Tag Archives: chocolate chips

Our Favorite Pumpkin Muffins- Cleaner Version

P1020761My children’s eyes light up when they discover that pumpkin muffins are for breakfast. They absolutely love them. And yes, they are pretty tasty- moist, slightly sweet, and hinting with flavors like cinnamon, ginger and cloves- classic pumpkin companions!

I posted my original recipe for these favorite Pumpkin Muffins of ours a while back. Since then, however, I have cleaned them up a bit by drastically reducing the sugar (originally 3/4 cup white sugar – now down to 1/4 cup of pure maple syrup) and using healthier “oils and fats”- real butter and coconut oil- instead of canola oil. The kids can’t tell the difference, and I am much happier. The muffins taste just as delicious, if not better!

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Chocolate Chip Pie Bars

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What do you get when you cross chocolate chip cookies with Pie? Did I hear  someone say ‘Bliss’? ‘Perfection’?

Well, let me tell you- you’ll get flaky pie crust, gooey chocolate and a golden ‘cookie-like’ top that begs to be topped with vanilla ice cream.

Chocolate Chip pies are somewhat of a classic. Many people might associate them with the Kentucky Derby under the name of “Derby Pie“, which usually adds nuts. My first introduction to the pie was through my in-laws, using a Toll House version.

But, get ready…we’re switching it up again. My version is not a pie- We’ re making Bars! (and now we have a cookie turned pie turned bar!)

I actually prefer this bar version because it makes them easy to cut up into smaller pieces, they’re easier to pack up for lunches or snacks, and I could easily make a bigger batch for parties or family get-togethers and bake it all in a big baking dish, instead of needing multiple pie plates to shuffle around.

We liked them a lot! And so- here is my own version of this wonderful sweet treat!

Pie Crust: (this is my very favorite pie crust. I will have to post it separately sometime!)

  • 2 cups flour
  • 2 tsp. sugar
  • 1 tsp. salt
  • 2/3 cup canola oil
  • 3 tbs. milk

Filling:

  • 2 eggs
  • 1/2 cup flour
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp. salt
  • 3/4 cup butter
  • 1 1/2 cups semi-sweet chocolate chips

Start with the crust. 

In a 9 in square baking pan, combine the flour, sugar, and salt.

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In a small bowl, combine the oil and milk and mix it really well with a fork.

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Pour the oil/milk into the flour mixture.

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Using the fork, work to combine it. I usually end up getting my hands in there to finish working the flour into the wet mixture.

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Now press all of this into the pan bottom and just a little bit up the sides (not even half-way)

That’s all for the crust.

For the filling:

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Beat the eggs in a mixer until they begin to become foamy. (I would say about 2 minutes on a high speed)

Add the flour, white sugar, brown sugar, and salt. Mix well

Add the softened butter. Beat until all combined and the butter is incorporated pretty well. (but don’t be surprised if you still see some little small chunks of butter)

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And finally, dump in the chocolate chips and give a little stir.

Bake at 325 for 1 hour. A knife inserted in the center should come out clean. (some chocolate will probably stick to the knife and the knife might seem kind of ‘oily’, but that is fine)

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Allow this to cool a bit before slicing into it. (I would give it a half hour)

You can serve this warm with vanilla ice cream on top. But I think it is also equally as good at room temperature.

I’ll let you decide which is better!

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Oatmeal-Raisin-Chocolate Chip-Almond Cookies

P1020868I love a good oatmeal cookie! And yesterday after lunch, I found myself really craving a good oatmeal cookie.

You know- one that is just taken from the oven… all warm and soft, with the chocolate chips still oozing and the raisins still plump. That is dangerous, let me tell you!

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Pumpkin Chocolate Chip Muffins (with wheat and flax)

P1020761“Mom, what can we eat for breakfast??” my children asked this morning. “Well- you know, just the usual” I replied. Obviously tired of “the usual” list of choices, they began to plead. “Will you PLEASE make Pumpkin Muffins??” (a definite favorite). I had actually bought some pumpkin at the store last week for an occasion such as this- so this plan sounded good to me, too! 

And so- this morning we made some really yummy pumpkin muffins. on the nutritional side of things, pumpkin is very good for you- lots of vitamins- and I also made these with all white-wheat flour ( a lighter wheat flour) and added milled flax seed. So- not a bad breakfast! As far as taste goes- these muffins really are good- very moist, very soft, sweet, but not too sweet- and nice subtle flavors from the cinnamon, ginger, and cloves.

As an added bonus, my kitchen now smells delicious and cozy to start the day off!

Now, if you will please excuse me, the muffins are hot and calling my name!

  • 2 eggs
  • 3/4 cup sugar 
  • 1 cup solid-packed pure pumpkin
  • 3/4 cup oil 
  • 1 1/2 cups white-wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • pinch of cloves (about an 1/8 tsp)
  • 1 Tbs. milled flax
  • 1/2 cup semi-sweet chocolate chips

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In a mixing bowl, beat the eggs, sugar, pumpkin, and oil.

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Add the dry ingredients (except the chocolate chips) and mix just until all incorporated and smooth.

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Add the chocolate chips and gently stir.

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Grease the muffin tin. Fill the muffin cups.

Bake at 375 (400 if you have a shiny pan) for 15-18 minutes (mine took 17 minutes) until a small knife inserted in the center of one of the muffins does not come out with batter on it.

 Allow to cool for a couple minutes before removing them to a wire rack.

Makes 12 muffins

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