Chocolate Chip & Coconut Muffins
These Chocolate Chip & Coconut Muffins are delicious and easy to make. Have these on hand for breakfast or an afternoon snack.
*Affiliate links are included in this post. Please read my Discloser Policy.
These muffins are tasty bites of goodness and make the perfect afternoon snack. My boys ate through these like nobodies business.
Loaded with chocolate chips and coconut, they are delicious.
How to make Chocolate Chip & Coconut Muffins:
Preheat the oven to 350 degrees.
In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
Next, start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
Finally, fold in the nuts, chocolate chips, and coconut.
Place a large spoonful of muffin batter into each of the wells of a greased muffin pan. I love this silicone muffin pan. It makes cleanup a breeze and no need for muffin cups.
Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
This is a prize pack worth over $400! Open worldwide, except
Check out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:
Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy’s Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy’s Recipes and Writings • Cook with Renu • Cook’s Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D’s Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen’s Kitchen Stories • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah’s Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha’s Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter’s Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
|
- 1 cup whole milk
- 1/4 cup butter melted and cooled
- 1 eggs, large
- 1 tsp vanilla extract
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup shredded coconut PLUS 2 Tbs for sprinkling on top of muffins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
Ingredients
|
|
- Preheat the oven to 350 degrees.
- In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
- Start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
- Fold in the nuts, chocolate chips, and coconut.
- Place a large spoonful of batter into each of the wells of a greased muffin pan.
- Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
- Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.
Peanut Butter & Chocolate Chip Blondies
These Peanut Butter & Chocolate Chip Blondies are loaded with nuts from the crunchy peanut butter and sprinkled with chocolate chips throughout. The perfect PB & chocolate combination.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.
When I think of comfort food desserts, my mind instantly goes to brownies. They are easy to make in one pan, don’t take too many ingredients, and can be easily customized to everyone
So for my first #Choctoberfest2019 dessert I knew it had to be blondies. Different from regular chocolate brownies, blondies have a sweet dough that let’s the additional ingredients be the star. Also, using Imperial Brown Sugar leaves that sweet brown sugar taste.
Speaking of Imperial Sugar, for this month only Imperial is holding a ‘Scary Scramble’ Contest 2019! Check out the rules here and find out how to join in on this fun game!
How to make Peanut Butter & Chocolate Chip Blondies:
Preheat the oven to 350 degrees.
To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
Now add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
Finally, add the chocolate chips. Stir to combine everything together.
Add the peanut butter brownie dough that’s loaded with chocolate chips into a 9×13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
Let the blondies cool and then cut into 12 pieces and serve. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:
a Rafflecopter giveawayCheck out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:
Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy’s Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy’s Recipes and Writings • Cook with Renu • Cook’s Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D’s Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen’s Kitchen Stories • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah’s Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha’s Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter’s Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 cup crunchy peanut butter
- 1 stick butter melted
- 3 medium eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbs vanilla
- 2 cups Imperial Brown Sugar
- 2 cups unbleached flour
- 1 cup semi-sweet chocolate chips
Ingredients
|
|
- Preheat the oven to 350 degrees.
- To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
- Add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
- Add the chocolate chips. Stir to combine everything together.
- Place the peanut butter brownie dough into a 9x13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
- Let the blondies cool and then cut into 12 pieces and serve. Enjoy!
Brown Sugar Scones with Chocolate Drizzle
This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts. Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.
Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while. Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones. Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top!
Imperial brown sugar is my favorite brown sugar to use. I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy. Can’t wait to make that recipe again this year for Christmas.
Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard. Time and time again Imperial products are ones that I turn to in all my baking. To find out more about Imperial visit their sepcial Halloween page here.
So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.
How to make Brown Sugar Scones with Chocolate Drizzle:
Preheat oven to 350 degrees.
In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
Are there other ways to top scones?
Yes! Swap out these substitutions:
- White chocolate and dried cranberries.
- Milk chocolate and crushed pistachios.
- Butterscotch and mini milk chocolate chips.
Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!
Check out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy’s Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n’ Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy’s Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook’s Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D’s Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn’s Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynn’s Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa’s Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria’s Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine’s Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah’s Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter’s Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist’s Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour’s Cottage Kitchen ♥ Zesty South Indian Kitchen
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
|
Ingredients
- 2 cup flour
- 1 Tbs baking powder
- 3/4 tsp salt
- 1/2 cup brown sugar
- 6 Tbs butter cut into Tbs peices
- 3/4 cup heavy whipping cream
- 1 egg
- 1/4 cup semi-sweet chocolate chips
- 1 Tbs heavy whipping cream
- 1/4 cup walnuts crushed
Ingredients
|
|
Instructions
-
Preheat oven to 350 degrees.
-
In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
-
Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
-
Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
-
Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
Recipe Notes
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
Salsa Bread
Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread. A quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.
As I’ve stated many times before I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get is jazzing up boxed cake mix for sweet or pizza crust for savory. However, I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.
After a little searching I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous and the recipe was so simple that I figured it was a perfect one to adapt for this. Guess what? It turned out exactly how I wanted. Yeah! So now on to the recipe for this spicy Salsa Bread.
How to make Salsa Bread:
First let’s start by preheating the oven to 350 degrees and make the salsa.
In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
In another bowl or mixer, start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture.
Stir to mix all the wet ingredients together.
Now start adding dry ingredients: flour, baking powder, sugar and salt.
Prepare a bread loaf pan with spray or oil then add dough to the pan.
Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
Let the bread cool for 10 minutes then slice and eat.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
loaf
|
- 1/2 cup petite diced tomatos with green chilies drained
- 2 garlic cloves skinned
- 1/2 tsp cumin
- 1 Tbs sliced jalapenos you can use fresh or jarred
- 1 Tbs red onion
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 Tbs sugar
- 1-3/4 cup flour
- 1-1/4 tsp baking powder
- 1/2 tsp salt
Ingredients
|
|
- Preheat the oven to 350 degrees
- In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
- In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
- Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
- Let the bread cool for 10 minutes then slice and eat. Enjoy!
Chocolate Cherry Cafe Brownies
I love a great cup of coffee. I love brownies packed with chocolate flavor. How about adding said coffee to the brownies? Sure! Add cherries? Yes! Chock it full of nuts? Why the heck not!
This is my 2nd recipe for #Choctoberfest! Just check out in the link up below to see all of the great recipes that other awesome bloggers came up with and you will see how I feel so honored to be part of this group. Along with this honor comes a great opportunity to work with one of this years sponsors, Caveman Coffee. When I received my packages of White Gold Coffee & Cocoa Butter I knew what I had to make, brownies. Better than that, they were going to be coffee brownies! In honor of my husbands birthday today I add some cherries. He loves chocolate & cherry ice cream so it seemed like a good choice. Then finally walnuts. What are brownies without nuts? Perfection!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Caveman Coffee complimentary but all opinions stated in this post are my own.
Let’s get started! Combine sugar, flour, cocoa powder, salt and baking powder. Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts. Layer in a greased 8×11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
smalle brownies
|
- 1 cup sugar
- 1 1/3 cup flour
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 eggs
- 6 tbs butter melted
- 2 tsp vanilla
- 1/2 cup Caveman Coffee
- 2 ounces chopped walnuts
- 2.5 ounces Maraschino cherries chopped
- Powdered sugar for topping if desired
Ingredients
|
|
- Combine sugar, flour, cocoa powder, salt and baking powder.
- Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts.
- Layer in a greased 8x11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes.
- Sprinkle with powdered sugar after cooling if desired.
Death By Dark Chocolate Donuts
Do you love the Halloween season? I sure do. I think it is hard when you live in Southwest Michigan (or Michigan in general) like I do not to be inspired by the falling leaves, spooky woods, potentially haunted cemeteries, one of the best Haunted Attractions nationwide and Apple Orchards with Corn Mazes galore! Just step outside and you will get all the festive ‘feels’ you can handle. So let’s add to the excitement with some ‘Death By Dark Chocolate Donuts’ why don’t we? Dark chocolate in the batter. Dark chocolate on top. Dark chocolate everywhere! These dark donuts are perfect for your Halloween breakfast table.
While your here why don’t you Celebrate #Choctoberfest with us? Tons of chocolate recipes from awesome bloggers…oh and there’s a Giveaway! Visit here for all the info.
In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine. The only side note I would say is let the frosting cool then put into the refrigerator in a covered container.
Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
**Like my towel? Check out Sublime Stitching for the pattern. I embroidered it and sewed onto a towel I purchased at our local Dollar Store.
| Servings |
donuts
|
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar
- 2 Tbs butter, melted
- 2 eggs
- 1/4 plus 2 Tbs cup milk
- 1 tsp vanilla
- 2 Tbs cocoa powder
- 1/4 cup dark chocolate chips
- 1/2 cup dark chocolate chips
- 3-4 Tbs milk
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
|
|
- In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
- Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
- Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine.
- Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool.
- Let the frosting cool then put into the refrigerator in a covered container. Enjoy!
Peanut Butter Candy Bar Blossoms #SnackWithSimply
Tonight for Mitten Movie Night we’re doing things a little different. My husband is actually away at a conference for work so it’s just me & the boys. We are hanging out in our PJ’s and baking up these sweet treats, Peanut Butter Candy Bar Blossoms!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.
Sweets are a must have in our house. While I don’t consider myself a baker I do occasionally like to break out the cookie sheets and turn on the oven. So when I received this jar of Peter Pan® Simply Ground™ to try I wanted to see how it worked in my Peanut Butter Candy Bar Blossoms. I mean, doesn’t this look like a perfect combination?
The boys and I watching Monsters vs. Aliens while dunking our cookies in some ice cold milk. So gather your ingredients…..
Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt and then flour a 1/4 cup at a time. Once the cookie dough is all combined spoon the dough onto a greased pan. This will make 24 cookies.
Put into a preheated 375 degree oven. Bake for 8-10 minutes. While cookies are baking cut King Sized Hershey bar into 24 pieces. Once cooked place cookies on a sheet of wax or parchment paper. Place candy bar piece in center of cookie while still warm.
These turned out great! While I normally use creamy peanut butter for these cookies the Peter Pan® Simply Ground™ added a little ‘crunch’ to them that can’t be beat. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
|
- 2 cups unbleached flour
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup peanut butter I used Peter Pan® Simply Ground™
Ingredients
|
|
- Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt then flour a 1/4 cup at a time.
- Spoon out cookies onto a greased pan. This will make 24 cookies.
- Bake for 8-10 minutes.
- While cookies are baking cut King Sized Hershey bar into 24 pieces.
- Once cooked place cookies on a sheet of wax or parchment paper.
- Place candy bar piece in center of cookie while still warm.
- Let cool. Enjoy!
About Me
Follow Me On Social Media
