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Welcome back recipe: Chocolate Banana Oatmeal Blender Muffins

17 Nov

These muffins made me want to do a blog post asap!

It’s me…

I know it’s been a very.long.time since I did a blog post in January. I’ve been super busy. Everyone is busy, I know, but I’ve been busy enough that I didn’t have any time or even any blog-writing mojo enough to do a blog post.

Last year I had taken on a one-year position working for our state’s Department of Education as a Communications Ambassador in addition to my regular freelance education reporter position. The position ran from the start of August 2018 to the end of July 2019 and it reached its busiest time last winter in January around the time I did my last blog post and lasted thru the end of the position. That busy time ran right into my reporter job’s busy time in April/May/June and I was just swamped. It was a wonderful job though, and I loved it, but between the two jobs and my other family responsibilities, I just couldn’t find the time or energy to do any more writing than I was already doing.

That job, however, gave me the extra experiences that I needed to apply for a new job that our school district posted in July 2019 for a Communications Specialist. The first week of August I got that job and I jumped right in, while still writing for the paper on occasion and doing my usual Mom jobs as well. So I’m finally feeling like I’m getting my feet back on solid ground and I am getting that itch to start blogging again. I’ve recently had some of my readers asking me when I thought I might start writing blog posts again. It was time.

This weekend has been super busy because we’ve been redoing our spare bathroom and I had to work at a school department event this afternoon, but when I came home from that I was starving, so I decided to make some muffins that I had been wanting to try out before I jumped back into helping out with continuing to paint the bathroom. I had seen these muffins come across social media and emailed the link to myself. They were gluten-free and didn’t contain any sugar or added oils, but they did contain things that everyone here loves: peanut butter, chocolate, and oatmeal. Most importantly they contained chocolate chips. What better way to jump back into my Whole Bag of Chips blog than with chocolate-chocolate chip recipe?

Today’s recipe was from a site I’ve never visited before, but I know I’ll definitely be going back. The name of the site is Dinner, Dishes, and Desserts and you can visit her site by clicking here. I highly recommend it, as all the recipes she described in her post sounded great to me! The recipe caught my eye not only for the ingredients but also because it’s all done in a blender. I thought that sounded easy. When I checked my kitchen I had all of the needed ingredients. I haven’t made muffins in a long time, so I was excited to try this out.

Here are the ingredients just as she’s listed them on her site. Other than the chocolate chips, you throw it all into a blender and blend it up!

  • 2 large ripe bananas
  • 2 whole eggs
  • 1 cup peanut butter
  • 3/4 cup old fashion oats
  • 1/2 cup honey
  • 1/2 cup cocoa powder
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • chocolate chips

To make this dairy-free I used Enjoy Life mini chocolate chips and I used Bob’s Red Mill gluten-free oats.

 

Her directions are super easy and the recipe went as directed. I got 17 muffins in total and I cooked them for about 15 minutes. I did check them at 13 minutes but they weren’t done yet.

  1. Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non-stick spray.
  2. To a blender add banana, eggs, peanut butter, oats, honey, cocoa powder, vanilla, baking powder, and salt. Blend until smooth and well mixed.
  3. Scoop batter into prepared muffin tin, filling about 2/3rd of the way.
  4. Sprinkle the top with chocolate chips.
  5. Bake for 13-15 minutes or until a tester comes out clean.
  6. Remove from the oven and let cool for 5 minutes before removing from the pan to cool.

Everyone voted that this recipe was a keeper. I tried to get a photo of how moist and delicious these were but I don’t think it does them justice. I’m sharing it anyway. The recipe recommended doubling the recipe, which I would plan on next time so that I have extras for the freezer. I didn’t have enough of everything on hand to do it this time.

Moist, healthy, allergy-friendly and delicious! A win-win for us!

Enjoy, and welcome back to the Whole Bag of Chips!

Jen

Pumpkin Palooza Recipe of the Day: Pumpkin Swirl Brownies

22 Nov

This new recipe got all thumbs up this weekend!

ORIGINALLY POSTED NOVEMBER 13, 2011

This weekend I tried a new recipe that came across my virtual “desk” last week. The recipe was from Babble’s Family Kitchen blog that I follow on Facebook. The recipe, for Pumpkin Swirl Brownies, reminded me of a recipe my college roommate used to make for Peanut Butter Swirl Brownies, and it’s made basically the same way except using pumpkin instead of peanut butter.

I must say, I am not the neatest dessert-cutter. All my squares are all different sizes, but really they’re all going to the same place, right? These Pumpkin Swirl Brownies were really, really delicious! The recipe was very easy. Try it and see what you think! Here it is, as I found it on Babble last week. Apparently, the person who posted it had seen it on several other blogs as well.

INGREDIENTS

1/2 cup butter
6 oz (6 squares) semisweet or bittersweet chocolate, chopped (or 1 cup chocolate chips)  I used the chocolate chips.
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
1 Tbsp vanilla
1 1/4 cups solid-pack pumpkin  (I used one 15 oz can of Libby’s canned pumpkin.)
1/4 cup canola oil
1 tsp cinnamon
1/4 tsp nutmeg (It says Nutmeg is optional, but I did use it.)

DIRECTIONS

1) Preheat oven to 350 degrees and butter an 8×8-inch or 9×9-inch baking pan. (I used 11×7 but would use 9×13 next time. They were super-thick.)

2) In a small saucepan, melt the butter and chocolate over medium-low heat, stirring until smooth.

3) In a medium bowl, whisk together flour, baking powder and salt; set aside.

4) In a large bowl, beat the sugar, eggs and vanilla for a few minutes, until fluffy; beat in the flour just until combined.

5) Divide the batter between two medium bowls (about 1 and 1/2 cups of batter per bowl) and stir the chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon and nutmeg into the other bowl.

6) Transfer half of chocolate batter to prepared pan, smooth the top and gently spread with half the pumpkin batter.

Here’s how it looks when you drop the large spoonfuls of batter on top of the two layers, before you swirl.

7) Drop large spoonfuls of chocolate and pumpkin batter on top, then gently swirl the two batters with the tip of a knife (just a table knife, so you don’t scrape the bottom of the pan with a sharp tip) to create a marbled effect.

And here’s how it looks after you do the marbling effect with your butter knife.

8) Bake for 40-45 minutes, until just set. Cool in the pan on a wire rack. Makes 16 brownies.

My new favorite pan with my forever favorite recipe

25 Apr
These granola bars were the best ones I'd ever made, thanks to my new pan.

These granola bars were the best ones I’d ever made, thanks to my new pan.

Good morning!

It’s been a very long time since I did a blog post! An entire month! I don’t think I’ve ever gone this long between posts before, but it’s just been a very busy time here. We have had some work being done in the house since February, regular work, school and activities going on, and even a little computer virus thrown in there on my work computer for good measure.

Through it all, we’ve been plugging along and I even had the opportunity to finally try out a new pan that I’d received after my January virtual Pampered Chef party. It was my last tool that I had yet to open, and when I finally did, I fell in love. Again. Pampered Chef is just the best.

The new pan is their Brownie Pan, and it’s one I’d always thought about getting but never had. I’d heard that there were so many things you could do with it. With 12 spots, it creates 12 corner piece brownies, but it also can create anything you’d like portioned out into individual portions from Shepherd’s Pie, to muffins, to lasagna, to really anything at all. No matter what I’m making, I always love the corner pieces and even my mom will save them for me when she bakes, so this pan really appealed to me.

I loved the perfect portioning, and I loved that every piece was a corner piece.

I loved the perfect portioning, and I loved that every piece was a corner piece.

For my first time I decided to try one of our favorite recipes I’ve been making as an after school snack for years: homemade granola bars. I had originally posted it here in 2012 but I hadn’t made them in a little while. I knew the kids would be excited and as soon as they walked in the door, they’d know what was on tap for snack. I chose to make the chocolate version, which always gets rave reviews.

The granola bars were even more of a hit than usual! They came out evenly portioned and evenly cooked, and by far were the best I’d ever made. They were also gluten free because I used gluten free oats. I promised that I’d make a double batch the next time, which is going to be sooner than later, for sure. Normally I like to make enough to have leftovers for lunchbag snacks, but these went so quickly, they didn’t seem to last very long at all.

You can order the pan here through my consultant Marcia’s website if you’d like to give it a try! I’d love to know if you already have the pan and if so, you can write your favorite thing to bake in it, other than brownies, in the comment section below.

Have a great week!

 

 

In honor of Pi Day: Chocolate Chip Cookie Pie

13 Mar
Life-changing, indeed!

Life-changing, indeed!

ORIGINALLY POSTED MARCH 13, 2015

March 14, 2015 is National Pi Day!

No, silly, not PIE day, PI Day!!

You know,”Pi: the ratio of the circumference of a circle to its diameter, approximately 3.14159, an infinite number which has been calculated to over one trillion digits beyond its decimal point. As an irrational and transcendental number, it will continue infinitely without repetition or pattern.” (For more information like this about Pi, Pi Day and related celebrations, click on the link above!)

Pi Day also falls on the same day as Albert Einstein’s birthday. How great is that?!

Pi Day does have some similar qualities to Pie Day though (and if there isn’t actually a Pie Day, there should be), in that many people like to encourage the eating of pie of any kind to help with the celebrating of the mathematical concept!

To that end, my oldest daughter’s Algebra class will be celebrating Pi Day tomorrow with some sweet treats during class, so I said I’d send in a pie for them to use as part of their Pi Party. I had a single crust in the freezer and just enough ingredients to make the newest pie that I’ve fallen in love with this winter: a chocolate chip cookie pie.

This pie recipe was sent to me by a friend during the first blizzard we had in January as one of 23 different Chocolate Chip Cookie recipes to try out. The list claims to be a life-changing experience. If this pie recipe is any indication, I’d say they’re right!

This is a really quick pie to put together. Few ingredients, few steps. You don’t need to pre-bake your crust and the cook time is about an hour give or take, depending on your oven. The recipe is found on the Love from the Oven blog, and she has credited the original recipe to Nestle.

Obviously I did not make the Pi Day pie and then eat it myself, so my photos here are from the second blizzard of 2015, when I made this pie for dessert one night. It was a keeper for sure, and that’s the only sad thing about sending away a pie for Pi Day….we got to smell it baking, but didn’t get to eat it!

Quick, easy and perfect for Pi Day 2015!

Quick, easy and perfect for Pi Day 2015!

Chocolate Chip Cookie Pie Recipe from Nestle
Preheat oven to 325

1 unbaked pie crust, homemade or store bought
2 large eggs
1/2 cup flour
1/2 cup white granulated sugar
1/2 cup packed brown sugar
3/4 cup butter softened (1 and 1/2 sticks)
1 cup chocolate chips
1 cup pecans or walnuts (optional)

DIRECTIONS

Beat eggs in a large mixer until foamy.

Now add in flour and sugars. Beat until well blended. Beat in the softened butter.

Stir in your chocolate chips and nuts.

Stir and pour into unbaked pie crust.

Bake at 325 for  50-55 minutes. Let cool before eating.

Serve with ice cream or whipped cream (optional).

Gluten Free Chocolate Chip Muffins

9 Dec
I was temporarily lost without one of the staples in my menu: muffins.

I was temporarily lost without one of the staples in my menu: muffins.

Muffins.

If you are a long-time reader of The Whole Bag of Chips, you know how much I love a good homemade muffin. I like the versatility of being able to serve them after school, for breakfast, for a lunchbox item or for a late night snack.

Going with a gluten free menu for my youngest just before Thanksgiving has led me on a search for all kinds of staples and pantry items as well as for some good recipes to try. The staples and pantry items were immediate needs, as were items for each meal. One Sunday morning rolled around, and I realized my go-to plan for Sunday morning breakfast might be in jeopardy if I couldn’t make muffins.

This ended up being a lifesaver for one of our Sunday mornings

This ended up being a lifesaver for one of our Sunday mornings

Luckily, I’d visited our local Trader Joe’s earlier that week and picked up two bags of an all-purpose flour. I had grabbed two because I don’t often get to Trader Joe’s, and because I am learning quickly that there’s often only enough for one batch of something when it comes to buying gluten free items.

I noticed that the back of this package of flour contained several recipes, and one of them was for an apple cinnamon muffin. I was thrilled. Muffins are a staple here, and I hadn’t yet thought about what to do about that for Alex. When Sunday morning rolled around, I remembered the flour and the recipe on the back side.

As I examined the recipe at home in my kitchen, I was very excited to read that the recipe could be used as written, to make the apple cinnamon muffins, or it could be used as a basic muffin recipe if you took out the cinnamon and you could put in whatever you wanted.

Well of course….she requested that I put in chocolate chips. A girl after my own heart.

The recipe was easy to follow. I had two snack cups of natural applesauce here that I used, which was lucky because I hadn’t planned ahead for this, so I was glad I had it on hand at home already. I used canola oil instead of sunflower oil and skim milk. The recipe was quick and easy to follow and I was able to make 18 muffins, so she ate a few that morning and then I froze the rest. Now, a couple of weeks later, there are only three left, and I’m already thinking of what recipe to make next. I am thinking of using some of our frozen blueberries that we picked in August to make some homemade blueberry muffins.

I was so happy to see this recipe on the back of this package of flour from Trader Joe's.

I was so happy to see this recipe on the back of this package of flour from Trader Joe’s.

This flour was $7.99 a pack, and the muffin recipe used about 3/4 of the pack, so I was glad that I had more than one. I will finish it off and start my next package of flour when I make my next batch of muffins. There was also a pancake recipe on here, but as you saw last Wednesday, we were happy with our Bisquick gluten free pancakes, so for now I’m sticking with that.

If you haven’t found a muffin recipe you like yet, and you’re searching for gluten free, I encourage you to try this one. It did not require anything unusual and the muffins were tasty. All three kids eventually got to have them, and they all gave them a thumbs up each time.

If you have any other good muffin recipes to try that don’t require a ton of unusual ingredients, I’d love to hear about them!

Peanut Butter Pumpkin Muffins from Family Food on the Table

18 Nov
The combination of ingredients was what piqued my interest in this recipe.

The combination of ingredients was what piqued my interest in this recipe.

I don’t know about you, but I don’t get off my pumpkin kick until after Thanksgiving. I’m still all about pumpkin for a few more weeks, at least.

I’m finding that this school year, due to our scattered after school schedules, I’m doing a great deal more driving than I am baking in the afternoons and evenings. Whereas I used to be able to do a quick after school baked snack at the end of my work day, this year I can only do that a couple of times a week, if I’m lucky. This means that I haven’t had a lot of new and exciting recipes to try out and to share, and for that, I apologize!

On Monday however, a recipe came across my virtual desk and it definitely piqued my interest. I actually had to read the title a couple of times to make sure I was reading it correctly, as I wasn’t sure I’d seen this combination of ingredients in the past. It’s not that it was anything crazy, it’s just that it wasn’t something I think I’d paired together in the past.

It meant that I just had to try it, just to see how it was.

 

Batter looked good, that's always a good sign!

Batter looked good, that’s always a good sign!

The recipe was for Peanut Butter Pumpkin Muffins, and it was from Family Food on the Table and it said chocolate chips were optional. To me, chocolate chips are almost never optional, but I liked all of the ingredients that were listed and I had them all, except for the white-wheat flour. I had white, I had wheat. I did not have white-wheat, so I decided to try using half white and half wheat instead. Otherwise, the recipe seemed perfect for an after school snack/late night snack/breakfast for our whole family; well at least for almost all of them. I forgot that one of them doesn’t like very much with peanut butter. She ended up having something else for her snack instead.

These came together quickly and easily. The prep time was estimated to be about ten minutes, and that was pretty on-target. The cook time was 18-22 minutes. A few of mine were a little soft on top, and probably could’ve cooked a little longer than the 18 that I did, but everyone was starving by the time I finished working and started baking, and everyone gets home so early now that I rushed them out, not checking each one as thoroughly as I should have.

However, despite my feeling a bit rushed, these muffins were delicious! They were hearty and healthy and deemed a keeper by all but my one non-peanut butter lover. I also noticed that there were several options listed at the end, including the option to substitute various types of nut butters such as almond butter to keep them peanut free. It also said that they were tasty with a little extra spread of peanut butter on them when eaten. One of my daughters did that, and she did say they were delicious that way too!

So if you’re as curious as I am as to the combination of peanut better and pumpkin and chocolate chips, I suggest you give these tasty muffins a try! Head on over to Family Food on the Table and check out this recipe and all their others too! Or maybe, you eat pumpkin, peanut butter and chocolate chips together all the time, and in that case, you most definitely want to head on over and check this recipe out!

Enjoy and have a great rest of your week!

#crosscountryadventure2015: What we’re eating and how we’re cooking it

21 Jul

20150711_192859Traveling in an RV is ultra-convenient for eating in because you have everything you need right at your fingertips, as long as you’ve stocked it beforehand with all of the things you use on a day-to-day basis. Over the three months before we took our trip, I kept a specific list of kitchen supplies we’d need to make any meals we cooked in the camper go off without a hitch. We made sure we had our go-to pots and pans, cast iron skillets, a toaster, and our counter-top griddle, which can be used inside or out. With those items, the needed utensils like spatulas, whisks, wooden spoons, and serving utensils, we were in good shape and able to make most of our favorites. We had a full kitchen setup, including a stove-top, oven, and microwave; just in a smaller space. We could do whatever we needed to do.

20150707_173725
20150630_103212Although we have eaten out a number of times over the three weeks, we make an effort to eat in if there is nothing special going on, or if we’re not in any unusual place where we’d want to try out a local eatery or food item. Our goal was to not have to eat out every single meal, every single day and we are doing a good job of keeping to that goal. We can even eat out of the camper at a rest stop on driving days, although we alternate between doing that and grabbing something to go, depending on what we have in stock in the camper. We also try very hard to utilize all our leftovers, whether we have cooked them ourselves or eaten out and taken something home. Our very first night’s meal back at Pohick Campground in Va., was leftovers that we’d taken right out of our fridge at home and taken with us so we’d be prepared that first night with something to eat.
20150720_201702This post contains some photos I’ve taken along the way, and a modified version of my usual “Two weeks of meals” post that I often do for you when we’re home. These meals were either cooked indoors or if we had outdoor cooking facilities, on a campfire.

20150422_193326
Dinners we’ve enjoyed:
Pulled pork sandwiches, with tomato/cucumber salad
Macaroni and Meatballs
Tacos and quesadillas
Hamburgers, hot dogs (see my previous post about our BBQ bacon, cheddar, turkey burgers) and Caesar Salad
Chicken breast with BBQ, bacon, tomato and cheddar with sautéed vegetables
Grilled cheese with soup
Chicken Parmesan and pasta

20150707_171330

20150712_095837Breakfasts we’ve enjoyed:
Eggs and bagels or English muffins (grilled or toasted)
Pancakes (plain, chocolate chip, banana)
French toast
Cereal, instant oatmeal, grits
Yogurt and fruit
Sides of ham, bacon, sausage

20150712_100644

Fun Friday: Weelicious Pumpkin muffins with cream cheese frosting

7 Nov
We needed a Fun Friday snack. It was only Wednesday, but we needed it.

We needed a Fun Friday snack. It was only Wednesday, but we needed it.

We’re having an awfully rough semester. Since August 26, we’ve been hit with “flu-like” viruses, pneumonia, sinus infections and bronchitis. We’ve had ambulance rides, hospital visits, doctor visits and prescriptions galore. My husband had two weeks of jury duty. I think I visited my local CVS at least 25 times in October alone, and I’m not really even exaggerating. We get a $5 reward every time we fill ten prescriptions there. We have three people (the maximum allowed) registered for the reward program and I think I’ve earned $15. Throughout all of it, I’ve been fighting something upper respiratory, myself and I can’t really say I’m coming out the winner in this fight, either.

It’s only November 7.

It’s been a long couple of months, with trying to still stay on top of work, school, birthdays, holidays, food drives and all the other daily “stuff,” but we’re surviving. We’re getting through it and trying to keep all our chins facing in the upward direction. We’ve had plenty of bright spots mixed in throughout the rough spots and we try to make those our focus. We have wonderful friends and family who check in daily, weekly, and more. We know of people who are worse off than we are. Things could be much worse.

Even still, some days we need a little bit of help.

Enter the delicious pumpkin muffins with cream cheese frosting from Weelicious.

I have been getting the Weelicious emails in my inbox for a couple of years now. My wee little ones are not so wee or so little any longer, but I find that her recipes are great for all ages.

Because we needed even more help seeing the bright spots on this particular day that I tried these, I made them into Pumpkin Chocolate Chip Muffins with cream cheese frosting, because chocolate chips make everything seem better.

And they did.

It leads though, to our previous conversation: are they a muffin or a cupcake?

I put in chocolate chips, so that might mean cupcake. If they were just pumpkin, that could mean muffin for sure. But with chocolate chips AND frosting for those who chose to use it, it might be a cupcake.

Honestly, with the week we have been having, I didn’t care.

Pumpkin-chocolate chip-frosting-muffin-cupcake.

They were our after-school snack, late night snack, breakfast and lunch.

Whatever they were, they were delicious. Weelicious did not disappoint. She never does.

Here is her recipe, so that when you’re in need of a pick-me-up you can give them a try. We loved them!

If you love them too, you might want to sign up for the Weelicious emails as well.

WEELICIOUS PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, melted (I used “I Can’t Believe It’s Not Butter to suit our dietary needs.)
  • 3/4 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • cream cheese icing:
  • 4 ounces cream cheese, softened (I used 1/3 fat cream cheese to suit our dietary needs.)
  • 4 tablespoons unsalted butter, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. Place the first 5 ingredients in a bowl and whisk to combine.
  3. 3. In a separate bowl whisk the remaining ingredients.
  4. 4. Add the dry ingredients into the wet and whisk until just combined. *This is where I added in about a cup of chocolate chips.*
  5. 5. Pour into greased muffins cups 3/4 full.
  6. 6. Bake for 20 minutes.
  7. 7. To make the frosting, combine all ingredients and beat for 1-2 minutes, until fluffy
  8. 8 . Cool, frost and serve.

 

Fun Friday: Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars

24 Oct
Talk about getting a bang for your buck! These treats have it all!

Talk about getting a bang for your buck! These treats have it all!

I’m not sure if I’m an emotional-stress eater or not, but I’m definitely an emotional-stress baker and cooker. I always crave the opportunity to get into the kitchen and cook something or bake something (or in a perfect world, both) to relax after a tough day, week or lately, a tough month. I like cooking and baking for others and trying out new things to get myself to chill out and relax. Oftentimes after my initial piece of whatever I’ve baked, I’m pretty happy and relaxed til the next time. I don’t need to eat the entire thing, just a taste.

Last weekend, after two particularly tough weeks scattered with illness, elementary school death threats, jury duty for my husband and all the usual daily work and school stress, I was in quite a mood, looking to bake SOMETHING good for the family to take the edge off. I went onto Pinterest, a place I hadn’t visited in a while, found their search bar (which seemed slightly different than the last time I’d been on) and I typed in all the things I was currently craving: pumpkin, Nutella, chocolate chips.

All those things had to go together in something, I was sure of it.

I was in luck! Sure enough, Parsley, Sage & Sweet had a recipe for me! I knew someone would. It’d be hot and out of the oven in just an hour or so.

Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars.

Yes, seriously.

I got to work, feeling better and better by the minute.

I won’t lie, the recipe has some steps to it, but believe me, it was worth it in the end!

Through this baking experience, I also learned a valuable lesson that I’ll pass on to you, just as I shared it on Facebook that same evening:

“If you try to put the plastic jar of Nutella into the microwave to soften it up for baking, all the while thinking just how smart you are thinking of this little shortcut, you must remember that the wrapper over the top was originally metal and that there might be some left on there which will potentially catch fire and giant, bright blue sparks will fly inside the microwave, scaring you and your children half to death while making your husband jump higher and run faster than you’ve seen in a long time when you gasp out loud in the kitchen. You’re welcome.”

That said, this was a delicious treat! Everyone was anxious to try it out so I served it warm, waiting just ten minutes to cut into it, rather than the suggested hour cooling time, and it was a hit. However, I had one more piece a day or so later, after the whole thing had been refrigerated, and YUM!! Even better cold, in my opinion, just like pumpkin pie.

I plan to make them again this weekend for a get together I’ll be attending on Saturday.

Here’s the recipe as it’s seen on the Parsley, Sage and Sweet blog. The only thing I did differently was to use regular sized chips instead of mini. I really don’t “do” mini chocolate chips.

Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars
Adapted from Megan’s Cooking via Julia, author Of Dozen Flours- with my revisions

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, room temperature
1 tablespoon vanilla
1 cup mini-chocolate chips or chopped chocolate.

Pumpkin Pie – Nutella Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups fresh roasted or canned pumpkin puree
1/2 to 3/4 cup Nutella

Topping
2 tablespoons white sugar
2 teaspoons cinnamon

DIRECTIONS:
1.  Lightly butter or oil spray a 9 x 13 inch baking pan or dish.  If desired, line with parchment paper, two edges hanging over, so you can lift the whole uncut bar out of the pan for easier cutting.

2. Sift together flour, baking powder, cinnamon and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture into the egg mixture until uniform. Stir in the mini-chocolate chips. Spread the dough as evenly as you can on the bottom of the pan.

3. In a mixer bowl (you can use the same one you used to make the snickerdoodle dough) with a paddle attachment, mix together butter and sugar (You can also use a hand mixer, or a just a spoon) Add the rest of the ingredients and mix until well combined. This mixture is looser, so pour/scrape over the snickerdoodle layer, smoothing out the top. Preheat oven to 350F.

4.  Drop tablespoons of Nutella over the top of the pumpkin pie mixture.  About 4 rows of three dollops.  Marble gently with a knife or spoon.

5. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

6. Bake at 350F for about 35-45 minutes, (depending on your oven..for some, it has taken longer) or until a toothpick inserted into the center comes out clean. Let the bars cool completely (about an hour).
.
7. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.  Drizzle cut bars with melted chocolate (better to drizzle them when cut so some chocolate drips down every side).

8. Let chocolate set or eat them before the chocolate sets (which we did). Store any remaining bars in a covered container, preferably in the fridge so they last longer.

 

Fun Friday: S’Mores Mug Cake

3 Oct
Everything tastes better in a mug!

Everything tastes better in a mug!

We have lots of mugs in our kitchen cabinets. Big mugs, little mugs, colored mugs, white mugs, kids’ mugs, teacher mugs, matched mugs, mismatched mugs and every kind of mug you can think of.

I almost never drink my coffee out of a regular coffee mug, ever. I almost always drink it in a re-usable travel mug.

So what to do with all those mugs?

Mug cakes!

I’m sure you all remember the notorious Four Ingredient Nutella Mug Cake recipe that’s my all-time favorite mug cake thus far, but there are plenty of other mug cake recipes out there which deserve equal opportunity to shine. A quick Google search will yield you plenty to try, and recently I even saw a link to breakfast recipes that can be cooked in a mug. I can tell you, that’s in my future for sure.

Last fall, my brother sent me a link which contained multiple mug cake recipes to try, probably 20 or so. I filed it away for future use, and this summer I pulled it back out again. The kids and I were craving something sweet (okay, when are we NOT craving something sweet??) and we couldn’t really agree on what it was that we wanted. I decided to pull up the link to the various mug cakes and let them each choose one to make, and go to town.

I think that for us, half the fun of the mug cakes is baking something so small, so individual rather than a full-sized anything. The other half the fun is eating your creation, sharing a bite with someone else, and taking a taste of theirs. Cooking mug cakes is a fun, easy way to involve kids in the kitchen. In general the recipes are quick and easy, a little less messy (sometimes), and still incorporate important math and science skills, an added bonus to cooking with kids.

On this night, I don’t think anyone even finished their whole mug cake, as they were pretty filling, but everyone definitely enjoyed their chosen creations.

I’ll share both recipes we tried eventually, but today I thought I’d share the 5 Minute Chocolate Fudge S’More Mug Cake recipe from How Sweet Eats because it was the more unique and different recipe we tried. I will say, ours wasn’t exactly like the one over at How Sweet Eats because I didn’t have exactly the same ingredients on hand, but it was pretty close and it still got a thumb’s up at the end of the taste test. I’ll also say, it took us much longer to prepare than five minutes, but I was told that it was worth every minute spent.

Here is their recipe, just as it appears on their site, and my photo of our finished version is here at the top of my post. I’ve tried to add in any notes where I made some changes, using an *.

5 Minute Chocolate Fudge S’More Mug Cake

from How Sweet Eats

INGREDIENTS

2-3 tablespoons graham cracker crumbs

3 1/2 tablespoons unsalted butter, melted  *We used I Can’t Believe It’s Not Butter.

2 tablespoons granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/4 cup whole wheat pastry flour  *She said we could use all-purpose flour, so that’s what we did.

2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color)

1/8 teaspoon baking powder

pinch of salt

1 1/2 ounces milk chocolate (chopped or morsels)  *We used chocolate chips, semi-sweet.

marshmallow fluff, cream or actual marshmallows  *We had giant-sized marshmallows designed for campfire S’Mores. We used one big one, right on top.

DIRECTIONS

Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.

In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!

Notes: If you don’t have whole wheat pastry flour, you can use all-purpose. I would not recommend using regular whole wheat. Additionally, I have made this by substituting coconut butter for the full amount of butter. It was just as delicious, albeit slightly drier. You cannot taste coconut at all. Finally, take into account the power of your microwave. Mine has a mind of it’s own and is insanely powerful, so I cooked this on 80% power. Judge accordingly and add/subtract a few minutes of cooking if you know yours is wonky too. Unfortunately it may take 1-2 trial runs to get the right consistency because all microwaves are different, but I promise it’s worth it!