Photos, Food, and Flights of Fancy
I was of the mindset that overripe bananas = banana bread, or banana muffins until I found this recipe. I find most banana bread or muffins heavy and overpowering, so finding this recipe was extra exciting. These are cakey, fluffy cookies that aren’t too sweet and have a light hint of banana. (Don’t worry, the coconut is optional, if you don’t like coconut.) Next time you have leftover bananas and don’t want bread, give this a try!
These twice-baked cookies are a staple at many cafes and are perfect with a cup of tea or coffee. I made these using orange and vanilla extracts, but naturally other extracts will yield a great result. If I had chocolate chips on hand I would have added them, but they’re fine without. They’re light and crispy and are always a hit at brunches or dinner parties. They are even better the next day after they’re baked, and they also freeze quite well.
I’ve been on a chocolate chip kick here, obviously, so here’s a dead easy recipe for delicious oat bars. When I say easy, I mean 4 steps easy. They’re great for a mid-day snack, and offer a (slightly) healthier alternative to brownies!
I’ve heard people say that these cookies will, at some point, replace currency. That’s how good they are. They are crunchy, smooth, buttery, and not mind-blowingly sweet. They’re a hit at parties and are decadent in their simplicity.
I have to toot my own horn here and say this is the best cookie recipe I’ve concocted thus far. They’re crispy on the outside, soft on the inside, and are wholesome yet decadent. I used less butter than some other chocolate chip cookie recipes, and therefore the cookies don’t spread out much and aren’t as dense.
When it comes to brownies, are you on Team Fudgy or Team Cakey? I personally prefer fudgy brownies, and this recipe certainly delivers. The greatest thing about this recipe is that it is nearly as simple as using boxed mix, but the results are far superior. Preparation is a breeze, and the result is a decadent, fudgy brownie with a gorgeous crisp top. This recipe is based on the King Arthur Flour brownie recipe that’s been floating around the internet for ages now. I made a few changes and simplified the process a bit, and the result is a fail safe recipe for a brownie anyone on Team Fudgy would enjoy.
My mother makes these cookies every Christmas, and I usually end up spending the entire day trying not to eat the entire batch. They’re chocolatey, almondy, and have a texture somewhere between shortbread and brownie. They’re amazing warm with a cup of coffee.
