Tag Archives: Chocolate

Black Bottom Banana Bars


I’m always looking for banana recipes and this one is surely a keeper.  They turned out to be more cake-like than I expected, but were super delicious.


1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 1/2 Cup Mashed Ripe Bananas (about 3 medium)
1 1/2 Cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Cocoa Powder


Preheat oven to 350°F.  Spray a 9″ x 13″ baking dish with non-stick cooking spray.


In a large bowl, mix together the butter and sugar with an electric mixer until smooth.  Add the egg and vanilla, mixing to combine.  Mix in the bananas.


In another bowl, combine the flour, baking powder, baking soda and salt.  Stir the flour mixture into the banana mixture.


Divide the batter evenly between two bowls.  Add the cocoa powder to one bowl and stir to combine.  Pour the cocoa batter into the prepared baking dish and spread out evenly.


Spoon the other bowl of batter over the cocoa batter in the baking dish.  Swirl with a knife.


Bake until a toothpick inserted in the center comes out clean, about 30 minutes.


-Recipe comes from BeckyHiggins.com

Chocolate Avocado Mini Muffins


Even if the combination of chocolate and avocado sounds weird, you need to try these muffins.  They are delicious!  It’s also a great way to get all the great nutrients of avocado into your kids.  Great for Chloe because she won’t even try avocados.  This recipe comes from TrainerMomma.com.


1 Ripe Avocado
1 Cup Sugar
3 Eggs
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips


Preheat oven to 375°F.  Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.

Whisk together the avocado and sugar until smooth.  Add the eggs, applesauce, milk, flour, cocoa powder and salt.  Whisk to combine.  Stir in the chocolate chips.

Divide the batter among the two prepared muffin tins.

Bake until a toothpick inserted in the center comes out clean.  About 15 minutes.



Yield: 48 Mini Muffins

Banana Walnut Chocolate Chip Cookies

 I love finding new ways to use bananas!  The toasted walnuts are so tasty in these cookies.  This recipe comes from MarthaStewart.com.


1 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
3/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar
1/2 Cup Packed Light-Brown Sugar
1 Egg
1 1/2 teaspoons Vanilla Extract
1/2 Cup Mashed Ripe Banana (about 1 large)
1 Cup Old-Fashioned Rolled Oats
8 oz Semisweet Chocolate Chips
1/2 Cup Coarsely Chopped Walnuts, toasted


Preheat oven to 375°F.  Line two baking sheets with foil and spray with non-stick cooking spray.

Mix together the all-purpose and whole wheat flours, salt and baking soda in a bowl.

In the bowl of an electric mixer, add the butter and sugars.  Mix on medium speed until combined.  Add the egg, vanilla and banana.  Continue mixing until combined.  Slowly add the flour mixture, mixing until just combined.  Mix in the oats, chocolate chips and walnuts on slow.

Using a cookie scoop, drop onto the prepared baking sheets.  Bake for 12-13 minutes, turning halfway through.  Cool on wire racks.


Chocolate Marshmallow Frosting


Easiest and best tasting frosting ever!  I doubled this recipe when I made it last time and froze half of it for later.  The butterfly cake pictured above is from Chloe’s 2nd birthday.


1 ½ Squares Bakers Chocolate
3 Tablespoons Water
3 Tablespoons Butter
12 Large Marshmallows
1 1/3 Cups Powdered Sugar

In a large bowl, microwave the chocolate, butter, water and marshmallows until melted.  Heat in short intervals, stirring frequently.  Cool in freezer for a few minutes.

Sift in the powdered sugar and stir to combine.

*Note: I forgot to sift the powdered sugar.  Notice the lumps.  It did end up being lump free after lots of stirring.


Yield: Frosting for 1 cake


S’mores Cookies


Yum!  Here is a great way to enjoy all the goodness of camping without even stepping outside.  I made these cookies to share with our camping buddies and everyone loved them.  This recipe comes from an issue of Everyday Food.


1/2 Cup Old-Fashioned Rolled Oats
1 Cup All-Purpose Flour
1 Cup Whole-Wheat Flour
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 Cup (2 Sticks) Unsalted Butter, Room Temperature
3/4 Cup Light Brown Sugar
1 Large Egg
8 oz Dark Chocolate (2 large chocolate bars), cut into squares
15 Large Marshmallows, halved horizontally


Preheat oven to 350°F.  Line 2 baking sheets with foil and spray with non-stick cooking spray.

Pour the oats into a food processor and pulse until finely ground.  Add the all-purpose and whole-wheat flours, cinnamon, baking soda and salt.  Pulse a few times to combine everything.

Beat together the butter and brown sugar with an electric mixer (use a stand mixer if you have one – the dough will be thick).  Beat in the egg and scrape down the sides of the bowl.  Add the flour mixture and mix until combined.

Drop by Tablespoonfuls onto the prepared baking sheets and top each with a piece of chocolate, pressing down lightly.  Bake until lightly golden brown, 11-13 minutes.  Rotate the baking sheets halfway through baking. 

Once they are baked, turn on the broiler.  Top each cookie with a marshmallow half.  Broil one sheet of cookies at a time until the marshmallows are lightly browned.  They brown fast, so don’t walk away from the oven.

Cool on wire racks.


Yield: about 30 cookies

Chocolate Peanut Butter Crunch Fudge


Chocolate fudge, peanut butter and Rice Krispies are joined together to make this mouthwatering dessert.  Original recipe found in Rachael Ray Magazine.


6 oz Semisweet Chocolate Chips
2 Sticks (8 oz) Plus 1 Tablespoon Unsalted Butter
16 oz Jar Creamy Peanut Butter (mine was 15 oz)
3 Cups Rice Krispies (if making gluten free – look for the gluten free Rice Krispies)
1/4 teaspoon Salt
3 Cups Powdered Sugar


Line a 8X8 inch baking dish with foil and lightly spray with non-stick cooking spray.


Melt together 3oz chocolate chips and 1 Tablespoon butter in a medium saucepan over low heat.  Remove from heat and stir in 1 cup peanut butter.  Gently fold in 2 cups of Rice Krispies.


Spread in the prepared baking dish and place in the refrigerator.  Wash your saucepan for use in the next step.


Melt together the remaining 2 sticks of butter and the salt over medium heat.  Remove from heat and stir in the remaining peanut butter and the powdered sugar.  Spread half of this over the first layer in the baking dish.   Evenly top with the remaining 1 cup of Rice Krispies.


Microwave the remaining 3 oz of chocolate chips in a small bowl (only 10 seconds at a time, stirring in between until melted).  Pour into the remaining peanut butter mixture and stir to combine.  Spread over top of the cereal as the final layer.

Refrigerate until set.  Cut into 16 squares.


Yield: 16 Fudge Squares.