Hummingbird Oatmeal Cookies

.  So Easter…

I am neither prepared nor ready to admit this lovely family holiday is fast approaching.  It most definitely crept up on me, to say the least.

So what do you know...Easter has come and gone and this post surely did not make it out before the Easter holiday.

I whipped up these cookies a few weekends ago [the second I pinned them] in hopes that I’d [go gaga over them and] get the chance to share them with you all for the holiday.  But as you can see, that most definitely did not happen.  And I'm not happy with myself.  But hopefully there will be some reason for you to include these delish chewy cookies in your upcoming entertaining repertoire.  For they most certainly deserve to be.

You may recall that I've made Bake or Break’s Hummingbird Cupcakes many a times before, they were actually one of the very first recipes I ever posted on LSM.  Which I’m sure I've told you.  Several times before.  But to this day, they continue to be one of my go-to and all-time favorite recipes.  And I can now vouch that my baking blog idol, BoB, has done it yet again.  But this time in cookie form.

These perfectly sized chewy, chewy cookies contain all of the traditional Hummingbird flavors: ripe bananas, sweet pineapple, fragrant spices, and crunchy pecans.  With a dollop of rich cream cheese frosting to top it all off [literally and figuratively], these cookies are near perfection.

And outright addicting. 

A sure crowd pleaser for any holiday brunch, lunch, or dinner. 

Or any ol’ time for that matter.  Because they’re good year round.  You’ll see  .

Adapted from Bake or Break

Ingredients:
Hummingbird Oatmeal Cookies:
2 c. all purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1/2 medium ripe banana, mashed
1-1/2 c. old fashioned oats
1 c. chopped pecans
1/2 c. chopped dried or candied pineapple

Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 c. unsalted butter, softened
1-1/4 c. powdered sugar
1/2 tsp. vanilla extract
Banana chips, chopped pecans (garnish; optional)

Directions:

1. Heat oven to 350ºF.  Line baking sheets with parchment paper or spray with nonstick cooking spray.
2. For cookies, whisk together flour, baking soda, and salt; set aside.  In a large bowl, beat together butter and brown sugar on medium speed until light and fluffy.  Add eggs, one at a time, mixing well after each addition.  Mix in vanilla extract until combined, then add banana and mix until combined.
3. Reduce mixer speed to low and gradually add flour mixture, mixing just until combined.  Stir in oats, pecans, and pineapple.  
4. Drop dough by scant tablespoonfuls onto prepared baking sheets, leaving about 2 inches between cookies.  Flatten each cookie slightly. 
5. Bake 12 to 14 minutes or until lightly browned.  Cool on pans before removing to wire racks to cool completely.  Repeat with remaining dough.
6. For frosting, in a medium bowl, beat cream cheese and butter with mixer on medium speed until well blended and smooth.  Mix in vanilla extract until combined.
7. Spread about 1/2 tablespoon of frosting on cookies and garnish, if desired.  

Yield: 4 dozen cookies

Secret Recipe Club: Banana Coffee Chai Smoothie

.  So, this post is a debut of sorts.  A smoothie debut, to be exact.

As I've mentioned many a times before, SRC has been a way for me to broaden my baking and [very limited] culinary horizons.  And this month's assignment was most certainly a way to do just that.

From Brazil to You, published by Denise, is a blog dedicated to well, Brazil!  Denise was born and raised in Brazil but soon transplanted to the United States when she married her husband in 2002.  Since then, with extensive experience in the culinary industry, Denise has used her blog as a platform to share with her readers both classic and modern Brazilian dishes, as well as tid bits of information about her home country!

Searching through Denise's array of recipes was undoubtedly eye opening, how had I not heard of SO many wonderful things?!  From Arroz de Forno Cremoso (Baked Rice Casserole), Macarronada com Requeijao (Brazilian Mac and Cheese), and Bolo de uba com Coco (Coconut-Cornmeal Cake), it'd be an understatement to say it took me a few days to finally decide on what I just had to make from Denise's intriguing recipes.

But lately I haven't been in much of the baking mood, I think it may be that I'm trying to get on track with the whole wedding diet thing?  Or maybe because the weather seems to be turning towards the warmer side of life, which doesn't have me craving those comfort foods quite like the winter months.

So when I came across Denise's Drinks section, I knew what I had to try.

Banana Coffee Chai Smoothie.

Uh hello, how can you pass that up?

Sadly, and not sure how it's possible, but I've never made a smoothie before.  In my life.  Slightly pathetic, huh?  But I must say, if I was going to pop my smoothie-cherry, I wouldn't have wanted it to be with any other smoothie but this one.

Smoothie Selfie!

From the yummy banana to the spiced chai, subtle coffee flavor, and a drizzle of hot fudge sauce that brings it all together, this beverage hit that 'summer' feeling for me.  A refreshingly healthy smoothie perfect for a cool down moment on the hot summer days that I'm positive will eventually make their way to Chicago.

So thank you SRC and From Brazil to You for once again showing me the wonders of this blogging world I would have otherwise never known.  Until next time!

My Notes:

• I used Light Vanilla Silk (soy milk) for the milk in this recipe.  It was absolutely wonderful if you're looking for a scrumptious dairy substitute, less calories, and more calcium!

Adapted from From Brazil to You

Ingredients:

1/2 c. hot water, divided

1 Chai tea bag

1 tsp. instant coffee

1 large fresh or frozen banana, cut into chunks

1/2 c. milk

Pinch of ground cinnamon

Pinch of ground nutmeg

Pinch of ground ginger

2 to 4 tbsp. sugar, honey, or sugar substitute

4 iced cubes

Hot Fudge Sauce (optional)

Directions:

1. Boil water and divide into 1/4 cup each.  Place the Chai tea bag in one cup and the instant coffee in the other.  Let brew for 3 to 5 minutes.  Squeeze out teabag and discard.  Pour the brewed tea and coffee into a blender.  Add banana, milk, cinnamon, nutmeg, ginger, and sugar, and puree until smooth.  Add iced cubes and pulse just until ice is crushed. 
2. Warm hot fudge sauce until drizzling consistency.  Drizzle sauce along sides of serving cups.  Divide smoothie into cups and serve immediately.

Yield: 2 servings

An InLinkz Link-up

Improv Cooking Challenge: Banana Bread Cookies with Nutmeg Cream Cheese Frosting

.  Karma is a biaaaaatch.  Right?!

If you haven't noticed, I've sat out the last several months of ICC.  Whether it's been for a lack of time or I just plain forgot, I have in no way been a consistent ICC participant.  And guess what happened when I decided to come back?

I BOTCHED!

Fo' reals.

Okay, it wasn't the worst mess up I've ever had.  I mean, I ended up with a finished product.  But it was less than decent.  I won't even use 'good' there.  Let's see, where shall we begin?

The ingredients we were assigned to kick off 2013 were Bananas and Nutmeg.  Easy enough?  Well, you'd think!

Here's what happened.  One, I might have gotten a little over zealous.  I wanted to really twist things up and make this treat a special one.  So I think that may have clouded my judgement a bit.  Oopsies.

Second, I didn't trust my baking instincts!  Who does that anyway?!  I went against my intuition and kept adding in a certain ingredient [ahem, nutmeg] only because the original recipe said to.  FAIL.

So all in all, here's what came of the Banana Bread Cookies with a Nutmeg Cream Cheese Frosting.  The cookies were good enough.  But nothing crazy.  I think I may have overmixed the batter so the cookies [to me] were a bit tough.  Mistake three.  My favorite thing about them though was the bits of chocolate studded throughout.  The cookies only saving grace.  Oh and hey, my bananas were basically green.  So that didn't help.  Mistake four?

But the thing that took me over the edge was the dang frosting.  The overly nutmeggy frosting.  Ugh, makes me mad just thinking about it.  I knew I should have stopped adding in the nutmeg after, say, the second teaspoon but the recipe I based these off of said to keep going.  So I did...  Never again!  Needless to say, the frosting was one of the least favorite things I've ever made.  I like nutmeg but this was just too much.  Mistake five!

If I hadn't made the countless number of errors these cookies might have stood a chance.  But you live and you learn!  And that's what this challenge is all about, testing out that creativity.  Or at least I'll keep telling myself that.

See you next month, ICCers [...hopepfully]!!  .

My Notes:

• As you can tell, I didn't like the nutmeg cream cheese frosting.  So, I adjusted the ingredient amounts below but I would suggest just using the plain cream cheese frosting.  The banana cookies will really shine through that way, too!

Adapted from Cookies and Cups and Sweet Peas Pensee's

Ingredients:

Banana Cookies:

3 ripe bananas, mashed (about 1-1/2 c.)

1 c. light brown sugar

1/4 c. canola oil

1-1/2 tsp. vanilla extract

1 egg

1-1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. nutmeg

2 c. quick cooking oats

1/2 c. semisweet chocolate chips

Nutmeg Cream Cheese Frosting:

8 oz. cream cheese

4 tbsp. butter

2 to 2-1/2 c. powdered sugar

2 tsp. nutmeg

1 tsp. ground cinnamon

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
2. Combine bananas, light brown sugar, canola oil, vanilla extract, and egg in a large bowl.  Beat until combined.  Add in flour, baking soda, salt, cinnamon, and nutmeg.  Beat on low speed just until combined.  Gently stir in oats and chocolate chips.  
3. Drop batter by scant tablespoons onto prepared baking sheets, about 2 inches apart.  Bake 10 to 12 minutes or until edges are golden and centers are set.  Transfer cookies to wire rack to cool completely.
4. For frosting, beat together cream cheese, butter, nutmeg, and cinnamon in a medium bowl until smooth.  Frost cookies as desired.

Yield: 3 dozen cookies

Chocolate Chip Zucchini Banana Bread

.  Well...

It ain't the prettiest thing you've ever seen.

BUT!  It's downright tasty.  Otherwise I wouldn't have put out the effort to even showcase this recipe on LSM, now would I?  But you may be wondering what happened, huh?  Well basically my impatience got to me and when I tried to take the bread out of the pan [pretty much right after it got taken out of the oven...], the loaf split in two.  Dang it.

However, I will admit, I couldn't resist posting this recipe because of all of the zucchini recipes blowing up my Google Reader as of late [oh, and because my co-worker brought me the biggest zucchini I've ever seen].  So I thought I'd jump on the bandwagon.  I've seen a dozen of good lookin' zucchini recipes but I would bet that this Chocolate Chip Zucchini Banana Bread has to be one of the better tasting recipes out there. 

Juuuuuuust kidding to every other blog out there that has posted a zucchini recipe...don't hate me.

But I will stand by this recipe through and through.  It's that scrumptious, easy, and simply kept my fingers grabbing for more.  I first had this bread when I was visiting my aunt and I immediately asked for the recipe.   The bread was way too flavorful and uber moist to pass up. The original didn't have any chocolate chips [so feel free to leave those out] but I couldn't resist.  Who doesn't like a little dose of rich chocolate?!

On a side note, Robbie and I are headed to Idaho this weekend for the Wakasugi Family Reunion [wahoooooo, I seriously can't wait!], so this will be my last post for the week.  Too much work and packing to get done before we head off.  So it looks like I'll have two trips to catch you guys up on when I get back!  Remind me  .

My Notes:

• I actually made a couple of batches of this bread because I had so much zucchini to use but also because I botched the first round [I forgot to put in the canola oil].  However, the bread still turned out really good!  So for a healthier version, you could leave out the canola oil.  But I suggest going with the full fat version ☺
• Like most quick breads, this recipe is the best after a day or so because it gives all of the flavors time to really meld.  Or you can dig in right away.  Your choice.
• The original recipe called for three 5-3/4x3-inch mini loaves, so if you choose to do this just bake the breads for approximately 40 to 45 minutes.

Adapted from Taste of Home

Ingredients:

1-1/2 c. all purpose flour

1 c. sugar

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. mashed ripe bananas (about 2 medium)

1/2 c. canola oil

1/2 tsp. banana extract

1/2 tsp. vanilla extract

1 c. shredded zucchini

3/4 c. semisweet chocolate chips

Directions:

1. Heat oven to 325°F.
2. In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt.  In a small bowl, beat the egg, bananas, canola oil, banana extract, and vanilla extract.  Stir into dry ingredients just until moistened.  Fold in zucchini and chocolate chips.
3. Pour batter into 9x5-inch loaf pan.  Bake approximately 50 minutes or until toothpick inserted in center comes out clean.  Cool almost completely before removing from pan to wire rack.  

Yield: 1 loaf

Improv Cooking Challenge: Strawberry Banana Cheesecake Bars

.  These are legit.

Too legit to quit.

Ha, just kidding.  About the second part.  Not about how scrumptious these [thick] fruity bars turned out.  And boy [or girl], are they thick, uber creamy, and strawberry banana fruity.  Very reminiscent of a banana split...particularly one from Dairy Queen.  Not that I would know though ☺

But I must give credit where credit is due.  First, a shout out goes to Kristen from Frugal Antics of a Harried Homemaker for choosing the wonderful combination of strawberries and cream for May's ICC ingredients.  Second, I must thank Bakers Royale for coming up with a recipe that I could in no way resist [no matter how hard I tried...or didn't].

So as you can tell, I had a lot of fun with the ICC ingredients this month.  I mean, who wouldn't?  And the major plus about this go around was that I got to include bananas!  WITH STRAWBERRIES!  If you know me at all, you would know that strawberry banana used to [or still is] one of my favorite combinations.  I vividly remember buying Strawberry Banana smoothies from Orange Julius every time I stepped inside the Mall of America.  Now that I think about, maybe I only went 'shopping' so I could get my usual smoothie.  Yes, I would do that.

And like I said, these bars are a strawberry banana fiesta.  The cheesecake itself is packed with a strawberry banana pureed mixture as well as hunks of fresh bananas and strawberries!  GAH!  Oh, and the cheesecake is sandwiched between a thick traditional graham cracker crust and a layer of sugary-buttery streusel.  Hello, heaven.

So if you're feeling that Spring mood, and I'm betting those local farmer markets will be rolling out the strawberries soon, then I highly recommend you try these bars out.  Actually, I demand it .

My Notes:

• According to Bakers Royale, the addition of the pureed banana is the key to making these bars extra creamy.  And I'll admit, these bars are creamy deliciousness.  
• Also like Bakers Royale, I added chunks of strawberries AND bananas throughout the cheesecake before baking.  However, feel free to skip this step.  But I wouldn't recommend that.
• These are best cold, so keep them refrigerated until you're ready to eat.  Which may be all of the time...

Adapted from Bakers Royale

Ingredients:

Crust:

1-1/2 c. graham cracker crumbs

1/2 c. sugar

1/2 c. butter, melted

Cheesecake Filling:

6 oz. strawberries (about 1 c. whole strawberries)

4 oz. banana (about 1 banana)
12 oz. cream cheese, softened
1/3 c. sugar
1 egg
1-1/2 tsp. vanilla extract
2 tbsp. all purpose flour
Additional strawberries and 1/2 banana, chopped (optional)

Streusel:
3/4 c. all purpose flour
1/2 c. brown sugar
1/4 tsp. ground cinnamon

1/4 tsp. salt

4 tbsp. butter

Directions:

1. Heat oven to 350F.  Line 8x8-inch pan with parchment paper, leaving a 2-inch overhang.  For the crust, place graham cracker crumbs and sugar in a bowl and toss to combine.  Add in melted butter and mix to combine.  Press mixture onto bottom of prepared pan.  Bake 7 to 10 minutes or until edges are golden brown.  Remove from oven and set aside to cool while making cheesecake.
2. For cheesecake, place strawberries and banana in a blender or food processor and pulse until pureed; set aside.  
3. Place cream cheese in the bowl of standing mixer and beat until smooth.  Add sugar, egg and vanilla extract and beat until fully combined and smooth.  Add in pureed strawberry mixture and mix to combine.  Add flour and mix to combine.
4. Pour mixture over crust.  If desired, place chopped strawberries and banana throughout the cheesecake and gently press in.  Bake 30 to 35 minutes.
5. Meanwhile, for streusel, place flour, brown sugar, ground cinnamon, and salt in a small bowl and using a pastry blender or a fork, cut butter into dry ingredients until mixture resembles crumbled wet sand.  Set aside.
6. Once cheesecake is done baking, remove from oven and sprinkle over streusel.  Bake an additional 12 to 15 minutes or until golden brown.  Let bars cool completely before cutting.

Yield: 16 bars

Swirly Roasted Banana Bread

Lordy, lordy, lordy.  No, literally.  Lordy.  Easter is just around the bend and I can't.  Even.  Believe.  It.  I'd like a tally of how many times I've said 'Where has my life gone?', because it's been a lot.  And I'm saying it again.  Where the crap has my life gone?!  I feel like Christmas just passed, yet we're already 1/3 of the way through 2012!  Geezzzzzzz.

But I guess I can't complain that life has kept me busy.  I should probably be jumping for joy that I have things that keep life exciting and that I have things to look forward to.  There...that's better ☺

Anywho, back to Easter.  What do you guys have planned for the holiday weekend?  I'm sure most of you are on top of planning the Easter meal, desserts, and goodies for visitors, more than I am.  It obviously just registered with me that Easter is in a few short days.  But for those of you in your own world [like me!], I have here a Swirly Roasted Banana Bread that's an absolutely perfect treat to have around the house over the holiday weekend.  Snack here, snack there, and then...it's gone.  But your family, relatives, friends [or whoever you may have over at your house] will surely thank you for your efforts.  Believe me.  Hallelujah!

Hollyann approved!

I was inspired to make this bread from a post over at Arctic Garden Studio.  Take a quick peak at their own version of this recipe and you'll understand why.  And how can roasted bananas and cream cheese swirls not peak a girls interest?  Well let me tell you, it does.  OH!  Annnnd brown butter.  How could I forget?!

So what I did was take the banana bread recipe from my Banana Struesel Bread [minus the caramel bits...sad, I know], roasted the bananas, browned that butter, and added in the lovely stripe of cream cheese filling.  Oh, hey.  Yumminess!

The only thing I can say about this recipe that I would possibly change next time around is the sugar amount.  Dumbly enough, I didn't account for the lack of sweetness from taking out the caramel bits in the original recipe.  However, the cream cheese filling definitely made up for it and honestly, I think makes the bread, but let it be known that this is not an overly sweet goodie.  Perfect for breakfast, in my opinion, but I know that some people may like sweeter banana breads.  Cha know?!  Also, not quite sure the roasted banana really made that much of a difference?  But roasting them was fun!  So still do it.

Regardless, this bread is moist, full of banana flavor, and has a beautiful layer of sweet cream cheese swirling through the center.  And as most banana breads go, it gets better with age.  Much, much better.  Not that it will last that long though, right?  .

Slightly adapted from Arctic Garden Studio

Ingredients:

Cream Cheese Filling:

4 oz. cream cheese, at room temperature

1/4 c. sugar

1 large egg

2-1/4 tsp. all purpose flour

Banana Bread:

2 c. all purpose flour

1/2 c. light brown sugar

1-1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2 large ripe bananas, roasted and mashed

2 large eggs, lightly beaten

1/2 c. unsalted butter, melted and cooled

1/3 c. flavored yogurt (plain, coffee, vanilla, or caramel flavored)

1 tsp. vanilla extract

Directions:

1. For cream cheese filling, combine cream cheese, sugar, egg, and flour in a small bowl with a wooden spoon.  Mix until smooth.  Refrigerate until ready to use.
2. For banana bread, heat oven to 350°F and place rack in center of oven.  Butter or spray with non-stick cooking spray 9x5-inch loaf pan.  Set aside.
3. Place bananas onto baking sheet and bake 20 minutes or until black.  Let cool slightly before peeling skins and mashing.
4. While bananas are roasting, place butter into small saucepan over medium-high heat.  Gently swirl butter in pan (do not stir), watching closely as butter bubbles and begins to brown.  Remove from heat once butter is brown and nutty smelling.  Set aside until ready to use.
5. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Set aside.
6. In a medium bowl, combine bananas, eggs, butter, yogurt, and vanilla extract.  Lightly fold wet ingredients into dry ingredients just until combined and batter is thick and chunky (do not over mix).
7. Spread half of banana bread mixture onto bottom of prepared loaf pan.  Evenly spread the cream cheese filling on top, followed by the remaining banana bread batter.
8. Bake 45 to 55 minutes or until bread is golden and toothpick inserted in center comes out clean.  Place on wire rack to cool before removing from pan.

Yield: 1 loaf

Banana Bread Bars with Brown Butter Frosting

.  Well, that weekend FLEW by!  I can't believe it's Monday already, I feel like I just left the office on Friday.  What the heck...

But I guess that would indicate a good weekend, huh?  Robbie and I had another lovely couple of days, very laid back and relaxed.  Just our style.  Let's have a little recap.
Saturday morning Robbie had to go into work for a few hours [it's busy season, remember?], so I hopped off [not literally] to the gym to meet Hollyann for a little workout.  That afternoon, I met up with Robbie at Starbucks to work for a few more hours, and then we were off to the Creighton Men's Basketball game vs. Bradley.  All in all, the game wasn't too crazy, there didn't seem to be much energy from the players or fans.  It was one of those games where you knew the 'good' team would pull it out, so regardless of a close score no one got overly excited.  But Creighton did 'pull it out', marking their 20th win of the season.

On Sunday, Robbie and I got our hair[s] cut together and then hung out with the pups at home for the rest of the day.  And don't worry, I definitely got some baking in on Sunday with our free time, but I'm saving that kitchen adventure for later this week.  So stay tuned.

Anywho, what do these Banana Bread Bars have to do with anything?  Well, nothing.  I'm having a hard time correlating anything significant from our weekend to these bars.  Dang it.  But one thing is for sure, they are outrageously addicting and will become one of my go-to banana recipes from here on out.  They are that scrumptious.

You may recall the Banana Cake I made just a bit ago and say to yourself "what's the diff?".  And you'll say 'diff', too.  Now don't get me wrong, the Banana Cake was fantastic, as every recipe has been from Bake or Break, and much more of a classic rendition.  But what we have here is anything but classic.  However, I still can't seem to fathom why I haven't seen more recipes with bananas and brown butter, because this, ladies and gents, should be illegal.  In all 50 states.

These bars?  OooOOo, these bars.  So stinkin' good!  The banana bars themselves are, yes, reminiscent of  banana bread, yet a touch more dense.  They actually kind of remind me of the texture of my favorite Pumpkin Bars, ridiculously moist and full.  And the banana flavor is extrememly prominent but absolutely wonderful.  But what takes these bars to the next level and beyond is the brown butter frosting.  I can't really explain it, but this combination just works.  More than works, actually.  It's like peanut butter and jelly, simply made for each other.  Got me?

Please note, my description did, in no way, do these bars justice.  You'll just have to make them to see for yourself.  Waistline, be warned  .

My Notes:

• When browning the butter, make sure to pay close attention.  The 'turn' happens quickly and before you know it, you'll have extra burnt butter, which is not good...

From The Girl Who Ate Everything

Ingredients:

Banana Bread Bars:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 c. (3 or 4) ripe bananas, mashed

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

Directions:

1.  Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.

2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

4.  Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). 

Yield: 2 dozen large bars

Tried & True Tuesday: Banana Streusel Bread

.  I don't have much to report as of this lovely Tuesday.  My life has been rather unexciting as of late [not that it's really ever exciting, I guess?!].  Apparently I need to pick up a hobby or something...

So we're going to hop right into this Tried & True post.  Sound good?  Good.

I've actually made this Banana Streusel Bread a couple of times.  Gasp!  As you probably know, I don't make many things twice, so if I do, it must be good.  But not only is this unique bread outrageously delicious, filled with banana goodness and chunks of creamy caramel, this loaf is quite pretty.  To go along with the scrumptious bananas and rich caramel [yes, I'm repeating this twice so you don't miss out on these facts!], the bread is topped with crunchy pecans, adding a deep nutty flavor and rounding out the elements oh-so-wonderfully.

This bread, as all quick breads are, is simple and easy, perfect for a busy week night adventure in the kitchen or as a wonderful weekend treat.  Either way, it's a win  .

From JoyofBaking.com

Ingredients:

2 c. all purpose flour

1/2 c. light brown sugar

1-1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. pecans, coarsely chopped

1 (5.5 oz.) package chewy caramels, coarsely chopped

2 ripe large bananas, mashed

2 large eggs, lightly beaten

1/2 c. unsalted butter, melted and cooled

1/3 c. flavored yogurt (plain, coffee, vanilla, or caramel flavored)

1 tsp. vanilla extract

Directions:

1. Heat oven to 350°F and place rack in center of oven.  Butter or spray with non-stick vegetable spray bottom and sides of 9x5-inch loaf pan.  Set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, 2/3 cup pecans, and half of chopped caramels.  Set aside.
3. In a medium bowl, combine bananas, eggs, butter, yogurt, and vanilla extract.  Lightly fold wet ingredients into dry ingredients just until combined and batter is thick and chunky (do not over mix).  Spread batter evenly into prepared pan and sprinkle with remaining 1/3 cup pecans and chopped caramels.
4. Bake 50 to 60 minutes or until bread is golden and toothpick inserted in center of bread comes out clean.  Place on wire rack to cool before removing bread from pan.

Yield: 1 loaf

Tried & True Tuesday: Banana Cookies with Peanut Butter Frosting

.  All right.  Busy week at work, so all-time shortest post right here.  Let's go.

I told you I was going banana crazy since, for me, I'm kind of in baking limbo [i.e., between seasons].  But I'm really excited to share this recipe with you because 1) these cookies are beyond fantastic and 2) this is one of the very first cookies I ever made when the baking craze hit me.  And to prove it, I have no picture.  At the time, taking a picture of the cookies [I was about to devour] never crossed my mind, so I'm having to rely on Pillsbury's [beautiful] picture of these Banana Cookies.  Maybe I should do this more often since my own photography seems to be lacking.  Hmm...nah ☺

Anywho, back to these small pieces of banana heaven.  The cookies themselves are super soft and tender, almost fall apart cookies.  And though they could end right there, they don't.  These 'naner cookies are topped with a healthy spread of peanut butter frosting and sprinkled with a few chocolate chips [for good measure and because the peanut butter-banana-chocolate combo is a no brainer].  Mm.  Mm.  Mm.  I vividly remember making these cookies, and wondering how such an easy-to-make recipe could produce such a memorable cookie.  And memorable they are, as I sit here 2+ years later blogging about them  .

Picture and Recipe from Pillsbury

Ingredients:

Banana Cookies:

1 c. firmly packed brown sugar

1/2 c. sugar

1 c. butter, softened

1 c. (about 2 medium) mashed bananas

1 large egg

1 tsp. vanilla extract

2-3/4 c. all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

Peanut Butter Frosting:

1 c. creamy peanut butter

1/2 c. butter

1 c. powdered sugar

1 to 2 tbsp. milk

Semisweet Chocolate Chips (for sprinkling)

Directions:

1. Heat oven to 350°F.  Spray baking sheet with non-stick cooking spray.
2. Beat brown sugar, sugar and butter in large bowl until creamy; add bananas, egg and vanilla extract.  Beat until well mixed.  Set aside.
3. Combine flour, baking soda and salt in medium bowl.  Add to banana mixture and mix until soft dough forms.  Drop dough by rounded teaspoonfuls onto prepared baking sheet.  Bake 11 to 13 minutes or until lightly browned.  Cool on wire racks.
4. For frosting, beat peanut butter, butter and powdered sugar until well mixed.  Add milk until frosting is desired spreading consistency.  Spread about 1 tablespoon onto tops of cookies.  Decorate with chocolate chips.

Yield: 30 cookies

Banana Cake with Cream Cheese Frosting

.  There seems to always be a lull for me after the holidays when it comes to baking.  I feel like I'm in the middle of seasons: cranberry/apple/holiday baking has passed while spring/raspberry/strawberry season is still a few months away.  Apparently it's citrus season but to be quite honest, I've never been a huge citrus person.  Granted, I love me some lemon and oranges but for one reason or another, I always gravitate towards chocolatey-peanut buttery-caramelly treats.  But the other day I read somewhere that banana recipes are in full bloom.  So let it be known that I've forewarned you.  Banana recipes will be flooding LSM in the near future.  Okay, I exaggerated [Robbie seems to be rubbing off on me].  But I will do my darndest to make use of every banana I can get my [bakin' lovin'] hands on.

So to kick off my banana...kick...I made a recipe from one of my all time favorite blogs, Bake or Break.  As you maybe recall, I've made numerous things from this blog (e.g., Oatmeal Chocolate Chip Cake and Hummingbird Cupcakes) and not one disappointed in the slightest.  And as we can all assume, this Banana Cake followed suit.

I'm not sure I've mentioned this before, but I recently became a committee chair for a brand [spankin'] new employee resource group at work, called the Asian Employee Resource Organization (AERO).  Since the group is being built from well, nothing, and we're only just coming together, the leadership members decided some type of small gathering would be good to put some faces to those names.  As the Professional Networking chair, I organized a little luncheon potluck this last week and as my contribution, I brought this lovely Banana Cake.

Albeit, I was a wee bit nervous bringing a dish that I had never attempted [nor tasted], but shame on me.  Never have a doubt when attempting anything from Bake or Break.  Trust me, I've learned my lesson now.

This cake is so very simple yet yields such a wonderful treat.  I'll admit, it was a nice change from the heavy, rich desserts I surrounded myself with during the holidays.  The cake itself is uber banana-ey, much like a banana bread [thank you Captain Obvious].  However, it was more dense than your typical banana bread, lending itself well to a rich, smooth classic cream cheese frosting.  I also added on a sprinkling of toasted walnuts, which I absolutely adored.  They added a fantastically deep note to the entire dish, I kind of demand that you do not leave these out.

So when you're finished browsing blogs and checking e-mails this lovely Saturday morning, head on into the kitchen and use those almost-too-ripe bananas on your kitchen counter to make this recipe.  I really can't think of a better way to use them  .

My Notes:

• To toast the walnuts, evenly spread the walnuts on a baking sheet and bake in the oven at 350°F for about 5 minutes or until fragrant.
• The original recipe called for a slightly smaller amount of cream cheese frosting, but I'm an avid frosting lover and knew I needed that extra dose.  I've reflected my changes in the ingredients below but check out the original recipe for the reduced frosting ingredients amounts [oh, and gorgeous pictures of this cake!].
• Next time around [and there will be a next time, my dad would love this!] I would be interested in trying either a peanut butter or chocolate cream cheese frosting or adding in some mini chocolate chips to the cake.  Fun ways to switch it up!

Adapted from Bake or Break

Ingredients:

Cake:

4 large ripe bananas

1/4 c. milk

2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt

4 tbsp. unsalted butter, at room temperature

2 tbsp. canola oil

3/4 c. sugar

2 large eggs, at room temperature

1 large egg white, at room temperature

1 tsp. vanilla extract

Cream Cheese Frosting:

6 oz. cream cheese, at room temperature

1 tsp. vanilla extract

2 c. powdered sugar

3 tbsp. toasted walnuts, chopped

Directions:

1. In a small bowl, mash bananas and milk together.  Set aside.
2. Heat oven to 375°F and spray an 8-inch square pan with cooking spray.  
3. In a medium bowl, whisk together flour, baking powder and salt.  Set aside.
4. In a large bowl using an electric mixer, beat butter, canola oil and sugar.  Beat in eggs and egg white, one at a time, mixing well after each addition.
5. Gradually mix half of dry ingredients into butter mixture.  Mix in bananas.  Add remaining dry ingredients and beat until just combined.  Pour batter evenly into prepared pan.  Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean.  Let cake cool completely in pan on wire rack.
6. For frosting, in a medium bowl, beat together cream cheese and vanilla extract.  Reduce speed to low and gradually add in powdered sugar.  Spread frosting over cake as desired and sprinkle with toasted walnuts.

Yield: 12 servings

White Chocolate Banana Cupcakes

. Remember how I said I went home this last weekend for my best friends' wedding shower and bachelorette party?  Well that meant Robbie was home all by his lonesome.  Sad, huh?  Fortunately he had a work BBQ last Friday, so that kept him occupied for at least one of the nights.  But that also meant that before I left, I had to make something for him to contribute to the festivities!  And yes, I had to because Robbie offered up my services and then asked if I could make something.  Funny how that works...

Anywho, I had a couple bananas left over from my attempt at trying out some wedding cupcakes last week [that didn't happen though because the groom was going to be out of town and I didn't realize that!].  So instead of letting those lovely, ripened bananas go to waste, I perused my recipes for anything banana.  And settled upon these.

The complete recipe for this treat [and they are a treat!] comes from two different sources, the cupcakes are from The Craft of Baking while the cream cheese frosting is adapted from More from Magnolia.  The combination of the white chocolate and banana-ey flavors are exactly what you're thinking.  PHENOM!  That's what you were thinking, right?

The cupcakes themselves are just like banana bread but much lighter in texture.  More of a fluffy cake then the dense loaf we're used to.  The cupcakes are also outrageously moist from the second they come out of the oven.  And you guessed it, they only get more flavorful as the time passes. 

The white chocolate cream cheese frosting is oh-so-yummy as well.  Thick, smooth, and the absolute perfect compliment to the banana cupcake.  The flavor of the frosting isn't overpowering whatsoever, really letting the naner's shine.  Yes, I just typed 'naners .

My Notes:

• The cupcake batter will be very runny, but don't fret, it's supposed to be!
• Make sure to buy good quality white chocolate (e.g., Lindt, Ghirardelli, Guittard).  I didn't buy the best bar because there was only one option at the grocery store I was at, but next time I will definitely go somewhere that I can get a nice brand.
• The original recipe for the frosting did not include any powdered sugar.  But both Robbie and I felt like the frosting needed a little something to bring out the white chocolate flavor and I think the addition hit the nail on the head.  But you can always leave it out, too!

Ingredients:

Banana Cupcakes:

3/4 c. sugar

1/2 c. plus 2 tbsp. grapeseed oil

3/4 c. mashed bananas (about 2 medium)

1 large egg

1 large egg yolk

1/2 c. plus 2 tbsp. buttermilk

3/4 tsp. vanilla extract

1 c. plus 2 tbsp. all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

White Chocolate Cream Cheese Frosting:

8 oz. quality white chocolate, chopped
6 tbsp. unsalted butter

2 (8 oz. each) packages cream cheese

1-1/2 tsp. vanilla extract

3/4 c. powdered sugar

Directions:

1.  Heat oven to 350.  Line standard 12-cup muffin tin with liners.

2.  In a medium bowl, whisk together sugar and oil.  Whisk in bananas, egg, egg yolk, buttermilk, and vanilla extract.

3.  In a small bowl, sift together flour, baking soda and salt.  Using a whisk, mix the flour mixture into the banana mixture just until combined.

4.  Divide the batter evenly among the muffin cups.

5.  Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean.  Transfer cupcakes to wire rack to cool completely.

6.  For frosting, place the white chocolate in a microwave-safe bowl and melt in microwave for 30 second intervals, stirring in between.  Set aside to cool for 10 to 15 minutes.

7.  In a medium bowl, cream the butter and cream cheese together until light and fluffy.  Add vanilla extract and beat until combined.  Add the melted white chocolate and beat until well combined.  Add powdered sugar and beat on low speed until well combined.

9.  Frost cupcakes as desired.

Yield: 1 dozen cupcakes