I love oats in my baking – muffins, cookies, bars, you name it. Despite that, I don’t like oatmeal…but that’s a whole other story. I was craving peanut butter (I’ve learned to accept I’m always craving peanut butter) and chocolate, so it was only logical that I combined these into a cookie. I remembered seeing this recipe a while back, and I was so excited I finally got to try it out! I increased the oats by 1/4 cup because I love them so much and it was perfect for me. However, I felt the cookies were too oily – probably because of the peanut butter – so next time I would decrease that and maybe add a bit more butter to compensate.
These were fantastic straight out of the oven, or served the next day with some milk. Mine personally got a bit stale after 2-3 days, so eat these quick! Recipe under the cut.
There’s really nothing better than a muffin for breakfast in the morning, or a snack at any time of the day. I’ve had a craving for banana the past few days (and probably still ongoing – what I would give for a banana pudding milkshake right now) and decided these muffins needed to be made asap!
I try to make things eggless whenever possible to respect my friend Elysia’s dietary restrictions, but some things just aren’t the same without eggs (mainly cookies). Muffins usually end up the best without eggs, because you can just substitute half a banana for each egg and they’ll end up nice and moist with even some added sweetness from the banana. Since I was already making banana chocolate chip muffins, I just upped the amount of banana to compensate for the lack of eggs, so these have a huge banana flavor 🙂 Not a bad thing!
Last night my friends and I had a dinner party. It was a very spur of the moment thing and we selected a few choice recipes, gathered up ingredients, and went crazy in the kitchen. Our impressive menu:
– baked string cheese bites with a breadcrumb crust, served with marinara sauce
– mixed greens salad tossed in ginger-shiitake dressing
– crescent rolls
– tri-color farfalle in vodka sauce with sauteed broccoli, spinach, and peas
– chocolate cake
I found the string cheese appetizer on Pinterest, but unfortunately, our rendition of it looked nothing like the picture online 😦 Also, crescent rolls are unbelievably delicious.
Anyways, my dessert contribution was a moist, rich chocolate cake suited to my friend’s dietary restrictions (she doesn’t eat egg, but after some quick online searching, I found a vegan recipe and went for it; see Eggless Red Velvet Cupcakes). It baked up like a dream – mix up the (quick and painless!) batter, pour it in the pan, throw it in the oven for half an hour, take it out and let it cool while you frantically prepare dinner, then enjoy each bite of it after dinner with a cold glass of milk. Perfect, really.
Everybody couldn’t believe this recipe was vegan because it was so incredibly moist and flavorful! I added a teaspoon of espresso powder to enhance the chocolate flavor, and it worked wonders. I’m definitely making this many more times! Recipe after the cut.
The Sara is a blondie base with a strong peanut butter component, nutella swirls, chocolate chips, marshmallows, and a hint of cinnamon. It’s named after my good friend Sara, who is one of the most enthusiastic supporters of my baking (I can always count on her to taste batter, dough, frosting – anything!) and who loves all the above-mentioned ingredients. Therefore, it was only fitting that I name something full of everything she loves after her!
These blondies had a strong peanut butter flavor, and were practically melt-in-your-mouth. Delicious! Sara’s in Los Angeles for the summer, so I mailed her some – fingers crossed she loves these as much as I did! Recipe under the cut.