You are here: Home / Baked Goods

PB & ‘Naner Cookies

May 24, 2011 By Kate 6 Comments

AKA “Elvis Cookies” because seriously, he would have loved these! And what’s not to love when you combine peanut butter and bananas and then toss in some chocolate chips for good measure?

The taste speaks for itself with these goodies, but the cookies are also winners for their low ingredient count and ease of preparation. I can whip these up in about 5 minutes, start to finish.

The other thing I love about them is that the cookies don’t use any flour. Do you ever have one of those days when you just want to bake, you decide to bake and set aside the time to do that and then open your pantry only to realize you are out of a crucial ingredient? That happens to me on a fairly regular basis. So I like to have a collection of tried-and-true recipes I can turn to on those occasions. My scotch teas and empty pantry candy are two other recipes that fall into that running-low-on-ingredients category.

Now, back to these cookies. Make them. Even if you have 500 pounds of flour just waiting to be used, make them. You won’t regret it once you taste the great flavor and bite into that chewy texture. Enjoy!

PB & ‘Naner Cookies

  • 1 c. peanut butter
  • 1 ripe banana
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 1 1/2 t. baking soda
  • 1 egg
  • 1 c. chocolate chips, optional

1. Combine peanut butter and banana in a mixing bowl and beat for a minute. Add sugar and beat until smooth. Add baking soda and egg; beat until combined.

2. Grease two cookie sheets with butter or cooking spray, or line with parchment paper. Scoop out cookies using a cookie scoop or use about a rounded tablespoon of dough and roll into a ball. (Note – this dough will be much stickier than most cookie dough.) Be sure to leave enough space between cookies as they will spread when they bake.

3. Bake cookies at 350 degrees for 10 minutes, until lightly golden brown. Cool on cookie sheets for 5 minutes then transfer to a wire cookie rack to cool completely.

  • Share/Bookmark

Frosted Brownie Bites

May 16, 2011 By Kate 3 Comments

You know the problem I have with a pan of brownies? I’ll cut myself a teeny, tiny slice and eat it with no guilt since it’s so small. And then I’ll cut another small piece the next time I walk by the pan. Then I’ll purposely walk into the kitchen, pretending I needed to do something in there, just to grab yet another small piece. And the cycle will repeat at least a dozen times throughout the day until that “teeny, tiny” piece has become about 3 full-sized brownies.

So lately I’ve taken to converting my favorite brownie recipe into brownie bites that I make in my mini-muffin pan. There’s more of a process involved in eating those since I have to peel off the wrapper. Also, it’s a whole thing, so I can’t play those mind games with myself that I’m eating just a little sliver.

The other benefit of brownie bites is that they are perfect to freeze. I’ll frost half the batch and toss the other half in a freezer bag for later. That helps with portion control too!

Frosted Brownie Bites

For the brownie bites:

  • 1 c. sugar
  • 1/2 c. butter or margarine
  • 1 1/2 c. chocolate chips
  • 3 eggs
  • 1 1/2 c. flour
  • 1 t. vanilla
  • 1/4 t. baking soda

1. Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often. Remove from heat, stir in 1 1/2 c. chocolate chips until melted,  and let cool to room temperature.

2. In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs. Then pour all of the eggs into the pot with the melted chocolate. Stir to combine.

3. Stir in flour, vanilla and baking soda until well blended. Grease a mini muffin tin or line with liners. Spoon about a tablespoon of brownie batter into each section; fill about 3/4 full.  Bake at 350 degrees for 14 to 17 minutes, until fully cooked.

4. Let brownie bites cool completely before frosting.

For frosting:

  • 1/2 c. butter, softened
  • 2 c. powdered sugar
  • 3 – 5 T. milk
  • 1 t. vanilla
  • Food dye, if desired

1. Place butter in a mixer and beat for about 30 seconds. Add powdered sugar and beat on high speed until smooth, about 3 minutes. Add milk and vanilla, starting with just 3 T. milk and beat until smooth. Add more milk as needed until you reach the desired consistency. Continue beating an additional 2-3 minutes if you like very fluffy frosting. Stir in dye, if desired. Frost cooled brownie bites.

This recipe typically makes 24 brownie bites. If I’m freezing half the bites, I’ll only make half of the frosting. Although I’d recommend making it all everyone so often – the leftovers are great as a dip for cookies or strawberries!

  • Share/Bookmark

Heath Cheesecake Pie

May 1, 2011 By Kate 5 Comments

I realize this might not fit in with the majority of my 1/3 Less Challenges this month, but sometimes a girl just needs to get her dessert on, right? And hey, this dessert does fall into the 1/3 less time in the kitchen category because it comes together in a hurry for sure. So, I guess we can technically let this one slip in for the month.

But even if it didn’t meet with one of my categories, I’d still have to share the recipe because it’s just so good. It’s a little rich and a little chocolately but not too sweet. If you’re a cheesecake fan, I promise this will be your newest love. For that matter, even if you’re not a big cheesecake fan, I think you’ll still love it!

Heath Cheesecake Pie

  • 2 1/2 c. crushed chocolate graham cracker crumbs
  • 1/2 c. butter, melted
  • 2 8 oz. packages cream cheese, softened
  • 1/2 c. sugar
  • 2 eggs
  • 1 t. vanilla
  • 1 8 oz. bag Heath chips, chocolate coated or plain, divided

1. Mix together chocolate graham cracker crumbs and melted butter in a medium until well combined. Press into the bottom and up the sides of a 9 inch pie dish.

2. In a large mixing bowl, beat together the cream cheese and sugar. Add the eggs and vanilla and beat until thoroughly combined. Stir in all but about 2 tablespoons of the Heath pieces. Pour into the pie dish.

3. Bake at 325 degrees for 45 to 50 minutes, until set and lightly browned on top. Let cool for 10 minutes and then sprinkle on the reserved Heath pieces. Place in the refrigerator until completely chilled, at least 2 hours before serving.

You could easily replace the Heath pieces with another candy if you’d like, although the texture of the Heath pieces is a great contrast to the creaminess of the cheesecake.

  • Share/Bookmark
Blog Widget by LinkWithin