Healthy Baby Freindly Banana Cookies

My family loved these. Really such a great snack to have on hand.

2/3 cup mashed ripe bananas (1 ½ to 2 bananas)
½ cup vegetable oil
½ cup brown sugar
2 eggs
3 TB milk
1 tsp vanilla
2 ½ cups whole wheat flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt

1.) Preheat oven to 350 degrees
2.) Lightly spray a cookie sheet with oil cooking spray.
3.) Blend bananas, oil, sugar, eggs, milk, and vanilla in a medium bowl.
4.) Stir in flour baking powder, baking soda, and salt into the banana mixture until combined.
5.) Drop dough by spoonfuls onto cookie sheet.
6.) Bake for 8 – 10 minutes or until set

Yield: about 4 dozen cookies; one cookie is 55 calories

Fun Frosting

This frosting is really fun - its uses flour! It is smooth, creamy, buttery, and not overly sweet. It's taste is a mix between butter cream frosting and whipped cream. For me that is a really good thing. We made "spring cupcakes" and I used this recipe for the frosting. It was so fun to try because the recipe sounds rather odd so its such a delight that it actually works out into something so yummy. I love experimenting. Oh, and it is super easy too! Just don't over whip it and you will be golden.

* I think if you cooked the flour for a rather long time- stirring constantly mind you, then you might achieve a butterscotch taste of sorts. I think when I make it again I will add a little of the butter to the flour mixture as I am cooking it to achieve a richer taste and see what happens.

Because I am lazy and didn't want to make a bunch more cupcakes I used up the rest of the batter for a small cake or a "giant cupcake" as my kids called it.

Then the kids decorated them with LOTS of sprinkles. They loved it.

Here is the interesting recipe. Who knew flour could make something similar to whipped cream!

Ingredients

1 cup milk
5 TB Flour
1 tsp Vanilla
1 cup Salted Butter
1 cup Granulated Sugar (not powdered)

Directions

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the COMPLETELY cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Thank you Pioneer Women

Fondant

So I tried my hand at fondant. I didn't realize how dry it has to be to get it to to it highest degree of manageability. But I think I figured it out half way through a major cake project. Now that I know what I am doing I think I will have fun playing with it many more times to come!

This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.

Ingredients:

1 package (16oz) mini marshmallows (good quality brand)
2-5 TB water (substitute flavoring for a portion of the water it make sit so much yummier)
2 pounds sifted confectioners' sugar
1/2 cup solid vegetable shorting

Makes about 2 lbs.

Instructions:

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes). If I am doing a lot of one color I like to add my coloring at this point. The color of the marshmallow will not be diminished much at all my the powdered sugar so it is a easy way to get even color without getting your hand all colored terribly by trying to fold it in later.

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks. If it gets to hard to work with you can always throw it int he microwave for a few seconds to make it softer...great when you have to roll out a large sheet!

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

For a small batch:

1 cup mini marshmallows packed

1 TB water

1 1/2 - 1 3/4 cups confectioners sugar

Make as listed above.

Benjamin's Birthday Cake - Peanut Butter and Chocolate

Fudge Version

Adapted from recipes from this blog

One Bowl Chocolate Cupcakes
Adapted from Martha Stewart's CupcakesMakes 18 cupcakes

1 1/2 c. all-purpose flour
3/4 c. unsweetened Dutch-process cocoa powder
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 eggs
3/4 c. buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract
3/4 c. warm water

1 package of chocolate instant pudding mix

1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy's note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary. then stir in the box of chocolate pudding mixes.
2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.

Peanut Butter Frosting
Adapted from The America's Test Kitchen Family Baking BookMakes 3 cups, enough for 24 cupcakes or the top of 1 sheet cake

1 stick unsalted butter, cut into chunks and softened
1 cup creamy peanut butter
2 tbsp heavy cream
2 tsp vanilla extract
pinch of salt
1 1/2 cups confectioners' sugar

1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes.
2. Reduce the mixer speed to medium-low, slowly add the confectioners' sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.

Fluffy Version

from this really cute blog

One Bowl Chocolate Cupcakes

Adapted from Martha Stewart's CupcakesMakes 18 cupcakes

1 1/2 c. all-purpose flour

3/4 c. unsweetened Dutch-process cocoa powder

1 1/2 c. sugar

1 1/2 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. salt

2 eggs

3/4 c. buttermilk

3 tbsp. vegetable oil

1 tsp. vanilla extract

3/4 c. warm water

1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy's note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary.

2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.

Peanut Butter Frosting

Adapted from The America's Test Kitchen Family Baking BookMakes 3 cups, enough for 24 cupcakes or the top of 1 sheet cake

2 sticks unsalted butter, cut into chunks and softened

1 cup creamy peanut butter

2 tbsp heavy cream

2 tsp vanilla extract

pinch of salt

1 1/2 cups confectioners' sugar

1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes.

2. Reduce the mixer speed to medium-low, slowly add the confectioners' sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.

Halloween Feast

This year I thought we should start doing a tradition of a spooky Halloween dinner. The kids thought it was really fun and helped me make dinner every step of the way. Next year I think I will make orange mashed potatoes and monster brains (soupy pot roast). We'll see, it is over a year away. ;)

Mummy Dogs

Witches Fingers

Worms in Dirt

Chili

1 TB oil
1 large onion
1 clove garlic chopped
3 pieces bacon cooked and cut into big chunks to easily be removed later
1 lb. ground turkey
2 tsp Beef bullion
2 TB Chile powder
1 tsp garlic pepper
1/2 tsp Oregano
1 can kidney beans
1 can beef consume
1 cap petite diced tomatoes
1 small can tomatoes sauce
1 can of Rotal mild lime and cilantro diced tomatoes

I totally made this up and loved it. Who knew cleaning out he pantry could be this much fun. In a large soup pan saute onion in oil until transparent. Add bacon and garlic. cook until aromatic. Push onion to side of pan and add the Turkey cook until browned through. Seasoning with beef bullion, chili powder. Cook for 1 or 2 minutes letting flavors meld. Remove bacon pieces. Add all the canned goods. Add garlic pepper and Oregano. Bring to a simmer and then cover and continue to simmer for 45 + minutes. Adjust flavors to your liking. Serve warm with cheese and a side of chips, rolls, crackers or corn bread.

* I also added a few dashes of Tabasco sauce and Louisiana seasoning salt.
* the Rotal tomatoes are spicy if your family is spice sensitive I would just buy a good brand of Mexican seasoned tomatoes like green chilies and garlic tomatoes or something like that.

Caramel Popcorn

Since I am in the middle of a caramel/butterscotch obsession I thought I would try my hand at making my own caramel popcorn. The entire family got into it and it was clear that this would be a family favorite for years to come. I think we will give big bags of this away at Christmas time. Its pretty, easy, festive, and very yummy.

Ingredients:
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6-8 quarts popped popcorn

Directions:
1.) Preheat oven to 250 degrees. Pop pop corn. Pour Popcorn in a very large bowl (we used three large bowls) that has been sprayed with Pam or like spray. Try to keep popcorn warm. (ex. keep next to stove)

2.) In a med saucepan over med heat and melt butter. Once butter is melted pour in brown sugar, corn syrup, and slat. Stirring constantly bring mixture to a full boil. Boil with out stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour a thin layer over popcorn stirring to coat. Place popcorn in a very large bowl.

3.) Spray two cookie sheets with Pam and spread pop corn on the baking sheet. Place in over for 15 minutes for softer caramel or 30-60 min turning half way through for crunchy caramel.

*if you like it really soft skip baking all together.

Best Paper-Mache Recipe

To make it, combine 1/2 cup all-purpose flour and 2 cups cold water in a bowl. Add this mixture to a saucepan of 2 cups boiling water and bring it to a boil again. Remove from the heat and stir in 3 tablespoons of sugar. Let it cool; it will thicken as it cools. Once it does, it's ready to use.

Sugar Cookies

I haven't tried this recipe myself but my friend made them for me and I asked for the recipe because she said they turned out better then any other recipe she has tried and my sugar cookies never turn out as good as these were.

8 oz. cream cheese
1 cup butter
1 tsp. vanilla
2 cups flour
1/3 cup sugar

1.) Cream the cream cheese and butter until light and smooth. add sugar and vanilla and mix very well. add flour and mix until completely Incorporated.

2.) Refrigerate a couple of hours.

r3.) Roll out using flour to help it getting too sticky to work with. Cut shapes and bake until mostly done. Let sit on cookie sheet for five minutes and then transfer to cooling rack. When completely cooled ice and decorate to your liking.

More FHE Fun

This week we decided we'd cook up another activity for Family Home Evening. PLAY DOUGH! We had fun making it and even more fun playing with it. Our lesson was on sharing so the kids had lots of opportunities to share with each other as we cooked, played with our makeshift play dough toys, and cleaned up all together. So if you are snowed in like us and wanting to do something a little different then we suggest mixing up a little play dough and have yourselves a good time.

Traditional Play Dough

• 1 cup flour
• 1 cup warm water
• 2 teaspoons cream of tartar
• 1 teaspoon oil
• 1/4 cup salt
• food coloring - I did 11 drops
  

Mix all ingredients, adding food coloring last - I added the food coloring into my water before I added it to the flour mixture . Stir over medium heat until smooth - you'll get a good arm workout doing this! Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled. Will last for a long time.

I made two separate batches one green and one blue. Thus you can see this recipe is smallish and it isn't hard to make different colors by just making two or three different batches.

Bridger and his Daddy Playing it up with their Homemade Play Dough

A Fun FHE Treat and Activity

So last Night we had a yummy Thai Chicken stir Fry which I will post in a bit but the real hit of the night was our Family Home Evening treat and activity, homemade Oreos. Bridger is addicted to cookies and he wanted Chocolate Oreos and we only had the vanilla kind so I decided that it would be a fun activity to make our own. I have only seen people make them using chocolate cake mixes which is so easy and yummy but we didn't have one so I found this recipe that was so weird and I thought would give the sane type of result. It turned out really good despite its weirdness and the fact that I had to use almond extract instead of vanilla because we were out. So here our of new favorite homemade almond chocolate Oreos. Here it is:

Lion House's Chocolate Crackle Cookies

1/4 Shortening - who has shortening sitting around? I used margarine
1/4 cup cocoa - I had dark *Dutch* (wow wow) chocolate cocoa so that is what I used
1/2 cup oil - this cued me off that this would give me a cookie like the cake box kind (makes them very thin and moist)
2 cups sugar
4 eggs - I know, how weird, I guess it's good to get a little more protein in there
2 teaspoon vanilla - I didn't have any so I used 1/8 or 1/4 teaspoon almond extract instead. If you replace almond extract for vanilla make sure to use less then is called for because it is much stronger then vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 baking powder - a little weird they usually call for baking soda
1/2 walnuts - I didn't add thise
1/2 cup chocolate chips - I didn't add this either
1 cup powder sugar

Preheat to 350. in a large mixing bowl cream shortening margarine cocoa, oil, sugar, eggs, and vanilla/almond extract.

Add flour, salt, and baking powder. Mix well. Add in the chocolate chips and walnuts is you want them. ( the dough will be very sticky and not firm at all)

Then refrigerate dough for 2 to 3 hours or over night. OK, so I didn't do that at all. After I put them on the cookie sheet I placed the cookie sheet in the refrigerator for a few minutes. The next day I used the rest of the dough that had been refrigerated over night but I didn't notice a differences in how they turned out. So no need to plan ahead just bake them when you want to.

Form balls to whatever size you want, rolling the dough between your palms to make a round ball. Mini ones are a little more stable because these cookies are so soft and smaller is also a better size for kids but I was too lazy to have to make that many cookies so I just made regular sized ones. Either are just fine.

Then roll the balls in the powdered sugar. This isn't necessary but it makes them prettier and perhapses helps them come off the cookie sheet easier.

Bake them about five minutes but the time depends on what size you make them. Make sure to not over bake them. ( that is the hardest part for me!)

Once done let them sit awhile then remove them from the cookie sheet and have fun frosting them!

I made up my own butter cream frosting: 1 stick butter/margarine, vanilla (or in our case almond flavoring), and lots of powder sugar, and a little bit of water. Mix butter until very soft then add a lot of powder sugar (2-4 cups) it should be very dry and crumbly looking. Then add extract and while mixing drizzle tiny bits of water at a time until its the consistency you want. But, store bought frosting is much easier and tastes about the same so you can totally go for that. I think the cream cheese frosting is a yummy way to go too.

Our activity was spreading the icing on the cookies and then putting them together. Bridger loved it! I think he eat more icing then cookie but it was worth the mess and sugar high.
Angeli's favorite was sucking on the beaters.

Over all it was a really fun and yummy way to spend time together as a family even when the recipe had to be changed a lot and was very last minute!

Me trying to be a food Photographer :o)

My Very Own Cookie Monster

Bridger recommends Milk to go along with your very rich cookies