Chocolate and Peanut Butter Cupcakes

Chocolate and Peanut Butter Cupcakes 

Ingredients: 

Cupcakes: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Smooth peanut butter 

1 C. Chocolate chips 

1 C.  1 % Milk 

1 C. Granulated sugar 

1 C. Quick oats 

2 Eggs, beaten

Icing: 

1/2 C. Chocolate chips 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. 1 % Milk 

Directions: 

   

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. In a small saucepan over medium heat melt chocolate chips. Stir in milk and combine well. Remove from heat. Allow to cool 

5. In a large mixing bowl combine melted chocolate, peanut butter, beaten eggs and oats. Mix all ingredients together with an electric mixer on medium speed for 5 minutes until thoroughly combined 

6. Mix dry ingredients into wet mixture and beat until flour is incorporated into the batter 

7. Pour batter into greased muffin cups and bake for 20 minutes at 375 degrees Fahrenheit 

8. Remove from oven and place on a wire rack to cool completely before icing them 

9. To make the icing combine butter and icing sugar in a bowl and cream ingredients together until well combined 

10. In a small saucepan over medium heat melt chocolate chips and allow to cool.  

11. Add cooled chocolate to icing sugar/butter mixture and beat together to form an icing of spreadable consistency 

12. Spread icing over  cooled cupcakes and place in storage container to keep in the refrigerator 

Servings:   12 iced cupcakes 

Circle K Cookies

Circle K Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1/2 C. Butter 

2 Eggs, beaten 

1 C. Chocolate chips 

1/2 C. Thompson seedless raisins 

1/2 C. Dates, chopped 

1/2 C. Walnuts, chopped 

1/2 C. Fresh blueberries 

1 C. Quick oats 

1 C. Peanut butter ( smooth or crunchy)  

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4.  In a large mixing bowl cream butter and sugars together until sugar is dissolved 

5.  Beat eggs until light and frothy. Add to butter/sugar mixture, beat with an electric mixer until light and creamy 

6.  Mix in oats, chocolate chips, raisins, dates, walnuts, peanut butter and blueberries, combine well and mix together to form a smooth cookie dough. 

7. Stir in dry ingredients and mix until all the flour is mixed into the cookie dough 

8. Roll a small amount of dough into a round ball and place 2 inches apart on cookie sheet 

9. Flatten with a fork and bake for 8 minutes in preheated oven 

10. Remove from oven and place on a wire rack to cool completely before storing in a container 

Servings:  36 cookies 

Raspberry Applesauce Squares

Raspberry Applesauce Squares 

Ingredients: 

Filling: 

1 C. Fresh raspberries 

1 C. Applesauce 

1/2 C. Oat bran 

1/2 C. Granulated sugar 

Topping: 

1 1/2 C. Quick oats 

1 C. Brown sugar 

1/2 C. Butter 

1/2 C. All purpose flour 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Mix raspberries, applesauce and granulated sugar together in a bowl.  

3.  Combine oats, brown sugar and butter together in a bowl. Using a pastry blender cut butter into sugar until mixture is crumbly. 

4.  Spread half the crumb mixture on the bottom of greased baking pan. Bake for 20 minutes until crust is lightly browned. Remove from oven and allow to cool. 

5.  Spread raspberry filling over cooled crust and sprinkle with remaining topping over fruit mixture

6.  Bake for another 20 minutes until topping is lightly browned 

7.  Remove from oven and allow to cool before cutting into squares and serving 

Servings:   Approximately  15 squares 

Spicy Squash Muffins

Spicy Squash Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Quick oats 

1 1/2 C. Butternut squash, cubed 

1 Lemon, juice and zest 

2 Tbsp. Fresh ginger, minced 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

Directions:  

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4.  In a small saucepan over medium heat cook squash until just tender. Remove from heat and set aside.

5.  When squash has cooled mash with a potato masher to a fine puree. Add lemon juice and zest to squash along with minced ginger. Mix all ingredients together and blend well 

6. In a large mixing bowl combine cream, sugar and oats together. Add squash puree and stir with a wire whisk until light and creamy 

7.  Stir in dry ingredients and mix until just combined.  Pour batter into greased muffin cups filling 3/4 full. 

8.  Bake in preheated oven for 20 minutes until lightly browned 

9.  Remove from oven and allow to cool for 5 minutes before removing from pan to serving plate 

Servings:   12 muffins 

Chocolate Chip and Blueberry Muffins

Chocolate Chip and Blueberry Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Chocolate chips 

1/2 C. Fresh blueberries 

1/2 C. Quick oats 

1 C. Light cream 

2 Eggs, beaten 

1 C. Granulated sugar 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. In a large mixing bowl combine light cream, beaten eggs, sugar, oats, chocolate chips and blueberries. Mix all ingredients together with a wire whisk and beat until light and creamy 

5. Slowly add dry ingredients to wet mixture and stir until just combined

6. Pour muffin batter into greased muffin cups filling 3/4 full and bake for 20 minutes in preheated oven 

7. Remove from oven when muffins are lightly browned and allow 5 minutes to cool before placing on serving plate to cool completely 

Servings:    12 muffins 

Quinoa Chocolate Chip Cookies

Quinoa Chocolate Chip Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1 tsp. Baking soda 

1/2 C. Oat bran 

1 C. Quinoa flakes 

1/4 C. Premium dry cocoa 

1 C. Pure chocolate chips
2 Eggs, beaten 

1/2 C. Butter 

1 C. Light brown sugar 

1/4 C. Light cream 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. Combine butter and sugar and mix together until sugar forms a smooth paste 

5. In a small bowl beat eggs until light and frothy 

6. Add eggs to butter/sugar mixture and beat with an electric mixer until creamy 

7. Mix in oat bran, quinoa flakes, cocoa, chocolate chips and light cream  beating on medium speed  until all ingredients are just combined 

8. Stir in dry ingredients  and mix together to form a smooth cookie dough 

9. Take small amounts of dough and place 2 inches apart on parchment paper. 

10. Flatten balls of dough with a fork and bake in oven for 10 minutes 

11. Remove from oven and place on wire rack to cool completely before storing in container 

Servings:  21 Cookies