I am in love...

with a cookie.

We had an opportunity to fall in love years ago. But I couldn't see past it's cakey texture and not so delicious taste (made from a different recipe).

But then yesterday, we had a couple very ripe bananas that were screaming to be baked into something delicious. So I went to my favorite website and typed in Bananas.

Amongst a ton of recipes was Peanut Butter and Banana Cookies. With 7 practically perfect ratings, I thought I would give our relationship one more shot. (fyi- it is only available on the Kraft Canada site. Hmmmmm... interesting).

It was love at first bite. And when it says crunchy peanut butter- it means crunchy peanut butter. The little chunks of peanut add a delightful contrast to the moist texture.


So next time you buy bananas grab an extra big bunch. Then you will just HAVE to bake some Peanut Butter Banana cookies with the ones you just couldn't eat before they got too ripe.

Peanut Butter & Banana Cookies
(Kraft)

1/2 cup butter
1 cup brown sugar-firmly packed
3/4 cup each: KRAFT Crunchy Peanut Butter
3/4 cup mashed bananas
2 eggs
1 cup all purpose flour
1 cup wholewheat flour
2 teaspoon baking powder

Beat butter, sugar and peanut butter until light and fluffy. Add eggs and mix well. Stir in bananas
Combine flours and baking powder. Add to banana mixture, mixing well. Drop by tablespoon onto lightly greased baking sheets.
Bake at 35o◦ 12 to 15 minutes. Cool on wire rack


**Don't have too high expectations though. Just like going to a movie... (hopefully I am not the only one this happens to) when you expect something truly amazing you are prone to disapointment. So just expect something mildly tasty and you may end up being pleasantly surprised!!

Pancake Tuesday 2008

Growing up, my family celebrated Pancake Tuesday every year. I thought it was just a day to celebrate the glorious pancake. Then I googled it and learned so much.

For centuries, the English have celebrated Shrove Tuesday, the day before Lent, with merriment and antics and, especially, great quantities of pancakes. In fact, the fried flat cakes became so i important to the holiday that is has also been called Pancake Day, or Pancake Tuesday.

Long ago, strict Christian Lenten rules prohibited the eating of all dairy products, so keen housewives made pancakes to use up their supplies of eggs, milk, butter and other fats. They could be easily made and cooked in a skillet or on a griddle. Families ate stacks of them, and pancakes were popular with all classes.

Thank goodness for google and thank goodness for pancakes. On my drive home this fine Pancake Tuesday evening, I was dreaming about what I would put on my pancakes. I stopped at the grocery store and purchased bananas and strawberries. They quickly became a part of my Pancake Tuesday dream. I do enjoy peanut butter and syrup on my pancakes and thought maybe I would add a little banana. SOOOOOOOOOOOOOOOO yummy. Try it.

On my next pancake I put Nutella and strawberries. Not as tasty as the first but still delightful. (for some reason it tastes better on toast). Maybe adding syrup would make it truly amazing.

I am tired. And MUST go to bed now. May you all have sweet Pancake Tuesday dreams.
Goodnight!

Coconut Banana Bread with Lime Glaze

This was made pre- Kitchen Aid days. But I plan to make it again... real soon. It's delicious. My friend from school gives me all her Cooking Light magazines. I have found tons-o-recipes that I want to try and this had the privilege of being the first one. I am kind of a Banana bread snob. It can't have nuts, must have chocolate chips and pretty much needs to be MY recipe. But I decided to give this one a try. I wasn't totally sold on the lime glaze but after half the loaf I realized I really liked it. The lime glaze was made possible by this amazing product (sorry, the picture is REALLY big). I NEVER have lime juice when recipes call for it, so when I saw this I snatched it up. It is powdered lime... you just add it to your drink or recipes. LOVE IT! Enough yip yapping- here is the recipe!

Coconut Banana Bread with Lime Glaze

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum (I used Orange juice... I couldn't think of anything else and I had it!!)
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preparation

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over

warm bread. Cool bread completely on wire rack.

Yield

1 loaf, 16 servings (serving size: 1 slice)

Banana Cupcakes

I made these this summer. So yummy. The recipe is from my sister Kristi's mil. We like to call them muffins.... sounds a little healthier. And the frosting... let's call it glaze! Mmmm.

Banana Cupcakes

1/2 cup margarine

1 cup sugar

1 cup mashed bananas

1 egg- beaten

1 teaspoon baking soda- dissolved in ½ cup hot water

1/2 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Bake at 350° for 20 minutes.

Ice with Butter or cream cheese icing!

Makes 18 muffins.

ENJOY! I think I might need to go make some... since I finally bought some flour AND sugar!