Baked Chocolate Chip Granola Bars

Baked Chocolate Chip Granola Bars- No need for those store bought bars! Make these easy granola bars right at home. Great for breakfast on the go, a snack or a sweet treat.

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Once you start making your own granola bars,  the store version will pale in comparison. These are really delicious and will cost you much less than the box. 

Ingredients Needed

• Rolled oats
• Crispy rice cereal ( AKA "Rice Krispies or brand equivalent)
• Flour + Baking soda
• Vanilla
• Egg white
• Coconut oil
• Brown sugar
• Mini chocolate chips

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Can I Use Another Type of Oil?

For this recipe, no.  When coconut oil is melted, it will cool as a solid.  The solid will be needed for the texture of the recipe. 

Chocolate Chips?

If desired, you can replace the chocolate chips with chopped mix nuts or dried fruit.

Why is There an Egg White?

I have found that without it, my granola bars were too crumbly and not sticking together that well.  The egg white helps bind it all together. 

Storage

• Keep any leftovers in a covered container. You don't have to refrigerate, unless your weather is really hot/humid.  These are best eaten within a week.
• Freezing:  You can freeze these!  After cooling the fully baked bars, store them in a freezer safe/covered container or storage bag.  They will stay good for several months.

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Baked Chocolate Chip Granola Bars

How to Make a Single Serving Cake from a Cake Mix

How to Make a Single Serving Cake from a Cake Mix - Cake for one! If you are craving cake, there is no need to make a whole cake.  All you need is 4 quick ingredients and you are ready to go! 

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Ingredients Needed

• Cake mix
• Instant pudding mix
• Milk
• Oil

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Can I Use Any Flavor Cake Mix and Pudding Mix?

• Yes! 
• Be sure your cake mix is a standard size box (approx. 15-18 oz in size) for it to work. 
• For the pudding mix, you have to use instant pudding mix.  You will only need 4 tablespoons of the dry pudding mix, not the whole box.
• For both items, you will be using just the dry mix.  Don't make them! 

How to Make

• First, make your dry mix.  Keep it stored in a covered container/jar until you are ready to use it.  It will be good for a couple of months.
• When you are ready, make your batter (see recipe card).  You will only need 1/2 cup of the dry mix for each individual cake. 
• Microwave it, then, let it cool.
• Enjoy your cake

Microwave

Not all microwaves are the same. Mine took just a minute to cook.  Yours may take longer. When it's done, the edges will be set.  Be sure not to overcook your cake!

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How to Make a Single Serving Cake from a Cake Mix

French Breakfast Muffins

French Breakfast Muffins- Soft muffins that are simply dreamy! They are a simple muffin with the light taste of nutmeg. Then, we dunk the tops with melted butter and cinnamon sugar for added deliciousness.  Eat these warm for the ultimate indulgence.

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My lovely mother made these muffins quite often during my childhood. We didn't call them French Breakfast Muffins though.  They were just "really delicious cinnamon muffins".  It wasn't until I was an adult and started blogging, that I discovered what they were called.

I bake these all the time for my family and no, we don't call them French Breakfast Muffins either...just "really delicious cinnamon muffins" ;) 

Ingredients Needed:

• Flour + Baking powder
• Sugar
• Nutmeg
• Milk
• Eggs
• Ground cinnamon
• Butter

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Recipe Notes

Batter

Don't over mix your batter.  It's OK if there are a few lumps. Over mixing your batter may give you dense muffins.  Dense muffins = not tasty.

Butter

You will need melted butter for both the batter and topping.  After melting it, let it cool to room temperature. This will make it easier to handle and will mix better with your egg in the batter.

Nutmeg

While I totally recommend using the nutmeg on these, if you don't have any on hand, ground cinnamon can be used as a replacement.  

Amount of Muffins

This batter makes anywhere from 6 to 8 muffins. You won't get an entire dozen from it. 

Storage

Keep any leftover muffins in a covered container. No need to refrigerate, unless your weather is really hot or humid. They are best eaten within a week.

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French Breakfast Muffins

No Bake Eclair Cake

No Bake Eclair Cake--Layer of creamy French vanilla pudding with graham crackers and a finishing layer of chocolate frosting make up this easy no bake dessert.  Warning: it's really good and you may eat several slices. 

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It's pretty hot in my area.  Let me change that.  It's pretty humid in my area.  Like, crazy humid.  It's made doing any type of photography of "summer foods" pretty difficult.  Even with my air conditioning on, things are just not working.  

Why am I telling you this?  Because, even though this cake was in my freezer overnight, the frosting still  got messy within a short time.  Don't get me wrong, it's still delicious!  However, your frosting should (hopefully) look a little bit put together than mine.  

Ingredients Needed

• Instant vanilla pudding
• Whipped topping (AKA "Cool Whip")
• Graham crackers
• Chocolate frosting

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Recipe Notes

• Be sure to use instant vanilla pudding! Do not use cook and serve.  I like using French vanilla for this cake, but, regular vanilla will surely work. Do not make the pudding according the box. 
• Chocolate Frosting:  Use an brand or chocolate variety.  I like to use regular chocolate for this, but,  it will work for any chocolate flavor.  
• Important!  Don't forget to take off the foil topping of the chocolate frosting before microwaving it!  It's not wise to microwave foil.
• Refrigerator Time: After preparing, let your cake sit in the fridge for at least 6  hours before serving.  If desired, you can let it sit for longer or even overnight, if desired. 
• Storage: Keep any leftovers in a covered container in the refrigerator. It is best eaten within a week.

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No Bake Eclair Cake

Root Beer Float

Root Beer Float- -Cold, refreshing and just two ingredients! 

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I've mentioned it before, but, my mom had a huge sweet tooth.  She baked nearly everyday (not kidding) during my childhood and there was always room for dessert after dinner.

In the summer, when it was just too hot to bake, ice cream was something that was always, always in the freezer.  Even as my mom got older, she kept those little individual cups of ice cream in her freezer.  You know, just in case, you need something sweet. ♡

Instead of regular ice cream, sometimes, she would make up root beer floats.  They are just two ingredients and are perfect for summer or of course, whenever you want something sweet. ;) 

Your Two Ingredients

• Root beer
• Vanilla ice cream

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Can I Use Another Flavor Ice Cream?

Yes! This will work with any flavor ice cream.

What About Soda?

Yep. It will work with any flavored carbonated beverage. 

A Few Combination Ideas

• Orange soda with vanilla ice cream or with sherbet
• Pepsi (or Coke) with vanilla ice cream
• Cherry Coke (or Pepsi) with vanilla  or chocolate ice cream
• Sprite (or 7UP) with sherbet or with lemon ice cream 
• Strawberry soda with vanilla ice cream, strawberry ice cream or sherbet
• Cream soda with vanilla ice cream 

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Root Beer Float

Simple Homemade Lemonade

Simple Homemade Lemonade- Skip the powdered stuff and make your lemonade with just three simple ingredients.  It's delicious.💛

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This is a recipe that I only remember my Mom making once us kids were grown. Probably, because, when we were young, fresh lemons for lemonade for a family of seven were most likely, not in her grocery budget. 

But, once we were grown and her grandkids were visiting?  Fresh lemonade every summer.!🍋

Ingredients Needed

• Lemons
• Sugar
• Water

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How to Adjust the Amount of Your Lemonade + Notes

• Use a 5 to 1 to 1 ration.  
• For example:  5 cups of cold water- 1 cup sugar- 1 cup fresh lemon juice (which will come from your 6 lemons)
• When you are squeezing your lemons, do it over a measuring cup.  This way, you know exactly how much juice you are getting from the lemons.
• Bottled Juice?  I do not recommend using bottled lemon juice.  It's just not good for this recipe.  It contains extra additives and preservatives.  Not good for your fresh lemonade. 

💡 Tip: To get more juice from your lemons, you can microwave the whole lemon for about 10-15 seconds or you can roll the lemons on your countertop, to get the juices flowing.

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Simple Homemade Lemonade

Single Serving Chocolate Chip Cookie

Single Serving Chocolate Chip Cookie- Need a cookie? Don't want to make a whole batch? This one is for you!  8 ingredients + 15 minutes = your very own chocolate chip cookie that you don't have to share.

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 This recipe is from my youngest. He loves sweets, but, doesn't really want to get all involved with the oven and a long list of ingredients.  He is now 15 years old  (how did that happen?!) and has been making this since he was about 8-10 years old all on his own.

It's really simple and will only take you about 15 minutes total.  That includes making, baking and cooling your cookie. 🖒

Ingredients Needed

• Butter
• Flour + Salt+ Baking Powder
• Sugar- -both white and brown
• Vanilla
• Chocolate chips

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Recipe Notes

• You can use a mug or a small dish for your cookie.  Just be sure you spray it with non stick cooking spray and that it's microwave safe before adding your ingredients. It should be about 6-8 ounces in size.
• If you don't have any chocolate chips on hand, feel free to replace them with a different flavored baking chip.
• Semi-sweet, dark chocolate, milk chocolate and mini chocolate chips are all great options for this recipe.
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A Note About Microwaves

Not all microwaves are created equal! I cooked mine for just a minute. However, yours make take longer, depending on your microwave.  When it's done, the edges will be set, but,  the top may still look a bit wet. Don't overcook it...it can turn out dry and not very tasty.

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Single Serving Chocolate Chip Cookie

Chili Nachos

Chili Nachos- Crunchy nachos topped with your favorite chili and melted cheddar cheese. They're yummy! 

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This isn't really an "official recipe".  It's more like "hey, here's a bunch of food that works good together and I'm sharing it with you". 

Chili nachos are something my dad used to make on Sundays while my Mom worked. My sister (dip lovin' one), me and my dad would eat chili nachos while we watched TV together.  It's a really great memory.  ♥

I still make them for myself and they still taste just as good as they did then.

Ingredients

• Chili
• Nacho chips
• Shredded cheese

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How Much Ingredients Should I Use?

• Honestly, this is up to you.  It's nachos. You can use as much or as little as your heart desires!
• Chili: Use homemade or your favorite store bought version. I like to use Hormel No Beans Turkey Chili. 
• Guacamole: Make it homemade!
• Salsa: You can make that homemade too.
• Nacho Chips: Hey, grab your favorite chip or yes, you can also make them homemade.
• Sour Cream: Plain Greek yogurt works as a great substitute.

Can I Make in My Microwave Instead?

Of course! Place the chips, chili and cheese on a microwave safe plate.  Use something as a cover and microwave for about 2 minutes or until cheese is melted and chili is hot. 

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Chili Nachos

Chocolate Syrup Cake

Chocolate Syrup Cake- An easy chocolate cake that only needs a handful of simple ingredients and tastes dee-licious! 

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Quick story...my mother-in-law made this cake all the time and my husband loved it quite a bit.  My lovely husband and I were married in 1999.  My mother in law gave this recipe to me in 2001. 

I took the recipe and filed it away.  Then, kids, life and all sorts of stuff happened.  As it does. Fast forward to 2011 and I find it in my recipe files, so, I decided to bake it.  Now, mind you, I didn't bake it for my husband or my family.  I baked it because, I just started food blogging and was looking for inspiration.  Oops. So...am I a bad daughter-in-law or wife? 🤔

I say neither! Because, I now make it a bit more regularly and everybody around here loves it. It's simple, chocolatey and really delicious. 

Ingredients Needed

• Flour + Salt+ Baking soda
• Sugar
• Butter
• Eggs
• Chocolate syrup

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Can I Use Any Brand Chocolate Syrup?

Yes. You will need a 24 ounce bottle.  You could also make it homemade, use dark chocolate, sugar free or a plant based version.  Whichever you prefer. Just keep in mind, a different variety may also be different when it comes to the size of the package. 

What Kind of Frosting Should I Use?

Well, that is up to you too.  You can go with your favorite homemade chocolate buttercream frosting or heck, your favorite store bought brand/variety.   If you wish to opt out of a thick frosting, a dusting of powdered sugar works great on this cake too.

Looking for frosting ideas?  Browse a few right here. 

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Chocolate Syrup Cake