Monster Bars

It is Friday. I have the day off. And my brother and his family are in town. My little nephew is adorable. Today will be a good day. 

To celebrate their visit I made Monster Bars. Also called Kitchen Sink Bars. The base is a peanut butter blondie mix then you throw in whatever other hodge podge of candies you have on hand. They are delicious, fun, and it cleans out your pantry. 

Enjoy!

Monster Bars

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25 minutes

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Ingredients (serves 12)

• 1/2 cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup whole wheat flour
• 1 cup Peanut M&Ms
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup peanut butter chips

Instructions

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

Beat butter until soft in a stand mixer.

Add the egg, brown sugar, vanilla, and combine until smooth.

Add the peanut butter and stir until smooth and incorporated.

Add the flour and stir until just combined. Be careful not to over mix.

Add remaining M&Ms and chocolate chips and fold to incorporate.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 25 minutes, or until top is set. A toothpick inserted in the center should come out clean, or with a few moist crumbs.

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Raisin Bran Muffins

I like might be an eighty year old woman trapped in a younger body. Why you might ask?  Well for one I go to be around 9pm every night. I also like bran. Like love it.

Bran muffins were my favorite muffins at the bakery I worked at in college. Raisin bran is a top pick for cereal options.  Wheat bran is a constant in my pantry. So you tell me, am I an eighty year old at heart?

These little muffins are super filling due to all of the fiber. They are sweet though with the addition of raisins and brown sugar.  Add a little peanut butter in the middle and munch away.

Raisin Bran Muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake breakfast

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Ingredients (12 muffins)

• 1 1/2 cups wheat bran
• 1 cup plain yogurt
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins

Instructions

Preheat oven to 375 degrees F. Line muffin tin with paper muffin liners.

In a medium bowl, sift together flour, baking soda, baking powder and salt. Add in wheat bran.

In a small bowl, beat together oil, egg, sugar and vanilla, yogurt, and brown sugar.

Add to dry ingredients. Stir until just blended. Fold in raisins and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Baked Chocolate Doughnuts for your Sweetheart

Give me any excuse to celebrate and I will take it.  Valentine's Day is always fun. I think it has something to do with the pink. And hearts.  Yes, I am a girl.  I had high hopes for this year and Valentine's Day treats.  Storm Nemo put me out of commission though.  In all the hustle and bustle of storm preparations I forgot to get pink sprinkles. 

I am not too upset.  These doughnut ended up being fantastic and were completely gone in less than 24 hours. I blame the snow shoveling.  Mr. J had 3 in one day.  Ops!

These are not the healthiest of breakfast treats but they aren't so bad either. Baked not fried.  They have plain yogurt. You can be happy to serve these to your sweetheart for Valentine's Day.

Baked Chocolate Doughnuts with Chocolate Coconut Glaze

by Emily Morris, Adapted from Shutterbean

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake breakfast chocolate

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Ingredients (serves 6)

For the Doughnut

• 1 cup all- purpose flour
• 1/4 cup unsweetened dark cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup low-fat plain yogurt
• 1/2 cup packed dark brown sugar
• 1 egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the glaze

• 1/4 cup chopped dark chocolate (62% or higher)
• 1 cup powdered sugar
• 1 Tbsp coconut milk (may need a bit more)

Instructions

For the Doughnut

Heat oven to 325 F.

Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, cocoa, baking soda, and salt.

In a small bowl, whisk yogurt, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and bumps are worked out.

Spoon batter into a doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack for a few minutes, then carefully remove onto rack to cool.

For the Glaze

In a small bowl, melt chocolate in double boiler or microwave stirring frequently. When almost smooth, combine confectioners’ sugar and coconut milk and stir until consistency is thick.

If the consistency is too thin, add more sugar. If too thick add a bit more milk.

Leaving doughnuts on rack, top cooled doughnuts with glaze and allow excess frosting to drip off. Top with sprinkles immediately and serve.

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