Peanut Butter Cookie Bars are the easy cousin of your classic cookie, baked in one simple pan and sliced into golden perfections.  The texture is a cross between a soft baked cookie and a fudgy blondie that absolutely melts in your mouth.  They’re very peanut-y, but the sweetness of brown sugar and vanilla balances it out.  A scattering of chocolate chips throughout the batter adds little pools of melty richness in every bite.  These bars are pure comfort, soft in the middle and slightly crispy on the outside and full of nostalgic flavor.  

Ingredient Notes

A few details about the ingredients in this recipe to set you up for success.

• Butter – Salted or unsalted is fine in this recipe. Adds richness and helps with that soft, chewy texture.
• Brown sugar – For moisture and deep caramel flavor.
• Honey or maple syrup – By using honey, I was able to remove 1 cup of granulated sugar from the recipe (a little better for you). It helps keep the bars intact (chewy, not crumbly) without overpowering the peanut butter flavor. It still adds the slight sweetness and the stickiness that is needed. These were also tested with corn syrup, so if you like a cheaper option, you can use that instead.
• Peanut butter – Use smooth, shelf-stable peanut butter like Jif or Skippy. Natural peanut butters (even thought I’m a big fan) won’t give the right texture.
• Vanilla extract – makes everything better in my opinion! Feel free to use a little extra if you like.
• Flour – All-purpose is perfect here. You can sub a 1:1 gluten-free blend if needed. As usual, texture isn’t quite the same for gluten free. If you need a great gluten free cookie, try these Chocolate Hazelnut Drop Cookies.
• Chocolate chips – Semi-sweet gives a nice balance, but use what you love. My personal favorite is dark chocolate.
• Chopped peanuts (optional) – Adds a little crunch and extra peanut flavor on top.

How to Make Peanut Butter Cookie Bars

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Cream the butter, sugar, and syrup, using a stand mixer, until it’s fluffy, add the peanut butter, egg, and vanilla and mix until smooth.
2. Add the flour, a couple tablespoons at a time, and mix until just combined.
3. Stir in the chocolate chips using a rubber spatula to gently mix them in.
4. Press into the pan, top with more chocolate chips (and peanuts, if using), and bake until golden around the edges.
   

Let them cool completely before slicing—trust me on this one. The texture is perfect once they’ve had time to set.

Chellie’s Tips

• Prep the pan- Line it with parchment paper for easy removal. You can just lift it out and place them on a flat surface to cut.
• Don’t overbake – The center should still look a little soft when you pull them out. They’ll finish setting as they cool.
• Let them cool completely – I know it’s hard, but it makes all the difference. Cutting them too soon = crumbly bars.
• Use the right peanut butter – No-stir peanut butter (like Jif or Skippy) gives the best texture. You know I LOVE my natural peanut butter, but I sacrifice for texture here.
• Customize with what you have – Swap chocolate chips for peanut butter chips, add a swirl of jam or Nutella, or sprinkle with flaky sea salt before baking.
• Want cleaner cuts? Wipe your knife between slices and use a plastic knife if you’re cutting them right in the pan.
• Make them pretty-Sprinkle chopped peanuts and some reserved chocolate chips over the top of the bars before baking.

Storing and Freezing

Store leftovers in an airtight container or covered in plastic wrap for up to 3 days.  

You can freeze these bars in an airtight container for up to 3 months.  Thaw at room temperature when you are ready to serve.  

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

These Peanut Butter Chocolate Chip Cookie Bars are more than just a treat—they’re a reason to gather, slow down, and savor a moment together. Whether it’s after a long day of school, a spontaneous drop-in from a friend, or a cozy family movie night, there’s something about warm, melty cookie bars that invites connection.

So go ahead—bake a batch, grab the milk, and call your people to the table.

Print

Peanut Butter Cookie Bars

These Peanut Butter Cookie Bars are soft in the center, golden at the edges, and packed with chocolate chips in every bite. They’re the one-pan treat you’ll come back to again and again—easy to make, full of nostalgic flavor, and perfect for connecting around the table.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9

Calories 383kcal

Author Chellie Schmitz

Cost $10

Equipment

• 8×8 square pan
• parchment paper
• stand mixer with whisk attachment

Ingredients

• 1/2 cup butter 4oz, 115g (salted or unsalted)
• 1/2 cup brown sugar 3.5oz, 100g
• 2 tablespoon honey or maple syrup or corn syrup
• 1/2 cup creamy peanut butter 4.4oz, 125g
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all purpose flour 5.3oz, 150g
• 3/4 cup chocolate chips 4.6oz, 130g
• 2 tablespoons chopped peanuts optional

Get Recipe Ingredients

Instructions

• Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 square pan with parchment paper.
• In the bowl to your stand mixer, beat the butter, brown sugar and corn syrup on high speed until fluffy.
  1/2 cup butter, 1/2 cup brown sugar, 2 tablespoon honey
• Add the peanut butter, egg and vanilla extract and beat on medium speed until combined.
  1/2 cup creamy peanut butter, 1 egg, 1 teaspoon vanilla extract
• Turn down the mixer to low speed and slowly add the flour, a couple of tablespoons at a time, until just combined.
  1 cup all purpose flour
• Reserve 2 tablespoons of the chocolate chips and add the remaining chocolate chips to the batter and use a rubber spatula to fold them through.
  3/4 cup chocolate chips
• Spoon the batter into the prepared pan and spread out evenly.
• Sprinkle the chopped peanuts (if using) and reserved chocolate chips over the top of the bars.
  2 tablespoons chopped peanuts
• Bake for 25 minutes. Cool the bars completely in the pan before slicing and serving.

Notes

• Peanut Butter Cookie Bars are the easy cousin of your classic cookie — baked in one simple pan and sliced into golden perfections. The texture is a cross between a soft baked cookie and a fudgy blondie that absolutely melts in your mouth. They’re very peanut-y, but the sweetness of brown sugar and vanilla balances it out. A scattering of chocolate chips throughout the batter adds little pools of melty richness in every bite. These bars are pure comfort, soft in the middle and slightly crispy on the outside and full of nostalgic flavor.
• Store leftovers in an airtight container or covered in plastic wrap for up to 3 days.
• You can freeze these bars in an airtight container for up to 3 months. Thaw at room temperature when you are ready to serve.
• Use the commercial creamy peanut butter like Skippy or Jif. Natural peanut butters don’t give the same texture.
• I used smooth peanut butter for this recipe but crunchy peanut butter works too.
• It’s tempting to dive into the pan straight from the oven but it really needs time to cool so that the cookie can set and won’t be crumbly when you slice them.
• If you find peanut butter cookies a little too sweet, sprinkle a little bit of sea salt over the top before baking. Have a little fun with it.
• I used chocolate chips but peanut butter or butterscotch chips or even a swirl of jam or nutella can be fun to add and will give you a different flavours and textures.
• See the post for lots of variations on flavor and for more expert tips.

Nutrition

Calories: 383kcal | Carbohydrates: 40g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 164mg | Potassium: 141mg | Fiber: 2g | Sugar: 27g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

There’s something so cozy about the fall season, and these Pumpkin Muffins with Streusel Topping are the perfect treat to embrace that autumn warmth. With a tender, moist muffin base and a crumbly, cinnamon-infused streusel topping, this recipe brings comfort in every bite.

Whether you’re enjoying them with a morning cup of coffee or serving them as an afternoon snack, these muffins are sure to become a family favorite.

Pumpkin season always has me baking nonstop — muffins, loaves, cakes, Pumpkin spice Scones, even soup… I can’t get enough. These muffins are a favorite, but lately I’ve also been eyeing this Pumpkin Pie Crumble Cake. Cozy flavors, and equally delicious vibe.

Ingredient Notes

• Butter– cold and unsalted, cut it into tablespoons, and keep it in the fridge til ready to use.
• Flour– All-purpose works best here. I always use unbleached flour, and my go-to is King Arthur’s.
• Brown sugar-Light or dark brown sugar both work; dark will give you a deeper, more intense taste.
• Sugar – Regular granulated sugar works well here, sometimes I opt for cane sugar, which is less processed and has a lovely flavor.
• Eggs
• Coconut oil – I like to use organic, cold-pressed coconut oil for its health benefits and subtle flavor. It should be warmed to room temperature so it is liquid.
• Pumpkin puree – This should be 100% pure pumpkin, not pie filling. Homemade is always fantastic if you have the time, but canned works great too.
• Vanilla extract – Go for a pure, high-quality vanilla extract. Avoid imitation flavors.
• Baking soda & baking powder – These are key to getting that rise.
• Cinnamon and Pumpkin Pie Spice – gives that warm, cozy flavor.
• Salt – I always use sea salt or Himalayan pink salt for a more natural, mineral-rich option.

How to Make Pumpkin Muffins With Streusel Topping

Be sure to check out the full recipe and ingredient list in the recipe card below.

For the streusel:

1. Combine butter, flour, brown sugar, and cinnamon in a bowl.
2. Use a pastry blender to mix until crumbly. Set aside in the fridge to keep cold.

For the muffins:

1. Whisk together eggs, oil (or applesauce), pumpkin puree, vanilla extract, and sugar until smooth.
2. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. Stir the wet and dry ingredients together until just combined.
4. Fill muffin liners with batter, top with streusel, and bake

Another delicious fall treat is this Caramel Pumpkin Spice Cake. Make sure you try that one next!

Tips & Tricks

• If you want to lighten up these muffins, use applesauce instead of coconut oil.
• For mini muffins, reduce the baking time to about 12 minutes.
• Add a handful of chopped pecans or walnuts to the streusel topping for an extra crunchy texture.
• Drizzle the tops with a simple vanilla glaze for added sweetness.

Storing and Freezing

Once your muffins have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for about 2-3 days. For longer storage, keep them in the fridge where they can last up to a week. Just warm them up in the microwave or let them sit at room temperature before serving to bring back that fresh-from-the-oven texture.

These muffins freeze well! Store them in an airtight container and pull them out for a quick snack or breakfast on busy mornings.

These muffins freeze beautifully! Once they’re fully cooled, place them in a single layer on a baking sheet and freeze for about 1-2 hours. This prevents them from sticking together. After they’ve frozen solid, transfer them to a freezer-safe bag or airtight container.

Label with the date and store them for up to 3 months.To thaw, just take out as many muffins as you need and let them sit at room temperature for about an hour. For a quicker option, pop them in the microwave for 20-30 seconds until warmed through.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Pumpkin Muffins with Streusel Topping

These pumpkin muffins have a heavenly streusel topping that adds a little crunch to the tender and moist muffin below. They are delightful any time of day, whether you’re savoring them with a steaming cup of coffee in the morning or indulging in an afternoon snack.

Course Dessert, Side Dish, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 326kcal

Author Chellie Schmitz

Cost $10

Equipment

• Mixing bowls
• measuring cups and spoons
• Pastry blender
• rubber spatula
• Muffin liners
• Muffin tin

Ingredients

Streusel

• 4 tablespoons unsalted butter cold, cut into cubes
• ½ cup flour
• ½ cup brown sugar
• ½ teaspoon cinnamon

Muffins

• 2 eggs
• 3/4 cup coconut oil warmed to room temperature
• 1 cup pumpkin puree homemade or canned ( pure pumpkin, not pie filling)
• 1 teaspoon vanilla extract
• 3/4 cups sugar
• 1 1/2 cups flour
• 1 teaspoons baking soda
• 1 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Get Recipe Ingredients

Instructions

• Preheat the oven to 400°.
• Using a pastry blender, mix the butter, flour and sugar together until crumbly. Store in the refrigerator to keep it cold, until ready to use.
• Mix the eggs, oil, pumpkin, vanilla extract, and sugar together, stir well.
• In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
• Pour the wet ingredients into the dry ingredients and stir until combined. Do not over stir.
• Generously fill 12 greased or paper-lined muffin cups.
• Top the muffins with the streusel topping.
• Bake at 400 degrees for 16-20 minutes.
• Remove from the oven and cool the muffins in the tin, for 10 minutes before moving the individual muffins to a cooling rack.

Notes

• I’ve lightened up these muffins by using coconut oil to replace the traditional vegetable oil. You can also use unsweetened applesauce to lighten it up even more.
• If your coconut oil is solid, gently warm it in the microwave until it is liquid and at room temperature.
• You can use muffin liners, grease a traditional muffin tin, or use Silicone.
• This recipe makes 12 generous muffins. If you want a smaller batch, hover over the number of servings in the recipe card and use the slider to adjust the amount.
• Ovens vary, so begin checking for doneness at 15 minutes.
• These work well as mini muffins too. Just make sure you check them after about 12 minutes, they shouldn’t need to bake as long.

Nutrition

Calories: 326kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 204mg | Potassium: 125mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3335IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

This Elote Dip is the ultimate blend of smoky, creamy, and tangy flavors, bringing the best of Mexican street corn straight to your table. Whether served hot and melty or cold and refreshing, this dip is easy to make and perfect for any occasion. With fresh grilled corn, bold spices, and a versatile serving style, this dip is guaranteed to be a hit with your family and friends.

Ingredient Notes

• Grilled Corn off the cob– the star of this dish, providing unmatched flavor. In a pinch, canned fire-roasted corn or sautéed frozen corn can be used. Here’s how to grill corn on the cob. Check out the recipe notes for other options.
• Sour Cream- full fat will be the creamiest, but low fat works too. I like the Daisy brand as it doesn’t have additivesl
• Mayo- I prefer an olive oil based mayo or Chosen foods has an avocado oil based one. This also adds creaminess and tang.
• Cotija cheese- a crumbly, salty cheese that adds authenticity. Find it in the refrigerated section near the shredded cheeses.
• Seasonings– Mexican spices give it flavor and smokiness.
• Lime juice- Fresh is best! Juice that lime yourself, it’s worth it!
• Jalapeno- give it a kick! Leave the ribs and seeds for more spice, if you like more mild, remove them.
• Cilantro- Do you love it or hate it? I think it adds so much to the dish and I’m a cilantro lover, but leave it out if you must.
• **Optional** Freshly grated cheddar cheese if serving it hot.

How to Make Elote (Mexican Street Corn) Dip

1. Add the dressing ingredientst to the bowl-basically everything except the corn.
2. Stir it all up until well combined.
3. Add the corn, stir well then garnish with extra cilantro and cheese if desired.

This dip doesn’t just sit on the sidelines—it’s the star of the party, whether it’s scooped up with tortilla chips, spooned over tacos, or added to nachos.

Tips & Tricks

• Using grilled corn cut off the cob adds flavor and depth to this dish. (see the recipe notes for other options)
• If you’re making the warm version, use freshly grated cheese as it melts and tastes better than the pre-shredded cheese.
• Mexican street corn dip is typically served with tortilla chips or toasted bread slices, but you can also serve it with fresh veggies, such as celery, carrots, or bell pepper strips. It also makes a great topping for tacos, nachos, or enchiladas. 

Frequently Asked Questions

To Serve It Warm

Who can say no to melty cheesy goodness? Not me! To make this a hot appetizer, add shredded cheese to the top, and bake for 15-20 minutes in an oven safe dish, or until the cheese is melted and the dip is warmed throughout.

Perfect Pairings For Mexican Street Corn Dip

We talked about using this as a topping with some of your Mexican inspired dishes, but if you’re just having it as a side dish serve it with these Slow Cooker Carnitas, Chicken Tinga or Steak Fajitas.

If pairing with other appetizers you should check out this Watermelon Feta Salad, Grape Salad, and Grilled Brie.

Storing and Freezing

Store the dip in an airtight container in the fridge for up to 3 days. The dip tastes great cold or can be reheated in the oven.

This Elote Dip is more than just a dip—it’s a flavor-packed experience that brings people together, one delicious bite at a time. Whether served hot or cold, this dip is proof that real, simple ingredients can create something truly extraordinary.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Elote Dip

Elote Dip is the ultimate blend of smoky, creamy, and tangy flavors, bringing the best of Mexican street corn straight to your table. Whether served hot and melty or cold and refreshing, this dip is easy to make and perfect for any occasion.

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 244kcal

Author Chellie Schmitz

Cost $7

Equipment

• mixing bowl
• measuring cups and spoons
• sharp knife
• cutting board
• citrus press (optional)

Ingredients

• 8 ears of corn grilled and cut off the cob.
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper seeded and chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 lime juiced
• Salt and pepper to taste
• ¼ -½ cup shredded cheddar or colby jack or monterey jack (optional for making a hot dip).

Get Recipe Ingredients

Instructions

• In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, jalapeño pepper, smoked paprika, chili powder, cumin, lime juice, salt, and pepper. Mix well.
• Add the corn kernels to the mixing bowl and stir until well combined. Adjust seasoning to taste.
• Transfer to a serving bowl and add additional cotija cheese and cilantro to the top as a garnish.
• Serve immediately or cover and refrigerate until ready to serve. It's best if you can give it 30 minutes to chill so flavors can meld.
• Serve with tortilla chips, crackers, or as a topping for tacos or nachos.

TO MAKE THIS A HOT DISH:

• Preheat the oven to 350°
• Follow the first two instructions above, then transfer the mixture to a heat safe dish. An 8×8 dish, or any ovenproof dish works.
• Add the shredded cheese to the top, and bake for 15-20 minutes or until the cheese is melted and the dip is warmed throughout.
• Serve with tortilla chips.

Notes

• Canned corn or frozen thawed corn can be used in this recipe for ease. For canned corn, I recommend the fire roasted for added flavor. You’ll need 2- 14.5 ounce cans. For thawed frozen corn, you can saute’ it in a small fry pan with a bit of butter to get additional flavor and a few charred pieces. Watch carefully, it will pop when it gets hot and sometimes jump out of the pan. Use a scant 4 cups.
• Cotija cheese is a type of queso fresco. It is sold in a block, and crumbles very easily. In my grocery store it is in the refrigerated section at the very end of the shredded cheese section. You can also find it at a Mexican supermarket.
• You can increase the spiciness of this dish by increasing the amount of jalapeno, or adding some ground cayenne pepper. Start with ¼ teaspoon of ground cayenne, taste and adjust to your preference.
• Only add the additional shredded cheese if making this a hot dish. The reason for this is because it adds that melted cheese goodness.
• Using grilled corn cut off the cob adds flavor and depth to this dish.
• If you’re making the warm version, I recommend freshly grating the cheese yourself as it melts and tastes better than the pre-shredded cheese.

Nutrition

Calories: 244kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 240mg | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 558IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

This has been my go-to recipe this summer whenever I’m craving ice cream but want to be healthier. Let me just clarify– it doesn’t taste like ice cream, okay? But it’s creamy, cold and refreshing and hits the spot. I have too many flavor variations I want to try! My kids (4 teenagers) all love it and I feel great that they are not getting too sugared up. I make them my Cottage Cheese Chocolate Mousse too, and they don’t even know it’s cottage cheese! 🙌🏼

If you’re into frozen treats like this, you’ll also love this Raspberry Frozen Yogurt, and Cottage Cheese Ice Cream Bark, it’s another great way to cool down and still feel good about it!

Did you know that you can just freeze yogurt and turn it into a yummy treat? Check out my DIY Yogurt Tubes for more refreshing and healthy treats (think homemade go-gurt, but due to copyright laws, I can’t call it that 😉 )

Ingredient Notes

• Berries– Summer in Michigan is all about the fresh produce! I love getting them fresh from the farm or markets, but your grocery store works just fine. Look for ripe berries. You can use frozen berries instead if you’d like.
• Greek Yogurt– Greek has a great texture. I used plain, nonfat, and added honey and vanilla for flavor, but you have options here. You can use vanilla Greek yogurt, or even another flavor like strawberry. My favorite flavored brand is Oikos 000 because it uses stevia instead of added sugar. Regular yogurt (versus Greek) works too.
• Honey– I love a less processed version of sugar. Sub maple syrup if you want, keep in mind that will change the flavor for sure. You can use more or less to suit your tastes.
• Vanilla Extract– Again, how I’m adding and controlling the flavor.
• Pecans– Adds a nutty crunch, feel free to swap out for another nut (walnuts or cashews would be fabulous) or leave them out.
• Chocolate Chips– I used dark chocolate, but semi-sweet, milk, or bittersweet are all great. It’s going to get melted and swirled in for some indulgence. If you like sugar-free chips, Lily’s brand is really good (stevia based).

If you do like to stock up on fresh berries and produce, check out my guides on freezing them. You can then store them in your freezer and enjoy fresh flavor all year long!

• How to freeze strawberries
• How to freeze blueberries
• How to freeze peaches
• How to freeze cherries
• How to freeze rhubarb

There are so many yummy variations to this Yogurt Bark Recipe, and I’ve listed some below. Get creative!

How to Make Frozen Yogurt Bark

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Stir the yogurt, honey and vanilla together.
2. Spread it out on a parchment paper lined sheet pan.
3. Melt the chocolate
4. Swirl the chocolate in the yogurt, add the berries and pecans, then place flat in the freezer.

After 2-3 hours, it will be frozen. Lift it out of the pan and place it on a cutting board and cut it into squares. Alternatively, you can just break it apart. ENJOY IMMEDIATELY!

Tips & Tricks

• Using parchment paper, wax paper, or a silicon mat is necessary so it doesn’t stick to the pan.
• You might be tempted to use longer than 20 second intervals in the microwave to melt your chocolate, but don’t! And stir at every interval. If you overcook the chocolate it will be stiff and you won’t be able to swirl it at all. 
• The melted chocolate cools fast, so you’ll want to work quickly. Drop dollops over the spread out yogurt and then use a toothpick, skewer, or butter knife to swirl it around.
• For a short cut, use vanilla Greek yogurt, if you do this omit the honey and vanilla extract.
• If you don’t want to mess with swirling the chocolate, you could drizzle it on after everything is frozen, and give it 10-15 minutes back in the freezer to harden. OR skip the melting completely, and just use chocolate chips.
• To make it even healthier, you can use a high protein yogurt and/or sugar free yogurt, such as Oikos 000. I’m very selective when it comes to sugar substitutes, this one uses stevia.

Frequently Asked Questions

Storing and Freezing

This one needs to be stored in the freezer. After cutting it or breaking it apart, put it in an airtight container or zip lock freezer bag (squeeze as much air out as possible) and keep it in the freezer for up to 3 months. I doubt it will be around that long though!

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Frozen Yogurt Bark

Frozen yogurt bark is a delightful treat that combines creamy Greek yogurt with a burst of fruity goodness from strawberries, raspberries, and blueberries. Swirled with melted chocolate for a touch of indulgence and pecans for a satisfying crunch, it’s a healthy and delicious snack! Perfect for satisfying your sweet tooth while keeping things light and refreshing.

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Freeze time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12

Calories 185kcal

Author Chellie Schmitz

Cost $10

Equipment

• Mixing bowls
• measuring spoons
• sheet pan
• Parchment paper, wax paper, or silicone mat
• rubber spatula
• Toothpicks, long skewer, or butter knife (to swirl chocolate)

Ingredients

• 32 ounce container of plain Greek Yogurt
• ½ cup honey
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chips
• ⅓ cup sliced strawberries 3-4 berries
• ⅓ cup raspberries
• ⅓ cup blueberries
• ½ cup pecans roughly chopped

Get Recipe Ingredients

Instructions

• In a medium bowl, add yogurt, honey and vanilla extract and stir well until combined.
• Spread the yogurt mixture evenly over the parchment paper lined sheet pan.
• In another medium sized bowl, heat the chocolate chips in the microwave in 20 second intervals, stirring each time, until completely melted.
• Drop small mounds of melted chocolate chips over the spread out yogurt mixture. Using a toothpick, skewer, or butter knife, swirl the chocolate by running the skewer through it a couple times in an up and down pattern across the sheet pan.
• Add the berries and nuts and place in the freezer for 3 hours or until frozen.
• After the mixture is frozen, cut or break it apart into pieces. Enjoy immediately.
• Store frozen bark in an airtight container or bag in the freezer.

Notes

• Using parchment paper, wax paper, or a silicon mat is necessary so it doesn’t stick to the pan.
• You might be tempted to use longer than 20 second intervals in the microwave to melt your chocolate, but don’t! And stir at every interval. If you overcook the chocolate it will be stiff and you won’t be able to swirl it at all. 
• The melted chocolate cools fast, so you’ll want to work quickly. Drop dollops over the spread out yogurt and then use a toothpick, skewer, or butter knife to swirl it around.
• For a short cut, use vanilla Greek yogurt, if you do this omit the honey and vanilla extract.
• If you don’t want to mess with swirling the chocolate, you could drizzle it on after everything is frozen, and give it 10-15 minutes back in the freezer to harden. OR skip the melting completely, and just use chocolate chips.
• To make it even healthier, you can use a high protein yogurt and/or sugar free yogurt, such as Oikos 000. I’m very selective when it comes to sugar substitutes, this one uses stevia.

Nutrition

Calories: 185kcal | Carbohydrates: 23g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 40mg | Potassium: 217mg | Fiber: 1g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 0.4mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

This unique banana bread is perfect for an afternoon treat, dessert, or bringing to a potluck. I mean who doesn’t love banana bread? And the icing makes it irresistible! It’s also great for gifting.

Ingredient Notes

• Flour– I like all purpose, unbleached. King Arthur is a great brand. I also like the Costco organic unbleached flour.
• Leavening– For the perfect texture, you need baking powder and baking soda.
• Cinnamon– I love the warm spice this brings to the banana bread, if you’re not a fan, you can totally leave it out.
• Bananas– You’ll need ripe mashed bananas– Overripe bananas are best. If they are just right for eating, they will work too, but the more ripe the better and sweeter they are.
• Egg– I love my local source, but let’s be real here- it’s for baking, use anything as you won’t taste it anyway.
• Brown sugar– Neede for both the bread and the frosting. You can substitute white sugar for brown sugar in the bread recipe if desired. For the frosting, you definitely need to use brown sugar.
• Sourdough discard– This is sourdough starter that is no longer active. This recipe also works with active sourdough starter.
• Butter-I typically prefer unsalted. However in this case, either will work.
• Heavy cream– Milk or half and half work just fine in the icing if you don’t have heavy cream.
• Powdered sugar– Sifted powdered sugar blends easier.

This banana bread recipe is a fun twist on the classic favorite, giving you the sweetness of traditional banana bread with the tang of sourdough bread. If you’re new to the Sourdough scene, here is a Beginners Sourdough Starter tutorial.

How to Make Sourdough Discard Banana Bread

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Whisk the dry ingredients together (except sugar).
2. Mix the wet ingredients together (plus sugar).
3. Pour into a greased loaf pan.
4. Bake for 50 to 60 minutes. Let it cool in the pan on a rack for 15 minutes, then remove it carefully to let it cool completely.

How to Make Caramel Icing

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Add butter and sugar to a saucepan over medium-low heat and whisk them together as they melt.
2. Next, bring the butter mixture to a boil.
3. Stir in the heavy cream, let the frosting mixture boil again, and then remove it from the heat.
4. Add the powdered sugar and mix until smooth. Use a hand mixer or stand mixer to get it really smooth if preferred. Then, use a rubber spatula to spread the frosting over the cooled banana bread.

Tips & Tricks

• All ovens are different, so I recommend starting to check it at 45 minutes.
• You know the bread is finished baking when the top is golden brown, the edges pull away from the sides, and a toothpick inserted into the center of the loaf comes out clean.
• The frosting will set up quickly, so use spread it on the cooled bread immediately after making it.

Banana bread comes in all kinds of varieties, so have fun with it! Serve it with some coffee or a refreshing glass of strawberry lemonade.

Frequently Asked Questions

Storing and Freezing

Wrap any leftover bread in plastic wrap and store it in an airtight container at room temperature, away from direct sunlight.

It can be frozen up to 3 months. When I freeze bread, I wrap it first in plastic wrap, then in a zippered bag to prevent freezer burn.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Print

Sourdough Banana Bread with Caramel Icing

Sourdough discard banana bread is a delicious twist on traditional banana bread that incorporates leftover sourdough starter. It has a slightly tangy flavor from the sourdough, which complements the sweetness of ripe bananas beautifully.

Course baking, bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 371kcal

Author Chellie Schmitz

Cost $7

Equipment

• Mixing bowls
• measuring cups and spoons
• Scale
• Potato masher or fork for mashing bananas
• Whisk
• rubber spatula
• wooden spoon
• loaf pan
• Baking rack
• Electric hand mixer (optional)

Ingredients

For the bread:

• Butter for greasing the pan
• 137 g 1 ⅛ cups all purpose flour
• 12 g 2 teaspoons baking powder
• 1.5 g ¼ teaspoon baking soda
• 2 g 1 teaspoon ground cinnamon
• 225 g mashed bananas about 1 ½ cups
• 1 egg
• 156 g ¾ cup brown sugar
• 100 g ⅓ cup sourdough discard
• 22 g 1 ½ tablespoons butter, melted

For the frosting

• ¼ cup butter
• 1/2 cup light brown sugar
• 3 tablespoons heavy cream
• 1 cup powdered sugar sifted

Get Recipe Ingredients

Instructions

For the bread:

• Preheat the oven to 350° and grease the loaf pan with butter and set aside.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, and cinnamon until well combined, set aside.
• In another mixing bowl, add the mashed bananas, egg, brown sugar, and sourdough discard, whisk together until thoroughly combined and blended together.
• Make a well in the flour mixture, and pour the mixed wet ingredients into the center. Gently stir until just combined.
• Pour into the greased loaf pan, and bake for 50-60 minutes. It’s finished when the edges have pulled away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean.
• Allow to cool in the pan on a rack for 15 minutes, then carefully remove the bread from the pan and let it cool completely on the rack.
• Once the bread is completely cooled, spread the frosting on top. Allow it to set before serving.

For the frosting:

• Melt the butter and sugar together over medium low heat, whisking them together until they are incorporated.
• Bring the mixture to a boil, and boil for 2 minutes. Stir constantly.
• Add the heavy cream, and stir to combine. Allow the mixture to come to a boil again, and then remove it from the heat. Stir in the sifted powdered sugar until combined. If you prefer, you can use a hand mixer to blend the sugar in so it’s nice and smooth.
• Using a rubber spatula, gently spread the frosting over the cooled banana bread.

Notes

• Although this recipe calls for unfed sourdough starter (discard), you can also use active, bubbly sourdough starter.
• You can substitute white sugar for the brown sugar if desired.
• Milk or half and half work just fine in the icing if you don’t have heavy cream.
• Ovens vary, start checking for doneness at 45 minutes.
• The bread is finished when it is golden brown, the edges are pulling away from the side, and a toothpick inserted in the center comes out clean.

Nutrition

Calories: 371kcal | Carbohydrates: 68g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 293mg | Potassium: 180mg | Fiber: 1g | Sugar: 51g | Vitamin A: 377IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

These delicious Glazed Pecans are a satisfying treat on their own, or a crunchy, sweet enhancement for salads, desserts, or even a fruit parfait. Cooked on the stovetop with low-carb sweetener, vanilla, and a hint of cinnamon, they make a lovely treat for the holiday season or wrapped up as a gift for friends and neighbors. If keto isn’t your thing, I’ve included how to make these the indulgent way too.

Key Ingredients

Here’s some useful information about the ingredients I chose for this recipe.

• Pecan halves – Halves are best to use especially if you want to snack on them. You can use chopped pecans or pecan pieces, which is great for toppings, but not quite a finger food. Walnuts are the closest to the pecan and can be substituted. 

• Swerve Brown Sugar – This brown sugar alternative does not affect blood sugar. Therefore, the calorie count for one teaspoon is a big zero. You could also use a brown monk fruit sweetener. However, regular brown sugar (or regular sugar ) works just fine if you’re not counting calories. If you like something a little more pure, use maple syrup. In my opinion, the brown Swerve is the best option.

• Vanilla Extract – Pure vanilla extract is best, I prefer to not use imitation. If you want to infuse some maple flavor, you can use pure maple extract instead of, or in addition to, the Vanilla. I really like the vanilla, so I’ll do half and half.
• Ground Cinnamon– I buy the big container from Costco, it’s the best value and the cinnamon is a nice flavor.
• Salt– I typically use Himalayan pink salt, but any salt will do in this recipe. It’s a small amount, and we are using it to balance the sweetness.

How To Make Keto Candied Pecans

Be sure to check out the full recipe and ingredient list in the recipe card below.

Before you begin, prepare a baking sheet lined with parchment paper and set it aside. I love this easy and inexpensive set. Nordic Ware Aluminum Commercial Baker’s Half Sheet. 

1. Mix water, brown sugar, cinnamon, salt, and vanilla together.
2. Toast the pecans on medium heat in a saucepan. Stir occasionally until they become fragrant, about 5 minutes.
3. Pour the sauce mixture over the pecans in the pan and stir well to coat.
4. Spread the coated pecans on the parchment lined baking sheet in a single layer and cool at room temperature. The pecans will harden in a few hours.

Tips & Tricks

• Fresh is best! For best results, fresh pecans are a must-have. If you have some pecans that have been in the cupboard for awhile, check the date. Nuts can go rancid (you’ll know by the smell and taste). You can always store them in the refrigerator or freeze them in an airtight container if you don’t think you’ll use them often. Costco usually has the best price for a large bag of them. Or I’ll shop Aldi for a smaller bag.
• Glazing- When coating your pecans in the saucepan, be sure to stir constantly just until the brown sugar is dissolved. They don’t need much time and you want to watch closely so they don’t burn.
• Prep– Don’t forget to have your cookie sheet ready. When the pecans come out of the pan, they need to go straight onto the parchment paper and cookie sheet to cool.

These sweet and crunchy pecans are perfect for snacking or gifting. And they pair perfectly with an Espresso Martini Mocktail on the side.

Storing and Freezing

Store glazed pecans in an airtight container for two weeks, or freeze for up to six months. 

Love This Recipe? Bookmark it for later!

Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

Please share

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you would share it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Keto Candied Pecans

These delicious Keto Candied Pecans are a healthy treat on their own, or a crunchy, sweet enhancement for salads, desserts, or sweet potato recipes.

Course Dessert, Snack

Cuisine American

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 6 minutes minutes

Servings 4 people

Calories 172kcal

Author Chellie Schmitz

Cost $8

Equipment

• Rimmed baking sheet
• parchment paper
• small sauce pan

Ingredients

INGREDIENTS

• 1 ½ tablespoons Swerve brown sugar or regular if Keto isn't important to you.
• 1 ½ tablespoons water
• ¼ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 cup pecan halves

Get Recipe Ingredients

Instructions

INSTRUCTIONS

• Line a rimmed baking sheet with parchment paper and set aside.
• Mix water, brown sugar, cinnamon, salt and vanilla together.
  1 ½ tablespoons Swerve brown sugar, 1 ½ tablespoons water, ⅛ teaspoon ground cinnamon, ⅛ teaspoon salt, ¼ teaspoon vanilla extract
• Heat a small saucepan to medium heat. Add the pecans and stir occasionally until they become fragrant, about 5 minutes.
  1 cup pecan halves
• Pour in the cinnamon sugar mixture and stir to coat. Remove from heat.
• Spread the coated pecans in a single layer on the prepared pan.
• Cool at room temperature. The pecans will harden in a few hours.

Notes

• If you’re not into Keto, just use regular brown sugar.
• Brown Monk fruit sweetener can be substituted for Swerve Brown, but I do prefer the Swerve.
• When coating your pecans in the saucepan, stir constantly just until the brown sugar is dissolved. 
• When the pecans come out of the pan, they need to go straight onto the parchment paper and cookie sheet. They do continue to cook for a few minutes, that’s why it’s important to get them out of the pan and onto the baking sheet. 
• For a flavor variation, substitute all or some of the vanilla extract for maple extract.

Nutrition

Calories: 172kcal | Carbohydrates: 4g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 73mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter, to have recipes delivered to your inbox and to stay up to date on the latest!

It’s annual Christmas Open House prep time over in my world and this Chocolate Peppermint Popcorn is definitely making its way to my table.

At this party, I usually serve a few staples like Bacon Wrapped Apricots and Bacon Wrapped Dates. Because… bacon (need I say more?)!

Along with meat, cheese, veggies, fruit, the usuals. But I also like to add fun festive elements like these Sparkling Brie Bites. I think the popcorn will be a perfect fit.

This recipe also makes a big batch so it’s perfect for gift-giving! Wrap it up in some fun treat bags, or Christmas Tins, trust me, they’ll be thanking you!!

Ingredients

• 8 cups popped corn
• 1 cup chocolate chips--I like semi-sweet, bittersweet, or dark. Use your favorite.
• 1 cup white chocolate chips— white chips are actually vanilla and including these with the chocolate really enhances the flavor.
• 1/4-1/2 cup crushed peppermint— You can use the round peppermints, candy canes, or peppermint sticks. I recommend Bob’s Sweet Stripes Soft Peppermint Candy Sticks. They are still hard, but not as hard as a candy cane. I love these! I buy them at the dollar store.

Perfect Popcorn

To get started you’ll need about 8 cups of popped corn. I absolutely LOVE my Whirly Pop because it makes perfect popcorn every time. You need very little oil so it keeps it on the lighter side.

If you don’t have a Whirly Pop, I’d highly recommend making it on the stove. You do have to use a little more oil, but don’t let that stop you.

Whirly Pop Instructions:

• Place 1/2 cup popcorn kernels, 1 teaspoon of coconut oil, and a scant 1/2 teaspoon of fine sea salt into the Whirly Pop.
• Cook over medium heat, rotating the handle constantly until popping slows down significantly.

Stovetop Instructions:

• Place 2 tablespoons of coconut oil and 2 or 3 kernels in a large heavy bottomed pan.
• Place over medium heat, shimmying the pan every so often until the kernels pop.
• Remove the pan from heat, add 1/2 cup popcorn kernels and a scant 1/2 teaspoon of fine sea salt
• Put the pan back on the stove over medium heat. Shimmy pan occasionally until corn stops popping.

How to make Peppermint Bark Popcorn

1. Make the popcorn and spread it evenly on a large rimmed baking sheet.
2. Crush the peppermint. To do this, place them in a sealed plastic bag and bang with the smooth side of a tenderizer or the back of a wooden spoon, or hey a hammer works too.
3. Melt the chocolate chips (only the dark ones at this point) in a microwave-safe bowl in increments of 20 seconds, stirring with a rubber spatula after each increment, until fully melted.
4. Transfer to a measuring cup with a spout. This will make for easy drizzling.
5. Drizzle the chocolate over the popcorn.
6. Take half the crushed peppermint and sprinkle it over the popcorn.
7. Repeat steps 3-6, with the white chocolate and remaining peppermint.
8. Let it sit until chocolate is hardened. You can do this at room temperature, but if you’re in a hurry, put it in the refrigerator for 10-15 minutes.
9. Once the chocolate is set, break apart and enjoy!

Notes

• Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
• Adjust the amount of crushed peppermint to your taste.
• It’s important to add the crushed peppermint right after the chocolate, this makes it stick.
• If you’re adding any other variations (see ideas below), add those before the chocolate hardens as well.
• The recipe doubles and triples easily. You’ll just need more baking sheets so the popcorn is evenly spread out.

Variations

The possibilities are endless with this recipe. Here are a few options for changing it up:

• Add Candied Pecans
• Add m & m’s (red and green for Christmas)
• Add pretzel pieces
• Add chocolate covered coffee beans
• Add crushed Oreos or cookie pieces
• Add sprinkles

Peppermint Bark Popcorn will store just fine at room temperature for a few days, but I highly doubt it will last that long.

You May Also Like

These are some of my favorite recipes to enjoy this season.

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Peppermint Bark Popcorn

Crunchy Popcorn meets dark and white chocolate with crushed peppermint for a quick and easy holiday treat that everyone will devour!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 210kcal

Author Chellie Schmitz

Equipment

• Whirly Pop or Heavy bottom large pan
• measuring cup with spout
• microwave safe bowl

Ingredients

• 8 cups popped corn
• 1 cup semi sweet chocolate chips or your favorite
• 1 cup white chocolate chips
• 1/4 cup peppermint sticks crushed

Get Recipe Ingredients

Instructions

• Spread popcorn evenly on to a large rimmed baking sheet.
• Put the semi-sweet chocolate chips in a microwave safe bowl, heat in the microwave in 20 second increments, stirring after each increment, until fully melted.
• Transfer to a measuring cup with a spout, and drizzle over popcorn.
• Sprinkle half of the crushed peppermint over the popcorn.
• Repeat steps 2-4 with the white chocolate chips and the other half of the peppermint.
• Let the popcorn sit until the chocolate is set. If you're in a hurry, place it in the refrigerator for 10-15 minutes.
• Once set, break into pieces and enjoy!
• Store in an airtight container for up to 3-5 days.

Video

Notes

• Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
• Adjust the amount of crushed peppermint to your taste.
• It’s important to add the crushed peppermint right after the chocolate, this makes it stick.
• If you’re adding any other variations (ideas in the post) add those before the chocolate hardens as well.
• The recipe doubles and triples easily. You’ll just need more baking sheets so the popcorn is evenly spread out.

Nutrition

Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 152mg | Fiber: 2g | Sugar: 17g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

This post may contain affiliate links.

Cookies for Breakfast?

Why yes! I don’t mind if I do!

These are a staple around here. And who doesn’t like cookies for breakfast?? This is a cookie you can feel good about eating. For a seasonal touch try the pumpkin version.  These breakfast cookies are gluten free, sugar free and egg free if anyone cares. If you leave the chocolate chips out, its dairy free too! You could always substitute a dairy free chocolate.

We love taking sweets and changing them into a healthier version. Check out this Breakfast Banana Split, or Chia Breakfast Pudding!

How to make Breakfast cookies

I love this recipe because it super easy and doesn’t take a lot of time to put together. If you got up a little bit earlier, you could whip this together.

We also eat them as a healthy snack, and I’ve even made them ahead and enjoyed the next day. They are best when they’re warm though.

Step One: Gather your ingredients, mash up the bananas, and warm the coconut oil

Step Two: Stir it all together. Really, just throw it all in a big bowl and stir so everything is mixed well.

Step Three: Roll and bake! Take a small handful and roll the “dough” into a ball, place it on your baking sheet and just flatten a touch. They go in a 350 degree oven for 15 minutes.

Notes about breakfast cookies

Another reason I love this recipe is because it’s so adaptable. If you don’t have the specific ingredients you can easily change it up.

• Don’t have 3 bananas? Use two.
• Don’t have coconut oil? Use Olive Oil or Avocado oil. I’ve had to make adjustments sometimes, and they always turn out.
• Ovens do vary, mine always go for 15 minutes and they are perfectly golden on the bottom. But you may need a little more or less time
• Try some different add ins, like dried cherries or dried cranberries or dried apples.
• If you don’t have almond meal, you can grind up whole almonds in a blender or food processor until they are closer to an almond meal texture. Some chunks are okay, but mostly ground.

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

These Healthy Breakfast Cookies are adapted from Bread & Wine by Shauna Niequist.

Print

Breakfast Cookies

A healthy cookie you can eat for breakfast! Made with whole grains and no sugar!

Course Breakfast, healthy breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 229kcal

Author Chellie Schmitz

Ingredients

• 3 ripe bananas mashed (about 1 1/2 cups)
• 1/4 cup coconut oil you want it liquid, so warm it if you need to
• 1 tsp vanilla
• 2 cups rolled oats
• 2/3 cup almond meal
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 tsp baking powder
• 2/3 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/4 cup chocolate chips

Get Recipe Ingredients

Instructions

• In a large bowl, mash the bananas.
• Add coconut oil and vanilla and stir.
• Add the remaining ingredients and stir to combine.
• Form the dough into 12 balls on a parchment lined baking sheet and flatten them a little bit.
• Bake at 350 for 14-16 minutes.

Nutrition

Calories: 229kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 114mg | Potassium: 234mg | Fiber: 3g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 2.6mg | Calcium: 51mg | Iron: 1.2mg

Lightly sweetened and protein packed, these no bake oatmeal energy bars have natural peanut butter, and cinnamon apple chips to give you just the energizing snack you need whether at home or on the go.

No Bake Oatmeal Energy Bars

Today I’m sharing my secrets to snacking success with these easy peasy no bake oatmeal energy bars. If ya know me at all, ya know I’m about healthy snacking. In my house, snacks = healthy; treats = sugar. So we don’t eat cookies or cupcakes as a snack–those are treats. And don’t miss my Peanut Butter Cookie Bars, which are for sure a treat and worth the indulgence!

But, kids crave sugar. Who am I kidding, so do I! So the secret to these yummy peanut butter bars are to make them taste like a treat while keeping it healthy without refined sugar. These no bake oatmeal energy bars will keep the whole family satisfied for miles. The Toyota Sienna SE has tons of storage space to keep these snacks handy too. Not to mention ALL THE LUGGAGE!

5 minutes to snacking

Only 5 minutes to make these peanut butter protein bars, plus chill time. You actually can eat them right away, but they’ll be a better consistency if you wait a bit.

There’s only 5 ingredients as well (if you don’t count the salt). I recommend all natural peanut butter, which tends to be runnier which is why the chill time is important. You can also roll these into energy bites if you prefer. I’ve done it both ways.

All in all, No Bake Oatmeal Energy Bars are easy to make, taste delicious and are perfect for at home or on the go. Take them on your next road trip or pack them in the kids lunch boxes for back to school. Or your own for that matter! Ready to make these??

Print

Peanut Butter Protein Bars

Lightly sweetened and protein packed, these no bake oatmeal energy bars have natural peanut butter, and cinnamon apple chips to give you just the energizing snack you need whether at home or on the go.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 9

Calories 228kcal

Author Chellie Schmitz

Equipment

• 8×8 pan
• parchment paper

Ingredients

• 1 cup natural peanut butter
• 2 tbsp honey
• 1/2 tsp salt
• 1/2 cup 100% whey protein powder
• 1 cup rolled oats
• 1/2 cup apple chips, chopped plus more for topping

Get Recipe Ingredients

Instructions

• Place parchment paper in the bottom of an 8×8 pan, leave an over hang for easy removal.
• Combine peanut butter, honey, salt and protein powder in a medium size bowl.
• Add oats and apple chips, stir well.
• Press the mixture into prepared pan. Top with more apple chips if desired. Chill for 30 minutes or until set. Lift out of the pan, and cut into squares. 

Notes

You can purchase apple chips or cinnamon apple chips at your local grocery store. It’s simply dehydrated apples. You can also make them yourself in a dehydrator or low temperature in the oven, but that will take you more time. 

Natural peanut butter should just have ‘peanuts’ listed as an ingredient. If it contains sugar or salt, you may want to adjust the honey and salt.

Nutrition

Calories: 228kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Sodium: 266mg | Potassium: 240mg | Fiber: 3g | Sugar: 9g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

More healthy snacks…

DIY Yogurt pouches

Whoever came up with Gogurts™ is a genius, wouldn’t you agree? A great tasting healthy snack that travels well and the kids LOVE! Since I love to make stuff from scratch, I decided to make our own version of on-the-go yogurt. Check out these DIY Yogurt Tubes!

If you love the idea of a healthy on the go snack for your kids but want to do without the preservatives and dyes, you NEED to try these! They are good for you and perfect for school lunches or snacks.

I know when we think about on-the-go yogurt, we really have the kids in mind, but friends, you might be hiding your favorite flavors from the kids… YOU will love these DIY Yogurt Tubes too!!

One morning, I experimented with several flavors, and stocked the freezer up with these babies. They are super versatile, and I’m sure you can come up with your own variations, the possibilities are endless. Here’s what I made:

• Lemon Blueberry
• Tropical
• Raspberry Banana
• Strawberry Lime
• Kiwi Lime
• Chocolate Peanut butter

My personal favorites were the Raspberry Banana and the Chocolate Peanut butter.

A few recipe notes~ 

• I use my Vitamix to blend these, however, a blender or food processor works too, I used a food processor in the video so you can see they both work great.
• I used Greek yogurt, because of the added protein. If you choose to use regular yogurt you probably won’t need to thin it out with milk.
• Most of the recipes use Vanilla flavored Greek yogurt, we just happen to be fans of vanilla, however, I do buy the all natural or organic brands.
• Use fresh or frozen fruit, either works!
• You can use plain yogurt as well, if it’s not quite sweet enough for your tastes, add a tablespoon or 2 or honey.
• For pouring, I found it easiest to pinch the pouch open with my thumb and forefinger and pour the yogurt mixture. from a measuring cup with a spout. You can also use a funnel. I poured the contents from my Vitamix into a measuring cup, because the spout on the Vitamix is too large.
• We keep them in the freezer for optimal freshness. Plus the kids feel like they are eating ice cream. 🙂

Here’s where to buy the pouches:

These are the ones I used, they are $6.99 on Amazon.

If you like a re-usable option, they have these silicone molds for $10.95

More tasty snacks:

• Frozen Yogurt Bark
• Granola fruit cups
• Avocado BLT Pinwheels
• Healthy Banana Split

Print

DIY Yogurt Tubes

Make your own yogurts on the go! Perfect for picnics or school lunches.  They freeze well too!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 67kcal

Author Chellie Schmitz

Equipment

• food processor
• zipzicle ice pop pouches

Ingredients

Bludberry Lemon

• 1 cup plain non fat Greek yogurt
• 1 cup blueberries, fresh or frozen
• Juice of one lemon
• 1-2 tbsp honey

Tropical

• 1 cup vanilla Greek yogurt
• 1/3 cup mango
• 1/2 cup pineapple
• 1/2 banana
• 1/3 cup unsweetened coconut flakes

Raspberry Banana

• 1 cup vanilla Greek yogurt
• 1 cup raspberries
• 1/2 banana
• 1/4 cup milk

Strawberry Lime

• 1 cup non fat plain Greek yogurt
• 1 cup strawberries
• juice of 1 lime
• 1 tbsp honey

Chocolate Peanut Butter

• 1 cup vanilla Greek yogurt
• 2 tbsp cocoa powder
• 1/4 cup all natural peanut butter
• 1/4 cup milk

Kiwi Lime

• 1/2 cup vanilla Greek yogurt
• 2 cups kiwi
• juice of 1 lime

Get Recipe Ingredients

Instructions

• Place ingredients into a blender or food processor and process on high until thoroughly combined.
• Pour into pouches.  Can be stored for 3-4 days in the refrigerator or 6 months in the freezer. 

Video

Notes

Fresh or frozen fruit may be used.  If you use frozen, the mixture will be thicker and you may need to add milk to make it pourable.  I used all fresh fruit in these recipes. 

Nutrition information on these is approximate.

Nutrition

Calories: 67kcal | Carbohydrates: 11g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg

Disclosure: I’m honored to be partnering with United Dairy Industry of Michigan in order to bring you delicious dairy recipes that your whole family will love! All opinions are my own.

We are entering my favorite time of the year, summer! Here in Michigan we have 4 seasons, which I truly do enjoy. I’ve learned to appreciate them more as I’ve grown older. Summer has always been my absolute favorite. Fall is a close second. When it comes to food, summer brings fresh local produce, and nothing beats that.

After you gather your ingredients, the first thing you want to do is roast your onions and garlic. To do this, preheat your oven to 400. Using a small oven proof pan, place the onion and garlic in it and add some olive oil. Be sure to coat them well. Place it in the oven  for about 30 minutes, or until the garlic is golden and the onions are transparent.

While your onions and garlic are filling your kitchen with it’s lovely aroma, you’ll want to char your peppers. There’s a couple options here. 1. hold them over an open flame on your gas stove until they are blackened, or 2. Place them under your broiler. I have an induction glass top stove, so no open flames for me. I do happen to have a double wall oven, so I could do this while my roasting was happening. If you’ve got one oven, no worries, just do this in 2 steps.

Cut your bell peppers in half and place them on a rimmed baking sheet cut side down. Your jalapeños can charred whole. You can actually do your bell peppers whole too, but you just don’t need that much for this recipe.

Put them as close to the broiler as you can without touching it. Keep an eye on them, but you literally want them to be blackened and charred, like this:

I actually could’ve left them in just a touch longer. Using a pair of tongs, place them in a bowl and cover them with plastic wrap.

Give it about 10-20 minutes or so. Once it’s cool enough to handle, just peel the skin of the peppers right off. For the jalapeños, I cut off the top, split it in half and take the seeds out. You can leave them in if you want.

Now it’s time to add ingredients to your blender or food processor.

Puree’ that up and you’re ready to add it to the yogurt and cream cheese.

You will not need all of your puree for your dip. Use about a cup to a cup and a half. You have some leeway here. The more you use the softer the dip will be, but also the spicier. If you use less, you’ll have a thicker dip and more of a mild flavor. For the remaining puree, save it in a ziplock back in your freezer and add it to your next pot of chili or soup or beans, it will add wonderful flavor, and make your life easier. 🙂

Stir all the ingredients together and chill for at least 2 hours. Then you’re ready to serve!

Jalapeno Yogurt Dip is perfect with veggies. It’ll be a hit at your next party or bbq for sure.

We also like it with pretzels.

I’m finding this dip to be super versatile. I also use it in my black bean dip (recipe coming soon), today I added a dollop to my guacamole. Top off your chili with it, how about putting it on your tacos? Or, on a Mexican pizza! Anywhere you might use sour cream, try this one out. It adds a nice tangy-ness (is that even a word?) and a kick of flavor. What will you put it on? If you have ideas, share the love friend! Tell me in the comments! I love to hear from my readers, for real, it totally makes my day. 🙂

More dips

• Black Bean Dip
• Eggnog Dip
• Salted caramel sauce (great for apples)

Print

Jalapeno Yogurt Dip

A spicy yogurt dip made with fresh ingredients and packed with flavor, it’s sure to please a crowd.

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 16

Calories 91kcal

Author Chellie Schmitz

Equipment

• Blender or food processor

Ingredients

• 1/2 green bell pepper
• 1/2 red bell pepper
• 4 jalapeno peppers
• 1/2 onion
• 4 cloves of garlic peeled
• 2 Tbs olive oil
• 1 1/2 tsp salt
• 1 15 oz can fire roasted tomatoes
• 1 quart greek yogurt
• 1 8 oz block of cream cheese
• veggies for serving

Get Recipe Ingredients

Instructions

• Preheat oven to 400.
• Place garlic and onion in an ovenproof pan and coat with olive oil.
• Roast for 30 minutes or until garlic is golden, stirring half way through.
• While the onions and garlic are roasting, place bell peppers (cut side down) and jalapeños on a rimmed baking sheet and put under the broiler until charred and completely black.
• With tongs, carefully remove roasted peppers from the oven and place in a bowl. Cover with plastic wrap for 15 minutes.
• After the roasted peppers have rested for 15 minutes, remove the skin and seeds.
• Place tomatoes, roasted peppers, onions, garlic and salt in a blender or food processor and blend until smooth.
• Combine 1 to 1 1/2 cups of the pureed vegetables, yogurt and cream cheese in a bowl and mix well. Alternatively, you can use a blender.
• Chill for at least 2 hours.

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 350mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 1mg

For more delicious and nutritious recipes starring dairy, Follow United Dairy Industry of Michigan .

Who doesn’t love a delicious banana bread? It’s the perfect quick and easy recipe for company, or when you have overripe brown bananas on your counter. There’s just something about fresh bread in general, my Crescent Rolls are always devoured.

You might be shocked to learn there are no eggs in this bread! I know it’s hard to believe, so you are just going to have to try it for yourself. I promise you, you won’t even miss the eggs!

This is also a little lower calorie banana bread because I use unsweetened applesauce instead of oil.

WHY YOU’LL LOVE THIS RECIPE

• Easy to Make – This is a simple recipe with easy prep.
• Saves Overripe Bananas – If you’ve got brown bananas on your counter, this is a great way to make sure they don’t go to waste.
• Doesn’t Require Eggs!

Key Ingredients

• Flour – For this recipe, I used all purpose, unbleached flour.
• Unsweetened Applesauce – I like to use my homemade applesauce, but any natural unsweetened applesauce works. Vegetable oil or coconut oil can also be used.
• Mashed Bananas – The best bananas to use for this egg free banana bread are ones that are nice and ripe for natural sweetness.
• Turbinado Sugar – An optional ingredient that creates a bit of sweet crunch on the top of your bread.

Instructions

1. Mix together dry ingredients.
2. Combine the sugar, banana, and apple sauce.
3. Add the banana mixture into the dry ingredients and fold together.
4. Pour the batter into a greased pan and bake.

Expert Tips

• Feel free to add other ingredients like walnuts for flavor and texture variation. Toast the nuts for 10 minutes in the oven to give them additional flavor.
• Mash the banana to your desired level of chunkiness or smoothness.
• Baking time may vary depending on the size of your pan, your oven, and the moisture of your batter. Start checking for doneness at 50 minutes.

Frequently Asked Questions

Storing and Freezing

Keep your banana bread on your countertop, wrapped in foil or in a plastic bag. Remove as much air as possible from the bag. If you store it properly, it should last up to 4 days.

Banana bread can also be frozen for 3 months. First wrap it in plastic wrap, then seal in an airtight bag. Allow the bread to thaw in the fridge or on the counter before enjoying again.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Eggless Banana Bread Recipe

Great flavor and perfectly moist, this eggless banana bread is easy to make and has a fantastic and golden outer crust.

Course bread, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 people

Calories 189kcal

Author Chellie Schmitz

Cost $5

Equipment

• Mixing bowls
• measuring spoons
• potato masher or fork to mash bananas
• Whisk
• rubber spatula
• loaf pan

Ingredients

• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 3/4 cup sugar
• 1 cup mashed bananas about 3 bananas
• 1/4 cup unsweetened applesauce
• Turbinado sugar optional for sprinkling

Get Recipe Ingredients

Instructions

• Preheat oven to 350.
• In a medium sized bowl combine flour, baking powder, baking soda and ground cinnamon, make a well.
• In a separate bowl combine the sugar, mashed bananas and applesauce.
• Pour the banana mixture into the well of the first bowl
• Stir just until moist.
• Pour into greased pan.
• Sprinkle turbinado sugar on top (if using)
• Bake 50-55 min.

Notes

• Substitute vegetable oil or coconut oil for applesauce if necessary.
• The turbinado sugar is optional but adds a nice layer of sweetness on top of the bread as well as a slight crunch.
• Use this recipe as a base and add other mix-ins like toasted nuts or blueberries.
• Ripe bananas are best for banana bread but not a requirement.

Nutrition

Calories: 189kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 231mg | Fiber: 2g | Sugar: 23g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

Originally published May 2011, updated August 2023.

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

Healthy Valentine Snack

Need a little something to balance out the sugar this Valentines Day? You’ll love  this healthy valentine snack! It’s perfect for class parties, or just enjoying at home. I don’t know about you, but my kids get a little too ramped up after too much sugar. That can make a mama crazy–at least this one. My kids are just not that much fun after a sugar high. We have always been an everything in moderation kind of family. It works for us. So, this is one of the ways I try to ‘moderate’. 🙂

What kid doesn’t love a heart shaped food? Maybe they won’t even realize they’re eating veggies! Haha, okay, that might be taking it a bit too far. But, I do think they’ll enjoy these. Got picky eaters? let them help you cut out the hearts. The experts say, that if kids help prepare the food they are more apt to eat it. Make a date for an afternoon snack.

To make these,  use a small heart shaped cookie cutter to cut hearts out of some veggies. I used bell peppers and cucumbers. This also works will with  bread, tortillas or pita bread. Tortillas and Pita are even more tasty warmed up. Here I’m serving the veggie with  jalapeno yogurt dip, but  Homemade Ranch Dip is also a perfect match for these veggies, and Hummus pairs well with the breads.

Red Hot tip!

Use an oven mitt on your hand while cutting out your shapes so your palm doesn’t become sore.

What do do with all the scraps?

• Salad
• Sandwich
• Stir fry
• Frittata or omelette or scrambled eggs
• Freeze them for use in soups or stir fry later
• Chili

Happy Valentines Day!

These are the cookie cutters I have.

Print

Healthy Valentine Snack

heart shaped veggies served with dip for a healthy twist on Valentines Day

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 35kcal

Author Chellie Schmitz

Equipment

• Miniature heart cookie cutters, X and O shaped cookie cutters

Ingredients

• 2 red bell peppers
• 1 yellow bell pepper
• 1 cucumber peeled and sliced thick.
• Homemade Jalapeno yogurt dip OR Homemade Ranch dip see recipe index

Get Recipe Ingredients

Instructions

• Slice the peppers from top to bottom on each side to form 4 pieces that are somewhat flat. They won’t be completely flat, but it will work fine.
• Use the cookie cutters to press out heart shapes. An oven mitt is a great help here to avoid your palm getting sore from the pressing.
• Serve with Dip.

Nutrition

Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1976IU | Vitamin C: 133mg | Calcium: 18mg | Iron: 1mg

How do you make Valentines Day a little healthier? Have any Great Valentine snack that is sugar free? Or maybe just a valentine to give out that’s not food? I’d love to hear about them in the comments!

Don’t want to miss a single recipe? Subscribe to get FREE recipes delivered straight to your inbox, plus receive a FREE cookbook!