The Sunny Lifestyle of a Home Journalist

Monday, October 26, 2015

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5 Favorite Sweets at Our House


Recently, I’ve been doing a little experiment. I cooked up or baked all five of the following popular food items and wanted to see how fast we ate them. You wouldn’t think that four girls would eat a lot, and we don’t, except apparently when these staples are available. 

(The ones that don’t have recipes under them are linked to their recipes.)


1- Chocolate Chip Banana Bread; three days; one loaf: It’s less of a breakfast than it is a dessert, but so easy to make, moist and delicious. You don’t have to use the three to four bananas it requires either. I used two last time and it was still awesome. Some banana breads require up to five bananas. But poor people like us can’t afford to use five bananas in one loaf of bread.

-1 cup sugar                              
-1/3 cup margarine or butter, softened
-2 eggs                                         
cup mashed ripe bananas (usually 3-4 medium)
-1/3 cup water                           
-1 2/3 cups flour
-1 tsp salt                                   
-1 tsp baking soda
tsp baking powder 
cup chocolate chips
Heat the oven to 350. Grease the bottom of an 8” loaf pan.

Mix sugar and margarine in a large bowl. Stir in eggs. Add bananas and water. Sift dry ingredients, then add them to the mix. Stir in chocolate chips. Pour everything into the loaf pan.

Bake 55-60 minutes until toothpick comes out clean. (Make sure the middle isn’t gooey, though. You might have to put it in again on the top rack to brown and seal the top.) Cool completely before slicing.


2- No-Bake Cookies; two days; one batch: Usually I have to eat at least two of these at a time, so I’m mainly the reason why they’re gone so fast. As a plus, this recipe has no sugar or gluten, but you would never know it. That justifies them completely. 

3- Zucchini-Oat Chocolate Chip Cookies; three days; one batch: The great thing about these is that they sound (and look) super healthy, but they don’t taste it. You can even see the green zucchini bits baked into the cookies which might make you a little wary. But I promise you can’t taste it at all, it just gives added moisture and awesome texture.


4- (Aunt Steph’s) Flourless Peanut Butter Chocolate Chip Cookies; three days; one batch
 (Makes about 18.)
-1 cup brown sugar
-1 cup peanut butter
-1 large egg
-1 tsp baking soda 
-½  tsp vanilla                    
-1 cup chocolate chips
-powdered sugar for dusting
Heat the oven to 350. Spray cookie sheet.

Stir together the first five ingredients using a wooden spoon. Stir in the chips.

Drop rounded spoonfuls onto a cookie sheet. Flatten with the bottom of a glass dipped in powdered sugar. Imprint with a fork dipped in powdered sugar.

Bake 12 minutes or until puffed and golden and soft in the center. Cool five minutes. 

 
5- Pumpkin White Chocolate Chip Snickerdoodles; two days; one batch: I had to include a fall recipe since pumpkin spice season is in full swing and let’s just say, I’ve already enjoyed several lattes. Plus, in Florida this time of year, we frantically do everything in our power to usher in fall. Though the weather is still never notified until maybe early November (and even then there are never any fall colors). So, we just mournfully eat more pumpkin cookies to take away the pain.


So in this experiment, No Bake Cookies and Pumpkin White Chocolate Chip Snickerdoodles were the winners (the ones that got eaten the quickest). But that may have been because mom’s been dieting and I also might have stashed some of them away so they wouldn’t disappear so quickly. Either way, I’d highly recommend them all. Got any more yummy fall recipes for me to try?

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