Weekly Snacks: yogurt bark, banana muffins, chocolate chip cookies

YOGURT BARK

2 Cups yogurt (one flavor or we did 1 C vanilla yogurt and 1 C strawberry yogurt)

2 Tablespoons maple syrup

-mix-

evenly spread onto a baking sheet lined with parchment paper

melt 1/2 C chocolate chips

put spoonfuls of the melted chocolate over all of the yogurt, then grab a toothpick and swirl throughout the yogurt.

Put in freezer for 4 hours, after the 4 hours break up the yogurt, store in gallon sized ziplock in the freezer.

CHOCOLATE CHIP COOKIES (recipe from Allrecipes)

I 2X this recipe so that I can have a bunch in my freezer ready to use. I roll them into balls and then I can just put them on a cookie sheet from the freezer let them thaw a few minutes and pop them in the oven!

1 C butter softened

1 C sugar

1 C brown sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

3 C flour

2 C chocolate chips

Bake at 350 degrees F until edges are lightly browned. (10 minutes for bigger cookies, 8 minutes for mini cookies then keep checking every couple of minutes until done to my liking)

Banana Muffins (recipe from Melyssa Saves on Instagram)

Muffins are also great to make double of and freeze to pull out later. They freeze great and then you have a snack ready to pull out when needed!

1/2 C melted butter

2 eggs

1 C sugar

1 Tablespoon vanilla

1 teaspoon salt

1 teaspoon baking soda

1 C sour cream

1 1/2 C flour

4-5 bananas frozen and then thawed

mix together, bake at 325 degrees F for 25 minutes then continue checking every few minutes until toothpick inserted comes out clean.