Chocolate Chip Mini Muffins (Little Bites Copycat)

 Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup whole milk plain Greek yogurt
• 1/3 cup maple syrup (or sugar)
• 1/4 cup unsalted butter (melted and slightly cooled)
• 2 eggs (lightly beaten)
• 2 teaspoons vanilla extract
• 3/4 cup mini chocolate chips

Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt. 

In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla. 

Gently stir the yogurt mixture into the flour mixture. 

Stir in the chocolate chips. 

Divide batter among the prepared muffin tin, filling about the the edge. (About 1 1/2 Tablespoons in each mini muffin cup.)

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven, and let cool in the pan for 2 minutes. Carefully transfer to a wire rack to cool fully. 

Enjoy!

Broccoli and Cheese Muffins

Ingredients

• 1 cup milk
• 2 cups flour
• 4 tsp baking powder
• 1.25 cups broccoli
• 1 cup grated cheddar
• 1.5 tsp dried thyme
• 1 egg
• 2 Tbsp olive oil

Preheat oven to 355 degrees F. 

Chop the broccoli into florets and cook (microwave, steam or boil). Chop finely. 

Mix all the ingredients together. Careful not to over-mix!

Put the muffins into mini muffin trays and bake for 18 minutes. 

Enjoy!

Moist Chocolate Cake with Peanut Butter Frosting

 Cake Ingredients 

• 2 cups all purpose flour
• 1 tsp talt
• 1 tsp baking powder
• 2 tsp baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup vegetable or coconut oil
• 1 cup hot coffee
• 1 cup milk
• 2 eggs
• 1 tsp vanilla extract 

Frosting Ingredients 

• 4 cups confectioners sugar
• 6 Tbsp peanut butter
• 1 teaspoon vanilla 
• 1-2 pinches of salt
• 2 Tbsp milk (more if necessary)
• Mini chocolate chips *Sprinkle on top of frosting once cake is iced

Cake: Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin). Pour into two greased and floured 9-inch cake pans and 6 muffin cups OR 9 x 13 inch pan. Bake at 325 degrees F for 25-30 minutes for 9 inch pans or 40-45 minutes for 9x13 inch pan. 

Frosting: Combine all ingredients and beat with an electric mixer until smooth and creamy, adding more milk if necessary. 

*When cake is done and cooled, ice with peanut butter frosting and sprinkle with mini chocolate chips :). 

Enjoy! 

Egg Bites

  Ingredients

• 6 eggs
• 1/4 cup milk
• 1 teaspoon butter
• 1 large handful of spinach
• 6 cherry tomatoes
• 1 red bell pepper
• Shredded cheese
• Black pepper to season

Preheat oven to 350 degrees F. 

Whisk together the eggs and milk until they are light and fluffy. 

Use the butter to lightly coat a muffin tin, then divide the mixture equally into a muffin tin. (They should all be roughly half filled). 

Finely chop the spinach and red pepper. Place into each muffin cup. Quarter the cherry tomatoes and add about half a tomato to each one. Add cheese, then a sprinkle of pepper. 

Finally, use a spoon to press the vegetables down so they are covered in egg. 

Bake in the oven for 25 minutes until golden. 

Cool before serving. 

Enjoy!

Blackstone Zucchini

 Ingredients 

• 2-3 zucchini cut into two inch strips
• 1/4 cup avocado oil
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Wash the zucchini. Then cut the zucchini into 2-3 inch chunks.

In a large Ziploc bag add the zucchini, oil, garlic, Italian seasoning, salt and pepper.

Zip the baggie shut and shake until the zucchini is evenly coated with seasoning. 

Preheat the Blackstone to medium high heat. Cook the zucchini for 2-3 minutes and then flip and cook for an additional 1-2 minutes. Zucchini should be al dente. 

Enjoy!

Chocolate Eclair Cake

 

Ingredients

• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 1/2 cups milk
• 1 (8 oz) container whipped topping, thawed
• 1 box graham crackers
• 1 can dark chocolate frosting

In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping. 

Line bottom of a 9x13 inch pan with a single layer of graham crackers, breaking some is necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly. 

Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers. 

Carefully spread the frosting** over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator. 

**Chocolate Frosting: warm tub of prepared frosting in the microwave for 20 seconds, then stir. Is spread much easier :).

Enjoy!

Buffalo Chicken Quesadillas

 

Ingredients

• 1 cup buffalo sauce
• 2-3 chicken breasts
• Salt and Pepper
• Shredded cheese
• Tortillas

Cook the chicken and buffalo sauce in the instant pot on high for 15 minutes and then a 5 minute natural release shred with a hand mixer or two forks. Season with salt and pepper to taste. 

Preheat oven to 350 degrees F. 

Put down a sheet of parchment paper. 

Assemble your quesadillas with either just cheese for the picky eaters or buffalo chicken and cheese. 

Bake for 10 minutes and then let cool and slice with a pizza cutter. 

Enjoy! 

*From Naptime Kitchen