Triple Layer Cookie Bars

Alright, I’ll confess, there is absolutely nothing healthy about these cookie bars. But I’m returning to school and will be giving away most of them so I decided to go all out and assume that every single calorie will be worth it. With an ingredients list like that, how could they not be absolutely delicious? No guilt!

Triple Layer Cookie Bars (taken from Yummly)

  • 1/2 cup butter
  • 1 1/2 cup fine graham cracker crumbs
  • 7 oz shredded coconut flakes
  • 14 oz can sweetened condensed milk
  • 1/2 cup peanut butter
  • 12 oz semi-sweet chocolate chips
Preheat oven to 350 F. Line a pan with parchment paper (the original recipe suggested 9×13 but I chose 7×11 because I wanted thicker bars)
Melt the butter in the microwave and pour into the lined pan. Sprinkle the graham cracker crumbs evenly over the melted butter. Top with the coconut and then pour the sweetened condensed milk over the top and smooth.
Bake for 20-25 minutes or until golden brown.
In a saucepan over low heat melt the peanut butter and chocolate chips, stirring constantly until smooth and creamy. Pour over the baked bars.
Allow to cool completely (refrigerating speeds it up) before cutting into bars. Store in an airtight container.

Cinnamon Bread

This tasty quick bread is easy to throw together and made my whole house smell absolutely heavenly. I’ve tasted some delicious crumbs but haven’t cut it yet because I’m bringing it in to share at work. It’s testing my willpower just sitting on the counter and I’m excited for breakfast tomorrow!

Cinnamon Bread (taken from Allrecipes and altered)

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 2 tsp ground cinnamon
  • 4 teaspoons Country Crock Light buttery spread
  • 1 tablespoon mini cinnamon chips

Preheat oven to 350 F. Line a 9×5 loaf pan with parchment paper and set aside.

Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl.

In a large mixing bowl, combine buttermilk, oil, eggs, and vanilla extract. Add the flour mixture and stir until just combined, careful not to overmix.

In a small bowl, mix the sugar, brown sugar, cinnamon, cinnamon chips, and butter for the topping until crumbly.

Pour half of the bread mixture into the loaf pan. Sprinkle about half of the topping mixture on top. Add the remaining half of the bread mixture, smooth the top, and add the remaining topping mixture.

Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.

Mocha Muffins with Peanuts

I firmly believe that chocolate has its place in the breakfast world—like in these mocha muffins for example! Chocolate muffins made with coffee with bits of roasted peanuts mixed in. And because they’re made with whole wheat and without any butter or eggs, they’re vegan and (vaguely) healthy.

Mocha Muffins with Peanuts (taken from Love Food Eat)

Makes about 14 muffins

  • 2 cups whole wheat flour
  • 1 cup sugar
  • ½ cup cocoa
  • ½ cup crushed plain roasted peanuts
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ – ¾ cup oil
  • 1 cup coffee
  • ½ cup soy milk

Preheat oven to 325 degrees. Line muffin tins with cupcake liners.

Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients well.

Pour the wet ingredients to the dry ingredients. Mix till combined, but do not overmix.

Spoon the batter into muffin tin and bake for 20- 25 minutes until a toothpick comes out clean.

Chocolate Fudge with Walnuts

Fudge: the lazy man’s dessert. 5 minutes of active prep time + four or five ingredients = lots and lots of delicious fudge. It’s super simple and as long as you have a couple of hours to let the mixture chill, it’s the perfect treat to make and share.

Chocolate Fudge with Walnuts

  • 1 14 oz can of sweetened condensed milk
  • 3 cups of semi-sweet chocolate chips
  • dash salt
  • 1 1/2 tsp vanilla extract
  • 3/4 cup chopped walnuts

Line an 8×8 pan with wax paper and set aside.

Add milk, chocolate chips, and salt to a medium saucepan and melt over low heat, stirring constantly to combine. Once smooth, add vanilla and walnuts and mix well.

Pour mixture into pan and spread evenly. Chill in the refrigerator for at least 2 hours, until firm. Cut into squares and store in the fridge.