The warmth and smokiness of mole in the form of a chili – what’s not to love about that?

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I hope you guys are ready for yet another themed recipe week because this week is CHOCTOBERFEST! Yes, an entire week dedicated to chocolate.

Now, if you know me you would ask, “Erin, why are you excited about Choctoberfest when you don’t even really like chocolate?” And I would have to admit that while true, I do enjoy chocolate paired with other things (particularly peanut butter). There’s nothing that says I have to have chocolate on chocolate action. 

So what did I start with? Chili made with chocolate!

I’ve actually made chili with chocolate before (and I’m no where near the first to do so), but I did also add peanut butter because I was feeling wild and crazy for #PBchocSat last year. (Which BTW I have been slacking even since I found out the season will actually start on Oct 24 so stay tuned!)

I have to admit, my dad’s classic chili will always be my go-to chili. But I love to play with other flavors and with chocolate on the mind I came up with this mole version and I was very pleased with how it turned out!

I shouldn’t be surprised given that I based it off the same recipe, but I added mole paste, cocoa powder, and even a little bit of minced up raisins. I promise you cannot tell they’re there, I asked Bob if he could identify any foreign bodies/flavors. What you do taste is a chili with a different kind of warmth other than the usual spice and a a bit of smokiness. Nothing wrong with any of that!

Scroll to the bottom of this post for more chocolate recipes but also remember to enter our self-hosted giveaway! Yes, we literally funded our own giveaway, no sponsors involved, just so we can brighten at least one persons day… in case a week full of chocolate doesn’t do the trick.

Four years ago: White Chocolate-Raspberry Eyeball Cupcakes

Five years ago: Fig, Prosciutto & Arugula Pizza

Six years ago: Apple Cinnamon Peanut Butter Bagel Bites

Seven years ago: Peanut Butter Baklava Bars

Eight years ago: Pork Chops with Pineapple Fried Rice

Nine years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

HOLY MOLE CHILI

Print

Yield: 6-8 servings Cooking Time: 3 Hours 10 Minutes 3 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Scant 1/4 cup olive oil
• 1 medium onion, chopped
• 3 lb. beef chuck steak, excess fat trimmed and cut into 1/4-inch cubes (I do half chuck pieces and half ground)
• 1/4 cup finely chopped raisins
• 3 Tbsp ancho chile powder (or regular chili powder)
• 2 Tbsp mole paste
• 2 Tbsp cocoa powder
• 2 Tbsp fresh Mexican oregano (or 2 tsp dried regular)
• 2 tsp cumin
• 2 tsp salt
• 1 bottle beer (try Modelo Negra)
• 2 (10.75 oz.) cans condensed tomato soup
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can fire roasted tomatoes
• 1 (12 oz) can tomato paste
• 2 (15 oz.) cans kidney chili beans
• 1 poblano pepper, charred and chopped
• 1 cup shredded white cheddar cheese, plus more for topping if desired
• Preferred hot sauce (optional)

Directions

1. In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown*. Add all the seasonings and stir until evenly distributed. Add all remaining ingredients except beans, pepper, and cheese. Thoroughly mix and reduce heat to medium-low. Simmer uncovered, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
2. Add beans, pepper, and cheese. Simmer for another 15 minutes. Add hot sauce if desired to taste. Serve with additional cheese on top and with yellow tortilla chips.

Notes

* Alternatively, transfer meat-onion mixture to a slow cooker, mix all but the beans, pepper, and cheese, and set on low for 6-8 hours

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Feel like you are eating cookies for breakfast with this homemade oatmeal raisin cookie granola. Add walnuts and coconut for extra flavor!

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I always forget how good homemade granola is until I make a fresh batch. Even though it’s incredibly easy to make, and adapt to what you have on hand, I tend to go long periods of time between batches.

So here I am again reveling in the joy of homemade granola, this time flavored as an ode to oatmeal raisin cookies!

People hate on this cookie a lot but I think it’s one of my favorites, so I seriously love feeling like I am eating cookie bits for breakfast. I even added some toasted walnuts and coconut in there for added flavor. Optional but tasty.

My blueberry bushes are ripening as fast as I can eat them so it seemed appropriate to enjoy my fresh homemade granola on top of said blueberries and vanilla Greek yogurt. I even used a pretty cup for the occasion.

I eat breakfasts like this fairly regularly (minus the fancy cup) on the weekdays for a quick option that doesn’t require cooking anything. But you could also use this to jazz up a really pretty fruit parfait to serve at brunch too! Love when something can serve as breakfast and dessert.

Or you could just eat it straight, because it’s that good.

Beverages Recipes

• Michelada by Family Around the Table
• Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings

Appetizer and Salad Recipes

• Peach, Prosciutto and Mozzarella Skewers by Love & Confections

Bread, Grains, and Cereal Recipes

• Cheese Danish by The Redhead Baker
• Matcha Souffle Pancakes by Tara’s Multicultural Table
• Sausage and Gravy Biscuit Cups by Big Bears Wife
• Sourdough Pancakes with Hibiscus Syrup by Karen’s Kitchen Stories

Egg Recipes

• Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
• Breakfast Grilled Cheese by A Kitchen Hoor’s Adventures
• Ham & Cheese Breakfast Enchiladas by Kate’s Recipe Box
• Vegan Omelette by Happily Curated Chaos

Fruit and Veggie Recipes

• Caramelized Cinnamon Bananas over Yogurt by Hezzi-D’s Books and Cooks
• Tropical Fruit Salad by Caroline’s Cooking

Meat, Poultry, and Fish Recipes

• Bacon And Eggs Benedict Brunch Burger by Nik Snacks
• Corned Beef & Potato Hash by Amy’s Cooking Adventures

Dessert Recipes

• Keto Chocolate Mousse Recipe by Keto Basic AF
• Salted Caramel Macarons Recipe by April Golightly

One year ago: Top 10 Go-To Recipes: Sweet

Three years ago: Ohio Wine at Camelot Cellars

Four years ago: Hot Chocolate Rice Crispy Treats

Five years ago: Sourdough Banana Nut Bread

Six years ago: Funfetti Stuffed Chocolate M&M Cookie Cake

Seven years ago: Everything Bagel Bites with Bacon-Scallion Cream Cheese Dip

Nine years ago: Red Velvet Whoopie Pies

OATMEAL RAISIN COOKIE GRANOLA

Print

Yield: Approximately 5 cups Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups rolled oats
• 1/2 cup ground flaxseed
• 1/2 cup creamy peanut butter
• 1/2 cup honey
• 1 Tbsp cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 cup raisins
• 1/2 cup chopped walnuts, optional
• 1/2 cup shredded coconut, optional

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats and flaxseed. Mix well.
3. In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon, nutmeg, and vanilla.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the raisins, walnuts, and coconut.
6. Store in an airtight container.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Trail mix is delicious but have you tried an exclusively peanut butter and chocolate version? My Ohio pride is showing in this buckeye trail mix.

It’s the start of my favorite time of the year (at least for my blog) – #PBchocSat! Where I post a new peanut butter and chocolate recipe to cheer on my alma mater Buckeyes. To really start with a bang I enlisted some blogger friends to join me in sharing their own peanut butter and chocolate creations, which are listed right before the recipe so make sure you check them out too.

My recipe is not so much of a recipe as all you do is add a bunch of dry ingredients into a bowl and you’re done. But it’s also #NationalTrailMixDay and you know I love a good food holiday mashup so I made a Buckeye themed version complete with miniature buckeyes. I almost made them myself, but I found premade minis at a local candy store right down the street from my house and I couldn’t resist the convenience (and supporting local!). The other ingredients are peanuts, scarlet and gray M&Ms (also from the local candy store), peanut butter stuffed pretzels, and chocolate covered raisins (I had to get something slightly nutritious in there).

Normally I would be posting up on the couch (or attending the game in person but alas as I am no longer an OSU employee I lost the perk of easily buying season tickets) to watch all the college football today, but instead I have been magically whisked away to Delaware (the state, not the town in Ohio which I actually visited last weekend). Long story short, originally my mom, stepdad, aunt, and uncle were going to visit this weekend but my mom had 4 mini strokes and they also took her off her main bipolar medication so we are going there instead for obvious reasons.

Happy #PBchocSat! Satisfy your peanut butter and chocolate cravings by checking out all the recipes we made:

• Buckeye Trail Mix by The Spiffy Cookie
• A #PBChocSat Twofer: Dangerous Cupcakes and Homemade Snickers by Culinary Adventures with Camilla
• Buckeye Crunch Popcorn by Palatable Pastime
• Vegan Dark Chocolate Peanut Butter Swirl Cupcakes by The Baking Fairy
• Muddy Buddy Rice Krispie Treats by Kate’s Recipe Box
• Peanut Butter and Chocolate Strudel by A Day in the Life on the Farm
• Peanut Butter and Chocolate Shortbread Bars by Karen’s Kitchen Stories
• Chocolate Peanut Butter Bundt Cake by The Redhead Baker
• Peanut Butter and Chocolate Nice Cream by Cooking With Carlee
• Keto Peanut Butter Cups by Our Good Life
• Classic Peanut Butter Chocolate-Filled Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

One year ago: Tropical Granola Chocolate Bark

Two years ago: Bacon Buckeyes

Three years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Four years ago: No-Bake Chocolate Hazelnut Pie

Six years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Eight years ago: Stone Fruit Hand Pies

BUCKEYE TRAIL MIX

Makes 7 cups, serves 14

Ingredients:

2 cups roasted peanuts

1 cup miniature buckeye candies (homemade or store bought)

1 cup gray candy coated chocolate (such as M&Ms)

1 cup red candy coated chocolate (such as M&Ms)

1 cup peanut butter stuffed pretzels

1 cup chocolate covered raisins

Directions:

1. In a large bowl, mix all ingredients together until distributes.
2. Store in an airtight container until ready to serve or separate into baggies for individual 1/2 cup portions.

Source: The Spiffy Cookie original

Become a fruit cake lover with these easy fruit cake 7-layer bars. With layers of candied cherries, candied pineapple, golden raisins, almonds, and coconut!

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In my family, fruit cake is rejoiced, not dreaded, because my dad makes a fruit cake that people actually want to eat.

Last year I ventured out a little bit and make fruit cake cookies and I enjoyed them so much actually made these fruit cake layer bars shortly after. But then it was past Christmas and no one wanted to hear about fruit cake anymore.

But it’s that time of year again and its okay for me to talk about fruit cake! Yes I’ve been sitting on this recipe for a year now (and it’s not the only one) and I still think a year later that it’s totally worthy.

I took all the components of my dad’s fruit cake and layered them in these bars. The only difference is the addition of coconut and the use of almonds instead of pecans. But that’s the great thing about layer bars, you can do whatever you want!

One year ago: Gluten-Free Tahini Swirled Brownies

Three years ago: Cone Head Cupcakes with Ice Cream Frosting

Four years ago: White Cheddar Mac & Cheese in a Mug

Six years ago: Toffee Apple Dip

Seven years ago: Brownie Peanut Butter Cups

FRUIT CAKE 7-LAYER BARS

Print

Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup chopped candied red and green cherries (so 1/2 cup each)
• 1 cup chopped candied pineapple
• 1 cup golden raisins
• 1 cup chopped almonds
• 1 cup shredded coconut
• 1 can sweetened condensed milk

Directions

1. Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper and spray with cooking spray.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of prepared pan.
3. Sprinkle cherries, pineapple, raisins, almonds, and coconut over the top. Pour sweetened condensed milk evenly over the top of the bars.
4. Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

Source: Adapted from my S’mores Lucky 7-Layer Bars and my dad’s Pecan Fruit Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Whether you call them kitchen sink cookies or monster cookies, there’s no denying the chewy awesomeness of these babies. Made festive with holiday themed M&Ms!

How did Monster Cookies get their name? They are not particularly monstrous in size unless you purposely make them larger. They do have a decent amount of ingredients with peanut butter, oats, M&Ms, chocolate chips, and sometimes raisins. Maybe it’s because with all of those delicious additions you will turn into a cookie monster, eating one after the other without control! Even if you ascribe to the newer version of the veggie/cookie monster there are raisins and oatmeal in these cookies so they can totally pass as health food right?!

Whatever the reason for the naming of these cookies they certainly are delicious. I again adapted my favorite cookie recipe in making this version incorporating oats, M&Ms, chocolate chips, and not just any old peanut butter but cinnamon-raisin blended peanut butter from Peanut Butter & Co. See what I did there? I got raisins into these cookies in a way that even raisin haters will enjoy. Heck they probably wouldn’t even know they were in there if you didn’t tell them. I certainly won’t O:-).

BTW, I sent a few of these off to Elizabeth for The Leftovers Club this month. Find out more and sign up to join us next month by clicking HERE.

One year ago: Slow Cooker Creamy Chicken Tortilla Soup

Two years ago: Cake Batter Cinnamon Rolls

Three years ago: Dark Chocolate Nonpareil Peanut Butter Cookies

MONSTER COOKIES

Makes approximately 3 dozen

Ingredients:

1-1/4 cups all-purpose flour, spooned and leveled

1 cup old fashioned rolled oats

1 tsp baking soda

1 tsp salt

1/2 cup (1 stick) unsalted butter

1/2 cup PB&Co’s Cinnamon Raisin Swirl peanut butter*

1-1/4 cup packed light brown sugar

1/4 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

1 cup M&Ms (I used Easter colors)

1/2 cup semi sweet chocolate chips

*Or 1/2 cup creamy peanut butter + 2 Tbsp chopped raisins + 1/2 tsp cinnamon

Directions:

1. In a medium bowl, whisk together the flour, oats, baking soda, and salt; set aside.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. Once butter has cooled, add the peanut butter and sugars. Cream together until well blended. Beat in the vanilla, egg, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended. Using a spatula, fold in the M&Ms and chocolate chips.
4. Rolls 2 tablespoons of dough into balls and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
5. Preheat oven to 350 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 10 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Salted Caramel Peanut Butter Chocolate Chip Cookies & Peanut Butter Cup Oatmeal Cookies.

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How do you like your warm oatmeal on a cold morning? How about apples, cinnamon, raisins, and peanut butter? Dig into this bowl and maybe even drizzle some chocolate on top.

After the first successful variation of my dad’s apple harvest oatmeal turned into pumpkin pecan oatmeal I decided to try my hand at it again. Being Saturday I am sure you can guess specifically what flavor I went for… peanut butter of course! But the chocolate part of today’s Peanut Butter and Chocolate Saturday get’s benched for cinnamon and raisin. I used cinnamon raisin peanut butter for this oatmeal because I thought it would be the perfect peanut butter flavor for such a recipe. Turns out it says right on the jar that it is perfect for oatmeal, which I noticed mid-way through cooking it! Funny how things work out.

Alright I did let chocolate play a little bit with a drizzle of chocolate syrup on top. Ohio State plays Minnesota at noon today so I had to throw on at least a little chocolate to officially call it another successful #PBChocSat!

One year ago: Fiesta Alfredo Pasta Bake

Two years ago: Applesauce-Sweet Potato Pancakes

Three years ago: Crème Brulee

Four years ago: Big, Fat, Chewy Multichip Cookies

CINNAMON RAISIN PEANUT BUTTER OATMEAL

Serves 4-6

Ingredients:

3 cups milk

1-1/3 cup old-fashion oats

3 Tbsp packed brown sugar

3-4 Tbsp Peanut Butter & Co.’s cinnamon raisin swirl peanut butter

1/2 tsp cinnamon

1/2 cup chopped peanuts

Directions:

1. In a medium saucepan, bring milk and water to a boil. Stir in oats, brown sugar, peanut butter, and cinnamon.
2. Cook until you reach desired thickness, about 10 minutes, stirring occasionally.
3. Remove from heat and stir in the peanuts. Cover and let stand for a few minutes before serving. Top with additional peanuts, raisins, and/or chocolate syrup if desired

Source: Adapted from my dad’s Apple Harvest Oatmeal.

Today is yet another Buckeye football Saturday and therefore PB+Choc Saturday. I am actually tailgating today, but oddly enough NOT for the Ohio State game. Some friends are in town this weekend for the UT-Florida game and I will be joining them for the adventure! I have never tailgated at a game where I did not have a sworn allegiance so I’m just along for the ride.

While I will wear some orange to join in the spirit of the day, I may layer some Ohio state gear in there as well since both games are at the same time. With highs barely reaching 60 today (wasn’t it 80 on yesterday?) no one can blame me for layering. Besides, I plan on bringing these granola bites along just in case they need persuasion. They resemble buckeye candies but are healthier (even more than my healthier buckeyes), made with oats, peanuts, dates (or raisins), and honey.

One year ago: Jalapeno Popper Fettucine Alfredo

Two years ago: Hazelnut Praline Paste

Three years ago: Pumpkin Danish

BUCKEYE GRANOLA BITES

Makes X

Ingredients:

3/4 cup rolled oats

1/4 cup unsalted, roasted peanuts

1/2 cup raisins or chopped dates

1/2 cup crunchy peanut butter

1/4 cup creamy peanut butter

2 Tbsp ground flaxseed (optional)

1 Tbsp honey

1/2 tsp salt

4 oz. dark chocolate, melted

Directions:

1. In a food processor, pulse the oats and peanuts together until coarse. Add the raisins (or dates) and pulse until they are chopped up and well blended.
2. Add the peanut butters, flaxseed, honey, and salt. Mix well until a clumpy dough forms that you can easily shape into a ball without it falling apart. If it’s not there yet, add more peanut butter.
3. Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough.
4. Insert a wooden toothpick into the center of each and chill in the refrigerator at least 30 minutes.
5. When ready, melt the chocolate. Holding the granola bites by the ends of the toothpicks, dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes to set. Remove toothpicks and store in airtight container in the refrigerator for up to 2 weeks.

Source: Adapted from my Peanut Butter and Oat Granola Bites and my Buckeye Candies.

Check out all the amazing recipes today:

Brunch Beverages:

• Mother’s Tea from The Vintage Cook
• Strawberry-Rhubarb Shrub from Healthy.Delicious.
• Smoky Chipotle Bloody Mary from Sarcastic Cooking
• Elderberry Whiskey Peach Smash from {i love} my disorganized life
• Moscato Mojitos from Real Housemoms

Brunch Eggs:

• Duck Hash from The Girl In The Little Red Kitchen
• Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
• Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
• The Mess from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Spinach, Apple & Chicken Salad from White Lights on Wednesday

Brunch Breads:

• French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
• Mini Carrot Cake Pancake Stacks from Neighborfood
• Carrot Cake Breakfast Cookies from The Spiffy Cookie
• Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
• Croque Madame Waffle from Hip Foodie Mom
• Vanilla Chai Quick Bread from Savvy Eats
• Blueberry Coffee Cake from My Catholic Kitchen
• DIY Instant Oatmeal Bar from The Kitchen Prep

Brunch Fruit and Sides:

• Lemon Blueberry Parfait from Love and Confections
• Berry Mint Salad from Cooking In Stilettos

Brunch Desserts:

• Chocolate Hazelnut Linzer Cookies from Hungry Couple
• Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
• Cinnamon Coffee Cake from Jen’s Favorite Cookies

Cookies for breakfast are even more acceptable when it’s cookies for brunch! These cookies were inspired by the “vegetable dessert” lovingly known as carrot cake. At first, it took a lot of restraint to not top these off with cream cheese icing, just like it’s dessert-cousin. In an effort to keep these breakfast cookies more breakfasty and less desserty, I topped half of them with shredded coconut (half without for the coconut haters). This small addition made all the difference, adding just the right amount of sweetness without being overbearing. And now you can start your day with cookies (without the guilt and/or judging eyes).

Today may be my final #BrunchWeek recipe post, but there are still two more days until the finale. There are a lot of great prizes which you should not miss out on, so be sure to enter using the Rafflecopter widget at the end of this or any of my posts this week. Learn more about the specific items up for grabs HERE.

One year ago: Mini Greek-Style Meatloaves

Two years ago: Homemade Imo’s Pizza

Three years ago: Avocado Fries

CARROT CAKE BREAKFAST COOKIES

Makes 1 dozen

Ingredients:

1-1/2 cups Bob’s Red Mill whole wheat pastry flour

1 cup Bob’s Red Mill old-fashioned oats

2 Tbsp Bob’s Red Mill wheat germ (or ground flaxseed)

1 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 egg

1/4 cup loosely packed Dixie Crystals light brown sugar

1 medium ripe banana, mashed (about 1/2 cup)

2 tsp vanilla extract

3 Tbsp plain or vanilla Greek yogurt

1-1/2 Tbsp honey

1 cup shredded Grimmway Farms baby carrots

1/2 cup chopped walnuts (or raisins)

Shredded coconut, optional

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together the flour, oats, wheat germ, baking soda, salt, and cinnamon.
3. In a large bowl, beat egg and sugar together until smooth. Add in mashed banana, vanilla, Greek yogurt and honey and mix until combined and somewhat smooth.
4. Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in carrots and walnuts until distributed.
5. Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto prepared baking sheet, placing them about 2 inches apart. Sprinkle with coconut, if using.
6. Bake for 10-12 minutes, or until set and lightly golden around the edges.

Source: Adapted from How Sweet It Is.

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This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
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My favorite chewy chocolate chip cookies are made even chewier by the addition of sweet raisins. If you love raisins, this will be your new favorite cookie.

FINALLY!!! My first first-author manuscript has been accepted for publication in Eukaryotic Cell! I think I first submitted that silly thing in September and then two revisions later – BOOM. I’ll let you know when it’s on PudMed! Sweet glory let’s celebrate with cookies.

If I thought my favorite chewy chocolate chip cookies couldn’t get any chewier, I have been proven wrong. While at dinner with my parents and their friends, I was told that adding raisins to cookies makes them soft and chewy. At first I thought he was referring to oatmeal raisin cookies, which I agreed are very chewy but no, he meant raisins in chocolate chip cookies. Of course I had to try it out.

The only change I made was substituting one cup of the chocolate chips for raisins, and I have to admit they did come out fantastically chewy. As long as you like raisins (and chewy cookies), you should definitely try it the next time you whip up a batch of chocolate chip cookies.

In addition to this fun new trick, I have also modified my favorite chewy chocolate chip cookies recipe to reflect another trick I’ve adopted – rolling the dough into balls before refrigeration. This allows the dough to be at it’s coldest when placed into the oven which reduces spreading and renders thicker cookies.

One year ago: Cheesy Double Bean Quesadillas with Avocado Ranch

Two years ago: Irish Car Bomb Mini Cheesecake Bites

CHEWY RAISIN CHOCOLATE CHIP COOKIES

Makes approximately 4 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

2 cups semisweet chocolate chips (I used Nestle springtime chocolate chips)

1 cup raisins, roughly chopped

Directions:

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips and raisins by hand.
3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies.

After so much success using Melt as a substitute in baking and cooking in the past I decided to post about it as a condiment on a nice, warm, toasty cinnamon-raisin bagel. And since it is Single Serving Sunday, it’s a recipe for just ONE bagel!  Because if you are like me, you sometimes don’t need an entire batch of bagels, or don’t have room for them all in your freezer to save for later. So I whipped up this one bagel and immediately scarfed it down with some Melt spread on top.

 One year ago: Peanut Butter-Chocolate Molten Lava Cake

CINNAMON-RAISIN BAGEL FOR ONE

Serves 1

Ingredients:

BAGEL

1/3 cup white whole wheat all-purpose flour

1 heaping Tbsp raisins

Pinch cinnamon

Pinch of salt

1 tsp active dry yeast

3 to 4 Tbsp warm water

DIPPING

1/2 cup hot water

1 tsp baking soda

TOPPING

1 egg white

Directions:

1. In a small bowl, combine the first five ingredients. Stir in 3 tablespoons of water first. If the dough is dry, then add a little more and mix again.
2. Pour the entire contents of the bowl out, onto a lightly floured work surface and sprinkle with flour. Knead gently until the dough comes together into a slightly sticky ball.
3. Poke a hole in the center and stretch out to desired size.
4. In a shallow dish, combine the water and baking soda. Dip the bagel into the mixture and flip to coat completely. Transfer to a parchment paper lined baking sheet. Brush with egg white.
5. Leave in a nice warm place to rise while you preheat the oven to 450 degrees, for about 15 minutes.
6. Bake for 20-25 minutes until golden. Eat immediately.

Source: Adapted from Top with Cinnamon.

Disclosure: I was provided with a sample kit of Melt butter spread from SmartClick Advertising. I was not compensated for this post. All thoughts and opinions are my own.