Nutella Chocolate Cookie Cups, For Movie Nights That Mean Something

There’s a movie I’ve been watching for close to twenty years now, something I used to put on when my kids were little, young enough that they weren’t really tracking the story or metaphor, but old enough to sit on the couch, half-watch, half-zone out, and let the images move through the room while life happened around them, and it slowly became one of those background fixtures in my house that no one formally decides on but that keeps returning anyway. I’m normally not into animated movies at all, which is probably why it took me a long time to realize that the fact I kept coming back to this one meant something, because it wasn’t attachment in a fandom sense, or nostalgia in a sentimental sense, it was more like familiarity with a frequency. Regardless of the reason, there was definitely a pull, and I have always been very sensitive to pulls, tugs, or whatever those are that, as humans, draw us in until things are resolved or made true.

Lately, when I’ve put Spirited Away on, to finally take notes and seriously figure this movie out, I’ve been making these Nutella chocolate cookie cups, not because the movie requires dessert or because it’s some tradition I planned, but my body seems to associate this particular kind of understanding, slightly-otherworldly background energy with something small, sweet, and easy to make, the kind of movie-night food that fits in your hand while your mind is somewhere else, which feels oddly aligned with the way the film itself operates.

Looking back, I don’t think I was ready for the message of this movie when I first started watching it, but I think I knew there was one there, exactly, specifically for me, and it’s taken a lot of years, a lot of rewatching, and a lot of afterthought to finally understand what I was responding to. I didn’t love this movie because it was adorable in any way, and I didn’t keep watching it because it was whimsical, I was drawn to it because it feels like remembering something I never consciously learned.

There’s a scene in the film where the main character realizes her parents have been turned into pigs (ironic this message has come to me through pigs, of all things), and it isn’t staged as some big reveal or a dramatic turning point, there’s no screaming, falling apart, or big swelling music playing, it just happens quietly, almost as if it were not a big deal, which is why it’s one of the most brutal moments in the entire movie. The scene is not scary, or shocking, but it’s obviously recognition without denial. She looks at the pigs and understands, all at once, “These are my parents, and also, they are not who they were supposed to be,” and both of those things are allowed to be true at the same time without her fantasizing, bargaining, or any emotional spiraling.

She doesn’t save her parents by turning them back, instead she saves herself by seeing clearly.

That moment has done its work on me over time, because I have always recognized when people become distorted versions of themselves, but interestingly I have always been able to still love and accept them without pretending they’re something they are not. I’ve never needed people to be villains in order to accept that they failed me, or needed to hate, demonize, or rewrite history about them, I just see, and that seeing isn’t cold or cruel, it’s my own sober, integrated, and self-possessed personality.

The main character passes a test not because she fights, pleads, or performs bravery, but because she doesn’t lie to herself. She just says, “They’re not here,” and to me, that is power. She isn’t rewarded with immediate reunion, comforted, or reassured, she is allowed to proceed anyway, and that’s where I finally recognized my own life pattern. This took years of rewatching this film for me to see this, and with enough time passing in my own life to look back and understand this.

I realized I never got the emotional hand-holding version of evolution, I got the reality version that says, “I see what this is, and I will keep going anyway,” and that has shown up in different ways, my refusal to fall into bitterness, in my ability to love without self-delusion, and in the fact that I’ve never needed anyone to arrive perfectly intact. I don’t ask, “Are you flawless,” I ask, “Are you really yourself, or are you living as a distortion,” because I recognize distortion instantly, I don’t confuse it with something negative, I just name it.

I’ve come to see that pig scene as possibly the core of who I am, tender, clear-eyed, very unsparing, not dramatic, sentimental (well, sometimes), or cruel, just true. The movie isn’t quirky to me at all, instead it validated something much simpler and much harder, that I can love you and still see you exactly as you are.

I don’t think of this film as some sort of poetic symbolism, but more as literal psychology. I recognized myself in a child who realizes, “These are the people who were supposed to be my caretakers, and they are not operating as caretakers,” not monsters, demons, or villains, just misoriented adults who lost their human shape in ways that directly affected the child. When that finally clicked, I understood that I grew up around my parents instead of with them. I think many of us have.

I do want to say that I was never abandoned in some cinematic way, or catastrophically abused in a movie-plot way, not at all, but if I had to name it, I would say I was emotionally unheld, which is a softer wound, harder to explain, prove, or get sympathy for, but very real.

And here’s the part most people miss about that scene: she doesn’t try to fix her parents, wake them up, or bargain to save them, she recognizes the reality of the situation and continues, because she knows she cannot change them and still must survive. That was absolutely me, and that’s when the message of this movie all made sense.

I didn’t grow up thinking, “My parents are a mess (well, not all the time at least),” I grew up thinking, “My parents are not really here in the way I need,” which is more destabilizing than clear cruelty, because cruelty would have given me a villain and absence would have given me ambiguity, instead, ambiguity made me work harder, become perceptive, self-driven, internally and externally resourced early, not because I was gifted, but because I had to be.

In simplest terms, I recognized a version of childhood that wasn’t safe, guiding, attuned, or going to turn back into what I needed, and that doesn’t make me broken, but it finally explained things like why I feed people the way I do, over-provide, notice hunger before it’s spoken, why I’ve built my world inside my kitchen, or why I understand emotional misrepresentation in others, but especially why I don’t confuse potential with presence, and don’t respond to shallow reassurance.

I grew up in a world where love was not guaranteed to show up correctly, so I don’t romanticize effort, I look for capacity.

That pig moment was never about wishing her parents would come back, it was about realizing they aren’t in there, which is devastating for a child, and something I also noticed while very young.

Even though I never got to live in childhood fantasy very long, I was somehow able to keep my heart, which is the part people underestimate about me. I did not become cynical, closed, or cruel, I became precisely me, someone who knows the difference between love and people who like the idea of love.

That wasn’t an accident, and it explains a lot of my life.

And yes, somehow, in the middle of all of this, these Nutella chocolate cookie cups kept me company and became a favorite movie-night snack, soft cookie, dark chocolate, Nutella, cream, small, handheld, something sweet to hold while a story quietly tells me the truth again. And wow, you’re still here, you’re a trooper.

Why I Love This Recipe

• These cookie cups hold together in a way that lets you eat them one-handed, in the dark, on the couch, during a movie, without worrying about anything dripping, cracking, or falling apart.
• The Nutella ganache sets just enough to stay put but stays soft enough to feel like a center, which is the whole reason these exist.
• Because they’re already portioned, it changes how I eat them. I take one, then another later, instead of committing to a whole slice of something, which makes them feel easy in a way that’s hard to articulate but very real.
• They also pair well with a movie that’s about recognizing appetite versus losing yourself to it.

Ingredients

• Butter – This dough wants richness first, sweetness second.
• Brown sugar – Gives the dough a softer feel and a warmer sweetness than white sugar alone. If you’re out, make your own brown sugar at home.
• Granulated sugar – Keeps the cups from going too dense.
• Egg yolks – Using yolks instead of whole eggs makes the cups tender and more forgiving once baked.
• Vanilla extract – Supports everything without standing in front.
• All-purpose flour – Reliable. FYI, I have not tested these with other flours.
• Baking soda – Helps the cups hold their shape without turning cakey.
• Salt – Sweet needs salt. Always.
• Mini semi-sweet chocolate chips – They spread through the dough better and melt more evenly than regular-sized chips.
• Dark chocolate chips – Adds bitterness so the filling doesn’t skew too sweet.
• Nutella – My craving that made this recipe what it is.
• Heavy whipping cream – Turns the chocolate and Nutella into a smooth, spoonable ganache.
• Whipped cream, mini chips, chopped hazelnuts (optional) – Only if you feel like it. I always do.

How to Make Nutella Chocolate Cookie Cups

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dough)
  Cream the butter and sugars until smooth, then mix in the egg yolks and vanilla. Yolks only matter here. They give you a richer dough that stays soft and holds together once baked instead of turning dry or crumbly.
• Step Two (add the dry ingredients)
  Whisk the flour, baking soda, and salt together, then add them to the bowl along with the mini chocolate chips. Mix just until everything comes together. Past that point, nothing good happens.
• Step Three (shape the cups)
  Scoop about a tablespoon of dough into each greased mini muffin tin cup. Press a well into the center, pushing the dough up the sides. You’re not looking for perfection, you’re just giving the dough a clear suggestion.
• Step Four (bake, press, bake again)
  Bake until the dough puffs and looks set, then pull the pan out and press the centers down again. This second press is what turns them into actual cookie cups instead of cookies pretending to cooperate. Slide them back into the oven briefly, then press once more if needed and let them cool completely in the pan.
• Step Five (make the filling)
  Heat the cream just until small bubbles show up around the edges, then pour it over the Nutella and chocolate. Walk away for a few minutes. It will look questionable before it looks right. Once you whisk, it turns smooth and shiny without needing anything else.
• Step Six (fill and finish)
  Spoon the filling into the cooled cups while it’s still soft and spreadable. As it sets, it stays creamy without going stiff. Top however you feel like, or don’t. The center can handle being the main event.

Recipe Tips

• Pressing the centers twice isn’t optional for this recipe, it’s a requirement. The first press gives you the idea of a cup, the second press makes sure it exists.
• Mini chocolate chips work better than regular ones, they melt into the dough seamlessly.
• Let the cookie cups cool completely before filling them, since warm cups plus warm filling equals sagging.
• Heat the cream until small bubbles show up around the edges. Boiling will change the texture in a way that’s not helpful to the ganache.
• The filling always looks broken before it looks smooth, let it sit, then whisk. It will fix itself.
• These work because the cookie stays a cookie and the center stays a center. Nothing is trying to turn into something else, which feels relevant to my entire personality and also to that Spirited Away pig scene, frankly.
• I don’t overfill these because I want a real pocket of Nutella ganache, not a dome on top.
• These are not meant to be eaten with a fork-and-knife. Carry on.

Storage & Leftovers

• Once the cookie cups are filled, they can sit at room temperature for a few hours without issue, but I usually move them to the fridge once the centers have set. Cold firms everything up just enough to make them easy to stack, transport, and casually steal one at a time.
• Store them in an airtight container in the refrigerator for up to four days. The cookies stay soft, the Nutella ganache stays creamy, and the whole thing holds up better than most small desserts do.
• If you’re making them ahead, you can bake and cool the cookie cups a day in advance, keep them covered at room temperature, and fill them the next day. That keeps the centers looking fresh and avoids any condensation weirdness.
• I don’t love freezing these. The cookie part technically survives, but the filling loses its texture in a way that makes me wish I hadn’t bothered.
• They’re best eaten chilled or at cool room temperature, warm isn’t the goal here. You want the contrast between the soft cookie and the set-but-creamy center.

FAQs

• Can I make Nutella Chocolate Cookie Cups ahead of time?
  Yes. You can bake the cookie cups, let them cool completely, and keep them covered at room temperature for a day. Fill them the next day and you’re done. It’s a very “do the work once, glide later” situation, which I’m all about.
• Do I have to use mini chocolate chips in the dough?
  You don’t have to, but I prefer them. Full-size chips sort of fight the small cup shape, the minis disappear into the dough in a better way.
• Why egg yolks only?
  Because yolks give you richness and softness without turning the dough cakey and crumbly. It’s the difference between a cookie that stays tender and one that starts acting like a small bread product. No thank you.
• Can I use a store-bought cookie dough?
  Yes. Press-and-bake dough works, refrigerated dough works. You can even make the whole base with a chocolate chip cookie dough boxed mix. If that’s your thing, take it. The Nutella filling becomes your only real responsibility at that point.
• Is the filling basically a ganache?
  Yes, and I’ve found using that term makes things sound more complicated than they are. You’re pouring hot cream over chocolate and Nutella and letting physics handle the rest. It’s super easy.
• How do I know when the cookie cups are baked enough?
  They should look set around the edges but still soft in the centers. You’re going to press them down again anyway, so don’t wait for golden-brown perfection.
• What if my cups puff up and lose their wells?
  Press them again while they’re hot, this recipe requires your intervention. Think of it like the movie moment where she realizes, “That’s not what this is,” and calmly corrects course.
• Can I make these bigger in a regular muffin tin?
  You can, but the mini size is part of why these work so well. Bigger versions start feeling more like a mess. These are meant to be grabbed.
• Do I need to chill the filling before spooning it in?
  No, spoon it in while it’s still soft and spreadable, it sets on its own. You don’t have to micromanage it.
• Can I switch up the toppings?
  Yep. Whipped cream, chopped hazelnuts, flaky salt, mini chips, or nothing at all.
• Are these better chilled or room temp?
  Both are good. Chilled is cleaner, room temp is softer. Choose based on your current mood.
• Are these super sweet?
  They’re sweet, but not crazy sweet. The cookie isn’t overly sugary, which lets the Nutella filling do its thing without being too much.
• Why does this recipe feel simple but still kind of special?
  I like to think it’s doing a few very basic things correctly instead of a hundred things poorly. Which, if you’ve seen the movie, feels thematically consistent.

From My Kitchen Notes

Just some observations, not instructions.

• These cookie cups are a very specific kind of control. You decide where the walls go before anything gets filled, which I find comforting.
• Watching dough puff and then pressing the center back down feels weirdly similar to that moment in Spirited Away where Chihiro looks at the pigs and just… clocks it, like when something rises into the wrong shape, you don’t argue with it, you deal with it.
• Nutella mixed with hot cream always looks wrong before it looks right. Chunky, streaky, vaguely concerning, then suddenly smooth. I trust that more than I probably should.
• I like desserts where the filling can’t run away and ooze onto the plate. If something’s going to be intense, I want it more controlled, like in a cookie cup.
• The cookie part is not here to be on display, but to hold on to something heavier than itself without crumbling. I’m not even going to pretend I don’t see this parallel in my own life.
• I like to think these little cookie cups know who they are. Identity preservation feels like a central theme.
• I’ve already walked through this forest and I’m just describing the trees. This post was about being visible in language in the same way I’ve always been visible energetically, and I’m good with that.
• The real danger in life isn’t monsters, it’s forgetting who you are, becoming hardened, smaller, and warped by systems. Staying yourself is key, just like these little cups.
• Spirited Away is not a cutesy movie and these are not a cute dessert, both get mislabeled constantly.
• I like stories where love is memory, not possession, pursuit, or some kind of conquest. More like, “You already know me.” Just like chocolate.
• Just a note: I am not handing out my bloodstream with this post, I’m giving you a finished painting. That distinction matters to me.

More Handheld Chocolate Things While You Obsess Over a Movie

• S’mores Pretzels – oven-baked, easy to store, easier to eat.
• Tiramisu Brownies – my lazy version of small-batch luxury.
• Mini Chocolate Ganache Tarts – five ingredients, that’s it.

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Nutella Chocolate Cookie Cups

Nutella chocolate cookie cups baked in a mini muffin tin with a soft chocolate chip cookie shell and a smooth Nutella chocolate center. Pressed twice so they hold their shape, stay creamy in the middle, and are easy to eat one-handed.

Course Dessert

Cuisine American

Keyword bite-sized dessert, Chocolate Chip Cookie Cups with Nutella Ganache, chocolate cookie cups, cookie cups, handheld chocolate dessert, mini muffin tin dessert, Nutella chocolate cookie cups, Nutella dessert

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Cooling: 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24 cookie cups

Calories 255kcal

Author Cathy Pollak

Equipment

• Mini Muffin Pan (24 cup) Creates the cup shape and keeps portions controlled.
• Stand Mixer or hand mixer. Creams the dough evenly.
• mixing bowls For dry ingredients and filling.
• Saucepan Heats the cream gently for the filling.
• whisk Smooths the Nutella chocolate filling.

Ingredients

• cooking spray

Cookie Cups:

• ½ cup (113 g) unsalted butter softened
• ½ cup (110 g) firmly packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs yolks
• 1 tsp (5 ml) vanilla extract
• 1 cup (125 g) all-purpose flour
• ½ tsp (2.5 g) baking soda
• ½ tsp (3 g) table salt
• 1 cup (170 g) mini semi-sweet chocolate chips

Nutella Chocolate Filling:

• ½ cup (85 g) dark chocolate chips
• 1 cup (300g) Nutella
• 1 cup (240 ml) heavy whipping cream

Optional Toppings:

• whipped cream
• mini semi-sweet chocolate chips
• chopped hazelnuts

Instructions

Cookie Cups:

• Preheat the oven to 350°F (177°C). Lightly coat a nonstick mini muffin tin with cooking spray and set aside.
  cooking spray
• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together until creamy and fully combined. Add the egg yolks and vanilla extract and continue mixing until smooth and evenly blended.
  ½ cup (113 g) unsalted butter, ½ cup (110 g) firmly packed light brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs yolks , 1 tsp (5 ml) vanilla extract
• In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture along with the mini chocolate chips and mix just until combined, scraping down the sides of the bowl as needed.
  1 cup (125 g) all-purpose flour, ½ tsp (2.5 g) baking soda, ½ tsp (3 g) table salt, 1 cup (170 g) mini semi-sweet chocolate chips
• Scoop about 1 tablespoon (20 g) of dough into each prepared muffin cup. Use your thumb or the back of a spoon to press a shallow indentation into the center of each portion, gently pushing the dough up the sides to form a cup shape. Bake for 10 minutes.
• Remove the muffin tin from the oven and immediately press the centers of the cookie cups down again to reinforce the wells. Return the pan to the oven and bake for an additional 3 minutes. Remove from the oven and, if needed, gently press down any areas of the centers that have risen. Allow the cookie cups to cool completely in the pan so they set and hold their shape.
• While the cookie cups cool, place the dark chocolate chips and Nutella in a heat-safe bowl and set aside. In a small saucepan over medium heat, warm the heavy cream until small bubbles begin to form around the edges, being careful not to let it boil. Immediately pour the hot cream over the chocolate and Nutella and let it sit undisturbed for 10 minutes.
  ½ cup (85 g) dark chocolate chips, 1 cup (300g) Nutella, 1 cup (240 ml) heavy whipping cream
• After resting, whisk the mixture until smooth and fully blended. The filling may look uneven at first, but it will come together as the chocolate melts and incorporates. Once the mixture thickens slightly but remains spoonable, fill each cooled cookie cup with the chocolate filling.
• Allow the filled cookie cups to set at room temperature or refrigerate briefly until the centers are softly set. When ready to serve, top with whipped cream, mini chocolate chips, or chopped hazelnuts if desired.
  whipped cream, mini semi-sweet chocolate chips, chopped hazelnuts

Notes

• Pressing the centers twice is essential for a true cup shape.
• Mini chocolate chips distribute more evenly in small bakes.
• Let cookie cups cool fully before filling to prevent sagging.
• Heat cream gently, boiling will affect the filling texture.
• The filling will look broken before it smooths out, keep whisking.
• Nutrition values calculated per cookie cup including filling, excluding optional toppings.
• Fat content reflects Nutella and cream contribution.

 

 

If you’re making these Nutella chocolate cookie cups, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 45g | Calories: 255kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 420IU | Calcium: 35mg | Iron: 1mg

Have you made these Nutella Chocolate Cookie Cups? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Nutella Chocolate Cookie Cups appeared first on Noble Pig.

Baked Oatmeal Bars

Mornings can get hectic, and that’s where these baked oatmeal bars come in handy. Packed with banana and chocolate chips, they’re perfect for those days when you’re running late or need to hand something to the kids as they head out the door. I’m a big fan of oatmeal in the morning, but I know not everyone shares my enthusiasm for a bowl of oats.

That’s why I created these rustic, chewy bars—they’re a hit every time. If your kids are looking for a baking project, these bars are a great choice because they’re hard to mess up.

Why I Love This Recipe

• The chewy and nutty texture of these bars is perfection.
• I love adding one of these oatmeal bars to a bagged lunch.
• These bars are simple to put together with straightforward ingredients.

Ingredients

Here’s a rundown of what’s in these oatmeal bars.

• old-fashioned oats – This give the bars their hearty texture. You will not want to substitute with quick-cooking oats.
• semi-sweet chocolate chips
• milk – I use whole milk for it’s richness, but you can use whatever type of milk or milk alternative you prefer.
• bananas – Bananas are great for natural sweetness and a soft texture.
• cinnamon
• salt
• eggs
• honey – It adds natural sweetness and helps with binding the ingredients together.

How To Make Baked Oatmeal Bars

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat your oven to 350°F.
• Step Two: Grease an 8×8 baking pan and line it with parchment paper. Make sure the parchment paper hangs over the sides so you can easily lift the bars out later.
• Step Three: In a large mixing bowl, mix together the oats, chocolate chips, cinnamon, and salt. Just set this aside for now.
• Step Four: In another bowl, mash up the bananas with a fork until you get a chunky puree. Then, mix in the milk, eggs, honey, and vanilla until well combined.
• Step Five: Stir the banana mixture into the oat mixture until everything is nicely blended.
• Step Six: Pour the mixture into your prepared pan and bake for about 45 minutes, or until the edges are golden and the center is set.
• Step Seven: Let the bars cool completely before lifting them out of the pan and slicing into nine squares. Enjoy!

Recipe Tips

Here are some quick tips to make these bars even better:

• Remember to use old-fashioned oats for a chewy texture. Quick oats don’t hold up well during baking.
• Swap out chocolate chips for dried fruit, nuts, or other flavored chips if you prefer.
• Banana ripeness matters. The ripeness of your bananas affects how sweet the bars turn out.
• Replace honey with 100% maple syrup (not pancake syrup) if needed. Local blackberry honey can add a nice nuance of flavor.
• If you happen to be enjoying one of these bars at home, a little maple syrup poured on top is not a bad thing.

Leftovers and Freezing

Here are some ideas for storing and freezing your oatmeal bars:

• Room Temperature: Store the bars in an airtight container at room temperature for up to a week.
• Refrigeration: For longer freshness, keep them in the fridge for up to two weeks.
• Freezing: To freeze, wrap each bar individually in plastic wrap or foil and place them in a freezer bag. They’ll stay good for up to three months.
• Thawing: Thaw frozen bars at room temperature or heat them in the microwave for a few seconds to enjoy them warm.

More Lunch Box Bars 

• Reese’s Pieces Bars
• Peanut Butter Cheerios Bars

This post may contain affiliate links. Please read my disclosure policy.

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Baked Oatmeal Bars

These baked oatmeal bars were made to be something special, with a moist, creamy interior and just the right amount of breakfast-friendly sweetness.

Course Breakfast

Cuisine American

Keyword Baked Oatmeal Bars

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 bars

Calories 273kcal

Author Cathy Pollak

Equipment

• baking pan 8x8
• parchment paper
• measuring cups and spoons
• mixing bowls

Ingredients

• cooking spray
• 3 cups old-fashioned oats
• 1/2 cup semi-sweet chocolate chips
• 2 tsps ground cinnamon
• 1/2 tsp table salt
• 3 bananas, smashed
• 1 cup whole milk
• 2 large eggs
• 1/4 cup honey
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• Grease and line a baking pan (8 x 8) with parchment paper. (Make sure the parchment paper hangs over the side of the pan so can easily lift the bars out of the pan.)
  cooking spray
• In a large mixing bowl, combine oats, chocolate chips, cinnamon and salt. Set aside.
  3 cups old-fashioned oats, 1/2 cup semi-sweet chocolate chips, 2 tsps ground cinnamon, 1/2 tsp table salt
• In a medium bowl, combine smashed bananas (smash with a fork into a chunky puree), milk, eggs, honey and vanilla. Mix well. Add to the oats mixture and combine until well incorporated.
  3 bananas, smashed, 1 cup whole milk, 2 large eggs, 1/4 cup honey, 1 tsp vanilla extract
• Pour oat mixture into prepared baking dish and bake for 45 minutes or until edges are golden and the center is set.
• Cool completely before lifting out of the pan and slicing into nine squares.

Notes

For optimal outcomes when making these baked oatmeal bars, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 129g | Calories: 273kcal | Carbohydrates: 46g | Protein: 7g | Fat: 6.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Cholesterol: 44mg | Sodium: 157mg | Potassium: 356mg | Fiber: 5g | Sugar: 20g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked Oatmeal Bars appeared first on Noble Pig.

Mud Pie Recipe

This mud pie is one of go-to desserts. The mix of coffee ice cream and chocolate is perfection, and a total treat to make and eat! Plus, it looks super impressive without being complicated.

Crushing chocolate-covered espresso beans for the topping is my favorite part—it adds a unique crunch and flavor that makes this pie unforgettable. Trust me, you’ll love it!

Why I Love This Recipe

• Coffee ice cream and chocolate are a match made in heaven.
• The crushed espresso beans on top add the perfect crunch.
• It tastes impressive but is a breeze to make!

Ingredients

The ingredient list for mud pie is short and sweet!

• coffee flavored ice cream – Grab your favorite brand of coffee flavored ice ice cream!
• unsalted butter
• chocolate graham crackers
• semi-sweet chocolate chips – regular sized and mini
• heavy cream
• granulated sugar
• chocolate covered espresso beans – (optional) These add a lot of flavor. You can find them in the bulk section of a super market or they are available at Trader Joes.

How To Make Mud Pie

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat your oven to 350°F.
• Step Two: Grab a food processor and blitz the chocolate graham crackers into crumbs. Toss in the butter and sugar, and pulse until it’s all nicely moistened.
• Step Three: Press the cookie mix into the bottom and up the sides of a 9-inch pie plate. Build up the sides to create a nice well for the ice cream. A straight-sided dry measuring cup can help you get the edges smooth. Bake for about 10-12 minutes until it’s dry, then let it cool completely.
• Step Four: Spread your ice cream mixture evenly over the cooled crust, smoothing out the top. Pop it in the freezer for an hour, making sure the pie plate is on a flat surface.
• Step Five: For the topping, heat the heavy cream in a small saucepan over medium-high heat until it’s warm and bubbly, about a minute. Add in 2 oz. of chocolate chips and stir until it’s smooth. Drizzle this over the partially frozen ice cream cake. Sprinkle on crushed espresso beans and mini chocolate chips. Cover and freeze until firm, about 6 hours or overnight.

Recipe Tips

Here are a few tips to keep things smooth while you’re making your mud pie.

• When you’re pressing the crust into the pie plate, use the bottom of a straight-sided measuring cup. It’ll help you get those edges nice and smooth without a fuss.
• Make sure the crust is completely cooled before you add the ice cream. A warm crust can make the ice cream melt and get messy.
• If your ice cream is too hard to spread, let it sit out for a few minutes to soften up. It’ll be much easier to work with.
• Make sure your pie plate is on a flat, even surface in the freezer. This will help the ice cream set evenly.
• When making the topping, don’t let the cream boil. Just get it warm enough to melt the chocolate chips smoothly.
• Crushing the espresso beans can be a bit tricky. Put them in a Ziploc bag and give them a few good whacks with a rolling pin.
• This pie needs some serious freezer time to set properly, so it’s best to make it the day before you need it.

Storage

Here are some storage and leftover tips to keep your mud pie fresh and tasty.

• If you’ve got leftovers, cut the pie into individual slices and wrap each slice in plastic wrap. Then place the wrapped slices in an airtight container. This makes it easy to grab a single slice when you’re in the mood for a quick treat.
• When you’re ready to enjoy the leftovers, let the slice sit at room temperature for about 10-15 minutes. This will soften it up just enough to get that perfect texture back.
• Avoid storing the pie near the freezer door where temperature fluctuations can happen. Keep it in the back of the freezer for a more consistent chill.
• Your Mud Pie should stay good in the freezer for about 1-2 weeks. Any longer, and the quality might start to decline.

More Ice Cream Cake Recipes

Who doesn’t love an ice cream cake?!

• Strawberry – Chocolate Chip Ice Cream Cake or
• Whoppers – Malted Milk Ice Cream Cake
• Snickers Ice Cream Sandwich Cake

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Mud Pie

This Mud Pie is a real treat! Coffee-flavored ice cream and chocolate come together for a fantastic combo in every bite. I like to crush up some chocolate-covered espresso beans on top for an extra burst of flavor and a nice crunch.

Course Dessert

Cuisine American

Keyword Mud Pie

Prep Time 30 minutes minutes

Freezing Time 6 hours hours

Total Time 30 minutes minutes

Servings 12 people

Calories 407kcal

Author Cathy Pollak

Equipment

• food processor
• measuring cups and spoons
• 9-inch pie plate
• ice cream scoop
• Saucepan

Ingredients

Crust:

• 1-1/2 cups (170 g) chocolate graham crackers
• 7 tbsps. unsalted butter, melted
• 3 tbsps. granulated sugar

Filling:

• 3 pints coffee ice cream, softened

Topping:

• 2 tbsps heavy whipping cream
• 2 oz semi-sweet chocolate chips
• 2 tbsps chocolate covered espresso beans, crushed find them in the bulk section or Trader Joe's sells them
• 2 tbsps mini semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F.
• In a food processor, process the chocolate graham crackers until crumbs form. Add the butter and sugar and continue to pulse until moistened.
  1-1/2 cups (170 g) chocolate graham crackers, 7 tbsps. unsalted butter, melted, 3 tbsps. granulated sugar
• Press the chocolate cookie mixture into the bottom and up the sides of a 9-inch pie plate (you really want to build up the sides so they become a well when you pour the ice cream into the crust). A straight-sided dry measuring cup will help you get the inside edges smooth. Bake until dry, about 10 to 12 minutes. Let cool completely.
• Spread the ice cream mixture evenly over the cooled crust, making the top smooth. Freeze for one hour. (Make sure pie plate is on a completely flat surface in the freezer.)
  3 pints coffee ice cream, softened
• To make the topping, place heavy cream in a small saucepan over medium-high heat and heat to very warm (bubbly), about 1 minute. Add 2 oz. of chocolate chips and stir until mixture is very smooth. Drizzle over the partially frozen ice cream cake. Sprinkle with crushed espresso beans and mini chocolate chips. Cover and freeze until firm another 6 hours or overnight.
  2 tbsps heavy whipping cream, 2 oz semi-sweet chocolate chips, 2 tbsps chocolate covered espresso beans, crushed

Video

Notes

Serving: Before serving, remove the pie from freezer and let rest for 10 minutes. 

For optimal outcomes when preparing this mud pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 150g | Calories: 407kcal | Carbohydrates: 39.8g | Protein: 5.5g | Fat: 26.2g | Saturated Fat: 15.6g | Trans Fat: 0.5g | Cholesterol: 99.4mg | Sodium: 195.5mg | Fiber: 0.7g | Sugar: 29.7g | Vitamin A: 770IU | Calcium: 97mg | Iron: 0.9mg

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There has always been a lot of talk about what differentiates a muffin from a cupcake. Some feel it’s the lack of frosting that gives a muffin its breakfast status, even though muffins can be just as sweet as a cupcakes. I find it ironic that most of us wouldn’t reach for a cupcake for breakfast, but seem to have no issue with a muffin topped high with sweet crumble or sprinkles because muffins are healthy, right?

In all honesty, the real difference between a muffin and a cupcake is not a  list of ingredients, but drills down to their mixing method and composition.

And in favor of total transparency, I am breaking some/many of the muffin rules with this recipe, but without the frosting, they are just not cupcakes (in my opinion).

Since these delicious treats fall somewhere on the spectrum between muffin and cupcake, it also means you can enjoy them at any time and for any occasion. Just get them in the oven.

If you’re looking for a fruity muffin, I’d give my berry cream cheese muffins a try.

Ingredients

There’s a reason so many “secret” recipes are really just doctored up cake mix in disguise – they’re almost impossible to mess up.

Chocolate cake mix – for this recipe I prefer Duncan Hines Dark Chocolate Fudge, but chocolate cake mix will do.

Jell-O Instant Chocolate Pudding – this addition is what really makes your muffins taste homemade. Trust me.

Eggs – the extra eggs are what help change the cake mix consistency into a more muffin like texture.

Sour cream – increases the thickness and richness of the final product.

Vegetable oil – all baked goods need fat

Milk – I prefer using whole milk for the best flavor

Vanilla extract – flavor booster

Table salt 

Mini semi-sweet chocolate chips – dark mini chips also work well

This post may contain affiliate links. Please read my disclosure policy.

Cupcake Liners or Parchment?

I chose to use parchment liners instead of the usual muffin/cupcake liners in this recipe for no other than aesthetic reasons. They really just look so much better (rustic) and way more muffin-y when parchment is used.

However, the parchment does prevent the batter from baking onto the cupcake tin if you happen to overfill the cups. But regular muffin liners also work just fine.

Storage Instructions

These muffins can be stored at room temperature for five to seven days, just keep them in an airtight container.

In the refrigerator they will last up to two weeks.

Freeze them by wrapping individually and adding to a freezer bag or container for up to three months.

Serve Warm or Cold?

Really it’s up to you.

I personally love them fresh out of the oven (15 minutes cooled in the pan), but they are just as amazing after they’ve cooled down to room temperature.

You won’t be disappointed either way.

More Ways to Enjoy Chocolate for Breakfast

For all the times you must legitimately eat chocolate for breakfast!

• Brownie Muffins
• Chocolate Green Smoothie
• Belgian Chocolate Waffles
• Chocolate Nut Butter Smoothie
• Chocolate Guinness Doughnuts
• Guilt Free Chocolate Banana Muffins
• Chocolate Pancakes

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Double Chocolate Chip Cake Mix Muffins

I wish every morning started with a double dose of chocolate deliciousness! These cake-like muffins will have you smitten they minute they come out of the oven. 

Course Breakfast

Cuisine American

Keyword Double Chocolate Chip Cake Mix Muffins

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24 muffins

Calories 267kcal

Author Cathy Pollak

Ingredients

• 1 box chocolate cake mix (Duncan Hines Dark Chocolate Fudge is best)
• 1 Box (3.9 oz) Jell-O Instant Choclate Pudding
• 4 large eggs, slightly beaten
• 1 cup sour cream (full fat)
• 3/4 cup vegetable oil
• 1/2 cup whole milk
• 1 tbsp vanilla extract
• 1/4 tsp table salt
• 1-1/2 cups mini semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F. Prepare baking tins with liners.
• In a large bowl combine cake mix, instant pudding mix, eggs, sour cream, vegetable oil, milk, vanilla and salt to the same bowl. Mix well. Fold in chocolate chips.
• Pour batter into prepared muffin tins, filling 3/4 of the way full.
• Bake for 23-27 minutes or until done.
• Remove from oven and allow to cool about 10 minutes before removing from the pan.

Notes

Nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

Calories: 267kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 350mg | Potassium: 54mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 17mg

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The Most Decadent Brownie Muffins Recipe

When it comes to chocolate, real chocolate is always the better choice. Waxy, weak-flavored chocolate should not have a prominent place in your most treasured recipes. Luckily for you, the most decadent brownie muffins definitely deliver when it comes to deep, rich, full-on chocolate flavor. What could be better than that?

These brownie muffins are exactly the recipe to satisfy those wild chocolate cravings, it would be impossible to feel denied after having one. Just remember to not get hung up on what time of the day to eat one of these decadent muffins – they’re adaptable! Breakfast, dessert or midnight snack, these brownie muffins will satisfy all the cravings.

The intense flavor of these muffins comes from using two types of chocolate, dark and milk. The dark chocolate is melted for the batter, while the milk chocolate is folded in and added on top. The two chocolate flavors balance each other perfectly, turning out a brownie muffin that hits all the right buttons.

How To Use Foil Cupcake Liners

When it comes to foil paper liners, did you know you’re supposed to remove the paper liner that sits in between them? Most people I ask say they always leave the paper ones  inside the foil wrappers. The paper separators are there only to keep the foil liners separated. Even though the paper liners are the same shape and size as the foil liners, they are not coated either quilon or silicone. Both of these substances keep your muffins and cupcakes from sticking to the paper liners. The paper separators in between the foil liners don’t have that coating.

Now, here’s another thing, foil liners do not require you to use a muffin pan. You are supposed to use the foil liners right on a cookie sheet. I don’t use them that way because they do expand more during baking and I prefer my muffins or cupcakes to be more compact.

For the purpose of this recipe, I have found using non-stick spray on the foil liners (even though they are non-stick) helps release these very chocolaty muffins from the liners more easily.

How To Melt Butter and Chocolate

Butter and chocolate are melted together in this recipe to add necessary fat, as well as to thin out the chocolate, making it easier to blend together easily with the other ingredients. Melting the butter with the chocolate is important when a recipe calls for actual chocolate instead of cocoa powder. The butter also replaces any need for other fat such as oil.

Melting chocolate on the stovetop isn’t difficult, but it does require some care.

• Add chocolate (broken into pieces) and cubed butter together in a large saucepan, 10-12″.
• Stove heat should be on the lowest possible setting.
• Use a rubber spatula to slowly stir the butter and chocolate together until butter is completely melted and chocolate is smooth.
• Remove from heat and let cool at least 10 minutes.

What Happens If You Overmix The Batter?

When batter for cakes, brownies, muffins is overmixed, the gluten in the flour will form form elastic gluten strands. This is usually what you want for cookies, but not for cakes and muffins. Overmixing can also cause uneven baking as well as resulting in dense, chewy textures.

The flour for this recipe will incorporate after gentle folds, even though it looks like it won’t.

Because eggs are the only leavener, these brownies do not rise very much when they bake. To get the dome-like top, you really need to heap the batter into each cup. Add about 1/3 cup batter into each prepares cup and top each with with another heaping spoonful of batter. Lightly press extra milk chocolate chips onto each muffin before baking.

Overbaking Woes

Overbaking definitely has an effect on brownies, so checking for doneness is key. Gently press on the top of the dome, it should spring back when it’s ready. The toothpick test does not work in baked goods where whole chocolate chips are in the batter.

The Beauty Of These Muffins

As you can see in the picture above, these brownie muffins are super chocolaty and dense. The dome has the same texture of the top of a craggy brownie, but once you break through, the middle is this amazing soft and delicious brownie. It’s the best of both worlds, especially if you love brownie edges.

This post may contain affiliate links. Please read my disclosure policy.

Equipment Needed For This Recipe

• Sauce pan for melting the chocolate. Stainless steel works best.
• Foil cupcake liners. These work considerably better than paper liners for this recipe.
• My favorite muffin tin.

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The Most Decadent Brownie Muffins

The Most Decadent Brownie Muffins are muffins by morning or brownies by evening - whatever time of day you decide to indulge, these decadently amazing brownie muffins will tame the fiercest of chocolate cravings.

Course Dessert

Cuisine American

Keyword Decadent Brownies, The Most Decadent Brownie Muffins

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 11 muffins

Calories 487kcal

Author Cathy Pollak

Ingredients

• cooking spray
• 10 oz dark chocolate (85% cacao), broken into squares
• 10 tbsp butter, cubed
• 4 large eggs, room temperature
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1 cup milk chocolate chips, plus extra for the tops
• 1 cup walnuts, chopped

Instructions

• Preheat oven to 350 degrees F. Line 11 muffin cups with foil liners and coat each with nonstick spray.
• Melt dark chocolate and butter together in a large sauce pan (10-12") over very low heat. Stir continuously with a rubber spatula until smooth and fully incorporated. Remove from heat and let cool at least ten minutes.
• Whisk eggs, sugar and vanilla together in a large bowl. Slowly add chocolate, whisking together with egg mixture. (Make sure chocolate is not too hot that it will cook your eggs.)
• Gently fold in flour, just until incorporated. Add chocolate chips and nuts.
• Fill prepared foil cups with batter as indicated in the post in order to get the height of these muffins. Top each muffin with additional milk chocolate chips. Bake 35 minutes or until muffin springs back to the touch. Let muffins cool in the pan on a rack for twenty minutes before trying to remove them. They are amazing warm, but are perfect when cooled.
• Store in a tightly closed container for up to a week.

Notes

Using high quality butter, such as Kerrygold, and high quality chocolate, such as Guittard, really makes a difference in the taste of this recipe.

Make sure to read the whole post for tips and tricks for this recipe and the reasons we do/don't do certain things. 

Nutrition

Calories: 487kcal | Carbohydrates: 41.4g | Protein: 8.3g | Fat: 32.6g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1.4g | Cholesterol: 93.9mg | Sodium: 123.4mg | Potassium: 67.1mg | Fiber: 5.2g | Sugar: 30.4g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 10.1mg | Iron: 4.3mg

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It’s so easy to treat your family with these nuts and cream cheese bars and in a way, they totally remind me of eating cheesecake. These bars have a unique taste and texture with the combination of graham cracker crumbs and nuts mixed together to make the crust and crumb topping. However, the best part is the flavor. The cream cheese gives them a bit of a tangy taste, which helps even out the sweetness. It’s pretty much perfection in a dessert bar and you must try baking them yourself.

These Chocolate Cream Cheese Bars are very sturdy, making them the perfect addition to take to any party, picnic or potluck. These will not fall apart before arriving at your destination.

I love my Butterscotch-Walnut Chocolate Bars and Blueberry-Lemon Oatmeal Bars, but this recipe for Chocolate Cream Cheese Bars is a whole new level of dessert nirvana.

Can I Substitute Different Types of Chocolate Chips

Yes, you can! If you prefer dark chocolate or milk chocolate, you can absolutely substitute them in this recipe. Also, if you prefer a different flavor of chocolate chips, those would work too. I highly recommend making this recipe according to your tastes.

Do Cream Cheese Bars Need To Be Refrigerated

Yes, please refrigerate your cream cheese bars, since cream cheese is perishable. Also, in order to get nice, clean cuts of these bars, or any bars you make, refrigerating them until they are very cold makes slicing them so much easier.

After this recipe has completely cooled, I cover the baking tray tightly with saran wrap, placing the bars in the refrigerator until the next day. Then I use an 8″ chef’s knife to cut the whole tray into squares. Each bar is removed with a small spatula.

Storage Ideas

• tightly wrapped or in Tupperware
• keep them in the refrigerator up to a week
• store in the freezer for up to three months

Recipe Tips

• Melting the chocolate chips and butter in a large saucepan (10-12″), using a rubber spatula to stir. The large surface areas allows the chocolate to melt quickly without seizing.
• Making to sure to chop the walnuts into, smaller pieces. Large walnut pieces will have a harder time keeping the crust together.
• Soften cream cheese by submerging each pack (still in foil) in hot tap water for five minutes. Cream cheese will not be lumpy in the batter after this.
• Bring eggs to room temperature before mixing with the cream cheese.
• Use fresh lemon juice, not that fake, bottled stuff.
• Refrigerate bars overnight in order to get nice, clean lines when slicing into squares.
• A small, metal spatula to remove bars from pan is very helpful.

This post may contain affiliate links. Please read my disclosure policy here.

Equipment You’ll Need To Make This Recipe

• 15 x 10 jellyroll baking pan
• small metal spatula

More Dessert Bar Recipes

• The Best Lime Bars
• Twix Candy Bar Brownies
• Layered Chocolate and Peanut Butter Brownies
• Cappuccino Doughnut Bars

Print Chocolate Cream Cheese Bars Perfect for any occasion, these Chocolate Cream Cheese Bars feature a unique chocolate graham cracker crust and topping, with a creamy middle layer.  Course Dessert Cuisine American Keyword Chocolate Cream Cheese Bars Prep Time 30 minutes minutes Cook Time 30 minutes minutes refrigerate 8 hours hours Total Time 1 hour hour Servings 28 bars Calories 259kcal Author Cathy Pollak Ingredients 1-2/3 cups (313 g) semi-sweet chocolate chips 6 tbsp (84 g) butter 2 cups (224 g) graham cracker crumbs 2 cups (240 g) chopped walnuts 2 packages (8 oz each) cream cheese, softened 1/2 cup (100 g) granulated sugar 4 large eggs 1/4 cup (30 g) all-purpose flour 2 tbsps fresh lemon juice Instructions Preheat oven to 350 degrees F. In a large, wide saucepan (10-12"), melt chocolate chips and butter over low heat. (Use a silicone spatula to stir the chocolate and butter together, it will melt fast and you do not want to over heat the chocolate as it might seize up.) Stir in the graham cracker crumbs and nuts. Reserve two cups of the chocolate-crumb mixture. Press the remaining mixture into an ungreased 15 x 10-inch jelly roll pan.  Bake for 12 minutes.  Beat together softened cream cheese and sugar until its creamy. Add eggs, preferably one at a time, beating well after each addition. Beat in flour and lemon juice. Pour this mixture over crust and sprinkle reserved crumb mixture on top.  Bake for 25 to 30 minutes until set and is not jiggly. Cool in pan on wire rack. Refrigerate overnight before cutting into bars.  These keep well in the refrigerator up to a week when tightly covered. Notes Cooking tip: Soften cream cheese bricks in a bowl of hot tap water for five minutes while still in the package. This ensures your batter will not be lumpy. Nutrition Serving: 1bar | Calories: 259kcal | Carbohydrates: 19.6g | Protein: 4.5g | Fat: 18g | Saturated Fat: 7.6g | Polyunsaturated Fat: 0.2g | Cholesterol: 52.9mg | Sodium: 138.9mg | Potassium: 49.5mg | Fiber: 1.8g | Sugar: 12.6g | Vitamin A: 320IU | Vitamin C: 0.6mg | Calcium: 50mg | Iron: 0.5mg

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I just finished watching the series Breaking Bad. Just wow is all I can say. It was one incredible television show. Who else is a fan? The show was just so darn good and I did not want it to end…ever. I was honestly delaying watching the last three episodes because I really could not deal with the idea of not binge watching it every night.

We have now moved on to Better Call Saul, which is affiliated with the Breaking Bad series as a prequel. Written and made after the Breaking Bad series ended. We’ll see how it goes. It’s hard to imagine Breaking Bad could ever be rivaled in any way. But I have no choice, I have to move on.

These cookies were actually inspired by Breaking Bad. In one of the seasons, there is an attorney doing some shady work. His weekly money deliveries to the bank are accompanied by over-the-top treats as a sort of distraction for the bank employee letting him in the safe deposit vault. One of those treat deliveries were bacon banana cookies. My jaw kind of dropped when I heard it, knowing I would be making my own version soon. So glad I did. You will thank me later.

When adding bacon to a cookie (or any baked good), it needs to be crispy. You do not want any fatty edges left on the bacon a whatsoever. Make sure to cook your bacon until it is really done so it crumbles easily and has a nice texture.

The reason my cookies turn out perfectly round and fluffy comes from baking them in a whoopie pie pan. The wells of this type of pan are shallow and let the cookie spread slightly and then bake upward, which gives you a beautiful looking cookie. I use the pans to make eggs too. Having several of these pans on hand are a great asset to the kitchen. They are very thin and easy to store as well.

With such a mild flavor, I love adding French Grey Sea Salt to so many recipes, especially baked goods. Don’t leave this out, it absolutely made these cookies over-the-top and really brought home the whole salty-sweet combination.

The peanut butter glaze was a bit of an after thought, but it really made all the flavors of this cookie come full circle. You will have to experience it for yourself.

The consistency of the glaze should be just runny enough to drizzle over the cookies and not have it run off the sides too quickly, leaving behind these little glaze soldiers on the pan. This is how you know you got it just right.

Other Banana Bacon Peanut Butter Recipes You Might Enjoy:
Bacon Wrapped Bananas
Peanut Butter Banana Bacon Pancakes
Peanut Butter and Bacon French Toast with Caramelized Bananas
Peanut Butter Banana Chocolate Chip Muffins

Three Years Ago: Streuseled Honey Butter Breakfast Muffins
Five Years Ago: Roasted Radish and Potato Salad
Six Years Ago: All You Can Eat Crisp Cornmeal Shrimp
Seven Years Ago: Asian Noodle Salad with Peanuts and Mint
Eight Years Ago: Chambord-Vanilla Ice Cream

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The sun is rising and turning the sky a beautiful pink hue. No rain today, a small miracle since it has been pouring for at least the last two weeks. Maybe I will get my garden cleaned up for its winter sleep. But maybe I won’t. The decks also need some cleaning up. There is always a pull of whether to work inside (laundry) or out, but I think the sunshine will win today since it’s a rarity.

My oldest son has joined the speech and debate team this year for his high school. Today is his first tournament and we had to have him at school at 5:45 am, dressed in a suit. This is a child who sleeps until 1 pm on the weekends and lives in athletic wear…but he got up, got dressed and off he went.

Thank goodness we had this coffee cake to comfort us after the early wake-up call. I have to hand it to him for having the courage as a freshman to get up there and debate a difficult subject in front of all kinds of people. And his topic today….GMO’s, however, he does not know if he will be put on the pro or con side of the argument. He has done so much research and has had team practice three nights a week for almost two months. Hopefully it all goes well. Fingers and toes crossed.

I used my favorite baking pan to make this coffee cake. Nothing ever gets stuck to this pan and I also use it to make one of my favorite pound cakes. I can’t say enough good things about it. There are notes in the recipe about other pans that would also work well for this cake.

This type of pan means you have to turn out the cake and will lose a bit of the topping; just sprinkle it right back on ~ not a big deal). A springform and angel food pan will also work.

I made just a small amount of glaze to drizzle over the cake. It’s hard to imagine coffee cake without a bit of drizzle.

How beautiful is this cake with a little sunshine on it? I hope it inspires you to get in the kitchen and whip it up..

And since I used pumpkin puree in place of any added butter, this is almost diet food right? I think I’ll have another slice.

While it’s tempting to increase the chocolate chips, I wouldn’t. It’s really the perfect amount and you won’t end up with the chips sticking to the bottom of the pan.

Two Years Ago: Rustic-Multigrain Stuffing with Nuts and Dried Fruit
Four Years Ago: Goat Cheese with Cranberry and Pistachios
Five Years Ago: Cashew Kung Pao Chicken

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