Burnt Butter Banana Oatmeal Cookies

Burnt Butter Banana Oatmeal Cookies

A favorite around our house is most any kind of oatmeal cookie. The only argument is whether to add raisins or not. This recipe always comes to mind when I notice the bananas aging rapidly on the kitchen counter.

1 cup softened butter (2 sticks)
1 cup granulated sugar
1 cup packed, dark brown sugar
2 eggs
1 cup very ripe, mashed bananas
2 teaspoons vanilla extract
Zest of one orange
1 teaspoon ground cinnamon
2 cups oatmeal*
2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
½ cup mini-chocolate chips

Preheat oven to 350 degrees. Line baking pans with parchment paper or use vegetable oil spray.

Cream together the butter, sugar, brown sugar, and eggs. Mixture should be well-combined. Add bananas, vanilla, orange zest, ground cinnamon oats, flour, and baking powder. Stir in walnuts and chocolate chips.

Scoop teaspoonfuls (a cookie scoop comes in handy about now!) onto the prepared baking sheets. Bake for 10-12 minutes. Let cookies set a few minutes before removing to cooling rack. You will get 3-4 dozen cookies depending on the size.

California Cowboy Cookies

Did I ever mention that I love oatmeal cookies of most any kind? That might explain why I always seem to have another oatmeal cookie recipe to post.

California Cowboy Cookies

This is a fun cookie and is open to most any change you’d like to make to it. If you like to make it more spicy, cinnamon works here. You can use any flavor of chocolate chips you prefer. I like walnuts but if I have pecans on hand, you will find that change in my cookie.

2 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
3/4 cups granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
1 teaspoon grated orange zest
3/4 cups semisweet chocolate chips
3/4 cup white baking chips
1 cup chopped walnuts

Preheat oven to 350 degrees

Blend the dry ingredients together and set aside. Beat the butter and sugars until light and fluffy. Add eggs, extract, and zest. Mix well. Add dry ingredients and mix until just blended. Stir in baking chips and walnuts.

Form dough into 1/4 cup balls. Place on greased baking sheets, about 2 inches apart. Flatten to approximately 3-inch rounds. Bake for 10-12 minutes or until cookies are lightly golden and browned around the edges. Cool on wire racks. Makes about 30 cookies, depending on size.

Gluten-free at your house, too? King Arthur’s Cup for Cup Gluten-Free Flour Blend works well here, too, as does BetterBatter Flour Blend.

 

Easy Side Dish

Ever have those days when dinner is coming together except for what kind of potato dish would be easy, taste great, and be quick to do? My favorite choice are ‘smashed’ potatoes.  The recipe is easy: Purchase small potatoes, either red or white is fine. Boil them in heavily salted water until JUST tender. Let them cool so you can handle them easily. Now, take a cup or small dish and press down to ‘smash’ them until they are still about a half inch thick but with lots of cracks.  Heat butter and olive oil in a large frying pan and place the potatoes in, one deep, and fry until they are brown and golden. Turn them over, season with some salt and pepper and finish off the other side to the same  buttery brown. Serve.

As for seasoning, salt and pepper can be your basis but garlic or onion powder can add a nice flavor, too.

Cold Summer Treats and You Control the Sugar!

When my children were small, they used to love those plastic tubes of frozen juice treats. These days, they all more health-conscious so wouldn’t touch them anymore although they recall them fondly. Not only was the frozen treat fun to save on a hot afternoon, the fact that there was no stick made it easy to tackle and kept their hands cooled down, too. If only there was a way to make these the way we want them without the sugar, chemicals, and food coloring. You’ve guess it! If you check on Amazon.com, you can now find the plastic tubes being sold and most brands usually include a small funnel to get your fruit creation into the tube for freezing.

Imagine the scope for coming up with tasty but better for you treats. My daughter is talking about blending together fresh strawberries and some yogurt for her creation. Also, for a grown up barbecue, you could make up a favorite mixed drink and pass of some interesting flavors where the ice will last as long as the frozen treat. On a diet? Frozen iced tea or coffee? A lot of room for imagination here.

https://smile.amazon.com/HeiYi-Popsicle-Funnel-Zip-Top-Pouches/dp/B071CKGXG4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1498843027&sr=1-1&keywords=Heiyi+100+pack+ice+popsicle+mold+bags+with+funnel

 

Watermelon Hints

The best part of the summer season for me is that it is watermelon season, too. Yes, in California, you can find a watermelon most any time of the year but the summer ones are always the best. We discovered one problem, however. Since we revamped our diet and now indulge in more fruits and vegetables, our refrigerator is always full with absolutely no room for a watermelon. Not wanting to deal with a watermelon addict in withdrawal, my husband came up with the idea of keeping the melon in a cooler with four or five frozen bottles of water. Every evening, he switches out the bottles for the back up one in the freezer and this has kept my watermelon in a healthy state of coldness leaving room in the refrigerator for that pesky broccoli, squash, and carrots.

Also, an annual word to the wise. Always thoroughly wash the melons you bring home from the store before storing them either in a cooler or refrigerator. It is not enough to merely use a clean knife for cutting a delectable piece of melon as the knife is cutting through the ‘dirty’ outside of the melon and scraping any germs/virus right across that slice of deliciousness you are about to enjoy. Just think about where that watermelon has been on it’s way to your home! I use a dab or Dawn dish detergent as it rinses clean, doesn’t have a lingering scent and really gets the surface of the melon clean.

Cinnamon Crumb Top Cake

Even with the rise in temperatures, we still have some baking going on around here. Hey, that’s why we got the air conditioning system fixed, right! Don’t want to waste cool air on a summer day!

We are huge fans of cinnamon and spice and if we can put all that into one cake, we’ve put in a good day’s work. This makes a small, 8x8x2 inch cake so there is enough for a surprise dessert and a slice or two for whoever gets up first in the morning.

Crumb Topping
1/4 cup softened butter
1/2 cup brown sugar
1/4 cup all-purpose flour*
1 teaspoon vanilla extract
1/2 cup roughly chopped walnuts

Combine all the ingredients in a bowl until the mixture is crumbly but mixed. Scatter over cake before putting it in the oven.

Cinnamon Crumb Top Cake
1/3 cup softened butter
1 cup granulated sugar
2 large eggs
1 cup all-purpose flour*
1 teaspoon baking powder
1/2 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup whole milk
1/2 cup finely chopped walnuts
Finely shredded zest of one orange
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Vegetable oil spray a square 8x8x2 inch baking pan.

Combine the butter, sugar and eggs in a mixing bowl. Beat together until mixture is light and fluffy. Blend together the flour, baking powder, cinnamon, and nutmeg. Add to butter mixture, stir in lightly, and then add remaining ingredients (except the nuts!) and beat until just smooth. Fold in the nuts and smooth into prepared pan. Sprinkle over the topping mixture and bake approximately 30 minutes or until done. Let cool a bit before servings.

*If you are gluten-free, King Arthur’s Cup for Cup Gluten-Free flour blend would probably work well in this recipe. Although I haven’t tried it yet, the success I’ve had with other recipes using the King Arthur’s blend were successful.