Orange Chocolate Chip Bread

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My favorite combo of orange and chocolate is back! This bread is super moist with the perfect hint of orange flavor and chunks of chocolate.

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You use orange juice and 4 teaspoons of grated orange peel to get the citrus flavor. It’s not overpowering and smells amazing while baking in the oven.

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Orange Chocolate Chip Bread

4 teaspoons grated orange peel
1/3 cup orange juice
boiling water
2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

1. Preheat oven to 350 F. Place orange peel in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange peel; let stand for 10 minutes.
2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into flour mixture until moistened. Fold in chocolate chips.
3. Pour into a greased 8×4-inch loaf pan. (I used a 9×5-inch pan and baked it for 35-40 mins) Bake for 55-65 minutes. Let cool. Enjoy.
From: Taste of Home, Baking

Banana Chocolate Chip Cookies

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I’m the type of person that thinks fruit is not a dessert. Sorbet? Fruit tarts? No thanks, give me a real dessert! Bananas, however, are the exception.

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I love banana desserts. Chocolate and banana go together like peanut butter and jelly. Banana’s are super sweet and high in carbs so no wonder I love them. This recipe doesn’t require a mixer and is super fast to put together. These cookies taste like banana bread and who doesn’t love banana bread!?

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I love cookies that are cake-like. These cookies are super light and fluffy so you could eat like 10 in one serving. This recipe includes 1 mashed up banana in it and wow, what difference it makes!

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Banana Chocolate Chip Cookies
Makes 2 dozen cookies

1/3 cup butter, softened
1/2 cup sugar
1 egg
1 medium ripe banana
1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup semisweet chocolate chips

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla.
2. Combine the flour, baking powder, salt and baking soda in a separate bowl. Gradually add to creamed mixture and mix well. Stir in chocolate chips.
3. Drop by the tablespoonfuls 2 inches apart onto baking sheet. Bake at 350 F for 9-11 minutes. Enjoy.
Adapted from: Taste of Home: Cookies

Vanilla Cupcakes

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Moist, simple cupcakes topped with a creamy vanilla frosting. Perfect for New Year’s!

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These cupcakes take no time to make and you can decorate them with any sort of sprinkles you want.

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Vanilla Cupcakes
Makes 12 cupcakes

Cupcakes:
1 and a half cups flour
1 and a half teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 stick of unsalted butter, room temp
3/4 cup sugar
2 large eggs
sprinkles, for decorating

Frosting:
1 stick unsalted butter, room temp
3 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 F. Line the cups of a standard (12 cup) muffin tin with paper or foil liners.
2. In a small bowl, whisk together flour, baking powder and salt. Set aside. In a measuring cup, mix milk and vanilla and set aside.
3. In a large bowl with an electric mixer, beat butter and sugar until light and fluffy about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Add half of dry ingredients, followed by the milk-vanilla mixture, then add remaining dry ingredients. Don’t overmix.
4. Divide batter evenly among prepared muffins cups. Bake 20 to 25 minutes. Let cool.
5. For frosting, mix ingredients together with an electric mixture. Mix up to 1/2 cup more sugar or more milk as necessary to achieve a spreadable consistency.

Butterscotch Bars

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These cake-like bars are filled with butterscotch chips and have a delicious layer of chocolate on top.

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They are sprinkled with pecans and taste amazing!

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Someone wanted to try them.

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Butterscotch Bars

1 cup butter
1.5 cups packed brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 3/4 cup butterscotch chips
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

1. Preheat oven to 350 F. In a large bowl, using an electric mixer on medium speed, beat butter and brown sugar until smooth and creamy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and mix until blended.
2. Combine flour, baking soda and salt. Add to creamed mixture, mixing on low speed until smooth. Stir in butterscotch chips. Spread evenly into 13×9 inch cake pan.
3. Bake in preheated oven until set and golden, about 35 minutes.
4. Sprinkle chocolate chips over hot bars. Return to oven until chocolate melts, about 2 minutes. Spread chocolate evenly over surface. Sprinkle pecans on top. Let cool. Enjoy.
From: Bars & Squares

Holiday Bark

Easy, n0-bake chocolate bark perfect for the holiday season.

Add whatever mix-in’s you like! I choose marshmallows, holiday M&M’s, pretzels and peanuts.  Sweet and salty!

Holiday Bark

2 cups semisweet chocolate chips
2 Tbs butter
1 cup mini marshmallows
1 cup M&M’s
1/2 cup pretzels, chopped
1/2 cup peanuts, chopped

1. Melt chocolate and butter in a saucepan on the stove. Stir until melted. Let cool until warm. Pour into 8×8 baking dish. Make sure baking dish is covered in foil first!
2. Mix marshmallows, M&M’s, pretzels and peanuts in a bowl then pour over the chocolate, pressing down.
3. Put in fridge for 30 minutes to set. Cut into bars. Enjoy!

Oat Bars

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These bars are so delicious and buttery! The smell when you are cooking the oats and cinnamon is amazing.

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It’s only 5 ingredients and super easy to make. You can eat them for breakfast or for dessert with ice cream.

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Oat Bars
Adapted from: bars & squares

2/3 cup butter
2/3 cup packed brown sugar
2 2/3 cups old-fashioned oats
1 tsp cinnamon
Pinch of salt

1. Preheat oven to 350 F. In a large saucepan, melt butter over medium heat. Add brown sugar. Cooking, stirring constantly until sugar is melted and mixture is smooth, about 1 minute.
2. Stir in oats, cinnamon and salt, mixing until oats are thoroughly moistened. Press evenly into an 8×8 pan.
3. Bake in preheated oven until top is golden, about 15 minutes. Let cool completely. Enjoy.

(Paleo) Chocolate Orange Truffles

(Paleo) Chocolate Orange Truffles
From: Practical Paleo
Makes 12 truffles

Base:
2 Tbs coconut oil
3 Tbs coconut butter
2 Tbs almond butter
1/2 tsp vanilla extract

Flavor:
2 Tbs unsweetened cocoa powder
2 tsp maple syrup
Zest of 1 orange (1 tsp set aside for the coating)
2 Tbs shredded coconut (for the coating)

1. Place the coconut butter, almond butter and vanilla extract in a bowl and combine until smooth. Add the flavor ingredients until smooth.
2. Mixture will be soft, so place in freezer for about 10 mins until you can form the batter until 1-inch balls with your hands. Roll each ball in the orange and coconut coating.
3. Refrigerate to solidify. Enjoy.

Spinach & Feta Dip

This yummy dip is a perfect appetizer.  It’s creamy and cheesy and goes well with chips or veggies.

And it only takes 5 minutes to put together!

Spinach & Feta Dip

8 oz cream cheese, softened
1/2 cup sour cream
2 oz. feta cheese, crumbled
10 oz fresh spinach- sauteed, drained well and chopped
1/2 tsp kosher salt
1/4-/12 tsp black pepper

Combine all ingredients together and enjoy.

Chocolate Muffins

Yummy chocolate muffins that taste delicious eaten warm with some butter. And they are light!

Chocolate Muffins
From: Cooking Light
Makes 12 muffins

1 3/4 cup flour
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup warm water
1/4 cup canola oil
1 Tbs red wine vinegar
1 tsp vanilla extract
1 large egg, lightly beaten
1/2 cup semisweet chocolate minichips, divided

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Calories: 191 per muffin

How To Make Paleo Pancakes

Paleo pancakes is my favorite breakfast right now. It doesn’t even matter that it’s paleo, it’s super satisfying and delicious. It also has tons of protein in them and no carbs (except natural carbs from the banana)!

Here is how to make them.

1. Crack open 2 large eggs in a bowl. Whisk.

2. Take a ripe banana and squeeze as best you can until it’s mushy.

3. Put in the bowl with eggs and whisk (& mash) the mixture as best you can. Add some Stevia and cinnamon.

3. Heat up a frying pan on a low heat.  I put mine on a 4 (out of 10). I have pancake holders so I can make 2 perfect pancakes.  You don’t have to use these, you can make 1 big pancake but it is very hard to flip!

4. Since the heat is on low it takes quite a few minutes on each side to cook.  I don’t like to cook them all the way because I like mine a little bit mushy. It’s your preference. Top with sunflower or peanut butter and enjoy.