CookiesKids.com Blog

Banana-Chocolate Chip Muffins are the perfect snack for a summer’s afternoon: the moist bananas, savory chocolate chips, and warm yet crumbly dough are perfectly delicious.

A Cauldron Full Of Thoughts shares her delicious recipe with us:

These muffins are always in demand!

Ingredients:

• 3 large ripe bananas
• 3/4 cup white sugar
• 1 egg
• 1/3 cup melted butter
• 1 tsp each baking powder and baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 1/2 cups of flour
• 3/4 - 1 cup milk chocolate chips

Prepare a large muffin pan with either non-stick spray or paper cups.

Mash bananas. Add sugar and combine. Mix in slightly beaten egg. Stir in the butter. Add all dry ingredients and mix until just combined. Fold in chocolate chips.

Bake at 375 degrees for 20 minutes. Makes 12 large muffins.

Enjoy!

Looking for the perfect No-Bake recipe? You’ll love this delicious recipe, shared by A Cauldron Full Of Thoughts!

(Photo by Flickr user Penguin Cakes. Recipe by A Cauldron Full Of Thoughts)

Ingredients:

• 2 Tbsp of butter
• 2 egg yolks
• 500g of icing sugar
• 30 tea biscuits, broken into small pieces
• 175 ml. strong coffee
• 2 Tbsp cocoa powder
• 1 Tsp vanilla
• Pinch of salt

In a big bowl, mix the icing sugar and cocoa powder. Add the salt, butter and hot coffee and mix well. Add the yolks and vanilla and mix well. Fold in the tea biscuit pieces.

Press the mixture into a pyrex dish and cover it with waxed paper. Refrigerate for one hour. Cut into squares to serve.

Watch the people you share it with smile. 

Enjoy!

This fun April Fools’ Day switcheroo recipe is from Smashing Cake Designs:

Want a fun little trick for your kids on April Fool’s day?  These are so easy to make, and your kids will love them!

Hint: This “grilled cheese sandwich” is really disguised pound cake!

• Buy a pound cake from the frozen dessert section of the grocery store. 

• Cut it into slices, put it in the oven for about a minute under broil to give it a toasty look. Be careful - this happens very fast!

• Let them cool, and cut them diagonally.

• Using about a 1/4 tub of icing or your own home made icing dye it with a little red and several drops of food coloring until you get a nice orange color for cheese. 

• If you put a nice amount on one side of your sandwich and put the top piece of toast on top pushing down lightly, you will get the icing to come out of the edges making it look like melted cheese.

Give them a try and let me know how you made out!

Recipe from Taste of Home. Photos by Gravity of Motion:

Here’s a prank that will get your family to pucker up!

These berry “beverages” look inviting to sip, but they’re actually gelatin that’s tricky to suck through a straw, so keep some spoons handy.

This recipe makes: 6 Servings

Prep time: 10 minutes + chilling

Ingredients

• 2 packages (3 ounces each) strawberry gelatin
• 3/4 cup sliced fresh strawberries
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries

Directions

• Prepare gelatin according to package directions. 
• Refrigerate until partially set, about 2 hours. 
• Stir in berries. 
• Pour into six tall drink or soda glasses. 
• Insert a straw into each glass. 
• Refrigerate until set.

Nutrition Facts:

1 serving (1 each) equals:

• 76 Calories
• Trace fat (Trace saturated fat)
• 0 Cholesterol
• 33mg Sodium
• 18g Carbohydrate
• 2g Fiber
• 2g Protein

—————————————————————————

Yum! Do you have any family April Fools’ Day pranks or traditions? 

OATMEAL BANANA PANCAKES, serves one.

• 1/2 cup old-fashioned oats
• 1/4 cup low-fat cottage cheese
• 2 eggs
• 1/2 small banana
• 1 packet sugar sweetener (or sugar, whatever floats your boat)
• Cinnamon and vanilla extract to taste

While making recipe, heat a nonstick skillet. Blend all ingredients in blender until completely smooth. Pour into skillet a little at a time, flipping when the edges have dried out and the center is bubbly. Flip, let cook on other side.

Nutritional breakdown: 

• 350 calories
• 8.7 grams of fat
• 41.8 grams of carbs
• 5.3 grams fiber
• 10.2 grams sugar
• 26.8  grams of protein

Source: runlikeella.tumblr.com and The F Words

These delicious Vegan Almond Chocolate Chip Muffins are the perfect treats for your next Rainy-Day-In!

Foodie Friday post by Stephanie at Petals and Sunshine:

This is one of our favourite go-to muffin recipe. The almond extract really gives this muffin so much more flavour!
Ingredients:

• 1/2 cup rice milk (I used vanilla)
• 1 Tbsp pure almond extract
• 1/2 cup honey or other sweetener (we don’t use regular sugar since my son has sensitivities and it makes him really hyper).
• 1 Tbsp ground flax in 2 Tbsp water, reserve for a few minutes until it thickens
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups flour
• 1/3 cup coconut oil (or half coconut oil and half applesauce)
• 1 cup vegan chocolate chips

Directions:

Mix milk, almond extract and honey. Add coconut oil and mix well. Then add the flax/water mixture, and all the dry ingredients, including the chocolate chips and mix.

Bake at 370 F for about 20 minutes.

I made mine in a mini muffin tin, because my kids love mini muffins! If you do too, you’ll obviously have to bake them for a much shorter time.

Cool off before storing in a container… if it even makes it to a container!