10 Homemade Recipes Cake and Cookie You Should Try

1. Double Chocolate Zucchini Cake

My mom has been making this Chocolate Zucchini Cake ever since I can remember and it has always been a favorite of mine.  My gardening skills are pretty limited, so I don’t usually have an over abundance of zucchini like those of you with zucchini growing in your gardens.  This year, however, my zucchini plant is cranking out zucchini like crazy and I am loving it.  It gives me a good excuse to make zucchini bread and of course this Double Chocolate Zucchini Cake.  To make this cake you start by mixing up a simple chocolate cake batter, stir in some zucchini for moisture, sprinkle it with some chocolate chips, and top it all off with a simple powdered sugar glaze.

Double Chocolate Zucchini Cake

3 Eggs
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Vegetable Oil
1 Teaspoon Vanilla
2 Cups Zucchini, shredded
6 Tablespoons Unsweetened Cocoa Powder
3 Cups Flour
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Cups Semi Sweet Chocolate Chips
1 and 1/2 Cups Powdered Sugar
1/4 Cup Water
 Preheat your oven to 375 degrees.  In a mixing bowl whisk together all of the dry ingredients. Set aside.  In the bowl of your mixer add the eggs, both sugars, oil and vanilla. Mix until combined.  Stir in the shredded zucchini.  Add the dry ingredients and mix until combined.  Pour the batter into a greased 9×13 cake pan.  Sprinkle the chocolate chips evenly over the top of the batter.  Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.  Allow the cake to cool for 10 to 15 minutes before adding the glaze.  For the glaze whisk the powdered sugar and water together until fully combined and there are no more clumps of powdered sugar.  Drizzle the glaze evenly over the cake.  Allow the glaze to set up for a few minutes and then serve warm or allow the cake to cool before serving. Enjoy!

2. Peanut Butter and Chocolate Rice Crispy Treats

With the temperature really heating up around here lately I’ve tried to use my oven as little possible.  These rice crispy treats were the perfect way to satisfy our sweet tooth with out having to turn on the oven and heat up the house.  I even took it one step further and did all the heating and melting in the microwave so there’s no time spent stirring melting marshmallows or chocolate over a hot stove.  I also love that these can easily be made from start to finish in less than 15 minutes.  These just might be one of the fastest and easiest treats I’ve made yet.  And with Chocolate and Peanut Butter basically being a match made in Heaven you know they’ve got to be good!

Peanut Butter Rice Crispy Treats

3 Tablespoons Butter
1 Cup Creamy Peanut Butter, divided
10 Ounces Marshmallows, regular or mini
6 Cups Rice Crispies Cereal
1 Cup Chocolate Chips, Semi Sweet or Milk Chocolate
3 Tablespoons Chopped Peanuts, optional
In a large microwave safe bowl add the butter, 1/2 cup of peanut butter and marshmallows.  Microwave on high stirring every 30 seconds for about 2 minutes or until everything is melted and combined.  Remove from the microwave and stir in the rice crispies until they are evenly coated with the marshmallow mixture.  Press evenly into a greased 9×13 pan.  In another microwave safe bowl add the chocolate chips and remaining 1/2 cup of peanut butter.  Microwave on high, stirring every 30 seconds, for about 1 minute or until melted and combined.  Spread evenly over top the rice crispy treats.  Sprinkle the chopped peanuts evenly over the top.  Cool and Enjoy!

3. Oatmeal Fudge Bars

If you haven’t noticed already from this  recipe, just to name a few, I am a big fan of oatmeal in any type of recipe.  These Oatmeal Fudge Bars are no exception.  If you’re anything like me then I’ve got a treat for you today.  These bars are like a thick chewy oatmeal cookie filled with a layer of fudge.  I’ll take two please!

Oatmeal Fudge Bars

1 Cup Salted Butter, softened
2 Cups Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
2 and 1/2 Cups Flour
3 Cups Old Fashioned Rolled Oats
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
Fudge Layer:
14 Ounces Canned Sweetened Condensed Milk
2 Cups Semi Sweet Chocolate Chips
2 Tablespoons Salted Butter
1 Teaspoon Vanilla Extract

In a small mixing bowl whisk together the  flour, baking soda, salt, and cinnamon.  In the bowl of your mixer beat the butter and sugar together until light and fluffy(about 2 minutes).  Add the eggs one at a time beating for one minute after each egg.  Beat in the vanilla.  Add the dry ingredients.  Mix just until combined.  Stir in the oats.  Set aside 1and1/2 to 2 cups of the mixture.  Spread the remaining oatmeal mixture evenly in a greased 9×13 pan.  Set aside and prepare the fudge layer.  In a medium saucepan add the sweetened condensed milk, chocolate chips, and butter.  Heat over low heat, stirring continually,  just until the chocolate is melted and the ingredients are combined.  Be sure to watch the chocolate carefully.  Pour the warm fudge mixture into the 9×13 pan over top the oatmeal layer.  Drop small bits of the reserved oatmeal mixture evenly over the fudge layer.  Don’t try to spread it.  Dropping it creates an open lacy pattern allowing the fudge to show through.  Bake in a preheated 350 degree oven for 25-30 minutes or until the top is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan.  Cool on the counter for 2 hours and then refrigerate for 1 more hour before cutting.  Store in an airtight container at room temperature or we liked them best refrigerated.  Enjoy!

4. Mint Chocolate Cookie Bars

These bars have got to be one of the best things I’ve made in a while.  It’s so hard to say that, because I truly love every recipe I put on here(if I don’t love it you won’t see it!), but I REALLY love Chocolate and Mint together. These bars have that amazing cookie texture, crisp top and bottom and soft gooey center.  After loading them up with some Andes Mint baking chips you’ve got the makings of a simply irresistible dessert! On a side note:  While working on this photo shoot I had my 3 “little helpers”  playing close by.  I guess I got so into it I didn’t even notice “little helper” number 3 sneak up next to me until I saw her adorable chubby little hand come into my field of vision.  I was already in the motion of snapping a shot when it appeared and this is what I ended up with:

The cutest Baby Photo Bomb ever!  Maybe she thought if she tried sneaking one up top she wouldn’t get caught, but she did!  And I even have a photo to prove it. 🙂
These bars remind me of one of my favorite cookies ever,  Andes Mint Cookies.
Mint Chocolate Cookie Bars

1/2 Cup Butter, softened
1/2 Cup Shortening
1 and 1/2 Cups Sugar
2 Eggs
1 Teaspoon Vanilla
1 Teaspoon Salt
1 Teaspoon Baking Soda
1/4 Cup Cocoa Powder
1 and 3/4 Cups Flour
1 and 1/2 Cups Andes Mint Baking Chips
Cream the butter, shortening and sugar together until light and fluffy.  Add the eggs and vanilla.  Mix well.  Add the salt, soda and cocoa.  Mix well.  Add the flour and mix just until combined.  Stir in 1 and1/4 cups of the mint chips.  Spread the dough evenly into a greased 9×13 inch pan.  Sprinkle the remaining 1/4 cup of mint chips evenly over the dough.  Bake in a preheated 350 degree oven for 25-30 minutes or until the center is set.  Cool and Enjoy!

5. Mini Cinnamon Muffins

A while back I started seeing recipes for donut muffins pop up all over the web.  They sounded amazing.  Of course I had to check them out.  Who wouldn’t?  I was surprised to find that most of the recipes were the same idea as these amazing Cinnamon Muffins my family had loved ever since I was a kid.  I had never thought of them to be like a donut before, but I guess they are kind of like a cinnamon sugar donut in muffin form.  These were always a favorite of mine growing up and now my own kids love them too.  When I first started making them for my kids I was not surprised to find several muffins with the just the top cinnamon-sugar dipped portion eaten off.  If you have been around kids at all you know that no matter how good the rest of the cookie, muffin, cake, etc.. is if it is topped with any sort of frosting, sprinkles, or in this case cinnamon sugar the topping will be eaten off of several and the remaining portion left behind.  So I came up with a solution to our little problem.  Mini Cinnamon Muffins!  My kids love them.  They have the perfect cinnamon sugar topping to muffin ratio to satisfy them and they are…..

…just the right size for little hands.
Don’t worry these mini cinnamon muffins are not JUST for kids.  I love that I can have 2 or 3 with out feeling guilty and isn’t anything in mini form just so much cuter and fun to eat!?  Trust me they will be devoured by kids and adults alike.
Mini Cinnamon Muffins
1/3 Cup Butter or Shortening
1/2 Cup Sugar
1 Egg
1/2 Cup Milk
1 Teaspoon Vanilla
1 and 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cinnamon
1 and 1/2 Cup Flour( I use 1 cup white all purpose flour and 1/2 whole wheat flour)
3 Tablespoons Butter, melted
1/4 Cup Sugar
1 Tablespoon Cinnamon
Cream the butter and sugar together.  Add the egg, milk and vanilla.  Mix well.  Add the dry ingredients and mix just until combined.  Fill each cavity of a greased Mini Muffin Tin about 2/3 to 3/4 full.  You should get 24 mini muffins*.  Bake in a preheated 350 degree oven for 10-12 minutes.  Allow the muffins to cool for 2-3 minutes or just until cool enough to handle.  In the meantime in a small bowl melt the 3 tablespoons of butter.  In a separate small bowl  stir together the cinnamon and sugar.  Dip each muffin top into the butter and then swirl around in the cinnamon sugar mixture until the top is evenly coated.  Place on a wire rack to finish cooling.  Enjoy!
 *You can also bake these in a regular size muffin tin.  Simply adjust the bake time to 20-22 minutes.  You will get about 9 regular sized muffins.

6.Peanut Butter Chocolate Chip Banana Bread


I have a confession to make……I don’t like banana bread.  I know it’s weird.  What’s even weirder is that I really like bananas. I just don’t like banana flavored stuff.  I’ve tried banana flavored cakes, cookies, breads, candy and I’m not sure why but it’s just not my favorite.  However, there are others in my house who love banana bread, so when I’m feeling nice and I have a few over ripe bananas that need used up I will occasionally make banana bread.  This go around I used my Mom’s traditional banana bread recipe, but decided to jazz it up a bit in hopes that I would enjoy it too. I added peanut butter and chocolate, because we all know chocolate and peanut butter makes everything taste better.  After letting it cool I cautiously took a bite and now I have to confess that I don’t like banana bread…..except this Peanut Butter Chocolate Chip Banana Bread.  The addition of chocolate and peanut butter kind of mellow out the banana flavor a little bit and make it not as strong as it is in plain banana bread.  Which was a good thing thing for me, but if you are a banana bread lover don’t worry there is still plenty of banana flavor.  The three flavors compliment each other perfectly to create the best banana bread I have ever tasted.

Peanut Butter Chocolate Chip Banana Bread

1/3 Cup Butter, room temperature
1/3 Cup Peanut Butter
2/3 Cup Sugar
2 Eggs
2 Tablespoons Milk
1 Cup Ripe Mashed Bananas, about 2-3 bananas
1 and 1/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 and 3/4 Cup Flour
1 Cup Chocolate Chips
Preheat your oven to 350 degrees.  In your mixer cream together the butter, peanut butter, and sugar.  Add the eggs, milk, and mashed bananas.  Mix until completely incorporated.  Add the dry ingredients and mix just until combined.  Stir in the chocolate chips(I reserved a few to sprinkle on top) until evenly distributed.  Pour into a greased bread pan.  Bake in a preheated oven for 60-65 minutes.  Or until a toothpick inserted into the center comes out clean.  Cool in the pan for 10 minutes then remove to a wire rack to finish cooling.  Enjoy!

7. Cookie Dough Brownies

My husband requests chocolate chip cookies for dessert about 95% of the time.  I, on the other hand, think there are just way too many good desserts out there to stick with the same one all of the time.  Don’t get me wrong I love myself a chocolate chip cookie, but come on you gotta switch it up.  I made these brownies with the hopes of pleasing his chocolate chip cookie craving and my desire to try out a new dessert.  These were the perfect combination.  This cookie dough frosting is Amazing.  If you like cookie dough you are going to love this frosting.  It tastes just like cookie

dough, except there are no eggs so it is perfectly acceptable to eat it by the spoonful or better yet spread it on top of these thick fudgey brownies.


Cookie Dough Brownies
Brownie Batter
1 Cup Butter, melted
1 Cup Sugar
1 Cup Brown Sugar
4 Eggs
1 Teaspoon Vanilla
1/3 Cup Cocoa
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Cups Flour
Preheat your oven to 350 degrees.  In your mixer add the butter and sugars.  Mix until completely combined.  Add the eggs and vanilla.  Mix well.  Add the dry ingredients and stir until fully incorporated.  Spread the batter in a greased 9×13 inch pan.  Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs.  Cool completely before frosting.  Enjoy!
Cookie Dough Frosting
1/2 Cup Butter, softened
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1 and 1/4 Cup Flour
1/2 Teaspoon Salt
5 Tablespoons Milk
1 Cup Chocolate Chips(mini or regular)
Cream together the butter and sugar.  Add the vanilla and mix well.  Add the flour and salt stir until combined.  Stir in the milk and beat until the frosting is fluffy.  Gently stir in the chocolate chips.  Spread on cooled brownies and frost.  Enjoy!

8. White Chocolate Snickerdoodle Blondies

These blondies are so good.  Seriously, a thick chewy snickerdoodle loaded with white chocolate chips and topped with a flaky cinnamon sugar crust = Yum.  I don’t know that I’ll ever have a desire to make regular snickerdoodle cookies again.  These will definitely be making a regular appearance in my kitchen.  I love how quick and easy they are and they use simple ingredients that I almost always have on hand.


White Chocolate Chip Snickerdoodle Blondies
2 Cups Brown Sugar
1 Cup Butter, room temp
2 Eggs, room temp
1 Tbsp Vanilla
2 2/3 Cup Flour
2 1/4 tsp Baking Powder
1 1/2 tsp Cinnamon
1/8 tsp Ground Nutmeg
1/4 tsp Salt
12 oz. White Chocolate Chips
2 Tbsp Granulated Sugar
2 tsp Cinnamon

Cream the butter and brown sugar together until light and fluffy.  Add the eggs and vanilla.  Mix until well combined.  Add the dry ingredients and mix just until combined.  Stir in the white chocolate chips.  Spread in a greased 9×13 pan.  Mix the topping together and sprinkle evenly over the batter.  Bake in a preheated 350 degree oven for 27-32 minutes, until the center is set and the top is golden brown.  Allow the bars to cool for at least 1/2 an hour.  These are great warm or completely cooled.  Enjoy!

9. Chocolate Cookie Cupcakes

C is for: Chocolate Cookie CupCakes.  Yep, that’s what I’ve been teaching my kids.  I recently decided to try and start doing a little at home preschool with my 2 1/2 and 4 year old.  Nothing big, just a few hours a couple days a week where they learn a new letter then read a few books, do a simple activity and have a snack that go along with the letter of the day.  I was doing so good with the snacks.  For Aa we had apples, Bb we had bears(Teddy Grahams) and bananas, for Cc we had….. oops somehow I totally forgot about a snack.  And wouldn’t you know that there wasn’t a single Cracker or piece of Cheese to be found in our house.  I decided to not mention a snack and hope they wouldn’t notice.  What was I thinking?  Of course they would notice.  The first thing they asked was “What’s a snack for C Mom?”  I tried to explain that I forgot and we would have a snack next time.  There’s no way my determined, organized, never forgets a thing 4 year old was going to let me try and explain my way out of a snack.  So I decided if we were going to get creative and make a Cc snack it should have as many C’s in it as possible. As a result Chocolate Cookie CupCakes were created.  My boys loved helping make a very simple chocolate cookie dough and rolling it into balls.  We baked them in a mini cupcake pan and topped them with marshmallows, one of my kids favorite treats.   Then, we added some Chocolate glaze and dug into our Cc snack.  After tasting our creation I don’t think  any of us were still upset that I spaced having a snack prepared.  Next time you find yourself in the dog house try making a batch yourself and see if all is not forgiven.

I am happy to report that we have since done letters Dd and Ee and I have been 100% prepared with acceptable snacks.  Wish me luck with the next 21 letters.

Chocolate Cookie Cupcakes

1 Cup Butter
1 and 1/2 Cups Sugar

2 Eggs
2 teaspoons Vanilla
2/3 Cup Unsweetened Cocoa Powder
1/2 teaspoon Salt
3/4 teaspoon Baking Soda
2 Cups Flour
Mini Marshmallows
Cream the butter and sugar. Add the eggs and vanilla. Mix well. Add in the dry ingredients. Roll the dough into heaping tablespoon size balls.  Bake in a greased mini muffin tin. Bake in a preheated 350 degree oven for 7-9 minutes. You want them to still look just a tad underdone in the center.  Remove from the oven and top each cookie with 3 mini marshmallows.  Return to the oven for about 30 seconds to 1 minute or just until the marshmallows start to puff up.  Cool and top with chocolate glaze.

Chocolate Glaze
I have to admit I am really bad at using exact measurements when making frosting.  These measurements are all a pretty close guesstimation(is that a word?) to what I used.  You want it to be a thick glaze, but still thin enough to drizzle on with no need to spread.  You can add more or less milk or powdered sugar to get the thickness you desire.
1/2 Cup Butter, melted
1 teaspoon Vanilla
1 Cup Powdered Sugar
1/2 Cup Unsweetened Cocoa Powder
Mix the butter, vanilla, powdered sugar, and cocoa together until fully combined.  Add enough milk to reach your desired consistency.   Spoon some glaze onto the center of each cookie cup.  It’s all right if some spills over the edges.  Let the glaze set up.  Enjoy!!!

10. Chocolate, Peanut Butter, Pretzel, Oatmeal Cookie Bars

I know the name for these is really long.  But any other name just didn’t sound right.  I just couldn’t leave the word chocolate, peanut butter, pretzel or oatmeal cookie out of the title, cause each one is equally vital to the yummyness of these bars.  I contemplated calling them Dream Bars, but come on who could resist a treat with the words Chocolate, Peanut Butter, Pretzels, Oatmeal and Cookie in the title?  Obviously, NOT Me.  For these bars I started with my all time favorite oatmeal cookie bar recipe.  Then I threw in a handful of chopped pretzels, added a layer of  peanut butter and sweetened condensed milk and topped it all off with a layer of chocolate.  YUM!

Chocolate, Peanut Butter, Pretzel
Oatmeal Cookie Bars

3/4 Cup Butter
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Egg
1 tsp Vanilla
3/4 tsp Baking Soda
1/4 tsp Salt
1 Cup Oatmeal
1 3/4 Cups Flour
1 1/2 Cups Pretzels, Coarsely Chopped
1/2 Cup Peanut Butter
7oz Sweetened Condensed Milk(half of a can)
2 Cups Chocolate ChipsCream the butter and sugars together.  Add the egg and vanilla, mix well.  Add the dry ingredients and mix until combined.  Stir in the chopped pretzels.  Spread the dough in a greased 9×13 pan.  In a small microwave safe bowl add the peanut butter and sweetened condensed milk.  Microwave in 30 second bursts until melted and stir to combine.  Spread evenly over the dough and swirl into the top a little bit with a butter knife.  Bake in a preheated 375 degree oven for 18-20 minutes. Immediately after removing evenly sprinkle the chocolate chips on top, let sit for 5 minutes to melt.  Spread the chocolate evenly over the bars.  Cool and Enjoy!

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