Fudgey Cocoa No-Bake Treats with M&M's

Apparently, I have been into baking with oatmeal lately! This is the third recipe in a row that I have baked where oatmeal has been the main ingredient. Maybe because oatmeal is healthy!...and if there is oatmeal in your dessert then you can eat more, since oatmeal is good for you :) Here's the line-up of the other two recipes that I made; these Chocolate Chip Oatmeal Cookies are perfectly delicious, chewy, and are now my go to recipe for any type of oatmeal cookie. The add-ins are endless! And, this Vanilla Scented Granola is crunchy and sweet and perfect for breakfast or as a quick snack on the go.

These Fudgey Cocoa No-Bake Treats are slightly adapted from my HERSHEY'S Best-Loved Recipes cook book. I love this cook book! I am a chocolate lover and none of their recipes ever disappoint! These  are a quick and easy sweet treat that are made in a matter of minutes with simple ingredients that you probably have on hand. Sugar, butter, milk, and cocoa are cooked together until boiling on the stove top and then  peanut butter, oats, and vanilla are mixed in.  This is a perfect drop cookie resulting in a sugary little mound of fudgey, chocolatey, peanut buttery, and hearty goodness. I added M&M's for a little color and believe me these babies are addictive!  

Fudgey Cocoa No-Bake Treats with M&M's:

• 2 cups sugar
• 1/2 cup (1 stick) butter
• 1/2 cup milk
• 1/3 cup Cocoa
• 2/3 cup peanut butter (smooth or crunchy)
• 3 cups quick-cooking rolled oats
• 1/2 cup chopped peanuts (optional)
• 2 teaspoons vanilla extract
• handful of M&M's

1. Place a piece of wax paper or foil on a cookie sheet. Combine sugar, butter, milk and cocoa in medium sauepan.

2. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil for 90 seconds.

3. Remove from heat and add peanut butter, oats, peanuts, if desired, and vanilla; stir to mix well. Quickly drop mixture by heaping tablespoons onto wax paper or foil and top each with M&M's. Cool completely. Store in cool, dry place.

Homemade Vanilla Scented Granola

This is a perfect granola base for creating your own customized granola blend by exchanging nuts, adding dried fruits, and different flavored chips. The aroma of the toasted oats and nuts will make you fall in love with this granola; the smell takes over the whole house and is amazing! This granola is a great treat for snacking on its own, adding to yogurt for crunch, and for layering in yogurt and fresh fruit parfaits.  

Vanilla-Scented Granola: (slightly adapted from epicurious)

• 4 cups old-fashioned oats
• 1 cup chopped nuts (whatever you prefer, I used walnuts because that is what I had on hand)
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 tablespoon sugar
• 4 teaspoons vanilla extract

Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray; set aside.

Mix first 5 ingredients in a large bowl. Combine oil, honey, and sugar in a small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Gather up some of the mixture in each hand, and make a fist. Repeat until all the oats are coated.

Pour onto prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to a rack; cool completely. (Can be made 2 weeks ahead. Store in an airtight container at room temperature.)

Chewy Oatmeal Chocolate Chip Cookies & Two of My Favorite Blogs

Here's another awesome recipe borrowed from Jessica over at How Sweet It Is. I seriously am in love with her blog; mouth watering  photographs, her writing and humor, and of course all of her fabulous and creative recipes! I want to try everything she posts!

Oh, and check out what I am going to bake up tomorrow. Don't these just look dangerous? Sinfully delicious in the best way possible. Yeah, I can't wait to try one of those babies, created by Jenny from Picky Palate, my other favorite blog :) 

But for now, I am going to enjoy these very chewy oatmeal cookies which are full of chocolate chips and a hint of cinnamon. And I am thinking I might just sandwich some cool and creamy ice cream between a couple of them! I followed the recipe almost exactly so click here for the recipe (the only change I made to the recipe was adding a 1/2 teaspoon of baking soda along with the dry ingredients and I didn't need to add any milk). Enjoy!

Roasted Cherry Brownies

Fresh cherries just scream summer to me and they are one of my favorite fruits to snack on through the warm months. Brownies are also a favorite of mine so when I came across this recipe I knew I had to try them, and it had to be soon since cherries are only in season for a short time! Chocolate and cherries are a perfect combination and these brownies were no exception! These were everything a brownie should be, rich and moist, very chocolately and the roasted sweet cherries just pop making these extra special!

Roasted Cherry Brownies: (slightly adapted from The Pastry Affair)

• 1 cup fresh cherries, pitted and quarted
• 2 1/2 cups (1 lb.) semi-sweet chocolate chips 
•  1/2 cup butter
• 4 eggs
• 1 cup, plus 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

                                                           Preheat oven to 450 degrees F.

In a small roasting pan, combine the fresh cherries and 1 tablespoon sugar. Roast for 10 minutes or until cherries start releasing their juices. Remove cherries from pan, strain the juices, and place in the refrigerator to cool down.

Lower oven temperature to 350 degrees F. Grease a 9x9-inch pan, set aside.

In a double boiler, melt together the semi-sweet chocolate and butter until smooth. Remove from heat.

In a medium bowl, whisk together the eggs, 1 cup of sugar, and vanilla extract until well blended. Add the melted chocolate and mix until incorporated. Gently fold in the flour, baking powder, and salt. Stir in the cooled, roasted cherries. Pour brownie batter into prepared pan and bake for 15-30 minutes (mine took closer to 30 minutes), or until brownies do not jiggle in the center when the pan is shaken.

*Note: It states that even when baked completely, a toothpick may not come out clean. Don't overbake! They are best when slightly under-baked.* 

Buttermilk Banana & Strawberry Bread

I am currently obsessed with using buttermilk in baking. If a recipe ever called for buttermilk I would usually just substitute it by adding lemon juice to milk, but never again! This fantastic and extremely moist Cornmeal Buttermilk Cake with Chocolate Buttermilk Frosting (and just to inform you, this is seriously the BEST chocolate frosting I have ever tasted) from Evil Shenanigans definitely changed my mind.

Buttermilk just makes everything so moist and adds a unique and subtle flavor to whatever it is baked into. Since making that cake, I have made my family and I's favorite chocolate cake, (which I use as the base for any recipe that I make which involves chocolate cake) into like the best cake EVER (according to my family and I)! I just substituted buttermilk for regular milk and frosted it with the chocolate buttermilk frosting. I have also made these Blueberry Cornmeal Pancakes, which then leads me to this Buttermilk Banana Strawberry Bread. It is a fabulous quick bread recipe that is very moist, buttery, rich, and so delicious! It is perfect to eat plain, or you can smear it with butter, toast it and spread on jam, or eat it warm with some nutella or drizzled with honey.

Needless to say, I am in love with buttermilk and will be using buttermilk in my baking more and more!

Buttermilk Banana Strawberry Bread: (adapted from Two Peas and Their Pod)

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup mashed bananas (about 3 medium sized bananas)
• 4 tablespoons buttermilk
• 1/2 teaspoon vanilla paste or vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup diced strawberries, plus 2 whole srawberries thinly sliced for the top

Preheat oven to 350 degrees. Grease and flour 1 large loaf pan or 4 small loaf pans (I used 4 small loaf pans). You can also make banana muffins with this recipe, as well. Set pans aside.

In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

Add in the flour, baking powder, salt and soda. Mix until well combined. Gently fold in diced strawberries. Divide batter into greased and floured pans and top with thinly sliced strawberries. Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.

Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Cool completely on rack. Slice and serve once cooled.

Strawberry & Nutella Shortcake Shooters

These Strawberry & Nutella Shortcake Shooters are the perfect little bite-sized desserts and are a fun and easy take on a classic summer favorite treat! Cake, strawberries, nutella, and whipped topping are all layered into little glasses and ready to enjoy. It is strawberry season and these shooters are a great way to enjoy fresh, perfectly sweet, and juicy summer strawberries!

Strawberry & Nutella Shortcake Shooters: (adapted from Cheeky Kitchen)

• 1 box Betty Crocker Yellow Cake Mix, prepared and baked according to package directions
• 1-1/2 cups strawberries, finely diced
• 1/4 cup sugar
• 10 teaspoons Nutella
• 1 (8-oz.) tub cool whip
• 10 small, whole strawberries

 Cut cake in half, wrap one half very well and store in freezer for later use.

With the second half of cake, crumble it into small pieces. Press a small amount of cake into the bottom of 10 small shot glasses.

In a small bowl, combine the strawberries and sugar. Spoon a bit of strawberries over the cake layer in the shot glasses.

Spoon a teaspoon of Nutella over the strawberries.

Place a second layer of cake over the Nutella layer. Top with a spoonful of cool whip. Garnish with a single strawberry atop each shot glass. Serve immediately, or store chill until ready to serve, for up to an hour.

Moist Cupcakes Everytime

I was searching for an easy and moist yellow cupcake recipe when I happend to stumble upon a recipe called THE BEST Chocolate Cake. I'm not quite sure how moist yellow cake landed me on THE BEST Chocolate Cake, but, I am glad it did! Not only did I find a great recipe for dressing up just about any boxed cake mix, I also found another great blog to follow called Kevin & Amanda. They have tons of delicious recipes including these Creamy Chicken Enchiladas and Cheesy Chicken, Bacon & Avocado Quesadillas which my whole family absolutely loved!

This recipe is so versatile and you can use it to make cupcakes, a sheet cake, a bundt cake, or in two 9-inch round cakes. All you do is take a box of your favorite cake mix and dress it up with sour cream, instant pudding, oil, eggs, and vanilla and you place all the ingredients in one large bowl and mix them up. Just match any cake mix with instant pudding; some ideas are chocolate cake mix with chocolate pudding; white, yellow,  french vanilla, or strawberry cake mix with vanilla pudding, or banana cake with banana pudding. The possibilities really are endless and will result in super moist, super rich, and oh so flavorful cupcakes or cake every single time. No one will ever know they came from a box! Give these a try and you won't be disappointed, I promise :)

Moist Yellow Cupcakes: (adapted from Kevin & Amanda)

• 1 box yellow cake mix
• 1 small package Jello instant vanilla pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 1 teaspoon vanilla exract

Preheat oven to 350 degrees F. Prepare cupcake tins with cupcake liners (this makes between 18-24 cupcakes); set aside.

Place all ingredients in a very large bowl. With an electric mixer, beat ingredients at low speed for 30 seconds and then at medium-high speed for 2 minutes. Batter will be thick. Divide batter evenly between prepared cupcake liners (about 2/3 full). Bake for 18-23 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool in pan for 10 minutes and then transfer to a wire rack to cool completely. Frost as desired.