Chocolate Banana Muffins

chocolatebananamuffinsKids and adults LOVE this recipe. What a great thing to have in the house during summer break when no one wants to cook breakfast everyday! They also make a tasty healthier snack!

1 and 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup unsweetened cocoa powder
3 small ripe bananas, mashed
1/2 cup egg substitute or 2 eggs
2 tablespoons vegetable oil
2 tablespoons liquid coffee creamer (I used vanilla)
1 teaspoon vanilla

1. In large mixing bowl, sift together flour, baking powder,
baking soda, salt, sugar and cocoa. Set aside.

2. In medium mixing bowl, combine bananas, egg substitute or eggs, oil, creamer and vanilla.

3. Add banana mixture to dry ingredients, stirring just until moistened.

4. Spoon batter into greased or paper-lined muffin pans, filling two-thirds full.

5. Bake in preheated 400 degree oven for 15 minutes. Cool in pans 5 minutes.

6. Remove and serve warm or at room temperature.

For ALL my Cookin With Brook recipes, click here!

Baked Chicken Tenders

chickentenders2

The two of us often judge a restaurant by the quality (and sometimes greasiness) of their Chicken Tenders. Aren’t they so so good?! Well, if you want to make them at home, but don’t have a deep fryer or an air fryer, try this version. They’re crispy and actually healthier! (but you don’t have to tell anyone!)

These were actually served with Zucchini noodles and a little marinara. Yum!

INGREDIENTS:
1 pound chicken tenders
1 cup buttermilk (I skipped)
1 cup Panko breadcrumbs (also called Japanese breadcrumbs)
1/3 cup shredded Parmesan cheese
Salt and pepper to taste
2 tablespoons butter, melted
Place chicken in a zip top gallon size bag. Pour the buttermilk in the bag and evenly distribute it over the chicken. Push the air out of the bag and seal. Let the chicken soak in the buttermilk for 15 to 30 minutes in the refrigerator.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

Combine Panko, Parmesan, salt and pepper in a pie dish or other container. Dredge chicken tenders in the breadcrumb mixture until they are evenly coated. Place the breaded chicken on the baking sheet. Drizzle each piece of chicken with melted butter.

Bake chicken for 15-20 minutes, until golden brown.

Serve with your favorite dipping sauce or lemon wedges. Or as a yummy chicken Parmesan dish with a little marinara!

For ALL my Cookin With Brook recipes, click here! 

SAFE Chocolate Chip Cookie Dough

chocolatechipcookiedough

 

So you’ve heard people say you shouldn’t eat raw cookie dough. But many of us have done it…and survived. BUT, many of us would rather our kids not eat it, am I right? Well since today is National Chocolate Chip Day, we thought we’d celebrate by passing along this SAFE to eat cookie dough recipe. And yes, it tastes like the real deal! So celebrate this important National holiday! (safely)

 

Ingredients

  • 1 stick softened unsalted butter
  • 6 Tablespoons light brown sugar
  • 6 Tablespoons white sugar
  • 1 cup plus 2 Tbsp flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 tsp pure vanilla
  • 2 Tbsp whole milk
  • 2/3 cup chocolate chips (I used mini ones)

 

Instructions

  1. Cream butter, sugars and vanilla until smooth
  2. Add flour, baking soda, salt and cinnamon and mix
  3. Add milk and mix until dough is firm and smooth
  4. Fold in chocolate chips with a wooden spoon (or any other chip or nut, cranberry, raisin, etc.)
  5. Cover and refrigerate

Cranberry Brownies

ApplesauceBrownies1

I’m always looking for a quick and easy dessert, aren’t we all? This one is super simple and better for you than the brownies made with oil! Give them a try. The original recipe (linked below) calls for walnuts, but I thought I’d try it with dried cranberries. YUM!

And you’ve GOT to get into Gerrit’s Appliance and check out the new Advantium Oven! I LOVE THIS THING! Not only does it do microwave and convection cooking, there’s also a setting for SPEED COOK! Your regular dishes are done in HALF the time!

 

INGREDIENTS:

7 tablespoons flour

1/2 cup cocoa

1/4 teaspoon salt

2 eggs

3/4 cup sugar

8 tablespoons applesauce

1 1/2 teaspoons vanilla

1/4 cup dried cranberries

 

Preheat oven to 350 degrees

Mix together flour, cocoa and salt.

Whisk together eggs, sugar, applesauce and vanilla.

Combine egg mixture and flour mixture.

Stir until blended, but DO NOT over mix.

Pour into greased 8 inch pan and sprinkle with cranberries.

Bake for 25 minutes.

Cinnamon Energy Bites

(aka Cinn-ergy bites)

CinnergyBites

We’ve all been there. Someone passes out a sign-up sheet for bringing snacks during the soccer game, or during tech rehearsal for the school play. What can you bring that doesn’t bog them down but helps sustain their energy??! These. (obviously be careful with peanut allergies!)

 

INGREDIENTS:

  • 1 cup old-fashioned oats (uncooked)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seeds
  • 1/2 cup chocolate chips
  • 1/3 cup honey
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla

DIRECTIONS:

  1. Stir all ingredients together in a medium bowl until mixed thoroughly.
  2. Cover and let chill in the refrigerator for 1 hour.
  3. Once chilled, roll into 1″ balls.
  4. Store airtight and keep refrigerated for up to a week.

 

 

Caprese Grilled Cheese

April 12th was National Grilled Cheese Day. And a normal grilled cheese sandwich is already fantastic…especially if you pair it with a bowl of tomato soup. But how about combining that and SOUPING up your grilled cheese sandwich?! Here you go. You’re welcome!

8 slices sourdough bread
1/4 cup fresh marinara sauce (or sliced tomato)
Fresh mozzarella cheese sliced
Fresh Basil
Butter

Butter 1 side of all 8 slices of bread

Spread marinara on the other side of all slices

Top 4 with cheese and basil

Top with sauced bread

Heat a large skillet over medium heat

Cook 3 minutes or until browned.

Turn sandwiches over; cook until browned and cheese is melty.

Serve immediately.

Dip in or drizzle with your favorite Balsamic Dressing!

Lemon Lime Glazed Brownies

lemonbrownies

When I saw my sister post this recipe, my mouth immediately watered and I got that little tinge behind my ear that you get when you taste something sour. I just HAD to try it. But of course, I also had to put my own spin on them, so I added a little lime and voilà! (…or whatever the Caribbean island lingo would be for that since I feel like adding the lime is kind of islandy!) This is the perfect spring dessert! If you’re bringing a dish to pass for Easter, this will do!

(Do NOT try to cut the corner with the plastic lemons or limes…use the actual real ones! You’re zesting with them anyway, so use the juice from them as well.)

BROWNIE INGREDIENTS

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 2 sticks softened butter
  • 1 1/2 cups sugar
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 4 large eggs

GLAZE INGREDIENTS

  • 1 1/2 cups powdered sugar
  • 2 tbsp lemon juice
  • 3 tbsp lemon zest
  • 1 tbsp lime juice
  • 1 tbsp lime zest

DIRECTIONS

  1. Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper
  2. Whisk together the flour and baking powder
  3. Beat together butter, sugar, lemon juice and zest until fluffy
  4. Beat in eggs, one at a time
  5. Gradually fold in the dry ingredients
  6. Pour batter into the baking pan and bake in the oven for 30-35 minutes or until a toothpick comes out with moist crumbs. Do not over bake.

  7. Allow to cool completely

  8. Meanwhile, whisk together the powdered sugar, lemon and lime juice and zest
  9. Pour the glaze over the brownies and spread to cover
  10. Allow to harden overnight