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Chocolate Protein Cookies
Dessert

Chocolate Protein Cookies

4.0

Prep
10 min
Cook
8 min
Total
28 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mash banana in a bowl with an electric mixer until creamy. Blend in flax seeds and chia seeds. Mix in protein powder and powdered peanut butter. Fold in chocolate chips using a spatula.
  3. 3 Drop 6 cookies onto the baking sheet using an ice cream scoop. Flatten each cookie with the palm of your hand.
  4. 4 Bake in the preheated oven until cookies are firm in the center and edges are browned, 8 to 9 minutes. Transfer to a wire rack; cool for 10 minutes.

By Megan Olson

Pumpkin Chocolate Coconut Oil Bars
Lunch American

Pumpkin Chocolate Coconut Oil Bars

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
  2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
  3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

S'Mores Bars
Snack American

S'Mores Bars

4.2

Prep
35 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Preheated the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan; set aside.
  2. 2 Combine crackers and rice cereal in a large bowl; set aside.
  3. 3 Heat corn syrup and sugar together in a small saucepan over medium heat, stirring occasionally, until begins to boil around edges, 4 to 5 minutes. Alternatively, combine corn syrup and sugar in a microwave-safe bowl and microwave on high until begins to boil, about 2 minutes. Stir in butter, baking soda, and vanilla.
  4. 4 Pour syrup over cereal mixture; stir to coat. Transfer mixture to the prepared pan; press firmly to even top. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
  5. 5 Bake in the preheated oven until marshmallows are puffed and lightly brown, 5 to 8 minutes. Remove from oven; top with mini chocolate chips.
  6. 6 Refrigerate until firm, about 1 hour. Cut into squares. Store in an airtight container for up to 2 days.

By ARGO, KARO and FLEISCHMANN'S

Cinnamon Snails
Dessert

Cinnamon Snails

3.9

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the butter or margarine and brown sugar until smooth. Mix in 1 teaspoon of cinnamon, baking powder, egg, and vanilla. Stir in flour by hand using a wooden spoon, as the dough will be stiff.
  3. 3 Roll out tablespoon sized pieces of dough into 6 inch long ropes. Curl up one end slightly to make the head, then curl the rest of the rope towards the head in a spiral shape to make the snail shell. Place cookies 2 inches apart on the prepared cookie sheets. Brush cookies with egg white. Mix together the remaining cinnamon and superfine sugar in a small cup. Sprinkle this over the snails. Use chocolate chips to make eyes on the heads.
  4. 4 Bake cookies for 8 minutes in the preheated oven, or until the bottoms are lightly browned. Let cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

By Alexa

Brown Butter-Chocolate Chip Mini Pound Cakes
Dessert American

Brown Butter-Chocolate Chip Mini Pound Cakes

4.7

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
  3. 3 Whisk together flour, salt, and nutmeg in a small bowl.
  4. 4 Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
  5. 5 Divide batter evenly between the mini Bundt® cavities.
  6. 6 Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

By Kim

Chocolate Kahlua Cake
Dessert American

Chocolate Kahlua Cake

4.7

Prep
15 min
Cook
50 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with floured cooking spray.
  2. 2 Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared Bundt pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  4. 4 Remove from the oven and cool in the pan for 10 minutes. Invert cake onto a plate and remove from pan; let cool completely, about 30 minutes.
  5. 5 Dust with confectioners' sugar to serve.

By sister-woman

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping
Dessert

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

4.2

Prep
Cook
Total

Instructions

  1. 1 Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
  2. 2 Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
  3. 3 Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
  4. 4 Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
  5. 5 Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
  6. 6 Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
  7. 7 Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

By USA WEEKEND columnist Pam Anderson