Banana Chocolate Crumb Muffins

Makes 15 muffins.

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup granulated sugar

1 egg, lightly beaten

1/3 cup butter, melted

3/4 cup semi-sweet chocolate chips

1/2 cup granulated sugar

1/8 cup unsweetened cocoa powder

2 tablespoons all-purpose flour

1/8 cup rolled oats

3 tablespoon cold butter, cut into pieces

Preheat the oven to 375 degrees F.

Lightly grease 15 muffin cups or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.

In another bowl, beat together the bananas, 3/4 cup sugar, egg, and melted butter.

Stir the banana mixture into the flour mixture until just moistened.

Stir in the chocolate chips.

Spoon the batter into prepared muffin cups, filling about half full.

In a small bowl or food processor, mix together the 1/2 cup sugar, cocoa, 2 tablespoons flour, and oats.

Cut in the cold butter until the mixture resembles coarse meal.

Sprinkle the topping over the muffins.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Double Chocolate Cinnamon Logs

Delicious chocolate cookies with hint of cinnamon.

Makes 4 dozen.

Ingredients:

2 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1 cup butter, softened

1 1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 1/2 cups semisweet chocolate chips

1 tablespoon butter

chopped nuts

Preheat the oven to 350 degrees.

Whisk together the flour, cocoa powder, cinnamon, and salt.  Set aside.

With an electric mixer, beat together the 1 cup butter and sugar until smooth-about 2 minutes.

Add the vanilla and egg.

Gradually mix in the flour mixture.

Divide the dough into 12 equal sections.

Working with one section at a time, roll each section into a 12 inch log about 1/2-inch in diameter.

Slice the log into four 3-inch pieces and place them on an ungreased baking sheet.

Repeat with the remaining dough.

Bake the cookies until set, 10-12 minutes.

Transfer to a wire rack to cool.

Meanwhile, melt the chocolate with 1 tablespoon of butter in a medium saucepan over low heat.

Dip one end of the cookies in the melted chocolate, the sprinkle some chopped nuts on top.

Place on wax paper to cool completely.

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Lime Coconut Bars

Serves 15

Ingredients:

2 cups all-purpose flour

1/2 cup confectioners’ sugar

1 cup butter, softened

4 large eggs

2 cups granulated sugar

1/3 cup fresh lime juice

1 teaspoon freshly grated lime zest

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 cup unsweetened coconut flakes

Preheat the oven to 350 degrees F.

To make the base, mix together 2 cups flour, confectioners’ sugar, and butter until it clings together.

Press into a 9 by 13 inch pan.

Bake for 20-25 minutes or until lightly browned.

To make the filling, beat together the eggs, granulated sugar, lime juice, and lime zest.

Stir in the 1/4 cup flour and baking powder.

Place the coconut in a medium saucepan and toast over medium heat, stirring often, until golden brown.

Stir into the egg mixture.

Pour over the half baked crust.

Bake for another 25 minutes.

Cool and cut into bars.

Enjoy!

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Cherry-Rhubarb Crumble Pie

Delicious!

Makes one 9-inch pie.

Ingredients:

1 unbaked 9-inch pie shell

3 cups fresh or frozen pie cherries, thawed

3 cups fresh or frozen chopped rhubarb, thawed

1/3 cup water

3 tablespoons all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon almond extract

1/4 cup butter, at room temperature

1/2 cup granulated sugar

1/2 cup all-purpose flour

1/3 cup rolled oats

1/2 teaspoon ground cinnamon

Preheat the oven to 375 degrees F.

Prepare the pie shell.

In a medium saucepan, combine the rhubarb, cherries, water, 3 tablespoons flour, and 3/4 cup sugar.

Stir well and bring just to a boil.

Reduce heat to medium low.

Cover and simmer for 3 minutes.

Stir in the almond extract.

Spoon the filling into the prepared pie shell.

With a pastry blender or your fingers, combine the butter, 1/2 cup sugar,  1/2 cup flour, oats, and cinnamon until blended and crumbly.

Sprinkle over the top of the pie.

Bake for 30-40 minutes, or until the topping is browned and the filling is bubbly.

Enjoy!

 

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Chocolate-Almond Cookie Sandwiches

Makes 25-30 cookie sandwiches.

Ingredients:

1 batch of Yummy Chocolate Cookies 

1/2 cup butter, softened

1/4 teaspoon almond extract

2 1/2 cups confectioners’ sugar

1-2 tablespoons milk

First, prepare and cool the cookies.

To make the frosting, beat the butter with an electric mixer until fluffy.

Stir in the almond extract.

Beat in half of the confectioners’ sugar.

Beat in 1 tablespoon of the milk.

Beat in the remaining confectioners’ sugar until smooth.

Beat in enough of the remaining milk to make a frosting of spreading consistency.

Spread about 1 teaspoon of frosting on the bottom of a cookie.

Top with another cookie.

Repeat with remaining cookies and frosting.

Enjoy!

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Brown Sugar Nut Bars

This recipe comes from the Colorado Cache Cookbook.  Sweet, gooey, and delicious.

Serves 6-8

Ingredients:

1/2 cup butter

1/2 cup packed brown sugar

1 cup flour

2 eggs

1 cup packed brown sugar

1 teaspoon vanilla extract

1/2 cup chopped nuts

Preheat the oven to 350 degrees F.

Grease an 8 by 8 inch baking pan.

Cream together the butter and 1/2 cup brown sugar.

Mix in the flour.

Press into the bottom of the prepared pan.

Bake for 20 minutes.

Beat the eggs and 1 cup brown sugar until smooth.

Add the vanilla and nuts.

Spread over the crust.

Bake for 20 minutes more.

Cool and cut into bars.

Enjoy!

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Snickerdoodle Muffins

Delicious muffins that taste just like snickerdoodles!

Makes about 48 mini muffins.

Ingredients:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups milk

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

Preheat the oven to 400 degrees F.

Spray miniature muffin cups with nonstick cooking spray.

Combine the 1/2 cup sugar and cinnamon in a small bowl; set aside.

In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt.

In a seperate bowl, beat together the milk, eggs, oil and vanilla.

Add the milk mixture to the flour mixture, stirring just until combined.

Spoon the batter into the prepared muffin cups, filling about three-fourths full.

Bake for about 7 minutes or until a toothpick inserted into centers comes out clean.

Remove the muffins from the pans.

Roll warm muffins in sugar mixture until completely coated.

Enjoy!

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Strawberry Rhubarb Syrup

This syrup is great on Swedish Pancakes.

Makes about 2 cups of syrup.

Ingredients:

2 cups hulled fresh strawberries

1 cup chopped fresh rhubarb

1 1/2 cups granulated sugar

1/4 cup water

In a medium saucepan, stir together all of the ingredients.

Bring to a boil and let boil for 5 minutes, stirring occasionally.

Remove from heat and strain through a mesh sieve over a large bowl.

Use a spatula or wooden spoon to extract all of the juice.

Discard the seeds and store the syrup in the refrigerator.

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Chocolate Thumbprints

This recipe comes from The Ultimate Cookie Book.

Makes about 3 dozen cookies.

Ingredients:

2/3 cup butter, softened

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 cup granulated sugar or chocolate sprinkles

36 milk chocolate kisses, unwrapped

In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds.

Add 1/2 cup sugar, cocoa powder, baking soda, and salt.

Beat in the egg and vanilla until combined.

Stir in the flour.

Cover and chill the dough for about 1 hour or until easy to handle.

Preheat the oven to 375 degrees F.

Shape the dough into 1-inch balls and roll in sugar or sprinkles to coat.

Place 2 inches apart on a greased cookie sheet

Using your thumb, make an indentation in the center of each cookie.

Bake for 6-8 minutes or until the edges are firm.

Immediately press a chocolate kiss into each cookie’s center.

Transfer to a wire rack and let cool.

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Apple Cinnamon Streusel Bars

This recipe is adapted from the “pear-cinnamon streusel squares” recipe in The Ultimate Cookie Book.   Moist and delicious.

Serves 9-12

Ingredients:

2 cups all-purpose flour

1 1/4 cups rolled oats

3/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1 cup cold butter, cut into pieces

2 eggs

1 cup granulated sugar

2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups peeled, cored, and chopped tart apples, such as Granny Smith

3/4 cup cinnamon chips (these are found near the chocolate chips in most grocery stores)

1 cup confectioners’ sugar

2+ teaspoons milk

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Grease a 9 by 13 inch baking pan; set aside.

In a large bowl or food processor, mix together the 2 cups flour, oats, brown sugar, and ground cinnamon.

Cut in the butter until the mixture resembles coarse crumbs.

Remove 1 1/2 cups of the mixture; set aside.

Press the remaining oats mixture onto the bottom of the prepared pan.

Bake for 15 minutes.

Meanwhile, in a medium bowl beat the eggs and granulated sugar until smooth.

Whisk in the 2 tablespoons flour, then the baking powder and salt.

Stir in apples and cinnamon chips.

Gently spread the fruit mixture over the hot crust and sprinkle with the reserved oat mixture.

Bake for 30-35 minutes more or until golden brown.

Cool in pan on a wire rack.

Cut into bars.

In a small bowl, whisk together the confectioners’ sugar, 2 teaspoons milk, and vanilla extract until smooth.

Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.

Drizzle over bars.

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