Tag: all purpose flour

Extra Chocolate Chip Cookies

These are called extra chocolate chip cookies because they are packed with EXTRA chocolate chips. These extra chips come into play after the cookies are mostly baked! I added them for the last 2 minutes of the baking time! Not only does the chip addition make them delicious but it also makes them look extra pretty! Don’t you think? I used a combo of milk chocolate chips and Ghirardelli Grand Chips for the base of this cookie but you could use regular, too! For the last 2 minutes I added some semisweet chips! This way you have THREE chips in your cookie! Tastebuds will be dancing! Don’t be scared off by the 24 hour chill time. Of course, you can chill just an hour or 2 BUT if you can wait 24 hours, go for it!!! They are even better!

Extra Chocolate Chip Cookies

Ingredients

16 Tablespoons butter
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoon vanilla
2 eggs
3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup milk chocolate chips
¾ cups Ghirardelli grand chips
Semi sweet chips to press in for the last 2 minutes of baking

Instructions

Microwave the butter till melted.
In a mixer, beat the butter with the sugars until creamy.
Add the vanilla and the egg.
Add the flour, baking soda, and salt.
Add the chips and chill 24 hours.
Scoop dough onto parchment lined cookie sheets.
Bake at 350 9-11 mins. (add the semi sweet chips during the last 2 minutes of baking)
Don’t over bake them!

3.4.3177

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Peanut Butter and Jelly Muffins (Gluten Free Option)

Peanut Butter and Jelly Muffins are a tasty treat that makes it a little easier to get out of bed on chilly fall mornings. Plus there are gluten- and nut-free options!

This morning, I saw my first red-orange tree of the season. Later this week, the temperatures are going to drop into the 40s. We’re talking about turning on the heat. You know what that means – baking season is back! My oven has definitely been getting a workout over the last few weeks. These peanut butter and jelly muffins are just the beginning.

Even though I’m in my mid-30s and don’t have kids, fall still always means back to school for me. And back to school means peanut butter and jelly everything. Or sunflower seed butter and jelly everything. Both are great! Last year, I made PB+J baked oatmeal that’s still in heavy rotation. This time around, I’m all about muffins. Peanut butter is mixed right into the batter, giving it tons of flavor. And there are little pockets of jelly that are goopy and sweet and remind me of a jelly donut. For extra credit, they’re sweetened with a combination of honey, mashed banana, and brown sugar. Insert all the heart eye emojis.

(This fall, I’m working on a super fun project that gave me an excuse to buy myself some new “back to school” supplies in the form of a beautiful blue moleskine and some 4-color pens that take me straight back to elementary school. It’s ridiculous how happy a new pen can make me. I’ve been a little MIA lately, and that’s a big reason why. I’m not ready to spill all the beans on this project yet but be sure to follow me on Insta stories for updates!)

Peanut Butter and Jelly Muffins

Serves 12

Ingredients

2 cups all purpose flour
½ cup brown sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg, beaten
½ cup peanut butter or sunflower seed butter
1 banana, mashed
¼ cup butter, melted and cooled
1 tablespoon honey
½ cup strawberry or raspberry jelly

Directions

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.
Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.
Bake for 20-22 minutes, or until the tops begin to lightly brown.
Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.

5.0 rating

1 reviews

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I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Peanut Butter and Jelly Muffins (Gluten Free Option)

Peanut Butter and Jelly Muffins are a tasty treat that makes it a little easier to get out of bed on chilly fall mornings. Plus there are gluten- and nut-free options!

Peanut Butter and Jelly Muffins

Serves 12

Ingredients

2 cups all purpose flour
½ cup brown sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg, beaten
½ cup peanut butter or sunflower seed butter
1 banana, mashed
¼ cup butter, melted and cooled
1 tablespoon honey
½ cup strawberry or raspberry jelly

Directions

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.
Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.
Bake for 20-22 minutes, or until the tops begin to lightly brown.
Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.

5.0 rating

1 reviews

Loading nutrition data…

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