Don't throwout your brown bananas... make banana bread!! I came up with this easy peesy banana bread recipe + it's eggless and it tastes like a milkshake. YUM!
Time: 1.5 hours
Ingredients:
- 2-3 ripe bananas (overripe - even brown is best!)
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon apple sauce
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
Recipe:
- Peel the bananas and mush them in a medium bowl so there's some small chunks left.
- Add all other ingredients and stir until combined - you don't want to over-stir or it will make the bread hard.
- Pour the mixture in a loaf-pan and sprinkle with more cinnamon if desired (I did!)
- Bake on 350 for 1 hour or until a toothpick comes out clean.
- Serve slightly toasted or as-is!
Optional: You can add chocolate chips or walnuts inside the batter for a crunchy surprise!
'Tis the season to be chubby! So let's embrace it and eat more cookies. YEA!! :D
I have a huge love for anything peppermint flavored, and these cookies hit the spot! Every bite has tiny crunches of candy canes, yet you still have the fluffy goodness of a warm, fresh-baked cookie. The best part? This recipe is fast and easy! Enjoy
Ingredients:
- 1 cup all purpose flour
- 1 stick butter
- 1/2 cup white sugar
- 1 teaspoon salt
- 1 egg
- 1 teaspoon peppermint extract
- 2 candy canes
Recipe:
- Soften the butter in a microwave for 30 seconds, then whisk it until fluffy.
- Add salt, egg, sugar and peppermint extract to the butter and whip together until well combined.
- Place the candy canes unwrapped into a ZipLoc bag, seal it. Using a rolling pin, pound the candy canes into small crumbs. Don't pound them to a powder, or they won't look like candy cane pieces in the cookies.
- Add the candy cane crumbs and the flour to the bowl and mix it in until all ingredients are combined. Cover with clear wrap and refrigerate for 1 hour.
- Preheat the oven to 375 degrees.
- Take the cookie dough of the fridge and form small 1 inch rounds, placing each on an un-greased cookie sheet. Ensure the cookies are spaced out by at least 1.5 inches.
- Bake for about 8-10 minutes until the cookies are golden brown and cooked through.
- Cool on a wire rack for about 10 mins before serving. Enjoy!
A warm, flaky, savory turnover with a kick of Caribbean spice!
Serving: Makes 6 patties
Ingredients:
Filling:
- 1 pack ground chicken (or meat of your choice)
- 1 tablespoon smoked paprika
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1-2 sprays of PAM/other cooking spray
Crust:
- 1 cup all purpose flour
- 4 tablespoons cold butter, chopped into cubes
- 2 tablespoons cold water
- 2 teaspoons salt
- 1 egg yolk + a splash of water for egg wash
Recipe:
- Put all crust ingredients into a food processor and pulse until a dough forms.
- Take the dough out of the food processor and form it into a ball with your hands. Cover it with clear wrap and leave it in the refrigerator for about 15-20 mins.
- Heat a large frying pan to medium heat. Coat the bottom evenly with cooking spray.
- Add the ground chicken and seasonings, fry until the chicken is browned. Allow the chicken to cool for 10 mins.
- Take dough out of the refrigerator and break it into 6 palm-sized balls.
- Roll each ball out using a rolling pin, and fill with 2 tablespoons of the ground chicken mixture.
- Fold the top of the dough over the filling and seal with your fingers, pressing the top and bottom together. You can provide an additional seal using a fork pressed into the dough.
- Make your egg wash by beating the egg yolk and a splash of room temperature water together. Use a pastry brush to coat all of the patties with the egg wash.
- Bake on 350 for about 30 mins or until crust is golden brown.
- Enjoy!
Put this on your holiday dessert list!
Time: about 1.5 hours total
Ingredients:
- 2 Pears
- 2 sticks of unsalted butter or margarine (1 stick = 1/2 cup)
- 2 cups all purpose flour
- 2 teaspoons of salt
- 3 tablespoons ground cinnamon
- 1/2 cup brown sugar
- 1 teaspoon of ground cloves
- 1 teaspoon of ground ginger
Recipe:
- Preheat oven to 425° F
- In a food processor, pulse 1 stick of cold butter (cut into cubes) with 1 cup all purpose flour & 1 teaspoon salt until dough forms (you will likely have to finish forming dough with your hands after you take it out of the food processor).
- Roll dough out with a rolling pin so that it's wide enough to cover the bottom of your round pie pan, and have room to press up the sides of the pan (like a crust).
- Press dough into the bottom of the pan and around the sides, ensure all around the pan is coated with the crust.
- This step is optional: I sprinkled some ground cinnamon into the pie crust so that it's a little more flavorful. I fully believe in cinnamon.... on everything.
- Bake crust alone for about 20 mins or until slightly browned.
- Filling: Slice pears very thin (I used a mandoline slicer, but you can just do this with a utility/paring knife). Remove any seeds.
- In a medium bowl, coat sliced pears with brown sugar, remaining ground cinnamon, gloves, and ginger. Add a little salt if you'd like.
- Remove bottom crust from the oven and fill it with the above mixture.
- Top crust: Repeat steps 2-4. Roll dough out over the pie filling with your hands (to cover the pie) and gently tuck in the corners using the excess dough (you may have to pinch a little to ensure that the top crust stays on!)
- Cut two slits on the top so the filling has room to breathe
TIP: wiggle your knife so the slits are a little wide, since the dough will expand a little as it cooks. - Put pie into the oven first, then lower the degrees to 350° F and bake for about an hour or until the top crust is golden brown!
- Enjoy!
Time: 1.5 hours
Ingredients:
- 1 cup all-purpose flour (or more, as needed)
- 1 cup whole wheat flour
- 3/4 cup granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon of the following:
- salt
- ground cinnamon
- ground nutmeg
- ground cloves
- ground ginger
- 1 cup canned pure (unsweetened) pumpkin
- 1 tablespoon applesauce
- 6 tablespoons cold butter, cut into cubes
White Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk (I used fat-free lactaid)
Spiced Icing:
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk (I used fat-free lactaid) (any kind)
- 1/4 teaspoon of the following:
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
Recipe:
- Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Lightly dust the top with flour.
- In a large bowl, whisk together dry ingredients for the scones.
- In a separate bowl, whisk together pumpkin and apple sauce.
- Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You can also use a food processor for this step).
- Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky, go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/2 cup additional flour to get the right consistency).
- Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick circle. Use a large knife or a pizza cutter to slice the dough three times through, making 6 equal squares. Gently pull them apart.
- Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
- While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.
- When scones are cool, use a brush to paint a coating of the glaze over the top of each scone. Let this glaze cool completely until firm.
- Prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone.
- Enjoy!
Simply DELISH way to use leftover zucchini!
Time: 1.5 hours
Ingredients:
3 tablespoons apple sauce
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Recipe:
- Preheat oven to 325 degrees F.
- Grease your loaf pan with cooking spray and lightly dust with flour.
- In a large bowl, beat eggs until light and frothy.
- Mix in oil and sugar.
- Stir in zucchini and vanilla.
- Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture.
- Pour batter into pan, top with walnuts lining the middle for a design (optional).
- Bake for 60 minutes, or until toothpick comes out clean!
