Chocolate Chip Banana Nut Bread

The first thing that always comes to mind when I see banana’s turn ripe is banana bread of course! I experimented with almond flour because my Dad gave me a gallon size zip lock of it and I didn’t know what to do with it. Almond flour is gluten-free so it can be a little tricky when using it in recipes because it does not react the way regular flour does. It tends to bake in a more dense form and doesn’t rise much. It is great in banana bread because you can’t tell the difference and banana bread is usually a bit dense and moist.

Chocolate Chip Banana Nut Bread

Chocolate Chip Banana Nut Bread

Ingredients

3 large ripe bananas; mashed

2 eggs

2 tsp. vanilla extract

3 Tbsp. maple syrup

2 cups almond flour

1 Tbsp. baking powder

2 tsp. ground cinnamon

1 Tbsp. baking powder

¼ cup walnuts; chopped

½ cup chocolate chips

For the glaze:

1 Tbsp. melted butter

1 Tbsp. almond milk

3-6 Tbsp. Powdered sugar

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a loaf pan and set aside.
  2. Combine mashed bananas, eggs, vanilla extract and syrup. Mix together until combined. Then mix in almond flour, baking powder, cinnamon, baking powder, walnuts and chocolate chips. Mix until all ingredients are combined.
  3. Pour banana bread mixture into loaf pan, use a spatula to scrape all of the batter from the bowl. Bake for 30-35 minutes until toothpick comes out clean from the center.
  4. For the glaze, melt butter in a microwavable mug. Whisk in almond milk and powdered sugar. The glaze will thicken depending on how much powdered sugar you add. If it gets too thick, add more almond milk. The glaze will thicken and thin quickly. Once banana bread is cooled, drizzle glaze on top. Let is set for about 15 minutes, slice bread then enjoy!
http://kathrynskitchenblog.com/2017/04/chocolate-chip-banana-nut-bread/

This recipe is simple and easy! This makes for a great breakfast, dessert or snack– you can also bake these into cupcakes! They make the perfect grab-n-go.

Cupcake Muddy Buddies

I loooooove Muddy Buddies and I love cupcakes, so why not combine the two? Muddy Buddies have always been a favorite of mine because its so easy to make, it’s delicious, and it reminds me of being in college when I wanted a sweet snack. It doesn’t get much easier by basically just throwing all of the ingredients in a large plastic bag, shake, and that’s it! These crispy bites resemble a sweet sprinkled vanilla cupcake and they are extremely addicting so beware!

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Cupcake Muddy Buddies

Cupcake Muddy Buddies

If you love sprinkled cupcakes just as much as I do, you will love these crunchy bites of sweetness!

Ingredients

6 cups of Rice Chex cereal

12 ounces of white chocolate candy melts

1 tsp butter extract

1 cup of french vanilla cake mix

1/4 cup powdered sugar

1/4 cup of sprinkles; use as much as desired 🙂

Instructions

  1. Pour cereal into a large gallon zip-lock bag. In a microwavable bag, melt chocolate and butter extract for 1 minute, then stir until melted.
  2. Pour melted chocolate into bag and shake until cereal is covered in chocolate mixture. Add sprinkles and shake.
  3. Add in cake mix and powdered sugar and shake until completely coated. Add more sprinkles if you would like! In my option, you can never have too many sprinkles in/on anything.
  4. Transfer covered muddy buddies into cookie sheet and discard the excess powder. *An easier way to discard powder is to place a cooling rack on the cookie sheet before placing muddy buddies on them. Enjoy!
http://kathrynskitchenblog.com/2016/05/cupcake-muddy-buddies/

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Strawberry Chocolate Chip Oatmeal

Mornings can be tough, especially when you are in a rush…so these make-ahead oats come in handy because you can prep them the night before to ensure a healthy breakfast the next morning. I never understand when people say “I don’t have time for breakfast”. We all have time for breakfast, you just need to make the time… These oats are gluten-free, dairy-free, and just about sugar free. What a perfect way to start the day!  They literally only take about 10 minutes to whip up, so get cooking in the kitchen!

IMG_5263Pasta Salad close up

Strawberry Chocolate Chip Oatmeal

Strawberry Chocolate Chip Oatmeal

Chocolatey and sweet, without the guilt! Every bite is bursting with fresh strawberries.

Ingredients

1 cup of almond milk; unsweetened

1/2 cup old fashioned oatmeal

1/2 tsp cinnamon

1 Tbsp honey

1/2 cup fresh strawberries; chopped

2 Tbsp mini dark chocolate chips

Instructions

  1. In a small to medium sized sauce-pan, bring almond milk to a light boil.
  2. Add in the oats, honey, and cinnamon and mix until oats are fully cooked...about 5-8 minutes.
  3. Once oats are cooked, mix in chopped strawberries and top with mini chocolate chips. Enjoy! 🙂
http://kathrynskitchenblog.com/2015/06/strawberry-chocolate-chip-oatmeal/

IMG_5264Pasta Salad close up

Crunchy Peanut Butter Chocolate Granola

IMG_4739Chocolate OatmealI am a granola freak. I love crunchy granola, chewy granola, granola bars, and granola that is spiced up with all kinds of yummy goodness. First off, chocolate + peanut butter= the perfect combination… ever! This granola is loaded with bursting chocolate and peanut butter flavors. There are also bits of chocolate chips that will make the granola still together for more chocolate flavor.

Crunchy Peanut Butter Chocolate Granola

Crunchy Peanut Butter Chocolate Granola

Sweet, crunchy, chocolate-yyyyy, nutty, and most importantly healthy indulgence is what makes this granola extra delicious. Enjoy as a snack, or sprinkle on your favorite yogurt!

Ingredients

3 cups of old-fashioned oats

3 Tbsp unsweetend cocoa powder

1/3 cup slightly chopped almonds (or peanuts)

3/4 cup crunch or creamy peanut butter

2/3 cup of honey

1/4 cup butter

1 tsp vanilla extract

1/4c-1 cup chocolate chips (quantity is up to your preference)

Instructions

  1. Preheat oven to 350 degrees F. In a large bowl, mix the oats, cocoa powder, and almonds until combined.
  2. In a microwavable bowl, melt the peanut butter, honey, and butter until combined. Stir until smooth then mix in vanilla extract. Pour over oats and and stir until oats are covered in the peanut butter mixture and are moist.
  3. Place in a cookie sheet lined with foil or a silpat mat and bake for 30 minutes, and flipping every 10 minutes. Once done, sprinkle in chocolate chips. Cool for about 20 minutes and enjoy!
http://kathrynskitchenblog.com/2015/04/crunchy-peanut-butter-chocolate-granola/

IMG_4736Pasta Salad close up

M&M Pudding Cookies

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If you’re thinking that you’ve seen this recipe on my blog before it’s because you have. I decided to use mini regular M&M’s and they came out so good and were just too good looking not to post again! The only difference with this recipe is I decided to leave the chocolate chips out and just stick with the mini M&M’s. If you want the other recipe that has the same ingredients, just different M&M’s then click here. After all, you can never have too many cookie recipes ;). The pudding mix is definitely the secret ingredient in these sweet delights. These treats also go very well with milk for dunking. Enjoy!

Ingredients:
1 stick (1/2 cup) unsalted butter; softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2- 1 3/4 cups Mini M&M’s

Steps:
1. Preheat oven to 350 degrees F and line a large baking sheet with a silpat liner or parchment paper.

2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt. Mix until well combined. Fold in mini M&M’s.
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3. With a mini ice-cream scooper, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through and golden brown. Let cool for 10 minutes once done and enjoy!
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