17 Ways to Eat S’mores Without the Campfire
Lots of fun s’mores recipes including cookies, brownies, and ice cream! Who needs a campfire?? Towards the end of summer, as kids start heading back…
Girl Scout Inspired Baking Mixes Recipe
I am obsessed with Girl Scout® Cookies — and now Girl Scout inspired baking mixes. If you’ve been around Something Swanky for enough years,…
Toasted Coconut & Toffee Chocolate Chip Cookies Recipe
Toasted coconut, crunchy toffee, and chocolate chips enveloped in a sweet, buttery cookie with golden crisp edges and soft chewy middles. What’s not to love??
About 6 years ago, I decided to have a bake sale in conjunction with a yard sale we were having. I emailed all my favorite bloggers at the time and asked them to send me their top bake sale recipe. My plan was to “market” my bake sale as a “blogger bake sale,” and have all the recipes submitted by my friends made up and ready to sell.
Several people saw my signs and excitedly showed up, hoping to meet really cool food bloggers with samples of their recipes… ????.
And instead, they found me (just me) with a table of baked goods I had clumsily made in our little apartment kitchen. Mind you, this was back when I used margarine instead of butter ????– so there was still quite a bit of development in my baking abilities yet to occur.
Woops.
Annnnnnyway. Embarrassing memories aside– I only bring it up, because it was that bake sale that landed me with this cookie recipe. A friend of mine gave me the recipe, and I fell instantly in love with it!
Albeit, I’ve tweaked it a little bit to use my favorite Quick & Easy CCC as the cookie base instead of her original recipe. But it’s the same concept– toasted coconut, toffee bits, and chocolate chips. So, so good!
I was pleasantly surprised at the texture of these cookies. The toffee, of course, lend a buttery crunch to each bite. But, to me, the real star of the show is the toasted coconut! Besides being deliciously fragrant and tasty, the coconut adds another layer of crispy texture to the cookies.
I absolutely adore these cookies. Crisp, buttery, golden edges. Crunchy, crispy toffee and coconut mixed with warm, melty chocolate in every bite. Believe me, you are going to fall head over heels for this recipe too!
PS- did I mention this is a spin-off of my Quick & Easy Chocolate Chip Cookies?? That means NO mixer, NO chilling, and NO spreading! Seriously, best. recipe. everrrrrrrrr.
Chocolate Chip Zucchini Bread Recipe
Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.
We DEVOURED this bread. Inhaled it.
Like… it didn’t even last two days. It barely stuck around past the 24 hour mark.
It’s incredibly moist thanks to THREE CUPS of zucchini and the brown sugar.
And can you see how shiny the chocolate chips are? That’s my favorite part. In both banana bread and zucchini bread, I love how the moisture seeps into the chocolate chips creating a little chocolate “bubble” around each chip. I know I’m not doing a great job describing this, but you know what I’m talking about right?
I don’t know why, but that just gets me every time. ????
Now, I’m no nutritional expert…. ahem, clearly ????… but I figure all the green veggies here make this bread a pretty square meal. Who’s with me?!
Enjoy a thick slice of this delicious zucchini bread warm or day-old, smothered in butter, with a tall glass of milk. And try it with my Maple Cinnamon Butter. You’ll be in heaven!
How To Make Chocolate Chip Zucchini Bread
Making zucchini bread is an efficient way to use up fresh zucchini, and it’s a recipe that’s both simple and rewarding. The process begins by combining the key wet ingredients in a large bowl—zucchini, sugar, oil, vanilla, and eggs. The grated zucchini adds moisture and a subtle, earthy flavor, while the sugar and oil ensure the bread will be sweet and tender. The vanilla and eggs bind everything together, creating a rich and flavorful base for your batter.
In a separate bowl, you’ll mix together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These ingredients not only give structure to the bread but also infuse it with warm, spiced flavors. The cinnamon and nutmeg add a cozy, aromatic touch that complements the zucchini perfectly. Once the dry ingredients are well combined, gently fold them into the wet mixture. It’s important to mix just until a batter forms—overmixing can lead to dense, tough bread.
To make your zucchini bread extra special, fold in a generous amount of chocolate chips. The chocolate adds a delightful sweetness and a bit of indulgence to each slice. Once the batter is ready, divide it evenly between two prepared loaf pans. As the bread bakes, the kitchen will fill with the irresistible aroma of spices and chocolate. After about 45 minutes, check for doneness by inserting a toothpick into the center of the loaves. If it comes out clean, the bread is ready. If the tops are browning too quickly, cover the loaves with foil and continue baking until fully cooked.
Allow the zucchini bread to cool in the pans before slicing. This ensures the loaves firm up nicely and are easy to remove. Once cooled, slice into thick pieces and enjoy the soft, moist texture combined with the rich flavors of chocolate and warm spices. This zucchini bread is perfect for breakfast, a snack, or even dessert, making it a versatile treat that everyone will love.
Brown Sugar Banana Streusel Bread Recipe
This Brown Sugar Banana Steusel Bread is my favorite banana bread with a double batch of cinnamon streusel and icing on top. You won’t want to eat banana bread any other way again!
What kind of a banana person are you? My husband likes them still green. Which completely grosses me out. I like mine a little bit speckled and sweet, but still firm.
Actually, what I really like is when they’re about 3 days past their prime and turning perfectly brown and ready for baking something sweet 🙂
Like this Brown Sugar Banana Streusel Bread. It’s a tweak on my very favorite, super moist banana bread recipe. I used all brown sugar to really up the moist factor, and I added a coffee cake-like streusel on top. And a little vanilla glaze drizzle to make it taste like you’re biting into a giant cinnamon roll.
But better. Because it has bananas. Which makes it healthy ????.
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Enjoy!
Thin Mint Brownies Recipe
Rich fudgy brownies that taste like your favorite Thin Mint Girl Scout Cookies!
This post is sponsored by Pillsbury.
Top 5 things I learned in Girl Scouts:
- Be careful when hot gluing pennies to hair clips. ????
- Send the cookie order form to work with your Dad immediately upon receiving the form.
- Show up to meetings twinning with your best friend. With a matching side braid if possible.
- Surprisingly, moving up to ‘Brownies’ doesn’t mean you actually get brownies. Who knew?
- Always, always, ALWAYS stash the Thin Mints in the freezer as soon as the shipment gets in!
Is there anything in this world better than frozen Thin Mints?!
How about a frozen Thin Mint Brownie?
You guys… THIN MINT BROWNIES! And I don’t mean Thin-Mint-Brownies-that-you-have-to-wait-all-the-way-until-Girl-Scout-Cookie-season-to-make.
I mean whip-em-up-brownies made RIGHT NOW with a whisk and a bowl in your very own kitchen with just 4 simple ingredients. Interested?
Of course you are. Aren’t we all?!
The NEW Pillsbury™ Girl Scout Cookie™- Inspired Baking Mixes provide a way to recreate the crave-worthy flavors of Girl Scout Cookies® at home in the form of brownies, blondies and cupcakes with the ease of a convenient Pillsbury™ Girl Scout Cookie™ Flavored Baking Mix.
I mean, really. It’s about time somebody came up with this! amiright??
I think you’ll love these brownies no matter when you eat them. But my personal opinion is that you should really wait until they’ve cooled completely and given the flavors time to marry a bit before you dig in.
And if you really want them at their very best… just remember Girl Scout Lesson #5. ????
Enjoy! And big thanks to Pillsbury for sponsoring this post.
Triple Chocolate Zucchini Muffins Recipe
These moist and ultra fudgy chocolate zucchini muffins are so good. You’ll never believe they’re full of vegetables!
My CJ is a muffin fiend. It is the only bread I can get him to eat. He won’t touch sandwich bread, buttery soft rolls, fluffy buttermilk pancakes… turns up his nose at all of it.
Don’t ask me how he knows the difference between a muffin and a cupcake, but he does. And apparently the appeal of the cupcake doesn’t even come close to how he feels about muffins. I guess I should feel pretty good about that… but really it just makes me wonder, is he really mine??
I suppose the 25 hours of grueling labor it took to bring him into the world should be enough proof, but his carb snobbery seriously has me questioning things.
These muffins take a big step toward bringing our two worlds together, because these chocolate zucchini muffins really are BETTER than cupcakes. They are ridiculously soft, so fudgy, and utterly indulgent.
You’d never believe that there’s a cup and a half of shredded veggies in there.
So sneaky! ????
My other secret ingredient? Pudding mix!
You know how it makes cakes crazy stupid soft and moist? It does the same thing in muffins.
Did I mention that these freeze really well? They do! So when you’re up to your eyeballs in zucchini this summer, make a double (or triple!) batch of these to stash in the freezer. And just set them out at room temp to thaw when you are ready to dig in.
Enjoy!
No Bake Eclair Cake Recipe
How to make everyone’s summertime favorite Eclair Cake. No bake, ready in minutes, and you’ll only need 4 easy ingredients. Have you ever made…
Watermelon Fudge Recipe
Super duper easy sweet vanilla fudge with chocolate chips. And, oh yeah! It looks like watermelon! Perfect for summer time 🙂 I’m pulling another…
Peanut Butter Brownie Trifles Recipe
Fudgy chocolate brownie bites layered in cool, creamy peanut butter mousse. You won’t believe how good this is and how easy it is to make!!
I’m all about the easy in the summer time, let me tell you.
Part of me kind of thought that summer might be a little easier than the school year. I mean, I knew it would be challenging having both kids home all day every day. But I guess I still thought that just maybe I would feel like I had more hours in the day to get stuff done.
Since I figured the days would feel longer and all.
Turns out, I was part right. And part so, so, so very wrong. I’m sure you can see where I’m going with this… the days are NEVER ENDING. Never, ever ending. And yet somehow, there don’t seem to be enough hours in the day to get everything done.
WTH? If someone figures that math out, let me know.
In the meantime, I’m doing lots of quick-and-easy around here. I average cooking a real meal about once a week. Cleaning just doesn’t get done. And I let the kids pretty much rule the roost all day.
Seriously. As I sit here and type, I can see a (LARGE) milk puddle in the carpet that I haven’t sponged up since lunch time (that’s gonna be fun), CJ is rubbing in applesauce on the rug at my feet, clothes and knick knacks and what nots litter every inch of living space as far as the eye can see, my empty fast food cup of soda is leaving a water ring on the table to my left, and there’s a sticky bottle of infant’s Ibuprofen stuck to a book on my right. I still don’t know what we’re having for dinner, Chris will be home in about 15 minutes, and then I’m leaving for a baby shower.
I’m not complaining. But at some point… the situation does become comical.
So when it comes to prepping recipes for the blog? It’s gotta be EASY. We’re talking the minimum amount of effort here.
And friends, it does NOT get any easier than this recipe for Peanut Butter Brownie Parfaits.
You’ll need pudding mix, peanut butter, Cool Whip, and milk for the mousse part. And you’ll layer that with brownie bites (home baked or store bought, box mix or from scratch, my recipe or yours, WHATEVER) and chocolate chips.
Guys, this recipe is the very definitely of minimal effort. And it’s SO GOOD. And it looks so fancy too. People will never know that you whipped this up whilst standing in a pile of smushed grapes and animal crackers in your yoga pants!
…not that I did that or anything. ????
Quick & Easy Chocolate Chip Cookies Recipe
One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!
I’ve had several readers mention to me recently that they miss the chocolate chip cookie experiment.
And you know what? I do too.
You guys know that warm, fresh chocolate chip cookies right out of the oven are my very favorite dessert in the world. Donuts, pancakes, yellow cake with chocolate frosting, and homemade bread all have a special place in my heart. But nothing, NOTHING, ever beats out a warm and gooey chocolate chip cookie in my book. Ever.
In doing the chocolate chip cookie experiment, I’ve found several recipes that I’ve really loved and have made on several different occasions. But last weekend when I was craving my favorite cookie, I didn’t feel like doing my usual 10-second increments and rotations in the microwave to speed soften the butter to the exact perfectness of room temperature.
Annnnnd I just didn’t feel like dirtying up the KitchenAid mixer and dough paddle that I would have to hand wash. I was just feeling that lazy.
But I really did want cookies.
So I did some online research looking through cookie recipes that called for melted butter with no chill time, and patch-worked together my own version.
Typically, you don’t melt the butter in a cookie recipe unless you plan to chill the dough before baking, because the cookies will spread all over the baking sheet into a flat mess.
Which is what I fully expected to pull out of the oven when I experimented with the first batch of this recipe. But instead, when I opened the oven door, I found thick, puffy, PERFECT cookies! I made the recipe two more times, just to be sure it wasn’t a fluke. And every single time, I’ve been rewarded with the same results.
Using melted butter and getting to forego the chill time speeds up the cookie making process considerably. And it eliminates a couple of extra dishes that can’t be tossed in the dishwasher (if you usually use a KitchenAid mixer or similar like I do).
It’s literally as simple as microwaving the butter, add the rest of the ingredients to the bowl, and stirring with a spoon. Which takes all of maybe 5 minutes. Pop ’em in the oven for 9 more, and ta-da! It’s cookie time!!
I’m in love with this recipe. It might be my favorite yet, just for the simplicity of it.
However, I’m dying to know how it works in YOUR kitchen! It seems like every oven does things a little differently, and I’m wondering if anyone will make these and find that they spread out a ton. So I’m going to turn on the comments for this post below, and I’d love for you guys to whip up a batch one of these days and let me know what kind of results you get. ????????????
Speaking of favorite recipes… a lot of you have been emailing me wanting to know what the updated favorites are in my quest for the perfect chocolate chip cookie recipe. So here are my latest Top 5:
- Today’s Quick & Easy Chocolate Chip Cookies (I can’t help it, I’m so lazy that to me these are just too perfect!)
- Chewy Double Chocolate Chunk Cookies
- KAF Chocolate Chip Oatmeal Cookies
- DoubleTree Hotel Chocolate Chip Cookies
- KAF Chocolate Chip Cookies
Peanut Butter Nutella Banana Muffins Recipe
My mom’s famous banana bread muffins made with peanut butter and swirled with Nutella. We didn’t have a crumb left!
If you need me to convince you that peanut butter and Nutella and banana muffins are a match made in heaven.. then you are possibly on the wrong site. ????
People ask me all the time what I do with all the treats I bake. All.the.time.
I guess I should be flattered that people don’t take one look at me and think that I eat every single thing that comes out of my kitchen. But, oh, if they only knew how many of my baked goods never quite make it out the door to all the places I intend to send them.
Well, I’d be horrified. So I’m glad that they don’t know. But what I’m confessing is: I eat a lot of it myself.
Case in point: these muffins.
I took one bite, and I was gone. Or rather… the muffins were gone! ????
Super soft, moist banana bread bursting with peanut butter flavor and swirled with Nutella. A LOT of Nutella. So, so, so, good.
And so comforting! I don’t if it’s just me, but these are all flavors that just make me feel good and cozy on the inside. My mom’s banana bread always makes me feel that way. But adding the peanut butter and the Nutella added to that even just a little bit more.
Of course, OF COURSE, the key to any great banana bread recipe is to use incredibly ripe bananas (how to quickly ripen bananas). Like, almost rotten ripe. I mean, if they’re moldy and leaking… then no. Gross.
But soft and squishy and super brown– YES. Those are exactly the bananas we want in this recipe. Overripe bananas will add a tremendous amount of natural sweetener and moisture to any recipe. So we definitely want them in these.
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My mom’s recipe that I’m basing this variation on typically calls for a little additional oil. But we’re going to skip that this time, since we’re adding peanut butter which will take care of the fat needed to help keep the bread soft. Plus, it tastes good ????.
When it comes time to swirl in the Nutella, I actually like to step a little outside of the box here. Instead of just adding the Nutella directly to the batter, I actually like to mix it INTO a portion of the batter, and then swirl the Nutella batter into the remaining batter.
Nutella batter = more Nutella taste = better.
These muffins are great warm out of the oven. But like all banana bread recipes, they’re even better at room temp. Something about cooling and sitting for a while really gives the flavors a chance to stand out!
Enjoy!
Classic Apple Cobbler Recipe
You won’t be able to get enough of this classic cinnamon apple cobbler. This is a recipe to hold on to! I have no…
Easy Overnight Artisan Bread Recipe
Ridiculously easy artisan bread recipe that is super crusty on the outside and steamy soft on the inside. You won’t believe how fool-proof this recipe is!
I have been OBSESSED with making homemade bread recently. Which is a little weird (and HOT!) for summertime, I know… but is homemade bread ever really out of season??
I actually have two different recipes I want to share with you, but for today– this Overnight Artisan Bread is what I’ve been making most frequently. And it’s been worth turning on the hot oven in the middle of June, I promise!
Aside from the crusty outside and heavenly soft insides, there’s something else I really, really like about this bread.
It is SO EASY to make. And I mean, SOOOOOOOOOOO easy. You don’t need a mixer at all, in fact, you don’t even have to knead the dough! Just stir it with a spoon, and then cover it up to do it’s thing overnight.
Yep– overnight!
That’s the other thing I love about this recipe. With most yeast breads, you have to be realllllly careful of the rising time. You always have to make sure that it rises just right— not too much or it will fall, and not too little or it won’t be soft and puffy. Which means, you usually have to be around to babysit the dough for an hour or two.
But not this artisan bread recipe! Mix up the dough (and let’s review here– no mixer and no kneading!), and then let it just sit on the counter overnight. It can rest at room temp for 12-18 hours!! That’s a whole lot of time that you DON’T need to babysit dough.
Ok, so next up…. I didn’t get a picture of this part, but it’s not hard to describe:
After the 12-18 hours of rising, the dough will be puffed up in the bowl. Don’t worry, it shouldn’t look smooth and round like typical bread dough. It will be sticky and pocked, and it should be pretty much level and flat.
Use floured hands to grab the dough out of the bowl and gently form into a round disc. Loosely wrap the dough in plastic or a bread towel while the oven is preheating.
Once the oven and the pot have preheated, place the dough in the pot, cover, and start baking. Baking the bread in a dutch oven (or any covered pot that is oven safe up to 450ºF) is what makes this bread taste so special! The steam from baking in a covered pot bakes the inside of the bread to soft perfection, and it’s also responsible for making an incredible crust on the outside.
Steam is like the secret weapon of bread-making. It does magical things. ????
Once the bread cools (if you can wait that long before digging in), slice it up and serve it with pretty much anything! It makes fabulous sandwiches, incredible french toast, and even makes for a classy dinner bread on the side.
Enjoy!
Berry Pie Bars Recipe
A delicious berry pie with FOUR incredible layers: buttery press-in-the-dish crust, juicy blueberries and strawberries, pie crust crumble, and a sweet vanilla glaze. Something…
Texas Roadhouse Cinnamon Honey Butter Copycat Recipe
Creamy, sweet, unbelievably honey butter with a heavy touch of cinnamon. You’ll love this Texas Roadhouse Cinnamon Honey Butter copycat recipe I put together!
You’ve been to Texas Roadhouse right?
And you’ve inhaled a basket of their rolls smothered in this ridiculous cinnamon honey butter right?
If you haven’t, stop what you’re doing right now, and GO. It’s ok. I’m not going anywhere. I can wait.
Ok, AH-mazing, right?! Like, the best thing that’s happened to fresh, warm, yeasty bread E-V-E-R.
And the best part is (who am I kidding?! the best part is how good it tastes!! But the NEXT best part is…) how easy this copycat version of Texas Roadhouse Cinnamon Honey Butter is to make at home. It tastes EXACTLY the same. And you get a whole lot more than the tiny little scoop they give you at the restaurant.
Because we obviously need more butter than that!!
First, you’ll need softened butter. Whip it into oblivion. Then add honey, cinnamon, and powdered sugar.
And I like a little pinch of sea salt too, just to cut through all that sweet.
Your waistline isn’t going to thank me for this, I won’t lie. But your tastebuds most certainly will!
Enjoy this Texas Roadhouse Cinnamon Honey Butter responsibly!
Red Velvet Cookie Bars with Cream Cheese Frosting Recipe
Chewy red velvet cookie bars smothered in a sweet, tangy cream cheese frosting. These bars are so easy to make since they start with a…
Homemade Lemon Curd Recipe
Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd recipe!
You guys. Is there seriously a less appetizing word out there than CURD? I mean, really. ????
But rest assured, for a word that so closely resembles curdled and cheese curds, this dreamy homemade lemon curd recipe is nothing of the sort.
If lemon is your thang and you’ve already made Ina’s Lemon Bars, Lemon Poke Cake, Lemon Berry Scones, Lemon Blueberry Sweet Rolls, and Lemon Poppyseed Banana Bread… then it is time to make your own lemon curd, my friends.
🍋🍋🍋 Celebrate LEMONS with us in this roundup of our best LEMON DESSERTS! 🍋🍋🍋
This recipe is so ridiculously easy. Four simple ingredients is all you’ll need:
- sugar
- lemon juice
- egg yolks
- butter
What You Need
Now, a lot of recipes will have you making this over a double boiler. This supposedly prevents any egg lumps in the mixture. I don’t own a double boiler, and frankly, I don’t have room for anything else in the pots and pans and bowl department in my little kitchen. So, I didn’t use a double boiler.
And it was just fine.
I cooked my curd over medium-high heat and stirred it constantly (just like you would have to do with a double boiler anyway). Well, I did end up with a few little lumps, but nothing that wasn’t easily strained through a small sieve.
I feel like I’ve read a million times, “no straining required!” “no sieve needed!” like it’s such a hassle to strain the curd. But really, it’s just not a big deal at all.
Pour the mixture through the sieve over the container you plan to store it in. The curd passes through, and the lumps stay out. Easy peasy. And you can buy a small sieve for less than ten bucks at any superstore.
Seriously. Just buy the sieve. Use it. Save yourself a headache. It’s not a big deal. And it makes this process so much easier and keeps that lemon curd smooth and creamy!
Ok, so now that we’ve talked about how to make it… what exactly is lemon curd? And how do you use it??
Lemon curd is sort of like the filling in a lemon meringue pie. It’s sweet and tart and creamy.
And what to use it on? How about everything.
Spread over Pancakes.
Fill donuts.
With crepes.
Mix it with granola and yogurt.
Or, my personal favorite, serve spoon it over angel food cake and top with berries and whipped cream! This is such a yummy summertime treat. And the berries compliment the sweet of the curd, while the whipped cream balances the tart, and the cake soaks it all up.
No matter how you use it, you really can’t go wrong with homemade lemon curd! Enjoy 🙂
Nutella Brownie S’mores Cookie Bars Recipe
Chewy, fudgy brownie cookie bars with a marshmallow and Nutella swirl, graham cracker crust layer, and milk chocolate chips.
If you’ve been hanging around Something Swanky for any amount of time at all really, you know my love of these brownie cookies. And if you’ve been stopping by for a little longer than that, then you also know that I’m obsessed with s’mores.
Bringing the two together was simply the natural progression of things.
Ok, so… Brownie Cookie Bars. You may be wondering why I took brownies and turned them into cookies and then took those cookies and turned them back into bars. Yeah?
And the answer is… I wanted something a little firmer than brownies, like a cookie, but still basically brownies. Ergo: my favorite brownie cookie recipe baked into bars.
So, yeah. They’re basically still brownies. A little firmer on the tops and bottoms than a brownie, but still just as rich and fudgy in the centers. I know it’s a little backwards, but just trust me on this. It works.
Speaking of centers… would you get a load of that?! ????
Sandwiched in between these rich and fudgy brownie cookie bars is a thick and gooey layer of marshmallow cream, Nutella, and a ridiculously perfect, buttery graham cracker crust.
YES. All that. ????
These are so, so, SO easy to make. You’ll only need one bowl– and you can make the graham cracker crust layer in a ziplock bag like I did, so there aren’t even any extra dishes needed there!
Starting with the brownie cookie dough. It’s simply a variation on a box mix recipe. You will need an actual box mix, but don’t follow the recipe on there for brownie batter. I’m giving you a different set of ingredients and measurements that will create a different texture than what you’d get using the recipe on the box. More cookie-like, remember?
Next up, a dreamy graham cracker crust. I ALWAYS make graham crusts in a bag. It’s so much easier, less mess, less fuss, so it really just makes sense. Place the graham crackers in a gallon-sized zip bag and crush them up using a rolling pin until they are fine crumbs. Toss in the butter and sugar, and then nuke the whole bag for about 30-60 seconds, until the butter melts. After that, all you have to do is mush the mixture in the bag until the crust comes together! Dump it out over the brownie layer and press it down, easy peasy.
The marshmallow cream and Nutella layer is probably the hardest part, because they’re both so sticky. But if you have a release ice cream or cookie scoop, that pretty much solves all your problems. I just scoop on what I need and spread it just a little with an offset spatula.
Add some more brownie cookie to the top and your milk chocolate chips, and…
Bake.
Drool.
And then top with ice cream.
Obviously.
Reese’s Cup Peanut Butter Banana Bread
Super moist banana bread made with peanut butter and Reese’s cups. You’ll love every last bite.
This bread is dangerously delicious. If you love peanut butter and chocolate (and banana bread!), then you are in the right place, friends.
…or the wrong place. Depending on your self control (er, or lack of, as the case may be ????).
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This banana bread is dense and indulgent and bursting with some of the best flavors of all time ever: peanut butter, chocolate, and bananas. And Reese’s Cups. This bread is PACKED with Reese’s Cups.
Who’s on board?? ???????? ???????? ???????? ???????? ????????
If you’re the healthy sort, you should know that it’s packed with FOUR hefty bananas as well. So… you know. It’s basically health food. ????
What’s the Secret?
The key to super moist banana bread? Really, really, REALLY ripe bananas. In fact, I usually let mine get even more brown than what you see in this picture. I let these guys sit on the counter for an additional few days before turning them into another drool-worthy banana bread creation (recipe coming soon guys!).
If you’re lucky, you can snag over-ripe bananas that are on their way out in some grocery stores for clearance pricing. Which is always the best thing ever.
Or, if you really can’t wait for bananas to ripen on their own, try this trick for ripe bananas in less than 30 minutes.
The other ingredient that contributes to INCREDIBLE moist bread in this recipe is the peanut butter. This banana bread is simply my mom’s recipe with an additional 1/2 cup of creamy peanut butter. So I left all the ingredients we normally use in her banana bread– which is moist already– and just added to that!
More good fat (PB) + 4 whole bananas = the most heavenly moist banana bread of all time.
Plus, this recipe is really super easy. It takes kind of a long time to bake, but the prep is a breeze (you don’t even need a mixer)! And all that time in the oven means your house is going to smell ah-mazing while it’s baking.
You’re gonna fall in love, I’m telling you.
We haven’t even talked about all the stuff inside the bread yet!!
Although, I guess there’s not all that much to say. There are A LOT of chocolate chips and Reese’s Cups in this bread. Like, a lot.
Annnnnnd that pretty much sums up that. ????
If have been looking for a wow-your-pants-off-delicious banana bread recipe… well, let me tell you– this is THE ONE.
Enjoy!! 🙂
White Chocolate Snickerdoodle Pudding Mousse Recipe
This quick and easy mousse looks fancy, but it’s actually SO quick and easy to make!
This easy version of mousse has long since been one of my favorite go-to desserts. Not only is it delicious, but it’s super duper quick and easy, cheap, fairly diet friendly, and really versatile. There are so many different ways to make it! Plus, I almost always have all the ingredients on hand, so it’s a great recipe to keep in your back pocket for dessert in a pinch.
If that’s not a win all over, then I don’t know what is!
The ingredient list is pretty simple. And really short.
Instant pudding mix (white chocolate flavored for this snickerdoodle variation).
Fat free milk.
8 ounces Cool Whip.
And for this version you’ll also need cinnamon, white chocolate, and (optional) snickerdoodle cookies.
White chocolate and cinnamon is one of my all-time favorite flavor combinations. If you love it as much as I do, you MUST make these White Chocolate Snickerdoodle Pudding Cookies and these White Chocolate Covered Pretzel Snickerdoodles. They’re both ah-mazing!
But when you don’t have time for cookies, this mousse will do the trick ????.
Enjoy!
And PS- if you want an easy way to make sweet chocolate curls like I did, use this tutorial from I Am Baker. It made chocolate curling a breeze!
Banana Bread with Cream Cheese Frosting Recipe
My favorite classic banana bread recipe smothered in cream cheese frosting and chopped pecans. I adore banana bread. And I’ve posted lots of tasty variations….
Toffee Chunk Brownie Cookies Recipe
Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.
I first published this recipe almost exactly 6 years ago. And while it was a delicious idea at the time, I’ve learned a lot about baking cookies in the past 6 years and felt like it was time for this recipe to evolve a bit.
I wanted fudgier centers, chewier edges, and even more chocolate chunks and toffee bits than the first version had. I also wanted crackly tops, just like brownies have.
So of course I turned to my FAVORITE brownie mix cookie base recipe.
Just look at that gooey cookie dough! It’s dreamy. Like fudge. Or brownie batter, since that’s basically what it is. Honestly. I could an entire bowl of just the dough.
This recipe makes THEE best chocolate cookies. And the recipe is really so simple. All you need is a brownie mix and a few simple ingredients that I’m sure you already have on hand (besides the chocolate chunks and toffee, be sure to pick those up if you don’t stock up like I do ????).
You won’t even need a mixer for these. One bowl, one spoon, badda bing, badda boom.
Pull up a big glass of cold milk and get ready to enjoy yourself. These cookies are 100% chewy, fudgy, and everything that’s right in the world.
Thick and Chewy Snickerdoodles Recipe
Thick and chewy snickerdoodles are so easy to make from scratch! These are warm and fresh from the oven in less than 25 minutes.
These are the softest, dreamiest, buttery, pillowy snickerdoodles on the planet.
Have I tried all the snickerdoodles on the planet? Well, no. But it’s really hard to imagine that there are any out there better than these.
I use two very special ingredients to make these so good.
It’s a little out of the common way in a cookie recipe, but this first special ingredient makes a big difference: egg yolks. ONLY egg yolks. THREE egg yolks, to be precise. ????
I really don’t like cake-y snickerdoodles. I feel like they dry out super fast, which makes them good for only the day of. Using three egg yolks and none of the whites solves this problem. Egg yolks add moisturizing fats and emulsify the dough. They make baked goods fudgier, while egg whites tend to make them cake-y.
I wanted each bite of these cookies to be moist, and soft, and “fudgy,” even days later. So in went the egg yolks! (Save the whites for this Healthy Honey Whole Wheat Banana Bread. SO GOOD!)
The second super star ingredient is…. cream of tartar!
No big surprise there. Most people already know that a fabulous snickerdoodle MUST have cream of tartar. Can you substitute baking powder? Sure. But it won’t be quite the same. Cream of tartar gives these cookies that signature tangy flavor that all great snickerdoodles have.
Side note… see all those cracks around the edges? Don’t worry, that won’t happen to yours. My family kept eating the cookies from the first two batches as they came out of the oven– before I had a chance to photograph them! So the batch you see pictured was made from dough that had been refrigerated for over 24 hours. I forgot to leave them on the counter to thaw before baking, so I smashed them down a bit with a glass before sticking them in the oven (that’s where the cracks came from).
Enjoy!!!