Maple Apple Crisp

Dessert, Recipes

I hope everyone had a great Thanksgiving! I personally love cooking and hosting for Thanksgiving but if I am not hosting or cooking, I always ask to bring my Apple Crisp or make the Turkey. Most people like Apple Crisp and it’s a pretty traditional dessert for the holidays, but it can be pretty unmemorable if you don’t spice it up! Next time you make Apple Crisp, substitute a fourth of the white sugar with Vermont Maple Syrup and use all different apples instead of just one kind. The different apples will have slightly different textures and flavor, which makes a relatively basic dish a bit more memorable.

INGREDIENTS  

Filling

  • 10 Cups Sliced Apples (Select all different types) Peeled
  • ¾ Cup White Sugar
  • ¼ Cup Maple Syrup
  • 1 Tsp Ground Cinnamon
  • ¼ Cup Water
  • 1 Tbsp All-Purpose Flour

Crisp

  • 1 Cup Old Fashion Cooking Oats (Quick Oats or Half and Half will work as well)
  • 1 Cup All-Purpose Flour
  • 1 Cup Brown Sugar Packed
  • ¼ Tsp Baking Powder
  • ¼ Tsp Baking Soda
  • ½ Cup Melted Butter Salted
  • ⅛ Tsp Ground Cinnamon

INSTRUCTIONS 

  • Preheat oven to 350°F degrees.
  • In a large bowl, mix all the filling ingredients together: sliced apples, white sugar, flour, cinnamon, maple syrup and water. Once mixed well and sugar is slightly dissolved, pour into a 9×13 inch pan. NOTE: You can use a slightly smaller or larger pan. However, if you use a smaller pan it will be thicker and you may need to cook for an additional 5-10 minutes.
  • Combine crisp ingredients in a bowl and mix using a large fork. Combine until crumble starts to form into small balls.
  • Place in oven on the middle rack, bake at 350°F for 50 minutes

Pumpkin Pie Bread

Dessert, Recipes

It’s fall y’all and I am ready to do all the basic fall things like eat and drink everything pumpkin! #PSL4Life This recipe takes a semi traditional pumpkin bread and spices it up by adding two layers of a creamy pumpkin spice filling. I am guilty of eating the entire batch in one day, that’s how good it is.

INGREDIENTS  

  • 1 cup All-Purpose Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1¼ tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon
  • 1 tsp vanilla
  • ½ cup Butter (unsalted) softened
  • ⅓ cup Honey
  • ½ cup Light Brown Sugar
  • 1 Large Egg
  • ½ cup Organic Pumpkin Puree

“Pumpkin Pie” Swirl

  • 5 oz Cream Cheese
  • 5 tbsp Powdered Sugar
  • 1 tbsp Almond Milk
  • 1 Egg Yolk
  • ½ tsp Pumpkin Pie Spice

INSTRUCTIONS 

  • Pre-heat oven to 325°F and place rack in the middle of oven.
  • Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.
  • In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.
  • In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.
  • Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.
  • Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.
  • Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.
  • Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread. I recommend 20 minutes if you don’t plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.
  • Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.

INGREDIENTS  

  • 1 Cup Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1¼ tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon
  • 1 tsp vanilla
  • ½ cup Butter (unsalted) softened
  • ⅓ cup Honey
  • ½ cup Light Brown Sugar
  • 1 Large Egg
  • ½ cup Pumpkin Puree

“Pumpkin Pie” Swirl

  • 6 oz Cream Cheese
  • 6 tbsp Powdered Sugar
  • 1 tbsp Almond Milk
  • 1 Egg Yolk
  • ½ tsp Pumpkin Pie Spice

INSTRUCTIONS 

  • Pre-heat oven to 325°F and place rack in the middle of oven.
  • Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.
  • In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.
  • In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.
  • Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.
  • Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.
  • Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.
  • Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread.I recommend 20 minutes if you don’t plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.
  • Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.
  • Enjoy!

Pumpkin Pie Bread

  • 1 Cup Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1¼ tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon
  • 1 tsp vanilla
  • ½ cup Butter (unsalted) (softened )
  • ⅓ cup Honey
  • ½ cup Light Brown Sugar
  • 1 Large Egg
  • ½ cup Pumpkin Puree

"Pumpkin Pie" Swirl

  • 6 oz Cream Cheese
  • 6 tbsp Powdered Sugar
  • 1 tbsp Almond Milk
  • 1 Egg Yolk
  • ½ tsp Pumpkin Pie Spice
  1. Pre-heat oven to 325°F and place rack in the middle of oven.

  2. Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.

  3. In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.

  4. In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.

  5. Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.

  6. Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.

  7. Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.

  8. Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread.

    I recommend 20 minutes if you don't plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.

  9. Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.

  10. Enjoy!

Dessert

Banana Nut Protein Baked Oats (Gluten Free & Dairy Free)

Breakfast, Dessert, Recipes

INGREDIENTS  

  • 1 Scoop Vanilla Protein (Plant Based)
  • ¼-½ Cup Oats
  • 1 Banana (Small-Medium)
  • ½ Tsp Baking Powder
  • ¼ Cup Egg Whites
  • ¼ Cup Almond Milk (Vanilla Unsweetened)
  • 2 Tbsp Chocolate Chips
  • 2 Tbsp Walnuts Optional

INSTRUCTIONS 

  • Preheat oven to 350°F.
  • Mix all ingredients, except the chocolate chips, in a small oven safe bowl or dish. Once mixed, clean edges of the bowl to prevent any small pieces of batter from burning.
  • Top with chocolate chips and bake for 20-25 minutes. The top should be lightly browned but center should be soft. Avoid overcooking because it will dry out the dish. You want it to be a mushy consistency.

NOTES

485 Cal, 56.6 Carbs, 16.3 Fat, 32.5 Protein

You can reduce the sugar/carbs by using sugarfree chocolate chips. 

Banana Nut Protein Baked Oats (Gluten Free & Dairy Free)

Gluten free and Dairy free baked protein oats, perfect for a post workout meal or a guilt free dessert. No added sugar.

  • 1 Scoop Vanilla Protein (Plant Based)
  • ¼-½ Cup Oats
  • 1 Banana (Small-Medium)
  • ½ Tsp Baking Powder
  • ¼ Cup Egg Whites
  • ¼ Cup Almond Milk (Vanilla Unsweetened)
  • 2 Tbsp Chocolate Chips
  • 2 Tbsp Walnuts (Optional)
  1. Preheat oven to 350°F.

  2. Mix all ingredients, except the chocolate chips, in a small oven safe bowl or dish. Once mixed, clean edges of the bowl to prevent any small pieces of batter from burning.

  3. Top with chocolate chips and bake for 20-25 minutes. The top should be lightly browned but center should be soft. Avoid overcooking because it will dry out the dish. You want it to be a mushy consistency.

485 Cal, 56.6 Carbs, 16.3 Fat, 32.5 Protein

You can reduce the sugar/carbs by using sugarfree chocolate chips. 

Breakfast, Dessert

Air Fried Pineapple Rings

Dessert, Recipes

INGREDIENTS  

  • 1 Pineapple (or Canned Pineapple Rings)
  • 1 tsp Cinnamon
  • 2 tbsp Brown or White Sugar

Batter

  • ½ Cup Gluten Free Flour (or regular flour if not gluten free)
  • ½ tsp Vanilla
  • ½ tsp Baking Powder
  • ⅛ tsp Nutmeg Powder
  • 1 tsp Cinnamon
  • 1 Egg
  • ⅙ Cup Milk or Almond Milk

INSTRUCTIONS 

  • Mix all batter ingredients in a bowl.
  • Preheat air fryer on 400°F and then line the bottom with parchment paper and lightly spray with non-stick spray.
  • Cut Pineapple into ¼ inch rings or use canned rings. Once cut, dry with a paper towel. If you don’t dry the pineapple, the batter won’t stick when transferring to air fryer.
  • Dip pineapple ring in the batter and place in air fryer, at least ½ inch apart from each other.
  • Air fry on at 400° for 5 minutes and then flip over and air fry for another 5 minutes. Carefully removed and sprinkle with sugar and cinnamon. Serve immediately to prevent the rings from becoming soggy.

Gluten Free Air Fried Pineapple Rings

  • 1 Pineapple (or Canned Pineapple Rings)
  • 1 tsp Cinnamon
  • 2 tbsp Brown or White Sugar

Batter

  • ½ Cup Gluten Free Flour (or regular flour if not gluten free)
  • ½ tsp Vanilla
  • ½ tsp Baking Powder
  • ⅛ tsp Nutmeg Powder
  • 1 tsp Cinnamon
  • 1 Egg
  • ⅙ Cup Milk or Almond Milk
  1. Mix all batter ingredients in a bowl.

  2. Preheat air fryer on 400°F and then line the bottom with parchment paper and lightly spray with non-stick spray.

  3. Cut Pineapple into ¼ inch rings or use canned rings. Once cut, dry with a paper towel. If you don't dry the pineapple, the batter won't stick when transferring to air fryer.

  4. Dip pineapple ring in the batter and place in air fryer, at least ½ inch apart from each other.

  5. Air fry on at 400° for 5 minutes and then flip over and air fry for another 5 minutes. Carefully removed and sprinkle with sugar and cinnamon. Serve immediately to prevent the rings from becoming soggy.

Dessert

Raspberry Peach Galette

Breakfast, Dessert, Recipes

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly & Cooking

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake at 375°F or 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

INGREDIENTS  

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • 2½ cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water

INSTRUCTIONS 

  • Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Raspberry Peach Galette

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • 2½ cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water
  1. Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  1. Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.

  2. Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.

  3. Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  1. Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch

  2. Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  1. Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.

  2. In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.

  3. Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.

  4. Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Strawberry Raspberry Mini Muffins – Gluten Free & Dairy Free

Appetizers, Snacks & Sides, Dessert, Recipes

Gluten Free, Dairy Free, Oat Free and Keto Friendly… WHATT! Does it even taste good? YES! These mini muffins are so good that the reason there is only a small batch is because I ate half the batter. They are ready in under 30 minutes and are friendly to most diets, making them a great snack if you are having people over. The “sugar” that is used is by Swerve so it is friendly to most Keto diets and people that are regulating insulin.

Instructions

  • Preheat oven to 350°F and line or spray mini muffin baking sheet.
  • In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
  • Carefully fold in the strawberries.
  • Fill each muffin container up so they are about ¾ full.
  • Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
  • Top with sliced strawberries and enjoy!

INGREDIENTS  

  • 2 Cups Almond Flour
  • 2 Eggs
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
  • ½ Cup Swerve Confectioners Sweetener
  • 1 tsp Vanilla Extract
  • ½ tsp salt
  • ½ Cup Raspberries
  • ½ Cup Diced Strawberries

INSTRUCTIONS 

  • Preheat oven to 350°F and line or spray mini muffin baking sheet.
  • In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
  • Carefully fold in the strawberries.
  • Fill each muffin container up so they are about ¾ full.
  • Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
  • Top with sliced strawberries and enjoy!

Strawberry Raspberry Mini Muffins – Gluten Free & Dairy Free

  • 2 Cups Almond Flour
  • 2 Eggs
  • 1 tbsp Lemon Juice
  • 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
  • ½ Cup Swerve Confectioners Sweetener
  • 1 tsp Vanilla Extract
  • ½ tsp salt
  • ½ Cup Raspberries
  • ½ Cup Diced Strawberries
  1. Preheat oven to 350°F and line or spray mini muffin baking sheet.

  2. In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.

  3. Carefully fold in the strawberries.

  4. Fill each muffin container up so they are about ¾ full.

  5. Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don't dry out.

  6. Top with sliced strawberries and enjoy!

Cherry Galette

Dessert, Recipes

Steps:

  • De-pitting cherries! What a task, the best way way that I have identified, and please let me know if there is a better way, is to use a chop stick. Remove the stem and then put the end of the chop stick in the hole and push the pit out the other end.
  • Mix it up! Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
  • Assembly! Fold all edges in, making sure you don’t fold too tight or rip the crust. If you do rip the crust it would be best to try to patch it or even trim a little off the edge and place it over the hole. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
  • Bake it! Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

INGREDIENTS  

  • 3.5 Cups Fresh Cherries, Pitted
  • ¾ Cup Sugar
  • ¼ Cup Corn Starch
  • ½ Lemon, Juiced
  • 2 Premade Pie Crusts
  • 1 Egg

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
  • Fold all edges in, making sure you don’t fold too tight or rip the crust.
  • Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
  • Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

Cherry Galette

Free Style Cherry Pie. Simple and Easy!

  • 3.5 Cups Fresh Cherries, Pitted
  • ¾ Cup Sugar
  • ¼ Cup Corn Starch
  • ½ Lemon, Juiced
  • 2 Premade Pie Crusts
  • 1 Egg
  1. Preheat oven to 400°F

  2. Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.

  3. Fold all edges in, making sure you don't fold too tight or rip the crust.

  4. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.

  5. Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

Dessert

View other desserts here!

The BEST Chocolate Banana Bread

Breakfast, Dessert, Recipes

Tips & Tricks

  • Banana: You will want to make sure your banana’s are ripe, almost black on the outside. This will give the bread a really rich flavor. This usually takes about 5-7 days from when you buy them if they look yellow/greenish at the store. You can speed up the process by either freezing the bananas or cooking them at 250 degrees for 10-15 minutes.
  • Keeping it Moist: The key to this bread is the buttermilk and allowing the batter to sit for at least an hour. If you don’t let it sit, the bread loses some flavor and won’t stay as moist after cooking. No one like dry banana bread so don’t skip this step. Your bread will stay moist for up to a few days.
  • Storing: You can store the bread in a container, either in the fridge or on the counter, for up to 3 days. I have had it 5 days later and didn’t die (obviously) but it wasn’t as good. I would recommend eating it within 3 days.
  • Nuts: You can choose whatever nuts you want in this bread. However, I recommend either pecans or walnuts. You want them to be chopped well though because if they are too big they will fall to the bottom of the pan.
  • Pans: Mini loafs seem to bake better. They don’t overcook on the edges and consistently come out perfect. You can buy a mini loaf pan at your grocery store on here on amazon.

INGREDIENTS  

  • 1⅔ cup Banana (About 5 medium Bananas) ripe
  • 2 tsp Baking Soda
  • 2 cup Flour
  • 2 cup White Sugar
  • 1 cup Nuts (Optional)
  • ½ cup Chopped Chocolate Chips
  • 7 tbsp Buttermilk
  • 1 cup Soft Butter salted
  • 5 Eggs

INSTRUCTIONS 

  • Mix all ingredients except chocolate together very very well. If using an electric mixer, I advise mixing for at least 5 minutes. Cover and let sit for 1-2 hours in room temperature.
  • Once it has sat for at least an hour, chop chocolate chips into small pieces and fold in half the chocolate chips.
  • Preheat the oven to 350°F
  • Pour into greased loaf pans about 3/4 way full and sprinkle the remaining chopped chocolate chips on top. Note: You have to chop the chocolate chips or they will be too heavy and fall to the bottom of the pan and burn.
  • MINI LOAFS (2×4): If using mini loafs as pictured, you will want to cook at 350°F for 25 minutes until golden brown. Take out and let cool for about 5 min in the pan and then remove and finish cooling on the rack to prevent edges from overcooking.
  • LARGE LOAFS (9×5): Cook at 350°F for 50-60 minutes until golden brown on top. Edges may look dark due to cooking longer, this is okay, it doesn’t change the taste.

The BEST Chocolate Banana Bread

The best banana bread you will ever make. Super moist with a touch of chocolate.

  • 1⅔ cup Banana (About 5 medium Bananas) (ripe)
  • 2 tsp Baking Soda
  • 2 cup Flour
  • 2 cup White Sugar
  • 1 cup Nuts (Optional)
  • ½ cup Chopped Chocolate Chips
  • 7 tbsp Buttermilk
  • 1 cup Soft Butter (salted)
  • 5 Eggs
  1. Mix all ingredients except chocolate together very very well. If using an electric mixer, I advise mixing for at least 5 minutes. Cover and let sit for 1-2 hours in room temperature.

  2. Once it has sat for at least an hour, chop chocolate chips into small pieces and fold in half the chocolate chips.

  3. Preheat the oven to 350°F

  4. Pour into greased loaf pans about 3/4 way full and sprinkle the remaining chopped chocolate chips on top. Note: You have to chop the chocolate chips or they will be too heavy and fall to the bottom of the pan and burn.

  5. MINI LOAFS (2×4): If using mini loafs as pictured, you will want to cook at 350°F for 25 minutes until golden brown. Take out and let cool for about 5 min in the pan and then remove and finish cooling on the rack to prevent edges from overcooking.

  6. LARGE LOAFS (9×5): Cook at 350°F for 50-60 minutes until golden brown on top. Edges may look dark due to cooking longer, this is okay, it doesn't change the taste.

Breakfast, Dessert

Cookies & Cream Cake

Dessert, Recipes

Another year around the sun and this year I decided to make my own Birthday Cake. I am not typically a traditional Cake fan, there are many other desserts I would rather have such as Cheesecake, Ice Cream, Donuts etc. However, cake is the birthday tradition and I have never baked a cake fully from scratch, so I found this recipe by Cake By Courtney. This cookies and cream cake is AMAZING. Granted, it probably has enough sugar and butter to last you an entire year but regardless, it taste amazing.

The ingredients are below but head over to CakeByCourntney for the instructions. A few tips:

  • Cut the top off each cake round to ensure it is flat. If you don’t do this you end up having a lot of filling and icing between the layers on the outside due to having such a large gap to fill.
  • For a more moist cake, cook only 20 minutes instead of 25. It keeps the moisture a little better if you are making it a day in advance.
  • DON’T SKIP THE FREEZER – Putting the cake in the freezer is an important step to ensure the cake doesn’t call apart when icing it.

INGREDIENTS

FOR THE CAKE

  • 2 cups (240 g) all-purpose flour
  • 1 3/4 cups (350 g) granulated sugar
  • 3/4 cup (88.5 g) good quality dark cocoa powder
  • 2 teaspoons (8g) baking soda
  • 3/4 teaspoon (3 g) baking powder
  • 1 teaspoon (5.6 g) kosher salt
  • 1 cup (240 g) buttermilk, room temperature
  • 1/2 cup (109 g) vegetable oil
  • 3 large eggs, room temperature
  • 1 cup (236.6 g) hot water
  • 1 teaspoon (4.2 g) vanilla extract

FOR THE FILLING

  • 3/4 cup (173.25 g) heavy whipping cream
  • 6 ounces cream cheese, softened
  • 2 cups (250 g) powdered sugar, measured and then sifted
  • 8 Oreo cookies, broken into chunks

FOR THE OREO BUTTERCREAM

  • 6 Oreo cookies, pulverized into fine crumbs
  • 2 cups (452 g) unsalted butter, slightly cold
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • 3 tablespoons (43.3 g)  heavy whipping cream
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE CHOCOLATE DRIP

  • 1 cup (150 g) semi sweet or dark chocolate chips
  • 3/4 cup to 1 cup (173-231 g) heavy whipping cream
  • black food gel (optional)

Supremely Chewy Fudge Brownies

Dessert, Recipes

These chocolate brownies are the fudgy-est, most chewy and moist brownies I have ever made. I have tried a bunch of recipes and usually there is one or two things I like about each one but I am never satisfied with the entire thing. For example, I love a crispy top, crispy edge but a soft and gooey center that doesn’t dry out overnight.

The key to these brownies is the way we utilize the chocolate. Some people just use cocoa powder or just use chocolate chips; others will top with chocolate chips or mix the chips in the batter. This brownie mix uses both cocoa powder and melted chocolate which gives it that fudge consistency in the middle and crispiness on the edges.

Make Them Festive

I chose to use M&M Peanut Butter Milk Chocolate M&M’s in, and on top of the brownies to make them festive for the holiday. However, you can skip these completely or you can substitute with any of the below to make them festive for any holiday.

INGREDIENTS  

  • ½ cup unsalted butter 1 stick
  • 2 tbsp vegetable oil
  • 1¼ cup white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • ¾ tsp salt
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 5 oz semi-sweet chocolate chips
  • ½ cup peanut butter M&M optional

INSTRUCTIONS 

  • Preheat oven to 350°F
  • Lightly grease an 8×12-inch baking pan with cooking oil spray and line with parchment paper and set aside.
  • Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla and beat until mixed well. (1-2 minutes)
  • Melt chocolate chips. You can do this by using the melt feature on the microwave and stirring every few seconds until fully melted or you can heat 2 inches of water up and place a bowl in the hot water with chocolate chips and stir until they are melted.
  • Mix melted chocolate in with the mixture until fully combined.
  • Sift in flour, cocoa powder and salt. Fold the ingredients in until combined but don’t over mix.
  • Chop up half of the M&M and fold in.
  • Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Bake for 25-30 minutes for a more fudgy texture. Cook for 35 minutes if you don’t like them fudgy or chewy.

NOTES

  • You can use 1 cup butter if desired. It makes it taste slightly different but keeps the texture and is really great. 
  • Let brownies cool before cutting or they will fall apart. 
  • When cutting, the knife will not be clean like firm brownies, this is okay. The brownies are cooked enough to be safe to eat.

INGREDIENTS  

  • ½ cup unsalted butter 1 stick
  • 2 tbsp vegetable oil
  • 1¼ cup white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • ¾ tsp salt
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 5 oz semi-sweet chocolate chips
  • ½ cup peanut butter M&M optional

INSTRUCTIONS 

  • Preheat oven to 350°F
  • Lightly grease an 8×12-inch baking pan with cooking oil spray and line with parchment paper and set aside.
  • Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla and beat until mixed well. (1-2 minutes)
  • Melt chocolate chips. You can do this by using the melt feature on the microwave and stirring every few seconds until fully melted or you can heat 2 inches of water up and place a bowl in the hot water with chocolate chips and stir until they are melted.
  • Mix melted chocolate in with the mixture until fully combined.
  • Sift in flour, cocoa powder and salt. Fold the ingredients in until combined but don’t over mix.
  • Chop up half of the M&M and fold in.
  • Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Bake for 25-30 minutes for a more fudgy texture. Cook for 35 minutes if you don’t like them fudgy or chewy.

NOTES

  • You can use 1 cup butter if desired. It makes it taste slightly different but keeps the texture and is really great. 
  • Let brownies cool before cutting or they will fall apart. 
  • When cutting, the knife will not be clean like firm brownies, this is okay. The brownies are cooked enough to be safe to eat.

Supremely Chewy Fudge Brownies

The BEST chewy brownies that are both soft and fudgy.

  • ½ cup unsalted butter (1 stick)
  • 2 tbsp vegetable oil
  • 1¼ cup white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs (at room temperature)
  • 1 tbsp pure vanilla extract
  • ¾ tsp salt
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 5 oz semi-sweet chocolate chips
  • ½ cup peanut butter M&M (optional )
  1. Preheat oven to 350°F

  2. Lightly grease an 8×12-inch baking pan with cooking oil spray and line with parchment paper and set aside.

  3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla and beat until mixed well. (1-2 minutes)

  4. Melt chocolate chips. You can do this by using the melt feature on the microwave and stirring every few seconds until fully melted or you can heat 2 inches of water up and place a bowl in the hot water with chocolate chips and stir until they are melted.

  5. Mix melted chocolate in with the mixture until fully combined.

  6. Sift in flour, cocoa powder and salt. Fold the ingredients in until combined but don't over mix.

  7. Chop up half of the M&M and fold in.

  8. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.

  9. Bake for 25-30 minutes for a more fudgy texture. Cook for 35 minutes if you don't like them fudgy or chewy.

  • You can use 1 cup butter if desired. It makes it taste slightly different but keeps the texture and is really great. 
  • Let brownies cool before cutting or they will fall apart. 
  • When cutting, the knife will not be clean like firm brownies, this is okay. The brownies are cooked enough to be safe to eat.
Dessert
Brownies, chocolate, fudge

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