Posts Tagged ‘chocolate chips’


More Blondies!

August 29, 2012

Now that school has started, I’m baking more.  I love baking treats and then having on hand for Meeshie’s school lunch.  This a great and simple treat for anyone’s lunch.  It can work well with any other fresh fruit.  I think the only thing to change up would be using white chocolate depending on the fruit choice.  But then I love white chocolate almost as much as I love browned butter.  Feel free to add pecans.  I didn’t, but you could.

Cut these up, wrap them individually and stick them in the freezer.  They’ll be ready to add to lunch.  That’s the beauty of a blondie, or a brownie.  Small effort for a great treat.

Chocolate Cherry Blondies

  • 1/2 C Butter
  • 1 C Brown Sugar
  • 1 Egg
  • 1 t Vanilla
  • 1/8 t Salt
  • 1 C Flour
  • 1/2 C Semi-Sweet Chocolate Chips
  • 1 C Cherries, fresh, pitted and chopped

Grease a 8×8 pan.  In a medium bowl, combine the flour and salt.  Melt and brown the butter, let cool.  In a large bowl, add the brown sugar and the butter and whisk until smooth.  Add the egg and vanilla and beat until smooth.  Add the flour mixture to the sugar mixture.  Fold in the chocolate chips and then the cherries.  Pour into prepared pan.  Bake at 350 degrees for 25-30 minutes, or until set in the middle.

Makes 16 squares.


Breakfast Bars

February 27, 2012

Saturday we went to Fair Oaks Farm.  It was a girl scout outing for the family.  It’s one of the largest dairy farms in the country.  We were able to see a calf being born as well as tour the farm.  What a great way to spend a Saturday.  We also enjoyed some sweet swiss cheese.  I’d never heard of it before, but we enjoyed it so much that it didn’t last the weekend.

I think that we’ll be heading back there this summer.

I brought along a tasty treat of breakfast bars.   It was an hour and a half drive, and I’m always prepared.   I found the recipe in the current issue of Everyday Food.  I love that magazine.

This recipe is simple and lends itself to so many variations.  If you want it saltier, add 3/4 t of salt.  If you don’t want chocolate, add raisins.  Lower the peanut butter amount to 1/2 C and add some Nutella.  Use half the amount of rice krispies and add quick oats.  Don’t have cashews, just use your favorite nut.  These are a great alternative to those breakfast bars in the grocery store.  Cheaper too!

Breakfast Bars

  • 7 C Rice Krispy Cereal
  • 1/4 C Butter
  • 10 oz Miniature Marshmallows
  • 3/4 C Peanut Butter
  • 1/2 t Salt
  • 1 C Chocolate Chips
  • 1/4 C Salted Roasted Peanuts, chopped
  • 1/4 C Salted Cashews, chopped

Prepare a nine-inch pan (or quarter sheet) with cooking spray and parchment paper.  In a large pot, melt the butter.  Add the marshmallows, peanut butter, and salt.  Stir until melted.  Remove from heat and stir in the cereal and nuts.  Let sit for a minute.  Sprinkle some of the chocolate chips onto the prepared cooking sheet.  Add the chocolate chips to the cereal mixture, reserving a small amount to sprinkle on top.  Press the cereal mixture into the pan, sprinkle with reserved chocolate chips.  Let cool.  Cut into 12-16 bars.  Wrap in parchment paper or Saran.

These are a great on the go snack.  Perfect for in the car or a snack in someone’s lunch.



November 3, 2011

As you may know, fall is one of my favorite times of year, especially now.  I got married in the fall.  I think it’s because, for a while anyway, you can count on some warm or at least sunny days and cool nights.  The leaves changing color are also a favorite.  Plus the food, especially pumpkin.

I have a top five of favorite pumpkin things.  Here they are in no particular order.

  1. Pumpkin Roll
  2. Pumpkin Butter Pie
  3. Pumpkin Donut Muffins
  4. Pumpkin Whoopie Pies
  5. Pumpkin Cinnamon Rolls

And now this recipe for pumpkin bread.  I found it here.  I altered it a bit.  I used some brown sugar, I love brown sugar. The original called for less pumpkin, but I hate trying to figure out what to do with the leftover, so I used the whole can.  I love how the chocolate chips compliment the bread.  I thought it may overwhelm it, but it doesn’t.  I also used pecans instead of walnuts.  I’m not a fan of the walnut and I usually buy a large bag of pecans from either Costco or GFS and keep it in the freezer.  I do the same thing with pecans.

Oh, and I’ve made it enough times to know that if you don’t have mini chocolate chips, that’s okay.  My pantry is stocked with various sized chocolate chips and this recipe is forgiving in that regard.  This would be perfect as a muffin, too or as a mini loaf to give away during the holidays.  I love to give out backed goods during that time and those disposable mini loaves are perfect for this.

Pumpkin Bread

  • 1/2 C Brown Sugar
  • 1/2 C Sugar
  • 1/2 C Vegetable Oil
  • 2 Eggs
  • 1-14 oz can Pumpkin
  • 1 1/2 C Flour
  • 1/4 t Salt
  • 1/2 t Cinnamon
  • 1/2 t Ground Cloves
  • 1/2 t Nutmeg
  • 1/4 t Allspice
  • 1/4 C Pecans, chopped
  • 1/2 C Chocolate Chips

In a large bowl, mix all ingredients except the nuts and chocolate chips with an electric mixer.  Stir in the nuts and chips.  Pour the batter into a prepared pan.

Bake for one hour in a preheated 350 degree oven, or until the center springs back when lightly touched.

Makes one loaf.

P.S. Thanks Allison for sharing your recipes!  Keep ’em coming.

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