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Brown Bananas Again? Try this Delicious Banana Cookie Recipe!

Banana Cookies

When the kids come to visit, we always have leftover bananas. Try this delicious twist on the usual banana bread or cupcakes…..Banana Cookies! Soft, chewy and delicious. You may make them before the kids arrive!

Banana Cookies

Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 ripe smashed banana 
  • 3.4 oz package banana cream instant pudding mix
  • 2 large eggs
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips

Instructions

  • Preheat your oven to 350*F
  • Line baking sheets with parchment paper.
  • Combine flour, baking soda and salt, then set aside.
  • Combine butter and sugar and mix with an electric mixer.  Add banana, dry pudding mix and the eggs, then mix together until smooth.
  • Combine dry ingredients into the mixing bowl with banana mixture.
  • Add the white chocolate chips.
  • Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.
  • Bake at 350*F for 10 minutes or until slightly golden.
  • Cool for several minutes on the cookie sheet before transferring to a cooling rack.
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This Desert puts the Pretty in the Peach!

Summer should get a speeding ticket! I honestly don’t know where it went! Looking forward to sweater weather has never been my thing, so I still hold on to summer as long as I can….and my white jeans. I was elated when the Today Show fashion consultant said that your white skinny jeans can be a fall staple this year. Not that I needed the affirmation, but it was good to hear.

The end of summer has left us a bounty of juicy peaches to enjoy! Searching for great peach dishes through collections of cookbooks and recipes, I have found that although the “plus-it-ups” are fun, many of the old basics and “Mom Recipes” are still the “Blue Ribbon Winners!”  This peach recipe can be made in an 8×8 casserole or individual ramekins. Hot out of the oven, serve it up with some cool & creamy vanilla ice cream. Life is good…..and here it is…..easy & delicious…..

MOM’S PEACH CRISP

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INGREDIENTS

DIRECTIONS

  1. Pre-heat oven to 350*
  2. Arrange peaches evenly in an 8×8-inch baking dish or stack the peaches halfway up in a ramekin.
  3. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled.
  4. Fold oats into flour mixture; sprinkle and press topping into peaches.
  5. Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Dear Friends,

Cheers to summer, cheers to peaches and cheers to doing what makes you happy! Until next time…

🍑Laura

P.S. CHECK OUT THESE GREAT FINDS…

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SURPRISING DOLLAR STORE TRICKS (AND TREATS) FOR ENTERTAINING

So, you are invited to holiday parties for every holiday, and the worst thing is when you forget to label your dish with your name, or it gets washed off, and you either never get your dish back, or its months, and yes, maybe a year or two. And when the next occasion arises to use that perfect dish,  you  insanely look everywhere. After every cupboard, drawer, and storage bin has been ransacked (that’s an extreme word, but true) you realize that you took an appetizer to Sally’s house, and never got your dish back. SOLUTION: THE DOLLAR STORE.

I know, I know, your mother always told you to watch your pennies and the dollars will take care of themselves. However, can you put a price on your favorite pumpkin platter or your divine deviled egg dish? NO. The seasonal serving opportunities await your dollars at the dollar store. By the way, I am not making any money endorsing this retail establishment, although, not a bad idea!

Today, we are going to a fall clambake and my $2.00 purchase created this fun seasonal serving idea for a delicious desert that I call PUMPKIN PIE CHEESECAKE BITES. I have two favorite versions for this dip.

Normally now, I just leave the serving dish with the leftovers at the party, but this one came out so cute, I’m conflicted, so I may bring it home 🎃

PUMPKIN PIE CHEESECAKE BITES

RECIPE 1 (a little sweeter than recipe 2)

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Ingredients

¾ cup International Delight Pumpkin Pie Spice Creamer
1 3.4 oz package pumpkin spice instant pudding
1 8oz package cream cheese, softened
2 cups frozen whipped topping, thawed
Graham cracker crumbs for garnish

DIRECTIONS

In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
In a mixing bowl, beat together the softened cream cheese and sugar.
Add in pudding to cream cheese mixture and beat.
Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
When ready to serve, fill bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.

If you can’t find pumpkin spice instant pudding (it’s pretty  seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice.

PUMPKIN PIE CHEESECAKE BITES

RECIPE 2

INGREDIENTS

1 -15 oz. can pumpkin puree
1 -8 oz. container Cool Whip, thawed
1 package 1.5 oz. Vanilla Instant Pudding Mix
1 teaspoon pumpkin pie spice 

Directions

Cream together all ingredients with an electric mixer until well combined and fluffy. Chill in the fridge until ready to serve. Serve with Vanilla Wafers, Cookies, or Graham Crackers.

img_6499Dear Friends,

Celebrating something every day helps to create the happiness we all deserve to have. For me, its difficult to overlook the inevitable snow, but I love enjoying the beauty of this season and everything that comes with it.

Cheers to you! Laura

 

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THE PERFECT COOKIE

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I have always marveled at those perfectly shaped cookies in the bakery department at the grocery store.  I’m never sure what’s in them or how they got to be so perfect, but I’ve finally found the magic recipe!

Cookies are a personal thing; some like chewy, some like crunchy, but personally, I like them just a little underdone and buttery…Eating a cookie made with fake butter is definitely a waste of calories. Browning the butter is a plus up in the flavor of this cookie.

So, here it is….(drumroll)…

SALTED BROWN BUTTER CINNAMON CRINKLE COOKIES

Makes 36 cookies

INGREDIENTS
10 tablespoons butter, sliced
2½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla
½ cup powdered sugar

DIRECTIONS

  • Preheat the oven to 350°F
  • Line a baking sheet with a silicone mat or parchment paper. Set aside.
  • Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam.
  • Continue to cook,  until the butter becomes an amber color, about 2-3 minutes.
  • Remove the pan from the heat and allow it to cool slightly.
  • Whisk together the flour, baking powder, cinnamon and salt. Set aside.
  • Add the granulated and brown sugar.
  • Pour the cooled butter into the sugars and mix on medium speed to combine.
  • Add in the eggs and vanilla, mixing just until smooth.
  • Slowly add in the flour mixture until just incorporated.
  • Cover the mixing bowl and refrigerate for at least 1 hour.
  • Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls.
  • Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
  • Bake for 10-12 minutes or until the cookies are set.
  • Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.

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Home Basics Cookie Jar with Metal Top $19.99 & FREE Shipping

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Dear Friends,

Thanks for stopping in. Share a cookie and share a smile to brighten someone’s day. Until next time…..

Laura