Fudgelet Food, Part 6: Healthy Banana Bread Cookies

The Fudgelet is still figuring out what foods are his favorites. Apples are near the top of the list. Each time he sees an apple, sees the steamer I use for cooking them for him, or even sees some of the containers that often hold his cooked apples he gets super excited and starts clamoring for “apples, apples!”. Luckily, we live in an apple state. But, a boy cannot live on apples alone. Thankfully he eats a pretty good variety of food, so no worries about that. When he does an especially good job with a meal, I will sometimes let him have a treat. I’ve tried some of the “toddler cookies” from the store, but he doesn’t care for them that much. They tend to be really dry. He prefers his food to be moist. I discovered he even prefers gravy on his mashed potatoes, rather than eating them plain (even if they have seasoning added). Other times I give him a treat during snack time. Those treats I prefer to be healthy and filling. A string cheese, peanut butter on crackers, etc.

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Battle of the Cakes (Part 2): Sweetapolita’s Buttermilk Cake with Chocolate Cloud Frosting

As mentioned in the first part of my “Battle of the Cakes”, the cake today had a super easy frosting. Easy to make, and easy to use. The taste is a bit sweet and light compared to other chocolate frostings I have had. The cake is almost spongey, so that is good or bad, depending on what type of cake you like. The frosting does pair well with the cake because you don’t want a heavy frosting for it. The technique for making the cake layers was also different compared to what I’ve done for other cakes, so go check it out below! In the meantime, you can look at the fun I had frosting it…

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Topic-Changing Thursdays: The Fudgelet is 20 Months Old!

There were some cool changes between 16 and 18 months, but I think the Fudgelet has been really progressing the last two months. He is starting to become more of his own person. I like to look at him and try to figure out what he will look like when he is older. His facial expressions and emotions are quite varied, and definitely make you think he is in the teenager stage of toddlerhood. Or at least the pre-teen stage. Not only is he more aware of everything around him, he remembers things fairly well (like which room has the fun Legos), and is able to express himself so much more.

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Battle of the Cakes: Part 1 (Flour’s Yellow Birthday Cake)

Battle of the Cakes, you ask? Yes. At the verrrrry end of 2015 and very start of 2016, I was on a cake-making fix. I made two similar cakes back to back. Normally I struggle with cakes, but I’ve been giving myself more practice and these two cakes came together pretty easily. Even the frosting was…dare I say…fun?!?!? Since the cakes are so similar, this is almost like a throwdown for me to compare them. If I had to pick one cake in its entirety, it would be this one. But, the frosting for the other cake was both easier to make and easier to frost the cake. This one is richer, and the other one is a bit sweeter and lighter (texture and taste). This is much more buttery and creamy.

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Friday Favorites 18

I recently got a new phone. And it’s not just any new phone. I actually switched operating systems with this phone switch, which is a big deal. If I had my wish, my old phone would join forces with my new phone and have all of the parts I like in both. Unfortunately, that isn’t happening. In the meantime, I am trying to enjoy some of the perks that come from the new phone, including a much better camera (great for when I want to take a picture of something I’ve made and want to be able to share it on social media, but also on the blog later), and the ability to do some spring cleaning.

Whenever I move, I always go through a period of clearing out a bunch of stuff. Whether it’s old clothes, papers I don’t need anymore, or other random items that I have kept for way too long, I find that a move helps motivate me to pare down. With this phone move, I have finally started deleting some old emails that I don’t need. My old phone didn’t let me do this easily. Yes, I could do it on my laptop, but do I want to spend my limited laptop time deleting old emails that aren’t really hurting anything? Nope! But, if I’m nursing, waiting around, etc., I can take a few minutes to delete some emails easily on my phone.

As I’ve been sorting through the emails, I have found my emails of links I want to save for myself, and share here. It’s crazy, but the list of links has gotten way too long. I clearly need more Friday Favorites posts! I’m going to try to do more of them going forward.

So, here we are…

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The Fudgelet has been really into building with his blocks, but also loves playing with his Daddy’s set of blocks (K is a big Lego fan). His favorites are “IrwonMan” (as he says it) and some other Avenger sets that K has. When he doesn’t have those, though, he will build towers with me and his own stash of blocks.

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  1. Let’s start with something sweet. These bars have candy and combine brownies and cookie dough into one sweet treat. At the same time, I could finish the sweetened condensed milk can with this recipe for fudgy chocolate chip bars.
  2. I like that this recipe is fried, but it doesn’t seem like the really messy type of frying that includes a whole vat of oil. And, we are a fan of Mexican/Tex-Mex food.
  3. I have a recipe for no-bake granola bars I enjoy, but they aren’t the easiest to eat. I am thinking that this similar recipe that requires baking (and a technique for getting the bars to hold together better) would be fun to try.
  4. Sweetapolita has some gorgeous cakes. This one is more simple compared to what she normally has, but still impressive. It also sounds delicious!
  5. I actually made these cookies but never got around to blogging them. They were delicious!

 

No-Bake Peanut Butter and Chocolate Granola Bars

I alllllllmost named this as a Fudgelet Food post. Almost. He has had some, and I made it Fudgelet-Friendly (no nuts), but let’s be honest. I really wanted this for myself and have been enjoying it as a filling afternoon (morning and evening) snack. It’s mostly healthy as far as treats go, and it makes both the Fudgelet and myself want more.

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Chocolate Chip and Peanut Butter Cookie Pie

It’s the annual day for me to try to share a new pie recipe…which is hard, given I don’t eat many pies. This year, I actually made this on purpose to have a Pi Day post. And then I realized (after making it) that I had just made another pie, albeit a savory one. Oops! That one will have to get shared, too…or saved for next year? Haha. Anyway, I like that this one is as easy as making cookies…but even easier since you just spread the batter in a pan and don’t have to chill it/scoop it/do multiple trays of cookies/etc. So simple. And, bonus? There is peanut butter in it! It’s a bit subtle with the peanut butter, compared to some other recipes I’ve made, but just enough for you fellow chocolate/peanut butter lovers.

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You don’t want to bake this pie all the way through. You want it to still be a bit soft as it is above.

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As it cools, the pie sets up nicely and is like one giant cookie. You definitely need a tall dish for it, so if you don’t have a deep dish pie pan (I don’t), a springform pan can also work, assuming yours is tall on the sides like mine.

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You can microwave the slices to get them ooey gooey again if you like. Entirely up to you. I ate it both ways.

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A peek inside before it baked….

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And what happens when you slide it off the bottom of the springform pan early…

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The Fudgelet and I ate that piece quickly. No one had to know. Except now you do.

Directions for Chocolate Chip and Peanut Butter Cookie Pie

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer).

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Add both sugars and beat for another 2-3 minutes, again until fluffy.

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Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

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Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined.

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Then, stir in the chocolate chips and mix until combined.

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Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly.

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Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

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Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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Directions for Chocolate Chip and Peanut Butter Cookie Pie (without pictures)

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer). Add both sugars and beat for another 2-3 minutes, again until fluffy. Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined. Then, stir in the chocolate chips and mix until combined.

Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly. Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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