Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips (Sassix)

3 mashed bananas (the more ripe the better!)

1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)

2 eggs

1 tbsp Baking powder

3 cups (240g) Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you'll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit

Quinoa Cookies

Quinoa Cookies


 http://www.twopeasandtheirpod.com/quinoa-cookies/

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Quinoa adds a nice little crunch to these thick and hearty cookies!
Ingredients:

2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce (I used chunky Musselman’s applesauce)
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
Directions:

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.

3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.

4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.

French Toast Cupcakes

French Toast CupcakesAmy (amylz)
wifelike.blogspot.com
3/4 c unsalted butter, room temperature
1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk
1  egg
2 Tbs milk
1 tsp cinnamon

1. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
2. Add the applesauce and the egg yolks and continue to mix.
3. In a separate bowl, mix the flour, baking powder, salt, and cinnamon.
4. In another bowl, whisk the maple syrup, vanilla, and milk.
5. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
6. Put cupcake papers in a pan and fill 3/4 with batter.
7. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean.
8. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.

Maple Frosting
2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk
3/4 tsp maple extract

1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
3. Coat cupcakes with frosting, then sprinkle with cinnamon and enjoy!!

Genius Chocolate-Chip Blondies

Genius Chocolate-Chip Blondies
(makes 15-20 squares)

• 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• level 1/4 tsp salt
• 3/4 cup brown sugar or coconut sugar (See note below, for substitutions)
• 2 tsp vanilla extract
• 1/4 cup ground flax or quick oats (20g)
• 1/4 cup peanut butter (or other fat source) (see nutrition link below, for lower-cal options)
• optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!)

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

Black Bean Brownies

Description

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients

    15 ounces black beans, drained and rinsed

    2 whole bananas

    ⅓ cup agave nectar

    ¼ cup unsweetened cocoa

    1 tbsp cinnamon

    1 tsp vanilla extract

    ¼ cup raw sugar (optional)

    ¼ cup instant oats

Instructions

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

http://happyherbivore.com/2009/05/vegan-blackbean-brownies/


Black Bean Brownies
 Ingredients (12 brownies)

    1 14 oz. can black beans, drained and rinsed
    3/4 c. unsweetened applesauce
    1/4 c. maple syrup
    1/4 c. cocoa powder
    1 t. vanilla extract
    1/4 c. organic sugar or stevia baking blend
    1 t. baking powder
    1/2 t. baking soda
    1/4 t. salt
    1/4 c. oat flour (or old-fashioned oats ground finely)
    1/3 c. chocolate chips

Instructions

    Preheat oven to 350 F.
    Grease an 8x8" pan and set aside.
    Combine beans, applesauce, maple syrup, cocoa powder, vanilla, sugar or stevia, baking powder, baking soda and salt in a food processor or blender and blend until smooth.
    Stir in oat flour and chocolate chips.
    Pour batter into the pan. Bake for 30-32 minutes or until brownies are set. Allow to cool before cutting into squares.

http://peasandthankyou.com/recipage/?recipe_id=6025913

Best Brownies

Best Brownies

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

EASY NUTELLA BROWNIE CUPS

EASY NUTELLA BROWNIE CUPS
Adapted from Honey What’s Cooking?.


1 cup Nutella
2 eggs
10 tbsp plain flour
1/4 tsp salt
1/4 cup chocolate chips (optional)

Preheat the oven to 180 C and line a 12 hole muffin pan with cupcake liners.
In a medium bowl, mix together the Nutella, eggs, flour and salt until combined.
Divide the batter evenly between the 12 muffin holes. If using, sprinkle each brownie cup with a few chocolate chips.
Bake for 12 minutes. Makes 12 Nutella brownie cups.

Delicious Raspberry Oatmeal Cookie Bars

Delicious Raspberry Oatmeal Cookie Bars
From: Allrecipes

Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars

Vanishing Oatmeal Cookie Bars

Vanishing Oatmeal Cookie Bars
From:  QuakerOats.com
I think I'm OP?

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon - didn't use b/c I used chocolate chips
1/2 teaspoon salt (optional) - yes, used salt, but used unsalted butter
3 cups Quaker® Oats (quick or old fashioned, uncooked) - used quick
1 cup raisins - used chocolate chips

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

• Prep Time: 20 min
• Cook Time Time: 08 min

Variations

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. (I used parchment paper too.)  Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

Glazed Peanut Butter Bars

Glazed Peanut Butter Bars
Katie (KatieDid)

3/4 c butter, softened
3/4 c creamy peanut butter
3/4 c sugar
3/4 c packed brown sugar
2 tsp water
2 eggs
1 1/2 tsp vanilla extract
1 1/2 c all-purpose flour
1 1/2 c quick-cooking oats (1 c quick-cooking, 1/2 c old-fashioned)
3/4 tsp baking soda
1/2 tsp salt
Glaze:
1 1/4 c milk chocolate chips
1/2 c butterscotch chips
1/2 c creamy peanut butter

In a large mixing bowl, cream the butter, peanut butter, sugars and water. Beat in eggs and vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture. Spread into a greased 15x10x1-inch baking pan. Bake at 325 F for 18-22 minutes or until lightly browned. For glaze, in a microwave-safe bowl or in a pan on the stove, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completely on a wire rack before cutting. Yield: 4 dozen

Banana Cookie Sandwiches with Peanut Butter Filling

Banana Cookie Sandwiches with Peanut Butter FillingOP: dani.love18 aka Danielle

1 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter or margarine, softened
1 cup mashed bananas (about 2 medium)
1 egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
 1 cup Creamy Peanut Butter
 1/2 cup butter
1 cup powdered sugar

Heat oven to 350° F. Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.

Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.

Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

Tip: Cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth. Frost tops of cookies.

Makes two to 2-1/2 dozen sandwich cookies.

No Bake Chocolate Cake

butter, to grease pan
8 ounces / 225 g 70% chocolate, well chopped
8 ounces / 225 g heavy cream
1/2 teaspoon allspice (optional)
2 teaspoons finely ground espresso (optional)
1/4 teaspoon fine grain salt
cocoa powder, to serve

Lightly butter a 6-inch / 15cm springform pan or equivalent - I typically use little loaf pans which are less common, but many small pans will work here (see main entry). Line with parchment paper and set aside.
Melt the chocolate in a double boiler over gentle heat.
In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When you see little bubbles at the edge of the cream, remove from heat and stir in the salt.
Pour the chocolate into the cream and stir until everything come together smoothly. Make sure the components aren't at all separate.Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
When ready to serve, remove from the pan, let set at room temperature for ten minutes or so, dust with a bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.
Serves 12.

Prep time: 10 min 

This recipe is from 101 Cookbooks.

Cinnamon Rolls

Cinnamon Rolls

1 cup warm water

2 ¼ teaspoon (1 package), yeast

2 cups flour

1 ½ tablespoons extra virgin olive oil

1 ½ tablespoons agave nectar

1 teaspoon sea salt

2 tablespoons butter, melted

1/3 cup brown sugar

1 ½ tablespoons ground cinnamon

Frosting:

1 cup powder sugar

2-3 tablespoons milk or rice milk

In a bowl dissolve the yeast into the warm water and set aside for 10 minutes (the mixture should become very foamy).

In a large mixing bowl stir together the yeast mixture with the flour, oil, agave nectar, and salt.  Knead the dough until all of the flour is incorporated into the dough.  Lift up the dough, place a dab of oil in the bowl, rub the oil around the bowl to lightly coat the bottom and sides, place the dough back into the bowl, then turn it over (to oil both sides).  Cover with plastic wrap and let rise for 1 hour.

On a floured surface roll out the dough into a big rectangle.  Spread the melted butter over the dough.  In a small bowl stir together the brown sugar and cinnamon then evenly sprinkle the mixture over the melted butter.  Placing your fingers on the long edge of the dough, roll it up to make a log.  Slice the log (using a sharp knife), into 1 inch slices.

Lightly butter the bottom and sides of a pie plate.  Arrange the dough slices into the pie plate with the swirl facing up.  Cover with plastic wrap again and let rise for another 45 minutes.

Preheat oven to 325.  Remove the plastic and bake the cinnamon rolls for 33-36 minutes or until golden brown.

While baking, whisk the powder sugar and milk together in a bowl.  As soon as the cinnamon rolls are out of the oven spread the frosting evenly over the rolls.

From here. 

Brooke's Best Bombshell Brownies

Brooke's Best Bombshell Brownies from Allrecipes.com

Ingredients

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Glazed Lemon Cookies

Glazed Lemon Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar
4-5 teaspoons fresh lemon juice

1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.

3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.

4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.

5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.

6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Makes about 3 dozen cookies.

From here.

Devil's Food Cupcakes with Cream Filling

Devil's Food Cupcakes with Cream Filling
Makes 12 cupcakes

For the cupcakes:
3/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
3/4 cup cake flour
2/3 cup unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups plus 2 tablespoons packed dark brown sugar
5 tablespoons unsalted butter at room temperature
1 large egg
1 large egg yolk
1/2 cup plus 2 tablespoons buttermilk
3/4 teaspoon pure vanilla extract

1. Preheat the oven to 350F. Line a standard 12-cup muffin tin with paper liners.
2. In a medium mixing bowl, whisk the cocoa powder and 1/2 cup plus 2 tablespoons warm water to form a paste; set aside.
3. In another bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix the brown sugar with the butter on medium speed until they are well combined with no pieces of butter visible. Add the cocoa paste, making sure to use a spatula to get all the cocoa paste into the mixer bowl. Once this is well combines, add the egg and egg yolk. Scrape down the sides of the bowl with a rubber spatula. In three additions each, add the buttermilk and vanilla extract, alternating with the flour mixture.
5. Divide the batter evenly among the muffin cups, filling them 3/4 full. Bake, rotating the tins halfway through, until the cupcakes spring back to the touch and a tester inserted in the center of a cupcake comes out mostly clean, 20-25 minutes. Invert the cupcakes onto a wire rack, turn them top side up, and let them cool completely.




For the cream filling:
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1. To make the filling, combine the cream, confectioners' sugar, and vanilla extract in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed to soft peaks, about 4 minutes. Put the cream into a pastry bag fitted with a small piping tip. Using a paring knife, make a small cut in the bottom of each cupcake, through the paper, to insert the tip of the pastry bag. Insert the tip of the pastry bag about 1 1/2 inches into a cupcake. Gently squeeze the bag while holding the fingers of your other hand over the top of the cupcake. When you feel a slight pressure on the top of the cupcake, stop filling. Repeat with each cupcake.





For the ganache:
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons light corn syrup (optional; I didn't use this)
1. To make the ganache, put the chocolate in a small mixing bowl. Combine the cream and the corn syrup, if using, in a small saucepan and bring to a boil. Pour over the chocolate right away, and stir slowly until all of the chocolate melts and the ganache is silky and shiny.
2. Carefully dip the top of each cupcake in the ganache, tapping gently to remove the excess. Return the cupcakes to the wire rack to let the glaze set up, at least 30 minutes.
3. The cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.

From here.

Chocolate Nutella Cookies

Chocolate Nutella Cookies
  1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract
1/3 cup Nutella
1/3 cup milk

1. Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.

2. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.

3. When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.

4. Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

Makes about 3 dozen cookies

From here.

Brown Sugar Chocolate Chunk Cookies

Brown Sugar Chocolate Chunk Cookies

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt (pref. kosher salt)
14 tbsp butter, room temperature
1 1/2 cups brown sugar
1 large egg
2 tsp vanilla extract

2 cups dark or semisweet chocolate chunks

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until smooth and fluffy. Beat in egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until no streaks of dry ingredients remain visible. Stir in chocolate chunks.
Shape dough into balls just over 1-inch in diameter. Place on prepared baking sheet, allowing for room to spread.
Bake for 12-14 minutes, until cookies are very lightly browned around the edges. Cookies may look slightly “wet” – but not raw – at the center (bake until golden all over for crispier cookies).
Cool for 3-4 minutes on baking sheets, then transfer to wire racks to cool completely.

Makes 2 1/2 – 3 dozen cookies

From here.

Lighter Everyday Cinnamon Rolls

Lighter Everyday Cinnamon Rolls
from the America’s Test Kitchen Healthy Family Cookbook

Filling
1/3 cup dark brown sugar
1/3 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt

Dough
1 1/2 cups (7 1/2 oz) all purpose flour
3/4 cup (4 1/8 oz) whole wheat flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
5 tbsp butter, melted and cooled, divided

Glaze
3/4 cup confectioners’ sugar
1 oz light cream cheese
1 tbsp buttermilk

Preheat oven to 425F. Line an 8-inch square baking dish with aluminum foil and lightly grease.

Prepare the filling. Whisk together all filling ingredients in a small bowl. Set aside.
Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together into a shaggy ball. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily. This can also be done by kneading for about 1 minute with a paddle attachment or dough hook, and adding a tablespoon or two of flour to a mixer bowl.
Place dough on a lightly floured surface and press or roll out into a 9×12-inch rectangle with the long side facing you. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge.
Using a bench scraper to help you (or a large, flat spatula if you don’t have one), roll the dough up into a tight spiral. Pinch seam to seal.
Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.
Cover pan with aluminum foil.
Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown.
Use the foil to life the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.
Prepare the glaze: In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.
Store leftovers in an airtight container after they have completely cooled.

Makes 9 cinnamon rolls.

Peanut Butter Chocolate Squares

Peanut Butter Chocolate SquaresCindy(mommy_of_love1) from Gold Medal Flour- Cookies from the Heart

1/2 C sugar
1/2 C brown sugar
1/2 C margarine or butter, softened
1/3 C peanut butter
1 C Gold Medal all-purpose flour
3/4 C quick cooking or old-fashioned oats
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1 egg
1 C semisweet or milk chocolate chips
Peanut Butter Glaze ( below)

Heat oven to 350 degrees. Grease rectangular pan, 13x9x2 inches. Mix sugars, margarine and peanut butter in a large bowl. Stir in remaining ingredients except chocolate chips and peanut butter glaze. Spread in pan.

Bake 15-20 minutes or until golden brown. Immediately sprinkle with chocolate chips. Let stand about 5 minutes or until chips are softened; carefully spread over baked layer.

Refrigerate uncovered about 30 minutes or until chocolate is firm. Drizzle with peanut butter glaze. Cut into 2-inch squares.

Peanut Butter Glaze
1/3 C powdered sugar
2 Tbs peanut butter
1-2 Tbs milk

Mix all ingredients until smooth and thin enough to drizzle.