Peanut Butter Granola Bars

Yield: 1 8x8 dish

1 cup peanut butter

2/3 cup honey

1 tsp vanilla

1/2 tsp salt

2 1/2 cups rolled oats

1/3 cup chocolate chips

3 tbsp pumpkin seeds

1. Line an 8x8 baking pan with parchment paper.

2. In a large bowl, combine peanut butter, honey, vanilla, and salt, and stir until smooth.

3. Add oats, chocolate chips, and pumpkin seeds. The mixture might seem dry at first, but it will come together.

4. Transfer to a prepared baking pan and press down until flat. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture.

5. Chill for at least 1 hour.

6. Slice into bars. Store bars in fridge.

https://www.loveandlemons.com/granola-bars-recipe

Chocolate Chip Cookies (shortbread-y)

Yield: 16 cookies

1/2 cup salted butter, melted

1/2 cup granulated sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 egg

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

1. Preheat oven to 350F.

2. In a mixer or large bowl, mix the butter and sugars.

3. Add egg and vanilla and mix to combine.

4. Add flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough.

5. Add in chocolate.

6. Line two large baking sheets with parchment paper.

7. Roll dough into balls and place on prepared baking sheets.

8. Bake for 9-10 minutes until the edges are golden brown.

9. Remove from oven and sprinkle with sea salt. Cool for 5 minutes.

https://pinchofyum.com/the-best-soft-chocolate-chip-cookies

Vanilla Cupcakes

Yield: 11 muffins

1 3/4 cups flour

1 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup butter, softened to room temperature

2 eggs

1/3 cup sour cream

1/4 cup coconut oil, melted

1 tsp vanilla extract

2/3 cups whole milk

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt. Set aside.

3. Add butter and mix until incorporated. It will have a very fine crumb texture.

4. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

5. Add the egg mixture to the flour mixture and mix until just combined.

6. Slowly add milk and mix until just combined. The batter will be liquid.

7. Divide the batter between 12 muffin cups.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://www.cupcakeproject.com/best-vanilla-cupcake-recipe/#recipe