Chocolate Banana Cookies

I was in the mood for chocolate cookies - OK when basically am I not? OK really I had some bananas that were getting a little overripe and I didn't feel like banana bread. I started to peruse my cookbooks for a new recipe when I came across this one. It sounded interesting because it had raisins in it and I thought hey at least there are 2 types of fruit in the cookies - that's healthy*

Chocolate Banana Cookies (Adapted from 201 Chocolate Treats)

6 oz semisweet chocolate (melted)
2 c flour
1/4 c cocoa powder
2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 c (1 1/2 sticks) butter
1/2 c sugar
1/2 c brown sugar
1 t vanilla extract
1 t chocolate extract (optional)
2 eggs
1 c mashed bananas (about 3)
12 oz chocolate chips
1 c raisins (or dried currants or dried cherries)

Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl and set aside. Cream butter and sugars in mixer until fluffy. Beat in extract(s) and then add 1 egg at a time. Beat in melted chocolate. Gradually add flour mixture. If using raisins or cherries, chop them before adding to dough. Stir in chocolate chips and raisins. The dough is a little loose and you start to wonder if it will actually work (it does). Drop dough with by rounded teaspoonfuls on parchment (or silpat) lined baking sheets. Bake for 18 minutes at 350. Lower oven to 300 and bake an additional 15-18 minutes. Cool on baking sheets for 5 minutes and then transfer to wire racks.

I used currants because I had them around and I have to say it was nice because you they are so small and you don't need to chop them. I think dried cherries would work very nicely to contrast the sweetness of the cookies. The dried fruit adds a nice moistness to the cookie. I used milk chocolate chips because that is what I had. I also chopped them a bit because they were Callebaut chips and they are on the large side. They make it difficult to use a cookie scoop.

*Yes when it comes to chocolate my views on what is healthy may be a little skewed.

Comments

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

The Grappa Report

Star Anise, Cinnamon, Blueberry Once upon a time, we made Limoncello . We used straight-grain alcohol (which we had to buy in a different state because it was not sold it ours!). It was firewater. We tried to pawn it off on unsuspecting friends and relatives. It did not work. So when friends of ours said they wanted to share some Grappa that they had received from a friend, I was slightly suspicious. It was a little firewater-ish but not as much as the Limoncello. We decided to try to infuse it with some flavors - star anise, cinnamon, and blueberry. We got mixed results: Star Anise - was the most successful. It mellowed its sharpness. Cinnamon - We left the cinnamon in for about a week. I think it was too long. It left a very woody taste. Perhaps, less infusion time would have given a better result. Blueberry - We thought if we mashed the blueberries, they would make the Grappa murky. So we first put them in whole. Nothing happened. We then cut them in half. The...

Chocolate-It's What's for Dinner

Search This Blog