Double chocolate cookie crisps

I know it's been awhile. Alright, a long while. I've been so caught up with life-- school, internship, team meetings for my summer mission trip!!! I haven't been able to bake or cook in such a long time, so of course I couldn't update my food blog.

But now I'm back... right before I leave on a month-long mission trip to Switzerland. I know, perfect timing as usual. Oh well, what can I do. This is how I work, and y'all are just going to have to deal!

So last week (or was it two weeks ago?), I was really craving something chocolatey and yummy. Naturally, I decided to bake using the materials I got in my kitchen! The result: melted Three Musketeer bars, cocoa powder chocolatey goodness! Yum, yum, yum.

This picture doesn't do my cookies justice! I should've plated them, but you know me, I just didn't want to spare a clean dish just to take pictures. So there you go, my double chocolate cookie crisps pictured on aluminum foil :-)

-Ingredients-

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1/3 cup cocoa powder

1/4 cup of melted butter

1 egg white

Three musketeer bars, melted (however many you want to use; I used six)

-Directions-

1. Cream together the melted butter and sugars. This incorporates air into the butter and adds an airy factor to the cookies.

2. Add in the egg white and mix.

3. In another bowl, mix together the flour and cocoa powder.

4. Slowly add the flour mixture into the melted butter and sugars, in 3 batches.

5. Fold in the melted Three Musketeer bars.

6. Make small cookie balls and place on a baking pan sprayed with oil (to prevent them from sticking).

7. Place in a preheated oven of 350 F. Bake for 12-15 minutes. Enjoy!

Thursdays are always baking nights

This week on the menu: choco-pb chip, banana-oatmeal muffins!!! =)

Recipe-

1 3/4 cups oatmeal

1 1/4 cups whole wheat flour

1 tsp of baking soda

1 tsp of cinnamon

1 tsp of salt

2 eggs

1 cup of skim milk (or whatever kind you want to use)

1 cup of canola or vegetable oil

3/4 cup of brown sugar

1/2 tsp of vanilla extract

large heaping of chocolate and reese's peanut butter chips

1 mashed banana

1. Put together the dry ingredients (the first five) in a large bowl and blend together. 

2. Put together the wet ingredients (eggs, milk, oil, brown sugar, vanilla extract) in a separate bowl. Whisk until ingredients blend together. 

3. Combine the wet ingredients into the dry ingredients. Whisk until everything is blended together. 

4. Fold into the batter the chocolate and reese's peanut butter chips.

5. Fold in the mashed banana last. 

6. Bake for 23-25 minutes at 375 degree F. 

Oh yeah, I forgot to add: 

These muffins are healthy (whole wheat baby!) and low in fat (only 1 cup of oil and no butter!). The crumb is moist, nutty, and flavorful. It's a definite must =)

Thursday night at 7D...

Today was a total baking day. I baked dark chocolate frosted peanut butter cupcakes, cinnamon-honey oatmeal cookies, and helped bake biscuits all from SCRATCH! Homemade goodies baby =)

Say hello to peanut butter deliciousness =)

....eeeyeahhh, my oatmeal cookies kinda expanded and joined to become one HUGE cookie...

Our prebaked biscuit babies.... sooo byoootiful =)