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Skinny Chocolate Banana Fudge Muffins

This has become my favorite way to use up my bananas that are too ripe. These muffins are moist, not too sweet and have the perfect amount of banana flavor. I seriously can not rave about these enough. I have really been on a baking spree lately, it could be that my daughter asks almost every day to bake, or it could be my extreme cravings for sweets. Whatever it is, I think my family & friends have been enjoying it because I love to share. (That way I don’t eat them all..haha) I’ve said this before but my husband is not a big sweets person and he thought these has the perfect amount of sweetness. I always feel a victory when he goes back for seconds or thirds. He is not picky but doesn’t eat things that are just ok, he wants to eat delicious things. I feel the same way but my thoughts are more, why waste calories on something that is ehh, when you can use them on yummy, healthy food.

These muffins are made with applesauce and whole wheat flour and you don’t miss the extra eggs or all purpose flour. Sneak the good things in when you can! I’d love to hear how your family loved these, Enjoy!

Skinny Chocolate Banana Fudge Muffins

Print recipe
Skinny Chocolate Banana Fudge Muffins
Serves 12-18
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Sally's Baking Addiction
What better breakfast is there then Chocolate Banana Muffins?! FrenchToasty.com has lots of muffin recipes.

Ingredients

  • 3 large very ripe bananas
  • 2/3 cups granulated sugar
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cups semi-sweet chocolate chips (plus more for topping)

Note

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Directions

Step 1
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
Step 2
In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Step 3
Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Step 4
Divide the batter between 12-18 muffin cups (fill them all the way to the top, mine didn't rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.
Step 5
Muffins stay fresh in an airtight container for up to 5 days.

Spread some peanut butter on them for a taste beyond belief. I used the honey roasted peanut butter for whole foods, but I’m sure any kind would be delicious.

 

Creamy and Decadent Crockpot Hot Chocolate

This drink reminds of being a kid and coming in from playing in the snow and getting to warm up with a big mug of hot chocolate. What kid doesn’t love hot cocoa with mini marshmallows floating on top? Let me re-word that, what adult doesn’t love hot cocoa with mini marshmallows? This is not the recipe I’d make everyday because it is definitely on the sweet side, but it’s best piping hot on a cold and blistery day.

This hot chocolate would be great for a winter party, Christmas morning or decorating the tree. I made this recipe most recently for my daughters 2nd birthday party and the kids loved it. This decadent hot chocolate is the perfect recipe for your family this winter. Enjoy!

Creamy & Decadent Crockpot Hot Chocolate

Print recipe
Creamy & Decadent Crockpot Hot Chocolate
Serves 12
Prep time 2 minutes
Cook time 2 minutes
Total time 4 minutes
Allergy Milk
Dietary Vegetarian
Meal type Beverage
Misc Child Friendly, Pre-preparable, Serve Hot
This decadent hot chocolate is made in a crock-pot to make it so easy on you to prepare all the other food. FrenchToasty.com has lots of drink recipes.

Ingredients

  • 6 cups milk
  • 1 can sweetened condensed milk (14 oz)
  • 1.5 cups heavy cream
  • 2 cups chocolate chips (semi-sweet, milk chocolate, white chocolate or bittersweet)
  • 1 teaspoon vanilla extract

Directions

Step 1
Combine all ingredients to crock-pot.
Step 2
Heat over low heat for 2 hours. Stirring occasionally to make sure it's heated through out.
Step 3
Serve in mugs with whip cream or mini marshmallows. Or BOTH!

Simmering to perfection in the crock-pot

The set up in my kitchen for guests to help themselves, and add as many marshmallows they want. I also had whipped cream but I guess it was still in the fridge when I took the picture.

4th of July Chocolate Dipped Strawberries

What better way to show off some red, white and blue but with these adorable strawberries, aren’t they the cutest?! Everyone loves chocolate dipped strawberries. These are perfect for this national holiday to honor the United States in red, white and blue. They not only looked good, but were absolutely delicious. My daughter couldn’t get enough! These would also work great for Memorial Day or any other holiday where you want to represent some red, white and blue. You could easily swap out the blue for another colored sugar to go with what ever themed party you have.

I hope everyone enjoyed their fourth of July yesterday. We had a great BBQ with friends and my daughter loved the fireworks, so it was a great evening. I can’t wait until next year to have these delicious chocolate dipped strawberries!

4th of July Chocolate Dipped Strawberries

Print recipe
4th of July Chocolate Dipped Strawberries
Prep time 15 minutes
Cook time 3 minutes
Total time 18 minutes
Misc Pre-preparable
These red, white and blue chocolate dipped strawberries are perfect for the fourth of July. FrenchToasty.com has lots of holiday recipes.

Ingredients

  • strawberries (washed and dried)
  • white chocolate
  • blue sugar or sprinkles

Directions

Step 1
Melt chocolate in a small bowl in the microwave at 50% for 2 minutes and then 30 seconds intervals after that until completely melted. Make sure to stir after each interval.
Step 2
While chocolate is melting put blue sugar in a small bowl.
Step 3
Dip the lower two thirds of the strawberry into the melted white chocolate.
Step 4
Dip the bottom third of the strawberry into the blue sugar.
Step 5
Place on wax paper until completely dried.
Step 6
And voila you have red, white & blue strawberries.

Red White & Blue Perfection[/caption]

Reese’s Rice Krispie Treats

I love rice krispies, I love Reese’s Puffs cereal and I enjoy a melted marshmallow so why not combine them? That is the question that I asked myself the other day, so I went to the grocery store and picked up the ingredients. Not to my surprise it was a match made in sweets heaven. They were crispy and chewy but oh so sweet and yummy. My daughter loved them and kept saying, “More please, more please.” Who can resist that? So we enjoyed a few before my husband got home. He isn’t a huge sweets person but he loved these. I think anything that is Reese’s he is a fan of but if you aren’t a huge chocolate and peanut butter fan, you could substitute your favorite cereal if you’d prefer, let me know what you try so I can try it also. Enjoy!

Reese’s Krispies

Print recipe
Reese’s Krispies
Serves 20
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable
Crunchy and chocolate go hand and hand with these Reese's Krispies. FrenchToasty.com has lots of dessert recipes.

Ingredients

  • 1 box Reese's Puffs Cereal (13oz)
  • 1 mini marshmallows (10oz bag)
  • 1/4 cup butter

Note

Store in airtight container for a few days...if they last that long.

Directions

Step 1
Put butter and marshmallows in a large pot and heat on medium heat. Stir frequently to prevent burning.
Step 2
Once melted stir in cereal.
Step 3
Pour mixture into a greased 13" x 9" pan and press down with hands or spoon.
Step 4
Once cooled completely cut into squares and serve.

 

Ingredients

In pan, uncut

Freshly cut in a big yummy pile

One yummy square

Cut into strips for my 18 month old daughter

 

Peanut Butter Truffle Brownies

I love peanut butter, I love chocolate and I LOVE brownies, so I knew I had to make these ASAP. I was having a party at my house and I knew that these would be greatly enjoyed by my friends. I kept a few in a plastic dish in the fridge to make sure there would be a few leftover for me once my guests left, and I’m glad I did this because they were all gone.

These taste the best cold from the fridge but are excellent at room temperature also. I’m the type though to keep chocolates in my fridge because I want them to melt in my mouth not in my hand :) that saying does work for more then M&M’s. These are sweet but the peanut butter layer is very creamy and not as sweet as you would think. These will be loved by most, so make them for a get together and make everyone’s night!

Peanut Butter Truffle Brownies

 

Brownie Base

1 box (1lb 6.5oz) Your favorite brand Fudge Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box

Filling

1/2 c. butter, softened
3/4 c. creamy peanut butter
2 c. powdered sugar
2 tsp. milk

Topping

1 c. semisweet chocolate chips
1/8 c. butter

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease bottom of 13×9 inch pan with cooking spray. (For easier cutting, line pan with foil, then grease bottom of pan. I always do this when making brownies and bars.)
  3. In medium bowl stir brownie mix, water, oil and eggs until well blended. Spread in pan. Bake 28-30 minutes or until toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour.
  4. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
  5. In a small microwavable bowl, microwave topping ingredients uncovered on high for 30 to 60 seconds, stir until smooth. Spread topping mix over peanut butter layer. Refrigerate about 30 minutes or until set (hard).

Cut into bars and enjoy. I think they taste the best when they are cold.

Slightly adapted from source below

The Girl Who Ate Everything