These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. This is a fail proof recipe great for any occasion. Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can.
We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time. I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.
A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock. We’re all kinds of disfunctional over here.
Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
about 30-40 miniature Reese’s butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add the flour mixture; mix well.
Shape into 1 inch balls and place each into an ungreased mini muffin pan (I sprayed mine because I was paranoid).
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball.
I grew up eating zucchini muffins for breakfast and chocolate zucchini cake for dessert. So moist and delicious, plus you can’t even tell that they are full of zucchini! Of course we don’t eat gluten anymore, so I decided to come up with my own gluten free chocolate zucchini muffins! A recipe that marries the breakfast muffins with the chocolate cake dessert. Oh yeah, they are tasty. Even better when you top them with some homemade whipped cream.
1/2 cup organic coconut oil
1/2 cup chocolate chips — I use this kind because they are gluten, soy and dairy free
2 tablespoons organic, fair trade cocoa powder
1/2 cup coconut sugar — where to find
1 cup gluten free flour — where to find
1/2 teaspoon baking soda
2 pastured eggs
1 teaspoon vanilla
1 cup organic zucchini, shredded with the liquid squeezed out
Optional: sometimes I like to give my chocolate treats a mocha flavor. When I do this, I just add one packet of my favorite coffee to the mix. This stuff is a super healthy mushroom coffee, so it makes the chocolate treat a healthy mocha treat!
Preheat oven to 350°F
In a small saucepan, melt the chocolate chips and coconut oil
You can find complete recipes of this Gluten Free Chocolate Zucchini Muffins in realfoodrn.com
This one goes out to my mother. She’s the lady who despises cooking but against her wishes finds herself in charge of Christmas breakfast more often than not. So instead of the cinnamon rolls that she normally tries to turn out for the big occasion, those cinnamon rolls that require yeast and rise times and rolling pins, I offer these Cinnamon Roll Muffins.
These Cinnamon Roll Muffins require much less of a time commitment, but one sweet bite and I think you’ll agree that they make a pretty impressive substitute for standard cinnamon rolls.
These are easy to make, but I have to tell you that it took me a few tries to get this recipe right. The first batch I delivered to my mother were much too crumbly and the brown sugar – cinnamon topping exploded all over the pan. But I knew in my heart of hearts that Cinnamon Roll Muffins needed to exist in my life so I persisted undaunted. Thirty-six muffins later, I am now happy to report that I have achieved not just success, but in fact, perfection.
After consuming a couple of these gooey, sweet, perfect muffins, I feel bold enough to declare that these Cinnamon Roll Muffins might very well be the best thing I have ever managed to cook up in this humble little kitchen of mine. They are that good. No joke.
Maybe make these beauties for Christmas morning. Or maybe make them because you are too lazy to make cinnamon rolls. Or make them just because. You really don’t need much of a reason, just make them.
2 cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
3 tablespoons melted butter, cooled slightly
1 cup milk (plus more as needed)
Topping and Filling
1 cup brown sugar, loosely packed
3 teaspoons ground cinnamon
1½ cups coarsely chopped pecans or walnuts
3 tablespoons melted butter
2 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
dash of vanilla
Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin.
In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
Delicious “bakery style” chocolate banana muffins made a bit healthier — lots of mashed up banana, Greek yogurt, and far less sugar than a typical bakery style muffin.
We (the toddler and I) have been baking with bananas like crazy that last couple of months. It all started with having way too many ripe bananas around and has ended with me “speeding up” the banana ripening process (baking the bananas — more on that later) just to have some more Greek yogurt banana bread, these muffins, or a healthier banana cake that is COMING SOON!
This past October, we got passes to Cornbelly’s which is a local corn-maze and outdoor activity place. The entire theme of Cornbelly’s was the minion movie. They had people dressed up like minions and that quickly became the toddler’s favorite part of the whole place. He was completely obsessed with them and spent more time trying to give them high-fives than playing on all the attractions.
As a result of that month of high fiving and hugging the people dressed up as minions, he has become completely obsessed with them. He currently has four large minion toys (some stuffed animals and the others dance/sing). He saw the minions movie twice in the theaters, has a minion toothbrush and toothpaste, 😖 minion water-bottle, and now owns the minions movie.
And not only did he become obsessed with minions, he also became obsessed with bananas. Since the minions love ’em, he has to love them too I suppose. Except I don’t know if he actually really likes them because he will beg and beg for a banana and then eat one or two bites and then give it to me to eat.
He also begs and begs and begs to buy them at the grocery store every time we go. And since I’m the responsible adult that is supposed to be in charge, I buy a whole bunch every single time. 🙈 So these past few months we end up buying ALL the bananas and actually eat about 20% of them in their ripe state.
The rest I end up freezing to use in smoothies and the others, I wait until they are pretty much completely black and use them in baking and recipe testing. And sometimes I’m impatient with the bananas turning completely black (when they are at their very ripest and also their sweetest), so I speed up the process.
I highly recommend this if you are anxious for ripe bananas but yours aren’t quite at their ripest. All you do is place the bananas on a tray and bake at 350 degrees F for 6-12 minutes depending on how ripe they are to begin with. All the bananas are different so I just watch them until the skins turn a disgusting black and that means they are ready to go!
1 cup white whole wheat flour, or plain white flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature dark chocolate chips
1/2 cup dark chocolate chips
4 tablespoons cocoa powder
1 large egg
1/2 cup vanilla or plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup brown sugar, lightly packed
1 cup bananas, extremely ripe (2-3 bananas)
Preheat the oven to 350 degrees F.
Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder.
These muffins stick to muffin liners so I do not recommend using them.
Remove 1 tablespoon of the 1 cup of flour.
In a small bowl, toss together the remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
In another bowl, briskly whisk together the egg and Greek yogurt.
Stir in the melted coconut oil (slightly cooled, but measure in it’s melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
Combine wet and dry ingredients and mix until JUST combined.
Over-mixing results in denser muffins.
Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
Store in an airtight container in the fridge up to 3 days.
When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!
NOTES : The dark chocolate chips is purely for a healthier option. If you don’t like dark chocolate feel free to use milk chocolate or semi-sweet — whichever you like best!