Cocoa Cupcakes

It’s cold outside and these cocoa cupcakes are a fun way to stay cozy and cute inside. They are  reminiscent of hot chocolate but presented as a sweet little cake with cocoa frosting and the tiniest marshmallow bits to top them off and tie the whole look together. The best part is these cupcakes are […]

Cocoa Cupcakes

It’s cold outside and these cocoa cupcakes are a fun way to stay cozy and cute inside. They are  reminiscent of hot chocolate but presented as a sweet little cake with cocoa frosting and the tiniest marshmallow bits to top them off and tie the whole look together.

Chocolate Cupcakes

The best part is these cupcakes are super easy to pull together and you can mix all the ingredients for the cupcakes in one bowl. I always love that.

Hot Chocolate Frosting (more…)

Pumpkin Chocolate Chip Muffins.

I swear I’m not crazy for sharing pumpkin muffins in January!  If you make them, you will see why. They are year-round worthy!  I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin […]

The post Pumpkin Chocolate Chip Muffins. appeared first on How Sweet Eats.

I swear I’m not crazy for sharing pumpkin muffins in January! 

pumpkin chocolate chip muffins

If you make them, you will see why. They are year-round worthy! 

pumpkin muffin batter with chocolate chips

I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin muffins. I’d say it’s pumpkin season until about march, so we’re good. Some of you said it’s pumpkin season year round! My kids would agree.

These are like my pumpkin dream cake, in small bite-size portions!

baked pumpkin muffins

Oh my GOSH these muffins. We love them. We have made them so.many.times. They are the kids’ favorite muffins AND – now, this is huge. Eddie, a self-proclaimed pumpkin hater – eats these muffins and adores them. Loves them!

I partially attribute that to my minimal use of spice. I ramble about it all the time – I love pumpkin things, but I don’t necessarily love pumpkin SPICE things. You know? It is a fairly bland flavor on its own, so I do find that I like a bit of spice or savory seasonings. Just not a lot.

I’m warning you here, in case you want to double the spice amount in the recipe below!

pumpkin chocolate chip muffins

This recipe makes about 18 perfectly plump muffins. They are so darn good!

pumpkin chocolate chip muffins

Now this isn’t my first time making pumpkin muffins. I have a chai version here and an almond version here. I also used a simply recipes version and mashed up the three, finding a middle ground with the flour and making sure I could use the entire can of pumpkin so it didn’t go to waste. 

And we have these beauties that came out perfectly! 

These are the type of muffins that are delicious enough for dessert. I mean, let’s be honest, muffins are really just cake masquerading as muffins for breakfast. I will never say no to that. 

Especially if they are a little warm with a dollop of butter.

baked pumpkin chocolate chip muffins

Oh my gosh. Now I’m starving. 

pumpkin chocolate chip muffins

So while I know it’s not technically pumpkin season, I couldn’t help but share so you could make a weekend treat. These are so well loved in our house and a fun thing to make with the kids. They fight over the mixing bowl and all that, but in the end we all get to eat them.

And that’s the real win!

pumpkin chocolate chip muffins

Chocolate Chip Pumpkin Muffins

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Pumpkin Chocolate Chip Muffins

These chocolate chip pumpkin muffins are the fluffiest, most delicious pumpkin muffins around! Super easy to make and foolproof!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 muffins
Author How Sweet Eats

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups chocolate chips (milk or dark - your choice!)

Instructions

  • Preheat the oven to 375 degrees F. Line a muffin tin with liners.
  • In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
  • In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
  • Stir in the dry ingredients until just combined - do not overmix! Stir in the chocolate chips.
  • Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!

Notes

adapted from simply recipes

pumpkin chocolate chip muffins

Is that the perfect bite or what?!

The post Pumpkin Chocolate Chip Muffins. appeared first on How Sweet Eats.

Chocolate Peanut Butter Thumbprint Cookies

Chocolate Peanut Butter Thumbprint Cookies

Thumbprint cookies are a fun type of cookie to bake when you want something that looks a little fancier than your average drop cookie – and delivers an extra punch of flavor.  Each individual cookie resembles a miniature tart, made by creating an indent in the top of the unbaked dough and …

The post Chocolate Peanut Butter Thumbprint Cookies appeared first on Baking Bites.

Chocolate Peanut Butter Thumbprint Cookies

Thumbprint cookies are a fun type of cookie to bake when you want something that looks a little fancier than your average drop cookie – and delivers an extra punch of flavor.  Each individual cookie resembles a miniature tart, made by creating an indent in the top of the unbaked dough and adding a filling before baking. The fillings can be just about any flavor, but I mostly see them with fruit-based jams and citrus curds.

These Chocolate Peanut Butter Thumbprint Cookies break with tradition because they are made with a chocolate cookie base and feature a peanut butter filling, delivering a finished cookie that anyone who enjoys the combination of chocolate and peanut butter will love. And who doesn’t love chocolate and peanut butter together?

The cookie dough itself is an almost shortbread-like dough. It has a deep, bittersweet chocolate flavor and a crisp, crumbly texture. The relatively dry dough is easy to handle and shape. The shortbread-like consistency means that the cookies don’t spread out too much as they bake, holidng their shape and keeping that filling in place. The filling is purely peanut butter that is piped into the center of each cookie. You’ll notice that I said “piped” because I recommend using a piping bag (or a sandwich bag with the corner snipped off) to get the peanut butter neatly into the center of each cookie dough round. You can spoon it into place, but piping is a bit less messy. I used a national brand (I like JIF) that had a nice balance of sweet and salty to it.

Once baked, the cookies are finished with a drizzle of chocolate. If you want a little bit more nuttiness, you could sprinkle on a pinch of finely chopped peanuts before the chocolate sets! The cookies keep very well, so feel free to double the recipe and pack them away in an airtight container for snacking all week long.

Chocolate Peanut Butter Thumbprint Cookies

Chocolate Peanut Butter Thumbprint Cookies
2 1/4 cups all purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup butter, room temperature
2/3 cup sugar
1 tbsp milk
1 tsp vanilla extract
approx 1/2 cup peanut butter
1/3 cup chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder and salt.
In a large bowl, cream together butter and sugar until light and creamy. Blend in milk and vanilla extract, then slowly blend in the flour mixture with the mixer on low speed. Dough will be dry, but will come together as you mix. If necessary, add in an additional teaspoon or two of milk.
Shape dough into 1-inch balls and arrange on prepared baking sheet. Using your thumb or the back of a spoon, make an indentation in the top of each ball of dough and pipe (or spoon) peanut butter to fill the indentation completely up.
Bake for 13-15 minutes, until cookies are set and are just firm around the outside edge. Allow cookies to cool for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
When the cookies have cooled, melt half of the chocolate chips in a small, microwave-safe bowl. Add unmelted chips to the warm, melted chips and stir until all the chocolate chips have melted (to quickly temper the chocolate). IF necessary, warm mixture for 10 seconds in the microwave if not all the chocolate chips melt. Drizzle chocolate over the cookies using a piping bag or the tines of a fork. Allow chocolate to set at room temperature.

Makes 3 1/2 dozen.

The post Chocolate Peanut Butter Thumbprint Cookies appeared first on Baking Bites.

Peanut Butter Oatmeal Bars

These peanut butter oatmeal bars are the best trick! They’re no bake, easy and healthy; and the flavor is out of this world. Here’s our new favorite trick for healthy treats: Peanut Butter Oatmeal Bars! These are everything you want in a treat: irresistible sweet peanut-y flavor, chewy texture, and a little drizzle of chocolate on top! These no bake oatmeal bars are like our famous bliss bite cookies, but easier and healthier (if that’s possible). And we can’t get enough of them! Our son Larson often asks with a sly smile if he can have an oatmeal bar: and we’re happy to indulge him. This sweet treat optimizes whole grain oats while hitting it big in the sweet, salty and satisfying department. Let’s get cooking! Though really…there’s no real cooking involved. Ingredients for peanut butter oatmeal bars There are only 5 ingredients you’ll need for these peanut butter oatmeal bars…and two are in the recipe title! That’s the ultimate easy recipe, right there. We love these no bake oatmeal bars for treats, but they’re also great for snacks since they’re mostly just whole grain oats. For breakfast bars, we prefer our straight up Oatmeal Bars: but you could also […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These peanut butter oatmeal bars are the best trick! They’re no bake, easy and healthy; and the flavor is out of this world.

Peanut butter oatmeal bars

Here’s our new favorite trick for healthy treats: Peanut Butter Oatmeal Bars! These are everything you want in a treat: irresistible sweet peanut-y flavor, chewy texture, and a little drizzle of chocolate on top! These no bake oatmeal bars are like our famous bliss bite cookies, but easier and healthier (if that’s possible). And we can’t get enough of them! Our son Larson often asks with a sly smile if he can have an oatmeal bar: and we’re happy to indulge him. This sweet treat optimizes whole grain oats while hitting it big in the sweet, salty and satisfying department. Let’s get cooking! Though really…there’s no real cooking involved.

Ingredients for peanut butter oatmeal bars

There are only 5 ingredients you’ll need for these peanut butter oatmeal bars…and two are in the recipe title! That’s the ultimate easy recipe, right there. We love these no bake oatmeal bars for treats, but they’re also great for snacks since they’re mostly just whole grain oats. For breakfast bars, we prefer our straight up Oatmeal Bars: but you could also eat these for breakfast as well. Here’s what you’ll need for these babies:

  • Old Fashioned rolled oats: Use plain old oats here: not steel cut or instant oats!
  • Peanut butter: We like natural peanut butter with no added sugar or salt, but use your favorite brand.
  • Honey: Honey has the best warm flavor and sticky texture. See below for a few vegan options!
  • Cinnamon: This spice adds just the right nuance.
  • Dark chocolate: All you need is a 1 ounce of dark chocolate — it’s just a hint of the good stuff!
Peanut butter oatmeal bars

Chocolate drizzle is optional

The dark chocolate is optional here: but it’s a great addition! Just the small amount of chocolate adds a great punch, but still keeps the treats on the healthy side. How?

  • Dark chocolate adds just 8 calories per bar! That’s for the large sized bar (see more on that below). We’re not in the habit of counting calories, but we were pleasantly surprised to note that the drizzle doesn’t take it into decadent territory.
  • Also try milk chocolate, peanut butter, or white chocolate. Some variations? Melt semi-sweet chocolate, peanut butter chips, or white chocolate chips into a drizzle. White chocolate and dark chocolate together would also look lovely.

Cut them into large or small servings

Serving size is helpful when you’re looking at healthy treats! These peanut butter oatmeal bars have two size options depending on what you’re looking for:

  • Cut them into 20 bars, 4 x 5-inches. We like small rectangles vs the standard large squares you get if you simply divide a 9 x 9 pan evenly into 16. Call us crazy, but it’s more fun to eat this size!
  • Or go smaller: cut those in half to make 40 bars! Love curbing a sweets craving with a little morsel? Go for 40 small bars: they’re perfect for little nibbles.
No bake peanut butter oatmeal bars

Vegan no bake oatmeal bars

Want to make vegan peanut butter oatmeal bars instead? The honey in this recipe is important for creating a nuanced, warm flavor and the sticky texture. Typically we use maple syrup as a vegan sweetener, but it doesn’t have quite the same texture and sweetness here. We recommend using agave syrup: it’s slightly stickier than maple. But you can use maple syrup if it’s all you have!

How to store peanut butter oatmeal bars

These peanut butter oatmeal bars are the perfect treat to throw in the fridge and gobble up on moments notice! They keep very well in the fridge or freezer; here’s what to know:

  • Store in the fridge for up to 2 weeks. If you do the drizzle, wait for it to dry, then place wax paper between the layers. Or just don’t care and stack them, like we do!
  • Store in the freezer for up to 3 months. They also freeze well…and honestly taste great popped out of the freezer too.
No bake oatmeal bars

More healthy bars

We love these healthy bars as a sweet treat that’s not decadent and fills us up with whole grains! Here are a few more healthy bars that taste amazing:

This peanut butter oatmeal bars recipe is…

Vegetarian, dairy-free and gluten-free. For vegan and plant-based, see the notes above.

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Peanut butter oatmeal bars

Peanut Butter Oatmeal Bars


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 20 bars (or 40 small bars)
  • Diet: Vegetarian

Description

These peanut butter oatmeal bars are the best trick! They’re no bake, easy and healthy; and the flavor is out of this world.


Ingredients

  • 1 cup creamy peanut butter (no sugar added, or sunflower butter for nut free)
  • 1/2 cup honey (or 1/2 cup agave syrup* for vegan)
  • 4 cups Old Fashioned rolled oats
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 ounce dark chocolate (2 large squares)

Instructions

  1. Mix together all the ingredients in a bowl. Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth. 
  2. Freeze the bars for 10 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 20 rectangles (4 x 5 inches) or 40 small rectangles.
  3. In the microwave with short intervals or over a double boiler, melt the chocolate chips, stirring until they come together into a glossy chocolate. If using the microwave, use short bursts of 10 seconds or so and stir after each: be careful not to overheat the chocolate or get any water in the chocolate, which will cause it to seize up. When melted, drizzle over the bars and allow to cool.  You can eat right away, or refrigerate for about 1 hour for a more solid texture. Store refrigerated for up to 2 weeks (or frozen for several months, placing wax paper between the layers). 

Notes

*Maple syrup is generally our sweetener of choice, but the flavor and texture of honey really make these bars. Since maple syrup is not as sticky as honey, for vegan substitute we recommend agave syrup. 

  • Category: Dessert or Snack
  • Method: No Bake
  • Cuisine: Vegetarian

Keywords: Peanut butter oatmeal bars, No bake oatmeal bars, Healthy bars

More with peanut butter

Who doesn’t love nutty peanut butter? There’s nothing it doesn’t make better. Here are a few more peanut butter recipes to enjoy:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

29 of Our Most Popular Chocolate Desserts

Let’s not waste time: We love chocolate. You love chocolate. Everyone loves chocolate. So, let’s eat more chocolate. Can’t decide what to make for dinner tonight? Chocolate is the answer—specifically, something like chocolate cake topped with a pillow …

Let's not waste time: We love chocolate. You love chocolate. Everyone loves chocolate. So, let's eat more chocolate. Can't decide what to make for dinner tonight? Chocolate is the answer—specifically, something like chocolate cake topped with a pillow of whipped cream, thumbprint cookies filled with dark chocolate and sea salt, or smooth chocolate mousse. (Yes, we did just suggest you have dessert for dinner tonight. You've earned it.)

Take a look through these recipes. And try (try!) to abstain from making them all.

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Triple Chocolate Muffins

Triple Chocolate Muffins
You’ll never want to grab a muffin from the bakery again after making this chocolate muffin recipe! They are made from scratch and get hits of chocolate from melted chocolate, cocoa powder, and chocolate chips, making the…

Triple Chocolate Muffins

You’ll never want to grab a muffin from the bakery again after making this chocolate muffin recipe! They are made from scratch and get hits of chocolate from melted chocolate, cocoa powder, and chocolate chips, making them rich and flavorful, yet dense and moist. Read below for tons of tips on how to ensure moist […]

READ: Triple Chocolate Muffins

Chocolate Peppermint Thumbprints

Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top. I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving […]

Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top.

I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving as the perfect foundation for myriad filling possibilities. This festive take pairs dark chocolate with peppermint, plus a sprinkle of crushed candy canes for decoration and crunch.

Rows of Chocolate Peppermint Thumbprints on a wire rack, crushed candy canes scattered around

Along with gingerbread, spritz, and, obviously, amaretti, thumbprint cookies are a necessity for any holiday cookie box.

And these festive, candy-cane inspired thumbprints are no exception. In fact, I’d argue these chocolate peppermint thumbprints are perhaps the ultimate holiday cookie.

I mean, just look at them!

Overhead Chocolate Peppermint Thumbprints on a wire cooling rack with crushed candy canes

I’ve been wanting to do a chocolate peppermint thumbprint cookie for some time now, but it’s taken me until now to actually nail down the details. I mean, it could have gone in so many different directions, I just couldn’t decide. Should it be a chocolate cookie with a white chocolate peppermint filling? Or double chocolate with a chocolate cookie and a dark chocolate filling? Or should I stick with a traditional shortbread cookie, and if so, should the cookie itself be left natural, infused with peppermint extract, mixed with crushed candy canes, or marbled with multi-colored dough?

This is how my brain works when I’m developing a recipe.

Ultimately, after a number of tests, I opted for a traditional shortbread with a hint of almond, with a striking marble effect with a swirl of red and white dough, and a dark chocolate filling with a hint of peppermint extract.

(more…)

Slow Cooker Chili

I decided this year I was going to make peace with my slow cooker. I was surprised by how much I didn’t take to it, which I’ve documented here and there. Like bread machines, Instant Pots, Thermomix, and cast irons skillets, someone wrote about the latter on my Facebook page, “It’s just a PAN…” (in all-caps), they certainly have their fans. I do like my…

I decided this year I was going to make peace with my slow cooker. I was surprised by how much I didn’t take to it, which I’ve documented here and there. Like bread machines, Instant Pots, Thermomix, and cast irons skillets, someone wrote about the latter on my Facebook page, “It’s just a PAN…” (in all-caps), they certainly have their fans. I do like my cast iron skillet very much, but my life doesn’t change radically when I reach for mine. Although wouldn’t it be great if that was all it took? 😀

My appliance company gave me the slow cooker after I hounded them for three years to get reimbursed for a dishwasher repair charge they said they’d reimburse me for. I was happy to have finally settled that debt and move on with my life, but am still unclear as to why it took three years for them to tell me they couldn’t send me a check for reimbursement. Since I already had a grille-pain (toaster), a robot (food processor), and a boulloire (hot water kettle), I went with the slow cooker, which I’ve been determined to fall in love with.

Continue Reading Slow Cooker Chili...

Chocolate Chestnut Christmas Roll Cake

This minimalist yule log roll cake is simple and sophisticated, with a faux wood-grain effect baked right into the light chocolate sponge cake, and a cloud-like chestnut whipped cream filling. We’ve given the traditional European yule log cake a far-East twist, using a Japanese cake design technique to give the cake a unique wood-grain look, […]

This minimalist yule log roll cake is simple and sophisticated, with a faux wood-grain effect baked right into the light chocolate sponge cake, and a cloud-like chestnut whipped cream filling.

We’ve given the traditional European yule log cake a far-East twist, using a Japanese cake design technique to give the cake a unique wood-grain look, no fussy frosting required.

Sliced Chocolate Chestnut Christmas Cake Roll, dusted with sugar, Christmas lights and ornaments blurred in the background

Yule Log cakes in general can be rather fussy, with fancy layers of frosting and meringue mushrooms and sugared cranberries and other decor that take hours to create. On the opposite end of the spectrum, we’ll call this Japanese-style roll cake the minimalist’s yule log: with a wood-grain design baked right into the cake itself, and a simple dusting of powdered sugar as the finishing touch.

It’s a perfect option for lazy bakers and frosting haters, and for those who like their desserts a little less sweet.

The cake itself is a light cocoa sponge cake baked with a darker chocolate wood grain pattern (the color contrast necessary here, which is why I didn’t make the cake too dark). The filling is a lightly sweetened whipped cream infused with chestnut creme and a splash of amaretto liqueur. It’s a delicious and festive flavor combination that tastes like the holidays without being so in your face about it (like, ahem, peppermint or gingerbread flavors).

Closeup slices of Chocolate Chestnut Christmas Cake Roll, showing the perfect spiral of filling and the wood grain texture

Chestnut spread, also called chestnut creme or creme de marron, is made from pureed candied chestnuts. We first tried this nutty spread in France (it’s amazing on crepes), and promptly found a few cans at a local market to bring home with us. I’m not sure why chestnut creme hasn’t made its way to the US, since chestnut trees grow so abundantly here. Luckily, you can get it online pretty readily or make it yourself from fresh chestnuts.

Chestnut creme is most often used in the classic French dessert called a Mont Blanc, and, actually, this cake could probably also be called a Mont Blanc bûche de Noël because of the similarity in flavor profiles (namely, chestnut cream and whipped cream).

(more…)