The perfect chocolate chip cookie recipe for when the craving strikes but you don’t want to make a massive batch!
Chocolate chip cookies are my all-time favorite cookie. They might even be my all-time favorite treat. Ever.
When I was working to lose weight, I’d often have cravings for chocolate chip cookies. But part of losing weight for me meant developing some self control, and I knew that having 2-3 dozen cookies lying around was not a great idea. Continue reading “Small Batch Chocolate Chip Cookies”→
Inspired by the buckeye, a candy that is popular in Ohio (named because it resembles the nut of the buckeye tree). In these buckeye pretzel bites the peanut butter filling of that candy is sandwiched between two pretzels and then dipped and drizzled in dark chocolate.
These buckeye pretzel bites were the first ever small-batch treat that I developed a couple of years ago in a tiny two bedroom apartment with a squishy little kitchen. They’ve evolved over time, but I love them just as much now as I did that first time I made them.
They’re inspired by buckeye candy (which will heretofore be referred to as buckeyes, because no one I know calls them buckeye candy). Buckeyes are native to Ohio, where I actually lived for about five years when I was a teenager. I loved the place and the people. I often think about the years I spent there. It was during the time I lived there that I was introduced buckeyes. If you haven’t had one, that is so so sad. They’re a totally delectable peanut butter and chocolate treat.
Rich chocolate chip brownies baked on top of a graham cracker crust, then topped with toasted marshmallow creme.
I just really have this thing for s’mores right now. Did you see these salted caramel pretzel s’mookies I posted a couple of weeks ago? Well, they’re divine; a totally gourmet and addicting version of the average graham cracker and Hershey’s chocolate s’more.
These whole wheat triple chocolate zucchini muffins are decadent enough to eat for dessert and healthy enough to eat for breakfast. They are made with 100% whole wheat flour and are naturally sweetened with pure maple syrup and applesauce. This small-batch recipe makes just 6 muffins!
I am a big fan of chocolate zucchini bread. Or chocolate zucchini cake. Or chocolate zucchini brownies. Or chocolate zucchini anything really.
I mean zucchini is a great vegetable and all, but what’s better than sneaking some vegetables into something chocolate and not even being able to tell that they’re there!
My little three-year-old guy has become the pickiest eater lately. He was never even the slightest bit picky before. The battle is just getting him to try things, because he usually likes things once he tries them. Last night I made a healthier homemade sesame chicken for dinner and he would’t touch it. He only ate the rice. When he wanted more rice I told him he had to eat the chicken first. He fought me for like thirty minutes, likely because of the veggies in the dish (broccoli and red bell pepper). But then once he took his first forced bite he ended up loving it and ate it all up.
These muffins are a different story.
He loves them. I don’t think he’ll ever guess that there’s a green veggie mixed in OR that they are 100% whole wheat OR that they aren’t loaded with refined sugar.
They are oh-so-chocolatey and super-moist, and they remind me a lot of chocolate cupcakes.
Granted, it took me about 100 tries to get this recipe the way I wanted it. I have never cooked with dutch process cocoa powder before. I’ve also never baked with natural sweeteners. NEW territory. Luckily I have made muffins before, many times, so I at least had that going for me. You really would never be able to tell that these are any different than your run-of-the-mill chocolate chocolate chip muffins.
Take that Costco. Just kidding. I love you, annnnnnd your muffins.
These triple chocolate zucchini muffins, made with 100% whole wheat flour and naturally sweetened, are decadent enough to eat for dessert and healthy enough to eat for breakfast.
1/8 cup mini semi-sweet chocolate chips
1 tbsp dark chocolate chips
1 tbsp milk chocolate chips
3/4 cup whole wheat pastry flour
2 Tbsp dutch process cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup pure maple syrup, room temperature*
1/4 cup coconut oil, melted
3 tbsp unsweetened applesauce
1 egg white
1 tsp vanilla
1/3 cup finely grated zucchini, loosely packed
Measure chocolate chips into a small bowl and place in freezer until ready to use.
Preheat oven to 350˚F. Line a standard muffin tin with six cupcake liners.
Measure the flour into a medium mixing bowl. Sift the cocoa powder through a fine mesh sieve into the same bowl. Add the baking powder, cinnamon, and salt. Whisk until combined. Set aside.
In a liquid measuring cup, combine the maple syrup, coconut oil, applesauce, egg white, vanilla, and zucchini. Set aside.
Stir the frozen chocolate chips into the flour mixture. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and stir with a wooden spoon just until all ingredients are mixed together.
Divide batter evenly between the six prepared muffin tins (they’ll be pretty full, but don’t worry they won’t overflow). Sprinkle with additional mini chocolate chips if desired.
Bake for 17-18 minutes or until a toothpick inserted in muffin comes out clean.
Let cool in muffin tin for 3-5 minutes. Remove to cooling rack, and cool for 30 additional minutes before serving. Store any leftover muffins in an airtight container, but note that they are best eaten on the day they are made.
*it’s important to have all of your liquid ingredients at room temperature (other than the coconut oil which will be melted) because if any of the ingredients are cold they will cause the coconut oil to become solid again. This will make the batter much colder and therefore thicker and harder to mix.
Crunchy microwave peanut butter caramel corn topped with mini peanut butter cups, and drizzled with white and dark chocolate. You wouldn’t believe how quick and easy this treat is to make!
Growing up, David and his family would make what they fondly refer to as Grandma Beth’s caramel corn. I just love her crunchy caramel corn recipe. It’s so easy to make, and it’s made 100% in the microwave (a lot of crunchy caramel corn recipes require an oven to get the popcorn crunchy). Continue reading “Peanut Butter Cup Caramel Popcorn”→
Small-batch pretzel crunch chocolate chip cookies made in to s’mores! These cookie s’mores are more commonly referred to as s’mookies (s’more + cookie). These s’mores are not your average summertime guilty pleasure. They are over-the-top decadent, and 100% worthy of being a part of your next s’more night.
Now, I’m a huge fan of s’mores but every once in a while I think we should all trade out the humble graham cracker for something a little more exciting. Like say, an oreo or a fudge-stripe cookie… or my favorite graham-cracker-swap-out ever: homemade chocolate chip cookies. Continue reading “Salted Caramel Pretzel Cookie S’mores”→