Banana Chocolate Chip Peanut Butter Egg Rolls

12 Egg Roll Wrappers

3 Bananas - Cut in half in the middle, then cut in half horizontal 

1/2 Cut Chocolate Chips

1/2 Cup Peanut Butter - Warmed

Water

Canola / Vegetable Oil - About 2 cups

Lay the egg roll wrapper on the counter.  Wet the edges w/ water using a pastry brush.  If you don't have a pastry brush, just use your fingers.  Place the 1/4 banana in the lower section of the egg roll.  Drizzle w/ the peanut butter and sprinkle w/ a few chocolate chips.

Fold the left and right side of the egg roll in over the banana.  Wet the new sides of the egg roll and tightly roll up like a burrito.  Place on a cookie sheet lined w/ wax paper and sprayed w/ cooking spray.

In a heavy bottomed pan or dutch oven or cast iron skillet, heat the oil to 350 degrees.  Place the egg rolls in the oil seam side down.  Do not crowd the pan.  I did 4-5 each batch.  

They fry fast, about 20 seconds each side.  Fry until golden brown then transfer to a wire rack or cookie sheet lined w/ paper towels.  They can keep warm in the oven on your low setting or serve right away.

Perfect to make with your children, for parties or even served cold.

#foodie  #cheftainment

Homemade Granola Bars

1/2 Cup Almonds - Chopped
1/2 Cup Dried Cranberries
1/2 Cup Dark Chocolate Chips
1/2 Cup Flaxseed Meal
1/2 Cup Quinoa - Uncooked
1 Cup Oats
1/4 Cup Peanut Butter - Heated in microwave for 30-45 seconds
2 Egg Whites - Beaten
1/2 tsp Salt
6x9 Baking dish lined w/ foil and sprayed with cooking spray

In a large bowl mix the almonds, cranberries, chocolate chips, flaxseed, quinoa, and oats.  Stir in the peanut butter, egg whites and salt to combine.

Spread on the baking dish and press down to form a firm base.  Bake in a 350 degree oven for 30 minutes.  Cut into about 1" cubes.  Enjoy.

Chocolate Chip Banana Bread Pt. 2

2 cups all purpose flour
1 tsp baking soda
¼ tsp salt

¼ tsp cinnamon
½ cup butter – room temperature
¾ cup brown sugar
2 eggs + 1 Egg White – beaten

2 Tbsp Brewed coffee (just use leftover from the morning or cooled)
2  cups mashed roasted bananas – Mashed – (Roasted in a 400 degree oven for 1 hour)
½ cup dark chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan

In a bowl combine flour, baking soda, salt & cinnamon. In a large bowl cream together butter, brown sugar, eggs, coffee until well blended. Beat in flour mixture in 3rds to the wet mixture.  Fold in chocolate chips and bananas until mixed.  Pour batter into prepared pan.

Bake for 60-65 minutes or until a toothpick comes out clean from center of cake.

Chocolate Chip Cookie Stuffed Fudge Brownies

Chocolate Chip Cookies:

2 ¼ Cup Flour

1 Tsp Baking Soda

1 Tsp Salt

1 Cup Butter (softened)

¾ Cup Sugar

¾ Cup Brown Sugar

1 Tsp Vanilla

2 Large Eggs

1 12 oz Package of Dark Chocolate Chips

Combine flour, baking soda and salt in a medium bowl.  Set aside.  In a large bowl beat the butter, sugar, brown sugar and vanilla until combined.  Add the eggs 1 at a time to combine.  In 3 batches add the flour and mix to combine.  Add choc. chips and mix to combine.

Fudge Brownies:

1 Box of Fudge Brownie Mix

2 Eggs

¼ Cup Water

¾ Cup Vegetable Oil

1 Tsp Salt

¼ Tsp Cayenne Pepper

2 Tbsp Brewed Coffee (cooled)

Preheat oven to 350 degrees.

In a large bowl add brownie mix, eggs, water, oil, salt, cayenne pepper and coffee.  Whisk to combine.

Grease muffin pans with butter or cooking spray.  Fill muffin cups ¾ full with brownie mix.  Using a 1” cookie scoop (or using teaspoons to make a 1” diameter ball), scoop cookie dough into the center of the brownie mix.  Bake for about 26 minutes or until a toothpick comes out clean.

*** You will have extra choc. chip cookie dough.  Line a cookie sheet with parchment paper and scoop 1” balls of the cookie dough onto the sheet.  Place in a 375 Degree oven for about 11 minutes.  Should yield about 50 chocolate chip cookies.

Super Fudgy Bacon Brownies w/a Cayenne Kick

2 Boxes Mocha Fudge Brownie Mix

1 Cup Vegetable Oil

½ Cup Coffee (I just use left over from morning)

4 Eggs

1 ½ tsp Cayenne Pepper

1 tsp Salt

½ Cup Tiny Chocolate Chips

1 ½ Cups Bacon – chopped finely

Set oven to 350 degrees.  Line 13 x 9” pan w/ parchment paper (bottom & sides).  Spray parchment paper w/ non stick cooking spray.

In a large bowl, mix together brownie mix, oil, coffee, eggs, 1 tsp cayenne pepper, salt.

Pour ½ of the batter into the pan.  Sprinkle ½ of the chocolate chips evenly over the batter.  Pour remainder of batter into pan.  Coat batter with the bacon and sprinkle remaining chocolate chips.  Dust with the remaining ½ tsp cayenne pepper.  Lightly pat the topping into the brownie mix.

Bake in oven for about 40 minutes.  Check brownies w/ a tooth pick to make sure it comes out clean and the brownies are done.

Cool and cut into about 1” squares.