Muffins, Quick Breads, Snacks

Chocolate Mini Muffins

For a quick little snack!

Chocolate Mini Muffins

2½ cups flour
1/2 cup unsweetened cocoa
2 cups sugar
2 tsp baking powder
1 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)
1/2 cup butter, melted & cooled
1/2 cup oil
1½ cups milk
3 eggs
1 tsp vanilla

Preheat oven to 350°. Prepare muffin pan with papers, spray or use Demarle (no prep necessary). In large bowl, whisk together flour, cocoa, sugar, baking powder, salt, chocolate chips, and nuts. In medium bowl, whisk together cooled melted butter, oil, milk, eggs, and vanilla. Pour liquid ingredients into dry ingredients and mix by hand just until well incorporated. Scoop batter into muffin cups, filling 3/4 full. Bake 18-20 minutes or until top center is set. Cool in pan 5 minutes before removing to cooling rack.

* For regular size muffins, bake 25-30 minutes. For mini bread loaves, bake for 35-40 minutes.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.


Chocolate Chip Cookies 52

Chocolate Chip Cookies, what’s not to like? I am always willing to try a new recipe, this one comes from dashandbella found at that is why I am calling it Chocolate Chip Cookies 52. I think they are totally delicious, loaded with chocolate. I don’t know if it will stop me from using my old standby chocolate chip cookie recipe that I have been using for years, because it is engrained in my brain. They both are excellent texture, flavor, and experience! You just might want to do some baking and taste test for yourself, what a way to spend an afternoon!

Chocolate Chip Cookies 52

2¹/8 cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups semi sweet chocolate chips
1 cup large bittersweet chocolate chips
1½ cups chopped walnuts
1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla

Preheat oven to 375°. Line a baking sheet with silpat or parchment paper.

Sift flour, baking soda, and salt. Set aside. Mix together chocolate chips and chopped nuts. Set aside. Cream butter and sugars until well mixed and light. Add one egg. Mix for 5 seconds. Add second egg. Mix for 5 seconds. Add vanilla. Mix for 5 seconds. Add sifted flour mixture in 4 batches, stopping before adding final batch. For first 3 batches, mix at low speed just to combine, scraping down sides between each addition. Before adding final batch of flour, add chocolate chip/nut mixture. Add last batch of flour and mix until there is barely a trace of flour visible. Don’t over-mix. It might be better to mix in the final batch by hand.

Drop by scoopfuls onto prepared baking sheet. Bake for 8-10 minutes, I baked mine for 9 minutes. It is best to pull them out when they are barely set in center, they continue to cook a bit after pulled from oven. Cool on baking sheet for at least 2 minutes, then remove to cooling rack.

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Cinnamon Glazed Nuts – Two Ways!

These nuts are a delicious snack. I usually make them around the holidays to give as gifts or just to have around for family and friends. There are two recipes I use, one I can’t remember where I got it and another from my mother-in-law. The first has a smoother texture with a hint of vanilla flavor. The second has a more granular texture with more of a toasted flavor. Both are yummy and what we called “morish”, you just have to have more! Try both!

Cinnamon Glazed Nuts 1

4-5 cups nuts (I use pecans or walnuts or a mixture)
1/2 cup water
1 cup sugar
1 tsp cinnamon
1/2 tsp salt
1½ tsp vanilla

Spray a cookie sheet, set aside. Put nuts in heat safe bowl. In saucepan, combine water, sugar, cinnamon, and salt. Bring to boil over medium heat. Stirring constantly, cook to soft ball stage about 240°. Remove from heat and stir in vanilla. Pour hot syrup over nuts and stir to coat completely. Spread nuts out on prepared cookie sheet and cool to set up. Break apart. Store in airtight container.

Cinnamon Glazed Nuts 2

4-5 cups nuts (I use pecans or walnuts or a mixture)
1 egg white
1 Tbl water
3/4 cup sugar
2 tsp cinnamon
1/2 tsp salt

Preheat oven to 350°. Put nuts in large bowl. In small bowl, whisk egg white and water until frothy. Pour over nuts and toss to coat well. In small bowl, combine sugar, cinnamon, and salt. Sprinkle small amount over wet nuts and stir, sprinkle more and stir, continue until nuts are well coated. Spread nuts out on large cookie sheet. Bake 10 minutes, remove and stir. Bake 10 minutes more, remove and stir. Bake 5-10 minutes more, stir. Remove from oven and let cool completely. Store in airtight container.

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Breads, Quick Breads

Cinnamon Topped Pumpkin Bread

It’s OCTOBER! You know what that means…Pumpkin recipes! This delicious recipe comes from Life Made Simple.

Cinnamon Topped Pumpkin Bread
Pumpkin Bread:
¼ cup butter
¼ cup oil
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
⅓ cup water
½ tsp vanilla
2 eggs
1¾ cups flour
1 tsp baking soda
¾ tsp salt
½ tsp cinnamon
1 tsp pumpkin pie spice

1 Tbl flour
5 Tbl brown sugar
1 tsp cinnamon
1 Tbl cold butter
¼ cup chopped pecans (optional)
¼ cup cinnamon baking chips (optional)

Preheat oven to 350°. Spray 8″x4″ loaf pan (or three small loaf pans) with baking spray. Set aside. In large bowl with electric mixer, beat butter, oil, sugar, and brown sugar. Add pumpkin puree, water, and vanilla, mix until smooth. Add one egg at a time, mixing after each addition. In medium bowl, combine flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to pumpkin mixture, mix just until incorporated. Pour batter into prepared pan. Set aside.

Make topping, in small bowl combine flour, brown sugar and cinnamon. Cut in cold butter with pastry blender, until mixture resembles coarse crumbs. Add chopped pecans and cinnamon chips if adding. Sprinkle topping over batter.

Bake for 1 hour (35-40 minutes for small pans), or until pick inserted in center comes out clean. Topping will begin to darken but should not burn. Cool in pan, then on wire rack.

Tomorrow I am making this recipe and stirring in chocolate chips! I love the tastes of Fall!

Brownies & Bars

Apple Walnut Blondies with Butterscotch & Cream Cheese

I know, that is quite a long name, but that is what they are. These blondies are moist and full of flavors, Fall flavors!

Apple Walnut Blondies with Butterscotch & Cream Cheese

1/2 cup butter, room temperature
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 granny smith apple, peeled, cored, & cut in chunks
1/2 cup chopped walnuts
3 Tbl butterscotch sauce (ice cream topping)
2 oz cream cheese, cut into little chunks

Preheat oven to 350°. In large bowl, mix butter, sugar, eggs, and vanilla by hand. Add flour, baking soda, baking powder, salt, and cinnamon. Fold in apple chunks and walnuts. Spread in sprayed 9″x9″ baking pan. Drizzle butterscotch sauce over batter. Evenly distribute cream cheese chunks over batter. Using tip of knife, drag through butterscotch, cream cheese and batter to swirl together a bit. Bake 35 minutes. Cut when cool, sprinkle with powdered sugar if desired.

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Fruit & Nut Muffins

Craving a muffin! I made these a little sweet, and then, the bits of fruit give it a little more sweet! The nuts give them bites of crunch. Craving satisfied!

Fruit & Nut Muffins

1/3 cup raisins
1/3 cup dried cranberries (Craisins)
1/3 cup chopped dried apricots
1/3 cup golden raisins
2¼ cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/4 cup milk
1/4 cup oil
1 egg
1/2 cup chopped pecans
1/2 cup chopped walnuts

Put raisins, dried cranberries, apricots, and golden raisins in small bowl and cover with hot water; let sit about 15 minutes. Preheat oven to 400°. In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together sour cream, milk, oil, and egg; pour into dry ingredients and stir just until combined. Drain water from fruit and gently fold in fruit, pecans, and walnuts. Scoop into a 12 cup muffin pan, sprayed with non stick spray or lined with papers. Sprinkle with sugar crystals if desired. Bake for 18-20 minutes.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.

Dessert, Pies

Berry Cream Pie

Easy, cool, and delicious!

Berry Cream Pie

Walnut Graham Cracker Crumb Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup finely chopped walnuts
6 Tbl butter, melted

Preheat oven to 375°. Stir together graham cracker crumbs, sugar, and walnuts. Stir in butter. Press into a 9″ deep dish pie plate. Bake for 8-10 minutes. Cool completely.

Berry Cream Pie Filling:
1 heaping cup washed, hulled & quartered fresh strawberries
1 heaping cup washed fresh raspberries
1 Tbl sugar
1 (8 oz) cream cheese, room temperature
1/2 cup powdered sugar
1 (8 oz) Cool Whip, thawed
1/4 cup finely chopped walnuts

Stir together strawberries and raspberries, sprinkle the 1 Tbl sugar over and stir. Refrigerate berries for 30 minutes. With electric mixer, whip cream cheese and powdered sugar. Fold in Cool Whip. Add berries and walnuts, fold gently. Spoon into completely cool crust, refrigerate. Add whipped cream and berries on top if desired. Keep refrigerated.

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If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Brownies & Bars, Cakes

Date Chocolate Chip Cake Squares

This is a favorite treat I have been making for years when my husband is eating sugar free. I know, you are probably thinking…sugar free in that house??? Well, my husband has amazing self control and when he decides to eat sugar free, he can do it for years. The only indulgence is Christmas and birthdays. Every once in a while I will make this cake for something a little sweet tasting. The dates, prunes, and raisins make this sweet and moist, try it!

Date Chocolate Chip Cake Squares

1 cup chopped dates
3/4 cup chopped pitted prunes
1/2 cup raisins
1¼ cups water
1/2 cup butter
2 eggs
1½ tsp vanilla
1 cup flour
3/4 cup Equal sweetner
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 cup chopped walnuts
3/4 cup fruit juice sweetened chocolate chips*

Combine dates, prunes, raisins, and water in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes. Remove from heat and add butter, stirring until melted; cool.

Preheat oven to 350°. Mix eggs and vanilla into fruit mixture. Mix in flour, Equal, baking soda, cinnamon, nutmeg, cloves, and salt. Fold in walnuts and chips. Spread into sprayed 11″x7″ or 9″x9″ baking pan. Bake 25-30 minutes or until pick inserted in center comes out clean.

*I find fruit sweetened chocolate chips in the bulk foods section at my grocery store.

Original recipe from NutraSweet Company, makers of Equal®. I made some changes to the original recipe.

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If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Brownies & Bars, Snacks

Rocky Road Rice Krispie Treats

I don’t think I ate any meals today…just these Rocky Road Rice Krispie Treats. Addicting!

Rocky Road Rice Krispies Treats

2 cups mini marshmallows
1 cup semi-sweet chocolate chips

Put mini marshmallows and chocolate chips in plastic bag and freeze for at least one hour.

8 cups Rice Krispies cereal
1 cup chopped walnuts
2 Tbl butter
1 (16 oz) bag mini marshmallows
1/2 cup semi-sweet chocolate chips

Spray a 13″x9″ pan with nonstick spray. Put Rice Krispies and walnuts in large bowl, set aside. Melt butter in microwave in large bowl. Add mini marshmallows, stir to coat and microwave 30 seconds at a time, stirring in between, until melted. Stir in the 1/2 cup chocolate chips, until melted. Pour over Rice Krispies/walnuts and quickly stir to coat. Add frozen marshmallows and chocolate chips and stir. Dump into prepared pan and press evenly into pan (I spray a clean hand and press). Let set up, eat!

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Chocolate Coconut Crunch Cookies

These were a hit at a church youth gathering. An easy recipe made with a cake mix from I do believe I ate quite a bit of batter because I wasn’t very hungry for dinner!

Chocolate Coconut Crunch Cookies

1 (18.25 oz) German chocolate cake mix
1 cup butter, softened
2 eggs
1 cup coconut
1 cup oats
1 cup chopped walnuts
1 cup cornflakes (I used Special K)
1 cup chocolate chips

Preheat oven to 350°. In large bowl with electric mixer, mix *cake mix, butter, and eggs. Mix in coconut, oats, walnuts, cornflakes, and chocolate chips. Drop by scoopfuls onto silpat lined cookie sheet or sprayed cookie sheet. Flatten a bit with bottom of glass dipped in sugar. Bake 9 minutes. Makes about 54 cookies.

*If your cake mix is 15.25 oz instead of 18.25 oz, add 1/3 cup flour.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.