Natty Cakes Bakes

No-Bake Chocolate Peanut Butter Nests

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Just because this is the easiest, quickest cookie recipe I’ve ever made, does not mean these no-bake cookies are lacking in any way. They pack a punch of chocolate & peanut butter flavour, with chewy texture thanks to quick-cooking oats! They come together in less than 15 minutes, just try to resist licking them while they set. Happy Easter and cheers to beautiful, simple, and delicious treats!

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No-Bake Peanut Butter Chocolate Nests

Rich chocolate, nutty peanut butter, and chewy oats make these cookies so flavourful and satisfying. The best part is that they are no-bake and come together in just minutes!
Prep Time5 minutes
Cook Time5 minutes
Setting Time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Cookies, Easter, No-bake, Oats, Peanut butter
Servings: 9 cookies
Author: adapted from Food52

Ingredients

  • 3 Tablespoons unsalted butter
  • 2 Tablespoons whole milk
  • ¼ cup granulated sugar
  • 1½ Tablespoons Dutch-process cocoa powder (If you only have regular cocoa, use 2 Tbsp)
  • ¼ teaspoons salt
  • ¼ cup smooth peanut butter (not natural)
  • ⅓ cup (2 oz) chopped semi-sweet or dark chocolate (chips are fine too)
  • ½ teaspoon real vanilla extract
  • 1 cup quick-cooking oats
  • 27 Cadbury mini eggs (plus extra for snacking – who can resist?!)

Instructions

  • In a small saucepan, melt the butter over medium-low heat. Add the milk, sugar, cocoa powder, and salt. Whisk together until smooth and allow mixture to come to a simmer, continuing to whisk frequently. Once the mixture begins to bubble in the middle, set a timer for 1 minute and allow to cook undisturbed. Immediately remove the pan from the heat.
  • Add the peanut butter, chocolate, vanilla, and oats to the pan and stir until the chocolate is melted and everything is evenly mixed.
  • Prepare a cookie sheet, lining it with parchment paper or a silicone mat. Using a cookie scoop (I used my 1½ Tablespoon scoop), scoop the mixture and place mounds onto the prepared pan. Once all the cookies have been placed on the pan (I got 9), gently press 3 Cadbiury mini eggs into the centre of the mounds. Allow to set at room temperature for 1 hour. If you'd like them to set quicker, put your pan into the fridge or freezer. These cookies freeze well and are delicious eaten at room temperature, from the fridge, or the freezer!

Notes

  • If it’s not Easter or you don’t want to add the mini eggs, the original recipe calls for flaky sea salt on top. They are delicious all year round.
  • The original recipe is a doubled version of this. I scaled it back so I don’t eat them all myself during the pandemic. Don’t need as many to share these days!

Easy Orange Date Food Processor Muffins

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These are one of the most delicious HEALTHYISH muffins I’ve eaten. That’s right, these are not actual cake like many muffins. They’re a reasonably healthy snack. But don’t let that fool you, they’re damn good, incredibly flavourful, and yes..MOIST.

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Orange Date Food Processor Muffins

Mixed entirely in a food-processor, these muffins are moist and flavourful thanks to the entire orange (that's right, peel and all!) that goes into them.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Date, Food Processor, Muffins, Orange
Servings: 12 muffins
Author: nattycakes

Equipment

  • Food processor

Ingredients

  • ¾ cup pitted dates
  • 1¼ cup all-purpose flour, divided
  • 1 cup whole wheat flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 whole orange, cut into 8 pieces, seeds removed
  • ½ cup freshly-squeezed orange juice (or juice from one orange)
  • 2 large eggs
  • ½ cup butter, cold and cut into about 8 pieces
  • 2 tablespoons coarse sugar (turbinado, raw, etc) (optional)

Instructions

  • Preheat oven to 400°F. Grease a 12 cup muffin tin with cooking spray or butter, or line with muffin liners.
  • Whisk together ¾ cup of the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Toss the dates with remaining ½ cup all-purpose flour then add mixture to the food processor. Process the mixture until the dates are evenly chopped into small bits. Add the orange pieces (yes, rind and all) and process until finely chopped. Add orange juice, eggs, and butter and process until butter is mixed throughout. Add the dry ingredients and process briefly, just until no more flour is visible.
  • Using two spoons or a cookie scoop, divide the batter evenly among the 12 muffin cups. The muffins cups will be full. Sprinkle each muffin top with about ½ teaspoon of raw sugar. Bake muffins for 15-20 minutes or until golden and a finger pushed gently on the top of a muffin leaves no indent. Check for doneness at 15 minutes to avoid over-baking. Allow muffins to cool for 5-10 minutes in the pans, then remove them and let cool completely on wire racks.

Notes

  • Personally, I prefer baking muffins directly in pans rather than using liners. This gives them a beautiful golden brown crust. I use a non-stick muffin pan and lightly spray with cooking oil spray.
  • If you are unsure about whether your muffins are done or not, and the finger test isn’t working for you, poke a toothpick in the centre of a muffin – it should come out clean if they’re done.
  • Coarse (turbinado or raw) sugar sprinkled on the muffin tops right before baking gives them an attractive sparkle and an extra little crunch! If you have coarse sugar in your cupboard, then don’t skip this step!
Muffin batter in the food processor, ready to be scooped!

Healthyish Banana Bread

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Ok people, banana bread is NOT a dessert in my books, therefore it should not be nutritionally equivalent to cake. I want my banana bread to be a some-what healthy snack, not an oily piece of cake disguised as a loaf. This is the best banana bread I’ve ever eaten and it is the only “healthy” banana bread recipe that delivers on flavour and texture that rivals the original.

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Healthyish Banana Bread

Look no further, this is the best "healthy" banana bread recipe that tastes even better than the original.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana, bread, flaxseed, loaf, Whole wheat
Author: adapted from Ovenly

Ingredients

  • 1 cup very ripe bananas, mashed
  • ⅓ cup ground flaxseed
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 tablespoon baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup maple syrup
  • 2 large eggs
  • ⅓ cup coconut oil (or any neutral-tasting oil like canola or vegetable)
  • ¼ cup brown sugar, unpacked
  • 1 teaspoon real vanilla extract
  • ⅓ cup yogurt, sour cream, or buttermilk
  • ¾ cup toasted walnuts, chopped OR chocolate chips (optional)

Instructions

  • Preheat your oven to 350°F and generously grease a 9×5 inch* loaf pan with butter.
  • Whisk together flours, flaxseed, baking powder, baking soda, and salt in a large bowl.
  • Add the eggs to a medium sized bowl, followed by the maple syrup, oil, brown sugar, vanilla, and mashed banana. Whisk together, then add yogurt/sour cream and whisk until smooth (some banana lumps will be present).
  • Pour the wet ingredients into the large bowl of dry ingredients and fold together. Mix gently until just combined. Fold in the walnuts or chocolate, if using, and pour into the prepared loaf pan. Smooth the top to evenly distribute the batter.
  • Bake for 50-55 minutes or until tester in centre of the loaf comes out clean. Allow to cool for 5 or 10 minutes in the pan. Carefully remove from pan and let cool on cooling rack.

Notes

  • 9 x 5 inch loaf pan is important to use. I have a smaller one that is closer to 8 x 4 inch and the batter spills over during baking. If you only have a smaller loaf pan, fill a mini loaf pan or a couple molds of a muffin tin before putting the rest in your loaf pan. Loaf pan should be filled no more than 3/4.
  • VERY Over-Ripe Bananas are an absolute must. The browner, the better.
  • Grease with BUTTER. This helps achieve a slightly crisp, brown crust.

Orange Creamsicle Chocolate Chip Cookies

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If a Terry’s Chocolate Orange and a Creamsicle had a baby (in the form of a cookie), these would be it! They’re soft, cakey, and tender with the flavour of orange throughout. They have a certain je ne sais quoi perhaps thanks to the addition of cream cheese. A delightful accompaniment to a cup of tea…or eaten in groups of 12 as my brother prefers.

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Orange Creamsicle Chocolate Chip Cookies

These soft and cakey cookies are perfect with a cup of tea and are a a delightful rarity on a plate of sweets. The flavour of orange and chocolate is reminiscent of a Terry's Chocolate Orange combined with a Creamsicle. In other words, they're delicious!
Prep Time15 minutes
Cook Time14 minutes
Refrigerate30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Cream cheese, Orange
Servings: 32 cookies
Author: nattycakes

Ingredients

  • 2½ cups all purpose flour
  • ½ teaspoon salt
  • 1 cup butter, room temperature
  • 3 ounces (85 grams) cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons orange zest
  • 2 teaspoons orange juice
  • 2 eggs
  • ¾ cup semi-sweet chocolate chips or chunks

Instructions

  • Whisk together flour and salt in a small bowl.
  • In a large bowl, combine the sugar and orange zest by rubbing them together with your fingers until sugar becomes orange in colour. This helps infuse the sugar with the orange flavour. Add the butter and cream cheese and beat using an electric mixer until smooth.
  • Add eggs, one at a time, beating after each addition. Add orange juice and mix until combined.
  • Pour the flour mixture in and mix on low until well combined and no flour remains visible. Stir in the chocolate. The dough will be very soft and sticky. Refrigerate dough for 30 minutes.
  • Preheat the oven to 350°F and line cookie sheets with parchment paper.
  • Scoop cookie dough using a 1½ Tablespoon cookie scoop, making sure to scrape excess dough on the side of your bowl. Drop on lined cookie sheets, 2 inches apart.
  • Bake for 12-15 minutes or until edges begin to turn very light brown. The cookies will be pale, and ever so slightly light brown on the edges. Mine took 14 minutes to bake perfectly. Let cookies cool on baking sheets for 5 minutes, then carefully remove and let completely cool on wire racks.

Notes

  • Refrigerate the Dough!!! This cookie dough is so soft, it’s way too hard to work with if you don’t refrigerate it.
  • Even scoops – Scraping the excess dough off the scoop on the edge of your bowl to make even, round balls of dough is really important to the aesthetics of these cookies.
  • Room temperature butter and cream cheese. As always, softened butter is important for making a good cookie. Leave butter and cream cheese out overnight to soften, or if that’s not possible, cut it into small pieces and leave to soften for a couple hours before using. And if that’s not going to work for your timeline either, warm the butter on low power in the microwave, stirring frequently to avoid melting it. Then beat the hell out of it with the cream cheese and sugar until it’s smooth.

Decadent Dark Chocolate and Cherry Cookies

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These are one of the few cookies that will satisfy me after eating just one (not saying that I don’t eat more anyways). They are generous, decadent, and completely satisfying. Chocolate lovers will experience euphoria upon consumption.

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Decadent Dark Chocolate + Cherry Cookies

Rich and decadent double chocolate cookies paired with sweet dried cherries. Under-baking the cookies allow for a soft and chewy interior and a slightly crisp exterior. Textural, indulgent, and above all – chocolatey, these cookies will incite delight.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cherries, Chocolate, Cookies
Servings: 15 cookies
Author: adapted from Jacques Torres

Ingredients

  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ cup unsalted butter, room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg, plus 1 yolk, room temperature
  • 1 teaspoon real vanilla extract
  • 1½ cups (8 oz) semi-sweet or dark chocolate, chopped into chunks
  • 1 cup dried cherries, roughly chopped

Instructions

  • Preheat oven to 325°F.
  • Whisk together flour, salt, baking soda, and baking powder.
  • Using an electric mixer, beat the butter for a couple minutes or until light and fluffy. Add the sugars and beat thoroughly. Add the eggs and beat until combined, then add vanilla and mix.
  • With the mixer on low speed, add in the flour mixture about a third at a time, blending well after each addition.
  • Fold in the chocolate chunks and dried cherries.
  • Scoop out dough by the ¼ cup and roll into balls. Place on lined baking sheets 3 inches apart.
  • Bake for 15 minutes. The tops of the cookies should look slightly dry and the cookies should be very soft and not set when you pull them out of the oven. Allow to cool for 5 minutes on the pans. Cookies will keep baking and firm up on the pans so under-baking them is really important to achieve the soft and chewy texture. Carefully remove cookies from pans and let cool on wire racks.

Notes

  • Using room temperature butter is important. Leave the butter out the night before baking so that it’s very soft. If you’re rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts, stirring and making sure it doesn’t melt.
  • Egg yolk is what helps make these cookies thick. Don’t skip adding that extra yolk.
  • UNDER-BAKE! It took me many attempts to wrap my head around under-baking these cookies but it’s an absolute MUST if you want the soft, chewy texture. If you cook them until they actually seem done, they will be crisp.
  • Chopped chocolate is always better than waxy chocolate chips. Of course, chocolate chips are fine but chopped chocolate is the superior choice.

Chocolate Chunk Banana Bread Cookies

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These cookies are a marriage between banana bread and oatmeal chocolate chip cookies. The result is synergistic. Plus, they contain whole wheat flour and rolled oats so they must be healthy, right?

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Chocolate Chunk Banana Bread Cookies

Banana bread in cookie form, except better. Whole wheat flour, rolled oats, and walnuts give these cookies an irresistible flavour and texture, not to mention CHOCOLATE CHUNKS!
Prep Time15 minutes
Cook Time15 minutes
refrigerated30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Banana, Chocolate, Cookies, Rolled oats, Walnuts, Whole wheat
Servings: 2 dozen
Author: adapted from Martha Stewart

Ingredients

  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1½ teaspoons real vanilla extract
  • ½ cup very ripe banana, mashed
  • 1 cup rolled oats
  • 1½ cup (8 oz) semi-sweet or dark chocolate, chopped into chunks
  • ½ cup (2 oz) toasted walnuts, coarsely chopped

Instructions

  • Whisk together flours, salt, and baking soda in a small bowl.
  • With an electric mixer, cream the butter and sugars together until well blended. Add egg and vanilla and mix on low until combined. Add banana and mix. Add flour mixture and mix until just combined. Stir in oats, chocolate, and walnuts.
  • Refrigerate dough for at least 30 minutes.
  • Preheat the oven to 375°F. Line baking sheets with parchment paper.
  • Remove dough from the refrigerator. Using a 2-inch diameter cookie scoop (2.5 Tablespoons), scoop balls of dough, scraping off excess on the side of the bowl. This levels the scoop and ensures even-sized cookies. Place rounds of dough on prepared pans about 3 inches apart.
  • Bake 14-16 minutes or until cookies are starting to turn golden brown and are just set.
  • Let cookies cool on the pans for 5 minutes, then carefully transfer to wire racks to cool completely.

Notes

Tips and Tricks
  • Using room temperature butter is important. Leave the butter out the night before baking so that it’s very soft. If you’re rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts, stirring and making sure it doesn’t melt.
  • Ripe bananas are really important for giving this cookie flavour. The browner the peel the better. You should feel like gagging at the thought of eating it, or is that just me?
  • Toast the nuts. This can be done in the oven or the microwave. I’m lazy and usually microwave my nuts on a plate in an even layer for one minute intervals, until nuts are sizzling,  golden brown, and smell toasty. If you use the oven, bake them in an even layer for 8-10 minutes at 350°F.
  • Flours: Do not use more than 3/4 cup of whole wheat flour otherwise your cookies will be too dry and heavy.
  • Refrigerate the dough. It’s a soft dough and will spread too much if you don’t refrigerate it. It’s also easier to work with if it’s a bit cold and has firmed up.