Happy Monday!!! Hope everyone had a great Valentine’s Day this weekend, but if you are like me then you are definitely still in a chocolate coma.
Enter blueberry banana muffins. A quick and easy muffin that will help you get over the chocolate overload. I love to make a batch of muffins on the weekend and then freeze them for an easy breakfast for the whole week.
Even your most pickiest eater will love these.
Add a smear of butter (or even cream cheese, yum) and you are good to go!
And then serve them a your very own personalized cutting board! Isn’t this awesome???
My cousin Jade got if for me for Christmas and I love it!
Jade, you can pick my name for the Christmas exchange anytime!!! Love ya!
Bake brownies according to package directions, allow to cool completely.
Remove ¾ of the cooled brownies and press into the bottom of a 9 inch springform pan.
Spread ¾ of a cup of warmed chocolate sauce on the top of the brownies.
In the bowl of a stand mixer beat the cream cheese and peanut until evenly combined. Stir in sweetened condensed milk.
In another bowl beat the cream with the powered sugar until stiff peaks form. Reserve 1 cup of whipped cream and fold the rest into the peanut butter cream cheese mixture.
Spread half of peanut butter mixture on top of brownie base. Crumble remaining brownies and sprinkle them on top of peanut butter mixture. Top with remaining peanut butter mixture and finally remaining whipped cream.
Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge sauce.
Chill for at least 4 hours. Overnight is best.
Remove sides of Springform pan when ready to serve.
Mix whole wheat flour, honey, shortening, salt, and yeast in a large bowl. Add warm water and beat with an electric mixer on low speed for one minute. Then beat on medium speed for 1 minute.
Add all purpose flour, 1 cup at a time, until the dough is easy to handle.
Place dough on a floured surface (or use a dough hook on an electric mixer) and knead for 10 minutes or until dough is smooth and springy. Place in a large greased bowl and let rise until doubled in size.
Grease 2 9x5x3 loaf pans.
Punch dough down and divide in half. Roll out each half of the dough to 18x9. Roll the dough up tightly starting with the 9 inch side. Place in prepared loaf pan, seem side down. Cover, and let rise until doubled in size.
Preheat oven to 375 degrees. Bake loaves for 40-45 minutes until deep golden brown and sound hollow when tapped. Cool.
Recipe adapted from Betty Crocker’s Big Red Cookbook.
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 teaspoons vanilla extract
3 & ⅓ cups (20 ounces) dark chocolate chips
Sea salt, for sprinkling
Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.
-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!
1 tablespoon adobo sauce from a can of chipotles in adobo
½ cup crumbles feta
Heat 1 tablespoon extra virgin olive in a large skillet over medium heat. Add in squash, season with salt, and cover. Cook for 10 mins. Uncover, add in onion and increase heat to medium high. Cook for an additional 5 minutes until the squash is tender and lightly browned. Drizzle with lime juice and 1 tsp. maple syrup.
In another skillet, heat remaining tablespoon of olive oil over medium heat. Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water. Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
Stir together the squash mixture and black bean mixture. Gently stir in cheese and garnish with cilantro.