Double Chocolate Pudding Brownies

Hi, my name is Mary Frances and I am a brownie snob.

I obviously need help with my diplomacy skills, but I don't think you'll mind when you take a look at these brownies. 

 

If I worked at a brownie factory (which I actually kind of do ... that's a scary thought) this would be my checklist:

 

Super fudgy

Intensely chocolatey

Soft and moist

A little undercooked in the middle

Packed with baking chips, preferably more chocolate.

Crackly edge on top

Melt in your mouth brownie in the middle

 

Check, check, check ...

 

These pass with flying colors.

 



  

Pudding mix has become a pantry staple and not because I love pudding.  Pudding mix is the key to super soft everything.  I've only tried it in cookies, but I thought, why not in brownies?  Pudding mix is basically cornstarch (that is the secret right there) and sugar - how could I hurt anything? 

 

These brownies are the softest, moistest, fudgiest brownies ever. 

 

And the prep work takes only five minutes.  I found myself very short on time and in very much need of a pan of brownies.  Duncan Hines Fudgy Brownie Mix to the rescue!  This is also a pantry staple.  I know some of you have perfected the copycat bersion, but nothing beats mixing egg, water, oil, and a bag of brownie mix when I am stressed and short on time.  Dressing up brownie mixes makes me feel better about myself - I'm not the one bringing store bought desserts, no, not I! 

 

Don't say anything, okay?

 

In my head, using brownie mix and pudding mix makes these practically homemade.  Two negatives make a positive, right? :)  These are positively delicious and the white and dark chocolate chips make them even better.  Plus, what kid is going to pass up white and dark chocolate chip studded brownies?  Not I!

 

Neither did my family - the whole 9x13 pan was gone in a very short time.  The brownie factory is back on call and in hurried business again, as usual.  Time to go find that checklist!



 

 

So, I confessed, I am a brownie snob.  We all are snobs (the word is really bothering me now - it looks so ugly in print!) about some food - my dad is a cinnamon roll snob (though I doubt he would admit it ;) and our whole family are apple snobs (sweet and crunchy is the only way to go.)  How about you?  What food do you hold a high standard for?

 

 

Double Chocolate Pudding Cookies
Recipe Source: The Sweet {Tooth} Life
Yield: 16-24 servings

1 package instant chocolate pudding mix (the four serving box)
1 (18.5 oz) package brownie mix
1/2 cup oil*
1/4 cup water*
2 eggs*
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
Dark and white chocolate chips for sprinkling on top (opt)

Preheat oven to 350.
Beat eggs in a large bowl.
Add water and oil.
Whisk pudding mix and brownie mix together.
Add to wet ingredients and stir.
Fold in dark and white chocolate chips.
Pour into a lightly greased 9x13 pan.
Sprinkle reserved white and dark chocolate chips on top, if desired.
Bake for 30-35 minutes.
Let cool for 15 minutes before serving.

Coconut Oil Strawberry White Chocolate Oatmeal Cookies

These cookies are sweet, chewy, soft, and bursting with strawberries and white chocolate chips.  Pretty to look at, delicious to eat, and healthy to boot!  Oh, and did I mention they are mixed in only one bowl?  And that you don't have to chill the dough before baking??

 

I'm finally getting around to Valentine's Day food!

Strawberries are red,
Oats add the chew,
White chocolate and coconut oil,
These cookies rule!
 
(pretty legit, no?) 
I'm taking the liberty of calling these holiday treats because there is red in these cookies! 

 

 

These cookies are incredible.  My family gave them 10 out of 10, which is pretty good considering these are not your average cookie.  Thanks to some easy substitutions, this cookie is good for you!
I now have coconut oil!  I just got my newest jar.  It was on my Christmas list, but my secret santa had it defer to an iTunes giftcard (which I have been loving!)  This is the first recipe I've made with it.  Coconut oil really has no coconut flavor at all and subs 1:1 for oils and butters.  Also with the coconut oil, I used applesauce.  Applesauce can leave baked goods dry or tough or sometimes even crumbly, because it is wet, but not oily.  But because these cookies use all brown sugar (the more brown sugar, the chewier the cookie) and oats, they don't fall apart like some other applesauce cookies I've tried (either from being too moist or too dry)  There is enough coconut oil in these to balance the applesauce and make them taste buttery without the extra fat and calories.

I think the strawberries and white chocolate are so pretty together.  Not only are they a colorful couple, they taste incredible together!  I didn't count on the strawberries adding as much moisture as they did, so I did have to tack on a couple more minutes of baking time, but they were worth it.  (If you are using frozen, I would encourage you to quickly scoop your first batch onto the cookie sheet and then refrigerate or freeze the remaining dough while the first batch is baking, so that the strawberries don't bleed into the dough.  I didn't use fresh, but I assume you would want to do the same with them.)  The strawberries retain their juicy sweetness in the cookie and pair with the creamy white chocolate chips.  Between the oats, the strawberries, and the white chocolate chips, we've got a party for the tastebuds right here.  And one for your diet, because these are pretty darn good for desserts!  (if you are pointing to the sugar and white chocolate chips, I'm covering my ears and pretending not to hear.  what is a dessert without sugar???)

Then we've got the aforementioned oats.  Oats are a great source of fiber and add heartiness to just about anything!  They give a ton of texture to this cookie, so even though it is "lighter," you can still get your daily chew out of it.  I love textured cookies!  For even more stick with ya goodness, there is whole wheat flour hiding behind the strawberries and white chocolate.  I used half whole wheat, half white, but you can use all white if that is what you have on hand.  You can try all whole wheat, I don't know how it would turn out, but if you do, let me know!

 

 

For the sake of cleaning the pan, I made sure the diced strawberries were never at the bottom of the cookies.  Also, I pressed a few reserved white chocolate chips on top of the cookies before baking.  It only takes about a minute extra and you get eye-catching cookies AND more white chocolate!

 

I know Valentine's Day desserts are more formal (and I have one coming) but for a lower key meal, these make a fabulous, family pleaser dessert! 

 

Coconut Oil Strawberry White Chocolate Oatmeal Cookies
Recipe Source: The Sweet {Tooth} Life
Yield: 18 cookies

1/4 cup coconut oil
1/4 cup unsweetened applesauce
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup whole wheat flour
1/2 cup all purpose flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 cup oats
1/2 cup white chocolate chips

1/2 cup diced strawberries (frozen is best)

 

Preheat oven to 350.

Melt your coconut oil.

Whisk in the applesauce, egg, and vanilla.  Make sure the egg is beaten in well.

Add in salt, flours, sugar, and baking soda. 

Stir in oats.

Add white chocolate chips and strawberries.

Using a two tablespoon cookie scoop, place cookies on lightly greased cookie sheet.

Bake for 12-13 minutes.

Let cool for five minutes on cookie sheet before moving to a wire rack.

Eat warm or let cool completely before serving.

 

Notes:  If you are using frozen strawberries, I would encourage you to quickly scoop your first batch onto the cookie sheet and then refrigerate or freeze the remaining dough while the first batch is baking, so that the strawberries don't bleed into the dough.  I didn't use fresh, but I assume you would want to do the same with them. 

Peppermint Saltine Toffee Bark

This time of year, it's so easy to get caught up in making things perfect.  There are all these expectations about food and decorations and traditions - and it can get overwhelming.

I've realized how easy it is to make blogs a highlight reel. I don't want this to be so realistic it's painful, but I do want to seem like a real person, not a manican with a perfect life. My food doesn't always turn out. I don't always get in my run. I don't always look cute.  I know you know that, but I always try to post the good stuff. I know when I read some people's blog, I think "yeah right, you're that perfect."  I'm sorry, but there is no husband like that, ma'am ... Arguments are part of life and you have to argue at some time!  But I digress. 

So these next couple paragraphs are some things I've been thinking about that aren't necessarily highlight reel worthy.  We'll see how this goes ;)

I don't think we get Christmas. We get the tastes of peppermint and eggnog, we manage the money for gifts and presenters, we analyze the lights and ornaments, but we miss the joy. We get the idea if instant gratification, but we miss the fulfillment of contentment. 

I won't lie, I've felt pretty out of the loop. We just decorated our tree, I just put snowflakes in my room, I haven't poured over the Christmas books like I used to, and I haven't baked with any holiday candies this year - at all.  There is a part of me that screams I'm ruining the Christmas spirit by my poor follow through on traditions. The moment when I realized Christmas was a week away and we have no snow. Do you know how disappointing that is?  

But the worst feeling?  When I no longer get the butterfly stomach and absolute impatience that I always used to have.  I would wait at the window until family arrived.  I would have a countdown. I felt like I would burst I was so excited.  Am I losing my Christmas spirit?!  Is this part of growing up?!  Why is it like this?!  

That childhood innocence is fading and I miss it. I lost the freedom to dream unrealistically and to be confident in those dreams. When I let myself be more concerned with appearance and reputation, I put relationships and activities second. Christmas is not about impressing family, it's about enjoying family.  Sometimes, enjoying family means half lit trees and toll house cookies. That's okay. That's more than okay. 

We did a devotional about how it is important to have schedules, but we need to let some things just go.  Schedules are to be our guides, not our masters.  I tend to be mastered by my schedule and I realized a lot of my disappointment about Christmas were because I was tied to the "schedule."  I knew Christmas was about family and not location or tradition, but this year, I'll get to live it out.  My cousin, Gracie, broke her growth plate in her foot and will not be able to come up this year - at all.  We might go down, we might not, but either way, Christmas will not be what I was expecting - at all.  And it isn't super fun.  For me, Christmas is about the relationship with Gracie.  The snow forts, the snow ball fights, the make up sessions, the late night talks in our spare room; and that won't happen this year.  But I want to go in with an attitude of gratefulness, because that schedule in my head?  Things won't be as fun if I let it be my master.  Christmas will be special, just in a different way, if I enjoy Christmas for what it is, not what I think it should be. 

Also, speaking of Gracie, here is a pic of the magnet board I made her.  Not going to lie, I really like how it turned out.

But with every rainbow there is a storm ... I accidentally ruined my Vanity jeans with the black magnet paint.  Long story short, I wasn't painting in them, but the paint got on them.  It was sad. :(  Oh well, it could've been worse!  I just painted the whole thing several times with magnetic primer and then, using painter's tape, painted the stripes on.

And lastly, sorry I haven't been able to comment back or on your blogs - our Internet has been down until this morning (apparently, but I bet it will quit as soon as I hit publish;)  But, if the Internet had been up, I probably wouldn't have gotten the snowflakes hung in my room.

Gosh, I haven't even talked about the bark.  It's really good, can we just say that?  I've seen the white chocolate/peppermint combo EVERYWHERE and I decided I would jump on the bandwagon, too.  Have you ever had saltine toffee?  It is absolutely incredible.  I just subbed white chocolate chips for the regular chocolate ones and then used crumbed candy canes instead of toffee.  The batch I brought to a party?  It was gone. 

Peppermint Saltine Toffee Bark
Recipe Source: The Sweet {Tooth} Life

40 saltines
1 cup butter
3/4 cup sugar
2 cups white chocolate chips
1 cup crushed candy canes

Line a 15x10x2 pan with foil.  Arrange the 40 saltines over it, so none are overlapping.  In a small pot, melt butter.  Add sugar and stir for 3-4 minutes, until bubbly and slightly thickened.  Pour over saltines.  Bake for 9 minutes.  Remove from oven and immediately sprinkle with white chocolate chips.  Chips will begin to melt, spread them out over the saltines.  Sprinkle candy canes are top.  Let cool for an hour and then refrigerate for at least 4 hours.  Enjoy!

White Chocolate Cranberry Banana Bread + Gift Idea

I cannot believe how close Christmas is.

How on earth did time fly?  When I was younger, time seemed to crawl this time of year. Why is it when you get older, you want things to slow down, but life only seems to move faster?  It is becoming a problem.

Like, we haven't even decorated our tree (which we got a couple days ago thankyouverymuch)  Now that classes and stuff are over, we might have a chance since we won't be driving back and forth all the time. We'll see!  Although I am behind on decorating, I'm going my best to keep up with baking. I like the decorations, but my heart lies in the kitchen (not that that isn't obvious)

With so much ending this week, I decided to make loaves as Christmas gifts for teachers. While shopping for my brother (shhh!) at Walmart (okay, never mind, we don't have to be hush hush about Walmart ;) I found these mini loaf pans. Anything mini is automatically good in my book!  These are so cute and make perfect gifts, since most people don't need a whole loaf of bread for themselves, especially this time a year. 

In this post, I'm just going to share three quick and easy ideas for gifting bread. Emphasis on easy. :)

 

Option #1:  Burlap and Bow.  Wrap your loaf in saran wrap.  Cut a strip of wide burlap and wrap it around the saran wrapped loaf.  Place it in a clean foil pan.  Then place a bow of choice on top.  I didn't love the silver, because it looks blah with the foil and burlap, but it was all we had.  I recommend green (or pink!:)

 



 

Option #2:  Gold Bow Loaf.  For this one, I put the loaf back into the pan and wrapped it all in saran wrap.  Then I tied the ribbon around both sides.  This one is best for traveling and was my favorite.  I would've loved it more with some fun ribbon.

 

 

Option #3:  Red Ribbon Bow.  For this one, all I did was wrap the loaf in saran wrap.  Then I took a long strip of wide ribbon (red sparkles in this case) and tied a bow around the loaf of bread.  I also stuck a little note under the now. This one was the cutest, but colorful ribbon makes all the difference!

 

 

 

 

  

The banana bread is the recipe for my crazy good chocolate chip banana bread, which is soft and moist and sweet thanks to the bananas and greek yogurt. This time, I subbed white chocolate for the chocolate chips and added cranberries. This banana bread recipe is my favorite and one I actually come back to again and again.  As a food blogger, there aren't very many recipes that get made more than once.  Christmas time brings out all the stand byes. There is no time to be wasted on a recipe that might not work, especially when you are giving them as gifts or hosting a dinner. I'm so glad I can still enjoy most of the Christmas meals without having to prep!  I leave the meats and casseroles to the aunts and just bake the banana bread and tie ribbon. :)

 

 

White Chocolate Cranberry Banana Bread

Recipes Source: The Sweet {Tooth} Life.  Adapted from here.

Yield: 3 mini loaves (or one normal loaf)

1/4 cup butter, softened

2 eggs 

1/2 teaspoon cinnamon

1 teaspoon vanilla

3/4 cup sugar

3/4 cup plain greek yogurt (I used nonfat)

1 cup mashed ripe banana (I used 3 medium)

1-1/2 cup flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 cup white chocolate chips

3/4 cup cranberries

 

Beat softened butter and eggs together.  Stir in yogurt, sugar, vanilla, cinnamon, and mashed banana and beat until smooth.  Add flour, salt, and soda and whisk until just combined.  Divide between three greased and floured mini loaf pans.  Bake at 350 for 40-45 minutes or until toothpick inserted comes out clean. Let cool for 10 minutes in pan before removing and letting cool on a wire rack.  After cooled, slice and enjoy or wrap up and gift!  Loaves can also be frozen. 

White and Dark Chocolate Heath Cheesecake Pudding Cookies

These are the best cookies I've eaten in a really long time.  Not only are they are super soft on the inside, they are stuffed with three kinds of baking chips; white chocolate, dark chocolate, and toffee.  Oh, and there is cheesecake pudding mix in there too.  Pudding mix, which has cornstarch, is the key to the softest cookies around.

 

These have restored my faith in cookies.  I will take yeasted breads over cookies any day, but these, well, these stole my heart and then some.  I will not touch 

crunchy cookies, unless they're fortune cookies.  These are soft and chewy, yet firm enough to stand up to double fisted eaters (ahem)  They are perfect for Christmas time.  They freeze well, in baked or unbaked form, and travel well. 

 

 

I was cleaning out our baking chips and it was incredible 1) how many bags we have! and 2) how many of them were half full.  These cookies got rid of those half bags of baking chips that begin to take over our pantry. Between the peanut butter chips, Andes mint, Heath, milk, semi sweet, and dark chocolate chips, I think I'm set for a while!

  

Do you guys clean out your closets before Christmas?  I'm thinking it would be a good idea if I got rid of some stuff. :)  Christmas is all fun and games until you have to find a place for all your new stuff.  As I've gotten older, I've (thankfully!) gotten smaller gifts ... no more play kitchens or Play mobile sets or American girl doll bathtubs (yes, really.)  Though looking at my list, what I really need to clean out is our kitchen.  We've never made Christmas lists in our family, but this year, we drew names among siblings for a secret santa type thing. We all made a list of five things we want so that the sibling that has us wouldn't have to ask us (giving it away) or buy something we won't use.  One of my things was a donut pan, so while there may be a lot of cookie recipes these next few weeks, I'm hoping after Christmas, I'll have some donut recipes to share with you guys!  However, that would mean I have to have a place to store it ... 

  

Any kitchen gadgets you're wishing for this Christmas? 

 

And, what is your favorite cookie recipe?  I'd love links in the comments!

 

White and Dark Chocolate Cheesecake Heath Pudding Cookies

Recipe Source: The Sweet {Tooth} Life.  Adapted slightly from here and here.  

Yield: 2-1/2 dozen

 

1 cup shortening

1 cup sugar 

2 eggs

2 teaspoons vanilla

2 cups flour

3/4 teaspoon salt

3/4 teaspoon baking powder

1 box (4 serving size) instant cheesecake pudding mix

3/4 cup white chocolate chips

3/4 cup dark chocolate chips

1/2 cup Heath toffee baking bits

 

Cream shortening and sugar together.  Add eggs and beat well.  Stir in vanilla.  Add flour, salt, baking powder, and pudding mix and mix until incorporated.  Add white chocolate chips, dark chocolate chips, and Heath toffee chips and stir.  Scoop cookies (I used a two tablespoon scoop) onto a lightly greased baking sheet.  Bake for 10-12 minutes.  Even if they look undercooked, don't let them bake for more than 12 minutes.  Let cool for a couple minutes.  They are incredible warm!

 

Note:  After cooling, store in an airtight container.  You can scoop cookie dough onto a baking sheet and freeze for a couple hours.  Then, put the frozen cookie dough in a freezer bag and store in freezer, if desired.  To cook, let thaw in refrigerator for a couple hours before baking. 

 

Other cookies for your Christmas platter!

 

Chocolate Toffee Pretzel Cookie Cups

 

 

Peanut Butter Stuffed Chocolate Chip Cookies

 

 

Christmas Shortbread Cookies

 

 

Brown Sugar Cookies with Snickerdoodle Frosting

 

 

Lemon Curd Shortbread Cookies

 

 

Click here for all my cookie recipes!

 

 

Gingerbread Cookie Puppy Chow

What do you get when you crumble up gingerbread cookies and coat Chex cereal in white chocolate and gingerbread crumbs? 

Good.  That's what you get.  Finger licking good.

I really like gingerbread.  It isn't my favorite holiday flavor, but it sure is good!  I saw Gingerbread Twix at Dillon's the other day and thought it sounded incredible.  I am a huge fan of cinnamon, so it makes sense why I like gingerbread.  I've heard of many bloggers who could drink molasses, they like it so much, but I don't think I'm one of those people.  But I won't say no to gingerbread, ESPECIALLY in Twix.  And puppy chow.

Holidays bring out all the flavors and shapes in candies.  Like the Twix.  I've also seen MnM's and Oreos.  These marketing people, I think they must know some food bloggers!

I wish they would make gingerbread Cheerios.  And frosting.  Oh, and peanut butter!

I hope they don't ever make gingerbread gum.  Or salsa.  And definitely not Skittles.

Yuck.

But now you can have gingerbread puppy chow! 

 

Gingerbread Cookie Puppy Chow

Recipe Source: The Sweet {Tooth} Life

Yield: 4-1/2 cups

1 cup white chocolate chips

1 tablespoon shortening

1/2 teaspoon ginger

1/4 teaspoon cinnamon

4 cups Chex cereal (I used corn, but wheat or rice will work)

2/12 cups gingerbread cookie crumbs

 

Melt the white chocolate chips and shortening a large pan, stirring frequently.  Once melted and smooth, stir in ginger and cinnamon.  Add Chex cereal and toss until coated.  Pour half of the gingerbread cookie crumbs in a Ziploc bag and put half of the coated Chex in the bag.  Toss until Chex is coated with crumbs.  Repeat with remaining cereal and cookie crumbs.  Store in an airtight container.

 

Note:  I used homemade gingerbread cookies that I let bake a couple minutes longer so they would be crunchy.  Then I just crushed them.

 

Related Recipes:

Caramel Cake Batter Puppy Chow

 

 

Popcorn and Pretzel Butterscotch Puppy Chow

 

 

Pumpkin Pie Fudge Cups

It's fudge season, ya'all, and I couldn't be happier. But it's still pumpkin season and these pumpkin fudge cups just might sneak past the pumpkin pie on your table.  They're creamy, thick, fudgy, and full of fall spices.

  

It's still fall. Really. Even if all I see is peppermint. Guys, I'm now obsessed with the twisted peppermint body butter from Bath n Body Works. Oh wow, that stuff is amazing. I feel like I'm going to be $15 poorer in a couple days.

I'm also going to be 15 pounds heavier thanks to these White Chocolate Peppermint Mousse Cheesecakes.
And I'm going to be 15 times happier when these next few weeks are over;)  There are so many holiday related activities picking up speed and requiring time and energy.  Leisure time, anyone?

Anyways, it is still fall. Just look at these pictures.

Aren't they cute?  See those pretty leaves?  And the boots and dresses?  Fall. Which means Thanksgiving.  Which means pumpkin pie ... fudge cups. 

I love Thanksgiving foods, especially sweet potato casserole and pumpkin pie. This is pumpkin and it's orange cousins' last hurrah before hot cocoa and peppermint swarm in. I'm not ready to say good bye to pumpkin and I hope you aren't either!  These fudge cups are amazing and couldn't be simpler!  They've got eight ingredients, 10 minutes of prep, no baking, and a decadent result. Total win, especially in this busy season. 

Pumpkin Pie Fudge Cups 

Recipe Source: The Sweet {Tooth} Life. Fudge adapted from Texanerin.

Yield: 8 fudge cups 

For crust: 

1/2 cup graham cracker crumbs 

2 tablespoons butter 

For fudge:

12 oz white chocolate chips (reserve some for garnish)

1/4 cup butter 

1/2 cup pumpkin purée 

1/2 teaspoon cinnamon

1 teaspoon pumpkin pie spice 

1/2 cup powdered sugar 

For crust: Place eight foil cupcake liners in a cupcake tin. Lightly grease them. Combine the graham cracker crumbs and melted butter with a fork until crumbly. Divide between prepared pan and pack crumbs down, forming the crust. Set aside. 

In a medium pot, melt the white chocolate chips and butter. Once melted, stir in pumpkin, cinnamon and pumpkin pie spice. Once combined and slightly cooled, add powdered sugar. Divide fudge mixture between crusts and store in freezer for at least four hours before serving. 

Notes: These do not store very well at room temperature.  Mine didn't freeze solid and were still "soft fudge" after several hours.  I recommend the freezer, although depending on how much white chocolate you reserve, the refrigerator maybe just fine, since your fudge will be firmer.

More pumpkin!

4 Ingredient Pumpkin Toffee Brownies

Pumpkin Spice Glazed Soft Pretzel Bites

One Bowl Coffee Nut White Chocolate Pumpkin Bread

Please. Go make this bread.

It is literally the best quick bread I've made.  Ever.  And I've made several dozen pumpkin loaves (just ask my family)  So, seriously, go make this bread.

Last Christmas, my aunt brought a loaf of pumpkin bread and I was hooked. (Get this!) I hadn't made some pumpkin bread before. By February, I had made six different loaves. True story. (My poor family!)  This is perfect holiday bread. It's got the pumpkin and warm fall spices, crunchy hazelnuts, strong coffee flavor, and studs of sweet white chocolate chips (which melt into sugar puddles when the bread is warmed. No need for butter!) 

I'd say the coffee flavor is the strongest and if you aren't a big fan of coffee, decrease the amount to one teaspoon or omit completely, although I can't vouch for the results. I was surprised; coffee and pumpkin are a crazy good combo!  I loved it. And all the textures; crunch from the nuts and smoothness from the white chocolate chips.  This bread is very moist thanks to the 1-1/4 cup pumpkin. I underbaked my bread at 35 minutes (because I just love gooey middles!:) but if you're not a fan of soft dough in the middle, bake for 40-45 minutes.  

 

And it's done in only one bowl!  You now don't have to wash a dozen bowls ... you're welcome. 

 

The holiday season is fast approaching!  We're already halfway through October!  Where did time fly?  With the migrating birds, because it is definitely getting colder. (Sorry, that was really weak.  I won't tell you at what time I'm typing this!)  And that means I get to switch wardrobes!  Since we've been doing lots of cleaning out and organizing before the new baby, I've been in an organizing mood. This means I've been motivated to go through my room and get rid of a lot of stuff.  Is it just me, or is it unless you get a new bed and paint job, no one notices the hard work you've spent going through all that worthless clutter and junk you've kept?  All those drawings and lists that have been in your closet for your future grand kids?  I guess I can walk into my room, knowing the hours I spent organizing that drawer were well spent.  I think it's because I'm the only one who knew about the stack of papers and notes in the corner ... covered up by the box of doll clothes ... which no one was supposed to see to begin with!  I have to be in the mood to clean. And when I am, I throw nostalgia out the window. It's ironic, because I used to be a pack rat and kept everything (future generations *cough*  After this weekend, theyll just have to rely on stories!)  Oh well, Goodwill and my friends should be benefitting from my organizing mood!  

Thankfully, my pumpkin bread mood never leaves me ... especially when it's buried under hazelnuts, coffee, and white chocolate. :)

One Bowl Coffee Nut White Chocolate Pumpkin  Bread 

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 loaf (12-16 slices) 

1-1/2 cup flour (I used half whole wheat and half all purpose) 

2/3 cup sugar (I used half brown, half granulated)

1/2 teaspoon each salt, baking soda, and baking powder 

1/2 teaspoon cinnamon 

1/2 teaspoon pumpkin pie spice 

2 teaspoons instant coffee granules (use 1 for less coffee flavor)

1 egg 

1/4 cup oil

1-1/4 cup pure pumpkin purée 

2 tablespoons milk

1/2 cup white chocolate chips 

1/2 cup chopped hazelnuts 

Preheat oven to 350.  Grease and flour an 8x4 loaf pan.

 In a large bowl, whisk egg, oil, pumpkin puree and milk until smooth.  Add flours, sugars, salt, baking soda, baking powder, cinnamon, pumpkin pie spice, and coffee granules and stir until incorporated, being careful not to over stir.  Fold in white chocolate chips and hazelnuts.  

Pour batter into prepared pan and bake for 35 (for gooey middles) to 45 minutes or until toothpick inserted comes out clean.  Let cool for 20-30 minutes before letting cool on a wire rack.  Wrap in foil and freeze or store in an airtight container until serving. 

Related Recipes:

Pumpkin Spice Glazed Soft Pretzel Bites
 

Cinnamon and Sugar Zucchini Bread

For more pumpkin ideas, check out my All Things Pumpkin Board.  And My Sweet Bread Addiction Board has more sweet bread ideas than I could ever bake! 

White Chocolate and Peanut Butter Banana Cupcakes

I've been seeing this combo of white chocolate and peanut butter all over the blogosphere.  I finally decided to try it!

These are actually fairly fluffy and not as dense as I expected.  Between the banana, yogurt, and peanut butter, I expected these to be mini pound cakes.  But no, these are slightly moister than traditional cake, (and I like mine that way!) but still fluffy and tender. 

I debated how I wanted to do this, but the end result is even better than I had hoped.  The banana is subtle, and the peanut butter and white chocolate get to shine.  I'm not a huge white chocolate fan, but I had most of a bag left over from this milkshake so I had to use it!  Peanut butter (aside from being my favorite ingredient ever) was a new and exciting pairing.  I wasn't disappointed by how they blended.  The white chocolate wasn't overpoweringly sweet and neither was the peanut butter overly nutty.  The flavors are both there and compliment each other really well.

The frosting is SO simple and yet it adds so much to these cupcakes!  I guess in order to call it a cupcake, it needed frosting, and I really like this one.  It is more of a thick glaze, but these cupcakes really don't need very much.  To be honest, they don't need the frosting, but they looked so boring on their own, I needed something to make them photogenic.  (Isn't it always the best recipes that look the worst?  I mean, how can I tell you this cupcake blends three incredible flavors in a moist and tender cupcake when all there is, is a tan cupcake with no color or chunks of texture?  So, I needed the frosting.  And the sprinkles, because sprinkles make everything festive:)

White Chocolate and Peanut Butter Banana Cupcakes
Recipe Source: The Sweet {Tooth} Life.  Adapted from Chiquita
Yield: 12 frosted cupcakes

Cupcakes:
2 medium bananas, ripe and mashed
1 egg
1/4 cup milk
1/4 cup plain greek yogurt
3 tablespoons peanut butter
1 teaspoon vanilla
8 oz. white chocolate chips, melted
2/3 cup sugar
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Frosting:
2 tablespoons butter
1/2 cup white chocolate chips
1 tablespoon peanut butter

Optional: Sprinkles, white chocolate chips

Preheat oven to 375.  Line and lightly grease a regular 12 cupcake pan.

For cupcakes:  Mash bananas well.  Beat eggs and add bananas, milk, yogurt, peanut butter and vanilla.  Stir until smooth.  Add melted white chocolate chips and stir.  Combine sugar, flour, salt and baking soda and add to wet ingredients.  Stir until moistened. 

Spoon into prepared pan, filling 3/4 way full.  Bake for 15-17 minutes.  Let cool before frosting.

For frosting: Melt butter and white chocolate chips in microwave for 30-40 seconds, stirring occassionally.  Heat for 10 seconds longer, if necessary.  Stir in peanut butter and let cool for one minute.  Spread on cooled cupcakes and sprinkle with sprinkles and white chocolate chips, if desired.