After weeks of thinking, pinning, and planning, I seriously waited until the very last minute to decide what cookies I wanted to bake. I’m not typically an indecisive person, but I think after my second week back at full time work, my brain was a bit fried. When I finally made a list, it was way too long to be accomplished in one day, but it’s good to dream big…right? The good news is that I kept it simple.
Saturday morning was a white out! The perfect kind of day to not change out of your pajamas and begin baking cookies immediately. However, I didn’t have all of my ingredients. At first, I considered ditching the cookie baking entirely and squeezing some fresh oranges for mimosas! Followed by a movie marathon (I’m thinking Love Actually).
But I knew I had a long list of cookies to attack. A quick peak out the front door revealed that the roads were not yet plowed. I decided it wasn’t worth it to slip and slide along the roads, so I checked my cookie list to see if there was anything I could make this morning. Luckily, I keep the basics stocked. I pulled out butter for later and found a recipe that used melted butter to begin.
I found an easy and healthy one. This cookie recipe was in my binder and I think it came from a magazine (a google search revealed that it is indeed from Cooking Light). It’s super simple and includes mostly ingredients from your pantry. I will share it with you this morning in case you are snowed in and looking to warm up your home with some baking.
Baking was slightly challenging with this adorable face popping up near my bowl, in the sink, and next to the butter.
But these cookies came out perfectly! And I love that they are shaped differently than your typical round cookies.
Since these cookies were super quick and since I still didn’t have soft butter, I decided I would turn my bananas into banana bread.
By the time my bread was ready, the BOY was awake and the streets better plowed. I convinced him to help me brush off his car, so that I could venture out into the world. I needed to go to the grocery store and figured since I was heading out, I might as well throw in a yoga class.
The BOY was nice enough to pull my bread out of the oven for me and when I returned home after yoga and the store, I sliced it right up.
This peanut butter bread is one of the best I’ve EVER had! The flavor is incredible with crunchy ends, and the inside moist and delicious!
Even though I’m not officially snowed it, I’m planning on pretending like it and baking up a storm today!
And in case you’re planning on doing the same, here are two awesome recipes to start with. Decisions…Decisions…
How do you like to spend a Snowy Saturday?
Granola Cookie Wedges
From Cooking Light April 2013
1/3 cup packed dark brown sugar
2 tablespoons canola oil
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg white
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup quick-cooking oats
1/4 cup chopped pecans
2 tablespoons semisweet chocolate chips
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; stir until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, nuts, and chocolate chips to sugar mixture; stir until just combined.
Scrape the dough into a 9-inch glass pie plate coated with cooking spray, and spread to edges using a spatula. Bake at 350° for 13 minutes or until set. Cool slightly on a wire rack. Cut into 8 wedges.
Peanut Butter and Banana
Whole Wheat Quick Bread
From Cookin’ Canuck
4 medium ripe bananas, well mashed
1/3 cup non-fat plain Greek yogurt
1/3 cup crunchy peanut butter
3 tbsp canola oil
1/3 cup plus 1 tbsp granulated sugar
1/3 cup plus 1 tbsp (packed) brown sugar
2 large eggs
1 1/2 cups whole wheat pastry flour
3 tbsp ground flax seed (flax meal)
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Preheat the oven to 350 degrees F. Coat a 9- by 5-inch loaf pan with cooking spray.
In the bowl of a stand mixer (or in a large bowl, with a hand mixer), combine the mashed bananas, Greek yogurt, peanut butter and canola oil. Mix on medium speed until combined.
Add the granulated and brown sugars, and mix again until combined.
Add the eggs one at a time, beating between each addition.
In a medium-sized bowl, whisk together the flour, ground flax seed, baking soda, salt, cinnamon and nutmeg.
With the mixer on low, gradually add the flour mixture to the banana mixture. Beat until just combined.
Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula.
Bake until a toothpick inserted in the center comes out clean, approximately 1 hour. Allow the bread to cool in the pan for 15 minutes. Remove from the pan and cool completely on a wire rack. Serve.
Note: I was going through the motions adding in my ingredients and was about to stir in my flour mixture when I realized I used the white flour that was out and not whole wheat flour. Oops!