reese’s Peanut Butter Cups minis, cut in half

1 box (3.9 ounce) chocolate or chocolate fudge pudding mix

2 cups cold milk

1 (8 oz. container) Frozen Whipped Topping, thawed

Additional Items:

Ten 5-ounce paper cups ( I used Dixie Bathroom Cups)

Wooden Sticks

Few additional Reese’s Peanut Butter Oreos, finely chopped

Mini Chocolate Chips

Directions:

1. Coarsely chop 12 Peanut Butter Cup Oreos; set aside. Cut each of the mini peanut butter cups in half; set aside. Chop a few Peanut Butter Cup Oreos finely; set aside.

2. Whisk together pudding mix and 2 cups cold milk. Pudding will be soft-set in 5 minutes. Gently fold in thawed frozen whipped topping. Combine the rest of the ingredients together until well incorporated.

3. In the bottom of each cup place a small amount of finely chopped Oreos, or you can skip this step. Pour desired amount into each paper cup and insert your wooden popsicle sticks

4. You can added a few mini chocolate chips if you would like, or you can do this before serving, if desired. Freeze for approximately 2 hours to set.

5. Tear off paper cups to serve. To add a few more mini chocolate chips, allow pops to sit out for just a couple of minutes and sprinkle with desired amount of mini chocolate chips. This step is completely optional.

 

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