Welcome to Rachel's Sweets and Treats!

100% homemade treats from scratch! No box mixes, bag mixes, or anything from a can, and I love to test out new ingredients and recipes!

Any suggestions, comments, or requests?
email me! rachellovesbaking@gmail.com

Search for a treat!

Wednesday, April 18, 2012

Chocolate Chip Banana Bars! *healthified & delicious!*

What's a girl to do with 4 baking-ready (aka mushy) bananas?
As you may have noticed from previous posts, when I have extra bananas, I usually make banana bread (except for that one time I made banana cupcakes with honey cinnamon cream cheese frosting). I've done regular banana bread, chocolate chip banana bread, peanut butter chocolate chip banana bread, pumpkin chocolate chip banana bread.....
and they're all tasty! But I wanted to make not-a-bread.


I made these! Whole Wheat Banana Oat Chocolate Chip Bars!! As the title makes rather obvious, these are made with 100% whole wheat flour and old-fashioned rolled oats. Also, I made them with no butter or oil! The only fat comes from the eggs and the chocolate! You could of course leave out the chocolate to make a healthier product; however, I believe everything is better when chocolate is involved.... ;)
They turned out soft, moist, and full of flavor! The chocolate-banana combination was delicious, and the oats gave them a hearty-healthy texture. mmmmmm mmmmmmmmm


Rachel’s Whole Wheat Banana Oat Chocolate Chip Bars

1 1/2 cups whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
½ cup unsweetened applesauce
1 cup light brown sugar, firmly packed
2 large eggs, slightly beaten
3-4 medium/large bananas, mashed
2 teaspoon vanilla extract
1 1/2 cups old fashioned oats
10 oz bag mini semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a 15x10 inch jelly-roll pan with foil and spray with nonstick cooking spray (i.e. PAM).

In a large bowl, whisk together the flour, salt, baking soda, and brown sugar. Stir in Oats. Add all of the wet ingredients (applesauce, eggs, mashed banana, and vanilla) and fold into the dry ingredients until well combined. Fold in chocolate chips.

Spread into greased jelly-roll pan and bake for about 30 minutes. Remove from oven and cool in the pan on a cooling rack. Delicious cut and served warm, or cooled!


Sunday, April 15, 2012

Good Ol' Chocolate Chip Cookies!

When I ask people what their favorite kind of cookie is, I'd say at least 8 times out of 10, the answer is chocolate chip. It's a classic. It has chocolate. and it is the perfect sweet treat!!

I like to mix things up a little bit and make things that aren't exactly what is to be expected. So, when I made these chocolate chip cookies, I made them with 100% Whole Wheat flour!! The results?? DELICIOUS! No one had any idea they were whole wheat. Packed full of semi-sweet and milk chocolate chips, these babies are high in fiber and whole grains too!
Recipe? You bet!

Rachel's Whole Wheat Chocolate Chip Cookies
3 cups Whole Wheat Flour
1 tsp baking soda
1 tsp salt
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
3 T milk
2 tsp vanilla
1 12-oz bag semi-sweet chocolate chips
1 11-oz bag milk chocolate chips (optional)

Preheat oven to 350 degrees F.
In a bowl, whisk together the whole wheat flour, baking soda, and salt.
In a large mixing bowl, beat butter and sugars with electric mixer until well combined and fluffy. Add in the 2 eggs, milk, and vanilla. Beat until mixed. Then, add in the flour mixture and the chocolate chips (I put them in at the same time). Mix with the mixer just until combined, or fold in by hand.

Scoop onto baking sheet (I always line with parchment paper. and I used a small-sized cookie scoop). Bake 7-9 minutes or until just starting to brown around the edges.
Let cool on baking sheet for about 2 minutes, then move to a wire rack to cool completely.

SO GOOD warm out of the oven!! Also delish with a scoop of vanilla ice cream or fro yo!


Sunday, April 8, 2012

Happy Birthday & Happy Easter!

Chocolate, peanut butter, and oreos?? Yup, you bet!
HAPPY BIRTHDAY to Lindsay and Sammie!! I love that you both have the same taste in treats as I do...;)
These are Peanut Butter Oreo Cupcakes with Chocolate Peanut Butter Frosting and topped with crushed up Oreos!!!
(^^No Oreos on these guys yet!^^)
All boxed up and ready to go to the birthday girls!!
As someone who is not a big cake fan, I LOVE these!! It was a new recipe, and one that I will definitely make over and over again! Check out the recipe at the end of the post!!

Peanut Butter Oreo Cupcakes
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
12 T (1 1/2 sticks) unsalted butter, softened
1 1/2 cups peanut butter
1 cup brown sugar
1 cup granulated sugar
4 eggs
2 tsp vanilla
1 cup milk (I used unsweetened soy milk)
Crushed up Oreos (however many you want! I do two sleeves)

Preheat oven to 350 degrees F. Line cupcake pans with 24-30 baking cups (I made 2 dozen cupcakes, plus a small loaf "cake" with the extra batter).

Combined the flour, baking soda, and salt in a small bowl. Set aside.
Beat the butter, peanut butter, and sugars until light and fluffy. Add in the vanilla and eggs and beat well. Alternate adding the flour mixing and the milk. With the beater on low speed, I poured in about half of the flour mixture, then half of the milk, then the last half of the flour mixture, and ending with the rest of the milk. Gently fold in the crushed Oreos.

Scoop into prepared baking cups and bake in preheated oven for 16-24 minutes, or until they spring back when lightly touched. Cool on a baking rack.

Chocolate Peanut Butter Frosting
1/2 cup unsalted butter, melted
1/4 cup peanut butter
1 cup cocoa powder
dash of salt
2 tsp vanilla
2/3 cup milk (again, I used soy milk)
6-7 cups powdered sugar

In a large bowl, melt the stick of butter. While the melted butter is still hot, mix in the peanut butter with the butter. Add the cocoa powder, vanilla, and salt, and stir until well combined. Then break out your hand mixer if you have one, because the next step is MUCH easier with a mixer, rather than by hand with a spatula or spoon. Add in about half of the powered sugar and about half of the milk. Use hand mixer on low speed until well combined. Then add the rest of the sugar and milk, and again beat until combined.

Frost cooled cupcakes with frosting. Top with additional crushed Oreos if you desire! (of course!!)

P.S. I know 6-7 cups of powdered sugar seems like a lot, but it's right, trust me!! I used 6 cups. You get enough frosting for all of the cupcakes and it tastes delicious!!

If you have any issues let me know! I will try to help ya through it!

Happy Birthday to my wonderful friends, and Happy Easter!