Friday, February 19, 2010


I have been in a cooking mood lately, and since Kev was out of town last weekend, it seemed like a perfect time to do some baking. Unfortunately, it was a slightly disappointing day of baking because things didn't turn out as I had planned.

I found a new recipe on-line for peanut butter cup cookies, so I decided to make some for Kev because he is a huge fan of peanut butter and chocolate. When they came out, they were SO flat, which I totally hate and I could hardly get them off the cookie sheet in one piece. It was so frustrating! I checked the recipe multiple times to make sure I hadn't missed an ingredient, but no such luck. Thankfully I halved the recipe so we didn't have them running out of our ears and I pawned them off to our small group.

I am also a huge fan of banana bread. How can you beat a warm slice of banana bread with a glass of milk. Yum. Well, I have a recipe from a friend that I have made multiple times, and I like it because it is good (obviously very important), but I also feel like it isn't that bad for you (doesn't have lots of sugar, butter, etc). Here's the recipe in case you ever want to try it.

3 ripe bananas, mashed
1/4 C butter, melted
1 egg
1/2 C sour milk or plain yogurt
2 1/4 C flour
1/2 C sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C chopped nuts (I use walnuts and I never measure because I like lots of nuts)
1/2 C chocolate chips (I never use)

Mix the wet ingredients and dry ingredients in separate bowls. Add the dry ingredients to the banana mixture and mix until just moistened. Add the chocolate chips and the chopped nuts. Pour into greased loaf pan and bake at 350 for 45-50 minutes. I usually cover it with foil the last 15 minutes or so to keep the top from getting to brown.

So this time I made it, I decided to see if I could make it a little more healthy so I substituted whole wheat flour for 1 1/4 cups of the flour and then I added 2 tablespoons of ground flaxseed. Kev said it had a different texture but I still thought it tasted good. Hope you enjoy!


  1. Erica, a tip for cookies if you don't want them to be flat is to chill the dough. I usually make cookie dough a day before I bake it. I usually scoop and bake it straight from the fridge, and it helps it keep a nice shape. I also often scoop my cookie dough (I have a little cookie scoop) and freeze it on a baking sheet in the freezer - you can bake them straight from the freezer and you don't even really need to add any time. That also helps cookies from spreading too much. :)

  2. I love banana bread and make it often with my over ripe bananas. I will try this healthier recipe. I quit making cookies for that very reason. I think it's my oven though.