Melissa and Lindi’s After Hours Dessert Recipes!
In the mood for something sweet?
This week on Latched Mama After Hours, Melissa and Lindi whipped up a few of their family’s FAVORITE desserts, leaving all of us DROOLING for a taste.
Best of all? They’re simple enough for anyone to recreate!
We know that motherhood doesn’t always leave much time to channel your inner Ina Garten, which is why we absolutely LOVE these easy recipes! Not only are they delicious, but they’re also quick, straightforward, and sure to delight your entire crew!
*WARNING: the following recipes contain nuts and are NOT allergy-friendly.
Melissa’s Must-Have Peanut Butter Banana Baked Oatmeal Cups
This recipe is from Erin Lives Whole and is a staple treat in the Wirt household! If you’re a fan of gooey peanut butter paired with rich chocolate and fragrant banana, then these Peanut Butter Banana Baked Oatmeal Cups are sure to make your heart sing! Plus, it contains oatmeal- so technically, it also counts as breakfast… Right?
Here’s how to make it, courtesy of Erin Lives Whole:
- 2 1/2 cup rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1 large banana, mashed
- 1/2 cup natural peanut butter
- 1 egg
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 cup almond milk
- 3/4 cup mini chocolate chips, saving some extra for topping.
- optional: sliced banana for topping
- Preheat oven to 350F and spray muffin tin with non-stick spray.
- In a large bowl, mix together oats, cinnamon, salt, and baking powder.
- In a medium-sized bowl, mix together mashed banana and peanut butter. Stir in egg until well combined.
- Add in maple syrup and vanilla.
- Pour wet ingredients into the oat mixture, then add almond milk and chocolate chips.
- Stir until everything is combined well.
- Using a cookie scoop, scoop into muffin tin and top with additional chocolate chips.
- Bake for 25 minutes or until fully set and once cooled, topped with additional banana slices if desired.
- Store in fridge or freezer for a later date.
Lindi’s Super Easy Peanut Butter Fudge
This recipe is courtesy of Food.com and is one of Lindi’s FAVORITE treats to recreate- with a tiny tweak! If you want your Peanut Butter Fudge to come out SUPER rich and decadent, Lindi recommends adding an extra 1.5 cups of confectioners sugar to the original recipe.
Here is the recipe courtesy of Food.com
- 4 cups granulated sugar
- 1 cup milk
- 2 cups peanut butter
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- Prepare a 9×11 glass dish by buttering the bottom.
- In heavy bottom sauce pan combine sugar and milk. (add 1.5 cup of confectioners sugar to made it Lindi-style!)
- Measure and set aside remaining ingredients.
- Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
- Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer – softball stage) I use a stopwatch. Remove from heat.
- Stir in remaining ingredients till all melted and smooth.
- Pour into prepared dish and refrigerate until firm.