#chocolate chips
Gluten Free Peanut Butter & Chocolate Granola Bars
2 cups rolled oats (gluten free)
- 2/3 cup quinoa flakes*
- 1/3 cup gluten free flour
- 1 cup unsweetened shredded coconut
- 2/3 cup maple sugar**
- ½ tsp sea salt
- ¼ tsp cinnamon
- 1 tsp vanilla extract
- 1/3 cup coconut oil, melted
- 2/3 cup crunchy peanut butter
- 1/3 cup maple syrup
- 1 cup dairy free chocolate chips
- Optional Topping: mini dairy free chocolate chips
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Banana Chocolate Chip Cake w. Peanut Butter Frosting
- 2 ½ cups all-purpose flour
- 1 tablespoon baking soda
- 1 pinch salt
- ½ cup unsalted butter
- 1 cup white sugar
- ¾ cup light brown sugar
- 2 eggs (room temperature)
- 4 medium-sized ripe bananas, mashed
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk (room temperature)
- 2/3 cup mini chocolate chips plus more for garnish
- 2 sticks of butter softened (1 cup)
- 1 cup of creamy peanut butter
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk
http://www.the-baker-chick.com/2014/03/banana-chocolate-chip-layer-cake-with-peanut-butter-frosting/
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It’s been a while and it’s dead here. I’m having a baking withdrawal. I haven’t baked for quite some time. The good news is, I made a Christmas baking list. For the first time in months, I’m looking forward to bake and really excited to make 2 to 3 new things, but I will still make my all time Christmas cookies.
I made these gooey bars last summer. Summer feels like ages ago. If I didn’t travel to Japan and Philippines and experience the Asian summer heat again, I’d would say that my summer was boring. Lucky me, it wasn’t. With the long October and November and LOTS, LOTS and LOTS of rain and gloomy weather here in Vancouver (Raincouver) Please take me to Hawaii!!!! I feel bad for taking the summer for granted.
Last one, why is it gorgeous and sunny when I’m working and raining like crazy when I’m not? NOT FAIR. Ok, I’m done.
Looking at these bars makes me miss the summer, because the caramel melted when I was taking photos! It was just toooooo hot! It wasn’t meant to be this gooey. One thing for sure, these bars are delicious! The cookie base is moist and chewy, the salted caramel is homemade and the top is sprinkled with sea salt and chocolate chips. YUM!
Salted Caramel Chocolate Chip Cookie BarsfromBrown Eyed Baker
Ingredients
2 1/8 cups (301 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (170 grams) unsalted butter, melted and cooled to room temperature
1 cup (198 grams) light brown sugar
½ cup (99 grams) granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups (340 grams) semisweet chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars
Directions
1. Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border. Sprinkle the caramel with sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6. Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Accidentally Delicious Oatmeal Cookies
Servings: 30-36
STUFF
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 tsp vanilla
2 large eggs
1 tsp baking soda
1 tsp salt
1 ½ cup all-purpose flour
2 cups old fashioned oats
1 ¼ cup sweetened coconut flakes
2 4-oz bars semi-sweet chocolate, cut into ½-in chunks (or choco chips)
1 cup coarsely chopped toasted pecans
STEPS
Preheat oven to 375 degrees.
Beat butter, sugars, and vanilla in large bowel with electric mixer until fluffy. Beat in eggs, baking soda, and salt until blended.
On low speed, beat in flour until just blended. Stir in oats, coconut, chocolate and pecans.
Using 2 Tbsp of dough for each cookie, drop in mounds 2 inches apart on baking sheet lined with parchment paper
Bake 11-13 minutes until golden brown on bottoms and edges.
Cool on baking sheets for 2 minutes before removing to wire rack to cool completely.
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Cake Batter Fudge
Ingredients
- ¾ cup white cake mix powder
- 1 14-oz can sweetened condensed milk
- 2 tbsp butter
- 2 cups white chocolate chips
- 1 ½ tsp vanilla extract
- ¼ cup colored sprinkles divided
Instructions
- Line a 7-8 inch square baking dish with aluminum foil or parchment paper. Set aside.
- Set a medium saucepan over medium heat. Add sweetened condensed milk, butter, white chocolate chips and stir until smooth.
- Add white cake mix and vanilla extract. Whisk slowly for a minute or two until it starts to bubble, and then remove from heat.
- Stir in half of the sprinkles, and spread the mixture evenly into the prepared pan.
- While still warm, add remaining sprinkles across the top and press them lightly into the surface.
- Refrigerate for 2 hours to firm up.
- Using a rigid spatula, loosen the fudge from the edge of the pan, cut pieces and lift out for serving. Enjoy!
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