Chocolate Peanut Butter Muffins

 

To call these muffins may be a stretch as their spongy texture appears to be more cakey than muffiny. They are a decadently rich and slightly sweet and salty muffin with the perfect balance of velvety chocolate and creamy peanut butter. These moist muffins will please most chocolate and peanut butter lovers or anyone wanting that familiar flavour combination in a simple baked snack or an uncomplicated dessert.  

Chocolate Peanut Butter Muffins

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makes 12 muffins

1 1/2 cups flour

3/4 cup white sugar

1/2 cup cocoa powder

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/4 cup olive oil

2 tablespoons peanut butter 

extra peanut butter for decorating

honey roasted peanuts for decorating

Preheat oven to 400ºF (200ºC). Grease or line a muffin tin with baking papers.

In a large bowl combine together the flour, sugar, cocoa powder, baking powder and salt. Whisk together and set aside.

In a medium bowl add the egg, milk, olive oil and peanut butter. Whisk until frothy and combined. There will be flecks of peanut butter in the milk mixture, do not worry. Add the milk mixture to the flour mixture and stir until only just combined, the batter will be lumpy.   

Fill the prepared muffin cups about 2/3 full. Using the extra peanut butter spoon a teaspoonful on each muffin and using a toothpick swirl the peanut butter around and then top with honey roasted peanuts.  

Bake in the preheated oven for 20 to 25 minutes.  Allow to cool on wire racks. 

Fruit and Nut Loaf

 

A nutted fruit loaf that can be delightfully devoured with a cup of tea although I do appreciate a slice with a cup of coffee, to linger over on a weekend. The buttery crumb texture is subtly sweet with a nutty fruit flavour that melts in your mouth. You don't have to icing this loaf although drizzled with a simple glaze icing gives it a more celebratory feel whatever the day or occasion. 

Fruit and Nut Loaf

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2 cups unbleached all purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

1/2 cup dark brown sugar, packed

1 cup mixed chopped nuts

1 cup mixed dried berries

1 egg, well beaten

1 cup milk

1 teaspoon vanilla extract

1/4 cup melted butter, slightly cooled

1/4 teaspoon baking soda, dissolved in 1 teaspoon warm water

Preheat oven to 350ºF. Lightly grease and flour a 3 lb. loaf tin and line the bottom with baking parchment or lightly grease and flour two standard, 2 lb, loaf tins and line the bottom with baking parchment.  

In a large bowl combine the flour, baking powder, salt, brown sugar, chopped nuts and dried berries together. 

Create a well in the centre and add the egg, milk, vanilla, melted butter and the baking soda water. Using a wooden spoon, stir until everything is mixed and blended together. 

Pour into the prepared loaf tin or tins and allow the batter to stand covered in a warm place for 20 minutes before baking.

Baking in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. 

Notes: dark pans bake things more quickly than lighter pans and ovens vary so baking times may vary. 

Banana Walnut Bread

 

A comforting classic that is moreish and a great way to use up that ripen forlorn fruit hanging about your kitchen. 

Banana Walnut Bread

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1 cup sugar

1/2 cup butter

2 large eggs

1 1/2 cups mashed very ripe bananas (about 3 bananas)

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts

extra chopped walnuts for the top

Heat oven to 350ºF. Lightly grease and flour 2, 8 inch loaf tins, or 1 loaf tin that measures 9 x 5 x 3 inches. Line the bottom with baking parchment.

Using a fork, mash the bananas in a bowl.

In another bowl combine the flour, baking soda, salt and walnuts.

In a large bowl mix together the sugar and butter. Stir in the eggs until will blended. Stir in the bananas, milk and vanilla; beat until smooth. Stir in the flour mixture until just moistened. Spoon the batter into the pans. Sprinkle chopped walnuts on top. 

Bake two 8 inch loaves for about 50 to 60 minutes or one 9 inch loaf 60 minutes, or until a toothpick inserted into the centre comes out clean. Cool 10 minutes in pans on a wire rack. Loosen the sides of the loaves from the pans; remove from pans and place top side up on a wire rack. Cool completely. 

Harvest Spread

Celebrating Mabon or Autumn... Autumn Equinox is a delight. There are many things one can make or do and share to give thanks to the fruits of the earth during the cooler months ahead. This Harvest Spread is one of many delicious recipes you can create to celebrate.    

Harvest Spread

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1 cup tart apple, cored and finely diced

1 cup celery, finely chopped

1 cup sharp cheddar cheese, grated

2 pkgs (80z each) cream cheese bricks

1 tablespoon mayonaise

1 tablespoon sugar

1/2 teaspoon cinnamon

1 cup chopped pecans or walnuts

Prepare the ingredients as stated. Place all the ingredients in to a large bowl. Mix with a wooden spoon until blended. Refrigerate for several hours before serving. Serve with crackers and rustic  slices of bread or spread on toast. 

Zucchini Date & Nut Muffins

Remembering the zucchini loaves or breads of the past; I wanted to make something equally as good and with a bit more substance hence the flaked coconut, ground flax seed and chopped dates and chopped walnuts. Plus I had some items in my pantry that I wanted to use up. These muffins are perfect for breakfast or a snack.  

Zucchini Date & Nut Muffins

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makes approximately 12 muffins

3 cups unbleached all purpose flour

2 teaspoons baking soda

1 to 2 tablespoons ground flax seed
1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon mixed spice
1/2 cup shredded coconut
1 cup chopped walnuts 
1/2 cup chopped dates 

1 cup sugar

2 eggs, beaten

3/4 cup unsalted butter, melted

2 teaspoon vanilla

3 cups grated zucchini

chopped dates, for the top, optional

Preheat oven to 350ºF. Line a muffin cups with paper liners. 

In a bowl combine the flour, baking soda, ground flax seed, salt, cinnamon, mixed spice, shredded coconut, chopped dates and chopped walnuts. 

In a large bowl combine the sugar, eggs, vanilla, melted butter and grated zucchini together. Stir the flour mixture into the zucchini mixture. Place chopped dates on top. Bake for 25 to 30  minutes or until the muffin springs back when pressed. 

Notes: if you feel like the muffin batter is just a bit dry add 1 to 2 tablespoons of milk or soy milk to create a more sticky batter.  

 

Peanut Butter, Oat and Sesame Seed Bites

What can I say other than minimum effort, maximum taste. Something fulfilling that will satisfy and give you a boost in energy when you need it.  - JD

Peanut Butter, Oat and Sesame Seed Bites

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makes approximately 15 to 20 bites

1/2 cup Smooth Peanut Butter

1/4 cup honey

1 cup large flake rolled oats

1/2 cup coarsely chopped walnuts

3 tablespoons ground flax seed

1/4 to 1/3 cup sesame seeds

In a bowl combine the peanut butter and honey and blend until smooth.

Add the oats, walnuts and flax. Mix well. Refrigerate for 30 minutes.

Roll peanut butter mixture into 1 inch balls, using... about 2 tablespoons peanut butter mixture, for each ball.

Pour the sesame seeds on a plate or in a small bowl and add the peanut butter balls, one at a time; roll to evenly coat each peanut butter ball with the sesame seeds. 

Store in an airtight container in the refrigerator.


Notes: I used Kraft Smooth Peanut Butter. 

 

Food Photo of the Day ~ Ploughman's Lunch

Quite simply one of the most simplest however satisfying lunches one can make or have. Rustic bread, dried fruit... or fresh fruit, selected cheeses, nuts, olives and pickled beets, pickled peppers and curated meats. The humble Ploughman's is a complete sampling to nosh and enjoy. 

 Hope the week has been going well for everyone. Overcast skies in E-town today with the chance of some welcoming rain. - JD 

Carrot Cake

I feel that an abundant carrot cake may be enjoyed anytime however for those that feel they will be in chocolate overload this coming weekend, I suggest serving this sweet but non chocolate dessert; although I have made a chocolate carrot cake before.

Carrot Cake

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1 1/2 cups caster sugar

1 cup vegetable oil

3 large eggs

1 teaspoon maple extract

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups shredded carrots

1 cup coarsely chopped nuts

1/2 cup flaked coconut, optional

1/2 cup raisins, optional 

Preheat oven tp 350ºF. Grease and flour the bottom and sides of a rectangle (13 x 9 x 2 inch) cake pan and line the bottom with parchment paper. Set aside.

In a medium bowl whisk together the flour, baking soda, salt and ground cinnamon. Set aside.  

In a large bowl, beat sugar, oil and eggs with an electric mixer on low speed until blended. Stir in the maple extract. Add the flour mixture into the sugar mixture stirring with a wooden spoon, until combined. Then fold in the carrots, nuts and coconut and raisins, if using, and pour the now formed cake batter into the prepared baking cake pan, spreading evenly. Bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean. Cool the rectangle cake pan on a wire rack.

When completely cool frost with the cream cheese icing, see recipe below, and keep the iced cake in the refrigerator because cream cheese will spoil if left out at room temperature.   

Cream Cheese Icing

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1 package (8 oz) cream cheese, softened

1/4 cup butter

2 to 3 teaspoons milk

1 teaspoon vanilla

4 cups powdered icing sugar

In a medium bowl, beat the cream cheese, butter, milk and vanilla with an electric mixer on low speed until smooth.

Gradually beat in the powdered icing sugar, 1 cup at a time, on low speed until smooth and spreadable. Ice cake and store any remaining icing in the refrigerator. 

Despite the current news events... hope everyone had a lovely weekend. - JD 

Nuts

As you know, nuts are packed with nutrition. They have protein, fibre, vitamins, minerals, and healthy fats; that ma help to sustain your hunger. Therefore giving nuts a "superfood" status. Nuts can be ground into flours, puréed into butters, tossed with salads, added to cookie dough, baked in cakes, muffins, and loaves... sprinkled over ice cream, yoghurt and oatmeal.  

This cookbook shares the many ways we can incorporate nuts into our day as well as our cooking and baking. It covers Spreads and Snacks, Breakfast and Brunch, Lunch and Dinner and Baking and Desserts. There are plenty of recipes to inspire and tips to ponder. I am really becoming fond of these cookbooks that accommodate one ingredient.  

With summer upon us, I thought sharing the recipe for the Chickpea Walnut Patties would be a tasty alternative to meat patties. 

Chickpea Walnut Patties

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Serves: 4  Prep Time: 15 mins, plus chilling  Cook Time: 10 mins

2 cloves of garlic

1 shallot

1 (15-ounce) can chickpeas, drained and rinsed

15 sprigs fresh flat-leaf parsley

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons olive oil

2 tablespoons all purpose flour

1/2 teaspoon baking powder

1/2 cup roasted, unsalted walnuts, coarsely chopped

2 tablespoons sunflower oil, for frying

1. Put the garlic and shallot into a food processor and pulse to chop. Add the chickpeas, parsley, coriander, cumin, salt, cayenne pepper, olive oil, and flour and pulse to a chunky puree. Add the baking powder and pulse once to incorporate. Add the walnuts and pulse once to incorporate. 

2. Shape the chickpea mixture into four equal patties, about 4 inches in diameter. Chill in the refrigerator for at least 30 minutes or overnight.

3. Heat the sunflower oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes on each side until golden brown. Serve hot. 

Hope everyone had a lovely weekend. We sure did! - JD 

Pineapple Carrot Zucchini Loaf

Spring has sprung and this super moist loaf with a subtle spiced flavour; is delicious on it's own or with a cup of tea.  

Pineapple Carrot Zucchini Loaf

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3 cups of unbleached all purpose flour

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon mixed spice

1 cup chopped walnuts

3 eggs

1 1/2 cups coconut sugar

1/2 cup buttermilk

3/4 cup vegetable oil

2 teaspoons maple extract

2 cups grated zucchini

1 cup grated carrots

1 can of crushed pineapple, well drained

Preheat oven to 350ºF (170ºC). Grease and flour two 9x5 inch loaf tins. Line the pans with baking parchment paper. 

In a large bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg in a bowl. Stir in the chopped walnuts and set aside.

In another bowl beat the eggs together with the coconut sugar, buttermilk, vegetable oil, and maple extract, until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, and pineapple just until combined. Divide the batter evenly between the two prepared loaf tins.

Bake in the preheated oven until a toothpick inserted into the centre of the loaf comes out clean, about 50 to 60 minutes. Cool in the tins for 10 minutes, then remove from tins and finish cooling on a wire rack before slicing.

Notes: I only have one loaf tin therefore I made 12 muffins with the remaining batter. 

Hope everyone had a great weekend! - JD 

Double Chocolate Walnut Waffles

Sometimes long weekends are made for brunches where chocolate waffles grace the table. These are quite filling and will satisfy any chocolate lover for breakfast, brunch or dessert. They are reminiscent of brownies and are especially good topped with whip cream and a drizzle of pure maple syrup. 

Double Chocolate Walnut Waffles

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makes 5 full waffles (approximately 20 wedges)

2 cups (500ml) unbleached all purpose flour

1/2 cup (125ml) granulated sugar

2/3 cup (150ml) unsweetened cocoa powder

2 tablespoons ground flax seed

1 tablespoon (15ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground cinnamon

1/2 cup (125ml) finely chopped walnuts

2 cups (500ml) milk

2 large eggs, gently beaten

1/4 cup (5ml) (1/2 stick) unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

approximately 1/2 cup dark chocolate chips

Combine all the dry ingredients, including the walnuts in a large mixing bowl. Stir with a whisk to blend. Make a well in the centre of the now blended dry ingredients; then add the milk, beaten eggs, melted butter, and vanilla into the well. Whisk until nicely blended and smooth. Let the batter rest for about 5 minutes before using.

Meanwhile preheat a waffle maker to a desired setting.

Pour 1 heaping cup of batter onto the centre of the lower grid of the preheated waffle maker; spread evenly with a heat proof utensil. Sprinkle a few chocolate chips over the batter and close the lid of the waffle maker. When the waffle maker makes a sound, like a beep (letting you know the waffle is cooked), the waffle is ready. Open the cover and carefully remove the baked waffle. Repeat with remaining batter. Serve while warm.  

Hope everyone had a nice long weekend, we did! - JD 

Pecan Peach Coffeecake

Here is a sweet Fall-ish coffeecake that has nothing to do with pumpkin spice. Fabulous with a cup of coffee or tea. This brunch favourite has a fruity sweetness and hints of warm cinnamon.  

Pecan Peach Coffeecake

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makes 12 servings

2 cups (500ml) unbleached flour

1 1/4 cups (310ml) sugar

1 1/2 teaspoon (7ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) ground cinnamon

1/4 teaspoon (1ml) salt

3/4 cup (180ml) butter or margarine, softened

1 cup (250ml) light sour cream

1/4 cup (60ml) milk

2 eggs

1 teaspoon (5ml) vanilla extract

3/4 cup to 1 cup peaches, fresh or canned, diced

Topping:

1 1/2 cups (375ml) chopped pecans

1/4 cup (60ml) dark brown sugar

2 teaspoons (10ml) ground cinnamon

Preheat oven to 350ºF. Line a 13" x 9" x 2" (33cmx23cmx5cm) baking tin or dish with a sheet of baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Blend in the butter until the mixture resembles coarse crumbs. 

In another bowl combine the sour cream, milk, eggs and vanilla extract. Add to the dry mixture. Beat at medium speed with an electric mixer until nicely smooth and fluffy.

Spoon half of the batter into the parchment lined baking tin. Then place the diced peaches on top of the batter.  

Combine the pecans, sugar and ground cinnamon together. Sprinkle half of the pecan mixture over the batter topped with diced peaches. Spread the remaining batter over the pecan/peach topping. Then sprinkle with the remaining pecan topping. 

Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted into the centre comes out clean. Allow to cool. 

Notes: I had some diced peach fruit cups handy so I decided to drain the juice off and use them. In total I used 4 diced peach fruit cups, drained. Which probably amounted to 3/4 cup of diced peaches.  

We had a great weekend and here's hoping you did too! - JD 

Crunchy Peanut Butter Cookies

I always like to try different recipes on a classic and this peanut butter cookie recipe is easy, crunchy and the added fibre isn't bad either. You can certainly add chocolate chips if you wish.   

Crunchy Peanut Butter Cookies 

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1/2 cup butter, softened

3/4 cup crunchy peanut butter

1 cup packed dark brown sugar

1 egg

2 teaspoon vanilla extract

1/2 cup all purpose flour

1 1/2 cups All Bran Buds Cereal

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup chopped peanuts

Preheat oven to 375ºF (190ºC)

Line a baking tray with baking parchment paper. Set aside.

In a large bowl, beat together the butter, peanut butter, and dark brown sugar. Beat in the egg and vanilla extract. 

In a small bowl blend the flour, cereal, baking powder, baking soda, and salt. Pour into the butter mixture and stir to combine. Stir in the chopped peanuts.

Form into 1 tablespoon balls and place on the parchment lined baking tray, leaving about 2 inches between each cookie. Gently press down on each using the tines of a floured fork. 

Bake in the preheated oven for about 8 to 10 minutes or until lightly brown on the bottom. Let cool for 2 minutes, on the baking tray, then remove to wire racks and cool completely. Store in an air tight container for up to 5 days. 

Notes: Rather than add 2 teaspoons of vanilla extract, I added 1 teaspoon caramel extract and 1 teaspoon vanilla extract. Baking the cookies for 8 minutes and then letting stand for 2 minutes before placing them on wire racks worked best for me. The cookies were nicely golden on the bottom. 

Hope everyone is having a good week. - JD   

Fudgy Brownies

Brownies are pure indulgence. Whether they are iced or not is irrelevant as they will be devoured quickly. No wonder my son wanted to make this recipe from his Foods class. Sinfully rich, and fudgy with a sticky layer of icing on top.    

Fudgy Brownies

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3/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter

3 - 1 oz squares unsweetened baking chocolate (approximately 3 to 4 ounces)

2 eggs, beaten

1 teaspoon vanilla

1 cup of sugar

3/4 cup chopped nuts, optional

Preheat oven to 350ºF / 190ºC. Grease and flour an 8 inch baking tin and line the bottom with baking parchment paper. A bit of parchment paper going up the sides is fine.  

In a bowl mix together the flour, baking powder, and salt. Set aside.

In a large sauce pan over low heat, melt the butter and baking chocolate together. Stir gently.  Remove from heat and blend in the beaten eggs, vanilla, and sugar. Stir in the flour mixture until just combine. Add the chopped nuts, if adding any. Spread into the prepared baking tin and bake for 20 minutes. Cool in the baking tin before icing and cutting into squares.

The icing recipe is as follows...

Chocolate Butter Icing

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Makes about 1 1/2 cups of icing

2 squares unsweetened chocolate

2 tablespoons butter

1/4 cup hot cream, you can also use milk, hot water, or coffee

1/8 teaspoon salt

1 teaspoon vanilla

2 cups sifted confectioner's sugar (icing sugar) *** you may not require all of the sugar

In a medium saucepan melt the chocolate over low heat. Add the butter and allow to melt together. Remove from heat and add in the hot cream, salt, and vanilla. Then gradually add in the sifted icing sugar. 

Notes: if you need to firm up the icing quickly just place the tin of iced brownies in the freezer for a few minutes. 

Rainbow Cookies

Spring has sprung and Spring Break is here so we will be spending sometime whipping things up in the kitchen. Monster cookies, Confetti cookies, M&M cookies call them what you will, my daughter decided that Rainbow cookies fit best. With some chopped peanuts these gave a delicious chocolate peanutty flavour slightly reminiscent of chocolate peanut M&M's. This recipe is quite simple, not much to fuss about and fun for kids. 

Rainbow Cookies

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Makes about 3 dozen

1 cup (2 sticks or 250ml) of butter, softened

1/2 cup (125ml) caster sugar

1/2 cup (125ml) dark brown sugar, packed

1 large egg

1 (5ml) teaspoon vanilla extract

2 cups (500ml) all purpose flour

1/2 teaspoon (2ml) baking soda

1/8 teaspoon (1/2ml) salt

1 package (275g) M&M's Chocolate Mini Baking Bits

3/4 cup (175ml) chopped nuts, optional

Preheat the oven to 350ºF (180ºC)

In a large bowl, cream the butter and sugars until light and fluffy; beat in the egg and vanilla.

In another bowl combine flour, baking soda and salt; blend into the creamed butter mixture. Stir in M&M's Chocolate Mini Baking Bits and nuts, if using any. 

Drop by heaping tablespoonfuls about 2 inches apart onto an ungreased baking tray. Bake 10 to 13 minutes , or until edges are lightly browned and centres are still soft. Do not over bake. Cool for 1 minute on the baking tray before transferring to a wire rack to cool completely. Store in an air tight container. 

Hope everyone had a great weekend, we did! Some warmer temperatures and sunshine has come our way. - JD   

Cherry Almond Loaf Cake

From Nigella Lawson's, How to Be a Domestic Goddess, comes this featured recipe. Aromatic almond and plump cherries are mellow in this buttery loaf cake. To me, it is very reminiscent of a bakewell tart and I could see drizzling royal icing over the top when making this cake during the holidays; instead I scattered sliced almonds on top for a bit more flair. 

Nigella Lawson's Cherry Almond Loaf Cake

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Makes 8 to 10 slices

1 1/2 cups natural coloured candied cherries

1 2/3 cups self-raising flour

2 sticks (1 cup) butter, softened

3/4 cup superfine sugar 

3 large eggs, beaten

2 - 3 drops almond essence

1 cup almond meal

1/3 cup milk

Method:

1. Preheat the oven to 170ºC/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.

2. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23x13x7cm / 9x5x3 inches) and bake for 3/4 to 1 hour, or until a cake-tester comes out clean.

3. As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.

Notes: I had to cook the cake a bit longer than stated in the recipe... ovens vary therefore cooking times may vary. 

For metric measurements and for other Nigella Lawson recipes click *here* 

Hope everyone had a great weekend. - JD 

Trail Mix Squares

Just like rice krispie treats these are easy to make however offer a few more ingredients for a more filling snack. They can be enjoyed anytime or on the go. This recipe also lends for a few ingredients to be altered or changed depending on ones taste. 

Trail Mix Squares

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1/4 cup (50ml) unsalted butter

4 cups (1L) miniature marshmallows

1/2 teaspoon (2ml) vanilla

5 cups (1.25L) Corn Flake cereal

1/2 cup (125ml) roughly chopped almonds or slivered almonds

1/3 cup (75ml) of each - chopped dried cranberries, chopped dried apricots, unsalted sunflower seeds, flax seeds, dried coconut flakes sweetened or unsweetened, your choice.

Butter a 8 inch (2L) metal square baking pan and line the bottom with parchment paper.

In a medium bowl mix the almonds, dried cranberries, dried apricots, sunflower seeds, flax seeds, and dried coconut flakes together. Set aside. 

In a large heavy bottom saucepan, melt the butter over medium - low heat. Add the marshmallows, stirring until the marshmallows are melted. Remove from heat and stir in the vanilla.

Alternating, stir in the cornflakes and the dried fruit, seed, and nut mixture into the marshmallow mixture. Stir until everything is well coated. Using a warm wet knife or greased hands, press gently into prepared pan. Chill for 20 minutes or overnight before cutting into squares.

Notes: For more gooey trail mix squares add 5 cups of marshmallows rather than the 4 cups. 

Hope everyone is having a good week so far. - JD