Banana Bread Cookies

Banana bread is not easy to transport. Banana Bread Cookies are easy to transport. They also allow you to try your masterpiece without cutting off a chunk of the bread. With what seemed like a million overripe bananas in my kitchen, and an impending trip to Miami, I figured I would be resourceful by making these treats.

Boy were people receptive to these cookies. Even after traveling nearly 1,500 miles, these cookies were still moist, intact, and reminiscent of homemade banana bread. And, they were gone in an instant.

Banana Bread Cookies with Chocolate Chips

Adapted from Simply Recipes

1/2 cup unsalted butter, softened

1 cup sugar

1 egg

1 tsp vanilla

1 cup mashed banana (2 1/2 large)

1 tsp baking soda

2 cups flour

pinch salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1 cup chocolate chips

Preheat oven to 350 degrees. In bowl, cream butter and sugar. Add egg and beat until fluffy. Stir in vanilla. In a separate bowl, mash bananas and baking soda. Let sit for 2 minutes. Meanwhile, combine flour, salt and spices in another bowl. Combine banana mix with butter mix, then add flour mix, stirring just until combined. Fold in chocolate chips. Drop on greased or parchment-lined tray and bake for 11-13 minutes. 



Back to School, Blueberry Lemon Bread

I have moved back to the land of college life, and at least this time around I have black beans, peanut butter and bagged lettuce. Upstate New York is diametrically opposite Sydney, Australia.

Before I headed back to school, I savored my last moments in a clean, uncrowded, fully-supplied kitchen. My cat decided to help out:

The other, much wiser cat just slept.

I sent my boyfriend a loaf of Lemon Blueberry Bread. You can find the recipe here. I didn’t get to taste this one, since the recipe only yielded one loaf (and it would be strange to send a loaf with a slice cut off, right?). But I particularly liked how this “bread” had a lemon glaze poured on top. Heavenly. I used frozen blueberries, since the current supply of fresh blueberries in New England come from Chile.


When a (Mark Bittman) Recipe Fails

I know it’s the holiday season when my family eats experimental appetizers as our dinner. With potentially over thirty guests coming for Christmas dinner, menu items must be tried out. One such attempt was Mark Bittman’s recipe for Sesasme Shrimp Toasts. I’m usually not a fan of fusion foods, such as this one which combines Italian bread with Asian flavors, but there’s no harm in testing the recipe out. 

The recipe starts off by saying to cut the baguette in half lengthwise, and to then put the shrimp mixture on top for baking. At the end, you slice the bread into toasts. One of the biggest problems with this recipe for me is that the image that goes along with the recipe on Bittman’s website shows toasts made of sliced baguettes, not lengthwise, but like bruschetta. I think this would be a better way to make the toasts, yet the instructions state otherwise.

My second problem with the recipe is that it’s not worthy of our Christmas dinner menu. Not that our Christmas is a particularly formal affair, but it just wasn’t good enough to eat. Maybe it was the expectation of eating some sort of garlic, cheesy, or buttery bread, since that’s what it looked like, and instead tasting Asian flavors. Or maybe that it was simply not satisfying in ways I don’t know how to describe.

A recipe should be coherent, as well as aligned with the images of the food, or else people (or maybe it’s just me) get misled. I think I will stick to a simpler tomato, garlic, basil bruschetta next time.