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

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

Directions:
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

Ingredients:
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

Directions:
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

Ingredients:
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

Directions:
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

Ingredients:
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

Directions:
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

Caramelized Onion and Mushroom Tarts

I guess it’s safe to call this one a winning recipe when I got a two thumbs up sign from my in-house food critic.


caramelized onion and mushroom tarts

Caramelized Onion and Mushroom Tarts
Yield: 1 dozen
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:
1 tablespoon olive oil
1 large onion, thinly sliced into half moons
salt & pepper, to taste
1 teaspoon granulated sugar
3 tablespoons unsalted butter, divided
8 ounces baby bella mushrooms, finely chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
2/3 cup gruyere cheese, shredded
12 slices wheat bread

Directions:
1. Heat the oil in a large skillet on medium-high heat. Add the onion and sauté for a minute. Season with salt and pepper. Cook until translucent, about 2 minutes. Reduce heat to medium-low then stir in the sugar. Cook until the onion caramelizes, about 15 minutes.
2. Add one tablespoon of butter. Once it melts, add the mushrooms and thyme. Fry gently until the mushrooms are soft and have released their moisture. Stir in the chopped parsley and lemon juice then remove from heat to cool.
3. Preheat the oven to 400ºF. Melt the remaining two tablespoons butter and use it to grease a 12-cup muffin pan. Set aside.
4. Using a 3-inch round cookie cutter, cut out a circle from each bread slice.
5. Press a bread circle gently into each muffin cup. Spoon a tablespoon of mushroom filling then top with grated gruyere.
6. Bake for 15 minutes, or until golden and bubbly.
7. Serve warm.

Recipe adapted from Selma’s Table