Blueberry Lemon Cheesecake Bars

It's time for me to start adding more recipes that I make to my blog since I use it as my cookbook. I made this one for my family Easter dinner. I was looking for an Easter cheesecake bars recipe, and I found this at The Girl Who Ate Everything. It takes quite a few lemons to get the zest and juice, so stock up. It turned out pretty and delicious, sweet with a bit of sour. Doesn't it look perfect for Easter? 

Lemon Blueberry Cheesecake Bars

Crust
1 1/4 c. unsalted butter, room temperature
1/2 c. granulated sugar
1 heaping T. lemon zest
2 c. flour
1/4 t. salt
Blueberry Topping
2 c. fresh blueberries
2 T. brown sugar
2 T. lemon zest
2 T. lemon juice
Cream Cheese Layer
2 (8-oz) pkg. cream cheese, room temperature
1/2 c. granulated sugar
2 t. lemon zest
1 T. vanilla
2 eggs

Preheat oven to 350° and line a 9 x 13 pan with parchment paper.

Crust: Beat the butter, sugar, and lemon zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan and bake for 15 minutes.

Topping: Combine blueberries, brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft, 5 - 10 minutes. Set aside to cool.

Cream cheese layer: Beat cream cheese, sugar, lemon zest, and vanilla together. Beat in the eggs, one at a time, until combined. Spread cream cheese mixture onto warm crust and smooth top. Dollop blueberry topping randomly over top of cream cheese layer. Gently pull a knife tip through the top to create swirls.

Bake on the middle rack of the oven for 30-40 minutes until topping is set. Refrigerate for at least 2 hours or until well chilled.

I made a cake that felt like spring to me for Easter Sunday dessert. Lemon and raspberries are a delicious combination. I found this recipe at Cake by Courtney and added the lemon curd to the layers. Sweet with a bit of sour, and soft with a bit of crunch! 

Lemon Poppy Seed Raspberry Layer Cake

3 c. cake flour
2 t. baking powder
1 t. salt
Zest of one lemon
3 T. poppy seeds (soaked in water for about an hour and then drained before adding)
1 c. unsalted butter, at room temperature
1 3/4 c. granulated sugar
6 lg. egg whites, at room temperature
1 c. lemon juice
½ c. sour cream, at room temperature

Buttercream Frosting:
6 c. powdered sugar, measured and then sifted
6 oz. cream cheese, slightly cold
1 1/2 c. unsalted butter, slightly cold
1 t. pure vanilla extract
1 t. lemon extract

Filling:
Fresh raspberries, one small carton
1/3 c. lemon curd

Preheat oven to 325°. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Spray wire cooling racks. Set aside.

In a medium-sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, salt, and drained poppy seeds. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed. The color will become lighter and the texture should be smooth.

Scrape down the sides of the bowl and add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Continue to beat the mixture on medium-high speed for an additional 2 to 3 minutes. When ready, the batter should appear lighter in color and have increased in volume.

With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the lemon juice. Repeat the additions, ⅓ flour mixture, ½ cup juice and the final ⅓ flour mixture. Mix until the flour mixture is just incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Gently fold in the sour cream.

Evenly divide the batter between each pan (about 16 ounces of cake batter into each of the three 8-inch cake pans or 12 ounces in each of the 6-inch pans) and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto the prepared wire cooling racks to cool completely.

While the cake is cooking, prepare the frosting. In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.

Gradually add in the sifted powdered sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 3-4 minutes.

Add the vanilla and lemon extract and beat well. This makes enough for the filling between layers and to frost the top and sides. (You can make additional frosting to pipe if desired.)

When cake layers have cooled and frosting is prepared, place one cake layer, bottom side down, on a cake plate or cake board. Gently spread about 1 cup of frosting across the top of the cake layer. Make sure to get eye level with the cake to ensure the frosting is even. Spread half of the lemon curd evenly over the frosting. Cover with fresh raspberries.

Place the next cake layer on top of the raspberries. Gently spread about 1 cup of the frosting over it. Spread remaining lemon curd evenly over the frosting. Cover with fresh raspberries.

Place the final cake layer, top side down, on top. Give the cake a quick crumb coat (a thin layer of frosting) and chill for 10 to 15 minutes in the freezer before frosting the entire cake. Decorate top with additional raspberries or as desired.

Store in the refrigerator until almost ready to serve. 

Peanut Butter Pie

I don't make this pie very often since I have a daughter with a peanut allergy, but I started making it a long time ago. Quick to make and the classic peanut butter and chocolate combination. I like to top it with Oreo pieces or chocolate chips to add some texture to the smooth pie, but you can choose your favorite garnishes. 

Peanut Butter Pie

8 oz. cream cheese, room temperature
1 c. creamy peanut butter
1 c. powdered sugar 
1 (16-oz) tub whipped topping
1 9" prepared chocolate cookie crust (store-bought or use recipe below)

In large bowl, mix cream cheese and peanut butter until completely combined. Add powdered sugar and mix until smooth.

Fold in the whipped topping.

Pour mixture into crust. Chill for at least 2 hours before serving.

Garnish as desired (whipped topping, Oreo crumbles, chocolate chips, chopped Reese’s Cups). 

Chocolate Cookie Crust:
24 Oreos
4 T. butter, melted

Place Oreos in food processor or blend. Grind until fine crumbs. Pour into bowl.

Pour melted butter on Oreo crumbs and mix well. Pour into pie pan. Press flat on bottom and up sides of pan. Refrigerate for 30 minutes before filling.   

Mini Chocolate Cherry Tarts

I've been making these cute tarts for years. I have a mini heart tart pan that I often use for these (in the photo at the bottom of the post), but I also like them in my regular mini muffin pan. The mini muffins are a little bigger and hold more cream cheese filling.  

Mini Chocolate Cherry Tarts 

Pastry Crust: 

1 1/2 c. flour 

1/3 c. sugar 

1/4 c. unsweetened cocoa 

1/2 c. butter or margarine 

3-5 T. water 

Cream Cheese Mixture: 

4 oz. cream cheese 

1/4 c. sugar 

1 egg 

1/2 t. vanilla or almond extract 

Preheat oven to 350°F. In a small bowl, combine flour, sugar and cocoa. Cut in butter until pieces are the size of small peas. Sprinkle with water, tossing until moistened and dough sticks together. Form into 1 inch diameter log. Divide pastry into around 28 balls. Place in ungreased mini-muffin pan; press dough evenly, using tart tamper, to make a shell.

In new bowl, beat cream cheese until light and creamy, gradually add sugar, mix well. Add egg and vanilla and mix well. Top unbaked tarts with cream cheese mixture. Bake for 15-20 minutes or until done. Remove from pans; cool completely. Top each with teaspoon of cherry pie filling.

Ube Crinkle Cookies

I recently got back from a vacation in Hawaii. One of the cool things about being there besides all the beautiful nature is that it's almost like being in a different country compared to the mainland. We went to some stores we haven't been to since we were in Japan and ate at a couple of Japanese restaurants. One of the foods that they had in Hawaii that they also have in Japan but is actually from the Philippines is ube desserts. 

If you've never heard of ube, it's a purple yam. Cool, right? If you want to give ube a try and you happen to live in Utah, here are a few places you can go.

Momi Donuts at the Gateway - ube mochi donuts and ube mochi bars

Doki Doki 249 E 400 S, Salt Lake City - ube crepe cakes

Sweet Rolled Tacos at the Gateway and 124 State St, Orem - ube rolled ice cream

Trader Joe's also makes an Ube Mochi and Waffle mix that's pretty popular. I haven't tried it, but let me know if you do.

I found this recipe at PinoyCookingRecipes. I added white chocolate chips to the dough. They are very moist and pack an ube flavor. The two ube ingredients that you need for this dessert are ube halaya/halayang (purple yam jam) and ube flavor extract. You can find them online or at many Asian food stores. 

Ube Crinkle Cookies

1 1/2 c. flour 
1 t. baking powder
1/4 t. salt
1/2 c. butter, softened
1/2 c. granulated sugar
1/4 c. brown sugar
1 egg
1/2 c. ube jam/halaya  
1-2 t. ube flavor extract

1/3 c. white chocolate chips, optional
Powdered sugar for dusting

In a small bowl, combine flour, baking powder and salt. Set aside. 

In a large bowl, beat together butter and sugars. Add egg and beat until fully incorporated. Add ube jam/halaya and ube flavor. Beat just until combined. Gradually add the flour mixture and continue beating until fully incorporated. Mix in white chocolate chips just until combined.

Cover the bowl and refrigerate for at least 4 hours or overnight.

Preheat oven to 350°. Scoop about 1 tablespoon of dough and roll into a ball.  Coat with powdered sugar. Coat a second time to get the powdered cracks on top after baking. Place on baking sheet lined with silicone baking mat or parchment paper spacing them at least 2" apart.

Bake in preheated oven for 10-12 minutes or until nearly set. They should be soft when touched and should appear slightly under-baked. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

Scone Nibbles

We loved these treats! The recipe is from King Arthur Baking Company (great recipes). They're nummy with your favorite hot drink. I had it with peppermint tea once and hot chocolate once. Both wonderful.

I didn't cut them the final time after they baked and cooled, so they were a little bigger than a nibble, but still pretty small. I'll cut them the extra time next time cuz I love mini and cute treats.

I used about 1 cup of mini chocolate chips in mine. Next time I'll try them with orange extract instead of vanilla and add orange zest to the dough and glaze. 

Scone Nibbles

2 3/4 c. flour
1/3 c. sugar
3/4 t. salt
1 T. baking powder
8 T. butter, cold, cut in pats
1 - 2 c. mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
2 lg. eggs
2 t. vanilla extract or flavoring of your choice
1/2 - 2/3 c. half & half or milk
 
Glaze
3 1/2 c. powdered sugar
7 T. water, enough to make a thin glaze

1 t. vanilla, optional

In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.
 
Stir in the chips or finely chopped chocolate.
 
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry and doesn't come together.
 
Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
 
Cut the square into 2" squares; there will be a total of 16 small squares. Now, cut each square in half diagonally with a pizza cutter, to make 32 small triangles.
 
Transfer the scones to a parchment-lined or well-greased baking sheet. They should all fit onto an 18" x 13" half-sheet pan since they can be set fairly close together. 
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°.

Bake the scones for 17 to 19 minutes, or until golden brown. Remove the pan from the oven, and allow the scones to cool on the pan. Once cool, cut each scone in half once again, to make a total of 64 tiny triangles. 

Make the glaze by stirring together the sugar, water, and vanilla, sifting the sugar first if lumpy. 

Coat each scone with glaze either by dipping each in the glaze or by brushing glaze on with a pastry brush. Allow the glaze to set before serving the scones.

 

Strawberry Lemon Bars

Pretty and sweet and lemony, soft and cakey. It's a great dessert for anytime, but the pink glaze and red strawberries make these perfect for Valentine's Day. 

I saw this recipe at The View from Great Island. The glaze is colored pink by strawberries. Mine wasn't as pink, but still moist and delicious.

Strawberry Lemon Bars

1 c, unsalted butter, at room temperature

3/4 c. granulated sugar

1 large egg

1/4 c. fresh squeezed lemon juice

2 1/4 c. flour

1/2 t. baking powder

1/2 t. salt

1 c. diced fresh strawberries

Glaze

1 c. powdered sugar, sifted

1 T. strawberry puree (About 2 lg. strawberries, instructions below)

1 T. lemon juice 

Zest from 1 lemon

Preheat the oven to 350°.

Line a 9-inch square baking pan with parchment paper and leave edges hanging over edge.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice.

Mix together the flour, baking powder, and salt, and add to the wet ingredients, mixing until just incorporated.

Gently fold in the diced strawberries. Spread the mixture into pan and spread out as evenly as possible. The dough will be thick.

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake or they will dry out. Let cool on a rack.

Glaze: Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.

Spread the glaze over the cooled blondies. Top glaze with zest while still wet.

French Silk Brownies

My daughter Sabrina loves French Silk pie, so I looked for something similar in a brownie and found this recipe at I Am Baker. There are 3 layers to make, but it’s pretty quick to mix up each one. It's a cool and chocolatey dessert that disappeared quickly at my house.

Be aware that the toppings use raw egg. There is no way to know if eggs are safe, but it doesn't stop me from eating some of the cookie dough when I bake.

 

French Silk Brownies

Brownies:

1 1/2 c. flour

1/3 c. dark cocoa

1/2 t. baking powder

1/4 t. salt

4 lg. eggs, room temperature

2 c. granulated sugar

3/4 c. butter, softened

2 t. vanilla

French Silk Topping:

4.4 oz. dark chocolate, melted and cooled

1 c. butter, room temperature

1 1/2 c. granulated sugar

2 t. vanilla extract

3 T. cocoa powder

4 lg. eggs, room temperature

Whipped Topping:

1 c. heavy whipping cream

1/4 c. powdered sugar

Heat oven to 350°. Grease 9x13-inch pan.

In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.

In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.

With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.

Pour brownies into a prepared baking dish and bake for 30-35 minutes. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.

French Silk Topping

Chop dark chocolate and microwave in 30-second increments until melted (about 1 1/2 minutes total). Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.

With the mixer on low, pour in the melted (and slightly cooled) chocolate. Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides. Add vanilla and cocoa powder. Mix for about 30 seconds. Add in 4 eggs and turn the mixer on high for 10 minutes. The topping should lighten, increase in volume, and appear very smooth and shiny.

Whipped Topping

In a large bowl, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes or until soft peaks occur. Add in powdered sugar and whip until there are firm peaks.

To Assemble:

When brownies are cooled to room temperature, pour and spread French silk topping evenly over top.

Spread whipped topping over top of the topping and smooth with an offset spatula. Optionally, top with chocolate shavings or crushed chocolate cookies. Refrigerate for at least 4 hours, preferably overnight.

Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting

I don't reserve pumpkin treats for Fall, but they seem to bring the Fall mood when it's chilly and I know Thanksgiving is coming up. This is a big batch and makes 16 rolls. 

I didn't have any maple extract, so I used vanilla in the frosting and it was really good. I hadn't thought of adding cinnamon to cinnamon roll frosting before. Genius, Deborah at Taste and Tell, which is where I found the recipe.

Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting 

1/4 c. warm water

2 1/4 t. (one .25-oz pkg.) active dry yeast

3/4 c. evaporated milk

3/4 c. granulated sugar

1 (15-oz) can pumpkin puree  

3 T. vegetable oil

1 egg, slightly beaten

2 t. pumpkin pie spice

5–7 c. all-purpose flour

Filling:

1/3 c. butter

3/4 c. brown sugar

1/2 c. granulated sugar

1 T. cinnamon

2 t. pumpkin pie spice

Maple Cinnamon Cream Cheese Frosting:

1 (8-oz) pkg. cream cheese, softened

1/2 c. butter, softened

2 c. powdered sugar

1 t. maple extract

1/2 t. cinnamon

In a large bowl, or the bowl of a stand mixer, combine the water and the yeast. Add a pinch of the sugar. Allow to stand until the yeast starts to bubble, 5 to 10 minutes.

Stir in the evaporated milk, sugar, pumpkin, vegetable oil, egg, and pumpkin pie spice. Add in 4 cups of the flour and stir to combine. Continue adding the flour, 1/4 cup at a time, until the dough comes together and pulls away from the side of the bowl. Knead the dough until smooth and elastic, 5-8 minutes.

Form the dough into a ball and place in a greased bowl. Cover and let rise until about doubled, about 1 1/2 hours.

In a small, melt the butter.

In another bowl, combine the brown sugar, granulated sugar, cinnamon, and pumpkin pie spice.

Spray a 9×13” and an 8×8” baking dish with nonstick cooking spray or line with parchment paper.

Punch the dough down, then divide into 2 equal portions. Working with one portion at a time, roll the dough out on a floured surface to a 12×16” rectangle. Spread half of the butter on the dough, and sprinkle half of the sugar mixture over the top. Starting at the long side, roll the dough into a log. Cut the uneven edges off, then cut the log into 8 equal slices.

Transfer the slices to the baking dish, cut side up.  (You will be able to fit 12 rolls in the 9×13” pan and 4 rolls in the 8×8” pan.) Repeat with the remaining ingredients. Lightly press the rolls down, then cover and allow to rise until almost doubled, about 45 minutes.

Preheat the oven to 350°F. Bake the rolls until golden brown, about 30 minutes.

Frosting:

To make the frosting, beat together the cream cheese and butter. Add in the powdered sugar, maple extract and cinnamon and beat until light and creamy.

When the rolls first come out of the oven, spread about 1/3 of the frosting over the top of the rolls, allowing it to melt into the rolls. Let the rolls cool for 15-20 minutes before frosting with the remaining frosting.

 

Biscoff Chocolate Cookies

I decided to make a cookie version of the Fudgy Biscoff Swirl Brownies that we love. It’s a soft chocolate cookie with chocolate chips in it and Biscoff Cookie Butter Spread as a filling in the “thumbprint” that I made with a pastry tamper, but you can use your thumb if you don’t have one.

I didn’t measure how much Biscoff I put on each cookie. I just took a spoon and partly filled the indent that I made. You don’t want to fill it with too much. 

Biscoff Chocolate Cookies 

3/4 c. unsalted butter, softened 
1/2 c. light brown sugar, packed
1/4 c. granulated sugar
2 large eggs
1 t. vanilla extract
1 (3.7-oz.) pkg. instant chocolate pudding mix
1/4 c. cocoa
2 c. flour
1 t. baking soda
1/2 t. salt
1 (12-oz.) bag semi-sweet chocolate chips

1/3 – ½ c. Biscoff Cookie Butter Spread

In mixing bowl combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed. After scraping down the sides of the bowl, add the pudding mix and cocoa, and mix on low until combined.

In a separate bowl, mix the flour, baking soda, and salt. Add to other ingredients and mix on low just until combined.

Scrape down the sides of the bowl and add the chocolate chips. Mix on low only for about 30 seconds.

Measure 2.5 ounces on a kitchen scale or about 1/4 cup for each cookie. Form into balls of dough and flatten slightly. Make indentation in the middle of each cookie. Put spoonful of Biscoff Cookie Butter Spread in indentation. Refrigerate for at least 1 hour.

Preheat oven to 350°. Spray cookie sheets with cooking spray or use parchment paper. Place cookie dough on baking sheet, at least 2 inches apart and bake for 10 minutes, or until edges have set. Cool cookies on cookie sheet for about 10 minutes before placing on cooking rack. 

Chocolate Glazed Chocolate Tart

I let my children choose what dessert they want for their birthday, but Alexander almost never chooses. And he didn't again this year. So I chose to make this chocolate tart for the first time and it turned out chocolaty and addictive. We really like it! We still have some leftover, but not much, and we're already talking about when to have it again. 

The recipe that I found on Epicurious calls for a 9-inch fluted tart pan, but I only have a 10 1/4-inch pan. I added an extra graham cracker to the crust and there was plenty. If you use a 9-inch pan, obviously your tart will be taller than mine. I used bittersweet chocolate chips for the chocolate. It's an easy recipe that ends up looking elegant and tasting heavenly. 

Chocolate Glazed Chocolate Tart

  

Crust:

       9 (5 x 2 1/2-in.) chocolate graham crackers, finely

       ground (1 c.)  (Do not use chocolate-covered)

       5 T. unsalted butter, melted

       1/4 c. sugar

Filling:

1 1/4 c. heavy cream

9 oz. bittersweet chocolate (not more than 65% cacao if marked), chopped

2 lg. eggs

1 t. pure vanilla extract

1/4 t. salt

Glaze:

2 T. heavy cream

1 3/4 oz. bittersweet chocolate, finely chopped

1 t. light corn syrup

1 T. warm water

Equipment:

a 9-inch round fluted tart pan (1 inch deep)

Crust:

Preheat oven to 350° with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of 9-inch fluted tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Glaze:

Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Refrigerate if not serving after that.

Caramel Kisses-Filled Banana Chocolate Chip Muffins

I used the recipe for a good, basic banana streusel muffin at In Katrina's Kitchen and added a bunch of goodies. For the first few, I added toffee bits to the batter, but they didn't stay as crunchy as I wanted, so I just topped the rest of them with the toffee instead. 

I had some streusel topping left over, so next time I'll be more generous with that. If you don't like the caramel filled Kisses, you can use whatever kind you like. I always love a surprise inside my treats. And I like these better warm, so I microwave them before eating when they aren't fresh out of the oven. 

Caramel Kisses-Filled Banana Chocolate Chip Muffins

2 c. flour

1 t. baking soda

1/4 t. salt

1/2 t. cinnamon

4 ripe bananas

1/2 c. butter, softened

3/4 c. brown sugar

2 eggs, beaten

1 t. vanilla extract

1/2 c. mini chocolate chips

15 Caramel Kisses candy

Streusel:

5 T. butter, melted

2/3 c. flour

2/3 c. powdered sugar

1/4 t. cinnamon

Pinch of salt

Toppings:
1/2 c. mini chocolate chips
1/2 c. toffee bits

Preheat oven to 350⁰ F and lightly grease 15 muffin cups with cooking spray or put cupcake liners in each.

In a small bowl combine flour, baking soda, salt and cinnamon. Set aside.

Whip up bananas using a paddle attachment for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.

Cream together the butter and brown sugar in the bowl of the mixer. Add eggs one at a time and then incorporate the whipped bananas until well blended. Mix in vanilla extract. Gradually add the dry ingredients. Spoon batter into prepared cups.

Streusel:

Melt butter in medium microwave-safe bowl. Add the dry ingredients on top. Incorporate the dry ingredients with your fingers until the mixture is moist and crumbly. Drop the crumb topping onto the muffins.

Top each muffin with the mini chocolate chips and toffee bits, distributing them evenly. Bake for about 15 minutes.