Posts Tagged ‘dessert recipes’

Kate Langenburg/A&E Groove

How about some good old-fashioned chocolate chips? And bananas, of course.

Today is a celebration of two of the best paired foods. To give you a taste, I will give you the sweet, scrumptious recipe for Chocolate Chip Banana Squares.


  • 3/4 cup butter or margarine, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup mashed bananas (2-3 bananas)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 6 ounce package semisweet chocolate chips
  • 2/3 chopped walnuts (optional, but recommended)

Step one: Grease a square or rectangular baking pan and set aside. In a medium mixing bowl, beat the butter or margarine, along with the sugar, brown sugar, baking powder, and salt. Beat until combined.

Step two: Add egg, bananas, and vanilla until combined. Then add the flour. Lastly, stir in the chocolate chips and nuts. You can do all this with an electric mixer or by hand. Either one will work.

Step three: Spread in baking pan. Bake in the oven for about 25 minutes (or until golden brown) at 350 degrees. Cool on a wire rack, then cut into squares. Makes 36 squares.

The last time I made these little bite sized wonders, everyone had them eaten in about 10 minutes! They’re a huge hit for small get-togethers and family gatherings. And it’s a sweet treat to cure any chocolate craving.


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Kate Langenburg/A&E Groove

It’s the dead of winter. Eating comfort foods is right on this time of year. But comfort food doesn’t have to be bad for you if you know how to make healthy alternatives. Enter the blueberry almond oat muffin.

This little treat makes a delicious snack, on-the-go food, breakfast, dessert, or lunch side. It also pairs very nicely with a hearty winter bean soup.


  • 1 1/2 cups all purpose flour
  • 1 cup quick rolled oats
  • 3/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries (see my note about blueberries below)*
  • 1 tablespoon lemon zest
  • 1 cup milk (or soymilk)
  • 1/4 cup butter or margarine, melted
  • 1 egg, lightly beaten
  • 1/4 cup sliced almonds, coarsely chopped

Photo by Kate Langenburg

Step 1: Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray or line with paper liners.

Step 2: Combine flour, oats, brown sugar, baking powder and salt in a large bowl; mix well. Stir in blueberries and lemon zest. Add milk, butter and egg; mix until dry ingredients are moistened.

Step 3: Scoop batter into muffin cups. Sprinkle almonds evenly over batter, pressing down gently (or you can dump the almonds right into the batter while you’re mixing all the ingredients together). Bake 18-20 minutes or until golden brown. Remove from oven and cool 5 minutes.

*A quick note about blueberries: it’s hard to find great tasting berries this time of year. Most berries have to be shipped in from far away countries, like Chile or Venezuela, so they are often not fresh and loaded with preservatives to keep them from spoiling on the journey. As a result, a tangier taste ensues. Keep this in mind when you cook with berries during the winter.

Thanks to the Pampered Chef cookbook for this one.

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