Double Chocolate Banana Muffins

Double Chocolate Banana Muffins
from: Taste of Home

Prep Time: 15 mins
Cook Time: 20 mins

So my friend Kelli recommended these muffins and they are oh soo good! And very rich. You can substitute applesauce for the oil, and I will probably use less chocolate chips the next time!

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cup mashed ripe bananas
• 1/3 cup vegetable oil
• 1 egg
• 1 cup (6 ounces) miniature semisweet chocolate chips

Directions

In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.

Choco-Peanut Pinwheels

Choco-Peanut Pinwheels
from: "EAGLE BRAND Holiday Magic in Minutes"

prep time: 15 mins
chill time: 2 hours

1 C (6 oz) peanut butter-flavored chips
1 14 oz can sweetened condensed milk
1 C (6 oz) semi-sweet chocolate chips
1 t vanilla extract

Cut waxed paper into 15x10 " rectangle; butter paper.

In heavy saucepan, over low heat, melt peanut butter chips with 2/3 C milk. Cool slightly. With fingers, press evenly into thin layer to cover waxed paper. Let stand at room temperature 15 minutes.

In heavy saucepan, melt chocolate chips with remaining milk. Remove from heat; stir in vanilla. Spread evenly over peanut butter layer. Let stand at room temperature 30 minutes.

Beginning at 15" side, roll up tightly, jelly-roll fashion, without waxed paper. Wrap tightly in plastic wrap.

Chill 2 hours or until firm. Cut into 1/4" slices to serve. Store covered at room temperature. Makes about 1 1/2 lbs.

PS:I don't have a picture, but they look like cinnamon rolls, with the peanut butter on the outside. Soooo good!

Foolproof Chocolate Fudge

Foolproof Chocolate Fudge
from: "EAGLE BRAND Holiday Magic in Minutes"

This is super easy and sooo good.

Prep Time: 10 mins
Chill Time: 2 hours

3 6 oz packages semi-sweet chocolate chips (3 cups)
1 14 oz can sweetened condensed milk
dash salt
1/2 to 1 C chopped nuts (optional)
1 1/2 t vanilla extract

Line 8 or 9" square pan with foil. Butter foil; set aside.

In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly in prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator. Makes about 2 lbs.

For Marshmallow Fudge: Stir in 2 T butter with vanilla. Substitute 2 C mini marshmallows for nuts. Proceed as directed above.

Zucchini Bread

Zucchini Bread
from: Kelli Kaufman, who probably got it from her mom! :) Or somewhere else...

Yields: 2 loaves

This is some great zucchini bread. Jon even likes it, so it must be good! Way better than banana bread too!

3 eggs beaten well
1 cup oil
2 cups sugar
2 cups grated zucchini (about 3 zucchini)
3 tsp vanilla
1/2 tsp baking powder
1 1/2 tsp baking soda
4 tsp cinnamon
1 1/4 tsp nutmeg
3 cups flour
1/2 tsp salt
1 cup any of the following: nuts, raisins, or chocolate chips

Mix the first 5 ingredients. Stir dry ingredients together in a separate bowl, then add to the first ingredients and mix. Grease and flour 2 loaf pans. (I just grease and it's fine.) Put chocolate chips (or nuts/raisins) on top of batter, and press into the batter.

Bake at 350 for about 1 hour (55-65 mins) depending on loaf size. Bread is done when a toothpick inserted into the middle comes out clean.

Pumpkin Cookies

Pumpkin (and Choc Chip) Cookies
from: Ember Marini

Be prepared to either freeze or share these cookies...supposedly it makes 5 dozen, but I made a lot more! They sure are good though!

Ingredients
4cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
2 cups vegetable shortening
2 cups white sugar
1 can (15oz) pure pumpkin
2 large eggs
2 tsp vanilla extract
2 cups raisins or chocolate chips

Preheat oven to 350

Combine flour, baking powder, baking soda, salt, cinnamon, and allspice in medium bowl. Beat shortening and sugar in a large mixer bowl. Add pumpkin, eggs, and vanilla beat until smooth. Gradually add flour mixture at low speed until combined. Stir in the chocolate chips. Drop by rounded teaspoons onto a greased baking sheet (don't make your cookies to big or they will be gooey.)

Bake 12-15mins or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

Freeze Cookies: You can make your cookie balls, flash freeze them on a cookie sheet, then put them into a tupperware/rubbermaid container in the freezer for the next time you want to bake just a few! :)

Freezer Choc Chip Cookies

Slice and Bake Chocolate Chip Cookies
by: "More Make a Mix Cookery" by Karine Eliason

The recipe makes 4 logsthat when baked yields 3 dozen cookies.

30 min/20 min prep

2 C butter
1 1/3 C granulated sugar
1 2/3 C packed brown sugar
1 T vanilla extract
4 eggs
5 1/2 C all-purpose flour
2 t salt
2 t baking soda
2 C semi-sweet chocolate chips
1 C chopped pecans (optional)

Cut four 14" by 12 " pieces of waxed paper and set aside. Cut four 14" by 12 " pieces of heavy duty aluminum foil and set aside.

In a large mixing bowl, cream together butter and sugars; beat in vanilla and eggs until light and fluffy. In a large container mix the flour, salt, and baking soda; gradually add the flour mixture into egg mixture until blended.

Stir in chocolate chips and nuts; divide mixture into 4 equal pieces, with lightly floured hands shape each into a 8-10" roll.

Wrap each in sheets of waxed paper and then in the foil. Label and date each package, place in freezer. These will keep for 6 months in the freezer.

To prepare cookies: Preheat oven to 350 degrees, cut frozen dough into 1" thick slices, and cut each slice in fourths. (I only did mine in half and had the cutest little cookies.) Arrange cut pieces on ungreased cookie sheet and bake 10 minutes or until lightly browned around the edges. Allow to cool slightly on cookie sheets then tranfer to wire racks.