Banana Breakfast Cookies

Hi Guys!

It's been way too long since I've posted!  Busy doesn't even begin to describe what's been going on around here.  First of all, my daughter moved to New York.  She's a grown-up now.  Not sure how I feel about that yet.  And, we drove her to New York.  You read that right, we DROVE from Louisiana to New York.  Over 1400 miles each way.  With all of her stuff crammed in to the SUV along with Old School Italian Hubby, me, her and her brother in the back seat reverting to younger and more annoying brats with every mile.  It was fun.  But seriously we did have a few silly spats but for the most part it was a great old-fashioned family road trip.  We stopped at fun roadside attractions along the way and made wonderful memories.  Most importantly, we got her moved into her new life and she's happy and thriving.  What more could a Mama want?

We also lost our beloved family dog, Peanut.  He was such a special part of our family and we were lucky to have him for more than 13 years.  I'll miss my little shadow who followed me everywhere and sat at my feet while I cooked, hoping I would drop something yummy.



The other day I noticed that a few bananas in the fruit bowl were very ripe.  Perfect for baking.  I usually use over ripe bananas to make banana nut bread but I thought I'd try something new.  I'm not a huge breakfast eater.  I'm more of a coffee and more coffee kind of gal.  But I've been trying to eat healthier lately so I thought breakfast cookies would go great with my coffee and more coffee.  These are easy to make with just a handful of ingredients. 

BANANA BREAKFAST COOKIES

2 ripe bananas, mashed
1/2 cup smooth peanut butter
1 tsp vanilla extract
2 cups quick-cooking oats
1/2 cup chocolate chips
1/2 tsp cinnamon, optional*

Preheat your oven to 350 degrees.

Line a cookie sheet with parchment paper.  In a big bowl, mix the mashed bananas, peanut butter, vanilla extract, oats and cinnamon (if using) until combined well.  Fold in the chocolate chips until evenly distributed.  Scoop out with 1/4 cup measuring cup (I use an ice cream scoop) and roll into balls.  Place on the lined cookie sheet and flatten each ball.  Bake 15 minutes or until firm and lightly golden on top.  Let cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

These "cookies" have no added sugar and go great with a cup of coffee or tea.  They are healthy and filling.  You can substitute raisins for the chocolate chips if you'd like.  You can also use any nut butter you have.  This recipe is very versatile and a great way to use up over ripe bananas.  They keep for a week in an airtight container, even longer in the fridge. 

Triple Chocolate Cookies

Hey Y'all.  I've been talking to a lot of people lately who believe they can't cook or bake.  They think it's super complicated so they don't even try.  That's not the case at all.  I have lots of recipes that are so easy anyone can make them.  Here is a super simple cookie recipe.  It uses a box of cake mix.  I mean, come on, how easy is that?  

TRIPLE CHOCOLATE COOKIES

1 box chocolate cake mix (I used Swiss chocolate mix)

1 stick unsalted butter

1 large egg

1 tsp vanilla extract

1 cup semi sweet chocolate chips

1 cup white chocolate chips

Preheat oven to 350 degrees.

Melt the butter in the microwave or in a pot on the stove.

In a large bowl, combine the cake mix, melted butter, egg and vanilla extract.  You can use an electric mixer on low, but if you don't have one, just stir it until it's thoroughly combined.

Add the chocolate chips and stir to mix them in well.

Drop by rounded tablespoon onto a cookie sheet, leaving room between them.  An easy way to do this is to use two spoons.  Scoop with one spoon then use the second spoon to scrape the dough off and onto the cookie sheet.

Bake in a preheated 350 degree oven (you want them to go into a hot oven so be sure it's preheated) for 9-11 minutes or until the edges are just starting to brown.

Let them sit on the baking sheet for 1 minute after you remove from the oven.  Then use a spatula to transfer them to rack to cool.  Yields 4 dozen cookies.

These cookies are really yummy and chocked full of chocolate chips!  Awesome with a glass of milk.  Plus, it's so easy!  A great recipe to make with kids or for a party or anytime, really.  So, if you are one of those who think they can't bake, please give this a try.  You'll surprise yourself.

Candy Bar Brownies

Summer is here and we've been busy.  My son is playing summer baseball, of course, so we're at the ball park all the time.  We have also had some out-of-town visitors for the past few weeks.  Not to mention doctor's appointments and such.  I really just need a day to sit around with my feet up.  I'm sure many of you can relate.

Father's day was this past Sunday and my hubby loves brownies with frosting.  They're his favorite dessert.  So, I made him a special batch with a little added love (aka candy bars).  Bonus: they start with a boxed mix!  So easy!

CANDY BAR BROWNIES

1 box brownie mix (9x13 pan size)
plus ingredients needed to make them
1/2 cup chopped candy bars
1 (12 oz) bag milk chocolate chips
1/4 cup chopped nuts (I used salted peanuts)

Preheat oven to temperature called for on the box (they're all different so read the directions).

Follow the directions on the brownie mix to make batter.

Add 1/2 cup chopped candy bars.  I used Hershey Bars and Mr. Goodbars, but use whatever you like.

Stir to mix the candy bars evenly into the batter.

Grease a 9x13 baking dish.  TIP:  Use a stick of margarine for this.  I don't like to eat margarine but it's basically buttery flavored shortening.  It's cheap and works great for greasing baking dishes.

Spread the batter into the greased baking dish (it will be thick).

Read the box and however long it tells you to bake it, bake for 2 minutes less than that.  For example if it says 28-30 minutes, bake it for 26 minutes.  You don't want to over bake brownies!  You want them to be fudgy and yummy not hard and dry.

As soon as you remove the brownies from the oven, spread the chocolate chips on and return to the oven for 1 minutes only.  This helps to melt the chocolate chips.

They may not look melty but they are.  Gently spread with a rubber spatula (or a butter knife) to frost the brownies.

Finally, sprinkle with the chopped nuts.  TIP:  I use a pastry blender to chop nuts.  I just rock it back and forth to gently chop them.  Easier than using a knife.

Sprinkle the frosting with chopped nuts.

Now, let these cool!  (This is the hardest part of the recipe).  If you try to cut them now you will have a big old mess on your hands!  Let them cool completely before cutting.

These brownies are fudgy and sweet with nuggets of candy bars inside!  You can use Snickers, Twix, Reeses, Milky Way, any candy bar you like.  These are a real treat!  Perfect with a tall glass of milk.  My hubby loved them by the way.  I think you will too.  Enjoy!

Chocolate Chocolate Chip Cookies

Happy Valentines Day!  I have never been one of those girls that really got into the commercialism of this holiday.  When I was in college, I would wear all black and boycott it.  Now that I'm married, I have a sweet hubby who brings me flowers but I still think it's crazy to expect your guy to spend a fortune on gifts to show his love.  Seriously, flowers die, candy rots your teeth and jewelry is just shiny rocks.  I'd much rather have my guy show his love in little ways everyday than by buying extravagant gifts once a year.  But that's just me.

My hubby loves my chocolate chocolate chip cookies.  They taste like a brownie and a chocolate chip cookie got married and had a baby.  Perfect for Valentines Day, right?

CHOCOLATE CHOCOLATE CHIP COOKIES

1 stick unsalted butter, softened to room temperature
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp pure vanilla extract
1 cup self rising flour*
1/4 cup unsweetened cocoa powder
1/2 tsp cinnamon
1 cup semisweet chocolate chips

*If you don't have self rising flour, mix 1 cup all purpose flour with 1/2 tsp salt and 1/2 tsp baking soda.

Preheat oven to 350 degrees.

Cream the softened butter with sugar, brown sugar, egg and vanilla.  To "cream together" just means to mix with a mixer on medium-high speed until well blended and fluffy.

In a separate bowl, whisk together flour, cocoa and cinnamon.

Mix the flour mixture into the butter mixture until combined.  Don't over mix it.

Stir in the chocolate chips.

Drop from a Tablespoon, 2 inches apart, onto a cookie sheet.

Bake for 8-10 minutes.  You want these slightly under done.  If you over bake them, they will get all dried out and that's not good.  Just slightly golden on the edges.

These are so good!  It's like a brownie and a cookie all rolled into one.  If that doesn't say love, I don't know what does?

Easy Fudge

The renovations are nearing completion and I am overjoyed!  The walls are painted, the lights are on, the floors have been sanded and the tile work is almost done.  I can definitely see the light at the end of the tunnel!  Meanwhile, Christmas is almost here!  I like to make goodies to give away as gifts this time of year.  I think people enjoy cookies and fudge more than a generic candle or gift card.  I know I do.  Here is a very easy recipe for fudge.  You don't even need a candy thermometer!  It is downright decadent.  If you need something easy to make for a party or to give as a gift, this is it.

EASY FUDGE

3 cups semi sweet chocolate chips
1 can condensed milk
1/2 cup chopped nuts (pecans, almonds, walnuts, etc)
1  tsp pure vanilla extract
1/4 tsp almond extract*
dash of salt

*If you don't have almond extract don't worry, just use 1 1/4 tsp of vanilla extract.

Line an 8x12 inch baking dish with foil.  Here's a trick that makes it easy:  Turn the dish over and mold the foil to the outside of the dish.

Then, remove it, flip the dish over and sit it right in the dish.

So much easier!  Next grease the foil with a little butter or nonstick cooking spray.

In a heavy saucepan over LOW heat, melt the chocolate chips with the condensed milk, stirring frequently (if you don't stir it often it will burn and keep it on low heat!).

Once it is melted and smooth, remove from the heat and add the dash of salt.

 Add the extracts.

Add the chopped nuts.  I used almonds.

Mix well and pour into the buttered foil-lined dish.

Spread it out evenly.

Put it in the fridge to chill at least an hour (I like to let it chill overnight if I have the time).

Once chilled and set, put a cutting board (lined with wax paper for easy clean up) over the dish and flip upside down.  Remove the dish and set aside, then carefully peel off the foil.

Cut into small squares.  You can cut them any size you want.  The fudge is very rich so I like to cut them into small pieces.

See how easy this was to make?  No cooking the fudge to the proper temperature and all that jazz.  Simple and quick but with a great result.  I love a recipe like that!  If you don't like nuts or have an allergy, you can use mini marshmallows instead or chopped Oreos or chopped candy, etc.

I hope you give this a try.  Your family and friends will appreciate it, trust me.  Merry Christmas!