Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

A Bit of Healthy May 19, 2015

I know I post a lot of treats on here, but I’m trying to also give space to savory dinners and healthier treats.  Today I’m sharing some healthy recipes that will work for breakfast, snacks, and dessert.  I’m also trying to get back in the habit of letting you know about things that piqued my interest during the previous week.

Let’s start with a really healthy, hearty granola bar for your breakfast.  Granola’s not actually that hard to make, but these bars are even simpler.  I love that they’re naturally sweetened and chock full of good for you seeds and nuts.  These hold together really well and are a great make ahead breakfast to have on hand for busy mornings.

Hearty Granola Bars (by Oh She Glows)

1 1/2 c. mashed bananas (about 3)

1 tsp. vanilla

2 c. rolled oats

1/2 – 3/4 c. chopped dried cherries (If you’re uber sugar-conscious, you could sub in an unsweetened dried fruit like raisins.)

1/2 c. chopped walnuts

1/2 c. sunflower seeds (shelled)

1/2 c. pumpkin seeds (shelled)

1/2 c. sliced almonds

1/4 c. hulled hemp seeds (I didn’t have this, so I subbed in chia seeds.)

1 tsp. cinnamon

1/4 tsp. fine sea salt

1. Preheat the oven to 350 degrees.  Lightly grease and line with parchment a 9×13 pan.  In a large bowl, stir together the banana and vanilla.

2. In a food processor, pulse the oats til they’re coarsely chopped (but not turned into flour).  Stir the oats into the bananas.

3.  Add the rest of the ingredients, mix til moistened, then pour into the prepared pan.  Press down firmly and smooth out the top.

4. Bake 25-27 minutes or til firm and lightly gold on the edge.  Cool in the pan for 10 minutes, then cool completely on a wire rack.  Once cool, slice into 16 bars.

Hearty Granola BarsHearty Granola Bars 2

I said granola was easy to make, and this recipe will prove it to you.  This is a healthy granola recipe that’s lightly sweetened, makes a good bit, and tastes like banana bread.  Here’s just how easy it is.

Banana Bread Granola (from Two Peas and Their Pod)

3 c. old-fashioned oats

1 c. chopped walnuts

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 c. mashed banana (about 1)

1/4 c. melted coconut oil

1/4 c. maple syrup

2 tbsp. brown sugar

1 tsp. vanilla

1. Preheat the oven to 350 degrees and line a baking sheet with parchment.

2. In a large bowl, combine the oats, walnuts, salt, and cinnamon.

3. In a medium bowl, combine the banana, oil, syrup, brown sugar, and vanilla.  Pour the liquid mix over the dry ingredients and stir til coated.  Spread on the baking sheet.

4. Bake for 25-30 minutes, stirring occasionally.  Let cool on the baking sheet.

Banana Bread Granola  (My close up pic was blurry so I only have this one, sorry.)

This last recipe involves more work than the first two.  In fact, when I first made it, I decided that I would never make it again.  But that was before I’d tasted it.  These little energy bites taste just like an oatmeal raisin cookie.  Now, I’m not usually a fan of oatmeal raisin cookies.  I’ve had too many of them that tasted of burnt raisins, so I tend to stay clear of them on principle.  But these cookie bites aren’t baked, so you don’t have to worry about that.  And though it’s a bit tedious to roll all of the sticky mixture into little balls, they do taste REALLY good.  Next time I might try pressing them into bars to see if it’s any easier.  These are pretty sweet, but it’s just from raisins and dates.  Here’s how I get my oatmeal raisin fix.

Cinnamon Raisin Cookie Bites (from Texanerin Baking)

3/4 c. walnuts

3/4 c. rolled oats

1 c. dates

3/4 c. raisins

2 tsp. vanilla

2 tsp. cinnamon

1/2 – 1 c. oat bran

1/2 – 1 c. rolled oats

1. In a food processor, pulse the walnuts and 3/4 c. oats til there are no more large pieces; set aside.  In the food processor, pulse the dates and raisins together til smooth.  Add in the vanilla and cinnamon and pulse to combine.

2. Add in the nut mixture and pulse to combine.  Add 1/4 c. each of the oat bran and rolled oats and pulse til you reach a good consistency (it should hold together when squeezed).  Add more of each if necessary til the consistency is right; be careful to not add too much.

3. With wet hands, firmly squeeze by tablespoons into compact balls.  (This is what took a lot of work.  The mix is very sticky and it takes a lot of squeezing to compact it tight enough.  Because it was taking so long already, I didn’t bother to make mine round.  I got a couple dozen bites, but it would just depend on what size yours are.)

Cinnamon Raisin Cookie BitesCinnamon Raisin Cookie Bites 3

This past week, I read a couple of great cookbooks that I wanted to share with you.  The first one was Cook This Now by Melissa Clark.  I really like Melissa’s style of writing, and I found a few recipes that really grabbed my attention.  In the future, you can be on the lookout for Pistachio Shortbread (Sounds really good, especially with the exotic addition of orange blossom water.), Carroty Mac and Cheese (A classic baked mac and cheese with the shouldn’t-be-too-noticeable, healthy addition of grated carrots.), and Thai-Style Ground Beef with Chiles and Basil (I’m really not sure why, but this one just sounded too tasty not to write down.).

I also read a cookbook by one of my favorite food bloggers.  It’s called Easy Gourmetand it’s by Stephanie Le of I Am a Food Blog.  As readers of her blog would expect, the cookbook is filled with inventive recipes, gorgeous photography, and a fun style of writing.  The recipes that really caught my eye were Pistachio Pavlovas (Are you sensing a theme?) and Quinoa Pea Cakes (You know I love quinoa, so of course I want to try it in fritter form.).

What’s caught your eye lately?


Ugly Food Tastes Good May 12, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:24 PM
Tags: , ,

So you probably know by now that I am nowhere near what could be considered a good food photographer.  I sincerely admire the bloggers that take the time to style their plates, set up near some natural light, and take hundreds of great photos.  I cook to keep my husband and I fed, and I blog about what we eat if it tasted good.  I try to snap a photo before we eat, but I can’t take too long or the food gets cold.  (Plus I’m slightly lazy.)  So sometimes I take pictures of food that just doesn’t look that great, but I share it anyway.  Today I’m exhibiting two of my recent photographic fails.  What these recipes lack in pretty, they do NOT lack in flavor.  Both of these were birthday treats, and they were both huge hits.

You may have heard me discuss this before, but I am not very proficient at making angel food cake.  I’ve tried making it a few times before (it’s one of hubby’s maternal grandmother’s favorites), but something always goes wrong.  For her birthday this year, I decided to try this recipe for angel food cupcakes.  Not only is it from one of my favorite bloggers, but I thought that I might do better with cupcakes than with a full-sized cake.  And while I don’t think my technique is perfected yet, these definitely turned out better.  They shrank a bit in the oven, but they had a nice, fluffy texture and a really lovely lemon flavor.  The original recipe topped them with a marshmallow frosting, but since Grandma is a diabetic, I nixed that idea.  Instead I got some sugar-free Cool Whip and used that as frosting instead.  I noticed afterward, that I was supposed to get 18 cupcakes, but I only got 12 plus a double cupcake (which is what I used to taste test!).  Still, they were really nice and I’m definitely going to use it for Grandma’s birthday next year.

Pink Lemonade Angel Food Cupcakes (from Table for Two)

3/4 c. + 2 tbsp. sugar

1/2 c. cake flour

1/4 tsp. salt

6 room temp egg whites

2 1/2 tbsp. warm water

1/2 tsp. lemon extract

3/4 tsp. cream of tartar

3-4 drops red food coloring  (All I had was gel food coloring, so I left it out.)

1. Preheat the oven to 350 degrees.  Line 18 muffin cups with paper liners.

2. In a small food processor, pulse the sugar til it’s super fine.  In a medium bowl, sift together the flour and salt with 1/2 the sugar.

3. In a large bowl, whisk together the egg whites, water, lemon extract and cream of tartar for 2 minutes.

4. With the mixer on medium, carefully add in the other half of the sugar and beat til medium peaks form.  Dust the top of the egg mix with a little of the flour mix; gently fold til combined.  Repeat until all the flour mix is incorporated.

5. Once the flour is incorporated, fold in the food coloring.  Divide the batter evenly among the prepared cups, filling til nearly full.

6. Bake 18-20 minutes or til the tops are golden brown and a toothpick inserted in the center removes cleanly.  Cool completely on a baking rack.

Pink Lemonade Angel Food Cupcakes Pink Lemonade Angel Food Cupcakes 2

Now this next one was my hubby’s special treat for his birthday.  He’s not really much of a cake person, but he is an oreo person.  I’ve been pinning birthday treat ideas to a special, secret board and this is the one that I chose to do this year.  These are what I would affectionately term a “hot mess”, LITERALLY!  They’re oreo pancakes layered with an oreo whipped cream.  I’m not sure how the original blogger managed to get her lovely photos, but my hot off the griddle pancakes melted the whipped cream into a big ol’ mess.  Still, they were delicious, and the hubs really loved them.  All in all, they were easy to make and a nice, special treat.

Oreo Pancakes (from Grandbaby Cakes)

For the pancakes:

1 1/3 c. all-purpose flour

1 1/4 tsp. baking powder

4 tbsp. sugar

2 tbsp. cocoa

2 eggs

1 c. buttermilk

4 tbsp. melted butter

1 tsp. vanilla

1/4 c. chopped oreos

For the whipped cream

1 c. heavy cream

1 tbsp. confectioner’s sugar

1 tsp. cornstarch

1/4 c. chopped oreos

1. In a large bowl, whisk together the flour, baking powder, sugar, and cocoa.

2. Add in the eggs, buttermilk, butter, vanilla, and oreos.  Pour the batter by 1/4 cupfuls onto a hot frying pan or griddle and cook til browned and crisp on both sides.

3. Place in a 225 degree oven to keep warm and repeat with the remaining batter.

4. While the pancakes cook, whip the cream on high til peaks start to form.  Add in the confectioner’s sugar and cornstarch and mix til stiff peaks form; fold in the oreos.

5. To serve, alternate layers of pancakes and whipped cream and garnish with chocolate syrup.

Oreo Pancakes Oreo Pancakes 2 Oreo Pancakes 3  (Like I said – hot mess!)

Before I leave you for the night, I wanted to share a friend’s blog that’s really been a blessing to me lately.  This friend is currently serving at a mission in Japan and blogging about it over at Standing Upside Down.  Her posts are sometimes light-hearted and sometimes serious.  Two of her recent, more serious posts have really spoken to my heart.  In Be Still she reminded me that I can’t do my work for God as well as I should unless I’ve spent quiet time in communication with him.  And in Pressed Down, Shaken, and Overflowing she was very honest about a time when she was inwardly complaining, but God blessed her anyway, more than she could have hoped for.  It was a beautiful reminder that God blesses us because He loves us, not because we’ve done anything to deserve it.

What are some of your recent blessings?


Slow Cooker Supper May 5, 2015

Filed under: Uncategorized — foodfaithandfinds @ 8:49 PM

So I know it’s Cinco de Mayo, but I’m not going to share any Mexican food with you today.  First of all, I haven’t made any new Mexican recipes for a while.  Secondly, we never really celebrate it.  I mean, we live in Texas and eat Mexican food on a regular basis, so it doesn’t seem necessary.  Instead, I’m going to share with you one of the tastiest and easiest slow cooker curries we’ve ever tried.  You barely have to do anything, and it gives you so much of a flavorful, delicious dish.  We got 6 servings out of it and enjoyed each one enormously.

Slow Cooker Coconut Chicken Curry (from A Cedar Spoon)

2 lb. chicken thighs (I chopped mine for faster cooking.)

1 cubed bell pepper

1 sliced jalapeno

1/2 chopped sweet onion

5 peeled, chopped carrots

1 14 1/2 oz. can diced tomatoes

2 cloves minced garlic

1/2 c. coconut milk (I wanted even more coconut flavor, so I’ll try doubling this next time.)

2 tbsp. curry powder

1 tsp. cumin

1 tsp. crushed red pepper

1/2 tsp. salt

1 tsp. coriander

6 oz. tomato paste (I thought this took over the flavor a little too much, so next time I’ll try just 3 oz.)

1. Trim the fat off the chicken and place it in the bottom of the slow cooker with the bell pepper, jalapeno, onion, carrots, and diced tomatoes.

2. In a medium bowl, whisk together the remaining ingredients til combined.

3. Pour the sauce in the slow cooker and stir to coat.

4. Cook on low for 6 hours (or high for 4 hours) or til cooked through.

5. Serve over rice and top with cashews or toasted coconut.

Slow Cooker Coconut Chicken CurrySlow Cooker Coconut Chicken Curry 2(I might have gone a little crazy with the cashews.)

So, do you celebrate Cinco de Mayo, and if you do, what do you fix?


Can You Tell What I’m Craving? April 28, 2015

Before I get into my cravings, I wanted to share some upcoming deals that have definitely caught my attention.  First up, Orange Leaf (frozen yogurt) just brought back their pink lemonade flavor.  That sounds like a fun flavor to try for these increasingly warm days.

Starbucks is also bringing something back, their Frappuccino Happy Hour!  From May 1-May 10 between 3 and 5 PM, you can get frappes for half price.  They’ve debuted a new flavor (S’mores!!!) that I’m really looking forward to trying (maybe even this weekend).

Now for your first clue to what I’m craving.  (And, for the record, I am NOT pregnant.  Regular people get cravings too.)  These healthy chocolate chip cookies really surprised me.  I tried them mostly to use up 2 very ripe bananas, but they tasted way better than I expected.  Unlike the banana-oat chocolate chip cookies I posted last year, these don’t taste that much like banana.  They don’t taste exactly like a regular chocolate chip cookie, but they are really tasty.  As a bonus, they’re completely healthy!  They’re gluten-free, egg free, dairy free (depending on the chocolate chips you use), and you can feel really good about eating this and giving it to your family.  I can tell you that these will definitely be a regular in our house.  I also really love how you can easily change these up; I’m planning a trail mix version for the next batch.  It’ll have sunflower seeds, peanuts, raisins, and chocolate chips.  I got 28 of these when I made them, so there’ll be plenty to share.

Healthy Chocolate Chip Cookies (from Macaroni & Cheesecake)

2 mashed bananas

1/3 c. peanut butter

2/3 c. unsweetened applesauce  (This is key because it mutes some of the banana flavor.)

1 tsp. honey

1 tsp. vanilla

1/2 tsp. salt

1/2 tsp. cinnamon

2 dashes nutmeg

1 1/2 c. quick-cooking oats

1/2 c. semisweet chocolate chips

1/4 c. chopped peanuts (I used chopped pecans instead and really liked it.)

1/4 c. unsweetened coconut

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment.

2. In a medium bowl, stir together the bananas, peanut butter, applesauce, honey, vanilla, salt, cinnamon, and nutmeg.  Stir in the oats til incorporated.  Add in the chocolate chips, nuts, and coconut and stir to combine.

3. Drop the dough by rounded tablespoonfuls onto the baking sheets, spacing them about 1 inch apart (since they don’t spread).

4. Bake 20-25 minutes, til the cookies are set, slightly crisp on top, and are easily moved.  Place on a wire rack to cool completely.

Healthy Chocolate Chip CookiesHealthy Chocolate Chip Cookies 2

Now we get to what I’m really craving.  How do you feel about cookie dough?  Do you like it?  Love it?  Live for it?  I’ve always liked cookie dough, and while I’ll definitely lick the beaters or scrape the bowl, I’m not the kind to buy cookie dough and just eat the entire package raw.  Then came this recipe.  It’s easy and super quick to make, can feed 2 people (or 1 who’s especially hungry), and tastes just like cookie dough without the raw egg worry.  I’m just obsessed with this lately, and I’m having a hard time not eating it every day.  Try it if you dare, but I warned you.  ;)

Cookie Dough for Two (from Family Fresh Meals)

1/4 c. brown sugar

2 tbsp. softened butter (You do not have to think about this ahead of time.  I just nuke the butter and proceed.  Since you’re not baking it, it doesn’t matter if some of the butter melts.)

1/8 tsp. salt

1/8 tsp. vanilla

1 tbsp. milk

5 tbsp. flour

2 tbsp. chocolate chips (I think the mini ones are perfect.)

1. Mix together the butter, brown sugar, salt, and vanilla til well combined.

2. Mix in the milk, then add the flour 1 tbsp. at a time til you reach a cookie dough texture.

3. Mix in the chocolate chips and enjoy!

Cookie Dough for TwoCookie Dough for Two 2

What’s your latest obsession?


Good Things in Small Packages April 21, 2015

I know everybody knows that saying, but did you know that it can apply to food and not just little blue jewelry boxes?  It really does, but before I show you the proof, I wanted to share a couple of upcoming deals that you might want to check out.

Next week (4/28), Krispy Kreme is celebrating Hero Day by offering a free dozen glazed donuts with the purchase of a dozen donuts.  Though it’s not mandatory, they encourage you to share the extra dozen with some heroes in your life (their examples are moms, teachers, police officers, etc.).  Sounds like a pretty cool idea.

Also, Sonic must think it’s summer already because they’re back with their half-price shakes after 8 pm (from now through Sep. 1).  I know my hubby for one will be happy to hear that.

The first small treasure I wanted to share was really something that I made just to use up some egg whites, but it turned out so incredibly that it didn’t even last a day at my house.  The other funny thing about this is that I tweaked the recipe to fit what I had on hand + a random Pinterest inspiration, but they turned into the best lime and coconut macaroons I’ve ever tasted.  Here’s how to make them.

One Bowl Coconut Macaroons (from Kraft)

1 14 oz. package sweetened, shredded coconut (I only had 1/2 that amount in sweetened, so I subbed in unsweetened for the rest.  The nice part was that I then needed extra moisture, so I could add in the juice and zest of 1 lime.)

2/3 c. sugar

6 tbsp. flour

1/4 tsp. salt

4 egg whites

1 tsp. almond extract (As I’m sure you can guess, I omitted this entirely.)

1. Preheat the oven to 325 degrees.  Grease and flour 2 baking sheets.  In a large bowl, combine the coconut, sugar, flour, and salt.  Stir in the egg whites and extract (or lime juice and zest) til well blended.

2. Drop by tablespoonfuls 2 inches apart onto the prepared sheets.  (I used my 1 1/2 tbsp. cookie scoop to portion them and got 2 dozen cookies.)

3. Bake for 20 minutes or til the edges are golden brown.  Immediately place on wire racks to cool completely.

One Bowl Coconut MacaroonsOne Bowl Coconut Macaroons 2

Back in January, I posted a recipe for a healthy little bite that you could use to get over your midday slump or to healthily satisfy your sweet tooth.  Unbeknownst to y’all, I’ve been trying many of those types of recipes during this year, and I have come across a winner.  This one was SOOO good.  I meant to share these with my husband; I even offered them to him once or twice.  But he never took me up on them, and I devoured them all (In case you’re wondering, I only made a half batch.).  They’re just that addictive!  And they’re super easy.  Most of these recipes involve soaking dates or using the food processor, but these ones come together in just minutes with one bowl.  I got 8 in my half batch, but I can almost promise you that you’re going to want the whole batch just for yourself.

Chocolate Peanut Butter No-Bake Energy Bites (from Gimme Some Oven)

1 c. old-fashioned oats

2/3 c. toasted, unsweetened coconut flakes

1/2 c. peanut butter

1/2 c. ground flax seeds (I didn’t have this, but I’d love to try it next time.)

1/3 c. honey

1/4 c. cocoa

1 tbsp. chia seeds

1 tsp. vanilla

1. In a medium bowl, stir all the ingredients together.  Cover and chill at least 30 minutes.

2. After chilling, roll into balls.  Store in the fridge or freezer.

(So, I think that you could portion them out immediately with the help of a cookie scoop.  I’ll try it next time and let you know how it goes.)

Chocolate Peanut Butter No-Bake Energy BitesChocolate Peanut Butter No-Bake Energy Bites 2

What are some of your favorite good things in small packages?


Have Some Healthy April 14, 2015

Filed under: Uncategorized — foodfaithandfinds @ 7:52 PM
Tags: ,

Last week was about cookies, so maybe this week we should balance that out with some healthier but still delicious foods.  I love to have sweets around, but I do feel better when I eat plenty of fruits and veggies too.

This first recipe is a great way to use some of the fabulous strawberries that are in season right now, and as a bonus you get to enjoy their sweet taste on some leafy greens.  This is a super simple dressing to make, and you probably have most of the ingredients in your pantry right now.  I made this to go with our Easter dinner, and everyone really seemed to enjoy it (even my salad-hating brother-in-law).  If you’ve got some berries languishing away in your fridge why not turn them into something springy that’ll perk up your healthy lunch.

Strawberry-Herb Dressing (from Cafe Johnsonia)

1 1/2 c. hulled strawberries (You could even use thawed frozen berries if they’re not in season yet in your area.)

2-4 tbsp. sugar (Start on the low side and adjust to the sweetness of your berries.)

1/4 – 1/2 tsp. dried rosemary

1/4 – 1/2 tsp. dried thyme

1/4 – 1/2 tsp. dried basil

1/4 – 1/2 tsp. dried oregano

1/4 tsp. salt

1 pinch pepper

1/4 c. balsamic vinegar

1/2 c. extra-virgin olive oil

1. Put all the ingredients in a food processor or blender and puree til smooth.

Strawberry-Herb DressingStrawberry-Herb Dressing 2

Now this next one is even more exciting.  It’s a whole new way to eat oatmeal.  I’m a bit of a contradiction when it comes to oats.  I love a good oatmeal cookie, oatmeal pancake, oat bar, or similar treat, but I’m not a huge fan of oatmeal.  I don’t know if I just don’t cook it right (though my hubby likes how I cook his) or if it’s just that I eat it too slowly and it becomes gluey.  Whatever the reason, you’ll rarely find me sitting down with a bowl of it.  But this recipe immediately grabbed my attention.  I’ve pan-seared angel food cake and pound cake, so I probably should have thought of this on my own.  Still, now that I’ve found it, I’m not going to give it up anytime soon.  What I really love about this way of cooking the oatmeal is that the outside gets really crispy and buttery while the inside is nice and creamy.  I also like that you do the majority of the cooking ahead of time, and then it only takes a few minutes to fry it up in the morning.  And though she eats it with fruit and yogurt on top, we loved it all by its crispy, buttery, little self.  Don’t believe me?  Go try it for yourself.

Pan-Seared Oatmeal (from Rachel Cooks)

1 1/2 c. steel-cut oats (sometimes called Irish oats)

2 c. milk

2 c. water

1/4 c. brown sugar

1/8 tsp. salt

1. In a large, deep saucepan, combine all the ingredients and bring to a boil over high heat.

2. Reduce the heat to a simmer and cook 20 minutes or til thick.  (Be careful since it will bubble and spurt violently as it thickens, hence the deep saucepan.)

3. Grease an 8×8 pan, pour in the oatmeal, smooth the top, and chill overnight.  (Personally, we prefer ours to be even thinner for a greater crispy to creamy ratio, so I’d use a couple of smaller pans.)

4. To sear, set a frying pan over medium-high heat and add a pat of butter.  Slice the oatmeal in squares and fry about 5 minutes per side or til golden-brown and heated through.  Serve topped with yogurt, fruit, syrup, honey, or whatever else sounds delicious to you.

Pan-Seared Oatmeal 2Pan-Seared Oatmeal 3

How do you change up your routine to be more healthy?


How About Some Cookies? April 7, 2015

Filed under: Uncategorized — foodfaithandfinds @ 4:09 PM
Tags: ,

I have to apologize for not posting last week.  Between jury duty, playing catch up, babysitting, helping decorate for a baby shower, and having my husband home, I just ran out of time.  Thankfully, I was able to catch up this weekend, so now I can post some treats.

This first cookie recipe is one I’ve had for a while, but I guess I just assumed that I’d already posted it.  The last time I made it I double-checked the blog to see if it needed pictures, and I was surprised to find that the recipe wasn’t even on here.  There are some big benefits to making this recipe, the first being how customizable it is.  Since the basis of these cookies is a cake mix, that gives you a myriad of options right at the start.  I also like that it’s incredibly easy to whip up, it’s fast, and it makes a large number of cookies (2 1/2-3 dozen).  Some of my favorite combos are orange and chocolate, strawberry and chocolate, and chocolate and peanut butter.

Cake Mix Cookies (from one of my grad school roommates)

1 box cake mix

1 egg

1/4 c. oil

1/3 c. milk

1 bag baking chips (chocolate, peanut butter, whatever sounds good)

1. In a medium bowl, mix all the ingredients together.  Portion onto a baking sheet (I use my handy cookie scoop.) and bake at 375 degrees for 10 minutes.

Cake Mix CookiesCake Mix Cookies 2


This next cookie is a new favorite of my husband’s.  It’s a peanut butter banana cookie, and I think that says almost everything.  These have a nice balance of pb and banana flavors.  I thought it was a little too sweet, so next time I’ll cut back just a little on the sugar.  The procedure for these is similar to a regular peanut butter cookie, and they yield 18 good-sized cookies per batch.

Peanut Butter Banana Cookies (by Yammie’s Noshery)

1/2 c. peanut butter

1/4 c. softened butter

1 c. brown sugar

2 tsp. vanilla

1/3 c. mashed banana (about 1)

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 c. all-purpose flour

1/4 c. sugar

1. Preheat the oven to 350 degrees.  In a large bowl, mix together the pb, butter, and brown sugar til well combined.  Add the vanilla and banana and mix well.

2. Add the dry ingredients and mix just til combined.  Roll into balls then roll in the regular sugar.  Place on a baking sheet and flatten with a fork.

3. Bake 9-11 minutes or til lightly golden brown.  Cool on a wire rack.

Peanut Butter Banana CookiesPeanut Butter Banana Cookies 2


So how have you been lately?  Did you have a nice Easter?



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