background preloader

Chocolate Chunk Banana Bread Cookies

Chocolate Chunk Banana Bread Cookies
I love recipes that make me feel like I can get away with eating something sweet first thing in the morning. These banana bread cookies do the trick! Combining my own love for banana bread and the addition of chocolate chunks, these cookies are soft and cake like, much like the bread. They are perfect for enjoying with a cup of coffee in the morning, as a afternoon snack or the perfect dessert. They are a great excuse to eat a cookie any time of day. And with oatmeal and bananas, I feel just a little less guilty indulging in them! White Lily was kind enough to send me some of their flour to test out and I found this recipe while looking over the recipes on their site. Ingredients yield: 4-6 dozen, depending upon size. Directions Preheat oven to 375° degrees F. In medium bowl stir together flour, baking powder, baking soda and salt. In large bowl beat butter until light and fluffy. Stir in flour mixture. Stir in oats, nuts (if desired-I excluded them) and chocolate chunks.

http://ohmysugarhigh.com/chocolate-chunk-banana-bread-cookies-recipe/

Related:  Cookiescomida

Deep-Dish Chocolate Chip Cookie for One By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? I’m sorry. Grilled Chicken Sandwich with Pesto Goat Cheese Spread Summer time means basil, and basil means pesto. But this isn’t a recipe for pesto - I make mine different every time – no, this is a recipe that takes pesto and makes it something more, something special. How do you make pesto, already chock full of robust herbiness and garlic, better? Two words: goat cheese. Think of this humble sandwich as a stage.

Pierogi Recipe October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe).

Peanut Butter Chocolate Chip Cookies Based on a from long, long ago, I’ve been toodling around for quite some time with the concept to get, what is to me, the perfect peanut butter cookie. And I finally think I’ve got it! While I generally like to steal a cookie (or five) warm from the baking sheets, these cookies benefit greatly from cooling to room temperature (and are fantastic out of the freezer especially if you have the patience to let them sit on the counter for about 3 1/2 minutes – pure bliss). After baking and cooling, the texture becomes cakey and soft and they nearly melt in your mouth with their peanut buttery sweetness. I am surprised by how much I love these babies, since I am such a huge fan of my other favorites.

Chocolate Chip Filled Melting Moments UPDATE: Don’t forget! You have until Noon (EST) on Friday, June 13 to enter the contest to win your very own copy of The Essential Chocolate Chip Cookbook. Simply follow this link and leave a comment. Chicken Parmesan Wonton "Cupcakes" Chicken Parmesan Wonton “Cupcakes” Oh man, what a comeback! As several of you mentioned recently, it’s been a while since I posted a new savory wonton “cupcake” recipe. How to make black garlic Black garlic is a traditionally Korean specialty that is also becoming common in North America. While it may be simple to purchase pre-packaged black garlic, it can be more rewarding to make your own at home. Once your garlic is ready, you can use it in all sorts of dishes such as pasta, hummus, pizza or stir-fries. Fermenting the garlic is a simple process but it does take a long stand-by time, so be prepared to wait a while for your black garlic to be ready. 1,Put as many whole, unpeeled garlic bulbs as you would like in your container. The container can be any material that is safe for the oven, and should be big enough to hold the amount of garlic you want to make.

Lemon melting moments « Itty Bitty Kitchen These rich zesty cookies certainly live up to their name and melt in your mouth. Lemon Melting Moments: 200g [7/8 cup, or approx 14 tablespoons] unsalted butter, room temperature1/4 teaspoon salt1/2 cup confectioners sugar1 1/2 cups all-purpose flour1/2 cup cornstarch1 teaspoon vanilla extractzest of one lemon Chocolate Fudge Butterfinger Cookies… Good Thursday morning! I am in Ohio right now freezing my tail off in the middle of a Smuckers Factory tour and a whole bunch of other cool stuff with some other bloggers. Thanks Smuckers Family for sending me!! Free Delicious Italian Recipes The local market ran Cornish hens on sale so I took advantage of the opportunity and decided on preparing this Baked Cornish Hen with Cumberland Sauce Recipe for supper. Up until this time I was not real familiar on exactly what Cumberland Sauce consisted of so I guess I kind of prepared this recipe out of curiosity; it kind of reminds me of a sweet and sour sauce, except the ingredients are a little different. Because this is a sauce I don’t normally run into I went to “Wikipedia” to get a little bit of a history on it. “Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th century, the sauce was named for the Duke of Cumberland, who had ties to Hanover, Germany, where the sauce was invented.

Related: