It’s a cool rainy day today so I’ve been perusing my cookbooks in anticipation of baking more, and I came across one of my favourite recipes.
3 ripe bananas, mashed 3/4 cup granulated sugar 1 egg 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 1/2 cups flour 1/3 cup melted butter 1 cup chocolate chips
In a bowl, mix together baking soda, baking powder, salt and flour (I use a whisk to make sure everything gets incorporated together). In a separate bowl, add sugar and beaten eggs to mashed bananas. Mix well. Add butter and mix. Stir in dry ingredients and add chocolate chips.
Spoon into muffin pan that has been greased and floured, or use muffin cups. My preference is to grease and flour but either way works.
Bake at 375 degrees for 20 minutes. Enjoy! This recipe makes 12 large muffins.
Who likes Rice Krispie Squares? And chocolate? Well this recipe is for you!
Rice Krispie Roll Ups
1/4 cup butter 1 1/4 cups mini marshmallows (10.5 ounce bag) 5 1/2 cups Rice Krispies 1 1/2 cups chocolate chips 1/2 cup peanut butter
Melt butter in saucepan. Add marshmallows. Over low heat, melt the marshmallows. Add Rice Krispies and mix well. Spread evenly into a greased cookie sheet.
In a microwaveable bowl, combine chocolate chips and peanut butter. Microwave for one minute, remove and stir. If chips are not melted, return for another 30 seconds. Stir until melted. Spread over the Rice Krispies.
Let set in a cool place just until the chocolate sets (if the chocolate hardens, it will be not be easy to roll!)
Loosen all around the edges with a knife or metal spatula. Starting on the long side, start to roll. If desired, decorate with sprinkles.
Tip: Roll up in plastic wrap and refrigerate for one hour. Take out and slice. It’s much easier to slice when it’s been chilled.
1 package chocolate sandwich cookies (such as Oreos), crushed
6 tablespoons butter, melted
1 package cream cheese, softened
1/4 cup granulated sugar
3 1/4 cups plus 2 tablespoons cold milk, divided
1 tub Cool Whip
1 package Instant chocolate pudding
1 1/2 cups mini chocolate chips (either semisweet or milk)
Add 36 chocolate cookies to a large zip-top plastic bag and crush until fine crumbs form.
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9×13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1 1/4 cups Cool Whip. Spread mixture over cookie crust.
In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until pudding begins to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips. Place in freezer for 1 hour or in refrigerator for 4 hours before serving.