Monster Cookies

My daughter has started to become more adventurous in the kitchen, so this is actually one of the recipes that *she* made and not me! Her brother (my son) loves monster cookies, and these were a big hit! Feel free to change up the mix-ins to use whichever ingredients you have on hand... this recipe is great for finishing up those last odds and ends that may be sitting in your pantry.

Monster Cookies
Yield: 19 large cookies

Ingredients

• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, room temperature
• 3/4 cup packed brown sugar, light or dark
• 3/4 cup white granulated sugar
• 3/4 cup creamy peanut butter
• 1 tsp vanilla
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup mini chocolate chips
• 1 cup mini M&M’s candies

Directions

1. Sift together the flour, baking soda, baking powder, and salt in a medium bowl, and set aside.
2. In a stand mixer fitted with paddle attachment, cream butter, brown sugar, and white sugar. Add vanilla, peanut butter, and eggs, and mix well.
3. Stir in the dry ingredients and mix until combined. Add the oats, mini chocolate chips, and mini M&M'S.
4. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
5. Scoop the cookie dough using a large cookie scoop. Line 6 cookie dough balls per cookie sheet. Bake for 12-14 minutes.
6. Cool for 4 minutes on the hot sheet before transferring to a cooling rack.

Recipe adapted from Stephanie's Sweet Treats.

Cocoa Banana Bars

Cocoa Banana Bars
Yield: 9x13 pan

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups mashed bananas (about 4 bananas)
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1 cup mini semisweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Grease 9x13 baking pan with nonstick cooking spray.
3. Beat butter and sugars in large mixer bowl until light and fluffy.
4. Add egg and vanilla; beat until well combined.
5. Stir in mashed bananas.
6. Stir in flour, baking soda, baking powder, and salt until just combined.
7. Remove half of batter and place in another bowl. Mix in cocoa powder. Spread cocoa batter in bottom of prepared pan.
8. Stir chocolate chips into remaining light batter. Spoon chocolate chip batter on top of cocoa batter in pan.
9. Swirl batter into marbled design, if desired.
10. Bake about 25 minutes, or until edges are golden brown.
11. Allow to cool before cutting into bars.

Recipe adapted from Allrecipes.

Cocoa Oatmeal Muffins

I make a fresh batch of muffins nearly every week, so when I came across this recipe, it reminded me of my favorite oatmeal chocolate chip muffins, but with even more chocolate. And more chocolate is always a good thing, right?! The consensus at our house is that these muffins taste like a brownie. I think we've found a new winner for the muffin rotation!

Cocoa Oatmeal Muffins
Yield: 12 muffins

Ingredients

• 1/3 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1 egg, room temperature
• 1/2 cup sour cream
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup cocoa
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup almond milk
• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. In stand mixer fitted with paddle attachment, beat butter and sugar until fluffy. Add egg and sour cream; beat until creamy.
3. In separate bowl, stir together oats, flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with milk.
4. Fold chocolate chips into batter.
5. Fill prepared muffin cups 2/3 full with batter.
6. Bake for 23-25 minutes, or until toothpick inserted in center comes out clean.
7. Cool in pan for 5-10 minutes before removing to wire rack to cool completely.

Recipe adapted from Taste & Tell.

Chocolate Chip Cake with Buttercream Frosting

The combination of flavors in this dessert is reminiscent of everyone's favorite milk and cookies duo, only in cake form!

Chocolate Chip Cake with Buttercream Frosting
Yield: 2 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Chocolate Chip Cake:

• 3/4 cup unsalted butter, softened
• 3/4 cups granulated sugar
• 3/4 cup brown sugar, loosely packed
• 3 eggs, room temperature
• 1 Tbsp pure vanilla extract
• 1/2 cup sour cream
• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 cup mini chocolate chips

Buttercream Frosting:

• 3/4 cup Crisco (original kind only!)
• 3/4 cup butter, softened
• 2 tsp clear vanilla extract
• 1/8 tsp salt
• 6 cups powdered sugar
• 4-6 Tbsp milk

Directions

1. Preheat oven to 350°F. Grease two 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Using stand mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
3. Add eggs one at a time, mixing until just combined after each. Add sour cream and pure vanilla extract, and mix until well combined.
4. Add flour, baking powder, salt, and milk. Mix just until combined. Scrape down sides of bowl as needed to ensure all ingredients are well incorporated.
5. Fold in mini chocolate chips. Divide batter evenly between prepared pans.
6. Bake 30-35 minutes, or until toothpick inserted into center comes out clean or with just a few crumbs attached. Allow cakes to cool in pans 10 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
7. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together Crisco and butter. Add clear vanilla extract and salt. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Scrape down sides of bowl as needed. Then continue at high speed until smooth and creamy.
8. To assemble cake, place one cake layer (dome side down) on platter, spread with frosting (make sure layer is even!), place second cake layer (dome side up) on top of frosting, and spread additional frosting over top and sides of cake.
9. Cover and store at room temperature overnight before serving.

Recipe adapted from Life, Love and Sugar.

Easy Chocolate Syrup Brownies

My son had an ice cream party at school last week, and we were asked to provide chocolate syrup for the entire third grade. Of course I bought the giant bottles from Sam's Club because I didn't want these kids to have to skimp on their sundae toppings! We ended up having quite a bit leftover, so I found this recipe on the Hershey's website to help consume some of what remained. They are delish!

Easy Chocolate Syrup Brownies
Yield: 9x13 pan

Ingredients
Brownies:
 1/2 cup (1 stick) butter, softened
 1 cup sugar
 2 eggs
 1 tsp vanilla
 1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 tsp baking soda
 3/4 cup Hershey's Chocolate Syrup
 1 cup mini semisweet chocolate chips

Frosting:
 1/4 cup (1/2 stick) butter, softened
 1/2 cup Hershey's Chocolate Syrup
 2 cups powdered sugar

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat until well combined.
3. Stir together flour and baking soda; add alternately with chocolate syrup to butter mixture. Beat well.
4. Fold in chocolate chips. Pour batter into prepared pan.
5. Bake 25-35 minutes, or until brownies begin to pull away from edges of pan. Cool completely in pan on wire rack.
6. Once brownies are cooled, make frosting by beating all ingredients in stand mixer until well blended. Spread on top of cooled brownies.
7. Cut into squares and enjoy!

Recipe adapted from Hershey's Kitchens.

Chocolate Banana Muffins

My kids love to eat muffins! And I'm happy to make them. :)

Chocolate Banana Muffins
Yield: 16-18 muffins

Ingredients
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup miniature semisweet chocolate chips
1/2 cup regular semisweet (or milk) chocolate chips
4 Tbsp cocoa powder
1 egg, room temperature
1/2 cup sour cream
1/4 cup melted coconut oil (can substitute vegetable oil)
1 tsp vanilla extract
1/2 cup brown sugar, lightly packed
1 cup mashed ripe bananas (2-3 bananas)

Directions
1. Preheat oven to 350°F. Generously coat muffin tin(s) with nonstick cooking spray; set aside. (These muffins stick to paper liners, so it is not recommended to use them.)
2. In small bowl, stir together flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips.
3. In another bowl, briskly whisk together egg and sour cream. Stir in melted coconut oil (slightly cooled but measured in its melted state), vanilla extract, brown sugar, and mashed bananas.
4. Combine wet and dry ingredients; stir until JUST combined. Over-mixing results in denser muffins.
5. Divide batter evenly among prepared muffin cups. Bake for 17-23 minutes, or until toothpick inserted in center comes out clean.
6. Allow to cool in pans for 5-10 minutes. Then remove muffins from pan(s) to wire rack to cool completely. (Use butter knife to gently lift each muffin out.)
7. Store in airtight container in refrigerator.
8. When ready to eat, microwave muffin for 15-20 seconds. Spread with Nutella or peanut butter, if desired, and enjoy!

Recipe adapted from Chelsea's Messy Apron.

Chocolate Chip Muffins

When you wake up to a blizzard raging outside in the middle of April, what better way to start the day than with a batch of homemade muffins fresh from the oven! The best part about this recipe is the crunchy, sugary topping, so be sure to eat the muffins while they are still warm... I bet you'll be going back for seconds!

Chocolate Chip Muffins
Yield: 12 muffins

Ingredients
Muffins:
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 cup white sugar
 3 tsp baking powder
 1/4 tsp salt
 3/4 cup milk (I use almond milk)
 1/3 cup vegetable oil
 1 egg, room temperature
 3/4 cup mini semisweet chocolate chips

Topping:
 3 Tbsp white sugar
 2 Tbsp brown sugar

Directions
1. Preheat oven to 375°F. Line muffin pan(s) with paper liners.
2. In medium bowl, combine flour, sugar, baking powder, and salt; mix well.
3. In small bowl, combine milk, oil, and egg; blend well.
4. Add wet ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy).
5. Fold in chocolate chips.
6. Divide batter among 12 muffin cups, filling about 2/3 full. (I use an ice cream scoop to make them even.)
7. Combine topping ingredients in small bowl; mix well. Sprinkle over tops of batter; pat down gently with fingers.
8. Bake 15-20 minutes, or until toothpick inserted in center comes out clean. Cool a few minutes in pan before removing to wire rack.
9. Serve warm. Enjoy!