Peanut Butter & Oatmeal Chocolate Chip Cookies

So to say it's been a while is probably being nice. Its been just shy of two months since my last post and tons has happened since. I have started a new job which I am quickly growing to love. However, the transition period was a bit hectic at times. But there are no excuses and I am promising to try my best to get back to a set blogging schedule with lots of delicious new content. Also, I am shocked to announce I have surpassed the 100,000 views mark. I cannot even believe it! As for now, let's kick it back off with none other than a chocolate chip cookie recipe with a twist!

So here is what you will need to get you 2 dozen cookies

1/3 cup creamy peanut butter
2 tbsp olive oil
3/4 cup granulated sugar
1/3 cup unsweetened almond milk
1 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup oats (I had old fashioned on hand and chopped them up a bit)
1/2 cup chocolate chips
Extra salt, for sprinkling on top

First, make sure you preheat the oven to 425F degrees. Then start off by mixing together the peanut butter, olive oil, sugar, almond milk and vanilla in a large bowl. This would ideally be done in your stand mixer or with a hand mixer since the peanut butter can be very sticky.

Next, whisk together the flour, baking soda and salt so that it is all well combined.

Slowly but surely combine the dry ingredients into the wet using a mixing spoon. I found working with a rubber spatula/spoon was easiest, again due to the stickiness of the peanut butter.

Finally, toss in your oats and chocolate chips and give everything one more good stir.

You really want to make sure the chocolate chips are scattered all throughout the cookie dough.

Line your baking sheet with a piece of parchment paper and spoon out 1 tbsp scoops of dough.

Bake for 8-10 minutes. The cookies should still be soft, but the tops will begin to brown. Once you remove them from the oven, immediately sprinkle with extra salt. Let them rest for about 2 or 3 minutes and then transfer to a wire cooling rack.

Try to allow them to cool without eating them all so they stiffen up a bit. Then eat them all up to your heart's content. Enjoy!

Midnight Truffles

So I have decided to call these midnight truffles because of their smooth dark chocolate insides. I had 60% cocoa bars on hand so that's what I used, but I am dying to make these again with 70% or 80% for a real sweet indulgence.

For those of you that aren't so into dark chocolate, feel free to sub it out for milk chocolate, but keep the semi-sweet as this helps to add a bit of something extra.

The best part of these truffles is the time and effort it takes to get to the finished product (read: minimal). In 3 simple steps, your ready to roll (see what I did there?!) and add your toppings. These are such a great treat to bring to a party, as your friends are sure to be impressed while you sit back and laugh at what a breeze they are to make.

8 oz cream cheese (Philadelphia is really good because its so creamy)
1 cup confectioners' sugar
1 1/2 cups semi-sweet chocolate
1 1/2 cups 60% cocoa chocolate (or darker if you prefer)
Toppings: sprinkles, nonpareils, cocoa powder, chopped nuts, shredded coconut, you name it!

Let the cream cheese soften at room temperature and mix together with the confectioners' sugar until smooth.

Add your chocolate to a bowl resting over a simmering pot of water and melt the chocolate. Whisk every so often to make sure all the chunks are smooth and melted.

Pour the melted chocolate over the sweetened cream cheese and mix to fully combine. Place in the refrigerator for about 1 hour.

Using a cookie scoop (or a tablespoon), place evenly sized balls of chocolate onto a lined tray and place in the freezer for 15-20 minutes. By doing so, you will better be able to roll the balls into perfect spheres and shape them without the chocolate melting and sticking all over your hands.

Once they are firm, cover in the toppings of your choice, I went with the cocoa powder and nonpareils. Eat right away or keep refrigerated until it is time to serve. Let sit at room temperature for a bit before serving. Enjoy!

All-in-One Breakfast Muffins

These muffins are really taking my breakfast routine by storm. First of all, they are so easy to prepare ahead and freeze. When its time for breakfast, pop it in the microwave for a bit and you've got a fresh from the oven tasting muffin.

On top of all that, these muffins take the stars from all your favorite breakfast classics and roll them into one quick bite. You've got your eggs, some oatmeal, bananas and throw in some chocolate chips for good measure. I mean, who wouldn't want to start the day with some chocolate.

To make a dozen muffins, you are going to need

3 medium bananas, extra ripe
1 cup milk (I've used both regular and almond milk and they both taste great)
2 large eggs
1 tbsp baking powder
3 1/2 cups oats (see note below)
1 tsp vanilla extract
1/4 cup mini chocolate chips

Heat up your oven to 375F degrees and prepare a muffin tin by lining each cup with a muffin liner.

Now we can 'prepare' the oats. To do so, I use old fashioned oats and pulse them in a food processor until about half are shredded. Make sure to leave some of the oats whole as they add a nice texture to the muffin.

Ready for the really easy part? Put all of your ingredients in one bowl (EXCEPT the chocolate chips) and mix together using a hand mixer or your stand mixer. Yup, toss them all in there for one big party.

Toss in your chocolate chips and mix in with a spoon.

Scoop the mixture into your muffin liners so they are just filled, right to the top. These muffins do not have a big rise, so don't be afraid to fill them right to the top. Sprinkle some extra chocolate chips on top for good measure. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Let cool completely before you freeze, or enjoy them right away.

The Best Ever Brownies alla Julia Child

These brownies are super gooey and extra fudgy. If a rich and decadent chocolate brownie sounds like something you might enjoy, this may be the recipe for you. They are just the treat to bake for your honey this Valentine's Day. These are, after all, the best ever brownies according to one of the worlds most well known chefs. Try them out and see if you agree with Julia's great insight.

Recipe yields 16 brownies

Ingredients
1 1/4 cup all-purpose flour
1 tsp salt
8 oz unsalted butter
6 oz semisweet chocolate
2 cups sugar
1 tsp vanilla extract
4 large eggs

Start out by preheating the oven to 350F degrees. Sift together the flour and the salt in a small bowl and set aside. Whisk together the eggs and 1 cup of sugar until smooth but thick.

In a double broiler, melt together the butter and chocolate. Once you get a smooth consistency, add the second cup of sugar and whisk for 30 seconds over the heat. Once the sugar is mixed in, remove the chocolate from the heat and stir in the vanilla extract.

Slowly pour half of the egg/sugar mixture into the chocolate, stirring constantly. It is important to keep stirring so that the eggs don't set from the heat of the chocolate. (No one wants scrambled eggs in their melted chocolate!)

Using a hand mixer, whip the other half of the egg/sugar mixture until pale and airy (such that they double in size).

Fold the airy eggs into the chocolate and then mix in the dry ingredients. Pour the batter into a greased baking dish. Place in the oven and bake for 40-45 minutes or until a tester comes out clean.

Once ready, remove from the oven and allow brownies to cool before cutting. (You can see below I got a little excited and the top layer of brownie started to crumble since I began cutting them too early!) Enjoy!

Triple Chocolate Pudding

If you are looking to conquer your chocolate craving, this should do the trick. This thick pudding is packed with rich, chocolaty flavor that is sure to please any chocolate lover. This pudding would also make a great filling to a layered cake or for the inside of a cupcake, as a nice surprise!

Recipe yields 8 servings

Ingredients
1 package cook-and-serve chocolate pudding
1 large egg yolk
4 cups chocolate milk (homemade with chocolate syrup is even better!)
1 ounce semisweet chocolate
1 tsp vanilla extract
Whipped cream

Combine chocolate pudding mix, chocolate milk and egg yolk in a saucepan. Bring to a boil, whisking constantly. Boil for 2 minutes until pudding starts to thicken.

Chop chocolate and add to pudding once removed from the heat. Add in the vanilla extract. Whisk until all chocolate has melted.

Let pudding cool in the refrigerator until ready to serve. Top with whipped cream and chocolate shavings. Enjoy!

Dirty Graveyard Pudding Cups

Happy Halloween! This is one of my all-time favorite Halloween party treats from when I was a kid. It is super simple to make, and probably doesn't even count as an actual recipe, but I will take it. If anything on this blog deserves it's own post, this is definitely one of them. You can change and decorate these however you like. Get creative and make them extra spooky!

Recipe yields 10 cups

Ingredients
2 boxes Jell-O Instant chocolate pudding
4 cups milk
24 Oreo cookies
1 bag gummy worms
10 Nilla Wafers
Chocolate icing or gel (for decorating)

Prepare the chocolate pudding as directed on the package using milk. Using a food processor, crush the Oreo cookies into crumbs. You can also arrange the cookies in a bag and go over them with a rolling pin. Line up your cups. In the bottom of each cup add a spoonful of pudding. Top with a layer of cookie crumbs and a worm. Repeat with another layer of pudding, some 'dirt' for the top and another worm peaking through. Decorate your Nilla wafers as tombstones and arrange in the top of each cup. Enjoy!

S'mores Pretzel Bites

Coming to you from the archives of summer. During the construction and the move, it seems this post has gotten itself a little lost. And even though many of you may consider s'mores a delicious summer time treat, this recipe here shows you that you can enjoy them all winter long from the warmth of your kitchen. On a chilly, fall night, invite your friends over to reminisce about the great summer you just had and serve these little bites as a snack to remember all the great times you shared.

Recipe yields 35 treats

Ingredients
70 small pretzels
105 mini marshmallows
105 semi-sweet chocolate chips
8 oz semi-sweet chocolate chunks or bar
1 tsp canola oil
Chocolate sprinkles, for decoration

Preheat the oven to 425F degrees. Line a baking sheet with wax paper and arrange 35 pretzels.

Top the pretzels with 3 marshmallows and 3 chocolate chips each.

Carefully move the tray to the oven and bake for 6 minutes until the marshmallows and chocolate chips melt.

Once you remove from the oven, top each with a second pretzel to make a sandwich. Set aside and let cool for about one hour.

Set a medium glass bowl over a simmering pot of water. Add your chocolate chunks or break up the chocolate bar and add it to the bowl along with the canola oil. Allow to sit until the chocolate melts.

For each pretzel s'more, dip half way in the melted chocolate and place on a piece of wax paper. Sprinkle with the chocolate sprinkles. Repeat until all pretzel s'mores are coated.

Refrigerate until the chocolate has hardened (if you can restrain yourself that long). Enjoy!