Saturday, June 21, 2014

Oatmeal & Chocolate Cookie Bars

The other day, I had a serious chocolate craving. I combed through my recipes and Pinterest, and decided on these Oatmeal & Chocolate Cookie Bars!

I love using oatmeal in dessert recipes--it adds some fun texture, and I can almost pretend it's good for me. ;) (Who am I kidding--I'm 8 months pregnant, I don't have to pretend it's good for me. If I want it, I dare you to tell me no!)

ANYWAYS.... this did not disappoint. I was surprised at how rich these are, but at the same time they aren't overly sweet. I'm contemplating cutting down on the chocolate layer, and switching to partial milk chocolate chips vs all semi sweet just to see what it's like...

(If you try these and switch anything around, let me know! I would love to hear about it! If I switch things up next time I make these, I'll post about it again!)

I usually wind up taking some of whatever I make to work, and I think these were a hit with everyone! It's always a good sign when you have a request for a recipe. :)

Oatmeal & Chocolate Cookie Bars

  • 1 cup butter-flavored Crisco
  • 2 cups brown sugar
  • 2 eggs
  • 3 teaspoons vanilla, divided
  • 1/3 cup milk
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 tablespoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 14 ounces sweetened condensed milk
  • 1/3 cup butter
  • 1 teaspoon vanilla
  • 2 cups semi-sweet chocolate chips

  1. Preheat oven to 350°.
  2. In a large bowl, combine flour, baking soda, salt, and cinnamon.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together Crisco and sugar until light and fluffy. Add in the eggs and 2 teaspoons vanilla. Gently pour the milk in, and beat until incorporated. Slowly add in the flour mixture; mix until combined. Slowly add in the oats.
  4. In a saucepan over medium low heat, combine the butter, 1 teaspoon vanilla, and chocolate chips. Melt slowly, stirring frequently. Do not let the chocolate burn.
  5. While melting, press about 2/3 of the cookie mixture in the bottom a 9”x13” baking pan. Once chocolate is melted, spread over the top of the cookie mixture. Drop remaining cookie mixture by tablespoonfuls over the chocolate; press down slightly as needed.
  6. Bake for 25 minutes. Cover with foil if cookie mixture starts to get overly brown.
  7. Remove from oven; let cool completely before cutting into squares.

16 bars
1 hour

Source (for original): Table For Two

Thursday, June 19, 2014

Banana Peanut Butter Oatmeal Muffins

Well, I've been slacking about blogging lately, but given that I am the size of a hippopotamus, tired, working full time, and chasing a 2 year old.... think you can forgive me? :)

Although, to be fair, in about 5 weeks it's going to be worse. I won't be the size of a hippopotamus (hopefully) or working out of the house full time, but I will be even more tired, chasing a 2 year old, and taking care of a newborn.

Anyways, on to the recipe... I've been looking for a health(ier) muffin recipe for awhile, that actually looks good. Some of those healthy muffin recipes out there don't really look that appealing... I want healthy AND tasty! So when I saw this, I knew I had to try it! I love bananas (and need them for the potassium a lot right now), and I love peanut butter.... definitely worth a try!

They are very much a healthy muffin.... they are very thick, and not very sweet. But, that being said, they are still really good! Fresh of out of the oven, I thought they could use more banana--but when having another one cold, the banana is much more noticeable.

If you are looking for something healthy & yummy... these are worth making!!!

Banana Peanut Butter Oatmeal Muffins

  • 1 1/2 cups whole wheat flour
  • 1 cup quick cooking oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 medium size bananas, mashed
  • 1 cup milk
  • 1/2 cup creamy peanut butter

  1. Preheat oven to 375°. Lightly grease muffin tin, or line with paper cups.
  2. In a large bowl mix all dry ingredients together. In medium size bowl mix the wet ingredients well. Pour wet ingredients into dry and mix until no flour streaks remain.
  3. Divide batter evenly into muffin tin, filling almost to the top. Bake 16-20 minutes until toothpick stuck in center comes out clean.
  4. Remove to wire rack to cool.

18 muffins
30 minutes

Source (for original): Life is Nothing Without Him