M&M’s – there’s just something about those bright colored chocolate filled candies that get me every time.  I mean, what’s not to love about an M&M? Especially when they are mini and baked into these yummy squares. With added  peanut butter (yes, again) and oatmeal  they also have some redeeming nutritional qualities.  Now, I’m not pretending these are in any way healthy but they are a yummy treat – I don’t recommend eating them as a regular breakfast food – but they are a pretty good snack to bring when hiking, playing in the park, at the beach or whatever the week-end might hold for you.

I made these for a recent family camping trip and they were amazing. They kept very well in a ziplock bag and stayed fresh for the whole week-end – also relatively mess free  – the M&M’s provided all the chocolate flavor but no melty mess of chocolate chips – perfect for warmer weather. These M&M bars are a great choice to make for an outdoor get together with family and friends on a long week-end, and are sure to please kids and adults alike!

 

M&M Bars

INGREDIENTS:

1/2 cup butter softened

2/3 cup brown sugar

1/4 cup white sugar

1 egg

1 tsp. vanilla extract
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1/2 cup peanut butter

1 cup flour

1/2 cup quick oats

1/2 tsp. baking soda

heaping 1/2 cup of M&M’s ( I used mini)

DIRECTIONS:

1. Preheat oven to 350F. Lightly spray an 8×8 pan with cooking spray.

2. In the bowl of a stand mixer cream butter and sugars together. Add the egg, peanut butter and vanilla and mix until well combined.

3. In another bowl combine  flour, oatmeal, baking soda and a pinch of salt.  Add dry ingredients to wet ingredients and beat until well combined. Stir in M&M’s..

4. Spread batter in prepared pan – it will be a bit sticky – bake for 18-20  minutes or until edges just start to turn to golden. Don’t over bake!

Last week was my husband’s birthday  which of course means cake! Now, if it was my birthday, there would absolutely,  no question, be copious amounts of chocolate in that cake, but my husband and daughter are vanilla kind of people (can’t explain it) so what to do?

After a bit of searching on some of my favorite recipe sites I decided to try a zebra cake – chocolate and vanilla swirled into a very cool zebra pattern –  I loved the idea of using both flavors and wanted to surprise and amaze my family when they cut into the cake with the zebra stripes! I intended to use vanilla for the frosting (really) but in a weak moment I decided to use this chocolate frosting instead and that is the very reason for this post – So.good. Quite possibly the yummiest chocolate frosting ever!

This frosting is thick, and creamy with a super chocolate flavor. It is easy to spread looks shiny and luscious and is sooooo delicious. It is a bit more work than your regular powdered sugar and cocoa but it takes the frosting on the cake to whole new level.  A level I am becoming quite fond of. If you ever needed a reason to go make a cake this it. Now go have your cake….. and the icing too!

I used Annie’s eats zebra cake recipe but this cake seems to show up in a lot of places on the internet. Any one of your favorite cake recipes or flavors would work. The frosting is adapted only slightly from a recipe here: sifting focus.

Yummiest Chocolate Frosting 

3 1/2 cups confectioners sugar

1/2 cup cocoa powder

1 stick of butter softened

1 1/2  cups packed brown sugar

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4 ounces of good quality chopped semi sweet or bittersweet chocolate

Method:

1. Sift together the confectioners sugar and cocoa.

2. In a medium saucepan over medium-low heat combine the butter, brown sugar, pinch of salt and light cream. Stir occasionally until  small bubbles appear around the perimeter of the pan, 4 to 8 minutes.

3. Reduce heat to low and simmer, stirring frequently until mixture thickens and turns a deep golden brown – about 5-8 minutes.

4. Transfer to a large bowl, add the chopped chocolate and the vanilla,stir until smooth.

5. Slowly whisk in the confectioners sugar and the cocoa until incorporated. Cool to room temperature, stirring occasionally.

6. Refrigerate for about 30 minutes until the frosting reaches desired spreading consistency.

I love a good muffin that can double as a breakfast food or mid morning snack that isn’t loaded with sugar and fat.  There’s just something about that neat little hand held piece of goodness that makes me feel happy. They are also a great addition to the kid’s lunch kits.

These muffins are all that and more – they have very little butter, whole wheat flour, oatmeal and peanut butter. They are truly satisfying and keep you feeling full long after they are eaten and they are absolutely delicious! They have a great texture and bake up nice and fluffy. They are moist and full of flavor and keep well in a plastic bag for  several days.  I have been enjoying them with my morning coffee this week and the kids have been eating them as a grab and go snack before heading out the door for a bike ride or play in the park.

I started out with a basic banana muffin recipe but I rarely follow a recipe once I get started and almost always feel the need to add ingredients and change it up to meet my needs at the time (this time a peanut butter craving). If you have a couple of ripe bananas on the counter and the need to bake up some goodness – here’s your chance – hope you enjoy them as much as we did!

Peanut Butter Banana Oatmeal Muffins

1 c flour

1/2 c whole wheat flour

1 cup quick oats

1 tsp. baking powder

1 tsp. baking soda

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2 TBSP. melted butter

1/2 c sugar

2 eggs

2 ripe bananas mashed

1 c of milk or buttermilk

5-6 TBSP peanut butter

Heat oven to 375 degrees and grease a muffin tin ( this recipe makes 12 large muffins)

Blend the dry ingredients in a medium bowl. In a large bowl mix the melted butter, (cooled) sugar, bananas, eggs, milk and peanut butter. Add the flour and oat mixture to the wet ingredients. Gently stir until just combined.

Fill greased muffin cups to almost full. Bake for 16-18 minutes until wooden skewer comes out clean. Enjoy!!

There is nothing quite like the odor of fresh bread baking in the kitchen. I love to make bread and buns and have experimented with many recipes over the years. If you’ve never tried your hand at bread making you should definitely think about it. I always use the quick rise rapid yeast which is so easy to use and makes the process really, very simple.

I’d never heard of adding potatoes to the bread dough, until my husband mentioned one of his favorite things his grandma used to make was potato buns.  I was intrigued,  so I asked his mom for the recipe. I then did a bit of my own research and came up with this recipe (a variation on said grandma’s) which makes about 16 medium sized soft, fluffy buns perfect for sandwiches.

They are slightly sweet and are also divine hot from the oven with a bit of your favorite jam. The only problem with them is they disappear as fast as I can make them! I’m not exactly sure what adding the potato does to the dough, but I love the texture of these buns. If anyone out there has some knowledge on this subject I’d love to hear from you! Just leave me a comment in the section below. Now, please, go make these buns – they are definitely worth it!

 

 Potato Buns

3/4 cup of warm water

21/2 tsp. instant yeast

2 tbsp. of sugar

1/4 c butter, melted

1 egg slightly beaten

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31/2 – 4 cups of flour

Add the yeast and sugar to the warm water, let sit for a few minutes until foamy.

In the bowl of a stand mixer add 3 cups of flour and a pinch of salt. Once the yeast is foamy add it to the flour mix slightly.

Add the melted butter, egg and mashed potato. Knead dough with the dough hook about 5 min. Dough should pull away from sides of bowl and be smooth and elastic. Place dough in a lightly greased bowl, cover with saran wrap and let rise for about an hour.

Once the dough has risen cut into 16 equal pieces and shape into rolls. Place rolls in a greased pan any shape will do – I used two 9 inch cake tins – and let them rise again for about 45 min.

Heat oven to 350 degrees. Bake rolls for 15-18 min until browned on tops. Take out of oven and cool in pans on wire rack. Brush tops of rolls with butter if desired.

 

 

 

 

I LOVE peanut butter, I mean really, really  love it! I have been known, in secret, to spoon it right out of the jar and sprinkle the teaspoon with a few chocolate chips for my afternoon snack. (I can’t believe I just admitted to that!)  But really, peanut butter in moderation is not all that bad for you, especially the all natural kind, and I am always looking for ways to add it to my baking.

These bars really are a wonderful combination of yummy. They are a cross between a cookie and a granola bar with a great texture that doesn’t leave a lot of crumbs.  The perfect after school snack – the peanut butter and oatmeal make them very filling and satisfying! My whole family loves them and they never last long.

Peanut Butter Oatmeal Bars

Oh, and  those large chunks of chocolate you ask? Well yes,  these particular bars were made even yummier by adding some  chocolate chunks  I just happened to have on hand. Who am I kidding? – I pretty much ALWAYS have a stash of chocolate somewhere in the house – but you could add what ever you wanted, raisins, cranberries, nuts….. or nothing at all. This recipe makes an 8×8 square pan but you might want to double it depending on ow many people will be enjoying them. If you are a peanut butter lover then give these a try – you won’t be disappointed!

Peanut Butter Oatmeal Bars

Ingredients

3/4 cup of butter, softened

1 cup of brown sugar

3 heaping TBSP of peanut butter – a little more if you want!

1 egg

1 tsp vanilla

1 cup of flour
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1/2 cup oats

11/4 tsp.baking powder

pinch of salt

add ins: chocolate chips or chunks, cranberries, nuts – I added about 1/2 cup of chocolate chunks into mine

Preheat oven to 350 degrees.

Line an 8×8 square baking pan with parchment paper this will allow for easy removal of the bars.

Cream butter and sugar together add peanut butter and continue mixing. Add egg and vanilla mix well.

Add flour, oats, baking powder, and salt. Mix slowly until combined. Stir in your chosen add ins.

Spread the dough in the pan and bake for between 25 -30 min until edges are firm.

Let cool then cut into bars.