Nutella Swirled Banana Muffins

These are amazing, and extremely easy to make!

1 3/4 cups self-rising flour

(I made my own by adding 2 TBS baking powder and 3/4 tsp salt to the flour)
3/4 cup granulated white sugar
1/2 tsp salt
2 large eggs, lightly beaten

1/2 cup melted unsalted butter
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 Tbs Nutella, at room temp (I used more than that!)

Pre-heat oven to 350F. Line your muffin tins with paper liners, or use silicone trays.

In one bowl combine flour, sugar & salt. In another combine eggs, butter, mashed bananas & vanilla. Tip one into the other and gently fold together. You want your batter to be thoroughly mixed, but still lumpy.

Divide your mixture between muffin cups, each one should be just about half full. Take a teaspoon of Nutella and pop a blob (technical term) onto the center of each muffin. Use a toothpick to swirl the Nutella into the muffin without turning the whole thing chocolatey.

Repeat with each muffin and then pop them all onto the middle shelf of your oven. Bake for 20 mins, when they're done you should be able to stick a toothpick into the center and have it come out clean.

Leave to cool by the window and enjoy when still warm.

Red Velvet Cheesecake Brownies

Red Velvet Cake is a winner, no matter what the occasion. And this recipe combining the fudginess of brownies with the red velvet? Oh my..... 1 box Brownie mix (NOT the family size) 1-1/2 tsp. red food coloring 8 oz. cream cheese at room temperature 1/3 cup sugar 1 large egg 1/2 tsp. vanilla Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with aluminum foil and lightly grease.* Prepare the brownie batter as directed on the box, using the recipe for the cake-like brownies (adding an extra egg). Stir in the red food coloring. Pour into prepared pan and spread into an even layer. Prepare cheesecake mixture: In a medium bowl, beat cream cheese, sugar, egg and vanilla until smooth. Drop by spoonfuls onto brownie batter; gently swirl two batters with a butter knife. Bake for 35-40 minutes until brownies and cheesecake are set. (A knife inserted into the cheesecake mixture should come out clean, and the edges will be lightly browned.) Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days. * I use baking spray, and it works very well.

Molasses Sugar Cookies

This is Dear Hubby's favorite cookies of all time. In fact, in spite of being a confirmed chocoholic, he will choose this cookies over anything chocolate. Which for him, is really saying something! 3/4 cup melted shortening 1 cup packed brown sugar 1/4 cup molasses 1 egg, beaten 2 teaspoons baking soda 2 cups all-purpose flour 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well. Form into 1 inch balls and roll in granulated sugar. Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface.

Seven Layer Cookies

An old recipe, but a good one. 1 cup butter 1 cup graham cracker crumbs 1 cup coconut 1 cup chopped nuts 1 cup chocolate chips 1 cup butterscotch chips 1 cup sweetened condensed milk Preheat oven to 375 degrees. Melt butter in baking pan; sprinkle crumbs over butter. Springkle over remaining ingredients, one layer at a time. Bake for 15-20 minutes or until chips melt. Cool completely; cut into squares.

Chocolate Sachertorte Cookies

This was adapted from my Mom's recipe. They are very good! Cookie Dough: 1 cup butter, softened 1 - 4-1/2 oz pkg. instant chocolate pudding mix 1 egg 2 cups flour 3 Tbs sugar Filling: 1/2 cup chocolate chips 5 Tbs butter Preheat oven to 325 degrees. For cookies: Cream butter and pudding mix in large bowl until light and fluffy. Beat in egg. Gradually add flour till well mixed and dough forms. Shape dough into 1" balls, place 2" apart on ungreased cookie sheet. With your thumb, make an imprint in the center of each cookie. Bake 15-18 minutes until set; let cool. For filling: Mix chocolate chips and butter in small microwaveable bowl, microwave until melted, stir until smooth. Fill centers of each cookie, let cool completely.

Cinnamon-Roasted Almonds

These are great during the Holidays, as a snack, or place them in a decorated jar or gift tin for a quick gift! 1 egg white 1 tsp. cold water 4 cups whole almonds 1/2 cut white sugar 1/4 tsp salt 1/2 tsp cinnamon Preheat oven to 250 degrees. Lightly grease a large baking sheet. Lightly beat the egg white, add water, and beat until frothy but not stiff. Add almonts and stir until well coated. Mix the sugar, salt and cinnamon, sprinkle over the nuts. Toss to coat, and spread evenly on prepared pan. Bake for 1 hour, stirring occasionally, until golden. Allow to cool completely; store in airtight container.

Chocomallowriffic Brownies

A tasty, fun alternative to plain traditional brownies. 1 Brownie mix, 13x9 (Family) size Canned Chocolate Fudge frosting 1 - 7 oz. jar Marshmallow Creme Prepare brownies per package directions. Let cool completely. Spread marshmallow creme over top of brownies. Place 1/3 cup chocolate fudge frosting in microwave-safe bowl; microwave on high for 10-10 seconds or until melted. Stir until smooth. Drizzle over marshmallow creme and swirl with a knife. Store loosely covered in refrigerator.

Creamy Peanut Butter Fudge

This fudge takes a bit of time, but it is well worth it. 4 cups sugar 1 cup packed light brown sugar 1/2 cup butter 1-12 oz can evaporated milk 1 - 7 oz jar marshmallow creme 1 - 16 oz jar creamy peanut butter 1 tsp vanilla extract Grease a 9 x 13 baking dish. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool completely before cutting into squares.

Key Lime Fudge

SO good! 3 cups white chocolate baking pieces 14 oz. can sweetened condensed milk 2 Tbs bottled Key Lime juice or regular lime juice Line an 8x8 pan with foil, extending foil over the edges of pan. Butter foil, set aside. Stir baking pieces and condensed milk in a large heavy saucepan over low heat, just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime juice. Spread mixture evenly into the prepared pan. Cover and chill for 2 hours or until firm. Lift fudge from pan using edges of foil. Peel off foil and cut into squares. Store in an airtight container at room temperature for up to one week, or in the freezer for up to 2 months. Makes 2-1/2 pounds of fudge.

Double-Chocolate Spiced Snack Mix

When placed in a glass canning jar with the lid decorated with Holiday material and/or yarn, it makes a wonderful gift! 1 - 12-oz package Crispix cereal (about 10 cups) 1-1/2 cups mixed nuts 1/2 cup packed brown sugar 1/2 cup light colored corn syrup 1/2 cup butter 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1 cup chocolate covered peanuts 1 cup chocolate covered raisins 2 cups chocolate chips (semi-sweet, milk or dark; your preference) Preheat oven to 300 degrees. In a large roasting pan, combine cereal and nuts; set aside. In a small saucepan, combine brown sugar, corn syrup, butter, cinnamon, and ginger. Cook and stir over medium heat until butter is melted and mixture is smooth. Pour over cereal mixture; stir gently to coat. Bake for 30 minutes, stirring twice. Remove from overn. Spread mixture onto a large piece of buttered foil and let cool. (NOTE: I use butter-flavored cooking spray and it works just as well.) When cooled, break into pieces and place in a large bowl. Stir in chocolate covered peanuts, chocolate covered raisins, and chocolate chips. Place in an airtight container (can be stored at room temperature for up to one week), or into canning jars or other pretty jars to give as gifts. Makes 16 cups.