Comfort Foods: Baked Goods

by Michele Cheplic | More from this Blogger

15 Mar 2009 10:02 AM

Maybe it's because of the chocolate factor, or perhaps it's because I grew up eating them as a child and they always brought a smile to my face, either way the following recipes are some of my favorite comfort foods. What's more, these simple timeless treats are now embraced by my daughter, which makes them twice as nice to prepare and enjoy.

BANANA CHOCOLATE CHIP MUFFIN TOPS

Ingredients:

1 1/2 cups flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 cup unsweetened applesauce

1/4 cup oatmeal

2 eggs

2 mashed bananas

1/2 cup white sugar

1/2 cup brown sugar

1 cup (plus) semi-sweet baking chips

Directions:

Preheat oven to 400 degrees.

Combine all dry ingredients except for the chocolate chips.

Add eggs, applesauce, mashed bananas and mix until well blended. Add chips and mix, just until evenly incorporated.

Scoop mixture into well greased muffin top pans.

Bake 18 to 20 minutes.

Top hot muffins with a handful of chocolate chips.

Remove from pans when almost cooled and serve warm.

CHOCOLATE CHIP CEREAL COOKIES

Ingredients:

1 cup butter flavored Crisco (plus additional for greasing)

1 cup sugar

1 cup firmly packed brown sugar

2 tablespoons milk

1 teaspoon vanilla

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup rolled oats, uncooked

1 cup corn flakes crushed to about 1/2 cup

1 cup semi sweet chocolate chips

1/2 cup coconut flakes

Directions:

Heat oven to 350 degrees. Grease baking sheet.

Combing shortening, sugar, brown sugar, milk, and vanilla in large bowl. Beat at low speed with an electric mixer. Add eggs. Beat at medium speed.

Combine flour, baking powder, baking soda, and salt. Add shortening gradually at low speed.

Stir in oats, corn flakes, chocolate chips and coconut flakes.

Place 1/4 cup of dough onto a baking sheet. Drop 3 inches apart.

Bake for 13-15 minutes or until lightly brown around edges and slightly soft in center.

Cool for 5 minutes on baking sheets before removing from cookie sheet.

Makes two-dozen cookies.

Related Articles:

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Ways to Use Extra Girl Scout Cookies

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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