Banana Chocolate Breakfast Cookies

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These popped up on my Facebook feed a few weeks ago and they looked so easy I figured there was no harm in trying them. And they’re fantastic! Switch out the oats for gluten-free oats and you can please those with dicky digestive systems. Replace the chocolate chips with dried fruit or nothing and it’s a great treat for wee folks who are learning how to eat solid foods with their hands. Shove some peanut butter in there and you have a handy dog treat. It’s really a versatile little cookie full of natural sweetness and texture.

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Plus it’s basically only got three ingredients, so it was an instant hit with Cait of chicken-salsa-cheese fame. I used slightly more than three ingredients because I was out of chocolate chips so I made do …

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I doubled this recipe because in a house with a large male and a very pregnant female these bite-sized morsels were simply not big enough. Start by preheating your oven to 350°F and lining a large baking sheet with parchment or spraying it with cooking spray.

Grab yourself at least 2 large ripe bananas (this is also a good recipe for when the bananas are just starting to go, and you don’t want to chuck them in the freezer for YET ANOTHER banana bread batch).

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Mash the crap out of those suckers. Not just a little bit of mashing, like you’d have for banana bread, where you want the chunks.

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I’m talking full-on banana soup. Yes. There is no picture. It was too gross.

Add in 1/4 cup chocolate chips (or whatever else you have that you want to use: this is a few spoonfuls each of dark chocolate bar, broken up, Skor bits, and peanut butter chips).

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Now tip in 1 cup oats (a little bit of shredded coconut and some ground flax would be nice here too, I think).

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Stir-stir-stir! Plop flattened gobs of those things on your baking sheet and shove it in the oven for about 15 minutes.

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These bigger ones took about 18), then let sit on the cookie sheet for about five minutes before eating.

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Definitely eat them warm – and all at once!

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Sweet Heart Place Markers

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On Friday we’re having a few people over for dinner.  It’s not that we really celebrate Valentine’s Day, but it’s a good excuse to have a super fancy dinner party — where all the attendees are wearing sweat pants.  And really I think that Valentine’s Day is overhyped as a generically heterosexual romantic thing when really, why can’t we use it as a time to celebrate our love for friends and family?

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Anyway, this is the idea I came up with for place markers for each diner’s plate: SALT DOUGH!  You remember salt dough, right?  I guarantee you made it at least once as a child, or made it for a child as an adult.  If not, then NOW IS YOUR CHANCE!

It’s easy peasy.  Preheat your oven to 250°F and line a baking sheet with parchment paper (or not, your choice).  Start with a bowl, 1 cup flour, 1/2 cup fine salt, and 1/2 cup water.  I like to add in a pair of gloves because this stuff is majorly drying to the skin, and you’re gonna have to knead it.  Plus I intend to colour it with gel paste colouring, which has a tendency to stain.

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Mix the flour and salt together, then add the water in bit by bit.  Sometimes you won’t need it all.  Today, given that Ottawa is SO FREAKING dry right now (neither Gren nor the Pie will come near me because I’m a walking static shock machine), I used it all.

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Use your hands to get everything properly mixed together.

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The dough will be very dry.  If it sticks to your hands then you need more flour.

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Here’s where I added the gel paste.  You can leave that out and paint the ornaments later, or leave them as is for a nice soft white finish.

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I got bored kneading in the gel paste and ended up liking this marbled texture so I rolled with it.

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And rolled it out with a rolling pin.  Not too thick, or the dough will puff up in the oven and take too long to dry, and not too thin, or it will just break.  But it’s not rocket science, so don’t worry too much about it. You can always re-roll scraps, too. It’s not like you’re worried about it being tough — you don’t eat this stuff.

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Then I used a cookie cutter to slice out the shapes I wanted.  Decorate them however you want with other dough or whatever. I was originally going to imprint my guests names into the soft dough, but I forgot about the whole gluten-equals-springy-dough thing and it didn’t work out.  Oh well.

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I used a skewer to poke a hole so they could be hung them up if the guests wanted to.

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In the end I had fifteen 3″ hearts, with only a little scrap of dough left.

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Lay the ornaments flat on the parchment and bake for an hour, flipping them halfway through.  If your oven burns hot, put the rack on the upper portion of the oven and/or turn down the heat if possible.

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Remove the “cooked” ornaments to a rack to cool completely.

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I used a silver Sharpie to write my guest names on each ornament and strung them with coloured thread.

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The blank hearts I hung from the light fixture in the middle of the dining room, to give a bit of height to the table decoration.

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Coconut Cream Cheese Cookies

There is a new god in the pantheon and its name is COOKIE.

Holy SMOKES these are wicked good.  And I don’t even really LIKE cookies.

I was going to make cream cheese brownies to give to the Pie when he came to visit for Thanksgiving, but I figured I should probably go with something new that he hadn’t had before, and besides, I had a lot of cream cheese on hand.  What goes well with cream cheese?

Coconut, of course.  This recipe was adapted with thanks from Dawn Finicane at Vanilla Sugar (who made some adaptations of her own) and it’s fantastic.  FANTASTIC. 

(Just note that this is a two-day cookie to make.  And yeah, I doubled the recipe, as usual.)

DAY ONE:

Preheat your oven to 325°F.

Line two rimmed baking sheets with parchment paper and divide 5 cups unsweetened shredded coconut between them.  Seems like a lot, I know, but trust me on this one.

Bake for 10-20 minutes, stirring every 5 minutes or so, for even toasting.  When the coconut is a golden brown, take it out and let it cool.

Melt 1 1/2 cups butter and let it cool to room temperature.

Whisk together4 1/2 cups flour with 1 teaspoon baking soda and set aside.

In a large bowl, plop in two 400g packages cream cheese.

Add to this your now-cooled butter.

Use an electric mixer to cream the crap out of it.

Add 2 cups packed brown sugar, 1 cup granulated sugar, and 4 teaspoons vanilla extract and mix until thoroughly combined.

Add your flour gradually and mix at a low speed until just combined. 

Stir in your cooled coconut.

Cover the dough and chill it overnight.

DAY TWO:

Preheat your oven to 350°F and line your baking sheets with parchment paper.  For this amount of cookie dough you’ll need to use your pans several times, so I prepped four pans, to bake two at a time.

Drop the dough onto the parchment — the cookies will not expand much but might settle slightly during baking.

Bake for 12-14 minutes or until the edges of the cookies are set and the bottoms are light brown.  You have to be careful not to overbake these babies. Cool the cookies on the baking sheets until you can lift them without breaking them. Place on wire racks to cool completely.

Store in an airtight container until you eat them all up!

Next time I think I might add a bit of lime juice and grated lime peel to the recipe.  I think that would boost its godliness to new heights.  It will be like the creamy coconut lime cupcakes, but in cookie form.

*** Ali’s Note, 31 January 2010: I added the juice and rind of two limes to this at the cream cheese stage.  The result? OH.  MY.  DO IT.