Archive for the ‘Cookie Madness’ Category

Banana and Chocolate Chip Bars

I love banana bread but a little deviation from the norm never hurt anyone! I found this delicious recipe over at my favorite sweet treats blog, Cookie Madness! If you haven’t checked out her blog you are REALLY missing out!

These bars are really simple and are just the right texture. Try them next time instead of bread when your ‘nanas are extra ripe!

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Banana Chocolate Chip Bars

1/2 cup all-purpose flour (2.25 oz)
2 1/2 tablespoons light brown sugar
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
1 ½ oz banana, mashed (a little less than ¼ cup if you don’t have a scale)
2 tablespoons corn syrup
1 1/2 tablespoons melted butter (cooled) – I used salted
1/2 teaspoon vanilla
1/3 cup pecans, toasted and chopped (I used walnuts and forgot to toast)
1/3 cup chocolate chips or chunks (use more if you want)

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or foil.

Stir flour, brown sugar, baking powder, cinnamon and salt together in a bowl.

Stir mashed banana, syrup, melted butter and vanilla in a second bowl. Pour flour mixture into banana mixture and stir until well mixed. Stir in pecans and chocolate. Mixture should be goopy, but not too runny. If it’s runny, chill it for an hour.

Empty the goopy banana mixture onto the parchment lined sheet and shape into a rectangle about 9×2 inches. The best way to do this is with damp hands.

Bake on center rack for 15 minutes. Pull from oven and quickly score the long bar into 1 ½ to 2 inch wide bars, but don’t separate. If you have a sharp pizza cutter, this will work awesomely! Quickly return to oven and bake for another 5 minutes. Remove from oven and let cool for 10 minutes on tray, then carefully separate the bars and let them sit on a cooling rack to finish cooling. They should develop kind of a crispy shell.

Makes 6

Next time and I am doubling this recipe because I think a lot of the kiddos I babysit would love these guys!

The Best Pumpkin Roll EVER!

I found this recipe last Thanksgiving on Anna’s site, Cookie Madness. I love her site, and will be making a few of her treats this Christmas!! This is my favorite baked gift! It’s so simple but aesthetically pleasing! Plus you can make it ahead and seriously the longer it sits in the fridge, the better it tastes (within reason of course).
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Pumpkin Roll

3 eggs
1 cup granulated sugar
2/3 cup pumpkin
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice

Filling:
1 cup powdered sugar
8 oz. cream cheese
6 T. soft butter
1 tsp. vanilla

Preheat oven to 375 degrees F. Butter a 15×10 inch jelly roll pan and line with wax paper. Butter the wax paper.

In on bowl, beat eggs and sugar until very light and fluffy. Mix in pumpkin.

In another, stir together flour, baking powder, salt, cinnamon and pumpkin pie spice, then stir into batter.

Pour into lined cookie sheet and bake at 375 degrees 13-15 minutes. Spread a clean linen dish towel on counter. When pumpkin bread is removed from oven immediately spread powdered sugar all over it and flip the cookie sheet onto the towel quickly. Remove wax paper from bottom of bread. Roll the bread along with the towel into log shape and try not to break it as you curl it (It’s easier than you might think). Allow to cool at least an hour (I usually move on to another batch while it’s cooling). This will give the bread the tendency to curl after it has cooled off.

Mix all ingredients for the filling.

After it’s completely cooled, unroll the dish cloth and bread and spread the filling onto the bread and roll the bread into the same direction. Now cover with wax paper and chill to set for a few hours. Sprinkle with powdered sugar before cutting into slices. It really tastes good after sitting in the refrigerator for a day or so.

So very yum and festive! Enjoy!