Banana Breakfast Cookies

Here's a simple healthy breakfast cookie that you can grab and go. I think next time I make these I might add some cinnamon and spices because they turned out just a little blah. They were still yummy though! I put some in the freezer so when I'm running late I can grab a few on my way to work.

INGREDIENTS:

3 ripe bananas
2 cups quick rolled oats
1 cup raisins
1/3 cup applesauce
1 teaspoon vanilla extract



DIRECTIONS:

Preheat oven to 350 degrees F.

In a large bowl, mash the bananas. Stir in oats, raisins, applesauce, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake for 20 minutes in the preheated oven, or until lightly brown.


(recipe adapted from one seen on allrecipes)

Banana Cookies

If you like incredibly moist delicious banana cookies then you MUST try this recipe! I found it on the Simply Recipes website.

Banana Cookies Recipe

Ingredients:

1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of pecans (walnuts and chocolate chips are fine alternatives)
*I used chocolate chips for this recipe and it was fantastic!

Directions:

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Makes about 30 cookies.

Pumpkin Chocolate Chip Cookies

Pure pumpkin goodness!

This recipe I found on food network was excellent! My hubby loves to buy pumpkin chocolate chip cookies from the store so I thought I'd try to make some that are just as good. With this recipe they definitely are!

Pumpkin Chocolate Chip Cookies
Recipe courtesy George Duran

Prep Time: 15 min

Inactive Prep Time: 2 min

Cook Time: 15 min

Level: Easy

Serves: 60 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs *
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions:

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.




*The only change I made to this recipe was that I added 2 T of flour to the mix for high altitude and substituted EnerG egg replacer powder for the eggs.

Lemon Cookie Tarts

I wanted to find a mini dessert recipe that I could make for my mom's birthday when I came across this recipe at recipezaar. They are a perfect bite sized treat. I used lemon and blueberry fillings. They were both tasty!
SERVES 30

Ingredients

1/2 cup sugar
1/2 cup butter
1/2 cup powdered sugar
1/2 cup vegetable oil
1 egg
1/4 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 cups flour
1/2 cup lemon curd (lemon pie filling, mousse or any kind of pie filling)
1/4 cup sweetened condensed milk (use only if the filling is to thick) (optional)



Directions

1In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.

2Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.

3Chill 15 minutes wrapped in plastic wrap.

4Spray mini muffin tins with Pam.

5Measure 1 Tbsp of dough.

6Roll into ball place one in each hole of mini tart pan.

7Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.

8Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.

9Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).

10Bake 2-3 minutes longer or until edges of shells are firm and golden.

11Let cool in the pan for 5 minutes.

12Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.

13Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).

14For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.

15Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

Chocolate Sandwich Cookies*

When I saw this recipe on Bakerella

I knew that I just had to make some!

Of course being the chocolate lover that

I am I used chocolate fudge cake mix

instead of red velvet.

They are soooo goood!!!

Red Velvet Sandwich Cookies

1 Box red velvet cake mix*

1/2 Cup butter, softened to room temperature

2 Eggs

Preheat oven to 350 degrees.
Mix ingredients until combined.
Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
Bake for 10-12 minutes.
Cool.

Cream Cheese Filling

1/2 Cup butter, softened to room temperature

1 8 oz. Package cream cheese, softened to room temperature

1 1lb. Box of confectioner's sugar

1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla.
Gradually add sugar and mix until smooth.

Makes about 24 cookies or 12 cookie sandwiches.

* Any cake mix should work.

Note: For some reason I had a lot of leftover frosting. I might have to cook up some cupcakes and use the rest in the middle!

Bonbon Cookies

These cookies would be perfect for a little girls tea party!

created by Mrs. Joseph J. Wallace

Ingredients:

1. 1/2 cup soft butter
2. 3/4 cup sifted confectioners sugar
3. 1 Tbsp. vanilla
4. food coloring if desired
5. 1 1/2 cups all purpose flour
6. 1/8 tsp. salt
7. Filling-if desired. Possible choices chocolate chips, chopped nuts, coconut, cherries...choose your own adventure!

Icing:

1. Mix 1 cup sifted confections' sugar, 2 tbsp. cream, 1 tsp vanilla, and food coloring (if desired).

Heat oven to 350 degrees. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 minutes. Cool; dip tops of cookies in frosting; decorate with another topping if desired. Makes 20-25 cookies.

Chocolate Bon-Bon Cookies

Ummmm...chocolate!!

I created this recipe adapted from the original bonbon cookie recipe.

Ingredients:

1/2 cup soft butter

3/4 cup confectioners sugar

1 Tbsp. vanilla

1/4 cup semi-sweet chocolate chips

1 1/2 cups all purpose flour

Cream butter, vanilla and confectioners sugar.

Melt semi-sweet chocoate chips in double broiler or in glass bowl over boiling water.

Add melted chocolate to cream mixture.

Mix in flour.

Press 3 semi-sweet chips in middle of 1 Tbsp. dough. Roll dough over chips.

Place at least 1" apart on un-greased cookie sheet. Bake 12 to 15 minutes. Cool.

Chocolate Glaze:

2 oz. semi-sweet chocolate squares

1 1/2 Tbsp. butter

3/4 cup powdered sugar

2 Tbsp. hot water

In small saucepan melt chocolate and butter.

Remove from heat. Stir in powdered sugar.

Stir in hot water until smooth.

Dip top of cookie into chocoate glaze. Hold over bowl until it stops dripping.

Let cookies set.

Enjoy!!

Applesauce Oatmeal Cookies

APPLESAUCE-OATMEAL COOKIES

These soft cookies are low in fat and can be made eggless.

1/3 cup butter or margarine, softened

2/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1 egg

1/2 cup unsweetened applesauce

1 1/4 cups all-purpose flour

1 1/4 cups rolled oats

1. In medium mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cinnamon, and baking soda. Beat till combined, scraping sides of bowl. Beat in egg and applesauce till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the rolled oats.
2. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or till lightly browned. Transfer cookies to a wore rack and let cool. Makes about 30 cookies.

67 calories per cookie, 2 g total fat

Make it Eggless: Substitute 5 ml each baking soda and vinegar for the egg.

Never Fail Chocolate Chip Cookies

This NESTLE recipe is ALWAYS enjoyed by my family. It's nice to have a high altitude recipe that works every time!

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12-oz) package NESTLE TOLL HOUSE Semi-Sweet Chocolate Chips

1 cup chopped nuts

PREHEAT oven to 375 degrees

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

HIGH ALTITUDE BAKING (5,200 feet) Increase flour to 2 1/2 cup. Add 2 tsp water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes.

Wall E Cookies!

This weekend is my son's 5th birthday. He wants the whole Wall E theme so I decided to make cookies for the kids party. I thought these turned out pretty cute! I bought the icing decorations at Michael's and used my mom's favorite cookie glaze. I hope he likes them. (He wants to wait for his party to see them so he'll be suprised!)

They were a big hit!

Watermelon Cookies

My son had to bring cookies to his preschool graduation party today so we came up with this fun spin off our favorite sugar cookie recipe. Collin loved it!

Ingredients:

3 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 cup butter

2 eggs

1 cup sugar

1 tsp vanilla

Red food coloring

Green food coloring

Mini chocolate chips

Preheat oven to 350 degrees. Stir together flour, soda and salt. Add butter and mix like pie crust. In another bowl beat eggs. Add sugar and vanilla and beat well. Combine the two. Divide and color 1/3 of dough green. Color remaining 2/3 dough red. Roll green dough into rectangle about 12 inches long. Roll red dough into cylinder the length of green dough and place red dough on edge of green dough. Roll green dough around red dough. Pinch seams. Cut into one inch pieces. Place 5-6 mini chips on each cookie for the "seeds". Bake 6-8 minutes. Makes approximately 4 dozen.

Cinnamon Bun Cookies

I love cinnamon rolls so when I saw the idea for a cinnamon roll cookie I had to adapte the recipe to my taste. They turned out excellent!

Cookie Ingredients:

• 3 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup butter (softened)
• 2 eggs
• 1 cup sugar
• 1 tsp vanilla
• cinnamon

Icing Ingredients:

• 1 1/2 cups powdered sugar
• 3 tbsp milk
• 1/2 tsp mexican or white vanilla

Heat oven to 350 degrees. Mix flour, soda, salt, and butter like you would pie crust. In another bowl beat 2 eggs. Add sugar and vanilla; beat well. Combine the two. On a piece of waxed paper pour about a 5 inch line of cinnamon. Roll one heaping tablespoon of dough into a 5 inch rope. Press one side of dough into cinnamon. Coil dough, cinnamon side in, into cinnamon roll shape. Place onto ungreased cookie sheet two inches apart. Bake 7 to 10 minutes. Cool completely on rack.

In a small bowl whisk icing ingredients until smooth. Spoon icing into ziploc bag. Cut tiny hole in one side and drizzle over cookies. Makes 4 dozen.

Zucchini Cookies

I made these cookies in the hopes to sneak some nutrition into my kids. Unfortunately my plan backfired because they both only ate the frosting! Next time I'll leave the frosting off. They taste good with or without it.

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup margarine or butter, softened
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 cups shredded zucchini (about 1 medium)
• 1/2 cup chopped nuts (optional)
• 1 tsp. grated lemon peel
• 1 tbsp. lemon juice
• 2 tsp. baking powder
• 1 tsp. ground nutmeg
• 1/4 tsp. salt

Heat oven to 375 degrees. Mix sugars, margarine and eggs. Stir in remaining ingredients except Lemon frosting ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes; cool. Frost with Lemon Frosting. About 5 dozen cookies; 85 calories per cookie.

Lemon Frosting:
3 cups powdered sugar
1/4 cup margarine or butter, softened
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 tbsp. water

Mix powdered sugar, margarine and lemon peel. Beat in lemon juice and water. If necessary, stir in additional water, 1 teaspoon at a time, until of spreading consistency.

Carrot Cookies: Substitute shredded carrots for the zucchini.