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. 

Pear Apple Crisp

Yesterday was the first day of Fall.  It was a lovely 94 degree day here in South Louisiana.  Ugh.  I love Fall, and it may be here on the calendar, but someone forgot to tell the weather.  Oh well, maybe next week (or month) will be more pleasant.  In the meantime, I will make Fall inspired dishes and dream of falling leaves and sweater weather.  Speaking of Fall inspired dishes...

PEAR APPLE CRISP

2 (15 oz) cans sliced pears in extra light syrup (reserve the syrup)
2 Granny Smith apples, peeled and sliced
3 TBS reserved pear syrup
1/2 tsp vanilla extract
1 tsp corn starch
1/2 stick butter, softened
1/4 cup all-purpose flour
1/4 cup brown sugar
1 cup oats
1 tsp cinnamon (plus more for sprinkling)
pinch of salt

Preheat oven to 350 degrees.

Drain the pears, reserving the syrup.  Place the drained pears in a baking dish.

Add the peeled, sliced apples to the baking dish.

Sprinkle a little bit of cinnamon over the apples and pears and stir.

In a small bowl, mix 3 TBS of the reserved pear syrup, vanilla extract and cornstarch (I use a whisk).

Pour this over the pears and apples and stir gently.

Make a crumble by mixing together oats, flour, brown sugar, cinnamon and salt.

Add softened butter.  Using a fork, mix until crumbly.

Sprinkle over the pears and apples.

Bake at 350 degrees for 30-35 minutes or until bubbly and crisp on top.

Let sit for 5-10 minutes before serving.

This is a simple recipe that really feels like Fall.  It makes your kitchen smell amazing, too!  Plus, it tastes great!  You can't beat that.  Happy Fall Y'all!

Chocolate Peanut Butter Oat Clusters

My Mama gave me a big bag of old fashioned oats.  I like to eat oatmeal as much as the next guy but you can only eat so much.  Plus, it's August. In Louisiana.  It's 90 degrees at breakfast time!  Not exactly the "chill in the air weather" that makes you crave a steaming bowl of oatmeal.  So, I made some little treats that are cool, portable and popable.  They taste so good you won't even realize they're good for you!  Bonus:  this recipe has only 4 ingredients!

 

CHOCOLATE PEANUT BUTTER OAT CLUSTERS

1/4 cup peanut butter
1/4 cup milk
1/2 cup semisweet chocolate chips
1 1/2 cups old fashioned rolled oats (quick cook oats will work too)

Melt the peanut butter, milk and chocolate chips in a medium sized pot over low heat.

Stir it often until it is melted and smooth.

Remove it from the heat then stir in the oats.

Mix well to thoroughly combine.

Drop by a Tablespoon (I use a small scoop) onto wax paper (or a buttered plate or a silicone mat).

Chill in the fridge to let them set up (at least 10-15 minutes).  Store leftovers in the fridge in an airtight container.

These little clusters are like granola bars rolled into a ball!  So yummy!  They have a great chewy texture.  They're not too sweet (no added sugar).  They're chocolatey.  Plus, they are good for you!  That's a win win right there!