Baked Chocolate Chip Granola Bars

Baked Chocolate Chip Granola Bars- No need for those store bought bars! Make these easy granola bars right at home. Great for breakfast on the go, a snack or a sweet treat.

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Once you start making your own granola bars,  the store version will pale in comparison. These are really delicious and will cost you much less than the box. 

Ingredients Needed

• Rolled oats
• Crispy rice cereal ( AKA "Rice Krispies or brand equivalent)
• Flour + Baking soda
• Vanilla
• Egg white
• Coconut oil
• Brown sugar
• Mini chocolate chips

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Can I Use Another Type of Oil?

For this recipe, no.  When coconut oil is melted, it will cool as a solid.  The solid will be needed for the texture of the recipe. 

Chocolate Chips?

If desired, you can replace the chocolate chips with chopped mix nuts or dried fruit.

Why is There an Egg White?

I have found that without it, my granola bars were too crumbly and not sticking together that well.  The egg white helps bind it all together. 

Storage

• Keep any leftovers in a covered container. You don't have to refrigerate, unless your weather is really hot/humid.  These are best eaten within a week.
• Freezing:  You can freeze these!  After cooling the fully baked bars, store them in a freezer safe/covered container or storage bag.  They will stay good for several months.

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Baked Chocolate Chip Granola Bars

How to Make a Single Serving Cake from a Cake Mix

How to Make a Single Serving Cake from a Cake Mix - Cake for one! If you are craving cake, there is no need to make a whole cake.  All you need is 4 quick ingredients and you are ready to go! 

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Ingredients Needed

• Cake mix
• Instant pudding mix
• Milk
• Oil

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Can I Use Any Flavor Cake Mix and Pudding Mix?

• Yes! 
• Be sure your cake mix is a standard size box (approx. 15-18 oz in size) for it to work. 
• For the pudding mix, you have to use instant pudding mix.  You will only need 4 tablespoons of the dry pudding mix, not the whole box.
• For both items, you will be using just the dry mix.  Don't make them! 

How to Make

• First, make your dry mix.  Keep it stored in a covered container/jar until you are ready to use it.  It will be good for a couple of months.
• When you are ready, make your batter (see recipe card).  You will only need 1/2 cup of the dry mix for each individual cake. 
• Microwave it, then, let it cool.
• Enjoy your cake

Microwave

Not all microwaves are the same. Mine took just a minute to cook.  Yours may take longer. When it's done, the edges will be set.  Be sure not to overcook your cake!

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How to Make a Single Serving Cake from a Cake Mix

French Breakfast Muffins

French Breakfast Muffins- Soft muffins that are simply dreamy! They are a simple muffin with the light taste of nutmeg. Then, we dunk the tops with melted butter and cinnamon sugar for added deliciousness.  Eat these warm for the ultimate indulgence.

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My lovely mother made these muffins quite often during my childhood. We didn't call them French Breakfast Muffins though.  They were just "really delicious cinnamon muffins".  It wasn't until I was an adult and started blogging, that I discovered what they were called.

I bake these all the time for my family and no, we don't call them French Breakfast Muffins either...just "really delicious cinnamon muffins" ;) 

Ingredients Needed:

• Flour + Baking powder
• Sugar
• Nutmeg
• Milk
• Eggs
• Ground cinnamon
• Butter

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Recipe Notes

Batter

Don't over mix your batter.  It's OK if there are a few lumps. Over mixing your batter may give you dense muffins.  Dense muffins = not tasty.

Butter

You will need melted butter for both the batter and topping.  After melting it, let it cool to room temperature. This will make it easier to handle and will mix better with your egg in the batter.

Nutmeg

While I totally recommend using the nutmeg on these, if you don't have any on hand, ground cinnamon can be used as a replacement.  

Amount of Muffins

This batter makes anywhere from 6 to 8 muffins. You won't get an entire dozen from it. 

Storage

Keep any leftover muffins in a covered container. No need to refrigerate, unless your weather is really hot or humid. They are best eaten within a week.

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French Breakfast Muffins

No Bake Eclair Cake

No Bake Eclair Cake--Layer of creamy French vanilla pudding with graham crackers and a finishing layer of chocolate frosting make up this easy no bake dessert.  Warning: it's really good and you may eat several slices. 

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It's pretty hot in my area.  Let me change that.  It's pretty humid in my area.  Like, crazy humid.  It's made doing any type of photography of "summer foods" pretty difficult.  Even with my air conditioning on, things are just not working.  

Why am I telling you this?  Because, even though this cake was in my freezer overnight, the frosting still  got messy within a short time.  Don't get me wrong, it's still delicious!  However, your frosting should (hopefully) look a little bit put together than mine.  

Ingredients Needed

• Instant vanilla pudding
• Whipped topping (AKA "Cool Whip")
• Graham crackers
• Chocolate frosting

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Recipe Notes

• Be sure to use instant vanilla pudding! Do not use cook and serve.  I like using French vanilla for this cake, but, regular vanilla will surely work. Do not make the pudding according the box. 
• Chocolate Frosting:  Use an brand or chocolate variety.  I like to use regular chocolate for this, but,  it will work for any chocolate flavor.  
• Important!  Don't forget to take off the foil topping of the chocolate frosting before microwaving it!  It's not wise to microwave foil.
• Refrigerator Time: After preparing, let your cake sit in the fridge for at least 6  hours before serving.  If desired, you can let it sit for longer or even overnight, if desired. 
• Storage: Keep any leftovers in a covered container in the refrigerator. It is best eaten within a week.

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No Bake Eclair Cake

Single Serving Chocolate Chip Cookie

Single Serving Chocolate Chip Cookie- Need a cookie? Don't want to make a whole batch? This one is for you!  8 ingredients + 15 minutes = your very own chocolate chip cookie that you don't have to share.

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 This recipe is from my youngest. He loves sweets, but, doesn't really want to get all involved with the oven and a long list of ingredients.  He is now 15 years old  (how did that happen?!) and has been making this since he was about 8-10 years old all on his own.

It's really simple and will only take you about 15 minutes total.  That includes making, baking and cooling your cookie. 🖒

Ingredients Needed

• Butter
• Flour + Salt+ Baking Powder
• Sugar- -both white and brown
• Vanilla
• Chocolate chips

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Recipe Notes

• You can use a mug or a small dish for your cookie.  Just be sure you spray it with non stick cooking spray and that it's microwave safe before adding your ingredients. It should be about 6-8 ounces in size.
• If you don't have any chocolate chips on hand, feel free to replace them with a different flavored baking chip.
• Semi-sweet, dark chocolate, milk chocolate and mini chocolate chips are all great options for this recipe.
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A Note About Microwaves

Not all microwaves are created equal! I cooked mine for just a minute. However, yours make take longer, depending on your microwave.  When it's done, the edges will be set, but,  the top may still look a bit wet. Don't overcook it...it can turn out dry and not very tasty.

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Single Serving Chocolate Chip Cookie

Chocolate Syrup Cake

Chocolate Syrup Cake- An easy chocolate cake that only needs a handful of simple ingredients and tastes dee-licious! 

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Quick story...my mother-in-law made this cake all the time and my husband loved it quite a bit.  My lovely husband and I were married in 1999.  My mother in law gave this recipe to me in 2001. 

I took the recipe and filed it away.  Then, kids, life and all sorts of stuff happened.  As it does. Fast forward to 2011 and I find it in my recipe files, so, I decided to bake it.  Now, mind you, I didn't bake it for my husband or my family.  I baked it because, I just started food blogging and was looking for inspiration.  Oops. So...am I a bad daughter-in-law or wife? 🤔

I say neither! Because, I now make it a bit more regularly and everybody around here loves it. It's simple, chocolatey and really delicious. 

Ingredients Needed

• Flour + Salt+ Baking soda
• Sugar
• Butter
• Eggs
• Chocolate syrup

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Can I Use Any Brand Chocolate Syrup?

Yes. You will need a 24 ounce bottle.  You could also make it homemade, use dark chocolate, sugar free or a plant based version.  Whichever you prefer. Just keep in mind, a different variety may also be different when it comes to the size of the package. 

What Kind of Frosting Should I Use?

Well, that is up to you too.  You can go with your favorite homemade chocolate buttercream frosting or heck, your favorite store bought brand/variety.   If you wish to opt out of a thick frosting, a dusting of powdered sugar works great on this cake too.

Looking for frosting ideas?  Browse a few right here. 

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Chocolate Syrup Cake

Brown Sugar Toffee Dip

Brown Sugar Toffee Dip- A dreamy dip made with cream cheese, brown sugar and loaded with bits of toffee. 

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I just realized that most of my dip recipes come from my younger sister.  Baking isn't really her thing, but, golly, she loves to whip up a good dip.  This one included!

Ingredients Needed

• Cream cheese
• Sugar- both brown and white
• Vanilla
• Toffee baking bits

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Recipes Notes

• Make sure that cream cheese is softened! This is so important for the creamy consistency of your dip.
• Toffee baking bits can be found in the same section as the chocolate chips in your grocery store. If you can't locate them, see the recipe card to purchase.  You can use the plain toffee version or toffee with the chocolate bits ( that is what I used). Both taste yummy.

Dipping Ideas

• Graham crackers
• Sliced apples
• Pretzels
• Vanilla wafers

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Brown Sugar Toffee Dip

Lofthouse Style Sugar Cookies

Lofthouse Style Sugar Cookies- Soft as a pillow sugar cookies topping with creamy vanilla frosting. Just like the grocery store version!

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Ingredients Needed

• Flour
• Baking soda + Baking powder + Salt
• Butter
• Sugar
• Vanilla
• Sour Cream
• Egg

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Recipe Notes

• Be sure your butter is softened before using. This will give your cookies their creamy texture. Need to soften it quickly?  Here's a tip.
• Do not skip refrigerating your cookie dough.  It is a very soft dough and keeping it in the fridge will make it easy to handle.  Keep it in the refrigerator for at least 2 hours before baking.  If desired, you can leave it in there longer or overnight, if needed.
• Storage: Keep any leftover cookies in a covered container.  If the weather is hot/humid in your area, put them in your refrigerator. 

Frosting

I simply frosted ours with a basic vanilla frosting (colored with food coloring).  Use your favorite homemade vanilla butter frosting or grab a container of the premade stuff.  Whichever works best for you! 

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Lofthouse Style Sugar Cookies

Fluffy Jell-O

 Fluffy Jell-O- Your new favorite no bake dessert is here! Your favorite Jell-O, whipped topping and sour cream is all you need for this one.  Fluffy and fun. 🎉

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This recipe is from my sister (the dip lover).  It's just three ingredients and is crazy easy to toss together.  Serve this one at your next party and it will be a guaranteed hit. 

Your Three Ingredients

1. Gelatin (ex: Jell-O)
2. Whipped Topping (ex: Cool Whip)
3. Sour Cream

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Can I Use Any Flavor of Jell-O?

Yes. Stick with a 3 oz box.  Do not make the Jell-O! You will only need the gelatin powder.  Also, you do not need to use "Jell-O" brand.  Any brand equivalent will work.  Same goes for a low sugar/sugar free options. 

Whipped Topping?

• AKA "Cool Whip.  Like the gelatin, you can use any brand or variety (low fat/fat free, etc.). Be sure it's thawed well before using. 
• Important:  If your weather is very hot/humid, do not let your whipped topping defrost at room temperature. It can may change the consistency of your whipped topping and it will not work in this recipe.  For hot/humid weather, it is best to let it thaw in your refrigerator. 

Sour Cream?

Yes, I now it sounds weird, but, it works.  If desired, you can use plain Greek yogurt, as a replacement.

Can I Add Fruit to This?

Yes. If needed, drain or pat dry the fruit beforehand.  You don't want to add any additional liquid to it. Once that is done, fold in your fruit when you add the whipped topping. 

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Fluffy Jell-O

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake-A buttery pound cake with the delicious addition of chocolate chips and a smooth chocolate glaze. 

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Ingredients Needed

• Flour + Salt
• Eggs 
• Egg yolks
• Vanilla
• Sugar
• Chocolate chips

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Why Use An Egg and An Egg Yolk?

The whole egg is used as a binding agent. It's going to hold your cake together. The egg yolk will provide more flavor and richness to your cake.  They also will give you a  smoother batter. So, be sure to use both.  If you don't, the cake will still work, however, your texture may be different.

Chocolate Chips

I used semi-sweet chocolate chips for ours.  However, milk chocolate and dark chocolate will also work with the cake. 

Glaze

I love the chocolate glaze on this cake! However, if you aren't big on glazes or simply want to omit it, the cake is just as delicious without it.  Your choice!

Storage

Keep any leftovers in a covered container. No need to refrigerate, unless it's hot/humid in your area. It's best eaten within a week.

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Chocolate Chip Pound Cake

Peanut Butter Swirl Bars

Peanut Butter Swirl Bars- Creamy peanut butter with the added bonus of a chocolate swirl in convenient bar form.  A great option for a weekday dessert! 

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When I was little, my mom was a stay at home mom.  She did work, but, it was once my younger sister was in middle school/high school.

While she was a stay at home mom,  my mom baked nearly every weekday.  Yes, no exaggeration.  It was pretty awesome. We would always have something for dessert after dinner or after school.

These bars were part of the regular dessert rotation.  No wonder! They are easy, delicious and can be made with just a few simple pantry ingredients. 

Ingredients Needed

• Flour + Baking powder + Salt
• Butter
• Peanut butter
• Sugars: both white & brown
• Eggs 
•  Vanilla
• Chocolate chips

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Recipe Notes:

Peanut Butter

I recommend using a "regular" peanut butter as opposed to a natural version. The natural version will work, but, does have a higher oil content.  If you do use it, you may want to add a tablespoon or two extra of flour, to absorb the extra oil.

Baking

Don't over bake your bars.  They will appear soft at first, but, will firm up as they cool. As long as the edges are lightly brown, they are OK. 

Storage

Keep any leftover bars in a covered container. No need to refrigerate, unless it's really hot/humid in your area.

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Peanut Butter Swirl Bars

Banana Buttermilk Cake

Banana Buttermilk Cake- For the banana lover in your life! A soft cake packed full of banana flavor and only requires a few simple ingredients.  

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This recipe actually came from my mother in law.  Who, like my mother,  loved desserts.  This cake is really simple to make and tastes amazing!  You can dress it up with frosting or eat it plain.  Either way, it's quite delicious. 

Ingredients Needed

• Flour + Baking powder + Salt
• Vanilla
• Sugar
• Butter
• Banana
• Eggs
• Buttermilk

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Recipe Notes

Bananas

You will need a cup of mashed bananas.  This should be about 2-3 medium size bananas. Go with ripe bananas for your cake.  They are easier to mash, a little sweeter and will blend better.

Buttermilk

None on hand?  Simply whisk together 1/2 cup milk with a teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes, then, proceed with the recipe.

Frosting

I frosted ours with peanut butter frosting.  However, this cake will go great with a chocolate frosting, cream cheese or vanilla.  It's even delicious without any frosting at all!  Explore some ideas right here.

Storage

Keep any leftovers in a covered container. No need to refrigerate, unless the weather is really hot/humid in your area. The cake is best eaten within a week.

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Banana Buttermilk Cake

Banana Bread

Banana Bread- The classic! Soft banana bread that requires just a few simple ingredients and tastes amazing.

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Not gonna lie, I have eaten way too many of slices of this in my lifetime.  Serve it plain or with a little butter and it is just perfect.

Ingredients Needed

• Flour + Salt + Baking soda
• Ground cinnamon
• Brown sugar
• Eggs
• Butter
• Bananas

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Recipe Notes

• Don't  over mix your batter. You can simple mix it until there are no longer any dry spots in your batter. Overmixing can give you a dense banana bread. Which is, not that great.
• Butter: Be sure it's soften beforehand. Need it done quickly? A few tips.
• Bananas: You will need 2 cups of mashed bananas. This should be about 3 medium size bananas. The riper the banana, the better.
• Storage: Keep any leftovers in a covered container or storage bag. It's best eaten within a week.  If desired, you can freeze your bread. Let it cool completely, then, freeze it in a freezer-safe, covered container or storage bag.  It will be good for several months. 

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Banana Bread

Cake Batter Fluff Dip

 Cake Batter Fluff Dip-A dreamy dessert dip made with dry cake mix, cream cheese and smooth marshmallow fluff. Grab a cookie and enjoy! 

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Be prepared to eat large quantities of this dip at one time. 🖒

Ingredients Needed

• Dry cake mix
• Butter
• Marshmallow fluff
• Powdered sugar
• Milk
• Cream cheese

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Can I Use Any Flavor Cake Mix?

Yes.  Any flavor will work! You will need 1 cup of the dry mix. 

Butter and Cream Cheese

Be sure they are softened beforehand. This will give your dip a creamy consistency.

Marshmallow Fluff

Want to make it homemade?  Find out how right here.

Dipping Ideas

• Graham crackers
• Fruit
• Vanilla wafers

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Cake Batter Fluff Dip

Homemade Chocolate Pudding

Homemade Chocolate Pudding- Creamy, dreamy chocolate pudding made right on your stove top! Serve it warm or cold..your choice!  Don't miss it...it's too good to pass up.

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Childhood memory unlocked with this recipe.♡

When my mom would make this pudding, one person would be designated to stir it.  Stir, stir, and keep stirring.  As a kid, it felt like it took forever to make this, but, it's actually not that bad....about 25 minutes.

Ingredients Needed

• Unsweetened cocoa powder + cornstarch + salt
• Sugar
• Whipping cream
• Egg yolks
• Whole milk
• Chocolate chips
• Vanilla

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Recipe Notes

Chocolate Chips

I like to use dark chocolate chips for baking. However, semi-sweet or milk chocolate will also work for this pudding.  Same goes for the unsweetened cocoa powder. You can use a darker version, if preferred.  It just depends on how you like your chocolate.  ;) 

Stir, Stir, Stir!

Be sure you continually stir your pudding until it is completely done. It can burn pretty quickly if you leave it unattended or sits too long in the saucepan without movement.

Serving & Storage

• If you wish to eat your pudding warm (oh gosh, so good!), let it cool for about 10-15 minutes before serving.
• Want to serve it cold?  Let it cool for 10-15 minutes, then, transfer the pudding to a container. Cover it for 1-2 hours before serving.  
• Your pudding may develop a skin when it is in the refrigerator. If you don't mind it, don't do anything. If you want to avoid it, press a piece of plastic wrap on top of the pudding while it is in the refrigerator. 
• Keep any leftover pudding in a covered container in the refrigerator. It's best eaten within a week. 
• Topping Suggestions: Whipped cream, whipped topping ( aka "cool whip") or vanilla ice cream. 

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Homemade Chocolate Pudding

Cocoa Powder Fudge

Cocoa Powder Fudge- For the chocolate lover in your life, or, just you. 

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My mom's fudge recipe! She would make this with a big batch of popcorn.  Then, we would watch a movie together.  Childhood bliss. ♡

Ingredients

• Powdered sugar
• Unsweetened cocoa powder
• Salt
• Butter
• Vanilla
• Milk

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Recipe Notes

• Add Ins: If desired, you can stir in a few chopped nuts, top with a sprinkle of coarse salt or chopped nuts, add a swirl of caramel sauce or peanut butter.  Whichever you decide, do it before your fudge sets! 
• Stove Top:  Only let your milk come to a slight boil, then, remove it immediately from the heat.   Be sure to keep a close eye on it, you do not want burnt milk in your fudge.
• Storage: Keep any leftovers in a covered container in your refrigerator. You can also freeze it, if you wish.  Storage in the fridge is good for about 2 weeks.  Storage in your freezer is good for several months. 

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Cocoa Powder Fudge

Cake Mix Brownies

Cake Mix Brownies- -Got a cake mix sitting in your kitchen? Make brownies with it! This easy recipe will satisfy your brownie craving in a snap.

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Add to to the list "Where The Heck Did This Recipe Come From?!".  This delight has been in my recipe archives for tooo looonng.   They are really delicious and a snap to make.

Ingredients Needed

• Dry cake mix
• Egg
• Milk
• Butter
• Chocolate chips

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Can I Use Any Brand of Cake Mix?

Yes. Use any brand and variety you wish.  Stick with a standard size box (15-18 oz) for the recipe to work correctly. Pictured:  Red Velvet 💓

Can I Use a Different Size Pan?

Yes.  If desired, you can bake these in an 8 x 8 baking pan.  Use the same ingredients/measurements and increase your baking time just a few minutes.

A Note About These Brownies

Just a heads up! These brownies are definitely more on the cakey side, than, fudgy. 👍

Frosting

Pictured:  Cream Cheese Frosting  Use any flavor you wish or serve them plain, with whipped cream or ice cream. 

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Cake Mix Brownies

Scotcheroos

Scotcheroos- Gooey cereal bars packed full of peanut buttery goodness. They are then topped off with a combination of melted chocolate and butterscotch. Don’t pass these up…they are crazy good!

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Scotcheroos

One Bowl Chocolate Chip Blondies

One Bowl Chocolate Chip Blondies- One bowl + A few basic ingredients = One Delicious Blondie

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This recipe has been in my archives since...forever.  I have a kid who has always loved to bake, so,  I am constantly on the hunt for easy baking recipes that he can do on his own.  He started off making his own microwave cookie and has graduated into making these blondies.

Delicious and quite addicting. You may find yourself wanting to make them all the time. 🖏

Ingredients Needed

• Flour + Salt + Baking powder
• Sugar
• Butter
• Eggs
• Vanilla
• Chocolate chips

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Can I Use Any Flavor Baking Chips?

Of course! If you don't want to use chocolate chips, you can use peanut butter, butterscotch or a combination of your favorite flavors. 

Butter

Your butter will need to be melted.  After melting it, be sure to let it cool for about 5 minutes before using.  If you don't have any butter on hand, a neutral oil can be used as a replacement.

Storage

Keep any leftovers  in a covered container.  No need to Refrigerate, unless the weather is really hot/humid in your area. They are best eaten within a week. 

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One Bowl Chocolate Chip Blondies