Once again my kitchen basket was filled with ripe banana’s this weekend.  Which gave me the perfect excuse to get in my kitchen and bake something with them.  It was perfect timing too because a few weeks ago I ran across this recipe and knew I had to give these a try.  It sounded healthy and delicious and perfect for the little ones in the house.  Now that they are in school I also knew it would be a healthy snack to include in their lunch boxes.  The girls both love banana’s and chocolate, like their mommy, so I knew these were going to be a hit.  I just made some slight adjustments to the original recipe like adding cinnamon, pecans, and combining a mix of mini chocolate chips and regular.  The chocolate chips were a bit of an accident as I reached into my cabinet only to find a little bit of regular chocolate chips left and whole bag of mini’s staring back at me.  Chocolate is chocolate right no matter the size, at least that’s what I thought.  The mini’s still tasted delicious in these bars.  I liked them best when they are slight warm.  Another tip: it may be best to store them in the refrigerator if they aren’t eaten quickly, like within two days.   

Enjoy everyone and Happy Monday!

Banana Chocolate Chip Oat Bars

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6 tablespoons unsalted butter, room temperature

1/2 cup packed brown sugar

1 egg

1/4 teaspoon salt

3/4 to 1 cup mashed bananas

2 cups old-fashioned oats

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans (or walnuts)

3/4 cup semisweet mini chocolate chips

Instructions:

Heat oven to 350 degrees. In a large bowl, cream butter and sugar. Add egg and beat well. Add salt and mashed banana and mix until incorporated . Add oats, cinnamon, nuts, and 1/2 cup mini chocolate chips . Stir. Spread in greased 8×8 inch pan and top with remaining 1/4 cup mini chocolate chips. Bake for 50 to 55 minutes. Cool and cut into squares.  Best when served warm.

Adapted from Sweet and Savory Tooth

 

Only a few days left until the girls start “school”….yikes!  Last week they met their teacher and got to see their classroom (pictures to come on the random side).  They were so excited, and once they stepped foot into their new classroom the toys were the center of their attention.  It was nice to see them comfortable in this new environment.  It’s so hard to believe they will be going to school when it feels like it was just yesterday that they were little babies.  Come Wednesday, when we have to drop them off for their first day of tot school I think we will have the hardest time with it.  I have a feeling we will be only ones shedding a tear (or two) also.  I let you know how it all goes and stay tune to pictures. 

Now let’s talk cookies….carrot cookies.  I know probably not the first thing you think of when you think of a cookie.  But these will not disappoint if you are a lover of a soft and chewy cookie.  I was lead to this cookie after searching for a semi-healthy cookie to pack in the girls lunch this week.  I found it on King Arthur Flour, a great resource for recipes, and knew it was the one to try.  I just made some minor changes to the original recipe.  I used less sugar, used pecan instead of almonds, and adding a slight pinch of nutmeg to the recipe.  Now I’m one of those people that like a soft and chewy cookie so these are right up my alley.  They are simply delicious and you really don’t feel bad biting into them and I feel even better packing them in the girls lunch.  I’m only hoping we have some left by Wednesday.  I think we only have three left!  Between me and the girls we pretty much devoured the batch in a few short days.  I guess that tells you we all liked them.   Hopefully you will enjoy these as much as we did too.

 

Super Carrot Cookies

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1/3 cup canola oil

2/3 cup light brown sugar

1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 tsp ground nutmeg

1/2 teaspoon salt

2 teaspoons vanilla extract

1 egg

2 Tablespoons maple syrup

1 cup grated carrots

1/2 cup pecans, chopped and toasted

1/2 cup dried cranberries

1/2 cup semisweet or bittersweet chocolate chips

1 cup white whole wheat flour

1 1/2 cups rolled oats

Instructions:

Preheat oven to 350.  Line two baking sheets with parchment paper.

In a large mixing bowl, combine the oil, suagr, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, vanilla, and egg, mixing until smooth.  Add syrup.  Stir in the carrots, cranberries, chocolate chips, pecans, flour, mixing gently until well combined.  Add the oats last, making sure they are throughly distributed throughout the bowl.

Drop tablespoon-sized balls of dough into prepared sheets, leaving about 1 1/2-inches between them.  Bake the cookies until they’re just barely set on top – about 12 to 15 minutes.

Adapted from King Arthur Flour

Growing up, I loved animal crackers so when I was at Williams-Sonoma recently and saw these cookie cutters I knew I had to have them.  I was so excited!  It was even better that they were on sale.  Yes, sale….I love that word!  It always makes buying something a little easier.  Right?  I only wish they would have had more or I would have bought an extra.  After buying these adorable cookie cutters I was excited to go home and start making animal crackers.  I used the recipe on the back of the box that the cookie cutters came in, thanks Williams-Sonoma.  Don’t be too scared by the instructions and the length.  The dough takes no time, it’s just the cutting of the cookies that took the longest.  It was well worth it.  Especially when the girls laid eyes on them for the very first time.  How fun!  I think we all had our favorite animals.  The elephant was my favorite, but I think that’s because it was the easiest to cut out and handle.  One munchkin liked the giraffe while the other liked the lion.  It was funny watching them eating these because they didn’t want to bite the little animals.  Too cute!  These were a hit in my house and they are already being asked for again.  Enjoy everyone and have a wonderful weekend!

Animal Cracker Cookies

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2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 1/2 sticks (12 Tablespoons) unsalted butter, at room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

Instructions:

Over a small bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes.  Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.  Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

Stop the mixer and add half of the flour mixture.  Beat on low speed until most of the flour has been absorbed.  Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface and divide into 2 equal balls.  Shape each into a disk and wrap separately in plastic wrap.  Refrigerate for at least 2 hours or up to 2 days.

Let the dough stand at room temperature for 5 to 10 minutes.  Place each dough disk between 2 clean, large pieces of plastic wrap.  Roll out the dough to 1/8-inch (3mm) thickness.  If the dough cracks while you’re rolling, let it stand at room temperature for 5 to 10 more minutes.  Remove the plastic wrap and place on a floured work surface.  Lightly dust the top of the dough with flour.

Preheat oven to 350.

Line several baking sheets with parchment paper.  Dip animal cookie cutters (or other cookie cutters) into the flour before using and cut out the shapes.  Placed cut cookie on the prepared baking sheets and repeat.  Gather scraps, re-roll and cut more cookies.

Bake the cookies until very light golden brown, about 14 to 16 minutes.  Transfer the sheets to a wire rack and let cookies cool at room temperature.

Adapted from Williams-Sonoma’s Annimal Cracker Cookie recipe

WARNING these bars are not healthy what so ever, but they are super delicious.  They are soft, chewy, chocolaty and gooey.  Oh, and rich and delicious.  I was introduced to this recipe earlier in June when my mom came down to visit.   She brought a sample of these bars that she made at home before her visit down.  She brought just one bar so my husband could try them.  It was gone in minutes and he secretly wished there was more.  It didn’t help that toffee is one of his favorites.  Since my hubby approved of these bars I knew it would be safe to make for our 4th of July indoor picnic at work.  After all he is the official taste tester in the house.  My mom got the recipe from Pillsbury’s Cook-Off Cookbook and if you haven’t seen it at your local grocery store make sure to keep your eyes open next time your there.  It’s packed with some really great recipes.

After making these bars, my husband arrived home from the gym and was very concerned he was only be left one bar like my mom had brought him.  I was able to save him several bars in the end and he was super happy.  However, last night he did say to me….”why do you make all these sweet treats and leave them around for me to eat?”  He then went on to say….thank you!

I hope everyone has a fabulous 4th of July!!! 

Fudgy Chocolate Chip Toffee Bars

Print Recipe

1/2 cup unsalted butter, melted

2 cups graham cracker crumbs (about 32 squares)

1 bag (8 oz) Heath Bits ‘O Brickle toffee bits (1 1/2 cups)

1 roll (16.5 oz) refrigerated chocolate chip cookies

1 bag (12 0z) semi-sweet chocolate baking chips (2 cups)

1 can sweetened condensed milk

1 tbsp unsalted butter

1 tsp vanilla

Instructions:

Heat oven to 350.  Spray bottom only of 13×9-inch pan with cooking spray.

In a medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of the toffee bits.  Press mixture evenly in bottom of pan.  Refrigerate about 15 minutes or until firm.

Meanwhile, let cookie dough stand at room temperature 10 minutes to soften.  In a 2-quart saucepan, heat chocolate chips, milk and 1 tbsp butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.  Remove from heat; stir in vanilla.  Spread mixture over cracker crust.

In a medium bowl, break up cookie dough.  Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended.  Crumble mixture evenly over chocolate layer.  Sprinkle with remaining 3/4 cup toffee bits.

Bake 25 to 35 minutes or until golden brown.  Cool completely, about 2 hours.  For a firmer bar, refrigerate 30 minutes.  For bars, cut into 8 rows by 4 rows.

Recipe from Pillsbury Bake-Off Cookbook

A few weeks ago I received a comment from Katherine Ann who wrote me a wonderful note asking me for a little favor.  You see, her dad is a lover of Cap’n Crunch cereal!  So much so that every year her and her sister get him a box for Christmas.  Due to his love of Cap’n Crunch, she asked me for an idea for using the cereal in a recipe so she could make for her dad for Father’s Day.  What a nice daughter! 

Here is Katherine’s note from a few weeks ago:

I knew I couldn’t let Katherine or her dad down so I took on the challenge to come up with the perfect recipe.  It took a couple weeks to decide what to make but in the end I decided on these cookie cupcakes.  If Katherine’s dad is anything like mine (and my husband) cookies and cupcakes are a favorite so why not combine the two?  Then I topped them with vanilla ice cream which added a little more.  Now I have to honestly say I haven’t had Cap’n Crunch cereal since I was a little girl.  When my husband saw the box he was like a little kid again and couldn’t wait for me to not only make these but to also have a bowl.  He was my test taster too and he approved so I’m hoping these will get the same approval from Katherine’s Dad.

Cap’n Crunch Cookie Cupcakes with Vanilla Ice Cream

Print Recipe

1 1/2 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

1/2 packed cup light brown sugar

3 large eggs

1 tsp vanilla extract

1 cup milk

1 cup Cap’n Crunch cereal, crushed

1/2 cup white chocolate chips (optional)

Vanilla Ice Cream

Instructions:

Preheat oven to 375 degrees.  Spray a mini muffin tin with nonstick cooking spray; set aside.

Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl when needed.  Beat in vanilla.  Reduce speed to low and add flour mixture in two batches, alternating with the milk, and beating until combined.  Stir in Cap’n Crunch cereal and white chocolate chips (if using) by hand.

Fill each cup with batter.  Bake, rotating tins halfway through, until pale golden and cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to a wire rack to cool completely before removing cupcakes.

Once cupcakes are cool, top each cupcake with a scoop of vanilla ice cream and top with additional Cap’n Crunch cereal.  Serve and enjoy!

This recipe was a lot of fun to make and thank you Katherine for asking me to come up with a recipe for your dad.  I hope your dad loves these cookie cupcakes this coming Sunday for Father’s Day.

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