Tag: Baking

Homemade Quick Fudge

For most of my adult life, I have been the Christmas cookie baker for all our get-togethers. I adore making batch after batch of cookies and candies to share with the people I love most. In the years before COVID, I would also bring a huge cookie tray to school to share with all my students. I mean, I said I want to share with the people I love, right? These cookie trays ALWAYS have a selection of this homemade quick fudge and it is loved by everyone. 

Everyone so much, in fact, that even my nephew (at the age of maybe 10) asked me to teach him how to make his own batch. It’s that good. And did I mention how easy it is? It mixes up in minutes flat and chills quickly. Better yet, you can add any sort of mix-ins you want. Want nuts? Put them in. Love coconut and almonds? Toast them up. 

Whatever flavor you dig, this homemade quick fudge will be sure to bring extra delight to your holiday treat display. Let’s get started!

Your Ingredients 

  • 2 cups chocolate chips, any flavor
  • 1 can sweetened condensed milk 
  • ¼ cup butter
  • Optional: ½ cup any sort of mix ins: toasted coconut, nuts, dried fruit
  • Optional: ½ teaspoon extract for flavor (think peppermint, orange, almond) 

YouR Ingredients for Homemade Quick Fudge

In a large, microwave safe bowl combine chocolate chips, sweetened condensed milk, and butter. Grease and line a 9×9 inch baking dish. Microwave chocolate chips in 30 second increments, stirring in between, until smooth. 

Stir in mix-ins and extract, reserving some to sprinkle on top. Pour into the lined pan and smooth them out. Sprinkle reserved mix-ins on top, cover, and chill for three hours. Remove the fudge from the fridge and from the pan. Cut into bite size pieces. Store in the fridge until serving. 

Combine the ingredients
Heat it up and stir it up!
So dang good!

Homemade Quick Fudge

Just three simple ingredients creates this homemade quick fudge that is perfect for any holiday treat tray!
Print Recipe Pin Recipe
Prep Time 5 minutes
Chill 3 hours
Course Dessert
Cuisine American
Servings 20

Equipment

Ingredients
  

  • 2 cups chocolate chips any flavor
  • 1 can sweetened condensed milk
  • ¼ cup butter
  • Optional: ½ cup any sort of mix ins: toasted coconut nuts, dried fruit
  • Optional: ½ teaspoon extract for flavor think peppermint, orange, almond

Instructions
 

  • In a large, microwave safe bowl combine chocolate chips, sweetened condensed milk, and butter.
  • Grease and line a 9×9 inch baking dish.
  • Microwave chocolate chips in 30 second increments, stirring in between, until smooth.
  • Stir in mix-ins and extract, reserving some to sprinkle on top.
  • Pour into the lined pan and smooth them out. Sprinkle reserved mix-ins on top, cover, and chill for three hours.
  • Remove the fudge from the fridge and from the pan. Cut into bite size pieces. Store in the fridge until serving.
Keyword candy, candy recipes, chocolate, chocolate fudge, fudge, holiday treats
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Looking for other Holiday Treats?

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JessLeave a comment
Spiced Zucchini Oatmeal Bread

Spiced Zucchini Oatmeal Bread

“Mama! Will you make more chocolate zucchini bread?” That’s what I heard a few weekends back, and while I really love my chocolate zucchini bread recipe (Find it here!) I wanted to skip the chocolate and go for a new recipe; A spiced zucchini oatmeal bread. 

The goal? Make a zucchini bread my kids would gobble up while making some healthy swaps. If you’ve been here a while, you know my MO is maple syrup (or honey!) instead of sugar, whole wheat flour rather than white, and oatmeal is so heart-healthy I have to throw it in there! 

And while lots of my recipes are gluten-free (because darn it, I care about you, gluten-free friends!), this recipe uses some Sunrise Flour Mill Heritage Wheat Flour. If you are gluten-free, I highly recommend checking out their flour. They are well known in the St. Paul/Minneapolis area for creating heritage wheat that is more digestible. Freaking dang cool, right? 

This recipe was a great breakfast for my mini me and mid morning snack for myself. I eat breakfast at 6 am and lunch at 12:20 pm. I don’t know about you, but this girl can not last that long. There is definitely a second breakfast around 9:30 with some form of granola, graham cracker, or bread and a piece of fruit. It’s how this active teacher rolls. But enough about my eating habits, let’s get baking! 

Your Ingredients for Spiced Zucchini Oatmeal Bread 

  • ¾ cup maple syrup 
  • 1 tablespoon vanilla
  • 3 eggs 
  • ⅓ cup oil 
  • 2 cups whole wheat flour 
  • 1 cup old-fashioned oats 
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder 
  • 1 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ⅛  teaspoon ground cloves 
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Your Steps

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray. Mix maple syrup, vanilla, eggs, and oil in a medium bowl. Whisk until well combined. Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined. Fold in chocolate chips, chopped nuts, and shredded zucchini. 

Divide the batter between the two prepared loaf pans. Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter. 

Grab your wet ingredients..
…and then your dry!
Add the final touches..
…mix it up!
Almost ready to bake!
And done!

Spiced Zucchini Oatmeal Bread

Cinnamon, maple syrup, and some oatmeal make this heart healthy zucchini bread a delight while still being kid friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • ¾ cup maple syrup
  • 1 tablespoon vanilla
  • 3 eggs
  • ⅓ cup oil
  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Instructions
 

  • Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray.
  • In a medium bowl, combine maple syrup, vanilla, eggs, and oil. Whisk until well combined.
  • Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined.
  • Fold in chocolate chips, chopped nuts, and shredded zucchini.
  • Divide the batter between the two prepared loaf pans.
  • Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.
Keyword Breakfast Bread, chocolate zucchini bread, oatmeal, Quick Bread, whole wheat flour, zucchini, zucchini bread, zucchini recipe
Tried this recipe?Let us know how it was!

Looking for more zucchini recipes?

Check out any of the ideas below!

JessLeave a comment

Coconut and Raisin Spiced Muffins

If you follow me on Instagram or Facebook, you may know that I have a couple of fun foodie groups that I get to be a part of: Around the World in 80 Dishes where we pick a different country every month to cook from and One Book, Three Recipes where we pick a different cookbook off our shelves each month and we cook three recipes from it. This fun coconut and raisin spiced muffins recipe was a child that came from the later challenge. 

I had been debating on a few different recipes from one particular book and then turned to a page that had a recipe for coconut bread. I set out to make the recipe, and I found myself saying, “huh…there’s none of this ingredient? Or that one? And yet another? This seems strange.” What I had was some sand-textured ingredients in a bowl. There was no way it was going to create a loaf of bread. A few typos that missed the editor’s desk, I presume.

And so I played with it and was instantly in love with the results. Now, if you’ve been with me for a while, you know that I usually sub maple syrup for sugar and try to give a healthy twist. These coconut and raisin spiced muffins are not that. They are dense, warming, and delicious; totally different from my average fruit muffin. Give them a try! 

Your Ingredients

  • ½ cup butter, softened
  • 1 cup packed light brown sugar 
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk 
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder 
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • ¾ teaspoon salt 
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit (cranberries, cherries, etc) 
  • ½ cup chopped nuts 

Your Steps to Coconut and Raisin Spiced Cookies

Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them. Combine the butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla, and milk. 

In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt. Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts. Place the mixture into the prepared tin, filling ¾ of the full.

Bake for 20-24 minutes, until an inserted toothpick comes out clean. 

Always with the butter and sugar.
I adore all the textures!
Almost ready to go!
Yum! Let’s get a cup of coffee!
Coconut and Raisin Spiced Muffins

Coconut and Raisin Spiced Muffins

These coconut and raisin spiced muffins are full of texture and flavor, creating a delicious and dense muffin full of warming spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • ½ cup butter softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit cranberries, cherries, etc
  • ½ cup chopped nuts

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them.
  • Combine the butter and brown sugar in a large mixing bowl until light and fluffy.
  • Add eggs, vanilla, and milk. Stir until well combined.
  • In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt.
  • Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts.
  • Place the mixture into the prepared tin, filling ¾ of the full.
  • Bake for 20-24 minutes, until an inserted toothpick comes out clean.
Keyword Breakfast, coconut, coconut muffins, muffins, Quick Bread, raisins, spiced bread
Tried this recipe?Let us know how it was!

Looking for more breakfast Inspiration?

Check out any of the recipes below or just head to my breakfast page for more ideas!

JessLeave a comment

Chocolate Zucchini Bread

Who here has a kiddo who is much more likely to eat something that is chocolatey? *Raises hand.* Who here likes chocolate zucchini bread themselves? *Raises hand again* 

I love zucchini bread in all forms, but my big kiddo isn’t a zucchini fan and will complain if it isn’t disguised well. Knowing that we have the intent to send our kids to school with more home lunches this year, I set out to create a chocolate zucchini bread that had some healthier ingredients while still pleasing the 12 year old. 

Upon taking it from the oven, he was questioning it. “Zucchini bread, really?” Then he cut himself a warm slice. He smiled and finished it with his eyes closed (the tell-tale sign that I won his tastebuds over). Then he cut another and finally stopped after ⅓ of the loaf was gone. When he and his sister finished the loaf a few days later, he immediately asked me to make more.

I played with the recipe in a few more batches, but the first one was “the one.” The one I will be baking this summer in this fun petite pan from Epicure. From there, I will freeze the portions and then place them in a freezer-safe bag. I think they will be perfect in lunch boxes. What do you think? 

Don’t worry if you don’t have that sweet pan. The original recipe was baked in a 9 inch loaf pan, so you are set to go! Want muffins? That’s cool too! Cut the bake time to 20 minutes and you’ll be set! 

Ready to start creating? Let’s go!

Your Ingredients for Chocolate Zucchini Bread

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour 
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini, water squeezed out 
  • ½ cup chopped nuts, optional

Your Steps

Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray. In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder. Stir into the wet ingredients until just combined. 

Add zucchini, chocolate chips, and nuts, if using. Fold into batter. 

Pour into prepared loaf pan and bake for 50-60 min, until a toothpick inserted in the center comes out clean with no raw batter. 

eggs, oil, and maple syrup
It ALMOST looks like a face!
dry ingredients
Grab those dry ingredients.
zucchini and chocolate chips
Fold in the zucchini and chocolate chips!
ready to bake
Almost ready!
Just a perfect loaf!
Completed chocolate zucchini bread
Let’s eat!

Chocolate Zucchini Bread

A classic chocolate zucchini bread with a bit of a healthy twist that is still kid approved!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini water squeezed out
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray.
  • In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder.
  • Stir into the wet ingredients until just combined.
  • Add zucchini, chocolate chips, and nuts, if using. Fold into batter.
  • Pour into prepared loaf pan and bake for 50-60, until a toothpick inserted in the center comes out clean with no raw batter.

Notes

This recipe bakes up nicely as a muffin too! Just prepare a muffin tin by greasing or using liners and drop the bake time to 20 minutes or so. 
 
Keyword chocolate, chocolate zucchini bread, Quick Bread, zucchini, zucchini bread
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out a few suggestions below! Or feel free to head to my baking or cooking pages for all sorts of inspiration!

Summer Garden Orzo Salad

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Blueberry Currant Muffins

For the last ten years, I have slowly (okay, not so slowly) become an avid gardener, preserver, and aspiring homesteader. I often joke the Mr. that I can’t wait for him to ‘make all the monies’ so I can stay home and grow and create good food. One of most favorite parts of gardening is the harvesting of the berries, which we grow by the pounds. It’s mediative for me. But with all those berries, must come preservation and I dig a good muffin! As the red currants and blueberries came in, I knew I had to combine them to get that beautiful pop of color. And so, I proudly present blueberry currant muffins. 

I generally like to keep things healthy around here, but have been straying from that a bit. It’s about balance, right? So I went back to my roots and did a little healthier take on a muffin, using maple syrup (If you’ve never made your own, I can’t recommend it enough. Check out my post on our adventure here!)

I hope you enjoy the bursts of flavor in these muffins as much as we did! Let’s get baking!

Your Ingredients

  • ½ cup almond milk 
  • 1 egg
  • ⅓ cup maple syrup 
  • ¼ teaspoon almond extract
  • 2 cups flour (I do high quality whole wheat from Sunrise Flour Mill) 
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil, melted 
  • ¾ cup fresh blueberries 
  • ¼ cup red currants 
  • ¼ cup sliced almonds 

Your Steps to Blueberry Currant Muffins

Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract. Add flour, baking soda, and salt, mixing until just combined.

Gently fold in coconut oil, blueberries, and currants. Place in a well greased muffin tin, filling about ¾ of the way.

Top with sliced almonds. Bake for 18-22 minutes, until baked through. 

Pictures of steps of baking the muffins.
Measure it out!
Wet dough and berries
Mix it up!
Muffins in tin.
Portion it out!
Completed blueberry currant muffins
So dang good!
Completed blueberry currant muffins
Serve it up!

Blueberry Currant Muffins

Beautiful pops of color and flavor are abundant in these blueberry currant muffins perfect for breakfast, snacks, and anywhere in between!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ½ cup almond milk
  • 1 egg
  • ⅓ cup maple syrup
  • ¼ teaspoon almond extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil melted
  • ¾ cup fresh blueberries
  • ¼ cup red currants
  • ¼ cup sliced almonds

Instructions
 

  • Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract.
  • Add flour, baking soda, and salt, mixing until just combined.
  • Gently fold in coconut oil, blueberries, and currants.
  • Place in a well greased muffin tin, filling about ¾ of the way. Top with sliced almonds.
  • Bake for 18-22 minutes, until baked through.
Keyword blueberries, Breakfast, currant muffins, maple syrup, muffins
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out my baking page for all things muffins or maybe check out a recipe below!

JessLeave a comment

Rhubarb and Almond Cookies

Yes, I know I have shared a lot of rhubarb recipes this spring. That’s good, right? And my goodness, I adore baking cooking so rhubarb and almond cookies seemed the next logical step! 

So often, I miss rhubarb season because I am too busy getting the garden ready and ending the school year, that I can’t even think about using the rhubarb. And perhaps I am alone in this, but I always associated rhubarb with only being harvested in the spring. I am not sure where I learned that information, but it’s been in my head for as long as I can remember. However, I learned this year that rhubarb can be harvested late into the summer, although you want to do it before it seeds out. Good news, right?!

Initially, I tried to skip adding oatmeal in these cookies for those non-loving oatmeal friends. It just didn’t fly. The moisture from the rhubarb was simply too much for flour to handle. This cookie bakes up nicely and will seem like a crisp cookie straight out of the oven. However, it will soften up as they rest on the counter. Be careful to store them in a flat, covered container to prevent them from breaking apart before you can enjoy them! 

I love the tartness that can be found in these rhubarb and almond oat cookies. The oats and sliced almonds at the bit of texture we all know and love and the use of almond extract rather than vanilla makes for a surprise! Ready to bake? Let’s go! 

Your Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ¼ cup white sugar 
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour 
  • 1 cup old-fashioned oats 
  • ½ teaspoon baking soda
  • ½ teaspoon salt 
  • ¾ cup diced rhubarb, cut small 
  • ½ cup sliced almonds 

Your Steps to Rhubarb and Almond Cookies

In a large bowl, cream butter and sugars. Add egg and almond extract. Beat until incorporated completely. In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats. Stir until just combined. Fold in the rhubarb and sliced almonds. 

Drop by tablespoonsful 2 inches apart on lined baking sheets. Bake at 350 degrees for 11-12 minutes or until set. Allow to cool a few minutes before removing to wire racks to cool completely. 

Creamed and dry ingredients!
Some little diced rhubarb and almonds.
Baking time!
A little tart and a little sweet!

Tools of the trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Rhubarb and Almond Cookies

These Rhubarb and Almond Cookies are a delight with the tartness of the rhubarb and the texture of the almonds and oats! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 32 cookies

Equipment

Ingredients
  

  • ½ cup butter softened
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup diced rhubarb small
  • ½ cup sliced almonds

Instructions
 

  • In a large bowl, cream butter and sugars. Add egg and almond extract.
  • Beat until incorporated completely.
  • In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats.
  • Stir until just combined. Fold in the rhubarb and sliced almonds.
  • Drop by tablespoonsful 2 inches apart on lined baking sheets.
  • Bake at 350 degrees for 11-12 minutes or until set.
  • Allow to cool a few minutes before removing to wire racks to cool completely.

Notes

These will be a soft cookie. Be sure to keep them in a flat container to make sure they don’t fall apart. 
Keyword almonds, chocolate chip cookies, Rhubarb, rhubarb cookies
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Check out the recipes below or head to my Baking page for all the treats!

JessLeave a comment

Peanut Butter Oatmeal Chocolate Chip Cookies

What’s your favorite cookie? Chocolate Chip? Oatmeal? Maybe peanut butter? How about we combine them all in some Peanut Butter Oatmeal Chocolate Chip Cookies? What do you think about that?!

I grew up in a very small, northern Wisconsin town. When I say small, I mean graduating with under 20 kids in your class kind of small. (I might be a bit proud of that). And I didn’t even live in the metropolis where my school was located. Nope. I lived 15 minutes away, along with my first friends. Those friends went to daycare with my sister and me and to this day, we still get together at least once a year to celebrate our “first friendship.” One of the friends had a mom that baked the best cookies: My family fondly calls them Mary Lee cookies after her. To this day, they are still my mom’s favorite cookie.

I am so excited to give my take on Mary Lee cookies. A Peanut Butter Oatmeal Chocolate Chip Cookie. How are these better than your average cookie? You’ve got browned butter. You’ve never had browned butter in a cookie? Oh my friend, let me tell you it raises the cookie bar so high. These cookies also have more brown sugar than white; key to a chewier cookie. And I dig the little extra baking soda and vanilla. You’ll see…these are going to become a go to cookie for you! Thanks for the inspiration Mary Lee! 

Your Ingredients for Peanut Butter Oatmeal Chocolate chip Cookies

  • 1 cup butter, divided
  • 1 cup brown sugar, packed
  • ½ cup white sugar 
  • 2 eggs
  • 1 tablespoon vanilla
  • ⅔ cup peanut butter (crunchy or creamy) 
  • 1 ½ cups flour
  • 2 ½ cups old fashioned oats
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Your Steps to Peanut Butter Oatmeal Chocolate Chip Cookies

Place one stick (½ cup) of butter in a small saucepan and heat over medium-low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool. 

Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream the remaining ½ cup of softened butter and sugars. Add in the eggs and vanilla. Stir until well blended. Gradually add in browned butter, mixing thoroughly. Be sure to use a spatula to get all the browned bits. Cream in the peanut butter. 

In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old-fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips. 

Don’t skip this step even if you want to: You must chill this dough for 20-30 minutes before baking. The browned butter will make the dough too soft to bake initially. Believe me, my sister learned the hard way! 

Place chilled dough on an ungreased baking sheet by the tablespoon. Bake for 10-11 minutes. Enjoy with a cold glass of milk ALMOST straight out of the oven. I don’t want you to burn yourself! 

Browned butter. You need this in your life.
Sugar and butter. The best.
Creamed together.
Get all those beautiful browned bits.
Add the peanut butter.
Almost there!
Cookie Scoop. I never knew I needed you!
Where’s the milk?!

Tools of the Trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Peanut Butter Oatmeal Chocolate Chip Cookies

A little bit of all things that are great: extra vanilla, browned butter, peanut butter, and chocolate. These peanut butter oatmeal chocolate chip cookies are sure to please!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Course Dessert
Cuisine American
Servings 5.5 dozen

Equipment

Ingredients
  

  • 1 cup butter divided and softened
  • 1 cup brown sugar packed
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • ⅔ cup peanut butter crunchy or creamy
  • 1 ½ cups flour
  • 2 ½ cups old fashioned oats
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Place one stick (½ cup) of butter in a small saucepan and heat over medium low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool.
  • Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream remaining ½ cup of butter and sugars.
  • Add in the eggs and vanilla. Stir until well blended.
  • Gradually add in browned butter, mixing completely. Cream in the peanut butter.
  • In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips.
  • Chill dough for 20-30 minutes.
  • Place chilled dough on ungreased baking sheets by the tablespoon. Bake for 10-11 minutes.

Notes

Don’t skip chilling the dough even if you want to. The browned butter will make the dough too soft and it will spread when you bake it.
Keyword browned butter, chocolate, chocolate and peanut butter, chocolate chip, chocolate chip cookies, drop cookies, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking to pair these cookies with another sweet treat?

JessLeave a comment

Strawberry and Lemon Zest Muffins

I am one of the lucky ones. My career is teaching high school math and physics. I recently had one of the most fun group of kids in an Algebra II class. They made me laugh on the regular while also still hanging on to their passion to learn. (Again, I am lucky). When this particular class learned that I was training for a marathon, they championed me, complete with a “We’re proud of you!” card when I finished. Then they learned that I had a food blog, and I suddenly gained a number of followers on my Instagram. Soon enough, I got an email request on my blog for “some strawberry muffins #lit #bestmuffinsever #yumalisous.” I told that young lady that strawberries weren’t in season, but as soon as they were, I would make a recipe for her. So without further adieu, I present Strawberry and Lemon Zest Muffins!

Your Ingredients

  • ½ cup sugar
  • ⅓ cup coconut oil, room temperature (about 70 degrees) 
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups whole wheat flour 
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon 
  • 1 cup fresh strawberries, washed and diced

Your Steps to Strawberry and Lemon Zest Muffins 

Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.

In a large bowl, cream sugar and coconut oil (Note: the coconut should be solid but soft).  Add in vanilla and eggs, whisking until well combined. Stir in Greek yogurt, lemon juice, and zest. Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined. Fold in blueberries. 

Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!

A little lemon!
Dry ingredients
A pop of color in the strawberries.
Almost set!
Perfection!

Strawberry and Lemon Zest Muffins

Spring time flavors abound with these strawberry and lemon zest muffins. Bake up a batch today!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • ½ cup sugar
  • ⅓ cup coconut oil room temperature (about 70 degrees)
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon
  • 1 cup diced strawberries

Instructions
 

  • Preheat the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.
  • In a large bowl, cream sugar and coconut oil (Note: the coconut oil should be solid but soft).
  • Add in vanilla and eggs, whisking until well combined.
  • Stir in Greek yogurt, lemon juice, and zest.
  • Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined.
  • Fold in strawberries. Spoon batter into muffin tins, filling about 3/4 of the way full.
  • Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!
Keyword Breakfast, Breakfast Bread, lemon, muffins, Strawberries, strawberry
Tried this recipe?Let us know how it was!

Looking for other breakfast Delights?

Click here to head to my breakfast page. Or let your eyes to choosing by checking out a few recipes below!

JessLeave a comment

Double Chocolate and Toasted Coconut Cookies

I love cookies. I generally try to be a healthy, nutrient dense eater. All the vegetables. I adore a good salad and chicken with quinoa. But cookies? They are a bit of a weakness for me. Bring on the butter. The chocolate chips. The vanilla. I love all of it. But I was looking through my past blog posts and realized for a self-proclaimed cookie lover, I hadn’t created or posted a cookie recipe for some time. I immediately dug through my cupboards and found some fun ingredients to pull together a new cookie recipe. I am so excited to introduce you to my double chocolate and toasted coconut cookies. As soon as I was done baking, I shared them with my colleagues and the reviews were great! 

“I would eat a lot more of those!” 

“Wow Jess! You just came up with recipe?! On your own?!” 

“Oh wow. They have the texture of a chocolate chip cookie but such a wonderful flavor”

I hope you enjoy this twist on a chocolate chip cookie as much as we all did. I mean my daughter asked if she could try one and before I realized it, she had eaten four! Sounds like a cookie you need to give a try, right? 

Your Ingredients

  • ½ cup butter, softened
  • ¼ cup white sugar
  • ½ cup brown sugar 
  • 1 egg 
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour 
  • ¼ cup cocoa powder 
  • ½ teaspoon salt (kosher salt is great if you like salty sweet!)
  • ½ teaspoon baking soda 
  • ¼ cup + 1 tablespoon toasted unsweetened coconut 
  • ½ cup chocolate chips 

Your Steps to Double Chocolate and Toasted Coconut Cookies

To toast coconut, heat a small saucepan over medium heat. Add coconut and toast for 3-5 minutes, stirring often, until just browned. Remove from heat and stir a few additional times to prevent burning. 

Preheat the oven to 350 degrees. In a medium bowl, cream butter until light and fluffy. Add sugars and combine until very light and fluffy. Add egg, vanilla, and almond extract. Mix well. 

Combine flour, cocoa powder, salt, and baking soda. Stir into the wet ingredients until just combined. Fold in the cooled toasted coconut and chocolate chips. For best results, chill the dough for 30 minutes (But I get it if you skip it, it’s hard to wait!)

Place dough by the tablespoonful on an ungreased baking sheet. Bake for 9-10 minutes. Remove from the oven and allow to cool for a few minutes before placing on a cooling rack to finish cooling. 

Enjoy! 

Cream until so fluffy!
Add in those dry ingredients!
Toasted Coconut! So good!
Mix it all in…
Perfection! Crinkle!
Let’s gobble them up!

Looking for other tasty Treats?

Check out the links below! I’ve got a soup, a full meal, and bread to match! How great right?

Double Chocolate and Toasted Coconut Cookies

Almond extract, toasted coconut, and cocoa powder combine in these delicious double chocolate and toasted coconut cookies!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill TIme 30 minutes
Course Dessert
Cuisine American
Servings 2.5 dozen

Equipment

Ingredients
  

  • ½ cup butter softened
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup + 1 tablespoon toasted unsweetened coconut
  • ½ cup chocolate chips

Instructions
 

  • To toast coconut, heat a small saucepan over medium heat. Add coconut and toast for 3-5 minutes, stirring often, until just browned. Remove from heat and stir a few additional times to prevent burning.
  • Preheat the oven to 350 degrees.
  • In a medium bowl, cream butter until light and fluffy. Add sugars and combine until very light and fluffy. Add egg, vanilla, and almond extract. Mix well.
  • Combine flour, cocoa powder, salt, and baking soda. Stir into the wet ingredients until just combined. Fold in the cooled toasted coconut and chocolate chips. For best results, chill the dough for 30 minutes.
  • Place dough by the tablespoonful on an ungreased baking sheet. Bake for 9-10 minutes. Remove from the oven and allow to cool for a few minutes before placing on a cooling rack to finish cooling.
Keyword chocolate chip cookies, chocolate cookies, coconut, Cookies
Tried this recipe?Let us know how it was!

JessLeave a comment

Candy Cane Cookies

For as long as I can remember, my dad has requested these candy cane cookies (along with Pecan Balls otherwise known as Russian Teacakes). I have vivid memories of baking holiday cookies with my mom and sister as a kid. We had our list of go to recipes that we got from either the electric company baking book or the Betty Crocker big red book. We always did half batches and kept them in a cool room until it was time to enjoy them. 

I don’t have that same beautiful red Betty Crocker cookbook, but I was determined to make a candy cane cookie for my dad one year. My mom wasn’t available; I couldn’t get the recipe from her. That meant I got to create in the kitchen, and these little beauties came out. I don’t make them every year, but I feel all sorts of love for my dad when I do! 

I hope they are able to bring a smile to your face; that they become a family tradition like they are for us! Let’s get baking some candy cane cookies!

Your Ingredients

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 2 eggs 
  • ½ teaspoon almond extract
  • ½ teaspoon peppermint extract (that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon) 
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • red food coloring (preferably gel to get that deep color)

Your Steps To Candy Cane Cookies

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt. Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached. Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight). 

Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up. Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes (see video below for more information). Optional: Sprinkle with red and white colored sugar for fun!

Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark. The goal is to just about be browning when you remove them from the oven. Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely. 

What a fun addition to your cookie trays, right?!

Create and split the dough!
Get the color on.
Check that red. So deep and beautiful.
Let them chill.
Form some snakes.
Twist them up!
Ready to serve!

Candy Cane Cookies

A little peppermint extract and red food coloring create these beautiful candy cane cookies perfect for any holiday get together!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 3 hours
Course Cookies, Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • ½ teaspoon almond extract
  • ½ teaspoon peppermint extract that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • red food coloring preferably gel to get that deep color

Instructions
 

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt.
  • Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached.
  • Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
  • Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up.
  • Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes
  • Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark.
  • The goal is to just about be browning when you remove them from the oven.
  • Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely.
Keyword Christmas cookies, Cookies, holiday baking, holiday treats, peppermint
Tried this recipe?Let us know how it was!

Looking for other Holiday Treats?

Jess1 Comment