Banana Oatmeal Cinnamon Chip Cookies

I was really skeptical to make these. How can you make cookies with just 3 ingredients?! Call it some sort of sorcery, but the cookies held their shapes despite the lack of a binding agent.

banana oatmeal cinnamon chip cookies

Banana Oatmeal Cinnamon Chip Cookies
Yield: about 18 cookies
Prep time: 10 minutes
Cook time: 15 minutes

2 large ripe bananas, mashed
1 cup rolled oats
1/3 cinnamon chips

1. Preheat the oven to 350ºF. Line a baking sheet with silpat baking mat or parchment paper.
2. In a medium bowl, combine the mashed bananas and oats. Let it rest for 10 minutes then fold in the cinnamon chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet, leaving at least 1 inch of space between each cookie. Bake for 15 minutes, or until the cookies are firm and lightly browned.
4. Cool on cookie sheet for 5 minutes before removing to wire racks.

Recipe by JG


Carrot Cake Cookies

Because I’m beginning to be a fan of carrot cake! Plus, it’s orange — the next color I need for my rainbow-cookie-series.

carrot cake cookies

Carrot Cake Cookies
Yield: about 18 cookies
Prep time: 10 minutes
Cook time: 15 minutes

1/2 cup unsalted butter
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup carrots, grated

1. Preheat the oven to 350ºF. Line a baking sheet with silpat baking mat or parchment paper.
2. Combine the butter, granulated and brown sugars in a bowl. Using a had mixer, beat at medium speed, scraping bowl often, until creamy.
3. Add the egg and vanilla; beat until well mixed.
4. Add flour, baking soda, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in the grated carrots and mix just until combined.
5. Drop dough by rounded tablespoonfuls onto prepared baking sheet. Bake for 15 minutes or until lightly browned around edges. Cool completely.

Recipe adapted from Land O’ Lakes

Bananas Foster Bundt Cake

I’ve never been to New Orleans, but I have tried one of their famous desserts while visiting California a couple of years ago. Anything paired with caramel sauce is just simply divine!

bananas foster bundt cake

Bananas Foster Bundt Cake
Yield: 12 servings
Prep time: 10 minutes
Cook time: 50 minutes

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 stick unsalted butter, melted
1 1/2 cups light brown sugar, divided
2 teaspoons vanilla
2 large eggs
1 cup buttermilk
1 banana, peeled and sliced
2 bananas, mashed

1. Preheat the oven to 350ºF.
2. Butter and flour a 12 cup bundt pan. Pour the melted butter into the bottom, sprinkle on 1/2 cup of the sugar, and top with the sliced banana. Set aside.
3. In a bowl, combine the flour, baking powder, baking soda and salt.
4. In a separate bowl, beat together the remaining sugar, room temperature butter, eggs, buttermilk, and vanilla. Mix in the mashed bananas. Slowly beat the dry ingredients into the wet mixture until everything is fully incorporated.
5. Pour the batter over the prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean. Cool thoroughly in the pan before turning the cake out onto a plate or stand.

Recipe adapted from Hungry Couple

Pineapple Quesitos

Aside from piña coladas and pineapple upside down cakes, I’m not really familiar with other pineapple [dessert] recipes. This pastry was such a revelation.

pineapple quesitos

Pineapple Quesitos
Yield: 8 quesitos
Prep time: 30 minutes
Cook time: 1 hour

2 tablespoons unsalted butter
2 tablespoons brown sugar
2 cups fresh pineapple, chopped into small pieces
4 ounces neufchatel cheese, room temperature
2 teaspoons granulated sugar
2 teaspoons vanilla extract
2 sheets puff pastry, thawed
egg wash (1 egg beaten with 1 tablespoon water)
sugar, for sprinkling on the pastry
confectioners’ sugar, for dusting

1. Preheat the oven to 400ºF. Line two baking sheets with parchment paper or silpat baking mat. Set aside.
2. In a saucepan, melt the butter over medium heat; add the brown sugar and pineapple. Cook until the pineapple is tender and the juices have thickened to a syrup. Remove from heat and allow to cool slightly.
3. Make the cheese filling by mixing the neufchatel cheese, sugar, and vanilla until smooth.
4. Cut the puff pastry into 4-inch squares. Spread the cheese filling in the middle of each piece of pastry. Spoon the pineapples over the filling.
5. Brush the points of the pastry with the egg wash. Fold one side over the filling, and then tuck the other point under the pastry, to create a roll. Tuck the points under the filled pastry, which will puff up high and keep the filling in the center.
6. Brush with more egg wash and sprinkle generously with sugar.
7. Bake for 25 minutes, or until golden brown and crisp. Dust with confectioners’ sugar and serve warm.

Recipe adapted from Cooking Channel TV

Custard Cake

This is a Filipino version of an upside-down cake, but there are no pineapples involved. Think of caramel, custard, and chiffon cake layered into one decadent goodness.

custard cake

Custard Cake
Yield: 1 6-inch cake
Prep time: 20 minutes
Cook time: 55 minutes

For the caramel:
1/3 cup granulated sugar

For the custard:
2 eggs
5 ounces condensed milk
1/3 cup milk

For the cake:
1/2 cup cake flour, sifted
1/3 teaspoon baking powder
2 egg yolks
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons plus 2 teaspoons milk
1/3 teaspoon lemon zest

For the meringue:
2 egg whites
1/3 teaspoon cream of tartar
2 tablespoons plus 2 teaspoons granulated sugar

1. Preheat the oven to 350ºF.
2. Caramel: Heat the sugar on medium heat in a small saucepan until dissolved. Transfer immediately to a 6×3 round baking pan. Set aside.
3. Custard: In a medium bowl, whisk all the ingredients together just until combined. Pour the mixture on the caramel. Set aside.
4. Cake: In a small bowl, combine the cake flour and baking powder. Set aside. In another large bowl, beat the egg yolks using a hand mixer. Gradually add sugar and beat for 2 minutes. Alternately add flour mixture and milk, starting and ending with the flour, mixing to fully incorporate the ingredients each time. Stir in the zest and continue to mix until the batter is smooth, about 1 minute. Set aside.
5. Meringue: In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed until frothy. Gradually add the sugar until stiff and glossy.
6. Using a rubber spatula, gently fold 1/4 of the beaten egg whites into the batter, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into the egg white mixture. Spread evenly over the custard in the pan.
7. Bake in a water bath for 55 minutes, or until a toothpick inserted comes out clean. Move to a cooling rack to cool for 30 minutes. Transfer to a serving plate then chill in the refrigerator at least 4 hours, or overnight, before serving.

Recipe adapted from Panlasang Pinoy