Chocolate Chips

Banana Chocolate Chip Muffin Top Cookies

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My sister Rachel has started to become a little baker herself.  Unfortunately, I can’t take any credit for this recipe, only the pictures.  My sister had found this recipe online a long time ago.  The original recipe wasn’t very good, but she had the knack to tweak it into a delicious and highly addictive cookie, that tastes and has the texture of a banana muffin.

I’m not a huge cookie person, but I could easily eat three of these at a time.  If this cookie wasn’t good enough already, she sprinkles cinnamon sugar on top right when they come out of the oven, yummmmmm…

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These cookies are easy to make and you probably have the ingredients already in your pantry.  If you’re a mom and have little ones in school, I swear their friends will be jealous.  If I was in 3rd grade again, I would try and barter my fruit snacks for these cookies!

You will be the hero of your family for at least as long as these cookies last, I promise! Banana fans rejoice, because these cookies are delicious! I think that’s the second time I’ve said they’re delicious, but hey, they REALLY ARE D-E-L-I-C-I-O-U-S.

Thank goodness Rachel started baking, because I would be lost without these cookies in my life.  Okay, maybe I’m being a little dramatic.  How about you make these and see for yourself! Thanks for the recipe Rachel!

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Banana Chocolate Chip Muffin Top Cookie Recipe:
2 1/4 C. All Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 C. Softened Buter (1 Stick)
1 C. Sugar
2 Eggs
1/2 tsp. Vanilla Extract
3 Very Ripe Bananas (Mashed)
1 tsp. Cinnamon
1/2 Bag of Semi Sweet Chocolate Chips (Rachel likes to use regular size chips, I prefer the mini chips)

Preheat the oven to 350.

Instructions:
1. Using a stand mixer or hand mixer, cream butter until fluffy, add sugar and continue to mix until fluffy and pale yellow in color.

2. Add one egg at a time, vanilla and mashed bananas.

3. Once incorporated, add your dry ingredients (flour, salt and baking powder). After the dry ingredients are incorporated, add your chocolate chips.  (Note: Your batter will be runner than normal cookie dough).

4. With a baking sheet lined with parchment paper, scoop spoonfuls of batter.  Bake in the oven for 8-12 minutes or until the cookies edges are just starting to turn golden brown.  Sprinkle cinnamon sugar after cookies are taken out of the oven.

Thanks for reading!

xo,
Marlee & Rachel

Chocolate Chip Banana Bread

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Chocolate chip banana bread is the best.  I grew up on the this bread and I have been eating it as a special breakfast since I was at least 5 years old.  My mom would make it a lot when I was younger.  When I started getting into baking, I happily took over the job!

SInce I grew up on chocolate chip banana bread, I’ve never enjoyed eating banana bread without chocolate chips.  A banana bread without chocolate chips is like pancakes without maple syrup! It’s just not right.  Plus, who doesn’t want to eat chocolate for breakfast?!

This recipe is really easy to make! It’s perfect for breakfast or an afternoon snack and will please even the pickiest of eaters.

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Chocolate Chip Banana Bread Recipe: (Makes 1 large loaf or 2 medium loaves)
1/2 C. Butter (Softened)
1 C. Sugar
2 Eggs
2 C. All-Purpose Flour
1 tsp. Baking Soda
3 Very Ripe Bananas
1 12oz Bag of Mini or Regular Semisweet Chocolate Chips

Preheat oven to 350.

Instructions:
1. In a small bowl, mix the dry ingredients.

2. In a small bowl, mash the ripe bananas. It should be mashed to the consistency of a thick puree.

3. In a stand mixer, beat the softend butter until light and fluffy. Then add the sugar and continue to mix until fluffy. Add the eggs, one at a time.

4. With the mixer on, alternate the mashed bananas and dry ingredients, starting and ending with mashed bananas. Once incorporated, add the chocolate chips.

5. In greased pans, divided the batter evenly. Place in the oven and set the timer for 30 minutes. After 30 minutes, loosely cover the top with foil. Cook for an additional 15-40 minutes, depending on how big your loaves are.

This bread freezes really well!
Hope you try it and enjoy!

xo,
Marlee

Chocolate Chip Almond Butter Bars

 

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So it has come to my attention that there aren’t any recipes thus far with even an ounce of chocolate! Shame on me! All though these SUPER ADDICTIVE bars have two sources of chocolate, I can’t take any credit for them! This is an adapted recipe created by my sister, Rachel! She has been allergic to peanut butter her whole life.  It wasn’t until recently that we were able to find an almond butter that wasn’t processed and manufactured on the same equipment as peanuts.  Of course it’s even more expensive than regular almond butter, but hey, at least she finally get’s to eat a nut spread!

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In case you’re curious as to which completely peanut-free almond butter my sister uses, the brand is called Barney Butter and it costs about $14 for a 16 oz jar at Whole Foods.

These bars are fudgy and satisfy that sweet and salty craving! Despite the sugar, which I eat way to much of, they are a great protein bar.  The almond butter, almond milk and oatmeal provide great protein and fiber.  Slightly better for you than a Snickers bar.

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These bars can be anything you want – add different chocolate, nuts, candies, whatever floats your boat! Personally I wouldn’t change them, they were that good!

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Chocolate Chip Almond Butter Bars Recipe:
1/2 C. Brown Sugar
1 C. Creamy Almond Butter
2 tsp. Vanilla Extract
1 C. All Purpose Flour
1 C. Old Fashioned Oats
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 C. Almond Milk or Regular Milk
1/3 C. Semisweet Chocolate Chips
2/3 C. Milk Chocolate Covered Raisins

Preheat oven to 350.

Instructions:
1. Grease an 8×8 baking dish and lay parchment paper on top to insure the bars come out. Set aside.

2. In a stand/hand mixer with the paddle attachment, mix together the brown sugar and almond butter. If your almond butter is super thick, zap it in the microwave for a few seconds to loosen it up. Mix on medium speed until light and fluffy. Mix in the vanilla. Scrap down the sides of the bowl as needed.

3. On medium speed, add the flour, oats, salt and baking soda. Don’t worry, it will come together! Slowly add the almond milk, mixing until the dough comes together. Mix in the chocolate chips and chocolate covered raisins. Use your hands if needed.

4. Press the finished dough evenly throughout the baking dish. Bake for 17-20 minutes. The bars will look slightly golden brown. Cut into squares, when completely cooled and enjoy!

Adapted from Sally’s Baking Addiction.

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We hope you love these! They are AWESOME!

xo,
Marlee & Rachel