Banana Chocolate Chip Cookie Bars

My husband and I thoroughly enjoyed these moist Banana Chocolate Chip Cookie Bars.

Especially since my husband enjoys bananas, and I enjoy chocolate. And I hope you enjoy them too!

Banana Chocolate Chip Cookie Bars

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Prep Time: 15 Minutes

Bake Time: 25 Minutes

Yields: 16 bars/squares

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1 cup butter, softened

1 cup packed light brown sugar

2 large eggs, at room temperature

2 bananas, (together they both had weighed 12-ounces, before I peeled and mashed them)

1-1/2 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips, plus reserve a few more to place on top of the batter before baking in a 9x9-inch baking pan

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1.) Preheat oven to 350°F.

2.) Coat the inside of a 9x9-inch rectangular baking pan with Crisco All-Vegetable Shortening; then set pan aside.

3.) In a large mixing bowl, add the softened butter, light brown sugars, eggs, mashed bananas and vanilla extract.

4.) Using an electric hand-held mixer; beat ingredients together until light and fluffy; about 4 to 5 minutes.

5.) In another bowl whisk together, the flour, baking powder, baking soda and salt.

6.) Gradually beat/blend flour mixture into the creamed mixture; then thoroughly stir in the chocolate chips.

7.) Spread the batter evenly into the baking pan. (After I did that, I also placed a few extra chocolate chips on-top of the batter.)

8.) Bake in oven for 25 minutes; then remove from oven and cool completely before cutting into squares.

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Both bananas I used, together they had weighed 12-ounces, before I peeled and mashed them.

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Photo of the banana chocolate chip batter after I spread it in the already greased 9x9-inch baking pan; to which I also added a few extra chocolate chips on top of the batter before baking this in the oven.

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Additional photo of the Banana Chocolate Chip Cookie Bars, after they've been baked in the oven for 25 minutes.

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Another photo of the Banana Chocolate Chip Cookie Bars.

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Since I had prepared this recipe twice, I had used two different brands of chocolate chips, Hershey's Semi-Sweet Chocolate Chips, as well as Kroger's Semi-Sweet Chocolate Baking Chips.  I'm including photos of both brands of chocolate chips.

Eggnog Bundt Cake with Eggnog Glaze

 🎄 Since I enjoy eggnog, I thought this Eggnog Cake with an Eggnog Glaze, would be perfect for Christmas.

Eggnog Bundt Cake with Eggnog Glaze


Prep Time: 15 Minutes
Cook Time: 38 Minutes


1 (15.25-oz.) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix

1 (1-oz.) box Baker's Corner Sugar Free Vanilla Instant Reduced Calorie Pudding & Pie Filling

4 large eggs

1 cup eggnog (I used Kemps Eggnog, which I really like)

1/4 cup canola oil

1 teaspoon McCormick All-Natural Pure Vanilla Extract

1-1/2 teaspoons ground nutmeg

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Eggnog Glaze Ingredients:

1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
7 teaspoons Eggnog


1.) To make the cake: In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, canola oil, vanilla extract and nutmeg.


2.) Using an electric hand-held mixer, beat ingredients on medium speed for 2 minutes. (Or until all the ingredients are well combined.)


3.) Pour the batter into a well-greased 10-inch nonstick fluted tube cake pan.


4.) Bake in a 350°F oven for 38 minutes, or until a toothpick inserted in the center of the cake comes out clean.


5.) To Glaze the cake: In a small bowl, combine the confectioners' sugar, vanilla extract and enough eggnog; to achieve a drizzling consistency.


6.) Quickly drizzle the glaze over the cooled cake, and sprinkle desired amount of green colored sugar on top of the glaze.


7.) Yields: One 10-inch Bundt Cake.

Photo of (15.25-oz.) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.

Photo of (1-oz.) package of Baker's Corner Sugar Free Vanilla Instant Reduced Calorie Pudding & Pie Filling.

Photo of Kemp's Eggnog, which I used when preparing the Eggnog Cake with Eggnog Glaze.                                                                                 

When it came to adding the vanilla extract, always use McCormick's All-Natural Pure Vanilla Extract. 

Photo of Eggnog Cake after it's been baked in a 10-inch Bundt Pan.

                                                                                                                                            -

                                     Eggnog Bundt Cake with Eggnog Glaze | Just A Pinch Recipes

Jen's Pumpkin Pie Baked In The Middle Of A Cake❓

Have you ever heard of someone baking a pie in the middle of a cake❓🤔 Believe it or not, it can be done, as my daughter Jenny baked this unusual dessert for her sister Wendy for Thanksgiving several years ago.

And surprisingly, it was quite delicious❗

Rhubarb Cream Cheese Torte

Rhubarb Cream Cheese Torte

"My family loves this 3-layered dessert!  With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist.  I look forward every Summer to make this dessert. Note: Prep time is 2 hours and 55 minutes, which includes cooling and chilling."

Prep Time: 2 Hours & 55 Minutes

Cook Time: 20 Minutes

Yields: 12 Servings

Crumb Mixture:

1-1/2 cups graham cracker crumbs 

1/2 cup granulated sugar 

1 Tablespoon granulated sugar 

 9 Tablespoons melted butter 

Filling:

2 eggs, beaten well

8-oz. cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

Topping:

1-1/2 pounds thinly sliced rhubarb (5-oz.) 

1/2 cup granulated sugar

1/4 cup water

1 (3-oz.) package strawberry gelatin

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• To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 Tablespoon of sugar, and the butter; mix well.  (I used a fork to mix the ingredients together.)  Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish.  Set baking dish aside.
• At this point, preheat the oven to 350ºF.
• To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs.  Finally beat in the sugar and extract, until mixture is creamy and smooth.  Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
• After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
• To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is!) Cook over medium heat for 10 minutes; stirring continuously.  Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously.  Then add the gelatin powder, and stir for 1 minute.  Remove from heat, and allow to cool at room temperature for 30 minutes.
• Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
• Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
• Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.)

Rhubarb Cream Cheese Torte Recipe - Food.com

Rhubarb Cream Cheese Torte | Just A Pinch Recipes

Rhubarb Strawberry Upside Down Cake

This is one of my favorite cakes to make with rhubarb!

Rhubarb Strawberry Upside Down Cake

Rhubarb Strawberry Upside Down Cake

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Prep Time: 30 Minutes

Cook Time: 34 Minutes

Yields: 12 to 15 Servings

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5 cups sliced rhubarb (See *Note)

2 (3-oz.) pkgs strawberry gelatin (I used sugar free strawberry gelatin)

1/2 cup sugar, or 12 packets of Saccharin Sweetener

2 cups miniature marshmallows

1 box (15.25-oz.) white (or) yellow cake mix

1-1/4 cups water

1/2 cup vegetable oil

4 egg whites

Reddi Wip Whipped Topping, to garnish the cake

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1.) Place rhubarb in a greased 13 x 9 x 2-inch baking pan. Sprinkle both packages of strawberry gelatin over the rhubarb. Now place the mini marshmallows on top.

2.) Prepare cake mix according to package directions. (I used a white cake mix.)

3.) Pour the cake batter over the marshmallows.

4.) Bake the cake for 34 to 38 minutes. Use a toothpick inserted in the center of cake, and if it comes out clean, the cake is done. (I baked mine for 37 minutes.)

5.) Allow cake to cool completely, before cutting and serving. If desired, top with Reddi Wip Whipped Topping.

6.) *Note: Prep Time varies, since you'll need to cut, rinse, and trim the rhubarb. If using rhubarb that's been frozen, then thawed, prep time won't take as long.

Photo of 2 (3-oz.) packages of sugar free strawberry gelatin

(Which I used when preparing this recipe.)

Instead of granulated sugar, I used 12 packets of Saccharin Sweetener when preparing this dessert/cake.

Photo of Kraft Jet-Puffed Miniature Marshmallows, which I used for this recipe.

Photo of (15.25-oz.) Baker's Corner Classic Yellow Cake Mix. Which can be purchased at Aldi's.  Also, you could use a (15.25-oz.) box of Great Value Deluxe Moist White Cake Mix.

Photo of Original Reddi Wip Whipped Cream, which I placed on top of the Rhubarb Strawberry Upside Down Cake.

Rhubarb Strawberry Upside-Down Cake | Just A Pinch Recipes

Green Devil Chocolate Cake (or Cupcakes)

Eddie Jordan shared this recipe on the Just-A-Pinch recipe website.

I made cupcakes instead of the cake, and they were quite delicious!

Green Devil Chocolate Cake (or Cupcakes)

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Baking Time: 35 to 40 Minutes

Yields: 16 Servings

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Ingredients For Green Devil Chocolate Cake:

2-1/2 cups of flour

1-3/4 cups brown sugar, firmly packed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

4 ounces unsweetened chocolate, melted

1 cup sour milk

1 cup pureed green tomatoes

3/4 cup butter, softened

2 eggs

1 Tablespoons grated orange peel

ground cinnamon, for garnish

fresh raspberries for garnish (optional)

orange peel for garnish

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Shawn Brown's Chocolate Glaze:

3/4 cup simi-sweet chocolate chips

3 Tablespoons butter, at room temperature

1 Tablespoon corn syrup light

1/4 teaspoon vanilla extract

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How To Make Green Devil Chocolate Cake:

1.) In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, and 1 teaspoon of cinnamon.

2.) Add melted chocolate, sour milk, tomatoes, butter, eggs and grated orange peel.

3.) Beat with an electric mixer on low speed until combined. Then beat on medium speed for 2 minutes.

4.) Pour into a greased and floured 13 x 9 x 2-inch baking pan.

5.) Bake in a 350°F. oven for 35 to 40 minutes, or until a toothpick inserted in the cake, comes out clean.

6.) Cool cake in pan on wire rack until completely cooled.

7.) Drizzle glaze over each serving, and serve with whipped cream, then sprinkle with ground cinnamon, and berries. Garnish with orange peel.

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This was my review of the recipe which I posted back in September 7, 2020 at 2:44 pm

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I opt to make cupcakes rather than a cake, plus I didn't use the chocolate glaze. I chose to frost the cupcakes with a chocolate frosting. I also had to tweak the recipe a bit, using ingredients I had on hand. Instead of the unsweetened chocolate, I used "12 Tablespoons" of Hershey's Unsweetened Baking Cocoa, along with 4 Tablespoons of Crisco Butter Flavored Shortening. Instead of grated orange peel, I used 1-1/2 teaspoons of McCormick's Orange Extract. I could taste a hint of the orange extract, followed by the cinnamon, but I thought it was the chocolate frosting that took these cupcakes over the top. I will definitely use this recipe again, plus it makes for a really moist cake or cupcakes. I don't think no one would ever guess blended green tomatoes were incorporated into the cake. Thank you Eddie for sharing your great grandmother's cake recipe. This recipe is definitely a keeper!

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GREEN DEVIL CHOCOLATE CAKE | Just A Pinch Recipes