Dulce De Leche Frozen Yogurt

Dulce De Leche Frizen Yogurt

Dulce De Leche Frozen Yogurt

I decided to make this delicious combination because the other night my lovely husband treated me to a yummy dinner at Zydeco’s and then a frozen treat at Sub Zero.  First off  Zydeco’s Cajun Restaurant : DELICIOUS, FUN AND GREAT SERVICE!  Win!  It was featured on  Diners, Drive-Ins and Dives a few years back and I see the owner quite often at my part-time job (not the substitute one…the cooking demo one).  Debbie  is a lovely lady and I love to support local joints!  The End.

About the Sub Zero Ice Cream  place.  It was more an experience rather than kick butt frozen treats….in my humble opinion.  The concept is liquid based (ice cream, frozen yogurt, soy milk, coconut milk…etc…).  They add a flavoring and mix-ins and wham hit it with liquid nitrogen.  Cool concept but overall flavor was so so.  I mean don’t take this the wrong way but Ben and Jerry’s still tastes better than that to me.  But it’s fun and you’ve got to try it at least once in your lifetime.  Check.  Done.  Now I want real flavor.

My selection at Sub Zero place: frozen yogurt with Dulce De Leche (as my flavor) and Reese’s peanut butter cup as my mix-ins (yes I am predictable).  Matt picked ice cream with caramel flavoring and toffee mix-in (my suggestion!).

Mine was good but I couldn’t really taste the Dulce De Leche.  Total bummer.  Matt says that it’s because I had too much Reese’s ….sorry but when you add Reese’s you’ve got to go for that extra scoop!   😉

So today, I decided the best way to get this flavor to really hit home was to make it myself.  As my mom always told me: if you want something done right do it yourself!

For some reason I saw a lot of recipes online that  included heavy cream.  I opted for a healthier version…mind you I wouldn’t consider Dulce De Leche healthy but no cream might help a little!

take a close look at this mouth watering frozen yogurt

take a close look at this mouth watering frozen yogurt


1 13.4-ounce can Dulce De Leche

2 1/2 cup non-fat Greek yogurt

1 tablespoon agave syrup (or honey if you prefer)

1 teaspoon vanilla

1 teaspoon sea salt (or kosher salt)

3/4 cup mini semi-sweet chocolate chips (optional)

How to:

In a large bowl combine your Dulce De Leche, Greek yogurt, agave syrup, vanilla and sea salt.  Using a whisk combine everything well.  Pour your mixture into your ice cream maker and freeze according to manufacturer’s instruction.  When the madness has run its course gently add your mini chocolate chips while machine is still running.  When everything looks dandy put your frozen yogurt into a tightly sealed container and put in your freezer until ready to serve.

the mixture...already 100% better than my Sub Zero frozen treat!

the mixture…already 100% better than my Sub Zero frozen treat!

I <3 my ice cream maker! It makes magic!

I ❤ my ice cream maker. It makes magic!


In the container it goes....after quite a few taste tests  ;)

In the container it goes….after quite a few taste tests 😉

Or dig in right away!  I did!   🙂

Note: if you do not serve the frozen yogurt within the next few hours it may harden but let sit at room temperature for a few minutes and all will be good.

My after dinner treat! Simply Perfect if you ask me!

My after dinner treat! Simply perfect!

This is super creamy, a little tart and filled with amazing Dulce De Leche flavors….bursting with flavor…lots…tons….a multitude of flavors…OK OK I’ll stop…but it’s really really really good if you ask me  😉

homemade frozen treat truly are DA BESTEST!

homemade frozen treats truly are DA BESTEST!

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Peace and Add Flavoring To Your Life,



Scotcharoos (my way)

Scotcharoos <3

Scotcharoos ❤

Some days I think I live under a rock.  I honestly had never heard of Scotcharoos until a few days ago.  Truth be told when I saw the picture of a lovely dessert treat I wanted to make Sunshine for prom night at her friend’s house, I thought it was simply a layer of Rice Krispies squares.  I saw the name but thought nothing of it.  Then my friend Chris came over and I showed her the recipe and she said: “oh yea I love Scotcharoos….”

What?  ummmm…..OK.

So then I had this flashback of never having tried Hamburger Helper until I married Mr. Man.  Never having ordered Chinese take-out until I moved in with the “princess” in college.  Never having Spam…still!

What’s a silly girl to do?  Make Scotcharoos and make some pretty darn good one at that!  So take that stupid rock over me!  :/

these little gems are so flippin' amazing!

these little gems are so flippin’ amazing!

Please note this is not the “classic scotcharoos” these have been Isabellized…what ever that means!


6 cups rice Krispies cereal

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

2 cups chocolate chips, divided

1 cup butterscotch chips

1/2 cup peanut butter chips

How to:

Spray a 9X13 baking dish with cooking spray, set aside.

In a large bowl combine your cereal with 1 cup chocolate chips.  Set aside.

In a saucepan, combine your corn syrup and your sugar.  On medium heat gently stir until sugar has melted.  Remove from heat and add your peanut butter.  Gently stir until combined and creamy.  Add to your cereal and chocolate chips mix.  Quickly stir.  The heat from the peanut butter mixture will melt some of your chocolate chips, go for it. Don’t worry about it too much.  It will taste amazing.  Spread your mixture into your prepared pan.  Set aside.

the peanut butter mixture is quite spectacular if you ask me!

the peanut butter mixture is quite spectacular if you ask me!

all set!

all set!

In a heat proof dish combine your 1 cup chocolate chips with your butterscotch chips.  Starting with 30 seconds heat in your microwave.  Stirring after each time.  (I did 30 secs then another 30 secs. but followed with 15 seconds increments as to not burn my chips)  Once completely melted pour over your cereal mixture and spread evenly.  Set aside.

chocolate & butterscotch make a beautiful friendship!

chocolate & butterscotch make a beautiful friendship!

In another small heat proof dish melt your peanut butter chips in microwave.  Again stirring after each time.  (I would suggest 15-20 seconds increments)  Using a spoon, place dollops of your melted chips over the chocolate/butterscotch layer.  Using a knife gently run through to swirl the peanut butter with the chocolate/butterscotch layer.  Done!  Place in your fridge (if in a hurry) or leave to cool at room temperature until chips have hardened.

there is no rules here....just dollops of peanut butter! Whatever works!

there is no rules here….just dollops of peanut butter! Whatever works!

pretend to be an artist....a peanut butter artist!

pretend to be an artist….a peanut butter artist!

OH MY WORD.....pure art!

OH MY WORD…..pure art!

Voila!!!! One of the best treat I have had in a long time….SUPERB!

I want this piece right now!

I want this piece right now!

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so so so perfectly fabulous!

so so so perfectly fabulous!

Note: these are simply jaw-dropping delicious….addictive….not something that will get you bikini ready….beware my friends, one could eat a whole pan of these goodies!

don't you just want to take a bite?  ;)

don’t you just want to take a bite? 😉

Peace and Rock,


Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

I have been making this recipe for quite some time.  I don’t even know why I haven’t shared it with you guys.  It is so delicious.  Kids love it and you can truly make the whole thing in no time.  It is not too sweet.  It is a quick breakfast on a busy morning and it is absolutely amazing with a hot cup of tea.

I think that it would probably be easy to swipe the chocolate chips with blueberries or peanut butter chips or butterscotch chips…I say this but in all honesty I haven’t tried it simply because the hormonal wonderful teens that always hang at our house are somewhat obsessed in love with chocolate!

look at that gorgeous color and the amazing crust!  YUM!

look at that gorgeous color and the amazing crust! YUM!


1 3/4 cups all purpose flour

1/2 cup rolled oats (old fashion NOT quick oats)

1/3 cup packed light brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, cut into small pieces and kept very cold

1 cup semi-sweet chocolate chips

1/2 cup cold buttermilk

1 egg

1 teaspoon vanilla

1 egg, whisked (for topping)

Raw/Torbinado sugar  (for topping)

How to:

Preheat your oven to 400 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

In a large bowl combine your flour, oats, brown sugar, baking powder, baking soda and salt.  Add your cold butter.  Using a pastry cutter or your finger combine your butter to your flour mixture until you have a coarse mixture.  You shouldn’t have pieces any larger than a pea.

I do love my pastry cutter!

I do love my pastry cutter!

Add your chocolate chips, buttermilk, 1 egg and vanilla.  Using a wooden spoon combine until all liquid is absorbed.  Your dough will be extremely sticky.  Dump everything on a well floured surface (wooden cutting board is best in my opinion).  Using your hands (best tools known to man!) knead your dough gently until your have a soft texture (do not over knead).  Form into an 8 or 9-inch circle about 1- 1 1/2-inch thick.  Cut into 8 pieces.  Put all 8 scones on your prepared baking sheet.  Brush with your whisked egg and sprinkle with your raw sugar.  (amount suggestive to taste, about 1/2 teaspoon per scones I guess)

make sure it is not too thin

make sure it is not too thin

8 "almost even" pieces ;)

8 “almost even” pieces 😉

ready to go!

ready to go!

Put in your preheated oven and bake for 17-18 minutes.

doesn't that look so scrumptious?

doesn’t that look so scrumptious?

take a closer look...don't you just want to take a bite?!

take a closer look…don’t you just want to take a bite?!

Let cool and enjoy.

perfect afternoon snack!

perfect afternoon snack!

Note: I like to cut my butter into small pieces and put it back in the fridge for a few minutes while I get everything else ready.  I find that by the time I cut my butter into the small pieces it has already started to warm/melt just from the heat of my hands….just a thought maybe your hands don’t melt butter!  😉

my basket for the teens' breakfast

my basket for the teens’ breakfast

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Peace and I am probably more hormonal than they are,


Chocolate Chip, Oatmeal and Pecan Cookies

Chocolate Chip, Oatmeal and Pecan Cookies

Chocolate Chip, Oatmeal and Pecan Cookies

I know.  Cookies.  Trust me I make cookies all the time and I really only give you guys maybe 1/3 of the recipes I make.  I think I have pretty much said everything there is to say regarding my love of cookies.  It’s a pretty healthy obsession if you ask me….but I don’t judge myself too harshly on that subject.  😉

This is a yummy recipe from Everyday Food issue #80 “The Fast Issue” this was a very nice issue in my opinion, plenty to choose from and lots of healthy options as well.

I have already talked about the Chewy Molasses Squares (see link below) which were so fantastically scrumptious!  Worth their weight in cookies (no not gold…you can’t eat gold!)

Let’s get to the yummy cookies….

this is the good stuff my friends....perfect combo!

this is the good stuff my friends….perfect combo!


1 cup all-purpose flour (spooned and leveled)

1 1/4 cups rolled oats (not quick-cooking)

1/2 teaspoon coarse salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup light-brown sugar

1 teaspoon pure vanilla extract

1 large egg

1 cup chopped toasted pecans

1 cup semisweet chocolate chips

How to:

Preheat oven to 350 degrees F, with racks in upper and lower thirds.

In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda.  Set aside.

In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed.  Add vanilla and egg and beat to combine.  With mixer on low, gradually add flour mixture and beat just until combined.  Fold in pecans and chocolate chips.

Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets.  Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through.  Transfer cookies to wire racks to cool.

ready to roll

ready to roll





Ahhhhh hot and freshly baked chocolate cookies…heavenly!

aaaahhhh perfection!

aaaahhhh perfection!

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Peace and I am worth a lot of cookies,


Other recipes from Everyday Food:

Chewy Molasses Squares

Chewy Molasses Squares

Chewy Molasses Squares

Spinach, Onion and Bacon Frittata

Spinach, Onion and Bacon Frittata

Spinach, Onions and Bacon Frittata

Sesame Beef

Sesame Beef (this one got RAVE reviews!)

Sesame Beef

Apple and Sour Cream Coffee Cake

Apple and Sour Cream Coffee Cake

Apple and Sour Cream Coffee Cake

Sweet & Sour Chicken with Sesame Noodles

Sweet & Sour Chicken with Sesame Noodles

Sweet & Sour Chicken with Sesame Noodles

Biscoff Chocolate Cookies

Biscoff Chocolate Cookies

When I think of the name of these cookies, I can’t help but repeat in my head: Cookies Chocolate Cookies.  Since I am making these cookies with Biscoff spread which is a spread made with cookies…bottom line, it’s a double entendre?  Ironic, right?  Cookies of Cookies?  Have I lost you?  It seems I am speaking in circles….maybe circle of cookies…because cookies are round like circles and a cookie made of cookie spread in a circle of cookies….OH DEAR LORD….stop writing…..

And that explains the kind of day I am having.  I need to go hide in a corner with my cookies and not interact with the world.  My teens are not meshing with my brain very well….

NOTE: I was having a rough day, so our friends Chris and Shawn said we (meaning just the adults!) should all go to the local winery, drink wine and listen to music.  Sometimes life hands you lemons, so you have a few glasses of wine with friends on a sunny autumn day…life is pretty good after all!  Then you go home and make cookies!  ALL is well with the world!

Homemade cookies and wine= happiness 🙂


3/4 cup Biscoff spread (crunchy or smooth, your choice)

1/2 cup butter (at room temperature)

1 cup light brown sugar

3 tablespoons cream

1 teaspoon vanilla

1 egg

1 3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

1 3.5-ounce bar extra-dark chocolate cut into chunks (or more chocolate chips if you prefer, I like the 2 different chocolates)

Raw sugar/Turbinado sugar, optional, for rolling cookies (about 1 cup)

How to:

Preheat your oven to 375 degree F.  Line a baking sheet with Silpat or parchment paper.  Set aside.

In a bowl combine your flour, salt and baking soda, set aside.

In your mixer cream your Biscoff spread and butter.  Add your brown sugar, cream and vanilla.  Blend well, add your egg and blend some more.  Carefully add your dry ingredients and beat until just blended.  Fold in your chocolate chips.  Using a medium size scoop form a small ball, roll in your Turbinado Sugar (if using).  Put your cookies on your prepared baking sheet.  Cook in your preheated oven for 11-12 minutes.  Let your cookies cool in your pan for 3-4 minutes before removing.

Don’t flatten your cookies, they will work hard and do it on their own 😉

beautiful cookies! I tried, I really did try, to let them cool…

chewy, chocolaty and completely addictive!

Yummy!  These were a huge hit, the teens loved them and Mr. Man couldn’t stop eating them!  Hurray for moi!

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Peace and Life full of lemon-wine,


Biscoff Spread:  smooth or crunchy. Biscoff.com will tell you where to buy locally

Just FYI on the raw sugar

I shared my recipe here as well, go check it out:

Cranberry and White Chocolate Cookies

Here are a few things I believe in….and YES I made a list because I believe:

~ in lists 🙂

~ that if you don’t warm up leftovers then the calorie count is far less and really shouldn’t add up to anything

~ same goes for eating at midnight with your head in the fridge right out of the tupperware

~ same goes for food tasting…doesn’t count

~ heck same thing for a quick bite over the sink

~ the first glass of wine doesn’t count because it really is for health benefits

~ homemade cookies make people happy

~ nothing compares to peanut butter and chocolate

~ you can never have too many pairs of running shoes

~ my dogs love me unconditionally

~ my chickens are picky ladies and therefore I believe they judge me a little

ARE YOU SMILING YET?  What do you believe in?

For your time and attention I would love to give you the lovely and gorgeous (and NOT a size 2!) Nigella Lawson’s Cranberry and White Chocolate Cookies.  I know some of you might think of this as “holiday” cookies but I say Holiday Scmholiday!  😉

Cranberry and White Chocolate Cookies


1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup rolled oats

1 stick plus 1 tablespoon soft unsalted butter

1/2 cup dark brown sugar

1/2 cup superfine sugar

1 egg

1/2 teaspoon pure vanilla extract

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup white chocolate chips

How to:

Preheat the oven to 350°F.  Line your baking sheet with parchment paper or silicone pads, set aside.

Measure out the flour, baking powder, salt and rolled oats into a bowl.  Set aside.

Put the butter and sugars into another bowl and beat together until creamy.  Add the egg and vanilla.  Combine well.

Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and white chocolate (or chips if you prefer), chopped into small dice.  Set the bowl of cookie dough in the fridge for 10–15 minutes.

Roll tablespoonfuls of dough into a ball with your hands (or use a scoop!), and then place them on you prepared baking sheet and squish the dough balls down with a fork.

let’s remember a gentle touch goes a long way 😉

Cook for 15 minutes; when ready, the cookies will be a pale gold, but be too soft to lift immediately off the baking sheet, so leave the sheet on a cool surface and let them harden for about 5 minutes.  Remove with a spatula to cool fully on a wire rack.

the only reason I was able to let them cool was because we are dog sitting and I had to tend to the pets….glad I had to!


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Peace and Believe,


Banana Bread with Chocolate and Crystallized Ginger

Yesterday, I remembered something important: how much I love the book “A Homemade Life” by Molly Wizenberg

It’s not that I forgot about it, but simply that I hadn’t opened it in a while and marveled at the delightful reading it is.

So when I showed it to Aunt Cathy and told her she needs to read it, I remembered.   If by chance she found her way from Portland to Seattle sometime soon then she needs to go to Mrs Wizenberg’s restaurant: Delancey.   Last night I put the book on my night stand and this morning I read it…again…cover to cover.

As much as I love my Banana Bread, I feel I owe it myself to try her recipe for Banana Bread with Chocolate and Crystallized Ginger.

The fact that I happened to have Crystallized Ginger in my pantry is even strange to me….somehow my family seems to think it’s par for the course.

Banana Bread with Chocolate and Crystallized Ginger


6 tablespoons unsalted butter, melted and cooled

2 cups all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup semi-sweet chocolate (or chopped semi-sweet chocolate bar, which is what I did since it looks so pretty!)

1/3 cup finely chopped crystallized ginger

2 large eggs

1 1/2 cups mashed bananas (3-4 bananas)

1/4 cup whole-milk plain yogurt (I usually have Greek…no problem)

1 teaspoon vanilla

How to:

Preheat your oven to 350 degrees F.  Grease or spray a loaf pan, set aside.

In a large bowl whisk together the flour, sugar, baking soda and salt.  Add the chocolate chips (or chunks) and crystallized ginger.  Whisk well to combine and set aside.

I like the irregular chunks...go crazy with chocolate 😉

golden little nuggets of ginger

In a medium bowl, lightly beat the eggs with a fork.  Add the mashed banana, yogurt, melted butter and vanilla and stir to mix well.  Pour the banana mixture into the dry ingredients and stir gently with a rubber spatula, until just combined.  Do not overmix.  The batter will be thick and somewhat lumpy, but there should be no unincorporated flour.  Scrape the batter into the prepared pan and smooth the top…if you want…I like messy tops…on BREAD!  Oh my goodness…

beautiful gorgeous batter!

mmmmm this is going to be great!

Bake in your preheated oven 50-60 minutes until you have a deep shade of golden brown.

I...I...am speechless....

Try to cool for at least 5 minutes before you decide to cut yourself a slice and burn your mouth…it’s a personal choice…I can’t wait.

simply delicious

Absolute Perfection…

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Peace Out,


Chocolate, PB & Banana Cookies

nothing to do with cookies but the sky was so pretty the other morning, had to share

I should just call these cookies: “Isabelle has had a craving for over a week but trying to be good, she waited too long so when she finally decided to make them she threw all her favorite flavors into 1 recipe” cookies….but that’s kind of a  long and silly name for cookies.

Yes, I have been good…even though I am the anti-new year resolution kind of person.  I just don’t believe in it.  I work out and I try to eat sensibly everyday even during the holidays….I know people roll their eyes when I say that but I said: I TRY…that’s the important part.  So I gave in today and made some delicious sweet morsels of magic!  HA!

When I told Matt about my “magic” cookies, he said: “oh, maybe you should add oatmeal and raisins”….what he wants is oatmeal and raisin cookies!  I politely said: “no!”  He would disagree on how “polite” I was…but that’s better than what I thought: “I am NOT ruining my amazing cookies by making your stupid oatmeal and raisins cookies”…..maybe craving cookies doesn’t bring out the best in me!


1 1/2 cups sifted all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter (at room temperature)

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup peanut butter

1 egg

2 mashed bananas

1 1/2 cups quick oats

1 cup peanut butter chips

1 cup semi-sweet chocolate chips

How to:

Preheat oven to 400 degree F.  Line your cookie/baking sheet with parchment paper or Silpat.  Set aside.

In a medium bowl combine your flour, baking soda and salt.  Set aside.

In your mixer cream your butter with both sugars.  Add your peanut butter, then your egg and your mashed bananas, mix well.  Add your vanilla.  Next add your flour mixture at once and blend until just combined.  Using a wooden spoon add your quick oats, chocolate chips and peanut butter chips.  Using a medium scoop, put your cookie dough on your prepared baking sheets and bake in your preheated oven for 13 minutes (well anywhere from 12-15 minutes, but mine took 13!)


aaaaah freshly baked cookies!


I wish I was lying but I ate more than just that plate of cookies!

These cookies are so good and light and perfect and delicious and tasty and ALL mine…no worries….I shared with my peeps…even the crazy oatmeal and raisin person!

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Peace and Don’t wait too long when you have a craving,


Chocolate Bark

This is my mom’s recipe for an easy treat.  I have been making this for many, many years now.  Right around Thanksgiving, that is usually when the begging starts: Mom, make the chocolate bark.  Mom, did you make it yet?  Mom, why aren’t you making the chocolate bark?  Don’t you love us?….etc…

It gets ugly: “Mom, we know where you sleep and we know where you keep your wine so listen up: TIME TO MAKE THE CHOCOLATE BARK!”

Wow, pushy bunch around here!

I know many of you have similar recipes for this “bark” stuff.  It’s all good, mine is somewhat simple and a no brainer (which is what I like!) I have also tried it with graham crackers and brown sugar…not my cup of tea.  Good, but my mom’s recipe is the one I like.

cute little bags...sadly you can't see what's inside!

cute little bags…sadly you can’t see what’s inside!


Saltines Crackers (you will need about 1 1/2 sleeves)

1 cup butter (2 sticks)

1 cup sugar

1 bag semi-sweet chocolate chips

1 cup broken up pecans or walnuts

How to:

Preheat oven to 350 degrees F.

Line a large baking sheet with foil.  Line up all your saltines on the bottom of your lined baking sheet.  Set aside.

just stating/showing the obvious!

just stating/showing the obvious!

In a medium pan melt your butter and sugar.  Bring to a boil and cook for 3 minutes, while stirring.  Pour your melted butter over your saltines and spread with a spatula.  Things might move around, don’t worry it will all be covered by chocolate and no one will know!  It’s all good!

careful, melted butter and sugar get extremely HOT!

careful, melted butter and sugar get extremely HOT!

glorious melted butter makes everything pretty!

glorious melted butter makes everything pretty!

Put in your preheated oven for 15 minutes.  Carefully remove from your oven and set on top of your stove.  Let this rest for 1 minutes (trust me!)  Sprinkle your chocolate chips over your crackers and wait 30 seconds (I know I am a pain…but there is logic to my madness)  Using a spatula start spreading the news…I mean the chocolate (see that, a reference to a song!  I am so witty!)

    fresh from the oven....rest for 1 minute please :)

fresh from the oven….rest for 1 minute please 🙂

more waiting...30 seconds is a loooong time

more waiting…30 seconds is a loooong time


oooooh I love melted chocolate

oooooh I love melted chocolate

Top with your pecans or walnuts if using.  Let this cool for 10 minutes and put in your freezer for 4-5 hours.

    at our house, I can only do 1/2 with pecans....picky little bunch

at our house, I can only do 1/2 with pecans….picky little bunch

Break up your bark and put in containers or cute little bags to share with friends/family/vultures in my case!

breaking up is an easy thing to do....when it's chocolate bark!

breaking up is an easy thing to do….when it’s chocolate bark!

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Peace and I have “back-up” wine anyway,


Muffins a la banana, PB and Chocolate

Peanut Butter, Banana and Chocolate Chips Muffins

Peanut Butter, Banana and Chocolate Chips Muffins

Well, I did again….couldn’t get it out of my head….those darn peanut butter, banana & chocolate chips cupcakes were invading my dreams.  And besides I had to come up with something else to use my dear frozen bananas!  I wanted a “healthy” solution for breakfast. I turned it into: peanut butter, banana and chocolate chips muffins!  Creative, right?  Nevertheless, I am happy with the end results.  The bonus is that I use healthy wholewheat flour.  See I try…when it suits my needs… but I try, that does count!

I hope these little bundles of joy make it till 3:15 when the girls get home from school or otherwise I will be in a muffin coma!

What you will need:

1 cup of flour

1 cup of whole wheat flour

1 tablespoon of baking powder

1/4 teaspoon of salt

1/2 cup of brown sugar

2 large eggs

1 thawed frozen banana (see banana bread recipe for the exciting story)

3/4 cup of milk

4 tablespoons of melted butter or canola oil

1/2 cup of peanut butter, smooth or crunchy

1 cup of chocolate chips

Preheat your oven at 400F

Grease or line a 12-cup muffin pan.

In a large bowl put your flours (I guess you could use only whole wheat flour…I tried but at my house I sometimes have to be a bit sneaky, hence 2 flours), baking powder, salt and brown sugar.  Mix well and set aside.

In another bowl mix your eggs, milk, peanut butter,banana and melted butter (cooled a bit) or oil.

Add your wet ingredients to your dry ingredients at once and mix until just combined (do not over mix), finally add your chocolate chips (stop eating them first!).  Gently fold them into the batter.

Spoon your batter into your muffin pan, I like to use an ice cream scoop to do this, just makes my life easier!

Bake for about 20 minutes or until golden brown.

The smell as usual is simply divine:  peanut butter, bananas and chocolate….oh, dear!

smells divine!

smells divine!

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Peace and lovin’ muffin!