Oatmeal Chocolate Chip Snack Cake

If you’re looking for an easy treat that’s a legit snack, look no further than this old-fashioned Oatmeal Chocolate Chip Snack Cake. Basically an oatmeal chocolate chip cookie in cake form, this quick and easy snack cake makes for a sweet afternoon treat. It’s ridiculously easy, uses only one bowl, and is the perfect balance […]

If you’re looking for an easy treat that’s a legit snack, look no further than this old-fashioned Oatmeal Chocolate Chip Snack Cake.

Basically an oatmeal chocolate chip cookie in cake form, this quick and easy snack cake makes for a sweet afternoon treat. It’s ridiculously easy, uses only one bowl, and is the perfect balance of sweetness—no frosting necessary.

Oatmeal Chocolate Chip Snack Cake Cut into squares, on a wire baking rack

Every so often, when I’m feeling particularly uninspired, I like to pull out my grandma Elaine’s old recipe box and flip through the faded index cards and magazine clippings inside. Despite the fact I’ve had the box for 5 years now, if I inhale deeply, it still carries the scent I will forever associate with her kitchen.

Her old fashioned coffee cake is a reader favorite, and her New York-style cheesecake holds a special place in my heart.

This ridiculously easy, and ridiculously good, oatmeal chocolate chip snack cake is another gem from her box, one that is sure to be an instant hit. Grandma never fails me, and this cake is no exception.

Now, she didn’t call it a snack cake, that’s my own moniker, given because this cake is so simple and perfect for snacking. No excuse needed to grab a square at three in the afternoon.

In fact, I’d argue the afternoon is the ideal time to consume a cake like this, when lunch is but a distant memory and you need some serious sustenance to get you through to dinner. The oats in the cake give a bit more heft and substance than a typical springy sponge, making it both satisfying and filling.

Oatmeal Chocolate Chip Snack Cake on a white plate with marble background

The texture of this cake is hard to describe. It’s not springy nor fluffy nor light (clearly I need to expand my cake vocabulary). In fact, it’s actually quite dense, each square has a surprising heft to it, with a coarse crumb and an undeniable moistness that I attribute to the oats.

Rather, it falls somewhere between a fluffy white cake and a fruitcake, or maybe a hearty muffin, with a bit of, shall we say chewiness to it… not unlike mochi cake made from glutenous rice.

You might be thinking… dense? Coarse? Chewy? This cake sounds awful. And maybe my cake-descriptors are lacking here, because it’s decidedly not awful but actually quite lovely.

You’ll just have to trust me on this one. And luckily, if it turns out you don’t like it, you’ve haven’t wasted hours upon hours of time baking and trimming and frosting and fussing. It really doesn’t get any easier than this frosting-less one bowl wonder of a cake (if that’s not reason enough to try it I don’t know what is).

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Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!
These pumpkin chocolate chip cookies ar…

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour!

Chewy Pumpkin Chocolate Chip Cookies (V/GF) from Minimalist Baker →

5-Ingredient No-Bake Cookie Energy Bites

Friends, are you ready for a throwback? These intensely delicious energy bites are adapted from a recipe I posted way way back in 2012 for No-Bake Cookie Bars, shortly after Minimalist Baker began. #memories
The concept was simple: Throw a bunch of rea…

5-Ingredient No-Bake Cookie Energy Bites

Friends, are you ready for a throwback? These intensely delicious energy bites are adapted from a recipe I posted way way back in 2012 for No-Bake Cookie Bars, shortly after Minimalist Baker began. #memories

The concept was simple: Throw a bunch of really good tasting ingredients like chocolate chips, peanut butter, and dates into a food processor and see what happens. The result? It tasted like a straight-up NO-BAKE COOKIE. Yes, the no-bake cookie of your childhood (or my childhood, at least).

5-Ingredient No-Bake Cookie Energy Bites from Minimalist Baker →

Neapolitan Cookies #70

This cookie was inspired by pastry chef Matthew Rice’s Neapolitan cookie, which I stumbled upon while searching Pinterest for the color pink. This cookie popped up, and I was intrigued by the pretty colors all rolled together. I headed straight t…

Neapolitan Cookies

This cookie was inspired by pastry chef Matthew Rice’s Neapolitan cookie, which I stumbled upon while searching Pinterest for the color pink. This cookie popped up, and I was intrigued by the pretty colors all rolled together. I headed straight to the kitchen. I used my sugar cookie (#6) as a base and came up with the version here. My children beg for this cookie, and it’s worth the extra steps needed to create it. From 100 Cookies Notes Use black cocoa powder for a darker color. The powdered strawberries on their own won’t give a bright pink hue, so I like to add a little food coloring. I also like to roll each individual color of dough into the same color of sprinkles, but you can mix and match however your heart desires. I buy freeze-dried strawberries at Target. PRINT RECIPE 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1/2 cup [8 g] freeze-dried strawberries 1 cup [2 sticks | 227 g] unsalted butter, room temperature 1 3/4 cup [350 g] granulated sugar 1 large egg plus 1 large yolk 2 teaspoons pure vanilla extract 2 or 3 drops red […]

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Cinnamon Streusel Baked Apples

Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce!  I am feeling the fall vibes and that means it’s time to start baking! Fall baking is m…

Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce!  I am feeling the fall vibes and that means it’s time to start baking! Fall baking is my favorite. I love pumpkin (pumpkin chocolate chip cookies, pumpkin chocolate chip…

The post Cinnamon Streusel Baked Apples appeared first on Two Peas & Their Pod.

Oven-Roasted Plums

I made a statement recently on social media that plums were my favorite fruit. I guess I said the same thing about cherries, at some point, which I was reminded of. But I’ll confess that I may have also said the same thing about nectarines, figs, mangoes, and litchis at some point in my life. However plums really are my favorite fruit, and I’m happy…

I made a statement recently on social media that plums were my favorite fruit. I guess I said the same thing about cherries, at some point, which I was reminded of. But I’ll confess that I may have also said the same thing about nectarines, figs, mangoes, and litchis at some point in my life. However plums really are my favorite fruit, and I’m happy that they stick around from summer all the way through the beginning of fall.

There are a lot of plums out there. In Northern California we had big purple Santa Rosa plums, as well as an array of others with names like Elephant Heart and Angelino, as well as pluots, a hybrid of apricots and plums. While they don’t show up in Paris, there are green Reine Claudes (which are close to being at the top of my list for favorite varieties of plums), tiny golden Mirabelles, and sturdy Quetsches, which hold their shape relatively well during baking. And while they’re not as tart as U.S. varieties (most of the tartness of plums is in their skins), they are reliably good, and flavorful, when baked or oven-roasted, as I often prepare them.

Continue Reading Oven-Roasted Plums...

Chocolate Banana Muffins

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate […]

The post Chocolate Banana Muffins appeared first on Budget Bytes.

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate chips to the batter, then scooped it into a muffin tin instead of a bread pan for easy portioning, and I got these tasty little Chocolate Banana Muffins. They’re the perfect not-too-sweet treat that I can keep in my freezer for days that I want a little something special to go with my morning coffee.

Chocolate banana muffins in the muffin tin, on a cooling rack, and a wooden cutting board

Use Ripe Bananas for the Best Flavor

I know chocolate banana muffins sound delicious, but have patience and wait until you have some brown, over ripe bananas to make this recipe. Over ripe bananas are sweeter and their banana flavor is more intense, which is what you want for the banana flavor to really come through in the muffins. Plus, they’re easier to mash when they’re soft and super ripe. ;)

How to Freeze Chocolate Banana Muffins

I love the fact that these banana muffins are already in single-serving portions, which makes them really great for freezing and thawing as-needed (or “as-wanted”?). To freeze the muffins, make sure they cool completely to room temperature, then place them in a gallon-sized zip top freezer bag and transfer to the freezer. To thaw, you can either let them sit for 15-30 minutes at room temperature, or microwave for about 30 seconds until they’re warm and the chocolate chips are melted. They’re sooooo good with a cup of coffee!

Other Muffin Add-in Ideas

Muffins like this are kind of fun because you can really play around with the add-ins (in addition to, or in place of the chocolate chips). Peanut butter chips would be really good in these muffins, as would something like shredded coconut. Walnuts are a classic with banana bread, but almonds would probably taste really nice with this banana-chocolate combo, too.

Chocolate Banana Muffins in a muffin tin, some turned on their side

 
Chocolate Banana Muffins in a muffin tin, some turned on their side

Chocolate Banana Muffins

Chocolate Banana Muffins are a delicious freezer-friendly sweet treat, and a great way to use up brown bananas so they don't go to waste!
Total Cost $3.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 232.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 2-3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp metled butter $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.01
  • 1/2 cup chocolate chips $0.70

Instructions

  • Preheat the oven to 350ºF. Line a muffin tin with paper liners.
  • Mash the bananas well. You'll need one cup mashed bananas. If you have slightly less than one cup, you can use slightly more yogurt to make up for the banana. If you have slightly more than one cup, you can reduce the yogurt slightly to compensate for the extra banana.
  • Add the mashed banana to a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients together well.
  • In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the bowl with the wet ingredients and stir just until they are combined. It's okay if the mixture is a little lumpy. Do not over stir. Finally, fold the chocolate chips into the batter.
  • Divide the batter between the 12 wells of the muffin tin (it will fill each well up to the top). Transfer the muffin tin to the preheated oven and bake for 35 minutes.
  • After baking, remove the muffins from the tin and allow them to cool on a wire rack before serving.

Nutrition

Serving: 1muffin | Calories: 232.86kcal | Carbohydrates: 38.8g | Protein: 4.37g | Fat: 8.02g | Sodium: 233.58mg | Fiber: 2.22g

Scroll down for the step by step photos!

Close up front view of the chocolate banana muffins in the tin

How to Make Chocolate Banana Muffins – Step by Step Photos

Mashed banana in a measuring cup with a fork

Preheat the oven to 350ºF and line a muffin tin with paper liners. Mash 2-3 bananas well with a fork. You’ll need 1 cup mashed bananas. If you have slightly less banana, you can add a little extra yogurt to make up for it. If you have a little more than 1 cup banana, you can reduce the yogurt a little to compensate for the extra banana.

Wet ingredients for the banana muffins in a bowl

Add the mashed banana to a large mixing bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together well.

Dry ingredients for muffins in a bowl

In a separate bowl, stir together 1.5 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Stir until the dry ingredients are very well combined.

wet and dry ingredients being stirred together with a spatula

Add the dry ingredients to the wet ingredients and stir just until everything is moistened. The mixture will be lumpy, but try not to over stir (the photo shows the mixture half stirred, check the next photo for the appearance of the fully stirred batter).

Chocolate chips being added to the batter

Finally, fold a ½ cup chocolate chips into the batter, again taking care not to over stir.

Muffin batter in the muffin tin, unbaked.

Divide the batter between 12 wells of a muffin tin. The batter will fill each well all the way up to the top. Transfer the muffin tin to the preheated 350ºF oven.

Baked chocolate banana muffins in the muffin tin

Bake the muffins in the preheated oven for 35 minutes. Remove the baked muffins from the tin to cool before serving.

Chocolate banana muffins in the muffin tin, on a cooling rack, and on a cutting board

Enjoy!

The post Chocolate Banana Muffins appeared first on Budget Bytes.

Peach Swirl Cheesecake Bars

Luscious, creamy vanilla cheesecake bars with a swirl of fresh peach puree and a sweet and salty pecan-infused cookie crust are just what you need to top off the summer! Baking cheesecake in bar form transforms a fussy, formal dessert into a casual, everyday delight—this summery version pairs a delicate vanilla bean cheesecake with a […]

Luscious, creamy vanilla cheesecake bars with a swirl of fresh peach puree and a sweet and salty pecan-infused cookie crust are just what you need to top off the summer!

Baking cheesecake in bar form transforms a fussy, formal dessert into a casual, everyday delight—this summery version pairs a delicate vanilla bean cheesecake with a swirl of vibrant peach.

Peach cheescake bars cut into squares, arranged on a piece of crinkled parchment with a bowl of peach puree and a few peach slices scattered around.

Peach season is sadly coming to an end. I still had a few peaches left from that box of seconds I bought that needed to be used. And after toying with the idea of some sort of pie or cobbler bar, I ultimately decided to make a cheesecake since I feel like cheescakes are lacking representation on this here blog (I admit to being slightly biased towards other desserts… cream cheese just isn’t my favorite thing in the world). That said, I can totally get behind a really good cheesecake, and these peachy squares are just that.

The delicate vanilla bean cheesecake and the sweet and salty pecan and vanilla wafer crust combined with the bright and fruity peach swirl on top makes for a truly wonderful (and gorgeous) combination.

Silver baking pan lined with parchment, baked with cheesecake filling and a bright orange swirl of peach

This recipe is loosely based on my blueberry crème fraîche cheesecake, minus the blueberries and the top glaze (because why cover up that beautiful swirl?) It’s my favorite cheesecake base, light and silky smooth with a bit of tang from the crème fraîche that cuts the sweetness perfectly.

Obviously I had to make some adjustments in addition to the peach swirl (namely halving the recipe, removing the blueberry, and adding vanilla bean paste for a subtle vanilla flavor and precious vanilla bean specks throughout). I was optimistic that it would translate into bars, and was pleasantly surprised that these turned out so well on the first try. That’s the sign of a solid recipe, when it can be adapted into different shapes and sizes without any hassle whatsoever.

I was especially pleased with how defined the peach swirl turned out; I was worried about it sinking or bubbling but it stayed pretty much pristine throughout the entire baking process!

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Eclair Cake

Eclair Cake is one of the easiest no-bake desserts of all-time. Graham crackers layered with a vanilla filling and chocolate frosting is reminiscent of an eclair without any of the effort.  INTRO WHAT IS ECLAIR CAKE? When I shared my Glazed Donut Muffins with you, I admitted that I’m not the world’s biggest fan of […]

The post Eclair Cake appeared first on My Baking Addiction.

Eclair Cake is one of the easiest no-bake desserts of all-time. Graham crackers layered with a vanilla filling and chocolate frosting is reminiscent of an eclair without any of the effort. 

Slice of eclair cake on a white plate with another plate and fresh raspberries in the background

INTRO

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The post Eclair Cake appeared first on My Baking Addiction.

Dairy-Free Coffee Creamer

While we don’t drink much coffee around here, we do enjoy an occasional cup of decaf or a creamy matcha latte. And for that, we have the perfect dairy-free creamer!
This simple recipe requires just 3 ingredients. And after soaking the almonds, it&#8217…

Dairy-Free Coffee Creamer

While we don’t drink much coffee around here, we do enjoy an occasional cup of decaf or a creamy matcha latte. And for that, we have the perfect dairy-free creamer!

This simple recipe requires just 3 ingredients. And after soaking the almonds, it’s ready in just 15 minutes!

In an effort to create the perfect dairy-free creamer, we did a side-by-side taste test of versions made with coconut, cashews, and almonds.

Dairy-Free Coffee Creamer from Minimalist Baker →