Frosted Banana Chocolate Chip Cookies

I woke up this morning at 5 am and was reminded again, that while I can and do bake, I don't really love it a whole lot. I am not sure what it is. Upon reflection, there might be a couple of reason. Like boy does it make a mess. I also find if I bake, then I eat it. No bueno! I am also not naturally very exact in the kitchen. Which if fine for cooking, but not so much for baking.

This was all made very clear this morning when I was making donuts from scratch for Mr. Middle's birthday. Since our favorite donut shop is closed on Monday, I figured I would make him some donuts in the wee hours of the morning. They were super yummy. They really were. Now I am just a little tired, my kitchen is less than immaculate, and I have way too many donuts just laying around begging to be eaten.

Oh baking. 

So why am I lamenting about baking during a baking post? 

This is the way I figure it--if I do bake it and I do love it and I would bake it again, then I must share it. Also, that is assurance to you that this recipe is worth your time.

While I don't bake a lot, I absolutely jump on board for baking anything with banana. We love banana bake goods. LOVE them. We very rarely have bananas left over, but when we do we bake with them. Our absolute favorite are Frosted Chocolate Chip Banana Bars. So it stands to reason that we would in turn love something like that in cookie form.

Man these Frosted Banana and Chocolate Chip Cookies are delightful. They are not dense like like a bar, but they are soft and fluffy (IT'S SO FLUFFY!!!). The frosting is light and perfectly cream cheesy. Who doesn't love a good creams cheese frosting?

These cookies were easy to make, and just as important they were easy to share. Sharing is good because it insures I don't eat a dozen cookies all by myself.

If you find yourself with very ripe bananas, then I think it would be delightful idea to make these cookies. You won't regret. Either will your neighbors. Wink. Wink.

Enjoy!

Printable Recipe HERE

Avocado Brownies

Yes, you read that right. That delightful photo of some pretty yummy looking brownies does say AVOCADO Brownies. That definitely means that there is avocado in those there brownies.

Now, don't "p'shaw" me just yet. Let me tell you how fabulous these brownies are before you question my sanity of actually baking brownies with avocado in them.

These brownies are fabulous. They are dense. They are rich. They taste nothing like avocados.

No don't get me wrong, I like avocados. Actually I like them a whole bunch. I however, do not want my brownies to really taste like an avocado.

However, that wonderful denseness and richness I mentioned earlier is due in large part to those sneaky avocados.

I understand that you might be skeptical. I was a little too. Just a little. However, there was one in our house that was really skeptical. In fact he was so skeptical that I had to force him to try some. I had to force my kid to eat a brownie.

Wow. I never thought that would happen.

He took one bite. He chewed that one bite slowly with a lot of trepidation. Then he finally smiled at me and said,

"Mom! I can't taste the avocado! I think they are magic!"

Why yes, yes Little Mister they are magical and they made these brownies to die for.

The other great thing about baking your brownies with some avocado is that you can convince yourself they are healthy because you know, you cooked them with vegetables.

I will speak the truth and then not again.

These brownies are just as delightfully indulgent as regular brownies and are not really any healthier for you. Like maybe a smidge and that is all.

Now with that being said, you can promptly ignore that truth and go back to the whole these brownies are healthy way of thinking and without guilt help yourself to two.

That is what I would do.

Avocado Brownies
adapted from Tracey's Culinary Adventures

1 cup extra dark chocolate chips
2 oz unsweetened chocolate, chopped
4 Tablespoons unsalted butter, cut in pieces
1/2 avocado, mashed
3 Tablespoons unsweetened cocoa powder
3 eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup flour
1/2 cup extra dark chocolate chips

Preheat oven to 350 degrees.

Line an 8x8 baking dish with parchment paper. Spray parchment paper lightly with cooking spray.

Add the 1 cup extra dark chocolate chips, unsweetened chocolate, and the butter to a microwave safe bowl. Microwave for 1 minute at 50%. Stir. Then microwave in 30 second intervals, stirring each time until the chocolate is smooth. Add in the mashed avocado and cocoa powder and whisk until smooth. Set aside.

In a another bowl, lightly whisk the eggs until slightly frothy. Then whisk in the sugar, vanilla, and salt. Add in the chocolate mixture. Whisk to combine. Stir in the flour with a spatula.

Pour the batter into the 8x8 pan and spread out evenly. Sprinkle the 1/2 cup of extra dark chocolate chips evenly over the top.

Bake the brownies for 35 minutes, or until the a toothpick test comes out almost clean. They are better slightly underdone then too done.

Allow the pan of brownies to cook on a wire rack. Pull out the brownies by the parchment paper. Cut up into squares.

Happy Recipe Thursday and happy eating!

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Raspberry Coconut Bars

We lived in Ohio for 5 1/2 years. We have been gone for 2 1/2. CRAZY.

I had an awesome group of friends in the great OH. There were lots of girls nights out and girls nights in. There was frequent dinner trips to PF Changs. There were Just Dance dance parties. There was hanging out "just cause we need a break". Our kids played together. Oldest is still betrothed to one of my favorite friend's oldest lovely lady.

We will make that happen.

Why all the nostalgia? Hey I am prone to be all reflective and sappy. Actually, it happens quite frequently. I think it is due to my increasing in years. Haha!

These lovely Raspberry Coconut Bars make me think of Ohio. I first had it at a recipe exchange I had in Ohio. In fact, I think it might have been my very first social thing I ever did in Ohio. These recipe exchanges happened for about a year. We would come and bring a yummy dish and have the recipe available to hand out. Sometimes we had themes. Some of my favorite recipes have come from these recipe exchanges.

My friend brought this dessert. I remember really liking it. I grabbed a copy of her recipe and I tucked it away with all my other recipes.

I never made it. Until now that is.

I do that ALL the time. This recipe made it through my twice a year weeding out process. I just kept skipping over it. I partly blame Pinterest. Since the recipe was on paper and not online, I never saw it.

Finally I am done passing it over. The Raspberry Coconut Bars have been made. The Raspberry Coconut Bars have been eaten. The Raspberry Coconut Bars have been enjoyed!!

Yes, they have.

                     

Raspberry Coconut Bars

2 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted unsalted butter
2 2/3 cups flaked coconut
1 14 oz can sweetened condensed milk
1 cup raspberry jam
1/2 cup milk chocolate chip
1/2 cup white chocolate chips

Preheat oven to 350 degrees.

Combine the graham cracker crumb, sugar, and melted butter for the crust. Line a 9x13 pan with parchment paper. Spread the crust mixture evenly into the parchment-lined pan. Press the crumbs into the pan until it is compact.

Sprinkle the coconut over the crust. Drizzle the sweetened condensed milk evenly over the coconut.

Bake for 20-25 minutes, or until lightly browned.

Cool slightly. Spread the jam over the bars. Chill for 3-4 hours.

Melt the chocolate in small Ziploc bags. This will take just over a minute. Cut a hole in the tip of each bag. Drizzle the chocolate over the top of the chilled bars. Drizzle milk chocolate first in one direction and then white chocolate second in the other direction.

Let the chocolate set up a bit. Remove the bars from the pan using the parchment paper. Cut into bars.

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Gingersnap Cheesecake Bars

Cookies. Cheesecake. Cookies. Cheesecake.

How does one choose?

Oh pish posh, who needs to choose...let's have both.

The cookie part of this bar is one of my very favorite cookies. It is a soft gingersnap cookie. Okay it is really more like a molasses ginger cookie. The snap in the gingersnap is subjective. I have liked these cookies ever since my dear sweet college roommate made them for me.

Once I was married and I couldn't have her living with me at my disposal to make me cookies, I figured I should probably get the recipe and make them for myself.

I have been making them ever since.

I especially make them a lot once the holidays roll around. The gingeriness (totally a word) of this cookie reminds me so much of not only Fall, but also Christmas. So I figure it is fair game to make these cookies as much as I want between September and the end of December.

I also like to experiment with the recipe. By experiment, I mean adding the cookies into all my other favorite desserts.

In this case, these soft ginger cookies met up with my friend cheesecake.

I felt it was only right to introduce them.
 

Don't they seem like cozy friends already?

I tell you what, these are amazing. I was pretty much lacking in any self control around these Gingersnap Cheesecake Bars.

They made my day. Yes, dessert can totally do that.

There is scientific proof.

Okay, so maybe I made that whole scientific proof thing up, but dessert can make your day...

...you guys know what I am saying.

Go ahead punk...er...I mean Gingersnap Cheesecake Bar, make my day.

Enjoy! Happy Fall and happy gingeriness!

Gingersnap Cheesecake Bars

cookie:
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 1/2 teaspoons ginger
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon

cheesecake filling:
1 8oz package of cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla

sugar (optional)

Preheat the oven to 350.

In a large mixing bowl, beat the butter and the sugar until fully combined. Then mix in the egg. Next, mix in the molasses.

In a separate smaller bowl, combine all the dry ingredients.

Slowly incorporate the dry ingredients into the bowl of the sugar butter mixture. Mix until completely combined.

Take a little more than half of the cookie dough and press it into the bottom of an 8x8 baking dish.

Press it firmly.

Take the cheesecake filling and spread it over the cookie crust in the pan.

With the remaining cookie dough, break apart small pieces and just randomly cover the top of the cheesecake mixture..

Bake in the oven for 35-40 minutes, or until the middle is set.

Remove from oven, and let cool on a wire cooling rack. Once it has cooled completely.  Remove the Gingersnap Cheesecake Bars to the refrigerator for at least 1 hour.

When ready, cut them up, serve them up, and wait for the accolades.

Thanks for reading!

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linking here:
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Frosted Chocolate Chip Banana Bars

Whenever we get a bunch of bananas my boys always immediately request banana bread. I have to remind them that I have to have really ripe bananas...aka old and freckled...to make yummy banana bread.

They then insist that they won't eat them so that they can get old.

Then less than 48 hours later, barely enough time for the bananas to grow accustom to their new surroundings, they are all gone.

Inhaled.

Long gone.

When I remind them of the banana bread, I am met with sheepish, yet satisfied, banana-eating grins.

"We will definitely not eat the next bunch!"

Well I have heard that before...and before...and before...

So imagine my shock and surprise when we got down to the last three bananas and they were starting to look just about ripe enough for bread. They had probably a good half a day till they were just perfect, but hey that was pretty good for my Little Men.

Then imagine even more surprise when as I went to cut up a banana for Bean, I was met with two, "NO!"s

The older two then explained that I needed to save the last bananas for bread. They hadn't eaten them so the bananas would get ripe.

So I set them aside and told the boys I would make banana bread.

Then I woke up the next day and was not in a banana bread mood. I mean my go-to banana bread recipe is delightful, but I still wasn't feeling it.

You know what I was feeling...

These--

I really wanted some banana bars. I found an old recipe for banana bars, frosted banana bars at that, among my paper recipes. They were totally calling out to me.

You might think that I would be freaked out by food calling my name, but you would be wrong. I tend to like when baked goods call out my name. It makes me feel like we are friends and that they, in all their sugary goodness, are not going to make me fat. 'Cause what kind of friend is that, right?

With the addition of dark chocolate chips, this recipe went from enjoy a largish serving on a pretty plate with a cool class of milk to eat a row straight out of the pan and emptying said pan in 24 hours.

The Little Men were not disappointed to find these babies instead of their beloved banana bread. In fact, they had a helping and proceeded to beg for more. I being the health conscious mom that I am promptly told them no and then the next day let them have a bit after a good lunch...and then a bit more after a good dinner...and then a bit more after the next's days lunch.

People if it hadn't been them eating them...

...it would have been me.

No one needs a sheet pan of banana bars to themselves, no matter how badly you want them. Sharing was requisite.

If your bananas make it to the day they are old and freckled, try this lovely little recipe out. Then promptly plan on taking a plate to your neighbor or you might wake up from a sugar coma finding you have eaten the entire pan.

You have been warned.

Happy baking!

But most importantly, Happy Eating!

Frosted Chocolate Chip Banana Bars

Printable Recipe

1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
3 eggs
1 1/2 cups mashed bananas (about 3 medium or 2 large)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
pinch of salt
1 cup of dark (or milk) chocolate chips

Frosting:
1/2 cup (1 stick) unsalted butter, softened
1-8 oz package cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease a jelly roll pan and set aside.

In a bowl of a mixer, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine the flour, soda, and salt in a small bowl. Then add the dry mixture to the creamed mixture. Mix until well combined. Gently fold in the chocolate chips.

Pour into greased pan and smooth out to cover entire pan.

Bake for 20-25 minutes, until the bars are golden and test done with a toothpick.

Cool completely.

Make the frosting by creaming the butter and cream cheese. Gradually add in the powdered sugar and vanilla. Beat well. Spread the frosting over the cooled bars.

Cut. Serve. Devour.

Repeat.

Gingersnap Pumpkin Cheesecake Bars

The other day I was at our local grocery store getting, well you guessed it, food. When what do my fall-loving eyes behold?

A whole ginormous crate full of the most beautiful gourds ever. I hardly ever buy gourds to decorate with, but I simply could not pass them by. I am not kidding you when I say they are gorgeous. I gathered several white, blue, and bright orange squash.

My sister was quite appalled that I would buy such lovely squash with only the intent of decorating. She kind of thinks squash-eating is dreamy. Still, much to her horror, I got home with my gourds and displayed them around the house...some on the mantle which is still on my blog-to-show-you list.

These gourds reminded me that I have yet to purchase pumpkins for the family. I am pretty horrible at this Halloween tradition. Cutting, gutting, and carving pumpkins is not my favorite thing to do.

Don't judge me!

However, Hubby and the Little Men really enjoy all the mess and weilding of knives. So we get them. So I guess I had better get some soon.

I prefer my pumpkin in food form.

Pumpkin carved versus pumpkin in food form...

Yup the food is going to win every time.

With that little insight into my pumpkin preferences, you will not be surprised that in that same shopping trip I passed the display of canned pumpkin and grabbed a couple of cans to add to the couple of cans I already have in my pantry.

It is Fall after all. A girl can never have too much canned pumpkin.

As I was trying to drown out the loud misbehaving of my children typical for a grocery store outing, I was day dreaming about what to do with my new canned pumpkin.

These bars were almost an instant creation in my head. I figured how could I go wrong by combining several of my favorite things into one bar. Then I simply had to put all of the wonder components together.

Gingersnaps-done.
Cheesecake-done.
Pumpkin-done.
Streusel topping-DUUHHNN!

A gloriously Fall and utterly scrumptious treat was born. A gingersnap crust gives these bars just the right amount of crisp and chewy. Then you have a creamy pumpkin pie inspired cheesecake layer. Oh then the streusel. Well how can you go wrong topping something with an oatmeal, brown sugar, and butter crumble? You can't friends. You just can't.

Could you just die???

Well before you keel over, be sure to make yourself some of these and enjoy.

Gingersnap Pumpkin Cheesecake Bars

Crust:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 1/2 t ginger
1/2 t salt
2 tsp baking soda
1 tsp cinnamon

Pumpkin Cheesecake Filling:
1-8oz package of cream cheese, softened
1-14.5 oz canned pumpkin puree
3/4 cup sugar
1 egg
1 1/2 tsp pumpkin pie spice

Streusel Topping:
1 cup rolled oats
1/2 cup packed brown sugar
1/2 cup flour
6 Tablespoons butter, cut up 

Preheat oven to 350 degrees.

Prepare crust first. This is basically a ginger cookie dough that I use for my favorite gingersnap cookies. To make, first cream shortening and sugar. Then add egg and molasses. Combine dry ingredients in a separate bowl. Then slowly combine dry and wet ingredients until well combined.

Press the dough into a lightly greased 9x13 pan. Set aside.

To make the filling, combine all of the ingredients and mix until well combined. Pour over the cookie dough already pressed into the pan.

To make the streusel topping, combine all of the ingredients either in a food processor or a bowl. If you mix with a food processor, pulse until the butter is fully incorporated and you have a crumb mixer. Without a processor, wash your hands, roll up your sleeves and get in there and combine everything with your own hands.

Sprinkle the topping evenly over the filling.

Bake for 35-40 minutes. Until the center is just set. Make sure to not cook too long so that you don't over cook the crust/cookie layer.

Let cool on the counter completely.

Then refrigerate for at least two hours.

Cut up and serve. 

And...you're welcome!

Key Lime Cheesecake Bars

I am a big fan of cheesecake. Big. Huge.

We had some friends over a couple of nights ago for our first Summer BBQ. Unfortunately we forgot to invite the sun, but his nemesis the clouds and rain did show up.

However, we still got our BBQ on. The hot dogs and hamburgers never stood a chance. Hubby darted in and out of the house in between rounds of checking said hot dogs and hamburgers all while it was blustery outside.

The good news is that even with all that wind, gloom, and rain we had prepared our own little bit of sunshine inside.

Sunshine in the form of refreshingly sweet and altogether Summery Key Lime Cheesecake Bars.

Seriously SO, SO yummy.

AND...I know it shouldn't always matter, BUT aren't they oh-so-pretty too?

I love pretty desserts.

Do you love pretty desserts?

Do you love cheesecake?

Well just for you then...

Key Lime Cheesecake Bars
Sprinkle Bakes via Confessions of a Cookbook Queen

Ingredients:

Crust-
2 cups of graham cracker crumbs
8 TBS (1 stick) butter, melted

Filling-
2 8oz pkg of cream cheese, softened
1/2 cup sugar
2 large eggs
1 large egg white
2 TBS flour
1/2 cup sour cream
1 tsp vanilla extract
3/4 cup prepared lime curd, divided

Lime curd-
8 TBS (1 stick) butter, softened
1 cup sugar
2 eggs
2 egg yolks
1/3 cup plus 4 TBS fresh lime juice

yellow food coloring
green food coloring

First make the lime curd. Beat the butter and the sugar in a bowl with an electric mixer. Slowly add the eggs and the egg yolks one at a time. Pour in lime juice and mix again. The mixture will look a little curdled. Cook the mixture in a saucepan over medium until it looks smooth. Increase the heat slightly and whisk continuously until it starts to thicken. Using a cooking thermometer, continue to cook until it reaches 170 degrees.

Remove the curd from the heat. Transfer the curd to a bowl and cover the curd with plastic wrap pressing it on the top to keep from the curd from getting a skin. Place in the fridge and let chill until ready to use.

Next make the crust. Preheat the oven to 325. Line a 8x10 pan with parchment paper OR spray with cooking spray. Mix the crumbs and butter and then press into the bottom of the pan. Bake crust for 5 minutes and then allow to cool.

To make the filling, beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth.  Beat in eggs and egg whites on low speed, 1 at a time.  Beat in sour cream and vanilla, then the flour just until blended.  Remove 1cup of batter and reserve.  Pour the rest of the batter over the crust.


Tint the 3/4 cup of lime curd (you will have extra lime curd, go ahead a store it or heck just eat it with a spoon) with the liquid food coloring until lime-rind green.  You will use a few drops of both green and yellow food coloring.  Set the lime curd aside.


Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter.  Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter.  Dollop the remaining 1/4 cup of lime curd  across the previous mixture.  Use skewer to swirl the mixtures together to create a marbleized effect.


Bake for 35 minutes until set. Cool completely and then refrigerate until chilled. Remove the bars from the pan with parchment over hang. Cut into bars. Serve immediately or refrigerate until ready to serve. 

Go on now, enjoy your Summer...no matter if it looks like Summer outside or not.