Hazelnut Whole Wheat Scones with Maple Glaze and "Whoops, My Bad"

Have you ever been stone cold busted with peanut butter buttercream on your face?  The other evening I posted a picture on my Facebook of the banana macarons I was working on and Azmina instantly busted me out by commenting, "Heh, I think it's awesome that your last post said you were going to focus on easy food and then you happened to whip these up."  (Whoops, my bad!)

You see Azmina is a skilled and seasoned lawyer.  Armed with the following evidence "Easy crap to make for dinner", she didn't waste any time zeroing in on my truth twisting and extracting a confession out of me in a mere 2.6 seconds.  It spewed off my tongue faster than kale chips, "Obviously, I'm a liar."

Luckily for me I wasn't in a real court or right about now I'd be trying to figure out how not to shower for infinity. Instead I was thinking of inviting Azmina over here to interrogate my teenage daughter and her friends, I was also hoping instead of her hourly rate we could possibly work out some sort of cookies for services rendered type of agreement.

Seriously, she is that good.  After she busted me I was so riddled with guilt I was on the phone with my mom and felt the need to confess all sorts of things; like the time Hot Dog Dude came tumbling down the stairs and all I could do was stand there laughing before I realized I should probably ask if he's okay.

Or that I made the most amazing scones the other day and I was going to blog about them but my cuticles hurt and that really messed up my typing and so instead I just went shoe shopping.

Toasted Hazelnut Whole Wheat Scones with Maple Glaze

Or that I made both peanut butter buttercream and black sesame buttercream fillings, both were good, but the peanut butter made me feel special in a way I've never felt before.  

I also told her that when I lay my eyes on a cute cake stand; I can't just walk away quietly, instead I have to bring it home and load it up with baked good. 

I'm going to b.a.l's soon (bakers and liars anonymous).

Enjoy,

Gina

Soft Banana, Chocolate, Oatmeal Cookies

I know it's hard to believe, but we were out of baked goods around here yesterday.  After dealing with the shame of being baked-good-less; I scoured the pantry looking for a little inspiration.  Staring back at me was a jar of coconut oil I bought before the holidays just languishing away.

I've been wanting to make something with it for months, but had other recipe priorities.  I did a little research so I could decide what would be the best use for it.  I found a cookie recipe on a blog I thought was perfect.  Whipped up a batch of them and would have thrown the whole batch out had it not been for Hot Dog Dude offering to take them off my hands.  People should probably quit giving me ammunition (I mean material) for my book.  

I might go so far as to call these cookies healthy.  The coconut oil replaces the traditionally called for shortening and leaves them with a nice soft texture.  I used all brown sugar for a little extra flavor.  There is a faint coconut flavor from the oil and the oatmeal adds a nice chewy texture. 

Soft Banana, Chocolate, Oatmeal Cookies

1/2 cup coconut oil

1 cup light brown sugar

1 egg

1 ripe banana, mashed

1 1/2 cups all-purpose flour

3/4 cup oats

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Combine coconut oil and sugar in a bowl and mix until well combined.  My coconut oil was solidified with a very similar consistency to shortening.  If yours is runny you might want to place it in the fridge until it firms up. Add egg and banana and mix till combined.  Add the flour, oats, baking soda, salt, and cinnamon and mix until combined.  Add the chocolate chips and mix until combined.

Scoop dough into small balls and place balls a few inches apart onto cookie sheets lined with parchment.

Bake for 8-10 minutes.

Makes about 48 depending on size.   

Have any of you tried coconut oil and do you have a favorite way to use it?  I'm vowing to no longer ignore my jar of coconut oil or end up baked-good-less again.  

Enjoy,

Gina

Pineapple, Orange, Banana Muffins

My mom gave me the greatest gift ever; spending time with me in the kitchen letting me help her. Sharing not only her knowledge of cooking, but her wisdom as well.  Some of the best times I've ever had with my girls have been in the kitchen with them at my side.  They've been there by my side since they were tiny and even though they are teens now, they still like to help me in the kitchen. As soon as they were big enough to climb on a chair they wanted in on the action!  I am eternally grateful for this gift, and hope I passed it on to my girls and that they share it with their children one day.

Pineapple, Orange, Banana Muffins:

2 ripe bananas, mashed

1/2 cup crushed pineapple, with juice

1/3 cup fresh orange juice

Zest from 1 orange

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup unsalted butter, melted

2 large eggs

1/4 cup sliced dry toasted almonds

2 tbsp. turbinado sugar

I wanted to share with you a recipe that is perfect for letting your children help you in the kitchen. Give them a mixing spoon and let them go to town.

In a mixing bowl add mashed bananas, pineapple, orange juice, zest, flour, granulated sugar, baking powder, baking soda, salt, melted butter, eggs and almonds.  Stir till combined.

Spray a 24-cup mini muffin pan well with no-stick spray.  Fill with batter.

Sprinkle tops of muffins with turbinado sugar.  Even a very young child can do this step; they might just want to sneak a taste though.

Bake in 350 degree F oven for 10-14 minutes.

Enjoy,

Gina

Chocolate Banana Swirl Cupcakes with Peanut Butter Frosting

Today my youngest daughter is turning 13.  Despite my disbelief I've been busy working on her b-day bash complete with 50 guests! Note to self: schedule phych eval. next week. I wanted to share her cupcakes with you; they were created with her favorite flavors in mind.

I will barely have cleaned up from this affair when next week I get to do it all over again for my older daughters' Graduation and Farewell party. So between wiping my tears, I'm hoping to share some easy favorites with your next week.

Batter

1 1/2 sticks unsalted butter, softened

1 cup granulated sugar

4 large eggs

2 tsp. vanilla extract

2 cups cake flour

1 tsp. baking soda

3/4 tsp. baking powder

2 bananas, mashed

1/4 cup unsweetened Dutch process cocoa powder

Add butter and sugar to mixer and beat on medium speed for 3-4 minutes. Add eggs and vanilla, mix until combined. Add flour, baking soda and baking powder, and mix until combined.

Place half of the batter in one mixing bowl and half in another. To one bowl add mashed bananas and stir till combined. To other bowl add cocoa powder and mix till combined.

Place paper baking cups in cupcake pan and pour one side of cup with banana batter and one side with chocolate. Swirl two together with toothpick or bamboo skewer. Should fill a dozen cups.

Bake in 350 F degree oven for 16-17 minutes.

Peanut Butter Frosting

1 stick unsalted butter, room temperature

4 ozs. cream cheese, softened

1/2 cup creamy peanut butter

4 cups powdered sugar

1 tbsp. milk

Mix butter till softened.  Add cream cheese and beat till incorporated, then add peanut butter and mix till combined. Add powdered sugar one cup at a time and mix until smooth. Add milk a little at a time until smooth.

I piped my frosting on with a bag and tip. I love the disposable ones from the craft store. Just to make these a little cuter, I piped a little melted chocolate into hearts on parchment paper. I let the chocolate set up in the fridge and put the hearts on the cupcakes at the last minute.

Enjoy,

Gina